Traditional Greek Salad

I LOVE Greek salad.  What I don’t love is ordering it in a restaurant and being incredibly disappointed pretty much every time.  Greek salad doesn’t have lettuce in it.  It’s full of chunky vegetables and kalamata olives!  They should be the star of the show, and not just a garnish atop iceberg lettuce!  Rant over.  Here’s how to make a simple Greek salad that surely won’t disappoint!

IMG_8694.JPG

Greek Salad

  • 4 tomatoes, cut into chunks
  • 1 cucumber, cut into chunks
  • 1 green pepper, cut into chunks
  • 1 red pepper, cut into chunks
  • 5 oz goat’s milk feta cheese, crumbled
  • ½ cup kalamata olives, pitted and halved
  • ¼ cup sliced red onion
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 clove garlic, minced
  • 1 tsp dried oregano
  • black pepper to taste
  • 1/4 tsp salt

Place all ingredients in a large bowl and mix. Serve immediately.

If serving a large number of people, you can cut up all of the vegetables ahead of time.  Mix the olive oil, lemon juice, oregano, black pepper, and garlic in a separate bowl and set aside.  Mix in the dressing just before serving.

Cranberry Orange Muffins

These muffins took a few weeks to perfect but they were worth the wait!  The recipe makes 15 muffins because each time I tried to change the amount of batter, the muffins didn’t turn out as well as this exact recipe.  I ended up just placing the 3 extra silicone muffin cups on top of the filled muffin tin (each at a joint between 4 muffins in the tin).  I hope that makes perfect sense to you…  If I overfilled the silicone cups, the muffins would cook over the edges and were impossible to remove.

I happen to have xylitol in the pantry, so if you don’t you can either skip it or use a pinch of sugar.  I love the extra hint of sweetness on top since cranberries are quite tart.

IMG_8622.JPG

Cranberry Orange Muffins

  • 1.5 cups + 2 tbsp almond flour
  • 3 tbsp chia seeds
  • 1 tsp baking soda
  • 1 tsp vanilla powder (vanilla extract works also)
  • 1/4 tsp sea salt
  • 1 ripe banana
  • 1 tbsp orange zest (zest of 2 naval oranges)
  • 1/2 cup fresh orange juice
  • 2 large eggs
  • 3 tbsp maple syrup
  • 1/4 cup coconut oil, melted
  • 1 cup fresh cranberries
  • xylitol for garnish

Line a muffin tin with silicone cups.

In a large bowl, mix together almond flour, chia seeds, baking soda, vanilla powder, and sea salt.

In a separate bowl, mash the banana, and add the orange zest, orange juice, eggs, maple syrup, and coconut oil.  Mix well and add to the dry mixture.

Mix in cranberries.

Scoop the muffin batter into the silicone muffin cups, filling them each 3/4 of the way.

Bake for 25 minutes.  Let cool completely in pan to avoid muffins falling apart!

Enjoy!

 

 

Cinnamon Cookie Cereal

These little cookie bites are the perfect accompaniment to our fresh Ontario strawberries!  We keep a stock pile of berries in the fridge, so this cereal is loaded with organic blueberries, raspberries, and strawberries and topped with cookie bites.

I’m already planning on topping my vanilla coconut ice cream with them later 🙂  Good thing I went to the gym this morning!  I’m pretty sure the kids are going to ask for this cereal every single day from here on in.  It’s delicious, and will destroy your favourite boxed cereal in both the quality and flavour departments.  We top this cereal with unsweetened almond milk and it is perfect.  There’s enough sugar in the berries and cereal that sugar in the milk would have been overkill.

Although it may look like these took forever to make, I had half of the little balls formed before the oven had even heated up, so it’s not too bad.  Totally worth it.

ccc2

Cinnamon Cookie Cereal

  • 2 1/2 cups almond flour
  • 1/4 tsp sea salt
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 cup coconut oil, melted
  • 1/4 cup maple syrup
  • 1 tbsp vanilla extract

Preheat oven to 350° F.

In a bowl, mix almond flour, salt, cinnamon, and baking soda.

Add melted coconut oil, maple syrup, and vanilla extract and mix well.

Pull apart with your hands into little rustic balls.  Hint: make a little dough snake and you can easily pull small cookie balls off the end.  You can either grease the sheet with coconut oil, or use a silpat sheet – my personal favourite.

Cook at 350° for 8 minutes.  Let cookies cool on the pan and they will harden.

Fill a bowl with your favourite berries, and top with cookie cereal and your favourite milk for a nutritious and energy sustaining breakfast.

Enjoy!

ccc3

Healthy Chocolate Mousse

This was inspired by the not-so healthy chocolate mousse debauchery that went on at the cottage this summer.  In an attempt to lessen withdrawal symptoms, this healthy version was born.  I’ve always loved avocado in chocolate mousse form, but it’s not for everyone so I toned it down in hopes of appeasing you avocado/chocolate haters (namely the hubby).  The results were A.M.A.Z.I.N.G.

image(7)

Healthy Chocolate Mousse

  • 1 cup coconut milk (canned)(coconut water works well too!)
  • 1 avocado
  • 1/4 cup peanut butter (or more…delicious)
  • 1/4 cup cocoa powder
  • 6 medjool dates, pitted (or 1/4 cup honey)
  • 1/4 tsp sea salt
  • 1 tbsp vanilla extract

Place all ingredients in a blender, and blend well, using the tamper as needed to move the ingredients around.  Eat immediately (and why wouldn’t you?) or refrigerate for later!  Just be sure to place cling wrap right on top of the pudding to avoid as much oxidation as possible due to the avocado content.

You can also add a tsp of maca if you love it.  It will make your pudding taste like maca, but it’s a nice change if you’re a maca lover!