Three Dips in a Tray from Ten Thousand Villages (photo: rebekah jean)

Whether you’re a huge Super Bowl fan, a Gleek, or just looking for a reason to have a party this weekend, I think you’ll enjoy these dip recipes.

I try to only post recipes that are quick and easy to make, and taste good (I gauge this according to the standards of my picky eaters – if they like it, anyone will!). I try to limit processed stuff as much as possible. And yes, Oprah – if you’re reading this – all my recipes are vegan. (But really, no one would ever know!)

I love making party food, and I love eating party food. I especially like the foods I can dip, dip, dip!

Fresh Salsa (photo: rebekah jean)

Dip 1 – Homemade Fresh Salsa

Combine in a bowl:

• 2 large tomatoes, finely chopped
• 3 or 4 green onions, chopped
• 1 or 2 minced garlic cloves
• 1/2 sweet pepper, finely chopped (any type of pepper will work)
• Fresh basil, finely chopped
• Salt and pepper, to taste
• Fresh parsley
• Fresh cilantro (optional) – I like to chop this up and leave it on the side for my hubby. It makes him smile like a little kid
• A squeeze of fresh lemon or lime juice

Stir and enjoy!

Guacamole (photo: rebekah jean)

Dip #2 – Guacamole

Combine in a bowl:

• 2 or 3 ripe avocados, mashed (a ripe avocado should be soft to the touch but not mushy, and the inside should be a lovely green color – just cut off any brown spots)
• 1 large tomato, finely chopped
• 1 or 2 minced garlic cloves
• 2 green onions, finely chopped
• 2 to 3 tsp – fresh lemon juice
• Salt and pepper, to taste
• Again, you can add fresh cilantro if you have it and like it. I sometimes like to add some cucumber too – it gives the guacamole a nice, crunchy texture.

Hummus (photo: rebekah jean)

Dip #3 – Hummus

Add the following in a blender or magic bullet-type kitchen gadget:

• 1/2 can – chick peas, drained and rinsed (you can double the recipe and use the whole can – but my girls love to eat the chick peas right from the can, so I save them)
• 1 or 2 cloves of garlic
• 3 tbsp – tahini (optional – but it really improves the texture and is super healthy!)
• 3 tbsp – fresh lemon juice
• Salt and pepper, to taste
• You will need to add extra liquid. I usually use soy milk, but anything will work – water, almond milk, rice milk – be creative. If you’re interested, add some fresh parsley or cilantro too.

Blend until you have a smooth texture.

The hummus will keep for days in the fridge, and is a nice spread on wraps or on toast. Not only is it quick and easy, but also high in protein!

Now for the tricky part … what will you be dipping? My family is a huge fan of nachos (who isn’t?!), and now you can even buy baked nachos, which are a bit healthier. I have also picked up pitas from the grocery store, warmed them in the oven, and cut them into cute little triangles. These are definitely a healthier option.

Enjoy your game, show, or party. And enjoy thinking about what you can do with all the money you’re saving by making your own healthy snacks! Not only are those little containers of dips outrageously expensive, but they have far too many ingredients that we need to stay away from – you know, all those big words that no one can pronounce! (After my allergic reaction, my doctor said: “Tracy, if you can’t pronounce the name, you likely shouldn’t be putting it in your mouth.”)

To all my friends out there: Be proud of yourself, and enjoy healthy eating!

Tracy's Chocolate Chip Cookies (photo: rebekah jean)

What’s the first thing you thought of this morning when you woke up?

Maybe you checked your BlackBerry or iPhone and were instantly flooded with emotions about your long to do list. Or were you focused on getting the kids off to school?

Well, I woke up thinking of cookies! Yep — first thing this morning, I knew it was going to be a cookie sort of day. Cookies for breakfast? A wonderful idea! Unfortunately, I didn’t get around to making mine until mid-afternoon, so I had all morning to crave them!

Many of you have eaten and loved this recipe. For those of you who supported the United Way cookie fundraiser in October at the University of Waterloo, this is the chocolate chip cookie recipe I used. I have been making it for over 10 years and it has never failed me. The smell, the taste, the look on someone’s face when you surprise them with fresh cookies — it’s always worth the effort.

Tracy’s Chocolate Chip Cookies

Cream together:

• 1/2 cup – margarine (I use Earth Balance, a vegan margarine)
• 1/2 cup – white sugar
• 1/2 cup – brown sugar
• 1/2 tsp – vanilla

In a small bowl, mix together 1 tbsp of ground flax seeds and 3 tbsp of warm water. Once this thickens (approximately five minutes), add it to the creamed margarine mixture. (Or you can use an egg.)

In a separate bowl, mix the following:

• 1 cup – flour
• 1-1/4 cups – large oats
• 1/4 tsp – salt
• 1/2 tsp – baking powder
• 1/2 tsp – baking soda
• 1 cup – chocolate chips

Stir the dry ingredients well and add them to the creamed mixture. Mix until well combined.

Form into small balls (slightly smaller than golf balls) and bake for 8 minutes at 350F. Make sure you don’t flatten out the balls, and take care not to overcook them. You don’t want to bake them completely — the tops should just be slightly brown when you remove them.

This recipe freezes very well. So if you have the time, I recommend doubling the batch.

So, what did you wake up craving this morning?

When you get around to making this cookie recipe, let me know how it goes. (To all my spicy-chocolate-lovin’ fans out there, you might want to try adding some small pieces of cherry bomb pepper — the combination of chocolate and spice is amazing!)

Thanks everyone!

Tracy's Potato Salad (photo: rebekah jean)

Anyone else in the mood for a picnic? I am long overdue for one. In the summer, the kids and I can easily pack a picnic four or five days a week – rain or shine. Sometimes, as a treat, we “picnic it” in the patio area of our favourite Starbucks. An iced americano makes my picnic complete.

But these days, it’s far too cold for an outdoor picnic and the iced Starbucks drinks are not nearly as tempting with all this snow!

If you love picnics as much as I do, then I think it’s time you had yourself an indoor picnic. If you have kids, they’ll enjoy helping with the preparations. But indoor picnics are not only for the kids – they can be very romantic too.

The other day, we picked up an extremely overpriced slice of watermelon from the grocery store and made my chocolate cinnamon cookies for dessert. I also made one of my favourite picnic foods – potato salad. (For far too long, potato salad has been carrying around the label of being a “summertime only” food. But I have decided that, in my house, potato salad should be eaten all year long.)

I love this recipe – not only because it’s incredibly easy to make, but also because it tastes amazing, and works as a great side dish to a classic grilled (soy) cheese sandwich or makes a nice light meal with a piece of garlic bread.

Now don’t be shy with this recipe! Add to it, spice it up a bit, and have some fun.

Tracy’s Wintertime Potato Salad

Dressing:

• 1/2 cup – vegan mayonnaise (I have tried a few different brands and Vegenaise is by far the best)
• 2 to 3 tbsp – fresh parsley
• 1/4 tsp – salt
• 1/4 tsp – freshly ground black pepper
• Optional: If you are a garlic lover, add a freshly grated clove or two (or three!) for extra zip. I sometimes even add a bit of Dijon mustard to make it more tangy. Be creative – there are a million ways to make potato salad!

1.  Wisk the dressing together and refrigerate until you are ready to use it.

• 2 lbs – new potatoes, halved or quartered, depending on the size (I prefer the mini white or red ones that are best fresh from the field, but you can often find them at grocery stores in the winter)
• 1 cup – fresh peas (frozen works well too) – if you don’t like peas, feel free to keep it simple with just potatoes and dressing, or replace with celery or something else

2.  Clean the potatoes well because, at this time of year, they tend to get icky spots. Boil them in salted water until they’re soft, but not falling apart.

3.  Allow the potatoes to cool. When ready to handle, mix in the peas and the dressing – and anything else you want to include.

You can easily serve this salad warm or chilled. Enjoy!

I am curious to hear if any of you have favourite summertime recipes that you make all year round.

Is anyone going to try an indoor picnic this week?

Homemade Gingerbread House - Oops, I forgot to remove the red-eye!

Just days after Christmas, the tree is down, the cookies are all eaten, and slowly but surely, the presents have all found a home. Somehow Christmas has come and gone – but yet again, I am left wondering if it was all I wanted it to be. Why is it that in past Christmases, I have also been left with this feeling of disappointment, like something was missing?

I had full intentions of completely escaping Christmas this year. I would have loved taking a holiday with my family. Escaping the hustle and bustle would have been great – but not everyone in my family shared my desire to escape. So I was determined that, if escaping was out of the question, some changes needed to happen.

We worked together and found a compromise. I guess you could say we made a few Christmas “rules” – and the results were much more satisfying than I expected them to be.

Before I share my five rules for surviving Christmas, I want to share the following: When I became a parent 10 years ago, I realized that it was my job to start creating Christmas memories for my children. And somehow, over the last few years, it started feeling like something was missing from my Christmas traditions. Although my children were opening presents, and we created many other special memories, I was beginning to feel like I was going through the motions. I was consistently left with the yearning for something more – something different. And that’s why I wanted to escape. I wanted more, but fear of change and of disappointing people held me back.

I knew it would be hard and it would take some serious self-control, but the following five points really helped allow me to create a very special, almost stress-free Christmas for my family:

1. First – and maybe most importantly – I made a list of my Christmas likes and dislikes. Sounds easy, but it took a surprising amount of energy! I rediscovered the parts of Christmas I really enjoy (and would maybe even miss if I escaped), but which had somehow been obscured by the aspects I don’t care for.

2. We made sure we spent lots of time at home. The rushing around really wears me out. I wanted time to play with my kids, and to read and watch some movies (rare occurrences). As much as possible, we tried not to have a schedule – and it was wonderful. Yep, there were times we arrived late for things, or left early, and sometimes we said “no” – but it was worth it!

3. I put the necessary time and energy into some of our favourite traditions, to make them as special as possible.

Christmas stocking filled with affordable (but lovable!) gifts

4. We set a gift budget and stuck to it. What a huge relief! No second guessing; no wondering if I spent too much. I had a set amount, and that was that. There were times when I saw a great sale and it would have been so easy to overspend – and a few times I did. (But these items were put away for upcoming birthday gifts!)

5. We took time to remember loved ones who are no longer with us. We spent time sharing memories, looking at old photos, and teaching our children about these special people.

So this is what I changed. It sure wasn’t perfect, but it was a good start. I anticipate that next year will be even better!

I am curious about what you do to make Christmas special. Have you felt overwhelmed by Christmas, and have you tried to create something different for yourself or your family? Do you have any suggestions of things I could add or change in the future, to help bring more balance?

(By the way, for me, not having a schedule was the best part!)

Chocolate Cinnamon Cookies (photo: rebekah jean)

Well, I’m embarrassed to say that, although I am just getting my feet wet with this blogging stuff, I already broke the first and most important rule: BE CONSISTENT! Sorry friends. I promise, eventually it will get better … at least that’s the plan.

My daughters and I participated in the University of Waterloo’s United Way fundraising campaign a couple weeks ago — and man, did we have fun!

To my surprise, these girls raised a very impressive $170 for United Way. Isn’t that great?! For me, the best part was teaching them the value of doing something nice for someone else — not because they have to, but because they can.

The University of Waterloo is a very generous community. Thanks to everyone who bought a cookie (or two!) and helped teach a very valuable lesson to my daughters.

Here’s one of the two scrumptious types we gave away in exchange for donations:

Chocolate Cinnamon Cookies

Chocolate Cinnamon Cookies (photo: rebekah jean)

These ones have a few steps and might take a bit longer to make than the average cookie. But I would consider it an investment — the chocolate and cinnamon combination is so worth the extra effort!

(In the near future, I will be creating a modified version of these using candied ginger. I can almost taste them now! Stay tuned.)

Cream the following together in a bowl:

1 cup – sugar

3/4 cup – margarine (I use Earth Balance, which is a vegan margarine, but any type will work fine)

1 egg (or mix 1 tbsp of ground flax with 3 tbsp of warm water, mix it up, and let it sit for a few minutes … this easy and healthy egg replacer works wonders!)

1/4 cup – light corn syrup

In a saucepan, slowly melt 2 oz of unsweetened chocolate. Once melted, add to the wet ingredients and mix them until well combined.

In a separate bowl, combine:

1-3/4 cups – flour

2 tsp – baking soda

1-2 tsp – cinnamon

1/4 tsp – salt

1 cup – chocolate chips

Combine the dry ingredients with the wet, and mix together very well.

Shape dough into 1” balls, and roll each in sugar.

Bake at 350F for 8-10 minutes, or until cookies are puffy and the tops crack.

Eat as soon as possible!

Last night I decided to stay up later than usual, with high hopes of sleeping in until at least 6:30 a.m. (Yep — that’s sleeping in for me these days.)

Coffee and Lemon Cranberry Scones (photo: rebekah jean)

So, when my daughter bounced into our bed and declared that she was all done sleeping at 5:30 a.m., I could only think of one thing: I NEED my coffee. I quickly realized there was no way this Mama was gonna be happy today … unless, of coarse, she makes lemon cranberry scones!

Talk about food meeting your emotional needs!

Anyway, I love these scones — especially when they are made with lemon zest, vanilla bean, and yes, white flour! These scones can also be made with whole wheat flour or a combination. But on this particularly tired Saturday morning, I wanted tasty white flour scones.

Some days, we NEED three cups of coffee, and other days we NEED amazing lemon cranberry scones. Today, I NEEDED both. Yummy. Maybe it will be a happy day after all!

So, next time you wake up feeling a little like I did today — wishing you could just crawl back into bed — remember this recipe and give it a try. You’ll love it, it’s easy, and heck — it’s even vegan! (But no one will ever know.)

Lemon Cranberry Scones

Lemon Cranberry Scones (photo: rebekah jean)

Combine in a bowl and mix well with a fork:

2 cups – flour of your choice

1/4 tsp – salt

3 tbsp – sugar

3 tsp – baking powder

1 vanilla bean – scraped (optional)

zest of one lemon (optional)

Add 6 tbsp of margarine to the mixture. I use Earth Balance because it is vegan, but any type will work.

With your fork, continue to mix everything together until the margarine and flour are well combined and the mixture resembles breadcrumbs.

In a separate bowl, mix together 2 tbsp of lemon juice and 2/3 cup of soy, almond, or rice milk. Stir the mixture with a fork. (It should become thick.)

Add the wet to the dry and mix well. Once it is all combined well, remove it from bowl and kneed it for one minute. Add in a handful of dried cranberries and continue kneeding until they are well distributed.

With your hands, flatten out the mixture so the whole dough is approximately two inches high. I use a three-inch circular cookie cutter to make my scones, but anything will work. If you like, sprinkle the top of each scone with a little bit of sugar.

Line a cookie sheet with parchment paper. Bake your scones at 375F for 12-14 minutes. (The exact time required is affected by the size of your scones.)

Enjoy!

Spiced Pumpkin Muffins (photo: rebekah jean)

No one will ever know that these muffins are made with high-fibre ground flax instead of egg, or that they have NO added oil or margarine. I took a dozen to a friend’s house and her husband ate all of them … no kidding.  They are yummy and the extras will freeze well for a rainy day.

Wisk together:
3 cups – whole wheat flour
4 tsp – baking powder
1 tsp – salt
1 tsp – baking soda
1 tsp – ground cinnamon
1/2 tsp – grated nutmeg
1/2 tsp – ground ginger
1/4 tsp – allspice
1/2 to 1 cup – toasted pecans or raisins

Spiced Pumpkin Loaves (photo: rebekah jean)

Put 3 tbsp of ground flaxseed and 1 cup of water in a separate large bowl, mix with a fork or electric mixer, and let it sit for a few minutes.

Add the following to the ground flax mixture and mix with electric mixer:
1 cup – raw sugar
2-1/2 cups – solid packed canned (or cooked fresh) pumpkin
2 tbsp – molasses
1/4 cup – water

Preheat the oven to 350F.

Add the wet mixture to the dry ingredients and stir just until it is mixed (you don’t want to over-stir, but you also don’t want to see any of the dry mix). If the batter is very dry, add another tbsp of water.

Spoon the batter into mini loaf pans or muffin tins — either lightly oiled or with cute little loaf/muffin liners (is that what they’re called?).

Bake for 20 to 25 minutes — maybe a bit longer with the loaves. I like to check my muffins with a toothpick once I think they are close to being done.  If the toothpick comes out clean, you know they’re ready.

Allow them to cool in the pan slightly before transferring them to a metal cooling rack.

Enjoy!

Yesterday was my birthday — and generally speaking, I’m not a birthday person. I don’t want to sound like a Scrooge, but they just don’t do much for me.

But then yesterday happened… my second healthy cooking session and what turned out to be a fantastic birthday. Unleashing my passion for great tasting healthy food, and bringing people together to share in it, makes me feel so alive!

The seven of us came together, shared stories, stirred, scooped, and measured and, Voila! — it turned out to be the recipe for a perfect birthday. Finally! (And I say finally with a sigh of relief.)

Velvety Squash Soup (photo: rebekah jean)

I am untangling this web of ideas, dreams, and passions, and slowly I am putting them into action. I am learning and discovering so much about myself. I’m excited, I’m thankful, and I’m loving every minute of it! Thanks to everyone who has been a part of this journey so far.

Here is one of the meals those who joined in fun took home with them last night. This recipe is straightforward, delicious, healthy, and perfect for a crisp fall day like today!

Velvety Squash Soup

Sautee the following in a large soup pot until the onions are soft:

1 tbsp olive oil — I like to heat the oil before adding the onions
2 – 3 medium onions, chopped

Add the following to the pot:

1 large butternut squash, peeled and chopped
4½ cups vegetable stock

This beautiful squash never made it into the soup, but the photo is so lovely I cannot resist sharing it. (photo: rebekah jean)

1½ tsp curry powder
½ tsp sea salt
1/8 tsp cinnamon
1/8 tsp freshly grated nutmeg
1/8 tsp freshly ground pepper

Adjust the spices to suit your tastes.

Bring the soup to a boil, then cover and simmer until squash is well-cooked and soft.

Blend the mixture to the desired consistency.

Please, message me with any questions.

tracy

This yummy quinoa salad only calls for 1 tbsp of olive oil — amazing! Plus quinoa is a complete protein, so it will leave you feeling energized, satisfied, and really good. This is seriously great food that you can feel good about eating. 

Quinoa Nut Salad (photo: rebekah jean)

If you are interested in making this salad and many other yummy healthy meals, but find you don’t have the time, you may want to check out my healthy cooking sessions — a fun evening where, together, we prepare five lunches (or dinners) for the days ahead.

Combine the following in a bowl and stir:

3/4 cup – cooked quinoa

1/8 cup – toasted almonds, slivered

1 cup – spinach, chopped

1/2 cup – cucumber, chopped

1/4 cup – red pepper, chopped

1/2 can – chick peas

1/4 cup – dried currants

1/4 cup – red or green onion, chopped

1 tbsp – lemon juice

1 tbsp – olive oil

1 -2 tbsp – minced garlic

To cook the quinoa:

First rinse thoroughly to remove the bitterness. Bring 1 cup of dry quinoa and 2 cups of water to a boil. Simmer and cover with a lid until the water is absorbed.

Enjoy! Please send me a message with any questions or comments. 

tracy

Stop for a minute and think about life: all you do, all you want to do, and what makes you happy.

Sometimes it’s easy to feel like life simply happens around us. We go through the motions and do what we have to do, etc., etc. Ironically, when we finally make time for the things we really want to do, we end up feeling guilty.

But then one day, when we least expect it, life changes. Something clicks and we realize that maybe, just maybe, we’ve found something that we HAVE to do — something that not only makes us happy, but keeps us awake at nights and pulls us out of bed in the morning.

I’m not talking about the obligations and responsibilities we can’t avoid. I’m talking about the things you do because you truly want to.

Rebekah and Tracy reflected in a wine cask at Jackson Triggs winery, Niagara-on-the-Lake

I spent Saturday with Rebekah Gould — a long-time friend and photography genius. We drank way too much good coffee and chatted the day away. I came away feeling refreshed, motivated, and ready to go. (We need our friends, don’t we!)

I am excited about My Healthy Future … and your healthy future. My vision is starting to take shape. Sometimes it feels like a slow process. But stay tuned, because exciting things are happening.

I hope to show the world that small changes can make a huge difference in how you feel. And slowly but surely, you too will find that reaching your healthy eating goals is easier than you might think.