Roasted Zucchini, Onion and Walnut Spread

Home Made Cooking | Salads 0

Isn’t life amazing? And busy? And amazingly busy? Yeah, I’ve noticed.
The fact that I wasn’t posting for a while does not mean I stopped cooking (well maybe for a bit there) or eating (I wish). I WAS keeping it on the low side though, which means I preferred to snack on things than to have an actual full meal. That said, snacks do not have to be unhealthy you know.
On one of  my phone calls to my mom we were (as usual) talking about new recipes we tried lately. My mom was raving about this zucchini spread she made. She is trying to go easy on gluten and dairy and looking for substitutes to say cheese spread or mayo based salads and spreads.
I gave her recipe a try and it was a hit! Zucchinis, walnuts and onions, all mixed together, forget the nutritional values (oh they’re good), the taste was amazing. I made a whole bowl and it was gone the morning after. The kids couldn’t stop munching on this with crackers.
I made it again and again and the same enthusiasm every single time. I guess it’s really good then.
This one is vegetarian, nutritious, very easy to make and has almost no fat in it. The only thing you’ll need to make it (aside from the ingredients) is a food processor.

Vegetarian Spread - Roasted Zucchini onion and Walnuts

Roasted Zucchini, Onion and Walnut Spread
Author: 
Recipe type: Salad
Cuisine: Vegetarian, Snack, Spread
Prep time: 
Cook time: 
Total time: 
 
This delicious and nutritious spread is my new addiction. With Zucchinis, onions and walnuts, it will upgrade any cracker.
Ingredients
  • 4 Zucchinis
  • 1 Medium Onion
  • 2 Tbsp + 2 tsp Olive Oil
  • 3 Hard Boiled Eggs
  • 3 Handfuls Walnuts (about 1¾ cup)
  • 1 tsp Salt
Instructions
  1. Preheat oven to 400F (200C)
  2. Slice the zucchinis into ½ inch thick rings and the onion into ½ inch half circles (cut each whole slice in 2) and place on a parchment paper layered baking sheet .
  3. Drizzle 2 Tbsp olive oil on top of zucchinis and onions and place in the preheated oven for about 20-25 minutes or until the veggies soften.
  4. Place the walnuts in a medium bowl and cover with boiling water. Let it soak for about 20 minutes (you can do this while the veggies roast). After 20 minutes drain and remove from water.
  5. In the food processor, place the roasted veggies, hard boiled eggs and walnuts and process until almost smooth.
  6. Add in the salt and 2 tsp olive oil and give it a quick process again. Process until even.
  7. If your spread is too chunky to your taste you can add 1 tsp olive oil or a bit of water to smooth it. It should be a tiny bit chunky, not completely smooth.

Vegetarian Spread - Roasted Zucchini onion and Walnuts

Vegetarian Spread - Roasted Zucchini onion and Walnuts

Isn’t life amazing? And busy? And amazingly busy? Yeah, I’ve noticed. The fact that I wasn’t posting for a while does not mean I stopped cooking (well maybe for a bit there) or eating (I wish). I WAS keeping it on the low side though, which means I preferred to snack on things than to […]

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Beautiful & Easy Thyme Roasted Vegetables

Home Made Cooking 0

We were hosting for Passover this year. I love hosting, but you know what I love more? The feeling after everyone’s gone and enjoyed their time around the table.

Ever since we moved to Canada, we’ve been having our Passover Seder meals with friends. We used to have them with family and then it’s bigger and more food and obviously, less work.

To minimize work and make it fair, we ask everyone to bring something with them for the meal. So other than the food I made friends brought over Sheppard’s pie, broccoli quiche, salads, fish cakes, smoked salmon, seasoned chicken drumsticks, potatoes, wine and even dessert. The table was PACKED; we couldn’t see it under all the food that was served. And although I knew we are going to have a bunch of food (and leftovers) I wanted to make sure we have something purely vegetarian on the table that’s not potatoes.

If you’ve been reading my blog, you must know by now that my husband is vegetarian, so I needed to make sure that we have a festive vegetable dish on the table as well.

What’s better for inspiration than Pinterest? So I logged on and started looking at veggie dishes. When I stumbled upon this idea I couldn’t understand how I haven’t thought of it before.
So simple yet elegant, so colorful and delicious!

This veggie dish is my go-to for sure! Roasted on a mound of sautéed onion and garlic, sprinkled with Parmesan cheese (optional of course – still amazing without it as well) this is the veggies they serve in heaven for sure. Really folks, I’m not going over the top here…well maybe just a little bit. But these are super good. After you smell them you’ll be hooked, and that’s without even tasting it.

Easy Thyme Roasted Vegetables

Easy Thyme Roasted Vegetables

Happily adapted from the wonderful “For The Love Of Cooking” blog

Beautiful & Easy Thyme Roasted Vegetables
Author: 
Recipe type: Vegetables
Cuisine: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
 
This amazing side dish is not only easy and completely beautiful, it's also healthy. What a great way to impress your guests and friends with a side dish that requires minimum efforts. My favorite.
Ingredients
  • 1 Medium-Large Sweet Potato
  • 2 Zucchinis
  • 1½ Onion - Divided
  • 2 Roma Tomatoes
  • 2 Garlic Cloves - Minced
  • 2½ Tbsp Olive Oil – Divided
  • ½ Tbsp Dry Thyme
  • ½ Tbsp Dry Basil
  • ¼ Cup Grated Parmesan Cheese (Optional – for sprinkling on top)
Instructions
  1. Preheat oven to 375F (190C)
  2. Cut the sweet potato, zucchini & ½ Onion in half length-wise, and slice into ¼ inch slices and set aside.
  3. Slice the Roma tomatoes into ¼ inch thick slices and set aside
  4. In a pan, over medium high heat place 1 Tbsp olive oil. Chop the remaining 1 onion and sauté in the pan while stirring, until translucent.
  5. Add in the minced garlic and mix together for another 30 seconds (garlic burns fast) and remove from heat.
  6. Prepare a 9-9.5 inch Pyrex dish and place the sautéed onion and garlic on the bottom of the dish. Spread evenly.
  7. Start placing the sliced veggies in the dish on top of the sautéed onions. You can place the veggies in any pattern you want (I went with sweet potato, zucchini, tomato, onion and repeated the pattern all around the dish).
  8. Once you’re done setting up the veggies, sprinkle them with thyme and basil and them drizzle with the remaining 1 ½ Tbsp olive oil on top.
  9. Cover with aluminum foil and place in the preheated oven for 35 minutes.
  10. After 35 minutes, remove the foil (sprinkle with the Parmesan cheese if you’re using it for this recipe) and bake for another 20-25 minutes.

 

Easy Thyme Roasted Vegetables

Easy Thyme Roasted Vegetables

Easy Thyme Roasted Vegetables

We were hosting for Passover this year. I love hosting, but you know what I love more? The feeling after everyone’s gone and enjoyed their time around the table. Ever since we moved to Canada, we’ve been having our Passover Seder meals with friends. We used to have them with family and then it’s bigger […]

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A Few of My Favorite Things

In My Kitchen 0

Ever since I found Pinterest and started pinning my recipes, it opened my eyes to some pretty amazing things. Things like beautiful and easy DIY projects (which I love doing) and yummy, amazingly looking foods.
Every time after vising Pinterest (which happens a few times a day), I feel the urge to go do something, create something, cook something. Obviously, actually going and creating or cooking something requires energy which I usually don’t have after spending the day at work, so I look for shortcuts online, for tools that will help me or make it easier.
Amazon and Ebay are my favorite when it comes to finding the good (and affordable) stuff, so I took a stroll and found some things I have and love and some other things I REALLY want to buy; Thought I’d share and spread the love :)
After all, spring brings out the shopper in me (call me weird).
Spice Gripper
I just found out that this thing exists. I have 2 completely FULL kitchen cabinets with spices, boy how nice it would be to actually organize everything and not have something fall on my head (nearly heating it) every time I open the cupboard. I’m definitely getting these!

Spice Gripper

Pebeo Porcelaine Markers
These are perfect for gift making! I saw this amazing idea on Pinterest where you can take porcelain or ceramic cookie jar, fill it with cookies (duh) and write the recipe on the jar. How fun is that? These markers will do the job.

Porcelain Markers

 

Two Tier Mesh Sliding Cabinet Organizer
So I bought this for one of my kitchen cabinets, and it is a true space saver. It’s amazing how much space I have now (well, had…because I immediately found something to place there). These are super convenient and they made my things a lot more accessible. It’s so easy to find stuff now. And I even got it for this same price :)

Cabinet Organizer for kitchen

 

KitchPRO Veggie Chopper
Finally, something that makes sense!
I have this fry cutter at home but in mine, you have to squeeze the handle and then what happens all the time is that the cut potato just goes flying into my kitchen wall. With this one, all you need to do is push and there you have it – nicely cut veggies and super-fast homemade potato fries.

Veggie Chopper

 

Lattice Roller
You guys, there isn’t really a pie season you know. It’s always pie season, soon it’ll be strawberries, and then blueberries and then pears and apples. Look at this funky gadget! It helps you create a lattice that looks like you worked on it for hours. I’m sold! One roll and your guests are impressed. Just don’t give away the secret :)

Lattice Roller
So these were things I found online, some I already have and some I’ll definitely make sure I have in the very near future (Hi credit card, it’s me! :) ).
Please share if you have some of these or purchased them, I really want to hear about your experience – can’t live in a bubble no more LOL

Kitchen Gadgets

Ever since I found Pinterest and started pinning my recipes, it opened my eyes to some pretty amazing things. Things like beautiful and easy DIY projects (which I love doing) and yummy, amazingly looking foods. Every time after vising Pinterest (which happens a few times a day), I feel the urge to go do something, […]

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Simple Garlic Lentil Soup

Home Made Cooking | Soups 0

There’s nothing better than a nice bowl of fresh soup in the winter (and believe me, we get lots of winter around here), but you know what’s even better? a nice hot bowl of soup made with minimum ingredients, minimum time and maximum pleasure. And that’s exactly what I have here for you.

I came home last week, it was the day before our grocery run day, and the fridge was almost empty. I wanted soup but didn’t have too many veggies on hand so I look at my cupboard and this jar of red lentils is winking at me, saying “hey, pssst, we’re here, were quick, we’re delicious, bring it sista”. So I did. Bring it.

I made lentil soup with one of our favorite ingredients added – garlic. My daughter, who is not a fan of soups (aka “mommy, can I have a chicken nugget instead?”) had 2 whole bowls! OMG! I guess this means the soup passed the highest bar. It was so good, we finished the whole pot and wanted more.

On a different note, we are home today, going through yet another winter storm – can I get spring please? and a bowl of this delicious, healthy, creamy, hot soup? Thanks!

Garlic Lentil Soup

Garlic Lentil Soup

Garlic Lentil Soup
Author: 
Recipe type: Soup
Cuisine: Soups, Entree, Lentils
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 Servings
 
This is an easy, quick, delicious and creamy soup. The garlic gives it a nice kick and not spicy at all. If you need something impressive to serve this might be it.
Ingredients
  • 1¾ Cup Red Lentils
  • 1 Onion - Diced
  • 2 Tbsp Olive Oil
  • 1 Celery Stick - Diced
  • 4 Cups Vegetable Broth
  • 2½ Cups Hot Water
  • 5 Fresh Parsley Sprigs - Finely Chopped
  • 1 Bay Leaf
  • 4 Tbsp Tomato Paste
  • 5 Garlic Cloves - Minced
  • 1 tsp Paprika (If you have smoked paprika even better)
  • 1-2 tsp Salt
Instructions
  1. Place the lentils in a colander and wash under running water and set aside.
  2. In a medium-large pot, pour in the olive oil, diced celery and diced onion and saute over medium heat while stirring until onion is translucent.
  3. Add in the lentils and stir all together and then add in the vegetable broth and water and bring to boil.
  4. Add in the chopped parsley and bay leaf and partially cover the pot and cook over low-medium heat for 15-20 minutes until the lentils soften,
  5. Remove the bay leaf and discard.
  6. Add in the tomato paste, minced garlic, paprika and salt, Stir well and cook for additional 20 minutes in a partially covered pot.
  7. Can be served with Creme Fresh or Sour Cream,

Garlic Lentil Soup

Garlic Lentil Soup

Garlic Lentil Soup

There’s nothing better than a nice bowl of fresh soup in the winter (and believe me, we get lots of winter around here), but you know what’s even better? a nice hot bowl of soup made with minimum ingredients, minimum time and maximum pleasure. And that’s exactly what I have here for you. I came […]

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Chocolate ‘Rolo’ Chia Seeds Pudding – Kids’ New Favorite

Home Made Cooking | Sweets 2

After a couple times of making the Quick Coconut Pineapple Chia Seeds Pudding I decided to upgrade the pudding (kid-wise) and use my favorite ingredient in the whole wide world – chocolate.

Yeah yeah, it’s not so healthy right? but really, the pudding is so healthy that a tiny thing like chocolate won’t get in the way would it?

So I made a whole new pudding using sweetened chocolate milk powder (Nesquik and friends) and put a little surprise on the bottom of each cup – a mini ‘Rolo’ chocolate.

Don’t tell anyone, but other than being really delicious, the rolo is there as bait 😉 you see, the kids will have to finish up their whole cup in order to reach the rolo, so the way I see it it’s the holy grail and they are on a mission – will the make it? I bet they will!

This pudding is not only packed yet again with Omega-3, it’s also very filling and delicious – look at that, and adventure and breakfast all in one. Ta-da!

You can of course choose to not use any rolo at all or use an alternative chocolate ‘bait’, everything goes when it comes to chocolate.

 

Quick Chocolate Rolo Chia Seeds Pudding

Quick Chocolate Rolo Chia Seeds Pudding

 

Chocolate 'Rolo' Chia Seeds Pudding - Kids' New Favorite
Author: 
Recipe type: Breakfast, Snack
Cuisine: Chia Seeds, Healthy
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
Another Chia Seeds Pudding, another success. This is super easy, very tasty and quick and will definitely be devoured by the kids - and the adults.
Ingredients
  • ½ Cup Unsweetened Coconut (Finely Shredded)
  • ½ Cup Chia Seeds
  • A pinch of Salt
  • ¾ Cup Cold Chocolate Milk (made with ¾ cup water and 3 tsp Chocolate Milk Powder)
  • 1½ Cup Coconut Milk (Full Fat - I used the canned one)
  • 5 Tbsp Maple Syrup
  • 12 mini Rolo Chocolates (and more for decorating on top)
Instructions
  1. In a bowl you mix the Chia Seeds and Coconut together
  2. Add in the coconut milk and cold chocolate milk
  3. Finally, add the maple syrup and stir all together well
  4. Place 2 'rolo' chocolates on the bottom of each cup
  5. Using a ladle or a large spoon, divide into glasses/ containers/ mason jars evenly and refrigerate for at least 2 hours before serving (the more the better)
  6. Once the pudding is set, you can serve with a piece of 'rolo' on top

Quick Chocolate Rolo Chia Seeds Pudding

Quick Chocolate Rolo Chia Seeds Pudding

Quick Chocolate Rolo Chia Seeds Pudding

After a couple times of making the Quick Coconut Pineapple Chia Seeds Pudding I decided to upgrade the pudding (kid-wise) and use my favorite ingredient in the whole wide world – chocolate. Yeah yeah, it’s not so healthy right? but really, the pudding is so healthy that a tiny thing like chocolate won’t get in […]

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Quick Coconut Pineapple (Piña colada) Chia Seeds Pudding

Home Made Cooking | Sweets 1

I just recently found out about Chia Seeds.

I know, I know, they’ve been trending for a while now, but it was only when I saw a family size pack of organic Chia seeds that I decided to find out what everyone is talking about.

So yeah, they say it’s healthy, but so is sleeping and I don’t get too much of that either…
I started reading about chia and apparently it is an amazing source of Omega-3 and very healthy.

As I was reading more about it I also found out that once you heat the Chia seeds (for example use in baking etc.) the Omega-3 vanishes and the health benefits of it are diminished to almost none.
So now I knew that since I have this family size pack at home, I need to find something to do with it that does not include heating.
Bingo – breakfast/snack for the kids.
Every morning I wrap my head around “what’s for breakfast” before we drive the kids to school, and making a few servings in advance was the jackpot for me. It would save me time and headaches in the morning – win!
So I scrolled around in Pinterest searching for inspiration (don’t you just LOVE Pinterest??) and I did find it – Chia Seeds Pudding.
I decided to make 2 kinds, one would be a Piña colada Pudding and the other a Chocolate Pudding.

The kids loved it, the hubby loved it and I was loving it and the fact that everyone else loved it :)
I made it in 6 small glasses I had but you can definitely make a smaller/ larger serving if you’d like. Mine were about the size of a pudding/ jello cup sold in grocery stores.
This is a great overnight recipe but to be honest, it’ll probably be ready after only 2 hours of refrigerating it. You can also play with the flavors and even better, make it with the kids. My daughter loved helping me make these and choose the flavor :)
These don’t turn out too sweet but they’re great. The kids added a tablespoon of Maple syrup on top and devoured it.
Enjoy and stay healthy!

Quick Coconut Pineapple (Pina Colada) Chia Seeds Pudding

Quick Coconut Pineapple (Pina Colada) Chia Seeds Pudding

Quick Coconut Pineapple (Piña colada) Chia Seeds Pudding
Author: 
Recipe type: Snack, Breakfast
Cuisine: Healthy, Chia Seeds
Prep time: 
Cook time: 
Total time: 
Serves: 6 Servings
 
This Chia Seeds Pudding is so easy to make. Uses everyday ingredients and ready in no time. No to mention the health benefits.
Ingredients
  • ½ Cup Unsweetened Coconut (Finely Shredded)
  • ½ Cup Chia Seeds
  • A pinch of Salt
  • 1 Can of Canned Pineapple Rings (divided into 3 rings and ¾ cup of the pineapple syrup/ juice)
  • 1 ¾ Cup Coconut Milk (Full Fat - I used the canned one)
  • 4 Tbsp Maple Syrup
Instructions
  1. In a bowl you mix the Chia Seeds and Coconut together
  2. Add in the coconut milk and pineapple juice/syrup
  3. Cut the pineapple rings into small pieces and add into the bowl
  4. Finally, add the maple syrup and stir all together well
  5. Using a ladle or a large spoon, divide into glasses/ containers/ mason jars evenly and refrigerate for at least 2 hours before serving (the more the better)
Notes
**This will stay fresh in the fridge for up to 5 days**

Quick Coconut Pineapple (Pina Colada) Chia Seeds Pudding

Quick Coconut Pineapple (Pina Colada) Chia Seeds Pudding

 

 *Adapted from The Healthy Foodie

 

 

 

Quick Coconut Pineapple (Pina Colada) Chia Seeds Pudding

I just recently found out about Chia Seeds. I know, I know, they’ve been trending for a while now, but it was only when I saw a family size pack of organic Chia seeds that I decided to find out what everyone is talking about. So yeah, they say it’s healthy, but so is sleeping and […]

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Whole Wheat Maple Challah – AKA The Canadian Braid

Baked Goodies 2

I love yeast dough! I really do. I’m not sure why but I think it’s the fact that it kinda “gives back” what you put into it. Am I making sense? didn’t think so.

You see, yeast dough required patience and knowing which ingredients work together well and which don’t. And when you add the right ingredients in the right order and give the dough the time it needs – you’re fail proof.

Anyways, enough with my weird mumbling right? I’m here to let you all know that I made a Canadian Braid! I decided to name it that because obviously it has Maple in it, and also, because I like it :)

It’s Friday today and usually when I have the time and the muse, I make Challah bread for our Friday dinner. I usually just use sugar in the dough but this time I decided to upgrade with a bit of maple. So there’s maple inside and outside. Yumm.

A few tips before you give this a try though:

1) Since this is made of Whole Wheat flour, please make sure you knead the dough (using your hands or dough hook) a bit longer than usual. It’ll give it more softness and fluffiness once it’s baked.

2) Be patient. Whole Wheat takes a bit longer to rise. So go read a book or something while the dough rises :)

3) This dough turns out non tacky at all, but if it does for you from some reason (maybe the flour you’re using or room temperature) just rub your hands with a bit of oil and remove the dough from the hook with oily hands and then pat it with the oil as you place it in a bowl to let it rise. If you add more flour you might end up having a dry challah.

I think this is all. And now, the recipe.

 

Whole Wheat Maple Challah with MAple Glaze

Whole Wheat MAple Challah with MAple Glaze

 

Whole Wheat Maple Challah - AKA The Canadian Braid
Author: 
Recipe type: Bread
Cuisine: Jewish, Canadian, Challah
 
This challah is sweet, soft and just delicious. Made with whole wheat flour but tastes so much better that just any other whole wheat challah. It has a sweet after taste and of course a fantastic smell.
Ingredients
  • 500 gr Whole Wheat Flour
  • 1 Tbsp Dry Yeast
  • 3 Tbsp White Sugar
  • 2 Tbsp Maple Syrup
  • ⅓ Cup Vegetable Oil (not olive oil)
  • ½ tsp Salt
  • 1 Cup Water
For the Glaze:
  • 4 Tbsp Maple Syrup
  • 2 Tbsp Lukewarm Water
Instructions
  1. Place the flour, yeast, sugar, maple, oil and salt in a stand mixer bowl (or large mixing bowl if doing by hand).
  2. Add in ½ cup lukewarm water and using your dough hook, start mixing on low speed.
  3. Once it starts incorporating, gradually add in the remaining ½ cup water white mixing.
  4. Now increase the mixing speed by just a bit and let the mixer do its thing. Mix for about 4 minutes.
  5. The dough should now be fully incorporated, separated from the bowl and wrapped around the dough hook.
  6. Remove the dough from the hook and knead by hand a few times.
  7. Shape as ball and place back in the bowl and cover the bowl with plastic wrap.
  8. Let the dough rest and rise until it doubles its size (about 1 hour).
  9. After the dough had doubled its size, remove it from the bowl and divide into the the number of strands you'd like to make your challah with (I made it with 4 so divided the dough into 4 pieces).
  10. Roll each piece of dough into a strand. Pinch all strands together before shaping (you don't want the braid to open while baking).
  11. Once done shaping, place the braided challah on a baking sheet layered with parchment paper and cover with a clean kitchen towel and set a side.
  12. Let the challah rest and rise again. This should take about 40 minutes now.
  13. Preheat oven to 190C (375F) and after 40 minutes, remove the towel and gently place the challah in the oven for baking.
  14. Bake 20 minutes until it's nice and brown.
  15. While the challah is in the over prepare the glaze by simply placing the maple syrup and water in a small saucepan and heating on medium heat while stirring, until it start to boil. Remove from heat immediately.
  16. After 20 minutes, remove the challah from the oven (you'll know it's ready if when you tap on it you hear a hollow sound) and immediately brush with the maple glaze (while the challah is still hot).
  17. Let the challah cool completely & enjoy.

Whole Wheat Maple Challah with MAple Glaze

Whole Wheat Maple Challah with MAple Glaze

I love yeast dough! I really do. I’m not sure why but I think it’s the fact that it kinda “gives back” what you put into it. Am I making sense? didn’t think so. You see, yeast dough required patience and knowing which ingredients work together well and which don’t. And when you add the […]

Read More

Brown Rice Sesame & Coconut Energy Bars – Bonus: A Special Ingredient

Cakes and Cookies | Sweets 0

You know what they say “Breakfast is the most important meal of the day” but is it? Well, I’m not an expert but if you ask me, there are quite a few benefits to having breakfast.

Breakfast is an important factor, especially for a growing body like children and adolescences.

Studies show that eating a healthy breakfast (as opposed to the kind containing doughnuts and cookies) will give you an improved concentration and performance in the classroom or at work, more strength and endurance to engage in physical activity and will even lower your cholesterol levels

Now, I’m no saint so I’ll admit, I don’t eat breakfast, and yes, I know it’s bad for me, but it’s just too busy in the morning and all I really want is my coffee. But if breakfast is going to be served (meaning, I won’t have to make it – on a weekday that is) I’ll take it! Oh I’ll embrace it for sure.

Being a mom, I can skip breakfast but if there’s something I don’t do, is make my kids skip breakfast. They have their healthy breakfast every day before we drive them to school. Whether it’s oatmeal, whole grain cereals, a health packed pudding or bread with a healthy topping; they’re getting their breakfast on!

A while ago I connected with “The Grocery Foundation” through “Food Bloggers of Canada”, and as I read about the foundation more and explored their contributions and campaigns, we clicked.

You see, this is a foundation that for the past 35 years had taken upon it, to make the lives of children better. How better you ask? They make sure that children that come from challenged families or communities are fed with nutritious foods and a healthy breakfast.

How do they do that? Simply by raising money to help fund nutritious breakfasts and snacks to children in various programs including school nutrition programs.

So anyways, when I heard that In Canada, 1 in 7 children start the school day on an empty stomach due to a lack of access to nutritious foods, I knew I wanted to be a part of the campaign. So no, I’m not going to (unfortunately) feed all those children (wish I could), but what I can do is promote awareness to the foundation’s “Toonie for Tummies” campaign (that will feed them) which only asks for a donation of a toonie ($2) – yes, that’s enough, imagine that.

Another thing I think I can do is make sure that all your kids (and you guys) are eating healthy and nutritious food. So I decided to share my newest recipe for No Bake Brown Rice and Sesame Healthy Energy Bar.

This one is packed with goodness, it has brown rice, flax seed (great for your stomach and a wonderful source of Omega 3), sesame, honey, and the bonus special ingredient – tahini; need I say more? And it requires no baking you guys! It’s ready in minutes and after it sits in the fridge for 2 hours you’re good to go!

My kids loved it! Heck, everyone loved it! And it’s a super great addition for the lunchboxes.

Breakfast is important and so is the content of your lunchbox! Make sure it’s a good one!

Brown Rice, Sesame & Coconut Energy Bars

 

Brown Rice, Sesame & Coconut Energy Bars

Brown Rice Sesame & Coconut Energy Bars - Bonus: A Special Ingredient
Author: 
Recipe type: Energy Bar
Cuisine: Healthy Cooking, Health Bar
Prep time: 
Total time: 
Serves: 20 mid size bars
 
These are wholesome, nutritious and just plain delicious. With the tahini and coconut in them they make the perfect energy bar to have as breakfast or put in your lunchbox. And it's so easy to make too.
Ingredients
  • 3 Cups Puffed Brown Rice (Unsweetened) - You can also use rice krispies
  • ½ Cup Sesame Seeds
  • ¼ Cup Whole Flax Seeds
  • ½ Cup Roasted Coconut Chips
  • ¼ Cup Honey
  • ¼ Cup Coconut Oil (liquid) or Canola Oil
  • ¼ Cup Raw Tahini (not the prepared spread)
  • ⅛ Cup Brown Sugar
Instructions
  1. In a bowl, mix the puffed rice, sesame, flax and coconut.
  2. In a small saucepan, place the honey, coconut, tahini and sugar and mix over low heat until you get an even batter (it should be smooth – don’t heat too much so you don’t burn the tahini).
  3. Remove from heat once smooth and add to the sesame mix and using a large/ wooden spoon, fold everything together evenly, until it’s all covered with the tahini batter.
  4. Pour the batter into a 6”X12” baking pan covered with parchment paper (I lightly grease the paper to allow easy removal later on) and flatten using your hands or by placing a sheet of parchment paper on top and tightening the batter with your hands or by rolling a glass on the paper.
  5. Place in the fridge for 2 hours.
  6. After 2 hours, remove and turn over onto a board. Cut desired size using a sharp knife (but not too small or it’ll crumble).
  7. Keep in an airtight container in the fridge.

Brown Rice, Sesame & Coconut Energy Bars

*The fund raising campaign will be taking place in various participating retailers across Ontario and Atlantic Canada from February 5-19 – Just check out their page.

 

Brown Rice, Sesame & Coconut Energy Bars

You know what they say “Breakfast is the most important meal of the day” but is it? Well, I’m not an expert but if you ask me, there are quite a few benefits to having breakfast. Breakfast is an important factor, especially for a growing body like children and adolescences. Studies show that eating a healthy breakfast […]

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