Category Archives: Kid Friendly

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.


Coleslaw with Peanut dressing

My veggie bin has been delivering a lot of red cabbage lately and I have found my new favorite recipe to eat up all this goodness.   Super Slaw from Epicurious.  It is amazing!  There’s peanut butter, ginger, garlic and loads of cabbage.  I have been eating it daily.  I make the slaw, put it in a zip lock bag, and the dressing in a air tight container and it seems to last as long as the slaw does, about a week.

Here the recipe if you are not inclined to click on the link above…

Super Slaw – Epicurious

  • 6 tablespoons rice vinegar
  • 6 tablespoons vegetable oil
  • 5 tablespoons creamy peanut butter
  • 3 tablespoons soy sauce
  • 3 tablespoons (packed) golden brown sugar
  • 2 tablespoons minced peeled fresh ginger
  • 1 1/2 tablespoons minced garlic

This is the part that you can mix anyway you like, I used only red cabbage, sometimes green pepper, sometime red etc.

  • 5 cups thinly sliced green cabbage
  • 2 cups thinly sliced red cabbage
  • 2 large red or yellow bell peppers, cut into matchstick-size strips
  • 2 medium carrots, peeled, cut into matchstick-size strips
  • 8 large green onions, cut into matchstick-size strips
  • 1/2 cup chopped fresh cilantro
Store the dressing in one container and the salad in a bag.  Add salad to bowl, add the desired amount of dressing toss and enjoy!

Meal Plan February 21-26, 2012

First posted meal plan of the new year.  Well well well…

I am really on a vegetarian/vegan kick lately, and I’m finding many great blogs to inspire me.  So there are some links in this post.

Tuesday:
Lunch:  Pancakes – it is shorve tuesday after all, here’s  a link to my favorite recipes posted last year.  We had the cinnamon oat ones, from the freezer.
Dinner:  Pasta with Nona’s tomato sauce

Wednesday:
Lunch:  tuna or grilled cheese sandwiches
Dinner:  Ezogelin Corbasi – Turkish red lentil soup.  got to love a soup with a story, and well I am turkish! (thanks CookEatLiveVegetarian), with some crusty bread made in my trusty breadmaker.

Thursday
Lunch:  wraps with avocado and crudites, roasted veggies and collard greens as the wrap, well not for the kids, they can just have normal wraps.
Dinner: Martinique Sweet Potato Curry with Eggplant and Pineapple.  I dont think I need to say anymore here.   This recipe is from my new favorite blog, and it’s from a doctor in Toronto. how cool is that.  I have made a few things from here and they are amazing!  thanks Janet and TasteSpace.

Friday:
Lunch: pita pizza
Dinner:  Mango Black Bean and Quinoa Salad to go with something, not sure what yet, maybe this…empanadas with collard green and tofu.  From Sweet potato soul.

Saturday:
Lunch:  I need to do a really really long run (29-32k), and probably will only have jelly beans on the road till I get back.  But I did read somewhere that I should have my meal prepared before I go out so that I will eat the right upon my return.  Hmm will need to think about this.
Dinner:  out with friends

Sunday:
Lunch:  clean out the fridge day!
Dinner: roast chicken and veggies (carrots, ruttabaga, beets and potaotoes)


Meal Plan November 21-27, 2011

I put this meal plan together instead of going out for a run this afternoon, bad for the marathon training plan, but good for the meal plan.  I am feeling uninspired again, it may be this between Thanksgiving and Christmas season.  Many of my magazines are either focused on Thanksgiving, which we celebrated back in October, so not really interested in those recipes, or are gearing up for the holiday season and entertaining, where are the quick weekday meals?  With some effort I did find a few that I am interested in trying out.  It seems that many of the recipes are too new for their websites, bummer, no links!

Crispy tofu from chatelaine.comImage from Chatelaine.com

Monday
Lunch:   Quesadillas
Dinner:  Crispy Tofu with Peanut Sauce and Bok Choy

Tuesday
Lunch:  Pancakes
Dinner: Mousaka (Canadian Living Dec 2011 p.161) with Lemony swiss chard (Chatelaine Dec 2011)

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Meal plan Sep 16-25, 2011

Back to school has kicked my a$$. It’s been BUSY. Lacking a concrete meal plan has not helped. Then yesterday I got the latest issue of Everyday Food from who else but Martha. So I am dedicating the next week and a bit to this issue. I have to say I am pretty excited to try these recipes. I already made the curried cauliflower and it was ok. Sort of bland, but if you don’t like a strong curry, then this may be the dish for you. The kids hated it.

You will notice that I haven’t been including lunches during the summer. But guess who’s baaaack, well sort of next week I will add the lunch menu that I have been working hard on all summer (hah who’s kidding who, pbj anyone?)  At least I don’t have to brown bag them!

All these recipes are from the latest issue of Everday Food, and likely not on the website, so I am not including any links here.  But if I ever to putting together another post about them there you will have them.  I am so pleased with this 10 day plan, that I may repeat it, in which case I will include the links.

 

Thursday
Dinner:  Curried cauliflower and chickpea casserole (sort of bland, so how is that the kids hated it?!)

Friday:
Turkey stuffing casserole  (this was truly awesome, the kids hated it!)

Satuurday:
Pineapple beef red curry  (quartering the curry paste made this bland and the kids hated it anyways!)

Sunday:
Chicken barley soup  (cooked the barley separately to avoid it sucking up all the broth, and it still happened, but I liked this one, the kids hated it!)

Monday:
Three cheese macaroni  (I doubled the pasta but left the sauce as is, and there was MORE than enough sauce, two kids liked it, one hated it!)

Tuesday:
Slow cooker pea soup

Wednesday:
Braised chicken with squash

Thursday:
Maple Brussels sprouts, sweet potatoes, broccoli, couscous

Friday:
Green turkey curry with eggplant

Saturday
lunch:  White bean chili with bacon scallion cornbread
Dinner:  We are going out to “smoke-fest 2011”
Sunday
lunch:  Chicken enchilada casserole
Dinner:  take out chinease at the great grand parents!


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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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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