I loved the biscuit topping in the Fruit Cobbler I made a few months ago so much that I decided to make a savoury version to serve with soup a few days ago. I know it is summer and hot but I still use the oven regularly. I can’t imagine not turning on the oven or stove in summer (this year I got smarter and installed a portable AC in the kitchen). Are we going to eat chia pudding till Halloween or what?! We do not eat much meat…
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This wholesome healthy cobbler recipe will become a staple on your menu this summer, especially when you have more fruit and berries than you know what to do with. I’m thinking Pacific Northwest blueberries, Okanagan peaches, neighbour’s plums, hundreds of figs and apples from my garden, wild blackberries and over ripen bananas. Apricots, pears, rhubarb, cherries – you name it! Here in Vancouver, BC our summer produce choice is insanely amazing. You could also use frozen fruit, go ahead! Mango – mmm-mmm-mmm.
I have been waiting all winter long to make crumb bars, cobblers and crisps thinking fresh blueberries, strawberries and raspberries come spring time. Ironically, knowing what I know now, EWG in one report finding 38 various pesticides on strawberries and raspberries that DO NOT wash off with water, I ended up baking these blueberry oatmeal crumble bars with frozen blueberries LOL.
I have been craving carrot oatmeal muffins for weeks. Since I always have bags and bags of organic carrots on hand, this recipe was a no special grocery store trip. These days I cook with organic ingredients I purchased at a reasonable price rather than a recipe idea out of the blue. Eating seasonal makes eating organic on a budget possible. And you can’t beat a 2 lbs bag of carrots for $2, can’t you?! Even Walmart carries organic carrots. I also found lemons, bananas, fresh herbs and different salad…
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These healthy vanilla cupcakes came out perfect! Because Easter is around the corner, we decorated them with unsulphured and unsweetened organic coconut flakes (fancy grade) for “feathers” and organic naturally coloured jelly beans for “eggs”. Kids were ecstatic as I never made cupcakes before!:) I’m not a huge cake person and neither are my kids. They dislike the overly sweet icing but they sure love the cuteness of cupcakes. So, they were all over these cupcakes because they were up to their taste – low in sugar and healthy…
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Last week a reader asked me if I have a healthy oat bran muffins recipe. Her grandma used to make one with chopped dates. After a few tries I came up with my preferred version: whole wheat flour, organic high fibre oat bran, a touch of unsulphured molasses, mainly moistened with applesauce from my garden and bursting with raisins and walnut pieces. You can also use wheat bran or chopped dates.
In our household, we do not think of crepes as a delicate French dessert but rather an inexpensive breakfast for dinner with amazing lunch leftovers, for school or work (big “yaaay” for divided containers). Making crepes might seem like an intimidating long process but in reality it doesn’t take longer than preparing a casserole. I usually make crepes during a few hours meal prep I do a few times a week (freezer friendly alternative would be clean eating waffles recipe, applesauce waffles and oatmeal protein waffles). While each crepe is cooking, I can work…
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I stopped buying waffles since I started Clean Eating because Eggo belongs to a chemistry lab and not my freezer. There is even colour in those waffles but they are “a source of 9 essential vitamins and minerals”. Wow, really?! Thank you! Kellogg’s also suggests to pair them with a glass of GMO milk to provide “a complete and balanced breakfast”. Double thanks! Clearly Kellogg’s would never want to sponsor a review of their product on iFOODreal, like ever. Fine with me, stay away, waffle fakers!
Banana zucchini muffins, banana oat protein muffins and whole wheat banana strawberry protein muffins? Yes. Whole wheat flour banana bread? Yes. I realized I do not have simple clean eating banana muffins recipe on the blog – a healthy whole grain muffin that is moist, bursting with banana flavour and without a dome. It has to be flat on top – means it’s moist. It freezes beautifully and is perfect for school lunches. Our family likes banana muffins plain but you can add nuts or chocolate chips.
For the longest time I have hesitated to post this recipe. Simply because these healthy chocolate chip cookies don’t look nearly as pretty and are not chewy as their sugar loaded counterparts. Then the other day I was browsing Internet for cookies made without sugar and came across Tessa’s (Handle the Heat) The Ultimate Guide to Chocolate Chip Cookies. She showed a version made with whole wheat flour and maple syrup => I got inspired.