Stephanie Thoms, RD

04/12/2021

Cheers to 19 Payton! The bright side of covid bubbles is lunch with Mom, Auntie and Grandma 🥰
Wishing you the best year ahead! XoXo

06/28/2020

Such a memorable week celebrating Payton’s graduation... definitely one for the books. Onward and upward! Excited for the next chapter. Congratulations Payton💞🎓

Photo creds to Christina .foto 💕amazing keepsake

05/22/2020

We tried a new salad last night and it is worth sharing. Something totally different. I have linked the recipe here: https://sweetpeasandsaffron.com/grilled-corn-and-barley-salad-with-blueberries-and-goat-cheese/

The recipe calls for barley, which I love, but I used a grain called farrow. You couple probably just use quinoa but I urge you to try a new grain.

Instead of just using white wine vinegar, I used half apple cider vinegar and half white wine vinegar.

I used maple syrup instead of honey, just a preference thing for my family, but either would work.

Oh and I just used frozen corn, way easier!!

This will hold up well in the fridge for a couple of days, which is always a bonus!!

Let me know if you try it!

Enjoy an easy summer barley salad with grilled corn, blueberries, goat cheese and almonds, all tossed in a simple white wine vinaigrette. This fresh and light salad is the perfect picnic food!

05/16/2020

Breakfast idea this morning thanks to https://www.fraicheathome.com/

Start by mashing 2 ripe bananas into a bowl, then add
-2 well-beaten eggs
-1 cup milk (I used almond milk)
-1 tsp vanilla
-1/4 cup maple syrup
-1/2 peanut butter or nut butter of your choice

Next add dry ingredients:
-2 cups oats (I used large flake)
-1 tsp baking powder
-1 tsp cinnamon
- 1/2 tsp salt

Pour mixture into a prepared baking dish and bake for 30-40 minutes at 350. Garnish with freshly sliced bananas and a drizzle of peanut butter if desired.

I served this warm, with extra banana slices and a drizzle of maple syrup on top. If you have any left, this will make a good afternoon snack for those hungry kiddos.

Oats are packed with nutrition, especially iron and fibre....so they should keep you full for awhile.

05/15/2020

Sorry, it's been a while since I posted new recipes. Here is one for the long weekend! This creamy Mediterranean pasta salad can be a meal on its own or a side dish to compliment a piece of grilled meat or fish.

*I boiled one box(340g) of Catelli gluten-free fusilli noodles (use any type of pasta you like) - rinse well
*chop up about 2 cups of cucumber
*add grape tomatoes, I left them whole but you could halve them if you want (chopped peppers would be a good substitute here)
*the recipe calls for 1 cup of chopped olives, which I would love but my family does not, so I added in a can of chickpeas - this is optional

For the dressing....
>1/3 cup hummus
>1/3 cup plain yogurt (use coconut yogurt to make this vegan)
>2-3 chopped chives
>juice of 2 lemons
>2 generous tablespoons of Olive Oil
>1 TBSP red wine vinegar(optional)
>salt & pepper to taste

Mix well and toss with the pasta until well-coated, then add in all the veggies and mix well. Super tangy! Hope you like it.

This would make a good left-over...but we ate it all! I will double the batch next time! 😎

This recipe was adapted from www.simplyquinoa.com

04/30/2020

If you missed my stories, I made this meal salad for dinner last night . It makes a large batch, and so this will be our lunch today as well. It is pretty family friendly and you can easily swap in or out the ingredients you don’t like. Good for hot days and weekends when you want some leftovers in the fridge.

If the kids say it needs more “sauce” put some ranch dressing on it 🤪

Link to the recipe ➡️ https://www.delish.com/cooking/recipe-ideas/a20734619/cowboy-pasta-salad-recipe/

04/22/2020

Today marks the 50th anniversary of Earth Day. The warmer weather in SK is beyond welcome, and I know everyone is eager to get outside, work in their yards, plant flowers, plant gardens....etc.
There is something so exciting about witnessing the first buds of spring and new life🌱
May we all find some time in our day today to enjoy nature and all that it provides for us.
Happy Earth Day! 🌎

04/21/2020

Time for another round of baking for lazy afternoons... this one is a berry almond loaf courtesy of the Ambitious Kitchen: https://www.ambitiouskitchen.com/healthy-blueberry-bread/

Modifications- I had no applesauce so I substituted with my Greek yogurt(bonus protein); I used a frozen mixed berry blend I had in my freezer but I picked the strawberries out because they seemed too big; I left out the maple syrup entirely and I squeezed in a good bit of fresh lemon 🍋 and the almonds on top make it look pretty.

I like it better than the banana bread last week but the kids think it is bland. This will be my post workout snack all week- maybe with a bit of peanut butter on top too😋

Mine was baked in 45 mins so keep an eye on it!!

04/20/2020

Check out my Facebook stories for the recipe or follow my Instagram stories

04/14/2020

I always like to have a quick snack on the counter for mid-mornings; lazy afternoons, pre-workouts, post workouts etc. This banana bread is sweetened entirely from the ripe bananas, no sugar added! The almond flour makes it very moist (sorry to use that word 😂) and nutritious! Also the added flax provides healthy omega-3 fats which is an added bonus.

I only added about 1/4 cup of chocolate chips on top to make it look pretty.

This banana bread is packed with nutrition and is gluten free, dairy free, and even paleo-friendly if that is important to you.

Here is the link:

https://www.ambitiouskitchen.com/almond-flour-banana-bread/

Enjoy! 😊

04/13/2020

You are probably still eating Easter leftovers... but if you need to clean out the fridge before your next trip to the grocery store, here is a good way to use up those veggies

🌶 wash and chop whatever veggies you want to use up... pick ones that roast well like broccoli, cauliflower, peppers, mushrooms, zucchini, onions...etc
🌶combine veggies in a bowl ( I like to keep the ones that take longer to cook, like broccoli and cauliflower on a separate pan) coat evenly with :
3-4TBSP avocado oil (more if you have a lot of veg)
2-3 TBSP fresh basil or freeze dried
1-2 cloves minced garlic
S&P to taste - don’t be shy
Roast for 25-30 mins at 400F - I alway give the broccoli & cauliflower about a 10min head start as they take a bit longer to cook
🌶while the veggies are roasting measure 3-4 cups(dry) of your favourite pasta and prepare according to package
🌶when veggies are done mix then with the warm, drained pasta. Garnish with some olive oil, S&P, and a generous amount of fresh Parmesan
🌶serve immediately