Roasted Garlic Hummus

Here is my go-to recipe for snack day at my kids’ school.  It’s simple enough that you can make it even when a baby is crying for a bottle, and up to two other kids are driving you nuts – and you need to get them all in a car 20 minutes from now. GO!

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Roasted Garlic Hummus

  • 5 cloves garlic, roughly chopped
  • 1 tbsp coconut oil for frying
  • 1 can chick peas (19 oz), liquid reserved
  • 2 tbsp lemon juice
  • 2 tbsp tahini
  • ½ tsp salt
  • olive oil to garnish

Put the garlic cloves and coconut oil in a pan over low heat and cook until fragrant but not burned. About 5 minutes

Place garlic, chick peas, lemon juice, tahini, and salt in a high speed blender with about 1/4 cup of the chick pea liquid to get the blender moving.  Blend until smooth, using the temper as much as needed to push the blending mixture around.

Add as much or as little liquid as you would like to get the thickness you desire. Pour into a serving dish and garnish with a good quality olive oil.

How to Succeed

Today has been a stellar day, but it didn’t start out that way!  I was wide awake half of the night, finally falling asleep around 3am, and up again before 7am with the 3 little clones.  I gave Arlo a bottle, made the big kids oatmeal, and finished making enough snacks for 33 kids since I had double snack day duty, and somehow managed to get the big guys to school on time for the first time in awhile!

Gluten-Free Dairy-Free Kid-Friendly Snack: Roasted Garlic Hummus and Paleo Chocolate Chip Cookies

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Since I’ve been battling insomnia for a couple of weeks I came home and laid down to take a well deserved nap.  An hour and no sandman later, I got up and drove to the forest for some well needed clarity.  I walked for 2 hours while listening to an audiobook, while walking amongst the raining leaves.  Why sit at home and read when you can enjoy this?:IMG_8693.JPG

My fitness goal is set.  I’m just as persistent now as when I initially set the intention.  I take daily action, eat well, and my success is written in the stars.  However, I have yet to set a concrete goal with respect to my career.  I’ve found myself floating in an ocean of possibilities, slowly moving along.  So I started narrowing down my goals today while walking in the fresh misty air.  I’m already getting really excited about working toward them each and every day.  I can’t wait to wake up tomorrow and start learning, writing, and plugging away at a book that I’ve officially taken out of the “someday” pile and placed on the top of my goal list. The audiobook I listened to was called “How to completely change your life in 30 seconds” by Earl Nightingale, and it was the perfect walking companion.  I had heard it all before, but this time it really got my attention.IMG_8688.JPG

One of my favourite lessons is this: as long as you keep working toward your goals, you cannot fail.  You may fall – that’s ok.  Falling isn’t failing.  As long as you get up, you’re still in the game.  You’re successful.  Momentary setbacks cannot harm you.  Even if you’re in the lowest possible place you have ever been, a year from now, it will be just a distant memory, and you will be one year closer to your goals!  If you set a clear goal and work toward its fruition every single day, the universe has no choice but to grow the seeds into future success.  Our minds are extremely fertile, and whatever we plant in our minds will grow.  Positive or negative the mind cannot discern the difference.  It’s up to you to plant the seeds you want to cultivate.  It’s easier to be negative.  But know that your returns will be in direct proportion to what you focus on.  Replace any fearful thoughts with a positive goal worthy of your time.

There is no need to worry about how something will come about.  Worry is one of the lowest vibrations that we can find ourselves in.  There is no sense worrying about something you cannot control, nor is there any sense in worrying about something that happened in the past, or things that most likely won’t come to pass.  There is very little that we need to really worry about.  Most worries are situations that we create in our own minds.  It’s been said that 92% of things we worry about are in the aforementioned categories.  Only 8% of our worries are legitimate.

I know I was always afraid of failing.  What I really should have been worried about was my inaction.  My fears that held me back.  You cannot fail if you don’t give up, but you certainly can fail if you never do anything to shape the life you want.  Most people are caught in a stage of quiet mediocrity.  They want success, but they don’t want to work for it.  They get distracted by 1000s of things and never really get anywhere.  What do you want?

Don’t let events hold you back.  Don’t give away your power by making excuses.  It’s not what happens in life, but how you react to events that determine the result.  A famous psychiatrist interviewed the sons of an alcoholic man, and when asked how they came to be on their current paths, they both answered something like this:  “What would you expect having had an alcoholic father?”  One of the men was what you would call a success.  The other, an alcoholic like his father.

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!

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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.

Salted Caramel Sauce

This happened today, and I can’t keep it to myself.  It’s probably my most favourite recipe ever.

I have always loved caramel.  I still sneak a few of those little square caramels every Halloween, even though I know they’re going to make me feel sick. Last year I even attempted making my own caramel covered candy apples – from scratch.  Don’t do it.  It’s painstakingly annoying and health destroying.

The alternative?  This caramel concoction that takes about 2 minutes to make. It’s like apples were made to be dipped in it.  No more fighting with plastic to open little caramels, and no more caramel sauce filled with dairy.  I’ll be dipping apple slices in this from now on!  And obviously, it’s kid approved.

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Salted Caramel Sauce

  • 1/2 cup almond butter
  • 1/4 cup maple syrup
  • 1 tbsp vanilla powder
  • 1/4 cup canned coconut milk
  • 1/2 tsp salt

Place all ingredients in a blender and blend!  Done.

Now cut up an apple, dip it in the caramel sauce, and eat it.

You’re welcome.

Creamy Chicken Soup

There are a lot of soups that I used to enjoy as a kid that came out of a can.  Cream of chicken soup was one of them.  I’m almost certain that I would feel ill if I tried to eat them today.  And while making soup from scratch take a little more effort, you are rewarded with amazing flavour and quality that you can feel good about feeding your family!

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Creamy Chicken Soup

  • 1 medium onion, chopped
  • 2 cloves garlic, diced
  • 3 stalks celery, chopped
  • 3 carrots, chopped
  • 2 tbsp coconut oil or butter
  • ½ cup gluten free flour
  • 6 cups organic chicken broth
  • 2 tbsp fresh thyme
  • 1 lb boneless skinless chicken breast
  • 1 cup canned coconut milk
  • salt and pepper to taste (I think I used approx a tsp of sea salt)

Chop up the onion, celery, and carrots and place in a large soup pot with the coconut oil or butter over medium heat. Cook for 10 minutes, stirring occasionally. Add garlic and cook an additional 1-2 minutes.

Add the flour and cook for an 2 minutes, stirring frequently.

Add the chicken broth and thyme and bring to a boil. Chop up the raw chicken breast into bite sized pieces and add to the boiling soup. Turn down the heat to low/medium and simmer for 10 minutes, until chicken is cooked.

Transfer soup to a high-speed blender and add the coconut milk. Blend until smooth. Return soup the pot and add salt and pepper to taste. Serve.

 

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.

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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!

 

 

Candied Walnuts

A quick easy snack to cure the hangry monster in those “I’m starving and can’t wait for dinner” moments.  If you don’t like cayenne, just leave it out!

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Candied Walnuts

  • 1 1/2 cups walnuts
  • 2 tbsp butter
  • 1/2 tsp cinnamon
  • 1/4 tsp sea salt
  • 1/8 tsp cayenne
  • 2 tbsp maple syrup

In a very small bowl, combine sea salt, cayenne, and cinnamon.

In a frying pan, lightly roast walnuts over medium heat until they become fragrant – just a few minutes.

Add butter and mix well.

Sprinkle spice mixture over top and mix well.

Add maple syrup and stir well once again until syrup candies (about 30 seconds).

Remove from heat and dump the mixture on a non-stick surface and let cool.

Roasted Tomato Salmon

On a day when I thought I had no food in the house, this recipe was born.  I’d never attempted a fish recipe before because admittedly, I am NOT a fish person.  Historically, the only fish I’ve ever really liked is smoked salmon, and even then it had to be accompanied with loads of cream cheese, capers, red onion, dill, and lemon juice.

SO, when I came up with this recipe it was a pretty big shock at how amazing it is.  I think it’s probably the new house favourite.  It was so good that I had seconds.  Everyone had seconds – even the kids.  I would go so far as to say that this is probably my new favourite dinner recipe, so if you’re reading these words I kindly ask you to make it asap and report back here!

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Roasted Tomato Salmon

  • 2 lbs salmon (3 fillets)
  • 1 14 oz can organic diced tomatoes
  • 1 red onion, chopped
  • 4 cloves garlic, chopped
  • 1/2 tsp smoked paprika
  • 1 tsp coriander seeds, milled (or powdered coriander)
  • 1 tsp fennel seeds, milled (or powdered fennel)
  • 1.5 tsp cumin
  • 1/2 tsp salt
  • 1/8 tsp pepper

Heat oven to 400F.

Place two large pieces of tin foil side by side on a baking sheet and fold them together accordion style so they make one large piece of tin foil.

Chop up the onion and garlic and toss it in a large bowl along with the diced tomatoes (including the juice).

If you have coriander and fennel seeds, place them in a coffee grinder and grind until fine.  I like to grind my seeds myself so they are fresh and aromatic. I find buying seeds in their powdered form don’t have quite as much flavour.  Add the fennel, coriander, paprika, cumin, salt, and pepper to the tomato mixture and stir well.

Spoon 1/4 of the tomato mixture onto the middle of the tin foil and place the salmon on top, pink side up.

Spoon the rest of the tomato mixture over the salmon and then fold the foil together on top followed by the sides so that it is airtight.

Place in the oven and cook for 25 minutes at 400 F.

When you take the salmon out of the oven, the salmon should be slightly pink/raw in the middle. This is exactly what you want. Let it sit and rest for 5-10 minutes so it can rest/finish cooking and then enjoy!

Banana Chocolate Walnut Muffins

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I have finally found the perfect recipe base for muffins!  I am so excited for where my Saturdays are going.  This recipe was first on my list to tackle and I am proud to say that the recipe is finally finished!

If you love walnuts you can add a few handfuls to base of the recipe as well.  I was scared the kids wouldn’t eat them if I loaded the recipe with them but several test batches later and apparently they love walnuts as much as we do.  Though I do measure chocolate chips/chunks generously so maybe that’s why they don’t have a problem with it!

Banana Chocolate Walnut Muffins

Makes 12 muffins

  • 2 overripe bananas
  • 2 large eggs
  • ¼ cup maple syrup
  • 1 tsp vanilla powder (vanilla extract works also)
  • 1 1/2 cups almond flour
  • 2 tbsp chia seeds
  • 1 tsp baking soda
  • ¼ tsp sea salt
  • ¼ cup coconut oil, melted
  • ½ cup chocolate chunks
  • walnuts for garnish

Preheat oven to 350 F and line a muffin pan with silicon muffin cups.

Mash bananas, and mix in eggs and maple syrup.

Add almond flour, vanilla powder, chia seeds, baking soda, and sea salt.  Mix well.

Warm coconut oil until just melted and mix in.

Lastly, mix in chocolate chunks.

Full muffin cups 3/4 full, and top muffins with walnuts.

Bake for 20-25 minutes (I usually do 23) and let cool in the pan for best results.

Once cooled, gently pull the muffins away from the silicon cups and they will pop out perfectly!

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Raw Key Lime Pie

We were in Montreal this week for a family wedding, and after it was all over it felt like we had pretty much eaten non-stop for 36 hours.  Feeling that we needed to get back on track instantly, we went for a grueling morning run to Mont Royal and then up and down, up, down, up, and down the staircase of death that is the Mont Royal Staircase.

Starving and barely able to walk, we were so excited to try out Montreal’s raw food restaurant: Crudessence.  Once there, we were bitten by the raw food bug once again.  When we got home I dug out my dusty raw food word docs and pulled out this gem!  Here is a recipe that I initially wrote 8 YEARS ago, back when I discovered raw food, David Wolfe, and was attending the Canadian School of Natural Nutrition!

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Raw Key Lime Pie

Crust:

  • 2 tbsp coconut oil, melted
  • 1 cup walnuts
  • 1 cup pecans
  • 1/2 cup shredded unsweetened coconut
  • 1 tbsp maple syrup
  • 1/4 tsp sea salt

Place walnuts and pecans in food processor and pulse until nuts start to stick together.  Add the rest of the ingredients and pulse until well combined.  Press into the bottom of a tart pan and refrigerate while you make the filling.

Filling:

  • 2 cups cashews
  • 1 cup coconut cream (the solid mass in one can of coconut milk)
  • 2/3 cup fresh key lime juice (or regular lime juice)
  • 1/3 cup local honey
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt

Place all ingredients in a high speed blender and blend until smooth.

Pour into your tart shell and refrigerate for at least 2 hours.