This dish to me might be the perfect winter comfort food! This would be a great dish to make for friends and family. It can be made well in advance, leaving you more time to enjoy your company.
This recipe is from Julia Child’s Cookbook, “Mastering the Art of French Cooking”. The recipe calls for stewing beef, however we used Beef Shanks instead and it was delicious!
Whenever possible we like to buy our meat or produce directly from the farm. I like knowing where the product is coming from and also knowing the quality as well. We purchased our Beef from an Alberta farm called Rose Ridge Farms. Check out their website for all of the products that they provide.
If you are going to try out this recipe give yourself plenty of time. You do not want to rush anything. Plus the great thing about this is the longer the dish cooks the better it gets! Slow and Steady!
Follow this link for steps on how to make this great dish! Julia Child’s Beef Bourguignon
I am so happy with how these turned out! These are great for a quick breakfast with a smoothie or for a quick snack!
What you will need:
2 Ripe Bananas
1/2 cup of Honey (Next time I might try to use a little bit less and see if it makes a big difference taste wise)
1/4 cup of Almond Milk
1 tsp of Vanilla
1.5 tsp of Baking Powder
1 tsp of Baking Soda
1/2 cup of Organic Dark Chocolate Chips
1 cup of Gluten Free All Purpose Flour (I have the Cloud 9 Brand)
2 scoops of Arbonne Vanilla Protein Powder
Preheat your oven to 350F, grease your Muffin Pan with the Coconut Oil and set aside.
Take a large bowl and add remaining ingredients and mix well. Then spoon evenly into your muffin tin. Mine made enough for 12 muffins.
Put your muffins in the oven, mine took roughly 20 minutes but just keep an eye on them and change the time accordingly.
On Friday night my Hubs, sister-in-law and mom-in-law and I went and checked out Sabor Restaurant in Edmonton. After reading a bit about the restaurant, I was really interested to check it out! They have influences of Portuguese and Spanish, but they are also an Oceanwise Certified Restaurant. I was up for having some really good seafood and wine!
The decor and vibe of the restaurant was so nice! From the hardwood floors to the lighting, I loved it all! The restaurant was actually a lot bigger then I thought it was going to be! Whether you wanted to sit in the front lounge area or the in the restaurant, they have the space!
For the Food!
I could have sat there all night just ordering the Share Plates! They were so good and a very good portion that all 4 of us were able to have some of each. For the Share Plates we ordered Tuna Carpaccio, the Grilled Piri-Piri Prawns, Caesar Salad and the Clams & Pork Belly. My two favourites were the Piri-Piri Prawns, the prawns were grilled perfectly and the spice was so good! My other favourite hands down was the Clams & Pork Belly…AMAZING! The clams were cooked perfectly and the pork belly was perfectly crispy! I would go back just for that one!
For Dinner we ordered the Seafood Paella, Tagliatelle with Prawns, Chinook Salmon and the Lobster Risotto. I had some of the Lobster Risotto and I think that was my favourite out of the 4!
The one big disappointment was that we didn’t leave enough room for Desert! But hey thats just a good excuse to go back!
If you are in Edmonton make sure you stop at Sabor!
I am always looking for quick healthy snacks. Both my hubs and I have busy work schedules so I like to have healthy snacks ready to go that we can quickly grab!
When I found this recipe it couldn’t have been better timing as I was having a few girlfriends over for an early brunch on the weekend and knew they would be up for trying them!
What you will need:
2 Ripe Bananas – Mashed
1/3 cup of honey
1 cup of Peanut Butter – I used Kraft Light Peanut Butter
1/2 cup of cocoa powder
2 scoops of Protein Powder – I use Refuel White Chocolate Brownie Protein Powder, but you can use whatever you want
2 tbsp of vanilla
1/2 tsp of baking soda
1 tsp of baking powder
Cocunut Oil – for the muffin pan
Preheat your oven to 350F. Mix all your ingredients together and pour equal amounts into greased muffin pan. Put the oven and let it bake away for about 20 min, depending on your oven. This recipe made 12 muffins. Next time I think that I will substitute the Peanut Butter for Almond Butter.
Nutritional Info: 145 Calories, 5.4g of Fat, 19.4g of Carbs, 7.8 Protein (I use the My Fitness Pal App to input my recipes and get this information)
What are some of your go to healthy snacks?
I have always wanted to try making Beef Short Ribs. Every time I go to a restaurant and they are featured on the menu, that is typically what I would order. The same with Crab Cakes…but that’s a whole other conversation!
So I was at the Butcher Shop (which is conveniently located beside my office) and they had packages of Beef Short Ribs as a special. They don’t have them a lot so I grabbed the opportunity to get them and try to make them!
I looked around online and went through a couple of recipes, but either I din’t have everything needed or was going to take too much time. So I just did my own thing and they turned out AWESOME!
What you need:
– Beef Short Ribs
– Black Pepper
– Kosher Salt
– Coconut Oil
– White Onion
– Cherry Tomatoes
– Bottle of Red Wine
First things first get your oven on! I have a great Slow Cooker option on my oven so I put mine on the high setting. Grab a pan or pot, something with a good lid and that is also safe to put in the oven. I have an amazing pan from Epicure called the Everything Pan…the name is perfect because it is literally perfect for everything. I use it all the time. Get in a good amount of Coconut Oil and get it to a really good high heat. You want to now season the meat. Always try to make sure that your meat is at room temperature. I love fresh ground pepper so I use a little bit more and then put a good amount of kosher salt on them as well. Once the pan is at a good heat you want to sear the meat on all sides so that it has a good crust on the outside. Remove the beef from the pan and reduce the heat. Put in the chopped Onion and I also throw in some Garlic. Let the Onions cook for a little bit so that they soften up a bit. Once that is ready, remove it from the heat and put the beef back in the pan. Pour in your WHOLE bottle of wine. Which reminds me, Julia Child said that when cooking with wine, if you wouldn’t drink it then you shouldn’t cook with it. That has always stuck with me, so don’t be cheap and use a good one! Throw in a good handful of Thyme, the Cherry Tomatoes, put the lid on, throw it in the oven and WALK Away!
Mine stayed in the oven for about 6-7 hours and when I took them out, the meat just fell right off the bone. THEY were awesome! These would be really good served with garlic mashed potatoes or for an alternative have them on mashed cauliflower (my favourite!).
If someone says comfort food to me, the first thing I think of is potatoes! And one of the best ways to have potatoes for me is scalloped potatoes! I like to make mine a little bit healthier than the traditional recipe.
Take a large enough pot and melt the butter, add your sliced garlic, salt and pepper and let cook for a minute. Add in a few spoonfuls of flour and then pour in your milk and stir until it thickens. Add in your onion and potatoes and mix all ingredients well. Pour one layer of onions and potatoes into your casserole dish and sprinkle with Parmesan Cheese. Pour remaining onion and potatoes and sprinkle with more Parmesan Cheese. There is a great spice store in Calgary called The Silk Road Spice Merchant. I was there a few months ago and picked up some minced roasted garlic. Back to the potatoes! I then take some of the roasted garlic and sprinkle it on top and a little bit more pepper. Place the potatoes in the oven and bake to desired tenderness.