Author: Mind Over Marmaalde

Sour Cherry & Blackberry Breakfast Scones

My basic breakfast scone recipe has been my go-to for a quick weekend breakfast treat. It uses oats, whole-grain flour, and coconut oil instead of butter – so you can really justify it as a healthier alternative to the traditional (and delicious) cheddar and chive. You can also substitute out the milk for oil and water, making this a scrumptious and easy vegan treat! 

Teriyaki Salmon Brown Rice Bowl (w/ sautéed broccoli, lime, and paprika  roasted sweet potatos)

Who uses plates anymore? Just like quinoa and kale were all the rage last year, big protein bowls are on people’s minds this year. And I’m all for the trend. Not only are bowls easier you eat from (forks only, no knives required), but they are super customizable and are a great way to clean out the veggie drawer in your fridge. 🙂 Given we have a BBQ, my favourite bowls always start with a base of brown rice or quinoa, followed by a few oven roasted vegetables, a handful of herbs, some avocado to cut the heat, a squeeze of citrus, and finally, topped with a grilled piece of fresh fish.  Lastly I’ll add these come together in half an hour, and you can make extras which will hold up for lunch all week (they even taste great cold)! This bowl is: Protein packed Citrusy Full of texture  Filling Nutrient rich Gluten free    Yield: serves two for dinner  Ingredients: 2 salmon fillets 1 cup cooked brown rice (or you can substitute for any …

Easter Blondies packed with Mini Egg

  Ingredients: 2 C flour 1/2 tsp b. soda 1/2 tap salt 3/4 C butter, melted 1 C brown sugar 1/2 C white sugar 1 tbsp vanilla extract 1 egg + 1 egg yolk 2 C mini eggs (Cadbury 100%) Directions: Preheat oven to 350F Grease 8×8 glass baking dish. And line base with a piece of parchment paper.  Mix flower, baking soda and salt in a bowl.  Using an electric mixer, cream melted butter and  sugars. Add in vanilla and eggs whip until light and fluffy.  Slowly add the flour mixture to the egg mixture until mixed. Fold in mini eggs.  Spread batter into greased dish and bake at 325F for 40 min. Don’t over bake! Let cool completely before slicing.       

Blueberry, White Chocolate and Lavender Loaf

Do yourself a favour and make this. I promise you that it will be worth your effort. I’d even recommend making a double batch since one loaf gets gobbled up pretty quick !    Batter – ingredients: 1 pint of fresh or frozen blueberries  Juice of half a lemon 3/4 c white sugar 1 1/2 tbsps Lavender Buds 1/3 C milk (your preference – almond, soy, skim) 1 1/2 C Flour, Sifted 1/2 tsp b.soda pinch of Salt 1/3 C unsalted butter, melted 1/2 C coconut oil, melted 2 Eggs + 1 Egg Yolk 1 tsp Vanilla 3/4 C White Chocolate, Chopped Topping – ingredients: 1/4 C unsweetened coconut flakes 1/4 C Walnuts, chopped 1/4 C Oats 1 tsp lavender buds 2 tbsps Flour 2 tbsps Butter, Melted pinch of Sugar Method: Preheat oven to 350F. Grease loaf pan (8″ x 4″) with butter, then line with parchment paper. (Yes you have to do both.) In a small saucepan on medium high heat add the blueberries, lemon juice, a touch of water, and 1/4 cup …

Thai Red Curry Zoodles (Zucchini Pasta)

I’m always very weary of making cultural dishes for the blog, because everyone has their family recipes and own way of doing things. I know that whenever I try something like hummus in a restaurant, I am extra judgmental. That being said, it’s amazing how accessible dishes from across the world have become for people of all skill level to try. There’s the truly authentic dishes, and then those that bring some modern fusion. The resulting possibilities for dishes new and old, are endless!

Sweet Potato Tenders with Lemon-Herb Chutney

Here is a deceivingly indulgent dish, yet completely clean. Sweet potatos are one of my favourite vegetables because they are SO good for you, yet filling, and ‘treat’ like.  INGREDIENTS: Lemon herb topping: ¼ C of pistachios 1/4 C of cilantro  1 ½ C of mint 1 clove of garlic ¼ cup of onions, diced 1 lemon zested and juiced  1 small, mild green chili (seeds removed) ½ tsp of sea salt 2-3 tbsp EVOO Wedges: 3 sweet potatoes, sliced into wedges 1 C of almonds, finely chopped with food processor 1/2 C Panko bread crumbs 2 tsp paprika 1 tsp garlic powder 1 tsp onion powder ½ tsp sea salt grind of fresh black pepper 2 eggs, lightly beaten METHOD: Pre-heat the oven to 425F Make the sauce: Toast the pistachios in a pan until fragrant. In a food processor pulse pistachios and all other sauce ingredients  until a thick paste has formed. Add extra lemon juice and olive oil if too thick. Leave sauce in fridge until ready to serve.  Bake the potato …

Seafood Stew

It’s been a slow start to the New Year for Mind over Marmalade, and we’re sorry for that! We’ve been so caught up in focusing on healthy eating, that our meals have sadly become fish and vegetables. Who wants to see 12 pictures a week of fish and vegetables? Technically, this post is fish and vegetables, but at least it’s a little more creative than roasting it all on the same pan!

Spaghetti Squash with Mushrooms in a White Wine Sauce

The New Year has begun, and each year I spend the first few days reflecting upon the year prior and goal setting for the future. 2015 was a great year – Mind over Marmalade was started! In 2016, we hope to continue bettering ourselves personally as well as professionally. What are some of your goals for the New Year? Part of our definition of bettering ourselves personally is eating healthier. For as many healthy recipes we have posted here, there are just as many (if not more!) recipes for cookies, squares, bars, and other desserts. Don’t get me wrong, these are great in moderation, but we’d like to keep up our resolution as long as possible into 2016….let’s hope for 2 months this year?