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Orange ginger chicken stir-fry
Serves 4
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Marinade & Sauce
  1. 1/2 cup chicken stock & 2 Tbsp corn starch whisked together
  2. 1/2 cup orange juice
  3. 3 Tbsp sodium reduced soy sauce
  4. 3 cloves garlic, chopped
  5. 1 Tbsp orange zest
  6. 1 Tbsp minced ginger
  7. 2 tsp sesame oil
  8. 2 Tbsp Ontario honey
Stir-fry
  1. 1 lb boneless, skinless chicken thighs, sliced
  2. 1 cup Ontario peas
  3. 2 peeled and sliced Ontario carrots
  4. 3 cups Ontario broccoli florets
Instructions
  1. Add 1/4 of the marinade to a bowl and toss the chicken to coat
  2. Marinate in the fridge for 30 mins
  3. In heavy bottom pan steam carrots and broccoli for 2 mins
  4. In saute pan heat 1 1/2 Tbsp extra virgin olive oil over medium high heat
  5. Saute onions for 1 min
  6. Add chicken and saute for about 3 mins
  7. Add reserved marinade and cook 3 mins or until starts to thicken
  8. Stir in vegetables and cook another minute or until chicken is cooked through
  9. Serve over hot rice
http://www.nourishedpurely.ca/
Toasted walnut, pear & cranberry salad
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Salad
  1. 3 cups torn romaine lettuce
  2. 1/4 cup toasted walnuts
  3. 1/2 pear, sliced
  4. 1/4 cup sliced red onion
  5. 2 Tbsp dried cranberries
  6. 1/4 cup feta cheese
Dressing
  1. 1/4 cup honey
  2. 3 Tbsp apple cider vinegar
  3. 1/2 tsp onion powder
  4. 2 tsp Dijon mustard
  5. 1 tsp poppy seeds
  6. salt and pepper to taste
  7. 2 Tbsp extra virgin olive oil
Instructions
  1. In large bowl combine salad ingredients
  2. In small bowl or jar combine dressing ingredients and whisk to emulsify.
  3. Divide salad between two bowls and drizzle with dressing to taste.
  4. Enjoy!!
http://www.nourishedpurely.ca/
pumpkin apple soup
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Ingredients
  1. 1 Tbsp coconut oil
  2. 1 cup chopped Ontario onion
  3. 1/2 cup chopped Ontario celery
  4. 3 cups Ontario pumpkin puree
  5. 3 cups homemade or low sodium chicken stock
  6. 2 tbsp unsweetened applesauce
  7. 1/2 tsp ground ginger
  8. 1/2 tsp ground cinnamon
  9. salt and pepper to taste
  10. 1/2 cup finely diced ham (optional)
Instructions
  1. In a large pot melt coconut oil over medium heat
  2. Add onion and celery, cook until translucent ~5 minutes
  3. Add pumpkin, stock, applesauce, ginger and cinnamon
  4. Heat through, puree and add ham (if using)
  5. Reheat if necessary
http://www.nourishedpurely.ca/
Irresistible Pumpkin Pancakes
Yields 8
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Ingredients
  1. 1/2 cups + 2 Tbsp whole wheat flour
  2. 1/2 cups + 2 Tbsp all-puropse flour
  3. 2 tsp baking powder
  4. 1/2 tsp cinnamon
  5. 1/2 tsp ground ginger
  6. 1/8 tsp nutmeg
  7. pinch ground cloves
  8. 1 cup milk
  9. 2 Tbsp Ontario honey
  10. 6 Tbsp Ontario pumpkin puree
  11. 2 Tbsp melted coconut oil
  12. 1 egg, beaten
Instructions
  1. Sift together dry ingredients in a large bowl
  2. Combine wet ingredients in a separate bowl
  3. Fold wet ingredients into dry ingredients
  4. Mix until just combined
  5. Melt small amount of coconut oil in skillet over medium heat
  6. Pour 1/4 cup batter per pancake
  7. Cook ~3 minutes per side
  8. Enjoy with your favourite toppings (yogurt, pure maple syrup, nut butter etc.)
Adapted from Martha Stewart
Adapted from Martha Stewart
http://www.nourishedpurely.ca/
curried cauliflower soup
Serves 4
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Roasted Cauliflower
  1. 1 med head Ontario cauliflower
  2. 2 Tbsp coconut oil, melted
  3. 1 tsp curry powder
Soup
  1. 1 Tbsp coconut oil
  2. 1 cup chopped Ontario onion
  3. 1 Tbsp finely chopped ginger
  4. 2 cloves Ontario garlic, chopped
  5. 2 tsp curry powder
  6. 4 1/2 cups homemade or low sodium chicken stock
  7. salt & pepper
Roasted Cauliflower
  1. cut cauliflower into florets and place on baking sheet
  2. mix curry powder into melted coconut oil and brush on cauliflower
  3. roast in 425 degree oven for ~30 minutes or until tender and brown
Soup
  1. heat 1 tbsp coconut oil in lg pot over med heat
  2. saute onion ~2mins until starting to soften
  3. add garlic, ginger and curry powder, salute for ~1min
  4. add roasted cauliflower and stir to coat
  5. pour in stock and bring to boil, cover and reduce heat to low
  6. simmer until cauliflower is very soft ~10-15 mins
  7. puree and add extra stock if too thick
  8. season with salt and pepper to taste
http://www.nourishedpurely.ca/
 

Zucchini, Banana & Flaxseed Muffins
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Ingredients
  1. 1 lg Ontario zucchini, shredded (about 1 1/2 cups)
  2. 1 mashed banana (about 1/2 cup)
  3. 3/4 cup whole milk
  4. 1 cup pitted dates
  5. 2 Tbsp coconut oil, melted
  6. 1 egg, lightly beaten
  7. 1 tsp vanilla
  8. 1 cup all-purpose flour
  9. 3/4 cup whole wheat flour
  10. 1/2 cup ground flaxseed
  11. 2 Tbsp brown sugar
  12. 2 tsp baking soda
  13. 1 tsp baking powder
  14. 1 tsp cinnamon
  15. 1/2 tsp ground ginger
  16. 1/4 tsp freshly grated nutmeg
Instructions
  1. In small saucepan combine milk and dates, heat over medium heat until dates are softened (~10 minutes), blend to form a paste, add coconut oil and cool.
  2. In large bowl combine zucchini, banana, egg and vanilla, add date paste, stir to combine
  3. In separate bowl combine flours, flaxseed, brown sugar, baking soda, baking powder and spices, whisk to combine.
http://www.nourishedpurely.ca/
Overnight Peach & Almond Oats
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Ingredients
  1. 1/2 cup steel cut oats
  2. 1/2 cup unsweetened almond milk
  3. 1/2 peach chopped
  4. 1 Tbsp chia seeds
  5. Toppings: 1/2 peach chopped, 1 Tbsp sliced almonds, 1 Tbsp toasted coconut
Instructions
  1. Blend 1/2 peach (chopped) and almond milk in blender.
  2. Pour into jar and stir in chia seeds
  3. Refrigerate over night
  4. In morning top with chopped peach, almonds and coconut
http://www.nourishedpurely.ca/
Grilled Corn Salad
Serves 4
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Salad
  1. 3 ears of Ontario corn, grilled and shucked, kernels removed
  2. 1/2 Ontario green pepper & Red pepper, chopped
  3. 1/4 Ontario red onion, minced
  4. 1/2 cup crumbled blue cheese
  5. 3 Ontario Beef Steak tomatoes, cut into rounds
Dressing
  1. 3 Tbsp cider vinegar
  2. 3 Tbsp Extra Virgin Olive Oil
  3. salt and pepper to taste
Instructions
  1. Whisk together dressing ingredients and set aside
  2. Combine all salad ingredients except for the tomatoes and toss gently.
  3. Drizzle with dressing and toss to coat.
  4. Top each tomato round with a generous helping of salad.
  5. Enjoy!
http://www.nourishedpurely.ca/
Roasted Tomato & Avocado Poached Eggs
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Ingredients
  1. 4 Ontario eggs
  2. 2 Ontario Roma tomatoes, sliced 1/4" thick
  3. pepper & herbs de provence
  4. 1 avocado, thinly sliced
  5. 1/4 cup goat cheese
  6. 4 slices whole grain bread
  7. garlic scape pesto
  8. Cold pressed extra virgin olive oil
  9. poppy seeds, for garnish (optional)
Instructions
  1. Place on foil lined baking sheet, sprinkle with freshly ground pepper and herbs de provence
  2. Broil for a few minutes until slightly browned, watch carefully!
  3. Meanwhile, poach eggs (I add a little vinegar to my water and swirl before dropping egg in)
  4. Toast bread, spread with a little pesto, top with goat cheese, roasted tomatoes & avocado
  5. Top each piece of bread with poached egg
  6. Thin 1 tbsp pesto with 2 tsp olive oil and drizzle over egg, top with poppy seeds for garnish if using.
http://www.nourishedpurely.ca/
Roasted Red Pepper & Tomato Soup
Serves 3
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Ingredients
  1. 2 Ontario red peppers, halved
  2. 2 Ontario tomatoes, halved
  3. 3 Ontario garlic cloves, peeled
  4. 1 small Ontario onion, quartered and separated
  5. 1 Tbsp olive oil
  6. 1/4 tsp each, dried thyme, rosemary and basil
  7. freshly ground pepper & salt to taste
  8. 2 cups homemade chicken broth
  9. 1 Tbsp balsamic vinegar
  10. Sour cream garnish
Instructions
  1. Preheat oven to 450
  2. Combine oil, thyme, rosemary, and basil in small bowl.
  3. Put peppers and tomatoes cut side up on foil lined baking sheet; add onion and garlic
  4. Brush oil mixture on vegetables
  5. Sprinkle with salt and pepper
  6. Roast for 40 - 50 minutes or until tender and slightly charred
  7. Let cool until easy to handle and remove tomato and pepper skins
  8. Puree vegetables and any juices in blender with some of broth until smooth
  9. Transfer to saucepan; add vinegar and remaining broth
  10. Serve hot or at room temperature
  11. Garnish with a dollop of sour cream
Notes
  1. Flavour gets better the next day!
http://www.nourishedpurely.ca/
Zucchini Bread
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Ingredients
  1. 2 eggs
  2. 1/2 cup melted coconut oil
  3. 1/2 cup sugar
  4. 1/2 cup honey
  5. 2 cups zucchini, grated
  6. 2 tsp vanilla
  7. 2 cups all-purpose flour
  8. 1/4 tsp baking powder
  9. 2 tsp baking soda
  10. 3 tsp cinnamon
  11. 2 Tbsp ground flax seed
  12. 1 cup raisins
Instructions
  1. Beat eggs lightly in a large bowl.
  2. Stir in oil, sugar, honey, zucchini, and vanilla.
  3. In separate bowl whisk together dry ingredients.
  4. Stir dry ingredients into egg mixture until just combined.
  5. Stir in raisins.
  6. Pour into greased loaf pan and bake at 325 for about an hour (or until toothpick comes out clean)
http://www.nourishedpurely.ca/
Rhubarb Tea Cake
Serves 9
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Ingredients
  1. 4 cups sliced fresh rhubarb
  2. 1 Tbsp cornstarch
  3. 1/3 + 1/2 cup honey
  4. 1/3 cup butter, room temperature
  5. 1 egg
  6. 1 tsp cinnamon
  7. 1 tsp vanilla
  8. 1 1/4 cups all-purpose flour
  9. 1 tsp baking powder
  10. 1/2 tsp baking soda
  11. 3/4 cup buttermilk
Instructions
  1. Preheat oven to 350, butter a 8" square pan.
  2. Combine rhubarb and cornstarch and drizzle with honey, mixing until combined.
  3. Spoon into prepared pan.
  4. In small mixing bowl beat butter until creamy and mix in honey, egg, and vanilla until well blended.
  5. Combine flour, baking powder and baking soda in another bowl.
  6. Add to sugar mixture alternately with buttermilk, beginning and ending with flour mixture.
  7. Spoon over rhubarb mixture.
  8. Bake until toothpick comes out clean, about 45 minutes
http://www.nourishedpurely.ca/
Blueberry Smoothie Bowl
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Ingredients
  1. 1/2 cup unsweetened almond milk
  2. 1 cup spinach
  3. 1 cup frozen mixed berries
  4. 1 frozen banana
  5. 1 Tbsp oats
  6. 1 tsp ground flax seed
  7. 1/2 tsp cinnamon
Toppings
  1. fresh berries, banana, almonds, chia seeds, coconut
Instructions
  1. Blend everything but the toppings together and then pour into a bowl. The consistency should be thick enough to eat with a spoon. Top with your favourite toppings and enjoy.
http://www.nourishedpurely.ca/

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