Ok, so there might not be any thing “light” about these Christmas delights, but the way these cookies melt in your mouth you’ll think they are! They are so easy to make and will be a Christmas tradition if they aren’t already. Canada is made up of so many cultures and we are very lucky to sample the world in our cuisine. Thank you, Scotland, (and Aunt Eliza) for these gems.
When I was a student, I felt quite strongly about having a grown-up household on a low budget – especially for the holidays. In decorating my Christmas tree, I discovered gingerbread ornaments and white bows. Combined with tiny white lights, it was the most beautiful tree I had ever seen. (and the anatomically correct gingerbread people made great conversation at parties). Because we at UrbanMommies love the environment, and also feel that you can be stylish too – you might want to bake these with your kids. I kept mine for over 10 years. (Two tips: a) they don’t taste great after a few years. b) don’t let your dog eat them.)
This is a perfect party snack, and with Hallowe’en around the corner, we like the health kick and sticky sweetness. As with any small pieces, though, make sure your children are chewing and swallowing properly to avoid choking. Other than that, dig in! (and have some baby wipes nearby).
Remember those days as a child, coming in from the rain and snow and sitting down to a huge mug of hot cocoa? If you’re going to indulge, you might as well do it from scratch. It’s easy, healthier, and you can’t beat the taste. Fill a pot on the stove with the desired amount of milk. Next, mix equal parts sugar and cocoa with a bit of the hot liquid. This prevents clumping. (You can also use Callebaut chocolate, chocolate chips, honey or brown sugar). Add the chocolate mixture to the hot milk and pour into cocoa cups. We like the china kind, but for kids, try mini tin camping mugs. Warm memories and special traditions. Try it with our shortbread if you dare!
MMMMM. Banana Pear. Sweet Apple. Pumpkin Spice. And they’re organic. And super-yummy. Don’t you love a snack that pleases your kids and eliminates your guilt? They have no salt, dairy, additives or preservatives, and are made with 100% wholewheat flour. From Sweet Pea – the company that brought us frozen baby food cubes when you don’t have time to make it yourself. We like healthy innovations. Merci!
If chips make there way into my house they will be devoured. A sealed bag can maybe avoid be munched on for 3 days max. Once the seal is broken I give those chips about 3 hours. My palette craves the salt but my mouth desires the crunchy texture. My hips do not need the fat. After finishing off a bag of whole wheat tortilla chips, much to my husbands dismay this week, I decided to revisit my arsenal of healthy recipes to find an alternative.
Roasted Chickpeas are my solution. Chickpeas are a good source of protein and dietary fiber. Roasting them gives them the crunchy texture that tricks my body out of its cravings.
It would be cruel for me to not share the recipe with you.
1 can chickpeas drained and rinsed.
Salt and pepper to taste
2 tbsp olive oil
1-2 tbsp spice of your choice. Options include oregano, cumin or cayenne pepper
Preheat oven to 375˚ C. Toss chickpeas in a bowl with oil, salt, pepper and spice. Spread evenly on a rimmed baking sheet. Place in oven on middle rack. Shake pan every 10-15 minutes until desired crispiness. About 50 minutes total. Let cool and transfer to air tight container. Keep at room temperature in sealed container for up to 5 days.
I recommend setting a kitchen timer to ensure your chickpeas don’t smell like burnt toast. L loves these chickpeas as a snack and I love not feeling guilty giving them to her. If you don’t have time to make them I found them at Bosa Foods ready for your eating pleasure.
If you like what chickpeas can do for you check out what else you can do to them, starting with this easy and fast hummus recipe.
Happy Snacking!
– Stephanie Raposo
Not only is this recipe healthy and super easy to make, it is always a favourite snack or appetizer to make before dinner. No one ever believes that this dip is simple to make.
February is a famous month for love. This quick and easy chocolate dipped strawberries dessert is sure to make anyone you share it with fall head over heels for you! It’s also a great way to incorporate some fruit into dessert.
Bobbi Kay from Vancouver’s Boneta is at it again with her unbelievable mocktails. If you are pregnant, breastfeeding, or just want to cut back a bit, here is a stunner.