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Canadian Recipes/ Featured

Strawberry Overnight Oats

You guys, I don’t know where the year went but I have 9 days left of maternity leave! I feel like it was just yesterday where I was telling myself that I had 9 months left of maternity leave! I’m excited and ready to go back to work, but I can’t help but feel wistful of the year that went by. I wish I could just rewind the year and relive it again, knowing what I know now.

So with my return to work date looming, one of the luxuries I’ll be giving up are the slow leisurely breakfasts with my baby, making avocado toast and eggs for the both of us, with HGTV playing in the background. Instead, I foresee frantic mornings where I’m rushing to do my hair and makeup (which I’ve done maybe a handful of times this entire mat leave), actually put together a decent outfit instead of just staying in sweats or rompers all day, grab a breakfast, and rush off to work.  I’ve been thinking of quick healthy breakfasts that I can make the night before to make my mornings a bit easier, and I thought I’d give overnight oats a try. I’ve seen a lot of Pinterest recipes about overnight oats but I’ve never really tried it before. I happened to have a spare mason jar at home, so I attempted a strawberry overnight oats recipe.

For my overnight oats, I used some quick oats as the base, maple syrup as the sweetener, vanilla as the flavour enhancer, almond milk as the dairy alternative, chia seeds as the healthy boost, strawberries as the fruit, and vanilla Greek yogourt as the dairy base. I didn’t have any plain Greek yogourt, but I thought the vanilla flavour would just enhance everything well.

I mixed everything except the strawberries into the mason jar and left it in the fridge overnight. I added sliced strawberries to it in the morning and ate it cold. It was definitely filling, just the right amount of sweetness, and so delicious. However, I think next time, I’ll top it with a spoonful of granola along with the strawberries just to add a bit of crunch to it. I like the fact that with this breakfast, I could either eat it quickly at home or take it with me to eat in the office.

This strawberry version is definitely a keeper for me, as I usually have strawberries in my fridge at all times. This weekend I’m making a pumpkin pie for Thanksgiving and I’ll have leftover pumpkin puree, so I’m going to attempt a pumpkin spice overnight oats recipe. I’ll keep you guys posted!

Strawberry Overnight Oats

Print Recipe
Serves: 1 Cooking Time: N/A

Ingredients

  • 1/2 cup quick oats
  • 1/2 cup almond milk (or any dairy or dairy alternative)
  • 1/4 vanilla Greek yogourt
  • 1 tsp maple syrup
  • 1/4 tsp vanilla extract
  • 1 tbsp chia seeds
  • 1/4 sliced strawberries

Instructions

1

Place all ingredients except for the strawberries in a mason jar. Stir and cover tightly with lid.

2

Refrigerate overnight.

3

When ready to eat, stir, then top with sliced strawberries and granola (optional).

Canadian Recipes/ Featured

Dark Chocolate Raspberry Brownies

Hello everyone! It’s been awhile since I’ve posted a dessert recipe on here, but if you saw on my Instagram stories, I made the most delectable dark chocolate raspberry brownies the other day that I just need to document. I love sharing my recipes with others through this blog, but the main purpose why I started this blog was to document recipes for myself that I want to make over and over again. There’s nothing easier (and more satisfying) than searching your own blog for a good recipe!

I’m visiting my sister right now and I used her KitchenAid stand mixer for this recipe, and now I really really want one. I never thought I baked or cooked enough to warrant the purchase of one, but it just makes it so much easier! I would love a turquoise KitchenAid stand mixer to match my kitchen, so I’m adding it to my Christmas wish list! My sister also has the best Le Creuset pots and pans, so cooking in her kitchen has been a dream. I feel like I’m on a cooking show or something. Looks like my Christmas wish list this year will just be a list of new kitchen gear!

These brownies are rich and moist, and the bites of raspberry add the perfect tartness to balance out the rich dark chocolate. I like to enjoy my brownie with a nice glass of Cabernet, while my husband enjoys his with a glass of scotch. Pick your pairing, and enjoy!

Print Recipe
Serves: 9-12 Cooking Time: 25 minutes

Ingredients

  • 3/4 cup chopped 70% or 80% dark chocolate
  • 1/2 cup unsalted butter
  • 1 tsp pure vanilla extract
  • 2/3 cup all purpose flour
  • 3 tbsp cocoa powder, sifted
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 2 eggs
  • 3/4 cup packed brown sugar
  • 1 cup whole fresh raspberries

Instructions

1

Preheat oven to 350 degrees F. Line a 8 inch square baking pan with parchment paper.

2

In a large glass measuring cup, combine the chopped chocolate and butter and microwave for about a minute and a half. Stir until the chocolate and butter are completely melted into each other. Add the vanilla, and set aside.

3

Add the dry ingredients together (flour, cocoa powder, baking powder, baking soda, salt) into a medium bowl, whisk together and set aside.

4

In a large bowl or stand mixer, beat the eggs and brown sugar until thick and light, about 4-5 minutes. If you're using a stand mixer, add the dry ingredients in and continue to mix. If you're mixing by hand, use a spatula and gently stir the dry ingredient mixture into the wet ingredients until just combined.

5

Add the melted chocolate into the stand mixer (or fold in by hand).

6

Spread the batter into your baking pan.

7

Sprinkle the top with the whole raspberries (don't stir them into the brownies, just sprinkle them right on top).

8

Bake for 25 minutes or until a toothpick inserted into the centre comes out relatively clean.

9

Cool completely and enjoy!

Canadian Recipes/ Featured

Green Curry Rice Bowl

Green Curry Rice bowl

Hi everyone! Just like that, August is drawing to a close and summer is almost over! My baby girl is almost eleven months old now and she’s been eating all different kinds of solid foods. She loves chicken, salmon, eggs, all the vegetables, all the fruits….the only thing she doesn’t like so far is watermelon. There’s something about watermelon that makes her gag and cough it up.

I’ve begun to slowly wean her off breastfeeding in preparation for my return to work in a month (boo!), but I still breastfeed her in the morning, before her nap, and before bedtime. In between those feeds, she eats three meals a day with us – breakfast, lunch and dinner. Breakfast is easy to make for the whole family – she’ll have avocado, an organic egg scrambled with a little whole milk, and whatever fruit I have on hand. I’ll have the other half of her avocado on toast, and my husband will have his usual sausage and eggs or bacon and eggs. For lunch, baby E will usually have leftover chicken, potatoes mashed with a little whole milk, and peas. I’ll just have a sandwich or leftovers myself.  However, for dinner, I’m struggling with making something good for the husband and I, while being wholesome enough for baby E to share with us. I mean, we can’t eat roasted chicken, peas and mashed potatoes every night! But if I make steak or something spicy, than she can’t share it with us. The last thing I want to do is to prep two different meals!

So I’ve decided to try and make a rice bowl.  These rice bowls are sometimes referred to as Buddha bowls and are usually comprised of some sort of grain, lots of colourful vegetables and a nice sauce.  This rice bowl served two purposes for me – one, it is a good meatless Monday dish; and two, all the vegetables that I was going to prep for the bowl could also serve as baby E’s dinner! I LOVE LOVE LOVE the Green Dragon bowl at 13th Avenue Coffee House here in Regina, so I set out to replicate their green curry sauce for my rice bowl.

So first, I wanted to have a coconut rice for the base of the bowl. I needed a full can of full fat coconut milk for this sauce, but I took about a quarter cup of the coconut milk and thinned it out with enough water to use as the liquid for my rice in the rice cooker. I can’t really give you exact measurements for the rice because I just use my rice cooker with its handy little markers for how much liquid I need!

Then I started the sauce (instructions below) and had that simmering on low to thicken up while I prepped all the vegetables.

For the vegetables, I wanted to use up as much as I could from my fridge. Mini cucumbers, grated carrots and red cabbage just needed to be cleaned and prepped. For the broccoli and mushrooms, I sliced the mushrooms, tossed it with olive oil and salt, and then steamed both the mushrooms and broccoli for five minutes. I also had a huge yam, so I diced that up, tossed it with olive oil, salt and pepper and roasted it in the oven at 400 degrees for about 20 minutes. If you notice though, I had a bit of the squash pushed to the side and that little pile was unseasoned because that was what baby E was going to eat!

Since I had the oven going, I also baked a small chicken breast as well for baby E. She’s too young to partake in meatless Mondays! After everything was cooked, her little meal contained some roasted yams, diced plain baked chicken, some mushrooms, and some small broccoli florets, paired with a sippy cup of water.

My meal was paired with a nice cold glass of rose wine.

Green Curry Rice Bowl

Give this recipe a try for a healthy meatless meal! You can basically use any vegetables you have on hand, just make it as colourful as possible!

Green Curry Rice Bowl

Print Recipe
Serves: 2 Cooking Time: 30 minutes

Ingredients

  • Jasmine rice, cooked in coconut milk and water
  • 2 broccoli crowns
  • 1 carrot, grated
  • 1 large sweet potato, cubed
  • 1/4 head purple cabbage, thinly sliced
  • 1 mini cucumber, sliced
  • 5 large crimini mushrooms, sliced
  • olive oil
  • 1 lime
  • salt and pepper, to taste
  • GREEN CURRY SAUCE
  • 2 tbsp green curry paste
  • 1 14 oz (400 ml) can of full fat coconut milk
  • 1 tbsp lime juice
  • 2 tsp fish sauce
  • 2 tsp brown sugar
  • salt, to taste

Instructions

1

To make the green curry sauce, combine the curry paste and the coconut milk in a medium skillet set over medium heat. Whisk until paste and milk are fully combined. Add the fresh lime juice, fish sauce, sugar and salt. Bring the sauce to a boil, then turn the heat down low and simmer for 20 minutes (or until you're done prepping the rest of the bowl).

2

Dice a sweet potato into small cubes, toss with olive oil, salt and pepper and roast in a 400 degree F oven for about 20 minutes.

3

In a small bowl, coat the mushrooms in olive oil and a dash of salt. Steam the broccoli and the mushrooms together for 5 minutes.

4

Assemble the bowl by layering the all the veggies over your coconut rice and drizzling the curry sauce on top. I serve the extra sauce in a little gravy boat so that we can add more to our bowls if needed. Garnish with a squeeze of lime and enjoy!