Carrot Oatmeal Raisin Muffins (Healthy!)

Aug 30, 2013

I need to ask you something and I want you to be totally honest with me, it might be awkward with us after this but I have to know how you feel, I have kept this in for a awhile and its about time I was straight up and confronted you about it, I hope this doesn't ruin the relationship we already have, I just need to know and I can't see any other way to get over this, it just doesn't seem fair on me if I don't get an answer, I want you to tell me truthfully, no matter what is is, I just want your honest opinion...


Do you know the muffin man?

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Did I have you going? These muffins are so yummy, light, delicious, airy, just yummy.. Sorry my brain isn't coming up with any other descriptive words today.. I think I'm drained.. Harvest has started, work is busy, I need quick snacks that keep me full that I can throw in my lunch. Somedays I have a super late lunch, sometimes I don't get a lunch.. These muffins are perfect for field lunch kits too!

Carrot Oatmeal Raisin Muffins
by Renee Pihowich
Prep Time: 15 mins
Cook Time: 20-25 mins
Keywords: bake snack

Ingredients (12 muffins)
  • 1 1/4 cup whole wheat flour
  • 1/2 packed brown sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon pumpkin pie spice (or a mixture of cinnamon, ginger, and/or nutmeg)
  • 1/2 teaspoon salt
  • 1 cup old fashioned oats
  • 1/2 cup raisins
  • 3 tablespoons coconut oil
  • 1 egg
  • 1 – 1 1/4 cup milk
  • 4 carrots, shredded
Instructions
Preheat your oven to 400°F, and prepare your muffin tin, I used liners.. next time I will be using a greased muffin tin.
In a large bowl, sift together your flour, baking powder, baking soda, salt,and pumpkin pie spice, and give it a mix. Stir in your sugar, oats, and raisins. Add in 1 cup milk, coconut oil, egg, banana, and carrots, and mix it well to combine (avoid OVER mixing, though). At this point your batter should be thick but moist. You can add in the last 1/4 cup milk if it’s too dry.
Fill each of your muffin cups with about 1/4 cup of the muffin batter. Bake for about 20 – 25 minutes until cooked through (you can test with a toothpick. It should come out clean).
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The sun has set on summer

Aug 28, 2013

We had an awesome last weekend of Summer here in our small town Saskatchewan. Yes, I realize summer doesn't end until September 21, but for us, our summer has ended. Harvest will be in full swing by mid week and we are preparing for a busy one. As long as the rain stays away we will be going.

We had an awesome last weekend of summer. I had Friday off because we were supposed to be going to a wedding, but ended up not going because of the distance and time off we would have needed to go. Instead, M went to daycare, I went to some appointments for my back and Dan worked a bit in the morning.

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In the early afternoon we decided to go for a couple rounds of golf and ended up with a group of friends and stayed out there until midnight! We did some glow golfing, which was crazy fun! Dangerous, but fun!

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It was so humid and hot this past weekend, and Dan wasn't feeling up to par on Saturday so we hung out at the house, did some laundry and house cleaning and just became lazy. M has been a bit fussy from teething and wasn't sleeping great so I stayed home with him saturday night and Dan went out to a friend's surpise party. I heard it was a blast... and I'm kinda sorry I missed out on it.

Sunday we were up early, and out wakling when we ran into Dan's parents. They invited us to go fishing for the day and we spent the entire day on the boat! Dan and I were a little sunburnt but we had sooo much fun!

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And with that, the sun has set on our last weekend of summer.

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Cheers to a succesful and prosperous harvest!

Sweet Potato Fries

Aug 22, 2013

Sweet potato fries are the perfect side dish to almost any meal. In my opinion anyway, and everyone is entitled to their own opinion right?!

Sweet Potato Fries
by Renee Pihowich
Prep Time: 15 mins
Cook Time: 25 mins
Keywords: side sweet potato

Ingredients (4-6 Servings)
  • 2 medium sized sweet potatoes
  • 1/4 cup cornstarch or cornflour
  • 1 teaspoon salt (I used a chilli salt)
  • 4 tablespoons oil (I used avocado oil so it’s a bit greener in colour)
  • 4 tablespoons mayonnaise
  • 1 tablespoon chilli sauce
Instructions
Preheat oven to 220C/428F and line a large baking tray with parchment. Peel sweet potatoes and cut into chip sized batons. Soak in cold water while the oven is preheating.

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When the oven is ready, take a ziplock bag and add the cornstarch or cornflour to the bag along with the salt and shake around. Drain the sweet potato batons in a colander and add to the bag. Seal the bag and shake around the sweet potato so that the pieces are coated in the flour. If you need more flour you can add it along with a bit more salt.

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Spread out the batons onto the prepared tray and drizzle with the oil and toss with your hands. Bake for 25 minutes and then using a turner (try not to use tongs as they can be delicate and soft) turn the chips over so that they crisp on all sides.
Mix the mayonnaise and chilli sauce together and serve with the hot fries.


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Turkey Burgers

Aug 16, 2013

These burgers are so easy to make, and so healthy for you too! We eat them so often I know the recipe by heart.

Another option, instead of grilling is cooking them in a frying pan and adding a dash of lemon right at the end. It just gives them a little extra something.

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Spinach Turkey Burgers
by Renee Pihowich
Prep Time: 15 mins
Cook Time: 10 mins
Keywords: entree sandwich turkey

Ingredients (6 Burgers)
  • 1lb ground turkey or chicken
  • 1/2 cup breadcrumbs
  • 1 egg
  • 1 tbsp greek seasoning
  • 1/2 tbsp minced garlic
  • 1 handful of spinach (chopped up fine)
Instructions
Mix all the ingredients together and let sit for 10 minutes for flavours to mingle.

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Shape into patties and stick into the freezer.

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Preheat the grill.
Take out patties and grill for 5 minutes per side, or until done.
Note: Make the patties flatter and bigger than you need because they do shrink up a bit.
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Drifting away...

Aug 14, 2013

We had a great weekend this past weekend. My work had rented a house boat for a day and we spent the entire day Saturday just drifting down the river.

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Some of us were even brave enough to jump in, and go down the water slide! Not this girl.. nope I was content sitting in the hot tub!

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Maddox stayed at Nana and Grandpa's cabin overnight, and Dan and I were able to sleep in Sunday and watch a movie and get some house work done before we had to go and get him. I sent Dan so I could finish up some laundry and stuff. Then we went outside and did some yard work, and hung out on the deck for awhile.. just had an all around relaxing Sunday, the way they are meant to be!

I'm really looking forward to a long weekend this weekend and heading to the city with my friend Mel. We haven't gone shopping since January and its a much needed trip away for a day!

Chicken Bacon Ranch Pasta

Aug 8, 2013

This recipe is really quick and easy to throw together for supper. I made it at my lunch break because my slow cooker cooks things super hot and fast. And 4-5 hours on low is long enough. I need to invest in a new slow cooker I think.. one that I don't have to worry about while I'm at work. I can pretty much see my house from my office, so at least if it started on fire I would know right away! (Mom if you read this.. please add slow cooker to my christmas list!)

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Slow Cooker Chicken Bacon Ranch
by Renee Pihowich
Prep Time: 10 mins
Cook Time: 4-6 hours
Keywords: slow-cooker entree chicken

Ingredients (serves 4-6)
  • 2 strips of bacon, cooked and crumbled (can use turkey bacon)
  • 1 tsp minced garlic
  • 1 (1 oz) packet dry ranch dressing mix
  • 1 (10.75 oz) can 98% fat-free condensed cream of chicken soup
  • 1 cup sour cream (fat-free works great)
  • 1 lb. chicken breasts (can be frozen or defrosted)
  • 8 oz. of your favorite pasta, cooked
Instructions
Spray slow cooker with non-stick cooking spray and place chicken in the crock pot.
Mix the bacon, garlic, ranch dressing mix, soup, and sour cream together and pour over the top of the chicken.
Cook on high for 3-4 hours or low for 6 hours.
Shred chicken with two forks.
Cook pasta as directed on package and serve chicken over pasta.
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August Long Weekend Recap

Aug 7, 2013

Good Morning everyone! I can't believe another long weekend has come and gone! The last one of summer too! Where did our summer go?! It seems like we were just getting into the groove and now the weather is starting to get cold, and days are shorter... I wish summer could last forever. Actually I just wish winter was shorter.. because I love Christmas, and cuddling on the couch during  a snowstorm just as much as I love sitting on a hot beach!

Speaking off hot beaches.. check out what we did for the last long weekend of summer!

We went up to my family's cabin and spent some time soaking up the sun. M loves the water and the sand, and eating the sand.

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Our cabin doesn't have running water, so having a bath in the sink is a BIG deal! We had to make a water run anyway, so I heated a big pot of water on the stove, and added some soap bubbles to the tub. 10 minutes later we had warm enough water to bath in! And no more marshmallow in M's hair! YAY! I was worried we were going to have to cut it out.

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M has become a little social butterfly, thanks to daycare. He loves playing with other kids, and is pretty good at sharing, unless you have his toys then its "mine mine mine"! He loves running around outside screaming at the top of his lungs. I'm pretty sure if our neighbours were up they were constantly looking to make sure nobody was getting murdered!

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"Put the lime in the... beer... and drink it all up"

Something like that right? We had some drinks..

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and just to clarify I wasn't the only one drinking.. my sisters also joined in!

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We left bright and early Monday morning after breakfast to get back home and do some yard work, laundry, and all that other fun house cleaning stuff to get ready for the week. I'm making a mental note to not be as stressed out as last week, ever again in my life! I had such a bad week, and I'm making a conscious effort to never be like that again! So, hears to another week, and positive thinking! Cheers!

Park Day with M's Daycare

Aug 3, 2013

M's daycare has been so much fun so far! He absolutely loves going there now and never wants to come home at the end of the day! It makes going to work that much easier in the mornings! Last week I volunteered to help take all the kids to the park on my day off. We had a super fun day!

We started the day with a play at the park, M loved playing with the other kids in the sandbox. It had rained the night before so everything was a bit damp, and lots of kids came out with wet bums from the slides and swings!

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Then we went into the museum to see Big Bert. Big Bert is a 92 million year old crocodile that once lived in the area and whose fossilized bones were discovered 20 years ago along the banks of the Carrot River. Big Bert is the world's most complete skeleton of this type of crocodile. Parts of the skeleton were first uncovered in 1991 along the banks of the Carrot River, in the Pasquia Hills of east-central Saskatchewan, by palaeontologist Tim Tokaryk of the RSM. A year later, the rest of the skeleton was collected by the RSM and the Canadian Museum of Nature. At the time, it was the only specimen of its genus to be discovered in Canada. This marine predator was 6.2 m (20 feet) long; its skull alone was more than 1 m long.

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We even got to watch a cute little video about it!

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