Author: Marni

Coconut Banana Mango Smoothie

Coconut Banana Mango Smoothie

I bought some frozen coconut chunks and mango while on a frozen fruit shopping spree so I added a banana and thought I’d try them out in the Nutribullet to make this delicious coconut banana mango smoothie. Load the following ingredients in the order give 

Blueberry Banana Smoothie

Blueberry Banana Smoothie

I treated myself to a Nutribullet recently and have been playing around with smoothie recipes to get more fruit and veg into my diet. This is quick, easy, light and refreshing. Ingredients 1 medium banana broken into chunks 1 cup frozen blueberries 2 Tbsp yogurt 

Overnight Oats with Frozen Fruit Medley (Peach, Mango, Pineapple and Strawberry)

Overnight Oats with Frozen Fruit Medley (Peach, Mango, Pineapple and Strawberry)

Like many people I’ve been tackling the “COVID 10” weight gain. Instead of investing in a whole new wardrobe, I decided to try Noom to see whether it might help me drop the extra weight. Part of the challenge is finding stuff I like to eat that works with my paltry daily calorie alotment. As I worship the holy triumverate of pudge (sugar, fat and salt), this has not been easy. This recipe is based on this Blueberry Orange Lavender Overnight Oats recipe. However (as usual), I didn’t have half the ingredients and I had frozen fruit I wanted to use up. Plus, I wanted a little hit of sweetness (who doesn’t?).

Ingredients

  • 1 cup frozen fruit
  • Zest of one orange
  • 1/4 cup water
  • 1-2 tsp honey
  • 2 tsp chia seeds
  • 1/2 cup large flake, old fashioned oats (dry)
  • 1/2 cup plain, unsweetened pro-biotic yogurt (2%)
  • 1/4 cup 2% milk

Method

  1. Combine the fruit, water and orange zest in a pot and cook until the the fruit is easy to mush with a potato masher.
  2. Remove from the heat, mash the fruit, stir in the honey and add the chia seeds. Leave the mixture to cool while you mix up the oats.
  3. Mix the oats, yogurt and milk in a bowl. Combine well.
  4. Put half the oats in the bottom of a wide mouth jar. Add a layer of half the cooled chia “jam.”
  5. Top the wit the remaining oats and the rest of the chia jam.
  6. Put it in the fridge overnight.

This recipe makes enough oats for two days worth of breakfast.

 

 

Watermelon rind pickles

Watermelon rind pickles

I bought a beautiful small organic watermelon the other day and decided to try watermelon rind pickles. Some recipes I saw pickled the green skin but on this watermelon it was pretty tough so I just used the white part of the watermelon (this time). 

Morning Glory-ish Muffins

Morning Glory-ish Muffins

This recipe is a melange of a bunch of different recipes for Morning Glory Muffins and Pineapple Carrot Muffins. I mixed these by hand (a mixer is not necessary). I used white flour but you could use whole wheat or a mix of the two. 

Semolina Banana Muffins

Semolina Banana Muffins

I’m trying use up some semolina flour I had on hand along with reducing the bananas in my freezer. I did so using this variation of Sally’s Baking Addiction Banana Muffins which you will find here.

Ingredients

  • 3-4 ripe bananas
  • 1/3 cup softened butter
  • 2/3 cup coconut sugar
  • 1 large egg
  • 1 tsp vanilla
  • 2 Tbsp buttermilk
  • 1/2 cup semolina flour
  • 1 cup all purpose flour
  • 1 tsp baking power
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg

Method

  1. Preheat oven to 425 F and lined 12 muffin tins with paper cups or reusable muffin cups
  2. Mash bananas in KitchenAid with paddle attachment.
  3. Add in butter and mix well.
  4. Add in sugar, egg, vanilla, and buttermilk and mix well.
  5. Whisk the dry ingredients together.
  6. Add dry ingredients to wet and mix until just mixed (don’t over mix).
  7. Bake at 425 for 5 minutes, reduce heat to 350 and bake another 17 minutes until skewer comes out clean.
  8. Cool 5 minutes and then remove from tin.

Makes 12.

Gingersnap Bread Pudding

Gingersnap Bread Pudding

Out of steam from holiday prep and 2020 generally? Need a quick and easy dessert? Bread pudding is always a win. I adapted the NT Times recipe for Simple Bread Pudding to include gingersnaps and chocolate chips (if I’d had any dried fruit I would 

Lamb Shanks Kleftico in the Slow Cooker

Lamb Shanks Kleftico in the Slow Cooker

This recipe is a hybrid of the Sainsbury’s version of lamb kleftico and Olive’s lamb kleftico. It takes a bit of time because you marinade the lamb shanks for 24 hours first, but it is well worth the effort. It was delicious (sorry no pics…we 

Chicken Shawarma in the Oven

Chicken Shawarma in the Oven

I first “saw” this shawarma on Netflix (Nadiya’s Time to Eat). There were a couple other goodies on that show too (like the curried jack fruit, which is on my list). Anyway, I decided to make it, and I have to say it really is very, very good (and super easy). I can see doubling or tripling the recipe and making a whole whack of this for a crowd (once we are allowed to have crowds again).

I served it with homemade tahini sauce which is also a cinch.

Ingredients

  • 6 boneless, skin on chicken thighs (or get boned and save the bones for broth), cut in good sized chunks
  • 2 tbsp corn flour (not cornmeal, corn flour…it is different and it’s also gluten-free which is a plus if you are feeding folks with gluten sensitivities)
  • 2 tsp sea salt
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp paprika
  • 1 tsp ground turmeric
  • ½ tsp ground cloves
  • 1-2 tsp cayenne (to your heat preference)
  • 1 tsp ground cinnamon
  • 1 tbsp  oil

Tahini sauce

  • 1/2 cup tahini
  • Juice of one lemon
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • healthy pinch of cumin
  • 1/2 cup cold water

Whisk the ingredients together in order and put it in the fridge until you are ready to use it.

Method

  1. Mix together the cornflour, salt, and all the spices.
  2. Put the chicken pieces in a bowl, drizzle on the oil and give it a stir.
  3. Add the dry spice mix and stir to coat all the chicken pieces well.
  4. Marinade it the fridge for 24 hours (you don’t have to but I did)
  5. Preheat oven to 350 F.
  6. Layer the pieces of chicken in a lightly greased loaf tin and press down, then bake in the oven for 40-50 minutes.
  7. When the shawarma is ready, leave it in the tin for 10 minutes so that all the juices can go back into the chicken.
  8. Serve from the tin or tip it out on a board and slice.
  9. Serve with rice or on flatbreads with whatever fixings you like.
  10. Any leftovers (ahahahah there won’t be any) can be kept in the fridge, or frozen.
Lingcod with Lemon and Capers

Lingcod with Lemon and Capers

Quick and easy Lingcod recipe perfect for 1 or two fillets. I got my Lingcod from Skipper Otto‘s a local Community Supported Fishery here in Vancouver. It’s perfectly portioned and perfectly delicious. Ingredients 8 oz ling cod (1 or 2 fillets) 1 Tbsp flour or