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Recipes

Super Seed Chocolate Protein Bites

BT Calgary | posted Tuesday, Jul 26th, 2016

Ingredients:

  • 1 cup (250 mL) packed pitted Medjool dates (12-13 large)
  • ¼ cup (60 mL) hulled hemp seed (hemp hearts)
  • ¼ cup (60 mL) chia seeds
  • ¼ cup (60 mL) sesame seeds
  • ¼ cup (60 mL) cocoa powder
  • ½ tsp (2 mL) pure vanilla extract
  • ¼ tsp (1 mL) cinnamon
  • ¼ tsp (1 mL) fine grain sea salt, or to taste
  • ¼ cup (60 mL) raw cacao nibs (or mini dark chocolate chips)

Directions:

  1. Place dates in a food processor and process until a chunky paste forms.
  2. Add in hemp, chia, sesame, cocoa powder, vanilla, cinnamon and salt. Process until thoroughly combined. Pulse in the cacao nibs. The dough should be sticky when pressed between your fingers. If it’s not sticky enough to shape into balls, add a small amount of water (a teaspoon at a time) and process until it comes together.
  3. Shape dough into small balls (about 16) and freeze for 20 minutes or so until firm. Store in an airtight container in the freezer for up to several weeks.

 

Enjoy!

Nutty protein shake

BT Calgary | posted Monday, Jul 25th, 2016

It’s time for another recipe remix – where we take complicated creations and simplify them.  Helping us out as usual is Theresa Toth from Easy, Peasy Eats. Today we’re learning about simple smoothies – both delicious and healthy.

Courtesy –  Theresa Toth

Ingredients

  • 2 cups almond milk (or milk of your choosing)
  • 1 banana
  • 1 scoop vanilla protein powder
  • 1 heaping tablespoon peanut butter
  • 1 handful almonds
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg

Directions:

  1. Place all the ingredients into a blender and puree until smooth and silky.

Energy building green smoothie

BT Calgary | posted Monday, Jul 25th, 2016

It’s time for another recipe remix – where we take complicated creations and simplify them.  Helping us out as usual is Theresa Toth from Easy, Peasy Eats. Today we’re learning about simple smoothies – both delicious and healthy.

Courtesy –  Theresa Toth

Ingredients

  • 1 green apple, sliced
  • 2 kiwis, peeled
  • 1 cup mixed greens (spinach, arugula, kale)
  • 1 tbsp fresh ginger
  • 1 handful mint
  • 2 cups fresh apple juice
  • 1 cup ice if desired

Directions:

  1. Blend juice and greens first. Pulverize them so no chunks remain. Add remaining ingredients and blend thoroughly.

Raspberrry Pineapple Smoothie

BT Calgary | posted Monday, Jul 25th, 2016

It’s time for another recipe remix – where we take complicated creations and simplify them.  Helping us out as usual is Theresa Toth from Easy, Peasy Eats. Today we’re learning about simple smoothies – both delicious and healthy.

Courtesy –  Theresa Toth

Ingredients

  • 1 cup pineapple, chopped
  • 1 cup raspberries
  • 1 cup orange juice
  • 1/4 cup cilantro
  • 1/2 cup ice

Directions:

  1. Place all ingredients into a blender and pulse until smooth.

 

Vegetable Blueberry Summer Rolls

BT Calgary | posted Tuesday, Jul 19th, 2016

2016 BC blueberry season is set to kick off mid-June, hitting Alberta shelves shortly after that.  The 2015 season saw 77 million pounds of berries harvested and we think 2016 will be a similar result..

Courtesy –  Kristyn Hall BC Blueberry

Ingredients

Summer Rolls

  • 10 8″ Round rice paper wrappers
  • 1 cup (150 g) B.C. blueberries, fresh
  • 1 cup (150 g) Tofu or chicken, cut into ½” x 2″ strips
  • 1 cup (50 g) Whole spinach leaves, stems removed
  • ½ cup (50 g) Avocado, thinly sliced
  • ½ cup (50 g) Cucumber, seeded and cut into matchsticks
  • ½ cup (50 g) Bell pepper, cut into matchsticks
  • ½ cup (50 g) Carrot, cut into matchsticks
  • ½ cup (50 g) Daikon radish, cut into matchsticks (optional)
  • ¼ cup (15 g) Mint leaves, roughly chopped (optional)

Blueberry Peanut Dipping Sauce

  • ½ cup (75 g) B.C. Blueberries, fresh or frozen
  • 3 tbsp (45 ml) Unsweetened peanut butter
  • 3 tbsp (45 ml) Light soy sauce
  • 1 tbsp (15 ml) Lime juice
  • 1 tbsp (15 ml) Orange juice
  • 1 tbsp (15 ml) Fresh cilantro, chopped
  • 1 tsp (5 ml) Chili paste

1 tsp (5 ml) Sesame oil

 

Directions:

  1. Fill a large shallow bowl with warm water to the depth of 1½”.
  2. Working one at a time, place a sheet of rice paper in the water for 30-40 seconds until softened. Replace with fresh warm water every 2 or 3 rolls.
  3. Transfer wrapper to a dry tea towel to remove excess water, then transfer to a dry surface.
  4. Place spinach and avocado (which will show on the outside of the roll) across the top potion of the wrapper, leaving an inch on each side.
  5. ·Place the cut ingredients in the centre of the wrapper, leaving an inch on each side.
  6. Fold bottom of the wrapper closest to you over the filling, rolling away from you (following the length of the vegetables)
  7. Once you have rolled half way, fold in the sides and finish rolling.
  8. Repeat with remaining wrappers and filling.
  9. Cut in half and serve with blueberry peanut dipping sauce.
  10. To make sauce, add all ingredients to a blender, and blend until smooth.

 

No Bake Blueberry Cocoa Seed Bites

BT Calgary | posted Tuesday, Jul 19th, 2016

2016 BC blueberry season is set to kick off mid-June, hitting Alberta shelves shortly after that.  The 2015 season saw 77 million pounds of berries harvested and we think 2016 will be a similar result..

Courtesy –  Kristyn Hall BC Blueberry

Ingredients

  • 1 cup (150 g) B.C. blueberries, fresh or frozen
  • ½ cup (75 g) Shredded unsweetened coconut, plus extra ¾ cup for coating
  • ½ cup (75 g) Pitted dates, chopped
  • ½ cup (30 g) Unsalted raw sunflower seeds
  • ⅓ cup (25 g) Dried blueberries
  • ⅓ cup (80 ml) Sunflower or nut butter
  • ¼ cup (25 g) Cocoa powder
  • 2 tbsp (25 g) Flax seeds
  • 2 tbsp (25 g) Hemp hearts
  • 1 tbsp (15 ml) Coconut oil or butter
  • 2 tsp (10 ml) Lemon juice
  • 1 tsp (5 ml) Cinnamon
  • ¼ tsp (pinch) Salt

Directions:

  1. In a food processor fitted with the S blade, pulse all the ingredients (scrape down the sides every few pulses) until combined into a crumbly mixture, but not pureed.
  2. Remove blade and refrigerate for 15 minutes if mixture seems too moist.
  3. Moisten fingers with water and form into 1½ ” bite size balls.
  4. Roll in shredded unsweetened coconut to coat.

Huli-Huli Chicken

BT Calgary | posted Monday, Jul 4th, 2016

The marinade is incredibly simple and majority of the ingredients are found in almost every household. If you have the luxury of time, allow the chicken to sit in the marinade for 30 minutes-1 hour before grilling. The sauce for the chicken also works with pork or shrimp.

Courtesy – Theresa Toth of Easy Peasy Eats

Capture

Ingredients

  • 4 medium sized chicken breasts (or 12 drumsticks)
  • 1/4 cup ketchup
  • 1/4 cup soy sauce
  • 1/4 cup brown sugar
  • 1/4 cup honey
  • 3 teaspoons garlic, crushed
  • 3 teaspoons ginger crushed
  • 1 teaspoon chili paste (or flakes)
  • 1 teaspoon red wine vinegar

Directions:

  1. Place the chicken in a shallow dish.
  2. Combine all the ingredients for the marinade and stir.
  3. Remove 1 cup for serving and pour the remaining marinade over the chicken, coating thoroughly. Cover and refrigerate.
  4. Next heat the grill to med-high. Using tongs, place the chicken on the grill and cook for 5 minutes.
  5. Turn over and cook the chicken for 5 minutes longer, checking to see that the meat is no longer pink inside.
  6. Remove the chicken and place onto a cutting board.
  7. Slice the chicken into strips, plate, and serve alongside the remaining sauce for dipping.

Enjoy!

Grilled Steak with Chimichurri

BT Calgary | posted Monday, Jul 4th, 2016

Chimichurri is a deliciously fresh sauce originating in Argentina. It has a fantastic bright green color which contrasts beautifully with grilled meat. Traditionally it is served with flank or skirt steak, but you can use whichever cut of beef you prefer. The primary ingredient in chimichurri is parsley, but adding fresh cilantro or other herbs gives this dish a more complex flavor. You can serve it as a condiment with other meats as well including grilled pork, shrimp or chicken.

— Courtesy Theresa Toth of Easy Peasy Eats  —

Ingredients:

  • 1/2 cup extra-virgin olive oil
  • 2 cups parsley leaves
  • 2 cups cilantro leaves
  • 3 small cloves garlic
  • 1 small jalapeno, seeded
  • 3 tablespoons fresh lime juice
  • 3 tablespoons red wine vinegar
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 4 medium sized steaks

Directions:

  1. Place all the ingredients for the sauce into a blender and pulse until chopped. Then puree into a smooth green sauce is formed. Set aside to allow flavors to blend while you prepare the beef.
  2. Heat your grill or BBQ to medium-high and sear the steak on both sides for 1-2 minutes depending on the thickness of your steak. Lower the heat and cover, cooking for 5-10 minutes as desired.
  3. Remove from the grill and cover with foil. Let rest for 10 minutes. Slice the beef thinly to incorporate every drop of the savory sauce. Place meat on a platter and spoon chimichurri over top.

 

Enjoy!

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