Inspired Edibles

~ wellness, wonder, words ~

Oatmeal Peanut Butter Banana Muffins with Dark Chocolate Drizzle

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Back in my teenage years in Montreal, my best friend and I would often go to a Friday afternoon fitness class together (there may have been a boy involved – I’m not sure I remember).  Following our workout, we would promptly dash to a local muffin stand and devour a giant ooey-gooey banana-chocolate chip mess (talk about eating our profits).

I haven’t had a muffin from a commercial establishment in many, many years, but I still love the combination of flavours.  This version also contains peanut butter and is a tad healthier than the ones we use to eat.  I like to think that it’s every bit as good!

Oatmeal Peanut Butter Banana Muffins with Dark Chocolate Drizzle
  • 1 egg

  • 1/3 cup turbinado sugar

  • 1 tsp pure vanilla extract

  • 1/4 cup olive oil

  • 1/2 cup all natural peanut butter (ie: without sugar), smooth or crunchy

  • 3 ripe bananas, mashed

  • 1 cup whole grain oatmeal

  • 1 cup whole wheat flour

  • 1 tsp baking soda

  • 1 tsp baking powder
  • 50 grams of 75% cocoa chocolate (about 4 large squares)
  • handful of peanuts for topping

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Preheat oven to 400 F.

Beat egg, sugar, vanilla and olive oil together in a large bowl.  Add peanut butter and banana and beat until combined.

In a separate bowl,  mix oatmeal, flour, baking soda and baking powder.

Add dry ingredients to wet, mixing just until combined.

Divide batter among 12 oiled muffin cups.  Bake for 16-18 minutes, or until golden and firm to the touch.

Allow muffins to cool completely on a rack.

Meanwhile, heat chocolate in a sturdy pot on stove over lowest heat.  Stir to facilitate melting, then set aside to cool.  Once muffins and chocolate have cooled, take a spoon and drizzle chocolate over muffins freestyle.  Or, place chocolate, once cooled, in a small plastic bag and snip the corner – gently squeeze to apply chocolate.  There are certainly more precise ways of applying chocolate, but I’ll leave that to the cake makers.

Enjoy.

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This post is dedicated to Lynn –

Photo by Trinity Nutrition

Roasted Red Sheppard Peppers with Basmati and Wild Rice

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Many of you smarties spotted a novel shaped pepper in the shot of my Orange Sesame Ginger Chicken.

Long, narrow, and frequently curved, the gorgeous Sheppard Pepper is an intensely flavourful, fall classic.  With its sweet taste and thinner flesh than bell pepper, it is also ideal for roasting and stuffing (I’m not sure why, but the word ‘stuffing’ seems entirely vulgar to me). 
Sheppard peppers are commonly grown in Ontario but their appeal has made them a popular export commodity.  If you are unable to find sheppard peppers, any sweet pepper will work just fine (including bell pepper).
You can slit the sheppard pepper lengthwise (I think that’s the conventional method), but I decided to do it a little bit differently.  The tops of the sheppard pepper are so gorgeous that I decided to clip and roast them along with the peppers.  I then filled the body of the peppers with the almond rice mixture, a bit like a stuffed pillow (or stocking out of How the Grinch Stole Christmas). 
My roasting method is also a bit unconventional, but who’s counting.

 

Roasted Red Sheppard Peppers with Basmati and Wild Rice
  • 4 red sheppard peppers
  • 1/2 cup basmati rice
  • 1/4 wild rice
  • 1 cup natural shaved almond
  • Olive oil
  • Sea salt
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Preheat oven to 350 F.
Place basmati and wild rice together in a pot on stove.  Add 1.5 cups of water.  Bring mixture to a boil, add 1 Tbsp olive oil, mix and reduce heat to lowest setting.   Cover pot and simmer for 20 minutes or until water has evaporated and rice is cooked.  Remove from heat, add a touch of seasoning and allow to cool.
Meanwhile, cut off the ends of the sheppard peppers, removing interior strings and seeds.  Place body of peppers in a baking dish and drizzle with olive oil and sea salt.

 

Bake peppers for approximately 30 minutes or until the skin of the peppers has begun to soften. Remove peppers from oven and allow to cool. 
Once rice has cooled, add almonds and mix to combine.  Stuff peppers with almond rice mixture.

 

Twenty minutes or so before serving time, place stuffed peppers and pepper tops (drizzled with olive oil/sea salt) back into the oven for final roasting.

 

Photos by Trinity Nutrition

Orange Sesame Ginger Chicken

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I don’t know about you, but I’m always on the lookout for low maintenance, can’t go wrong meals, particularly when we have guests over (that almost makes us sound social). 
I’m quite happy to engage in trial and error when it’s just me and the plants but less inclined to do so in the company of others.  I’m also reluctant to spend the evening poring over the stove when friends are near. 
This meal can be assembled ahead of time, requires almost no tending and is rather succulent, if I do say so myself.
You can certainly make the recipe with skin-on chicken and get spectacular results (the trick is to try and get good results without the skin!)

My husband declared this meal to be ‘delightful’ (and, as much as I have tried to cajole similar responses from him in the past – on a broad variety of topics I might add – he is not one for insincere flattery), so I take that as a good sign for this dish.  Hope you enjoy it too.
Orange Sesame Ginger Chicken
  • 24 boneless, skinless, chicken thighs

  • 1 cup pure orange marmalade, low sugar 
  • 1/2 cup orange juice (mixed/dilute not from concentrate)
  • 1 heaping Tbsp fresh grated ginger

  • 1 Tbsp sesame oil

  • 1 Tbsp soy sauce

  • 1 tsp chili garlic sauce
  • 2 Tbsp brown sugar

  • 1 large naval orange, sliced and cut in half

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Preheat oven to 350 F.

Place chicken thighs, side-by-side, in a large roasting dish.

In a small bowl, whisk together: orange marmalade, orange juice, ginger, sesame oil, soy sauce and chili garlic sauce, until well combined. 

Spread the sauce over chicken thighs and bake in oven for 30 minutes. 

Remove chicken from oven and add orange slices, mixing to combine with chicken.  Sprinkle brown sugar over thighs and return to oven for another 25 minutes or until chicken has cooked through.  For the last 5 minutes of cooking time, finish thighs under the broiler (watching carefully), to get a nice golden hue. 

Spoon some of the sauce over chicken when serving and add a slice or two of orange.
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Recipe adapted from Amy’s wonderful Apricot Chicken at Elephant Eats

Photos by Trinity Nutrition

Rose Hip Vanilla Bean Parfait and so long summer…

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Without descending into the depths of the maudlin Irish (which I am firmly capable of), let me just say that I will miss summer.

As a Montrealer, the beautiful beaches of Maine were our closest foot into the Atlantic ocean.  I have many extraordinary memories of this part of the world, including travelling caravan style with a gaggle of university girlfriends – sun drenched days, lobster butter covered chins, midnight dips and the Kennebunk Police knocking at our door warning us to ‘keep it down’ (I was not involved. Promise).  Then there was the summer that I stalked George H. W. Bush and his granddaughters at a video store, but I digress…

My husband and I have kept up the East Coast tradition with our family, typically heading down the week before the boys start school as our final summer hurrah.  Sigh.

 

The view we woke up to every morning from our cottage. Rough.
Our sons could dig in the sand all day
It’s just them vs. the forces of nature
They build, fortify and defend with everything they’ve got (boy thing)
More building.  This time, Chichen Itza
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Maine Food
There are many culinary delights associated with Maine, including wild blueberries, clams, mussels, oysters, scallops (my favourite) and of course, lobster – which we savoured hibachi style this year – fantastic!

Something else we just love though, are the gorgeous rose hips that grow wild all along the coast.  My sons were so taken by them, and their tart-sweet taste, that they asked me to create a post about them; so here we are.

Rose Hip Vanilla Bean Parfait ~ a sweet summer goodbye

 

  • 1 cup rose hips, seeded (if you wish) and cut in half
  • 1/2 cup water
  • 2 Tbsp vanilla sugar (substitute brown sugar)
  • 2 vanilla beans, split lengthwise (substitute 2 tsp pure vanilla extract)
  • 2 star anise
  • 1 cup plain Greek yogurt
  • 1 tsp agave nectar

Makes 2 large parfaits
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   Rose hips are an excellent source of Vitamin C

Rinse rose hips thoroughly and discard ends.  Cut rose hips in half (remove seeds if desired), and place in a pot on stove.  Add water, sugar, vanilla bean and star anise.  Bring to a boil and then reduce to lowest setting.  Simmer for about 12-15 minutes.  Discard anise and most of vanilla bean, reserving a wedge for garnish.  Using a potato masher, mash soft rose hips, mixing the pulp with the rest of the syrup.

In dessert glasses, alternate yogurt and rose hip syrup, adding a touch of agave nectar.

Note: I enjoy foods warts and all, but if you prefer, you can discard the tough seeds in the rose hips prior to cooking. 

Another Note: Followers living in Ottawa can see rose hips growing along the various Canal pathways.

Rose hips are the fruit of the rose plant
they appear in brilliant orange-red all along the seacoast
forming in the spring and ripening in late summer
Photos by Trinity Nutrition

Red Quinoa with Dates, Pine Nuts and roasted Butternut Squash

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Butternut squash is my favourite autumn vegetable (oh dear, I admitted we’re moving away from summer).  The roasting process intensifies the flavour of this delicious harvest squash, making it absolutely irresistible – not to mention full of nutrients, including beta-carotene, vitamin C, potassium, fibre and folate.

I like serving health building quinoa alongside a meal as a substitute for the customary rice or potato.

Red Quinoa Salad with Dates, Pine Nuts and roasted Butternut Squash

  • 1 cup red quinoa, rinsed
  • 1 medium size butternut squash, roasted and cubed
  • 1/3 cup dried pitted dates, chopped
  • 1/4 cup pine nuts
  • 2 green onion, chopped
For the Roasted Butternut Squash:
Preheat oven to 350 F.
Cut squash in half lengthwise.  Using a spoon, remove seeds and set the seeds aside for drying (you can use them another time in a different recipe – they’re delicious – or, allow them to dry and use them in this recipe instead of the pine nuts).

Cut seedless squash into smaller pieces and place in a baking dish.  Drizzle generously with olive oil and sprinkle with sea salt and cracked pepper (I also like to add other spices from time to time, such as sweet chili powder – lovely). 

Place squash in oven for about 35 minutes or until it is just tender but not overdone.  Allow squash to cool before cutting into cubes and discarding the skin.

For the Quinoa:

Place rinsed quinoa and 2 cups of water in an uncovered pot on the stove. Heat until it comes to a boil, then cover the pot and reduce heat to lowest setting for 12-15 minutes (or until most of the water has evaporated). Allow quinoa to cool and transfer to serving bowl.  Add cubed squash, dates and pine nuts to quinoa, mixing gently to combine.   Sprinkle with green onion to finish.

Serves 4-6

Marbled French Toast with Fresh Strawberry & Granola

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We had a brilliant father’s day weekend at the lake.

The sun was shining, the loons were… calling (?) and our golden retriever was in doggy heaven.

We bought our cottage in the spring of 2003.  A bare bones, post-war fishing cabin that appeared to be built on a permanent slant.  The structure on the hill came complete with a family of squirrels living in the roof and enough marauding mice to feed an army of cats.  Perfect!

I’ll admit to feeling overwhelmed more than once during the patch-up journey, but tried to stay focused on the clean, quiet lake that brought great happiness to the whole family.  Besides, there was this fabulous vintage 60s, reclining, vibrating chair made of genuine vinyl that came with the cabin and had our name written all over it – an enduring beauty in its own right!

Much of the structural work accomplished over the past 8 years was done by my husband.  His enormous patience, boundless energy and skill are… infuriating – oops!  I mean inspiring :).  Little by little, we carved it into our own.

Along the way, we’ve been fortunate to have family & friends sharing the phases with us and helping us build some pretty wonderful memories.  

In many ways, it’s still the same wonky old cabin we fell in love with – and we wouldn’t want it any other way.

The cabin as it was then –

The cabin as it is today –

In honour of father’s day, we kicked off the morning with some homespun café au lait for dad (mom may have had one too!)

Topped with cinnamon, dark chocolate and hazelnut shavings

 

Then we moved on to the main morning course. 

We got lucky and found some gorgeous marbled sour rye bread at the market and stopped in at a neighbouring ranch to pick up some farm fresh eggs.

With local strawberries in abundance, our topping choice was made easy. 

French Toast with Fresh Strawberry & Granola

  • 8 pieces of whole grain bread (we used marbled rye)
  • 4 Eggs
  • Approx. 1 cup milk (or alternate beverage)
  • 1 tsp cinnamon
  • 1 cup fresh strawberries, washed and sliced
  • 1/2 cup granola
  • sprinkle of maple syrup
  • dollop of whipped cream

Serves 4

Place eggs, milk and cinnamon in a large dish

Whisk ingredients together until well combined

Place slices of bread in milk/egg mixture allowing them to saturate for a moment before turning them over
Fry battered bread in a skillet with some olive oil over medium heat, cooking until golden on both sides.
Place French toast on individual serving plates and top with fresh berries, a sprinkling of granola, maple syrup and whipped cream. 
Dad was delighted and particularly liked the “crunch” of the granola that accompanied the French toast. 
Cheers to a beautiful Father’s Day Weekend!
– Photos by Trinity Nutrition –

Where it All Began

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When I first started this nutrition journey, I would spend hours playing around with recipes.  Adding a bit of this, taking away a bit of that, until I finally came up with a list of wholesome ingredients I felt good about putting in my body and my family’s bodies.  There was – and still is – plenty of trial and error involved but it’s all part of the fun.  Preserving taste is also an important part of the challenge.  Here is a fairly major re-do of a Martha Stewart original that a dear friend treated me to.  You will love the apple slice on top!   

Irresistible Apple Muffins

 

    • 1 Granny Smith Apple – peeled and quartered
    • 1/3 cup brown sugar
    • 1 cup whole wheat flour, 1/2 cup oatmeal, 1/4 cup ground flaxseed
    • 2 tsp baking soda
    • 1 tsp cinnamon, 1/2 tsp nutmeg, dash cardamom
    • 1/2 cup plump golden raisins
    • 2 eggs
    • 1 tsp vanilla
    • 1/2 cup buttermilk
    • 1/4 cup olive oil, 1/4 cup orange juice (diluted)

 

Preheat oven to 400 F


Cut 3 apple quarters into small dice and cut remaining quarter into 12 thin slices for garnish. Mix sugar, flours, baking soda, cinnamon, nutmeg, cardamom and golden raisins in large bowl. In a separate bowl, whisk eggs, vanilla, buttermilk, olive oil and orange juice together. Add wet ingredients to dry mixing only until combined.

Divide batter among muffin cups topping each with an apple slice. Bake until muffins are beginning to brown around edges – 16 to 18 minutes. Let muffins cool slightly and enjoy.