Nothing says springtime in Canada like fresh asparagus. Delight in the tastes of the season with this nutrient-rich and refreshing salad. The apple honey lime vinaigrette is fruity and delicious, and using Mott’s Fruitsations apple sauce reduces the amount of oil needed and helps to coat the lettuce. For people who love salad dressing and hate skimping – rejoice! This recipe promises to be a new favourite that is sure to mix-up your “fruit-ine”!
Serves 2 as an appetizer, 1 as a lunch dish
From “Lidia’s Family Table” (Alfred A. Knopf, 2004)
2 large eggs
2 tablespoons milk
¼ teaspoon salt
2 tablespoons chopped fresh chives
1 ½ teaspoons chopped fresh thyme leaves
2 tablespoons chopped fresh parsley
1 teaspoon butter
2 teaspoons extra virgin olive oil
Whisk the eggs, milk, salt, and fresh herbs until just blended together.
If chips make there way into my house they will be devoured. A sealed bag can maybe avoid be munched on for 3 days max. Once the seal is broken I give those chips about 3 hours. My palette craves the salt but my mouth desires the crunchy texture. My hips do not need the fat. After finishing off a bag of whole wheat tortilla chips, much to my husbands dismay this week, I decided to revisit my arsenal of healthy recipes to find an alternative.
Roasted Chickpeas are my solution. Chickpeas are a good source of protein and dietary fiber. Roasting them gives them the crunchy texture that tricks my body out of its cravings.
It would be cruel for me to not share the recipe with you.
1 can chickpeas drained and rinsed.
Salt and pepper to taste
2 tbsp olive oil
1-2 tbsp spice of your choice. Options include oregano, cumin or cayenne pepper
Preheat oven to 375˚ C. Toss chickpeas in a bowl with oil, salt, pepper and spice. Spread evenly on a rimmed baking sheet. Place in oven on middle rack. Shake pan every 10-15 minutes until desired crispiness. About 50 minutes total. Let cool and transfer to air tight container. Keep at room temperature in sealed container for up to 5 days.
I recommend setting a kitchen timer to ensure your chickpeas don’t smell like burnt toast. L loves these chickpeas as a snack and I love not feeling guilty giving them to her. If you don’t have time to make them I found them at Bosa Foods ready for your eating pleasure.
If you like what chickpeas can do for you check out what else you can do to them, starting with this easy and fast hummus recipe.
– Stephanie Raposo
2 tbsp peanut butter
½ to 2 tsp hot Chinese chilli-garlic sauce*
1 medium-size flour tortilla, preferably whole wheat or multi-grain
Shredded lettuce or whole leaves, optional
Colourful sweet peppers cut into strips
Leftover cooked chicken, cut into strips
Salt and pepper
2 slices raisin, whole wheat or regular sandwich bread
As needed Butter
2 tbsp peanut butter
½ banana, thinly sliced
Generous sprinkles brown sugar, cinnamon and ginger
This classic Italian dish has found a permanent spot in Italian American cuisine. You can dress it with Parmigiano Reggiano, Pecorino Romano, or Grana Padano. And I guarantee that it’s a favorite for kids as well as moms. Why? Because it tastes delicious and requires very little clean up!
Not only is this recipe healthy and super easy to make, it is always a favourite snack or appetizer to make before dinner. No one ever believes that this dip is simple to make.
This yummy kid-friendly dessert is sure to be a hit with your wee ones. And the Dairyland fat-free Creama and frozen yogurt add a healthy and Mom-friendly punch.
With all the cooking baking and eating that has been done in the last month, something quick, delicious and nutritious is a welcome notion. This is, hands down one of the easiest tastiest soups around and can easily be doubled. With its simple ingredients you can share with your little one.