Sunday, April 24, 2011

Homemade Granola

I love granola, but it's so expensive to purchase pre-made. I thought I would try a homemade version and am I ever glad I did!  This recipe is very versatile, as long as you have a base of oats you can mix pretty much any other dry ingredient to make it to your liking.  If you like dried fruit in your granola, be sure to add it to the mixture only after the granola is finished baking. 


  • 2 cups oats (rolled, wild, etc.)
  • 1 cup sliced almonds (or any other nut)
  • 3/4 cup dehydrated coconut chips (or shredded coconut)
  • 50 g shelled hemp seeds (or any other seed)
  • 50 g wheat germ
  • 1/3 cup organic maple syrup 
  • 5 tbsp olive oil
  • 1 tsp vanilla


Preheat oven to 350 degrees. 

Combine the dry ingredients a medium sized bowl.  Next, combine maple syrup, olive oil, and vanilla.  Pour over dry mixture.  Combine with hands (trust me, hands is the best way to go here).

Spread mixture evenly onto cookie sheet.

Bake in pre-heated oven for 30 minutes or until golden brown.  Be sure to stir every 10 minutes to prevent clumps and so the granola cooks evenly throughout.

Store in airtight container or zipper baggies for up to 2 weeks.

Nutritional Info [1/12 recipe (50 g)] 
Calories - 217   Fat - 16    Carbs - 15     Protein - 6     Iron - 11    Fibre - 3

Sunday, April 17, 2011

Almond Crusted Halibut

I am a big fan of halibut.  I saw my grocery store had some nice fresh pieces for sale, so I bought a package and this is the recipe I came up with.  Enjoy!  :)


  • 1/2 lb peice of fresh halibut
  • 1 cups panko breadcrumbs
  • 2/3 cup slivered almonds
  • 1/2 cup flour
  • 1 egg
  • Corse sea salt, to taste

If Baking
  • 1 tbsp olive oil
If Frying
  • 1/2 cup olive oil

Combine breadcrumbs and almonds and crush together with your fingers.

Remove skin from halibut if there is any.  Cut halibut lengthwise into 4 equal sized pieces. Whisk the egg and dip each piece of halibut into the egg mixture, then coat with flour (I like to flatten my fish out a bit when coating with the flour mixture).  When all the pieces of halibut have been coated, dip in egg mixture again before dipping into almond breadcrumb mixture. 

If Baking:

Place fish on a cookie sheet greased with olive oil.  Bake in pre-heated 425 degree oven for 20-30 minutes, or until fish is crispy.  Be sure to turn it once halfway through cooking.

If Frying:

Pre-heat your oil over medium heat. Fry each piece for about 3 minutes per side, or until the fish turns a deep golden brown color.

Place on a serving tray lined with lettuce.  Salt immediatly. 

Nutritional Info (1 piece baked) 
Calories - 324    Fat - 17     Carbs - 25     Protein - 21     Iron - 10    Fibre - 4

Nutritional Info (1 piece fried) 
Calories - 444   Fat - 31     Carbs - 25     Protein - 21     Iron - 10    Fibre - 4

Sunday, April 10, 2011

Scalloped Potatoes

My friend came over last night for supper, and she brought a slow cooked ham with her.   Scalloped potatoes always go well with ham, but I have never made them before.  I thought I would try it out and they turned out really well so I thought I would share.  This recipe makes 6 side dishes.  Enjoy!


  • 1.5 Lbs (approx 4 medium) russet potatoes, peeled and sliced paper thin (I use a potato peeler)
  • 2 cups milk
  • 1/2 cup heavy cream
  • 3 tablespoons butter, softened
  • 3 ounces Gruyere cheese, grated (if you don't have any, use another white cheese like mozza)
  • 2 green onions
  • Coarse salt and freshly ground black pepper


  1. Preheat oven to 325 degrees with a rack set in the lower third of oven. Combine sliced potatoes and milk in a large saucepan over high heat. Bring to a boil, and immediately reduce heat to low; cover and simmer until potatoes are just tender, about 3 minutes.  Mix in chopped green onions.
  2. Rub a baking dish with butter. Arrange potatoes mixture in the baking dish; season with salt and pepper. Dot with remaining butter and pour over reserved cream.  Sprinkle cheese over top.
  3. Transfer baking dish to oven and bake until cheese becomes deep golden brown and milk has reduced and thickened, 60-90 minutes. Remove from oven and serve immediately.
Nutritional Info (1/6 recipe)
Calories - 285    Fat - 17     Carbs - 24     Protein - 9     Iron - 5    Fibre - 2

Sunday, April 3, 2011

Breakfast Baby Potatoes

I made this recipe by chance one day trying to come up with a good side for breakfast with what I had on hand.  It has potatoes, bacon and yogurt... all excellent breakfast foods.  You could easily serve this for a side at dinner as well in place of a baked potato; it goes great with steak!  :)


Approx 30 small baby potatoes (400 grams)
6 Slices of Lilydale Daystarters Turkey Bacon (or your favourite bacon or ham)
2 whole green onions
1 tbsp butter
1/4 cup (8 tbsp) Greek Yogurt


You're going to want to start by boiling the baby potatoes whole.  Baby potatoes require very little cooking time, about 10-15 minutes in boiling water should do.  Be sure to drain well before moving them to your frying pan. 

I love Lilydale Daystarters.  They are NOTHING like other types of turkey bacon, at at only 25 calories per slice, whats not to love?

Coarsley chop your bacon. 

Slice green onions and set aside.

Preheat frying pan on medium heat.  Melt the butter (this will help your potatoes and bacon turn a nice golden brown and really enhances the flavour of the dish).  Add the boiled potatoes and bacon and fry for about 10 minutes, or until bacon and potatoes have a golden brown hue. Add the chopped green onions in the last two minutes of cooking.

Top each serving with 2 tbsp greek yogurt (greek yogurt is a thick yogurt that is a great sour cream substitute). 


Nutritional Info without yogurt (1/4 recipe)
Calories - 135    Fat - 5     Carbs - 16     Protein - 9     Iron - 4    Fibre - 2

Nutritional Info with yogurt (1/4 recipe)
Calories - 160    Fat - 7     Carbs - 17     Protein - 10     Iron - 4    Fibre - 2

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