Citrus & Dill Roasted Chicken on Veggies

Good morning all! I really can’t believe November is coming to a close and a month of festivities is waiting just around the corner! With this lovely week of warm weather I have found it even harder to fathom that Christmas is only 26 days away… yikes! I recently had a cozy get away at a friends cabin for a little girls Christmas gathering and it sparked my holiday cheer and craving for festive homey, comforting and healthy food. We put together a pretty incredible roasted chicken dish that night which sparked my creativity and ingenuity for my next recipe, I think it is perfect for either a family dinner or a special gathering for sure. Get your roasting pan out for this next recipe, my Citrus & Dill Roasted Chicken on Veggies, it has layers of winter vegetables, sweet potatoes all basted in a citrus, dill, garlic sauce and of course the chicken steals the show here… beautifully browned and roasted, juicy and delicious!

I hadn’t made a full chicken in quite some time, with only two people in the house, its slight over kill with a whole chicky… but with Christmas a coming which usually indicates more gatherings with friends and family, I knew I wanted to make a dish that is pretty quick to throw together, feeds the masses and looks darn perty on the table to impress the guests! In my recent SPUD delivery box of groceries I received some golden and red beets, nothing beats roasted beets, then I came across massive bulbs of fennel at the market, I knew this combo was a match made in food heaven. Knowing me, I can’t ever keep things two ingredient simple, so I threw in onions, I get really excited about roasted onions and how they caramelize and add flavors like no other! Since I was this deep into my roasting pan plan I thought well heck, let’s put some sweet potatoes in there as well to have a full meal deal all in one!

So a lot of people ask me how I come up with recipes, a lot of the time it stems from cravings, meals eaten while travelling that I want to re-create, whats in my fridge/pantry, but usually it all hits me when I’m at the market or grocery store and I come across produce that are simply irresistible… this week they were a glimmering meyer lemon, a bundle of fresh fragrant dill and massive russian garlic cloves, that’s when I decided this chicken was gonna have a rub down in citrus, garlic and herbs with a shake of paprika! Love it when flavors fall into my shopping bag like that 🙂

Layering all the veggies down into the pan is so satisfying, being overly type A this means it has to be coordinated and patterned when I do it… no just tossing it all in… that results in slight anxiety for me! The beets and sweet potato I used my mandolin to slice them up into circles, not too thick so they roast and layered the bottom of the pan, then added onion and fennel slices. I had to take a moment to stand back and admire all those colors!

Alright, let’s get to the recipe!

Ingredients:

1 whole chicken – giblets removed, rinsed

1 small sweet potato – sliced

1 large golden beet – peeled & sliced

1 large red beet – peeled & sliced

1 head of fennel – ends trimmed & cut into slices

1/2 medium yellow onion – cut into slices

For the rub:

1/2 cup fresh dill – chopped

2 tbsp olive oil (or butter)

2 cloves garlic – crushed

3 sprigs of rosemary – diced

2 tbsp fresh lemon juice

2 tbsp fresh orange juice

2 tsp paprika

1 tsp onion powder

1 tsp each lemon & orange zest

2 tsp salt

1 tsp black pepper

Time to cook:

Pre-heat oven to 450 degrees Fahrenheit.

Add your rub ingredients together in a bowl (except 1 tsp salt & 1/4 cup dill) and mix well.

In a roasting pan layer your sweet potato, then beets and finish with onions & fennel.

Add half of your sauce to your vegetable mix and coat evenly.

Rinse your chicken, trim any fat and place on top of vegetables.

Salt & pepper chicken in and out, stuff the inside of your chicken with 1/4 cup dill and I placed 3-4 lemon rings in there as well, then rub your chicken in the rest of the rub.

I tossed any extra dill & zest on top!

Put chicken in oven for 15 minutes at 450 degrees, then turn down to 400 and roast for another 40-45 minutes or so until done through, juices clear.

Let it rest a few minutes while everyone is getting seated and then dish out!

 

 

 

 

 

 

 

 

 

 

It’s an easy, lovely, healthy, minimal clean up kinda dish and really yummy dinner idea, I’m sure your family and guests will love it! Another reminder that if you wanted to try out a delivered to your doorstep grocery experience, SPUD.ca provides to your doorstep delivery of local, organic products as well as an entire online grocery store of amazing produce and other products such as whole organic chicken! Use PROMO code: PINCH to receive $20.00 of your first order of $60.00! No sign up or memberships, just shop once to check it out, it is amazing! Let me know what you think of this recipe as well as SPUD.ca f you try it out, thank you for reading and your support everyone. Have a lovely rest of your week and weekend! XOXO

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One Dish Dinner – Baked Salsa Chicken

Forgive me for the tardy new recipe post… it’ been a whirlwind kind of month with lots of work, new puppy life and all the in between! Not to mention the official gear up towards… dare I say it… Christmas! I told myself this year I was going to be vigilant and on top of Christmas gifts and to do lists. No, I have not bought a single gift nor have I made my house appear like Santa’s workshop, just give me a few more days… hopefully 🙂 With life buzzing by, it’s easy to get lost in it all and I catch myself hurrying and forgetting the mantra of “live in the moment”, so what can I do to create more time and make the time I do have count? Simple, create a meal where it takes 5 minutes to prep and 40 minutes to bake which = more time with the hubs and pups! So here is a one dish dinner – Baked Salsa Chicken on rice. Easy, simple, minimal ingredients, healthy, delicious and best of all, a time saver!

This recipe came about as I was late for something, probably work and needed to have dinner for my shift and I suppose I’ll leave the husband some food as well. The fridge was bare bones but I had some chicken breasts, a jar of salsa, one bell pepper and I always have some brown rice in the pantry for emergencies. I was feeling slightly lazy and felt that making rice in that moment was too difficult, so I decided to trial a one dish kinda meal, throw it all in and hope for the best! Best friggin idea I’ve had in a while, it all baked together beautifully. The rice soaked up the juice from the salsa and chicken, such a flavor filled meal with such minimal effort, this is happiness! You can make this Baked Salsa Chicken in a giant dish to feed the whole fam or have left overs for a couple of days. Win win!

When I say 5 minutes of prep time, I actually mean it. ALL you have to do for this dish is pour rice, chop cilantro and peppers, season chicken and pour salsa over it all. Pop your masterpiece in the oven and go spend your precious time with those that matter to you!

So now that I have left overs and don’ have to cook constantly, time to hit up all the Christmas Markets around Calgary! I’m hoping to get the my favorite Spruce Meadows Christmas Market (does sipping on mulled wine while you shop at the coziest market around sound AMAZING to anyone?!) Yes, obviously! The other market that I’ve never actually been too, but I frequent it a lot in the summers, is the Saskatoon Berry Farm Christmas Market, I’ll let you know what I think of it! Can’t wait for yummy eats, locally made gifts, stocking stuffers and the spirit of Christmas to hit me square in the face. What are your favorite Christmas Markets around Calgary, let me know!

Alright back to this Baked Salsa Chicken! Here is what you’ll need:

Ingredients:

2 chicken breasts (chicken thighs work great as well)

1 cup of your favorite salsa

1 Orange bell pepper – cut into strips

1/2 cup brown rice or rice of your choice (if you are using brown rice, I recommend the quick cook brown rice)

3/4 cup chicken stock or water

1 garlic clove

1 tbsp chopped fresh cilantro

1 tbsp chopped green onion

1/2 tsp salt (divided)

1/2 tsp chili powder

Fresh ground black pepper

Like I said before… Easy peezy to make!

How to Make:

Heat oven to 400 degrees Fahrenheit.

Pour your rice into a baking dish, sprinkle with chopped cilantro, green onion, add minced garlic, 1/4 tsp salt and pepper.

Add chicken breasts on top of rice, season chicken with salt, chili powder and pepper.

Throw strips of bell pepper around chicken, pour water/chicken stock into dish then top off the dish with salsa.

Bake for 40-45 minutes or until rice is soft and chicken is baked through.

YUMMY!

So there you have it, A Baked Salsa Chicken recipe that I’ve created for you to perhaps free up some of your time to either relax, spend with loved ones or who am I kidding… get something else done that I am behind on… Christmas shopping and decorating here I come! Hope you enjoy this quick and delicious one dish recipe! Enjoy the last couple weeks of November everyone! Xoxo

 

 

 

 

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Quick Veggie Chickpea Curry

Hola everyone! So I was staring in my fridge today wondering what I could possibly make to warm me up after a long walk in the chilly outdoors with the new pup. I was slightly hangry, but I knew I was craving that bowl of warmth and nothing else would suffice, so a quick curry was in order! With my recent SPUD delivery, I ordered the Best of Fall Box and received some gorgeous local sweet carrots, local tomatoes and onion, I thought this could be a great base for a Quick Veggie Chickpea Curry! This turned out insanely delicious, I was actually impressed with the layers of flavor I was able to attain in less than 30 minutes, YUM!

I’m recently focusing on quick, filling meals that are nourishing, satisfying and are also wonderful left over food for work. This Quick Veggie Chickpea Curry hits all those check marks, filled to the brim with veggies and your chickpeas are a wonderful protein source for those of you that don’t care for meat. I usually tend to have a lot of these ingredients on hand, hopefully you guys do too so you can make a batch of this scrumptious curry ASAP! I will also continue to rave about SPUD.ca, many of you know I recently became an affiliate for SPUD.ca, a highly recommended company that provides local, organic groceries to your doorstep. Just hop on SPUD.ca, shop online and you’ll have your groceries at your door on your delivery date, this saves so much time and the produce is local and tasty AF! I will also give you a PROMO CODE so you can get $20 off your first order of $60, the CODE: PINCH gets you this discount at checkout, hooray!

Alright, so a tasty quick meal in under 30 minutes is what we all dream of, am I right?! Let’s keep it real, in and out of the kitchen, more time for whatever your vice is (mine currently is Outlander on Netflix) and get food in our bellies ASAP! I always find if I start by prepping all of my ingredients, get my spices measured out and ready, cooking goes much more smoothly and a lot of time is saved. You’re also not running like a chicken with your head cut off through the kitchen, that always restores the faith your family has in your cooking skills while they watch you cook… just saying.

Hopefully you have these ingredients lying around!

Serves 2:

1 tsp avocado oil/coconut oil

1/2 medium yellow onion – thinly sliced

2 cloves of garlic – crushed

1 tsp fresh grated ginger

1 tsp fresh grated turmeric (or 1/2 tsp dried)

1 tsp paprika

1 tsp yellow curry powder

1/2 tsp red chili flakes

1 tsp salt

1/4 tsp black pepper

1 medium carrot – very thinly sliced into circles

2 large tomatoes – chopped

1 cup vegetable broth

1/2 cup light coconut milk

1 can (540ml) drained and rinsed chickpeas

1 large handful of spinach

Toppings:

Cilantro

Avocado

Here we go:

Place a medium pot over medium heat & heat oil.

Add your onions and all of your spices, saute until fragrant and onions softening, approximately 5 minutes.

Add your thinly sliced carrots, saute another 5 minutes.

Add vegetable broth, coconut milk, tomatoes and chickpeas, allow to simmer for 10-15 minutes.

Stir in your spinach at the end until just wilted.

Scoop into your favorite bowl, top of with goodies, kick back, watch Netflix and dig in!

Hope this Quick Veggie Curry Bowl keeps you warm this weekend and hits the spot! Tag me in any of your A Pinch of Nurse creations on Instagram @apinchofnurse or Facebook, or I do love getting all your messages as well! Almost a long weekend for most of us, let’s take a moment to remember on Saturday as well! Thanks for reading and all your support everyone, XOXO.

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I’m Working With SPUD.ca, Groceries at Your Doorstep, PROMO Code Below!

You guys, I have some very exciting news! I am thrilled to announce my new partnership with SPUD.ca, a grocery delivery company here in Calgary that I support wholeheartedly, let me introduce you to SPUD.ca, an initiative that delivers local and organic groceries to your doorstep! I even have a Promo code for you guys to try out with your first order, $20.00 off your order of $60.00 or more, keep reading! SPUD works directly and closely with local farmers to bring to you local, organic and sustainable groceries, pretty awesome right!? Imagine the time saved if you don’t have to grocery shop!

Image by SPUD.ca

So how does it work? You simply head over to SPUD.ca and start shopping, no sign up, no memberships, just shop and on your communities delivery date, you will get your groceries on your front step by a friendly SPUD employee. You can check out when the SPUD truck will be delivering in your area by clicking on the “delivery areas” tab in the top right hand of their website. The selection and quality of their produce and grocery items are substantial, they also have flash sales, new seasonal produce boxes you can choose from or pick all your items individually. I order regularly from SPUD as it saves me time from having to visit 2 -3 stores around Calgary and enables me to eat local, organic and sustainable food/products with a busy schedule. I don’t think I need to explain the immeasurable benefits of eating/supporting local and organic, but here are some benefits!

  • the produce is fresher and bursting with flavor as it can be picked when ripe and in transit for a much shorter period to get to your doorstep
  • supporting local farmers keeps jobs and our local farms plentiful and healthy
  • helps boost our economy
  • allows our communities to stay connected and value our farmer’s hard work and produce

The best part of receiving a SPUD delivery, it feels like Christmas every time you get that blue container full of goodies!

Image by SPUD.ca

Now let’s get to the good part already so you can start shopping, PROMO CODE time! SPUD.ca has been generous enough to provide you with $20 off if you order $60 or more, how can you go wrong with $60 worth of groceries for $40 bucks! Just type in the code: PINCH at checkout in the promo bar and BAM, $20 bucks off your first order. It’s simple and easy shopping, no stress of finding a parking stall, dealing with pushy people, shopping carts or the worry of wondering where your food is coming from. Watch my video below for a sneak peek of my last delivery and a pretty neat break down of where your produce is coming from and how far it has traveled to get into your kitchen!

 

 

 

 

 

 

 

 

 

I have for you a quick squash recipe from my SPUD produce delivery! This week I ordered the Seasonal Fall Produce Box and in it were some gorgeous and fresh ingredients, some delicata squash, tomatoes and shallots, here is what I made with it!

Roasted Delicata Squash with Tomatoes, Shallots & Parmesan:

1 delicata squash – washed, cut into rings & de-seeded

1/2 tbsp olive oil/avocado oil

1 cup cherry tomatoes

1 small shallot – thinly sliced

1 tbsp fresh thyme – diced or (1 tsp dried)

1 tsp onion powder

1 tsp garlic powder

1 tsp salt

Freshly ground black pepper to taste

2 tbsp shaved Parmesan

Fresh squeeze of lemon juice

How to Make:

Heat oven to 400 degree Fahrenheit, take out a non stick baking sheet.

Toss your de-seeded squash rings with olive oil, thyme, onion powder, garlic powder, salt & pepper.

Add your tomatoes & onion to the mix and toss.

Add to your baking sheet & bake for 15 minutes, flip, bake another 15 minutes or until squash is soft.

Squeeze some fresh lemon juice and sprinkle with Parmesan right out of oven, dive in!

This recipe is simple but so tasty! You can even add a piece of chicken breast to the same pan while roasting and there you have it, your groceries waiting at your door for you and then dinner in under 35 minutes! I would LOVE to hear from you guys on your thoughts and any questions you might have about SPUD.ca. You won’t be disappointed with them and imagine the things you can get done when you don’t have to go grocery shopping! Don’t forget to use the PROMO code: PINCH, at checkout to get your discount. Have a wonderful week everyone!

Imagine by SPUD.ca

 

 

 

 

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Honey Sriracha Kabocha Squash Bites

Squash, squash, squash, so many types of squash out there right now, it can get overwhelming when picking through all the lumpy, bumpy, vibrant squashes! In the end you probably give up on them because you wonder what the heck you’re going to do with it anyways, am I right? You will no longer have to give up on the squash bin because I have trialed and tested 3 squash recipes and I am sharing my favorite baked squash recipe, my Honey Sriracha Kabocha Squash bites are seriously off the charts. Sweet squash, heat from the sriracha and bakes to a beautiful honeyed caramelized bite, makes a mouth-watering mean side dish or snack!

I too am guilty of always grabbing the butternut squash or pumpkin to cook or bake with, so I wanted to shake things up and grab a different squash every time I hit the market. I tested this recipe on Acorn, Kobucha and Red Kuri Squash, flavor and texture wise I loved the Kabocha squash the most, the Red Kuri squash was a very near second! So in my recipe today I am featuring the lovely Kabocha squash, AKA, Japanese Pumpkin, which I think is butternut squashes better tasting & under rated sister, with half the calories & carbs, packed with Vitamins A & C, iron and fiber! It’s flavors similar to a cross between butternut and a sweet potato, with stunning orange flesh, if I haven’t sold you yet, another added bonus to the Kabocha squash is the skin is edible as well. No heavy-duty peeling is necessary! How do you pick the best of the bunch you ask? Always go with the most vibrant in color and heaviest for its size, as well as try stay local/organic. I plucked my beauty of a squash from the Calgary Farmer’s Market imported from B.C., sustainable and local, what else could you ask for.

With this recipe I opted to peel the skin off because I love how they baked into even little caramelized spicy bites that have a slight crispy outer layer and creamy sweet squash in the middle, but you certainly don’t have to. So, how in the world do you begin to even cut and clean your squash? First wash your squash well, then take a large vegetable knife and carefully cut the squash in half vertically, then take a large spoon and scoop out the seeds/string goop until all cleaned out. I find if you cut the squash into slices, it is easier to peel with a small knife or just lay each slice on its side and cut the skin off, these are my techniques that I find work rather dandy without losing a finger… or setting a not so fake Halloween scene in your kitchen… then chop the squash into bite sized pieces.

Now many of you may already know that we have a new family member that recently and very suddenly joined our family! We welcomed a very resilient, sweet and high energy rescue Husky puppy, meet Nara! She is always on the go, chewing on all that moves and loves any attention, so I needed a recipe that I could prep within 10 minutes and pop in the oven in order to get back to chasing this little one around! She loves to assist me in cooking, picture-taking and blogging… by assisting I mean she is a little vacuum on the kitchen floor, she keeps my feet warm by lying on my feet while in the kitchen, she curiously explores the different squash options I had displayed and she loves to grab and trot off with any photography props I’ve set up… what a helper… good thing is cute!

Let’s get to your ingredient list:

  • 1 kabocha squash (approx 4 cups), peeled & cut into bite size pieces
  • 1.5 tbsp sriracha (decrease this amount if you don’t want it overly spicy)
  • 1 tbsp honey
  • 1 tbsp lime juice
  • 2 tsp coconut oil
  • 1 tsp onion powder
  • 1 tsp salt
  • fresh ground pepper to taste

Optional toppings:

  • drizzle of sesame oil
  • sesame seeds

Make & Bake:

Heat oven to 415 degrees Fahrenheit, line a baking sheet with parchment paper.

Mix your sriracha, honey, lime juice and coconut oil together until mixed well, you can put it in the microwave for 15 seconds or so if your coconut oil & honey are solid.

Pour your honey mixture over your diced squash, then toss your squash with salt, pepper & onion powder.

Pour onto baking sheet, bake for 25-30 minutes, flipping halfway.

Enjoy fresh out of the oven!

These Honey Sriracha Kabocha Squash bites are seriously addicting you guys, easy to make and I do love me something spicy! I had these for dinner last night with some garlic asparagus and a beautifully poached egg on top of these squash bites, divine! Now you know how to use up your squash and you can become an expert squash picker, is that a career path in your near future perhaps? 🙂 I love hearing from you all of you, thank you for stopping me at work, sending me a message, leaving a review on the website and tagging me in your recipe making, it makes me so grateful for all of your support, love and willingness to try out new recipes! I hope you all have a lovely rest of your week, XOXO!

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Sweet Potato & Carrot Chipotle Latkes

I LOVE latkes! I actually had forgotten my love for these creamy on the inside and crispy on the outside little patties of goodness until I scanned my fridge/kitchen and realized I needed to use my abundance of sweet potatoes and I had gotten a 10 lb bag of the sweetest carrots from the market a few days prior. I personally am always inclined to throw some heat in with sweeter ingredients, it makes such a yummy contrast! So for lunch I got a hold of my trusty grater and baked up some healthy, Sweet Potato & Carrot Chipotle Latkes with some lime avocado mash!

Did you know carrots actually have two seasons? Obviously we can get them year round, but you will find some of the best and most flavorful carrots around Spring & Fall, not to mention the colorful varieties that I always cave in and buy… way too tempting! With my massive bag of seasonal and local carrots, giant sweet potatoes, a little bit of red pepper and sweet yellow onion, I was off on my grating marathon! I weirdly enjoy watching my vegetables get grated to oblivion, kind of therapeutic actually. I coarsely grated all of those up, now we have a latke base that provides us with lots of beta-carotene, vitamins, antioxidants, potassium & fibre! With the base of the latke created, time to create a binding.

 

 

 

 

 

 

 

 

 

 

Now for the binding, to hold these babies together I used egg whites, oat flour and of coarse some spices to kick things up a notch! You know me, spices are my best of best friends, they fulfill and make my taste buds dance 🙂 I went a little Mexican with the flavors because who can resist chipotle!? A smoked chili ground into a deep dark powder that livens up recipes and other flavors! A dash of garlic, onion powder, paprika and a squeeze of lime juice, let’s get our hands dirty and form these yummy latke cakes, my favorite part, then bake away. I always opt to baking over frying, so much better for you! The key to the creamy insides here and crispy outside is a oven on higher heat and baking for 35 – 40 minutes or so.

 

 

 

 

 

 

 

 

 

Let me break down the ingredients for you and some instructions for these Sweet Potato & Carrot Chipotle Latkes:

3 cups lightly packed sweet potato – coarsely grated

1 medium carrot (approx 1/4 cup) – coarsely grated

1/2 red pepper (approx 1/4 cup) – coarsely grated

1/4 medium sweet yellow onion (approx 1/4 cup)  – grated

2 egg whites

2 tbsp oat flour

1/2 tsp baking powder

1/2 tsp dried garlic powder

1/2 tsp onion powder

1/2 tsp lime juice

1/4 tsp paprika

1/4 tsp salt

pinch of chipotle powder (if you like more heat, add more)

Avocado Mash:

1/2 ripe avocado

1 tsp lime juice

Pinch of salt & pepper

Creating your Sweet Potato & Carrot Chipotle Latkes:

Makes approximately 9 latkes:

Heat oven to 420 degrees Fahrenheit & line a baking sheet with parchment paper, lightly oil.

Combine grated ingredients in a bowl, take some folded over paper towel (about 2 sheets) and press excess water out of your vegetables, press firmly a few times until your paper towel is soaked.

In a separate bowl combine the rest of your ingredients and whisk together well.

Pour your egg & spice mixture into your vegetables and coat evenly.

Make palm sized latkes in your hands and firmly press together, some liquid will be pressed out, this is okay, place latke onto sheet and press down slightly on the latke when on the sheet.

Bake for 20 minutes and the carefully flip and bake another 15-20 minutes until golden brown and crispy on the outside.

While baking, you can make your avocado mash, mix all ingredients together and mash!

Serve hot with a dollop of avocado mash, YUM!

They are such a great lunch or snack idea, fun to make and you can use up your vegetables! I even took them for lunch the next day, not as crispy but still so flavor filled and filling. I also can’t wait to share some exciting news with all of you regarding a local collaboration, coming very soon and a saving opportunity for you all! I’d love to hear if you created these yummy latkes and what you thought, xoxo! Almost weekend time everyone, hooorayy!

 

 

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Pumpkin Spiced Teff Pancakes with Pomegranate Maple Drizzle

Happy Friday… the 13th… spookyyyy! I present to you on this Friday, pancakes for the weekend! So pancakes, you either love em or you don’t. I never used to care for plain ok pancakes really, they offered no nutritional value, felt kinda dry in the mouth and left me feeling heavy. I decided to turn this bland pancake world upside down and punch up the nutritional value with a denser, spiced, moist pancake that energizes me for the day instead, now that’s what I’m talking about! Then to make this pancake situation even more exceptional, I added a fresh maple pomegranate drizzle to finish it all off, what a masterpiece. Let me introduce you to a lovely fall breakfast of, Pumpkin Spiced Teff Pancakes with Pomegranate Maple Drizzle… mmmmm. What else could you possibly make for breakfast this weekend?

I knew I had to get a fall breaky recipe out to you guys, to enjoy these weekend mornings with bites of pumpkiny spiced goodness, I also HAD to incorporate pomegranates, tis the season and they are so tasty and mysterious! I have to say, the pomegranate maple drizzle really makes this recipe bloom, the pops of sweet pomegranate with hints of spice and a warm bite of pancake, I was truly in my happy place testing these out. I did have to trial a couple batches due to initially quite a dense pan… more like pound cake… so I went back to drawing board and finally came out with a pancake I found quite delicious. I personally like a bit of weight to my pancakes, a little on the denser side, slightly crispy on the outside, but still manages enough fluff to soak up that pomegranate maple juice of course!

I decided to keep working with teff flour as I have had great results in other recipes and I can’t get enough of its unique taste, so that’s what I did! Also, like I mentioned before, I do love a pancake with a little density that will keep me full for the day, so I decided on whole small flake quick oats to be a part of this pumpkin dream! Then I threw in some pumpkin spice, cinnamon, citrusy ginger to highlight the pumpkin and spices! I wanted the challenge of creating a more than edible, enjoyable in fact, vegan pancake, so I stuck to using a “flax egg” (1 tbsp milled flax mixed with 2.5 tbsp water) you can use 1 egg if you want, almond milk & of course that gorgeous orange pumpkin puree. I ate every last pancake.

The recipe is pretty straight forward and you’ll have it whipped up in 20 minutes, eating in 30 minutes, coffee in hand and pancakes in the other, yum!

Here are the ingredients:

Makes 10 medium pancakes:

1 cup teff flour (I use Bob’s Red Mill)

1/2 cup quick oats

1.5 tsp baking powder

1 tsp pumpkin spice

1 tsp cinnamon

1/4 tsp salt

Wet ingredients:

1.25 cup almond milk (I use unsweetened vanilla)

1/2 pumpkin puree

1/2 tbsp lemon juice

1 tsp vanilla extract

1/4 tsp juice from fresh grated ginger or dried

1 tbsp milled flax mixed with 2.5 tbsp warm water (let this sit for 5 minutes)

If you like your pancake on the sweeter side add a tbsp or so of your favorite sweetener, maple syrup, honey, sugar etc.

Pomegranate Maple Drizzle:

1 large pomegranate

1/4 cup maple syrup (I use ED Smith No Sugar Maple Syrup)

How to make these glorious pancakes:

 

 

 

 

 

 

 

 

 

Create your flax egg by adding 1 tbsp of flax and 2.5 tbsp warm water, blend well and let it sit for 5 minutes.

Add all your dry ingredients together in a bowl and mix well.

Add your wet ingredients into another bowl and whisk well, add your “flax egg” to your mixture.

Slowly add your dry ingredients to your wet and mix well.

 

 

 

 

 

 

 

 

 

Heat a pan over low/medium heat, lightly oiled.

Once the pan is heated, spoon your batter into pancakes onto the pan and cook for 5-6 minutes a side on low, flip and cook another 5 minutes or so.

While your pancakes are cooking away, cut your pomegranate in half and loosen the skin slightly by stretching out the rind just to loosen the seeds, place the pomegranate in your hand, seeds facing down and take a wooden spoon and hit the back of the pomegranate over a bowl full of water. Your seeds will be sent flying into the water and any extra unwanted white rind will be left floating! Scoop out the unwanted bits and pour out your water. Add your maple syrup to the seeds and muddle with the syrup, just enough to release the juices but not completely broken down. Best pomegranate hack ever.

 

 

 

 

 

 

 

 

 

Once all your pancakes are cooked, drizzle your pomegranate maple sauce all over, top with crunchy pepitas, a shake of cinnamon and EAT! SO good and good for you, love it when the two coincide 🙂 Hopefully you guys get to try these out ASAP, let me know what you think, had to get a little pumpkin spice in there somewhere!

 

 

 

 

 

 

 

 

 

The finished product once again, Pumpkin Spiced Teff Pancakes with a Pomegranate Maple Drizzle, on its way onto your plates and into your happy bellies! Happy almost weekend! XOXO

 

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Thanksgiving Butternut Squash & Apple Feta Salad with Pomegranate Balsamic

Happy Canadian Thanksgiving to all of you! I hope you’re all able to take a moment this weekend to soak in all that you are thankful for: family, friends, health, laughs and of course the exquisite tables of never-ending food that we are fortunate enough to prepare over hours with love and devour within just a few minutes! I am remarkably thankful for this holiday as it truly allows me to press pause on my life for just a moment and in that moment realize that even though our world is struggling in many ways, there is still beauty, resilience, love and a positive energetic force that goes on around us, let’s embody those forces and emit them to the world around us. In that little message I am going to share with you a little sumthin sumthin that I whipped up yesterday to bring to the table of feasts at my family dinner, with overwhelming positive feedback on my Thanksgiving Butternut Squash & Apple Feta Salad with Pomegranate Balsamic, I will pay it forward to your table of thankfulness and hope you and your loved ones truly enjoy!

I signed up for the salad category as my contribution to my mom’s always INCREDIBLE Thanksgiving dinner this year, I wanted make a hearty but still fresh, seasonal salad that encompassed Thanksgiving colors and flavors. I hummed and hawed on what type of salad to make and decided to go with what I had on hand and hope for the best! I had a giant butternut squash lying on the counter top, a head of fresh kale/sweet kale super food leaf mix in the fridge, a pot full of herbs, a mound of golden apples, half a red onion bulb and some of my fav fixings like pecans, hemp, pumpkin seeds and that salty delicious feta! Then I got choppin and cookin and this salad came out better than I could have imagined!

So if you need to bring something to dinner tomorrow… (sorry this post is a little late, but I had to share!) now you’ve got a seasonal salad to impress the fam jam with and it keeps well for the next day so you can keep a little for yourself to snack on the day after indulging!

Here is what you’ll need and hopefully have lying around!

Serves 6-8 people:

4 cups of butternut squash – peeled & cut into small cubes

1 tbsp fresh rosemary (1 tsp dried)

1 tbsp fresh thyme (1 tsp dried)

2 tsp onion powder

2 large golden apples – sliced into matchsticks

8 cups of soft curly kale (I did 4 cups of kale and 4 cups of the Eat Smart Sweet Kale Salad mix)

1/4 red onion – very thinly sliced

1/3 cup pecans whole (tossed in 1 tsp honey & 1/4 tsp cinnamon, pinch of salt)

1/4 cup light feta – crumbled

2 tbsp pepitas

2 tbsp hemp (I buy bulk at Superstore/Save on Foods)

1 tbsp apple cider vinegar

Salt & Pepper to taste

Pomegranate Balsamic Salad Dressing:

1/2 cup fresh pomegranate juice

1/4 cup balsamic vinegar

1/2 tbsp dijon mustard

1 tsp honey

Salt & Pepper to taste

How to make:

Heat oven to 400 Fahrenheit

Take diced butternut squash & toss with a small amount of olive oil until just coated, toss in fresh herbs, onion powder, salt & pepper.

Line a baking sheet with parchment paper and bake squash for 20 minutes, flip half way.

In a large salad bowl add your kale/kale mix, apples, red onion, apple cider vinegar, salt & pepper and toss well.

Take your pecans & toss them in 1 tsp of warmed liquid honey, cinnamon & a pinch of salt, when your squash has 6 minutes left to bake, add to your baking sheet and bake 3 minutes a side.

When your squash & pecans are done, let them cool.

Crush pecans and top your salad with crushed pecans, squash, hemp, pepitas & feta.

Add all your dressing ingredients together and mix well.

Pour dressing over your salad when ready to serve, enjoy your Thanksgiving Butternut Squash & Apple Feta Salad!

Happy Thanksgiving and sending much love, XOXO!

 

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Curried Shrimp Squash Noodle Bowl

Monday’s are tough enough for most of us, then we get pummelled with a windy and wicked snow storm just to top it all off here in Calgary… just great, especially after enjoying the stunning Fall we were having! My mission on this mission Monday, to fill your bellies with a dish that will make you forget about all the swirling snow and high velocity arctic winds out there and bring you to your happy place. With all the gorgeous squash hitting the markets and my body craving comforting Winter spices, what better to make than an easy, flavour layered and most definitely satisfying, Curried Shrimp Squash Noodle Bowl!

I actually think I could eat anything with curry in it, truly, I love curry and how you can mix it with so many different flavors, textures and how in such a short amount of time you can create a dish that tastes like it has been simmering all day long. Now squash + curry = WHOAH, delicious! I undisputedly decided to go with two types of squash in my Curried Shrimp Squash Noodle Bowl, because I adore pumpkin and butternut wholeheartedly and didn’t want to hurt anyone’s feelings here… The pumpkin puree and fresh tomato thickens the sauce and creates a perfect base that gets infused by the curry, the sweet butternut squash I made into orange golden spiraled noodles, now if you don’t have a spiralizer, don’t fret, you can make little butternut squash chunks instead and it’s just as tasty! Then I threw in some vital spices and flavors that are all just meant to be 🙂

Butternut squash comes alive when it is roasted, so while I was whipping up the curry sauce, I threw the butternut in the oven to roast away and you will add it back into your curry after, it is exceptional with the roasted squash, especially in noodle style! I have roasted butternut squash probably 4 times a week, I can’t get enough of it. Squash are also so pretty to look at, just throw them in the middle of your table on a platter when you’re not using them yet, you have yourself a decorative table piece just like that! Who needs HomeSense…

Back to the star of this post, my Curried Shrimp Squash Noodle Bowl is truly a heart filling, curl up and slurp away on those noodles kinda bowl. I don’t even care if I have curry pumpkin sauce plastered on my face while eating it, means it is delicious AF, am I right? FYI, no, I was not the kid with mustard/sauce on my face in elementary, I don’t think! I was also contemplating making this bowl with some yummy tofu but I came across some gorgeous fresh wild pink shrimp and couldn’t pass them up, so in they went! Alright, let’s get to the good stuff then, what do you need and how shall you make this bowl of goodness to punt your Monday blues away!

Your Grocery List:

Serves 2:

1 small butternut squash – peeled & spiraled into noodles, or cut into small chunks

1 tsp garlic powder

2 tsp olive oil

1/2 large yellow onion – sliced

2 cloves garlic – crushed

1 tsp fresh ginger – grated

1 tsp yellow curry (I use medium curry)

1 1/2 tsp lime juice

1/4 tsp salt

Fresh ground black pepper to taste

Pinch of cayenne

2 large Roma tomatoes – diced

1 cup vegetable/chicken broth

3/4 cup pumpkin puree

1/2 cup lite coconut milk

8-10 raw shrimp, peeled

2 tbsp fresh basil – chopped

1 tbsp roasted cashews – crumbled

Your choice of noodle – I use thick rice noodles so yummy!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Get cooking:

Heat oven to 400 degrees Fahrenheit and line a cookie sheet with parchment paper.

Add your butternut squash noodles/chunks to the tray and drizzle with a little bit of your preferred oil and sprinkle with salt, pepper and garlic powder, put in the oven for 20 minutes, flipping half way.

Heat 1 tsp olive/coconut oil in a sauté pan over medium heat.

Add your onions, garlic, ginger, lime juice, curry, salt, pepper and cayenne, allow to cook down until onions begin to soften and your spices are fragrant, about 8 minutes.

Add your chopped tomatoes, stock, coconut milk and pumpkin puree, stir well and allow to simmer for another 8 minutes.

Add your shrimp into the sauce and cover with a lid, allow them to cook for 5 minutes or so until opaque, pink and cooked through.

Start making your rice noodles as per package.

Your butternut should be done roasting, take out of the oven and add them to your curry with the 2 tbsp of basil.

Mix well, once noodles are done, toss them into your curry sauce until well coated then transfer to your fav bowl.

Top off your Curried Shrimp Squash Noodle Bowl with your crumbled cashews and extra basil, devour!

There you have it, dinner in under 30 minutes! A stunning bowl of Curried Squash Shrimp Noodles that is packed with nutrients, vitamins, fibre and flavors upon flavors of yumminess! The sweet butternut breaks through the spicy curry, fresh hues of basil, crunchy cashews all on top of hearty and yummy rice noodles, hope you all enjoy and now you can use up that squash you bought, it’s no longer a table piece 🙂 Let me know how you love the recipe, tag me in your pictures on Facebook or Instagram @APinchofNurse! Stay safe & warm XOXO.

 

 

 

 

 

 

 

 

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Crunchy Buckwheat Cacao & Dark Cherry Granola

Hello everyone, I hope you’re having a lovely Monday and start to this beautiful week to come! It’s officially Fall as of last week and I welcomed the transition into Fall by rooting myself with more me time to reflect and absorb this short but stunning season! I attended one of my favorite events, a Bend and Brunch aka yoga and food all in one, it truly is heart and belly filling. The brunch is always different and deliciously imaginative, this week I was inspired by the brunch which had some delicious granola, I was then on a mission to perfect a healthy granola that included some of my favorite flavors and textures while remaining free of refined sugars, because most granola’s are packed with unnecessary sugar! So my next recipe I’d love to share with all of you is my Crunchy Buckwheat Cacao & Dark Cherry Granola, it’s UNREAL!

I love cacao, cinnamon and dark cherries together, especially in this season, so I went with those flavors for this granola, you really can get creative with the flavors or additions in your granola, but this combo was my fav, I can’t get enough of it. If you are wondering what raw cacao nibs are, they come from the seeds of the fruit of the cacao tree, it is the purest form of chocolate you can consume and raw cacao is actually a super food due to their high antioxidant levels, iron and magnesium levels, bonus! Cacao is also supposed to enhance your mood… so we now have an excuse when we’re feeling a little down to eat this granola by the giant spoonful, nom nom, all in the name of happiness! Oh, where do I find these lil raw cacao nibs you ask? I find them in the bulk section of Planet Organic, Community Foods and I’ve seen them at a few other natural health food stores.

This granola is legit, and really, what beats a batch of freshly baked granola and made at half the cost of store-bought? So the star ingredients for this Crunchy Buckwheat Cacao & Dark Cherry Granola are all of my favorites, nutty earthy buckwheat, fragrant roasted cacao, chewy tart dark cherries, shredded coconut (duh, a must in all of my granola’s), sunflower seeds, comforting cinnamon and vanilla, to hold it all together is a date and banana paste that turned out magical. Also, if you’re not a banana person, it just barely has a banana hint, the cacao and cherry rule the flavors here. One moment please as I hit up my pantry for some of this granola… yum!

Ready to make your own fresh batch of granola! Let’s get granolaing, it’s a word okay.

What you will need for this Crunchy Buckwheat Cacao & Dark Cherry Granola:

1.5 cup raw buckwheat groats whole (soaked)
1/4 cup unsweetened shredded coconut
1/4 cup sunflower seeds
1/4 cup cacao nibs (i get these at planet organic/community foods bulk section)
2 tbsp chopped dried tart cherries
10-12 pitted dates (soaked)
1/2 large banana
1/2 tsp cinnamon
1/2 tsp vanilla
1/4 tsp salt

How the heck do you make granola, keep reading:

Prior to starting your granola, soak your buckwheat groats in warm water, enough to cover the groats completely for a minimum of 3 hours, you can skip this part but I found the buckwheat gets very crunchy/hard after baking, soaking it makes it more chewy and granola textured.
Heat oven to 300 degrees Fahrenheit and line a cookie sheet with parchment paper.
Add hot water to your dates to soak in (5-10 minutes).
Combine the drained buckwheat, shredded coconut, sunflower seeds, cacao nibs and cherries in a bowl.
Drain your water from the dates and throw into your blender with the banana, vanilla, cinnamon and salt, blend until a smooth paste is made.
Pour your paste into your granola base and mix thoroughly until well coated.
Pour granola onto your lined sheet, spread out the mixture, but not too thinly so chunks of granola form!
Bake 15-20 minutes then flip and bake another 15 minutes or so, watch carefully near the end so you don’t burn your granola. I find when you go to flip it half way, flatten out the mixture with your spatula to help it stick together and create clumps.
Remove from the oven and let it cool completely (don’t be tempted, cool completely!), it’ll begin to harden, when cool, it’s ready to eat!
Store in an airtight container up to 3 weeks (probably more, mine is always gone prior to then!)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Now, just a warning, do not attempt to transport your granola on the parchment paper only to another location like I did. The paper folded and ripped as I was half way through my kitchen and half my granola went flying throughout the kitchen, like a granola grenade had gone off and a high-pitched scream of disbelief rang through my kitchen as I dropped to my knees in order to try salvage those perfect granola clumps, my husband thought I had cut off a finger, nope just precious granola hitting the floor, a tragedy! My next warning, this Chewy Buckwheat & Dark Cherry Granola is HIGHLY ADDICTIVE, okay I warned you, if it’s gone in a day or two, not my fault. I think that’s all I have to warn you about this time 🙂 I hope you try out my granola and I’ve inspired you just a little! Thanks for checking out my post and granola recipe, let me know how it goes, I love to hear from all of you! Have a beautiful week, happy granola crunching, XOXO.

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