Healthy Caramel Apple Smoothie
1 Large/ 2 Medium apples, cored, chopped and frozen
3/4 C- 1 C Almond milk
1 Tbsp Raw almond butter
3 dates, pitted and chopped
1/2 tsp Vanilla extract
1 Tbsp Coconut sugar
1 Tbsp ground flaxseeds
Blend all together
This was an experiment on the BBQ that was a hit!
We created a make shift double boiler by using a 8×8 aluminum tin for the base and an aluminum pie tray to place on the top.
Pick your Favourite chocolate bar and break into squares, about 2 cups, place on bottom of pie tray
Place 1 1/2 cups of mini marshmallows among the chocolate
Sprinkle 1/2 cup of orange and brown Smarties
Fill the 8×8 tin with water halfway – place on BBQ
Place chocolate, marshmallow pie tray on top
We heated at 250 degrees for 12 minutes…until melted, keep checking until desired consistency
Create a tray with your favourite dipping food. We used apples, graham wafers and bananas.
1 Orange peeled and chopped
1/2 cup of Blueberries
1/2 cup of Walnuts
1 Apple chopped
1 Celery stalk sliced
1/2 cup of Feta Cheese
Sprig of thyme sprinkled over
in a jar combine, cover and shake
2 TB of Blueberry puree
2 TB Honey
2 TB Olive Oil
2 TB Balsamic Vinegar
Pitcher of your favourite Kool-Aid – we used Blue Raspberry
500 ml of 5% Cream
Pour cream into an ice cube tray and freeze.
Once frozen, pop out the ice cubes and add all to the blender.
Next, pour Kool-Aid into blender and pulse.
Pour into a glass, top with whipped cream and sprinkles.
or a lighter calorie option can be found at
Why not try this while your blender is out?
Yield: 4 servings
Prep Time: 20 min
Cook Time: 5 hours
3 large skinless chicken breasts (2 1/2 to 3 pounds total)
1/2 cup honey
1/4 cup low sodium soy sauce
1/2 cup mixed blackberries and blueberries
3 Tablespoons sugar
1/4 cup garlic hoisin sauce
2 Tablespoons olive oil
1/2 cup diced onion
1 Tablespoon cornstarch
Sliced green onions, for garnish
Arrange the chicken breasts in the slow cooker so that they are not overlapping.
In a medium bowl, whisk together the honey, soy sauce, blackberries and blueberries, sugar, hoisin, olive oil, and onion, and then pour the sauce over the chicken. Cover the slow cooker and cook the chicken on LOW for 4 to 5 hours until the chicken is fully cooked.
Using tongs, remove the chicken from the slow cooker (reserving the liquids) and place it on a cutting board. Shred the chicken into smaller pieces.
In a small saucepan, whisk together the cornstarch with 3 tablespoons of cold water.
Transfer the liquids from the slow cooker into the small saucepan set over medium-high heat . Bring the sauce to a boil and cook it until it reduces and has thickened slightly, about 3 minutes. Pour the sauce over the chicken, tossing to combine. Serve the chicken topped with green onions.
Serve with rice and broccoli
For the pizza bun dough:
2 1/2 – 3 cups all-purpose flour
2 tsp. sugar
1 tsp. salt
2 1/4 tsp. instant yeast
1 cup of quite warm water (120-130° F.)
1 Tbsp. vegetable, canola or any other neutral tasting oil
For the toppings:
350 ml. (12 oz. or 1 1/2 cups) of your favourite pizza sauce
3 cups shredded cheese
1.For the dough: In a large bowl or the bowl of a stand mixer fitted with the kneading hook, mix together 2 1/2 cups of the flour, the sugar, salt and instant yeast. In a measuring cup, combine the warm water with the oil. Add this to the dry ingredients and mix to combine. Knead by hand or with the mixer until the dough comes together in a ball and is smooth. It shouldn’t stick to your hands or be dry and crumbly (**add more flour in 1/8 cup increments or more water in Tablespoons, as necessary to achieve this). Grease a bowl and place the dough ball into the bowl. Cover with plastic wrap and let rise until doubled, about 30 – 45 minutes, depending on how warm your kitchen is.
2.Get two baking sheets ready
3.Remove the dough to a floured cutting board. Cut the dough evenly in half. Cut each half in half again. Cut each piece in half again, to make multiple pieces.
4.Rolling: Dust a rolling pin and your rolling surface lightly with flour. Take a piece of dough and roll into a shape about 1/4-inch thick. Place the dough shape onto the prepared baking sheet. Repeat with each dough ball, placing each on the prepared sheets (you can place them fairly close together as they don’t spread much).
5.Topping: With all your rolled dough on the baking sheets, using a teaspoon from your cutlery drawer (not the measuring kind) top each piece with a heaping teaspoon of pizza sauce (about as much as it will hold) and spread it over the top, going as far to the edges as you can without it going over the sides.
6.Top with a generous amount of cheese. Repeat with all the buns.
6.Baking: Preheat oven to 375° F. Place baking sheets in the centre of the oven. Bake for 18-20 minutes (for thin buns – longer if you made fewer, thicker buns). then remove buns to a cooling rack.
1 prepared 9 inch graham cracker crust
1 package of instant chocolate pudding
1 tub of Cool Whip
1½ C milk
½ bag mini marshmallows
hot fudge sauce and crushed graham crackers for drizzling
Whisk together the pudding and the milk and mix in half of the Cool Whip .
Scrape into the pie crust and then smooth evenly. Refrigerate for 20 minutes or until firm.
Top with mini marshmallows in a circular pattern, starting from the outer edge of the pie. Repeat the process until the entire top of the pie is covered in marshmallows.
If you like toast the marshmallows with a torch. A creme brûlée torch will work perfect.
Drizzle the marshmallows with the hot fudge sauce and crushed graham crackers.