As per the title of this blog post, the feature vegetable in this summer salad is none other than the broccoli. Growing up we typically only enjoyed broccoli when it was cooked into saag which is a giant mush (I’m not joking) of cooked down onion, spinach, broccoli and an array of spices. Now, I have fun using broccoli in stir fry’s, roasted, dunked into a ranch dip and of course, all dressed up in a Greek yogurt dressing.
I’m sure you’ve tried a few versions of this recipe. But I really think you should make my recipe your go-to for summer potlucks, dinners or even enjoy this salad as a snack. Along with broccoli, this salad also includes a juicy apple, red onion, carrot sticks, cranberry and pumpkin seeds. Feel free to swap out ingredients and change the quantities as you wish. The “OG” version of recipe usually calls for copious amounts of mayo and sometime bacon. THIS version is laced with a high protein dressing courtesy of Greek yogurt.
Arrrrrright, let’s move onto what you’re really here for.
The recipe.
- 3 cups broccoli, chopped
- 1 Gala apple, chopped
- ¼ cup red onion, chopped
- 1 cup grated or julienne carrots
- ¼ cup pumpkin seeds
- ¼ cup dried cranberries
- ½ cup chopped SqueaK'rs, cheddar (or grated)
- Dressing
- ¾ cup 2% M.F. Greek yogurt
- ⅓ cup mayonnaise
- 2 tablespoon honey
- Juice of ½ lemon
- Pinch of salt and pepper
- Pink of paprika
- Place all prepared veggies, apple, cranberries, pumpkin seeds and cheese into a bowl. Toss together.
- To prepare the dressing stir together Greek yogurt, mayonnaise, honey, lemon, salt, pepper and paprika.
- Pour the dressing (only half at a time) over the salad, ensuring the veggies are well coated. Let the salad sit in the fridge for 20 minutes to soften the broccoli. Add more dressing if desired.
- Serve and enjoy!
Food photography done by the talented Ceone Dyck. To learn more about Ceone click here or follow her on Facebook.
Don’t forget to follow Carrots and Cake on Instagram to see tiny square snap shots of my life.
– With Love, Carrots and Cake,
Oh haaaayyyy. Yes, that’s a casserole dish full of carbs and yes, I am a Registered Dietitian who developed this recipe. I’ve said it before: don’t be afraid of carbohydrates! This recipe features a classic egg noodle. Because it’s difficult to trace down a wholewheat version of this popular noodle I decided to embrace it’s “white version”. Knowing it would be lower in fibre, I quickly decided that I could:
- Add fibre to the overall dish by loading up with veggies, and,
- Add split red lentils to not only boost protein but to also amp up my fibre intake
The result: an all-in-one dish that packs a ton of flavour, lasts for dayssss (*hello freezer*) and can be enjoyed by the entire family. The protein content in here is also one to be admired – cottage cheese is always such an underrated food. But in our house, I can eat a heaping bowl of it as a snack or as part of my breakfast. One cup of this stuff contains about 30 grams of protein. HOLY MOLY!
This is also the type of recipe you can adapt. For example, if mushrooms aren’t your jam then add in celery instead! Or if you’re craving more bell peppers because they’ll be in season soon, then add more! You can’t go wrong. Except…if you add zucchini, it will be very liquidy (that’s just the nature of zucchini). There is even flexibility in the type of protein you choose. I opted for some local Manitoba Chicken but you could use a lean ground pork or beef if you wanted. Even TVP would work well (although I haven’t tried that).
Let me tease you with one more photo before sharing the recipe…(and yes, that’s Bothwell Cheese for the win, duh).
- 1 tbsp canola oil
- 2 lb ground meat (lean beef, turkey or chicken)
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 cups mushroom, diced
- 1 red pepper, diced
- ½ cup red split lentils
- 1 15oz can tomato sauce
- 1 cup vegetable broth
- 1 tbsp dried oregano
- 1 tbsp dried parsley
- 1 tsp salt
- 1 tsp black pepper
- 1½ cup cottage cheese
- ¾ cup mozzarella cheese, grated
- 1 packgage egg noodles (about 8oz)
- Preheat oven to 350 degrees.
- Cook egg noodles until al dente. Drain and set aside.
- Brown your selected meat in a large skillet. Drain fat and then set aside on a plate.
- Heat 1 tbsp canola oil in the same skillet and sauté onions. Once onions are slightly translucent, add in mushrooms, red pepper and garlic. Continue to cook over medium heat until vegetables are tender.
- Then add in meat, tomato sauce, broth and red split lentils. Add in your spices: salt, pepper, parsley and oregano. Feel free to add in any other spices you'd like such as red chilli flakes for some heat!
- Let this mixture simmer for about 15 minutes over low heat, or until red lentils are cooked through.
- Meanwhile, place your drained egg noodles into a large casserole dish. Mix in cottage cheese.
- Top noodles with the meat and vegetable mixture and mix well to ensure the noodles are well coated.
- Top with grated cheese. Bake for 20 minutes or until cheese is melted and bubbly.
Food photography done by the talented Ceone Dyck. To learn more about Ceone click here or follow her on Facebook.
Don’t forget to follow Carrots and Cake on Instagram to see tiny square snap shots of my life.
– With Love, Carrots and Cake,
Oh, hello! Welcome back – I hope you enjoyed learning about whole grains on our last post. We’re going to take a break from nutrition education and share this uber simple recipe with ya’ll. You’ve previously seen me use and talk about the health benefits of chia seeds, like when I showcased my version of a 5 Ingridient Berry Sauce. When I heard my food friends talk about chia seed pudding, I was totally hooked and needed to give it a try.
Here’s what I love in particular about this recipe:
- calls for only 5 ingridients
- offers up 10 grams of fibre
- source of calcium
- source of protein
- allows for customization
- naturally gluten free
- no cooking, just stirring
Okay, I think you’re sold.
- ⅓ cup chia seeds (black or white)
- 1½ cups milk (dairy or dairy free)
- 2 tbsp runny honey or maple syrup
- 1 tsp vanilla extra
- 1 tsp cinnamon
- Place all ingredients into a bowl. Mix very, very, very well and cover with saran wrap.
- Place bowl into the fridge for thirty minutes. Stir again.
- Return back to the fridge for at least another 2 - 3 hours. The result is a thick pudding similar to rice pudding.
- Top with additional fruit if you wish. I love it with tart raspberries, mango or kiwi.
Food photography done by the talented Ceone Dyck. To learn more about Ceone click here or follow her on Facebook.
Don’t forget to follow Carrots and Cake on Instagram to see tiny square snap shots of my life.
– With Love, Carrots and Cake,
I love a good granola bar. It’s basically like having portable nutrition in your hand! Mind you, a good quality product can often be hard to spot. Most large-chain grocers have entire aisles dedicated to this iconic food item. The tough part is distinguishing which one truly is a granola bar versus which one is…well..basically a chocolate bar.
Tips to sourcing a quality granola bar:
- When I’m on the hunt for a bar I try to look for something that has less than 8 – 9 grams of sugar and offers me up at least 3 grams of fibre.
- Protein is another POWERHOUSE nutrient that I scout for. If you’re looking for a nut-free product, it will be difficult to find a protein bar with more than 2 grams of protein. Otherwise, if nuts are your thang, you’ll likely have no trouble finding something that can offer you atleast 4 – 5 grams of protein.
- Look at the ingredient list and find something that is 100% whole grain.
- Avoid granola bars that are chocolate or yogurt covered. These bars can have upwards of 3 teaspoons of sugar in a small serving.
Or HAYYYYYY – how about making your own?
When I have a bit of extra time on my hands, I take pleasure in being able to make my own granola bars that I can snack on. The ingredients in this recipe (adapted from Cookspiration) include all the foods I enjoy eating as snacks: dates, walnuts, pumpkin seeds and hemp hearts are the super heroes behind this bar. Seriously, you’ll feel so good after making them, eating them…and maybe even sharing them. You’ll notice – the recipe doesn’t call for any refined sugar. The sweetness is brought to you naturally from the dates and honey. Don’t cha love nature?
Okay, recipe deets below:
- 1 ½ cup All Bran Flakes cereal (I used PC brand from Superstore)
- 1 ½ cup large flake oats
- ½ cup chopped walnuts
- ¼ cup pumpkin seeds
- ½ cup hemp hearts
- 1 cup dates (about 12 - 15 dates)
- ¼ cup honey or maple syrup for vegan option
- ⅓ cup almond or peanut-butter
- In a large nonstick skillet, toast oats, walnuts and pumpkin seeds over medium heat, stirring often for about 8 minutes or until light golden and fragrant. You'll even hear the pumpkin seeds "pop".
- Pour this mixture into a large bowl and let cool slightly; stir in bran flakes and hemp hearts.
- In the bowl of a food processor, pulse dates until finely chopped. For me, it rolls into one giant blob.
- In a small saucepan, heat together honey and almond butter over medium low heat until melted and smooth. Add dates and stir to combine.
- Pour into oat mixture and stir together until dates are distributed evenly throughout and oats are coated well.
- Press mixture into 23 cm (9 inch) parchment or foil lined baking pan and press to flatten evenly (warning: don't place it on a pan that's too big - you want the mixture to be "tight").
- Cover and refrigerate for at least 1 hour or until firm. Cut into bars and wrap individually with plastic wrap and store in refrigerator for up to 1 week or in the freezer for longer.
STACKS ON STACKS OVER HERE!!
For more granola bar inspiration, here are a few ideas from my personal food friends:
- Dixya’s No Bake Oats and Peanut-butter Granola Bar
- Jessica’s Everything Granola Bar
- Jenn’s Chewy Granola Bar
- Getty’s Coffee Lover’s Energy Bar (I actually got to try some on a plane-trip with Getty!)
- Abbey’s No-Bake Gluten Free Peanut-butter Apricot Bar
- Caroline’s Ultimate Guide to Granola Bars and Bites
Food photography done by the talented Ceone Dyck. To learn more about Ceone click here or follow her on Facebook.
Don’t forget to follow Carrots and Cake on Instagram to see tiny square snap shots of my life.
– With Love, Carrots and Cake,
I’m all about making sure we’re eating a variety of whole grains in this house. Sometimes without knowing it, we get stuck in a rut and stick to one primary grain (wheat, and by the way: there is nothing wrong with that). Consequently, we don’t get a chance to enjoy the wonder and benefits other grains have to offer us.
Oats. I LOVE OATS. a) they are hella cheap b) they are super versatile c) they are easy to cook d) you can enjoy them sweet, savory, warm or cold! e) for folks who are sensitive to gluten, they can enjoy certified gluten free oats. What more do ya want from a grain?
Want the nutrition jiffy on oats?
- They are whole grain! Health Canada recommends that 50% of your grains should be whole grain; we know people who eat whole grains have a lower risk of heart disease, stroke, diabetes, cancer and digestive disorders.
- They are rich in soluble fibre; this type of fibre helps improve blood cholesterol and can help manage blood sugar levels too.
- A half cup serving (dry, large flake oats) offers up nearly 8 grams of protein.
- They are a source of B vitamins, iron and vitamin E.
Why overnight oats?
It’s great for people who require a quick grab n’ go style breakfast; maybe you’re someone who prefers to enjoy breakfast at work or are too busy preparing breakfast for your little ones. This is a great alternative!
Mornings can be rough for some of us so overnight oats take the prep-work out in the morning. You can prepare a few batches to last you throughout the week.
Overnight oats are incredibly versatile. You can change the proportion of milk/yogurt/oats as needed to suit your needs.
In general, you’re getting a great source of protein, carbohydrate, fat if you add some nuts/seeds and fruit. These components make it a complete and balanced meal.
It’s a nice change from your typical bowl of hot oatmeal.
Variations:
- Top it with my 5 Ingredient Berry Sauce, bananas, shredded coconut, apples, canned peaches or any other favorite fruit.
- Switch up the milk from a dairy milk, nut milk or soy milk.
- Add nuts and seeds for extra protein such as pumpkin seeds, walnuts, almonds or toasted hazelnuts. My friend Chantal of Nutty for Nutrition loves adding chia seed to her concoction, just make sure add extra moisture if you go this route because chia seeds love to suck up liquid!
- Feel free to use your favorite sweetener such as brown sugar, maple syrup, honey or stevia if that’s what you fancy.
- ½ cup rolled oats (large flake)
- ½ cup milk
- ¼ - ⅓ cup vanilla Greek yogurt
- 2 tsp flax seed
- Pinch of cinnamon
- Drizzle of maple syrup, honey or your preferred sweetener
- Fruit
- Place oats, milk, yogurt, flax seed, cinnamon and sweetener into a Tupperware, mason jar or cereal bowl. Stir until smooth.
- Top with your choice of fruit. Leave overnight.
- The next day, enjoy it cold or feel free to nuke it in the microwave for 20 seconds! If it's a little too thick for you add a dash of milk or water until you've got your desired consistency.
Food photography done by the talented Ceone Dyck. To learn more about Ceone click here or follow her on Facebook.
Don’t forget to follow Carrots and Cake on Instagram to see tiny square snap shots of my life.
– With Love, Carrots and Cake,
Woah. How did that happen? Today marks the second birthday for Carrots and Cake Balanced Nutrition Consulting. What was supposed to initially be a “lets try to see five clients per month” kinda gig has turned into visiting with at least twenty clients monthly, blogging, recipe development, writing for cool food producers and as of late, mentoring Nutritional Science students that are hoping to get their feet wet in the dietetic industry. By the way, all of this on top of a nearly full time job in an area of clinical practice I love.
A very sincere thank you to all of my friends, readers, clients and colleagues who continue to support me through my growth. When I gave birth to Carrots and Cake it was all very organic. I never felt like anything was being forced into place – there really was no financial goal, strategic plan or real incentive other than to connect with people, about food.
I remember last year when I celebrated Carrots and Cake’s first birthday I showcased this Carrot and Pineapple Loaf. And then, I celebrated some more with these yummy Carrot Oatmeal Cookies. The sweetest was coming into work and my colleague had prepared some of these goodies for me and our team to enjoy.
Needless to say, I am SO looking forward to what 2016 has in store for me.
Here’s what happened over the last twelve months:
- I moved from a condo into our home (that has a great big island, yaaaaassss)
- Got a Vitamix…that’s a big deal, right?
- Joined a Women’s in Business group made up of fine business women in Winnipeg
- Completed several Women and Weights classes via good friend, RD extraordinaire and Personal Trainer, Chinwe – so basically, I’m way stronger than last year
- I partnered with some awesome food industry folks like Bothwell Cheese which allows me an opportunity to write more often, something I love to do
- I learned and helped my food loving friend, Getty Stewart can some tomatoes
- Completed my second Manitoba Marathon Relay while the hubs added a second half marathon to his list
- I went on an amazing #CanolaConnect Harvest Camp with the lovely folks of Canola, Eat Well
- On the same note, I also had a chance to attend a Grow Canada conference c/o #CanolaConnect – picture this: being only meters away from Clara Hughes and former LGen Romeo Dallaire – MIND BLOWN
- Went through a lot of professional struggles at work, but came out stronger than I ever thought I was
- Took on two student volunteers to help with content creation, recipe development and photography
- As of LAST NIGHT, my sister (many of you might know her as Myuz Artistry) gave birth to a sweet baby boy AND my other sister is expecting her first babe
- On that note, I officially have baby fever
Okay, okay. I know why you’re ALL really here, it’s for this SUPER DUPER amazing recipe for Poppy Seed Biscuits. This recipe hails from somewhere…I just can’t remember where. It’s the kind I just wrote down with pencil and pen after trying them at a friends house years ago when I live in B.C.. The recipe stuck with me.
These biscuits are on the slightly sweet side, but still pair well with soup. I think they make a great snack for a girls afternoon or act as a lovely addition to a large green salad. You’ll see below, I paired it with my 5 Ingredient Berry Sauce which ended up being the perfect marriage.
Okay, recipe taymeee.
- 1½ cups whole wheat flour
- 1 cup all-purpose flour
- ¼ cup white sugar
- ¼ cup poppy seeds
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ⅓ cup cold butter, cut into 1 inch chunks
- 1 cup buttermilk
- Line a large baking sheet (or two) with parchment paper and preheat oven to 425.
- In a large bowl stir together dry ingredients until well combined.
- Add in butter. Using a pastry blender or two forks cut the butter into the dry ingredients. Eventually, you'll have a texture that resemble coarse crumbs.
- Add buttermilk. Stir the mixture to moisten and create a sticky dough.
- Drop a handful of flour onto a clean surface and knead the dough about 10 times.
- Roll out the dough or using your hands pat it into a ½" thick round.
- Using a 2" biscuit cutter cut out as many rounds as you can. Place on a baking sheet. Gently form scraps into a ball, flatten and cut out more biscuit rounds. Repeat if needed.
- Bake biscuits for 12 - 15 minutes. Biscuits shouldn't be too brown! Remove from baking sheet and onto a cooling wrack.
- Best when served warm.
Food photography done by the talented Ceone Dyck. To learn more about Ceone click here or follow her on Facebook.
Don’t forget to follow Carrots and Cake on Instagram to see tiny square snap shots of my life.
– With Love, Carrots and Cake,
I remember the first time I made a berry sauce. It was for a brunch I was hosting and waffles were on the menu. It was some random recipe that Mr. Google found for me. It called for 1 cup of juice and 1 cup of sugar for only two cups of berries. Jesse whiz, that is A LOT of sugar. What’s a Dietitian/Food Nerd to do?
Develop her own recipe!
I prepare this berry sauce quite regularly for our meal-prep line up. It’s extremely low maintenance and the recipe is pretty darn easy to memorize. There are so many uses for this sauce, here’s what I’ve tried so far:
- Great in smoothies
- Lovely on top of plain yogurt
- Fabulous over pancakes or waffles
- Yummy on warm or cold oats
- Genius as a jam on toast or biscuits
The recipe uses a super cool ingredient that might be new to you. It’s chia seeds! You can find these little guys at any bulk store and they can also be spotted in the “health food” aisle of many large-chain stores. Chia seeds harness a lot of nutrition, offering up some omega-3 power, fibre, calcium and a wee-bit of protein too. Chia seeds are crucial for this recipe as they suck up (literally) moisture from the concoction, leaving you with a nice saucy texture. I promise you’ll love it.
Recipe taymeee.
- 3 cups frozen berries, mixed variety
- ½ cup 100% orange juice or water
- 2 tbsp maple sryup
- 1 tsp vanilla
- 2 tbsp chia seed
- Place frozen berries into a medium sized pot. Add in orange juice or water.
- Turn heat to medium and bring mixture to a gentle simmer. When this happens, using a potato masher muddle the berries to a desired consistency. I prefer to leave mine a little chunky, but to each their own!
- Next, add in maple syrup and vanilla. Stir to combine.
- Remove pot from heat and add in chia seeds.
- Stir and wait about 20 minutes. The mixture will begin to thicken.
- Store in a mason jar or tupperware for one week, refrigerated.
Food photography done by the talented Ceone Dyck. To learn more about Ceone click here or follow her on Facebook.
Don’t forget to follow Carrots and Cake on Instagram to see tiny square snap shots of my life.
– With Love, Carrots and Cake,
Don’t get upset! I know what you’re thinking “why did this Dietitian take my favorite comfort food and add veggies and then butcher it with lentils?”! I realize fully that mac and cheese is all things comforting and nostalgic for many of us. Having said that, most of use could do with a bit more veggies in our life and in honour of The International Year of the Pulse, it only made sense.
The truth is, I love a good mac and cheese. You know, the kind you get at restaurants with the crispy topping. Oh, and when it has bacon, even better. Unfortunately, on almost all occasions, these variations of mac and cheese left me feeling like I had just eaten a treat. So, I wanted to create a wholesome recipe that I could enjoy and feel good about eating throughout the week. You feel me?
I remember the first time I made this recipe. My husband scratched his head and said, “babe, there is something more gritty in the texture”. I smiled and told him it was the lentils. He shrugged, grabbed a second serving and called it great. What a keeper. So yes, you should expect a slight change in the texture you’re used to, but the taste shouldn’t be all too different.
If you need to take baby steps. Maybe try the recipe with just onion and lentils. Or, just veggies. It’s your body, you’re the boss.
I tripple-tried this recipe before deciding to have it photographed and placed on the blog. But, it fits. It truly does. Here’s what I love about this version of mac n’ cheese:
- It uses 2% Evaporated Milk to give it the creaminess you want. It’s made by removing water from fresh milk and then heating it. Heating the milk gives it the creamy, slightly cooked taste and darker colour. It’s a source of protein, calcium and Vitamin D!
- It includes approximately 3 cups of veggies which mean you could really add more, or less. One time I added cauliflower! Another time I opted to use mushrooms.
- The lentils help to increase the protein and fibre content of the entire recipe, making it a one-pot-meal kinda deal.
- You can spice it up as you wish. I keep it simple but you could also add some basil or parsley if you fancy.
- Lastly, it’s freezer friendly and great to pull out on those day’s you might be extra crazy busy and don’t want to compromise on your nutrition. Simply place it in the oven and bake until everything is heated through and your cheese is bubbly.
I drew inspiration for this recipe from The Lean Green Bean and the Eat Shrink and Be Merry gals. Check out their versions if you wish.
UP CLOSE AND PERSONAL.
Okay, recipe taymeeee.
- 1 cup elbow pasta
- ¾ cup red lentils, uncooked
- 2 tbsp canola oil or butter
- 1 onion, diced
- 1 red pepper, diced
- 1 cup broccoli, chopped into small florets
- 1 cup spinach, thinly chopped
- 3 cloves garlic, minced
- 1 tsp paprika
- ½ tsp cayenne
- 1 tsp black pepper
- 2 tbsp all purpose flour
- 1 can (370mL) Evaporated Milk (I used 2% MF)
- 1 cup cheddar cheese
- Preheat oven to 350 degrees.
- Cook elbow pasta according to package directions, until al dente. Drain and set aside.
- Cook red lentils according to package directions. Once lentils are cooked through, set aside.
- In a separate large pot, heat butter or canola oil. Add in onion and cook until translucent.
- Once onion is cooked through, add in remaining vegetables, garlic and spices. Saute for 10 - 15 minutes until vegetables are softened. I prefer to add my spinach last as it requires very little heat.
- Sprinkle vegetables with flour, ensuring the mixture is well coated.
- Add evaporated milk and ¾ cup of cheese, leaving some cheese for the last step.
- Add in cooked pasta and lentils to the vegetable mixture and combine thoroughly.
- Place mixture in a 9 x 13 dish, or two 8 x 8 dishes. Top with remaining cheese.
- Bake for 20 - 25 minutes until cheese is bubbly.
Food photography done by the talented Ceone Dyck. To learn more about Ceone click here or follow her on Facebook.
Don’t forget to follow Carrots and Cake on Instagram to see tiny square snap shots of my life.
– With Love, Carrots and Cake,
Have you ever experienced that moment when you perfect the most incredible recipe? I have. It was a great feeling but one that certainly came with a lot of errors, epic-fails and me wracking my brain to problem solve. The issue was I kept getting a cookie that was too dense and too “hard”. After altering the recipe (five times) and most importantly decreasing the baking time, I got it. PS it totally pays to have friends like Jenn and Courtney who offer up baking advice! Here it is…the perfect Super. Seedy. Chocolate Chip. Cookie.
Oh and hey mama’s! You can send these little guys to you children’s school. It’s loaded with protein but it totally no-nut friendly!
What are some things that I love about this cookie?
- Vegan friendly. ‘Nuff said.
- Flax-water Replacement. Instead of using an egg to bind and moisten my cookie, I used a flax-water replacement. Yup, that’s right you can use 1 tbsp ground flax meal + 2.5 tbsp water to replace one egg. Voila!
- Seedy. Healthy and compact, seeds are amazingly nourishing. They often packed with protein, fibre, iron, vitamins and omega-3 fatty acids. In this cookie I use: hemp hearts, pumpkin seeds and sunflower seeds.
- Sweet, but not too sweet. I originally started off this recipe using 1/2 cup each of sugar and brown sugar. Coupled with the chocolate chips, it was just way too sweet for me. I also knew that if I offered it to my niece with reduced sugar, she probably wouldn’t notice. So why bother? I reduced the sugar to 1/3 cup of white and brown sugar and it’s great.
- Healthy fats. I chose to use a plant-based fat, canola oil, for this recipe. There’a s few reasons why:
- Canola oil is extremely neutral in taste. This means, the flavors from your ingredients are never masked.
- I’m a prairie girl. Using canola oil means I’m supporting my local economy and most importantly our local family-farmers. Did you know, canola oil is 100% Canadian.
- Canola oil is economical – yes, this Dietitian is on a budget!
- Lastly, canola oil means more to me than it simply being a fat. Towards the end of my summer I was invited to join the Canola Eat Well team at Canola Camp. I learned a lot about the agriculture industry that I didn’t know about before. A few things: growing canola allows farmers to nourish their soil (it gives back nutrients), it sustains our bees that are often busy producing honey for us and provides livestock with high quality protein for their feed. Quite honestly canola is life-sustaining. I’m still working through my journal (and brain) to really articulate what my experiences were like at camp to share with you, so stay-tuned.
- Recipe tip: did you know that when a recipe calls for a solid fat to be melted you can often use canola oil instead? This works easily for cakes and muffins. Use this conversion chart.
In the mean time, bake these cookies. Pour yourself a glass of milk.
Enjoy.
- ⅓ cup canola oil
- ⅓ cup brown sugar
- ⅓ cup white sugar
- 2 tbsp flax meal
- 5 tbsp water
- ½ tsp baking soda
- 2 tsp hot water
- ½ cup whole wheat flour
- ½ cup white flour
- ½ cup large-flake rolled oats
- ½ tsp baking powder
- ⅓ cup chocolate chips (dairy free for vegan option)
- ½ cup dried cranberries or raisins
- 1 cup seeds or nuts (your choice; I do a mixture of sunflower seed, pumpkin seeds and hemp seeds)
- Preheat oven to 350 degrees F.
- Soak flax meal in water. Ensure you’ve mixed it thoroughly with a fork. Let it stand 5 minutes.
- In another small pinch bowl stir together baking soda in hot water. Set aside.
- In a large bowl or in your stand mixer, combine canola oil, white sugar and brown sugar until well mixed.
- Add in your flax and water mixture. Stir to combine.
- Add in the baking soda and water mixture. Sitr to combine.
- In a separate bowl combine the remaining dry ingredients. Once thoroughly combined add this dry mixture to the wet ingredients. Give this all a whirl with your mixer or beater – be sure not to over-mix!
- Drop a spoonful of batter at a time onto a non-stick pan (I prefer to use parchment paper).
- With your fingers, lightly press the cookie-dough rounds so they are slightly flat (see photo above). These cookies wont run or expand much!
- Bake for 10 minutes (important: do not over bake).
- Makes approximaly 30 cookies.
Here’s your egg substitute made with flax meal and water!
Please note all opinions in this post are my own. I have not received compensation for this post.
– With Love, Carrots and Cake,
Butternut squash, chickpeas and hemp = amazing.
Butternut squash and chickpeas.
The best of both worlds when this subtle squash melds with chickpeas in this non-traditional take on hummus. I’ve tried few different variations of hummus including my Jalapeno Spiced Hummus and other store bought variations like Sabra’s Supremely Spicy Hummus (c’mon, I’m Indian aka I live for spice). But after seeing the Minimalist Baker’s version of Butternut Squash Hummus I just had to try it out. I didn’t have all of the same ingredients on hand so this is my adaptation. Seriously, I can never follow a recipe (jeeze).
What I love about this version of hummus is the thick consistency. It’s perfect as a dip but really I think it was destined to be used as a spread on wraps and sandwiches. Don’t you hate it when your sandwich spread leaves your bread soggy? Yuck! Fear not. This wont happen with this Roasted Butternut Squash hummus.
I have two other tid-bits to share about the recipe.
- First, the garlic. ROAST THE GARLIC PEOPLE. The yield is a deep flavor that isn’t as overpowering as raw garlic tends to be. I know my bff Christine aka nurse-turned-photographer LOVED the taste of garlic. She’s actually rationing her hummus to keep it all week long. Yeah, that good.
- Secondly, the hemp hearts (shout out to Just Hemp Foods) adds a lovely nuttiness to the entire product. Not to mention, these tiny but oober-powerful seeds help crank up the protein content and offer anti-inflammatory fats that we could all use a little more of.
And HELLO to all of you mama’s who try to get your little peeps to eat more veggies. They will never know there is squash in this hummus (sneaky, sneaky). But, that doesn’t mean you can’t tell them what’s in it! We can really only hide veggies from our kids for so long; educate your children about the meals you’re creating and they’ll be encouraged to try them!
Okay, okay. The recipe:
- 1 cup butternut squash, cubed
- 5 cloves garlic, whole
- 1 tbsp dried parsley
- 1 lemon, juiced
- 1 15oz can chickpeas, rinsed + drained
- ⅓ cup tahini
- ¼ cup hemp heart
- 5 Tbsp extra virgin olive oil
- Sea salt and black pepper, to taste
- ½ tsp ground cumin
- Preheat oven to 350 degrees F and position a rack in the middle of the oven.
- Toss butternut squash, 5 garlic cloves and parsley with a drizzle of olive oil on a baking sheet.
- Roast squash for 20 - 30 minutes minutes, or until all squash is fork tender and the garlic is golden brown. I allowed some of my squash to really crispen up. Let cool 5 minutes.
- In your food processor or blender combine: squash, garlic, lemon juice, chickpeas, tahini, hemp hearts, olive oil, salt, pepper and cumin.
- Blend the mixture until creamy and smooth, scraping down sides as needed and adding more olive oil or a touch of water to achieve desired consistency.
- Serve immediately or chill in your fridge.
Now what are you gonna do with all that hummus? The options are endless: plop some onto of a salad, use it as a spread on sandwiches and wraps, eat it by the spoonful, dunk veggies into it or use it as a dip to compliment a cheese board. Kinda like I did over here for an upcoming collaboration with Bothwell Cheese (stay tuned). Drooooolllll.
If you’re need of more legume based recipes, check out:
– With Love, Carrots and Cake,