Creamy Sea-Salted Fudge

This fudge is a delicious treat for the holidays, garnished with crushed candy canes. It’s also a great little holiday workout for your biceps as you’ll be vigorously stirring for up to 18 minutes. Makes for guilt-free indulgence!

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Ingredients

  • 14 ounces of condensed milk
  • 1/4 cup unsalted butter
  • 150 grams light brown sugar
  • 3 tsp vanilla extract
  • 1/2 tsp of sea salt

To decorate/flavour

  • Crushed candy canes
  • Coarse decorating sugar
  • Freeze-dried fruit of choice
  • Sprinkles

Instructions

  1. Line an 8×8 baking dish with parchment paper
  2. Combine all ingredients except the sea salt in a small sauce pan
  3. Mix ingredients with a wooden spoon over medium heat until the sugar has completely dissolved and the butter has melted
  4. Now turn up the stove to high and bring to a boil. You’ll need to reduce to heat slightly to avoid splatter while you stir the fudge constantly for 10 minutes
  5. Remove from heat and add sea salt and let stand for 2 minutes
  6. Now, stir vigorously for 5-8 minutes until the batter firms
  7. Transfer to baking dish and sprinkle topping of choice.
  8. Use a spatula to push the toppings into the fudge slightly
  9. Allow to cool at room temperature for 2-3 hours before cutting

Homemade Bailey’s

Just in time for the holidays, here’s a great gift idea or something to keep in the fridge for Christmas visitors. I doubled the recipe for the best of both worlds. I filled five 250 ml mason jars as gifts and kept another five in the fridge for coffee and hot chocolate mix for the winter ahead.

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Ingredients:

  • 750ml Irish Whiskey (I used Jameson)
  • 1 cup Heavy or Whipping Cream
  • 14 ounces of Condensed Cream
  • 2 tsp vanilla
  • 1 tsp of instant coffee
  • 2 tbsp chocolate syrup (I used Newfoundland Screech Chocolate Sauce)

Directions:

  1. Combine all ingredients in a blender and mix for 20-30 seconds (I used a handheld immersion blender)
  2. Transfer to an airtight container and refrigerate for up to 2 months
  3. Shake well before serving

Quinoa Blueberry Muffins

Here’s a satisfying muffin recipe that adds a punch of protein with the quinoa. Gluten-free if you use gluten-free oat flour. Almond milk can be replaced with regular milk, and brown sugar can be replaced with white or coconut sugar. Freezes well and makes a great stand alone breakfast or a post-workout snack.

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Ingredients

  • 1 egg
  • 2 mashed bananas
  • 1/4 cup coconut oil
  • 2 cups cooked quinoa (1 cup dry)
  • 1 cup oat flour
  • 1/4 cup brown sugar
  • 1 tbsp cinnamon
  • 1 tsp nutmeg
  • 1 1/2 tsp baking powder
  • almond milk, as needed
  • 1 cup blueberries

Instructions

  1. Preheat oven to 350 degrees and grease muffin pan
  2. Combine eggs, banana and oil in a small dish and stir until combined
  3. Sift dry ingredients in a large bowl, adding quinoa last
  4. Incorporate dry into wet by hand, stirring just until combined
  5. Next, add almond milk (if needed, I used 1/4 cup) and fold in the blueberries
  6. Pour into muffin pan (I got 10 muffins) and bake for 30 minutes, or until a toothpick comes out clean
  7. Place on baking sheet for 5-10 minutes until cool and remove muffins from pan

Kale & Quinoa Salad

Here’s a great make-ahead salad that tastes even better after a few days in the fridge. I made this last Sunday and ate it as late as Wednesday for lunch and it was still delicious! Because of nut allergies at school, I replaced the almonds with pumpkin seeds and topped with feta for some extra protein.

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Ingredients

Salad:

  • 1 tbsp olive oil
  • 1 large onion, diced
  • 1/2 cup quinoa
  • 1 clove garlic, minced
  • 1 bunch kale
  • 1/2 cup dates, diced
  • 1/2 cup almonds or pumpkin seeds
  • feta cheese, optional

Dressing:

  • 1 tbsp orange juice
  • 1/2 tbsp lime
  • 2 teaspoons maple syrup
  • 1/4 cup extra-virgin olive oil
  • Sea salt

Instructions:

  1. Combine ingredients for dressing, stir and refrigerate
  2. Heat oil in a cast iron fry pan, saute onions on low for 20 minutes, until caramelized, add garlic for the last 5 minutes
  3. Bring 1 cup of water to a boil, add quinoa, reduce heat, cover and let simmer for 15-20 minutes
  4. Wash and cut kale and toss with nuts/seeds
  5. Add caramelized onions, quinoa and dressing.
  6. Toss until everything is well combined
  7. Serve with crumbled feta if desired

Kale & Collard Salad

Don’t let the name of this salad fool you. Fresh pears, crunchy walnuts, chewy raisins and soft crumbled feta are tossed between hearty leafs of kale and collard. Served with a homemade dressing, this salad can make a satisfying lunch or a great side for supper. This recipe made two servings of salad served on a large dinner plate (pictured below)

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Ingredients:

Salad

  • 1 pear, chopped
  • 1/4 cup raisins
  • 1/4 cup walnuts
  • 1/2 cup feta, crumbled
  • 2-4 leafs of collard
  • 6-8 leafs of kale

Dressing

  • 1/8 cup apple cider vinegar
  • 1/8 cup olive oil
  • 1 tsp honey
  • 1/4 tsp sea salt
  • 1/8 tsp pepper
  • 1/2 tsp oregano

Instructions

  1. Combine salad dressing and toss with kale & collard
  2. Add remaining ingredients and enjoy

Pumpkin Spiced Latte Chia Seed Pudding

On a damp, raining fall day, there’s no better way to warm the soul then to spend it cooking and baking with fall fresh apples, pumpkins and squash . I spent the better part my Saturday roasting a few sugar pumpkins, then pureeing it using an immersion blender to make soups, muffins and scones. Had a little leftover so tried adding it to a chia seed pudding in place of fruit for a fall twist on one of my favourite breakfasts.

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Prep Time: 5 minutes          Ready In: overnight          Serves: 1

Ingredients

  • 1/4 cup almond milk
  • 1/4 cup greek yogurt
  •  tbsp chia seeds
  • 2 tbsp pumpkin puree
  • 1/2 tsp pumpkin pie spice
  • 1 tsp instant coffee
  • 2 tsp boiled water
  • 1 tbsp pecans or pumpkin seeds, optional

Instructions

  1. Combine milk, yogurt, seeds, puree and spice in a small mason jar
  2. Make instant coffee with 1-2 tsp of hot water and then add to mason jar (if you don’t like a strong coffee flavour, use 1/2 tsp of instant coffee)
  3. Refrigerate overnight
  4. Serve with pecans or pumpkin seeds if desired

Chickpea Salad

Had some left over peppers in the fridge so I opened up a can of chickpeas and threw this salad together in a jiffy. Refrigerate overnight with the dressing, enhances the flavour and provides a satisfying lunch the next day.

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Salad

  • 1 can chick peas
  • 1/2 cup  lima beans
  • 1/2 cup corn kernals
  • 1 tomato, diced
  • 1/2 cucumber, chopped
  • 1/4 red, orange, yellow and/or green pepper (or any combination)

Dressing

  • 1 tbsp lemon juice
  • 1 tbsp vinegar
  • 1 tsp garlic
  • 1 tsp ginger
  • 1 tsp cumin
  • 1/4 tsp cayenne
  • 2 tbsp olive oil

Instructions

  1. Combine salad ingredients in a large bowl
  2. Combine salad dressing ingredients in a small dish, stir until well combined and toss on salad
  3. If refrigerating overnight, omit tomatoes as they will get a little soggy

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