Tag Archives: Recipes

Gojoy Goji Berry Muffins

BC Fresh Goji Berries are in season! Whip up some Gojoy Goji Berry Muffins

Did you know that BC grows Goji Berries? They even have u-pick right now out in Aldergrove! Details on Gojoy Berries here.  Do eat these muffins the day they are baked and the berries tend to collapse quickly due to their thin skin.

Gojoy Berries


1 2/3 cup Olympic Dairy Yogurt – any flavour
2 tsp baking soda
3/4 cup brown sugar
2 large Eggs
1 cup oil or 1/2 cup oil and 1/2 cup apple sauce
2 cups natural bran
2 tsp vanilla
2 cups flour + 1/8 cup
3 tsp baking powder
2 cups Fresh Gojoy goij berries


Preheat oven 350°.

Line 12 muffin cups with paper liners or spray with Canola Oil or Veg Oil

Measure yogurt into medium bowl and mix in baking soda, it will foam and it is supposed too; set aside.

In a large bowl beat together sugar, eggs and oil.

Add bran and vanilla.

In a separate bowl mix togetgojoy Berriesher flour and baking powder.


Gradually add the flour and yogurt mixtures alternately to the sugar mixture.
Gojoy Berries

Toss Gojoy Berries in 1/8 cup flour

gojoy Berries

Fold in goji berries and Bake 20-35 minutes in paper lined muffin papers sprayed with canola or veggie oil.

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Hot Pepper Recipes with Quesada

Hot Pepper School

We headed out to Quesada in Burnaby to sample some burritos and caught up with founder Steve Gill who demoed his hot pepper recipes and made some spicy salsa!

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Their chicken burritos were fantastic and their burrito bowls a great way to get your veggies in.

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Check out our video below for the salsa method!

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Steve’s Top 3 Hot Pepper Recipes 

Steve Gill, Founder and CEO of Quesada Burritos & Tacos is constantly in the kitchen experimenting with different flavours. To help recreate fresh and flavourful Mexican-inspired recipes at home, Steve shares his tips & tricks to cooking with hot peppers with his recipes for Ancho Adobo Marinade, Chile De Arbol Oil and Salsa Roja. Enjoy! 

Ancho Adobo Marinade



4          Garlic cloves

10        Ancho Chiles

2          Pasilla Chiles

2 tsp    Salt

1-inch  Cinnamon Stick

2          cloves

1 tsp    Coriander

1 tsp    Cumin

2 Tbsp. Oregano

½ cup  White Vinegar




1.     Roast garlic in foil at 350F for 30-40 minutes until soft.

2.     Peel skins.

3.     Rehydrate chiles in hot water for 30 minutes. Remove stem and seeds.

4.     Grind spices.

5.     Combine all in ingredients in blender and process to form a paste.

Chile De Arbol Oil



½ oz.   Chile de Arbol

2          Garlic cloves – smashed

¾ cup  Extra Virgin Olive Oil

½ tsp   Coarse Salt





1.     Heat oil over medium heat until about to boil.

2.     Add garlic to oil until browned.

a.     Remove, set aside

3.     Add Chile de Arbol to oil until slightly blackened.  30-45 seconds.  Watch closely.

a.     Remove, set aside

4.     Remove pan from heat and allow oil to cool until just warm

5.     Add all ingredients to blender and blend on high until thoroughly combined.

6.     Add salt to taste and blend some more.


Once cooled, store in refrigerator.



Salsa Roja



4          Tomatillos

3          Medium Tomatoes

⅓ cup  Water

10-20   Chile de Arbol (Depending on desired heat level)

1          Garlic clove

1 tsp    Oregano

½         Small onion

½ tsp   Salt

1/3 cup water




1.     Pre-heat oven to 450F.

2.     Bring small pan of water to boil

3.     Remove husks from tomatillos and rinse to remove soap-like film.

a.     Place tomatillos in boiling water and boil for approx. 10 minutes until soft but not broken.

b.     Remove from boiling water, set aside

4.     Place Chile de Arbol on baking tray into heated oven and roast for 60 seconds until slightly blackened.

a.     Remove and grind the chiles.

b.     Be careful to avoid contact with eyes.

5.     Wash and score the tomatoes with an X pattern across the top.

a.     Place on baking sheet in oven and roast for 10 minutes until soft and slightly charred

6.     Combine roasted tomatoes, blackened chiles, boiled tomatillos with garlic, oregano, onions, salt and water in container and blend on high until desired consistency.

7.     Place salsa in small pot and simmer for 10 minutes to smooth out flavours.

About Quesada

Quesada is a homegrown Canadian success story started by an active guy with a passion for snowboarding and Mexican food. Steve Gill loved a good burrito after a day on the hill. In 2004, he finally decided to leave his well-paying tech job to open the first Quesada in Toronto on Wellington Street. People thought he was crazy. He proved them wrong! There are now nearly 59 locations and growing across Canada and Steve vows that nothing at Quesada will ever come from a can.

*sponsored by Quesada

Oatmeal Chocolate Chip Cranberry Macadamia Nut Cookies

If we are out in Burnaby or anywhere near, we stop in at Avalon Dairy to load up on butter, milk, eggs and if in season, their amazing eggnog.  You can also find them in most local grocery shops, but there’s an amazing lunch counter at the dairy that makes the trip a little extra awesome. Sean’s Good Eats had the beef dip on special and we both had to have it.

Sean's Good Eats

Onto cookies then. These cookies are tasy, and they’ve got a bit more nutrition than some with the addition of the oats and fruit.

Oatmeal Chocolate Chip Cranberry Macadamia Nut Cookies

With the ven rack in middle, preheat the oven 350 degrees F. I use silpat trays when baking, if you don’t have them, use parchment to line your baking sheets.

1 cup all-purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

In  a medium bowl, blend the flour, cinnamon, baking powder, baking soda, and salt.

1 stick unsalted Avalon butter – room temperature
1/2 cup light brown sugar
1/2 cup white sugar
1 large egg – room temperature
1/2 teaspoon vanilla extract
2 cups old fashioned oats
1 cup dried cranberries
1 cup macadamia nuts roughly chopped
1 cup chocolate chips

In a large bowl beat the butter and sugars together until light and fluffy, about 1 minute. Add the egg and vanilla and beat until smooth.  Gradually add the flour mixture with the beaters running and blend. Use a wooden spoon to add the oats, cranberries and chocolate chips and pecans.

Scoop out tbsp or whatever size you want you cookies. Don’t make them too big or they won’t cook evenly.  Arrange evenly apart, on baking sheets and flatten the tops slightly and bake until the cookies are slightly golden on the edges, about 13 to 15 minutes.

Serve Oatmeal Chocolate Chip Cranberry Macadamia Nut Cookies with milk….we love Avalon, of course.

Pumpkin Muffins

Pumpkin never goes out of season and, in fact, is more desirable now because it’s not EVERYWHERE! Pumpkin puree is always on the shelf as well; don’t use pie mix, make sure it’s the puree. Also note that Olympic Dairy has a great line of creamy yougurt, Greek-style Krema. This fall they sent over pumpkin for us to try and we decided to mix some of it up into muffins. It was a limited edition and it’s off the shelf now, but the plain works just as well!



4 eggs
1 cup pumpkin or plain yogurt (we like Olympic Krema)
3 cups pumpkin purée (NOT pumpkin pie mix but canned fine)
1 cup packed light brown sugar
1/2 cup sugar
1/2 lb.  unsalted butter, melted
4-1/2 cups all-purpose flour
2 Tbs. baking powder
1 tsp. baking soda
1 tsp. salt
3 Tbs. ground cinnamon
3 Tbs. ground ginger
Pinch cloves
1-1/2 cups golden raisins
Optional – 1 cup chopped peacans or walnuts

pumpkin patch

Heat the oven to 350°F. In a large bowl, whisk the eggs, yougurt, pumpkin purée, brown sugar, sugar, and butter. In another bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and pepper. Slowly add the dry ingredients to the wet, stirring until just mixed. Gently fold in the raisins and nuts. Grease and flour a muffin tin (or line it with muffin papers). Scoop 1/2 cup batter into each tin so that the curve of the batter is even with the rim of the cup. (Refrigerate any extra batter in an airtight container for up to a week.) Bake the muffins in the middle of the oven until firm to the touch and a toothpick inserted into them comes out clean, about 35 minutes. Remove the muffins from the tin when they’re cool enough to handle.

Top Avocado Recipes for the Holidays

There will be many an avocado on our table this holiday season and we went to pinterest to get some ideas. There were some seriously odd recipes, such as Grinch Guac, but there were some serious keepers too! Here’s our Avocado Recipes for the Holidays suggestions to get those healthy Avocados From Mexico in your belly!

avocado stuffed apples

From Yummy Mummy Kitchen – Harvest Apple Salad with Avocado and Pomegranate


From Whole New Mom – Chocolate Avocado Truffles

roast trout

From Bob Vivant – Roast Potatos with Smoked Trout and Avocado

turkey waffles

From Half Baked Harvest Turkey Smashed Avocado Cranberry Waffle Melts

avocado salad

From Whats Gaby Cooking – Shredded Brussles and Avocado Salad

pom guac

From Just a Taste – Pomegranate Guac

Alligga Flaxseed Oil – Cooking with Chef Alana Peckham

If you are looking for a natural cooking oil that is also great for salad dressing and dips, Alligga’s flaxeed oil is for you!

Alligga flaxeed oil is  filtered with no additional chemicals, additives or preservatives and is packed with Omega 3’s. It’s high smoke point means you can fry without fear of easily burning, and the oil has a great nutty flavour. We’ve been using it for stir-fries, baking and for leaner meats that need a bit of help so they don’t stick.

alligga flaxseed oil

Made with organic non-GMO Canadian flaxseeds and processed out on the Canadian Prairies, Alligga™ Flaxseed Cooking Oil is a high quality, 100% natural, gluten-free, 100% Canadian edible oil with great  nutritional value.

alligga flaxseed oil chef alana peckham

Corporate Chef Alana Peckham has shared some of her favourite recipes with us for Alligga Oil. Chef Peckham is a fellow Dame d’Escoffier (read more about us here) and she’s cooked in some of the best restaurants in town! For even more recipes go to Alligga’s website here.

alligga flaxseed oil porkRoasted Pork Tenderloin with Charred Brussels Sprouts

    • 4 pork tenderloins
    • 1 1/2 lbs brussels sprouts
    • 1/2 cup Alligga Flaxseed Cooking Oil
    • 1/2 lemon
    • 1/3 cup chicken stock
    • 1/4 cup parmesan cheese grated
    • salt to taste

Preheat the oven to 400°F
Trim the excess fat and silver skin from the pork tenderloins, then pat them dry with a paper towel
Season the pork tenderloin with salt, add a ¼ cup of the flaxseed oil to a frying pan and heat over medium high heat until the oil is hot enough to sear the pork, but not hot enough that the oil begins to smoke
Sear all sides of all 4 pork tenderloins until they are a nice golden brown, then place the pork tenderloins into the oven for 4 minutes
Remove the pork from the oven, flip them all over and continue to cook them in the oven for another 4 minutes
Remove the pork from the oven and transfer to a plate or cutting board and allow the tenderloins to rest for 10 minutes before slicing and serving
While the pork is in the oven, trim the bottoms of the brussels sprouts and remove the outer leaves, if the sprouts are larger, they may be cut in half
Place the brussels sprouts into a pan with the remaining ¼ cup of flaxseed oil and a pinch of salt, then put over high heat to allow the brussels sprouts to char on the exterior
While the brussels sprouts are charring, toss them in the pan to allow all sides to char evenly
Once the sprouts are evenly charred, reduce the heat to medium and add the chicken stock and lemon juice
Allow the chicken stock to cook the brussels sprouts through and reduce down to almost dry in the pan
Remove from the heat, add the parmesan cheese and serve with the pork tenderloin.

alligga flaxseed oil flax crackersFlax and Sesame Crackers

    • 1/4 cup Alligga Flaxseed Cooking Oil
    • 1/4 cup Alligga ground flaxseeds
    • 1 cup all purpose flour
    • 1/4 cup sesame seeds black or white
    • 1/2 cup parmesan cheese
    • 1/2 tsp garlic powder
    • 1 Tbsp soy sauce
    • 1 tsp sesame oil
    • 1 large egg

Preheat the oven to 350°F
Mix together the flaxseed oil, sesame oil, soy sauce and egg
In a large bowl, mix together the ground flaxseeds, flour, sesame seeds, parmesan cheese and garlic powder
Add the liquid ingredients to the dry ingredients and blend well to create a dough
Roll the dough out on a piece of parchment paper until 1/8 of an inch thick
Transfer the parchment paper with the rolled out cracker dough onto a cookie sheet
Score the crackers into desired shapes directly on the parchment paper which it was rolled out on and bake for 8 minutes, then rotate the pan and continue to bake for another 7 minutes until the crackers are slightly browned
Remove the crackers from the oven and cool slightly before breaking apart into crackers
Cool crackers completely and store in an air tight container

alligga flaxseed oil maple bacon cupcakesMaple Bacon Cupcakes with Butter Pecan Frosting

  • 8-10 slices double smoked bacon uncooked
  • 2 cups all purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3 large eggs
  • 1 cup maple syrup
  • 1 tsp vanilla
  • 1 tsp maple extract
  • 1/2 cup Alligga Flaxseed Cooking Oil
  • 1/2 cup buttermilk

Preheat the oven to 350°F
Cut the bacon into small pieces and over medium high heat, render out the fat and crisp the bacon
Cool the bacon and the fat and keep aside for later use
In a large bowl, combine the flour, baking powder, baking soda and salt.
In another bowl, whisk together the eggs, maple syrup, vanilla, maple extract, flaxseed oil and buttermilk.
Combine the liquid ingredients with the dry ingredients and fold gently until well mixed.
Fold the bacon and fat into the muffin batter then portion into the paper cup lined muffin tins.
Place the muffins into the oven and bake for 10 minutes, rotate the cupcakes then continue to bake for another 10 minutes or until a skewer inserted into the center comes out clean.
Cool the cupcakes completely before frosting.

Butter Pecan Frosting
Place the pecans into a blender or food processor to chop until extremely fine in texture and consistency
Cream the butter until it is completely softened, then add the powdered sugar, cinnamon, salt, milk and vanilla
Cream the ingredients together until it is of frosting consistency
Fold in the finely chopped pecans, place into a piping bag with desired tip and pipe onto cooled cupcakes

Chef Alana Peckham

Alana Peckham was born and raised in Vancouver. She studied at the Dubrulle International Culinary Arts institute, earning her Culinary Certificate in 2002 and Pastry Certificate in 2003. She notes that her cooking style, while firmly grounded in the traditional French culinary techniques she learned at Dubrulle, is also influenced by her cultural heritage as a Chinese Canadian. After graduation Alana worked at a number of prestigious lower mainland restaurants including Feenie’s, Lumière, CRU, and Hart House. She is known for her longstanding commitment to using only the freshest and best ingredients, so she was naturally attracted to the idea of working with Alligga, which is an all-Canadian flaxseed distributor. As Alligga’s Corporate Chef, she creates mouthwatering cuisine using healthy and natural ingredients.

Avocado Recipe Roundup – Eat More Superfoods

More Avocado Ambassador Duties – Avocado Recipe Time!

Each week I’ve tried to make an original Avocados from Mexico recipe or get one from a local chef, but there are so many good ones that out there on food blogs, so I’m giving you some links to some very tasty looking recipes so you can check out these food blogs and what they’re up to with avocados. Follow all my avocado pins here on Pinterest and discover a new favourite avocado recipe.


I Wash You Dry – Superfood Avocado Blueberry Salad


A Tasty Love Story – Avocado On Toast

avocado 2

Delish – Stuffed Avocados

avocado 3

Home Cooking Memories Avocado Bacon Spring Rolls

avocado 6

Girl Versus Dough – Avocado Shrimp Tostadas

avocado 4

Friday Night Cake Night – Avocado Brownies because we still need dessert!

Share The Table Barilla Family Friendly Recipes

We’ve partnered with Barilla to bring you some Barilla family friendly recipes to encourage you to cook and dine together! Barilla® created Share The Table®  to help inspire, empower and support all families to enjoy more meaningful meals. Check out the website for more details on how to make family meal time more meaningful!

I also made an awesome Avocado Pasta Salad with Barilla’s bowtie pasta. Recipe here. These new recipes are easy peasy and full of summer veggies. Simple to make, meaning kids can be involved.

Barilla is still a family-owned company which believes that the table is much more than just a place to eat, and food is better when it is shared.  Preparing and eating food together is one of the simplest things we can do to live better. Enjoying great food with family and friends not only provides us with physical sustenance, but it also nourishes us mentally and emotionally.

Barilla Share the Table


1 box of Barilla Whole Grain Spaghetti
2 Tbsp Extra virgin olive oil
1 clove Garlic chopped
1 medium zucchini sliced in ribbons with peeler (kid friendly)
2 Yellow squash or zucchini sliced with peeler
400 grams San marzano tomatoes canned
125 ml water
Fresh basil cut into strips
4 leaves Parmigiano reggiano grated 100 gSalt to tasteBlack pepper to taste


BRING a large pot of water to a boil.
HEAT olive oil in a large skillet over medium heat. Add garlic and sauté until slightly yellow in color.
COOK Whole Grain Spaghetti 1 minute less than recommended cook time on package. Meanwhile, ADD zucchini and yellow squash to the skillet and sauté for 3-4 minutes. ADD tomatoes and water. Season with salt and pepper.
DRAIN Whole Grain Spaghetti and add to the skillet. Toss with the sauce. Let pasta continue to cook in the skillet for 1 minute.
TURN off heat and toss in basil.
TOSS with Parmigiano cheese before serving

Barilla Share The Table


350 g Barilla Rigatoni
400 g Cherry tomatoes
Half a sweet onion thinly sliced
1 Eggplant cut into small pieces
3 tablespoons Extra virgin olive oil
3 tablespoons Pecorino or Parmesan cheese grated
1 Yellow bell peppers cut in matchsticks
1 Red bell pepper cut in matchsticks
2 Small zucchini cut into rounds
Salt and Pepper as needed

1 Heat the extra virgin olive oil in a large, low, non-stick pan. Cook the onion for 2 mins; add the pepper
After a few minutes, add the unpeeled eggplant and zucchini, cut into round slices, and fry over a med-high heat stirring frequently for 5 mins. Lastly, add the chopped cherry tomatoes and salt. Cook for approximately 20 minutes.
1 Cook the Barilla Rigatoni in plenty of salted water according to package directions add to the sauté with the sauce. Sprinkle with grated cheese and serve.

*This post is sponsored by Barilla.

Avocados From Mexico Canada Day Recipes

We rounded up some recipes and highly recommend you get making some deliciousness this Canada Day, or sooner!

Celebrate Canada Day with an outdoor summer picnic that includes classic outdoor eats. An added avocado twist to these picnic perfect dishes is sure to delight your guests without compromising the waistline after a food-filled day of celebration.

Give yourself time to be present and reach for these quick, easy, affordable but delicious and nutritious recipes featuring  Avocados from Mexico to round out your Canada Day gathering.


Avocado Cheesecake Served in Glass Jars


Always a classic- Avocado Cheesecake Served in Glass Jars

  • ⅔ cup sugar
  • 2 x 250g packages cream cheese
  • 1 ripe Avocado from Mexico
  • 1 tablespoon lime juice
  • 1 gelatine leaf soaked in cold water
  • 1 cup Graham cracker crumbs
  • 1 tablespoon sugar
  • 45 ml unsalted butter, melted


  1. Mix together all of the crust ingredients. Divide the mixture into the glass jars and press down firmly. Place the jars in the refrigerator while you prepare the other ingredients.
  2. In a food processor, blend the sugar, cream cheese and avocado into a smooth purée. Warm the lime juice in the microwave. Add the gelatine leaf and mix well. Whip into the avocado mixture and pour into the glass jars. Chill in the refrigerator for at least 2 hours.
  3. CHEF’S TIP: This cake keeps very well in the freezer. It can therefore be made in advance and thawed gradually in the refrigerator a few hours prior to serving

AFM-Avocado Popsicles

Avocado Popsicles (by: Angie Quaale, Well Seasoned Gourmet Food Store)


  • 1 cup of water
  • ½ cup of granulated sugar
  • 3 Avocados from Mexico, peeled & pitted
  • Juice & zest from 1 whole lime (2 if it is super small)
  • ¼ tsp. salt


  • Bring water and sugar to a boil together in a saucepan; stir continually until sugar dissolves. Set aside to cool.
  • Pour sugar-water mixture into a blender with Avocados from Mexico, lime juice, zest & salt; blend until smooth.
  • Pour the mixture into 10 ice pop molds.
  • Insert the popsicle sticks & freezing until firm.


Flatbread with Grilled Red Peppers, Shrimp, Arugula and Avocado

  • 1 naan flatbread
  • 60 ml commercial Alfredo sauce
  • 1 grilled red pepper, sliced into strips
  • 15 ml olive oil
  • 5 raw shrimp, peeled
  • 1 Avocado from Mexico, quartered
  • A few arugula leaves
  • Fleur de sel and fresh pepper to taste
  • ½ grilled lemon


  • Brush the bread with the Alfredo sauce. In a skillet over high heat, sauté the shrimp in the olive oil and arrange on the bread. Add the red pepper slices. Bake in a 300˚F oven for 5 minutes. Add the avocado pieces and arugula leaves. Season and drizzle a little olive oil over top. Serve with the grilled lemon.
  • CHEF’S TIP: Garnish with grated cheese and top off your presentation with a few slices of smoked salmon.

Did You Know?

  • Avocado is a versatile and nutritious fruit to incorporate into every meal.
  • There are nearly 20 essential vitamins and minerals in an avocado to help nutrient absorption in the body.
  • An avocado serving contains less than one gram of fat, and zero grams of cholesterol and sodium.
  • 75% of fat in avocado is “good” fat.
  • Eating an avocado a day helps to lower cholesterol and moderate fat levels.
  • Avocados are tasty when baked, fried, grilled or eaten raw.
  • Avocados from Mexico are available fresh, all year long.

About Avocados from Mexico 
Of all avocados consumed in Canada, 80% of avocados come from Mexico. Mexico is the world’s top avocado producer (over 1, 200 growers in the Michoacán region), far outranking the United States and Chile. Currently, Canada is the second biggest importer of Mexican avocados, ranking under the United States and just above Japan.
For more recipe ideas, nutritional information and tips, visit www.avocadosfrommexico.ca.

Health Tips with Joannie Rochette

We met with six-time Canadian Champion and World Silver Medalist Joannie Rochette as she was visiting Vancouver this week for Stars on Ice.  With a schedule of intense training and travel, Rochette knows more than a thing of two about good eating and meal planning and shared some tips and recipes with us.

946ml UNSW Chocolate Almond Breeze Aseptic Canada Leftview

What’s for breakfast and lunch at Joannie’s house or when she’s on the road? She’s got a sweet tooth and doesn’t deny herself certain foods, instead she works with a nutritionist and aims for balance. While she loves her Nutella, she’s varies her breakfast to also include oatmeal and smoothies. Joannie heads out for training and doesn’t have time for a proper lunch, so she whips up a smoothie with bananas, yogurt, Almond Breeze almond milk, hemp and flax seeds and fills her bag with healthy snacks to get her through the day. “Snack don’t starve”, is her motto! Joannie is now an ambassador for Almond Breeze, but she has always loved the milk and highly recommends trying the chocolate!

Dinner is usually something along the lines of a a veggie-based stir fry with a fish or meet protein, salmon is her favourite. Joannie claims not to be a very good cook, but she’s improving and was included in an athletes cookbook project with her vegan cookies made also with Almond Breeze.

Rochette was returning to Montreal after our meeting and will then head out to tour in Japan, before she takes some time off the ice to pursue a career in Medicine at McGill University. She will get a bit of skating in, but wants to focus on a variety of sports such as yoga, Pilates and roller blading. Recently she’s even taken up sky diving!

Here’s her current favourite recipes.

Almond Berry Bars
Yield: 32 Servings
Get the kids to help you make these delicious almond berry bars on a Sunday afternoon and enjoy all week! Perfect for picnics, play dates, backyard BBQ’s and anytime you need to pack a healthy snack.
3 cups (750 mL) of old-fashioned rolled oats
1/2 cup ( 125 mL) almond flour
1/4 cup (50 mL) sorghum flour or whole wheat flour
1/2 cup (125 mL) oat bran
1/2 cup (125 mL) ground flaxseed
1/2 cup (125 mL) roasted, chopped almonds
1/2 cup (125 mL) dried blueberries
1/2 cup (125 mL) chopped, dried cranberries
1/2 tsp (2 mL) salt
1 cup (250 mL) agave nectar
1/3 cup (75 mL) natural almond butter, stirred well before measuring
1/4 cup (50 mL) Almond Breeze® Original
2 tsp (10 mL) pure vanilla extract
Preheat the oven to 325°F (160°C). Lightly coat a 13” x 9” (3L) baking pan with olive oil cooking spray. Set aside.
In a large mixing bowl, combine oats, flours, bran, flaxseed, almonds, blueberries, cranberries, and salt. Stir to combine well. Set aside.
In a small saucepan, warm the agave nectar, almond butter, and almond beverage over low heat until well blended. Do not boil. Remove from the heat and stir in the vanilla extract. Add the warm butter mixture to the dry ingredients and quickly stir the mixture until it is well combined. Pat into the prepared pan. Press firmly with your hands to remove any air pockets.
Bake for 30 minutes, or until light golden brown. Cool for 10 minutes, and then cut into 32 bars. When just cool enough to handle, remove bars from the pan to a cooling rack. Store in airtight container in the refrigerator for optimal freshness.
Nutritional Analysis
PER SERVING: 125 cal, 5 g fat (0.5 sat. fat), 17 g carb, 5 g pro, 3 g fibre, 0 mg chol, 40 mg sodium. % RDI: 31 mg calcium, 142 mg potassium, 53 mg magnesium, 3.4 mg vit E, 6% iron.

Cilantro Lime Avocado Vinaigrette

Creamy Cilantro-Lime Avocado Dressing with Avocados From Mexico  (of course!)
Prep Time: 10 minutes Cook Time: 0 minutes
Yield: 1 1/3 cups (325 mL)
2/3 cup (150 mL) Almond Breeze® Unsweetened Original
2 tbsp (30 mL) olive oil
1/2 ripe avocado from Mexico, diced
1 green onion, sliced
1 tbsp (15 mL) fresh cilantro
1 small clove garlic, minced
1 tbsp (15 mL) lime juice
1/2 tsp (2 mL) lime zest
1/4 tsp (1 mL) each salt, freshly ground pepper and ground cumin
Dressing: In blender, combine Almond Breeze, olive oil, avocado, green onion, cilantro, garlic, lime juice, lime zest, salt, pepper and cumin; blend until smooth. Refrigerate until serving.
Tip: For a thinner consistency of dressing, add an additional
1/2 cup (125 mL) Almond Breeze® Unsweetened Original.
Nutrition Facts
PER SERVING: Per 2 Tbsp. / 30 mL: Calories 40, Fat 4g, Cholesterol 0mg, Sodium 75mg, Carbohydrate 1g, Fibre 0g, Sugars 0g, Protein 0.4g

Okanagan Cheery Mint Smoothie

Okanagan Cherry Mint Smoothie
Yields: 2 servings
2 cups (500 mL) frozen cherries
1 ½ cups (375 mL) Almond Breeze Unsweetened Vanilla
½ cup (125 mL) fresh mint
2 tablespoons (30 mL) hemp
1 teaspoon (5 mL) cinnamon
Raw honey (optional)
1. Place cherries in blender topped with Almond Breeze Unsweetened Vanilla and pulse to mash.
2. Rinse fresh mint, cut off woody stems and add. Add hemp seeds, cinnamon and raw honey, if using, and blend until smooth.
Nutritional Analysis
PER SERVING: 357 Calories; 3g Fat (8.9% calories from fat); 9g Protein; 62g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol; 143mg Sodium.

Pineapple Chiller

Pineapple Chiller
Prep Time: 5 minutes Cook Time: 0 minutes
Yield: 5 cups, 4 servings
1 cup (250 mL) Almond Breeze® Sweetened Vanilla Original
1 cup (250 mL) frozen mango chunks
1 cup (250 mL) pineapple juice
1/2 cup (125 mL) coconut water
1/2 cup (125 mL) orange juice
1/4 cup (60 mL) lime juice
8 ice cubes
In blender, combine Almond Breeze, frozen mango, pineapple juice, coconut water, orange juice, lime juice and ice cubes; blend until smooth.
Nutrition Facts
PER SERVING: Per 1-1/4 cups: Calories 110, Fat 1g, Cholesterol 0mg, Sodium 45mg, Carbohydrate 24g, Fibre 1g, Sugars 19g, Protein 1g

Sweet Potato Hummus

Sweet Potato Hummus
Roasted sweet potatoes and shallots are puréed with chickpeas for a sweet and savoury homemade hummus.
Prep Time: 15 minutes Cook Time: 30 minutes
Yield: 12 servings
 1 sweet potato, peeled and chopped (about 2 cups)
 3 shallots, peeled and halved
 4 cloves garlic, peeled
 1/3 cup (75 mL) olive oil
 3/4 tsp (4 mL) salt
 1/2 tsp (2 mL) freshly ground pepper
 1 can (540 mL) chickpeas, drained
 1/2 cup (125 mL) Almond Breeze® Sweetened Vanilla Original
 1/4 cup (60 mL) tahini
 1/4 tsp (1 mL) each paprika and ground cumin
 Carrot and celery sticks
 Whole grain crackers
Toss together sweet potato, shallots, garlic, 2 tbsp (30 mL) of the olive oil and 1/4 tsp each salt and pepper. Spread on baking sheet; bake in 400°F (200°C) oven for 20 to 30 minutes until tender. Let cool.
In food processor, purée sweet potatoes, shallots, garlic, chickpeas, Almond Breeze, tahini, remaining olive oil, remaining salt and pepper, paprika and cumin until smooth. Sprinkle with extra paprika before serving if desired.
Serve with carrot and celery sticks, and whole grain crackers.
Nutrition Facts
PER SERVING: Per 1/12 recipe: Calories 150, Fat 9g, Cholesterol 0mg, Sodium 210mg, Carbohydrate 14g, Fibre 3g, Sugars 2g, Protein 4g
Note: nutrition information is for the hummus only and does not include vegetables or crackers.

*This post was made possible with Almond Breeze