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Onion rings 1

Delhi-licious Onion Rings

Have you tried our incredible flavour packed Delhi-licious kettle chips? One bite and you’ll be hooked!

These kettle cooked potato chips are a staple in my pantry because they make for quick and tasty meals. I often crush them up and use in place of bread crumbs for meat or to top casseroles. Because they are already flavoured with natural Indian spices, and a hint of mango sweetness, you can skip the spice cabinet.

 These crispy onion rings are always a hit when friends come over and I will be making a couple batches for the super bowl this weekend.

Onion rings 1

Ingredients:
1 package of Vij’s Delhi-licious chips
1/4 cup of corn meal
1 cup of buttermilk
2 large spanish onions
Directions: 
Set rack in the top 3rd of oven and pre-heat to 450ºF.
Slice onions 1/2 in. thick into rings. Pulse chips and cornmeal in a food processor to form a fine flour. Pour into a mixing bowl and pour buttermilk into another. Dip 1-2 rings at a time in buttermilk first then press crumb mixture firmly into each ring (if it’s not sticking well, sprinkle some flour into the crumb mixture)
Place on a parchment lined baking sheet in a single layer and bake for 15 minutes. You may need to do 2-3 batches at a time.
I Serve mine with Neal Brothers Lime Mayo for dipping. The contrast of zesty lime, creamy rich mayo and spiced crispy onions will have everyone raving!

 

onion rings close up

onion rings dipped

mango salsa

The holy guacamole

Guacamole is not only a crowd pleasing party dish, but a great addition to grilled chicken, fish or dolloped on tacos. We happen to think it’s a match made in heaven paired with our famous extremely tasty tortilla chips! This creamy guac has a surprisingly tangy flavour with the addition of Neal Brothers Tomatillo salsa and chopped fresh mango.

tomatillo

Ingredients:

4 ripe avocados

1/2 a cup of Neal Brothers Tomatillo salsa

1 cup of mango chopped into small pieces

2 scallions, thinly sliced

2 tbsp. of fresh lime juice

1 bunch of cilantro finely chopped

mango salsa ingredients

Mash avocados well until creamy. Add in all other ingredients and mix well.

mango salsa close up 1

Serve right away with your favourite Neal Brothers tortillas or let sit in the fridge for a bit to deepen flavours.

mango salsa with hand

finished 5 layer dip

5 layer dip

Can’t decide what dip to bring to the party? We’ve got you covered with this multi layer Mexican dish! It’s simple to prepare, and can easily feed a hungry crowd.

 final dip

To make this dip you will need:

1 deep rectangular baking dish

A hand mixer or food processor

1 ripe avocado

1 tbsp. of lime juice

1 jar of Neal Brothers All-natural medium salsa (or any of your favourite from Neal Brothers!)

1 package of Pacific Food’s refried black beans

2 cups of shredded old cheddar and Monterey jack cheese

 1 package of light cream cheese

3/4 cup of light sour cream or Greek Yogurt

1 tbsp. of chili powder

2 tsp. each of cumin, paprika and garlic powder

1/4 tsp. of cayenne pepper

Begin by prepping the cream cheese layer. In a large bowl, combine 1 package of light cream cheese, 3/4 cup of light sour cream or (Greek Yogurt if using) and your spices. Mix well with a hand mixer or food processor until completely blended and creamy.

photo

In a separate small bowl, mash avocado and 1 tbsp. of lime juice with a fork. Set aside.

 Layer 1: The first layer starts with creamy, re-fried organic black beans from Pacific. With all natural spices and herbs like cilantro, these are the perfect flavour base for this dish!

photo

refried bean layer

Layer 2: spread the entire bowl of cream cheese mixture onto the re-fried beans with a spatula or spoon

 cream cheese layer

Layer 3: Spread out avocado and lime juice mixture over the cream cheese layer

avocado layer

Layer 4: Spread the entire jar of Neal Brothers all-natural medium salsa over the avocado layer

salsa layer

Layer 5: Top off the dish with a layer of cheese, a sprinkling of green onion and chili powder

cheese layer

The best way to enjoy this dip is with your favourite Neal Brothers tortilla chips. We paired ours with Organic blue corn and multigrain-delicious!

quasadilla -corn salsa

Left-over Chicken Quesadilla

I love a roast chicken dinner and I love the left overs even more! Today’s quesadilla inspiration came from having little in my fridge but a store-bought roast chicken, some almost wilted spinach and Neal Brothers corn salsa. Luckily I also keep some whole grain wraps in my freezer for quick meals!

This quesadilla is really versatile depending on what you have on hand and your taste preference, but may I suggest my favourite corn salsa be a staple in yours! This thick salsa adds a real depth of flavour, sweetness from the corn with a hint of spice.

Here are the ingredients I used:

1 sprouted whole grain wrap

1-2 oz. of shredded old white cheddar cheese

2 tbsp. of Neal Brothers corn salsa

a handful of baby spinach

chopped fresh cilantro

1 tsp. of chili powder

Begin by prepping all your ingredients ahead of time -shred cheese,  chop the cilantro, shred the chicken and defrost a wrap in the microwave (if using frozen)

Chicken quasadilla- ingredients

Layer 1– on one side of the wrap sprinkle about half the cheese.

quasadilla -cheese layer

Layer 2- Sprinkle the shredded chicken over the cheese.

quasadilla -chicken layer

Layer 3– Add the baby spinach and cilantro on top.

quasadilla -spinach layer

Layer 4- Next we top with corn salsa!

quasadilla -corn salsa

Layer 5- Once the salsa is on, top with more cheese and chili powder.

quasadilla -corn salsa on wrap

Carefully brush a bit of olive oil on each side of the quesadilla and sprinkle with more chili powder. Place into pre-heated frying pan over medium heat.

quasadilla in pan

Let toast on booth sides until golden and crispy, careful when you flip!

Once done, let cool a couple minutes and cut into half or quarters.

quasadilla finished!

Serve with sour cream, Greek yogurt or my favourite.. guacamole!

Happy Cooking :)

Emily

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Chewy Trail Mix Cookies

Nothing is better than a sweet, chewy cookie and hot cup of chai tea in the afternoon. For this reason, I always have a freezer stocked with cookies. If you’re like me and can’t choose your favourite kind, these trail mix cookies are perfect for packing in flavour!

The base is Grainstorm’s stone-ground oatmeal cookie mix, packed air tight to maintain freshness and nutrients. With a hint of natural cane sugar, all you need to add is your binding agents and whatever else your imagination comes up with!

product pic

To make these trail mix cookies you will need..

Ingredients: 

1/2 cup of Earth’s Choice organic coconut chips

1/2 cup of Fruit d’Or Organic dried cranberries

1/2 cup (or more if you are a chocoholic like me!) of TCHO organic 66% baking chocolate

1/2 cup of chopped natural walnuts

2 eggs

1/2 cup of melted coconut oil (I useed La Tourangelle unrefined)

2 tbsp. of Pacific vanilla almond milk

1 tsp. each of cinnamon and pure vanilla extract

trail mix pic

Start by pre-heating your oven to 350ºGet all ingredients prepped and ready to go.

chopped choc

Whisk eggs in a large mixing bowl. Add in cinnamon, vanilla, coconut oil and almond milk. Whisk to combine.

egg mixture

Add in 1 package of Grainstorm oatmeal cookie mix and slowly combine with a wooden spoon.

grainstorm

grainstorm added to egg mixture

Halfway through, add in all your trail mix ingredients. Mix well with a wooden spoon to combine.

Let sit for 30 min or longer to absorb liquid and soften the oats (resist urge to dig in)

cookie cough

Meanwhile.. Line 2 baking sheets with parchment paper and set aside.

Once the batter is ready to go, spoon out and flatten slightly on your cookie sheets making 24 even sized discs.

cookies on sheet

Pop in the oven for 12- 15 minutes. Let cool and savour every bite!

final cookie pic

Happy baking :)

Emily

 

 

apple crumble

The Easiest Apple Crumble

Since winter just doesn’t seem to want to let up here, the warming comfort foods continue! I can complain about the weather but I won’t complain about this. Apple crumbles are traditionally eaten for dessert but this one is the perfect energizing breakfast with a dollop of yogurt on top. This recipe combines just 5 ingredients, none of which are refined flour, sugar or butter!

The magic ingredient is Hippie Foods Quinoa Granola. Made with high protein super grains, healthy fats and natural sweeteners it’s delicious as part of this crumble or even on it’s own as a snack.

Ingredients:

1 of your favourite apples, chopped into small cubes

1 tbsp. of lemon juice

1 tsp. of cinnamon

2 tsp. of Coconut oil (I like La Tourangelle unrefined)

11/2 cups of Hippie Foods Quinoa Granola

Optional: Greek Yogurt and extra fruit for topping

Serves: 2

Pre-heat your oven to 350°. Prepare two small ramekins by placing them in a 9×9 baking pan. Let coconut oil melt in a pot over medium heat. Chop apples and add them to the pot with the cinnamon. Toss a couple times.

apple in pot

Let the apples simmer over med-low heat until they have softened and lost some of their moisture (about 10 minutes).

Meanwhile, roughly the chop the granola.

chopping granola

Once the apples are softened and the granola is chopped you are ready to assemble! Start by spooning a layer of apples, followed by a sprinkle of granola. Layer all the way to the top with the granola being the final layer. Don’t worry if its overflowing, it will cook down.

aseembling crumble

Cover the whole pan with tin foil and pop in the oven for 40 minutes. WARNING: smells may attract neighbours!

After 40 minutes, remove the foil and let cook another 7-10 minutes until the top is browned. Top with yogurt and berries for breakfast or a scoop of vanilla ice cream for dessert!

apple crumble 2

Happy Eating :)

Emily

 

Lotus bars

Chewy Energy Bars

These are super simple to make and great for kids! They are gluten free, naturally sweetened and contain minerals essential to good health such as iron and magnesium.

chewy bars small

Ingredients:

1 package of Lotus Pumpkin Spice Granola

1 cup of Artisana almond butter

1/3 cup of date lady date syrup

1 tbsp. of water

Directions:

In a small sauce pan, heat almond butter and whisk in 1 tbsp. of water until warmed. Pull off the heat and whisk in the date syrup. Pour the mixture over the granola and fold in with a spatula. Switch to your hands and work in all the ingredients until thoroughly combined **TIP: you may need to put a bit of oil on your hands to prevent the mixture from sticking**

Press into a 9×9 pan lined with parchment paper. Place in the fridge to firm for at least an hour and cut into squares.

Freeze for longer and you have a healthy, energizing snack anytime!

Happy snacking :)

Emily