Norwegian Crispbread Crackers

Full of wholesome seeds, these crackers are great for dipping into spreads, served with soup or as a salad topper. 

Serves: 10-12 crackers

Prep Time: 15 min

Cooking Time:  40-50 min

Total:  approx. 1 hour

Ingredients

1 /3 cup sesame seeds

1/2 cup whole flax seeds

1/2 cup shelled raw pumpkin seeds

1/2 cup shelled raw sunflower seeds

2 tbsp chia seeds

1/3 cup cornstarch or ground flax

1/2 tsp salt

1 tbsp olive oil

3/4 cup boiling water

extra salt for sprinkling

Directions

1. Preheat oven to 275 F.
2.  Line a baking sheet with parchment paper and set aside. 
3. Stir the seeds, cornstarch/ground flax, any flavour additions and salt together in a large bowl. Add the oil and boiling water to the mixture and stir to combine. Let the mixture sit for 10 minutes.
4. Spread the batter into a thin, even layer across top of parchment paper. Sprinkle top with additional salt.
5. Transfer to the oven and bake for about 40-50 minutes or until seeds are golden brown and crisp. Rotate the pan to encourage even browning. 
6. Allow to cool. Break into pieces or cut into squares using a serrated knife.

Lightly adapted from True North Kitchen

Red Beet and Apple Chutney

Serve this beautifully bright red chutney as part of an appetizer platter. Pair with baby arugula or cheese.

Serves: 4-5 cups 

Prep Time: 15 min

Cooking Time: 45 min

Total:  60 min

Ingredients

8 large beets, trimmed
1 lemon, zest and juice
4 apples, peeled, cored and choppped
1 cup sugar
1 tbsp. mustard seeds
1 large onion, finely diced
1 cup apple cidar vinegar
1 cup raisins
1/4 cup candied ginger, finely diced
1/2 tsp. salt and pepper

Directions

1. Place beets in a large pot and cover with water. Boil until beets are tender, about 25 minutes.  Rinse and peel, then dice in small cubes. Set aside.
2. In another pot add remaining ingredients. Stir to combine and bring to a boil over medium heat.
3. Add beets and reduce to a simmer, stirring occasionally.  As the vinegar begins to reduce and the sugar crystallizes, the mixture will become thicker.
4. Once thick, remove from heat and either can using proper canning procedures, or allow to cool before refrigerating.
5. Serve chutney on a bread and cheese appetizer platter. Spread over fresh baguette slices and top with baby arugula, or make mini crostini using slice of brie cheese or white cheddar cheese.

Lightly adapted from canadianliving.com

Vegan Chocolate Banana Muffins

These moist, vegan chocolate muffins make a great afternoon snack!

Serves: 12 muffins

Prep Time: 10 min

Cooking Time: 20-25 min

Total:  30-35 min

Ingredients
1 cups of flour (whole wheat or white)

1/3 cup cocoa powder

1/2 teaspoons baking soda

1 tsp. baking powder

1/4 teaspoon salt

1/4 cups sugar

4 ripe bananas, mashed
1/3 cup soy, rice or almond milk

1 teaspoons vanilla extract

1/2 cup vegan dark chocolate chips

Directions

1. Preheat oven to 350 F and line a muffin tin with paper cups.
2. In a large bowl, mix together flour, sugar, cocoa, baking soda, baking powder and and salt.
3. In a smaller bowl, combine bananas, vanilla and soy milk. Whisk until smooth.
4. Pour wet ingredients into dry and mix well.  Add chocolate chips and stir until combined.
5. Spoon batter into each muffin well and bake for 20 minutes or until a skewer inserted into the centre of the muffin comes out clean.

White Chocolate Macadamia Nut Cookies

Serve up fresh white chocolate macadamia nut cookies for tea or snack.

Serves: 2 dozen

Prep Time: 10 min

Cooking Time: 10-12 min

Total:  25 min

Ingredients

1/4 cup white sugar
1/4 cup brown sugar, packed
1/2 cup butter, softened
1 egg
1/2 tsp. vanilla extract
1 1/4 cups flour
1/2 tsp. baking soda
1/2 cup coarsly chopped macadamia nuts
3/4 cup white chocolate chips or chunks

Directions

1. In a bowl cream sugars and butter until smooth.
2. Beat in egg and vanilla.
3. Combine flour with baking soda and add slowly to creamed mixture.
4. Add macadamia nuts and chocolate chips.
5. Form into tablespoon sized balls and arrange on a parchment paper lined baking sheet.
6. Bake in a preheated oven for 10-12 minutes, until golden brown.
7. Allow to cool and store in an airtight container.

Lightly adapted from allrecipes.com

Vegan Carrot Cornbread Muffins

It's easy to whip up a batch of delicious vegan carrot cornbread muffins!

Serves: 12 muffins or 6 mega muffins

Prep Time: 10 min

Cooking Time: 20 min

Total:  30 min

Ingredients

1 cup fine ground cornmeal
1 cup flour
1 tsp. baking soda
1/4 tsp. salt
1/4 tsp. ground nutmeg
1 cup grated carrot
1 cup unsweetened applesauce
1 cup plain almond milk or soy milk
1 tbsp. oil

Directions

1. Combine cornmeal, flour, baking soda, salt and nutmeg in a mixing bowl.
2. In a separate bowl whisk applesauce, carrots, almond milk and oil together.
3. Add wet mixture to dry and stir until combined.
4. Transfer to a paper lined or greased muffin tin and bake for 15-20 minutes in a preheated oven at 325 F. Test with a skewer for doneness.
5. Cool and serve. Makes a great accompaniment to a warm bowl of vegetarian chili or make them into sandwiches.

Adapted from allrecipes.com

Blueberry Coconut Muffins

These muffins are bursting with fresh blueberries and a hint of coconut.

Serves: 12 muffins

Prep Time: 10 min

Cooking Time: 20 min

Total:  30 min

Ingredients

1/2 cup sugar
1/2 cup butter, melted
2 eggs
1/2 cup heavy cream, plain Greek yogurt or sour cream
1 tsp. vanilla extract
1 1/2 cups flour
1 tsp. ground cinnamon
1 tsp. baking powder
1 tsp. baking soda
1/2 cup unsweetened flaked coconut
1 1/2 cups fresh blueberries

Directions

1. Beat sugar and butter using an electric mixer until light and fluffy.
2. Beat in eggs one at a time, then vanilla and cream.
3. In a separate bowl, combine flour with baking powder, baking soda, salt and cinnamon.
4. Beat flour into wet mixture until combined.
5. Stir in coconut and gently fold in blueberries.
6. Spoon into the wells of a paper lined muffin tin and bake in a preheated oven at 350 F for 20 minutes, until the edges are browned.
7. Allow to cool and serve.

Lightly adapted from Bob's Red Mill

Frozen Banana Bites

Frozen Banana Bites are a super healthy snack or dessert that's bound to please all!

Serves: about 15-20 bites

Prep Time: 10 min

Cooking Time: 0 min

Total:  10 min

Ingredients

3 ripe bananas
3-4 tbsp. peanut or almond butter
1/2 cup dark chocolate chips
1/2 tbsp. coconut oil

Directions

1. Peel and slice bananas into thin rounds and divide slices into pairs.
2. Using a knife, spread a small amount of peanut butter on the top of one slice. Sandwich peanut butter in the middle by placing the other banana slice on top.
3. Set on a parchment paper lined baking sheet and repeat until all ingredients are used.
4. Freeze for 1 hour.
5. Melt chocolate and coconut oil in a small saucepan over low heat. Stir to avoid burning.
6. Dip each frozen banana sandwich into the melted chocolate, coating all sides. Return to tray and after all bananas are covered in chocolate, return to freezer.
7. Keep frozen and thaw for 3-4 minutes before serving.

Creamy Grape Salad

Juicy grapes are coated in a creamy sweet dressing for this yummy grape salad. Garnish with pecans and enjoy!

Serves: 5-6

Prep Time: 10 min

Cooking Time: 0 min

Total:  10 min

Ingredients

4 cups seedless red or green grapes, stems removed, washed and halved
4 tbsp. sour cream
3 tbsp. plain cream cheese, softened
1/2 tbsp. brown sugar, maple syrup or agave
1/4 tsp. vanilla extract
1/3 cup toasted pecan pieces, to garnish

Directions

1. In a small bowl cream together sour cream, cream cheese, vanilla and sweetener. Taste and adjust sweetness if necessary.
2. In a large bowl toss grape halves with dressing.
3. Keep refrigerated until serving. Garnish with pecan pieces.

Trail Mix

Make your own trail mix by choosing all your favourite ingredients and mixing them together!

Prep Time: 5-10min

Cooking Time: 0 min

Total:  5-10 min

Nuts and Seeds (raw, toasted, salted or unsalted)

pumpkin seeds
sunflower seeds
walnuts
pecans
peanuts
cashews
almonds
pistachios

Dried Fruit (sweetened or unsweetened)
cranberries
date pieces
cherries
apricots pieces
banana pieces
gogi berries
pomegranate seeds
pineapple pieces
mango strips
papaya pieces
blueberries

Other Ideas
large shred coconut
banana or plaintain chips
crystalized ginger pieces
wasabi peas
chocolate or yogurt covered nuts and dried fruits
chocolate chips
cereal (Shreddies, granola clusters, corn pops)
Pretzels

Directions

1. In a large bowl combine all ingredients. Toss well and store in an airtight container. Portion into small bags or containers for an easy grab and go snack.

What's in you favourite trail mix?

Strawberry Rhubarb Muffins

A muffin packed with little bites of fresh strawberries and rhubarb. Grab this for a snack!

Serves: 12 muffins, freeze well

Prep Time: 15 min

Cooking Time: 30 min

Total:  45 min

Ingredients

1 1/2 cups whole wheat flour
1/2 cup oat bran
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. ground cinnamon
1/4 cup sugar
1 egg
3/4 cup milk or milk substitute
1/4 cup canola oil
1 tsp. vanilla extract
1 cup fresh strawberries, sliced
1 cup fresh rhubarb, sliced

Directions

1. In a large mixing bowl combine flour, bran, baking powder, baking soda, cinnamon and sugar.
2. In a smaller bowl lightly whisk egg with milk, oil and vanilla.
3. Add wet to dry and mix until combined. Fold in strawberries and rhubarb.
4. Pour batter into a prepared muffin tin and bake in a preheated oven at 350 F for 30 minutes, or until an inserted skewer comes out clean.
5. Allow to cool and serve.

Lightly adapted from lesliebeck.com

Juice Ideas

Have a juicer? Try some of these incredibly delicious and super healthy ingredient combinations!

Carrot, ginger, apple and celery.

Serves: 1-2

Prep Time: 5-10 min

Cooking Time: 0 min

Total:  5-10 min

Combination Ideas

apple, celery, cucumber, kale, lemon, parsley
cilantro, lime, pineapple, spinach
carrot, ginger, orange
apple, beet, carrot, celery, ginger
apple, carrot, ginger
apple,grapefruit, kale parsley spinach
apple, beet, ginger, nutmeg
broccoli, carrot
apple, grapefruit, peach
cabbage (red), pear, lemon
apple, carrot, garlic, ginger, parsley
beet, carrot, sweet potato
apple, carrot, ginger, lemon
apple, fennel bulb, ginger, mint leaves

Directions

1. Wash all ingredients and juice according to manufacturer's instructions.
2. Enjoy your fresh juice!

What are your favourite juice combinations?

Maple Pecan Oatmeal Cookies

Maple and pecan make a winning combination in these oatmeal cookies!

Serves: aprox. 30 cookies

Prep Time: 20 min

Cooking Time: 10 min

Total:  30 min

Ingredients

1 cup flour
3 cups quick oats
1/2 tsp. baking soda
1/4 tsp. ground cinnamon
3/4 cup butter, softened
1 cup brown sugar, packed
1 egg
1 tsp. vanilla extract
2 tbsp. maple syrup or 1/2 tsp. maple flavour
1/3 cup milk
1 cup pecans, coarsely chopped

Directions

1. In a medium bowl combine flour, oats, baking soda and cinnamon.
2. In large bowl cream butter and sugar together. Add egg, vanilla, maple syrup and milk, mixing until well combined.
3. Add dry mixture and mix well. Fold in pecan pieces.
4. Scoop tablespoonfuls of cookie dough onto a parchment paper lined baking sheet. lightly press each ball down. Bake in a preheated oven at 350 F for 10-12 minutes, or until cookies are lightly golden.
5. Allow to cool on a wire rack and then store in an airtight container. Cookies will become soft and chewy the next day.

Lightly adapted from Brody's 250 Best Cookie Recipes (2001).