Roasted Vegetable Soup

Well...apparently my readers are fans of soup! So here's a second recipe for the week! Made this one for supper last night...and all four of us were huge fans of it! I often grab a bunch of veggies from our fridge, steam them, puree them, add some broth with a little seasoning and attempt to make soup. Sometimes it's amazing, sometimes....it's just soup. Last night I decided to try roasting the veggies first...and let me tell you, it was worth the extra effort! This soup is so simple for the amount of flavour you get...you must try it! It tastes gourmet...seriously...a great and simple way to wow some company:) You'd pay top dollar in a grocery store or restaurant for this soup! Fancy grilled cheese would be a great add-on to this meal! Garnished mine with fresh ground pepper and a swirl of homemade spinach humus:)

Roasted Vegetable Soup

INGREDIENTS

6 sweet potatoes, peeled and cubed into 2-inch chunks
4 carrots, cut into large chunks
4 parsnips, cut into large chunks
1 bundle of celery, cut into chunks
2 sweet red peppers, seeded
Extra virgin olive oil
Salt and freshly ground black pepper
1 tsp nutmeg
1 bulb garlic, peeled
2 boxes of chicken or vegetable stock

DIRECTIONS

Preheat oven to 425 degrees.

Prepare all vegetables and garlic.

Toss lightly with olive oil, salt and pepper, and nutmeg. Place veggies and garlic cloves in baking dish...it may take more than one...lightly cover with tin foil so the veggies don't dry out.

Roast in oven for 40-45 minutes. Veggies and garlic should looks nice and caramelized...and be soft enough to puree.

Let cool slightly. Puree using food processor, in batches, gradually adding stock.

Pour pureed soup/stock mixture into a large pot and heat. ENJOY!

*This soup tastes even better the next day...and freezes amazing!

Lasagna Soup

Wanna know something funny? I actually use my own blog when making my meal plan each week and writing up my grocery list! So YES...this is really how we eat all the time!! I hadn't even really noticed I do this until Jay caught me the other day...we both had a good laugh over it.

On that note...remember the challenge I put out there back in January to eat better...plan better...and save a few bucks each month? How are you doing at that? I know in our house it's made a huge difference! I now shop intentionally for groceries by planning all meals, and only buying at the store what is on my list. I've found we can sometimes even go 8 or 9 days with out stopping in at the store again. And by making the list, I don't forget anything! Those quick stops to pick up the one thing I was missing...like eggs or cilantro, two or three times a week...would quickly add up to an additional $10 or $20 a stop because I would be swayed by things on sale, or easy snacks that looked tasty! I've for sure saved about $20-$30 a WEEK this year by planning our meals.

I still often feel that it's pricey to feed our family of four. We were talking about it on the weekend though and decided to break it down per person, per day. We buy everything organic or all-natural, we value that. For our family, it came to about $6-$7 per person, per DAY. That's NOT bad if you saw how amazing we eat!! Not bad when you consider that's the price of a daily venti fancy Starbucks, which we don't buy...the price of a husband grabbing a quick sandwich to-go for lunch, which Jay doesn't do...the price of a magazine at the til in the grocery store (for the record I would LOVE to always buy a food/cooking magazine at the til, but am too cheap to pay the price)! So, we've cut out some luxuries so our kids will grow healthy and strong...worth every penny:)

Alright...on to the soup! This one is SOOO yummy...our boys love it too! Ripped this recipe out of a magazine once...I believe it was Rachael Ray?...and pulled it out of my recipe stash one day to try...I've made it many times since. Pretty quick to whip together...about 30 minutes. This batch makes enough for two meals for us...and actually tastes better the second time around:) ENJOY!




Lasagna Soup

1 Tbsp olive oil
1 lb ground beef - we use grass-fed
Salt and pepper
1 onion, finely chopped
4 carrots, finely chopped or grated
4 cloves garlic, finely chopped
4 or 5 handfuls of fresh spinach, finely chopped
4 cups chicken broth
One 28-ounce can crushed tomatoes
1 lb lasagna noodles, broken into jagged pieces - I use brown rice lasagna
1 cup basil leaves, torn
1 cup ricotta

Directions

In a soup pot, heat the olive over medium heat. Add the beef, season with pepper and cook until browned, 3 to 4 minutes.

Stir in the onion, carrots and garlic and cook until softened, about 7 minutes. Add the spinach and let cook-down for a minute or two with the lid on.

Stir in 2 cups water, the chicken broth and tomatoes...cover and bring to a boil. Add the pasta and cook until al dente, about 15 minutes. Stir in the basil and season with salt and pepper.

Serve the soup in bowls with a spoonful of ricotta on top.

*We love to sprinkle ours with fresh parmesan too!

Green Enchiladas

One of my favourite things to do on my iphone is search food blogs!! Most people hop on Facebook or Twitter with their spare moments throughout the day...but I read food blogs! You should see the lists of recipes that I've bookmarked...all with hopes of one day trying them!! I stumbled upon this blog a month or so ago and these enchiladas immediately caught my eye. We are HUGE Mexican food fans in this house...all four of us...so these were a must:) They are incredibly FRESH tasting, and super simple & quick to make...especially if your chicken is left over from dinner the night before. These are possibly one of the best things we've ever tasted...no lie.

Here's the recipe...altered a bit from the original blog. I only used half the amount of recommended cream cheese...and we loved it...but I will advise that the cream cheese is what tames down the heat in this sauce...so if you aren't fans of spice then include the full 8oz. The flavour in these will knock your socks off...even before the heat does!! I didn't feel the need to sprinkle cheese on the top...but go ahead if you think it needs it. The cream cheese on it's own already does a good job of creating that bubbly crusty edging. For a baked meal you will not believe how 'fresh' these guys taste...SO good!!

I gave myself a good 45 minutes to prep these, but was THRILLED that they took me less than 10 minutes to throw together (with my chicken already pre-cooked).

I'm curious to try these with some grass-fed beef...but to be honest...I think the chicken compliments them best.

Green Enchiladas

1 bunch Cilantro
2 cups salsa verde (jarred green salsa...available in most stores)
1 onion
1 jalapeno (with seeds if you like the heat)
2 cloves garlic
1 8 oz cream cheese (I only used 4 oz)
8 whole wheat tortillas
4 chicken breasts, cooked and shredded
2 cups monteray jack cheese, shredded (I skipped this step)

Directions

Preheat your oven to 350°.

Place the first five ingredients into your food processor or blender. Pulse until all mixed and chopped!

Stir in cream cheese. Reserve about half of the sauce...add the shredded chicken to the other half.

Dribble some green sauce into the bottom of your favourite casserole dish. This prevents the rolled tortillas from sticking or burning. Place about 1/2 cup of the green chicken mixture into each tortilla. Roll them and place close together in your dish.

Pour remaining green sauce over the rolled tortillas.

Bake for about 35 minutes, or until the green enchiladas are heated throughout and a little bubbly around the edges. If using the cheese...sprinkle on top and bake an additional 5 minutes.

ENJOY!!...we DID!!!

We ate these as a meal on their own...but they would be great served with some rice and re-fried beans if you're entertaining!

This is the only recipe of Maria's I've tried...but I look forward to testing more!!

Starbucks "Christmas" Gingerbread Loaf

Yikes! It's been nearly a month since I've blogged...not good! So in celebration of red cups returning to Starbucks yesterday...I'm re-blogging my favourite post from last Christmas...read here:) My goal for this season is to actually add a photo to the post!!ENJOY! I can't wait to make this with my homemade applesauce....mmm:)

Harvest Cake with Vanilla Cashew Cream Icing

It was an extra special day in the Wiebe house yesterday! Levi turned TWO!! He lights up this house...we love him. I bookmarked this recipe a few weeks back thinking it would make a yummy birthday cake for our Levi...gotta love a flavourful fall recipe!! What I REALLY loved about this BIRTHDAY cake was that I knew every single bite contained something that was actually BENEFITING our boys' bodies!! Now that's almost an oxymoron! I appreciate the 'homemade' appeal to this cake...that's kinda what birthday's should be all about:) We gladly gave Levi a 2nd piece!!

I could tell from the beginning steps of making this cake, based on the smell that filled our house, that it was a good one! Will definitely make this cake again. The kids AND adults loved it...especially the 'icing'! Made the recipe pretty much 'as-is'. Although I used fresh pressed apple juice out of our juicer...so I found the icing a but thick to blend so I added a bit of lemon juice and coconut oil. That's it! Garnished with raw almonds and dark chocolate chips...which left this two-year olds birthday cake practically a nutritional supplement! It was awesome...and FILLING! All those nuts in there make the cake go far.

ENJOY!! Would compliment any Thanksgiving dinner wonderfully this weekend!

Here's a few photos of the birthday boy in action:) Love our Levi!

Sweet Potato & Ground Turkey Shepard's Pie - No Crust

Turkey Dinner Anytime!!! That's what I call this meal! Started making this dish about 2 years ago...and it's always a crowd-pleaser! Saw an episode of Rachael Ray way back when and she made something similar...relatively simple to whip up...and a meal in itself...gotta love that! No photos of this dish...YET...as I always forget to take one!! I plan on making this for dinner tonight though...so hold on for a photo to be added asap!



First things first...can you believe our little turkey...Levi...is going to be TWO tomorrow!! This was taken by the lovely and talented Daniela Sitar when Levi was just 5 days old...at 10lbs 4 oz he was already pouring over the edges of the turkey platter! I thought it might be cute to re-create this photo this Thanksgiving...but decided that our 'little' 36lb turkey (a.k.a. Levi) might now require additional supports under the dining room table! Oh what a cute little turkey he would be though:)

Happy Thanksgiving Everyone!!

Sweet Potato & Ground Turkey Shepard's Pie - No Crust

INGREDIENTS

5 medium sized sweet potatoes, peeled and chopped
1-2 TBSP extra-virgin olive oil
2 lbs ground turkey
1 onion, chopped
4 carrots, finely chopped
5 stalks of celery, chopped
2 tsp poultry seasoning
salt & pepper
4 TBSP butter
2 TBSP flour
2 cups turkey, chicken or vegetable broth
Few dashes Worcestershire sauce
2 cups frozen peas

DIRECTIONS

Preheat oven to 375 degrees.

Boil or steam sweet potatoes in a large pot until soft, about 15 minutes.

In a deep skillet or Dutch oven, heat the olive oil. Add the turkey and cook, breaking up with a spoon. Stir in the onion, carrots, celery and poultry seasoning. Season with salt and pepper and cook for about 7 minutes...until the veggies are all softened.

In a small pot, melt 2 tablespoons butter. Whisk in the flour for 1 minute, then whisk in the broth and the Worcestershire sauce. Simmer for a few minutes until thickened, then stir into the turkey mixture. Stir in the peas and remove from the heat.

Drain the sweet potatoes and mash until nice and creamy...add butter if desired!

Take out your favourite casserole dish and pour the turkey mixture into it. Top it off with the mashed sweet potatoes.

Place in preheated oven for about 15 minutes...just so the flavours all have time to set and mix together.

ENJOY

ps...pumpkin pie is ALWAYS a great follow-up to this dinner!

pss...freezes great...or make ahead earlier in the day and set in fridge...then reheat in oven until hot throughout!

Wiebe Style Cereal

The boys in this house are lovers of cereal! Let me clarify what cereal means to them...anything granola type with lots of nuts and seeds and fruit. They would likely explode with excitement if they were ever shown what a real cereal isle looks like!! For now...I keep them in the dark:)

We try to steer clear of processed cereals, no matter how healthy they are, they still contain unnecessary things. However, there are times when we buy it, like in the summer, for mornings we don't feel like having smoothies. Earlier this summer I was thinking that I could probably try to recreate some of their favourite ones that I have bought in the past...and this is what I came up with. Definitely about a third of the price of buying it from a health food store...and it seems to be a hit in our house! You'll notice all the variations listed at the bottom because I have basically never made it the same way twice. The first shot was literally all the odds and ends I had in my pantry, where now I go to the bulk store to buy ingredients to make this recipe. This one batch lasts our family almost a week...and that's even with Levi having two bowls most mornings! I figure it costs about $7 to make...so that's pretty good for a week of breakfasts! We like ours with unsweetened almond milk...but any milk or yogurt would taste great with it! We loved putting fresh blueberries on top when our massive order arrived! Another great bonus to this cereal is that it holds you through til lunch...gotta love it when a breakfast does that! Jay and I can even confess to having this for supper a few times this summer after a long day out with the boys:)

Hope your family enjoys it too! I let Noah help me when making cereal...likely part of the reason he likes it so much!!



Wiebe Style Cereal

6 cups oats & barley flakes...or any type of grain flake (rye, kamut, etc...)
1 cup chopped almonds...or any nut
1 cup quinoa flakes (great protein)
1 cup seeds (any variety...usually I use sunflower and pumpkin)
1 tsp cinnamon
1/2 tsp nutmeg
1/2 cup cocoa powder (optional...sometimes I use it, sometimes I don't)
1/2 cup chia or flax seed
3/4 cup honey or maple syrup (honey will give you clumpy granola which is nice sometimes...I usually do half and half of each)
1/2 cup coconut oil...or oil of choice

Variations/Add-Ins:
1/2 cup coconut...I usually do this!
1/2 cup chocolate chips...once it's baked and cooled!
2 tsp toasted sesame oil...gives a great/unique flavour...just don't add too much!
Crystalized ginger, finely chopped

Options are endless...really! Make it your own:)

You will notice this recipe is extremely vague....it's so flexible...you can switch things around to your liking and it will always turn out. The only way to ruin it is to burn it!

That being said...mix all ingredients in a large bowl together. Spread out evenly on a cookie sheet and bake at 325 for 25ish minutes. I usually check on mine and stir it every 10 minutes or so. You want it baked until it all looks lightly toasted.

Remove from oven and let cool. Once cooled, feel free to add any dried fruit if you'd like! Store in an airtight container for up to two weeks...although ours has never lasted that long:)

Brown Rice Noodle Salad with "Best Ever" Cilantro Peanut Dressing

Well...truth be told we plan vacations around the nearest Chipotle and Cheesecake Factory. We go to the Cheesecake Factory to SHARE this amazing huge salad that has an amazing dressing on it...it's our favourite thing. We even order an extra dish of it to dip our bread into!! Obsessed? Maybe a tad:) We just know when something tastes good:)

I finally decided that it was time to replicate this dressing! This was my first shot at it...for company Friday night (always a risky thing to try something new for company!!)...but it was a success if I do say so myself! The salad complimented it well too, although I forgot to take a picture of the massive platter that I created the salad on!!...so I recreated a smaller version the next day and took a photo. This salad was our complete meal, with chicken skewers on the side. An amazing and affordable meal to entertain with...just be sure your guests like cilantro!!

As a side note...the salad we order this dressing with at Cheesecake Factory is nothing like this one, it's more of a Mexican tostada type salad...but it went REALLY well with this style of salad too!

The brown rice noodles I used are a healthier alternative to the white rice noodles often found in Thai food. They can be tricky to find, so white would totally work as well. In Kelowna, they are available at Choices, Superstore and Bulk Food Store (listed most $ to least $). I usually stock up when I find them:) They are great to keep on hand for a quick stir-fry dinner or whatever (soak dried noodles in hot water for 5 minutes...done!).

Brown Rice Noodle Salad

Layer any amount of the following things...options are endless...this is what I used:
Brown Rice Noodles (soaked and left to dry so wetness is gone)
Spinach/Lettuce
Chopped Carrots
Garden Fresh Peas
Sprouts of any kind...I used Alfalfa and Sunflower
Shredded Red Cabbage
Sliced Cucumbers
Chopped Cilantro..we are fans:)
Chopped Mango
Chopped Cashew Pieces

"Best Ever" Cilantro Peanut Dressing
(substitutions in bold italics make this dressing Whole30 friendly!)

3 whole big cloves of garlic
1 Tbsp fresh ginger
2 bunches cilantro, (rinsed well, most of stalk ends trimmed off)
1/2 cup fresh lime juice
1 1/2 tsp wine/rice/apple cider vinegar
1/2 tsp ground cumin
3/4 tsp salt
1/2 tsp freshly ground pepper
1 Tbsp honey (brown rice syrup to make it a vegan dish) 1 softened date
1/2 cup olive/avocado oil
3-4 Tbsp peanut butter almond butter
1-2 Tbsp tamari (soy sauce) coconut aminos
Dashes of hot sauce...whatever your liking:)

Throw all ingredients into food processor, except olive oil. Once everything is pureed and blended, slowly stream olive oil in so that the dressing becomes emulsified:)

I now wish I would have tripled the amount of cilantro I grew this year...I will be making this dressing weekly!! If you're not fans of cilantro, you could try making it with parsley. Results would be similar, but likely not as good:)

Enjoy...invite company over for this one:) A great summer meal to enjoy on the patio with some Sangria...that's what we did!!

ps...notice a 'slight' improvement in the photo quality??!! I'm trying...and enjoying...

One-Pot Macaroni with Garden Fresh Vegetables

It's been so overcast and cool here today that it kinda got me thinking that I should do something with the ground beef in my freezer. Normally in Summer we tend to BBQ out with some meat and veggies...but it just didn't feel right for today:)

This meal is great...and sure to please all the males in your house!! Levi normally consumes anything resembling food, but he was done his first portion before Noah even started!! That's gotta stand for something?! It was a hit, nonetheless. The best part was I prepared and cooked the entire thing in under 30 minutes. The second best thing was that I had everything in my pantry or garden to make this dish:)

Feel free to omit or sub any of the veggies...or even chop them tiny so your kids won't notice them;)...a great way to use up surplus from your garden! I can see myself making double and triple batches of this one day for our growing boys and all their friends! One that note...this dish would also freeze well!

ps...I couldn't help but mention that this dish totally resembles Hamburger Helper...talk about a blast from the past...only it's about 150% better for you!!

One-Pot Macaroni with Garden Fresh Vegetables

1 lb lean ground beef (I used bison)
1 chopped onion
3 cloves of minced garlic
1 chopped red pepper
3 chopped carrots
1 tsp each oregano & basil...dried or fresh from the garden!
1/2 tsp salt & pepper
1 can crushed tomatoes
2 cups brown rice macaroni (roughly half the bag)

In large pot or pan saute ground meat over medium heat...cook until no longer pink.

Add everything except the tomatoes and macaroni...cook until onion is softened, about 5 minutes.

Add tomatoes and 3 cups of water...bring to a boil...add macaroni.

Reduce heat and cover...simmer...stir occasionally...until pasta is al dente (a slight crunch).

Feel free to garnish with a sharp grated cheese (I would have if we had some in the fridge!!)...and fresh chopped basil:)

Enjoy!!

Raw 'Cheese'cake

Well...I did it! I found a recipe that looked yummy...tasted yummy (had it at a good friend's house while our husbands were off at Warrior)...and made it 100% according to the recipe! I NEVER do that!! I either make things up, or see a recipe that looks good...and then end up changing about 89% of the ingredients and directions! Trust me...this recipe needed NO alterations...it's amazing! Made my first one this weekend since Mom and Dad Wiebe were coming to stay with us...needless to say it was well received by all:) Jay was a bit skeptical about how these ingredients were going to turn into a 'cheesecake'...but trust me...he ate his words and his share of cake too! We finished off the last two slivers this afternoon...and am already searching for excuses to make another. This new blog that I'm following is beautiful...I love it...so I thought rather than re-posting the recipe I would just post the link and let you see for yourself! That and I didn't take a single picture of it!! Ha! It's a super simple recipe...especially if you have a high-power blender...and turns out exactly like her photo...takes less than 20 minutes to make once you have soaked your almonds and cashews. Can't wait to try some others of hers! I will note that I didn't have time to search for Meyer lemons...so I used traditional organic ones...it still tasted awesome:) Oh..and I used the last of my frozen raspberries from last season with a little blueberries mixed in:!

I seriously can't say enough about this cake...you could eat it for breakfast! It's nutritionally amazing for you...regardless of the time of day. It's incredibly filling from the amount of nuts in it...so that's a bonus too! It's decadent...full of flavour...attractive...and my new favourite thing:)

This same cake would taste wonderful without the frozen fruit on top and served plain...or with some fresh fruit sliced on top...I'm willing to try many varieties:)

I have a small amount of culinary lavender left in my pantry that Mom Wiebe gave me last year for my birthday...so my next experiment will be this lovely blogger's Lavender Raw Cheesecake...I'll keep you posted:)

Here it is...my new blog goal is to start using Jay's fancy schmancy camera sitting in the closet to take my photos so my blog can resemble the quality of this one a little more...so pretty:)

If you didn't notice the links throughout...click here!

Raw 'Cheese'cake

Quinoa Taco Salad

You've probably realized by now that we LOVE Mexican flavours in this house! Jay's famous line when we have quests over for fajitas is..."Did you know both of Steph's parents were born in Mexico!!!???"...I think he just loves to see the shock on their faces since we aren't dark haired and Spanish speaking:) And so begins the whole detailed discussion of what a Mexican Mennonite is!

Anyhow...I love a good taco salad!! Who doesn't?! Truth is though, most of them in restaurants are not on the healthy side, at all! This is one that I promise you can feel good about eating! The first time I made this we literally ate it for dinner 'as-is' in the photo...the beans and quinoa make it a complete and very satisfying meal. Our boys loved it too! Great for beach days as their is no creamy dressings in it that will spoil in the sun! Perfect as a side dish for some grilled meat:)

Hope you enjoy it! Wonderful for entertaining too....of course:) Like most quinoa salads, the flavours will be better on the second day.

*once again...my apologizes for the bad photo...was gonna try to edit it a little but iphoto was down:(


Quinoa Taco Salad

1 cup quinoa (cooked to directions on pkg)
3 Tbsp fresh chopped cilantro or parsley, whichever you favour
1 small red onion, diced fine
1 small red pepper, diced fine
1 cup roasted corn kernels (I use frozen, roasted on a cookie sheet for about 10 minutes, then cooled)
1 can black beans
1 large handful of spinach or romaine, per person

Dressing ingredients

1/4 cup Extra virgin olive oil
Juice from 2 juicy limes
1 tsp cumin
1/2 - 1 tsp chili powder or good quality taco seasoning
Sea salt & pepper, to taste

Garnish

Gluten-free tortilla chips
1 large avocado, pitted, peeled, diced

Take dry quinoa...toast it in a dry skillet until it looks brown and smells nutty (this enhances the flavour of the salad a lot)...then cook like usual. Let quinoa cool. Make dressing and drizzle over quinoa.

Add in everything else. Stir lightly to distribute. Taste test for seasoning adjustments. Add garnishes.

It's that simple:)

Serves 4.

More Options

chopped mango
sliced grape tomatoes
crumbled feta
black olives

Roasted Corn & Chicken Tomato Chowder

This is a great summer soup! The roasted corn and tomatoes taste so good:) We had this the other night...it was kinda a rainy/cloudy day...and I was just anxious to test this idea out! I was optimistic and made a double batch! We were all thankful that I did! Even little Levi gobbled this up for dinner...and lunch again the next day! Even had enough to make a small dish to freeze!

*This could totally be a vegetarian soup simply by omitting the shredded chicken!

Roasted Corn & Chicken Tomato Chowder

1 tbsp olive oil
1 tsp cumin
1/2 to 1 tsp curry or chili powder (I used curry but think chili would compliment the other flavours better..not sure? Use what you love best!)
5 cloves garlic, chopped
1 medium sweet onion, diced
3 ears of corn, roasted, kernels removed (or...it's much easier to use frozen corn kernels roasted on a baking sheet for about 15 minutes, or until 'roasted'...that's what I do!)
1 large sweet potato, peeled, diced
1 14-oz can Diced Tomatoes (if they were in season I would just use fresh and up my broth to 4 cups)
1/4 cup chopped green chiles (totally optional!...we love heat though)
2 cups vegetable broth
1 14-oz can coconut milk (if you are wanting to use dairy, then cream would work too)
2 cups shredded cooked chicken pieces
Sea salt and ground pepper, to taste

Just before serving:

3 tablespoons fresh chopped cilantro (optional...not everyone is a fan)
Fresh lime juice from 2 juicy limes (definitely MAKES the soup!)
*we had a ripe avocado on the counter so we used that for a garnish too...very good!

Directions:

Heat the olive oil in a large soup pot over medium heat and stir in the cumin and curry or chili powder...cook for one minute.

Add the chopped garlic and onion. Stir and cook for five minutes. Add the roasted corn, sweet potato, canned roasted tomatoes, green chiles...stir for a minute. Add in the broth.

Cover and bring to a high simmer. Lower the heat and simmer gently, until the sweet potatoes are tender, about twenty minutes or so.

Add the coconut milk and cooked chicken pieces. Stir and season with sea salt and ground pepper. Increase heat without letting the soup boil.

Some people prefer think soup...some prefer thin...feel free to adjust the broth amount to your liking at this point! This soup will thicken as it sits.

Just before serving, add the chopped cilantro and fresh lime juice. The lime juice brightens the taste and spice. If at this point you find it too spicy or hot for your family, you can lessen that by adding a few squirts of raw agave or honey:)

It goes without saying that this soup tastes even better the next day!

Serves 6-8

Banana Chip & Almond Muffin Top Cookies

Ha! Gotta love that title! I promise these only taste like a muffin top...they will not GIVE you a muffin top! If you don't know what I mean....don't worry about it:)

Yes these cookies basically taste like a muffin top. I had a ton of over ripe bananas...and wasn't in the mood for muffins...so I came up with these. They were an instant hit and super easy...definitely will whip them up again!! I was thankful that I made a double batch - must have been feeling optimistic! Super healthy...filling...and simple:)

Banana Chip & Almond Muffin Top Cookies

1 1/4 c almond flour
1/2 cup quick cooking oats
2 mashed ripe bananas
1/4 c dark chocolate chips
3 Tbsp almond butter
2 Tbsp maple syrup
1 tsp cinnamon
2 tsp vanilla extract
1 tsp baking soda
pinch of salt


Mash bananas...cream in the almond butter...add all other ingredients and stir! Dough will be very moist so I recommend lining your pan with parchment. Scoop out dough into little rounded circles. Bake at 350 for about 15 minutes...or until centers don't seem doughy any more (the same you would for muffins?). Let cool completely on pan...will be moist and delicate at first.

ENJOY!

Rhubarb Apple Crisp

And we're back! Sorry for the little break in posting there!

Made this yummy, in season dessert TWO times last week....and forgot to take a picture!! Crazy I know, but I guarantee it was a hit each time with every guest:) Rhubarb is in abundance this time of year...so I thought this would make for a useful post! I just planted our first rhubarb plant in the garden this year...and apparently they spread like fire...so in about 5 years I'll likely be begging some of you to take stocks off my hands!

Hope you enjoy this as much as we did! It goes without saying that vanilla ice-cream compliments this dessert well:)

This dessert is so healthy, the leftovers make for a great breakfast the next morning!

Rhubarb Apple Crisp

makes enough for one average size casserole/pyrex pan

Filling:

8 cups coarsely chopped rhubarb
5 cups coarsely chopped apples
1/4 cup maple syrup
2 Tbsp cinnamon

Topping:
6-8 cups of quick cooking oats (depending on how much you like the topping!)
2 Tbsp cinnamon
1/4 cup melted butter or coconut oil
1/4 cup maple syrup
1 cup slivered almonds (optional...but so good!)

Coat the dish with about 2 Tbsp of melted butter. Add the filling and mix together. In a separate bowl, mix the topping together and sprinkle over the filling. Bake at 350 degrees for about 25 minutes or until the fruit is softened. Serve warm from the oven.

ENJOY!

...I think shredded coconut would also be great in the topping...maybe I'll try that next time!

**I'm worried that altitude may be effecting this recipe...a reader had hers turn out very dry...if this is a concern try adding about a cup of unsweetened applesauce to the apple/rhubarb mixture before baking:)

Cinnamon Buns

Alright...seeing as I ate one (okay...two!!) of the last few of these this afternoon...sipping a fresh Americano...sitting in the sun...reading while the boys nap...I figured I better post them!

Sorry for the horrible photos...kinda a messy recipe...equals messy hands...makes taking photos tough! I need a baking partner!

Having mennonite roots we grew up on cinnamon buns...yum yum yum...lucky us! My mom and aunts all have the greatest stand-by recipe that is a favourite to many...this isn't that recipe:) I thought I'd venture out and try something different...and was happy with the results! I will definitely bake these again...although there's nothing better than coming home to my mom's homemade baking:) A friend had given me a bag of oat flour...so I was interested in experimenting with it...hence the cinnamon buns! I will definitely continue to bake these with the oat flour in them...it gave them a very light consistency...didn't leave you feeling heavy and blah...infact it made you want to eat more!! My mom's recipe has oats in it...so this taste is a familiar one to me in cinnamon buns. They were great to have on hand for Easter...and are awesome because this one batch made 7 round pans...they freeze great!

Of course there is nothing better than a little cream cheese frosting on top...that is how I served them on the weekend...but we were raised with a little peanut butter on top...that's my favourite:) Want to go on a little adventure...spread some peanut butter on the dough before rolling it up...with the cinnamon...AMAZING! Even made them once with Nutella in them...wow wow wow!!

Alright...here's the step by step. They take a little time...but are so worth it!!

Cinnamon Buns

Start by making the dough. Mix 4 cups of milk (I used almond), 1 cup of olive oil and 1 cup of cane sugar in a large pot. Heat this mixture until JUST before it reaches boiling point (that's called 'scalding'). Turn off heat and leave to cool for about an hour.


When the mixture is lukewarm to warm, but NOT hot, sprinkle in 2 packages Active Dry Yeast.




Let this mixture sit for a minute or two...you'll see the yeast starting to get fizzy and bubbly.




Then add 8 cups of flour of choice. I used 3 cups oat flour, 3 cups spelt and 2 cups whole wheat. Oat flour on it's own wouldn't hold the dough together well...so that's why I added spelt. Spelt also doesn't have as much gluten as other flours, which is what works as a 'glue' for the dough...so that's why I added in the bit of whole wheat.



Stir mixture together. Cover and let sit for at least an hour. I use a tea towel...that's the mennonite way:)




After an hour, the dough will hopefully look like this.




Now add 1 more cup of flour…



1 heaping teaspoon baking powder…




And just under a teaspoon of baking soda and 1 heaping tablespoon of salt. At this point I wondered why you don't put cinnamon right into the dough...you know, add flavour to it??!! So I tried it...and REALLY liked the results! I sprinkled probably about 3 tablespoons full on top and then mixed everything in.

At this point, you could cover the dough and put it in the fridge until you need it—overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to splurge out of the pan, just punch it down. Or, of course, you can just go ahead and make the rolls...that's what I did!

Sprinkle surface generously with flour. Take half the dough and form a rough rectangle.



Now drizzle about 1/2 cup to 1 cup of butter over the dough. I know for sure my mom skips this step! Organic pure butter actually has some health benefits...so if you're using the real stuff, then go ahead and indulge yourself!



Now sprinkle about 1 cup of cane sugar over the butter…I know you're wondering if honey or maple syrup would work instead! Both of those options would just run out of the rolls while baking and leave a burnt edge...not good...if there's ever a time for cane sugar, this is it!

…followed by a generous sprinkling of cinnamon.



Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Some of the butter/sugar/cinnamon mixture may ooze out toward the end, but that’s no big deal.

Next, pinch the seam to the roll to seal it.



Spread 1 tablespoon of melted butter in seven round, foil cake or pie pans. Then begin cutting rolls approximately 3/4 to 1 inch thick and laying them in the buttered pans. Repeat this process with the other half of the dough. This recipe makes approximately seven pans of rolls. I use the disposable aluminum tins purely so I can give them as a gift and not need to worry about the dish!



Let the rolls sit for 20 to 30 minutes to rise (covered again with your lovely clean tea towel), then bake at 350 degrees until light golden brown, about 20-22 minutes.





Ingredients

4 cups Almond milk (or milk of choice)
1 cup olive oil
1 cup cane sugar
2 packages Active Dry Yeast
8 cups (plus 1 cup extra, separated) flour of choice
1 tsp (heaping) baking powder
1 tsp (scant) baking soda
1 tbsp(heaping) salt
3 tbsp cinnamon
1 cup (or more) of melted butter
2 cups cane sugar
Generous Sprinkling Of Cinnamon


Instructions

Mix the milk, oil and sugar in a pan. Scald the mixture (heat until just before the boiling point). Turn off heat and leave to cool forq 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of flour. Stir mixture together. Cover and let rise for at least an hour.

After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda, salt and cinnamon. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).

When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/2 to 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.

Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.

Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.

Repeat this process with the other half of the dough. Let the rolls rise, covered for 20 to 30 minutes, then bake at 350 degrees until light golden brown, about 20-22 minutes.

Freeze amazing!

ENJOY!!!!...with friends:)

Chicken Pot Pie

We had the honour of hosting the Wiebe family...minus Darren...at our house this year for Easter! Lots of fun times and LOTS of food!! Mom and Dad Wiebe brought amazing chicken...organic/free range/hormone free/antibiotic free...for us to roast on Sunday for dinner. It was SO good! Take one bite of this quality of chicken and you know it's the real deal...nothing beats it! And...like all good parents...they brought enough chicken to feed a small village! We did our best to work through it as a family...then tucked the leftovers in the fridge. Well...I soon realized after two meals of left-over chicken...that we had barely made a dent it in!! Then I saw parsnips in my fridge and knew right away what I would turn the left-overs into...chicken pot pie! Chicken that is roasted has such amazing flavour...so it adds an element to dishes like this that other meat doesn't.

This recipe of course could be made with any type of chicken...roasted, grilled, boiled...it's all the same!

Also...after shredding all the meat off the bones to prep it for the pie (I made 3...one for dinner and 2 for our freezer!!)...I realized that there was still enough to place into a medium size ziploc and keep on hand in the freezer to throw on pizza or add to any last minute supper...LOVE having that on hand!

This recipe, including the topping, should make an equivalent to two pie plates or one larger baking dish. Freezes VERY well!


Chicken Pot Pie

4 cups cooked chicken, chopped
1 onion, chopped
2 Tbsp extra virgin olive oil
2 carrots, chopped
3 ribs celery, chopped
2 parsnips, peeled and chopped
Salt and ground black pepper
3 Tbsp butter
3 Tbsp flour (I use spelt)
1/2 cup white wine (optional...but really compliments the flavours)
1 cup milk (I use almond)
2 cup chicken stock
5-6 sprigs fresh tarragon, leaves picked and chopped (2 Tbsp dried)
3 Tbsp Dijon mustard
1 cup frozen peas

Preheat the oven to 375.

Heat olive oil in large pan or dutch oven. Add the chopped onion, carrots, celery and parsnips to the pan, then season with salt and pepper and cover. Cook, stirring occasionally, until softened, 7-8 minutes

When the veggies are tender, push them over to the side of the pan and add the butter to the center of the pot. Once the butter has melted, add the flour and cook for about a minute. Whisk in the white wine, if using, milk, chicken stock. Bring up to a simmer, then add the tarragon, Dijon mustard, peas and shredded chicken. Bring back up to a simmer, season with salt and pepper and cook until the sauce has thickened, 2-3 minutes.

Pastry Topping

Of course you can just buy some puffed pastry and add it on top...sometimes I even just use a few layers phyllo pastry on top to give it a light crispy finish. This time I tried something new...and it was awesome...here it is...

1 1/2 cups spelt flour
2 tsp baking powder
1/4 tsp salt
1/2 cup softened butter
1 egg, beaten
1/4 cup honey
1/2 tsp cream of tartar
3/4 cup milk (I used almond)

In a large bowl, combine the flour, baking powder and salt. Rub the butter into the flour with your fingertips until the mixture resembles coarse crumbs. Add all remaining ingredients. Mix just until a soft dough forms. Dot the biscuit dough over the chicken mixture. (I do a little layer of fresh ground pepper on top at this point!)

Bake 25 minutes, uncovered, until the biscuit is cooked through and golden on top. Serve & enjoy!

Breakfast Cookies

I don't know about you...but I love the fact that I could eat these for breakfast everyday, and still feel great! I'm always tempted by those other 'Breakfast Cookies' that you see for sale in coffee shops...but I also know that they aren't actually good for me, so I stay away:)

So that's what the inspiration for these was. These are amazing...they feel like a treat...and can really be eaten anytime of day. They freeze amazingly...and even taste best straight from the freezer!

It's possible to make a ton of variations on this recipe, depending on your taste buds. Today I used a mix of dried blueberries, raw sunflower seeds, raw pumpkin seeds and chocolate chips. I wanted to add pecans, but forgot! I cut back on the almond flour, and add in oats...we like oats and it saves a little on the almond flour...but you can feel free to make them only with the flour (just add the extra 1/2 cup) and they will turn out great!

Enjoy!...I hope our house guests this weekend will!!!

Breakfast Cookies

2 cups of almond flour
1/2 cup oats
1/4 tsp of salt
1/4 tsp of baking soda
1 tsp cinnamon
1/2 cup of coconut oil or melted butter
1/2 cup of maple syrup or honey
1 egg
1 tablespoon of vanilla
2 cups of nuts, dried fruit, seeds (or anything else your heart desires)

Directions

1. Combine all the dry ingredients in a bowl.
2. Add the wet ingredients and blend it well with a spoon.
3. Drop a golf ball size portion onto the cookie sheet, flatten slightly.
4. Bake at 350 for about 12 minutes depending on the size. I make these quite large so that they are a complete breakfast!

Chocolate Peanut Butter Cookie Dough Ice Cream Cake!

Now that's a mouthful!! Don't you just love Levi's cheeky look in this photo??!! He totally dipped his finger in the cake!! I wonder who taught him that one:)

We celebrated my wonderful husband's birthday on Friday...yes...he's an April Fool baby...gotta love that!! You can't go wrong when making a dessert for Jay...he loves anything involving cake and ice-cream...so I thought I'd combine the two this year for him! I've made ice-cream cakes before...but kept them a little more on the simple side. I'm not even sure where the idea for this one came...but it was AMAZING...and SO simple to make! It got 5 gold stars all around in this house, and needless to say we rolled ourselves to bed afterwards! The leftovers got put in the freezer...and I don't think they'll last long!!

Chocolate Peanut Butter Cookie Dough Ice-Cream Cake

Bake this cake...or any chocolate cake. This is a GREAT one though!

Freeze so it's easier to cut into layers.

Take frozen layers apart.

Start with one layer of cake...

Add one container of this...

Another layer of frozen cake...

Melt half a jar of this...pour over top...

Whip half a container of this until softened...smooth out on top! (note: you could use coconut milk vanilla here instead and this would be dairy free! Jay just happens to be a huge fan of this vanilla)

Voila!

Return to freezer until about 15 minutes before serving.

Ideally I would have melted some chocolate...thickened it a bit...put it in a piping bag and did some pretty designs on top...or wrote his name...but in the moment I just didn't think these 3 cake-hungry boys would care:) We'll save the pretty designs for another time!

Oatmeal Blender Pancakes

Not sure about you...but our house is filled with the aroma of pancakes ATLEAST once a week...if not more. If you've been to our house for pancakes lately, then you also know that with pancakes, comes not only syrup and many other yummy things, but The Beach Boys!! Not sure how that tradition got started...but both our boys are VERY aware that if they hear "barb barb barb...barb barbara ann" coming from the kitchen, they are getting PANCAKES!! Pure craziness I know:) We love it!!

We have a small stock of different pancake recipes that we choose from each time...depending what we're feeling like...but this is one simple, very healthy, home made recipe that we had kinda forgotten about until the other day...so I thought I'd share it with you!

It calls for Oat Flour, which you can buy, or just make in your blender like we do. It's important to do this step first...or else your blender will get wet from the other ingredients and it won't work. Other than that it's a fool-proof recipe...and quick!

Other than all the obvious toppings...we personally love peanut butter, almond butter or bananas on our pancakes!

ENJOY!

Oatmeal Blender Pancakes

1/2 cup oat flour (or blended oats in your blender)
1/2 cup spelt flour (or flour of choice)
2 tsp baking powder
1 tsp cinnamon (optional)
1 cup almond milk (or milk of choice)
1 egg
1 tsp pure vanilla extract

Pour oats into blender and blend on high until you have oat flour.

Add all other ingredients. Blend until well mixed.

Preheat your skillet and oil lightly. Cook as you would any other pancake!

*I try to use Quick-Cooking oats...I find the traditional ones don't get enough time to cook on the pan, leaving your pancakes doughy and heavy.

**Not sure if we've ever tried to make this one into waffles...I'll keep you posted on that!

Almond Banana Chip Muffins

At this very moment...our boys are both napping...Jay just left for work...and I'm enjoying a fresh Americano and one of these!! I was planning on doing some reading...but I was so anxious to share this recipe with you ASAP!

Notice a little trend with me lately? Almonds?! Have always loved them...as well as other nuts and seeds. We have just realized they are such a great alternative to many or all grains...we feel great eating them...and we love the taste!

I was a little skeptical whipping these guys up...I kept changing and adding to the recipe as I went along...and was VERY happy with the results! Honestly I expected quite a dense and heavy muffin...but these are so not like that! I realized quickly that this recipe is one that can be added too quite a bit (ex...nuts, seeds, dried fruit) and played around with...and would still turn out amazing!! These were a HUGE hit in our house today for all 4 of us! You can honestly actually HEAR how moist they are when you bite into them...yum!

Case in point.....

Fresh from the oven...


Five minutes after cooling...


Needless to say, they taste amazing! Easily one of the best muffins I've ever had.

Our official taste-testers in action!


Almond Banana Chip Muffins

1 c almond butter
1 c almond flour
3 medium brown RIPE bananas (the browner the better...makes them naturally sweet!)
2 eggs
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
3 Tbsp maple syrup...or sweetener of choice (optional)
1/4 c mini chocolate chips (optional)

Mash all ingredients (except chocolate chips) together in one bowl...stir until well combined. Add in chocolate chips.




Pour into muffin tin and bake at 350 for approx 22 minutes. You don't want to under bake these or they will sink in the middle, so lightly touch the center to test that they are fully baked.


Enjoy! Now I have to wait for the rest of my bananas to brown so I can make some more!

Thought I'd share too my Almond Flour of choice! Just went in with a few friends on a bulk order...huge savings by buying direct from the company! Their flour is super fine...bakes up like any other flour would:) Check them out!

Chocolate Chocolate Almond Butter Cookies

No that is not a typo...these are double chocolate cookies packed with tons of protein...and are grain free! Don't they look like something that's really bad for you??!! Good news is that they aren't! Definitely want a glass of nut milk, coconut milk, tea (or an Americano!) to wash these ones down...but they are so good! Great for a quick snack to get you through the afternoon, or a work out! The best part is they taste like you're eating a treat!

Tip...make sure you're almond butter is relatively fresh (soft & runny)...and not a jar that's been sitting on the back shelf of your fridge for 6 mths...these will come out very crumbly if it's not fresh:)

Chocolate Chocolate Almond Butter Cookies

1 c almond butter
1 egg
1/4 c cocoa powder
1/4 c chocolate chips
2 tsp vanilla
3 Tbsp maple syrup (optional)


Preheat your oven to 350ºF.

Throw ALL ingredients into ONE bowl and mix thoroughly! Does it get any easier?! I added 1 tsp of cinnamon to mine as well:)

On a parchment lined baking sheet, roll the dough into small balls and slightly flatten. These cookies won't change shape too much while baking, so shape them to how you desire them to look once cooked!

Bake for 10-12 minutes or until the cookies appear baked. These are soft and chewy and store well in the fridge!

ENJOY!

Barley Lentil Soup

Here's a peak at peak at what I just pulled out of the freezer for a quick dinner tonight...a comforting meal for all of those still experiencing SNOW!! (Happy it's not us!!)

Made this soup for the first time a few weeks ago. We had company coming for lunch, so I thought I'd try it out...kinda always a risk to try something new when guests are coming! I think they liked it?! We sure did! I had made a double batch so I froze the leftovers:) Another successful recipe from SLICE

ps...our boys BOTH love this soup...a great healthy and filling dinner to have on hand for them:)

Barley Lentil Soup

1/2 cup whole barley
2 Tbsp olive oil
1 onion, diced
5 cups vegetable or chicken stock
1/2 cup lentils...any colour
1 cup broccoli, chopped
1/2 cup parsley, chopped
2 Tbsp tamari seasoning (or soya sauce)
2 celery stalks, diced
2 carrots, diced
3 garlic cloves, crushed
1 tsp each: basil, oregano, thyme and sea salt
1/2 tsp dill
several dashes of cayenne or hot sauce

1. Place barley in a bowl...covered with water...for at least 1 hour or overnight. Drain and rinse barely, set aside.

2. In a large heavy pot, heat oil over medium heat. Add onion and saute until translucent. Add stock and bring to a boil.

3. Add soaked barley, reduce heat and simmer covered for about 30 minutes.

4. Add lentils and simmer covered for an additional 20 minutes.

5. Once barely and lentils are tender, add vegetables, herbs and spices and simmer for an additional 10 minutes...or until you're ready to eat! Add more water or stock if needed to thin soup.

*I used all dried spices and seasonings...just cause that's what I had on hand...and it tasted great! I'm sure fresh would be amazing...but the dried worked too!

Almond Flour Chocolate Chip Cookies

The new favourite cookie in our house...for this week anyhow! A great friend introduced me to Almond Flour last weekend...and I finally got a chance to try it out last night. AMAZING! So easy to work with, and such good flavour...if you like almonds, that is! I will let you know right off the bat though, almond flour is slightly higher in price than regular flours...but I found some on sale and am definitely happy that I picked it up!



In the end, this batch of cookies which makes about 30 small cookies, cost me about $6 to make...not bad??!! Still cheaper than buying them at the store...and just way way way better for you! These little guys are packed full of amazing things for you...almonds, coconut oil (SUPER health benefits to consuming this...I have honestly eaten it by the spoonful at times...great for your skin...you won't find ANY of those benefits in a tub of margarine or 'spread'...and no, it WON'T make you gain weight!!!! Our bodies NEED proper fats DAILY!), maple syrup (natures natural sugar!)...and then of course a couple of chocolate chips (a staple in any diet!). These are a cookie that you can feel GREAT about your kids eating!

Almond Flour Chocolate Chip Cookies

2 1/2 cups of almond flour
1/4 teaspoon of salt
1/4 teaspoon of baking soda
1 tsp cinnamon
1/4 cup of coconut oil, melted (butter would work too)
1/4 cup of maple syrup (or other sweetener)
1 egg
1 tablespoon of vanilla
1/2 cup of chocolate chips (optional)

1. Preheat oven to 350 degrees.
2. Combine all the dry ingredients in a bowl and blend with a spoon.
3. Add the wet ingredients and blend it well with a spoon.
4. Drop onto cookie sheet using small spoon...or large if you prefer! Flatten them slightly.
5. Bake for about 12 minutes, or until they are starting to brown around the edges.

These cookies don't hold well if they are under-baked...and will be crunchy if over-baked.

I froze about half of them last night, just incase they went hard overnight...and to my surprise they were even more moist in the morning! Jay popped a few out of the freezer at lunch and they were a very tasty frozen cookie too! (side note...semi-frozen brownies are a favourite in this house!!)

The coconut oil in these and the texture of the almond flour pair to make these cookies resemble macaroons in flavour! Yum! Maybe next time I'll try adding some cocoa powder to them??!! On that note, if you're not a coconut fan, you might want to opt for the butter instead:)