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Recipes
A healthy lifestyle is easer than you think!

Fall Vegetable Quinoa Soup

  • November 17, 2014
  • by Staff
  • Soup

Ingredients:
  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 1 carrots, chopped
  • 2 celery stalks, thinly sliced
  • 3 cloves garlic, minced
  • 1 large sweet potato, peeled and chopped
  • 2 cups chopped butternut squash
  • 3 bay leaves
  • 4 cans (14 1/2 oz each) reduced-sodium vegetable broth
  • 2 cans (15 oz each) diced tomatoes
  • 1 can (15 oz) chickpeas, rinsed and drained
  • 1 cup quinoa
  • 1 tablespoon minced fresh rosemary
  • 2 teaspoons minced fresh thyme
  • 2 cups chopped kale, ribs and stems removed, salt and pepper to taste

Instructions:
  • Heat olive oil in a large stockpot over medium heat. Add onion, carrot, and celery and cook until onions are translucent, about 5 minutes. Add the garlic, sweet potato, butternut squash, and bay leaves. Cook until vegetables are tender, about 10 minutes. Stir occasionally so they don't stick to the bottom of the pan.
  • Add the vegetable broth, tomatoes, and chickpeas. Stir in the quinoa and season with fresh rosemary and thyme. Cook for 15 minutes or until quinoa is soft. Stir in the kale and cook for an additional 5 minutes. Season with salt and black pepper, to taste. Serve warm.

Pumpkin French Toast

Ingredients:
  • 3/4 cup milk
  • 1/2 cup pumpkin puree
  • 4 eggs
  • 2 Tbsp packed light-brown sugar
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 9 slices Texas toast (or other white bread such as Challah or French bread)
  • Butter, for griddle

Instructions:
  • Preheat an electric griddle to 350 degrees (a non-stick skillet set over medium heat also works fine).
  • In a mixing bowl whisk together milk, pumpkin puree, eggs, brown sugar, vanilla, cinnamon, nutmeg and ginger until well combined.
  • Pour into a shallow dish.
  • Butter griddle and dip bread into egg mixture (allowing a few seconds for it to absorb mixture.
  • I also squeeze gently to soak the mixture to center), then rotate and coat opposite side.
  • Transfer to griddle and cook until golden brown on bottom, then lift, butter griddle once more and flip french toast to opposite side and cook until golden brown.
  • Serve warm with butter and maple syrup.

Creamy Slow Cooker Mac and Cheese

  • July 7, 2014
  • by Staff
  • Dinner

Ingredients:
  • 8 oz. of Sharp Cheddar Cheese
  • 8 oz. of Monterey Jack Cheese
  • 8 oz. of Muenster Cheese
  • 8 oz. of Velveeta Cheese
  • 1 stick of butter
  • 3 eggs whisked
  • 2 cups of milk
  • 10 oz. evaporated milk
  • 1/4 tsp. Ground Mustard
  • 1/4 tsp. Salt
  • 1/4 tsp. Pepper
  • 1 box of pasta noodles your choice cooked to al dente

Instructions:
  • Put your water on to boil so you can cook your noodles till al dente.
  • While you are waiting for the water get the rest of your ingredients together.
  • Pour all the other ingredients in the slow cooker.
  • Once the pasta was al dente (which means a little under cooked it will still be somewhat firm or chewy) I strained it and threw it in and stirred.
  • Put the lid on and cook for 2 1/2 hours.

Grilled Chili-Lime Fish Tacos with Sour Cream Cabbage Slaw + Mango & Avocado

Ingredients:
  • 1 pound tilapia
  • 1 tablespoon olive oil
  • 3 tablespoons fresh lime juice
  • 2 teaspoons honey
  • 2 garlic cloves, finely minced
  • 1 tablespoon chili powder, 1 teaspoon cumin
  • 1/4 teaspoon red cayenne pepper
  • salt and freshly ground black pepper, to season
  • For slaw- 2 cups shredded red or napa cabbage
  • 2 tablespoons fresh chopped cilantro
  • 1/4 cup low fat sour cream
  • 1 tablespoon fresh lime juice
  • salt and pepper, to taste
  • 1 ripe mango and 1 avocado diced
  • 8 small corn tortillas, avocado and extra cilantro, to garnish

Instructions:
  • Preheat grill to medium-high heat. Place fish in large ziploc bag and add olive oil, lime juice, honey, garlic, chili powder, cumin, and cayenne pepper. Season with salt and pepper. Close bag and massage seasonings into fish. Let marinade for 20 minutes.
  • Prepare slaw: In a medium bowl combine cabbage, cilantro, sour cream, lime juice, and salt and pepper to taste. Place in refrigerator.
  • Remove fish from marinade and place onto hot grill. Grill fish for 3-5 minutes each side, it will vary depending on the temperature of your grill. Typically the second side will take less time. Remove fish to hot plate.
  • Grill tortillas for 10-20 seconds each side. Divide fish equally into tortillas, add slaw, and mango and avocado. Garnish with extra cilantro, if desired. Makes 8 tacos total; 2 tacos each.

5-Ingredient Bacon Asparagus Pasta

  • March 31, 2014
  • by Staff
  • Pasta

Ingredients:
  • 1/2 lb. (8 oz.) uncooked pasta (I used linguine)
  • 1/2 lb. (about 8 strips) uncooked bacon, diced
  • 1/2 lb. (8 oz.) fresh aspagarus, ends trimmed and cut into 2-inch pieces
  • 1/2 cup dry white wine (or you can double this if you'd like)
  • 1/2 cup grated or flaked Parmesan cheese

Instructions:
  • Cook the pasta in a large pot of salted water al dente according to package instructions.
  • Meanwhile, add bacon to a medium saute pan. Cook over medium-high heat, stirring occasionally, until crispy. Remove the bacon with a slotted spoon and set aside.
  • Add asparagus to the pan and saute in the bacon grease for about 5-6 minutes, stirring occasionally, until cooked. Remove asparagus with a slotted spoon, and set aside with the bacon.
  • Slowly add the white wine to the pan, and scape the bottom of the pan with a spoon to deglaze the pan and pick up all of those yummy brown bits. Continue cooking for 5 minutes, or until the wine has reduced by about half.
  • When the pasta is cooked, drain it. Then add the pasta, asparagus, bacon and 1/4 cup Parmesan cheese to the saute pan, and toss until combined. Sprinkle pasta with the remaining Parmesan cheese and serve immediately.
  • When the pasta is cooked, drain it. Then add the pasta, asparagus, bacon and 1/4 cup Parmesan cheese to the saute pan, and toss until combined. Sprinkle pasta with the remaining Parmesan cheese and serve immediately.