These cookies are my take on the Power Cookies from Capers, a local community market here in Vancouver…you might also know them as Whole Foods :-) I once tried to get the recipe, but there was no way they were going to give it up…so off to the kitchen I went. I think I made about 10 batches of cookies before I found something that I was happy with. In fact, some say these are even better than “their” cookies…but I’ll let you be the judge.
Because they are full of nuts and seeds, I would venture to say that they are not a “diet” cookie. I usually make them and pack them along for the ride whenever we do something outdoorsy…like a hike or a long walk.
I have made these a few times for a running group that I am lucky enough to be a part of and I can honestly say that no one seems to be worried about a few extra calories or a bit of chocolate. We are all currently, training for the BMO half marathon in Vancouver, which btw I like to call the “FULL 21″ because who wants to do 1/2 of anything; right? Hence the name of the cookies.
Hope you enjoy them. Here is a link to the full text recipe for these nutty little energy-boosting cookies.
Ciao for now
UPDATE: I am currently training for my first marathon. I figured since I turned 42 years old this year, it would be a good time to run 42 kms :-) So now I guess these do not necessarily need to be called “The Full 21″ anymore!
Homemade granola is one of the simplest things to prepare and while it can be convenient to buy it pre-made, many store bought varieties are often loaded with corn syrup making them too sweet and unhealthy.
It takes just a few minutes to combine some large-flake rolled oats with your favorite combination of nuts. Stir with a bit of maple syrup, grapeseed oil and vanilla and after about 10 to 15 minutes of baking, you’ve got yourself some delicious homemade granola. The granola will keep for quite sometime if stored in an airtight container.
Start your engine in the morning with a bowl of granola, topped with yogurt and fresh fruit puree. To add a dose of omega-3 fatty acids to your diet, sprinkle the granola with some ground up flax seeds. Or add some dried fruit and soy milk and you’ve got yourself a tasty cereal.
A little goes a long way, so it also makes for a quick mid-day power-snack. It’s also the perfect snack to keep your energy up on those pretty Fall hikes. Here is a my homemade granola recipe, for anyone that is interested.
Have a great weekend!
Whether you are hosting a party or going to a pot luck, this dip is sure to be a hit. Artichokes, garlic and dill flavor this rich and heavenly appetizer or hors d’oeuvre.
The best part is that it takes no time to put together. Your biggest challenge is remembering that the cream cheese should be at room temperature.
This is definitely not a low-cal dip, but once in a while it makes for a delicious treat. Besides, calories don’t count during the holidays.
Serve it with bread, crackers or a nice crudité platter (it’s even great on sandwiches)! Every time I make this, people ask me for the recipe, so I make sure to have a few copies on hand.
Here is the recipe for Warm Artichoke Dip.
Happy Holidays! Wishing you and yours the best season yet!
The Rouxbe Team
This snack is the bomb! I love love love it! It is simple and easy…and it makes me want to cry a little bit, every time I eat it (in a good way). It only takes a few minutes to prepare. Simply take some warm Persian Flatbread (or Sangak)…some fresh basil and top with it with some fresh Bulgarian white cheese (very similar in taste and texture to Greek feta).
I buy my flatbread at this little Persian market here in Vancouver (however it is becoming more and more common in many grocery stores, it is even sometimes available at Costco). The lady that works at this particular store says this combination of bread, basil and cheese, is a common snack for Persian people.
On a side note: Once I started doing some research about the bread, I realized that is sometimes referred to as “Iranian Bread” that got me to wondering…where is Persia? I guess I am just confessing that I didn’t really know that Persia is a part of Iran.
After doing a bit more research, I discovered that I was not the only one that did not know this. Darren Barefoot (who just happens to be a local Vancouver guy, small world) recently did a post called “Where is Persia, and What Language Do They Speak There” – for those of you that are interested.
In doing my research I also discovered a blog called (eatclub) Vancouver (also a fluke that it is in Vancouver) – they have some good pictures and information on this bread as well.
This bread is so versatile, it is great with almost anything, it great warmed up and served with hummus and char-roasted roasted red peppers and it’s even good plain (okay I still like the butter and salt on it). Trust me, once you have tried this bread you will be hooked!
For tips on how to heat it and eat it…here is a recipe for Sangak with Fresh Basil and Bulgarian Cheese.
Ciao for now
I recently had this bread at my mother-in-law’s and we just had to share it with you. Rosca de Dulce, translated from Spanish to English, means “thread of jam”. Very common in South America, the dough is first filled with peach, apricot or any jam you desire. It is then threaded (braided), shaped into a circle and baked until golden.
Delicate and pillowy-soft with just a hint of sweetness, it’s an ideal snack to serve with your coffee or tea. I challenge you to have just one piece.
Click on Alba’s Sweet Bread (Rosca de Dulce) for the full text recipe.