Posts tagged with snacks


















This week has been bonkers busy. I work in the environmental field and the week leading into EarthDay is always pretty hectic with public engagement events and whatnot!

Work hasn’t been the only thing keeping me busy, though.

My friend Kathy and I have been busting our asses the past few months to make a brainchild of ours come to fruition; we’re starting a business making healthy, mega-delicious granola bars from as many locally-sourced ingredients as we can get our hands on. It’s exciting, and has been really well received by everyone we’ve involved at this point. Our business plan is almost done, I think we’ve done a really good job at dotting ‘I’s and crossing dem ‘T’s!

We’ve been given a huge opportunity to trial our products at an upcoming Yelp! event. All details about it are top secret until after it is said and done but we will have the chance to get some invaluable feedback and networking experience with a crowd of Elite Yelpers. I’m pretty stoked! I will fill you guys in on more details about our biz in posts to come. For now, if you want to check us out, we’ve got a twitter handle @madewithlocal and a Facebook page ! You can probably guess our name then, yep, Made with Local. Like, ‘made with love’ but with local. Ahhh?!?! Ya see what we did there? Our branding is rad, and I’m just tickled at how well things are going so far!

So we’ve been juggling prep for this event while working our full-time gov’t gigs, it makes for some exciting, yet stressful times. What is a good way to remedy that stress-case feeling? Wine. Lots of wine. Every-second-night-this-week-a-bottle-of-wine. To myself. Not consumed alone, mind you, but still. A lot more than I’m used to.

My workout routine has taken a bit of a blow in result of all this baking, brainstorming, organizing, and wine-drinking. But today’s a new day! The start of a new week, and this morning when I work up, my body was just dying for some fruits and veggies.

You’ve probably already looked at the picture of this cup o’nutrition and have drawn your own conclusions. Don’t fear the green. It’s a smoothie, with spinach, and it tastes fantastic. Now you know. You can’t taste the spinach, at all. Not even a little bit. But it adds a fantastic nutritional boost, and just makes you feel like you did a good thing for the ‘ol bod.  What you do need is a blender with some guts. It will pulverize the hell out of those little leaves and whip you up a concoction that’ll replenish all the nutrients and self-esteem lost after an evening of indulgence.

Sunday Detox Smoothie


  • 1.5 cup unsweetened almond milk (or any milk, for that matter)
  • 1/3 cup greek yogurt, I used Liberte 0% with Honey
  • 1/2 cup frozen berries
  • 1 small frozen banana
  • 4 cups raw baby spinach
  • 2 tbsp chia seeds or ground flax seed (optional)

Put your liquids in the blender first, then frozen fruits and the spinach. Blend on high, stopping to push down spinach leaves until they are all mixed in. Blend really, really well. Drink. Feel instantly healthier!

Here it is! For you impatient members of the newly formed Halifax Baking Club! Zee muffinz.

I am going to keep this post short and sweet, mostly because I want to get the recipe up but am mega distracted by the Oscar red carpet schedule. Gimme a break, people. I did a 100 minute long spin class today and just want to veg, mkay?

Speaking of veggies, these muffins are full of ‘em. Unconventional? Yup. But they are delicious. Especially warm out of the oven with a little smear of butter, or even cream cheese. If you’re a savoury breakfast person, a couple of these to take on the run in the morning would be fantastic.

Since I did not alter this recipe in the least, I am just going to provide you folks with a link to the original recipe, which is on one of my favourite food blog sites, 101 Cookbooks.

Butternut & Feta Muffins




One of the things I look forward most to when going home to Prince Edward Island is settling in around my parent’s kitchen table with a hot mug of tea and a little sweet after dinner.

Like clockwork, as everyone’s finishing up their last few leisurely bites of home-cooked comfort, you’ll hear the kettle begin to sing its little tune.  Nothing but Red Rose orange pekoe for my family, I always (much mom’s distaste) add a nice big splash of milk and a generous teaspoon of sugar, grabbing a few cookies out of the jar on the way back to the table. There’s no calorie counting on PEI, okay folks. I’ve tried, it’s a waste of time. Remember the oreo overload bites I wrote about over the holidays? Yeah…my clean eating habits don’t stand a chance when I’m home.

It’s something about tea and cookies share with friends that can instantly make an insignificant snack-time feel like a valuable quality time (they can also act as the PG/weeknight version of beer and nachos). A reason to meet a friend, nibble, chat, rant, gossip, whatever. Unwinding at the end of a crappy day with a hot tea and a delicious treat can seem to turn the whole trainwreck around. But it takes some damn good treats to do that; I bring you…the almond cherry chocolate biscotti!

Biscotti are traditional Italian cookies, which have simple ingredients and preparation. An extra baking step gives them that crispy, crunchy, perfectly-dunkable texture. They weren’t a cookie that I grew up around, and therefore was intimidated to make for a long time. Once I started, and realized that they’re super easy and so lovely to have around, now I make them pretty often. They make fab gifts too, because they’re hearty and have a great shelf life. Not like these will need them, though. They won’t last!

This recipe is extremely flexible. Sub in your favourite nuts and dried fruits for endless cookie combos!

Almond Cherry Dark Chocolate Biscotti

Yield: 24


  • 1/4 cup olive oil or melted butter
  • 3/4 cup sugar
  • 2 tsp pure vanilla extract
  • 2 eggs
  • 1 3/4 cup flour
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1/2 cup dried cherries (or cranberries, apricots, etc.)
  • 1 1/2 cup almonds, roasted and coarsely chopped
  • 4 oz dark chocolate

Preheat the oven to 300 degrees F.

Roast your almonds/nuts in a dry frying pan over med-high heat, keeping them moving until toasted and fragrant, about 5 minutes. Remove from pan and set aside.

In a large bowl, mix together oil/butter and sugar until well blended. Mix in the vanilla then beat in the eggs.

Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in dried fruit and nuts by hand. The dough will be very stiff, do your best to incorporate all ingredients evenly throughout.

Divide dough in half. Form two logs (about 2 inch x 12 inch) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily.

Bake for 30-35 minutes in the preheated oven, or until logs are light brown. Remove from oven, cover with a dish towel (to slow cooling and prevent the logs from cracking) and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F.

Cut logs on diagonal into 1 inch slices. Lay on sides on parchment covered cookie sheet. Bake in 275 F oven for another 8-10 minutes, or until slightly browned and crispy.

Once biscotti is totally cooled, melt chocolate in double boiler or microwave. Using a spoon, drizzle dark chocolate over cookies and allow to cool. Store in an airtight container.


Earlier this year, I compiled a cookbook for the canoe club that my boyfriend, and now I, belong to in Dartmouth, NS (Go Banook!). Since I had first dibs on all the awesome recipes, I tried out a bunch of them long before the book ever went into print. There are some doozies – including this one! I’m stoked about the range of recipes, from nouveau uber-healthy to butter and sugar laden kitchen classics. These little lassies fall into the latter category. These are classic, unadulterated blueberry muffins…think about them as the ‘girl next door’ in your muffin repertoire!

Classic Blueberry Muffins

Yield – 12

  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 3/4 cup milk
  • 2 eggs
  • 1 tsp vanilla
  • 1 3/4 cups flour
  • 2 tsp baking powder
  • 1/3 tsp salt
  • 1 cup fresh or frozen blueberries, tossed in 1 tbsp flour

Mix everything, except for berries, in order given in a large bowl with hand mixer. When all ingredients are fully combined, fold in the flour-coated blueberries (flour helps keep them suspended in the batter while baking). Bake at 325 degrees for 20-25 minutes. Mine were perfect after 22, but keep an eye on them! You want them to be just beginning to golden when you take them out. Do the toothpick test if you’re unsure. These are to die for when smeared with a little butter. Fluffy perfection! Thanks, Mom!