roast dinner

   Sunday dinners are one of my favourite things, probably not often done enough in my house since its seemingly opted out for easy take-out or heating up a can of soup on this lazy day because well... you just want to be lazy.  But on those Sunday's where I'm not feeling particularly lazy I like to cook up something just a little more special. Something Grandma would be proud of.

You can find the recipe over on Natrel and more photo's here.

orange creamcicle smoothie and the end of summer

   Who else isn't saddened by the end of summer?  The days of longer sunshine, warm breezes and flip-flops is quickly coming to an end.  I'm not sure I'm exactly ready for that yet.  Nope not at all.
   So to hang on to that last little bit of summer days here's a sunny summery smoothie you can enjoy for those few hot days we have left.
This too could be easily frozen in ice pop molds for a healthier take on the good ol' childhood favourite creamcicle.

You'll find me over on the Natrel site with the recipe for this dairy free hack.

lactose free cookies and cream milkshake

   Cookies and cream is one of the first milk shakes I've ever tried. I remember standing in my Aunt's kitchen when she made me one and I couldn't believe that I had never seen or thought of this before. I was quite young and totally blown away by the goodness that was coming to me.  But now being older and looking for a somewhat healthier and lactose free version I came up with this hack that doesn't sacrifice flavour.

Check out the recipe here.

creamy roasted tomato and basil soup with parmesan croutons

        Tomato soup seems to conjure up days spent stuck in the rain. The anticipation of getting home to get cozy, dry and curl up with a hot bowl of soup was one that always brought upon a smile.  Tomato soup was always my first choice and my Grandma made a mean one.  This recipe is my twist on the classic favourite.

      I once again joined up with Natrel to create three lactose free recipes that Grandma would be proud of.  Up first is a creamy roasted tomato soup with parmesan croutons.  Check out the recipe here.

milk jam

Natrel has launched a new milk.  Maple milk and I had the opportunity to get to make something with it.  A deliciously mild maple flavoured spread perfect for toast or even over pancakes. Get the recipe here.

black quinoa salad with mini crunchy radish chips

Black quinoa salad with apples, cranberries, edamame and a sesame ginger dressing topped with crunchy radish chips 

for the salad
1 cup natrel organic milk
1⁄2 cup water
1 cup black quinoa, rinsed
1 cup edamame, cooked
1⁄2 cup dried cranberries
1 apple cut into 1-inch pieces 
1⁄4 cup fresh chopped basil
1⁄4 cup sliced scallions

for the sesame ginger dressing
2 1⁄2 tbsp olive oil
1 tsp sesame oil
juice of one lime
3 tbsp rice wine vinegar 
1⁄2 tsp fresh grated ginger
salt and pepper to taste

for the radish chips
1 bunch radish, washed and sliced thin 
1tbsp olive oil
pinch of sea salt and fresh cracked pepper

preparation
Preheat the oven to 300 F. Coat the sliced radish with the olive oil. Line a baking sheet with parchment paper and lay out the sliced radish and sprinkle with salt and pepper. Bake for 30-40 minutes, turning tray half- way through, until crispy.

Meanwhile in a small bowl combine all ingredients for the dressing, whisk and set aside.

In a deep saucepan, combine milk and water. Bring to boil over medium heat. Stir in quinoa. Reduce heat to low, cover and simmer for 20 minutes. Let stand covered 5 minutes. Transfer to bowl and let cool. Stir in apples, cranberries, edamame and the sesame dressing and top with the basil, scallions and radish chips. Serves 4-6. 

Photography and styling by Ashley Colbourne

Milk chocolate cream

       This has to be one of the easiest desserts I've made and if anyone is looking for a quick Christmas treat that looks amazing and is easy to put together this would be it. Just think you could even switch up the chocolate milk for eggnog for a more festive twist.

Natrel milk chocolate cream

This milk chocolate cream is a versatile dessert. Serve it in cups or in miniature tart shells for a classier treat. The berries’ slightly acidic taste complements the cream’s sweetness perfectly. 

Quantity : 4 custard cups ou 15 miniature tarts
Preparation time: 10 minutes
Cooking time: 10 minutes

Ingredients:

Cream :

• ¼ cup sugar
• 3 egg yolks
• 2 tbsp all-purpose flour
• 1 tbsp cornstarch
• 2 cups Natrel Chocolate milk or Natrel Dark Chocolate milk

Presentation :

• 4 custard cups or 15 prebaked miniature tart shells
• Berries (raspberries, strawberries, ground cherries, etc.)

• Place a strainer over a large bowl. Set aside.
• In a metal bowl, beat the egg yolks with half of the sugar. Add the flour and cornstarch and beat until smooth. Set aside.
• In a saucepan, mix the chocolate milk and the rest of the sugar. Bring to a boil, then remove from heat.
• Pour half of the warm milk mixture over the egg yolks and whisk. Pour into the saucepan.
• Put the saucepan back on the stovetop and bring the mixture to a boil. Let boil for a minute, stirring constantly. Make sure not to let the mixture stick to the bottom of the pan.
• Immediately strain the mixture into the large bowl.
• To avoid the formation of a skin on the top of the cream, lay plastic wrap over the warm cream. Refrigerate for three hours or until cool. 
• Right before serving, whisk the cream vigorously. Pour into custard cups or prebaked miniature tart shells and top with berries.

Recipe by Natrel
Photography and styling by Ashley Colbourne