Sunday, August 24, 2014

orange creamcicle smoothie and the end of summer

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   Who else isn't saddened by the end of summer?  The days of longer sunshine, warm breezes and flip-flops is quickly coming to an end.  I'm not sure I'm exactly ready for that yet.  Nope not at all.
   So to hang on to that last little bit of summer days here's a sunny summery smoothie you can enjoy for those few hot days we have left.
This too could be easily frozen in ice pop moods for a healthier take on the good ol' childhood favourite creamcicle.

You'll find me over on the Natrel site with the recipe for this dairy free hack.

Monday, July 14, 2014

lactose free cookies and cream milkshake

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   Cookies and cream is one of the first milk shakes I've ever tried. I remember standing in my Aunt's kitchen when she made me one and I couldn't believe that I had never seen or thought of this before. I was quite young and totally blown away by the goodness that was coming to me.  But now being older and looking for a somewhat healthier and lactose free version I came up with this hack that doesn't sacrifice flavour.

Check out the recipe here.

Sunday, June 15, 2014

shepherds pie for fathers day

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            Celebrate Father's day with giving Dad a comforting hearty dish of Shepherds pie (my Dad's particular favourite) made with Guinness and a creamy-cheesy green onion and bacon mashed potato top.
I have collaborated again with Natrel to come up with something delicious just for Dad.  Check out the recipe here on their site.  



Saturday, May 3, 2014

creamy roasted tomato and basil soup with parmesan croutons

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        Tomato soup seems to conjure up days spent stuck in the rain. The anticipation of getting home to get cozy, dry and curl up with a hot bowl of soup was one that always brought upon a smile.  Tomato soup was always my first choice and my Grandma made a mean one.  This recipe is my twist on the classic favourite.

      I once again joined up with Natrel to create three lactose free recipes that Grandma would be proud of.  Up first is a creamy roasted tomato soup with parmesan croutons.  Check out the recipe here.

Tuesday, March 4, 2014

baking bread

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             I have not made fresh bread in probably well over three years. Ouch, thats a bit too long, especially for one bread lovin' gal like me.  I could live on that stuff if I let myself, although I'd probably add quite a few unwanted pounds in the process.  I just had one of those moments when I thought, you know what? I'm gonna make some bread.  This was simply the easiest and tastiest bread I think I've ever made and there's nothing better then that wonderful simple joy that comes after you know you've just made your own bread.

I used this recipe here.

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bacon and butter beans
(serves 4)

2-4 slices bacon, chopped
2 tomatoes, chopped
1 can butter beans
1 handful of baby kale
salt and pepper to taste

In a skillet cook the chopped bacon until crisp.  Add the tomatoes and cook for a couple of minutes.  Pour in the can of butter bean, juices and all (this is what makes a wonderful sauce) bring it to a simmer. Add the kale and stir through until wilted. Taste for seasoning.  Add a slice of fresh bread for soaking up the juices and you've got a sweet side or little hearty snack.

Friday, February 7, 2014

milk jam

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Natrel has launched a new milk.  Maple milk and I had the opportunity to get to make something with it.  A deliciously mild maple flavoured spread perfect for toast or even over pancakes. Get the recipe here.

Sunday, January 19, 2014

black quinoa salad with mini crunchy radish chips

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Black quinoa salad with apples, cranberries, edamame and a sesame ginger dressing topped with crunchy radish chips 

for the salad
1 cup natrel organic milk
1⁄2 cup water
1 cup black quinoa, rinsed
1 cup edamame, cooked
1⁄2 cup dried cranberries
1 apple cut into 1-inch pieces 

1⁄4 cup fresh chopped basil
1⁄4 cup sliced scallions

for the sesame ginger dressing
2 1⁄2 tbsp olive oil
1 tsp sesame oil
juice of one lime
3 tbsp rice wine vinegar 

1⁄2 tsp fresh grated ginger
salt and pepper to taste

for the radish chips
1 bunch radish, washed and sliced thin 
1tbsp olive oil
pinch of sea salt and fresh cracked pepper


preparation
Preheat the oven to 300 F. Coat the sliced radish with the olive oil. Line a baking sheet with parchment paper and lay out the sliced radish and sprinkle with salt and pepper. Bake for 30-40 minutes, turning tray half- way through, until crispy.

Meanwhile in a small bowl combine all ingredients for the dressing, whisk and set aside.

In a deep saucepan, combine milk and water. Bring to boil over medium heat. Stir in quinoa. Reduce heat to low, cover and simmer for 20 minutes. Let stand covered 5 minutes. Transfer to bowl and let cool. Stir in apples, cranberries, edamame and the sesame dressing and top with the basil, scallions and radish chips. Serves 4-6. 

Photography and styling by Ashley Colbourne