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Chocolate peanut protein powerballs

BT Toronto | posted Tuesday, May 30th, 2017



  • 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


  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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Savoury Powerballs with butternut squash, chickpeas, carrots and brown rice

BT Toronto | posted Tuesday, May 30th, 2017


Recipe by Tosca Reno

All rights reserved.®

Prep Time: 20 minutes

Cook Time: 20 minutes

Yield: 12 – 15 balls


  • 1 butternut squash, or 2 cups, peeled, halved
  • 5 heirloom carrots, peeled, trimmed
  • 2 Tbsp extra virgin olive oil + additional for brushing vegetables
  • 1 tsp unrefined sea salt
  • freshly grated black pepper
  • 2 cups chickpeas
  • 2 cups cooked brown rice
  • 1 cup sun dried tomatoes, soaked in water overnight
  • 1 Tbsp lemon zest
  • 1 tsp dried chili flakes
  • 2 cloves garlic, minced
  • 2 tsp Zatar
  • 1 bunch cilantro, fresh, chopped
  • 1/4 cup white sesame seeds


  1. Preheat oven to 400 degrees F.
  2. Prepare a baking sheet by lining with unbleached parchment paper.
  3. Place halved butternut squash on baking sheet.
  4. Arrange carrots on baking sheet so they aren’t overlapping.
  5. Drizzle with olive oil and dust with salt and pepper.
  6. Place in hot oven and bake until golden, about 20 minutes.
  7. Remove from heat and let cool.
  8. Meanwhile, place chickpeas in bowl of food processor.
  9. Pulse until coarse mixture results.
  10. Add flesh from baked squash, carrots, sun dried tomatoes, rice, zest, chili, garlic, zatar and cilantro to bowl of food processor.
  11. Pulse until uniform mixture results.
  12. Divide and shape mixture into 2 tablespoons and press into sesame seeds.
  13. Place on baking sheet and bake for 20 minutes or until golden.
  14. Remove from heat and serve.

Stores well.

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Caramel popcorn & spicy almonds

BT Toronto | posted Friday, Dec 16th, 2016

Enjoy the holidays indoors, with your family by preparing these simple and delicious snacks!

Tools and Equipment:

  • Sauce Pot x 2
  • Wooden Spoon x 6
  • Stainless Steel Bowl x 6
  • Wire Piano Whisk x 2
  • Portable Burner x 2
  • Half Size Sheet Pan x 2
  • Wooden Barrels x 2 small size
  • Teflon Sautee Pan x 2

For the popcorn:


  • ¼ Cup Sugar
  • 2 Tablespoons Water
  • ¼ Teapoon Salt
  • 2 Tablespoons Butter
  • ½ Teaspoon Baking soda


  1. Add 2 tbs water to sugar & start caramelizing.
  2. Add butter.
  3. Next, add baking soda. Stir even more vigorously now
  4. Add cooked warm popcorn and stir again


For the almonds:


  • ¼ Cup White sugar
  • 1 ½ Teaspoon Sea Salt
  • 1 Teaspoon Cayenne Pepper
  • 2 ½ Cups Whole Almonds
  • 1 Teaspoon Water
  • 1 Tablespoon Honey
  • 1 Teaspoon Olive Oil


  1. Preheat an oven to 350 degrees F (175 degrees C). Spread the almonds onto a baking sheet, and toast until the nuts start to turn golden brown and become fragrant, about 10 minutes. Watch the nuts carefully as they bake: they burn quickly.
  2. Stir together the sugar, salt, and cayenne pepper in a mixing bowl; set aside.
  3. Stir together the water, honey, and olive oil in a large skillet over medium heat. Once the mixture begins to bubble, stir in the toasted almonds until evenly moistened. Pour the almonds into the sugar and spice mixture, and toss until evenly coated. Spread onto baking sheets in a single layer, and cool to room temperature
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Sweet and crunchy bacon bites

Chatelaine | posted Tuesday, Jun 23rd, 2015



9 slices bacon
9 canned whole water chestnuts, rinsed, drained and patted dry
1/4 fresh pineapple, cut into 9 1-in. pieces


1/4 cup water
2 tbsp granulated sugar
2 tbsp rice vinegar
1 1/2 tsp hot chili-garlic sauce
1/2 tsp cornstarch
1/4 tsp grated fresh ginger


  1. POSITION rack in top third of oven. Preheat to 450F. Spray a wire cooling rack with oil and set on a large baking sheet.
  2. CUT bacon slices in half crosswise to make 18 pieces. Arrange half the bacon strips on a cutting board. Set a water chestnut on each slice and wrap bacon around it. Lay seam-side down on rack. Repeat with remaining bacon, wrapping strips around pineapple pieces.
  3. BAKE in top third of oven until tops are crispy and browned, about 20 min. Flip bacon bites and bake 5 more min. Remove from oven and lightly dab with paper towels. Set aside to cool slightly.
  4. COMBINE water with sugar, vinegar, chili-garlic sauce, cornstarch and ginger in a small saucepan and set over medium-high. Bring to a boil, then reduce heat to medium-low. Simmer until sauce has thickened slightly, about 5 min. Transfer sauce to a small bowl. Serve with warm bacon bites.


Calories 130
Protein 5 g
Carbohydrates 11 g
Fat 8 g
Fibre 1 g
Sodium 277 mg
Good source of vitamin B12
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Homemade olive tapenade

Chatelaine | posted Saturday, Jun 6th, 2015



1 cup oil-cured black olives, pitted
1/4 cup coarsely chopped parsley
2 tbsp olive oil
2 tbsp lemon juice
1 tbsp drained capers
1 garlic clove, crushed
2 tsp Fresh thyme


  •  WHIRL olives with parsley, oil, lemon juice, capers, garlic and thyme in a food processor until finely chopped, scraping down sides if needed. Season with fresh pepper. Refrigerate up to 2 weeks.

Five ways to use it

Provençal roast chicken: Spread 1 tbsp of any tapenade under the skin of bone-in, skin-on chicken breasts. Arrange on a baking sheet. Brush with oil. Season with salt and fresh pepper. Roast at 350F for 40 min.

Simple pasta supper: Toss 250 g cooked tagliatelle with 1/2 cupSun-Dried-Tomato Tapenade. Sprinkle withfresh oregano.

Crunchy crostini snacks: Slice a baguette into 1/4-in. slices and brush with olive oil. Broil until golden, flipping halfway through, 1 min. Spread with any tapenade.

Bocconcini bites: Toss mini bocconcini with Black Olive Tapenade. Serve with toothpicks for a quickhors d’oeuvre at your next party.

Savoury grilled steak: Season a 1.5-kg flank steak with salt andfresh pepper. Oil grill, then barbecue on medium-high, 4 to 6 min per side formedium-rare. Let steak stand 5 min. Spoonany tapenade over grilled steak. Servewith a side salad.

Switch it up

Three variations to suit every taste!

1. Green Olive Tapenade
Omit black olives. Replace with 1 cup pitted green olives. Continue with recipe.

2. Sun-Dried-Tomato Tapenade
Omit black olives, parsley and thyme. Replace with1 cup sun-dried tomatoes and 1/4 cup basil leaves. Continue with recipe.

3. Pimento Tapenade
Omit black olives. Replace with 1/2 cup chopped roasted red peppers and 1/2 cup pitted green olives.


Calories 60
Carbohydrates 1 g
Fat 6 g
Sodium 393 mg
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