Blueberry Coconut Popsicles

I am currently having a love affair with blueberries. This is the time of year is when they are the best tasting, plumpest and most perfect. I could just eat them all day long. Justin and I just bought 2 cases to freeze for the winter, to help tide us over until next year! These blueberry coconut popsicles are also insanely addictive!DSC05437There weren’t many ingredients, and the result was incredible!

DSC05438Take all the ingredients and blend it in the blender until nice and smooth.

DSC05440Look how creamy and delicious it is!

DSC05441Pop the mixture into your popsicle molds.

DSC05443And freeze solid.

DSC05444Tada! Tasty delicious blueberry yumminess to help beat the heat!

Blueberry Coconut Popsicles (Courtesy of Lyndsey Loves Food)

You will need:

  • 1 can full fat coconut milk
  • 5 Tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 ½ cup blueberries
  • 1 ½ lemons, juiced

Blend everything together and add to popsicle molds. Allow to freeze for 30 minutes, insert popsicle sticks, and continue freezing until solid. Enjoy, a lot!


Smoky Lentil burgers

I love lentils. They are very hearty, and they fill you up very well. These smoky lentil burgers have a fantastically balanced flavour, that make you want to eat them all at once.

DSC05447I soaked some lentils for 8 hrs. It was easy to do, just add water before work!

DSC05452Then, cook them down until nice and mushy.

DSC05453Add your spices and an egg. I tried to use a mixer to mush up the lentils a bit. Didn’t work so well. Use a potato masher or pastry cutter instead.

DSC05454I added the other wet ingredients (greek yogurt and lemon juice).

DSC05455And then I added the dry seasoning and breadcrumbs.

DSC05456Here it is when it’s all mixed up.

DSC05458Form them into patties and brush with oil.

DSC05459Bake until crispy golden brown.

DSC05461Serve with your favourite toppings.

DSC05463Alongside a class of sangria on a beautiful summer’s evening.

Smoky lentil burgers

You will need:

2 cups cooked lentils

1 cup bread crumbs

1 egg

a handful of chives, diced

1 tbsp smoked paprika

1 tsp cumin

1 cup Greek yogurt

1 tbsp lemon juice

1/2 tsp lemon zest

Begin by cooking down the lentils. Preheat oven to 450. Once cooked, cool and add your egg, yogurt and lemon juice and zest. Mush up the lentils a bit with a potato masher. Add your seasoning and breadcumbs and stir thoroughly to combine. Form into patties and brush both sides with oil. Bake at 450 for 15-20 mins, until golden brown. Serve on buns, or alone, slathered in aioli. Enjoy, a lot!


Grainy Chicken Fingers with Lemon Dilly Dipping Sauce

Good morning! I apologize. I’ve been a little absent lately. There has been a lot happening over here; from completing our bathroom renos (we now have a brand new half bath on our 2nd floor – it’s wonderful!), and starting a new job, life’s just been a little out of hand lately. That doesn’t mean I haven’t been cooking though. It just means I now need to catch up on my posts for you all.

I made these chicken fingers the other day for a Whovian evening with my friend. We both chose our favourite episode of the Doctor, made a scrumptious dish, and spent the evening nerding out. These chicken fingers turned out waaaaay better than I anticipated.

DSC05465To coat the fingers, I used Gold Forest Grain’s traditional rolled oats. a handful of pistachios, and sunflower seeds. All ingredients I had on hand and just decided, on a whim, to stick in the food processor together to create a chicken finger breading mixture. DSC05466Then came the spices. I used seasoning salt, garlic & onion powder and paprika. My staples. Hmm!

DSC05467

I had let the chicken thaw overnight in the fridge, so it was still very moist when I cut it, not needing to do the extra step of having to coat the chicken in egg before breading the strips. If your chicken isn’t wet enough, I would recommend mixing up an egg and coating the chicken strips with it before breading the strips. The egg helps the crumbs bind with the chicken better. DSC05468I doused the chicken in the breading mixture and placed it on a cookie sheet.

DSC05469My pan sadly wasn’t big enough, so I took out my mini one too.

DSC05471After about 20 mins at 475, the chicken fingers were delectably crispy and ready to be devoured.

DSC05472Here was the larger pan. I clearly used too much breading, but that’s ok. They still turned out delicious!

DSC05474The dipping sauce was one of the simplest and tastiest I’ve made to date. 3 ingredients. That’s it. Yogurt, fresh dill, and lemon juice. Mix it all up and let it sit for a while to get the dill to seed out it’s awesomeness a little. The flavours complimented the chicken fingers so well, we both paused the doctor and went back for seconds!

DSC05475My friend’s fabulous chickpea salad (recipe to come!) rounded off this fantastic meal. It was a great way to spend an evening. Great food, fantastic company and a shared interest in the awesomeness that is Doctor Who.  (PS: Can’t WAIT for season 8!!)

Grainy Chicken Fingers with Lemon Dilly Dipping Sauce

You will need:

4 chicken breasts (thawed completely)

3/4 cup traditional rolled oats

1/4 cup pistachios, shelled

1/2 cup sunflower seeds

2 tsp seasoning salt

2 tsp each garlic & onion powder

2 tsp paprika

For the sauce:

1 cup plain yogurt

1/2 lemon

1/4 cup fresh dill

Preheat oven to 475. Begin by combining the oats, pistachios and sunflower seeds in your food processor. Pulse a few times to break them up. Transfer to a bowl. Add seasoning salt, garlic & onion powder and paprika. Stir evenly to combine. Slice your chicken into strips. If wet enough, coat with oat mixture evenly, one strip at a time and place on a greased baking sheet. If not wet enough, beat 2 eggs and transfer to a plate. Drench each chicken strip in egg before coating with the oat breading mixture. Once you’ve coated all your strips, pop them in the oven for approx 20 mins, until golden and crispy. Turn once throughout the cooking time.*

While the chicken fingers are cooking, roughly chop your dill and place in a bowl. Add your yogurt, then freshly squeeze lemon juice on top. Stir to combine. (You can also use prepared lemon juice. No biggie!)

*You can also make these on the BBQ if you do not want to heat up the house. (This is what I did.) follow all of the same steps, but take your cookie sheet outside and cook it on the BBQ instead. Don’t forget to turn the fingers so that they cook evenly.

Enjoy, on a great summer’s evening with friends or your family! 🙂