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