Sweet Potato Tofu Rice Bowl

Looking to boost your protein intake? Tofu, black beans, brown rice and edamame are all excellent choices to do just that.

Ingredients:

250g (9 oz) firm or extra firm tofu, cut in 1/2" cubes

1 medium sweet potato, about 1/2 lb, diced

2 tsps olive oil

1/2 tsp chili powder

1/4 tsp ground cumin

1/4 tsp smoked paprika

1/4 tsp garlic powder

 

3 cups cooked brown rice

1/2 tsp ground cumin

1/2 tsp garlic powder

salt and pepper to taste

3/4 cup frozen edamame beans, thawed

 

For tofu:

2 tsps cornstarch

2 tsps avocado oil

1/2 tsp smoked paprika

1/2 tsp dry minced onion

1/2 tsp garlic powder

salt and pepper to taste

 

Toppers:

sliced red pepper

some greens (I used sliced brussels sprouts leaves)

black beans 

sriracha sauce

First blot the tofu block with paper towels. Then place it on a plate lined with paper towels, put another towel on top then sit something heavy like a cast iron pan on top for 30 minutes. This will remove excess liquid. Once that's done cut the tofu into 1/2" cubes. Toss with cornstarch, avocado oil, and the seasonings listed under "for tofu". Air fry at 390°F for 10-13 minutes. Next toss the diced sweet potato with olive oil, chili powder, ground cumin, smoked paprika and garlic powder. Air fry at 400°F for 9-12 minutes. Mix the brown rice with ground cumin, garlic powder, salt and pepper and add the edamame beans. Zap in microwave to warm then spoon into bowls. Top with red pepper, greens and black beans and drizzle sriracha to finish. Serves 2

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Easy Pineapple Upside Down Cake

They say everything old is new again and this retro dessert is proof of that! Classics never go out of style! Buttery cake, sweet caramelly fruit topping made easy using a cake mix. They'll be coming back for seconds!

Ingredients:

1 yellow cake mix

1 small box instant vanilla pudding

4 eggs, at room temperature

1/2 cup pineapple juice (reserved from canned pineapple rings)

1/2 cup milk

1/2 cup vegetable oil

2 tsps vanilla

 

Topping:

1 cup brown sugar

1/4 cup butter, melted

12 canned pineapple rings

12 maraschino cherries

Spray 2 - 8" round baking pans with cooking oil. Melt butter and pour into prepared pans, then sprinkle with brown sugar. Blot the pineapple and cherries with paper towels to avoid the cake becoming soggy. Arrange the fruit on the bottom of the pans. Mix the cake mix, vanilla pudding powder, eggs, pineapple juice, milk, vegetable oil and vanilla together on medium speed for 2 minutes. Pour or ladle the batter over the pineapple and cherries.

Bake at 350°F for 38-42 minutes or until a cake tester comes out clean. Cool in pans 10 minutes then lay a plate on top and invert. Leave the pan on the cake for 2-3 minutes letting the glaze release from the pan. Then remove the pan to see the beauty that is your Pineapple Upside Down Cake!

If you want to serve one and freeze one no problem. Once completely cooled simply cover with plastic wrap then foil and freeze 2-3 months. Defrost in fridge overnight.

Two cakes serve 12-14

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Pistachio Crusted Salmon

This salty, crunchy pistachio coating elevates ordinary salmon to Fancy Fish Friday salmon!

Ingredients:

2 salmon fillets 

pinch of pepper

1/4 cup salted pistachios, finely chopped

2 tsps avocado oil

1 tsp minced garlic

1 tbsp Panko 

1 tbsp parsley

1/2 tsp lemon zest

1 tsp maple syrup

1/2 tsp Dijon

1 tsp lemon juice

Preheat oven to 400°F. Pat the salmon fillets dry with a paper towel and season with pepper. Place on a parchment lined baking sheet. Whisk together the maple syrup, Dijon, and lemon juice and brush on the salmon. In a small bowl mix the avocado oil, pistachios, Panko, garlic, parsley and lemon zest together then spoon onto the fish. Gently press to adhere.  For fillets less than 1" thick cook for 8-10 minutes, thicker than 1" 15-18 minutes or until the salmon flakes easily with a fork. Rest 5 minutes. Serves 2

Try them with Pineapple Brown Rice: 

https://www.hotandcoldrunningmom.ca/2025/04/pineapple-brown-rice.html

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Pineapple Brown Rice

A simple, savory side dish that pairs well with so many plates, especially fish or chicken.

Ingredients:

1 tsp olive oil

3 tbsps diced bell pepper

1 tsp minced garlic

1/4 cup diced fresh pineapple

1/8 tsp turmeric

1/8 tsp black pepper

1/4 tsp smoked paprika

1 cup brown rice

2 cups pineapple juice, broth or water

1/2 cup chopped spinach 

Heat oil in a skillet to medium high and add the bell pepper and pineapple, stirring for 2-3 minutes. Add the garlic and cook 30 seconds then add the rice and stir to coat. Next add the turmeric, black pepper and smoked paprika along with the liquid of your choice. Bring to a boil then reduce heat, cover and simmer for 20 minutes. Remove from heat and stir in the spinach. Cover for 2 minutes then serve. Serves 4

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Hot Cross Bun French Toast

Give life to your stale hot cross buns!

Ingredients:

3 hot cross buns, cut in half

2 eggs

1/4 - 1/2 cup milk

Butter for the pan

Melt butter in a frying pan on medium to medium high heat.

Combine the eggs and milk and dip the bun halves in, letting them soak up the liquid.

Fry each side a few minutes until golden brown and not soggy to the touch in the middle. Serve with maple syrup. 

Make 2-3 servings 

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Balsamic Brussels Sprouts

Perfectly caramelized and crunchy Brussels sprouts! And if some leaves come off when halving the sprouts roast them too. They make yummy, crispy Brussels sprouts chips!

Ingredients:

1 lb brussels sprouts, trimmed and halved

2 tbsps olive oil

2 tbsps balsamic vinegar

1 tbsp maple syrup

1 tsp garlic powder

2 pinches red pepper flakes

salt and pepper to taste

fresh basil and balsamic glaze to garnish

Preheat oven to 425°F. Toss everything together and spread evenly on a parchment lined baking sheet, don't crowd them. Then reduce heat to 400°F and roast 20-25 minutes turning the sprouts over halfway through the cooking time. Garnish with fresh basil and a drizzle of balsamic glaze.

Serves 4

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A & P Spanish Bar Cake

Feeling nostalgic with this one. Does anyone remember the old A & P grocery store that sold these Spanish Cake Bars years ago, spiced and loaded with raisins? Perfect with a cup of their Eight O'Clock coffee!

Ingredients:

1 cup all purpose flour

1 cup whole wheat flour

3/4 cup sugar

3/4 cup brown sugar

1 1/2 tsps baking soda

2 tbsps cocoa powder

2 tsps cinnamon

1/2 tsp salt

1 tsp nutmeg

1 1/2 tsps allspice

1/2 cup avocado or vegetable oil

2 cups unsweetened applesauce

2 eggs

1 1/2 cups raisins

 

Frosting:

1/2 cup butter

5 cups icing sugar

2 tsps vanilla

1/4 cup milk

First plump up the raisins. Cover them with hot water for 15 minutes then drain off the water and set aside. Next mix the flours, sugars, baking soda, cocoa and spices together. Add the oil, applesauce, eggs and then the raisins. Spray a 13 X 9" baking pan with oil and line with parchment paper. Pour the batter in and bake at 350°F for 30-35 minutes. Let cool 15-20 minutes then turn out on a rack, remove parchment and cool completely. Make the frosting by creaming the butter then add the icing sugar in 4 or 5 additions. Add the vanilla and milk and beat until smooth. For a traditional Spanish Bar cake cut the cake lengthwise and frost in 2 layers making fork lines across the top. Or just frost the top of the 13 X 9" cake as a single layer slab cake.

Serves 10-12

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One Pan Chicken, Chickpeas and Cabbage

Here's another recipe using protein rich chickpeas.  This dinner for two is a one pan wonder! A nice garnish of fresh chopped parsley would've been great but oops, c'est la vie!

Ingredients:

4 chicken thighs

a pinch of salt and pepper

2 tsps olive oil

1 small onion, sliced

4 oz mushrooms, sliced

1 small carrot, shredded

2 cups shredded cabbage

1 tbsp apple cider vinegar

2 tsps grainy Dijon mustard

1 cup canned chickpeas, drained and rinsed

3/4 cup chicken broth

1 tsp dry thyme

1 bay leaf

Preheat the oven to 350°F. Salt and pepper the chicken and heat the oil to medium in a large skillet. Sear the chicken for 7-8 minutes on each side then remove to a plate. Add the onion to the skillet and cook for 4 minutes then add the mushrooms, carrot and cabbage and cook another 4 minutes. Pour in the apple cider vinegar, mustard and chickpeas along with the chicken broth, thyme and bay leaf. Sit the chicken on top and roast uncovered in the 350°F oven for 35-40 minutes. Remove the bay leaf and serve.  (With chopped fresh parsley if you've got it!) Serves 2

You might like to try these Lightly Spiced Air Fryer Chickpeas:

https://www.hotandcoldrunningmom.ca/2025/04/lightly-spiced-air-fryer-chickpeas.html 

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Lightly Spiced Air Fryer Chickpeas

Super easy healthy protein snack or a crispy salad topper!

Ingredients:

14 oz can chickpeas, drain rinse and pat dry

1 tbsp olive oil

1 tsp smoked paprika

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp ground cumin

1/4 tsp cayenne (optional)

salt and pepper to taste

First, make sure the chickpeas are well dried then mix them with the oil in a bowl, add the seasonings and coat well. Air fry at 400°F in a single layer (you may have to work in batches) for 13-15 minutes, shaking them around halfway through the cooking time. You may want to fry a little longer but just go 1 minute at a time and remember they will crisp up a little more while cooling. Once cooled store in an air tight container for a few days. 

Makes 4 snack servings

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Sautéed Asparagus and Mushrooms

A perfect light and flavourful spring side dish!  The addition of tahini gives it an earthy pungency, but if you prefer to not add tahini just increase the olive oil by 1 teaspoon.

Ingredients:

1/2 lb asparagus, cut in 2" lengths

1/2 lb mushrooms, sliced

1 tsp olive oil

2 tsps minced garlic

1 tsp tahini

1 tsp soy sauce

salt and pepper to taste

1/4 cup vegetable or chicken broth 

In a large skillet heat oil and tahini to medium heat. Add asparagus and sauté 4 minutes. Add the broth and heat for 2 minutes then add the mushrooms and soy. Sauté an additional 5 minutes before adding the garlic, salt and pepper for 1 more minute.

Serves 2-4

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Whipped Vanilla Frosting

This homemade frosting is super creamy and fluffy. Use it to frost a layer cake or pipe on top of cupcakes.

Ingredients:

1 cup unsalted room temperature butter

3 1/4 cups icing sugar, sifted

1/3 cup 35% whipping cream

2 tsps vanilla extract

pinch of salt

Whisk the butter in a mixer on high 3-5 minutes until creamy. Then on medium speed add the icing sugar in 2 or 3 additions and beat until fully mixed in. Then add the cream, vanilla and salt and whip on high for a full 5 minutes. This is how it looks after 5 minutes with a whisk attachment. If you want to get rid of the bubbles and have a more smooth frosting use the flat spatula attachment for 2 more minutes.

Makes enough frosting for a 2 layer 8" cake.

You might also like my Fluffy Whipped Chocolate Frosting:

https://www.hotandcoldrunningmom.ca/2025/03/fluffy-whipped-chocolate-frosting.html 

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Chicken Dump and Bake Casserole

Time saving easy dump and bake. Just throw uncooked chicken and penne in and have everything cook together for a nutritious, busy day dinner.

Ingredients:

2 cups penne

1 1/2 cups tomato sauce

1 1/2 cups water

A handful or 2 of chopped kale or spinach 

Salt, pepper, oregano and red pepper flakes to taste 

1/2 lb boneless, skinless chicken breast, cubed

3/4 cup shredded mozzarella 

1/4 cup parmesan 

1/4 cup peas

1/8 cup 35% whipping cream

Oil a 10 X 10" baking dish. Dump in the penne, tomato sauce, water, kale, peas, whipping cream, seasonings and chicken. Cover tightly with foil and bake in a 425°F oven for 30 minutes. Then uncover, top with mozzarella and parmesan and return to the oven for 10 minutes until golden and melty.

Serves 2-3

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Easter Nests

Jazz up your Easter table! If you've ever made Rice Krispie squares then you can make these easy Easter nests.

Ingredients:

2 cups mini marshmallows (or 3/4 bag large marshmallows)

1/4 cup butter

4 cups chow mein noodles

 

Spray muffin tin with cooking oil.

In a large pot melt the butter on medium heat, then add the marshmallows and stir until melted. Remove from heat and stir in the chow mein noodles to coat. Spoon some of the mixture into a muffin tin. Spray the back of an ice cream scoop with oil and use it to shape an indentation in the noodles. If you need to use your hands to help shape the nest either spray them with oil or just dampen them with a little water.

Place in the freezer for 45-60 minutes. Then, using a small plastic spatula or knife, pop them out of the tin. They can be filled with little goodies then wrapped as small gifts or table markers for your Easter dinner.

Makes 12

Adapted from gratefulprayerthankfulheart.com

 

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