Apps&Snacks (New)- Pt.2/9

Zucchini Bread

Posted by Heart Niagara on

Ingredients 6 tbsp ground flax seeds½ c warm water2 c cane sugar (or light brown sugar)½ c oil½ c applesauce1 tsp vanilla2 to 2½ c grated zucchini (~3 medium-sized ones)3 c whole wheat flour1 tbsp baking powder½ tsp baking soda1 tbsp cinnamon2 tsp nutmeg (optional)1 tsp salt1 c chocolate chips or raisins, optional Directions 1. Grease two loaf pans. 2. Mix together flax seeds and warm water. 3. Add sugar, oil, applesauce, and vanilla; beat well. 4. Add grated zucchini; stir until combined. 5. In a separate bowl, sift together remaining dry ingredients. 6. Add dry mixture to wet and...

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Gorgonzola Portobello Rounds

Posted by Heart Niagara on

Prep time: 20 minutesServes: 4 Ingredients: 4 Portobello mushroom caps (about 5 inches in diameter), stems removed 2 tsp Extra virgin olive oil 2 Red bell pepper, chopped (about 2 cups) 1 Red onion, chopped (about 3⁄4 cup) 2 Garlic cloves or 1 tsp minced garlic 1⁄2 tsp Crushed red pepper flakes 1⁄2 cup Italian plum tomatoes, chopped 1 tbsp Fresh basil, chopped or 1 tsp Dried basil 1 oz. Fresh spinach leaves, stems removed (about 3⁄4 cup) 1⁄3 cup Blue cheese, crumbled (Gorgonzola recommended) Directions: 1. Preheat oven to 350°F. 2. Spray both sides of mushrooms with non-stick cooking...

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Lemon Dolmades

Posted by Heart Niagara on

Prep time: 20 minutesServes: 4  Ingredients:Rice Filling 1 cup (250ml) rice (brown or white) 3 cups (750ml) water 20-30 large grape leaves (see note) 3-4 tbsp (45-60ml) extra virgin olive oil, plus extra as needed 4 cloves garlic, finely chopped 1/2 cup (125ml) raisins Zest of 1 lemon Salt to taste 1 tbsp (15ml) fresh flat-leaf parsley Sauce Juice of 2 lemons 2 tsp of agave 6 Tbsp of olive oil Garlic 1 1/2 cups of vegetable stock 1/4 cup of flour (to thicken) Directions: Filling 1. Combine the rice and water in a saucepan and bring to a boil. Cover, reduce...

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