One of my goals this year is to focus on living a healthier lifestyle – both in terms of fitness and nutrition. If the past year has taught me anything it’s that taking care of yourself is incredibly important, and what better way to start taking better care of myself than through planning nutrient filled meals. Keep reading to see how I plan on eating healthier this year, and find a few simple healthy recipes that I plan on making as a part of my weekly meals!
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Best Balsamic Dressing
I know I am not alone in resolving to eat more greens in the new year! And while we should be eating more salads in general, there is no time like after all the holiday sweets and spirits to inspire us to have more veggies! I absolutely love this quick and easy balsamic salad dressing. It takes just minutes to make, keeps well in the fridge and is much healthier than typical store-bought dressings! Also makes a fabulous marinade for poultry or roasted vegetables. Check it out and see if it inspires you to make more salads!
BEST BALSAMIC DRESSING 
1 tablespoon grainy dijon mustard
2 tablespoons honey
1/2 tsp salt
1/2 tsp ground black pepper
1 garlic cloves, minced
1/4 cup balsamic vinegar
3/4 cup extra virgin olive oil
- In a small bowl or measuring cup, mix all ingredient well, except olive oil
- Gradually add oil while whisking with small whisk or fork
- Pour into a glass jar and keep refrigerated
- Shake bottle before use
Makes approximately 1 cup of dressing. If dressing solidifies a little in the fridge, leave at room temperature for a bit before use, or run the bottle under warm water
Enjoy!
Roasted Root Vegetables
Fall is a great time for hearty, comforting dinners.
It’s a busy time of year for most families, so getting something nutritious and delicious to the table quickly is key.
If you are looking for the perfect seasonal accompaniment to your every day dinners, or for that special holiday meal, consider roasted root vegetables.
At my house everyone is so over the mashed potatoes, I rarely make them, and when I do, I typically use sweet potatoes for a more nutritious option.
Roasting veggies is easier, less labour intensive, and more nutritious than boiled as well. The roasting brings out the sweetness and deep flavours, and they are great leftover for breakfast or lunch!
PERFECT ROASTED VEGGIES
3-4 medium sweet potatoes
3-4 russet or red-skinned potatoes
4-5 red or golden beets
3 tablespoons good olive oil
4 garlic cloves, minced
salt and pepper to taste
- Wash, peel and cut veggies into uniform cubes
- Line a baking sheet with parchment paper
- Arrange veggies on the sheet, drizzle with the olive oil and sprinkle with minced garlic, salt and petter
- Bake at 350 for 30-40 minutes or until fork tender
You can use any vegetables you like, try carrots, parsnips, turnips or brussel sprouts!
Pumpkin Bars
Pumpkin Bars!? Yes Please!!!
It’s that time of year, time for pumpkin spice everything! I love fall and the comfort foods that the cooler weather brings. I may be one of the few people out there who doesn’t love pumpkin spice latte’s though. I’ll take my latte plain with some sweet pumpkin-y deliciousness on the side!
These pumpkin bars are very quick to make, and great as a snack with your tea or coffee, and they make a perfect after-school snack.
JENNY’S PUMPKIN BARS
1/2 cup pumpkin puree *not pumpkin pie filling (I used organic)
1/2 cup chilled almond butter
1/8 cup honey
1 1/2 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1 tsp vanilla
1/4 tsp salt
1/2 tsp baking soda
chopped pecans or chocolate chips to sprinkle on top (optional)
- Combine all ingredients, except pecans
- Lightly spray an 8”x 8” square glass pan
- Spread mixture evenly and top with pecans, and press them very lightly into the batter
- bake at 350 for 15-20 minute or until set
- Cool in pan and cut into squares
- Enjoy and refrigerate leftovers (if any!) after 1-2 days
Tip: don’t double the recipe. I did this last time I made them and the middle of the pan was bit too wiggly!
Homemade Granola
Love granola, but hate the excess sugar and additives!? Then be sure to check out this healthy and customizable 5 minute granola!
When you make it yourself, you can add in or leave out ingredients to customize to your family. I love that I control the sweetener, I find most commercial ones to be very sweet. A little honey or maple syrup goes along way in this recipe.
This is my take, with a slight modifications of my aunt Kallie’s original recipe! I always use certified gluten-free oats because I have Celiac Disease. My favourite brand is Only Oats. If you have kids with nut allergies, or who will be taking this to school, you can simply omit the nuts and add in pumpkin seeds, sunflower seeds, or even raisins or dried cranberries after baking. No rules!!
I call it 5-minute granola because it literally takes 5 minutes to put together…there is 30-40 minutes bake time, but it’s so easy and you can keep an eye on it while making dinner or surfing the web!
2.5 cups rolled oats (not quick oats)
1 cup shredded unsweetened coconut
1/2 cup almonds, sliced or coarsely chopped
1/2 cup pecans, chopped
1/2 cup sesame seeds
drizzle of grapeseed oil (you could use melted coconut oil too!)
drizzle of honey or maple syrup to taste
1/2 cup large coconut flakes (add for last 5 minutes only)
Mix all ingredients except coconut flakes in a large bowl.
Spread in a thin layer in a 9×13 pan.
Bake at 300 for 30-40 minutes until golden,
stirring every 10-15 minutes.
Add coconut flakes for last 10 minutes.
Allow to cool in the pan, then transfer to airtight container.
Enjoy on your favourite yogurt, or add to your morning oatmeal to give some crunch and texture