For February’s Secret Recipe Club, I was paired with Lynsey of Lynsey Lou’s. Lynsey is a natural in the kitchen – she learned to cook with her family as a child and continues to spend lots of time trying new recipes! I am so impressed with her beautiful photos and how many recipes she has – I wish I had her level of dedication and inspiration!
She has tons of delicious recipes, including her peanut butter caramel skillet cookie, homemade coconut almond granola and roasted banana pudding! She even has theme weeks like peanut butter week, waffle week and slow cooker week!
I ended up choosing her Brussel Sprout Slaw. It’s a bit of a Christmas-y dish, but I knew I couldn’t pass it up. It didn’t disappoint!
I had to make a few changes as finding pomegranets at this time of year is equivalent to finding the holy grail and I can’t eat Greek yoghurt. I made 2/3 of her recipe, but only made half the sauce as I’m not a soggy salad person. I used vegan mayo, and olive oil instead of vegetable and we ended up adding bacon (not pictured) as what salad isn’t made better with bacon?
Vegan Brussel Sprout Slaw
1/2 c. pecans
1 lb Brussel sprouts, trimmed
3 tbsp. vegan mayo (feel free to use regular if you can eat it)
1 1/2 tbsp. dijon mustard
1 tbsp. honey
2 tbsp. olive oil
1 tsp. orange zest
1 tbsp. orange juice
2 tbsp. apple cider vinegar
Salt and Pepper to Taste
Dried Cranberries (I used apple juice sweetened)
Bacon (optional as not vegan, not in photos)
- Preheat oven to 375F.
- Spread pecans in a single layer on a baking sheet. Bake for 5 – 7 minutes until fragrant.
- Let pecans cool, then coarsely chop & set aside.
- Using a food processor (or knife if you’re really ambitious), shred Brussel sprouts using the slicer (not the grater).
- In a large bowl, whisk together the mayo, mustard, honey, oil and orange zest. Add the orange juice and vinegar and whisk until smooth.
- Add shredded Brussel sprouts to bowl and toss until combined. Season with salt and pepper.
- Transfer to a serving dish and sprinkle with pecans, dried cranberries and bacon (if using).
- Cover and refridgerate for 2+ hours.
Check out the rest of Group D’s recipes by clicking below!
For January’s Secret Recipe Club, I was paired with Nicole of Collie’s Kitchen. Nicole is a woman after my heart – we both love to cook and hate doing dishes!!
Even though it hasn’t been terribly cold here lately, I’ve been wanting healthy comfort food like roast veggies. I don’t think a week has gone by that I haven’t roasted any! Of all the veggies I normally roast, carrots aren’t part of that rotation, so when I saw Nicole’s recipe for Roast Carrots, I knew I wanted to give it a try! I had some leftover rainbow carrots that are only palatable when cooked (am I the only person who is a carrot snob? Normally we get carrots from a local grower and they are infinitely better than the woody carrots from the store, even the rainbow ones!) so I thought why not? (If roasting carrots isn’t to your fancy, Nicole has TONS of other roast veggies like Asparagus, Cabbage, Green Beans or Zucchini!)
I used the amount of oil called for in the recipe, but I found the carrots were too oily and I patted them off with paper towel before I ate them, so I recommend starting with 1 tbsp and adding more if desired. Despite the recipe being simple, they were very tasty! Nicole was right, these babies shrink a lot!
1 lb of carrots, cleaned and peeled
1 tbsp of olive oil
1/2 – 1 tsp salt
1/2 tsp fresh ground pepper
- Preheat oven to 400F. Lightly grease a cookie sheet or line with parchment paper.
- Cut carrots into slices and pile onto the pan.
- Pour olive oil over carrots, and sprinkle with salt and pepper. Toss to coat carrots and spread out into a single layer.
- Roast carrots for 20 – 30 minutes, depending on how brown you want them to be. At about 15 min, shake pan and flip carrots over so both sides brown nicely.
- Remove from oven and serve immediately.
Nicole, it was lovely to spend time looking through your blog! You have so many delicious recipes!
Please check out the rest of Group D’s recipes by clicking the link below!
Have you ever put an avocado in a smoothie before? If not, you’re missing out! Imagine pudding without the sugar, dairy or eggs that is actually good for you. Plus, smoothies are way better when you can eat them with a spoon. I’ve made variations of the above smoothies for breakfast for the last few weeks and they are too good not to share!
They are super simple to make (throw everything in a blender) and a great way to get eat healthy this Christmas while still feeling a little bit decadent! Feel free to adjust what you put in it or double the recipe to make two servings – it’s all about creative license!
“Green” Christmas Smoothie
1/2 frozen banana, cut into chunks
1/2 pear, cut into chunks
1 mandarin orange
1/2 large avocado
1 – 2 handfuls of spinach
Scoop of Protein Powder (optional)
Splash of orange juice
“Red” Christmas Smoothie
1/2 frozen banana, cut into chunks
1/2 pear, cut into chunks
10 – 20 fresh cranberries
1/2 large cooked beet (if you don’t have any, use any red fruit like cherries, raspberries, etc. but the colour won’t be as vivid)
2 pieces honey-candied ginger (or a slice of fresh ginger root and a small squeeze of honey)
Small handful of spinach
1 squirt of lemon juice
Splash of orange juice
- Place all ingredients except avocado in a single serve (or regular blender) and blend until smooth. Add avocado and blend until mixed. (If you have a high-powered blender, add everything at once).
- Pour into a glass and eat with a spoon.
I hope you have a blessed and merry Christmas! All the best to you and your family for 2015!
This past summer, my family decided that we were going to attempt to climb Mount Temple, the highest peak in Banff National Park. Unfortunately, due to poor weather and many injuries, we didn’t get to try. I had made these bars as a celebratory snack to keep us going once we made it to the top, but we still enjoyed them nonetheless in the rain.
They are a variation of these energy bars I made four years ago for a backpacking trip with my mom. Very tasty, easy to make and Bean-family friendly!
Mount Temple Granola Bars
1/2 c. rolled GF oats
1/2 c. quick GF oats
1 1/2 c. chopped nuts (I used 1/2 c. each of almonds, pecans and hazelnuts)
1/2 c. (packed) chopped dried fruit (I used a combination of apple juice sweetened cranberries and cherries)
1 tbsp. coconut oil
1/2 c. honey
1/2 c. almond butter
- Grease an 8″ x 8″ plan with coconut oil. Set aside.
- Mix together oats, nuts and dried fruit in a bowl.
- In a medium sauce pan, mix the honey and coconut oil. Bring to a simmer and let boil, stirring occasionally for 1 – 2 minutes.
- Mix in almond butter until smooth.
- Stir in the dry ingredients until evenly coated.
- Scrape into greased pan and press evenly into pan.
- Chill for an hour or two in the fridge and cut into bars. Wrap bars in wax paper and store in a bag in the fridge.
For this month’s Secret Recipe Club, I was paired with Sally of Bewitching Kitchen. Sally is Brazilian and a biochemist. She has a beautiful smile, an awesome kitchen, and mad cooking and baking skills! I feel like we have a connection as we both went grey early. :)
She has TONS of delicious looking recipes, like this Cauli-Couscous, this simple non-roasted “roasted” broccoli, this ultimate Apple Cake and this granola. She is also a champion bread maker and I am so impressed by all her Brazilian Food!
I ended up choosing her Avocado and Orange Salad with Charred Jalapeno Dressing – definitely a winner! I changed it up a bit – I used a blender for the dressing as I’m too lazy to chop things that small), added orange zest and added toasted almonds instead of seared scallops (shellfish = bad for me). I expected it to be fairly spicy, but it wasn’t – just really tasty!
Bewitching Kitchen’s Avocado and Orange Salad with Charred Jalapeno Dressing
1/2 cup fresh orange juice (I used 1 orange plus the juice left in the membrane from the segmented orange)
Zest of 1 orange
1 small shallot
2 tablespoons apple cider vinegar
salt & freshly ground pepper
1/4 cup extra-virgin olive oil
2 avocados, sliced
2 oranges, cut in segments
Mixed greens (I used power greens mix)
Toasted Almonds (Optional – I ran out of time and didn’t toast mine, but I definitely recommend it to take the flavour to the next level)
- Simmer orange juice in a small saucepan until syrupy and reduced to about 2 Tbsp. It should take a little over 5 minutes. Let cool.
- Roast jalapeño directly over a gas flame (I used my BBQ), turning occasionally, until charred on all sides. Let cool; remove stem, skin, and seeds.
- Place shallot, vinegar, reduced orange juice orange zest, olive and the jalapeño in a single serving blender container (i.e. magic bullet or similar) and blend until all chunks are gone; season with salt and pepper.
- Toss avocados, orange segments, salad greens, and vinaigrette in a bowl. Serve with toasted almonds if desired.
Sally, it was a joy to read through your blog! I love how your fun personality shines through in all of your posts and your wide array of recipes!
Please check out the rest of Group D’s recipes below: