Ingredients 3 cups of chopped cabbage 1 can of red beans, rinsed 2 green onions, chopped 1 red pepper, diced ¼ cup feta cheese, diced ¼ cup chopped parsley ¼ cup lemon juice 2 tbsp olive oil 2 pressed cloves of garlic Directions Mix the chopped vegetables, feta and parsley in a large bowl. Add the remaining ingredients. Mix well and serve. Reference: Anne Lindsay Light Cooking
Ingredients: 1 & ½ cups of frozen blueberries 1 banana (frozen) 8-10 fresh pineapple chunks ¾ almond milk 1 cup spinach Toppings: Fresh blueberries Fresh strawberries Mandarin pieces 2 tablespoons of unsweetened coconut ¼ cup granola 1 tablespoon hemp seeds 1 tablespoon walnuts 1 tablespoon peanut butter Directions: Put all ingredients in blender and blend. The consistency should be thicker than a regular smoothie so that you can eat the smoothie with a spoon. Add a little more milk if the mixture isn’t blending. Pour mixture into a bowl and add toppings. Enjoy!
Ingredients: Pizza Bush Pie 2 slices of bread Spreadable butter 1-2 tbsp. pizza sauce ¼ cup chopped or sliced meat (chicken, ham, etc.) ¼ cup Mozzarella (more or less depending on personal preference) Extras: Sliced peppers, mushrooms, jalapenos, pineapple, tomatoes, etc. Directions: Make campfire (works best when there is lots of hot coals and fire not blazing). Butter the bread on one side and lay the butter side down in the cold Bush Pie maker. Add pizza sauce, to bread then add meat, cheese, and other toppings. Close the Bush Pie maker. Cook over campfire coals. Cook times will vary with the fire and also depending if the Bush Pie maker is aluminum or cast iron. Take it out of the fire and open to check the color of the bread. Remove from fire when it is a golden brown color (depending of personal preference). Note: Try Dessert Bush Pies- try adding marshmallows, peanut butter, jam, chocolate, canned cherries, cream cheese in any combination that appeals to your taste. Try Breakfast Bush Pies- try sliced boiled eggs, bacon, ham, cheese, spinach, mushrooms, tomatoes, etc. The options are limitless.
Bush Pies (Erica’s Favorite) Ingredients: Pizza Bush Pie 2 slices of bread Spreadable butter 1-2 tbsp. pizza sauce ¼ cup chopped or sliced meat (chicken, ham, etc.) ¼ cup Mozzarella (more or less depending on personal preference) Extras: Sliced peppers, mushrooms, jalapenos, pineapple, tomatoes, etc. Directions: Make campfire (works best when there is lots of hot coals and fire not blazing). Butter the bread on one side and lay the butter side down in the cold Bush Pie maker. Add pizza sauce, to bread then add meat, cheese, and other toppings. Close the Bush Pie maker. Cook over campfire coals. Cook times will vary with the fire and also depending if the Bush Pie maker is aluminum or cast iron. Take it out of the fire and open to check the color of the bread. Remove from fire when it is a golden brown color (depending of personal preference). Note: Try Dessert Bush Pies- try adding marshmallows, peanut butter, jam, chocolate, canned cherries, cream cheese in any combination that appeals to your taste. Try Breakfast Bush Pies- try sliced boiled eggs, bacon, ham, cheese, spinach, mushrooms, tomatoes, etc. The options are limitless. Blueberry Smoothie Bowl (Se’era’s Favorite) Ingredients: 1 & ½ cups of frozen blueberries 1 banana (frozen) 8-10 fresh pineapple chunks ¾ almond milk 1 cup spinach Toppings: Fresh blueberries Fresh strawberries Mandarin pieces 2 tablespoons of unsweetened coconut ¼ cup granola 1 tablespoon hemp seeds 1 tablespoon walnuts 1 tablespoon peanut butter Directions: Put all ingredients in blender and blend. The consistency should be thicker than a regular smoothie so that you can eat the smoothie with a spoon. Add a little more milk if the mixture isn’t blending. Pour mixture into a bowl and add toppings. Enjoy! Prosciutto chicken (Corinne’s Favorite) Ingredients: 4 boneless and skinless chicken breasts 2 cups of provincial mustard or Dijon mustard, or pesto (tomatoes or basil) 2 garlic gloves, minced ¼ cup of freshly ground black pepper 8 fresh basil leaves 4 slices of prosciutto Directions: Using a sharp knife, slice the chicken breasts length-wise (without completely cutting them into two). In a bowl, mix the mustard (or pesto), the freshly ground pepper and garlic together. Pour the mixture in the slice of each chicken breast and place the two basil leaves inside. Close the chicken breasts and roll a slice of prosciutto around each one. Place a toothpick in each piece to ensure the prosciutto stays in place. Turn the BBQ on to medium heat and grill the chicken breasts for approximately 12 minutes or until the chicken is fully grilled (turn the chicken breasts while grilling). Serve and eat with a side of your choice (a vegetable dish, mashed potatoes, brown rice, etc.) Makes 4 servings Cabbage and red bean salad (Gabrielle’s Favorite) Ingredients 3 cups of chopped cabbage 1 can of red beans, rinsed 2 green onions, chopped 1 red pepper, diced ¼ cup feta cheese, diced ¼ cup chopped parsley ¼ cup lemon juice 2 tbsp olive oil 2 pressed cloves of garlic Directions Mix the chopped vegetables, feta and parsley in a large bowl. Add the remaining ingredients. Mix well and serve. Reference: Anne Lindsay Light Cooking Grilled Corn Salad (Tracy’s Favorite) Ingredient: 4 cobs of corn ½ cup green pepper, diced ½ cup red pepper, diced ½ cup cucumber, diced ¼ cup purple onion, finely chopped ½ cup tomato, diced or 10 halved cherry tomatoes 1 green onion, diced ¼ cup black olives, sliced 1 jalapeno, finely chopped ¼ cup feta, crumbled Zest from 1 lime 1 tbsp. olive oil Juice from 1 or 2 limes Directions: Grill corn until nicely browned. Remove corn from cob and place in a large mixing bowl. Combine the remaining vegetables and feta with the corn. Add zest, lime juice and olive oil. Stir together and enjoy! Note: This recipe is very customizable. Feel free to add your favourite vegetables and seasonings. This salad goes great alongside all barbecued meats and fish. Taco Salad (Mélissa’s Favorite) Ingredients: 1 pound ground beef or turkey 1 taco seasoning pouch (low in sodium) 1 cup water 1 tomato, diced 1 yellow or orange bell pepper, chopped Kalamata or black olives, sliced Spinach or lettuce Cheddar cheese, grated Salsa or plain Greek yogurt (optional) Directions: Heat a skillet over medium-heat. Add meat and cook until browned. Drain fat off and add seasoning and water. Mix and cook for 5 minutes. Let it cool. Chop, slice and dice vegetables. On a spinach or lettuce bed, add meat, vegetables and grated cheese. Add salsa and/or Greek yogurt (optional) and serve. Note : For a simple and easy lunch on the go, add ingredients in a jar, starting with salsa/yogurt, meat (cooked and seasoned), vegetables and grated cheese. Top with spinach and put in the fridge until ready to serve. Strawberry-Banana Ice Cream (Geneviève’s Favorite) Ingredients: 3 bananas 6-8 strawberries, hulled 2 tbsp. almond milk (optional) Directions: Dice bananas and strawberries. Freeze banana and strawberry cubes for 2 hours. Blend banana and strawberry cubes until as smooth as ice cream. If hard to blend, ad a little bit of almond milk. Serve immediately. Note: Don’t hesitate to add your favorite toppings like peanut butter, walnuts, fresh fruit or cocoa powder. Use your imagination! Spinach Summer Salad (Erica’s Favorite) Ingredients: 3 cups baby spinach 2 cups fresh fruit (strawberries, raspberries, blueberries, and/or peaches etc.) ½ cup yogurt Directions: Wash baby spinach. Cut fresh fruit into small pieces and add to spinach. Add yogurt and toss salad until everything is coated. Serve immediately and enjoy.
What you need: 1- 1/2 cup of cooked chicken, minced ½ cup of low-fat mayonnaise 1 green onion, chopped finely 1 small celery stalk, minced Salt and pepper to taste Whole-wheat bread slices How to: In a mixer, put in the cooked chicken, celery stalk, green onion, mayonnaise, salt and pepper. Reduce the mixture until all the ingredients are finely chopped. Spread the mixture on the bread slices to make the sandwiches. Cut each sandwich into 4 triangles. Put the sandwiches in a Panini grill until the bread turns golden brown. Note: The sandwiches can also be grilled in a regular pan if you do not have a Panini grill.
What you need: 1 lb ground chicken or turkey 1 green pepper, diced 1 red pepper, diced 1 medium onion, sliced 5-10 mushrooms, sliced 1 can stewing tomatoes (low sodium) Chicken broth (low sodium), to taste 3 tsp. ground cumin 3 tsp. chili powder How to: Cook meat in pot. Add all veggies and cook until tender. Add tomatoes and chicken broth and then the spices. Simmer for 45-60 minutes. Note: Can also be made in the crock pot.
What you need: 1/3 cup of brown sugar ¼ cup butter 3 oz semisweet chocolate ½ tsp. vanilla 1 egg, lightly beaten 1/3 cup flour 24 chocolate Rosebuds How to: In a saucepan, melt sugar, butter and chocolate over low heat, stirring, until chocolate is just melted. Remove from heat and let cool for 1 minute. Blend in vanilla and egg; gently fold in flour until blended. Spoon into tiny baking cups. Bake at 350o F in oven for 10 to 12 minutes or until set. Remove from oven; set a Rosebud on top of each. Let cool. Makes 24 brownies Source: The Canadian Living Christmas Book
What you need: For Meatballs 1 slice of whole grain bread, crusts removed and torn into pieces ¼ cup milk 2 lbs (1 kg) ground veal, pork or chicken 2 tsp. dry parsley 2 eggs 2 cloves garlic, crushed with a garlic press or ¼ tsp. dry garlic 2 tsp. paprika Salt and pepper For Soup 2 onions, chopped 1 tbsp. olive oil 3 cloves of garlic, finely chopped or ½ tsp. dry garlic 1/4 tsp. crushed red pepper flakes, or to taste 5 cups low sodium chicken broth 24 veal meatballs, fresh or frozen 2 cups spaghetti squash cooked and shredded with a fork (about 1/2 squash) 2 cups lightly packed spinach Salt and pepper How to: With the rack in the middle position, preheat the oven at 375 degrees. Line one baking sheet with parchment paper. With the rack in the highest position, preheat the oven’s broiler. Line two baking sheets with aluminum foil. Cut the squash in half and remove the seeds with a spoon. Cook for 45 minutes to 1 hour, depending on its size, or until tender. Let cool. Shred the flesh with a fork. Set aside. In a large bowl, mix the bread with the milk and let soak for 5 minutes. Add the remaining ingredients from the meatballs section and mix well with your hands. Season with salt and pepper. With a small ice cream scoop or with lightly oiled hands, shape each meatball with about 1 tbsp. of the meat mixture. Place on the baking sheet. Grill the meatballs in the oven, one sheet at a time, for about 10 minutes or until cooked and golden brown, stirring halfway through cooking. Set aside. In a large saucepan, brown the onions in the oil. Season with salt and pepper. Add the garlic and pepper flakes and cook for 1 minute. Add the broth and meatballs and bring to a boil. Simmer for about 10 minutes. Add the squash and spinach. Bring to a boil and serve. Note: To freeze the remaining meatballs, place them (cooked) on a baking sheet lined with parchment paper. Cover and freeze for about 4 hours or until the meatballs are frozen. Then place the meatballs in sealable freezer plastic bags. Adapted from: http://www.ricardocuisine.com/recipes/5546-meatball-and-spaghetti-squash-soup
What you need: ½ cup sugar ½ tsp. vanilla 1 cup mashed pumpkin ½ cup margarine or canola oil 2 cups whole wheat flour 1 tsp. baking powder 1 tsp. baking soda 1 tsp. cinnamon ¼ tsp. salt 1 cup chocolate chips, almonds and/or raisins How to: Preheat oven to 350 degrees. Mix pumpkin, vanilla and margarine or oil. In a different bowl, mix dry ingredients (including chocolate chips/almonds/raisins). Mix dry ingredients with pumpkin mix. Drop by teaspoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes until light brown and let cool.
What you need: 1lb small potatoes , cooked and chopped 2 cups mesclun or spinach 1 cup cherry tomatoes, chopped in half 3 green onions, chopped ¼ cup green olives 1 cup corn 3 eggs, boiled and chopped 1 can tuna Salt & pepper, to taste ¼ cup olive oil ¼ cup balsamic vinegar or apple cider vinegar 1 garlic clove, chopped 1 tbsp. Dijon mustard Herbs, to taste How to: In a large bowl, mix the potatoes, mesclun, tomatoes, green onions, olives, corn, eggs, and tuna. Season with salt and pepper to taste. In a separate bowl, add the olive oil, vinegar, garlic, Dijon mustard, and herbs. Mix well and add to the first bowl as a dressing. Serve immediately after preparing!
What you need: ¾ cup Vanilla yogurt ¼ cup Low-fat granola 2 tbsp. Unsweetened, shredded coconut How to: Mix yogurt, granola and coconut together in a bowl. Serves six children *Reference: LEAP Food Flair, Legacies Now, p. 127.
What you need: Choose a variety of ripe, fresh fruit to make into different bite-size shapes, such as: Apple half-circles Banana rounds Cantaloupe or honeydew melon cubes Grape halves Kiwi circles Orange moon shapes Watermelon triangles How to: Remove rinds and make fruit easy for children to cut. Arrange fruit on a small plate and sparkly with cinnamon. Children can spear fruit with a fork. (This is less dangerous than a wooden skewer or toothpick.) *Reference: LEAP Food Flair, Legacies Now, p. 126.
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