Raw Nut and Seed Bites

Hello blog world!
Happy Monday!

I am at it again! I just keep on making little bite size snacks and we keep on eating them so darn quickly! Dan said these ones are his favourite, so I figured I should share the recipe with you. I hope you enjoy them as much as we did. 

This recipe makes 25.

Here is what you need to do. Start by processing the following ingredients in your food processor.

• 1 cup pitted, dried dates
• 1 cup lukewarm water

Once that becomes a paste add the following ingredients and process until all the nuts are in small pieces but not too long that they become a butter.

• 1 cup almonds
• 1/2 cup peanuts
• 1/3 cup sesame seeds
• handful of chia seeds
• handful of flax seeds

Lastly add in...

• 1 cup of oats

Now scoop out the "dough" and make cute little two-bite balls. That sounds bad, but I don't know how else to say it! Place them on some wax paper for a bit and then you are all done!

 Now I am off to read and then to get some sleep. We did a quick road trip to New Brunswick to visit Dan's brother and his girlfriend/my childhood friend Kelly. It was a nice trip, short & sweet. We drove through a crazy snowstorm yesterday (what the heck mother nature! It's SPRING!! Rant over) and it took us a few extra hours to get home. We are both exhausted today. So sleep time for me!

I hope you all have a beautiful Monday evening!

xo

Ham and Cheddar Cauliflower Soup

Hello, Hello!

I am here with a yummy, let's use up our leftover ham, soup recipe! We made a big roast and we have way too much ham. We have made sandwiches, omelettes, salads, you name it. Now it's time for a soup. I enjoyed this one very much and I hope you do too!

This recipe makes 4 servings.

Here's what you need:

• 1 diced onion
• 2 celery stalks, chopped
• 1 tbsp minced garlic
• 4 cups of cauliflower
• 4 cups of chicken broth
• parsley
• salt and pepper to taste
• 1 cup of cooked ham, chopped
• 1/2 cup of grated cheddar cheese
• 2 tsp olive oil
• 1/2 tsp sage

Step one:

Fry up the onion, garlic and the celery in the 2 tsps of olive oil. Once the onion starts to go clear add in the cauliflower, chicken broth, parsley, sage , salt and pepper.

Step two:

Bring the broth to a boil. Cover and let it simmer at medium to high heat. You want to do this until the cauliflower becomes soft. 

Step three:

Once the cauliflower is cooked, remove the pot from the heat. Process the mixture until it becomes smooth and there are no more chunks. 

Step four:

Now it's the last step. Add the cooked ham and the cheese. VOILA.. time to eat.

Serve with some extra cheese on top. Yes please!

xo

Maple Walnut Scones

Happy Monday friends!

Yes, it is Monday. The day that we all dread. But to be honest, this Monday hasn't been so bad. I only worked 4 hours, had lunch with my love, I have a Zumba class tonight and to top it all off, I ate one of these yummy scones for breakfast. Okay, maybe I ate two.

Maple syrup season is starting here in Quebec. The month of April will be spent visiting sugar shacks, eating pancakes every weekend and buying lots of maple syrup on sale. So of course I felt inspired to make these scones! Oh how I love le temps des sucres!

Here's all that you need to make these yummy scones yourself.
(This recipe makes 12 normal sized scones or 8 BIG scones)

• 1 1/3 cup flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1 egg
• 1/3 cup milk
• 1/4 cup softened butter
• 1/3 cup maple syrup
• 1/2 cup crushed walnuts

Step one:

Mix all of the dry ingredients together in a medium size bowl. Flour, baking soda, baking powder, salt, and cinnamon. 

Step two:

Add all of the wet ingredients into the center on the dry ingredients. Mix until combined evenly.

Step three:

Spoon onto a greased baking sheet ( or a non-stick sheet like what I use). Bake at 425F for 10 minutes or until lightly browned. So keep an eye on them! Do not over bake them or else they will get dry. We don't want that!

Next step... eat one fresh out of the oven with some warm butter or better yet, some maple syrup!

...Until next time!

Xo