Recipes to Make You Smile

Ingredients

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½ cup milk

⅓ cup plain Greek yogurt

1 cup baby spinach

1 cup frozen banana slices (1 medium banana)

½ cup pineapple chunks

1 tbsp chia or hemp seeds

1½  teaspoons pure maple syrup or raw honey 

 

Add almond milk and yogurt to a blender, then add spinach, banana,

pineapple, chia or hemp seeds and honey or maple syrup. Blend until

smooth, put in your favourite smoothie cup and enjoy!

Ingredients

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1 banana (fresh or frozen)

1 mango (fresh or frozen)

2 cups wild blueberries

1 cup cilantro

1 orange, peeled

1 tsp spirulina

Filtered water to blend

Blend well, pour in your favourite smoothie glass, and enjoy!

Ingredients

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*1 litre homemade chicken or turkey stock.

*Add water until the broth is desired consistency.

*Chop up desired vegetables and add them in.

*Chop up cooked chicken breast and add it in (as much as you like).

*Season with Celtic sea salt, black pepper, whatever seasoning you

like.

*Bring to a boil, turn down to low heat and allow to simmer until

vegetables are desired softness, and flavours have a chance to mingle.

*Serve and enjoy!

Ingredients

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*Large stock pot (with strainer insert is best).

*One large freezer bag of bones, about 3/4 full, and thaw (if it’s frozen).

*I place the bones in the stock pot, and add water to just above the top

row of holes in the strainer insert (this keeps it from boiling over and

creating a mess).

*Bring just to a boil, then turn down to medium/low heat, and allow to

simmer for 6-8 hours.

*After 6-8 hours, turn off the stove, and allow the pot to cool down for

about 30 mins.

*Slowly pull the insert portion up, allowing the liquid to strain into the

pot (I then take a potato masher, and push down on the contents to

press out as much remaining broth as I can get).

*Dispose of the strainer contents.

*In sterilized mason jars, pour the bone broth about 3/4 of the way full.

This is what I do because I freeze mine. It’ll last for 5 days in the fridge

if you’re going to use it right away, and you can fill them more.

*I use a vacuum sealer on my mason jars, and leave them out until

they’re room temperature. They go in the freezer after that. I haven’t

had any issues with the lids or with the jars breaking, as long as I only

fill them just over 3/4 full.

Ingredients

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200g canned tuna in its own water or juice

1 large onion

2 large carrots

2 hard boiled eggs

lacto-fermented mayonnaise (recipe below)

 

Drain tuna and mash with a fork

Chop onion finely

Grate carrots (regular size)

Peel and chop the hard boiled eggs

 

On a flat dish:

Layer of tuna, cover with lacto-fermented mayonnaise

Layer of chopped onion, cover with lacto-fermented mayonnaise

Layer of grated carrot, cover with lacto-fermented mayonnaise

Layer on hard-boiled egg, (cover with lacto-fermented mayonnaise if

you're going to do another layer)

***Use half of each item if you wish to repeat layers, garnish with

dill or parsley

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Enjoy!

Ingredients

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Immersion blender

1 egg, room temperature

1 teaspoon mustard

1 teaspoon lemon juice

1/2 teaspoon sea salt

1 tablespoon vinegar

1 tablespoon whey (You can spoon liquid whey from yogurt, or strain

yogurt to get the whey. It is also produced when making cheese. Other

fermented liquids like kombucha, water kefir, fermented sauerkraut

brine or fermented pickle brine also works.)

1 cup oil (avocado oil or extra virgin olive oil)

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Instructions

Add all ingredients to a jar, adding the oil last.

Place immersion blender at the very bottom of the jar and turn on.

Blend for several seconds and the mixture will begin to turn white.

When half the mixture has turned white, begin moving the immersion

blender up the jar to incorporate the rest of the oil. Do this slowly.

When the oil has all been mixed in the mayonnaise is thick, stop

blending.

Place a lid on the jar and let sit overnight. Refrigerate and enjoy!

Ingredients

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1 apple

1 carrot

1 celery stalk

1 cup (30 g) spinach

1 large beet (beetroot) and leaves

2 oranges

1 lemon

1 tsp of turmeric

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Juice and enjoy!

Ingredients:

 

1 cup of water

1 1/3 cups of pickling vinegar

1/3 cup of sugar

2 tbsp pickling salt

​

*Select the appropriately sized, sterile mason jars for what you wish to

preserve. ​I prefer the wide mouth ones. Use whichever you like!

*Using a medium saucepan, stir all of the ingredients together

and bring to a boil, stirring until sugar is dissolved. 

​*Remove from heat and let stand for a couple of minutes.

*Pour over vegetables or fruits, and cover tightly with appropriate

mason jar lid. Check several hours later that the seal has gone down. I 

make sure that the contents of the jar are hot when I secure the

lid. My experience is that they will generally seal themselves if I do this.

​*Store in a cool pantry.

*This will make enough brine to cover a 1 litre mason jar, or two 500ml

mason jars worth of fruit or vegetables. 

*Add some additional seasoning items for more flavour, like jalapenos

for spicier options. Add garlic and/or basil. Use brown sugar

instead of white granulated sugar for a sweeter kick. Get creative and

try some things out!​​

Ingredients:

 

Preheat oven to 375

 

Chicken

2 medium sized chicken breasts

1 cup mushroom soup (Campbell's can works if you don't have

homemade)

Paprika to taste

Celtic sea salt to taste

Pepper to taste

1/4 cup of extra old cheddar

3 Basil leaves (from garden if you've got them - one aside for garnish)

*In appropriate sized caserole dish, cover Chicken breasts in mushroom

soup and seasonings, including 2 chopped basil leaves

Bake, covered at 375F for 1.5 hours (internal temp should be 165F)

Top with extra old cheddar, and broil until it browns to your liking

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Blaukraut

¼ onion

3 ½ cups red cabbage ( 3 ½cups is approx ½ a small cabbage)

1 apple or ½ large

½ tablespoon butter or vegetable oil, as you have/prefer

3 cloves or ¼ teaspoon ground cloves

½ tablespoon red wine vinegar or can use apple cider vinegar

¼ cup apple juice (use more later, if desired)

 

*Dice the onion in a small dice (or you can slice, if you prefer), shred the

cabbage relatively finely and peel and grate the apple. 

*Warm the oil or butter in a pan and add the onion. Cook for a couple

minutes until it softens.

*Add the cabbage, part at a time as needed to help it wilt down a little

to create more space, and cook for a couple minutes so it starts to

soften, stirring now and then to coat with the butter/oil.  

*Add the vinegar, cloves and apple juice and mix. Add the apple and

mix in well then cover.

*Reduce the heat and allow it to steam/sweat for around 30 minutes

until tender, stirring now and then to make sure it doesn't burn on the

bottom. If it gets too dry, add a little water or extra apple juice.

*Remove the cloves and serve on same plate as chicken, or in own bowl

 

Garnish chicken breast with fresh basil leaf

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Enjoy!!

Ingredients:

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1 lb (16oz) uncooked, organic brown rice spaghetti

1/2 cup extra virgin olive oil (EVOO)

6 cloves minced garlic

1/4 tsp red pepper flakes (or to taste)

1/4 chopped fresh italian parsley

1 cup finely grated Parmigiano-Reggiano cheese

Sea salt and ground pepper to taste

 

Open package of bacon, cut into small pieces

Over med-high heat, in a large pan, fry bacon

Drain grease from pan every few minutes

(Keep your bacon grease for home use!)

When bacon is done, it should be beautifully crispy and free of

excess grease

Place in a small bowl and put aside

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Lightly salt a large pot of water, and bring to a boil

Cook spaghetti in boiling water, stirring every couple of minutes

Cook until desired tenderness (al dente is best)

Drain water and rinse well with hot water

Transfer to a pasta serving bowl

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While pasta is cooking, combine olive oil and garlic in cold skillet

Cook over medium heat, slowly browning the garlic

When olive oil starts to boil (do not let smoke), reduce heat to

med-low

Once garlic is golden brown, remove from heat

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Into the pasta, stir in red pepper flakes, salt and pepper

Pour in the hot olive oil and garlic

Sprinkle on parsley and half of the grated Parmigiano-Reggiano

Toss until combined well

​​

Serve the pasta topped with remaining cheese and homemade

bacon bits

Drizzle with a small bit of EVOO, garnish with fresh basil

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Enjoy!!

Ingredients:

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In a blender:

 

1 cup diced beetroot

1/2 cup frozen strawberries

1/2 cup frozen raspberries

1/2 cup frozen cherries

1 tbsp chia seeds

2 tbsp pomegranate seeds

1/2 avocado

1/2 cup of milk (or almond milk) (add more if needed for consistency)

1 scoop of your favourite protein powder (I always go with chocolate!)

1/2 tsp of pure maple syrup or honey (optional)

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Blend well, pour in your favourite smoothie glass, and enjoy!

Ingredients:

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1 bottle nonalcoholic ginger beer

2 wedges of fresh lime

1 tsp pure maple syrup (Canada, eh?)

1 lime wedge for garnish

 

Directions:

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You’ll need the appropriate sized cup, about half full of ice

Pour in the bottle of non-alcoholic ginger beer

Squeeze in the two lime wedges

Stir in 1 tsp of pure maple syrup until it’s well mixed

 

Garnish with a lime wedge

 

Enjoy!!

Preheat oven to 350 degrees F

 

Brown Rice

1 cup short grain brown rice

1 cup chicken broth

1 cup water

 

Rinse rice off in a strainer. In a 2 litre pan, add the broth and water.

Boil on high heat for about 5 minutes.

Turn heat down to simmer and rice should cook fully in 40 minutes.

Rice is picky, so cook it however you cook it. If you have a rice cooker,

even better!

Add a tsp of minced garlic before you start to cook it, for flavour and

more anti-inflammatory properties! 

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Roasted broccoli

3 cups of broccoli

Celtic Sea Salt

Pepper

 

Toss broccoli florets (that you’ve washed and prepped, of course) in

olive oil, with salt and pepper. Place in a baking dish lined with

parchment paper. Put in the oven about 10 minutes before you put the

salmon in.

 

Baked Salmon

2 x 6oz salmon fillets (skin on)

Celtic Sea Salt (sprinkle over salmon, to taste)

Ground Pepper (to taste)

Paprika (sprinkle over entire fillet)

Basil (from the garden, if you’ve got it) to taste

 

Coat bottom of a baking dish with olive oil. Rinse and pat salmon dry,

brush with olive oil. Add salt, pepper, paprika, basil on top of fillets.

Bake for 10 minutes, check and bake for longer, if required. You know

how your oven works. If you prefer to air fry your salmon, go for it!

While the salmon is baking, take out your plates, and add a bed of

washed (cooked, if desired) baby spinach to each plate. When salmon

is done, serve on beds of baby spinach. Drizzle salmon and spinach

with extra virgin olive oil and balsamic. Serve broccoli and brown rice

in small bowls with meal.

 

Garnish as you wish!

Filling – on stovetop

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*1 tbsp olive oil

*2 tbsp garlic

*1 Onion (chopped)

*3 Celery stalks (sliced)

*2 Carrots (sliced)

*2 cups mushrooms (sliced)

*1 cup corn (cooked)

*1 cup peas (cooked)

*¼ Parsley

*1 tbsp tomato paste

*1 tsp thyme

*1 tsp sage

*1 tsp pepper

*1 tsp salt

*2 cups of veggie or beef stock (add slowly over a few minutes)

*1 lb of cooked ground beef (grass fed) (optional)

*1 tbsp flour (put aside until last)

(Good time to boil potatoes)Mix together over medium heat. Bring to a

simmer, stir in flour, then turn  off heat and let sit, covered for about

10 mins. Take off lid, stir, and let sit for additional 5-10 mins.

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Potato Topping – on stovetop

*4-5 potatoes, cut up, boiled, and mashed

*1 tbsp butter/vegan butter

*½ cup milk/almond milk

*1 tsp salt

*1 tsp pepper

​

Place veggie/meat filling in appropriate caserole dish, and top carefully

with mashed potato topping, spreading topping nicely overtop

Bake at 425F for 20 – 25 minutes – ENJOY!

*3 cups of coffee (put aside whatever little bit is left over for a few

mornings, make a wee bit extra)

*Tbsp, heaping, of cayenne pepper

*10 big dashes of Tobasco sauce

 

In a large bowl, put three cups of coffee, whisk in large heaping tbsp of

cayenne pepper. Whisk in ten big dashes of Tobasco sauce. Let sit for

48 hours, then pull out a same sized bowl, set down a large wire extra

fine mesh strainer. Strain the first bowl into the second, and rinse.

Do the same thing back and forth until it’s pure liquid. Take a funnel,

hold it in the top of a good quality spray bottle, and use a ladle to fill

up the bottle through the funnel. Set the spray bottle to a good strong

mist, and spray away. I usually buy my cayenne at the Bulk Barn to

keep it affordable.

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The best part about this spray, is that you probably have enough of

everything you need in your home already. It isn’t perfect and you may

need to employ some other methods to stay on top of certain pests,

but I do find that this spray is very helpful. I hope it works as well for

you as it does for me.

 

Happy gardening, and keep smiling!

1 tbsp olive Oil

1 Onion

1 tbsp minced garlic (3 or 4 cloves)

2 tbsp tomato paste

Saute for 2 mins, mixing ingredients

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1 pint halved grape tomatoes

¾ cup mushrooms (optional)

Saute for one minute

 

1 tsp salt

1 tsp pepper

Pinch of oregano

2 ½ cups vegetable or chicken broth

2 ½ cups milk or almond milk

16 oz penne pasta (brown rice pasta is always a good choice!)

Simmer for 10 minutes

 

5 oz spinach (or some parsley – add parsley in sooner, if desired)

Cook for 1 min

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1/3 cup cheddar cheese or nutritional yeast, stirred in

 

Cover and simmer until noodles are tender

¾ cup protein (cooked chicken, beef or whatever you want) (optional)

(top with or stir in some shredded cheddar, mozza, or vegan cheese, 

couple sprinkles should do it!)

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Garnish with parsley or basil (from your garden, if you've got it)

 

Enjoy!

4 Bananas (Frozen)

1/2 cup Strawberries (Frozen)

1 tsp Vanilla 

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Remove peels from frozen bananas, and throw them in the blender,

blend until smooth

Add vanilla to taste (start with a tsp), blend until mixed

Add frozen strawberries, blend until chunks are preferred consistency

Pour into container, snap lid on, place in freezer

Once it's completely frozen, enjoy!

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If you want to add some cream, go for it

If you want to add some more fruit, go for it

Drizzle with pure maple syrup? Oh, yeah