Fresh Thai Noodle Salad

Fresh Thai Noodle Salad

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I’m a huge fan of ethnic food and love dishes that pack a ton of flavour.  This cold Thai Noodle Salad is so fresh and flavourful and it’s perfect for dinner or brining as a dish to a potluck. It is really easy to make and it is better when made in advance so it has time to marinate.  The recipe serves 6 and is always a hit when I make it for friends.  Hope you enjoy this one as much as I do!!

Vinaigrette:

1/4 cup Fresh Lime Juice

3 TBSP. Vegetable Oil

3 TBSP. Soy Sauce

2 TBSP. Brown Sugar

1 TBSP. Sesame Oil

1 TBSP. Minced Garlic

1 TBSP. Grated Lime Zest

1 TBSP. Minced Jalapeno Pepper

Salt and Pepper to Taste

Salad Ingredients:

1/2 LB (one bunch) Green Beans or Asparagus Spears Trimmed

8 oz. Brown Rice Noodles or Fresh Chinese Egg Noodles

2 Cups Peeled, Shredded Carrots

1/2 Cup Slivered Red Peppers (I added orange ones too)

1 Cup Thinly Sliced Green Onions

Cilantro (if desired)

Directions: 

  1. Wish vinaigrette ingredients together and set aside.
  2. Cut green beans or asparagus diagonally into 1/2″ pieces.  Cook in boiling water until tender crisp (be careful not to overcooked!), plunge into cold water (to retain colour) and set aside.
  3. Cook noodles according to package directions then drain.
  4. Toss cooled noodles with  with vegetables and vinaigrette.
  5. Cover and refrigerate at least 2 hours or overnight.
  6. Garnish with green onion and cilantro before serving.
  7. Enjoy!

xo Chelsea

Healthy Blueberry Mufffins- oil, sugar, dairy, and flour free!

Healthy Blueberry Oat Muffins- oil, sugar, dairy, and flour free!

Blueberry Muffins

This is one of my favourite muffin recipes!!! It’s the same recipe as my Apple Crisp Muffins but I added blueberries instead. They are made without flour, dairy, sugar, or oil and are sooo good! My family ate the whole batch in 2 days!!!! I love that they are loaded with blueberries and use whole grain oat flour, almond milk, and natural honey.

Here is what makes these a little more nutritious:

•Toasted oatmeal replaces bleached white flour. (Use oats labeled gluten-free for healthy gluten-free muffins.)

•Bananas/applesauce keep the muffins moist instead of the usual oil or butter.

•A bit of honey sweetens the recipe instead of refined white sugar.

•These can be made using gluten free oats to make them gluten free.

I love this recipe because you can get creative and add your favourite add ins. I have used this basic oat muffin recipe a lot and like to swap out what I put in them to switch things up!

Here are some of my favourite add ins and the recipe below:

  • frozen blueberries Tip-I keep mine in the freezer until the very end when I’m ready to add them to the batter, then I rinse them in cold water and pat dry. This will keep them from turning your batter blue or purple!                                                               chocolate chips
  • 1/2 zucchini and 1/2 apple
  • 1/2 walnuts and 1/2 raisins
  • fresh or frozen raspberries

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Muffin Recipe

Ingredients:

2 ½ cups old-fashioned oats ( 2 cups ground, 1/2 cup whole)
2 Tbsp old-fashioned oats for muffin tops (unless adding crumb topping-see below for ingredients and recipe)
3 large overripe bananas (1.5 cup mashed or or 1.5 cup applesauce- I used applesauce)
1 cup blueberries (or your favourite add in like 1 cup berries, OR 1/2 cup grated zucchini and 1/2 chopped apple as an example)
2 large eggs lightly beaten
1/3 cup honey
3/4 cup milk (I used almond milk)
2 tsp real vanilla
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
Muffin tin

Instructions:

  1. Preheat oven to 325 degrees. Place oats on a baking sheet and toast until lightly browned, stirring once (about 4 to 6 minutes). Do not let these get too toasted! Then cool to room temperature. *Note-If you are in a hurry you can skip this step, however the toasting adds flavour!)
  2. Divide oats into portions of 2 cups, .5 cup and 2 Tbsp
  3. Turn oven heat up to 350 degrees.
  4. Place 2 cups of oats in a food processor and blend/pulse until they reach a rough, flour like consistency.
  5. Mash bananas well, they should have no lumps. I use my mixer to mash them before adding the other wet ingredients.
  6. Add eggs, honey, milk and vanilla. Mix to combine.
  7. Add dry ingredients (including the ground oats and .5 cup whole oats) to wet ingredients and mix until just incorporated. Allow these to sit for 10 minutes to soak the oats.
  8.  Fold in approximately 1 cup fruit (I like them with lots of fruit!), raisins or nuts.
  9. Scoop into muffin tin, lined with muffin wrappers (makes 12 muffins).
  10. Sprinkle muffin tops with the 2 Tbsp of reserved oats or crumb topping (see recipe below) and press lightly to make sure they stick.
  11. Bake at 350 for about 20 -23 minutes, a toothpick inserted in the center of a muffin should come out clean.

Enjoy!!

xo Chelsea

Blueberry Chia Jam

Blueberry Chia Seed Jam

Looking for a healthy jam that is not loaded with sugar?? This Chia Seed jam is really easy to make and it has just 4 ingredients.

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Made with natural sugar, fresh fruit, and Chia seeds it is a perfect complement to those who are trying to eat healthy.  The gelling power of these tiny little seeds, allows us to transform a few cups of ripe fruit into a low-sugar, spreadable, spoonable, jam in about 20 mins!

Chia seeds are a superfood and are packed with healthy omega-3 fatty acids, they are rich in fibre and protein, and they turn any liquid into a thick gel.  They absorb several times their mass in liquid, creating a jelly-like substance in the process.  The jam works great on top of toast, added to yogurt, or as an ice-cream toper!

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Ingredients

• 2 cups frozen or fresh blueberries

• 1 to 2 tablespoons lemon juice, to taste

• 1 to 2 tablespoons honey, agave, maple syrup, or sugar, to taste

• 2 tablespoons chia seeds, plus more if needed.  TIP: Blend your Chia seeds first if you don’t want jam with seeds in it. Some people don’t like how Chia seeds get stuck in your teeth so you can pre-blend them to make them fine which will give you a jam with a smoother consistency.

Instructions

1. Prepare the fruit as needed: Remove stems and wash blueberries.

2. Cook the fruit until it starts to break down: Transfer the fruit to a saucepan and set over medium heat. Cook until the fruit breaks down and becomes syrupy, 5 to 10 minutes.

3. Mash the fruit with the back of a spatula or a potato masher, leaving it as smooth or as lumpy as you like.

4. Stir in the honey and lemon juice: Off the heat, stir in 1 tablespoon of the honey and lemon juice. Taste and add more honey or lemon juice to taste.

5. Stir in the chia seeds (I blend mine in a food processor first) and let stand 5 minutes, until thickened: This won’t quite reach the firm consistency of regular jam, but it will noticeably thicken. If you’d like a thicker consistency, especially with very juicy fruits, stir in more chia seeds 1 teaspoon at a time.

7. Transfer to a jar or other storage container: Once the jam has cooled to room temperature, transfer it to a jar or other storage container. Store in the fridge for about 2 weeks. The jam will thicken further and become more set once completely chilled. The jam can also be frozen for up to 3 months; thaw in the fridge before using.

Recipe Notes

No-cook chia jam: Mash the fresh fruit with a fork until pulpy and juicy, then stir in the rest of the ingredients. You can also combine all the ingredients in a blender, or use an immersion blender, and blend until the jam is completely smooth.

Uncooked chia jam tends to be a bit looser and more sauce-like than the stove top version; add extra chia seeds if you’d like a thicker consistency.

Enjoy!

Xo Chelsea

Strawberry Chia Jam

Strawberry Chia Seed Jam

Looking for a healthy jam that is not loaded with sugar?? This Chia Seed jam is really easy to make and it has just 4 ingredients.

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Made with natural sugar, fresh fruit, and Chia seeds it is a perfect complement to those who are trying to eat healthy.  The gelling power of these tiny little seeds, allows us to transform a few cups of ripe fruit into a low-sugar, spreadable, spoonable, jam in about 20 mins!

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Chia seeds are a superfood and are packed with healthy omega-3 fatty acids, they are rich in fibre and protein, and they turn any liquid into a thick gel.  They absorb several times their mass in liquid, creating a jelly-like substance in the process.  The jam can be made using any fruit you like but my favourite is strawberry!  Here is what you need:

Ingredients

• 2 cups chopped fruit
• 1 to 2 tablespoons lemon juice, to taste
• 1 to 2 tablespoons honey, agave, maple syrup, or sugar, to taste
• 2 tablespoons chia seeds, plus more if needed

Instructions

1. Prepare the fruit as needed: Remove stems, pits, seeds, and skin, as needed.

2. Chop large fruits into small pieces. Berries can be left whole.

3. Cook the fruit until it starts to break down: Transfer the fruit to a saucepan and set over medium heat. Cook until the fruit breaks down and becomes syrupy, 5 to 10 minutes.

4. Mash the fruit with the back of a spatula or a potato masher, leaving it as smooth or as lumpy as you like.

5. Stir in the honey and lemon juice: Off the heat, stir in 1 tablespoon of the honey and lemon juice. Taste and add more honey or lemon juice to taste.

6. Stir in the chia seeds and let stand 5 minutes, until thickened: This won’t quite reach the firm consistency of regular jam, but it will noticeably thicken. If you’d like a thicker consistency, especially with very juicy fruits, stir in more chia seeds 1 teaspoon at a time.

7. Transfer to a jar or other storage container: Once the jam has cooled to room temperature, transfer it to a jar or other storage container. Store in the fridge for about 2 weeks. The jam will thicken further and become more set once completely chilled. The jam can also be frozen for up to 3 months; thaw in the fridge before using.

Recipe Notes

No-cook chia jam: Mash the fruit with a fork until pulpy and juicy, then stir in the rest of the ingredients. You can also combine all the ingredients in a blender, or use an immersion blender, and blend until the jam is completely smooth.

Uncooked chia jam tends to be a bit looser and more sauce-like than the stove top version; add extra chia seeds if you’d like a thicker consistency.

Getting rid of visible chia seeds: If you’d prefer not to have visible chia seeds in your finished jam, puree the jam in a blender or with an immersion blender. If you’d like to keep a somewhat chunky texture, blend just a portion of the jam with the chia seeds, then stir it back in with the rest of the jam.

Enjoy!

Xo Chelsea