Healthy Living

Awesome very interesting

I made the recipe with oats bran instead of flour, I used the same amount 1 1/3 cup and put pieces of organic dark chocolate in the middle also at the top. It took 50 min to cook. the texture is just incredible. I will try the gluten free version next time.

best super fan right here

Classic scalloped potatoes get a healthy make-over! These Vegan Scalloped Potatoes are completely dairy-free and made with whole-food plant-based ingredients… but still have all the richness and creaminess of the original! (Vegan, gluten-free, oil-free)

Ever since I can remember I’ve been a huge fan of all things potato. But especially mashed (with gravy of course!) and scalloped.

Stuff like this are why I like facebook

Toasted Farro with Roasted Shiitake, Shallots and Pine Nuts

Have you ever toasted your grains before you prepare them? I tried it out here with farro, and it created an amazing texture. Paired with toasted pine nuts, this dish is super hearty, super healthy and super filling.

Toasted Farro with Roasted Shiitake, Shallots and Pine Nuts

It works as a breakfast, lunch or dinner. I used shiitakes here, but add whatever vegan protein you want: Field Roast sausages, tempeh, lentils or chickpeas, cubed tofu any mushroom.

Toasted Farro with Roasted Shiitake, Shallots and Pine Nuts

And a little dirt won’t hurt on your shrooms—just wipe anything away with a damp towel and you’re good to go. Those gills soak up liquid, so submerging to clean them isn’t a great idea if you want good texture.

Toasted Farro with Roasted Shiitake, Shallots and Pine Nuts

To reheat, just toss leftovers into a preheated cast iron pan. Easy peasy.

Toasted Farro with Roasted Shiitake, Shallots and Pine Nuts

Prep 10 mins

Cook 30 mins

Total 40 mins

Author erin wysocarski

Yield 2 servings

Ingredients

for the farro

  • 2 TB vegan butter
  • 1 cup farro
  • several sprigs of fresh thyme
  • 3 cups broth
  • 1 TB soy sauce

for the mushrooms and shallots

  • 1 lb. shiitake, stems removed
  • 1 cup mandolined shallots
  • a few pinches of salt
  • olive oil

to finish

Instructions

to prepare the farro

  1. In a medium-sized heavy pot, melt the vegan butter over medium heat. Once slightly bubbling, add in the farro and thyme sprigs and stir to coat. Allow to toast for a few minutes, stirring occasionally.
  2. Add in the broth and allow to come to a boil, then reduce to a simmer. Add in the soy sauce. Cover, but tilt the lid to allow steam to escape. Simmer for about 30 minutes. Remove from heat.

to prepare the mushrooms and shallots

  1. Preheat oven to 450.
  2. On a baking sheet, add the shiitake in a single layer and drizzle with a little olive oil and season with a few pinches of salt. 
  3. In a medium, sized cast iron pan, add the mandolined shallots. Drizzle with a little olive oil and season with salt.
  4. Place both into the oven and allow to roast for 10-15 minutes. Flip the mushrooms and stir the shallots halfway through the cooking time. Allow to roast for 10-15 minutes more, keeping an eye on both, removing once golden.

to finish

  1. Warm the olive oil in a small cast iron pan over medium heat. Add the garlic and saute until golden. Add to the cooked farro.
  2. Scrape out any garlic bits and add the pine nuts to the cast iron pan. Allow to slightly toast for a few minutes, stirring occasionally. Add to the cooked farro.
  3. Add the mustard to the cooked farro and give it a good stir. Add in the roasted shiitake, shallots and fresh parsley to the farro.
  4. Transfer to serving bowls, adding in the desired amount of vegan parm. Serve immediately.

Olives for Dinner - Toasted Farro

Awesome post

Make your own healthy homemade Peanut Butter Dog Biscuits with my super simple recipe!

In partnership with Asda Money

Today’s blog post is slightly different from usual. I’m cooking up some tasty peanut butter treats, but instead of feeding them to your kids, these cookies are actually for your dog!

I’ve teamed up with Asda Money to show you how easy it is to make your own super healthy doggie treats at home as part of their ‘On Your Marks, Get Set, Bark!’ campaign.

The recipe I’ve chosen to make are these super tasty Peanut Butter Treats. They contain just a handful of simple everyday ingredients; including:

  • wholemeal flour
  • peanut butter
  • egg; and
  • honey

All the ingredients are mixed together in one bowl to form a dough, then rolled out and cut into whatever shapes you like – I think this bone cookie cutter makes the perfect doggie treat!

My recipe makes a big batch, perfect for sharing out with other canine friends or storing in an airtight container or even the freezer.

As you can see my doggie chums absolutely loved these treats. They made the perfect snack after a long walk in the park!

If you try my Homemade Dog Treat recipe please do leave me a comment and a star rating below. You can also share your pictures with me on on Instagram.  I would love to see your dogs enjoying them!

Asda Money Pet Insurance provided by Legal and General gives customers peace of mind if your pet ever gets ill or is in an accident. We all know that vet bills can be pricey so they have many different levels of cover, allowing you to choose the right one to suit you.

Asda Money are championing the importance of  keeping your dog healthy by baking homemade treats. Visit their Doggy Delicacies page for more info and recipes.



Disclosure: I have been compensated for my time spent working on this campaign with Asda Money but as always all thoughts and opinions are honest and are my own.

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Healthy Homemade Peanut Butter Dog Treats


  • Author: Ciara Attwell
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 30
  • Category: Dog Treats

Description

Make your own healthy homemade Peanut Butter Dog Biscuits with my super simple recipe!


Ingredients

  • 300g wholemeal flour
  • 1 tsp baking powder
  • 250g peanut butter
  • 150ml water
  • 1 egg
  • 2 tbsp honey
  • a little plain flour for dusting

Instructions

  • Preheat the oven to 180c and line 2 or 3 baking trays with parchment paper.
  • In a large bowl add the wholemeal flour, baking powder, peanut butter and water and mix well with a spoon.
  • Add in the egg and honey and mix again.
  • Dust a worksurface with a little of the plain flour and roll the dough out to about 1/4 inch thick.
  • Use a cookie cutter to cut out the shapes and place on the lined trays.
  • Collect the scrapes of dough up, roll out and continue to cut out the shapes until all the dough is gone.
  • I made 33 cookies from this dough but it will depend on the size and shape of the cutter that you are using.
  • Once the trays have been filled bake in the oven for 12-14 minutes until golden brown.
  • Allow to cool for a few minutes on the trays before transferring to a wire rack to cool completely.

Notes

These treats can be stored in an airtight container for 3 days or alternatively can be frozen.

The post Healthy Homemade Peanut Butter Dog Treats appeared first on My Fussy Eater | Healthy Kids Recipes.

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Earl Grey Shortbread Cookies

Grab your measuring cups, pull out those mixing bowls and crack open a fresh bag of chocolate chips, because it’s time for a Holiday Cookie Swap!

Plus, my check out my latest Toasted Hazelnut Chocolate Chip Cookies and seven holiday cookie recipes on Kitchen Konfidence!  What are your favorite holiday cookies?

The post The Sunday Dish 12.9.18: Holiday Cookie Swap appeared first on Kitchen Konfidence.

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Hellooooo! I’m alive, I’m alive! Did you think after my 10-year blogiversary post that I decided to take a 10-year break? lol. It’s been a busy month with a lot of fun events going down. I just returned from WXN’s Canada’s Most Powerful Women celebrations, and I’m still riding the high of winning an award in the Entrepreneur category and meeting so many incredible people. So many happy tears this week. It felt (and feels) absolutely surreal. I’m super inspired by these amazing Canadian women to keep going forward, doing my part to give back, and creating meaningful change in this world. I’m grateful to you all who support me and what I do…truly, thank you.

Here’s a snippet of the interview I did with WXN (the rest is found on their website):

SUCCESS all comes back to love. Do I feel love deep in my soul for what I’m doing? Are my kids and my husband happy and loved? Am I taking time to enjoy the process rather than allowing perfectionist thinking to take hold? My definition of success has grown so much since starting the blog, writing my two cookbooks, and becoming a mother. Today, success is knowing that I have the power to push through challenges while taking the time I need for myself to balance and stay healthy. After struggling with illness this past year, one of my biggest wake-up calls was realizing that it’s okay to take a break even if that means letting go of a professional goal for the time being.”

As an introvert, big social events tend to tucker me out (anyone else?!), and I find myself looking forward to my first day without any commitments (aside from, umm, two hyper toddlers, I suppose…). This creamy 3-ingredient steel-cut oatmeal recipe is the one I’ve been making once or twice weekly since fall hit. It may sound strange, but I find it calming in a way. I just love that I can throw a few ingredients in my Instant Pot, stir it up, and walk away until it’s done cooking! No stirring or watching…woot, woot. I’ll often throw it on and then get ready for the day or feed the kids and come back to a hot pot of oats. It’s a good feeling…a darn good feeling!

Don’t worry if you don’t have an Instant Pot because I also provide a stovetop version below—your oatmeal will turn out the same either way, but the stovetop version just requires monitoring and stirring as it cooks.

This time of year I love to top a hot bowl with toasted walnuts, chopped dates or raisins, cinnamon or pumpkin pie spice, maple syrup, and seasonal fruit like pear or pomegranate. So cozy! Walnuts or pecans with maple syrup, cinnamon, and peanut butter is another dreamy combo.

Before I go, a quick note that we’ll be participating in Giving Tuesday this coming Tuesday November 27, 2018. Here’s a bit about the cause:

“GivingTuesday is a global movement for giving and volunteering, taking place each year after Black Friday. The “Opening day of the giving season,” it’s a time when charities, companies and individuals join together and rally for favourite causes. In the same way that retailers take part in Black Friday, the giving community comes together for GivingTuesday.”

This coming Tuesday, we’ll be donating 100% of that day’s OSG recipe app proceeds to Toronto’s Daily Bread Food Bank as our way to take part. I hope you’ll consider participating in #GivingTuesday too! 

   


4.8 from 9 reviews

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The Creamiest Steel-Cut Oats

Vegan, gluten-free, nut-free, oil-free, refined sugar-free, soy-free

My goal was to create the creamiest bowl of steel-cut oats using just a few ingredients…and this is it! This luxuriously chewy steel-cut oatmeal is the perfect base for all of your favourite topping combinations. I love adding pure maple syrup, cinnamon, seasonal fruit, toasted walnuts, and chopped dates or raisins. It doesn’t get much cozier on a cool fall or winter morning! I’ve also provided cooking instructions using both the stovetop and Instant Pot (I prefer the Instant Pot method as it’s so easy). For the Instant Pot method, please see the Tip section.

Yield
2 3/4 cups or 4 servings
Prep time
2 Minutes
Cook time
25 Minutes

Ingredients:

For the oatmeal:
  • 1 (14-ounce/398 mL) can light coconut milk
  • 1 cup (250 mL) water
  • 1 cup (172 g) uncooked steel-cut oats
Serving suggestions:
  • Seasonal fruit
  • Pure maple syrup
  • Toasted walnuts
  • Dash fine sea salt, stirred in
  • Cinnamon
  • Raisins or chopped pitted Medjool dates

Directions:

  1. STOVETOP METHOD: Pour the can of coconut milk and 1 cup (250 mL) water into a medium pot and bring to a low boil over high heat.
  2. Add the steel-cut oats to the pot and stir to combine. Immediately reduce the heat to low (low heat is important or they’ll burn) and gently simmer, covered, for 30 to 40 minutes, stirring four to five times during cooking and reducing heat if necessary to prevent burning. This method produces a thick pot of oats. For a porridge-like consistency, stir more water in to your liking. I like to stir in about 1/2 cup (125 mL) water after cooking.
  3. Portion into bowls and top with your desired garnishes—I love the combo of pure maple syrup, toasted walnuts, seasonal fruit, fine sea salt, cinnamon, and raisins or chopped dates, but feel free to get creative and change it up depending on the season. Leftovers will keep in an airtight container in the fridge for 5 to 7 days or you can freeze them for up to 1 month. I store cooled single portions in freezer-safe bags and lie them flat in the freezer for easy stacking. Reheat refrigerated or thawed leftovers on the stovetop in a small pot along with a splash of water or milk over medium heat.

Tips:

INSTANT POT METHOD:

 

  • Add the coconut milk and water to the Instant Pot, followed by the oats. Stir to combine.
  • Secure lid in the lock position and check that the Steam Release Handle is pointing to the “Sealing” position.
  • Press the “Pressure Cook” (or “Manual”) button and set the cook time to 7 minutes on high pressure. After 5 seconds you’ll hear a couple beeps and the screen will say “on”. The cooking process has begun!
  • Once finished, you’ll hear a few beeps letting you know that cooking is over. Now let the Instant Pot do a “Natural Pressure Release”—I wait 10 minutes for most of the the pressure to release on its own.
  • Carefully release any remaining steam before removing the lid. Stir the oatmeal until combined, adding more milk or water if you’d like to thin it. It’ll be oh-so-creamy and continue thickening as it sits!
  • Portion into bowls and top with your desired garnishes—I love the combo of pure maple syrup, toasted walnuts, seasonal fruit, fine sea salt, cinnamon, and raisins or chopped dates, but feel free to get creative and change it up depending on the season. Leftovers will keep in an airtight container in the fridge for 5 to 7 days or you can freeze them for up to 1 month. I store cooled single portions in freezer-safe bags and lie them flat in the freezer for easy stacking. Reheat refrigerated or thawed leftovers on the stovetop in a small pot along with a splash of water or milk over medium heat.

You can also make pre-portioned servings so all you have to do is dump it in a pot in the morning and quickly heat it up with a splash of milk!