6 Energy-Boosting Toast Ideas

This week I’ve teamed up with Dempster’s to share 6 delicious toast recipes. Each of these recipes starts with Dempster’s 100% Whole Grains 12 Grain Bread and is loaded with wholesome, real ingredients. Be sure to share your toast creations using #DeliciousStartsWithDempsters! For more information about Dempster’s 100% Whole Grains 12 Grain Bread visit: https://www.dempsters.ca/.  *This Post Was Made in Collaboration with Dempster’s.*

Avocado Egg Salad Toast
1 slice Dempster’s 100% Whole Grains 12 Grain Bread, toasted
1 boiled egg, chopped
½ avocado
¼ tsp chili powder
salt & pepper
½ tomato, thinly sliced

In a small bowl mash the egg and avocado with the back of a fork. Season with chili powder, salt and pepper. Spread mixture on toast and top with tomato slices.

Ants On A Log Toast
1 slice Dempster’s 100% Whole Grains 12 Grain Bread, toasted
1 tbsp peanut butter or almond butter
1 celery rib, thinly sliced
1 tbsp raisins

Spread peanut butter over toast. Top with sliced celery and raisins.

Mediterranean Morning Toast
1 slice Dempster’s 100% Whole Grains 12 Grain Bread, toasted
2 tbsp hummus
1 tbsp roasted red peppers, thinly sliced
2 tsp kalamata olives, thinly sliced
2 tsp feta cheese, crumbled
¼ tsp Greek seasoning

Spread hummus over toast. Top with roasted red peppers, olives, feta cheese and Greek seasoning.

Dempsters Blog Image
Grape & Goat Cheese Toast
1 slice Dempster’s 100% Whole Grains 12 Grain Bread, toasted
1 tbsp goat cheese
6-8 grapes, halved
1 tbsp walnuts, chopped
1 tsp honey

Spread goat cheese over toast. Top with grapes and walnuts. Drizzle with honey.

Smoked Salmon Toast
1 slice Dempster’s 100% Whole Grains 12 Grain Bread, toasted
1 tbsp cream cheese
2 radishes, thinly sliced
3 pieces smoked salmon
fresh dill, chopped

Spread cream cheese over toast. Top with sliced radish, smoked salmon and chopped dill.
Strawberry Basil Toast
1 slice Dempster’s 100% Whole Grains 12 Grain Bread, toasted
1 tbsp goat cheese
3-4 strawberries, sliced
2 basil leaves, finely chopped
½ tsp balsamic vinegar

Spread goat cheese over toast. Top with strawberries, balsamic vinegar and shredded basil.

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Healthy Breakfast Cookies | Gluten-Free, Dairy-Free, Vegan & CHOCOLATE!

 

Healthy Breakfast Cookies
Servings: 4
Calories: 564/serving

2 ripe bananas
1 cup almond or peanut butter
¼ cup chia seeds, soaked in ¼ cup water
¼ cup cocoa powder
¼ cup coconut sugar
1 tsp vanilla extract
1 tsp baking powder

Preheat oven to 350°F.  In a large bowl mash bananas until they are smooth.  Add the remaining ingredients and mix until they are well combined.  Spoon mixture onto a parchment-lined baking sheet.  Bake for between 8 and 10 minutes.  Allow cookies to cool for 5 minutes before devouring.

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3 Healthy Breakfast Parfaits

Chocolate Peanut Butter Parfaits
Servings: 1
Calories: 457

1/2 cup vanilla greek yogurt
1-2 tbsp peanut butter
1 tsp cocoa powder
1 tsp maple syrup (optional)
1 banana
1/8 cup salted peanuts, chopped
1/8 cup granola

In a medium sized bowl, whisk together yogurt, peanut butter and cocoa powder. Add maple syrup if you want it sweeter.
In another small bowl, mix together granola and salted peanuts.
Assemble parfaits as desired.
Enjoy!

Very Berry Cheesecake Parfait
Servings: 1
Calories: 311

1/2 cup vanilla greek yogurt
1-2 tbsp cream cheese, softened
1 tsp maple syrup (optional)
1/8 cup crushed graham crackers
¼ cup granola
¼ cup raspberries
¼ cup blueberries

In a medium sized bowl, whisk together yogurt and cream cheese. Add maple syrup if you want it sweeter.
Assemble parfaits as desired.
Enjoy!

Apple Pie Breakfast Parfait
Servings: 1
Calories: 300

1 apple, peeled and diced
1 tbsp lemon juice
1/2 tsp ground cinnamon
1/4 cup granola
1/2 cup vanilla greek yogurt

In a small saucepan, add apples, lemon juice and cinnamon. Add a splash of water if necessary. Cook on medium heat until apples begin to soften. Once cooked to your desired consistency, set aside and allow to cool.
Assemble parfaits as desired.

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**NEW** HEALTHY MEAL PLAN 2017 – 4 Full Weeks PLUS More Than 100 Recipes!!

Hi lovelies! The New Year is hear and if you’re anything like me, you’re probably trying to get back on track with healthy eating which is why I am so excited to share my brand **NEW** Healthy Meal Plan which includes 4 full weeks of menus PLUS more than 100 healthy recipes! I really hope you love it as much as I do and that it helps you live inspired this year.

CLICK HERE to purchase my HEALTHY MEAL PLAN 2017 eBOOK!

healthy-meal-plan-ebook-cover

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Sweet Potato Casserole with Pecan Streusel

The pecan streusel topping on this sweet potato casserole makes it a special dish for Thanksgiving! For all of my foolproof Holiday recipes click here!

Sweet Potato Casserole

4-6 sweet potatoes, peeled and cubed
¼ cup brown sugar
¼ cup butter
¼ cup milk
1 tsp vanilla extract
½ tsp cinnamon
¼ tsp ginger
¼ tsp nutmeg

1 cup pecans chopped
½ cup brown sugar
½ cup flour
¼ cup butter, softened

Boil sweet potatoes until they are very soft; about 25 minutes. Drain sweet potatoes and transfer them to a mixing bowl. Add brown sugar, butter, milk, vanilla, cinnamon, ginger and nutmeg. Mash until thoroughly combined and smooth. Pour mixture into a baking dish. In a small bowl mix pecans, brown sugar, flour and butter. Crumble over the top of the mashed sweet potatoes. Cover with aluminum foil and bake at 375°F for 30 minutes.

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Homemade Pumpkin Pie

This foolproof Pumpkin Pie recipe is perfect for all of your Holiday dinners!  For all of my Thanksgiving & Holiday recipes click here!

1 store-bought piecrust
1 cup pumpkin puree, fresh or canned
1 cup apple butter
1 cup evaporated milk
3 eggs, beaten
1½ tsp pumpkin pie spice
1 tsp vanilla extract
½ tsp salt

Press pie crust into a pie or tart pan.  In a large bowl combine pumpkin puree, apple butter, evaporated milk, eggs, vanilla extract, salt and pumpkin pie spice.  Pour mixture into the pie crust.  Bake at 375°F for 50-60 minutes or until filling is completely set. Enjoy with fresh whipped cream.

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My Thanksgiving Dinner Schedule!

Pulling off the perfect Thanksgiving Dinner takes some planning ahead so I’m sharing my 2 day Thanksgiving schedule to help you prepare!  This video features lots of tips to help keep you on track while preparing any Holiday meal.

For all of the full recipes featured in this playlist click here.

*This video is sponsored by Frigidaire.

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Homemade Chicken and Corn Soup

 

Chicken & Corn Soup

4 cups chicken broth
2 cup cooked chicken, shredded
1 cup creamed corn
1 cup corn kernels, fresh or frozen
1 tsp soy sauce
1 tsp fresh ginger, grated
1 tbsp cornstarch, mixed with 1 tbsp water
2 eggs, beaten
3 green onion, finely chopped

In a large saucepan combine chicken broth, cooked chicken, creamed corn, corn kernels, soy sauce and grated ginger.  Bring mixture to a simmer over medium heat. Cook for 10 minutes.  Stir in cornstarch mixture until soup begins to thicken.  Pour in beaten eggs swirling the soup with chopstick to create ribbons.  Stir in green onion.

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Philly Cheesesteak Stew Recipe!

Philly Cheesesteak Stew

1 tbsp oil
1lb stewing beef, cut into ½” inch cubes
1 yellow onion, thinly sliced
1 green bell pepper, thinly sliced
2 cups mushrooms, thinly sliced
2 cloves garlic, minced
3 tbsp flour
4 cups beef or mushroom broth
1 tbsp Worcestershire sauce
1 tsp hot sauce
salt and pepper
1 cup croutons or dried baguette
4 slices provolone cheese

In a large soup pot or Dutch oven heat oil over medium-high heat.  Add beef and cook, stirring often, until it is browned on all sides. Using a slotted spoon, transfer beef to a bowl and set aside. In the same pot add onion, green bell pepper and mushrooms.  Cook for 5-7 minutes or until they are softened.  Add garlic and cook for another 30 seconds.  Add flour and cook for an additional minute stirring constantly.  Add the cooked beef, beef broth, Worcestershire and hot sauce and bring mixture to a simmer. Reduce heat to medium and cook for 10 minutes.  Turn the broiler on high.  Ladle stew into heat safe bowls and top with croutons and provolone cheese.  Broil for 2-3 minutes or until cheese is melted and bubbly.

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3 Harry Potter Inspired Recipes

Pumpkin Pasties

2 store-bought piecrusts (or homemade if you’re feeling fancy!)
1 cup pumpkin puree
1/3 cup brown sugar
1 tsp vanilla extract
½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp cloves
1 egg, beaten

Preheat oven to 375°F.  In a small bowl mix pumpkin puree, brown sugar, vanilla extract, cinnamon, nutmeg and cloves until they are completely combined.  Lightly flour your work surface and roll out piecrust.  Using a cookie cutter or small bowl, cut 6-8 circles from the crust.  Arrange the circles on a parchment lined baking sheet.  Scoop about 1 tablespoon of filling into the centre of each circle.  Dip your finger is some water and run it along the edge of each circle. Fold each circle in half and gently pinch the edges together.  Brush the top of each pastie with egg wash (beaten egg) and bake for 18-20 minutes or until the crust is golden brown.

Treacle Tarts

2 store-bought piecrusts (or homemade if you’re feeling fancy!)
1½ cups golden syrup (or molasses) Find Golden Syrup Online Here
2 tbsp butter
¼ cup heavy cream
1 cup breadcrumbs
1 small lemon, zested and juiced
1 egg, beaten

Preheat oven to 375°F.  Arrange the first pie crust in the bottom of a large tart pan (or pie plate).  Cover the crust with parchment paper and add pie weights or dried beans to the prevent the pie from getting air pockets while baking.  Bake for about 15 minutes.  In the meantime, in a small saucepan, heat golden syrup over medium-low heat.  Add cream and butter and stir until the butter is completely melted.  Remove pan from heat and stir in breadcrumbs, lemon juice and lemon zest until everything is well combined.  Remove parchment paper and pie weights from the piecrust and fill with the breadcrumb mixture.  Cut the second piecrust into thin strips and then arrange them in a lattice pattern over the tart.  Brush the top of the piecrust with egg wash.  Bake for 15-20 minutes or until the top is golden brown and the filling is set.

Hot Butterbeer

¼ cup sweetened condensed milk
¼ cup butterscotch sauce
2 tbsp salted butter
2 cups vanilla cream soda

In a medium saucepan gently heat condensed milk, butterscotch sauce and salted butter over medium-low heat, whisking constantly.  Once butter is completely melted stir in the cream soda.  Simmer just until the cream soda is heated through so you don’t lose the bubbles.  Top with whipped cream or marshmallow fluff and a sprinkle of nutmeg.

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