by Julianne De Witt | Jun 10, 2020 | Healthy Snacks
These granola bars are easy to make and kid approved!
A Healthier Granola Bar
Looking for a healthier granola bar than the store bought version? These bars are simple to make and only have 6 ingredients.
Course: Snack
Keyword: Diabetic Friendly
- 2.5 cups rolled oats
- 1/4 cup hemp seed
- 1/2 cup raw honey
- 1/4 cup butter
- 1/2 tsp vanilla
- 1/4 cup plus 2 tbsp stevia chocolate chips
Place butter, vanilla and honey into saucepan, stir and heat until butter melts. Combine butter mixture and oat mixture in a bowl. Let stand for 5 minutes. Add 1/4 cup chocolate chips. They’ll melt a bit but this helps to hold the bars together. Line a 8x8 pan with foil and spray lightly with cooking spray. Press the mixture firmly into the pan. Chill 2 hours. Cut into bars. Melt the remaining 2 tbsp stevia chips and drizzle over top. Chill until set. Keep in the fridge.
by Julianne De Witt | Jun 10, 2020 | Mains
I use a lot of veggie crumble or ground round in my meatless recipes. It adds a nice texture and heartiness and is delicious as well! Serve these stuffed portabellos with your favourite green salad. Enjoy!
Cheesy Stuffed Portabellos
Stuffed with two types of cheese veggie crumble, these portabellos are easy to make and delicious! Perfect for Meatless Monday or anytime!
Course: Main Course
Keyword: vegetarian
Servings: 4
- 4 portabellos large
- 1/2 red onion diced
- 2 tbsp olive oil
- 3 tbsp parsley chopped
- 1 cup veggie crumble or ground round i.e. Yves or Big Mountain Foods
- 1 pkg herbed Boursin cheese
- 4+ tbsp grated parmesan
- salt and pepper to taste
Preheat oven to 350°.
Pop the stems out of the mushrooms and set aside. Place mushrooms on a baking sheet, stem side down and bake for 15 minutes. This will remove any additional moisture in the mushrooms.
While the mushrooms are cooking, dice the stems and add to a sauce pan with the olive oil, onions and veggie crumble. Sauté until cooked through. Stir in parsley.
Remove mushrooms from oven, turn over and a couple of generous tablespoons of Boursin to the inside of the mushrooms caps. Top with crumble mixture and pack down slightly. Return to the oven and bake for 15 minutes.
Remove from oven, add parmesan and broil for 3 to 5 minutes. Enjoy!
by Julianne De Witt | Jun 10, 2020 | Mains, Soups & Stews
‘Tis the season for comfort food! Like this super quick and tasty Hearty Vegetable Stew. I like to serve this with cornbread or over cauliflower mash. Perfect winter meal!
Hearty Veggie Stew
You won't miss the meat. This stew is so hearty and delicious!
- 2 cups sliced mushrooms
- 3 tbsp olive oil
- 1 medium onion diced
- 3 cloves of garlic minced
- 2 cups cubed sweet potato
- 2 cups cubed celery root
- 2 stalks celery diced
- 2 carrots diced
- 3 tbsp flour I use cassava flour
- 1 cup crushed tomatoes
- 4 cups vegetable broth
- 2 tsp salt
- 1 tsp pepper
- 2 tsp Italian seasoning
- 2 bay leaves
- 3 tbsp balsamic vinegar
- Chopped parsley for garnish
Heat olive oil in a large soup pot. Add mushrooms and sauté lightly to remove any additional moisture. Add onion and garlic and sauté for a couple of minutes.
Add sweet potato, celery root, celery and carrots and continue to sauté for another few minutes.
Add flour and stir to coat veggies. Pour in crushed tomatoes and stock.
Add bay leaves, vinegar and seasoning. Bring to a boil. Reduce to simmer and cook for 30 minutes or so until vegetables are tender. Adjust seasoning as needed.
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