Flowfit

I love a good deal!

Nothing beats the feeling of getting something for nothing.  Well, for the months of May and June you can do just that!  JC’s Hot Bagels is celebrating their 15th Anniversary and are offering 8 bagels for the price of 6!

That’s right, buy a half dozen bagels and receive two free!

Gotta love that.

Also, you can get a coffee and a bagel for just $1.99.  Breakfast to go anyone?

If you’ve yet to try a JC’s bagel, you are truly missing out!  Take this opportunity to get something for nothing and stop in JC’s for your free bagels!

For those of you with kids at John T. Tuck, these bagels are TOP pick for Healthy Snack.

Odd post title I know.  It’ll make sense in a minute… keep reading.

I am still cooking on a hot plate, and using the BBQ, although with last weeks snow that was out of the picture for a while, so it was just me and my lil two burner hot plate gettin creative.

I have to admit, I have never put chard into an omelette before, and I am glad I did… these were great!  The texture of the egg with the chewiness of the chard was outstanding!  This with salad was dinner for us.

Chard Omelettes:

For the chard:

• washed, chopped chard
• garlic
• coconut oil or extra virgin olive oil
• dried herb of choicce (I used a Tuscan blend)
• sea salt
• fresh cracked black pepper

Saute chard with oil and seasonings until it becomes limp.  Approximately 4 minutes.  Set aside

For omelette:

• 2 organic farm eggs per person
• 1tbsp warm water per egg
• earth balance butter or butter of choice

Heat non stick skillet to medium.  Add butter and swirl around to coat pan.  Beat eggs and water with a fork until light and frothy.  Add to pan and swirl to coat evenly.  Eggs will set quickly, so keep your eye on them.  Once they set around the edges (middle may still be uncooked), add cooked chard to one side.  Using a wide spatula, gently lift the opposite side of the omelette and fold over chard side.  You may need to loosen the edges before trying to get your spatula under.  Cook for another minute, gently flip and cook for another minute.

Serve with mixed green salad.

YUM!

Cracked Pepper Cabinets?

I am so excited that I have cabinets!  And the colour is called “Cracked Pepper”.  They are an off black.  The white cabinets are called “Popcorn”.  How perfectly perfect for my cabinet colours to be named after food!

Makes me giggle.

So, many of you have asked how a foodie like me is managing without her kitchen?  Well…. a picture is worth a thousand words…..

THIS is my temporary kitchen!  Right smack dab in the middle of our basement, beside the old laundry tub, where I am doing my dishes.  It’s funny, I am not at all thrown by this (not yet anyway), and have been enjoying the campout feel of our little set up.  The very first meal I made in this little kitchen was pancakes on day one of distruction.

Did you know today is Pancake Tuesday?  Guess what we’re having for dinner?!  Dare ya to make them too!  Tell us what you served with your pancakes and what your kids thought of them… I’d LOVE to hear your stories!

This is an easy and fail proof pancake recipe!  Promise.

Basic Scratch Pancakes:

• 2 cups flour
• 2 cups milk (I use rice or almond)
• 2 tbsp baking powder
• 2 – 4 tbsp oil or melted butter
• 2 eggs
• pinch of sea salt
• 1 tbsp brown sugar
• REAL maple syrup

Mix dry ingredients in bowl.  In separate bowl, wisk together eggs and milk.  Add in melted butter.  Next, pour 1/4 wet mixture into dry, continue until all is mixed.  Let sit for 5 minutes.  It will get bubbly.  Do not distrub bubbles, they are good and will ensure your pancakes are light and fluffy.  Using small ladle, ladle pancakes onto hot skillet.  As soon as bubbles form and start to pop on top of pancake, flip.  Let cook for another minute and you’re done!

Serve with fresh local maple syrup and fresh berries.

YUM!

Now, if I can make scratch pancakes in these conditions, there is NO reason at all why you’d have to buy one of those pancake mixes (containing all sorts of nasty’s).  Trust me, these are easy and really REALLY good!

Happy Pancake Tuesday!!

My kids love oatmeal!  So much so, that it is our staple breakfast – every day.  Since I am not the best at doing anything over and over again (I’m the one who never orders the same thing twice, no matter how good it was… what if I’m missing out on something even better?), I have been playing with other hot breakfast options.  Quick oats – done.  Steel cut oats – done.  Cracked wheat – done.  Flax – done.  Today, I tried hot brown creamy rice cereal.  What a hit!

My son likes to be creative in the kitchen also.  He is all about texture, and this since this hot cereal is softer and less chewy than his favorite oatmeal, he wanted to add something crunchy.  This is what he came up with and I have to say, it tasted amazing!

Hot Rice:

• 1 pkg Bob’s Red Mill Organic Brown Rice (Creamy Rice Hot Cereal)
• handful of whole almonds
• sun flower seeds
• flax seeds
• agave nectar
• cinnamon
• chia seeds

Prepare hot rice as per package directions.  Be careful no to overcook or it will become mushy.  Serve with your favorite selection of toppings, from fresh fruit, nuts and seeds.  Top with almond milk.

YUM!

Up next……Quinoi…. I’ll keep you posted.