1. Skip to navigation
  2. Skip to content
  3. Skip to sidebar

Recipes

Artichoke & Couscous Stuffed Peppers

BT Calgary | posted Friday, Jan 13th, 2017

Serves 6 – 8

Courtesy of Jessica Willott from Blue Flame Kitchen

Ingredients

  • 1 jar (6 oz / 170 mL) marinated artichoke hearts
  • 1 cup (250 mL) canned vegetable broth
  • 1 clove garlic, crushed
  • 1/4 tsp (1 mL) ground coriander
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp (1 mL) freshly ground pepper
  • 3/4 cup (175 mL) couscous
  • 1 can (14 oz / 398 mL) chickpeas, rinsed and drained
  • 1 cup (250 mL) halved grape tomatoes
  • 1/4 cup (50 mL) chopped fresh cilantro
  • 4 large red bell peppers

Directions

  1. Drain artichokes, reserving marinade. Reserve 2 tbsp (25 mL) of marinade for filling; set aside remaining marinade to baste red peppers. Slice artichokes; set aside.
  2. To prepare filling, combine broth, garlic, coriander, salt and pepper in a small saucepan. Bring to a boil over medium heat.
  3. Stir in couscous. Cover; remove from heat and let stand for 5 minutes.
  4. Transfer to a bowl and fluff with a fork. Stir in 2 tbsp (25 mL) reserved marinade, artichokes, chickpeas, tomatoes and cilantro; set aside.
  5. Cut red peppers in half lengthwise, leaving stems intact. Remove seeds and ribs from peppers. Baste insides of peppers with remaining marinade.
  6. Grill peppers, cut side down, over medium heat on natural gas barbecue for 5 minutes. Remove peppers from barbecue.
  7. Spoon filling into peppers. Continue grilling, cut side up, until skins of peppers are just starting to blister and blacken in spots, about 5 minutes.

 

— Enjoy! —

Chocolate Cherry Cobbler Overnight Oats

BT Calgary | posted Monday, Jan 9th, 2017

oatmeal cups

Courtesy of Abbey Sharp from Abbey’s Kitchen

Ingredients

  • 1 small ripe banana
  • 1 1/2 cups fresh or frozen red cherries
  • 3/4 cup unsweetened almond milk
  • 2/3 cup coconut yogurt
  • 4 dates minced
  • 2 tsp ground flax seed
  • Pinch nutmeg
  • 1/2 tsp cinnamon
  • 1/2 tsp pure vanilla extract
  • 1 cup gluten free rolled oats
    • Toppings:
      • Pecans halved
      • Fresh cherries pitted and sliced in half
      • Cacao nibs

Directions

  1. In a food processor or blender, puree the banana, cherries, yogurt, almond milk, flax, spices and vanilla. Stir in the oats and transfer to two mason jars. Refrigerate overnight.
  2. The next day stir in some pecans, cherries and cacao nibs, sprinkle a few on top.

— Enjoy! —

Energy Balls with Quinoa and Coconut

BT Calgary | posted Monday, Jan 9th, 2017

energy balls

Courtesy of Abbey Sharp from Abbey’s Kitchen

Ingredients

  • 2 cups cooked quinoa
  • 1/2 cup unsweetened toasted shredded coconut
  • 1/2 cup plus 2 tbsp natural almond butter
  • 2/3 cup flax seeds ground
  • 2 tbsp honey
  • 1/3 cup dried freeze dried mango minced
  • Pinch salt
  • Additional toasted unsweetened shredded coconut for sprinkling (if desired)

Directions

  1. Spray 12 regular-sized muffin tins with non-stick cooking spray or use silicon muffin tins.
  2. Divide the batter between each of the muffin tins. Smooth out the surface.
  3. Bake for 25 minutes or they feel fairly firm.
  4. Enjoy immediately, or pop into a freezer bag and freeze. When ready to eat, either simply thaw in the fridge overnight (and enjoy at room temperature) or pop it into the microwave for 20 seconds to enjoy warm.

— Enjoy —

Oatmeal Cups

BT Calgary | posted Monday, Jan 9th, 2017

coatmeal cups 1

Courtesy of Abbey Sharp from Abbey’s Kitchen

Ingredients

  • 1 1/2 cups large flake oats
  • ¼ cup sliced almonds
  • 2 tbsp. chia seeds
  • ½ tsp cinnamon
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 tbsp. almond butter
  • 1 super ripe banana, smashed
  • 1 cup unsweetened vanilla almond milk
  • 1 egg
  • 1 tsp. vanilla
  • ¾ cup blueberries
  • 1 tbsp. honey (or more, depending how sweet your bananas are)

Directions

  1. Preheat the oven to 375 F.
  2. In a bowl, mix together the oats, almonds, chia, cinnamon, baking powder and salt.
  3. In another bowl, mix together the almond butter, banana, almond milk, egg, vanilla, cherries, honey and lemon zest. Combine the wet with the dry and let the batter sit for 10 minutes.
  4. Spray 12 regular-sized muffin tins with non-stick cooking spray or use silicon muffin tins.
  5. Divide the batter between each of the muffin tins. Smooth out the surface.
  6. Bake for 25 minutes or they feel fairly firm.
  7. Enjoy immediately, or pop into a freezer bag and freeze. When ready to eat, either simply thaw in the fridge overnight (and enjoy at room temperature) or pop it into the microwave for 20 seconds to enjoy warm.

— Enjoy —

High Protein Hummus

BT Calgary | posted Monday, Jan 9th, 2017

hummus

Courtesy of Abbey Sharp from Abbey’s Kitchen

Ingredients

  • 1 can no salt added chickpeas, drained and rinsed
  • 1 garlic clove
  • 1 tbsp lemon juice
  • 1 tbsp tahini
  • ½ cup plain Greek yogurt
  •  ½ tsp cumin
  • Salt and pepper, to taste
  • Toasted sesame seeds, for garnish
  • Smoked paprika, for garnish

Instructions:

  1. In a food processor, puree the chickpeas, garlic love, lemon, tahini, yogurt, and cumin until smooth. Season with a pinch each of salt and pepper.
  2. Garnish with a sprinkle of sesame seeds and smoked paprika.

— Enjoy! — 

Grilled, marinated hanger steak with duxelles roasted vegetables

BT Calgary | posted Friday, Aug 5th, 2016

Recipe Photos

 — Courtesy Chef Jamie Kennedy —

Ingredients for steak:

-4x 5 oz hanger steaks
-2 cloves finely chopped garlic
-1 tbsp paprika
-1 tsp chopped oregano
-1 tsp chopped chillis
-2 tbsp sunflower oil
-2 tbsp coarsely ground black pepper

Ingredients for mushroom duxelles:

-1 lb white mushrooms, chopped into fine dice
-2 shallots chopped into fine dice.
-4 oz dry white wine
-salt and ground black pepper
-1/2 cup 35% whipping cream

Ingredients for sauté of early summer vegetables:

-1/2 cup sliced young zucchinis
-1/4 cup roasted sweet potatoes cut into dice
-1/4 cup blanched spinach
-1 tsp dried oregano

Method:

1. Mix all of the ingredients for the hanger steak
marinade. Place steaks in the marinade, coating
thoroughly, overnight.
2. Prepare the duxelles by placing all of the prepared
ingredients on a baking tray and placing in a 300 degree
oven for approximately 1hour or until the mixture has
reduced enough to resemble a loose paste.
3. Prepare outside grill. Season the steaks with salt. Grill
the steaks for 3 minutes on each side.
4. Sauté the vegetables in sunflower oil until tender and golden. Add the duxelles mixture to the vegetables
5. Place an equal measure of the vegetable mixture on each of 4 plates.
6. Place 1 of the steaks on each of the vegetable plates. Add the steak and serve.

— Enjoy! —

Almond-Butter Balls

BT Calgary | posted Tuesday, Jul 26th, 2016

Ingredients:

  • 1 cup (250 mL) rolled oats, processed in a food processor for 20 seconds until finely ground (can substitute with oat flour)
  • 1 cup (250 mL) almond butter or peanut butter
  • ½ cup (125 mL) pumpkin seeds
  • ½ cup (125 mL) raisins
  • ½ cup (125 mL) dried cranberries, chopped
  • ½ cup (125 mL) chocolate chips
  • Zest and juice of ½ of a lemon
  • 1 tsp (5 mL) cinnamon
  • ½ tsp (2 mL) ground cardamom, or 3 whole cardamom pods, crushed
  • ½ tsp (2 mL) vanilla
  • 1-2 Tbsp (15-30 mL) water

Directions:

  1. Mix all ingredients except water in a medium bowl with a fork until well combined. Gradually add enough water and mix until the mixture holds together.
  2. Roll into small balls, each about 2 Tbsp (30 mL) in size, and store in a covered container in the refrigerator for up to a week or freezer for up to several months.

Enjoy!

Page 2 of 3712345...102030...Last »