Category Archives: breakfast

Chateau Lake Louise Granola Bars

This is a seriously addictive recipe. I have made it almost weekly, and pretty much eat it all myself. My favorite version was with no seeds just nuts, dates, and chocolate chips.  This recipe is adapted from February 2012 issue of Canadian House and Home.  And if you are wondering as I was, since I eat so many of these, that for 1/24 of the batch there are approximately 200 calories.  Meaning if you cut this into 24 pieces each one is about 196 calories, following the posted recipe.  If you change up the proportions of nuts/seeds, well then you are on your own.  But I think this is a good place to start.

Chateau Lake Louise Granola Bars

3/4 c honey
3/4c canola or vegetable oil
2 tbsp fancy molasses
3 c rolled oats (not instant, I used quick or regular)
1/4c sunflower seeds
3/4c pumpkin seeds
2tbsp sesame seeds
1 c oat or wheat bran
1/4 c chopped cashews
1/4 c chopped pecans
3/4 c sliced almonds
1/2 c raisins or dried cherries or cranberries
1 tsp cinnamon
1/4c ground flax seeds*

*recipe calls for 1/4c of milk powder, and I didn’t have any on hand the first few times I made it, when I finally got some and made it, I did notice that the milk helps to bind it, it is crumbly without it,  but I can sacrifice and have some crumbly squares and skip the milk, making it vegan (unless you count honey as not vegan).

Preheat oven to 350c.
Bring oil honey and molasses to boil, remove from heat and allow to cool slightly.
Mix rest if ingredients any proportions here will work.
Pour liquid over dry ingredients.
Press mixture into shallow rimmed baking sheet line with parchment.
Bake for 12min.
Once cool cut into squares and store in air tight container.

Substitution that I have used: dates, chocolate chips, dried cherries, dried cranberries, and any combination of nuts and seeds.


Pancakes pancakes pancakes pancakes and pancakes

The perfect time to post this is Shrove Tuesday I am sure everyone is going to be making pancakes!

I have been on a pancake kick lately, and trying different recipes, these are a few that I have been making, and honestly my sometimes picky kids have eaten them, and it makes a great school day lunch!

The beauty of most pancakes are that you can freeze them and then pop them in the toaster to defrost.  The quinoa ones excluded, since they are puffy and sort of like a chicken nugget.  The thing with pancakes are that they use white flour, so I have been trying to add more whole wheat to them, but then you compromise some texture.  That’s why the oat ones appeal to me.

Most times when I make pancakes I use my waffle maker to bake them, I know they are not waffles and it sort of changes how they turn out, but it makes it soooo easy.  The waffle maker has a chime to alert you when the pancakes are cooked, and it has this shallow heart shaped plate, making them fun and I can split one heart into five smaller hearts that each kid and adult can have one to start with, and it does cook them pretty fast.  No need to mind a frying pan!

So the first pancake on this list are quinoa ones.  This is an interesting one, the batter is quite thick, so I use the standard frying pan method to cook these ones, and they sort of turn out like chicken nuggets if you make them small.  It’s  a great way to throw in an wholesome grain, and use up leftovers.

Quinoa Pancakes from Martha’s Everyday Food

The ricotta pancakes I made because apparently Ricotta is a power food.  I haven’t made this one since, because I don’t usually have ricotta sitting in the fridge, but it was good.  The raspberry dressing was good, my daughter liked it, but my sons wouldn’t touch it!

Ricotta oat bran pancakes from Chatelaine’s January issues

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Slow Cooker Steel cut Cranberry Vanilla Oatmeal

I make steel cut oatmeal regularly, we almost always have some in already made in the fridge.  Since it takes about 1/2 hour to make, I make a four serving batch, and keep it in the fridge for a few days.  I warm it up, add some soy milk and soy protein powder and the kids sprinkle on cinnamon and brown sugar and we are good to go.  So when I saw this recipe that was in the slow cooker and sounded so good, I had to give it a try.  The bonus is I had exactly the right amount of Vanilla soy milk, in drink boxes, that no one will drink ready to get used up.  The original recipe called for dried cherries, good luck finding those, the only place I have ever seen them is in bulk stores, and I was not about to head out to get them, so I subbed in cranberries.

Image from 20 Min supper club

The kids usually don’t like fruit added to their oatmeal, unless it’s blueberries, so I usually disguise the apples I add, but doing it earlier in the cooking process so they turn into applesauce.  But in this recipe the obvious fruit can’t be avoided.  Don’t get me wrong, they like fruit, but when things mingle or get cooked together, that can be a bit dicey with them.

I am not sure I would make this again, I will have to try what’s left tomorrow to confirm, but since I am procrastinating eating and photographing it, I just don’t think so!  I don’t think there is anything wrong with the recipe. I did find it a bit too sweet and the vanilla soy flavour a bit too strong.  It also got a little burned in the slow cooker, thus making it more wasteful and a bigger clean up  than the stove top method.

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World Nutella Day

I am a Nutella purist, and I have found in the past that recipes that have nutella in them do not taste “Nutella-y” enough for me.  So this year I decided to stick with what I like…
Nutella and Peanut Butter Rice Krispies Squares:  this was really good, we made the squares as per the Rice Krispies website, and then used the nutella as the icing, and it turned out really really good!

Nutella and Quinoa Pancakes

Nutella Martini:

From the Toronto Star I think, I clipped this one years ago:
1 ounce each Baileys, Frangelico, Creme de Cacoa (white or dark, doesn’t seem to make a difference)
rim the martini glass with some Nutella mixed with Bailey’s, throw in some icecubes and voila! Continue reading

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