Facebook Live Cooking Demonstration @ 8pm

And we’re back!

Sorry for the delay folks – we had wanted to bring you a super duper LIVE video in January but winter + daycare is the pits! Seriously, the worst!

Thank g-d for these frittata muffins! Can you believe after three food demos we have yet to share a breakfast recipe with you? That’s just crazy. Considering how much we love brunch foods – it’s about time don’t you think?

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We do too! So tonight, LIVE at 8pm on our How To Eat Facebook page, we will be showing you how to make our grab-and-go frittata muffins.

So grab your whisk, a carton of eggs and milk, and lets all chat and cook together! Then we can all go to sleep knowing we have breakfast in the fridge ready and waiting. Because you all have 9pm bedtimes too, right?

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And just like in previous demos, in case you are previously engaged tonight at 8, the video will stick around forever and ever. So check us out!

Dara & Erin

 

How To: Healthy Breakfast – Baked Plum & Almond Butter Oatmeal Pie for #ChileBrunch

By posting this recipe I am entering a recipe contest sponsored by Fruits From Chile and I am eligible to win a prize associated with the contest. I was not compensated for my time.

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Pie for breakfast? Sign me up!

Now wait a second. Isn’t this a so-called “healthy recipe” blog written by two registered dietitians? What’s the deal here?

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This ain’t no ordinary pie! One of our most popular breakfast recipes is the baked peanut butter and apple oatmeal. Have you made it yet? You should! It’s hearty, loaded with peanut butter, dense and doughy, and most importantly, delicious. So that got me thinking, why not change things up a bit and make a breakfast that would catch everyone’s eye, even that of the 3 year old with the ever changing taste buds. And oatmeal pie was born! #kidapproved

It also so happens that this said 3 year old has recently fallen in love with plums. So once I heard about this fantastic contest hosted by fellow dietitian Christy Brissette of 80 Twenty Nutrition and Fruits from Chile to develop a brunch recipe, I knew exactly what the star of this breakfast pie would be.

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If you’ve ever strolled through your store and grabbed a plum or two, chances are you were probably picking up fruit from chile. Same goes for your nectarines, grapes, and peaches. The plums I bought were perfectly juicy and also beautiful – check out that colour! The perfect pie topper.

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I paired the plums with a good serving of almond butter – not only does it add some extra staying power to your usual oatmeal, the almond flavour pairs so well with the sweet plums. With some ground flax for fibre, an egg for protein, and a hint of brown sugar, this pie is perfectly suitable for your breakfast meal. I don’t like my morning bowl of oats to be super sweet, but if you wanted to add some more sweetness, top your slice with a drizzle of maple syrup.

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I scattered some walnuts on top for some extra crunch, but they are totally optional. What’s not optional? The plums! Serve up a slice as is, topped with an extra dollop of almond butter, a spoonful of yogurt, or some more of those delicious fruit from chile plums. Totally fancy enough for your next brunch party and easy enough for a mid-week breakfast treat.

Before you know it we will be serving you cake for dinner! Crazy town!

Dara

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Baked Plum & Almond Butter Oatmeal Pie

Serves 5-6
Dietary Vegetarian
Meal type Breakfast

Ingredients

  • 2 Cups rolled oats
  • 1/3 cup ground flax seed
  • 1/4 cup brown sugar
  • 1 Tsp baking powder
  • 1 Tsp cinnamon
  • 1/4 Tsp salt
  • 1 3/4 Cups almond milk
  • 1 eggs
  • 1 1/2 Tbsp unsweetened applesauce
  • 1/2 Tsp vanilla extract
  • 1/2 cup almond butter
  • 1 cup plums (thinly sliced)

Optional

  • 1/4 cup walnuts (chopped)

Note

This pie could also be baked in an 8 x 8 pyrex baking dish sprayed with cooking spray. It won't be a pie, but it will still be delicious!

Directions

1. Preheat oven to 350 and spray a 9 inch pie plate with cooking spray.
2. In a large bowl combine oats, flax, brown sugar, baking powder, cinnamon, and salt. In a small bowl combine almond milk, egg, applesauce, and vanilla.
3. Add wet ingredients to dry and stir to combine. Add almond butter and stir again until evenly incorporated.
4. Pour mixture into pie plate and evenly place plum slices on the top. Sprinkle with walnuts and bake for about 30 minutes, until brown and cooked through.
5. Serve topped with additional almond butter and plums, yogurt, or a drizzle of maple syrup.

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How To: Snack Healthy – No-Bake Tahini Oat and Cinnamon Balls

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Erin and I were talking about our blog recipes over a recent dinner. It seems we each have a style.

Most of our soup recipes were developed by Erin.  Have you tried our chicken soup? Or the hot and sour soup? Just two of our SOUP-er bowls (I apologize – that’s the last time I use that joke, pinky swear). With this weekend’s recent snowmageddon, I have craved a bowl of soup or two, but for your everyday soup needs, Erin is your gal.

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Now our breakfast and snack recipes on the other hand, those were mostly conceived by mois. It may have something to do with the fact that I have a daughter who the second she gets into the car after school pronounces “snack and water please.” With this statement in mind, I have tried to come up with several easy and healthy snack recipes I can keep on hand to help quench her after school hunger (and mine!) and help prevent both of us from getting “hangry.” Because no one wants to see that.

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These no-bake bites are similar to our most popular recipe, the no-bake peanut butter oatmeal ball. In this version, I’ve swapped the honey for maple syrup, the peanut butter for tahini, and added a healthy dose of cinnamon. I wanted to try to create something that was nut-free so you could feel good about tucking it into your kids lunch boxes for their afternoon snack as well.

I am also having a moment with tahini – I want to put it on everything, and in fact, I do! This sesame seed butter is delicious in salad dressings, spread on toast, and even drizzled on your morning bowl of oatmeal. If you don’t have tahini on hand and still want to keep these balls nut-free, sunflower butter would make a great substitution.

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As I am typing this I have just downed two balls, and am thinking of going for my third. I encourage you to do the same.

Dara

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No Bake Tahini Cinnamon Oat Balls

Serves 12 balls
Dietary Vegan, Vegetarian
Meal type Snack

Ingredients

  • 1 cup rolled oats
  • 1/2 cup tahini
  • 1/4 cup maple syrup
  • 2 Tsp cinnamon
  • 1/8 Tsp salt
  • 1/4 Cup plus 1 tbsp shredded unsweetened coconut
  • 1/4 Cup plus 1tbsp ground flax seed

Note

These one-bowl, no-bake snack balls come together in less than 10 minutes. If you wanted to jazz them up, add in a handful of chocolate chips, raisins, dried cranberries, or chopped nuts.

Directions

1. In a large bowl, combine all ingredients.
2. Place in the fridge to firm up for about 10 minutes. Roll into golf ball sized balls and store in the fridge.

How to: Make your Own – General Tso’s Tofu

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Yo. Meat lovers.

If ever there were ever a reason to start eating tofu, here it is.

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A perfect storm of intense flavour, perfect texture and…damn it, it’s just glorious. Trust me.

The inspiration behind this one is Dana over at The Minimalist Baker. Both Dara and I have been infatuated with this recipe since discovering it.  We’ve even inspired a few friends to try it, with resounding success!

My version is super close to the original, with a few less steps. Delicious: simplified *fist bump*

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When using extra firm tofu, to get the ‘meatiest’ texture possible, you want to remove as much moisture as possible. This is what wrapping in towels and weighting it will do.  However, if you need dinner on the table 10 minutes sooner, you can skip this step. Just pat the tofu dry before marinating.

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Ginger is one of my fave flaves. I’ve probably mentioned this a zillion times, but it’s totally worth mentioning again.  Freeze your ginger and grate it with a microplane. I don’t even peel it (👈🏻badass).  It’s such a quick and efficient way to use fresh ginger and there’s no waste, because you can just baggie-it and pop it back in the freezer for next time.

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I quickly realized this recipe requires a double batch at our house (pictured above). I’m guessing you’re gonna want to go that route once you try it, too. Maybe even triple-sies.

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Let’s talk about the cornstarch step.  I’ve tried the recipe with and without this.  Again, not totally necessary from a flavour perspective, but you’ll get some some nice crispy bits if you follow this step.

I found using a non-stick frying pan or a wok worked best to stir-fry the tofu.  When I tried using a non-non-stick (does that make sense?), it was kind of a sticky burny mess, even with lots of oil.

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I’ve left stir-frying the garlic and ginger right until the end.  When cooking at a high heat, these delicate flavours will burn quick and taste like hell when they do.  So no burning stuff, k?

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Once you add the marinade, it will begin to get thick and a little sticky and it will smell completely irresistible. Add the tofu, sprinkle on some seeds and eat the heck out of it. FAST. Before anyone else can.

Erin

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General Tso Tofu

Serves 3-4
Prep time 20 minutes
Cook time 10 minutes
Total time 30 minutes
Website Adapated from The Minimalist Baker's General Tso's Tofu

Ingredients

  • 1 package extra firm tofu
  • 3 tablespoons corn starch (divided)
  • 3 tablespoons canola oil (divided)
  • 1 bunch green onions (roughly chopped)
  • 1 tablespoon grated ginger
  • 2 cloves garlic (minced)
  • 2 teaspoons sesame seeds

Marinade & Sauce

  • 1/4 cup soy sauce
  • 1/4 cup liquid honey
  • 2 tablespoons water
  • 1.5 tablespoons seasoned rice vinegar
  • 1 tablespoon sesame oil
  • 1/2 teaspoon garlic chili sauce (or more to taste)

Directions

1. Wrap tofu in a few layers of paper towel or a clean, dry dishcloth. Place wrapped tofu under a heavy pot or under a plate weighted with some canned goods. Allow to sit for 10 minutes.
Cut tofu into approximately 1" cubes.
2. To a large shallow dish, add ingredients for marinade and whisk to combine. Add cubed tofu and toss until all sides are coated. Marinate for at least 15 minutes, stirring halfway through. Transfer tofu, piece by piece to a large freezer bag. Reserve marinade and whisk in 1 Tbsp corn starch.
3. Add remaining 2 Tbsp of cornstarch to freezer bag, seal bag and toss to combine. Tofu should have a gummy coating.
4. In a large non-stick sauté pan or wok over medium-high heat, heat 2 Tbsp of the canola oil. Carefully add tofu and stir-fry for about 4 minutes, stirring and flipping tofu pieces to evenly brown on all sides. Remove tofu and set aside.
5. Add remaining canola oil and heat over medium-high. Add green onions, stir-fry for one minute. Add garlic and ginger and stir-fry for another 30 seconds.
6. Add reserved marinade, reduce heat to medium and simmer until sauce thickens, about 2 minutes. Add tofu pieces and stir to combine and evenly coat tofu. Sprinkle with sesame seeds.
Serve immediately to enjoy the crispy tofu bits.

How To: Big Batch – Thai Carrot & Sweet Potato Soup

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Have I told you how I won the cookbook lottery jackpot?

Just before we rang in 2017, I found out I won not one, not two, but TWELVE cookbooks! Do you know how many cookbooks twelve is? A LOT! So much that they are all still sitting in a pile on my bedroom floor as we have absolutely no room to put them anywhere else. I think an Ikea run may be in order soon.

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So, I have started to try to always go to one of these new cookbooks when I need some dinner inspiration, instead of relying on the easy Mr. google. One of the cookbooks I have been loving lately is the new Oh She Glows Everyday. Every recipe I’ve made so far has been spot on, and this soup is no exception. And no, this is not a sponsored post. I seriously am just crushing hard on this cookbook.

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We already have a very delicious and creamy Thai sweet potato soup that uses coconut milk to add that richness. This version has a different approach – almond butter. The almond butter gives this soup a deep flavour and velvety texture without the use of any cream or dairy. Kind of like the peanut butter in our sweet potato, white bean, peanut butter stew. I would imagine peanut butter would also make a great substitute for the almond butter if that’s what you have on hand. Or if you need it nut free, try sunflower butter – but I would try to find the all natural unsweetened variety.

The almond butter also adds a boost of extra protein and fat to this soup, making it more filling than the average bowl. I also loved the crunchy almond topping – but you could also leave it off and go with a super smooth bowl of soup if that’s more your thing. Me, I’m all about the textures!

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My new favourite thing when my girls are napping is to curl up with a cup of coffee, a snack, and a cookbook, or two, or three…

Dara

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Thai Carrot and Sweet Potato Soup

Serves 4-6
Dietary Vegan, Vegetarian
Meal type Soup
From book Adapted From Oh She Glows Everyday

Ingredients

  • 1 Tbsp canola oil
  • 1 onion (chopped)
  • 2 cloves of garlic (minced)
  • 1/2 Tbsp ginger (minced)
  • 1/2 Tbsp red curry paste
  • 2 Cups vegetable broth
  • 2 Cups water
  • 3 Cups carrots (peeled and chopped)
  • 3 Cups sweet potatoes (chopped)
  • 1/4 cup almond butter
  • salt and pepper (to taste)
  • cilantro (chopped)

Almonds

  • 1/2 cup almonds (chopped)
  • 1 1/2 Tbsp soy sauce

Note

The toasted almonds are also delicious tossed into a salad for some crunch. The soup freezes well - just portion in individual containers for a grab-and-go lunch or dinner.

Directions

1. Heat oil over medium high heat in a large pot.
2. Add onion and sauté for a couple minutes. Add garlic and ginger and continue to cook until onion is soft and translucent. Stir in the curry paste and cook for another 2-3 minutes.
3. Place almond butter in a small bowl with about 1/2 cup of broth and whisk to combine. Add the almond butter mixture, carrots, sweet potato, remaining broth, and water to the pot and bring to a boil.
4. Cover, reduce heat to low, and simmer for about 15-20 minutes, until sweet potatoes and carrots are very tender.
5. Using an immersion blender, puree soup in the pot until smooth. Taste and season with salt and pepper. Serve topped with chopped cilantro and almonds.
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6. Preheat oven to 325 and line a baking sheet with parchment paper. Toss almonds with soy sauce and spread out evenly on baking sheet.
7. Bake for about 10 minutes, until brown and toasted. The soy sauce will have dried up and the almonds will firm up as they cool.
8. The almonds will keep in a container on the counter for a couple weeks.