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Category Archives: Snacks

Balsamic Glazed Pecans

Balsamic Pecans

Was working all weekend but Caitlin was coming for brunch so had to make something somewhat fancy to make up for my Longo’s bought quiche (though it was delicious). Made a nice spring mix salad with lemon poppy seed dressing, sliced strawberries and these delicious nuts on top!

1 cup pecans
1 tbsp olive oil
1 tbsp balsamic
¼ cup brown sugar
A sprinkling of coarse sea salt

Bake pecans on a cookie sheet lined with parchment paper at 325 degrees for 10 minutes. When there are a couple minutes left, in medium sized frying pan, over medium-high heat boil oil, vinegar, and brown sugar together. Stirring constantly until thick and kind of frothy. Took me about 2 minutes. Take pecans out of the oven and add to the frying pan, stir until evenly coated. Pour onto parchment paper and sprinkle with sea salt. Let cool. Break up for salad topping, or eat them as a snack! Recipe is easy to double or triple… haven’t tried it any bigger than that! Enjoy!


Oatmeal Flax Pancakes


Though I am a little late for Mardis Gras this year – no reason not to enjoy these every weekend! Made with whole-wheat flour, ground flax, oatmeal and Greek yogurt, these healthy pancakes were delicious and nutritious – and since I made them in the blender super easy!


½ cup whole-wheat flour
½ cup oatmeal
2 tablespoons ground flaxseed
1 tablespoon white sugar
¾ teaspoon baking soda
¾ teaspoon baking powder
½ cup plain Yogurt
1 egg
¼ cup of milk
1 teaspoon vanilla extract


Throw all of the ingredients into a blender (or you could mix in a bowl with a hand mixer). Blend until smooth. If it’s a little too thick pour some extra milk. The first time I did these with regular yogurt and it was fine, but with the Greek yogurt it was too thick so added more milk. Once blended let sit for a few minutes.

Pour pancake batter onto a pre-heated (medium heat) lightly oiled/buttered pan. Once the pancake starts to bubbly a bit flip over. Only takes a couple minutes. Serve with butter and maple syrup – or berries and whipped cream – or both! Enjoy!

Mediterranean Couscous Salad

Mediterranean salad with couscous quinoa and orzo

Mediterranean salad with couscous quinoa and orzo

I was looking for a light and nutritious side dish to serve with a chicken dinner and asparagus that would also work as the main for myself (vegetarian). I had this Mediterranean mix my mom bought from the States while she was there. It was a mix of couscous, quinoa, orzo and red lentils. I decided to cook that up and make a salad.


3 cups cooked and cooled couscous and/or quinoa and/or orzo
1 cup washed cherry tomatoes sliced in halves
Small handful of fresh basil chopped up
Small bunch of green onions cut up
¼ cup of feta cheese diced

1/3 cup of balsamic vinegar
A few splashes of red wine vinegar (I did this at the end to get more distance out of the dressing, could just do more balsamic)
¼ cup of olive oil
1 tablespoon of honey
Garlic powder, salt and pepper to taste


So I cooked the package as the directions say. If you were doing this at home I would cook up just couscous/quinoa/orzo or combination of, as directed and let cool.

Mix in all of the ingredients for the salad. In a separate dish mix together dressing ingredients until honey is well dissolved.

Drizzle over salad and mix. Let sit in the refrigerator (if you can – its addictive!) for a couple hours and serve. Amazing side dish, great on its own, or on top of spring mix with a little extra balsamic vinegar. Love this! Enjoy!


I am going to try this again soon with just a mix of couscous and quinoa to see if it tastes the same. I am sure it will….

Quinoa Pudding

Quinoa PuddingI tried making rice pudding but with quinoa instead. It tasted the same, but  the texture is a little chewier, much like quinoa is over rice – think more like tapioca. But since this is a nutrition packed snack I will be making it again. For a treat I might make it with 2% or homogenized milk instead of the skim.


1 ½ cups cooked quinoa
2 cups of milk
1 egg
2 tablespoons sugar
1/3 cup raisins
1 tsp vanilla
1 tablespoon cinnamon (optional)


Over medium heat in a pot cook 1 ½ cups of milk, the sugar and the quinoa stirring occasionally, careful not to let the milk froth over (especially when you have black glass stove top!) for about 20 minutes. In a small bowl whisk egg and reaming ½ cup of milk together, add into pot along with raisins. Stir continuously for the next minute. Add in vanilla and an optional teaspoon of butter and stir. Serve warm or allow to cool and sprinkle with cinnamon. If you are positive everyone will like the cinnamon then just add it in while you are cooking – but it looks nicer when you sprinkle it on top! Enjoy!

Chocolate Bran Muffins – 2 Weight Watcher Points

 Chocolate Bran Muffins - 2 Weight Watchers PointsMom just made these yesterday; they were good and a great, healthy way to get your chocolate fix. They needed a little butter on them though as they are very dense. Next time I will add a ½ cup of chocolate chips to them and eat them warm and wouldn’t need the butter. Here is the recipe for 12 muffins, its really easy:


1 package low fat brownie mix (Betty Crocker)
2 cups water
3 cups all bran cereal
1 tsp baking powder


Preheat oven to 350 degrees. Soak bran cereal in water for 5 minutes. Add in brownie mix and baking powder and mix well. Spoon into 12 prepared muffin cups and bake for 22-25 minutes, when knife comes out clean remove from oven. Enjoy!

Orange Date and Nut Bread

Orange Date BreadStraight out of my mom’s cookbook from 1978 “Cooking with a Food Processor” this recipe is sweet and moist, not that bad for you, and coming from someone who tends not to like orange flavoured baked goods, and doesn’t like dates – it was actually quite good. Everyone else loves it! Mom made it yesterday; this recipe makes a 9×5 loaf pan.


1 cup chopped, pitted dates
¾ cup boiling water
1 tsp baking soda
1 small seedless orange cut into 6 pieces
1 ½ cup all purpose flour
1 cup nuts (optional)
¾ cup sugar (note: I would reduce this to ½ cup)
2 eggs
2 tbsp butter cut into 4 pieces
1 tsp salt


Combine dates, water and baking soda in small mixing bowl; set aside. Grease and flour a 9×5 inch load pan. Preheat oven at 350 degrees.

In a food processor; blend orange for 15 seconds. Add in flour, nuts, sugar, eggs, butter, salt and ½ date mixture and blend for 5 seconds.  Add remaining date mixture and process for another 15-20 seconds until well blended. Pour into loaf pan. Bake until loaf springs back when touched lightly in center, 55-60 minutes. Cool for 10 minutes. Loosen side with spatula and remove from pan. Enjoy!

Cucumber Chickpea Salad

Chickpea Cucumber SaladI was planning on making this great lentil salad as a side dish for our veggie burgers last night but didn’t have any corn so I made this up and it turned out quite good, and just in time for summer – this will be a new go-to for a light and healthy side:


1 English cucumber, cut into bite size pieces (I cut them in ½ moon)
1 cup rinsed and drained canned chickpeas
1 tomato diced (recipes always call for deseeding, but I never do… so its up to you)
½ purple onion diced into tiny pieces
2 cloves of garlic minced
¼ cup feta cheese crumbled
½ lemon squeezed
2 tbsp olive oil


Cut up the cucumber, tomato, onion and garlic mix together with the chickpeas and feta in one bowl. Squeeze lemon, and pour olive oil over the salad and stir together. Best if you let sit in the fridge to absorb the flavours. Enjoy!