Oat Flour Banana Bread (Gluten Free)

This recipe is perfect for fall! Low sugar and gluten free so you don't have to feel guilty for the second (or third) slice. Made with oat flour so its extreme high in fibre and keep you full longer then you usual slice of loaf! I will definitely be making this again!
- Sarah

Ingredients:

3 cups oatmeal (use gluten-free oats)
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
3 very ripe bananas mashed
1 tablespoon olive oil
⅓ cup brown sugar
1 teaspoon pure vanilla extract
⅔ cup chocolate chips (I used milk chocolate)

Pre-heat your oven to 350. Using a coffee grinder or a blender, grind/blend 2 cups of the oatmeal to make oat flour. Sift flour, oats, baking powder, baking soda, and salt together. In a separate bowl, combine mashed bananas, oil, sugar, and vanilla extract. Mix wet and dry ingredients together, and fold in chocolate chips. Pour mixture into a sprayed loaf pan and allow to cook for 30 minutes! 

Grilled Mushroom Tacos (Gluten Free and Vegan)

I think I am suffering from mexican food withdrawal. Options are limited where I live (aka. Taco Bell is my only option). I have been longing for some spicy mexican quinine! These tacos were a perfect dinner following indulging in some chips and gauc! ...all that was missing was a salted cucumber margarita!
- Sarah


Ingredients:
- 3 portobello mushrooms
- 1 tbsp olive oil
- 2 cloves of garlic
- sprinkle of chilli flakes
- 1 cup arugula
- 1 red pepper
-1 tbsp chopped red onion
- 6 small corn soft tacos
- 4 tbsp salsa
- salt and pepper to taste
- lime wedge

Marinate the mushrooms in olive oil, garlic and chilli flakes. Grill the mushrooms and peppers for about 10 minutes on high heat. Once done, grill the soft tacos for about 20 seconds (too long will make them harden). Assemble the tacos with the remaining ingredients and enjoy!!

Chicken and Black Bean Burritos

Last night I was craving something Mexican-style. There are tons of places at home in Knoxville that do this really neat combination of Mexican-meets-foodie, using ingredients like swiss chard or portabellas in their burritos! I decided to channel this using goat cheese and spinach in mine, as well as using corn rather than flour tortillas to wrap them up! They get deliciously crispy in the oven but definitely need a toothpick or something to keep them together until they are cooked!

• ½ cup uncooked brown rice
• 1 can back beans
• ½ cup frozen corn
• 1 clove garlic, minced
• ¼ cup cilantro
• ½ red onion, sliced
• 1 red bell pepper, sliced in strips
• Boneless skinless chicken breast
• Cumin and chili powder, to taste
• 1 cup baby spinach
• ¼ cup goat cheese
• 2/3 cup low sodium salsa
• 6-8 corn tortillas

Prep work: Cook brown rice according to package directions. Rub chicken with olive oil, sprinkle chili powder and cumin over. Bake at 350 for 45 minutes or until cooked. Let cool, then cube. Saute bell pepper and onion over medium heat in olive oil. Thaw corn, add to pan with black beans, cook for 5 minutes over medium heat until warm, add garlic and 1 tbsp of the cilantro.

To assemble, add brown rice, bean mixture, onion mixture, chicken, spinach, goat cheese, and salsa to each corn tortilla (So much deliciousness!!). Roll up and hold together with toothpick. Top with small amount of salsa, then bake at 400 for 20 minutes or until heated. Remove toothpicks, and serve with cilantro and sour cream on top. Enjoy!

Honey Seared Salmon with Coriander Noodles

All summer I was bragging to my friends about moving out to Vancouver, particularly about all the fresh seafood I would eat! Being here, I keep forgetting to cook it! I guess since it is not a huge part of my current cooking repertoire I just haven’t thought about it too much.. You would think seeing the ocean every day would be a reminder..? Anyways, my aunt and I have made a new goal to cook seafood at least twice a week! It is so healthy- and living on a coast it is hard to pass up the freshness. My aunt cooked this delicious meal for us last night and OMG it was so good. Donna Hay is one of her favourites, and I can see why with this amazing recipe! Enjoy!

-Jillian

Salmon:

2 salmon fillets

2 tbsp honey

cracked black pepper

Noodles:

1 package rice noodles

1.2 cup coriander leaves

1/3 cup shredded mint leaves

1/3 cup basil leaves, halved

2 zucchinis, shredded

1 tbsp lime juice

2 tbsp soy sauce

2 tbsp honey

2/3 cup roasted tomatoes (optional)

Cook noodles according to package directions, drain and let cool. Combine noodles with coriander, mint, basil, zucchini, tomatoes, lime juice, soy sauce and honey.

Cut salmon into 2 cm wide strips, toss with honey and pepper. Heat in a non-stick frying pan over high heat for 1 minute on each side, or until honey is golden. 

Zesty Veggie Skewers

After stumbling home at 3 am the night before.. Sunday night dinner called for something easy but delicious. I was motivated to do something greek-style since I bought some amazing tzatziki, pita and hummus the day before at a local greek store (Parthenon, anyone!?). Veggie and chicken skewers seemed to be my best option-

These marinated skewers are so crazy delicious, but the marinade is just too easy! I can't believe I am actually posting this on the blog. I am slightly embarrassed.. but it is just too good to keep to myself! My family in Manitoba always makes these veggies when I come to visit- They marinade all day and get soo flavorful! Maybe eventually I will come up with a more healthy version of this marinade, but for now, here it is!!

Jillian

• 1 zucchini, sliced 1/2" thick
• 1/2 red onion, quartered and separated
• 1 red bell pepper, 1-2" cubed
• 1 green bell pepper, 1-2" cubed
• 2 cups mushrooms, whole
• Zesty italian dressing (AH!!)
• Wooden skewers

Add all veggies to a big bowl or ziploc. Pour in enough dressing to coat thoroughly. Let marinade for at least 2 hours but up to a day! Soak skewers in water for at least 30 minutes to prevent burning, and stack veggies on the skewers. Grill to desired tenderness, enjoy!

Balsamic Marinated Portobello Burgers

This was my first experience with portobello burgers, but it will definitely not be my last! I have been eating tons of vegetarian meals lately (easy on the wallet..), and this one is definitely an amazing substitute for your average burger. I have made these portobellos before as a side to steaks- Which was awesome- but stacking them in a burger just makes it a meal!

-Jillian

Burgers:

• 2 portobellos, cleaned and trimmed
• 1 large red bell pepper, quartered
• Avocado and goat cheese spread
• Red onion, sliced thickly
• 2 buns (I use the thin buns to not overwhelm the shrooms!

Marinade:

• 2 tbsps balsamic vinegar
• 1 clove garlic, minced 
• 1 tbsp onion, minced 
• 3 tbsps olive oil
• Herbs de Provence, or oregano and basil works great!
• Pepper, to taste

Combine marinade ingredients in a ziploc bag, add portobellos and evenly spread the marinade over them. Leave to soak for at least 1 hour but more is better! If they look dry just add some more olive oil.

Grill mushrooms and bell pepper until tender. Toast buns, stack the burger and bell pepper, and serve with red onion and avocado spread. Enjoy!

Avocado & Goat Cheese Spread

I love Fridays! Not school work, no worries (I am totally procrastinating writing this grant application..). This friday I just wanted to relax- just some cooking and wine (perhaps a bit too much...). I have been telling my aunt the entire week I was making some portobello burgers on Friday, and Sarah just happens to make them too! Kind of hilarious, we are clearly on the same wavelength! Even though we are currently across Canada from eachother!! :(

The balsamic portobello burgers were definitely a hit, and so was this spread! We slathered it all over our burgers.. It is SO tasty, and could go great with raw veggies, or even your lunch sandwich! Nothing better than avocado.. or goat cheese.. Enjoy!

• 1 avocado
• 2 tbsps goat cheese
• 2 tsp lemon juice
• 1 tsp olive oil
• 1 tbsp cilantro minced
• Pepper, to taste

Mash avocado, mix in goat cheese, lemon juice, olive oil, cilantro and pepper. Cool and serve!

Portobello Peach Burger

Hi Friends!
As yesterday was the last "hot" day in Toronto. I decided to make one last summer dish. Peaches and portobello mushrooms are two of my favourite foods, both come together perfectly for a delicious juicy burger!
- Sarah

Makes 2 Burgers:

- 2 Large Portobello Mushrooms
- 2 Medium Peaches
- 1 Tomato
- 1/4th an Avocado
- Sprinkle of Sprouts!
- Tablespoon Balsamic Glaze
- Table spoon Olive Oil

Clean your peaches and portobello mushrooms. Glaze the mushrooms with the balsamic and oil. Place both the peaches and mushrooms on the grill. Grill for about 10 minutes. Note: I used gluten free buns that were frozen, if you place on the grill with other ingredients they will be perfectly crisp when your peaches and mushrooms are done! Once done grilling assemble your burger! Careful, these guys are very juicy!

Balsamic Grilled Veggies

I am totally in denial about the end of this summer. Vancouver weather thus far has been absolutely stunning, and I refuse to accept that it will get, as my new grad school friend calls it, fugly. Either way, I am trying to do as much beach time, deck relaxing, and grilling as possible before Vancouver's fall takes over.

I made these veggies for my aunt last night, on her not-so-lovely grill. It was such a mission not to burn everything! There were open flames that were taller than the grates, and at one point I tried to extinguish the flames.. I ended up putting out the entire grill! Tin foil came to my rescue, and I managed to only singe a few of the peppers.

I learned about the joys of balsamic-marinated veggies from some relatives in Toronto- It is definitely a staple recipe in their family, and I have attempted to spread the joys of this flavorful marinade to the west coast! 

• 1 red pepper, quartered
• 1 zucchini, sliced diagonally, 1/3" thick
• 1/2 medium onion, quartered and separated
• 1 cup mushrooms, halved
• 2 cloves garlic, minced
• 2 tbsp balsamic vinegar
• 2 tbsp olive oil
• Pepper to taste
• Any spices you like! (I used herbs de provence- but oregano, basil, or even steak spice would be delish!)

Combine spices, garlic, pepper, oil, and balsamic in a small bowl. Throw the veggies in a ziploc and drizzle the dressing over them. Use more or less dressing depending on the amount of veggies! Let marinade for at least 40 minutes- the more the better! Grill as you desire!

These can be made as a side dish or main- I put them on top of a pesto pasta with some grilled chicken! Enjoy!

Gluten-Free Breakfast Cookies

Sarah will be so proud, I attempted my first gluten-free baking project! I have become obsessed with these gluten free breakfast cookies from a local bakery, but they are so expensive! One quick trip to the bulk aisle of a grocery store got me all my ingredients for less than the cost of 5 cookies! These little guys are super healthy, and really quite delicious! Not your typical super-sweet cookie, but adding honey and dried fruit definitely makes it naturally tasty. They are the perfect breakfast to bring with me to school- I will definitely be making them again! I tried two different variations on the base-recipe; feel free to experiment! This is a variation on a recipe by Tasty-Yummies, enjoy!

- Jillian

• 2 cups rolled oats
• ¼ cup oat flour (I just ground up some rolled oats in my coffee grinder!)
• 1 cup unsweetened coconut flakes
• 2 tbsps. Ground flaxseeds
• ½ cup almonds, coarsely chopped
• 2 bananas, mashed
• 2 tbsps honey
• 1 egg
• ¼ cup melted coconut oil
• 1 tsp vanilla

+ extra ingredients! I added a handful of blueberries to half the batter- chopped dates, raisins, and a dash of cinnamon to the other half! Yumm

Preheat oven to 350. Mix dry ingredients, then add bananas, honey, egg, coconut oil, vanilla, and your extra ingredients to the batter. Mix thoroughly, then shape cookies into a mound-shape with the palm of your hand (Vary the size depending on your morning appetite!). Place on a greased cookie sheet, and bake for 20 minutes, or until golden.