Sticky Nut Bars

This recipe is my favourite combination of salty and sweet.  I got the recipe from one of my favourite vegetarian websites http://www.greenkitchenstories.com. The only addition I made was I sprinkled coarse salt on top. So good!

10 fresh dates (chopped)
2 tbsp water
2/3 cup organic peanut butter (salted)
1 cup mixed nuts, we used almonds, cashew nuts and pistachio (coarsley chopped)
1/4 cup coconut flakes
1/4 cup sunflower seeds
1/2 cup dried fruit (we used green raisins, yellow raisins and goji berries)
1/2 tsp salt

Coat a springform pan with parchment paper. In a small saucepan, stir together dates, water and peanut butter and place over low heat.

Add the rest of the ingredients and stir until the dry ingredients are coated. Add some more nuts if the mixture feels too moist and some more water if it is too dry.

Pour the mixture in the springform pan and put in the fridge for half an hour. Cut them into squares before serving. Store them in an airtight container in the fridge.

I cut it into 20 pieces.
4 weight watchers points plus each

Pineapple Power Smoothie

Dreaming of a hot vacation this spring break? Me too!! Although there is no beach in my future, I fully intend on enjoying a this healthy and delicious tropical smoothie often!

1 cup frozen pineapple tidbits
1 banana
1 cup soy milk
1 tbsp hemp hearts
1 tbsp chia seeds

Combine all ingredients in blender. Blend until smooth. Enjoy!

4 weight watchers points plus

Lemon Garlic Hummus

A light and fresh snack to help keep optimism alive as I continue to long for spring to arrive.

1 tsp lemon zest
1 tbsp fresh lemon juice
1 cup chick peas, rinsed and drained
1 tbsp olive oil
1 clove garlic, minced
1 tsp maple syrup
Salt and pepper to taste

Combine all ingredients together in blender or food processor. I used a Magic Bullet. Blend until smooth. You may need to stir mixture with a spoon half way through to help it out. If mixture is thick and not blending add 1 tbsp water.

Serve with fresh vegetables.

5 weight watchers points plus for 1/2 portion

Green Goodness Juice

Juicing is definitely gaining popularity. I first began learning about juicing in the Hungry for Change documentary http://www.hungryforchange.tv/ Afterwards, I was intrigued and curious to learn more. After (what felt like) extensive research, I purchased a Breville Juice Fountain which is a centrifugal juicing system. I’ve been juicing several times a week and have been loving experimenting with new creations. I definitely have increased my daily veggie intake and I have also been a having fun trying out new items from the produce section! Experts say that there are many benefits to drinking fresh juice including an improved immune system, increased energy and clear skin. No wonder it is becoming popular!

Green Goodness
1 English cucumber
1 lime
2 apples
1 cup wheat grass (trimmed from roots)
1 bunch kale

Wash all produce thoroughly.
Process all through juicer.
Stir and pour over ice.
Serve immediately.

Makes 2 portions
2 weight watchers points plus per serving

Spaghetti Squash with Hearty Tomato Sauce

This is one of my favourite recipes to use all the veggies that need to get eaten from the fridge. I have included everything from portabella mushrooms to kale. The staple veggies I always use are onion, peppers and sweet potato. I make it a little bit different each time, this is my latest version.

2 medium spaghetti squash, halved
1 tbsp olive oil
1 medium red onion, diced
2-3 cloves garlic, minced
1 cup sweet potato, grated
1 yellow pepper, diced
1 red pepper, diced
1 small zucchini, diced
2 ripe tomatoes
1/4 cup julienne- cut sun dried tomatoes (from package not oil)
1 – 398 mL can tomato sauce
2 handfuls fresh spinach, chopped
5 leaves fresh basil, chopped
Small handful fresh Italian parsley, chopped
1/2 tsp sea salt
1 tsp pepper
1/8 tsp crushed red pepper flakes (if desired)
10 cocktail sized bocconcini, halved
Freshly grated Parmesan cheese – to taste

Cut spaghetti squash in half lengthwise and scrape out seeds and pulp. Place face down in a shallow dish with a small amount of water. Cook on high in the microwave for 8-10 minutes. Alternatively, heat oven to 375 F and cook squash for 40-45 minutes. After cooking, allow to cool.

Over medium heat, in a large frying pan or wok, heat oil. Cook onions and garlic for 2-3 minutes. Add sweet potato and cook for about 5 minute stirring frequently. Adding peppers, zucchini and tomato, continue sautéing for 4-5 minutes.

Turn heat to low. Add tomato sauce, spinach, salt, pepper, parsley, basil and red pepper flakes. Stir well. Allow to simmer for 15 minutes, stirring occasionally. Tasting as you go, add additional salt, pepper and red pepper flakes as desired. (If you are a garlic lover, add one of the cloves at this step for a stronger garlic taste)

While sauce is simmering, using 2 forks, scrape the spaghetti squash loose. Keep half of the squash in the skin and transfer half to a bowl.

Turn heat to low and stir in bocconcini, covering with sauce completely. Allow sauce to sit for an additional 5 minutes so that the cheese can begin to melt. Do not stir, as bocconcini cheese pieces are meant to stay mostly intact.

Scoop sauce directly into spaghetti squash ‘bowls’, layering sauce and remaining squash. Top with Parmesan cheese and fresh parsley.

Makes 4 portions.
5 Weight Watchers points plus per serving (before Parmesan cheese)

Spicy Jalapeño Black Bean Burgers

Bravely I took on the task of cooking dinner for 4. Potentially tricky as it was for 2 vegetarians and 2 non-vegetarians. Since I decided to cook a vegetarian meal, I felt like the pressure was on. Usually when I have guests over who are carnivores, I bravely venture into the land of purchasing and preparing meat. I struggle with this for all of the obvious reasons. For the first time ever, I decided to make it all veggie. I knew it had to be good. On the menu: pineapple salsa and guacamole with blue corn tortillas, spicy jalapeño black bean burgers and oven cooked sweet potato fries with chipotle mayo. It seemed like I had a delicious menu lined up, but I was nervous.

I would love to report the meal was a huge success, however I only won over my fellow vegetarian. The rest of the feedback consisted more of… silence. Not complaining, not overjoyed. I however, loved the spicy burgers! So, although I was quite pleased, I will continue on with my quest to create a burger that keeps everyone – meat-lovers included – coming back for more.

This spicy burger recipe is definitely still on my favourite list. I loved the sweet of the pineapple salsa combined with the spicy jalapeño. Play around with the amount of jalapeños to suit your taste buds.

1/2 cup quinoa
2 cups black beans
1/4 cup pickled jalapeños
1/2 cup red onion, diced
2 cloves garlic, minced
1 tbsp chia seeds
2/3 cups steel cut porridge oats
1 tsp salt
1 tsp pepper

In a small sauce pan combine 1/2 cup quinoa with 1 cup water. Bring to a boil. Reduce to low and cover for about 12 minutes or until water is completely absorbed. Fluff with a fork.

In a large bowl mix drained black beans, onion, jalapeño and garlic. Add quinoa. Using a hand-held immersion blender, combine ingredients until smooth. Stir in oats. Refrigerate for 30 minutes.

Using a 1/2 cup measure, scoop out mixture and shape into patties.
Pan fry burgers until golden brown. Top with a slice of cheddar cheese and serve with pineapple salsa and guacamole. Enjoy!

Layer extras in wax paper in an air tight container and refrigerate. Keeps well and it’s a delicious – not to mention kind of fancy, weekday lunch.

Makes 6 patties.
Each is 4 weight watchers points plus.

Pineapple Salsa

This salsa is so quick and easy to assemble. It is packed with flavour and tastes so much better than store bought. Use in Mexican Quinoa Bake and Spicy Jalapeño Black Bean Burger recipe.

1 medium yellow onion, diced
5 vine ripened tomatoes, chopped
1 handful fresh cilantro, chopped
1 cup fresh pineapple, chopped
1 jalapeño deseeded, chopped
2 tbsp fresh lime juice
1 tsp salt

Combine all ingredients well. Let sit for at least an hour before serving to allow all flavours to mix. Refrigerate.

0 weight watchers points plus.

Chocolate Coconut Macaroons

On the path to healthy living and clean eating, there’s been a few rough patches. It’s not always easy to retrain taste buds and old habits can be hard to break – especially during stressful and busy times. This recipe is my kind of ‘cheat’. It’s sweet and chocolatey, but also gluten free, vegan and super easy to make. Many thanks to my friend Ashley for sharing this amazingly delicious recipe with me.

3/4 cup honey
1/3 cup coconut oil
1 tsp vanilla
1/2 tsp salt
2 cups unsweetened, shredded coconut
1 1/2 cup oats
2/3 cup cocoa

In a large sauce pan, heat honey and coconut oil over low heat until just combined. Add vanilla and salt. I used coarse sea salt, table salt works too.

Turn off burner. Stir in oats and coconut. I used steel cut porridge oats with added flax seeds. Quick oats work too. Add cocoa and mix well with a wooden spoon.

Using a teaspoon, scoop onto a baking sheet. With your fingers, form into little balls. I needed to wash my hands several times through this process as it gets a bit sticky and messy. Refrigerate 30 minutes or until set.

Makes 36.
2 weight watchers points plus each

Dill Lentil Veggie Burgers

Veggie burgers are one of my favourite spring and summer meals. This recipe has fresh dill as one of the star ingredients giving the burger a fresh, summer taste! I make this on the weekend and store the extras in the fridge for a quick and healthy weekday lunch.

1 cup dried green lentils
1 red bell pepper, diced
1 cup white onion, diced
1 medium carrot, grated
2 cloves garlic, minced
2 tbsp fresh dill chopped
1 tsp olive oil
2 tsp salt
1 tbsp black pepper
1 egg
2 tbsp chia seeds
3/4 cup oatmeal
3/4 cup breadcrumbs

In a medium saucepan, bring 1 cup lentils and 2 cups of water to a boil. Turn heat to medium low and cook uncovered for 20- 30 minutes until lentils are tender. Remove from heat and drain excess liquid.

In a frying pan, heat oil over medium heat. Add onion, red pepper, carrot, and garlic. Sauté for 5 minutes until onions are soft. Transfer to a mixing bowl. Stir in drained lentils, dill, salt and pepper.

Using a hand-held immersion blender, purée until mixture is smooth. Stir in egg, chia seeds, oatmeal and bread crumbs. Let stand for 15 minutes.

Use a 1/2 cup measure to scoop out lentil mixture and shape into a patties.

Pan fry burgers in a frying pan over medium heat until golden brown. Top with cheddar cheese and allow to melt. Serve on a bun with tomato, spinach, fresh dill and pickles.

Makes 6 burger patties.
5 weight watchers points plus each

Mexican Quinoa Bake

Mexican food is full of fresh ingredients and flavours. I love how there are tons of possibilities for vegetarian cooking. Not only is this recipe delicious, it is also high in protein and fibre. I first tried out a similar recipe in one of my favourite cookbooks, Quinoa 365 by Patricia Green and Carolyn Hemming. This is my version.

Salsa
1/2 medium red onion, diced
3 medium vine ripened tomatoes, seeded and diced
1/2 cup fresh cilantro, chopped
2 tsp fresh lime juice
1 tsp salt

1 cup uncooked quinoa
I- 540 mL can black beans, rinsed
1 cup corn kernels (fresh if in season or frozen)

Seasoning
1 tsp chipotle chili powder
1 tsp cumin
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp dried oregano

Fresh Veggies
I medium zucchini, chopped
1 red pepper, chopped
1 yellow pepper, chopped
1 orange pepper, chopped
I medium green jalapeño, seeds removed, finely chopped

I cup jalapeño jack cheese, grated

Start by mixing all of the salsa ingredients together in a bowl. Set aside; allow flavours to mix while preparing the other ingredients.

Preheat the oven to 350 F and grease a 9 x 13 casserole dish.

In a medium sized saucepan, bring 2 cups of water and 1 cup of quinoa to a boil. Cover and turn heat to low. Cook for 10-12 minutes until all of the water is absorbed. Fluff with a fork.

While quinoa is cooking, start chopping the veggies. Combine all vegetables together in the bottom of the casserole dish and spread evenly.

Once quinoa is cooked, add the black beans, corn and spices to the saucepan. Stir until mixed thoroughly.

Place the quinoa mixture evenly over the vegetables in the casserole dish.

Spread fresh salsa over top of quinoa mixture. Top with grated cheese.

Bake for 25- 30 minutes until cheese is melted. Serve immediately and top with your choices of cilantro, salsa, tortilla chips, freshly squeezed lime juice or sour cream.

Cut into 12 pieces – 3 weight watchers points plus per piece (without additional garnishes)