Matcha Energy Balls

Need that extra kick to get you through the day? These matcha energy balls are packed with caffeine and protein to help you with those long work afternoons. Made out of only 5 ingredients and so easy to make, you simply cannot go wrong with this recipe!

 

Matcha Energy Balls          |          Level: Easy          |          Serves: 8-10         |

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WHAT YOU WILL NEED

1 TBSP Match Green Tea Powder

4 TBSP Vanilla Whey Protein Powder

3 TBSP Coconut Oil

1 TBSP Honey

1 Cup Unsweetened Shredded Coconut

 

WHAT TO DO

Combine all ingredients in a medium bowl using your hands until everything starts to stick together. Grab a small handful of the “dough” and roll it firmly with your hands, making sure all ingredients are packed together and form a ball. If the dough is too dry, add a little bit more coconut oil. Repeat until you’ve used up all the dough and you’ve got 8-10 energy balls. Enjoy all week long!

Banana Cinnabun Oatmeal

Who doesn’t love bananas and cinnamon buns? Combine the two together for a healthy breakfast and it’s a match made in heaven! It’s a great healthy alternative for when you’re craving that good stuff but trying to slim down at the same time.

 

Banana Cinnabun Oatmeal          |     Level: Easy     |     Serves: 1     |

 

WHAT YOU WILL NEEDimg_6694

1/2 Cup Plain Oatmeal

1 Cup Milk

1/2 Ripe Banana

1/2 Tsp Cinnamon

1/2 Tbsp Chia Seeds

Pinch of Salt

1 Tbsp Brown Sugar

2 Tbsp Vanilla Yogurt

Shaved Coconut

Tip: You can use your preferred milk such as almond or soy milk instead!

 

WHAT TO DO

In a small saucepan, bring milk to a simmer over medium heat. Turn heat down to low and add the mashed banana, oats, cinnamon, pinch of salt and chia seeds. Cook for about 4-5 minutes, until oats are soft. Remove from heat and serve in your favourite breakfast bowl topped with brown sugar, shaved coconut and vanilla yogurt. Enjoy!

Tip: Add sliced bananas on the top for a little something extra!

 

Apple Butter

Wondering what to do with all of those apples you just picked? Throw them into a slow cooker and make delicious apple butter! You can spread it on toast, dip your fruit into it or simply eat it with a spoon (no one’s judging here). It’s so simple to make, all you have to do is throw your ingredients into the slow cooker and let it cook! It also leaves a delicious smell wafting through your house.

 

Apple Butter          |     Level: Easy     |     Serves: 1 Tub     |

 

WHAT YOU WILL NEEDimg_7346

30 Apples

2 Cups Sugar

2 Tsp Cinnamon

1/4 Tsp Cloves

Pinch of Salt

 

WHAT TO DO

Peel and slice the apples. Place them into the slow cooker with the cinnamon, cloves and salt. Stir everything together until evenly mixed. Place the lid on the slow cooker and cook on high for one hour. Turn heat down to low and cook for 11 hours, until apples have lost their shape and turned into a thick jam. Take cover off and cook on high for one more hour. Whisk until smooth, let cool and serve as desired!

Tip: You can even store the butter in airtight containers or jars and freeze for later!

 

Recipe adapted from genius kitchen crock pot apple butter recipe.

Fish Tacos

Who doesn’t love tacos!? Personally, fish tacos are my favourite kind of taco, simply because they’re so much lighter than beef tacos (which means you can eat more of them). They’re also a healthier alternative to beef tacos and the perfect substitute for non-meat lovers. I serve mine with a huge dollop of guacamole on the top (recipe below),   since you can never have too much guac!

 

Fish Tacos          |     Level: Easy     |     Serves: 2     |

 

WHAT YOU WILL NEED

Fish:

2 Filets of Cod (or Haddock)

1 Tbsp Olive Oil

Salt and Pepper to Taste

1/2 Lime

Guacamole:img_6691

1 Avocado

1 Clove of Garlic

1/2 Lime

Salt and Pepper to Taste

Toppings:

2-4 Soft Tortillas

Corn Niblets

Shredded Purple Cabbage

Shredded Cheddar Cheese

Sliced Jalapeños

Chopped Tomato

Sour Cream

Salsa

Chopped Cilantro (Optional)

 

WHAT TO DO

Prepare all of your topping ingredients first by chopping the tomato, jalapeños, cilantro and shredding the purple cabbage and cheddar cheese. Next, begin making your guacamole by mincing the garlic. Place it in a small bowl with sliced avocado and juice from 1/2 of a lime. Mash everything together until smooth and season with salt and pepper to taste, set aside. In a medium frying pan, heat 1 Tbsp olive oil. Brush your fish filets with olive oil and sprinkle with salt and pepper, then place them in the pan. Let fry for about 4 minutes, flip them over and fry for another 4 minutes, until both sides are lightly browned. Remove from frying pan and drizzle with lime juice. Assemble your tacos with the toppings you like (above ingredients are suggestions only). Enjoy!

Tip: If you want to spice up your tacos, mix together some chili powder, cumin, paprika & cayenne and sprinkle it over the fish while cooking!

 

 

Zucchini Fries

The best part about these zucchini “fries”? They’re baked, not fried, making them a delicious healthy appetizer or accompaniment for any meal. While you may get your hands quite messy making these, they’re easy to make, require minimal ingredients and are incredibly tasty. Serve them with marinara sauce for dipping as the perfect compliment!

 

Zucchini Fries         |     Level: Easy     |     Serves: 4     |

 

WHAT YOU WILL NEEDimg_6690

2 Large Zucchini

2 Eggs

1 1/2 Cups Bread Crumbs

1/2 Cup Shredded Parmesan

Salt and Pepper to Taste

Marinara Sauce for Dipping

 

WHAT TO DO

Preheat your oven to 425°F and line a baking sheet with aluminum foil. Cut the zucchini in half and then lengthwise, making small sticks. In a small bowl, scramble the two eggs together. On a large plate, mix together the bread crumbs and parmesan. Begin breading the zucchini fries by dipping one into the egg mixture until it’s fully covered, then roll it onto the bread crumb mixture until all sides are covered in bread crumbs. Place the fry on the baking sheet and repeat with the next zucchini stick until all are done. Bake for 20-22 minutes, turning once halfway through cooking time, until fries are golden brown. Serve hot out of the oven with marinara sauce and enjoy!

Tip: Add some cajun spices to the bread crumb mixture to spice them up!

Mini Apple Crumble Cheesecakes

Looking for the perfect fall recipe? Well you’ve stumbled upon it! The added ginger and cinnamon gives a nice twist to the classic cheesecake filling, and the apple crumble on top perfectly completes this fall recipe. You can make this recipe into a full sized cheesecake or make mini ones (like I did) which makes it easier to serve at dinner parties  or share with your friends!

 

Mini Apple Crumble Cheesecakes          |     Level: Medium     |     Serves: 14-16     |

 

WHAT YOU WILL NEED

Graham Bottom:

1 Cup Graham Cracker Crumbsimg_6423

1 Cup Oats

1/4 Cup Brown Sugar

1/2 Cup Melted Butter

Cheesecake:

2 8oz Packages Cream Cheese, Softened

1/4 Cup Brown Sugar

1/4 Cup White Sugar

2 Tsp Vanilla

1/8 Tsp Ginger

1/2 Tsp Cinnamonimg_6424-1

2 Tbsp Corn Starch

Apple Crumble Topping:

2 Large Apples

1/2 Cup Oats

1/4 Cup Flour

1/4 Cup Brown Sugar + 2 Tbsp

1/2 Tsp Cinnamon

2 Tbsp Coconut Oil (or Butter)

 

WHAT TO DO

Preheat oven to 350°F. Prepare your muffin tin with 14-16 muffin liners. In a small bowl, combine the graham cracker crumbs, oats, brown sugar and melted butter. Press about a spoonful into the bottom of each muffin liner and bake for 5 minutes. Meanwhile, prepare your apple mixture by peeling, coring and finely chopping the apples. Place them in a bowl with the cinnamon and 2 tbsp brown sugar, stir until evenly coated. In another bowl, mix together the rest of your crumble ingredients until it resembles loose crumbs. Set aside, and using an electric mixer cream together the cream cheese, brown sugar, white sugar, vanilla, ginger, cinnamon and corn starch until smooth. Poor about a spoonful of the cheesecake mixture on top of your graham crust, leaving enough room for the apples and crumble topping. Gently layer the apple mixture on top of the cheesecake and top with crumble. Bake for 30 minutes, remove from oven and allow to cool completely before storing them in the fridge overnight. Enjoy!

 

 

 

Recipe adapted from Cake’s Cottage caramel apple crisp cheesecake.

Salmon Salad Bites

This is the perfect low-carb appetizer to make with your salmon leftovers! So easy to whip together, so delicious and pretty enough to serve to any dinner guest. I like to serve mine on thinly sliced cucumber rounds, but if you prefer the carb option you can serve it on crackers instead!

 

Salmon Salad Bites          |     Level: Easy     |     Serves: 4     |

 

WHAT YOU WILL NEEDimg_5877

1 Salmon Filet

Salt and Pepper

1/4 Cup Mayo

2 Celery Sticks, Chopped

2 Tsp Freshly Squeezed lemon Juice

Mrs Dash (Or Your Preferred Seasoning, such as Old Bay)

1 Cucumber

Chopped Fresh Dill (If Desired)

 

WHAT TO DO

Preheat oven to 450°F. Place salmon filet on a baking pan lined with aluminum foil and season with salt and pepper. Bake for 12 to 15 minutes, remove from oven and allow to completely cool in the fridge.

Tip: Skip these steps if you’re using leftover salmon!

Remove salmon from skin, making sure there are no bones. Chop or mash the salmon and place it in a bowl with the mayo, lemon juice, finely chopped celery and Mrs Dash (or preferred seasoning). Mix until well combined. Wash and thinly slice the cucumber. Lay the cucumber rounds on a plate and place a spoonful of salmon salad on top of each one. Serve topped with fresh dill if desired!

Homemade Apple Sauce

Wasn’t apple sauce everyone’s favourite when they were a little kid? It’s the most simple recipe to make yet so healthy at the same time. The only part about making apple sauce that can be time consuming is the actual peeling of the apples, the rest of the time you just let it simmer! It’s the perfect snack to send with your kids to school or have in the fridge for whenever they feel like it. Personally though, I think it can be enjoyed at any age.

 

Tip: To make my apple sauce I usually like to use sweeter apples such as Lobo or Honey Crisp so that there is no sugar added!

 

Homemade Apple Sauce          |     Level: Easy     |     Serves: 15     |

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WHAT YOU WILL NEED

20 Apples

1 Cup of Water

Cinnamon to Taste

 

WHAT TO DO

Peel and finely slice your apples, removing the core and seeds. Place them in a large pot and add a cup of water over the top. Simmer on low for about an hour or until the apples becomes soft. Remove pot from heat and use a hand blender to purée the apples until it becomes a smooth sauce. Allow to cool before serving and sprinkle with cinnamon if desired!

 

Tip: You can adjust the recipe to however many servings you want!

Sweet Potato Gnocchi

Did you know that gnocchi only has 3 ingredients? All you need is flour, potatoes and salt! Although gnocchi can be time consuming to make, the effort is so worth it. I like to do mine with sweet potato for that extra flavour (and it’s healthier too!). Due to it’s naturally sweet taste, all you need is light sauce and you’ll still get a mouthful of flavour. The gnocchi pictured below are served in a classic butter and sage sauce, but you can serve them with a nice homemade pesto or any sauce of your choice and they’ll be delicious!

 

Sweet Potato Gnocchi          |     Level: Easy     |     Serves: 4     |

 

WHAT YOU WILL NEEDimg_5990

2 Sweet Potatoes

1 Cup Flour

Pinch of Salt
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WHAT TO DO

Preheat oven to 350°F. Wash and pierce sweet potatoes with a fork. Lay them on a baking pan lined with aluminum foil. Bake for about an hour, or until you can insert a fork through the potato. Allow them to cool, then remove skins and mash the potatoes. Place a cup on flour in a pile on the counter, sprinkle it with salt then add the mashed potato in the centre. Lightly kneed the ingredients together until it forms a soft dough ball (adding more flour if necessary). Cut ball into four and roll each piece out until it becomes long and thinner. Cut each log into small pieces and squish the top with a fork. Drop the gnocchi into boiling water and cook until the float to the top. Toss them in your favourite sauce and enjoy!

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Potato & Leek Soup

It’s that time of year again! Time to cuddle up under the covers and warm up with your favourite soup. Every since I was little my mom used to make me potato and leek soup, there’s something just so comforting and homey about it. Another thing I love about this recipe is that it’s enjoyable both warm and cold!

 

Potato & Leek Soup          |     Level: Medium     |      Serves: 6     |

 

WHAT YOU WILL NEED

3 Leeks (White Part Only)

1 Onionimg_6213

4 Potatoes

4 Cups (1 Carton) Chicken Stock

1 Tbsp Butter

1/2 Cup Heavy Cooking Cream

1/2 Tsp Thyme

1 Tsp Basil

Chopped Fresh Parsley

Salt and Pepper

 

WHAT TO DO

In a small sauce pan, heat chicken stock on low. Meanwhile, thinly slice the leeks and onion. Peel and thinly slice the potatoes (I always like to have all of my ingredients prepared at once). In a large soup pot, heat the butter and sauté the onion over medium heat for about 7 minutes. Add in parsley, leeks, basil and thyme. Turn heat down to low, cover and let cook for another 7 minutes. Add in potatoes, warmed chicken stock and salt and pepper to taste. Stir everything together, cover and let cook over low heat for about 35-40 minutes, stirring occasionally. Once vegetables are softened, blend soup with a hand blender until smooth. Stir in the cream and serve hot or refrigerate for later.