Imagine with me for a moment. Picture yourself pulling a fresh loaf of bread out of the oven. Or a batch of muffins. Or perhaps you’ve just made a stack of pancakes or some French toast. Now imagine spreading some delicious whipped blackberry honey butter over top. Drooling yet? This butter is to die for! It will really impress the guests, I might add 😉
Here’s how to make delicious Blackberry Honey Butter that everyone will go crazy for:
- 1 cup softened Butter
- 1/4 cup Honey
- 1/4 cup Blackberries
Whip butter and honey until fluffy.
Add blackberries and mix just until berries break up and are distributed throughout the butter.
Either scoop the butter mix into a jar and seal or form into a log and refrigerate.
In case blackberries aren’t your thing, this recipe is so versatile you could use strawberries (chopped small), raspberries, blueberries or whatever strikes your fancy.
Now if you’ll excuse me, I think it’s time for a snack! 🙂
Summer calls for delicious simple snacks. However, I’m definitely not opposed to simple snacks all year long too. After all, simple is one of my meal prep mottos so if I think it’s going to take too much time, I move on. Or even if it has too many ingredients that I don’t keep on hand.
These apple sandwiches fall under the category of simple, delicious and budget-friendly. They’re a hit with both of my daughters and my husband and I. (Though for the girls, I just do one slice of apple with the peanut butter and granola on top to make an open face sandwich.) While we use peanut butter, I think these would be delicious with Wow Butter, almond butter, apple butter or any kind of nut butter! As for the granola, I like to always have a batch of this homemade granola on hand. For the apple corer, I really like this Cuisipro apple corer.
Here’s how to create Apple Sandwiches:
- 2 Apples
- 2-3 tbsp Peanut Butter or peanut butter alternative
- 3 tbsp Granola
- handful Raisins
Remove cores from apples and cut into 1/4-1/2" thick slices
Spread apple slice with peanut butter.
Top with granola and raisins.
Place another apple slice on top and gently press together.
Repeat with remaining apple slices.
What is one of your favourite go-to simple snacks?
I’ve been bound and determined to create a delicious hummus recipe that compares to the store bought versions that I love. My personal favourites are Tribe and Summer Fresh brands. I really like Tribe for the lemon flavor so lemon was an essential addition to make this recipe work for me. Another goal with this recipe was to create something that the Little Girl would eat.
With those things in mind, the hummus recipe below is what I came up with. Also? The cumin, paprika and oregano sprinkled over top really make this snack delicious!
- 1 19 ounce can chickpeas, drained and rinsed
- 1/2 teaspoon lemon zest
- 1½ tablespoons lemon juice
- 1/2 tablespoon water
- 1/2 teaspoon sea salt
- 1 garlic clove
- 1/4 cup olive oil
- ¼ teaspoon ground cumin
- ¼ teaspoon paprika
- ¼ teaspoon dry oregano
In the bowl of your food processor, add the chickpeas, lemon zest, lemon juice, water, sea salt and the garlic clove, and mix for about one minute to combine well.
Slowly drizzle in the 1/4 cup of olive oil while the food processor is running.
Keep the food processor running until the dip is creamy and completely smooth.
Once the hummus is smooth and creamy, spoon it out into a serving dish and sprinkle the cumin, the paprika and the dry oregano over top.
Lorraine has once again sent along one of her delicious gluten-free recipes! This time it’s for a gluten-free basic muffin mix! While I, myself, haven’t tried this recipe, it appears as though it’s quite flexible in regards to the ingredients you can add.
Here is the Gluten-Free Basic Muffin Mix recipe exactly the way Lorraine enjoys it:
- 8 cups of flour I use 1 cup of quinoa, 1 cup buckwheat, 2 cups amaranth flour, 1 cup of chick pea flour, 1 cup coconut flour and 2 cups of arrowroot flour
- 13 tsp of gluten free baking powder
- 10 tsp of cinnamon I love cinnamon, so you could reduce the amount to taste
- 5 cups of liquid I use vanilla rice beverage or almond beverage
- 1 1/3 cup oil
- 4 eggs
- Optional: Carob chips shredded vegetables (carrots, zucchini, sweet potato), orange or lemon peel, unsweetened shredded coconut, nuts or seeds.
Preheat oven to 375 degrees F.
Mix all ingredients together.
Bake in unbleached, chlorine free large baking cups for 20 – 25 minutes.
Check for doneness by inserting a toothpick into the batter. If the toothpick is dry when you withdraw it from the muffin mix, the muffins are done.
Let stand until cooled off and store either in freezer containers or storage bags.
Sienna and I have been enjoying kale chips on a regular basis for the past month or so. She loves them so much, she puts my kale chip eating to shame! But really, it’s the crunch. The crunchiness of the chips is so addicting. The flavour is just as good!
The thought of making salt and vinegar kale chips had my mouth watering, so when I decided to try Balsamic vinegar, oh man…that was a good decision. They are so good!
Also, did you know that kale is:
- High in Iron
- Full of Antioxidants
- Low in Calories
- High in Fiber
- High in Calcium
- High in Vitamins A, C and K
- Helps keep your liver healthy
Because kale is so good for you, I’m perfectly okay with Sienna indulging in so many! It also doesn’t hurt that I’m benefiting from the nutrients!
Here’s how to make Salt and Balsamic Vinegar Kale Chips:
- 1 bunch of Kale
- 1 1/5 Tbsp Olive Oil
- 2 tsp Balsamic Vinegar
Preheat oven to 350° F.
Tear the kale into bite size pieces. Wash and dry the kale thoroughly. (I like to tear it up and place the pieces in my salad spinner to rinse and dry)
Put the kale pieces into a large bowl.
Drizzle with olive oil and balsamic vinegar. Oil a baking sheet.
Place the kale in a single layer on the baking sheet.
Sprinkle with salt to taste.
Bake for about 10 minutes, then stir and turn the kale and bake for 8-10 minutes longer.
Remove any crisp pieces as they get done to prevent burning and to allow the remaining kale chips to get even heat.
Here’s a step by step in picture form:
Preheat oven to 350 degrees. Take a bunch of kale and tear it into bite size pieces.
Wash and dry the kale in a salad spinner.
Drizzle the olive oil and balsamic vinegar over top. Toss well.
Place the coated kale pieces in a single layer on an oiled baking sheet.
Bake for 10 minutes, then remove to stir and turn the kale. Bake for 8 – 10 minutes longer, making sure to remove crisp pieces as they get done to avoid burning.
Here are the kale pieces when they are half way done: