Get Energized this Spring- With these Green Smoothie Combinations

green smoothie combinationsGreen smoothies are super good for us. Loaded with many health benefits, they are a great way to load up on antioxidants and vitamins in a delicious way that satisfies our hunger. But did you also know that green smoothies are also a great way to detoxify and eliminate toxins from our body?

I’ve been drinking green smoothies on a regular basis for a number of years now because it is an easy way to get some of those vegetables and leafy greens into my day, without chowing down on salad all the time. Not that there is anything wrong with salad, but sometimes I just don’t want it. Putting it into a smoothie makes it easy, palatable, tasty and easy to digest. The fact that it can also detox is a bonus!

green smoothie combinationsThe trick is what to include in your green smoothie in order to reap these detoxing benefits and have it taste good. Many of the best ingredients for detoxing are bitter and astringent fruits or vegetables and the wrong combination can turn out not tasting very good. I don’t know about you but I have had a few green smoothie combinations that I did not enjoy, basically gulping it down and vowing never to have that one again. I know for some people it is the green color in general that deters them, but I can get past that. For me, it needs to at least taste good or I don’t care how good it is for me, I am not drinking it.

What I have found in general is smoothie combinations are truly personal. A combination I enjoy may not be what someone else does. (I have found this to be true in my own family where I will create a smoothie that I love and the kids don’t care for it or vice versa). Because we all have differing and changing palates this is important to know and honor when creating a green smoothie combination that you like.

green smoothie combinationsWhat I discovered when I participated in a Green Smoothie Challenge recently, was an easy formula to use in creating a great, tasty detox green smoothie. A detailed combo guide and basic directions were provided and then we were encouraged to create from there. The guide included a list of different fruits, vegetables, spices and essential oils to choose from that aided in detoxifying. The challenge itself was to create as many different green smoothie combinations as you wanted over the week long challenge and share them on Facebook.

I thought this was fantastic! With this basic guide I could create smoothies that everyone liked and we’d all reap the benefits. Plus I love a challenge and I dove right in, thinking about and creating combinations that I thought would work well together. Because honestly I like variety and for some reason I had it in my head that there were only a few basic green smoothie combinations and you had to go with those. But with this, I felt like a whole new world had been opened up to me, and I was excited!

Throughout the challenge I ended up creating 3 new green smoothie combinations that I really enjoyed – and one that my daughter loves – it’s now her new favorite. Once I got the hang of it I branched out an experimented a little more than I usually would (like using dandelion greens), feeling more and more confident with each created combination.

3 Great Green Smoothie Combinations

Here are my 3 favorite green smoothie combinations that I created during the challenge

Combo #1

4-5 strawberriestropical green smoothie

3-4 leaves of black kale

1/2 – 1 tsp. vanilla

2-3 leaves of fresh basil

1/2 c. coconut water

Combo #2:

1/2 of lime

Mango

handful of spinach

2-3 leaves mint

1/2 c. water

Combo #3: (my favorite)green smoothie ingredients

1/4 of grapefruit

1/2 of orange

4-5 strawberries

3-4 leaves black kale

4-5 leaves dandelion greens

3/4 – 1 c. water

One important thing to remember when creating your detox green smoothies is to avoid adding milks and juices and stick with water or coconut water for your liquids. This is easier on your body to process and provides the most success in your detox. Give these combinations a try and let me know what you think. Or use the green smoothie combo guide and create your own coming back to share what great combinations you’ve discovered. Whether you’re detoxing or not your body will thank you.

Energy Bites – Easy Healthy Snacks for Kids

energy bitesEnergy bites are a very easy and quick snack that are not only delicious but full of nutrition. They are one of those great recipes that you can basically put anything in them that you like, and they are great to make with kids.

They are easy because you simply put all your ingredients into a bowl and mix together. You then roll them into balls and freeze them for 10 minutes. Done!

The kids in my Mini Chefs really enjoyed making these. There were lots of things to measure and put in, and no one turned up their nose at any of the ingredients. They loved it because they all got a chance to mix and roll their own ball, which was a bit of a sticky process. It didn’t matter to them, as they were really excited to try them out. Even my pickiest eater was licking her fingers after rolling her energy bite – already expressing how much she loved it. I was super pleased! (I had been working hard to find something that this child would enjoy that was really good for her) In fact, when we sat down to eat them she had 3. Yes! Success.

energy bitesNow the original recipe calls for peanut butter, but being in a peanut-free facility we used WOW butter, made from non-GMO soy and allergen free (dairy, gluten, egg) it is a great alternative if needed. It does contain sugar, so not so great if you are avoiding added sugars as well. I can vouch that it tastes just like peanut butter and the kids in the class had no idea whatsoever. It looked and tasted the same to them.

Energy bites are a perfect easy on the go snack, as you can make up a batch ahead of time and just grab them when you need that extra boost. There are also many variations on these balls, you can even create your own adding in or removing whatever you like. Things such as raisins, dried fruit, nuts, cacao powder are just a few of the things you could add in. Once you have the basic recipe that sticks together the options are endless.

Energy Bites

1 c. dry oatmealenergy bites

2/3 c. shredded coconut

½ c. peanut butter (WOW butter is a great non-nut option)

½ c. ground flax seed

½ c. cacao nibs

1/3 c. honey

1 tbsp. chia seeds

1 tsp. vanilla

Stir all ingredients together in a medium bowl. Once thoroughly mixed take approx. 1 teaspoon and roll into a ball – dough will be sticky. Place ball onto a cookie sheet. Continue rolling until all dough has been used. Place balls into freezer for 10 minutes or until firm. Take out and enjoy!

Once frozen balls can be stored in an airtight container and are great quick grab and go snacks.

Makes 20-25 balls

Next week our last class and it’s a good one! We make chocolate and peanut butter ice cream…

Kids Healthy Cooking – Healthy Dips for Kids

healthy dips for kidsDips are another great ‘tactic’ to use when encouraging kids to eat fruits and vegetables that they may not eat otherwise. The challenge is to find a healthy dip for kids, that they like and is not loaded with sugars and other ingredients you want to avoid. Unfortunately a lot of store bought dips have these extras that we don’t want.

The good thing is that healthy dips for kids are super easy to make at home and something that the kids can easily participate in making. A quick easy dip is simply a matter of putting the ingredients into a bowl and mixing – seriously less than five minutes!

healthy dips for kidsIt can be a challenge to find a healthy kids dip that the kids enjoy as their palates are so varied when their young and can change from day to day. There are many ingredients in dips like mayonnaise and sour cream that I did not like myself until I was closer to being an adult, but if your kids eat these already, you’re halfway there! And if they don’t eat them already introducing it mixed with other ingredients may just be the trick!

In our Mini Chefs class we made two healthy dips for kids, one for vegetables and one for fruit. Knowing that many of the children prefered sweet we made and tasted the veggie dip first (this sets things up for the most success with both dips, always introduce the sweetest last). The kids loved measuring, scooping and mixing all the ingredients, each asking for their turn, making sure not to be left out. We were literally finished in 5 minutes and trying it out. As usual, there were some kids that loved it and some that didn’t care for it, but they all tried it. I also provided a variety of vegetables for the kids too as serving a variety of vegetables, not only in texture and taste, but also in color makes it more appealing for them to try.

The fruit dip, which is a caramel dip that I discovered through Nina Manolson at Smokin’ Hot Mom, is a fantastic dairy free, sugar free, sweet dip that is fabulous with apples. Of course you can use it with other fruit (pineapple is excellent) but the combination of apple and caramel is so good. When this dip is around at our house I often eat an apple just to have some dip!

healthy dips for kidsUsing dates (which have many nutritional benefits) as your sweetener, as well as coconut oil and a few spices, this dip has many nutritional benefits that you will be happy with and the kids will have no idea. Plus it’s another easy one, just toss all the ingredients in the blender and mix until smooth. Yum!

Now don’t be deterred by the color of this dip, it is supposed to be caramel afterall. When it was ready the kids just dove in and even one of my pickiest eaters loved it! I had to laugh though when I took the leftovers after class to the staff in the office and no one would touch the caramel one because they weren’t sure what it was. That is one of the benefits of getting the kids involved in making it, they see what goes into it. Now I understand that this could go the opposite way and because they see what goes in it, they won’t even try it, but my experience has been that the majority of time the kids are more willing to try it because they saw what went into it, and they helped make it.

Caramel Dip – great with apples or fruit of choice

1 c. dates healthy dips for kids

¼-1/2 c. almond milk (or other non dairy milk of your choice) – start with less milk and add to get the blender moving smoothly and the consistency you want

1 tsp. coconut oil

1 tsp. vanilla

dash of cardamom

dash of sea salt

Put all ingredients into Vitamix or powerful blender and mix until creamy. Dip apple slices into caramel and enjoy.

Dill Dip – great with veggies and/ or tortilla chips

1/3 c. veganaise (or mayonaise)

1/4 c.  vegan sour creamhealthy dips for kids

1 tsp. parsley flakes

1/8 tsp. onion powder

1/16 tsp. celery salt

1/16 tsp. salt

1/2 tsp. dill weed

Mix all ingredients in a small bowl. Serve immediately or chill until ready to use.

Recipe can easily be doubled. Makes about 1/2 c. dip

Coming next in Kids Healthy Cooking, Energy Bites! Sticky, easy, messy and lick your fingers good!

Kids Healthy Cooking – Healthy Sweet Treats

IMG_6963As human beings one of our biggest vices is all things sweet. The same goes for our kids as well, they prefer bananas over carrots, the cookie over the banana and so on. But what if we could create healthy sweet treats for kids that they would not only love and meet their need for sweet, but would provide them with a nutritional impact full of vitamins, minerals and other nutrients?

When we decided to go sugar free at our house I got a lot of looks from other people and questions about how can I deny them all the yummy things that are part of a regular kids life, like cupcakes, chocolates and cookies. The truth is they have never been denied, they still enjoy all those things at our house and more. The difference is not in the taste which is just as yummy if not more so than the ‘original’ – but in what they are made of. We have simply switched to natural sweeteners and added in foods that are super high in nutrients. And honestly they not only gobble them up but request them.

It is easy to make the switch at your house too. Just start slowly adding in one or two recipes and go from there. Make it easy. Plus if you get the kids involved in making these healthy sweet treats your chances of them eating them goes up simply because they have helped.

Also starting with ingredients and foods that they like is key to success when getting kids to eat and try new things. If you pick something they like, they are already interested and will be more open. This is why just before Valentine’s Day in our Mini Chefs class I chose two healthy sweet treat recipes for kids that were chocolate. You should have seen the kids eyes get big and how excited they got when I told them what we were making that day was chocolate (same thing happened when we made the chocolate banana smoothie a few weeks ago).

They were all so excited to try it when it was ready to eat, even though they had watched some ‘weird’ ingredients go in like avocado and chia seeds. Chocolate overruled it all.

Raw Chocolate Pudding

The thing I love about this recipe is the fact that you simply put all the ingredients in the blender and mix. In just minutes you have a smooth, fluffy and delicious chocolate pudding.

2 ripe bananas, peeled and slicedhealthy sweet treats for kids

1 avocado, pitted and peeled

2 tbsp. raw cacao powder (this is different than cocao powder)

1 tsp. agave nectar

Put all ingredients in blender in the order listed. Start on low, slowly turn speed up to high. Blend for 30 seconds on high or until desired consistency is reached. *it’s sweet as is, but if you’d like to increase sweetness add more agave nectar to taste – agave is twice as sweet as sugar so use small amounts and taste before adding more 

Avocados are fantastic additions to recipes. Not only are they mild in taste, they are high in vitamins and minerals such as Vitamin K, B5, B6, C and E as well as Omega 3’s. They offer a lot of health benefits like improved mood, reduced stress, good eye health and more. They are also a great food that actually curbs sugar cravings! Because they are high in healthy fats they slow digestion and prevent the body’s blood sugar from spiking after eating. It is also true that when we crave sugar it is often because we are missing certain nutrients and adding a healthy fat will curb this craving as the body becomes satisfied.

No Bake Chocolate Macaroons

1 bananahealthy sweet treats for kids

¼ c. coconut oil, melted

¼ c. pure maple syrup

½ tsp. vanilla

6 tbsp. cacao powder

1.5 c. unsweetened coconut

1 tbsp. chia seeds

small pinch sea salt

In a medium size bowl mash banana well until there are no clumps. Stir in melted coconut oil, maple syrup and vanilla. Sift cacao powder and stir into banana mixture. Stir in chia seeds, coconut and salt.

Line baking sheet with parchment paper. Drop a teaspoon at a time onto parchment paper. Put in freezer for 20 minutes or until firm. Store in freezer until ready to enjoy.

Makes approx 15 macaroons

Chia seeds are not only high in dietary fibre and protein as well as many other vitamins, they make you feel full as well as being an ingredient that stabilizes blood sugar. Cacao powder is rich in vitamins and nutrients such as iron, antioxidants and high in B Vitamins. Cacao does differ from cocoa as though they come from the same plant the difference is in how they are processed and the amount of nutrients that are left in it. Cacao is also considered a superfood while cocoa is not.healthy sweet treats for kids

So have fun, enjoy! not only will the kids love these healthy sweet treats you may find that you love them to (I have a hard time eating only one chocolate macaroon at a time…) They are quick easy and so yummy you and your kids will forget that they are actually good for you.

Next week pancakes with super cool faces!

Kids Healthy Cooking – How to get your Kids Eating Vegetables

get kids eating vegetablesIt is amazing how many kids do not like vegetables. Or if they do, they like only one, like carrots, or cucumbers, but otherwise that’s it. I know many parents experience this struggle of expanding their children’s vegetable palate. That’s why getting creative to get kids eating vegetables is key.

In our Mini Chefs class last week we created vegetable flowers. This is a great way to get kids eating vegetables – it is fun, offers them diverse food colors and creates a pattern, which are all proven ways to get them eating. The ‘flower’ was a combination of celery, radish, carrot, cucumber, spinach, and grape tomato (lots of colors).

veggie flowerWhen we were creating our vegetable flowers, many of the kids told me right away which vegetables they did not like. Though I acknowledged it, I encouraged them to make the flower anyway and then they could eat the parts they did like and leave the rest (not forcing the kids to eat what they don’t like, but acknowledging and encouraging is another way to get kids eating vegetables, and a variety). I praised and encouraged them as they were creating, telling them how much I liked the ‘grass’ they had made or the ‘petals’ on the flower. When we were done, all the ‘flowers’ were unique. Similar to the example but with their own creative flare!

Then of course we ate them and some of the kids not only ate the parts they liked but branched out and tried something new. I had to laugh when I watched two girls each try a spinach leaf and heard them exclaim “oh this is so yummy!”

This is why cooking with your kids is such a great benefit! It gets them involved, creative and gives them opportunities to try something new. Making food fun, will encourage them to try it out and maybe, hopefully expand their palates. It also is an opportunity to teach them about nutrition and why we need balance in what we eat.

IMG_6922Also that day we made Tuna Melts, which is one of my favorites! It is a simple quick recipe and great to do with kids. All you need is bread, tuna, Veganaise (or your favorite mayonaise) and cheddar cheese. This recipe is a great one for kids to practice stirring and spreading (the tuna). Parents of course should do the opening of the can, cutting and using the oven as these tasks need to be closely supervised with small children.

Again we had a few kids who said they didn’t like tuna, but I encouraged them to at least try it. For some kids, it could simply be the Veganaise (mayo) that they don’t actually like. I remember when I was little I did not care for mayonaise at all. It wasn’t until I was much older that I actually liked it. If you think this may be the case, you can either change your mayo choice (not all mayos are created equal) or you could leave it out and not mix it in your tuna – though this would leave the tuna a little dry the melted cheese on top could help with this. Experiment, let your child taste the items separately to determine what part they don’t care for and then adjust from there.

Cooking with kids is always an adventure and getting kids to eat vegetables just makes it that much more interesting! But recognizing and praising them for what they do and trying new things definitely puts them on a path to enjoying their food and exploring new recipes!

Tuna Meltstuna melt with Daiya cheddar

Ingredients:

Slices of bread

1 can of tuna

Veganaise (or choose your favorite mayonaise)

Slices of Daiya cheddar (or regular cheddar)

Mix tuna with Veganaise. Start with one to two spoonfuls of Veganaise and mix. Add more if needed to taste, you do not want the tuna to be dry, but you don’t want it sopping wet. Spread tuna on slice of bread. Place cheddar slices on top of tuna.

Place on a cookie sheet in oven on broil. When cheese has melted it is ready to eat! this only takes one or two minutes so make sure you keep an eye on it. Take out of oven and let cool slightly, then eat and enjoy!

Vegetable Flower

Ingredients:IMG_6930

Cucumber slices

Celery

1 grape or cherry tomato

1 radish

2 spinach leaves

8 baby carrots

Wash all vegetables. Slice cucumbers, radish and 2 pieces of celery (one big and one small) to make stems of flowers. On a plate place 2 pieces of celery. At the top of the big piece arrange cucumber slices into a flower shape. At the top of the small piece of celery arrange the radish to make petals of flower. Place grape or cherry tomato in middle of the cucumbers to form center of big flower. Place two pieces of spinach on either side of big piece of celery to make leaves. Line the bottom of flowers with baby carrots to create ground/ grass. Take a picture of your creation! Enjoy plain or with your favorite dip.IMG_6925

Missed last week’s kids healthy eating recipe? Click for Yogurt Parfaits and more great tips on cooking with kids

Looking for more creative fun ideas to get kids eating vegetables? Check out these great ideas 

Next week Kids Smoothies – 3 delicious recipes, one with chocolate! how can you go wrong?

Orange Cranberry Smoothie

IMG_6830I woke up Christmas morning this year feeling very excited! I felt like a kid all over again, the magic and anticipation of Santa and Christmas morning were very present. I didn’t sleep much, and by 5 am I was literally ready to get up and open presents. I seriously considered going and getting my parents up ‘for old times sake’ like when we were kids and getting up at 3 being told to go back to bed, then 4 then 5 and finally my parents would give up about 6.

I had the pleasure of sharing Christmas this year with both my parents and only me. No kids, no siblings, no in laws, just us, which is a rare and special occasion. It is not often that such an opportunity occurs and I felt that this in itself was a gift. Christmas Eve we watched a movie and my Mum and I sat up late talking and sipping gingerbread martinis. At midnight we toasted and wished each other Merry Christmas. We peeked outside, and experienced a calm beautiful evening. The snow gently falling and a peacefulness in the air, truly a unique energy that was not present earlier that day (or on Christmas morning when I popped outside either). It really was like in the movies, that magical energy, and presence there.

IMG_4491One of the things I love to do over the holidays is experiment with different festive recipes and on Christmas Eve I had already been thinking about trying a Cranberry smoothie of some kind Christmas morning. I googled a number of recipes and found some good ones, though undecided which one to try.

When I woke in the morning (or should I say finally got up around 8) I bounced out of the spare room wishing a Merry Christmas! Mum was at the sink, Dad dressing in red and I was moving towards the tree. Quickly with coffees or waters in hand we began a lovely ritual of opening gifts and sharing. After gifts Mum went to the kitchen to make brunch – a fabulous Impossible Quiche with Daiya smoked gouda, spinach and mushrooms and I proceeded to make the smoothies. I had decided to take the elements of some of the recipes I found that I liked and combine them, adding some of my own ingredients and creating my own. The result was fantastic! A smooth creamy, flavorful smoothie that we all socked back quickly, expressing how much we enjoyed it. I loved the added greens myself, which darkens the pink looking smoothie slightly but gets those greens in there without even tasting it! The added benefit is that cranberries themselves are considered a super food and are high in vitamin C, E, fiber as well as providing benefits such as improved immune system, antioxidant and decreased blood pressure.

When I arrived home after Christmas I made it again for the kids and they all loved it! Matthew who hasn’t been drinking many smoothies these days, tasted it said ‘Oh that’s good’ and drank the rest quickly. Chloe asks me every day since she tried it for one and has expressed that it’s her new favorite. Even my ex husband tried it the other day and said it was good (this is a big thing btw, as he is not really a smoothie guy and particular about tastes). I was quite pleased with the results and I think I drove my parents a little crazy that first day I made it when I kept saying throughout the day how good it was and how impressed with myself for creating it. Well it was good!

So if you’ve got a festive theme going over the holidays or simply want to try out a great new smoothie recipe, give this one a go! If you find it a little tart for your tastes just add more stevia when making it. Then come back here and comment telling me how you like it!

Orange Cranberry Smoothie

2 bananasIMG_6831

1 c. frozen cranberries

1 c. un sweetened almond-cashew yogurt

1 tsp. vanilla

1 c. orange juice

1/2 of 1 g packet of stevia

handful of spinach* (optional)

Put all ingredients in blender. Blend until smooth. Garnish with slice of orange and a few cranberries if desired. Pour into 8 oz glasses and serve.

*if you would like a bright pink smoothie do not add spinach as it will darken it. I love tossing in that bit of green as it is a great way to get those greens in a quick and easy way. And you don’t even notice it’s there!

Serves 3 (makes 3 – 8 oz servings)

Sweet Butter Tarts

IMG_6483I received a little inspiration the other day from my sister. She was making pies and butter tarts asking for advice and how to’s as it had been a while since she had made them. Of course I helped her and gave her lots of tips.

She sent me photos of her and the girls (my nieces) creations and it made me a little jealous. I love butter tarts, they are definitely one of my favorites and I hadn’t had one in years! They are so sweet and delectable, nice flaky pastry and yummy sugary sweetness as it melts in your mouth.

Why though hadn’t I made these in so long? I mean pastry challenges aside (I never enjoyed rolling them out and cutting small circles, found it finicky), there was really no reason why I could not make these things. Yes we have chosen to eliminate dairy and sugar from our diets but why had I not adjusted this recipe? I hadn’t even looked at the recipe to see if it could be!

IMG_6471With mouth watering I decided to least attempt it. I mean what was the worst that could happen, I’d end up with a batch that didn’t taste so good and might have to put in the garbage? But if it meant I might be successful and enjoy butter tarts once again 🙂

So I pulled out the recipe and took a peek. I balked at myself for having left this for so long. This transformation was going to be super easy! It was a simple substitution of Earth Balance, coconut sugar and coconut milk and voila! it was done.

I waited in anticipation as they baked, hoping that I was right and they would turn out. Once they were out I did my best to let them cool at least a little, before I tasted one. Omg! it was absolutely delicious and honestly I could not tell the difference between this one and  the original recipe. Perfect!

I then shared the butter tarts with the kids who loved them and gobbled them up, quickly asking for more. Of course I love these so much I could easily gobble two or three at once, but I resisted, knowing perhaps I could have one for breakfast tomorrow…

And now I am going to share them with you. This is a dairy free sugar free butter tart recipe that you can enjoy without the guilt and really will not notice the difference or compromise on taste.

Butter Tarts

1/3 c. Earth Balance Vegan Spread, meltedIMG_6485

1 c. coconut sugar

2 tbsp. coconut milk (full fat canned coconut milk is best)

1 egg, beaten

1 tsp. vanilla

1/2 c. currants

Make pastry as per directions. (I use Tenderflake and follow their recipe on the back) Roll out pastry to desired thickness (usually between 1/4 to 1/8 inch depending on preference) and cut into 4″ circles. Place pastry circles in prepared muffin tin. (*If tin is not non stick I would highly recommend greasing each opening lightly with Earth Balance. There is nothing more annoying then being unable to get your tart out of the pan without it breaking!)

Combine all filling ingredients in a medium bowl. Fill each pastry circle about 2/3 full. Do not over fill as filling bubbles up when baking and can overflow. Bake at 450F for 8 minutes, then reduce oven temperature to 350F and bake until pastry is lightly browned, no longer than 5 more minutes. Remove from oven and let cool.

*Tip – if you’re filling did overflow while baking it is a good idea to gently run a knife around the edge of the tart before it completely cools. This prevents the filling from hardening and sticking, making it difficult to get the tarts out of the pan once completely cooled.

Makes 12 medium sized tarts

Enjoy! (Now I’m going to make some more… writing this post has definitely started my mouth watering)

A Biscuit by any other Name

IMG_5950One of my favorite meals, especially in the summer, is corn on the cob with biscuits. I have no idea why I enjoy this combination so much or even where I came up with it, but it must have seemed like a good combination at one time and it seems to have stuck.

The kids get so excited when they see me mixing up the biscuit dough, literally jumping up and down. They always help me husk the corn, loving pulling off the green to reveal the sweet corn inside. (We do this outside on the deck, then we can make a big mess and it doesn’t matter as much)

I usually make the biscuits from a Bisquick mix, using their recipe on the box for drop biscuits, substituting my almond milk and dropping the biscuits by the teaspoon to bake. But the other day when I was grocery shopping and went to pick up Bisquick I looked at the package, actually reading the ingredients in the mix (I am not sure why I have never done this before). In reading the ingredients I realized that it contained sugar, something I have been diligently avoiding and eliminated from our diet. Why oh why had I been continuing to use the Bisquick and not paying attention? This did not seem like me at all. Perplexed by my own idiosyncrasies, I decided not to purchase the Bisquick and put it back on the shelf.

I then remembered that when we were in Australia last summer visiting my sister that she had made these delicious biscuits one night from scratch and had given me the recipe. I knew that regardless of what the ingredients were I could modify it accordingly if needed. I was a little unsure though of where this recipe might be…

picQm6KFZLuckily it was easier to find than I thought, with hardly any adjustments needed. I was off to town and ready to make biscuits! They turned out very well, golden brown, fluffy and delicious! We all gobbled them up, eating them fresh from the oven, slathered with butter.

The recipe makes a good amount of biscuits, boasting 16 good size biscuits on average. I also like the options for this recipe, being able to add in things like cheese or ham if you want to, or simply making a plain biscuit. I also love the slight hint of cayenne that goes into this recipe, as it gives it just that subtle flavor and kick. I have yet to make this recipe and actually roll out the dough. I am lazy, and usually making dinner quickly, and I think they turn out just as nicely. Plus I say why create more work for yourself rolling them out when dropping them by the tablespoon works quite well! No one is going to pass on eating them because of it.

Now though my kids usually associate biscuits with corn on the cob, you can easily serve these with other yummy meals, such as chilis, stews, or whatever meal you want to add biscuits to! They are quick, easy and are a delicious recipe to make from scratch.

Homemade Biscuits

1 cup all purpose flourUS-Shreds-Cheddar

1 cup whole wheat flour

2 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1/8 tsp cayenne pepper

1/2 cup shredded cheese (I use Daiya vegan cheddar)

3 tbsp Earth balance vegan spread

1 cup almond milk

1 tsp honey

Combine flours, baking powder, soda, salt and pepper.  Stir in cheese. Cut in Earth balance until mixture resembles coarse crumbs.

Combine milk and honey. Add to dry ingredients. Use a fork and stir to form a soft dough.  Turn dough out onto lightly floured surface. Form a ball and roll out to 1/2 ” -3/4″ thick. Cut into 2 inch rounds. Or if you don’t want to roll the dough, drop by the tablespoon onto a baking sheet.IMG_5948

Bake at 425 F for 12 minutes or until golden brown.

*other additions – may add bits of chopped ham, bacon, onion

Makes approximately 16 biscuits

Camping Desserts – Sugar Free Banana Boats

IMG_4190As camping season begins, I start to think about all the delicious camping meals and snacks that we enjoy. Planning carefully which ones to include, because we can’t go without the favorites, and which new ones to try.

Growing up we had many favorites, such as tin foil dinners, cinnamon apples, s’mores etc. But when we decided to modify our diets and go sugar free this made some of our favorite camping recipes a little more tricky to enjoy. Slowly but surely I have been figuring out how to adjust them to meet our needs, and not miss out on the delectable tastes!

One of the recipes I have been working on is banana boats. A delectable mix of banana, chocolate and marshmallows, warmed and melted over hot coals from the fire. Mmmm, that mix of melted chocolate marshmallow is to die for! I had figured out early on how to remedy the chocolate situation, having taken a raw organic chocolate making course a few years ago. But it was the marshmallows that stumped me – until last year – when I finally found a recipe to make marshmallows; completely healthy and sugar free!

Cinnamon Apple

Cinnamon Apple

Now that I had all my ingredients we were able to try it out. So one lovely and sunny fall afternoon we packed up what we needed and headed out to Bragg Creek Provincial Park to enjoy a short hike and a fire, where we would enjoy roasted hot dogs and try out the banana boats.

The kids were super excited to get things started! Luke and Chloe listening attentively to the directions on how to make their banana boat. First they needed to eat out a bit of the banana, then put in their chocolate pieces and marshmallows. Then wrapped it up in tin foil and place on the hot coals. Turning once, approximately 4 minutes a side.

Luke and Chloe watched in anticipation, asking if it was ready yet, hoping that by watching it it would cook faster. The trick with banana boats is you want them cooked long enough so that the chocolate and marshmallows melt but do not disintegrate and the banana is warm and soft. Depending on the heat of your coals the cooking time could vary slightly. Notice I said coals. You want those hot red embers, not flame and fire, in order to cook your banana boats. Flame will cause your dessert to burn and cook too fast, and who wants a charred banana? 🙁IMG_4191

Once they were ready we took them out of the fire, using tongs as they are very hot, and placed them on the table. Carefully we unwrapped them and Luke, Chloe and Matthew, spoons in hand, were ready to dig in! I warned them that it would be hot so to let it cool slightly and/or small bites blowing on it. They heeded my advice and tentatively took a bite.  Immediately their faces lit up with hugs smiles and exclamations of how yummy it was! Then quickly diving in for more. All done and faces covered in chocolate, they eagerly asked for another. Unfortunately I had only brought enough for one each, so said we’d have to make them again soon. But I was so pleased that they worked and were a hit! I cannot wait to get out there this camping season and have some more! And this time I will plan for 2 each!

What are your favorite camping desserts? Share in the comments below.

 

Banana Boats

*to make banana boats you will need one banana per person

Firm ripe bananas

sugar free chocolate pieces (either homemade or use unsweetened bakers chocolate)

sugar free marshmallows

heavy duty tinfoil

tongs

spoons

IMG_4188Cut peel of banana down the sides and across top of banana, creating a flap that you can open. Do not cut the bottom. With a spoon eat out part of the banana. Eat/ scoop out enough to create a space to put in chocolate and marshmallows, but do not eat down to the peel on the other side, you want to leave some banana there.

Place chocolate and marshmallow pieces inside banana. You can put in as much as you want but you do not want to overstuff it! The flap must be able to close over top, otherwise a lot of your fillings will leak out while cooking.

Place flap of banana overtop to close it. Take a medium size piece of heavy duty tinfoil (you want heavy duty as putting it in the fire is intense heat and regular foil will cause it to burn before actually cooking), wrap up your banana tightly.

IMG_4189Place tin foil wrapped banana on hot coals and cook for approximately 4 minutes (cooking times may vary depending on the heat of your coals). After first 4 minutes, flip over to the other side and cook for another 4 minutes.

Remove tin foil wrapped banana from fire using tongs. Open foil very carefully, foil will be very hot! Check banana, if chocolate and marshmallows are melted, then you are ready to eat! If it is not melted as much as  you would like, rewrap banana in foil and place back on coals for a few more minutes.