Saturday, 31 March 2012

Food Truck in the Neighborhood

I'm excited that YYC has jumped on the food truck bandwagon, and our city is now swimming with some delicious mobile eats.
Today is especially exciting as it just so happens a food truck is parked down the street from my house.  The only thing better than delicious food within walking distance, is delicious free food within walking distance.  Can you guess who was first in line?  Just call me Eager.
I've heard rave reviews about the Perogy Boyz for sometime.  And now I know first hand what all the hype is about.  Delicious gourmet street food indeed.  Hmm, I wonder if I can convince the 'boyz' to take permanent residence in front of my house so that I can have access to these scrumptious perogies at all hours of the day...
Thanks Perogy Boyz & Happy Weekend!

Here's a run down of lunch today....

Traditional - potato & cottage cheese w/ caramelized onions & bacon

Kielbasa Sausage - traditional pork






Mexicali - ground beef, chili aioli, tomato 'tartar', green onion, cheddar cheese

Cabbage Roll Sausage - beef, sauerkraut, rice and marinara sauce

Friday, 30 March 2012

Butterscotch Pecan Butter

This post is going to test your will power.  Trust me. 
If you love pecans and you love butterscotch, then I'm sure to be your new BFF.  But, if you lack the much needed will power that is going to be required, then we may have a love-hate relationship form instead.  So, if you fall into the 'I can't stop eating pecan butter by the spoon' category, save yourself the grief and don't make this.  However, if you can practise restraint and limit yourself to a little everyday, go ahead and proceed with the below.

enjoy responsibly.

Butterscotch-Pecan Butter

2 cups pecans
1/2 cup butterscotch chips 

1/2 tsp vanilla


Preheat oven to 325F. Line baking sheet with pecans and toast for 8-10 minutes watching carefully so as not to burn them. Allow to cool slightly.
Place toasted pecans into a food processor and process for 5-8 minutes, stopping occasionally to scrape down sides of the bowl as needed.
Meanwhile melt butterscotch chips in microwave in 30 second intervals, stirring in between.
Once pecans are smooth and creamy add in melted butterscotch and vanilla. Process for another 2-3 minutes.

Store in air-tight container in refrigerator.

**Pecan butter firms up in fridge, allow to sit at room temperature before using.

Wednesday, 28 March 2012

Salted Chocolate Milk & My Favourite TV Show

Happy Wednesday!  Or should I say, Happy Modern Family Day! 
To celebrate we are having chocolate milk and popcorn.  Salty & Sweet.  Now that's one way to get rid of the mid-week blues.  Another, is to watch rerun, upon rerun of MF.  It's safe to say I've seen every episode more than once. Call me addicted.  My favourite characters, Phil and Cam.  Hands down.   Secretly if I could be on any show, I pick this one, okay maybe it's a toss up between MF and 'The New Girl,'  too bad acting was never my strong suit.  I guess I should stick to what I'm good at.  Napping, running, cooking and sleeping (aka, prolonged napping.)
Okay, back to the chocolate milk. 
I've always been smitten with this drink.  But, it wasn't until I saw an episode of MF where Manny was drinking his with a sprinkling of salt, that I got even more excited.  Why didn't I think of that?  Salt naturally enhances the flavour of most foods, but it does wonders for chocolate.  Wonders, I say.  So it makes perfect sense that your 'regular chocolate milk' is bound to get a flavour boost by adding a sprinkling of the white stuff.  Thanks Manny!  Cheers.

Salted Chocolate Almond Milk

1/2 cup sugar
1/3 cup unsweetened cocoa powder
1 tsp vanilla
6 cups cold unsweetened almond milk
kosher salt

To make chocolate syrup:  Combine sugar and 1/3 cup water in a small saucepan.  Bring to a simmer over medium heat, then whisk in the cocoa powder until smooth.  Remove from heat and stir in the vanilla.  Allow to cool completely.
Spoon about 2 1/2 tablespoons of chocolate syrup into each glass.  Add 1 1/2 cups milk and a generous pinch of salt.  Stir until the syrup and salt dissolve.

Serves 4
slightly adapted from Food Network

Sunday, 25 March 2012

A Breakfast Date

J + Me + Sunday Morning + Diner YYC = Awesome Breakfast Date!

It's rare that J and I get out for a breakfast just the two of us, unacceptable I know.  Today was an exception.  After spending the better part of last night (and the wee hours of the morning) celebrating our friends J & B getting married, our kids were spending the night with the grandparents.  J & I took advantage of this 'alone time,' got up early (working on about 4 hours of sleep), and went to scope out some breakfast spots of interest.

We quickly decided on the Dairy Lane Cafe, located @ 319 19th Street NW. This cute little restaurant fills up quickly, and with good reason too. I had a hard time deciding what to try because everything sounded great. From stuffed french toast, to tostadas, to eggs benedict.  Decisions, decisions.  Here is what we settled on.  1 sweet & 1 savoury.  The best of both breakfast worlds combined.

Stuffed French Toast w/ Cinnamon Cream Cheese & Field Berry Compote

One Word.  Fantastic.  Future recipe blog post in the works...
This dish is genius, why I've never thought of stuffing french toast with cream cheese before is beyond me.  My future self thanks you Dairy Lane for showing me the light.

Avocado & Roasted Red Pepper Eggs Benedict

This dish was AMAZING.  The creaminess from the avocado and the soft cooked egg were perfect together.  Perfect.  I would order this meal time and time again. 

Happy Sunday Funday!  Enjoy the rest of the weekend friends.
I really want to go back for 'round 2.'  Don't judge!  Until next time Dairy'll be in my dreams.

Tuesday, 20 March 2012

Broiled Grapefruit & the 1st Day of Spring

Happy 1st Day of Spring!  Are you as excited as me?   I'm ready and eagerly waiting for the moment I can break out my flip flops, cut off shorts, and resume my evening family walks.   Yay!

In addition to the spring equinox, March is also national nutrition month.  In our house we eat healthy, stay active, and allow ourselves to indulge in the odd cookie, cupcake or stack of pancakes.  What can I say we are a family of a bunch of sweet tooth's (I even have the odd cavity to prove this.)  
I always end dinner with something sweet.  Most times I'm satisfied with a little fruit & yogurt, or a piece of dark chocolate.  Tonight's dessert?  Broiled grapefruit.  A little brown sugar and a date with my oven, can you say caramelized goodness?  Mmmm, perfect.  In fact I liked it so much, I think it might make for a good breakfast tomorrow, partnered alongside a little yogurt and granola.  Done.  Enjoy!


Caramelized Grapefruit

1 grapefruit
1 Tbsp brown sugar

Cut grapefruit in half and loosen segments with knife, making sure not to pierce through the skin.  Sprinkle brown sugar evenly among 2 halves.
Transfer prepared grapefruits to baking sheet and broil for 5 minutes until sugar has melted and fruit is warmed.

Saturday, 17 March 2012

Springtime Beer Cocktail #2 | The Chill Mojito

On a hot day, nothing is quite as refreshing as an ice cold beer.  Unless, you take that beer and mix it with mint, syrup and limes and make yourself a mojito.  Ahhhh!  Thirst Quenched.  I think I've found my signature drink of Summer 2012.

The Chill Mojito

4 lime wedges
12 mint leaves
1/2 oz cane syrup
1 bottle Miller Chill beer

To a highball glass, add lime wedges, mint leaves and cane syrup.  Muddle.  Fill glass with ice & top with beer.  Garnish with a lime wedge.

As with the Coastal Surf Margarita, this recipe and beer was also supplied by Molson Coors. Thanks again friends. You've made my weekend very tasty indeed. Bring on summer!

Springtime Beer Cocktail #1

It's practically spring in YYC.  This means it's only a matter of time before the outdoor patios open and we can resume our drinking outside.  Why is it that an adult beverage tastes better when you are sitting outdoors?  Is it the people watching?  The condensation that forms on your perfectly chilled glass working against the heat of the sun?  Or, the fact that we are getting a daily dose of vitamin D in non-pill form?  Whatever the reason, @ the first sign of spring, break out the patio furniture, slap on some sunscreen, and take the rest of the afternoon off work!
Sadly the outdoor patios are still closed, but at least this cocktail tastes like summer.  It's a margarita, how could it not?  This recipe comes from the good people @ MolsonCoors who not only supplied the recipe, but they were generous enough to supply the beer too!  I love beer, so does my husband.  Molson you've made two happy campers out of a couple YYC'ers.  Cheers!

Coastal Surf Margarita

1 oz. tequila
1 oz. lime juice
1 oz. orange syrup
1/2 tsp chopped chili peppers
3 oz Corona beer
lime wheel garnish

To a blender add 1 cup of ice, tequila, lime juice, orange syrup & chopped peppers.  Blend and pour into a margarita glass.  Add 3 oz. beer and garnish with lime.

I also added a couple drops of green food coloring to make it a little pretty.

Friday, 16 March 2012

Irish Pancakes

It's safe to assume that anytime a holiday comes about where I can blog about pancakes, I will.  So in honor of St. Patrick's Day, I'm featuring, you guessed it....potato pancakes.  I can vividly remember the first time I ever had a potato pancake.  I was in Disney World at the age of 9.  While most kids would order things like pizza, grilled cheese sandwiches or chicken fingers, I was all about pancakes.  Time of day irrelevant.  I loved them back then, and to this day I'm still a fan.
Potato pancakes can vary depending on where you go.  Some are made only with mashed potatoes, others only use grated potatoes.  I'm going with a recipe that combines both, most often known as Boxty.
This savoury pancake is perfect for breakfast or dinner.   Either way it's a pancake, so you know I'm game for whenever.  This recipe is endorsed by both my 10 year old self, and the present-age me.

On a side note, this dish is not only delicious, but comes complete with a song....

"Boxty on the griddle, boxty in the pan, If you can't make boxty, you'll never get your man." 

For all my single ladies, if only finding Mr. Right was as easy as making these pancakes. Boys are more complicated than that I'm afraid.  Oh well at least you have pancakes, that's a win in my books!

How cute is my new St. Patrick's Day hot pad.
Thanks GM!

Boxty (Irish Potato Pancake)

1 cup cooked & mashed, potatoes
1 cup raw potatoes, peeled & grated (squeezed dry)
1/2 cup all-purpose flour
2/3 cup milk
1 egg
salt & black pepper
green onions, chopped
butter for serving

Preheat oven to 200F.
In medium bowl combine both mashed and raw grated potatoes.  Mix well.  Add in flour, salt and pepper to taste.  Stir.  Lastly add in milk and egg.  Stir.
Heat non stick skillet over medium heat.  Drop batter in 1/4 portions into pan.  Spread out batter till it's 1/4" thick.  Cook until bottoms are golden brown approximately 4-5 minutes.  Flip and cook on other side for 4-5 minutes.
Place on baking sheet and transfer to oven to keep warm.  Repeat with remaining batter.
Serve with butter & garnish with green onions.

Yields: 8 potato cakes

Tuesday, 13 March 2012

Sweet Chili & Garlic Edamame

Edamame,  mmmm.  These soybeans are a staple whenever I go out for sushi.  They are the perfect beginning to a night filled with sushi, more sushi, and yes, more sushi.  Depending on which Japanese restaurant you go to, you may be able to get them flavoured with more than just sea salt.  Woohoo, this is always a welcome surprise.   Bring on the pods!

Edamame doesn't only make an appearance @ sushi outings.  If you come to my house at any point in time you will see that my freezer is stocked full of them.  They are my quick, go-to for appetizers, or a snack favourite.  Chalked full of protein and fibre, oh and did I mention how much fun they are to eat.  (Especially when the bean flies out of the pod and lands on the floor, this makes my kids laugh everytime.)  
Today I decided to sauté them with garlic and one of my favourite sauces, sweet chili.  Ahh, this just what 3pm needed.  I'm pretty sure I'll be eating all future edamame in this fashion, at least for the time being.  See ya salt!  Now I only wish I had some sushi to follow it up...

Sweet Chili & Garlic Edamame

1-8oz bag frozen edamame in pods
2 tsp sweet chili sauce
1/2 tsp olive oil
1 clove garlic, minced

Cook edamame according to package directions, either by boiling or microwaving.
In small dish, combine oil, chili sauce and garlic.  Mix well.
Heat a non-stick pan over medium-high heat.  Add cooked edamame and garlic chili mixture.  Sauté for a 1 minute, stirring constantly.  Remove from heat and serve immediately.

Serves 1

Sunday, 11 March 2012

Lucky Charm Squares

they're magically delicious.

With St. Patrick's Day less than a week away, I decided to get in the spirit early this year and make some Lucky Charms squares.
In reality, I'll use any excuse in the book to buy Lucky Charms.  As a child I was deprived this glorious food.  As an adult, I feel guilty about buying this glorious food.  Well, sort of guilty.  Usually by my 3rd bowl, the sugar goes to my head and I feel at ease with the purchase.

The only thing better than one bowl two bowls of this cereal, are these squares.  Period.  Marshmallows within marshmallows?  Don't mind if I do.  Rainbows, pots of gold, four leaf clovers....oh you make me happy!

Now for the other great part of this holiday.  Green Beer!  Is it to early to start celebrating?  Nah.

Lucky Charm Squares


1/4 cup butter
1 pkg (250g) marshmallows
5 cups Lucky Charms cereal
1/2 tsp vanilla


Melt butter in saucepan over low heat. Add marshmallows and stir until completely melted.  Add in vanilla and stir.
Stir in cereal until well coated. Using lightly buttered spatula, press into 8 x 8 buttered pan.  
Allow mixture to cool slightly, cut into squares.

Saturday, 10 March 2012

Butternut Squash Mac & Cheese

Dinner tonight is at the request of my 4 year old son, L.  He has been asking pleading for mac & cheese for awhile now.  So because it's Saturday night/family night @ our house, I obliged.  I wanted to put a healthier spin on a classic, so tonight I incorporated some vegetables for added nutrition.  The secret ingredient?  Butternut Squash.  Who doesn't love Butternut Squash?  We are huge fans in this house, so needless to say dinner tonight is bound to be a winner.

The verdict? 
L: "This dinner is really good  Mommy, when can we have it again?" 
Me: "When would you like it?"
L: "Maybe we can have it tomorrow @ lunch.  Can we save some leftovers?"
Me: "You got it!"
I guess that means he liked it?

Now that dinner is complete, it's time for movie night.  Popcorn? Check.  Beverages? Check.  The four of us plus Charlie? Check.  Let the show begin!

Butternut Squash Mac & Cheese

Mac & Cheese:
2 Tbsp butter
2 cups uncooked macaroni
4 tablespoons minced onion
4 Tbsp all-purpose flour
1/2 teaspoon salt
1/4 tsp nutmeg

1/2 tsp thyme
2 cups milk
1 1/2 cups shredded Cheddar, divided
1 cup cooked & mashed butternut squash

3 tablespoons butter
1 cup panko breadcrumbs


Preheat oven to 375F.  Lightly butter 13x9x2 baking dish.  Set aside.****
Bring large pot of water to boil. Add pasta and cook until al dente. Drain and set aside.
Melt butter in saucepan, over medium heat. Add onion and cook till translucent. Add flour, salt, nutmeg, and thyme; mix well. Stir in milk and cook until thickened, approximately 5 minutes. Add in mashed butternut squash and 1 cup of cheese and stir until melted. Add cooked macaroni and mix well.  Season to taste with pepper.  Transfer macaroni to prepared baking dish. Top with remaining  1/2 cup of cheese.
To make topping: melt butter in non-stick pan and toss bread crumbs to coat. Top macaroni with crumbs. Bake for 30-35 minutes. Remove from oven and allow to cool for 5 minutes before serving. 

***alternatively you can bake this in 6 individual sized ramekins @ 350F for 20-25 minutes.

Serves: 6
adapted from my Tomato Mac & Cheese

Friday, 9 March 2012

A Sack of Potatoes

Growing up I was a ketchup girl, never a mustard girl.  In fact I'm pretty sure if you offered my 6-16 year old self money to eat the yellow stuff, I would have turned you down and probably given some attitude to boot.  Fast forward to my late twenties (yes, for a few more months at least, I get to say twenties) and I still love ketchup as much as ever, but I've grown found of the yellow stuff too. 
My Dijon Roasted Brussel Sprouts prove this fact.  They are on the menu @ least once per week.  So for dinner tonight, I decided to treat myself to some potatoes roasted in the same fashion.  Mmm...mustard.  Who would have known that we'd become allies later in life.  It took me a while but I came around. 


Dijon & Rosemary Roasted Potatoes

4 medium sized baking potatoes
2 Tbsp olive oil
1 1/2 Tbsp Dijon mustard
1 tsp dried rosemary
sea salt & pepper

Preheat oven to 350F.  Line baking sheet with foil and spray with non-stick spray.  Set aside.
Wash potatoes and cut into large chunks.  Transfer to prepared baking sheet.
In small bowl combine olive oil, mustard and rosemary.  Pour mixture over top of potatoes, tossing to coat.  Sprinkle with salt and pepper.
Bake for 55-60 minutes or until crisp on the outside and tender inside.  Turning a few times throughout.

Serves: 4

Thursday, 8 March 2012

mixed berry & vanilla muffins

Let me introduce you to my newest, most favouritest, berry combination...blueberry, blackberry & raspberry.  This trio is fruit perfection.  And it just so happens I have a giant Costco sized bag of these antioxidant powerhouses in my freezer @ the moment.  I know, I know, you're all jealous.  I would be too.
These fruit gems have become a welcome addition to my morning oatmeal.  Today I decided that a few of these lucky berries were going to get folded into some muffin batter and baked.  Lucky berries?  More like lucky me.   Mmmm...Muffins. 

Mixed Berry & Vanilla Muffins

2 cups all-purpose flour
3/4 cups sugar, plus more for sprinkling
1 Tbsp baking powder
1/4 tsp salt
2 eggs, lightly beaten
1/4 cup unsweetened applesauce
1/4 cup oil
3/4 cup milk
1 1/2 tsp vanilla
1 1/3 cup frozen mixed berries (blueberries, blackberries & raspberries)

Preheat oven to 350F.  Lightly spray 12 cup muffin tin with non-stick spray, or use muffin cups.  Set aside.
In large bowl, combine all the dry ingredients and whisk till blended.
In smaller bowl combine eggs, applesauce, oil, milk, and vanilla.  Add to dry ingredients, stirring till just moistened.  Fold in berries. (note: to help avoid 'sinking berries' you can dust them in a little flour before adding them to the batter)
Using ice cream scoop, evenly distribute batter among 12 muffin cups.  Sprinkle tops with sugar.  Bake for 27-30 minutes, or until toothpick inserted comes out clean.  Cool in pan for 5 minutes before turning out onto a wire rack.
Eat one while they are still warm, there are few things in life better.  Enjoy!

Yields: 12 muffins
recipe adapted from

Wednesday, 7 March 2012

Hasselback Potatoes

I was recently introduced to the concept of Hasselback Potatoes, thanks in part, to my ever growing obsession with Pinterest. 
These potatoes really couldn't be simpler to make, and they are adorable to look at too.  Give your regular baked potato the night off, and instead opt for one that's crispy on the outside, while creamy and tender on the inside.  Ahhh, potato bliss.  Why is it that I've yet to meet a potato I didn't like? 

Hasselback Potatoes

4 medium size potatoes
4 cloves garlic, sliced thin
3 Tbsp olive oil
2 Tbsp Parmesan cheese, grated
sea salt
freshly ground black pepper

Butter, Sour Cream & Chives for serving

Preheat the oven to 425˚F.
Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals.
Arrange the potatoes in a baking tray.  Insert sliced garlic between cuts.  Drizzle with olive oil making sure to work into into the slits.  Sprinkle with Parmesan cheese, sea salt, and freshly ground black pepper.
Bake the potatoes for about 40 minutes, basting once with additional olive oil.  Cook until potatoes turn crispy on the outside and the flesh is soft.

Serve with butter, or sour cream and chives.

recipe adapted from Sea Salt with Food

Tuesday, 6 March 2012

A Steak Topper

Whenever J and I go out to a steakhouse for dinner, I always stick with my tried and true favourites when it comes to the sauce.  Usually I opt for a béarnaise sauce or a poblano butter.  Both of which I could literally eat with a spoon.  The one sauce that I always glance over is Chimichurri.  Chimichurri?  What the heck is that?  I decided that it was as good as time as ever for me to figure it out.   If it's good enough for most restaurants, then it's bound to be good enough for me.

This sauce became the finishing touch to our tenderloin this past weekend.  Tenderloin needs no help in becoming more delicious, but the freshness from the parsley, garlic and various spices, was a welcome addition.  It looks like there might be a 3rd contender vying to be my sauce of choice during my next 'dining out' experience.

Chimichurri Sauce

1 cup fresh parsley, firmly packed
4 cloves of garlic, smashed
1 tsp thyme
1/2 tsp sea salt
1/4 tsp red pepper flakes
1/4 tsp fresh ground pepper
1/2 cup olive oil
2 Tbsp red wine vinegar

Combine all of the above ingredients in food processor.  Blend until almost smooth.
Use as either a marinade, or as a topper to any grilled meat or fish.

Yields: approximately 1 cup
adapted from food and wine

Monday, 5 March 2012

Mixed Berry Crumbles

No kitchen is complete without a set of ramekins.  I have an adoration for individual sized dishes.  Whether you are serving up mac and cheese or a simple dessert.  Nothing beats having your very own dish.  It just seems fancier, cuter, and all around more visually appealing.

I decided to make individual sized crumbles to accompany our weekly family dinner. Blueberries, blackberries and raspberries, cooked with a little sugar until bubbly and warm.  Topped with a delicious oat crumble.  I love all things about Sunday!
Pass me a spoon & and don't forget the ice cream!


Mixed Berry Crumbles

Fruit Filling
5 cups frozen berries (blackberries, blueberries & raspberries)
1/4 cup brown sugar, packed
3 Tbsp white sugar
2 Tbsp cornstarch
1 Tbsp lemon juice

Crumble Topping
1/3 cup butter
2/3 cup brown sugar
1/2 cup all-purpose flour
1/2 cup rolled oats
1/4 tsp cinnamon

vanilla ice cream for serving

Preheat oven to 350F.
In large bowl combine sugars, fruit, lemon juice and cornstarch.  Divide fruit filling among 6 ramekins.  (Note:  the berries will shrink down a lot while cooking)
To make crumble topping.  Combine sugar, flour, oats and cinnamon.  Mix well.  Using your fingers, blend in butter, until mixture becomes crumbly.
Divide crumb topping evenly among the 6 ramekins filled with fruit.
Bake for 30-35 minutes, or until crumble topping is golden brown and fruit is bubbly and hot.  Allow to cool for 10-15 minutes before serving.

Serve with vanilla ice cream.

Sunday, 4 March 2012

Vanilla Yogurt & Chocolate Chip Pancakes

The return of pancake Sunday & a happy 200th blog post.
Wow!  That caption  says it all.  200 food posts in 10 months.  Looks like I took to this whole blogging thing after all.  And since I'm in a celebratory kind of mood, what better way to start my day then guessed it....Pancakes!
I'm embarrassed to admit too much time has passed since my last 'Pancake Sunday' post.  So today is as fitting as ever to jump back on the maple syrup wagon and begin my day of celebrations properly.  Also, I'm in desperate need of a sugar fix this morning.  I've been single parenting it this weekend since J is on a ski-stag weekend with the boys.  I'm exhausted, it's amazing how much energy it requires playing with a 4 and 2 year old 24 hours a day.  Hook me up with a caffeine drip pronto. 
Today's feature pancake recipe is none other than Vanilla Yogurt Chocolate Chip.  A little protein, a little sugar.  What a perfect balance.  These are bound to give me enough energy until J returns.  At which time I plan on napping.  I can't wait to have you back J, only a couple more hours (not that I'm counting.) I wish I could say that I saved a pancake for you, but...this is me we're talking about.

Happy Sunday!
And Happy 200th Blog Post to me!

Vanilla Yogurt & Chocolate Chip Pancakes

1 1/4 cups all-purpose flour
3 Tbsp sugar
2 tsp baking powder
1/4 tsp salt
1/2 cup vanilla yogurt

1/2 cup + 1 - 2 Tbsp unsweetened almond milk
2 eggs, lightly beaten
1/4 tsp vanilla

1/3 - 1/2 cup mini chocolate chips

In a large mixing bowl, combine flour, sugar, baking powder, and salt.  Add in chocolate chips.
In separate bowl, whisk together milk, yogurt, eggs and vanilla. Add to dry ingredients until just moistened.
Spoon batter in 1/4 cup portions onto lightly oiled griddle or pan. Cook for 2 to 3 minutes or until bubbles form on top and underside is golden. Flip and cook for 1 minute. Repeat with remaining batter.
Serve with syrup.

Yields: approximately 8 pancakes

Saturday, 3 March 2012

healthy pumpkin greek yogurt dip

with spring only a couple weeks away, i had the urge to use up the last of my canned pumpkin.  
afterall, it would be strange to eat pumpkin in spring.  right?
i wasn't in the mood to bake anything, so I opted instead to mix it in with a little vanilla yogurt and make a dip.  a dip that tastes like pie.  pumpkin pie. 
 it's official, with all the pumpkin vacated from my pantry i'm now ready for spring.
bring it.

Healthy Pumpkin Pie Dip

1 cup vanilla greek yogurt
2/3 cup pure pumpkin puree
1 1/2 tablespoons brown sugar
1/2 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp ginger

gingersnaps & apples for serving


mix all of the ingredients in a bowl.  transfer to fridge for 1 hour.
serve with gingersnaps & apples.  enjoy.xo.

Friday, 2 March 2012

Spicy Spuds

Sweet potatoes were on the dinner menu tonight.  And to tell you the truth, I was looking forward to this all day.  I woke up this morning knowing full well that today was a sweet potato kind of day.  Shouldn't everyday be so lucky? 
I've already shared my roasted cinnamon and sugar sweet potatoes, but tonight, I'm going spicy.
Nothing wrong with a little Cajun spice to heat things up.  These are healthy, delicious, and just what the start to my weekend needed. 

Cajun Roasted Sweet Potatoes

2 large sweet potatoes or yams
2 Tbsp oil
1/2 tsp cayenne pepper
1/2 tsp paprika
sea salt and pepper to taste

ranch dressing for serving

Preheat oven to 400F
Scrub sweet potatoes, cut lengthwise into 8 wedges each.
In large bowl, mix together oil, cayenne pepper and paprika.  Transfer wedges to bowl, tossing to coat.
Transfer potatoes to large baking sheet and sprinkle with salt and pepper.  Roast for 30-35 minutes until tender, turning once halfway.

Serve hot and w/ a side of ranch dressing if desired.
Yields: 4 servings

Orange-Banana Smoothie

It's March!  Which means it's almost springtime.  I can't tell you how excited this makes me.  Even though we've had a very mild winter this year, nothing beats watching the trees get lush and full with new leaves, grass turning a vibrant shade of green, and the sound of birds in the morning.  Now I'm sure some of you non-morning lovers out there, are less than enthusiastic about the birds waking you up.  However me, I think it's natures alarm clock.  I love mornings.  Feel free to send your hate mail my way...

So in honor of spring being just around the corner, March 20th (for those who aren't counting down.)  I'm breaking out the blender and making a smoothie to go along with my eggs @ breakfast.  An orange and banana smoothie.  That seems spring-y to me.  You?  Also, it tastes just like an Orange Julius.  Mmmm.

18 days to go!

Orange-Banana Smoothie

1 banana
1 cup orange juice
1/2 cup vanilla yogurt
1 Tbsp flax meal

Put all of the ingredients in a blender or food processor except for the ice, blend till smooth.  Add ice, blend further.
Serve & Enjoy!
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