• Recipes
  • Kitchen News & CSA
  • About Us
  • Contact
  Healthfully Delicious

healthfully delicious
real food. real life.

Oatmeal Cocoa Nib Cookies

11/27/2017

Comments

 
Picture
A quick little post tonight! In honour of my dear friend who is beginning her journey through dairy and refined-sugar free-ness! It ain't easy! But these sure are! Enjoy!

​(Apologies for the cheapy cell phone pics, although, honestly, for a phone, not too shabby!)
Picture
Oatmeal Cocoa Nib Cookies

Ingredients:
5 tablespoons coconut oil
1 cup coconut sugar
1 tablespoon flax meal, whisked with 2 tablespoons water (or an egg)
1/2 cup almond milk (room temperature or warm so coconut oil doesn't harden)
1 cup rolled oats
1/2 cup whole wheat flour
1/4 teaspoon each baking soda, baking powder, sea salt
1/2 cup cocoa nibs

​What to do:
1. Preheat the oven to 375F.

2. In a small bowl, cream together the coconut oil and coconut sugar, then add the flax mixture and milk. Mix to combine.

3. In a large bowl, combine the rest of the ingredients, mixing well. Add the wet ingredients to the dry, and use your hands to mix the dough up well.

4. Drop the dough 2 tablespoons at a time onto a baking sheet lined with parchment paper, flattening the cookies ever-so-slightly. Bake for 8-10 minutes, and cool before serving.
Comments

Creamy Chickpea Curry

9/16/2017

Comments

 
Picture
We make this often and it has never been posted! How is that possible?!?

Probably because the minute my life involved owning a school, I kissed every speck of spare quiet time good-bye! :) 

I'm so glad I snapped some pictures of it one night, in the hustle of getting home late from work, and whipping up a delicious meal that included leftovers for the lunch the next day.

In the hustle of a very busy school year start this year, I knew in the back of my mind I hadn't posted a recipe a over a month (sad to have broken my record) and it was slowly eating away at me that I had no time to do what I love - sharing recipes! So, to my delight, when I logged in today to attempt to pull together a post, I found a slew of drafted posts, waiting for finishing touches. I must have known my life would be wild this August/September and prepared ahead of time. Does it say anything about me that I completely forgot that I had did that? Eek.

So, lucky me! I have a recipe ready to share!

And lucky you, twice over, because not only do you get this EASY PEASY curry recipe that comes together in less than 20 minutes, you don't have to hear me talk forever about it! No more stories, just food. It's all about the food because that's the whole reason I have this food blog. For the love of healthy food. So, let's get to it. 

Enjoy!
Picture
Picture
Creamy Chickpea Curry

Ingredients:
1 can diced tomatoes with juices
1 can coconut milk
1 onion
2 cloves garlic
tbsp ginger
2-3 tbsp curry powder, turmeric,  and curry paste (or your own concoction of flavour!)
tbsp honey
salt/pepper ro taste
1 can rinsed chickpeas
​Cooked brown rice or quinoa

What to do:

1) Heat diced onion and garlic over medium heat in a bit of oil or water. I used a cast iron pan for this dish. Stir around until smelling good.

2) Add in spices and can of tomatoes. Increase heat and add in coconut milk. Bring to a light boil. 

3) Add honey, reduce heat to simmer.  Add chickpeas and salt/pepper to taste.  Simmer for as little or as long as you wish. Serve over rice/quinoa. Yum!!! 
Comments

Balsamic Spaghetti with Garlic Scapes, Zucchini and Roasted Pepitas

7/30/2017

Comments

 
Picture
It tastes as good as it looks. 

It was amazing.

And just like teaching, this amazing gem came without a plan, on the fly, just working with the ingredients available to me. It was on a whim. It came out of a plan gone sour from lack of ingredients for another recipe. It came from fresh farm veggies sitting in the fridge waiting to be used. It honestly just came out of my head and went straight into my belly. Aaaaamazing. 

Garden fresh summertime veggies in a sweet and saucy balsamic glaze, mixed with my most precious staple - spaghetti noodles. Ummmmmm, yes, please!  And sprinkled with roasted pipits because, hey, why not. This dish surprised my tastebuds, and my daughter, who saw this heap of vegetables and gobbled it down. Yes, that's right folks - my 3 year old cleaned her plate from this dish. I feel like I should get an award for that big feat alone. Phew! 

I give you this, awesome 10 minute dish for supper tonight. 
Picture
Enjoy! 


Balsamic Spaghetti with Garlic Scapes, Zucchini, and Roasted Pepitas

Ingredients:
Spaghetti Noodle of Choice (We used whole wheat)
1 small onion, diced because who likes long pieces of onion? Not me. 
1 tbsp Extra Virgin Olive Oil or water for sautéing 
*Cast Iron Pan - Seriously, get one, use it. Makes this dish better, I swear.
1 small zucchini, chopped
1/2 red pepper, chopped
4 garlic scapes, chopped 
1 ripe tomato, chopped
4 swiss chard leaves (or green of choice, optional), chopped
Balsamic Vinegar (don't measure - add bits at a time until taste is right for you)
2 tbsp Honey or Maple Syrup 
Extra Virgin Olive Oil for added Sauciness, optional
1 tsp hot pepper flakes
chopped fresh basil and oregano, as much as you want (or dried)
sea salt/pepper to taste
1/2 cup pepitas

What to do:

1) Cook noodles according to package. Set aside until ready to add in. 

2) Heat oil or water in cast iron pan over medium heat. Add onion. Cook and stir until smelling awesome and slightly coloured. Add in garlic scapes. Keep on stirring. Keep on cooking. Keep on smelling amazing. 

3) Add in rest of veggies and stir, stir, stir. Add a bit more oil or water if needed. By now, they should be getting a bit browned from the awesomeness of a cast iron pan. 

4) Add in a drizzle of balsamic. Stir. Add in a bit more. Reduce heat to low-medium. Add in honey, hot pepper flakes, fresh basil and oregano. Stir to coat and mix. Add a touch of oil if you want it a bit more saucier. Taste test. Add sea salt/pepper and more balsamic if you'd like. (I did) Add in noodles and toss to coat. Turn off heat.

5) Roast pepita seeds in a small pan over medium heat then sprinkle over top of noodles. Eat up and return back for seconds. No judgement here.
Comments
<<Previous
Forward>>
     We really cooked these things.  From scratch. On weeknights. And we even had time to do the dishes.  
    They have real, simple ingredients that you'll find in your cupboards.  They're healthy and delicious.  No lies. 
    ​Thanks for reading.  Leave a comment below!
    Here's a pic of me and my babies. Just because. 

    Picture

    Recipe Categories

    All
    5 Minute Prep
    Breads
    Breakfast
    Chicken
    Dairy Free
    Desserts
    Dinners
    Egg Free
    Fish
    For The Pups
    Gluten Free
    Pork
    Refined Sugar Free
    Salads
    Sauces
    Secret Healthy Ingredients
    Slow Cooker
    Snacks
    Soup
    Soy Free
    Turkey
    Vegan (or Vegan Option)
    Vegetarian (or Vegetarian Option)
    Versatile Meals

    Visit Adele's profile on Pinterest.
    Picture

    A Bit About Me...

    Adele
    30 year old
    teacher, tutor
    chef wannabe
    health-nut
    wife to handsome hubby Lee
    Mom to beautiful baby Hannah Ruth and 
    fur-babies 
    Mac & Zoey

    Blog Archives

    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015
    March 2015
    February 2015
    January 2015
    November 2014
    October 2014
    September 2014
    August 2014
    July 2014
    May 2014
    April 2014
    March 2014
    January 2014
    November 2013
    October 2013
    September 2013
    August 2013
    July 2013
    June 2013
    May 2013
    April 2013
    March 2013
    February 2013
    January 2013

    RSS Feed

Powered by Create your own unique website with customizable templates.