Monday, October 27, 2014

Simple Crockpot Apple Butter

After our apple picking outing we had lots of apples kicking around.  What were we going to make with all these juicy, delicious apples?  I asked Annabelle what she wanted to make and she told me apple cake, she has a bit of a sweet tooth! So, after whipping up an apple cake we decided to make apple butter for our toast in the morning.  The two of us got to work making crockpot apple butter. We used the crockpot, because we could fill it up and leave it all day, which is definitely a perk when you are home with two small children.  You never know when you might have to drop everything and kiss a boo boo or change a diaper. 


24 apples (I used Cortland), peeled, cored and cut into 1' slices
2 cups apple cider
1/2 cup maple syrup
1 teaspoon cinnamon
1 teaspoon all spice
1/2 teaspoon fresh grated nutmeg


Put all ingredients into a crockpot.  Fill with water until it just covers the apples.

Turn on low heat and cook for 12-14 hours.  Apples will be mushy.  Using a fork mash up any chunks that may still be remaining.

Using your favourite canning process jar the apple butter.

Monday, September 29, 2014

Fresh Apple Cider

Recently my family went apple picking with a few other families. What a wonderful experience it was to watch our children pluck apples from a branch and take big bites of the delicious fruit.  Their eyes were all wide with excitement, juice was running down their chins and there were big smiles all around. Annabelle helped me fill our baskets to the brim to make sure we had enough apples for all of the delicious things we would make. First thing's first….Apple Cider! 


24 apples


Put the apples through a juicer.

Tuesday, August 12, 2014

Jump Start Green Juice

I finally did it!  I finally bought a juicer.  I am over the moon excited about my new purchase. As I am typing this post I am sitting here sipping the delicious green juice you see in the photo above. I can just feel the goodness being absorbed into my body. Ahhhh.

I have been interested in juicing for some time now, but put off purchasing a machine for a couple reasons, but primarily because I have a perfectly good blender that I use for smoothies, and is juicing really better for you? Well, before I started to shop machines I thought I would do a bit of reading to see what I could find. I came across this article in the link below that compares green juice to green smoothies. Since they aren't trying to sell me anything, I felt this was an unbiased study that I could take at face value.

The article had me convinced, I'd like to start juicing.  After much contemplation and investigating I settled on the Breville Juice Fountain Plus.


2 cups spinach
1/2 cucumber
1/4 fennel bulb
1 apple
1 pear
1 carrot

Friday, August 1, 2014

Avocado Egg Salad

I absolutely love egg salad sandwiches! I have such fond childhood memories of visiting my Grandmother and eating egg salad sandwiches for lunch. She always served them with a glass of skim milk as well as cold celery and radishes, she kept them in water in the refrigerator so they were always cold.  I love that every time I eat egg salad I think of her.  She recently told me that the key to good egg salad is green onion instead of celery, so I stuck with her theory for this recipe.  

Here is a twist to the traditional egg salad.  By subbing avocado instead of mayonnaise you are adding healthy fat and a wonderful flavour.  I threw some diced tomato in because I love tomato on my egg salad and it goes really well with avocado.  


6 hard boiled eggs, peeled, cooled and chopped
1 avocado
1 tomato, diced
3 green onion stalks, chopped
salt & pepper to taste


In a bowl mash the avocado with the egg.  Mix in the tomato and green onion.  Season with salt and pepper to taste.

Spread on bread of your choice and enjoy!

Wednesday, July 30, 2014

Black Quinoa & Chickpea Salad

Quinoa is a staple in our house.  To be honest, I can't even remember what we used to eat before it made it's way into my kitchen.  It is so simple to prepare, nutritious and tastes great!    I have recently started using black quinoa, it tastes the same as the white or red varieties, but I like the colour.  I love pairing warm quinoa with cold, fresh veggies or legumes.  Yum!


1 cup quinoa, cooked and cooled
1/2 can chickpeas
1/2 cucumber, diced,
1/2 yellow pepper, diced
1/2 green pepper, diced
12 cherry tomatoes, quartered
1 carrot, finely grated
3 tablespoons parsley, chopped
1/2 lemon
2 tablespoons olive oil
1/2 teaspoon cumin powder
salt & pepper to taste


Toss all ingredients in a large bowl and serve.

Monday, July 28, 2014

Strawberry Citrus Breakfast Smoothie

If you haven't yet started making smoothies, you should!  They are such a great way to get gets all sorts of delicious fruits and veggies into you.  We make smoothies every morning, it is such a great way to start your day. I find I have more energy after my morning smoothie than after a cup of coffee.  There are so many different combinations of fruits and veggies that you can put together to come up with a yummy, immune boosting and energizing smoothie.  I like to use what we have in the fridge! I always like to add both fruit and veggies in the same drink, so I get the benefits of both.  Have fun and come up with your own custom drink that makes you and your family happy.


1 cup kale, chopped
1 cup fresh or frozen strawberries
2 peaches, sliced
1 orange, juiced
1 cup almond milk
1 tablespoon chia seeds


Place all ingredients into a blender and blend.

Thursday, July 24, 2014

Cobb Salad My Way

It's hard to believe that we are creeping into the end of July already. Being off on maternity leave has definitely kept me busy.  I have been fortunate enough to spend more time outside this year than I have in years. Annabelle, my two year old, likes to be out and about, so we are always out on some sort of adventure while Jolene, my 10 week old, enjoys the comforts of Mom being bundled in a wrap. Needless to say that being this active requires nutritious food to keep us going.  This is Cobb Salad my way for a well rounded and easy lunch.


1/4 Nappa Cabbage, sliced
1/4 Red Cabbage, sliced
1 can black beans
1 red pepper, diced
4 eggs, hard boiled, cooled and sliced
1 cucumber, diced
2 cobs of corn, cooked, cooled and kernels removed from the cob
2 tomatoes, diced


In a large serving bowl toss cabbages together and line the plate.  Add the remaining ingredients in rows.  Serve with Honey Dijon Vinaigrette (recipe follows).  Serves 4.

Honey Dijon Vinaigrette


4 tablespoons olive oil
1 lemon, juiced
1 tablespoon honey
1 tablespoon dijon mustard
salt & pepper to taste


In a mason jar add all ingredients and shake until combined.