Ants on a Log

An all-time favourite snack for kids and adults alike. Made from crunchy celery, creamy peanut butter and sweet raisins, ants on a log is a fun, easy to make healthy snack!

Serves:  1

Prep Time: 5 min

Cooking Time: 0 min

Total: 5 min

Ingredients

2 stalks of celery
1-2 tbsp. natural peanut or almond butter, smooth or chunky
handful of raisins

Directions

1. Wash celery and cut into 4 pieces.
2. Spread peanut butter inside the groove of the celery and then decorate with raisins.
3. Serve immediately.

Pineapple Zucchini Loaf

A moist loaf that is easy to make and both travels and freezes well. Serve as a snack with tea or coffee, or eat plain while on-the-go.

Serves:  2 loaves, freezes well.

Prep Time: 10 min

Cooking Time: 60 min

Total: 70 min

Ingredients

2 cups grated zucchini
1 cup tin crushed pineapple, drained
2 1/2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
3/4 cup sugar
3 eggs, lightly whisked
2/3 cup vegetable oil
dash of vanilla
1/2 cup raisin (or more)
1/2 cup walnuts or pecans (or more)
1 1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground clove
salt

Directions

1. Mix all wet and dry ingredients in separate bowls. Add wet to dry and stir only until combined. Divide batter between two parchment paper lined loaf pans or paper lined muffin wells.
2. Bake in preheated oven at 350 F for 1 hour, for a loaf or 30-40 min for muffins.
3. When the top turns golden brown, test with a toothpick to see if it is done.
4. Allow to cool before slicing or freezing.

Adapted from allrecipes.com

Baked Baby Potatoes

Oven baked baby potatoes that are seasoned in either a spice or herb mix make a perfect side dish for meat or fish.

Serves:  3-4

Prep Time: 5 min

Cooking Time: 20-30 min

Total: 35 min

Ingredients

15-20 baby potatoes
2 tbsp. olive oil
1-2 cloves garlic, pressed
salt and pepper
Herb Mix: rosemary, basil, thyme and oregano
      or
Spice Mix: cayenne pepper and paprika, dash of hot sauce

Directions

1. Wash potatoes and pat dry. 
2. In a bowl, toss potatoes with oil, garlic, salt, pepper and choice of spice mix.
3. Transfer to a baking sheet lined with parchment paper and bake in a preheated oven at 350F for 20-30 minutes or until potatoes are tender when pricked with a knife.
4. Serve immediately as a side dish for meat or fish, or at room temperature over a salad.

Homemade Beef Burgers

These delicious, juicy and lightly spiced homemade burger patties are bound to be a big hit. Serve on a bun and your favourite toppings and garnishes.

Serves:  5-6 burgers

Prep Time: 5 min

Cooking Time: 7-10 min (30 min in oven)

Total: 12-15 min (35 min if using oven)

Ingredients

1 package lean or extra-lean ground beef
1-2 tsp. ground cumin
bunch of chives or spring onion, chopped
salt and pepper
1 egg
3-4 tbsp. quick oats (or more)

Directions

1. Add all ingredients in a bowl and mix well.
2. Form into patties, about 1 inch thick and 2 1/2 inches in diameter.
3. Grill burgers on the barbeque or a George Foreman Grill for 7-10 minutes or until fully cooked.  Or, bake in a preheat oven to 350 F on a parchment paper lined baking sheet for 30 minutes, flipping burgers after 15 minutes.
4. Serve on bun and top with your favourite toppings, condiments and garnishes.

Matzah Ball Soup

A warm and comforting traditionally Jewish soup that is a perfect for all occasions, but is a classic Passover dish. Can be made vegetarian or with meat.

Matzah Ball Soup with chicken

Serves: 6, freezes well.
Prep Time: 15 min
Cooking Time:  30 min (1 hour for matzah balls)
Total:  45 min


Ingredients

1 sachet of matzah ball mix (usually requires eggs, oil and water)
2 carrots, sliced
3 stalks of celery, sliced
1 large onion, chopped
3-4 cloves of garlic, finely chopped
2-3 cups vegetable or chicken broth
1 tbsp. oil
salt and pepper
2 large chicken breasts (optional)

Directions

1. Make matzah balls as directed on box (entire process takes about 1 hour or so). While they are boiling, make the soup.
2. In a large pot heat oil.  Add onions and garlic and sautee, mixing frequently.  When translucent, add broth, carrots, celery and chicken breast (optional).  Mix well.
3. Cook for 20-30 min, until vegetables are soft and chicken is fully cooked.
4. Remove chicken and let cool.  Shred into smaller pieces.
5. Using a handheld blender, blend soup until desired texture is reached. Add more broth or water if too thick.
6. Return shredded chicken and add matzah balls to soup.
7. Serve with toast.

Banana, Cranberry, Oat Muffins

Moist and bursting with banana, cranberries and optional chocolate chips, these muffins make the perfect snack or breakfast on-the-go. They travel well and freeze nicely.

Serves:  12-18 muffins, depending on size

Prep Time: 10 min

Cooking Time: 18-20 min

Total: 30 min

1.  

Ingredients

Dry:

1 1/2 cups flour

1 cup large flake oats

1/2 cup sugar

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

Wet:

3 ripe bananas, mashed

1 egg

3/4 cup milk or substitute

1/3 cup vegetable oil

dash of vanilla

1 cup fresh cranberries

1/2 cup dark chocolate chips, optional

Directions

1. Combine dry and wet ingredients in separate bowls.
2. Add wet to dry and mix well.
3. Add fresh cranberries and optional chocolate chips, and mix until combined.
4. Spoon batter into muffin wells lined with paper baking cups.
5. Preheat oven at 400 F and bake for 18-20 minutes, using a toothpick to check when it's done.
6. Allow to cool before serving.

Recipe adapted from allrecipes.com.

Grilled Eggplant Slices

Eggplant slices make a fantastic addition inside sandwiches or wraps. Also, cut into smaller pieces and garnish a salad or pizza, or simply eat plain for a quick snack.

Serves:  4

Prep Time: 10 min

Cooking Time: 25-30 min

Total: 35-40 min

Ingredients

1 large eggplant
1-2 tsp. salt
2 tbsp. oil

Directions

1. Thinly slice eggplant and sprinkle with salt.  Let stand for 5-10 minutes, until liquid has beaded on the flesh. Use a paper towel to soak it up.
2. Lightly brush eggplant slices with oil and place on a parchment paper lined baking sheet.
3. Bake for 15 minutes in a preheated oven at 350 F.  Using a spatula, flip slices. The underside should be browned.
4. Bake for another 10-15 minutes, until eggplant slices are fully cooked.
5. Serve warm or cold.  Use in sandwiches or on salads, or simply eat plain.

Easy Asparagus Spears

A delicious and easy way to bring out the best flavours of fresh asparagus spears.

Serves: 4  

Prep Time: 7 min

Cooking Time: 8 min

Total: 15  min

Ingredients

1 bunch of thin stem fresh asparagus spears

3 cloves of garlic, pressed

1/2 lemon, juiced

1-2 tbsp. butter or margarine

salt and pepper

Directions

1. Wash asparagus and snap off the woody ends of each stalk.
2. Put some water in a large pot and place a steamer basket over top.  Put asparagus on steamer.
3. At medium heat, with the lid on, steam asparagus for 6-8 minutes, until bright green and tender. Make sure to not over cook.
4. While asparagus is steaming, in a small saucepan, melt butter or margarine.
5. Add pressed garlic and lemon juice.  Stir and let cook for about 5 minutes.
6. Remove asparagus from steamer and put into a dish.  Pour lemon and garlic sauce over and serve immediately.

Tie-Dye Cupcakes

A fun way to jazz up vanilla cupcakes, making each unique one even more exciting to bite into!

Serves: 18 cupcakes

Prep Time: 15-20 min

Cooking Time: As suggested on box or recipe

Ingredients

1 box of vanilla cake mix (usually requires eggs, oil and water) or favourite vanilla cupcake recipe (vegan, gluten-free etc.)
gel food colouring - 5 or 6 colours.
buttercream icing or substitute
sprinkles and gummy candy, for decorating

Directions

1. Prepare cake mix as directed on the box.
2. Divide equal amounts of mix into separate bowls depending on the number of colours you are using.
3. Add different food colouring to each bowl and mix well, using separate spoons.
4. Place paper liners in a muffin tin and spoon various colours into each well.  By dropping different colours of batter into the centres of each well, it will spread evenly while baking and give psychedelic or tie-dye effect.
5. Bake in a preheated oven for the suggested temperature and time listed on the box.
6. Allow to cool, ice with a buttercream icing and have fun decorating!

Mediterranean Eggplant Boats

Bursting with fresh Mediterranean flavours, these delicious and colourful eggplant boats are perfect served on their own or with a side of rice or pasta.

Serves:  4
Prep Time: 15 min
Cooking Time: 20-30 min
Total Time: 35-45 min


Ingredients

1 large eggplant
1 zucchini, sliced
1/2 red pepper, chopped
1/2 yellow or orange pepper, chopped
1 red onion, chopped
5-7 mushrooms, sliced
5-7 cherry tomatoes, halved
fresh rosemary, chopped finely
salt and pepper
1 tbsp. vegetable oil
grated cheddar, crumbled goat or feta, to garnish (optional)

Directions

1. Slice eggplant in half and scoop out the inside with a spoon.  Cut inside flesh into cubes and salt lightly.  Set aside for 5 minutes, then dab with a paper towel to remove beaded liquid.
2. Preheat oven to 350 F and heat oil in a frying pan. Add onions and saute, followed by cubed eggplant pieces. Cook until semi-soft.  Add zucchini, peppers, mushrooms and rosemary.  Lightly cook for 5 minutes stirring frequently.  Add cherry tomato halves.
3. Place the two eggplant shells on a baking sheet and fill with vegetable mixture.  Place in oven.
4. Bake until outer eggplant shells are cooked, for about 20-30 minutes.
5. Sprinkle with cheese and serve with brown rice or whole wheat pasta.