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Recipes

Chocolate peanut protein powerballs

BT Toronto | posted Tuesday, May 30th, 2017

CHOCOLATE-PEANUT-PROTEIN-POWERBALLS

CHOCOLATE PEANUT PROTEIN POWERBALLS

Ingredients:

  • 1 cup packed, pitted Medjool dates
  • 1 cup oats, large flake (Bob’s Red Mill)
  • 1/4 cup hemp seeds (I like Manitoba Harvest)
  • 1/4 chia seeds
  • 1/4 cup flax seeds
  • 1/3 cup raw cacao powder
  • 1/2 tsp best quality vanilla extract
  • 1/4 tsp each ground cinnamon and nutmeg
  • 1/4 tsp unrefined sea salt
  • 1/2 cup raw, natural peanut butter (or nut butter of your choice)
  • 1/2 cup white sesame seeds

Directions:

  1. Place all ingredients, except salt, in food processor.
  2. Pulse until uniform mixture results.
  3. Using a tablespoon measure, scoop out dough and form into balls.
  4. Roll in sesame seeds, chocolate powder or dried coconut.
  5. Place in fridge to set.
  6. If not using immediately, power balls can be frozen.

Yield: 16 – 20 power balls.

 

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Pommy paleo pudding

BT Toronto | posted Wednesday, Dec 28th, 2016

Pomegranates, blueberries, apples, chia, hemp hearts and lecithin are all beneficial for bowel cleansing. Chia seeds are a rich source of soluble fibre, which helps the body sweep away waste, toxins, and minimizes your risk of developing constipation. This recipe is also gluten-, soy-, dairy-, egg-, and nut-free

Makes: 4–6 servings. Keeps for up to 4 days in the fridge.

Ingredients:

  • 2 cups wild blueberries, fresh or frozen
  • 1 cup filtered water, just off the boil if using frozen berries
  • 1 cup organic pomegranate or berry juice
  • 1 cup applesauce
  • 1/2 cup chia seeds
  • 2 Tbsp Hemp Hearts
  • optional boosters
  • 2 tsp sunflower lecithin powder
  • 1 tsp pure vanilla extract
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 5 drops liquid stevia (if you like it sweeter)
  • 1 tbsp NutraVeg Omega 3 Oil
  • 1 cup fresh pomegranate seeds (about 1/2 pomegranate), or other fresh fruit if pomegranate is unavailable
  • 2 Tbsp raw pumpkin seeds

Method:

  1. Place the blueberries in a large bowl. If using frozen blueberries, pour boiling water over them, mixing gently to thaw; otherwise, add cold or room-temperature water.
  2. Add the juice, applesauce, chia seeds and Hemp Hearts to the berries, and stir well.
  3. Mix in any of the boosters if desired, and place in the refrigerator to set overnight.
  4. In the morning, let it return to room temperature on the counter and serve topped with fresh fruit and pumpkin seeds.

 

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Perfection in a jar

BT Toronto | posted Wednesday, Oct 28th, 2015

Perfection-in-a-Jar

This fresh salad looks beautiful layered in a jar, plus it stores and travels easily, too!

Perfection in a jar

Ingredients:

  • 4 Mason jars or 4 of your nicest medium-sized drinking glasses
  • 3 cups (750 mL) cherry or grape tomatoes, red and yellow
  • 1 to 2 heirloom tomatoes
  • 1 to 2 avocados
  • Two 8–10 oz (225–300g) balls of burrata cheese
  • 1 cup (250 mL) Basil Cashew Pesto
  • 1/2 cup (125 mL) toasted pine nuts
  • Cracked black pepper to taste
  • Fresh basil for garnish

Method:

Roast the cherry (or grape) tomatoes and set aside.

Slice the heirloom tomatoes and cut the avocado in half-moon wedges.

In the Mason jars, begin to layer the ingredients. Start with the tangy roasted tomatoes, a little bit of the fresh tomatoes, some burrata cheese, avocado, and then a dollop of the Basil Cashew Pesto. Keep layering until you get to the top.

Top each jar with toasted pine nuts, some cracked black pepper, and fresh basil. It looks and tastes beautiful.

Courtesy Mary Jo Eustace
www.maryjo.tv
Click HERE to buy the book.

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Sweet potato macaroni

BT Toronto | posted Wednesday, Oct 28th, 2015

sweet-potato-macaroni---scared-wheatless

Gluten-free macaroni? Mary Jo Eustace’s sweet potato-packed mac ‘n’ cheese is so flavourful that you won’t even miss the gluten.

Sweet potato macaroni

Ingredients:

  • 4 cups (1 L) dried gluten-free macaroni
  • 2 1/2 sweet potatoes
  • 3 Tbsp (45 mL) butter
  • 1/2 cup (125 mL) finely chopped celery
  • 1 cup (250 mL) cubed apple (tart, like Granny Smith)
  • 1 cup (250 mL) chopped onions
  • Salt and pepper to taste
  • 3/4 cup (185 mL) half-and half cream
  • 1 cup (250 mL) gluten-free chicken or veggie stock
  • 1 cup (250 mL) freshly grated
  • Parmesan cheese + extra for garnish
  • 1 cup (250 mL) freshly grated, raw sharp cheddar or Gruyère cheese
  • 1/2 cup (125 mL) chopped fresh parsley
  • 1/2 tsp (2.5 mL) ground nutmeg
  • 1/2 cup (125 mL) chopped pistachios

Method:

Cook pasta in a large pot of boiling, salted water, until al dente (check instructions on package). Drain and set aside.

Cut sweet potatoes into 1-inch (2.5 cm) cubes and cook them in boiling salted water until soft. This should yield approx. 2 cups (500 mL) cubed potatoes.

In a medium pan, sauté in butter the celery, apple, and onions until soft, about 3 to 5 minutes. Salt and pepper to taste. Add the sweet potato and sauté for another 1 to 2 minutes.

In a large bowl, combine the pasta, the sweet potato mixture, cream, stock, Parmesan cheese, cheddar or Gruyère, parsley, ground nutmeg, and salt and pepper. Mix well.

In a medium greased baking dish, spread the mixture evenly. Sprinkle the pistachios on top and bake at 385°F (195°C) for 25 to 30 minutes until everything is melted and bubbly. Top with extra Parmesan.

Courtesy Mary Jo Eustace
www.maryjo.tv
Click HERE to buy the book.

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Black bean fritters with mango salsa

BT Toronto | posted Wednesday, Oct 28th, 2015

maryjo

A healthy, gluten-free dinner that’s packed with protein and fresh flavours.

Black bean fritters with mango salsa

Ingredients:

  • 1 cup (250 mL) gluten-free flour
  • 1/2 Tbsp (7.5 mL) gluten-free baking powder
  • 1/2 tsp (2.5 mL) salt
  • 1 egg, beaten
  • 3/4 cup (185 mL) coconut milk or almond milk
  • 2 1/2 cups (625 mL) thinly sliced scallions
  • 2 cups (500 mL) canned black beans, drained
  • 1/2 cup (125 mL) chopped fresh cilantro + extra for garnish
  • Salt and pepper to taste
  • Canola oil for frying (enough to cover the bottom of the skillet by approx. 1/2 to 3/4 inch/1 to 2 cm)

Method:

In a large mixing bowl, sift the flour, baking powder, and salt. Make a hole in the center and add the egg and the milk. Stir into the flour, making a smooth batter.

Mix in the scallions, black beans, and fresh cilantro. Season well with salt and pepper.

Heat up the oil in a large heavy skillet and add 1 Tbsp (15 mL) heaps of the mixture for each fritter. Cook about 4 to 6 fritters at a time, for about 4 to 6 minutes until golden brown, turning once.

Serve fritters with mango salsa on a large platter and garnish with fresh cilantro.

Courtesy Mary Jo Eustace
www.maryjo.tv
Click HERE to buy the book.

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Indian slaw

BT Toronto | posted Wednesday, May 28th, 2014

indianslaw-featured

Unless your mama is from western India, chances are this is not your mother’s mayo-smothered, garlic powder-ridden coleslaw.  Nutty, tart, with a citrus burst, these crunchy shreds of cabbage pack just the right amount of heat from the fairly benign Serrano chiles.  Serve it, as is, for a salad course, or as an accompaniment to your traditional picnic fare.

Indian slaw

Makes 6 cups

Ingredients:

  • 1/2 small head of cabbage (about 1 pound) or 1 bag (14 ounces) coleslaw mix
  • 1 to 2 fresh green Serrano chiles, stems discarded
  • 1/4 cup dry-roasted peanuts
  • 1/4 cup dry unsweetened coconut shreds (see tips)
  • 1/4 cup finely chopped fresh cilantro leaves and tender stems
  • 1 1/2 teaspoons coarse kosher or sea salt
  • Juice from 1 medium-size lime
  • 2 tablespoons canola oil
  • 1 teaspoon black or yellow mustard seeds
  • 1/4 teaspoon ground turmeric

Method:

  1. Remove the tough rib from the lower center of the halved cabbage by slicing it through, ending up with a v-shaped opening at the base.  Cut the cabbage in half lengthwise.  Slice it into shreds, as thin as you can.  Dump them into a large bowl.  If using the pre-shredded coleslaw blend (which usually has a few shreds of carrots and purple cabbage in it for color), empty the bag’s contents into a large bowl.
  2. Slice the chiles lengthwise and then cut them into thin slices, crosswise, ending up with half-moons of chiles that still have the rib and seeds within.  Do not discard the seeds.  Add this to the cabbage.
  3. Empty the peanuts into a spice grinder (like a coffee grinder), food processor’s bowl, or mini chopper and pulse the nuts to a consistency of coarse bread crumbs.  Letting the machine run incessantly may yield a gummy product that you know more commonly as peanut butter.  Tip the contents of the grinder over the cabbage.  Add the coconut, cilantro, salt, and lime juice.
  4. Heat the oil in a small skillet over medium-high heat.  Once the oil appears to shimmer, add the mustard seeds, cover the pan, and cook until the seeds have stopped popping (not unlike popcorn), about 30 seconds.  Remove the pan from the heat and sprinkle in the turmeric which instantly bathes the oil with its yellow hue, the heat just right in cooking the spice without burning it.  Pour this popcorn-smelling mélange over the cabbage.  I often grab some of the cabbage from the bowl and add it to the skillet, wiping it clean with the shreds to make sure I get every last bit of spice and oil.  Thoroughly combine the contents in the large bowl (tongs, spoons, or my favorite – clean hand) to ensure every shred is evenly coated with everything.  Serve either at room temperature (my preference) or chilled.

Courtesy Raghvan Iyer, www.raghavaniyer.com

Click here to buy the book.

Click here to buy the book.

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Hot house tomato and pepper pasta with tuna

BT Toronto | posted Monday, May 5th, 2014

tunapastas-featured

Hot house tomato and pepper pasta with tuna

Makes 9 cups (2.2 L)

One serving = 1 ½ cups (375 mL)

Ingredients: 

  • 1 – 340 g (12 oz) box Barilla gluten free pasta, I used penne
  • 2 cloves garlic, minced and set aside
  • ¼ cup (60 mL) 100% Italian extra virgin olive oil, divided
  • 3 shallots, thinly sliced
  • 1 – 500 mL container cherry tomatoes, washed and cut into halves
  • ½ yellow hot house pepper, sliced thinly
  • ½ orange hot house pepper, slice thinly
  • 2 tbsp (30 mL) capers, rinsed and drained
  • 1- 170 g tin of Skipjack chunk light tuna packed in water, drained, broken up with a fork
  • 4 large fresh basil leaves
  •  Salt and pepper to taste

Method:

  1. Heat a large pot of water over high heat on to boil.
  2. Have all of your ingredients, prepped and ready to go, cooking a pasta dish the Italian way is all about fresh delicious seasonal ingredients and timing.
  3. Cook the pasta according to the directions on the package. Put timer on for 8 minutes. (the pasta will cook in the boiling water and finish cooking in the vegetable mixture)
  4. Heat a large non-stick pan over medium heat; add 1 tbsp (15 mL) oil and shallots, sauté for 3-5 minutes until golden brown and soft.
  5. Add tomatoes and peppers continue sautéing until the tomatoes are beginning to get soft about 3-4 minutes.
  6. Add capers and garlic. If the vegetables look dry add ¼- ½ cup (60-125 mL) of the hot pasta cooking water. Stir into the vegetables.
  7. When the pasta has boiled for 8-9 minutes, reserve another ¼- ½ cup (60-125 mL) of the hot pasta cooking water. Drain the pasta well and add to the vegetables. Toss in well. If that pasta looks dry add more of the reserves pasta water. Add tuna and toss gently. Taste for doneness, if the pasta is al dente remove from heat, drizzle with the rest of the oil. If the pasta is not al dente cook over medium heat for 1-2 minutes, then drizzle with remaining oil. Tear the basil into small pieces and sprinkle on top. Toss gently and serve.

Courtesy Mairlyn Smith, www.mairlynsmith.com

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