Friendly Food Snobs

Mexican style grilled corn

July 18, 2018 / appetizer, supper / 0 comment

Corn on the cob (eaten outside) is a staple from my childhood. I have joyful memories of crunching down on freshly boiled and buttered cobs with my family and grandparents.

I was inspired to make this recipe after eating in the taco joints that have opened up in Toronto in recent years. It is so simple to make in the summer when local corn is fresh and delicious.

The sweetness of the charred corn tastes incredible alongside the lime and slightly spicy sauce. Note: it is not too hot, I lightly sauced the cob I gave to my toddler and he gobbled it up.

Traditional recipes would call for the cheese to be cotija cheese. If you have time to get to a Latin grocery store you can find it there. Feta is an excellent substitute, and that’s what I used.

Ingredients:

4 cobs of corn
2 tbsp salted butter
2 tbsp mayonnaise
1/4 tsp chili powder
juice of half a lime (slice up the other half for garnish)
optional toppings: fresh cilantro and crumbled feta

Husk and wash corn. Boil the corn for five minutes. While the corn boils combine all the remaining ingredients for the sauce. Drain corn and heat barbecue to 400 degrees. Grill the corn for 10 minutes turning often until browned on all sides. Remove corn from the grill and top with the sauce (I use the back of a spoon to rub it on) and sprinkle of feta.

Serve with lime wedges, chopped cilantro and more feta. I used the leftover sauce in a chicken sandwich and it was divine. So you can feel free to put it in the fridge and use for another dish, just give it a quick stir first.

This post was sponsored by Metro and all ingredients used in the recipe were purchased there. I only accept sponsorships and collaborations from brands and companies I love and trust, and I always share with my readers when a post is sponsored. In this case I was thrilled to work with Metro to purchase all these healthy summer ingredients and develop this recipe. Hope you enjoy it!

Raspberry chia jam

July 16, 2018 / breakfast, sweets / 0 comment

I love a slice of seedy sprouted toast for breakfast topped with nut butter and banana slices, berries, honey or jam. I take the time to eat it with a steaming mug of tea or cup of coffee before the day gets crazy and usually before anyone else gets up. It’s my happy place where I plan my day. I know traditonal jam is super high in sugar. I had heard rumours about chia jam and decided to try it. Such a winner! It was so easy and only took about ten minutes to make.

The chia seeds expand and act like natural pectin to thicken. They are also little superfoods high in fiber and healthy fats. You can use blackberries, strawberries, whatever you prefer. The jam will last a week in the fridge or a few months in the freezer. I love it stirred into plain yogurt too. Let me know what you think in the comments.

Ingredients:

3 cups of washed fresh raspberries (approximately two small clamshells)
3 tbsp water
3 tbsp whole chia seeds
2 tbsp maple syrup

Combine berries, water and syrup in a small pot and bring to a slow simmer over medium heat. Stir and mash the berries with the back of a fork. Let simmer for two minutes.
Add chia seeds, stir and remove from heat. Pour into a dish or clean jar, let cool and refrigerate covered.

If you want a sweeter more traditional tasting jam try adding a little more syrup. We enjoyed it with just two tablespoons, but go with what tastes good to you. The jam takes about two hours to reach “jam like” consistency in fridge.

This post was sponsored by Metro and all ingredients used in the recipe were purchased there. I only accept sponsorships and collaborations from brands and companies I love and trust, and I always share with my readers when a post is sponsored. In this case I was thrilled to work with Metro to purchase all these healthy summer ingredients and develop this recipe. Hope you enjoy it!

best kale salad

May 31, 2018 / appetizer, salads, supper / 0 comment

I brought kale into my life with this recipe! Two years of tinkering and I thought it time to share. The secret tricks to this being healthy and absolutely delicious are fresh lemon juice and a quick massage of the kale with the dressing. Unlike most salads, the kale leaves hold up to the dressing, and once tossed and dressed this salad tastes better an hour after mixing or a day later. It’s a great side dish for just about any protein, or stirred into quinoa for a quick quinoa salad. Hello leftover lunches.

best kale salad

Ingredients:
head of kale washed and chopped into 1 or 2 inch strips
1/4 cup olive oil
juice of 1 lemon
salt and pepper to taste
1 and 1/2 tsp honey or maple syrup
1 and 1/2 tsp dijon mustard
2 cloves garlic chopped
pinch red pepper flake
3/4 cup grated parmesean cheese (half goes in dressing, half on top)
handful toasted slivered almonds
handful dried cranberries

I find it easiest to chop the kale, then wash it in a salad spinner. Another quick trick is to measure the olive oil and whisk the dressing together in the same glass measuring cup. Less clean up! Combine all ingredients for the dressing, reserving half of the grated parmesean. Pour the dressing over the kale in a large bowl. Massage the dressing into the kale (30 seconds max). Top with remaining cheese, nuts and cranberries and that’s it. I have made this dozens of times and find it tastes best after hanging out covered with cling wrap in the fridge for an hour before serving.

super seedy banana bread

May 22, 2018 / breakfast, sweets / 0 comment

I took my favourite banana bread and pumped it up with chia seeds, hemp hearts and nuts for extra protein and healthy fats. The recipe makes two loaves…and trust me you will eat them both.

Life is busy with two boys and this is my go to breakfast. Dashel arrived in April and Oscar is almost 3 years old in June. I’m doing a lot of batch cooking and baking like this to try to stay ahead of the game..or the next meal/snack!

If you want to freeze baked goods like this bread let them cool and freeze in freezer bags. Then I quickly warm it in the microwave and breakfast is ready in under a minute and I know it’s healthy. Or keep one loaf and give one away to a friend. The bread freezes well and never lasts very long at our house. I love it with almond butter and a hot cup of tea or coffee for breakfast.

Ingredients:
5 large ripe bananas mashed
2 eggs
1/2 cup melted or room temperature coconut oil
1 tsp salt
1 1/2 cups flour (for GF use Bob’s Red Mill cup for cup gluten free flour)
2 cups large flake oats
2 tsp baking powder
1 tsp baking soda
1 tbsp cinnamon
1/2 tsp nutmeg
1/2 cup maple syrup
1/4 cup hemp hearts
1/4 cup chia seeds
1/4 unsweetened coconut flakes
1/2 cup raisins (or chocolate chips or chopped dates)
1 cup chopped walnuts (or any nut you like)

Optional topping: 2 tbsp sunflower seeds or pepita seeds to sprinkle on top before baking

Preheat oven to 350 degrees. Mix dry ingredients in one bowl and wet in another. Combine, but don’t over stir. Grease a loaf pan generously with coconut oil or non stick spray. Pour approximately half of the batter into the loaf pan. Sprinkle the half the seeds for topping on top if using. I think this looks lovely once it’s baked. Bake at 350 degrees for 50-55 minutes or until a knife inserted in the middle comes out clean.

You can bake the second loaf right away, or the batter is fine to sit in the fridge a few hours. Sometimes I also bake the second loaf batter as 12 muffins. Just increase oven to 375 degrees and bake 15 minutes or until knife inserted in middle comes out clean. Enjoy!

easy bbq chicken

May 21, 2018 / supper / 0 comment

This bbq chicken is huge on taste and short on prep time. I came up with it the summer Oscar was born and just remembered it the other day. Depending how much time you have you can marinate it for as little as one hour or overnight. I’m often short on time and dinner hour is approaching (eeek..again!) and I’ve had success marinating in just one hour. My three year old loves this chicken. Feel free to add more siracha if you like more spice.

Ingredients:
6-8 boneless skinless chicken thighs
2 tbsp soy sauce
1 tbsp siracha
2 tbsp ketchup
3 cloves garlic roughly chopped

Combine all ingredients in a glass or ceramic bowl, cover and refrigerate. Grill on the bbq at 375 degrees turning once. I’ve served this with quinoa and a kale salad or arugula salad.