The Crispy Baked Sweet Potato Fries recipe I posted last week was so amazing, I made it again last night. But I didn’t have any sweet potatoes. I did have “regular” white potatoes. I would tell you what kind of potatoes I used, but I have no idea. It didn’t even say on the bag. Is that weird? Or am I just so used to buying local and from farmers where everything about the type and origin of the produce is celebrated that I’ve forgotten that “regular” vegetables in the grocery store don’t list this information? Continue reading
When I go out for breakfast Eggs Benedict is one my favourite things to order. I rarely make it at home, because I cannot fathom making something so fat-laden as Hollandaise sauce. It’s delicious when someone else cooks and I don’t see what’s in it, but making it myself somehow dampens my enjoyment by knowing how much butter is used! I found this recipe which uses fat free Greek yogurt instead. It doesn’t have quite the same taste as traditional Hollandaise, but it’s really good and it gives the eggs that same decadent feel. I served them with sauteed kale; we get kale almost all year long from our CSA because they grow it a greenhouse and it adds an extra health kick! Continue reading
Winter is a great time to get creative with root vegetables, including for breakfast. Here is another muffin recipe that is healthy enough to eat for breakfast, like the Cranberry Almond Chocolate Chip Muffins I posted back in November. This recipe has no added sugars whatsoever, and is tasty enough with the sweetness from the fruit and carrots, but next time I would add a tablespoon or two of honey just to add a tad of sweetness that I think will bring out the flavours better. Continue reading
I love dessert for breakfast. When I bake muffins I make them as healthy as I can so I don’t feel guilty eating them for breakfast. Oil and butter can be swapped for apple sauce, mashed banana or Greek yogurt (or some combination thereof). Sugar can be reduced, especially if using banana as it has naturally occurring sugars. Nuts and/or seeds are added for an extra protein boost. White flour is swapped for a combination of whole wheat and Red Fife. Oats or other grains are added. Fruit is increased.
Tonight was one of those nights where I felt I had nothing to make for dinner. I rummaged through my fridge and pantry, pulled out a couple of ingredients that caught my interest, and threw them into Google to see what I could find. This was the result and they were really tasty, and incredibly healthy too! If you don’t have chard on hand, any sort of cooking greens would work well here such as kale or spinach.