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Recipes

Healthy Homemade Pet Treats

BT Calgary | posted Thursday, May 25th, 2017

Courtesy Kali’s Wish

— Sweet Potato & Carrot Leather Strips —

Ingredients:

  • 1 cooked large sweet potato , skin removed
  • 1 carrot raw grated
  • 1 tbsp Chinook Honey
  • 2 tbsp apple juice
  • 1 tsp canola oil

Directions:

  1. Blend sweet potatoes until smooth, remove and transfer to mixing bowl, add raw grated carrots and honey, canola oil, apple juice mix.
  2. Spread thinly and as evenly as possible on covered dehydrator trays. Approx 1/8 thickness.
  3. Dehydrate at 135 for approx 8-10 hours (flip over about about ½ way).
  4. When dry, break into pieces.

— Squash Bites —

Ingredients:

  • 1 cup roasted squash, seeds removed
  • 1 cup gluten free rolled oats
  • 1 tbsp canola oil
  • ¼ cup ground flax seed

 

Directions:

  1. Mix ingredients together, then drop on a baking sheet in tablespoon sized pieces.
  2. Bake them in oven at 350F for 10 minutes

 

 

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Spaghetti Squash with Kale Pesto

BT Calgary | posted Tuesday, Apr 21st, 2015

squash

SPAGHETTI SQUASH WITH KALE PESTO

 

Ingredients

  • 1 spaghetti squash (about 2 lb), halved lengthwise and seeded
  • 1 tbsp canola oil
  • 1/4 tsp salt
  • 1/4 tsp freshly ground pepper
  • 1/2 cup Kale Pesto (recipe follows)
  • Freshly grated Parmesan cheese*

Method

  1. Preheat oven to 400ºF.
  2. Brush cut sides of squash halves with oil.  Sprinkle with salt and pepper.
  3. Place squash halves, cut side down, in a parchment paper-lined rimmed baking sheet.
  4. Bake, turning squash halves over after 20 minutes, until squash is tender, about 40 minutes.
  5. When cool enough to handle, use a fork to pull squash strands free from shell halves; discard shell halves.  There should be about 4 cups squash.
  6. Transfer squash to a bowl.  Add Kale Pesto and toss to combine.
  7. Serve topped with Parmesan cheese.  Serves 6.

 

Nutritional analysis per serving: 127 calories, 10.2 g fat, 2.1 g protein, 8.4 g carbohydrate, 2 g fibre, 144 mg sodium

*Ingredient not included in nutritional analysis.

 

 

Kale Pesto

Ingredients

  • 1 cup coarsely chopped kale leaves
  • 1/4 cup fresh basil leaves
  • 1/4 cup fresh parsley leaves
  • 1/4 cup extra-virgin olive oil
  • 3 tbsp slivered almonds, toasted
  • 3 tbsp freshly grated Parmesan cheese
  • 1 tbsp fresh lemon juice
  • 1 clove garlic, chopped

 

Method

1. Place all ingredients in a blender; purée until almost smooth.  May be refrigerated for up to 3 days or frozen for up to 1 month.  Makes about 3/4 cup.

Courtesy Atco Blue Flame Kitchen

Nutritional analysis per 1 tbsp serving:  58 calories, 5.7 g fat, 1 g protein, 1.3 g carbohydrate, 0.4 g fibre, 22 mg sodium

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Vegan Mac ‘n’ Cheese

BT Calgary | posted Tuesday, Apr 14th, 2015

Vegan Mac 'N' Cheese

Vegan Mac ‘n’ Cheese

Prep Time: 45 mins
Cook Time: 35 mins
Yield: 6

Ingredients:

  • 1/2 tsp. cinnamon
  • 1/2 butternut squash, peeled and chopped
  • 3/4 cup soaked cashews
  • 1 cup milk (almond is my favourite)
  • 3 cloves garlic
  • 1/2 red onion
  • 1 tsp. sea salt
  • 1 tbsp. Fresh lemon juice
  • 7 tbsp. nutritional yeast
  • 2 cups steamed kale
  • pasta of choice
  • 2 tbsp. olive oil
  • pea sprouts as a garnish
  • freshly ground black pepper to taste

Method:

1. Soak cashew in warm water for about 1 to 2 hours

2. Preheat oven to 425 F

3. Place butternut squash into pan coated in olive oil. Cook in oven for 35 minutes

4. Cook pasta according to instructions on the package

5. Mix cashews, milk, garlic, onion, lemon juice, salt, nutritional yeast, and butternut squash in a food processor until a smooth thick “cheese” sauce

6. Steam kale for about 30 seconds

7. Combine kale, pasta and “cheese” sauce in a large bowl

8. Share this meal with friends and family

 

Courtesy National Team Canoeist, Haley Daniels

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