Showing posts with label breakfast. Show all posts
Showing posts with label breakfast. Show all posts

Tuesday, June 10, 2014

Nature's Path Makes A Good Start For The Day

nature's path cereal
Nature's Path has delicious breakfast products that everyone in the family will enjoy. I like that their products are gluten free, organic and non-GMO. Nature's Path products are organic because the ingredients are grown without chemical herbicides and pesticides. The best thing is their products do not have synthetic preservatives or additives.

Monday, March 3, 2014

Carrot, Coconut, Apple Muffins Perfect for Breakfast or Snack

My family and I excited about the upcoming March Break next week. It is a much needed time-off from school and the routine during this long winter season. I just wish we will have some good weather :) 
During school holidays I like to make and keep snacks like healthy muffins, so my family and I can have it for brunch, breakfast, snacks or take with us when we travel to see attractions. This Carrot, Coconut, Apple Muffins recipe from the Model Bakery cookbook makes about 20 muffins. The muffins can be baked and stored in an airtight container at room temperature for up to 1 day.

Wednesday, October 16, 2013

Hunger Relief Efforts By Kellogg

We live in a world where one in eight people face food insecurity each day, so Food and Agriculture Organization of the United Nations has made October 16th to be World Food Day to bring worldwide awareness to the fight against hunger.

Wednesday, February 20, 2013

Importance of healthy breakfasts for daily life and sports: Recipe for Fruit and Honey Oatmeal breakfast

My four year old son loves to play hockey and other sports, but I haven't yet put him into anything other than preschool programs so he can get a feel for different sports.  I wanted to share the story and tips from Linda Staal, an expert mom of four professional hockey players.  Many hockey families will find this information to be very helpful as they try to make tournament weekends to work smoothly for everyone.

Linda emphasizes that we make time for family meals so we can stay connected i.e. preparing oats in the slow cooker overnight so it is ready for breakfast.  Encouraging our children to have fun and feel good about their accomplishments without judging success by the scoreboard is important, and this is something that we as parents need to take to heart so we can keep our children motivated in everything they do.  Linda suggests that families should pack a hockey survival kit that have snacks like Quaker granola bars and fruits for everyone to snack.  Her children pack their favourite pillows and blankets for long car rides, which is something my family does as well so we feel comfortable.  I agree with Pearle Nerenberg, a sports dietitian's idea of packing a cooler and kettle along with oatmeal packages, dried fruits and nuts when we travel.  These make it convenient for us to make nutritious meals and save money when we are on the road by avoiding fast food and hotel food expenses.

Linda's children started playing hockey since they were four and she found that being organized was very useful so she can manage everyone's schedules.  Like Linda, I too believe that having a healthy sleep and a nutritious breakfast makes a good start for our day.  I think Quaker Oats is one of the healthiest meals we can have to kick start a functional day.  
Linda and her family is committed to being balanced and healthy that they have recently established the Staal Family Foundation to support families in need that want to provide recreational activities for their children.      

A little more about the 130 year old trusted Quaker brand that helps people get the best start to their day.  Quaker brand is focused on the power of whole grain oats to provide a nutritious energy that will help all of us have a productive day.  Quaker products are made with 100% Canadian oats and their major production location is in Peterborough, Ontario.  Quaker brand produces honest and pure products.  Over the years they have pursued unique milling methods that provide wholesome nourishments that are convenient.  Quaker supports ONEXONE and Breakfast for Learning and Food Banks Canada has they believe that every Canadian has the right to access a nutritious breakfast.  The 2010 Health Canada study shows that oat fibres helps us reduce cholesterol, risk factors for heart diseases and have other benefits such as lowering cholesterol.  For example 1/3 cup Quick Quaker Oats or Quaker large flake oats provide 40% of the daily amount of fibre we need.
Here is a healthy Fruit and Honey Oatmeal breakfast idea that serves four, from Quaker.


2 cups oats uncooked
3 1/2 cups water 

1/3 cup dried cranberries
1/4 cup honey
1/2 teaspoon ground cinnamon
1 peach or other fresh fruit

Bring water, dried cranberries, honey and cinnamon to a boil.  Then reduce the heat to medium and add quick oats.  Cook the oats for 1 minute or until most of the liquid is absorbed, stirring occasionally.  Let stand until desired consistency then top with sliced peach or other fresh fruit and serve hot.

Click on the image to make it big
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Wednesday, November 28, 2012

Delicious breakfast goodies from Kellogg Canada

Eggo minis waffles before toasting
Eggo minis waffles are a fun breakfast for kids.  These waffles are light and has a crispy texture after it is toasted.  There are 4 small waffles attached so it is easy to put in the pop up toaster and take it out.  My children think it is fancy and cute so they like having these minis waffles for breakfast, although it tastes same as the classic eggo waffles.  These waffles have 7 essential nutrients and no transfat.      
There are two flavours the Original and the Cinnamon Toast, although I wanted to taste the cinnamon flavour minis waffles I couldn't find them in our local store.  
Before toasting
These Special K flatbread morning sandwiches are a good source of protein that can be easily warmed in the microwave for 90 seconds directly out of the freezer and eaten for breakfast or snack.  
I only tasted the egg with vegetable and pepper jack cheese sandwiches because the other two flavours have ham and sausage that I don't eat due to dietary restrictions.  There are 2 sandwiches per box.  These multigrain flatbread sandwiches have 170 to 240 calories.
This picture is of a thawed sandwich before toasting
Kellogg's Special K also has new morning shakes that have 10g of protein and 12 essential nutrients per serving.  This is supposed to be a creamy shake that would be perfect for breakfast or snack.  I couldn't try the shakes as the stores I went to didn't have any of the three flavours vanilla, strawberry or chocolate.  This shake comes in a container with a resealable lid and is designed to take on-the-go so it fits inside our purse or bag.  There are 4 shakes in a package.  I am looking forward to find these and taste the shakes.
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Friday, November 25, 2011

Camelina oil, Cheesy egg scramble and giveaway

Camelina oil is from an oilseed that originated in Northern Europe and Central Asia. It was commonly used for culinary in Europe till mid 1940. This ancient grain which is very healthy for us faded away in the 16th century because it was difficult to make margarine out of it, as it has high levels of unsaturated fat.

The crop is produced and cold pressed in Midale, South east Sasketchewan. It is used in spreads, dips, marinades and dressings. As Camelina oil has a smoke point of 475F it is suitable for frying, grilling and sautéing. It has a lovely light, earthy aroma. The taste is unique and has a light flavour of asparagus. The shelf life of the oil is 1 to 1 1/2 years. It can optionally be refrigerated as the oil doesn't congeal in cooler temperatures.

It has high levels of omega 3, Vitamin E antioxidant, balanced fatty acid omega 6 and omega 9. Omega is important for transporting oxygen and helps the body and skin to strengthen and lowers cholesterol.


A small group of farmers joined Three farmers to produce Camelina oil. They want to connect with the consumers. This ensures quality while making the consumers become better aware of where the food is coming from. I like this feature as I believe it is important for us and our children to be knowledgeable about what we are consuming.
Each bottle is traced with a QR code which can be scanned with smart phones, or checked online. This tells the farmer and location of where the bottle was processed.

If you want to "rediscover" this ancient grain which is healthy and beneficial check it out online and in these speciality stores.

This simple preparation of cheesy egg scramble can be served as a side dish with any meal or used as fillings for bread and buns.

Cheesy egg scramble

1 tbsp camelina oil
3 eggs
1/2 cup of paneer or mozzarella cheese* grated
2 tbsp onion
2 tbsp tomato
1/2 tsp cumin seeds crushed
1/2 tsp red chillie flakes
1/4 tsp salt
1 tbsp coriander leaves

*Paneer is an Indian cheese. It can be substituted with mozzarella or any preferred cheese.
Mix eggs, cheese, onion tomato, cumin seeds, red chillie and salt.
Heat oil and add the mixture. When the egg is cooking mix it to break it up. Cook until the mixture is not runny. Make sure it doesn't burn as this cooks fast, the scramble needs to be moist.
Add the coriander leaves. Remove from heat and serve as a side for anytime of the day.

Thank you Canpressco for introducing us to this oil. If you like to win one please leave a comment. Let me know how you would you this oil :)

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Friday, November 4, 2011

Tandoori chicken wraps

tandoori chicken wraps
Tandoori chicken wraps

6 pieces of chicken
1/2 cup yogurt
3/4 cup VH tandoori sauce
1/4 cup water
2 tbsp oil or more if needed
Marinate the chicken with the yogurt and tandoori sauce for at least 2 hours or overnight. Cook the marinated chicken in the water and the marinated juice without covering until the chicken is cooked and water is absorbed.
tandoori chicken wraps
Heat oil and pan fry the chicken until all sides are golden. Serve with VH tandoori sauce or make wraps. More about VH sauce in this post.
tandoori chicken wraps
For the wraps
pita bread
salad leaves
red pepper
onion
tomato
avocado
mayonnaise
VH tandoori sauce

If you are not using boneless chicken, remove the bones of the cooked chicken to make wraps.
tandoori chicken wraps
Disclosure: I received the sauces from VH to review. All opinion on this blog are my own. All rights reserved on photographs and written content Createwithmom © 2011. Please Ask First

Wednesday, October 5, 2011

Zucchini plant and sandwich


I stuffed this sandwich with this delicious zucchini omelette.

You need...
1 cup zucchini grated, drain and squeeze out the water
3 eggs
pepper and salt to taste
1 tbsp fresh herbs optional
1 green chillie without seeds chopped optional
1 to 2 tbsp oil

bread slices
butter to spread on the bread slices

Beat everything together and leave aside.
With help from an adult heat the oil and fry the mixture in medium high heat, when it easy to flip cook the other side. The omelette should be moist but not runny.
When it is a little cool place it in between two slices of bread that is buttered and serve. Toasting the bread is optional.


Some pictures of the zucchini plant from this Summer. We enjoyed a few, but there was too much rain so not every flower that bloomed produced fruit.


The stem that is holding the flower is the vegetable, it was amazing how they grow. It was easy to remove the fruit with a pair of scissors or shears instead of breaking it off.


Many people stuff these flower and batter fry, which haven't try.

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Tuesday, July 5, 2011

Banana pancakes



1 cup flour
1/2 tsp baking soda
pinch salt
1 egg
1 1/4 cup buttermilk
1 1/2 tbsp butter melted
1/2 cup 2 ripe bananas cut slices or mashed
1/2 tsp vanilla or cinnamon powder


Sift all the dry ingredients. Melt butter and whisk with eggs, buttermilk and vanilla together. Mix the dry and wet ingredients together to make a thick batter. Don't over mix the batter as the pancakes will become tough.
Mash the bananas and put into the batter and mix a little this will make it easier to make than slicing the bananas and making the pancake.


An adult needs to help at this step.
Make the pancake in a heated griddle over medium heat, if needed grease with butter. Put a tablespoonful of batter onto the griddle and when the top of the pancake bubbles and it is easy to turn flip and cook through. Serve it warm with maple or chocolate syrup.

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Monday, June 27, 2011

Banana cereal muffins


1 1/2 cups flour
1/2 tsp baking soda
1/4 tsp salt
1 tbsp cinnamon powder
1/2 cup butter or margarine at room temperature
1 cup brown sugar
1 egg
1 cup ripe banana mashed
1 cup cereal corn flakes or other types
1/2 cup raisins

Beat butter and sugar till creamy with mixer or wooden spoon. Mix egg and bananas.
Mix the dry ingredients flour, baking soda, salt and cinnamon together in a separate bowl then add it to the mixture with a wooden spoon. Add slightly crushed cereal and raisins into the batter, mix well till everything is blended.

Line a muffin tray with cupcake baking cup liners. Put the batter into a muffin tray which will make a dozen muffins or any other type of baking pan lined with wax paper.

Ask an adult to help when using the oven.
Bake in a preheated oven at 375F for 20 minutes, until it is golden brown and when pricked with a skewer or fork in the middle it will come out clean.
Don't over bake. Remove the muffins from the oven and keep it on the baking pan for 5 minutes then remove and cool in a wire rack.

Recipe adapted from banana cereal cookies.

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Friday, June 10, 2011

Rice pudding


It is easy to make rice pudding with cooked rice, all you need to do is combine everything and cook on medium low heat to preferred consistency. This is a filling dessert and perfect for any season as it can be eaten cool or warm.
Ask an adult for help when using the cooker.

1 cup cooked rice
2 cups of milk
1/4 to 1/2 cup condensed milk or more to taste
1/4 tsp saffron strands
1 tsp rose water
1/4 tsp cardamom powder
1/2 cup or more combination of nuts

Cook the rice till it is soft with water and a pinch of salt, salt is optional. It is faster and easier to use fully or half cooked rice. A good way to use leftover rice.

Chop or use a mortar and pestle to coarsely break the nuts. I used almonds, pistachios and cashews. Nuts are optional.

Milk can be replaced with water and more condensed milk combined or other types of milk such as cream, soya milk.

Cardamom, saffron and rose water adds wonderful flavour, but it can be omitted.

Add milk to the cooked rice with condensed milk, cardamom, saffron and cook again on low medium heat till the rice is soft and milk has absorbed into the rice.
Consistency depends on the preference. Keep stirring frequently to make sure the milk is absorbed and to prevent burning. Add the nuts and rose water towards the end. Mix and cook for about 2 minutes. Serve warm or cold.

Foodblog of the day on foodista on June 10, 2011, thank you.

Foodista Food Blog of the Day Badge

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Wednesday, May 11, 2011

Banana cake


This recipe is from here. It is easy to make and delicious.

1 cup brown sugar
1/2 cup butter or margarine
3 eggs
1 cup ripe bananas
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tbsp cinnamon ground
1 3/4 cup flour
2 tbsp fudge melts, chocolate pieces or chocolate chips

Beat butter and sugar, then add eggs and beat. Add the mashed bananas and mix. Mix flour, baking powder, baking soda, salt, cinnamon into the wet ingredients.

Add the chocolate chips and mix till all the ingredients are combined.
Put the mixture in to greased pan or muffin tins. Bake at 375F for 20 to 30 minutes depends on the type of pan used. Test with a skewer if it comes out clean it is done.
Baking time would be less if baked in muffin trays or a pyrex rectangle dish compared to a loaf pan.

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Sunday, May 1, 2011

Rice flakes


1 cup rice flakes flattened or beaten rice
2 cups cold water
2 tbsp oil
1/4 tsp mustard seeds
1/4 tsp fennel seeds
1/4 tsp cumin seeds
1/4 tsp turmeric
1/4 tsp salt
2 tbsp onion chopped
1 green chillie chopped without seeds
1/4 cup carrot sliced
2 tbsp coriander leaves optional garnish

Wash the rice flakes with cold water and squeeze the water out and leave aside.
Heat oil add the seeds one at a time then add all the ingredients and washed rice flakes and saute for a few minutes till the rice flakes are cooked.
Garnish with coriander leaves and serve warm.
Here is another version.

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Wednesday, April 20, 2011

Cornflake muffin


You will need...

4 oz oats
1 cup milk
little butter for the pan
1 egg
4 oz vegetable oil
6 oz brown sugar
2 oz cornflakes slightly crushed
5 oz raisins
5 oz apricots chopped
5 oz four
4 tsp baking powder
1 tsp salt

Mix the oats and milk in a bowl and leave for 15 minutes to soak.

Grease the muffin cups with a little bit of butter.

Using a whisk beat egg, oil, brown sugar, cornflakes, raisins, apricots and the oat milk mixture. Add the flour, baking powder and salt into the mixture.

Divide the mixture into muffin cups and bake at 400F for 20 to 25 minutes until skewer inserted in the middle comes out clean.

Can keep in an airtight container for about a week.
Recipe adapted from Torviewtoronto

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Monday, April 4, 2011

Puri


Puri is an Indian fried bread, it can be served with jam, chutneys or curries.

You need...

1 cup whole wheat atta flour
1/2 cup flour
2 tsp rice flour
1/2 tsp salt
1/4 tsp ajwain or carom seeds optional
water
1 to 2 tsp oil
oil for frying 1"

First knead all the ingredients using a little bit of water at a time to make a smooth ball. Then divide into small balls and roll it thin without dents.

For this part you will need the help of an adult.
Heat oil in high heat and fry puris one at a time. When puri is put into the oil it will puff up. Pour oil on top or press lightly and it will puff up.
Turn the other side and fry till the puri is golden brown this will only take a minute or two. Remove from oil and put into a paper towel to absorb oil.

Recipe is from Torviewtoronto.

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Monday, March 28, 2011

Fluffy steamed savoury cakes


These idlies are lots of fun to make this is how we helped.

You need...
1 1/2 tbsp oil
1/4 tsp mustard seeds
1/4 tsp cumin seeds
1 tsp curry leaves chopped
1/2 tsp grated ginger optional
1 cup semolina
1 tsp salt
1/2 cup yogurt whipped
2 tbsp coriander leaves chopped
1/2 cup water
optional vegetables 2 tbsp carrots, 2 tbsp zucchini grated

1 tsp baking soda
1 tsp lime juice

2 cups of water for the idly pan
1 tbsp oil to apply on idly moulds

Heat oil add mustard seeds then add cumin seeds. Add the curry leaves and ginger grated if using. Add semolina stir and roast till it becomes a light golden colour and you can smell the aroma. Remove from heat, transfer into a bowl and add salt.

When the semolina becomes a little cool add the whipped yogurt and mix. Add water little at a time and make a smooth batter. Leave aside for about 10 minutes covered. If using vegetables grate them and add it to the mixture. The batter should be thick pourable consistency, don't add too much water. Usually semolina absorbs water so you might have to add a little more than 1/2 cup of water.

Heat a big pan with 2 cups of water in medium high heat before adding the baking soda and lime juice into the mixture. The pan should fit the idly stand and water on the bottom of the pan should not touch the mould, so adjust water accordingly. A tight fitting lid with a hole. Oil the idly moulds using a pastry brush.

Instead of using baking soda and lime juice can use 1 tsp of Eno salt, available in Indian stores. Add eno salt or add lime juice and baking soda into the semolina mixture and quickly mix, you will see the mixture will fizz.
Once the eno salt is put the mixture should be steamed right away so this is the last step . Quickly put a tbsp of mixture into each oiled mould, don't put too much on each mould.

When the water is boiling in the pan carefully put the idly stand (if you don't have an idly pan see below) and cover with the tight lid and steam on medium high heat for 7 to 9 minutes. Insert a skewer in the middle and if it comes out clean it is done. Off the heat and leave it for 2 minutes.
Carefully take the idly stand out of the pan, be cautious as it is hot and steam will escape. Using a spatula or spoon slide the idlies out of the mould. If it is steamed for a long time idlies will become hard.

This recipe makes 16 idlies. Serve the hot idlies with chutneys,sambar, dal or gravy.
Updated: If you don't own a idly pan try making in a cake pan and steaming. The same way but inserting a cake pan that will fit inside the steaming pan as long as the water touches only the bottom of the pan. Cover with a lid that has a hole in it. Put only about 1" high mixture to steam in the cake pan.

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Thursday, March 3, 2011

French toast


Making french toast is simple, healthy and a wonderful start for the day.

What you need...

4 to 6 slices of bread
1 egg
1/2 cup milk
1 to 2 tbsp butter or margarine

Beat the egg and milk with a whisk.

Heat an omelette pan to medium high heat. Dip or soak the bread for a minute to coat each side, put a dab of butter on each side of the bread before putting on the heated pan.
Ask an adult for help when using the cooker. Cook layering the soaked bread a slice or two at a time depending on the pan. Flip and cook the other side. Sprinkle sugar if needed and serve warm on its own or with fruit.

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Saturday, February 26, 2011

Boiled egg for a quick breakfast


Sometimes simple is best... what you need for this quick healthy breakfast.

Ask an adult for help when using the cooker or cutting.

2 eggs
salt and pepper to taste
2 cups of water to boil
1 cup of cold water to cool the eggs

Boil the egg for about 10 to 12 minutes with water. After offing the cooker leave the eggs for 5 minutes. When it is cool and safe to handle put the boiled eggs in a bowl and put a cup of cold water in it.
When it is cold enough, roll the eggs in-between your palms so the hard shell comes off easily.

After removing from the shell cut the egg with a butter knife. Sprinkle a little bit of pepper and salt. Eat while it is warm with toast or all on its own.

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