How To Build A Pantry Snack Station

Confession: I am a ravenous snacker. All day, every day, I'm a woman who loves her snacks! For someone who works at home a lot, this can be a dangerous thing. When the urge to snack hits me, and boy, oh boy, does that ever happen often, I will turn to the first snack that I can find that interests me, which can often mean some less than healthy choices. It was a few years ago, while working on my Food Hacks campaign with Kraft Canada that I came up with the idea of creating a snack station in my home. A snack station is a dedicated area for purely snacks that I fill with a variety of different options, so that when my urge to snack hits, I have somewhere to turn for quick, easy, and healthy ways to satiate me and curb any naughty food cravings. 

While a snack station has been incredibly helpful for Chris and I to help steer us away from the candy, ice cream, and other junk that's way too convenient for us to snack on, I also love the idea of making a snack station for kids! A few years ago I was taking care of two amazing young girls after school, and while they rarely ever fought or even disagreed, the one thing that they would sometimes tiff over was their after-school snacks. They would occasionally disagree about which items they were allowed to eat after school, creating an unnecessary heated moment in the midst of what was usually a lovely afternoon. This type of disagreement can be totally avoided with the help of a snack station. A snack station allows parents to curate exactly which snacks they would like their kids to eat after school, while also giving the kids the opportunity to have variety and begin making choices for themselves. 

The key word in creating a successful snack station is "variety." It's important to have variety in a snack station that covers all forms of different cravings so that there is always at least one option in the station that you could be in the mood for. This means including different types of dried fruit, nuts (both raw and salted), crackers or melba toast (I like the individually wrapped ones to control portion size and preserve freshness), granola bars, and fruit. Having variety like this means having different flavours (both salty and sweet) as well as textures, which is particularly important for kids who may be finicky with certain flavours and textures on any given day. 

If a parent wants to give their kids a special treat one day, it would be a cute surprise to have that in the snack station when they get home. I like turning to treats that are on the healthier side such as chocolate dipped dried cranberries, so you're still giving kids something special (hello, chocolate!) without spoiling their appetite or giving them junk. This can also be useful to use as a check-in spot for your kids. Leave notes for them at the snack station on things you would like done (homework, clean room, set the table, etc.), or to give guidance on other snacks that may be available in the fridge. 

How To Build A Pantry Snack Station - What To Include:
All items/ingredients listed are a guideline for you to use to create your own, but, as usual, I encourage you to use your imagination and your own tastes to create your own with what you and your kids like.

• Nuts, both salted and raw - ex. almonds, cashews, sunflower seeds
• Granola bars
• Fruit - ex. apples, peaches, pears, plums, cherries
• Apple sauce - I like the Metro Irresistibles Life Smart Fruit Snacks for reduced sugar and portion control
• Crackers or Melba Toast - I love the Metro Irresistibles Melba Toast as a vehicle for dips, spreads, or topping with fruits or veg. I love their versatility, crunch, and the fact that they are individually wrapped.
• Dried Fruit - ex. cranberries, cherries, apricots, figs, apples
• Metro Irresistibles Dark Chocolate Covered Cranberries (my new favourite sweet treat! All it takes is a small handful of these to curb my sweet cravings).

Tip: Make a salad building station too to help you make quick and delicious, restaurant-worthy salads for weeknight meals!

This post was created in partnership with Metro Ontario. 

Listening To:

Lemon Glow - Beach House

Peanut Butter Banana Energy Balls

My schedule is all over the place, and often means eating meals at odd times of the day (think lunch at 3:00 and often dinner at midnight...I know, it's not good!). With so much running around between commitments, it's so important to have quick and easy snack options on hand that can keep me satiated and energized throughout the day. I always like to keep nuts, yogurt, fruits, and veg on hand for that purpose, but a new healthy snack that has become a prominent feature in my kitchen is energy balls!

I have to admit, when I first tried making energy balls a couple years ago, they did not go successfully. I focused too much on health instead of flavour, which resulted in dry and flavourless balls of chia and coconut oil, that ultimately ended up in the garbage. The trick to making energy balls is striking that perfect balance between healthy and delicious! Inspired by the flavours in banana bread (another snack I love!), I created my Peanut Butter Banana Energy Balls that are just sweet enough to trick me into feeling like I'm enjoying a treat, but are packed with ingredients that will keep my body and mind feeling energized and alive!

Keep these energy balls on hand to enjoy for a midday pick me up, or a pre-workout energy boost that won't leave you feeling bogged down and sluggish.

Ingredients:
1 overripe banana*
1/2 cup Metro Irresistibles Organics Creamy Peanut Butter
1/2 cup unsweetened shredded coconut
1/4 cup ground flax
2 Tbsp chia seeds
2-4 dates, pitted and softened (adjust the amount depending on your sweetness preferences)
1 - 1 1/4 cups old fashioned oats
1/2 cup mini semisweet chocolate chips, frozen (freezing your chocolate chips allows them to hold their shape, giving the energy balls some texture)

Directions:

1. In the bowl of a food processor, add banana, peanut butter, coconut, flax, chia seeds, dates and 1-cup oats. Pulse until just combined, stopping to scrape down the bowl several times. Pinch the mixture between your fingers to test consistency. You want the mixture to be able to form into balls without being too sticky. If mixture is still very sticky and wet, add more oats as needed.
2. Stir in frozen chocolate chips. 
3. Using clean hands, form into 2 Tbsp balls and place in an airtight container. You should be left with 12-14 energy balls. Store in an airtight container in the fridge and enjoy throughout the week! 

*To quickly ripen bananas, separate individual bananas from the bunch and place on a baking sheet. Cook in a 300ºF oven for 25-30 minutes, or until black and shiny. Cool.

This post was created in partnership with Metro Ontario.

Listening To:
Pusha T - Santeria

Snack Hacking with Nosh & Co. and Devin Connell

Snacking and food hacking are two things that I have a lot of experience in. As you may know, a couple years ago I was Kraft Canada's Official Food Hacker for their Food Hacks campaign, which meant scouring the internet for every possible food hack I could find. I learned so many different food hacks during that time, some good, some not so good, and it was clear to see that the best food hacks were those that were simple, convenient, and made cooking more enjoyable. Having ended the Food Hacks campaign a couple years ago, I still love coming across new food hacks that I haven't yet discovered.

I was super pumped to have the opportunity to add a few more hacks up my sleeve, when I was invited by Rexall Canada and Nosh & Co. to join TV personality, entrepreneur, and recipe developer Devin Connell as she led a mini cooking demo on her favourite snack hacks. What I loved about Devin's snack hacks was that they were not about utilizing gimmicky methods or kitchen tools just to be "hacky." Devin's type of hacks were about real life tips and tricks that make healthy and guilt-free snacking easy! 

The first recipe that Devin led us through was how to make the dry mix for her Pumpkin and Sunflower Seed Banana Bread. The banana bread, which Devin baked into mini, individual loaves (perfect for those snack cravings!), allowed us to understand how we can utilize other healthy ingredients in our kitchen to sweeten up and add flavour to healthy treats. The banana bread contained zero added sugar, allowing the natural sweetness from the overly-ripe bananas to sweetened the loaves. The addition of Nosh & Co. Unsalted Roasted Shelled Sunflower Seeds and Roasted & Salted Pumpkin seeds added a fantastic crunchy texture to the loaves, with the pumpkin seeds adding just a hint of saltiness. 

The second recipe that Devin led us through was how to make her Fruit & Nut Mix Power Balls. Not only were the Power Balls insanely simple to prepare, they were also delicious, and actually very filling! This was definitely my favourite hack of the day, and one that I can see myself using all the time! I've been turning to those Power Balls ever since the event, as my new favourite late-afternoon treat to sustain my appetite before dinner. 

The final hack of the day allowed us guests to prepare our own signature trail mix using a selection of Nosh & Co. nuts and trail mixes, as well as some other healthy and tasty ingredients. Devin loves to layer her ingredients into a mason jar, shake it up to disperse, and keep the jar in her car for snacking emergencies. More than just sweet ingredients, Devin also gave us the great idea of creating our own savoury trail mixes. With ingredient such as spiced chickpeas, shredded seaweed, and salty pumpkin seeds available, the savoury trail mixes were just as satisfying as the sweet ones! 

I had such an awesome time at this event, and more importantly, I really loved the tips and tricks I learned from Devin that I can actually see myself applying to my daily routine! I have included the recipes for you below and encourage you to try them! Let me know what you think in the comments! 

Pumpkin & Sunflower Seed Banana Bread

Ingredients:

Dry Mix: This mixture can be kept in an air-tight container at room-temperature for up to one-month. Double or triple the recipe to have some on hand for last-minute muffins

1 1/2 cups gluten-free flour

1 Tbsp. baking soda

1/2 tsp cinnamon

1/4 tsp kosher salt

1/4 cup Nosh & Co. Unsalted Roasted Shelled Sunflower Seeds

1/4 cup Nosh & Co. Roasted & Salted Pumpkin Seeds

Wet Mix:

4 very ripe bananas (like really ugly and brown)

1/2 cup melted coconut oil, plus more for greasing the tin

2 extra large eggs

1 Tbsp. vanilla extract

Directions:

1. Preheat oven to 350ºF. Grease loaf pan or muffin tins with melted coconut oil.
2. In a large bowl, sift together gluten-free flour, baking soda, cinnamon, and salt. Push any remaining kosher salt through the sieve. Stir in sunflower seeds and pumpkin seeds.
3. In a separate bowl, mash bananas very well with a fork until very soft and almost liquidy. Whisk in coconut oil and eggs until well incorporated.
4. Add dry ingredients to wet ingredients and stir with a large spoon until just mixed together. Do not over mix.
5. Spoon batter into prepared loaf pan or muffin tins until 3/4 full.
6. Bake 45-minutes for the loaf or 20-minutes for muffins. 

Fruit & Nut Mix Power Balls

Ingredients:

1/2 cup Nosh & Co. Raw Fruit & Nut Mix

1/2 cup dried coconut (unsweetened)

1/2 cup sunflower seed butter (may sub almond butter)

2 Tbsp. honey

1 Tbsp. water

1/4 cup chia seeds

1 cup rolled oats

Directions: 

1. In a food processor, combine the fruit & nut mix, dried coconut, sunflower seed butter, honey and water. Periodically stop the machine, and scrape down the sides of the bowl.
2. Once blended, the mixture should not be chunky, but still have some texture to it.
3. Place the mixture into a large bowl. With a large spoon, mix in the chia seeds and oats. The mixture will resemble a loose crumble.
4. Grab about 2-Tbsp. of mixture and, using your hands, form into a ball. Continue with remaining mixture. Power balls can be kept in an airtight container in the fridge for up to one week. 

Listening To:

Portugal, The Man - Noise Pollution

Cocoa & Raspberry Chia Seed Pudding

Image by me, Danielle Rose

We all have that number one insecurity that always seems to be lurking behind you any time you start to feel confident in yourself. For myself that number one insecurity has been my skin. Ever since high school and especially in university I have suffered from acne. Though it's had it's ups and downs with deep, dark, scary downs in university that often left me feeling such extreme self hate that I wouldn't want to leave my bedroom. I would fake sick just so I wouldn't have to go to work and have the beautiful people I worked with see my embarrassing skin. I would keep my head down in lectures to try to cover my face with my hair so no one would have to see my face. I remember bursting into tears while catching a glimpse of my reflection while out at a restaurant with my mom because I thought I looked like a monster. As extreme as this all sounds, and though my skin has drastically improved, I still have those days where I feel like a monster. 

Image by me, Danielle Rose

Through the many ups and downs with my skin I've learned that much of my skin issues have to do with my diet. Of course there's the obvious food no-no's for having clear skin like reducing the amount of alcohol I consume (thank goodness I hardly drink at all) as well as greasy and fried foods (damn, I love those!), but what I didn't realize was affecting my skin so much was dairy. Now if you know me at all you will know that cheese is my secret lover. We have had a passionate affair since I first tasted it and I refuse to ever let go. So if I'm going to be keeping my dear cheese present in my daily life, I'm going to have to be extra diligent about reducing all the other dairy I consume. 

With a new healthy diet on my mind since, you guessed it, January, I've been trying to curb my late afternoon foodie cravings each day with a yogurt and granola bowl as a way of upping my fruit intake as well as delivering other great health benefits such as probiotics, chia seeds, flax, and more. Though those yogurt and granola bowls were awesome for keeping me satiated throughout the day and gave me a great boost of energy, my skin was not happy with having all this dairy in my system. I started breaking out like crazy igniting the awful pattern of self hate that I'm all too familiar with.

Image by me, Danielle Rose

Thanks to my savvy Pinterest hunting, I was able to come up with an alternative to my fruit and yogurt bowls in the form of chia seed pudding. I have kept a steady supply of chia seeds in my kitchen ever since I first learned about its incredible health benefits, which include being packed with antioxidants, fibre, protein, and Omega-3 fatty acids. Completely flavourless and very tiny, chia seeds have been great for shaking into salads, onto my yogurt bowls, in smoothies, and so much more. More than just a garnish for adding a hit of nutrients, chia seeds are also fantastic thanks to their texture when moistened. Chia seeds are a lifesaver for vegans, as they are a fantastic egg substitute when stirred with some water and left to rest. When moistened, chia seeds expand and take on an almost gelatinous texture, giving them the ability to bind many different foods. The binding properties in chia seeds make them the magic ingredient in creating a vegan pudding, ie. chia seed pudding.

Photograph by Kristi Giambattista

Because chia seeds have no flavour, they are a wonderful base for pudding, allowing you to get creative and play around with different flavours. This time, inspired by a recipe by Minimalist Baker, I chose to make a cocoa flavoured chia pudding, seasoned with cinnamon, a little bit of sea salt, and a touch of maple syrup for sweetness. Chia seed pudding is insanely easy to make, just stir and let rest, that's it! It's ease of preparation means you can whip up a big batch on a weeknight and spoon them into individual jars, topped as you wish, so you can have a variation of chia puddings each day, all week long! Though it may not be quite as creamy and decadent as a traditional pudding, it certainly satisfies a craving for pudding thanks to the delicious combination of chocolate, cinnamon, raspberries, and coconut. I love that I can still have my easy and healthy afternoon treat each day, without worrying about how it will affect my skin. Give my chia pudding a try and let me know on Twitter if I've made you a chia convert. Tweet me: @thisgingerrose. 

The above image was photographed by the talented Kristi Giambattista. Check out more of Kristi's work on her website!

Recipe adapted from Minimalist Baker

Ingredients:

1 1/2 cups almond milk (I used Vanilla flavoured)

1/3 cup chia seeds

1/4 cup cocoa powder (I use Valrhona cocoa powder)

1/2 tsp ground cinnamon

1/4 tsp sea salt

agave syrup or maple syrup to taste (because I used the Vanilla flavoured almond milk, I didn't need to add much additional sweetness)

fresh raspberries

toasted coconut, for garnish

chocolate curls, for garnish

Directions:

1. In a large mixing bowl, whisk together almond milk, chia seeds, cocoa powder, cinnamon, and salt. Whisk vigorously until well combined and no lumps remain.
2. Taste and season with agave or maple syrup and additional cinnamon and vanilla, if needed. Stir to combine.
3. Transfer to a jar and chill for at least 3-5 hours, preferably overnight.
4. Spoon desired amount into a jar or serving dish. Top with fresh raspberries, toasted coconut, and chocolate curls and enjoy! 

Listening To:

Alabama Shakes - Don't Wanna Fight

Asparagus Prosciutto & Ricotta Crostini with Arugula

My Opa (my grandfather) has sold his home and is moving in less than a month. Besides the many photo albums, fancy barware, and furniture that needs to be cleared from his home, is much of my immediate family's belongings. When we sold our family home almost four years ago, there were so many special treasures that we wanted to keep but had no room to store in our new tiny apartment. Alas, my poor Oma and Opa were left with a basement full of all our old memories (which may be a euphemism for "old junk") until we could figure out what to do with it all. Though we still haven't a clue what to do with all of our old mementos, the time has come to take it all back, which inevitably means a nostalgic walk down memory lane. 

Each time I see my mom I get a delivery of some of my old memories (*cough* junk!) for me to sort through and store in my own home. Though there's surely been a lot of useless crap that I've come across that I haven't a clue why I ever saved, there have been some really memorable and personal belongings that I'm so, so glad I held onto (or my mom coerced me to hold onto). The most special boxes I've come across so far are the ones that contain old sketchbooks! 

For as long as I can remember I have kept a sketchbook. Actually, I should correct that to for as long as I can remember I have kept numerous sketchbooks! I always have one for concentrated illustration, one for practicing my handwriting, one for scrapbooking, one for a journal, one for recipes, one for brainstorming, one for painting, one for - oh dear lord, there's too many to count, and you get the gist! The point is, I clearly have too many sketchbooks for my own good, but my sketchbooks are the main destination where I get to express myself in whichever way I so choose. Coming across an old sketchbook from University, when I first began my blog, was really interesting. Tucked between carefully-written song lyrics (so emo!) and drawings of quirky villains were brainstorming sketches of future recipes. 

It was so amazing to be able to look back on the many different recipe and flavour combinations that I had come up with while my blog was still so new and fresh. Some of them turned into great blog posts and recipes that I've shared right here, though so many of them have remained just a dream. Looking back, I can't help but want to kick myself for never making so many of these fantastic recipe ideas a reality! Though I can't turn back time, I can catch up by reigniting my inspiration for recipe development by making all of my old recipes concepts a reality! 

One of my old recipe concepts that I was really eager to create was a crostini topped with ricotta, roasted asparagus, prosciutto, and arugula. I could tell just by reading it that it was going to be great! I love this combination of ingredients for the way all of the different flavours and textures contrast with one another. I love how the creamy and subtle ricotta plays off of the super salty prosciutto, crunchy asparagus, and peppery arugula. These crostini made the perfect casual weekend lunch for my boyfriend Chris and I, though thanks to there beautiful appearance, these would also be fantastic served for guests! If you plan on serving these for friends and family when entertaining, I recommend making the ricotta mixture in advance and keeping in the fridge until ready to assemble so that you can whip these up in under 10 minutes when ready to serve! 

Note: I chose not to include ingredient amounts in this recipe to encourage you to learn how to taste and season on your own and be able to adapt this recipe from a lunch for two to a party for 10!

Ingredients:

ricotta

lemon zest

asparagus, trimmed

good quality bread (I like to use either a multigrain or light rye loaf from Stonemill Bakehouse), sliced thin

prosciutto

arugula

good quality extra virgin olive oil

salt and pepper to season

Maldon Salt, to taste (optional)

Directions:

1. In a small bowl, stir together ricotta (you will need about 1-Tbsp/crostini) with some fresh lemon zest (about 1-pinch/crostini) and some salt and pepper to taste. Keep covered in fridge until ready to assemble. 
2. Lay asparagus (2 spears per crostini) on a toaster oven-sized baking sheet and drizzle lightly with olive oil and season with salt and pepper. Roast at 350º in a toaster oven until tender (about 5-10 minutes). Cut each spear in half and set aside.
3. Toast bread until crisp and golden. 
4. In a small bowl lightly toss a handful of arugula with a very light drizzle of olive oil. 
5. Spread each toast evenly with ricotta. Top with asparagus and then a slice of prosciutto. Top with arugula and drizzle lightly with good quality olive oil and a light sprinkle of Maldon Salt. Serve immediately. 

Listening To:

Leon Bridges - River

Arugula & Egg Salad Crostini & How To Get Excited About Choosing "Yes" Foods

You know how every few months I go on a "health-kick" and write about 3-5 posts on my new healthy lifestyle, just to post about how I gorged on pie right after? Yeah, I'm right in the middle of one of those. 

While this may seem to be just another repeat of the same somewhat toxic pattern of healthy vs. unhealthy eating that I've gone through more times than I can count, what sets this time apart is my expectations of myself and my perspective. Previously whenever I would begin a new health kick, I would start by cutting out the bad foods, the foods that were absolute no-no's for my new diet. That, my friends, would be mistake number one. Instead of taking the time to focus on the "no" foods, I should have changed my perspective to get excited about all of the vibrant and flavourful "yes" foods that I was opening up my palate to! How could I ever expect to keep up a healthy diet with such a negative perspective? The trick I've found is to find new ways to get excited about all of those yes foods! 

So how does one get excited about clean eating? I mean, kale and lentils aren't exactly the most thrilling ingredients on paper, so what can we do to encourage ourselves to reach for ingredients that aren't hanging out at the "cool table" as opposed to the easy, ready-to-eat, big flavour bombs that can satisfy in seconds? I believe that for many people, myself included, the key to getting excited about healthy eating is all about convenience and building flavour. 

The only way that I can keep up a healthy diet is by having healthy, flavour-building ingredients right at my fingertips every single day. Sure, that maybe means taking an extra trip to the grocery store each week to stock up on fresh items like leafy greens, fruit, vegetables, and protein, but there are also so many other ingredients that you can keep  for months in your pantry or your freezer that can help to layer flavour for healthy meals and snacks. Nuts, seeds, dried fruit, coconut, oils, dried herbs,  spices, mustards, and more are all fantastic ingredients for adding a big punch of flavour and texture to a dish in mere seconds! 

I like to take the time at the start of each week to toast up a batch of mixed nuts and coconut to store in airtight containers to have on hand all week to dress up salads, yogurt and chia seeds bowls, soups, stir-fry's and more! Think about it, are you really going to choose a plain mixed green salad that will still take at least seven-minutes to prepare over a juicy and hot burger that you can pay $1.99 for and have ready in less than 2-minutes? If you have those healthy and flavourful ingredients prepped and on hand that can turn that bland mixed green salad into something spectacular, you just might! My go-to quickie salad has become greens tossed in a homemade dressing (prepped in advance) with toasted mixed nuts, dried cranberries and figs, homemade croutons (prepped in advance) and some sort of fruit (apples, mandarin oranges, and berries are all great options!).

This weekend when a late afternoon hunger storm hit my belly, I was tempted to rush out and grab my favourite $2.99 bacon and cheddar perogies with sour cream at the local Hungarian takeout joint. Just as I was about to reach for my coat to give in to the temptation of sautéed bacon, potatoes, and onions, I remembered all that prep I had previously done in the week and realized that I already had a fantastic lunch in the works! With pre-boiled eggs in the fridge, as well as some arugula, and green onions, I could see how easily I could have a delicious lunch ready in less time than it would take me to go out and purchase pre-made perogies. No, an egg salad sandwich doesn't sound as appetizing as bacon and cheddar perogies slathered with sour cream, but an an egg salad crostini with Koslik's Triple Crunch Mustard, and green onions, topped lightly dressed arugula, extra virgin olive oil, fresh-cracked pepper, and Maldon salt sounds pretty freaking wonderful if you ask me! Again, it's all about building the flavour! 

I began with delicious Prince Edward County Rye bread and spread some rich grass-fed butter on top to prevent any sogginess from the egg salad. The egg salad was seasoned to perfection with more than just salt and pepper, but with Koslik's Triple Crunch Mustard, mayonnaise, and green onions. The arugula garnish was given the same amount of care as the rest of the dish, by being tossed in a light lemon vinaigrette (literally just lemon and olive oil with salt and pepper). The whole dish was finished off with a little bit more fresh cracked pepper, Maldon Salt (a crystallized finishing salt that provides both texture and a "clean" salt flavour), and a light drizzle of extra virgin olive oil. As you can see, this dish is all about building flavour on flavour, and texture on texture, which makes the final result irresistible, satisfying, and positively delicious! Perogies who? Sorry, forgot all about those potatoes and bacon, this crostini is just too good! 

Listening To:

Formation - Beyoncé

Sugar & Spice Pumpkin Seeds

Holiday traditions have always been a big deal in my family. Every year during Christmastime we always spend a day making Christmas cookies with my Oma, we always open presents from "Santa" on Christmas morning, we still do a gift hunt each Easter, and ever since I was old enough to hold an exacto knife in my hand my family has always taken the time to carve intricate pumpkins each Halloween. 

My 2015 Halloween Pumpkin Carving

Though busy schedules and different living arrangements has meant that we don't get to carve pumpkins all together as a family anymore, my sister and I have still carried on the tradition on our own, taking great care to carve our own pumpkins inspired by the ones our dad taught us to make growing up. Though the greatest delight for my sister and I was getting to spend hours dedicated to focusing on a craft (yes, carving pumpkins is the ultimate craft!), we also found joy in utilizing the slimy pumpkin seeds scraped out of the innards of the pumpkin by making Sugar & Spice Pumpkin Seeds. 

I can't even remember when I first came across Martha Stewart's recipe for Sweet and Spicy Pumpkin Seeds, but that too has now become an annual Halloween tradition thanks to its wonderful contrast of flavours and addictive appeal. I make these every single year a few days before Halloween, and even though I use sesame oil all year round, that smell of the sesame oil hitting the pan will always remind me of Halloween thanks to these delicious seeds. While Halloween brings out the worst sweet tooth in me as I find myself craving all of my favourite Halloween chocolates and candy, my Sugar & Spice Pumpkin Seeds are, dare I say, my favourite of all the Halloween treats! 

Recipe slightly adapted from Martha Stewart. 

Ingredients:

1 cup pumpkin seeds, rinsed and dried
4 Tbsp. white sugar
1/4 tsp salt
1/4 tsp ground cinnamon
1/4 tsp ground ginger
pinch of cayenne pepper
1 1/2 Tbsp. sesame oil

Directions:

1. Preheat oven to 325ºF. On a rimmed baking sheet, evenly spread pumpkin seeds. Bake for 1-hour or until seeds are golden-brown and crisp. Stir several times during baking.
2. In a medium bowl combine 2 Tbsp sugar, salt, cinnamon, ginger, and cayenne pepper.
3. In a medium non-stick skillet heat sesame oil over medium-high heat. Add pumpkin seeds and remaining 2 Tbsp. sugar. Cook while stirring until all seeds are coated in caramelized sugar. 
4. Immediately transfer seeds into bowl of spices and toss to coat. Let cool. Store in an airtight container for about 1-week.

Listening To:

Mater of None Playlist on Spotify

Guilt-Reduced Apple Pie Muffins - Part Two

Maybe I'm basic, maybe I'm a typical "white girl," or maybe there's just something incredibly infectious about indulging in the beauty of an apple orchard and pumpkin patch on a sunny fall day. 

There's no question about it, the number of photo ops at a pumpkin patch are abundant, but more than just finding the perfect Instagram shot to smack a filter onto before anxiously awaiting "likes" from the masses, I love my family's annual tradition of going to St. Andrews Scenic Acres for apple and pumpkin picking because it's just that, a tradition. My mom and I have been visiting the Milton farm for as long as I can remember, and each year as the first Fall chill permeates the air, I feel that same familiar stir to escape the bustle of the busy city and head into the country to appreciate the most striking season that our beautiful province has to offer. 

With a large bounty of Cortland apples in our bags, and a successful day of farm-photo-ops behind us, inspiration for Fall apple recipes was running high. For weeks those farm-fresh apples found their way into pies, salads, tarts, and what has been my favourite, Guilt-Reduced Apple Pie Muffins. 

You may recall in July of 2012 when I first made my Guilt-Reduced Apple Pie Muffins as a compromise to making apple pie, something I had never had much success with. I adapted a recipe for dessert-worthy muffins, giving it a healthier twist with the addition of whole wheat flour and apple sauce and reducing the amount of sugar. Though these muffins are still reminiscent of a moist apple cake, with their doughy interior and crispy crumble topping, their healthy spin make these babies perfect for a quick breakfast or snack on the go!

Side Note:

With a new fancy camera slung around my neck, I couldn't help but want to capture a new shot of the muffins to show how much I've learned and grown as a photographer in these past few years. I still have so much to learn and lots of practice to take part in, but I'm so incredibly proud of how far I've come, so much so that I couldn't help but take it personally when I recently brought my new camera out with me as I joined a group of girls for an afternoon get together. The moment I pulled out my camera (that still feels like a foreign object in my hand as I continue to learn its many intricacies) I heard a chorus of "oh so that's how she get's such good photos." Ouch. After nearly a year of working hard (yes, working) on perfecting my food photos, immersing myself in research, experimentation, note taking, and lots and lots of practice, I found it pretty offensive to have people credit my art to being a result of having an expensive piece of technology in my hand. Yes, my new camera has done wonders for my photography already, but guess what, for all these years I have been using a point and shoot and have gotten nearly the same results. I'm sure it wasn't meant as a dig, for all I know that could have been their way of complimenting me, but it felt pretty crappy. 

Ingredients:

Topping

3 Tbsp brown sugar

1/3 cup all-purpose flour

1/3 cup rolled oats

1/4 cup butter, melted

1 1/2 tsp cinnamon

Muffins

1 cup + 2 Tbsp loosely-packed brown sugar

2/3 cup apple sauce

1 egg

1 1/2 tsp vanilla

3/4 cup all-purpose flour

1 3/4 cups whole-wheat flour

1 1/2 tsp cinnamon

1 tsp baking soda

1/4 tsp salt

1 cup buttermilk

3 cups shredded firm and tart apples

Directions:

1. Preheat oven to 350º.
2. Make the muffin topping by stirring together brown sugar with flour, rolled oats, melted butter, and cinnamon in a small bowl. Set aside.
3. In a large bowl whisk together brown sugar, apple sauce, egg, and vanilla until smooth.
4. In a separate large bowl whisk together all-purpose flour, whole-wheat flour, cinnamon, baking soda, and salt. Some of the whole grains may get caught in the sifter so just toss the remnants in with the rest of the flour after. 
5. Stir wet mixture into dry mixture, alternating with buttermilk. Fold in shredded apples, until just combined.
6. Evenly scoop batter into a prepared muffin tin (greased or lined with paper muffin liners) so that the batter reaches 3/4 of the way up the cup. Sprinkle topping evenly over muffins and bake for 25-30 minutes or until a toothpick inserted into the centre comes out clean. 

Listening To:

Drake - Hotline Bling

Chasing Dreams of The Perfect Blueberry Muffin

When I was around eight or nine years old I was invited to my friend Nikki's cottage to stay over for a few nights of pre-teen debauchery. My sister and my mom drove me up and were invited to stay for the day. Us kids spent our day jumping off the dock, playing games, exploring the forest, and making up dance routines to our Alanis Morissett cassette tape. It was one of those perfect summer days that I don't think I will ever forget, and will continually find myself attempting to recreate, nostalgic for that carefree freedom of being a rambunctious nine-year old. Despite our wonderful day full of fun and memories, the only thing my sister can remember is what we ate. Sure my sister Justine was only six or seven years old at the time, making it tricky to remember a random day up north with your sisters friends, but Justine can still remember every little detail about Nikki's mom Darlene's blueberry muffins. 

Ask Justine about those blueberry muffins and the first thing she will say is that they were the best muffins she has ever had in her life. She will then proceed to give a detailed description of the taste, texture, and ratio of blueberries to cake, and will end on a comically sad note, declaring that no other muffin has come close to being as perfect as those muffins on that special day, so many years ago. 

Recently Justine slipped into her wistful retelling of The Great Blueberry Muffins of 1996-ish once again, but this time instead of letting her fall into a pool of self pity at never again having such a moist, sweet, and perfect blueberry muffin (oh the melodrama!) I decided to take matters into my own hands and attempt to recreate more than just the wonderful memory of good friends enjoying a beautiful summer day in nature, I was going to recreate Darlene's muffins! 

Because I hadn't had the muffins since my age was a single digit, the first step in recreating "the best blueberry muffins ever" was finding a recipe that at least looked like Darlene's blueberry muffins. Pinterest came to rescue and led me to a recipe on the blog Yammie's Noshery that looked just like Darlene's. The interior image looked exactly like the pale and fluffy muffins that Justine loved so much, with the same blueberry-to-cake ratio, and even a light dusting of sugar on top just like Darlene's turbinado sugar topping. Though the muffins turned out quite tasty, they still need some work to get them near the caliber we were hoping for. The muffins were a little too sweet, a little too oily, and just a bit too dense. Although these muffins weren't the perfect ones we were hoping for, this recipe is a great start to begin playing with that I feel confident will eventually result in those muffins that Justine remembers so fondly. Below I have included a revised version of the Yammie's Noshery recipe based on my own personal feedback. Please note that I have not tested these alterations yet, I can make no promises on the result! Please give my revisions a try and let me know what you think! And Darlene, if you're reading this, care to share your beloved blueberry muffin recipe with the Rose girls? I think it's clear based on our almost 20-year search for the perfect replica that we will be forever grateful! 

Slightly adapted from Yammie's Noshery
Ingredients:
1/2 cup white sugar
1 large egg
1/3 cup vegetable oil
1/3 cup milk
1 tsp vanilla extract
1 1/4 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup sour cream
1 cup fresh blueberries
about 1 Tbsp turbinado sugar

Directions:

1. Preheat oven to 375ºF. Grease a standard muffin tin or line with paper liners (or parchment paper as I did in the photo!).
2. In a large bowl combine the sugar, egg, oil, milk, and vanilla extract until well blended.
3. In a small bowl stir together the sour cream with the baking powder until dissolved. Stir into the wet ingredients.
4. Stir the flour and salt into the wet ingredients until just combined. Stir in the blueberries.
5. Evenly pour the batter into the muffin tin about 3/4 of the way up. Top each muffin with a sprinkle of turbinado sugar and bake for 25-30 minutes or until a toothpick inserted into the centre comes out clean. 

Listening To:
Alanis Morissette - Hand In My Pocket

Cheaters Handbook: Roasted Asparagus & Blistered Cherry Tomato Couscous

Cheater, cheater, couscous eater! Here's an easy little cheat that comes in handy in the midst of those manic, weeknight rushes to get a well balanced meal on the table. Sometimes it can be a challenge to prepare a well rounded meal complete with a protein, a good serving of vegetables, and a carb when you're rushing home from work and the only thing on your mind is "I AM HANGRY!" The trick is to try and prepare yourself in advance. It's a great idea to take a bit of time out of your Sunday evening to prepare a healthy and flavourful side that will carry you through to mid-week, but let's face it, as simple as that sounds, sometimes planning ahead just isn't a reality. For those times when your hunger and lack of time forces you to think on your feet and come up with something ASAP before your hangry temper gets the best of you, here is a little trick to make a satisfying, tasty, and healthy side dish that provides you with both your serving of vegetables and carbs all in one! 

Couscous is insanely simple and fast to prepare when armed with a cheat. When time doesn't allow me to stir up a dressing, sauce, or flavouring of my own to season my couscous with, I like to go to the convenience section of my fridge which features an array of salad dressings for moments just like this. A few tablespoons of salad dressing can add a big hit of flavour to your couscous or even quinoa and takes all of 2 seconds! When matching your salad dressing to your couscous or quinoa dish, think of complimenting flavours. What vegetables are you putting into your couscous? What dressing will compliment those flavours as opposed to overpower them? Putting a bit of thought into the dish doesn't require much time, and will make a world of a difference in the final dish. 

Tip: Keep in mind that as your couscous sits, some flavour will dissipate, so make sure to over season just a touch so your leftovers will still have all those big bright flavours. 

Ingredients:
olive oil for cooking
1 cup cherry tomatoes
a handful of asparagus
4-5 tbsp Italian, Greek or other salad dressing of your choice
zest of 1 lemon
2 tbsp fresh lemon juice
salt and fresh ground pepper
about 6 fresh basil leaves, chopped fine
1 cup couscous
1 cup vegetable broth (may substitute with chicken broth)

Directions:

1. In a small saucepan bring the vegetable broth to a boil. Place the couscous in a tupperware container large enough to fit both the couscous and water. When the broth comes to a boil add to the couscous-filled tupperware container, stir, and close tightly with a lid. Let sit for 5-minutes, fluff with a fork and set aside.
2. In a small skillet set to medium heat, warm about 1 tbsp olive oil. Add the cherry tomatoes and cook until blistered. Don't worry if some skins start to burst.
3. Set a grill-pan on the stove at medium heat, drizzle with olive oil and lay out the asparagus in one layer. Season generously with salt and freshly ground pepper. Cook until tender but still has a bit of a bite. Remove from pan and set aside. When asparagus is cool enough to handle, cut into 1/2-inch pieces. 
4. Stir 4 tbsp salad dressing into the couscous along with the cherry tomatoes, asparagus, lemon juice and zest, and basil. Taste and season with salt and pepper and additional salad dressing, if needed. Taste again and season one more time, if needed. Can stay in fridge for 1-week. 

Listening To:

Glass Animals - Gooey

Summer Fresh Blogger Tour: Real Food For Real People

When I find a product or a company that I love, I turn into a sort of cheerleader for it. I'm that person that wants to share that love with everyone I know so that maybe that product or company will in some way improve a friend or family members day, whether that means using a face cleanser that leaves their skin free of impurities or a salad that will blow their mind in the flavour and health department. Summer Fresh Salads has been a company that I have been a cheerleader for for years now. Thanks to their ever-growing line of salads, dips, sauces, and so much more that all feature innovative ingredients with a focus on health and wellness, I have been a proud supporter of this Canadian company for changing the way that I snack. Long gone are the bags of chips or high sodium crackers with overly processed dips, as I have welcomed the many variations of hummus, greek yogurt dips, and high in protein and fiber salads that Summer Fresh offers. It's so easy to be let down when you have such high expectations of a company, and let me tell you, after talking with numerous people who have worked with Summer Fresh, my expectations were sky high. So when I had the opportunity to join nineteen other food bloggers in a tour of the Summer Fresh headquarters, including the plant where all of their products get made, I jumped at the chance to see for myself whether or not this company lived up to all the hype. 

As a group of twenty, eager, women food bloggers, it was clear right off the bat that our day was going to feel more like a bunch of gals just hanging out and sharing interests, as opposed to a day of blog work. This immediate female bonding session was thanks to Susan Niczowski, President and creator of Summer Fresh, who led our tour of the Summer Fresh headquarters with a smile on her face, making us all feel so welcome and comfortable with her unbelievably down-to-earth attitude. Susan shared with us her experience going from chemistry student to the president of one of the 50 best managed companies in Canada for seven consecutive years! It all started in 1991 when Susan and her mother felt that there was a void in the market for fresh, healthy, gourmet salads that are accessible for the average consumer to bring into their home. Think about it. I know when I was a kid, you could hardly find any healthy and fresh dips and salads in the grocery store. Now look how massive that fresh dip and salad aisle is, as so many other companies have picked up on Summer Fresh's success. Now, 23 years later, Summer Fresh products can be found in just about every grocery store in Canada (not to mention in the US) and I bet in just about every Canadian home, as well as restaurants, retail stores, caterers and more! As Susan passionately shared with us how the family company has evolved and how their products are created, it's clear to see that they never for a second lose sight of their consumer. Summer Fresh is dedicated to providing their consumers with fresh, quality ingredients and products, that are held to the highest standards and testing, that will make peoples lives easier and tastier! 

I was completely blown away at the companies attention to detail, from their health and safety standards to the way in which their products are packaged, Summer Fresh thinks of it all. To ensure the consistency, integrity, and safety of their products, all of their dips, salads, and sauces are made in small batches, with each batch going through a round of testing in their fully equipped microbiologist operated in-house laboratory, and are made to order. After donning a lab coat, hair net, and safety boots and getting to actually walk through the plant where everything gets made, it appears almost obsessive the way in which they oversee the safety of their products, but really, it's incredibly proactive and brilliant!  I also couldn't believe that many of their vegetables are actually cut by hand, and their roasted red peppers and eggplant are not pre-roasted, but roasted in their "kitchen" to make sure that they are getting that authentic roasted flavour that you would find if you roasted vegetables in your own home. They happened to be roasting eggplant when we walked through the plant, and let me tell you, that smell was fantastic! I also learned that many of their products are kosher (with a separate part of their plant exclusively for their kosher product production), organically certified, and gluten free. 

Spicy Mini Taco Tostadas featuring Summer Fresh Bruschetta

With her laser-cut faux leather dress, bright scarf, killer shoes, and perfect manicure, it was obvious that Susan is girl of my own, the woman loves fashion! This love of fashion is transferred to her products as well, trademarking the phrase "Food is fashion", which explains the way food trends are reflected by the season, just like fashion! You'll notice that the Summer Fresh products you find in stores will change throughout the year as certain ingredients become more readily available, and lifestyles inevitably change. For instance, right now Summer Fresh is focused on the Fall and holiday season as they are beginning to bring out new products that reflect the colder months, as well as simple recipes featuring these products that aid in entertaining during the busy holiday season. After our tour of the plant, we had the opportunity to taste some of these new products and recipes. With the launch of their new Appy recipe collection, which features simple and nutritious recipes for people to serve when entertaining, the staff at Summer Fresh had set up a room as though we were entering a holiday party, with all of the tables beautifully decorated and displaying the various new products and recipes featuring them. 

Butter Chicken Pizzettes featuring Summer Fresh Butter Chicken Cooking Sauce

With everything laid out so thoughtfully, it made it easy to see how I could feature these same recipes when I entertain in my own home. Not only were the appetizers lovely to look at, they were also really unique and absolutely delicious! I truly loved every one, but of course I always have my favourite tastes of the day. Hands down, my favourite taste of the day was the Cheesy Olive Bloomin' Bread featuring Summer Fresh White Cheddar and Parmigiano Dip and Summer Fresh Olive and Tomato Bruschetta (one of their new products). This creamy and savory pull-apart bread was incredibly addictive and had me going back for more, more times that I care to share. Another favourite taste of the day was  the Summer Fresh Mousse Desserts! The individually packaged gluten-free mousses are available in four different flavours including Chocolate (my favourite!) and Sweet Salted Caramel, and are already garnished and presented in delicate little dishes so that all of the prep work is done for you! It's safe to say that I am a little bit obsessed with these creamy, heavenly desserts and will most definitely be serving them up at my next gathering with friends! 

Artichoke & Asiago Carrot Pappardelle featuring Summer Fresh Artichoke & Asiago Dip (Canada's #1 selling dip!)

After spending all day at Summer Fresh I cannot express to you how unbelievably impressed I am with this company. It displayed so much confidence to be able to lead us through every step that they go through in bringing out their products, most notably walking us through their plant. Getting to see first hand how much care they take in bringing out the highest quality products, under the most careful health and safety practices, and their dedication to offering real food for real people gave me so much respect for this family company. One of the biggest things that was clear to me at the end of the day was how much they truly care about their consumers, and aim to make them as happy and satisfied as physically possible, which I feel is a rare gem these days. I feel so grateful that Summer Fresh allowed me the opportunity to learn about how quality products are made in such a hands on way, and left me so inspired seeing this confident, strong, and absolutely lovely woman running this huge, successful business with her family, and after only 23 years! I can honestly say that I have nothing but wonderful things to say about that brand. I am really interested to see how the Summer Fresh brand grows as they pick up on new trends and evolve. I felt good supporting Summer Fresh in the past, but I now feel downright proud supporting such a fantastic Canadian company! 

Listening To:
Arcade Fire - Afterlife

Poached Egg with Beans & Avocado

Sometimes the simplest of things can be the most striking. Take a recent lunch that I whipped up for instance. Leftover as-humble-as-can-be Heinz baked beans are reheated and act as the base to hold a soft-poached egg, sliced avocado, Sriracha hot sauce, and a little green onions and cilantro for garnish...and that's all she wrote. Just a few simple ingredients kicking around my fridge turned into a beautifully striking, comforting, and delicious lunch that I am proud to snap a photo of and re-make again for friends and family. No real recipe here, just a few ingredients that needed to be used up that I thought would be good friends together. The party in my mouth proved that those ingredients turned out to be the best of friends! 

* I used Heinz because it was leftover in my fridge! Use more or less to your liking.

** I didn't have fresh cilantro, but I always keep a tube of preserved ready-to-go cilantro in my fridge for flavour emergencies!

Ingredients:

1 egg

about 3/4 cup baked beans* 

1/2 avocado, sliced

salt and pepper, to taste

Sriracha hot sauce, for garnish

chives, chopped, for garnish

cilantro, chopped, for garnish** 

Directions:

1. Reheat baked beans in a small pot on the stove, or in the microwave until hot.
2. Poach egg for 4 minutes in water with a bit of vinegar in it or using a poach pod.
3. Place heated beans in a small serving dish. Top with the poached egg. Add the sliced avocado and season with salt and pepper to taste. 
4. Drizzle over desired amount of Sriracha hot sauce and sprinkle with green onions and cilantro. Take a picture and show off to your friends about your simple and delicious lunch! Serve immediately.

Listening To:

Alt-J - Something Good

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Roasted Vegetable & Feta Quinoa

There's nothing like an easy weeknight meal that seems to come together all by itself. I always say that my easiest and most inspired meals come from looking in my fridge, pantry, and countertop to see what needs to be used up, and pulling out all the ingredients who's flavours compliment one another. That's the trick. Literally pull out EVERYTHING that could possibly work together, then edit and scale back from there until you have your dish.  I love doing this because it forces me out of the habit of making the same dishes over and over again, as well as giving me the opportunity to hunt through my fridge to catch anything that is about to expire. The more you do this, the more you get a feel for what essentials you should be stocking your fridge with to ease the challenge of coming up new meal ideas, as well as getting familiar with what's inside your fridge so you will waste less and utilize what you already have so you can save time and money! 

This is exactly how I came up with my new favourite quinoa dish! A container of cherry tomatoes, their skins just beginning to wrinkle, had to be the focus of the dish, as they were in the most dire need of being used up. Because they were not at their freshest, I knew I wanted to roast them. Ok, what other vegetables do I have that like to be roasted? Some Ontario asparagus and a red bell pepper rounded out the perfect trio of veggies for my healthy quinoa. In my fridge safari I also came across two packages of feta cheese and two jars of Greek dressing, a no brainer to toss in. With the veggies being roasted, my quinoa was begging for some fresh bursts of flavour. Parsley, chives, and a squeeze of some fresh lemon quickly did the trick. My dish would have been fine and ready to serve right there, but why not kick up the health factor of the dish with one of my secret weapons that I like to keep stocked in my freezer. I like to keep Cookin' Greens Athlete's Mix in my freezer to have on hand to quickly and easily add a hit of dark leafy green goodness into my meals. I love this blend because it not only contains a number of different dark leafy greens, it also features red bell peppers and white beans to add texture and substance. And can you believe that that's it? It felt like quinoa made itself! In only 20 minutes (with much of that time simply waiting for the quinoa and veggies to cook), I had a delicious and healthy side to pair alongside my roasted salmon, not to mention enough to save for lunch the next day. I loved the simplicity and the big flavours in this quinoa. Whether it's served warm right after cooking, or chilled the next day, I promise you will become a fan of this quick and simple quinoa as well! 

*If you do not have or cannot get ahold of Cookin' Greens Athlete's Mix, sub in 1/2 cup your favourite sautéed dark leafy green such as kale or spinach, as well as 1/3 cup white beans.

Ingredients:
1/2 cup quinoa, rinsed
1 cup water (you may also use vegetable broth)
1 cup grape tomatoes
1 red bell pepper, roughly chopped
1 handful asparagus, trimmed 
1 tbsp olive oil
1/2 cup Cookin' Greens Athlete's Mix*
about 1/3 cup feta
4-5 tbsp Greek salad dressing
1/2 tbsp freshly squeezed lemon juice
1 tbsp chives, finely chopped
3 tbsp parsley, finely chopped
salt and pepper to season

Directions:

1. Stir together quinoa and water in a small pot. Bring to a boil, then reduce to low, cover, and cook for 15 minutes. Turn heat off and let rest for 5 minutes. Fluff with a fork.
2. While quinoa is cooking, lay out the grape tomatoes, red bell pepper, and asparagus on a medium baking pan. Toss with olive oil and season generously with salt and freshly ground pepper. Bake in a 350º oven for about 10-minutes, or until tender.
3. Chop the asparagus into quarters. Stir the roasted vegetables into the cooked quinoa along with the feta, Greek salad dressing, lemon juice, chives, and parsley.
4. Place Cookin' Greens Athlete's Mix into a small bowl, and add just enough water to cover. Microwave for 1-minute. Drain and add to quinoa.
5. Taste quinoa and season accordingly with salt and freshly ground pepper. Serve warm or cooled.

Listening To:
Frank Ocean - Sweet Life

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