How to: Use Walmart.ca Grocery Pick-Up and Make Grab-and-Go Breakfast Frittata

December can be a real son of a gun.

I won’t lie friends.  As I write this post, I have about 86 things on-the-go and I’m struggling to get my act together. Don’t get me wrong, decorating the tree, using copious amounts of butter for my holiday baking and watching my 1-year-old lose her mind (in a bad way) on Old Saint Nick’s lap, totally gives me the Christmas warm and fuzzies.

But having to juggle all that with work, commuting, holiday parties, dog walks, exercise, laundry, dinnertime and grocery shopping? How ‘bout no?

PS, I’m calling your bluff if you tell me you don’t hope for your kid to be a little scared of Mall Santa. Why? Best photos ever.

Point is life is busy. Add a hectic holiday schedule in to the mix and, well, my Christmas goose is cooked.

Lately I’ve been looking for ways to streamline…life, in any way I can, so when Dara and I were approached to work with Walmart Canada in promoting their urban Toronto Walmart.ca Grocery Pick-Up service through Penguin Pick-Up, I thought, “Gee, what perfect timing.”

I know Walmart Supercentres (which carry groceries) have been a thing for a long while, but in my 13 years of living in the heart of this great city, I haven’t lived close enough to one to consider them a viable option. Having somewhere to grocery shop close to home is #1 on my list of “Reasons I Shop Where I Shop.”

With their new walmart.ca grocery pick-up locations at Yorkville, Yonge & Davisville, Leslieville and Harbourfront, Walmart is now officially in the hunt for my hard earned grocery dollars.

First, let me briefly tell you how it works. Then, I’ll give you the inside scoop on why it’s kind of great. Finally, a recipe (obvs)!

You can visit Walmart.ca or download the Walmart Canada app on to your Smartphone. The app will take you through a quick tutorial to show off some of its cool features.

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The online shopping aisles, which allow you to browse by category, are both intuitive and easy to navigate. You can also browse by Rollback items (sale items) in each category, so it’s like you’re carrying the flyer in one hand and pushing your cart with the other (that’s what I call streamlining).

If you know what you’re looking for, you can also use the search engine.

*Warning: if you search ‘yogurt’ be prepared for over 200 hits! The variety is actually staggering.

Add and remove items from your virtual cart as you go and when you’re all set choose a location  and a two-hour time window for pick-up. You can even pick up same day via Penguin Pick-Up, for orders placed before 11 am.

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Side note: If you’re feeling weird about someone else picking produce for you, let me tell you that, first, I totally get it (I was there too) and second, don’t. Their experienced shoppers are awesome and pick the best of the best. Truly, I couldn’t have picked better myself.

I picked up my order at the Leslieville Penguin Pick-Up location, where the entrance and parking are well marked.  A nice young man came to greet me at my car window with a tablet and confirmed my order with a piece of ID then proceeded to load up the trunk.  I was in and out under 5 minutes. Guys, 5 minutes!!! (more streamlining!)

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On top of the obvious time savings, another reason I like this service is the quality guarantee. If you’re not totally happy with any product in your order, you’ll be credited or refunded without fuss by calling customer service. I was even reminded of this when I picked up my order.

Finally, and this is the big one, you save money. Like, a seriously decent amount. With Toronto real estate and rental rates soaring and the cost of food also on the rise, peeps like Dara and I, who also appreciate good quality fresh food, are looking outside the box to find new options. The prices online are the same great in-store prices Walmart is known for.

Here’s a new recipe using fresh groceries from my most recent pick-up order. I wanted to choose something that showcases fresh produce, you know, the me being-a-dietitian thing.

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These simple grab–and-go breakfast frittatas are a quick, healthy, get-out-the-door-before-traffic-is-a-disaster breakfast. Make 12 at a time and freeze what you don’t eat within a couple of days and heat them with a quick zip in the microwave when you’re ready for more.

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Customize as you will, but always be sure to cook your fillings thoroughly before adding the egg and baking. You want to avoid too much moisture.

 

img_0609img_0613img_0617I wish you luck in your holiday streamlining too, friends!

Erin

Grab and Go Breakfast Frittatas

Serves 6
Prep time 20 minutes
Cook time 20 minutes
Total time 40 minutes

Ingredients

  • 9 Large eggs (beaten)
  • 1/3 cup whole milk
  • 3/4 Tsp salt (divided)
  • 1 Tbsp canola oil
  • 1 Small onion (finely chopped)
  • 1 red bell pepper (finely chopped)
  • 227g cremini or white mushrooms (finely chopped)
  • 3 Cups fresh chopped spinach
  • 1/2 cup crumbled feta cheese (about 75g)

Note

I love this Bon Appetit Guide to Making a Perfect Frittata and used their great guidelines to make these.

Directions

1. Preheat oven to 350F. In a large bowl, whisk together eggs, milk and a 1/4 tsp of the salt.
2. In a large frying or sauté pan, heat oil over medium-high heat. Add onions and mushroom and cook until most of the moisture is cooked out and they begin to brown, about 5-7 minutes. Add red pepper and cook until softened, another 2-3 minutes. Using tongs, mix in spinach and remove from heat once it begins to wilt. Season with the remaining 1/2 tsp of salt.
3. Spray the inside of a 12 cup muffin pan thoroughly with cooking spray or brush with butter. Divide the vegetable mixture among the cups, about 2 tbsp each. Using a ladle, pour egg mixture over top, filling each cup about 3/4 of the way. Sprinkle each with crumbled feta cheese.
4. Bake for 18-20 minutes until frittatas are puffed and very lightly browned around the edges. Allow to cool for at least 10 minutes, and run a small spatula or knife around the edge of each cup to remove them.
5. Eat within 2-3 days if refrigerating or freeze in packs of two, first by wrapping them in paper towel and then transferring to small freezer bags. Reheat in microwave for about 1 minute on high in the paper towel (depending on your microwave you may need more or less).

 

How To: Snack Healthy – Vegan Banana Chocolate Muffins

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I generally have at least four different nut/seed butters open in my fridge at one time.

We’ve got the classic peanut butter, almond butter, my new favourite sunflower butter, and generally one other “special” one – right now it’s a coconut/peanut butter blend. Pretty darn delicious. And it’s not only because of me – my daughter’s new favourite breakfast is any one of these butters with a side of strawberry or apricot jam. Just give her a spoon and she is in breakfast heaven.

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In an attempt to try to create a bit of a more balanced plate (the dietitian in me does come out at times), I try to get her to eat her peanut butter and jam with something a bit more socially acceptable – a piece of toast, maybe a pancake, even a banana. But the biggest hit in our house to round out her breakfast plate has been these muffins.

I love that they are made with whole wheat flour and coconut oil and she loves that they have chocolate chips in it. Win win!

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An excuse to eat chocolate for breakfast and the perfect vehicle for your nut butter of choice – the perfect muffin recipe if you ask me!

Dara

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Vegan Chocolate Banana Muffins

Serves 12 muffins
Dietary Vegan
Meal type Breakfast, Snack
Website Adapted from Two Peas and Their Pod

Ingredients

  • 1 1/2 Cups whole wheat flour
  • 1/2 cup sugar
  • 1/4 cup cocoa powder
  • 1 Tsp baking soda
  • 1/2 Tsp baking powder
  • 1/4 Tsp salt
  • 4 ripe bananas (mashed)
  • 1/4 cup coconut oil (melted)
  • 1/4 cup almond milk
  • 1 Tsp vanilla
  • 1/2 cup semi sweet chocolate chips

Note

These muffins freeze really well - just defrost in the microwave for 20 seconds when you are ready to eat them. I love them topped with a smear of peanut or almond butter.

Directions

1. Preheat oven to 350 and spray a 12 cup muffin tin with cooking spray.
2. In a large bowl combine whole wheat flour, sugar, cocoa powder, baking powder, baking soda, and salt. In a small bowl mix together mashed bananas, coconut oil, almond milk, and vanilla.
3. Add wet ingredients to dry and stir until just combined. Add chocolate chips and mix to evenly distribute.
4. Divide batter among muffin cups and bake for 20 minutes, or until firm. Remove and let cool in the pan for about 10-15 minutes before removing.

How To: Slow Cooker – Mexican Shredded Chicken

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For every recipe you see me post on this blog, I can promise you there were at least one or two others that I thought would be hits, but instead were major recipe flops.

While I love my slow cooker for chicken, meat, and the occasional vegetarian curry, it does have the tendency to turn some veg dishes into plain old mush. This was clearly evident when a batch of slow cooker broccoli cheddar soup I was sure would be a hit with my cheese loving fam went untouched, leading to me having to dispose of almost an entire slow cooker of overcooked broccoli and gummy cheese stew. Appetizing, I know!

But this chicken – a hit!

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Really anything that can be topped with mounds of guacamole and scooped up with way too many to mention tortilla chips can’t be bad. Whoops!

And it can even count as a one bowl meal – black beans, corn, canned tomatoes, and broth turn it into an almost stew-like dish. Serve it plain, over rice, or on top of a salad and load it up with all the taco fixings you can dream of.

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Thankfully I have now redeemed myself in the eyes of my family with this slow cooker hit.

Enjoy!

Dara

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Slow Cooker Mexican Shredded Chicken

Serves 8
Meal type Main Dish
Misc Freezable, Pre-preparable
Website Adapted from Skinnytaste

Ingredients

  • 6 boneless, skinless chicken breasts
  • 32oz can diced stewed tomatoes with chili seasoning
  • 1 can black beans (drained and rinsed)
  • 2 Cups frozen corn
  • 1/4 cup cilantro (chopped)
  • 4 green onions (chopped)
  • 2 Cups chicken broth
  • 1 1/2 Tsp garlic powder
  • 1 1/2 Tsp onion powder
  • 1 1/2 Tsp cumin
  • pinch cayenne (or to taste)
  • salt and pepper (to taste)

Note

This makes a large batch of shredded chicken, but leftovers will freeze great so I recommend making the entire batch. Chopped tomatoes, diced avocado or guacamole, salsa, and corn tortilla chips make excellent toppings. It's great served as is, on top of rice or a salad, or rolled in soft tortillas.

Directions

1. Combine tomatoes, broth, green onions, cilantro, beans, corn, cumin, garlic powder, onion powder, cayenne in a slow cooker. Lay chicken breasts on top and season with salt and pepper.
2. Cook on low for 8 hours. Before serving, remove chicken and shred with a fork. Return to slow cooker and stir to mix with the rest of the ingredients. Serve on top of rice, tortillas, chopped romaine, or eat as is and top with you favourite taco fixings.

 

How To: Slow Cooker – BBQ Pulled Chicken

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Looking back through our blog archive the other night during a 2 am feeding session, I noticed that the first meal I cooked after my older daughter was born was a slow cooker sesame chicken. 

Now, two and half years later, I have again used the genius slow cooker to cook my first dinner after having our second daughter two weeks ago. So you will have to excuse me if this blog post doesn’t make much sense as I am still in the thick of the newborn haze. Once again, thank goodness for the slow cooker!

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There is minimal thought or effort required to produce this sweet and tangy tender pulled chicken. Dump the onions and chicken, mix up the sauce, pour it on top, flip the switch to low, and dinner is done in about 5.5 hours. No muss, no fuss.

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Similar to our other pulled chicken, this too is so versatile. It can be served over any grain or pasta, in a wrap or on a bun, or with some sweet potato fries and slaw as I served it. It is also freezable so it is perfect for when you too don’t have your wits about you for whatever reason – simply defrost and dinner is ready.

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It also makes a delicious 3 am snack – that breastfeeding hunger is real I tell you!

Enjoy!

Dara

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Slow Cooker BBQ Pulled Chicken

Serves 6-8
Meal type Main Dish
Misc Freezable
Website Adapted from Food.com

Ingredients

  • 6 boneless skinless chicken breasts
  • 1 large onion (sliced)
  • 2 Cups ketchup
  • 1/4 cup apple cider vinegar
  • 1/4 cup molasses
  • 2 Tbsp yellow mustard
  • 1/4 Tsp black pepper
  • 2 Tsp onion powder
  • 1/2 Tsp cumin
  • 1 Tsp garlic powder
  • 1 Tsp tabasco sauce
  • pinch of salt

Note

This sweet and tangy chicken is so versatile - serve it over a salad, rice, pasta, in a wrap or on a bun. Or serve as I did with a side of sweet potato fries. It also freezes well so you can make it ahead for those busy weeknights.

Directions

1. Place onions on the bottom of your slow cooker. Trim any excess fat from the chicken breasts and place onto of the onions.
2. Mix together remaining ingredients and pour over the chicken breasts to evenly cover them. Cook on low for about 5.5 hours, or until chicken is tender and pulls easily with a fork.
3. Using two forks, shred chicken breasts. Serve over crusty buns, on top of the grain of your choice, or just dig in!

How To: Big Batch – Vegetarian Mexican Lasagna

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After making this recipe three times over the past two weeks, I thought it could now definitely be deemed “blog worthy.”

I loved it so much that the last time I made it, I doubled the recipe and made an extra pan to store in the freezer. Yes, at just over 38 weeks pregnant I am in full on nesting mode. And I know that having this delicious and filling lasagna ready to pop into the oven with a 2.5 year old and newborn at home will surely be a lifesaver.

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But I must say, this Mexican lasagna comes together so fast, it is the perfect weeknight meal. Just like our enchilada casserole, corn tortillas replace the standard lasagna noodles. Instead of the Italian tomato sauce, your favourite salsa is used to cover the bean, spinach, and cheesy layers.

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If I say this is worthy of a triple recipe repeat in a mere two weeks, you owe it to yourself to at least give it a go once!

Dara

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Vegetarian Mexican Lasagna

Serves 6
Dietary Vegetarian
Meal type Main Dish
Misc Freezable
Website Adapted from Kiwi and Bean

Ingredients

  • 10 Oz bag spinach
  • 1 Large jar of salsa
  • 1 can black beans (drained and rinsed)
  • 1 red pepper (chopped)
  • 1 Small log goat cheese
  • 1 1/2 Tsp chili powder
  • 12 corn tortillas
  • 1 1/2 Cups shredded cheddar cheese

Note

I like serving this casserole with a dollop of Greek yogurt, a squeeze of lime, and a mixed green salad with avocado and tomatoes. This dish also freezes very well so it makes a great make ahead option.

Directions

1. Preheat oven to 400 degrees. Spray a 9 x 13 pyrex dish with cooking spray and set aside.
2. Heat a large non stick skillet over medium heat and spray with cooking spray. Cook spinach in pan until wilted and set aside.
3. Spread about 1/3 of the jar of salsa evenly over the bottom of the pyrex dish. Lay 6 tortillas evenly on top. Spread another 1/3 of salsa on top of the tortillas and top with spinach, beans, red pepper, chili powder, and goat cheese. Lay remaining 6 tortillas on top and cover with remaining salsa and cheddar cheese.
4. Cover pan with foil and bake for about 25 minutes. Remove foil and bake for an additional 15 minutes. If the cheese isn't browned yet, broil for another 5 minutes. Serve topped with sour cream or greek yogurt and guacamole.