Medjool Date and Chocolate Oat Bars

 

This is a sponsored post, but as always, all opinions are my own.

I don’t know how it has come to be the last week of August, but here we are. The mornings, at least here in Saskatoon, have a notable chill to them, and some of the leaves have started to turn yellow. It has been a very dry, very hot summer and I’m not sure if this change is due to summer ending or the parched landscape the trees find themselves in. Nevertheless, change is coming and I’m here for it. Over the next few months I’ll be celebrating the launch of my second book baby Vegetables: A Love Story, and I can’t wait to share all of the exciting details with you. Stay tuned! In the meantime, I’m here to share with you an absolutely delicious recipe for Medjool date and chocolate oat bars, which I just so happen to be nibbling on as I type this. I just can’t get enough! 

Summer Spread: Herby White Bean and Feta Dip

 

This is a sponsored post. While I was compensated by the Ontario Bean Growers, I've been a huge fan of all things bean related for a very long time. All opinions are mine.

While the “official” start to summer is less than a week away, I’ve been feeling those summertime vibes for some time now. It’s another scorcher of a day here in Saskatoon, and with a house that lacks air conditioning, finding meals to cook without generating any heat inside the house is a huge deal for me. Heck, even when I boil the tea kettle, my thermostat goes up by half a degree! Gotta love old houses and the sweat boxes they truly are. Oh what I wouldn’t give for a finished basement and/or the hum of air conditioning right now. Alas, I’ve sweltered in the summer for well over a decade here, and I am more or less used to it. Doesn’t mean I won’t whine about it from time to time!

A New Year, A New Cookbook!

"Anything can happen! Anything can be!" 

~ Shel Silverstein

Happy New Year! I hope everyone enjoyed their holidays, and while I can't believe we've slipped into a new year, a new decade, here we are. I'm slowly coming out of the chocolate and cheese coma that is December, and ready to get roaring on my brand new project that will consume a great deal of my 2020. I'm writing another cookbook! Vegetables: A Love Story will be published in the fall of 2021 by the fantastic team at TouchWood Editions once again. I'm super excited to finally share the news with you, though I first broke it on my social media a few weeks ago. You follow me over there too, right? For more behind the scenes cookbook adventures, be sure to see what I'm up to on the Instagram and Facebook. Plus, sometimes there are photos of cats! And cookies!

Good Feeling: Sweet & Spicy Rosemary Pecans

"Anything can happen, anything can be!"  ~ Shel Silverstein

One of my favourite songs ever is "Good Feeling", by the Violent Femmes.  The general gist is how you wish for that good feeling to stay with you, just a little longer.  I suppose that's how I feel about this bright and shiny new year.  All of the good stuff that came my way in 2015, I want it to stick around for as long as possible.  2015 will be remembered as the Year of My Amazing Luck, which is a nice upgrade from the years of "Enough Already", and "What Have I Done to Deserve This?"  2013, 2014, I'm looking at you.  I like the turning over of a new calendar year.  Like our buddy Shel said, anything can happen.   That's the brilliant thing about a blank slate - you can set intentions for how you want your life to unfold.  Obviously you won't always get what you want, but then again, you very well may.  I hope that 2016 is full of magic and adventure, courage and creativity.  May there be more laughter than tears, and more hellos that goodbyes.  I'm sending off 2015 with a grateful heart, and I'm eager to see what this new year will look like.  No doubt it won't always be smooth sailing, but I've got a good feeling we're all gonna rock it.  Happy New Year!  

 

Chocolate Pistachio Energy Bites

Energy balls, bites, bars, whatever you call them, are everywhere.  And rightly so.  They are full of protein, fibre and other healthy nutrients that make the body run just that much smoother.  If you have a food processor, you can make your own in no time flat, well, maybe just 5 minutes.  Save a few bucks and customize them as you like.  For my latest article in Culinaire Magazine, I created these little chocolate pistachio gems.  Dates, figs, nuts, and yes chocolate are major players here, so you know already they are going to be delicious.  These are great for a post-workout fix, a snack while you catch up on GIRLS or breakfast as you're running out the door.   Head on over here for the recipe.

Whole Wheat Beef Empanadas with Green Olives and Figs

'Tis the season of busy busy, rush rush.  I know.  I'm living it as well, though trying to find a bit of balance by curling up with the cats and watching A Charlie Brown Christmas.  During the upcoming crazy Christmas season it's important to plans meals ahead and eat well.  Gotta keep your strength up to fight the crowds.  For my latest article in Culinaire Magazine I made empanadas - basically a savoury turnover - with a traditional beef filling.  Don't be scared by the addition of olives and figs.  It's a winner!  I know making pastry freaks some of you out, but don't be afraid.  If I can do it, so can you.  These little turnovers are super tasty when dunked into salsa and sour cream, and they also make great on-the-go snacks to take with you on road trips or to the hockey rink.  Did I mention they freeze super well, too?  Just pop in the oven to reheat and there's your light supper.  Head on over here for the recipe.  You can pretend you're waltzing down the streets of Buenos Aires, instead of shuffling kids to the rink.

Twinkle, Twinkle: Sparkling Cranberries

“Christmas waves a magic wand over this world, and behold, 

everything is softer and more beautiful." ~ Norman Vincent Peale

Christmas Eve is upon us.  Are you ready?  I'm not quite there, but I want to spare just a few minutes to wish you the sweetest of holiday greetings.  And to share these lovely sparkling cranberries.  I've made them as a garnish for cakes, and luckily they've lasted long enough to be dropped into glasses of prosecco tonight.  It's time to put our feet up, tuck into the cheeseball, have somewhat competitive (not combative) games of Yahtzee, and more than one viewing of Christmas Vacation.  My whole entire family is gathering together - the first time in five years - and I'm looking forward to seeing the twinkling eyes of the young and not so young.  I hope the magic of Christmas surrounds you and yours.  Renée xoxo