Peppermint Holiday Fudge

A sweet minty treat! 

Prep two double boilers. 

In one, add 1 cup semi sweet chocolate chips and 1 cup white chocolate chips in the other.

Once chips start melting, divide a can of sweet and condensed milk between the two.

Keep stirring until all melted and remove from heat.

Add a few dashes of peppermint essential oil to the chocolate chips and stir.

Pour each mixture in a greased dessert dish and then quickly use a large skewer to blend the two. 

Add crushed candy canes to the top and refrigerate for a few hours! 

Cut into small bites for your dessert plate! 

Moolicious and easy! 

Chipotle-Spiced Tuna Cups

These were fun to make. For a low carb diet or a high protein snack, these little cuke-bites are yummy. 

I used two cans of white chunk tuna and two large garden cucumbers; one peeled, and one skin on. 

For the tuna, in a bowl mix:

Two cans of drained white chunk tuna

Sprinkle salt, pepper and chipotle spice seasoning (if you don't have, a dash of cayenne will do)

A tbsp of relish

Two tbsps of mayo 

A tbsp of plain yogurt. 

If you find the mix too dry add more mayo. 

Chop your cucumbers in large pieces, then with a tsp, dig out the seeds of each chunk so you have mini cups. I rested mine on paper towel just to absorb any excess water. 

Then fill and set in a deep dish (pie dish works well) and sprinkle some chopped green onions on top! 

Moolicious

Squirrelly Trail Mix

I have been keen on making many versions of trail mix. The possibilities are endless and the benefits are numerous. You can stock up on your favourite snacks for an inexpensive price at (dare I say it?)...Walmart, for example. The pre made stuff is way over-priced! 

Enjoy this blend of: 

Unsalted peanuts

Unsalted raw almonds

Salted soy nuts

Handful golden raisins

Sprinkling of chopped dried mango

Moolicious! 

Creamy Cauliflower Sauce

This is probably the healthiest, tastiest discovery! 

This creamy sauce is so easy to make and would taste great with just about any type of pasta. 

I chose whole wheat spaghetti for this one. 

First, clean and chop your cauliflower into bite-size pieces. Boil in salted water for 35 minutes. 

Strain and allow to cool. 

Second, sauté half an onion and 3 cloves minced garlic in olive oil until soft. 

Third, put onion, garlic, and cauliflower into a food processor and whirl away until nicely pureed. 

Add salt, pepper, a dash of dried parsley and red pepper flakes and thin out the sauce with 1/2 cup water and a tbsp olive oil. Blend some more. *Feel free to add more liquid to get the sauce where you like it. 

Fourth, when ready to serve, heat in a large pan on stove top and stir in a handful of grated Romano cheese. Add your whole wheat pasta, mix and enjoy! 

Moolicious. 

Summer Veggie Casserole

So, I had some mushrooms, zucchini, polenta and tomatoes to use....I was inspired by the Ratatouille concept. 

I used about half of a prepared polenta tube, two tomatoes, 5-6 mushrooms, 1 small zucchini, 1 garlic clove (minced) and a few tbsps of jarred pesto, and Romano cheese. 

Prep all veggies, garlic and polenta. Thinly slice them in separate piles. 

Preheat oven to 375.

In your baking dish, put some olive oil and a dollop of pesto. 

Then begin layering, mixing up the veggies as you go. 

When your'e halfway, you can season with salt, pepper, cheese, pesto....

Then keep going! 

You can add 1/4 cup water to the dish to give it some moisture (I actually mixed the pesto and water) 

Top with more cheese and bake for about an hour. 

Summery and Moolicious! 

First Timer Cabbage Rolls

So, I have seen my mom and Baba and ChaCha makes these many times and I have eaten my share too! Here is my first stab at it. 

I was surprised by how easy they are to make and will definitely be doing it again. 

1. Prep your cabbage head. Remove any outer leaves. Bring a pot of water to a simmer and core the hard stem from inside. Get as much out as you can. Once water is simmering, plop your cabbage in and with a pair of tongs start removing the leafs. Set aside to cool and try trimming off as much of the hard rib as you can. 

2. Prep your filling. 1. Get a frying pan hot with olive oil. Put 1/2 chopped onion and sauté for 2-3 minutes. Add a package of lean ground beef, one clove minced garlic a tsp horseradish and a few sprinkles of worsheshire sauce, salt, pepper. Mix and cook through. If you see mixture is dry, add a few glugs of beef stock. 2. Cook 1/4 basmati rice following package directions. 

Mix beef and rice- set aside to cool. 

3. Prep your baking dish. Like a lasagna, you can put some plain, red tomato sauce on the bottom. 

Begin rolling. Much like a burrito or pita. Put some filling in the middle of your cabbage leaf, tuck in both sides and as you roll, tightly squeeze in the mixture. Place seem side down in your baking dish. 

4. When ready, top with more sauce and a bit of sautéed bacon, pepperoni or pancetta and freshly grated garlic. Reserve a little more beef stock and sauce for extra liquid, if needed. Bake in a 350 oven with foil top for 35 minutes. 

Moolicious! 

Lemon Zested Blueberry Flax Muffins

These were fun to make in my new mixer (Thanks Santa!). All good quality ingredients, these muffins will make for a good grab 'n go breakfast or pre-gym snack. 

First, be sure to get all your ingredients measured out and ready for the mixer. You can easily do these with a classic whisk/wooden spoon method, it just might take a bit longer. Preheat oven to 350.

1.In your mixer, put in the first 6 ingredients and mix well. Stop.

2.Mix together the vinegar and almond milk and let sit for 2 minutes.

3. Add dry ingredients to mixer bowl.

4. Add milk mix and mix well. You will come up with a cake batter. 

5. Once all ingredients are mixed, fold in blueberries

6. Put batter in a greased giant muffin (6) tin.

7. Top with more zest, a few oats and a sprinkle of thick sugar

8. Bake for 35 minutes or until a toothpick comes out clean. 

1 tbsp flax meal (dissolve in 3 tbsps water and set aside) 

1 egg

2 tbsps coconut oil, melted

3 tbsps maple syrup

1/2 cup raw organic brown sugar

Zest from 1 lemon

2 tsps apple cider vinegar 

1 1/4 cup unsweetened almond milk

2 1/4 cups whole wheat flour

1 1/2 tsps baking powder

1/2 tsp baking soda

1/4 tsp fine sea salt

1 cup fresh blueberries

Oh so Moolicious!