THE HEALTHY HAG

I COOK … I EAT … I SHARE.

APPLE PEAR CRUMBLE February 22, 2012

Good grief has it really been THAT long???  Well, I guess it has, and I’m confident with my excuse: new motherhood.  I welcomed the best thing EVER into my life last year and it’s been one hellova rollercoasster ride since.  Poopy diapers and tantrums aside, I still love love love to cook and bake.  So that’s that.

Here’s a great recipe for one of my autumnal faves … Apple Crumble.  This version is modified to be GLUTEN FREE that has a slightly almond twist and incorporates pears as well.  It’s a quick and elegant way to use up any apples or pears you just know will go if you don’t use them soon, and is super easy to prep.  Now that time is of the essence (crazy toddler running around), making food that is healthy AND ready F-A-S-T is more important than ever.

INGREDIENTS:

TOPPING

1/3 cup sliced almonds
1/3 cup sugar
1/3 cup almond flour (or oats)
1/2 tsp. cinnamon
1/4 tsp. ground ginger (this is optional)
3 tbsp butter (at room temp)

FILLING

3 tbsp almond flour
1/2 cup sugar
1/2 tsp. ground ginger (this is optional)
1/2 tsp. cinnamon
1 1/2 pounds apples (about 4 medium sized)
1 1/2 pounds pears (about 4 medium sized)
1/2 cup dried cranberries or craisins or raisins
1 tbsp lemon juice
1 tsp almond or vanilla extract

DIRECTIONS:

1) Grease an 8″ or a 9″ square baking dish

2) Peel, core, and slice apples and pears.

FOR TOPPING:

* In a medium bowl, combine sliced almonds, flour, sugar, cinnamon and ginger

* Add butter to mixture, and combine ingredients and butter until mixture resembles loose crumbs (best to use your fingers!)

FOR FILLING:

* In a large bowl, mix together flour, sugar, cinnamon and ginger, then add apples and pears, cranberries, lemon juice and almond extract.

* Mix fruit with the dry ingredients to coat, being careful not to break up the fruit (again – best to gently use your fingers!)

3) Transfer FILLING (fruit mixture) to the baking dish, and sprinkle TOPPING mixture evenly over top.

4) Bake at 375° F for approx 30-35 min or until topping is starting to turn golden brown, and fruit juices bubble.

5) Cool slightly before serving

NOTES:

– you can serve with whipped cream or ice cream

– can be served warm or cold

 

Lentils, lentils and more lentils … oh my! March 22, 2010

I’m a lover of the lentil … have you guessed yet?  How could anyone hate these glorious little gems?  So easy to cook, so versatile, so delish, so cheap!  There are so many kinds to choose from too – keeping the boredom at bay.  So, after weeks of adding lentils to just about anything and everything (okay, I was on a bit of a bender you see), here two of my faves, that are ridiculously quick and beyond simple to compile:

QUINOA LENTIL SALAD

INGREDIENTS:

1 cup dried green lentils

1 bay leaf

1 cup quinoa

1 tsp each turmeric, salt and coriander

¾ cup raisins or cranberries

¾ cup walnuts

2 green onions, diced

¼ cup fresh parsley (or half the amount dried)

4 Tbsp lemon juice

1 Tbsp honey

1 Tbsp  white wine vinegar

¼ tsp salt

3 Tbsp olive oil

Pepper to taste

DIRECTIONS:

1. Add add lentils and bay leaf to 3 cups of water and cook thoroughly (read package for specific timing).

2. Meanwhile quinoa, tumeric, coriander and salt to 2 cups of water,  bring to a boil, cover and simmer, 10-12 min.

3. Once both pots are cooked, cool then mix together.

4. In a separate bowl whisk together the lemon juice, honey, vinegar, salt, oil and pepper,

5. Stir in dressing to main grains, then add chopped walnuts, cranberries, chopped green onion and minced parsley and combine thoroughly.

CURRIED LENTILS AND BEANS

INGREDIENTS:

1 medium onion

2 Tbsp veggie broth

2 cloves garlic, minced

1 tsp ginger

½ tsp turmeric

½ tsp salt

1 cup tomatoes, diced

½ cup chickpeas (canned)

½ cup mixed beans (canned) – I used black eyed peas

1 cup cooked lentils (red cook the fastest but almost dissolve completely)

1 ½ cups water

1 cup leafy greens (I used baby spinach)

DIRECTIONS:

1. Sauté onion in oil for 3 min, then add garlic, ginger, turmeric, salt, tomatoes, broth, beans and lentils, simmering covered, until ingredients are softened and flavours are well combined (approx 5-10  min).

2. Add 1 cup greens, simmer again for 2 more minutes.

3. Serve hot over rice, naan, pr pita!

 

Out-of-this-world Oatmeal PB Bars July 23, 2009

I am always on the hunt for new and exciting tasty treats that are soy-free and healthy.  I’ve experimented with dozens of batches and have adjusted my good ol’ taste buds to accommodate a lot of pasty and good-for-you-but-not-good-tasting snacks.  I was hankering for something oatmealy, healthy and transportable and came up with what according to my hubster, is by far the best thing I’ve ever made.  It’ll be tough to follow up this one with something comparable, but I love a challenge.  These bars are a great way to grab a brekkie on the go or to feast upon with a cuppa java.  They’re also dairy-free so that’s another unexpected perk too!  The batch I made yesterday has been reduced to one bar in less than 24 hours – and there’s only 2 of us to blame.  YUMMERS!

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INGREDIENTS:

1/2 cup whole wheat flour

1 tsp cinnamon

1/2 tsp baking soda

1/8 tsp salt

1 tsp wheat bran

1 tbsp ground flax seed

1/2 cup natural-style smooth peanut butter (my absolute favourite right now is PB & Co … LOVE their stuff!)

1/2 cup firmly packed brown sugar or sugar in the raw

1/3 cup honey

2 eggs

2 tbsp canola oil

2 tsp vanilla extract

2 cups old-fashioned rolled oats

1 cup dried cranberries, raisins, dates or apricots (or any other dried fruit you like)

1/2 cup coarsely chopped walnuts or almonds (or your favourite nut)

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DIRECTIONS:

1. Preheat the oven to 350°F and coat a 9 x 13-inch baking dish with nonstick spray (I used a bit of oil smudged about with a brush, as all the spray oils I’ve seen have soy).

2. Mix flour, cinnamon, baking soda, salt, wheat germ, and ground flax in a medium bowl and set aside.

3. Thoroughly mix peanut butter, sugar, and honey in a large mixing bowl until blended, then blend in egg, oil and vanilla and beat until smooth.

4. Add reserved flour mixture to wet mixture and combine, then mix in oats, dried fruit, and nuts.

5. Scrape batter into the prepared baking dish and bake fro 20-25 min until lightly browned and firm to the touch.

6. Let cool completely in the pan on a rack before cutting into bars (about 30 min minimum).

oatmeal-peanut-butter-trail-bars-af

 

Hemp Energy Cookies January 12, 2008

These may seem odd but trust me, they are mouthwatering and amazingly nutritious. Feel free to subsitute any of the ingredients – especially the flour (depending on your preferences). These aren’t low in fat, but they mainly have the good fats your need anyway, so it’s all gravy.

Prep time: 10 min
Baking time: 30 min

hfth_cookies_cu.jpg

INGREDIENTS:

1 cup oil (I mixed olive with almond)

1 cup maple syrup (I used 1/2 maple, 1/2 honey)

2 1/2 cups oats

1 tsp baking powder

1/3 cup each sunflower seeds, sesame seeds

3 scoops of Hemp Protein Powder (each scoop 15grams)

1/2 cup barley or rice flour

1 1/4 cup ground almonds

1/2 cup cranberries, raisins, dates, chocolate chips or other dried fruit

DIRECTIONS:

1. Preheat oven 350F.

2. Mix oil & syrup

3. Combine with dry ingredients. Mix wet into dry. Then let the mixture rest for a minute or so. If you see oil separating from the mixture, then you need to add a bit more almonds or barley flour to thicken it.

4. Using a teaspoon drop onto greased cookie sheets. It will flatten a bit since it has enough oil in the dough that it will spread on its own.

5. Bake for 12-15 minutes until edges are brown and bottoms should be at least light brown. Cookies will be crisp in texture.

These keep quite well too. Store in an air tight container for up to a week – add in a piece of bread to keep moist though.