Roasted vegetables for breakfast lunch or dinner

February 19, 2016 / livelycravings / Leave a comment

Oven roasted potatoes was the second dish I learned how to cook. My dad taught me and if he can make this anyone can. I like to roast many vegetables and it’s the same process. It’s a delicious way to experiment with your favorite vegetables and spices. Roasted vegetables and potatoes sides while with every meal. Why not start your busy weekend morning with a great nourishing breakfast to give your day a boost.

If you are going for hash browns then use regular potatoes eg: white or Yukon gold potatoes

My favourite vegetables to roast are:

Potatoes

Onions

Peppers

Cauliflower

Zucchini

Carrots

Asparagus

Squash

1 or 2 Tbsp of grapeseed oil or oil of your choice

Spices option 1:

Chili powder

Paprika

Garlic powder

Salt

Spices option 2:

Cumin

Coriander

Turmeric

Salt

Option 3:

Balsamic vinegar

Preheat oven to 420

In a bowl combine oil and spices. Cut vegetables to bit size and mix with oil and spices till evenly coated. Line a baking sheet with parchment paper and spread the vegetables evenly.

Potatoes take about 20-30 minutes and most other vegetables take about 15- 20 minutes

My dad always used seasoning salt, simple and delicious.

Thanks Dad for this life lesson.

Canadian Maple Blueberry Sauce

February 6, 2016 / livelycravings / 3 Comments

This recipe is truly Canadian, Blueberries and Maple syrup. This sauce tastes just like blueberry pie filling and is really healthy. Use this sauce on plain cheesecake, pancakes or whatever strikes your fancy.

I am a true Canadian and I love winter. Snow makes me feel like nine years old again. I love snowboarding, cross-country skiing, sliding, skating, building snowmen, building snow forts and shoveling. I can’t forget to mention how truly beautiful snow is.

I always have frozen blueberries in my freezer, I used to pick enough to last me the winter but now I buy them.

Frozen blueberries ( wild Canadian)

Maple syrup

Arrowroot flour (or substitute cornstarch or tapioca starch)

Water

Optional: lemon juice, lemon zest, cardamom, cinnamon and nutmeg

In a pot, lightly coat berries with maple syrup and bring to a light boil. Add lemon and spices, if using. In a small bowl mix egual amounts of water and arrowroot flour. Add a little at a time to the sauce and stir. The sauce should thicken.

Serve hot.

Luscious Cheesecake Bars

February 1, 2016February 2, 2016 / livelycravings / 2 Comments

This is a very versatile recipe. It’s one that you can follow your Cravings for sure. I make two different desserts with this recipe using two 8×8 but feel free to make just one using a 9×12 pan instead. Strawberry cheesecake is a perfect Valentine dessert and with a little coconut whip cream, fresh strawberrys and mini chocolate chips it will please all. Canadian maple blueberry sauce is amazing with the plain cheesecake too! I will post that recipe and coconut whip cream separately.

Crust:

4 cups Corn flakes (graham crackers or another cookie or cereal)

1/3 cup Butter melted

1/3 cup Coconut oil melted

2 Tbsp Maple syrup

1 tsp Vanilla

Chocolate crust: 2 big chunks of any leftover chocolate or baking chocolate to the double boiler. Or substitute with chocolate powder.

Plain Filling:

220g bag raw cashews (soaked overnight)

2 Tbsp maple syrup or other sweetener to taste

1 lemon squeezed

1/4 coconut oil melted

1 can coconut milk (leave out some of the water, if you can)

4 drops of stevia (I like vanilla stevia)

1 tsp vanilla

Variations of filling, for half of filling

1 cup of strawberries (I used frozen)

1/2 cup Peanut butter

Prepare 2 8×8 pans with parchment paper. Process 3 cups of the corn flakes in a food processor. Melt butter in a double boiler; once melted add maple syrup and vanilla. Pour 3/4 of the butter mixture into the food processor with the corn flakes and process until it comes together.

Press more than half the crust into the prepared pan. Melt chocolate in the remaining butter. Process remaining corn flakes, add the melted chocolate, process till it comes together and press into prepared pan.

Filling

Soak cashews overnight. In a blender, blend the cashews until thick . Add lemon, coconut oil, coconut milk, maple syrup,vanilla and stevia, blend until creamy. Pour a little more than half of the filling on top of the plain crust. If you decide to make a second flavor add your choice eg: 1 cup of frozen strawberry’s. Bang down the pan to release some of the air. Place in the freezer for 1 hour. Cut into squares and freeze for up to 2 weeks. Before serving take it out of the freezer early to soften.

Serve as is or top with coconut whip cream, Canadian maple blueberry sauce, chocolate or what ever your craving.