Mango Curry Chicken Pizza

I grew up eating traditional pizza, but for years now I have not enjoyed it. Don’t get me wrong, I like pizza…but I like it dressed up in new ways. I love BBQ chicken pizza with roasted broccoli and red onion. I love Mediterranean pizza topped with grapeseed oil, garlic cloves, arugula or spinach, sundried tomatoes, and black olives. And one of my all time favourites is this Mango Curry Chicken Pizza packed with flavor and nutrition your whole family will love!

Ingredients:

1 Whole wheat pizza crust

1-2 chicken breasts (cubed or sliced)

1 cup Pizza sauce or Tomato sauce

3-4Tbsp. Tandoori curry paste (or 3-4 Tbsp. avocado oil mixed with 2-3 Tbsp. of red curry powder…I like the one from Chicago Spice House)

1 Tbsp. Honey or Agave

1-2 tsp. Pureed garlic

1 Red pepper (sliced)

1 Mango (sliced)

½-3/4 cup old cheddar cheese (shredded) OR Daiya dairy free cheese

Instructions:

  1. Preheat oven to 400 degrees F
  2. Mix together tomato sauce and tandoori curry paste (or oil and curry mixture).  Spread this over pizza.
  3. In a non-stick fry pan, cook chicken breasts in water until no longer pink inside.
  4. Drain excess water, and then add the garlic, remaining curry paste and honey or agave.  Mix together and cook until warmed through.
  5. Spread over pizza, cover with diced red peppers and pieces of  mango.  Sprinkle with cheddar cheese (preferably low fat) or Daiya dairy free cheese.
  6. Heat in oven until cheese is melted and toppings are heated through. I find 15-20 minutes works well.

I like to serve this with a fresh arugula salad topped with diced green apple, halves red grapes, almonds, and a honey mustard dressing but you could pair it with any salad or just cut up fresh veggies.

Until next time….stay healthy!

Whole Wheat Apple Cake

This morning my boys were super excited to try a new apple cake recipe I had put together. When baking with children, it is nice to organized first. I like to measure out all of the ingredients and then call them into the kitchen. I take things down to their level (on a clean floor or mat) and they all love to add ingredients and mix them together.

The recipe worked out really well to make a moist cake that kids will love the taste of and parents will love the nutrition of (relative to other cakes of course). We are hosting a Thanksgiving Brunch tomorrow and I will be serving the apple cake we made today along with an Egg Bake, Sweet Potato Soup, and a platter of fruit and veggies. A nice variation from the traditional turkey dinner…which we will get our fair share of this weekend too.

So, if you have apples in your home or you plan to pick some up soon, I hope you will try this recipe too! Here it is…

Ingredients

1 cup whole wheat flour

1 cup unbleached, all purpose flour

1 tsp cinnamon

1 tsp. baking powder

1/2 tsp. baking soda

1/2 cup brown sugar

60 mL canola oil

1 cup milk

100 mL Greek yogurt

2.5 cups diced apples, with the peel left on (Spartan or Empire are the best varieties to use for baking, but any apple will work)

Instructions

  1. Mix together both flours, cinnamon, baking powder, and baking soda and set aside.
  2. Beat brown sugar and canola oil together until smooth, then add in the dry ingredient mixture and blend until smooth.
  3. Pour the milk and yogurt in gradually as you continue to mix.
  4. Then add the diced apples, stir only until the apples are evenly divided.
  5. Pour into lightly greased baking pan (can be deep dish pie plate or 8X8 square pan).
  6. Bake at 350 degrees F for about 42-48 minutes, or until a knife comes back out of the cake clean.

Serving Suggestions

  1. As part of a snack paired with almonds and/or cheese and/or milk.
  2. As part of breakfast with Greek yogurt and fruit.
  3. As part of lunch with a spinach salad topped with colourful veggies and Swiss cheese.
  4. For dessert with a small serving of frozen yogurt.

Thanks for reading! Until next time…stay healthy!

 

 

 

Harvest Vegetable Soup

One of my favourite things to do in the fall is start making hearty soups packed full of veggies. These are such a great way to nourish the body and warm up at the same time. I think of vegetable soups as a form of warm salad. Sometimes I even add spinach or kale in at the time of eating to make it even more like a salad!

Soups take time and they are not an “everyday cooking” thing. I like to make a big pot of soup every other weekend in the autumn and winter, and then pull containers out of the fridge or freezer for easy lunches and suppers as needed. IT takes time up front, but I am always SO thankful when I can grab one and know that I have a healthy meal already made.

I have found that my kids prefer when I puree them…I think they think of them as a warm smoothie that way. But my husband and I prefer the textured version. So I tend to puree half the batch and leave half the batch as is. Perhaps you can see what works best for your family!

Here is one of my favourite soups to make. The cool thing about soup is that you can use any soup recipe as a starting point and add more of what you love, less of what you don’t care for, and new additions that you think would taste good. Also, you can vary it based on what you have in your home. For example, after Thanksgiving or another type of holiday family meal, you could add in leftover turkey or roast beef for extra protein too!

Hope you enjoy!

Ingredients

900 ml “no salt added” chicken broth (or vegetable broth if you prefer)

1 large clove garlic, chopped finely

1 medium onion, diced

5 carrots, peeled and diced

1 small (or ½ large) butternut squash, peeled and chopped

2 sweet potatoes, peeled and diced

5 red potatoes, diced

2 peppers (red, orange or yellow), diced

2 medium apples, diced

½ tsp. pepper

1 Tbsp. Original Mrs. Dash

1 cup green beans, cut into ½” pieces

1 cup broccoli, chopped finely

1 cup frozen peas

1 cup frozen corn

1 can white kidney beans, drained and rinsed well

2 cups water

Instructions

  1. Pour in 450 mL of the chicken broth into a large pot or Dutch oven. I like to use my large Le Crueset Pot.
  2. Simmer the garlic and onion in the broth on medium heat for about 20 minutes.
  3. Add the remaining 450 mL of chicken broth, and then the carrots, squash, sweet potato, potatoes, apples, peppers, pepper, and Mrs. Dash. Let this all simmer for 1 hour on medium low heat.
  4. Add water, beans and let simmer for another 30 minutes.
  5. Add broccoli, peas, corn, and white beans and let simmer for an additional 30 minutes. The soup can be served at this point as is or blended; and can be stored in the fridge for up to 3 days and the freezer for up to 6 months.

Until next time…stay healthy!

 

Pumpkin Pudding

So I am working on a longer post but in the meantime, with Thanksgiving a day away and pumpkins everywhere I turn, I just had to share one of my favourite dishes with you. I developed this recipe several years ago as a healthier replacement for pumpkin pie, but in reality it is great year round as a snack or as part of a healthy breakfast. It eliminates the trans fat from pastry while providing antioxidants, soluble fibre, and protein. It even freezes fairly well. I will be making it this weekend for sure. Hope you enjoy!!

Pumpkin Pudding

10 servings

Ingredients:

1 large can Pure Pumpkin-NOT the pie filling OR The contents of 1 large (or 2 small) pie pumpking baked and gutted

1/4 cup brown sugar

½-1 Tbsp cinnamon (depending on your taste preference)

1/3 cup NatureEgg Egg Whites (or 2-3 egg whites)

¼ cup Oat bran

1 tsp vanilla

 Instructions:

  • Mix together pumpkin with other ingredients using a blender or electric hand mixer.
  • Pour mixture into a baking pan.
  • Bake uncovered at 350° for 45-50 minutes, or until mixture is warmed through and sides are browning.
  • See serving suggestions below.

Servings:

Makes about 10 servings (1/2 cup each).

 Serving Suggestions:

  • Breakfast or a snack: Top with Greek yogurt and your favourite whole grain cereal.
  • Dessert: Serve warm alone or with Greek yogurt or Frozen yogurt.
  • Dessert: Serve as part of a parfait: layer pudding (warm or cold), crumbled graham crackers, and Dream Whip in a glass serving dish. Top with a little caramel drizzle.

Until next time….stay healthy!

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