Apple Cheese Wraps

Hello Lovely

File this recipe under my all time favourite snack! Ever since I was a kid, my mum would peel and dice apples for me to eat as a snack because I never liked the skin. She couldn't understand how I claimed that I couldn't swallow the skin on the apple. I don't know what to say. I would chew and chew, but it just wouldn't go down. Like lettuce. But I digress.

Over the past year I became obsessed with cheese and crackers. Diced apples or cream crackers and cheddar cheese always satisfies me when I need to snack on something. So why not combine them? 

Do you remember eating Lunchables as a kid? I never liked them. I liked the idea behind it but it always tasted fake (not to mention my parents complained about the price). If you have kids who love Lunchables, why not save money by making it yourself? It's so easy and so much healthier because you'll know exactly what's in it. This snack covers all of the critical food groups with fibre, protein and good carbs. The best part? It's fully customisable. Add nuts or grapes or whatever else you like for added health benefits. 

 

Apple Cheese Wraps (serves 4 )

Prep Time: 2 mins

Ingredients

  • 1 apple
  • 1 slice lemon
  • 2 slices cheddar cheese, cut in half
  • 2 slices pre-sliced deli turkey or ham, cut in half

Preparation

1. Slice the apple into 1/2 inch thick slices. Rub the apple with the lemon wedge to prevent from going brown.

2. Slice the cheddar cheese into 1/2 inch wide slices and the ham in 1/2 or in 1/4 (the ham needs to be large enough to wrap around the apple). 

3. Place an apple slice and a cheese slice on top of the deli meat and fold over deli meat to wrap.

4. Serves with crackers and a dip of your choice for a satisfying on the go snack.

Whole Wheat Peanut Butter Pancakes

Hello Lovely,

This recipe is a light spin on breakfast by using whole wheat flour, with the added protein boost of peanut butter.  This component adds moisture and flavor to your pancake and removes the necessity for syrup or any other sweet topping.

Whole Wheat Peanut Butter Pancakes

Ingredients

  • 3 tablespoons of whipped peanut butter
  • 1 cup milk
  • 1tablespoon white vinegar
  • 1/2tsp salt
  • 1.5 cups brown sugar
  • 1 large egg (cold)
  • 1 tablespoon melted butter
  • 1.5 cups whole wheat flour
  • 1 tablespoon vanilla extract (optional)
  • 1 tablespoon baking powder
  •  

Directions:

  1. Combine the milk and vinegar and let sour for 5 minutes.
  2. After 5 minutes add all liquid ingredients: egg, butter, vanilla as well as the salt and baking powder.  
  3. Sift the wheat flour and/or pour slowly into the bowl and mix to keep a smooth texture.  
  4. Heat pan or pancake maker and cover lightly with a non-stick spray, butter or olive oil. Depending on the size of the pancake, let cook for 3 – 5 minutes on each side.  
  5. Use your favorite toppings such as fresh strawberries, fruit preserves and jams or syrup and enjoy this recipe for breakfast or brunch.

 

What is your favorite topping? Do you love pancakes?  

 

Grab-and-Go Salad

Hello Lovely,

Grab-And-Go Salad

Rushing through the usual morning routine, we often have to choose between healthy and fast when it comes to our meals: especially lunch.  An easy way to combine both ideals is to prep a salad the night before and place it where you can have quick access the next day.  Discovering the many uses of mason jars and my preference for delicious salads, I made a grab and go salad that did not disappoint.  Using the basic lettuce and tomatoes, you can add fun ingredients such as cranberries, carrots , celery and cheese with the added protein of chicken , turkey or ham.  One of the best parts of this salad: Shaking it up!  By adding a vinaigrette based dressing the night before or right before eating the salad, you can quickly combine the salad and dressing in 3 – 4 quick shakes.

Ingredients

1 (2 cup) Mason Jar

½ head of lettuce, thinly sliced or chopped

5 grape tomatoes

¼ cup shredded carrots

Sliced chicken

 

Directions: Layer the ingredients in the mason jar, placing the lettuce on the bottom, then carrots, chicken and tomatoes.  This method will allow for easy storage.  You can add or substitute ingredients to make the salad heartier and more colorful.  Great additions would be Italian seasoning, cheese dried fruits and vegetables (sliced bell peppers).  After sealing tightly, place salad in the fridge until the next day.  For the salad dressing you can place on top the night before or add it right before youre ready to eat it.  Shake the closed jar with dressing for easy distribution and full flavor.

What are your favorite salad ingredients and dressing?

XoX,

Carrot Cake Protein Balls

Hello Lovely,

These Carrot Cake Protein Balls are the easiest carrot cake recipe ever. It is perfect for those night when you are craving on a guilt free carrot cake. I've never made anything raw before and in the past haven't been fond of no bake recipes, but these light snacks are made within 3 minutes, they're sweet, natural, fulfilling and simply delicious.

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They're perfect for light snacking and a recovery snack after a hard workout. Even my goddaughter loved these at her birthday party this past weekend. You can customise these with whatever nut butter you have on hand and throw in extra protein like nuts and dates (I don't like any of that stuff and one of my best friends who ate one is horribly allergic).

I used my Baobab protein powder, but you can use your favourite protein powder. I even added apple-banana applesauce for more moisture and natural sweetness. What you end up with is a wonderful carrot cake flavour that is super moist with a little added crunch if you add the nuts. Make it gluten free by using gluten free ingredients.

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Carrot Cake Protein Balls

Ingredients

  • 1 cup rolled oats
  • 1/2 cup flour (I used whole wheat)
  • 1/2 cup grated carrots
  • 2 tablespoons whipped creamy peanut butter
  • 3.2 oz. apple-banana applesauce
  • 2 tablespoons protein powder
  • 1 tablespoon unsweetened cocoa powder
  • 1 tablespoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • Optional: 1/4 cup nuts of your choice and a fruit like dates, raisins or apricots

Topping

  • 1/2 cup powdered sugar
  • 1 teaspoon milk of your choice
  • t teaspoon almond extract
  • 1/2 teaspoon pumpkin pie spice

Directions

  1. In a food processor with the S blade attachment add al the ingredients.
  2. Process until it comes together and form a ball. You may have t ostop the food processor each 30-45 seonds, scrap down the side of the bowl and repeat until it form a consitent raw batter. It should not take more than 3 minutes.
  3. Using your hands shape carrot cake balls.
  4. Place each balls onto a tray covered with baking paper.
  5. Mix ingredients for topping and place in a piping bag or drizzle with a spoon. Don't make the same mistake I made by making my topping too liquidy, because it went over each ball like a glaze rather than a topping.
  6. You can enjoy the balls straight away or refrigerate them for 1 hour to harden a little.
  7. Will keep for 1 week in the fridge in an airtight container.

Crispy Sweet Potato Chips

Hello Lovely,

Nothing beats a good chip! Especially if they’re light, crunchy and flavorful with little grease or calories.  While the commercial variety with high sodium is often seen on the store shelves, I prefer the more homemade and healthier variety.  Sweet potatoes are high in vitamin A, vitamin B6 and carotenoids and although it’s usually a side dish to an extreme, it makes a great crispy chip.  So do your heart and skin a favour, with this potato chips recipe:



Ingredients

1 – 2 medium sweet potatoes (orange in color and sliced thinly)
1 drizzle Olive Oil
Dash of salt

 

Directions
Preheat oven to 400 degrees.  Place the sliced potatoes into a bowl and drizzle with olive oil with a dash of salt.  Mix gently and place on a baking sheet, with space between each slice. Let bake for 20 minutes.  Remove from oven and let cool for 5 – 10 minutes.  Sprinkle with salt to taste (can add cinnamon or cayenne for more flavor). Enjoy!

What’s your favourite type of chip? Are you a fan of sweet potatoes?

XoX,

Double Stuffed Taco Potatoes

Hello Lovely,

It's Superbowl Sunday! Normally I'm super excited about this day, but come on. The Patriots are going to the Superbowl AGAIN after unfairly beating my team, The Pittsburgh Steelers to face off against a team I know nothing about, The Atlanta Falcons. This has got to be one of the most boring match-ups in recent years. So now that my mini rant is over, let's get to what's really important: What are you going to eat during the Superbowl? This may be the sports showdown of the year, but it's also a huge time of year for foodies all around. It's probably only second to Thanksgiving in my books.

If you're like me and want to indulge during the big game, without breaking your calorie bank, I've got a super cool recipe for you. Potatoes are perfect for game day (just like chips and dip). But while everyone is reaching for their third bag of chips, you can relax knowing that just one of these potatoes is enough to keep you full all night long! Potatoes are super filling on their own, and these bad boys are stuffed taco-style with ground turkey, sour cream, cheese and jalapenos if you like 'em spicy! You can even swap out the sour cream for yoghurt to save on calories. So what are you waiting for? The game starts in a few hours!

Double Stuffed Taco Potatoes are loaded with ground beef taco filling, onion, sour cream, and cheese. A sprinkling of chopped green onions and salsa finishes them off, making them perfect for Game Day.

Double Stuffed Taco Potatoes are loaded with ground beef taco filling, onion, sour cream, and cheese. A sprinkling of chopped green onions and salsa finishes them off, making them perfect for Game Day.

Double Stuffed Taco Potatoes

Prep Time: 15 mins

Cook Time: 1 hrs 25 mins

Total Time: 1 hrs 40 mins

 

Course: Main Course

Servings: 4 servings

Calories: 558 kcal

Ingredients

  • 4 large baking potatoes
  • 1 pound lean ground turkey
  • 1 small onion, chopped
  • 1 packet taco seasoning
  • 1/4 cup water
  • 1/2 cup sour cream, plus extra for serving
  • 1/4 cup milk
  • 1 cup shredded cheddar cheese
  • 2 green onions, sliced
  • 1/2 cup salsa

Instructions

  1. Preheat oven to 475 degrees. Scrub potatoes and prick several times with a fork. Bake for 60 to 75 minutes, until soft.

  2. Meanwhile, cook ground turkey and onion in a nonstick pan until beef is cooker through. Break it into small pieces with a wooden spoon as it cooks.

  3. Add taco seasoning and 1/4 cup water. Cook for 1 minute. Remove from heat.

  4. Once potatoes are baked, let cool 10-15 minutes and then remove a sliver of skin from the top of each potato. Scoop potato pulp out and place in a large bowl. Add sour cream and milk and mash until smooth. Stir in about 3/4 of taco mixture. If you feel like there will be too much meat mixed in (will depend on personal preference and size of your potatoes) if you add the remaining 1/4, save it to make a quick quesadilla or tortilla pizza for lunch. Or go ahead and mix it in. Fold in 3/4 cup of cheddar cheese.

  5. Taste for seasoning. Taco seasoning tends to be salty so you may not need to add much, if any salt.

  6. Stiff the potato mixture back into the skins. Place in a baking dish. Sprinkle remaining cheese on top and bake at 350 for 20 to 25 minutes.

  7. To serve top with green onions, salsa, and sour cream.

These potatoes are starring alongside a wide spread of crab salad, veggies, and chips and dip!

What do you like to snack on during the Superbowl? Share your favourite game day snacks in the comment section below!

Bruschetta-Style Thin Spaghetti

Hello Lovely,

Making healthy choices for lunch can be difficult. It's not always easy to get up early enough to make something and let's face it, we don't always make the best choices when lunch time rolls around. If you're trying to eat healthier this year, this recipe is so easy and takes so little time, you'll almost feel guilty about it. You'll have a healthy and fancy lunch and all it took was the ability to boil spaghetti.

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Bruschetta-Style Thin Spaghetti

Ingredients:

12 oz Ronzoni® Healthy Harvest® Whole Grain Thin Spaghetti

2 Tbsps olive oil

4 Tbsps minced garlic

3 cups fresh tomato, chopped

2 Tbsps balsamic vinegar

 fresh oregano, to taste

 fresh basil leaves, if desired

 shredded or grated Parmesan cheese, to taste

 salt and freshly ground black pepper, to taste

Cooking Directions:

1.  Prepare pasta according to package directions.

2.  Heat a large saucepan over medium heat with olive oil.  Saute until golden.  Add tomatoes, balsamic vinegar and herbs.  Heat until warmed (about 2 minutes).

3.  Combine cooked pasta and tomato mixture and heat until warm (approximately 2 to 3 minutes).