Fuel to Go Protein Bars

Track and field season is my favourite sport!! Athletes have brutal training programs all working towards, in some cases, a race that lasts just seconds. Over the years I've had the pleasure of watching athletes run, jump and throw;  from elementary school children to Olympians.
My son has been competing in the sport for many years now and I am always trying to come up with healthy snacks and meals. Since he is allergic to all nuts except peanuts, I have had to get a little creative with ingredients. In my search I discovered Hemp and Chia seeds. These are nutrient packed little seeds  that also add some much needed protein for athletes. This recipe can be easily adapted to add some of your own favourite ingredients.

Fuel to Go Protein Bars

recipe by Laureen King from ArtandtheKitchen

Ingredients:

• 1/2 cup peanut butter (either smooth or crunchy)
• 1/4 cup  of corn syrup (agave will also work, but doesn't firm up as well)
• 1/4  honey 
• 1/4 cup brown sugar packed
• 4 tsp butter
• 1 cup Rice Krispies
• 1 cup mix of raisins, dried blueberries, cranberries, apricots, sour cherries (any dried fruit to make total of about 1 cup).
• 1/2 cup unsweetened coconut
• 1/4 cup sunflower seeds, pumpkin seeds, chia seeds & hemp seeds.

Directions:

1. Mix together peanut butter, corn syrup, honey and brown sugar and butter in saucepan.
2. Heat over low heat  until all is melted, stirring constantly.
3. Don’t boil or it will get too hard.
4. In large bowl mix together all remaining ingredients.
5. Add syrup mixture into bowl and blend until well combined.
6. Press firmly into 8x8 greased pan.
7. Refrigerate until set.

Parmesan Roast Potatoes

Here's is a quick and simple recipe to perk up your potatoes.

Parmesan Roast Potatoes

by Laureen King from ArtandtheKitchen

Ingredients:

• 1 dozen small new potatoes (or what ever potatoes you like)
• 2 chopped green onions
• 1/4 cup chopped red onion
• 1/2 cup grated parmesan cheese
• 3-4 tbsp extra virgin olive oil
• 1/2 tsp salt
• 1/2 tsp fresh ground pepper

Directions:

1. Heat oven to 350 degrees.
2. Cut potatoes in half (or what ever size you prefer)
3. In large bowl toss together all of the ingredients except green onions and coat well. 
4. Spread potatoes out on cookie sheet and bake for 30 mins. until tender. 
5. Be sure to turn potatoes occasionally so all sides get nicely browned.
6. Garnish with chopped green onion.

Ingredients 

Broccoli Mushroom Salad

It's hard to believe a salad that is healthy can taste so good. Toss this broccoli salad with my delicious   asian dressing and you have a perfect salad to serve with grilled steak or pork chops. Next time you are asked to bring the salad for a get together, try this one.

Broccoli Mushroom Salad

by Laureen King from ArtandtheKitchen

Ingredients:

• 3-4 cups fresh broccoli chopped into bite size pieces
• 2 cups fresh mushrooms sliced
• 2 cups fresh bean sprouts
• 2 green onions chopped
• 2 cups chow mein noodles
• 1/2 cup toasted slivered almonds
• 1/4 cup sunflower seeds
• 2 tbsp hemp seeds (you can also use sesame seeds)

Dressing:

• 1/2 cup extra virgin olive oil
• 3 tbsp rice vinegar
• 2 tbsp light soy sauce
• 1 tbsp sugar
• 11/2 tsp sesame oil
• 1 clove garlic finely minced
• 1/2 tsp fresh ground pepper
• 1/2 tsp kosher salt

Directions:

1. Toss all salad ingredients together except for chow mein noodles.
2. In jar mix together dressing ingredients, shake well.
3. Toss together dressing and salad ingredients.
4. Immediately before serving toss in chow mein noodles. (this way they don't get soggy).

Chicken with Sun-Dried Tomato Sauce

This is one of my family's favourite chicken dishes. It is quick and easy to prepare; making this a great dish to whip up after coming home from work. Serve this with pasta or rice and you have a recipe the whole family will like!

Beautiful Butchart Gardens

We just returned home from a wonderful vacation to Victoria. I have never seen the Butchart Gardens and thought spring would be a splendid time to visit. Gorgeous spring flowers and trees were in full bloom covering these magnificent gardens. Some of my favourites were the tulips, hyacinths, camellias, and the spectacular Cherry Tree blossoms! I took over 200 photos, here are just a few.

Pork Rib Roast

Do you want a roast that looks impressive to serve, why not try a Pork Rib Roast. This roast will impress your guests and is much more affordable than its counterpart the Beef Prime Rib Roast. Serve your roast with some mashed potatoes and a veggie and you have a gourmet meal fit for company!

Chocolate Covered Coconut Bars

So I bought a large container of coconut oil, it is suppose to be good for you, right? Now what do I do with coconut oil. Firstly I tried frying my Panko Crusted Chicken in it. No go, my husband didn't like chicken tasting like coconut. Secondly, a friend said she just ate it out of the jar, a couple of teaspoons a day. No go, I felt like I was eating Crisco. Then luck was on my side when I saw a great looking recipe by Kasey's Kitchen  for Super Simple Coconut Bark. So thanks Kasey and here is my version of very yummy tasting Coconut Bars.

Chicken Sausage Gumbo

 Here's a true Louisiana dish! I was fortunate to have my first bowl of Gumbo in New Orleans. It doesn't get much better than that! There are many different versions of gumbo and some recipes are closely guarded "family secret recipes". My version of gumbo was inspired by Marcelle Bievenu, a great Cajun chef. Spice it up as much or as little as you like.

Vanilla Bean Cupcakes with Homemade Marshmallow Fondant

I was thrilled when Tara from Noshing with the Nolands asked me to do a guest post on her blog. I have been enjoying Tara’s amazing recipes and exceptional food photography since she started blogging. Today I shared with her my Vanilla Bean Cupcakes with Vanilla Bean Buttercream Frosting, topped with Homemade Marshmallow Fondant. Please go to her blog to check more pictures and full recipe!  http://noshingwiththenolands.com

Oven Baked Apple French Toast

Here is a great Sunday Brunch recipe that is quick and easy to prepare. The smell of apples and cinnamon baking in the oven will have them all rushing to the kitchen to see what you've made. You can even make this recipe the night before!

Gluten Free Hemp & Chia Seed Oatmeal Cookies

I entered my 1st baking contest today, and am thrilled to say I won!! The contest was sponsored by Amaranth Whole Foods Market at the Enjoy Centre in St Albert, AB. This contest involved making gluten free cookies. I bought the majority of my ingredients at Amaranth, including their own special ground gluten free flour. This is one great tasting gluten free cookie with the health benefits of Chia and Hemp seed added to it. Thanks to all the exceptional judges.

Roast Turkey, Stuffing and Gravy

I am celebrating my 1 year anniversary of blogging!! Wow, does the time ever go fast. Its been such a joy to share with others, thanks so much for those that have supported me, especially my husband. The learning curve is HUGE, especially since I've never considered myself to be much of a computer geek. The food blogging community is an awesome group of people; my sincere gratitude to all those that have helped me along the way.
Most special celebrations, Christmas, Thanksgiving, Easter involve a turkey. So I thought why not celebrate a special day for my blog with a Roasted Stuffed Turkey. I think we should cook up a roast turkey more often just for an everyday dinner. There are so many dishes you can make with the leftovers.

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Homemade Mushroom Soup

On a recent grocery shop I came across a variety basket of amazing looking mushrooms. I had saved a delicious looking recipe for Homemade Mushroom Soup a while back and this was the perfect reason to give it a try. The recipe is compliments of Season With Spice blog. Thank-you Reese and Mark for allowing me to use your recipe! I usually change things up with recipes, but not this one, it is perfect as is. The hint of Nutmeg adds a great subtle flavour. My only suggestion would be to double if not quadruple the recipe cause your going to want a second helping.