Homemade Hot Honey Mustard

It is always best to make your own condiments. I am a true believer of this and it has made a great difference in our kitchen. The taste is so much better than store bought and I know what is in it and I am confident to serve it to my family and guests.These actually make great hostess gifts...very appreciated and you can decorate the lid if you wish, really adds a special touch.

*NOTE*
If you like your mustard really hot, use immediately. For a milder version let the jars stand in the refrigerator for a couple of weeks before opening.

Ingredients

This recipe makes 2 cups

1 cup dry mustard
1/4 cup cold filtered water
1/2 cup organic cane sugar
1/2 cup pure liquid honey
1/4 cup cider vinegar
3 Tbsp.extra virgin organic olive oil
1/2 tsp. Sea salt
1/2 tsp. fresh lemon juice

Directions

1-In food processor,mix mustard and water, scraping sides until a thick smooth paste forms.
2-Add remaining ingredients in food processor, until smooth...approximately 1 minute.
3-Spoon into 125ml sterilized jars. Seal well.Let cool at room temperature. Store in refrigerator.

This will keep well for up to 6 months.

Give this a try , you will never buy it at the store again, this I promise you...

Enjoy!!

Sylvie Thibert

Healthy Shake 'n Bake Coating

Everyone knows that store bought chicken coating is full of MSG and ingredients that we cannot even pronounce. Here is a great alternative and healthy way to add amazing flavor to your chicken.

Ingredients

1/3 cup raw sesame seeds
4 tsp. organic flour
1/2 tsp. Sea salt
1/2 tsp. cayenne pepper
1/4 tsp. black pepper
4 boneless organic chicken breasts
1 Tbsp. organic coconut oil

Directions

1-Blend first five ingredients. Add to shallow dish....
2.Slightly wet your chicken breasts. Press chicken breasts in coating to make sure to coat each side.
3.In large skillet, heat oil over medium heat. Cook chicken 15 minutes, until no longer pink.

This is great chicken that you can serve with pure liquid honey, mustard, salsa, homemade ketchup, fruit chutney, peanut sauce etc....so amazing for the taste buds and your body will appreciate the nice healthy change.

Enjoy!!

Sylvie Thibert

Apple Cheezy Snack

This is a quick, kid-tested and mother approved healthy snack for your little ones that are always on the move. Delicious and so easy to make. With fresh apple season just around the corner this is sure to be a hit for years to come...

Ingredients

1 cup shredded organic cheese of your choice
1 cup organic apple, coarsely chopped
1 cup plain organic yogurt
1/3 cup walnuts, chopped
1 tsp. mustard
6 Ezekiel or brown rice wraps

Directions

1-Combine cheese,apple,yogurt,walnuts and mustard in a bowl.
2-Divide mixture into wraps.
3-Roll up and serve cool or warmed.

*NOTE*
I like to use my panini grill, just long enough for the cheese to melt....this is very good with an organic banana on the side....then your healthy snack is complete...

Enjoy!!!

Sylvie Thibert

Quick Eggplant Dip

This quick, healthy dip is so delicious served warm. It is especially delicious with crunchy veggies such as radishes, carrots, beans, celery etc.....a nice change from cool dips.

This serves 6, makes 2 cups.

Ingredients

2 small eggplants, pricked with a fork
1 clove garlic, minced
2 Tbsp. fresh lemon juice
Sea salt to taste
Dash of red pepper flakes
Dash extra virgin organic olive oil

Directions

1-Broil eggplants on a foil covered baking sheet. Turn them occasionally, until soft and charred. (approximately 20 minutes).
2- When cool to the touch, remove skin and stems and mash the flesh in a bowl.
3-Stir in garlic, lemon juice, salt and red pepper flakes.
4-Drizzle with oil and serve with desired veggies.

This is sure to be a hit with guests and family. It is so easy to make, there really is no reason to try it....

Enjoy!!!

Sylvie Thibert

Awesome Zucchini-Chickpea Patties

If you like falafel patties, consider this its healthy cousin. I love these in the Fall, my favorite season. These are delicious and so easy to make. This will easily satisfy your vegan and vegetarian friends....better that meat patties by a mile!!!

Ingredients

1-15 can chickpeas, rinsed and drained
1 cup bread crumbs (I toast a slice of Ezekiel bread and chop it into small pieces)
1 zucchini, grated
1 small red onion, grated
1 organic egg,lightly whisked
1 tsp. Sea salt
1/4 cup extra virgin organic olive oil
8 Ezekiel hamburger buns
1 cup plain organic yogurt
8 leaves of organic romaine lettuce
1 cup fresh mint leaves

Directions

1.In a bowl, mash chickpeas.
2.Stir in the next 5 ingredients.
3.Form into 8 patties.
4.Saute patties in oil, until golden and crisp (3 to 5 minutes per side).
5.Place cooked patties on each bun, top with yogurt, lettuce and mint.

This is such a nice change from regular burgers....I especially like topping it off with guacamole or hummus.....so good!!!

Enjoy!!!

Sylvie Thibert

Fall Tri-Color Dish

This is a simple fall vegetable dish. Since I had zucchini, yellow squash and tomatoes from the garden, I thought I would use those three vegetables. This is wonderful topped with shredded organic cheese or fresh parmesan. The recipe below makes enough for 4-6 to enjoy as a side dish.

Directions

2 tbsp extra-virgin organic olive oil (plus more to drizzle over the vegetables)
1 medium onion, diced
3 garlic cloves, chopped
1 large zucchini
1 large yellow squash
3-4 Roma tomatoes
dash of basil, oregano, rosemary (whatever you desire)
2-3 thyme sprigs
Sea salt and ground black pepper to taste
3/4 cup shredded organic cheese or fresh parmesan (optional)

Directions

Preheat the oven to 375F.

1-Heat the olive oil in a small saucepan, add onion,garlic, add desired spices. and season with salt and pepper.
2-Layer the onion mixture on the bottom of the baking dish. Slice the zucchini, yellow squash and tomatoes. Arrange the vegetables tightly over the onion mixture.
3-Add thyme sprigs. Drizzle a little olive oil over the vegetables and bake until the vegetables are cooked and tender.
4.If you wish to add cheese to this recipe, you may add it the last 10 minutes of baking....broil for the last 5 minutes....

Voila!!!

Sylvie Thibert

Cucumber Shrimp Surprise

This is a quick, delicious and healthy hors d'oeuvres before any meal. Especially is if it an Asian themed evening. You will impress your guests and they think that you will have spent hours preparing this..yum!!

Ingredients

6 oz cooked cold water shrimp, chopped
1 ripe avocado, diced
2 Tbsp. fresh chopped parsley
2 Tbsp. plain organic yogurt
1 Tbsp. freshly squeezed lemon juice
1/2 tsp. Sea salt
Pepper to taste
1 english cucumber, 24 slices (approximately)

Directions

In a bowl, mix all ingredients.Spoon about 1 Tbsp. on each cucumber slice. Refrigerate 1 hour before serving.

This is a very unique combination of food....surprisingly delicious!!

Enjoy!!!

Sylvie Thibert

Apple and Pork Burgers

These apple pork burgers combine a blend of sweet and spicy flavours and nutritious walnuts.You can top this off with your favourite condiments or homemade hummus, guacamole or salsa. There are quite a few ingredients to this recipe but it is all so worth it.

Ingredients

1 cup bread crumbs (crumble toasted Ezekiel bread slices)
2 tsp dried tarragon
1 tsp ground allspice
1 tsp ground nutmeg
1 tsp ground cinnamon
1 tsp Sea salt
1/2 tsp ground black pepper
1/2 tsp ground cloves
1/2 cup finely chopped onion
1/4 cup finely chopped dried apple
1/2 cup raw walnuts, chopped
2 cloves garlic, minced
3 tbsp filtered water
2 tbsp pure maple syrup
1 organic egg, lightly beaten
1 lb organic ground pork
8 Ezekiel hamburger buns (found at Baxtrom's in the freezer of the organic section)

Directions

1.In a large bowl, combine bread crumbs, tarragon, allspice, nutmeg, cinnamon, salt, pepper and cloves. Mix together.
2.Add onion, apple, walnuts, garlic, water, maple syrup and egg and stir until evenly combined.
3.Add pork and mix gently by hand until all ingredients are incorporated, without over mixing.
4.Form into 8 patties.
5.Grill patties on medium-high heat until cooked to desired taste. Serve on buns with desired condiments.

This is a great variety to regular burgers...very tasty and I'm sure that your guests will be asking for more...

Enjoy!!

Sylvie Thibert

Pork and Sweet Potato Stir-Fry

This is a great autumn dish. I love the Fall season and this is a great meal on its own.

Serves 4

Ingredients

1 clove garlic, minced
1 Tbsp pure liquid honey
1 tsp. tamari sauce
1 orange, rind and juice
1 lb.organic pork, sliced thinly
Sea salt and pepper to taste
1 tsp. extra-virgin olive oil
1 large sweet potato, thinly sliced,
1 onion, minced
2 parsnips, peeled and sliced into sticks
2 organic Granny Smith apples, cored and sliced

Directions

1.Combine garlic, honey and tamari sauce with orange rind and juice; set aside.
2.Season pork with salt and pepper.
3.Heat olive oil in a wok, then add pork. Sear until golden on both sides and remove from pan.
4.Add a bit more oil, then add the sweet potato and onion. Stir-fry until golden, then add parsnips and apples. Stir until tender and browned.
5.Pour in sauce mixture and return pork to pan; stir-fry until pork is cooked through.
6.Garnish with fresh parsley.

This is so quick to make and absolutely delicious...

Enjoy!!!

Sylvie Thibert

Serve pork and apple stir-fry over brown rice, if desired

Breakfast Fibre Muffins

Add fibre, vitamins and mineral boosters to your morning breakfast. These muffins will provide great energy to keep you going all day.

Ingredients

1 1/4 cup organic flour
2 teaspoons baking soda (aluminum free)
Pinch sea salt
1/4 teaspoon fresh ground cinnamon
1/4 cup sucanat
2 tablespoons wheat germ
3/4 cup raisins
1 cup organic plain yogurt
3 tablespoons extra-virgin olive oil
1 organic egg
Zest of 1/2 orange
3 tablespoons freshly squeezed orange juice

Directions

Preheat the oven to 400ºF.
1.Line 12 muffin cups, Set aside.
2.Sift the flours, baking soda, salt and cinnamon into a large bowl. Stir in the sugar, wheat germ and raisins, and make a well in the centre.
3.Lightly whisk together the yogurt, oil, egg and orange zest and juice. Pour into the well in the dry ingredients and stir together, mixing only enough to moisten the dry ingredients.
Do not beat or over mix.
4.Divide the mixture among the muffin cups, filling them about two-thirds full. Bake for 15–20 minutes or until the muffins are well risen.

The muffins are best eaten warm, but they can be kept in an airtight container for up to 2 days. You can also freeze them up to 3 months.

What a great way to start the day!!

Enjoy!!

Sylvie Thibert

Nut Butter Banana Muffins

This is such an easy recipe and so tasty. Get the kids involved and they will love it even more. I love eating this along with fresh organic strawberries.

Ingredients

1/2 cup organic unsalted butter
1/3 cup organic nut butter
1 3/4 cups organic flour
2 tsp baking powder (aluminum free)
1 tsp fresh ground cinnamon
1/2 tsp baking soda (aluminum free)
1/2 cup organic cane sugar
2 organic eggs
1 cup very ripe mashed organic bananas, (about 2 large)
2 tsp vanilla
1/3 cup unsalted cashews, chopped

Directions

Preheat oven to 375F (190C).

1.Lightly grease 12 muffin tins.
2.In a small saucepan melt butter over medium heat. Whisk in nut butter. Pour into a large bowl to cool.
3.In a medium bowl, place flours, baking powder, cinnamon and baking soda. Whisk together making sure there are no lumps.
4.Stir sugar into cooled peanut butter mixture. Then stir in eggs until completely blended. Stir in bananas and vanilla. Gradually add flour mixture, stirring just until combined.
5.Spoon into muffin tins. Sprinkle with cashews, gently pressing into batter.

Bake in centre of preheated oven until golden and a toothpick comes out clean,(16 to 18 minutes).

Makes 12 muffins....serve warm....mmmm....delicious!!!

Enjoy!!!

Sylvie Thibert

Delicious granola

What I love about this recipe is that it has big morsels to bite into. With homemade almond milk poured over this morning cereal its just pure goodness...I sometimes will add an organic banana or organic fresh mixed berries to give it a sweet natural twist.

Ingredients

5 cups old fashioned oats
1 cup raw wheat germ
1/2 cup raw sunflower seeds
1 cup flax seeds
1 tsp fresh ground cinnamon
3/4 cup pure liquid honey
1/4 cup organic coconut oil
2 tsp vanilla
1/2 cup filtered cold water
1 cup pitted medjool dates, cut into big chunks
2 cups dried cranberries
1 cup raisins

Directions

Preheat oven to 300F and set the oven rack in the middle.

1.In a large mixing bowl, combine rolled oats, wheat germ, sunflower seeds, flax seeds and cinnamon.
2.In a smaller glass bowl, combine honey and coconut oil, then warm in microwave or on stove until liquid. Add vanilla and water.
3.Add wet mixture to the dry, stirring until crumbly.
4.Spread onto a 13-by-18-inch baking sheet.

Bake for 35 minutes, stirring every 10 minutes and rotating pan

5.Remove from oven and cool. Transfer to another bowl,add pitted dates, dried cranberries and raisins.

This granola needs to be refrigerated in an airtight container.

This is really so much better than buying it already made. You know what goes in it and it is so fresh...enjoy!!

Sylvie Thibert