Author: Anne Marie

Feel Good Hearty Granola Bars

Serves: 14 to 16 Bars

Source: Oh She Glows, Angela Liddon

Ingredients:

  •  1.5 cups mashed ripe banana (about 3 medium/large bananas)
  •   1 teaspoon pure vanilla extract
  •   2 cups rolled oats (use certified gluten-free if necessary)
  • 1/2-3/4 cup dried cherries, chopped (I used 3/4 cup)
  • 1/2 cup walnuts, chopped
  • 1/2 cup sunflower seeds
  • 1/2 cup pepita seeds (shelled pumpkin seeds)
  • 1/2 cup sliced almonds
  • 1/4 cup hulled hemp seeds
  • 1 teaspoon cinnamon
  • 1/4 teaspoon pink Himalayan salt or fine grain sea salt, or to taste

Instructions:

  1. Preheat the oven to 350F. Lightly grease a large rectangular baking dish (approx. 8.5″ x 12.5″) and line with a piece of parchment paper so the bars are easier to lift out.
  2. In a large bowl, mash the banana until smooth. Stir in the vanilla.
  3.   Place the rolled oats into a food processor (or blender on the lowest speed) and pulse until the oats are coarsely chopped (but still with lots of texture). Stir oats into the banana mixture.
  4. Chop the walnuts and cherries and stir these and the rest of the ingredients into the banana-oat mixture until thoroughly combined.
  5. Spoon mixture into prepared dish. Press down until compacted and smooth out with hands until even. Use a pastry roller to smooth out if desired.
  6. Bake for 23-27 minutes (I baked for 25 mins.) until firm and lightly golden along the edge. Place dish on a cooling rack for 10 minutes then carefully slide a knife to loosen the ends and lift out. Place granola slab on a cooling rack for 10 minutes and then into the freezer for another 10 mins. (if you are impatient like me).
  7. Slice into bars once they are cool.

Approximate nutritional info: (per bar, based on 14 large bars using 1/2 cup dried sweetened cherries): 186 calories, 8.7 grams fat, 22 grams carbs, 4.7 grams fibre, 6 grams sugar, 6.6 grams protein. Without dried cherries, bars have approx. 3.6 grams of sugar and 166 calories.

Tips: To wrap these up for freezing, I wrapped the bars individually in parchment paper using 6-inch by 12-inch pieces of parchment. After wrapping up a bar, tie it with string or tape it to secure. Finally, place all of the bars into a freezer-safe zip lock bag, press out all the air, and then seal it shut. I will update this note when I know how long the bars last for, but I expect they will keep for over 1 month in the freezer. 2) These bars aren’t super sweet, so if you prefer something sweeter you can always add a touch of sweetener. 3) I also expect these would be great with chopped dark chocolate added in!

Rhubarb Oatmeal Squares

Serves: 20 squares

Source: Foodland Ontario

Ingredients:

Crust

  • 1 cup (250 mL) all-purpose flour
  • 3/4 cup (175 mL) large-flake rolled oats
  • 1/2 cup (125 mL) packed light brown sugar
  • 1/3 cup (75 mL) unsalted butter, melted
    Filling
  • 2 Ontario Eggs
  • 1/2 cup (125 mL) granulated sugar
  • 1/4 cup (50 mL) all-purpose flour
  • 1/4 tsp (1 mL) nutmeg
  • 2-1/2 cups (625 mL) chopped (1/4-inch/5 mm pieces) Ontario Rhubarb

Instructions:

  1. In large bowl, combine flour, oats and brown sugar; stir in butter until blended.  Set aside 3/4 cup (175 mL) for topping.  Press remaining mixture into greased 9-inch (2 L) square cake pan, pressing firmly.  Bake in 350˚F (180˚C) oven for 10 minutes.
  2. In bowl, beat together eggs, sugar, flour and nutmeg until smooth.  Stir in rhubarb.  Spread over warm base.  Sprinkle with reserved oat mixture, using fingers and pressing down gently.  Bake for 45 minutes or until lightly browned.  Let cool completely before cutting into squares.
  3.   Store refrigerated.

Maple-Cinnamon Apple & Pear Baked Oatmeal

Serves: 6

Source: Oh She Glows

Ingredients:

  • 2 1/4 C rolled oats
  • 2 Tbsp brown sugar
  • 2 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp ginger
  • 1/2 tsp sea salt
  • 1/4 tsp nutmeg
  • 2 C unsweetened almond milk
  • 1/2 C applesauce
  • 1/4 C maple syrup
  • 2 tsp vanilla
  • 2 apples, peeled and diced
  • 1 pear, peeled and diced
  • 1/2 cup chopped walnuts

Instructions:

  1. Preheat oven to 375˚F. Lightly grease a 2-quart baking dish.
  2. Combine oats, sugar, cinnamon, baking powder, ginger, salt, and nutmeg. Mix well.
  3. In a separate bowl, stir together milk, applesauce, syrup, and vanilla. Pour the syrup mixture over the oats and stir until combined. Fold in the apples and pear.
  4. Pour the mixture in the baking dish and smooth the top. Bake for 35-45 minutes or until bubbly around the sides. Cool for 5-10 minutes.

Note: To save time in the morning, prepare this oatmeal the night before and cover and refrigerate. While the oven is heating, uncover and gently stir to redistribute the milk.

Carrot Baked Oatmeal

Serves: 6

Source: Oh She Glows

Ingredients:

  • 2 1/4 cups rolled oats
  • 1 1/2 teaspoon of cinnamon
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon fine grain sea salt
  • 1 1/2 cups lightly packed shredded carrots
  • 2 1/2 cups unsweetened almond milk (or non-dairy milk of choice)
  • 1/3 cup pure maple syrup
  • 2 teaspoons pure vanilla extract
  • 1 1/2 teaspoons freshly grated ginger (or try ½ tsp ground ginger)
  • 1/4 cup raisins
  • 1/2 cup chopped walnut halves.

Instructions:

  1. Preheat oven to 375F and lightly grease a 10-cup/2.5 qt. casserole dish. I used an 8″ x 11″ rectangular casserole dish.
  2. In a large bowl, mix together the rolled oats, cinnamon, baking powder, and salt.
  3. In a medium bowl, whisk together the wet ingredients: shredded carrot, almond milk, maple syrup, vanilla, and fresh ginger.
  4. Add the wet mixture to dry mixture and stir until combined.
  5. Pour mixture into prepared dish and smooth out with a spoon. Press down on the oatmeal with a spoon (or your hands) so the oats sink into the milk. Sprinkle on the walnuts and raisins and press down lightly again.
  6. Bake, uncovered, for 32-37 minutes (I baked for 35 mins.) until lightly golden along edge. The oatmeal will still look a bit soft or wet in some spots when it comes out of the oven, but it will firm up as it cools.
  7. Let cool for about 10 minutes before serving. Garnish with Coconut Whipped Cream, a drizzle of maple syrup, or some non-dairy yogurt. When the baked oatmeal is fully cool, it will firm up enough to be sliced into squares.
  8. Leftovers should keep for 3 days or so in the fridge or up to 2 weeks in the freezer. This is merely a guess because we tend to demolish all leftovers within a day. Enjoy it warm, at room temp, or chilled straight from the fridge.

Maple Cranberry Sauce

Serves: 2 cups

Source: Oh She Glows

Ingredients:

    • 2 cups frozen or fresh cranberries
    • 1 ripe pear, peeled and finely chopped
    • 1/2 cup pure maple syrup
    • small pinch fine grain sea salt

Instructions:

  1. Add the cranberries, pear, and maple syrup into a medium pot. Bring to a low boil over high heat and then reduce heat to medium. Simmer, uncovered, for 10-20 minutes until thickened. Use a potato masher to mash up the pear.

Cornbread with Cheddar

Serves: Makes 16 Squares

Source: Bonnie Stern, The Best of Heart Smart Cooking

Ingredients:

  • 1 cup of all purpose flour
  • 1 cup of cornmeal
  • 3 tablespoons of granulated sugar
  • 1 tablespoon of baking powder
  • 1/2 teaspoon of salt
  • 3/4 cup grated light cheddar
  • 2 eggs
  • 1 cup of milk
  • 3 tablespoons of olive oil

Instructions:

  1. In a large bowl, combine flour, cornmeal, sugar, baking powder and salt. Stir in cheese
  2. In a separate bowl, combine eggs, milk and oil.
  3. Stir milk mixture into flour mixture until just combined.
  4. Transfer batter to a non-stick oil oiled and parchment lined 8 inch square baking dish.
  5. Bake in preheated oven 400 ° for 25 minutes or until golden.

Cider Vinaigrette


Source: London Free Press, October 18, 2014

Ingredients:

  • 1 teaspoon Dijon mustard
  • 1 tablespoon of maple syrup or honey
  • 3 tablespoons of cider vinegar
  • 1/3 cup olive oil
  • salt and pepper to taste

Instructions:

  1. Place ingredients in a bowl and whisk together until combined.

Blueberry Raspberry Cobbler

Serves: 6

Source: Canadian Living Test Kitchen

Ingredients:

  • 4 cups (1 L) fresh blueberries
  • 3 cups (750 mL) fresh raspberries
  • 1/3 cup (75 mL) granulated sugar
  • 1 tbsp (15 mL) cornstarch

Biscuit Topping

  • 1 cup (250 mL) all-purpose flour
  • 1/4 cup (60 mL) granulated sugar
  • 1 tsp (5 mL) baking powder
  • 1/4 tsp (1 mL) baking soda
  • pinch salt
  • 1/4 cup (60 mL) cold butter
  • 1/2 tsp (2 mL) cinnamon
  • 3/4 cup (175 mL) buttermilk

Instructions:

  1. In large bowl, gently toss blueberries and raspberries with sugar and cornstarch. Scrape into 8-inch (2 L) square glass baking dish.
  2. Biscuit Topping: In bowl, whisk together flour; sugar; baking powder; baking soda and salt. Using pastry blender or 2 knives, cut in butter until crumbly.
  3. In measuring cup, stir cinnamon into buttermilk; drizzle over flour mixture, stirring with fork to form soft, sticky dough. With spoon, drop dough in 9 evenly spaced mounds over fruit.
  4. Bake in 400°F (200°C) oven for about 35 minutes or until bubbly and topping is light golden and no longer doughy underneath when lifted with spoon.

Country Inn Granola

Source: Chef Michael

Ingredients:

  • 1 cup honey
  • 1 cup vegetable oil
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon pure vanilla extract
  • 8 cups rolled oats
  • 1 cup wheat germ
  • 1 cup wheat bran
  • 1 cup flax meal
  • 1 cup unsalted sunflower seeds
  • 1 cup almond slivers
  • 1 cup chopped walnuts
  • 1 teaspoon salt
  • 2 cups raisins or sweetened dried cranberries

Instructions:

  1. Preheat your oven to a gentle browning temperature—325°F (160°C)—hot enough to toast the granola but not hot enough to burn it.
  2. Pour the honey, oil, cinnamon, nutmeg and vanilla into a saucepan and bring them to a simmer over medium heat. Gentle heating brightens the flavours of the spices and melts the normally thick honey, so it combines evenly with the dry ingredients.
  3. Toss together the oats, wheat germ, wheat bran, flax meal, sunflower seeds, almonds, walnuts and salt until they’re evenly combined. When the oil mixture is hot enough to simmer, pour it over the dry ingredient mixture. Stir well until everything is evenly coated.
  4. Spread the raw granola into a single even layer on a rimmed baking sheet or two. Bake for 40 minutes or so, until the oats are evenly toasted. Every 10 minutes or so, stir the works to help it cook evenly. Continue baking and stirring until the granola is baked golden brown.
  5. Rest at room temperature until completely cool, then stir in the raisins (or cranberries).

    Granola can be stored in an airtight container for up to a week.

California Pesto Turkey/ Chicken Burgers

Serves: 4

Source: Rose Reisman

Ingredients:

  • 1 lb    ground white and dark ground turkey or chicken
  • 1    egg
  • 1⁄3 cup    seasoned dry breadcrumbs
  • 2 Tbsp    pesto sauce
  • 2 tsp    crushed garlic
  • 3 Tbsp    minced green onions
  • pinch    salt and pepper
  • 4 thin slices       Monterey Jack or aged cheddar cheese
  • 1/4 cup    diced avocado
  • 4 slices    ripe tomatoes
  • 8    basil leaves (optional)

Instructions:

  1. Combine the chicken, egg, breadcrumbs, pesto, garlic, green onions, and salt and pepper. Form into 4 burgers. Either grill or bake at 425°F until no longer pink, about 8 minutes per side, or until internal temperature reaches 165 F. Add the cheese and cook just until melted.
    2.    Garnish with avocado, tomatoes and basil leaves.
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