This was a summer of delicious peaches for us here in Ontario. We’d buy them by the basket and eat them every chance we got. They were sweet, juicy and just a perfect way to beat the heat. We ate peaches on their own, mixed into smoothies, on top of yogurt and with ice cream! I’d been meaning to make a Peach Crisp all summer long but only got around to it just recently. It was the perfect way to enjoy the last of the summer peach season and to give our summer a sweet and nutty send off!I promise you this Crisp will be a hit in your house. The kids asked for seconds and thirds :) It’s a...
Here’s a tropical twist on your regular chia seed pudding. The best thing about this pudding is that you can make a batch ahead of time and then keep them ready-to-grab, perfectly pre-portioned breakfasts or snacks throughout the week. The coconut milk adds a rich flavour not to mention some healthy fats that will keep you feeling full longer. I love to switch up the fruits toppings (based on whatever I have on hand), but mango and coconut just go so well together. Ingredients (amounts per 1 serving) 1 ½ cups Coconut Milk 2 tbsp Chia Seeds 1 tsp Maple Syrup ½ tsp Vanilla ¼ tsp Cinnamon Fruit to top (here I used mango, peach and blueberries) Shredded Coconut Toasted...
Halloween may have come and gone, but we can still celebrate the amazing flavours of the fall season. After all, we only get to enjoy pumpkin season once a year, so might as well embrace right? To be honest, I didn’t cook with pumpkin very much growing up (it’s not really a part of Indian/East African cuisine), so this year when Ahmed (who’s a Halloween baby) asked me to bake something with pumpkin, I decided to accept the challenge. His only request was that we add chocolate chips. I figured I could make these muffins healthy enough that a few chocolate chips sprinkled on the top would be just fine ;) One of the best things about these little babies...
This recipe came about when I was craving sweet potato fries with my eggs but didn't want to wait. I thought I would try shredding the sweet potatoes and that would cook them quicker. I added a few spices and cooked my eggs right on top and voila! This has quickly became one of fave breakfast recipes. You have to give this one a try! What you'll need: 1 small Sweet Potato, peeled and shredded ½ cup Kale, cut into thin strips 1 tbsp Coconut Oil 1 ½ tsp Paprika 1 tsp Red Pepper Flakes 1 tsp Salt 1 tsp Pepper 2 Eggs Coriander, chopped Method:Heat coconut oil in a large frying pan. Once melted, add shredded sweet potatoes and keep...
I make a batch of these oats once a week and have it on hand for a few days. It's great to have in the fridge for busy school mornings and the kids love topping them with different berries and maple syrup. I love mixing up my toppings and make my bowl look really pretty!What you'll need: 1 cup Rolled Oats (not the “instant oats” variety) 1 cup Water 1 cup Milk (any type of milk will do) 2 tsp Cinnamon ¼ cup Maple Syrup pinch of Saffron Toppings of your choice Method:Add oats and water to a pan, slowly bring to a simmer and let simmer for 1-2 minutes. Add milk and let oats cook through and soften...
