Date Molasses

This is a delicious thick alternative to maple syrup. You can eat it on toast, pancakes, french toast and even use it in a lot of different recipes.

IMG_7937

Take 1 cup pitted and chopped dates and 1 cup pitted and chopped Medjool dates (sweeter) and add to 2 1/2 cups water in a saucepan.

IMG_7916

 

Bring to a boil. Boil for 10 minutes making sure there is always liquid in the pan. You can add more water if needed.

IMG_7918 Let cool.

 

 

IMG_7936

 

Put date mixture into a blender or food processor and blend until all dates are broken up and mixture resembles thick syrup. Store in a mason jar in the fridge.

 

Breakfast Rancheros

Breakfast Rancheros
Serves 6
Write a review
Print
82 calories
18 g
0 g
1 g
2 g
0 g
111 g
33 g
3 g
0 g
0 g
Nutrition Facts
Serving Size
111g
Servings
6
Amount Per Serving
Calories 82
Calories from Fat 7
% Daily Value *
Total Fat 1g
1%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 33mg
1%
Total Carbohydrates 18g
6%
Dietary Fiber 3g
12%
Sugars 3g
Protein 2g
Vitamin A
12%
Vitamin C
22%
Calcium
7%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 medium yellow onion, peeled and diced small
  2. 4 cloves garlic, peeled and minced
  3. 1 jalapeno pepper, minced (for less heat, remove the seeds)
  4. 1 tablespoon minced oregano
  5. 2 large tomatoes, diced
  6. salt to taste
  7. 6 corn tortillas
  8. 1 batch Breakfast Scramble
  9. Chopped cilantro
Instructions
  1. 1: Place the onion in a medium skillet or saucepan and salute for 10 minutes, or until the onion is tender and starting to brown. Add water 1 to 2 tablespoons at a time to keep the onion from sticking to the pan. Add the garlic, jalapeño pepper, and oregano and cook for 2 more minutes. Add the tomatoes and cook until they start to fall apart, about 10 minutes. Season with salt.
  2. 2: While the sauce is cooking, heat the tortillas one at a time on a dry, nonstick skillet over medium heat, turning frequently, for a few minutes. Wrap the heated tortillas in a kitchen towel to keep them warm.
  3. 3: To serve, place a warm tortilla on a plate and spoon some of the sauce over it. Top with some of the Breakfast Scramble and garnish with the cilantro.
Notes
  1. Variation: To give this dish southwestern twist, prepare the ranchers, but instead of serving on tortillas, place the breakfast scramble in a 9x13-inch baking dish lined with parchment paper, pour 1 batch of No-Cheese Sauce over it, and bake in a 350F oven for 30 minutes. Serve topped with the Breakfast Rancheros sauce and garnished with minced green onion and chopped cilantro.
beta
calories
82
fat
1g
protein
2g
carbs
18g
more
Adapted from Forks Over Knives The Cookbook
BC Going Green http://bcgoinggreen.com/

Breakfast Scramble

 

Breakfast Scramble
Serves 6
Write a review
Print
89 calories
16 g
0 g
1 g
7 g
0 g
232 g
76 g
5 g
0 g
0 g
Nutrition Facts
Serving Size
232g
Servings
6
Amount Per Serving
Calories 89
Calories from Fat 11
% Daily Value *
Total Fat 1g
2%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 76mg
3%
Total Carbohydrates 16g
5%
Dietary Fiber 6g
26%
Sugars 5g
Protein 7g
Vitamin A
15%
Vitamin C
185%
Calcium
5%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 medium red onion, peeled and cut into 1/2-inch dice
  2. 1 medium red bell pepper, seeded and cut into 1/2-inch dice
  3. 1 medium green bell pepper, seeded and cut into 1/2-inch dice
  4. 2 cups sliced mushrooms (from about 8 ounces whole mushrooms)
  5. 1 large head cauliflower, cut into florets, or two 19-ounce cans Jamaican ackee, drained and gently rinsed
  6. salt to taste
  7. 1/2 teaspoom freshly ground black pepper
  8. 1 1/2 teaspoons turmeric
  9. 1/4 teaspoon cayenne pepper, or to taste
  10. 3 cloves garlic, peeled and minced
  11. 1 to 2 tablespoons low-sodium soya sauce
  12. 1/4 cup nutritional yeast, optional
Instructions
  1. Place the onion, red and green peppers, and mushrooms in a medium skillet or saucepan and salute over medium-high heat for 7 to 8 minutes, or until the onion is translucent. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan. Add the cauliflower and cook for 5 to 6 minutes, or until the florets are tender. Add the salt, black pepper, turmeric, cayenne pepper, garlic, soya sauce, and nutritional yeast (if using) to the pan and cook for 5 minutes more, or until hot and fragrant.
beta
calories
89
fat
1g
protein
7g
carbs
16g
more
Adapted from Forks Over Knives The Cookbook
BC Going Green http://bcgoinggreen.com/

Breakfast Quinoa with Apple Compote

Source : Forks Over Knives The Cookbook

Serves 4

For the Quinoa :

1 1/2 cups quinoa, rinsed and drained

1 cinnamon stick

salt to taste

For the Apple Compote :

1/2 cup date molasses

1 cup dates, pitted and chopped

4 Granny Smith apples, peeled, cored, and diced

1 teaspoon ground cinnamon

pinch ground nutmeg

zest and juice of 1 lemon

To Make the Quinoa : 

  1. Bring 3 cups of water to a boil over high heat. Add the quinoa, cinnamon stick, and salt. Cover the pot, bring the mixture back to a boil, reduce the heat to medium, and cook for 20 minutes, or until the quinoa is tender. Remove the cinnamon stick before serving.

To make the Apple Compote :

2.   Place the date molasses in a small saucepan and bring it o a boil over medium heat. Add the dates, apples, cinnamon, nutmeg and lemon zest and juice and cook for 15 minutes, or until the apples are tender and start to break down.

3.  To serve, divide the quinoa among 4 individual bowls and top with the apple compote.

 

Strawberry Peach Smoothie

Source : Forks Over Knives The Cookbook Page 39

Serves 1

1/2 cup chopped frozen strawberries

1/2 cup frozen peach slices (I use canned)

1 1/2 cups unsweetened plant-based milk, plus more as needed (Hubby uses hemp milk but I prefer water)

1/2 cup pitted and chopped Medjool dates, or to taste

Combine all ingredients in a blender and process until smooth and creamy. Add more plant-based milk, if needed, to achieve a smooth consistency.

 

Chunky Monkey Smoothie

Source: Forks Over Knives The Cookbook Page 40

Serves 1

1 cup unsweetened almond milk, plus more as needed, or water
2 medium frozen bananas, peeled and cut into chunks
1 tablespoon peanut butter
1/2 cup pitted and chopped Medjool dates, or to taste
1 tablespoon unsweetened cocoa

Combine all ingredients in a blender and process until smooth and creamy. Add more almond milk as needed to achieve a smooth consistency.

 

Healthy Dessert

I have to admit…I am a Haagen Dazs lover. I can sit and eat a whole tub of vanilla chocolate almond. I just can’t stop at one bowl!

This obsession started with my first pregnancy and got worse with my second. It is one of the reasons I gained 84 and 75lbs while pregnant! Third pregnancy and I was able to cut back. Mainly because I hadn’t had dairy in over a year and could no longer stomach it. With two months to go (summer), I started to crave Pralines and Cream ice cream…and guess what…Hagen Dazs makes it! So I started bribing hubby to run to the store for the tubs of Pralines and Cream. I would eat the whole tub after the kids went to bed…but pay for it the next day.

Well now I’ve found a replacement! The other day, my son asked for ice cream. My kids only eat sugar free vanilla ice cream (I know, still not the healthiest) or an extra thick smoothie. This time he asked for banana ice cream. My kids are always asking for bananas but never eat them so I was a little hesitant. I don’t like bananas either but figured they’re cheap enough to experiment.

So I sliced up 6 bananas…spread them out on a cookie sheet and froze them. After a couple hours I took them out and tried blending them in my Blendtec. I had to keep adding water to not burn out the motor…this made it a little more runny then I wanted. But the consistency turned out perfect for my kids. I added 1 tsp of pure vanilla extract.

Such a simple thing but what a surprise! My kids and I devoured all of it! I made more today and poured it into little freezable containers. This simple banana ice cream is now my new addiction…and oh so healthy 🙂

Starting Fresh!

So, it’s Tuesday after our bad food long weekend.

Both my hubby and I felt rather sick after what we ate. My heartburn came back in full force too! We’re starting fresh today…and trying to simplify things a little.

Breakfast was a Tropical Green Smoothie for hubby. I used romaine lettuce instead of spinach. It was okay…but not great. I had usual Q’ia cereal with granola and coconut milk. Hubby had a carrot and a handful of peanuts for a snack. Lunch for hubby was leftover Warm Black Bean Potato Salad with Arugula Pesto and carrots. I had a toasted Ezekiel english muffin with Cashew Almond Butter.

For dinner, we had Pastore Brown Rice Pasta. Hubby had a homemade pasta (with meat and veggies). I went for an organic Arabiatta sauce that was super spicy! I attempted to make cauliflower garlic breadsticks. I did not include the eggs but did add cheddar cheese. It was delicious but didn’t stick together like it would have with eggs!!!  (This is the recipe I used http://ifoodreal.com/cauliflower-breadsticks-recipe/ ) I’ll need to try out some vegan variations!

Weekend Away

So far our weekend has been great…our diet…not so great! Tropical Green smoothies for breakfast. We met up with friends at Tim Hortons and the kids wanted Timbits. Hubby got a double double coffee and I had 4 chocolate Timbits 🙁
We took the kids to Centreville Amusement Park after having a nice picnic. Arbonne protein shake for me with cucumbers, strawberries, raspberries and blueberries. Hubby had some veggie sticks, cucumbers, berries and cheese. Not the most filling but easy!
Centreville was amazing! The kids loved all the rides. It’s a great park for the little ones.

After Centreville, we had a 3 hour drive up to a friends cottage. We were all starving and I was craving a poutine. This made for some terrible food choices! We ended up at Burger King…a large fries and a cheeseburger for hubby and a bacon Whopper and poutine for me. We both felt sick after!

Once we reached the cottage, dinner was waiting for us…chicken, asparagus, stuffed mushrooms (lots of cream cheese). Then we had a campfire…the rest of the weekend went completely downhill 🙁

I’m going to just skip the details…