Friendly Food Snobs

wild blueberry chia pudding

009

Rise and shine. This recipe is proof to the theory that planning is half the battle for delicious nourishing food.

I make this most mornings I work out. Truth, I sometimes even think about it while I am working out. If I’m going to get up early to get my sweat on, breakfast is my reward. A hybrid of the now famous chia pudding and overnight refrigerator oatmeal, it’s easy to assemble the night before and full of protein from the yogurt, oats and chia seeds, and anti-oxidants from the blueberries, but I really eat it because it tastes so good.

Swap out the blueberries for mango if you like this one. I’d say it’s a good start to the day. Serves two.

wild blueberry chia pudding

Ingredients:
3 tablespoons chia seeds
½ cup oats
1 teaspoon cinnamon
1 tablespoon pure maple syrup or honey
½ cup of frozen wild blueberries
½ cup plain full fat or greek yogurt
½ cup almond milk

The night before, combine everything in the bowl you want to eat it in. Stir and cover. In the morning give it a quick stir. The chia seeds will have absorbed most of the liquid, so add in almond milk and stir to get the consistency you want. Refrigerate for up to two days.

killer roast chicken

007

I started roasting a chicken every other Sunday a few years ago, the ultimate comfort food. The house smells amazing and leftovers abound. I simmer the bones for stock. If you don’t have time, just store in the freezer for the next time you make soup. Roasting a big piece of meat can be intimidating, and chicken is a great way to start. After the recipe see my tricks for roasting.

Back to the main event – this killer roast chicken. It might seem like a lot of garlic. It’s not as it gets sweet as it roasts. If you’re a fan of roasted garlic, add even more. Serves 4-6.

killer roast chicken

Ingredients:
1 organic chicken – approximately 1.5-2 kg
1/2 cup olive oil
salt and pepper to taste
1 onion peeled and quartered
5 cloves of garlic
2 sprigs of rosemary
1/2 cup water

Preheat oven to 400 degrees. Lightly dry off the chicken with paper towel. Place the chicken breast side down on baking dish. This keeps the meat moist. Drizzle oil on top. Snuggle the onion and garlic and one rosemary stick in the chicken cavity. It will all fit. I promise. Wiggle the other rosemary stick underneath some of the skin.

Season the top of the chicken generously with pepper and a generous shake of salt. Pour water into the pan, avoiding the chicken. Roast in the oven for 1 hour at 400 degrees, basting twice. Reduce heat to 350 degrees for a final 30 minutes. Use less time at the end or more depending on the weight of your chicken. Insert a knife to check to see if cooked when the juices run clear. Let rest for 15 mins. Carve and dive in.

1. Buy the best meat you can afford. Find a butcher in your neighbourhood. Always cheaper and better quality than the grocery store. Go organic if you can, the difference in taste and texture is worth it. My favourite organic produce is from Mama Earth, and meat is from Blue Goose.

3. Let it rest. Always. 15 minutes minimum. Flavours get to know each other and all the juices redistribute. Get yourself something to drink and go chat with your guests and sit down on the couch. You deserve it after slaving in the kitchen.

2. Timing is everything. Prep the sides before and reheat them if this is the first time pulling off a roast for a crowd. This means you can focus on the meat. My strategy is always start hot (400 degrees or more) for 45 – 60 minutes and then take down the heat. Works well for pork, chicken, lamb and beef.

honey garlic sticky chicken

029

Sweet, spicy, crispy. Chicken at its best. This tastes like really good take out. Pair with a green salad, or rice to make a perfect weeknight meal. I make the marinade in the morning or night before so the chicken absorbs lots of flavour. This marinade works for up to eight chicken thighs or drumsticks, or a dozen chicken wings.

honey garlic sticky chicken

Ingredients:
2 cloves chopped garlic
4 heaping tablespoons honey
2 tablespoon soy sauce
1 tablespoon rice wine vinegar
2-3 tablespoons siracha (depending on how spicy you prefer)
6-8 chicken thighs or drumsticks
Mix marinade and pour over chicken. If making chicken wings reserve half of marinade to brush on wings in last 5 minutes of cooking. Bake at 400 degrees on a parchment paper lined cookie sheet for 25-30 minutes, flipping halfway through. Broil for an additional 2 minutes, if you like.

roasted root vegetables

IMG_2568
Roasting is my favourite cooking method for vegetables, hands down. Texture wins every time. Crisp and browned on the outside and moist and flavourful inside. If hosting people for dinner. I often make this earlier in the day and just reheat. They’re that good. Nourishing, unpretentious and earthy with a touch of cumin. This could easily pass for a Thanksgiving, Christmas or holiday side dish. Delicious made into a frittata or thrown with some arugula and goat cheese for a lunch the next day. Serves four.

roasted root vegetables

Ingredients:
1 carrot chopped
1 red onion chopped
1 large sweet potatoe roughly peeled and chopped
2 yukon gold potatoes roughly peeled and chopped
50 ml of olive oil
Salt and black pepper to taste
Pinch of red pepper flakes
Heaping teaspoon of cumin

Bake at 375 degrees for 40 minutes, flipping halfway.

Peach smoothie

IMG_2565Late summer and the peaches are ripe. This smoothie tastes like peach pie and lazy afternoons. I made this with super ripe peaches from the end of a bushel on a hot Saturday morning. Serves two. 

peach smoothie

Ingredients:
1 cup chopped and unpeeled fresh or frozen peaches
2 tablespoons plain greek yogurt
1/2 cup almond milk
2 dates
1 scoop sprouted brown rice protein power (optional)
2 ice cubes (reduce to 1 if using frozen peaches)
1 tablespoon almond butter
generous dash cinnamon
Combine all ingredients in blender and off you go.

1 10 11 12 13 14

Skip to toolbar