Latest Posts

Fun (Free) Breakfast Cookies

Reasons why these cookies are fun:

  1. They are healthy
  2. They actually taste delicious
  3. There’s no mandatory recipe – only the contents of your pantry

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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!  Read More

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 other grain. Quinoa and farro work nicely)
  • 1/2 head broccoli, cut into florets
  • 1 sweet potatoe, washed, and cut into 1/2″ cubes
  • A few leaves of Swiss chard (or kale), stem removed and roughly chopped
  • Handful of mushrooms, wiped clean and sliced
  • 1/2 avocado, sliced
  • Handful of cilantro
  • 1 lime, juiced
  • Your favourite teriyaki sauce (We love the Bone Licking Good stuff.)
  • 1 tbsp soy sauce 
  • 1 tsp hoisin sauce
  • Salt and pepper
  • Pinch of red peppe flakes
  • 1 tsp paprika

Method:

  1. Spread sweet potstoes on a baking sheet and sprinkle with paprika. Roast at 400F for about half an hour, until crispy on the outside and soft inside. (You can add olive oil as they roast to help them crisp up, but it’s just as good without- and lower on fat.
  2. Cook rice according to package instructions. I like adding the chopped cilantro and lime juice to my rice during the last minute of cooking. Otherwise, you can just too your bowl with a sprinkling of cilantro and squeeze of lime. 
  3. Preheat the BBQ. Glaze salmon in teriyaki sauce and grill, brushing more glaze on as it cooks. 
  4. Heat a cast iron pan to medium high heat and add broccoli, a tbsp of EVOO, and red pepper flakes. Once combined add soy sauce and hoisin sauce. Cook the broccoli for 5 more minutes, until just bright green and top with a squeeze of lime juice. 
  5. Remove broccoli from pan and place aside to keep warm. Add mushrooms to pan and sautée for 2 minutes until they decrease in size. Remove from heat and stir in Swiss chard until wilted. 
  6. Plate the bowls – start with the rice, add sweet potatoes, broccoli, avocado, and swiss chard. Place the salmon on top. Top with a good squeeze of lime juice, more red pepper flakes, cilantro, and teriyaki sauce to taste. 

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:

  1. Preheat oven to 350F
  2. Grease 8×8 glass baking dish. And line base with a piece of parchment paper. 
  3. Mix flower, baking soda and salt in a bowl. 
  4. Using an electric mixer, cream melted butter and  sugars. Add in vanilla and eggs whip until light and fluffy. 
  5. Slowly add the flour mixture to the egg mixture until mixed.
  6. Fold in mini eggs. 
  7. Spread batter into greased dish and bake at 325F for 40 min. Don’t over bake!
  8. 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:

  1. Preheat oven to 350F. Grease loaf pan (8″ x 4″) with butter, then line with parchment paper. (Yes you have to do both.)
  2. In a small saucepan on medium high heat add the blueberries, lemon juice, a touch of water, and 1/4 cup of sugar. Allow to heat up, let the blueberries get all juicy, and take off heat. (About 10 minutes.)
  3. In large mixing bowl combine the dry ingredients (flour, baking soda, and salt). In another bowl, combine the wet ingredients (lavender, 1/2 cup sugar, milk, butter, eggs, and vanilla). Next slowly add the dry ingredients to the wet, stirring vigorously until batter has formed.
  4. In another saucepan melt chopped white chocolate over medium-low flame, stirring gently to prevent burning. When chocolate has melted, add immediately to batter and stir until completely incorporated. 
  5. Pour half of batter into greased and lined loaf pan, then pour half of the blueberry compote on the battery and swirl with toothpick. Repeat (pour in the remaining batter and then top with remaining blueberry compote, swirl.)
  6. Make crumble by combining all ingredients together. Sprinkle crumble on top of loaf.  
  7. Bake for 55 – 60 minutes until a toothpick comes out of the center clean. Allow to cool completely, then plate and serve. 

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! Read More

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:

  1. Pre-heat the oven to 425F
  2. 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. 
  3. Bake the potato wedges: Mix the chopped almonds, Panko crumbs, and slice. Lightly beat the egg in a wide-rimmed bowl. Dip the wedges into the egg and then into the almond mixture, and then place it onto a large parchment lined baking sheet. Drizzle with olive oil, and bake for 25 minutes. Flip, drizzle with a more olive oil, and bake for another 20 min. 
  4. Remove from oven and top with sauce and fresh lemon juice. 

  
Recipe inspired by WhatsCookingGoodLooking’s sweet potato tenders! Mm mm good. 

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! Read More

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?  Read More