healthy

Orange Mousse Cups

These Orange Mousse Cups are the perfect dinner party dessert, yet perfect for a simple weeknight treat.  They are quick and easy to make, light and airy in texture, and refreshing.  You can easily make this ahead of time, with little or no fuss at all. All you need are simple and wholesome ingredients to turn into a magical dessert that your friends and family will love!

Orange mousse cups

I have made these Orange Mousse Cups with Tropicana Pure Premium Orange Juice to give it a nice refreshing taste that really complements this eggless mousse.  I love incorporating nutritious foods into my desserts, so it’s a great feeling knowing Tropicana Pure Premium Orange Juice provides the additional nutritional benefits.  The orange juice gives this mousse the rich and velvety orange flavour and gives off the impression that you spent hours to make it, when in fact it can be ready in under 30 minutes.

Orange mousse cups

I hope you’ll try out this recipe and if you do, please share them with me using my hashtag #hautesucre, I would love to see them. Make these for your next brunch or dinner party, they’re sure to become your new favourite mousse, get the recipe below. Enjoy!

 

Orange mousse cups

 

Orange Mousse Cups Recipe

Makes 4-6 servings

Ingredients:

1/2 cup Tropicana Pure Premium Orange Juice
2 tsp gelatin
1/3 cup sugar
1 1/2 cups 35% whipping cream, chilled
1/4 tsp ground vanilla bean

Fresh fruit for garnishing
4 small dessert cups or small glasses

Directions:

  1.  Place the Tropicana Pure Premium Orange Juice into a small heat proof bowl and sprinkle over the gelatin. Leave it for 5 minutes until it has bloomed.
  2. Microwave the orange juice and gelatin for 1 minute on high heat and stir until it has completely dissolved, set aside.
  3. In a large stand mixer, pour in the chilled whipping cream and ground vanilla beans, whisk on medium.  Pour in the sugar and whisk on high until soft peaks form.
  4. Chill the whipped cream in the refrigerator for 15 minutes.
  5. Prepare your mousse cups – glasses or small shot glasses.
  6. Return the bowl to the stand mixer and whisk on low, pouring in the orange gelatin mixture.  Increase the speed to high and whisk for 30 seconds until the mousse has combined – do not overmix.
  7. Spoon or pipe the mousse into prepared moussse cups and garnish with fresh fruit
  8. Refrigerate until ready to serve.

Enjoy!

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Orange Acai Bowl

Acai bowls are a favourite here at our house.  It’s like eating ice cream for breakfast only healthier with the addition of wholesome fruits.  It’s one way to entice your kids to eat a healthy breakfast, chock full of vitamins and daily servings of fruit and vegetables.

Traditionally Acai bowls are prepared with blended acai fruit and bananas and topped with coconut, bananas and berries.  With the recent food trends all over the world, acai bowls have become highly popular and instagram worthy, and why not, these bowls are a healthy addiction to have.

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I have partnered with Tropicana Canada for this Orange Acai Bowl recipe using Tropicana Pure Premium® Orange Juice.  I love the hint of citrus in the smoothie bowl as it gives me that pick me up in the morning and it complements the berries so well.  They are a healthy breakfast option in our house as they’re easy to prepare and the kids love to add their own toppings.

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It is also an excellent addition to your brunch table if you’re having a lot of guests as it allows them to customize their bowls with the own toppings. I always like to set up a little buffet bar of the toppings and everyone can help themselves!  It’s a fun and entertaining way to serve breakfast!

Some of my favourite toppings include my homemade chocolate hazelnut granola , dried coconut, fresh berries, hemp hearts and sliced bananas.

I hope you’ll try them out and if you do, please share them with me using my hashtag #hautesucre, I would love to see them. Make these for your next brunch, they’re sure to become your new favourite, get the recipe below.

 

Orange Acai Bowl Recipe

(Makes 2 servings)

Ingredients:

1/2 cup Tropicana Pure Premium Orange Juice
2 tblsp maple syrup
1 packet of frozen acai
1 banana
1/2 cup frozen cherries or blueberries

Toppings:

sliced strawberries
granola cereal
mixed nuts
dried coconut
cocoa nibs

Directions:

Add all of the ingredients in a high speed blender and blend on the highest speed of your mixer until smooth.

Pour into a bowl and top with your favourite toppings. Serve immediately. Enjoy!

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Tofu Breakfast Tacos with Orange Slaw

Breakfast is one of my favourite meals of the day and I’m always excited to prepare new and healthy alternatives.

My take on healthy tacos for breakfast include pan fried chipotle spiced tofu with the most amazing orange cabbage slaw.  These are delicious and easy to whip up for a weekday breakfast and a real crowd-pleaser for those big weekend brunches.

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I have partnered with Tropicana Canada for this recipe using Tropicana Pure Premium® Orange Juice. I made the orange cabbage slaw with Tropicana Pure Premium Orange Juice.  It’s the perfect alternative to limes as it gives the tacos the sweetness that matches the spicy tofu perfectly.  It’s a match made in culinary heaven!

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Tropicana Pure Premium Orange Juice is always on my table for breakfast.  With no artificial sweeteners,  flavours or preservatives, I feel comfort in knowing that I am getting my additional vitamins (Vitamin C, Potassium and Folic Acid).  It is also becoming a favourite recipe add-in for me as it’s so versatile and I use it to bake and cook, too.

I hope you’ll try them out and if you do, please share them with me using my hashtag #hautesucre, I would love to see them. Make these for your next brunch, they’re sure to become your new favourite, get the recipe below.

Tofu Breakfast Tacos with Orange Slaw Recipe

Orange Cabbage Slaw:

2 cups sliced purple cabbage
1/4 cup Tropicana orange juice 1 tblsp raw sugar
1 tsp kosher salt

In a large bowl toss the ingredients to combined and set aside.

Chipotle Spiced Tofu:

350g ~ 1 package extra firm tofu, chopped
into small squares
2 tsp olive oil
1 tsp dried chipotle peppers
1/2 tsp red chili powder
1 tsp cumin seeds
1/4 tsp tumeric
1 tsp kosher salt
1/2 tsp ground black pepper
1 tblsp tomato paste

Garnishes :

Cilantro
Sliced avocados
Sour cream
Salsa

6-8 Corn Tortillas

 

Instructions:

  1. Preheat a large skillet and add the olive oil spices, and tomato paste.
  2. Cook for 2 minutes on med high until the cumin seeds start to sputter.
  3. Add the chopped tofu and warm through for about 10-15 minutes.
  4. Transfer to a bowl and garnish with sprigs of cilantro.
  5. Over a flame or in a skillet, warm up the corn tortillas and set aside.

Assembly:

  1. Place one tortilla on a plate and layer with the tofu mixture and top with the orange cabbage slaw.
  2. Add slices of avocado and dollops of sour cream.
  3. Serve immediately. Great to serve family style and everyone can help themselves.

Swirled Blueberry Pavlovas

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Swirled Blueberry Pavlovas

(This post is sponsored by President’s Choice. I used their PC Black Label Blueberry Syrup to make these beautiful Swirled Blueberry Pavlovas.)

This month’s PC Black Box included three delightful products that I had the opportunity to try. From snacks to desserts, there is such a wide array of PC Black Label products that you can serve for any occasion.

PC Black Label Artichoke Halves

These sun-ripened artichokes are grilled and marinated and they’re packed in a delicious infusion of oils, garlic and spices. My husband loves artichokes and these were a delicious addition to pizza.

These sweet and plump Apricots from Turkey did not disappoint, they were eaten within minutes of opening the bag. My 7 year old son devoured them, they’re that good! Great for a cheese platter or just to snack on, these are a real treat to have around the house.

Made from carefully selected sweet blueberries, this artisan syrup is bursting with fresh berries! It’s an amazing rich syrup which makes delicious cocktails, salad dressings and our favourite breakfast or dessert toppings. One of my favourite products from this month’s PC Black Label Box, read on for my take on a holiday favourite, Swirled Blueberry Pavlovas!
I enjoyed all the products but I particularly favored the PC Black Label Blueberry Syrup for this month’s recipe selection. The first thing that popped into my mind was how well this sauce would go with my one of my favourite holiday desserts, pavlovas!
I swirled this luscious PC Black Label Blueberry Syrup into traditional meringues and slow baked them, get the recipe below.
Swirled Meringues with Blueberry Sauce

Swirled Meringues with Blueberry Sauce

Pavlovas are a holiday favourite in our family and I hope they will become yours, too. This recipe is easy to prepare and the meringues can be baked ahead of time, up to 3 days and stored in an airtight container, layered between parchment sheets.

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Whether you’re a home chef or an aspiring foodie, the PC Black Label Collection makes it easy to unleash your culinary curiosity and get creative. Discover the entire collection and be inspired to #PlayWithYourFood at pc.ca/blacklabel. Have a wonderful holiday season!

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Swirled Blueberry Pavlovas Recipe

Ingredients:

4 large egg whites, room temperature

Pinch of kosher salt

1 cup granulated sugar

1 tblsp cornstarch

1/4 tsp ground Vanilla bean

1/2 cup blueberry sauce

Fork or spoon for swirling

Parchment lined baking sheet

Meringues with Swirled PC Black Label Blueberry Syrup ready for the oven

Meringues with Swirled PC Black Label Blueberry Syrup ready for the oven

Directions:

Baking time: 90 minutes

Preheat oven to 255°F

1. In a small bowl, whisk together the sugar and cornstarch ensuring there are no lumps.

2. In a large stand mixer whisk the egg whites on medium for 1 minute until frothy.

3. Add the salt and continue to whisk on highest setting for 2 minutes.

4. With the mixer running on medium high, slowly add the sugar mixture. Once it’s all added, turn the mixture back on high and whisk for 5 minutes until the mixture is glossy and stiff peaks have formed.

5. Spoon out 6-8 mounds on the parchment sheet using 2 spoons to help release the mixture.

6. Spoon 1 tsp of blueberry sauce into each mound and using the tines of the fork, gently swirl the sauce into the meringue.

7. Using the back of a small spoon, make an indent in the centre.

8. Bake at 255°F for 1 hour and 30 minutes.

9. Turn the oven off and leave the meringues inside to cool down, up to 12 hours without opening the oven door.

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Baked Meringues

Pavlova Assembly:

1 cup Whipping cream 35%

2 tblsp sugar

Fresh fruit

  1. In a large stand mixer add the whipping cream and sugar and beat until medium peaks form.
  2. Plate each meringue and top with the fresh whipped cream, fresh berries and drizzle with 1 Tbsp PC Black Label Blueberry Sauce over top. Garnish with fresh mint and serve immediately.

Enjoy!

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Spinach and Goat Cheese Tart with a Quinoa Crust *gluten-free 

I love this tart! It’s easy, simple and delicious.  And did I mention it’s vegetarian?

I’ll be honest, I was skeptical of my 6 year old son liking this tart due to the ‘green spinach’ layer under all that goat cheese but he devoured it for dinner alongside a vegetable soup. Yay!

It’s relatively easy if you follow my steps below and the pastry is quick and you can press it into the tart pan without having to fuss about rolling it out.  Easy peasy weeknight dinner sorted, great for meatless Mondays!

It’s the perfect main course served with a nice side salad or sliced into small squares or wedges and served as appetizers.
I hope you’ll enjoy it!

*And don’t forget, if you make this tart using my recipe below, please tag it #hautesucre on your social media accounts as I would love to see it!😊

Spinach and Goat Cheese Tart with a Quinoa Crust Recipe

Ingredients:

Crust:

1 cup quinoa flour

3/4 cup all purpose flour (or gluten-free flour)

3/4 cup cold butter, chopped

3-4 tablespoons cold water

1 tsp salt

1 tsp sugar

1 4×14 tart pan with a removable bottom 

Method:

1. Combine all the ingredients into a small food processor and pulse into a dough has formed.

2. Roll onto a flour surface or press the dough into a tart pan with a removable bottom. Set aside.

3. Preheat oven to 425°F

Filling:

Ingredients:

2 cups baby spinach

3 garlic cloves

1 large egg

1/4 cup cream

Salt

Pepper

Fresh thyme

200 grams fresh goat’s cheese

*Dried shallots (optional garnish or add to filling)

Method:

1. In a small food processor, add the spinach, garlic, egg and cream.  Pulse until the spinach breaks down and the egg is combined. Add the salt, pepper and fresh thyme.

2. Pour the filling into the prepared crust and smooth evenly.

3. Crumble the goat cheese over top the filling covering completely.

4. Bake for 30 minutes.

5. Remove and let cool 15 minute before cutting.

Enjoy!😊

Healthy Coconut Cream Dark Chocolate Cups 

Healthy Coconut Cream Dark Chocolate Cups Recipe:

Ingredients:

2 cups Lindt dark chocolate couveture, melted + tempered, 70% + 56%)

1 cup coconut cream (thick)

1 tblsp maple syrup

1/2 tsp ground vanilla bean 

Fleur de sel 

Coconut chips
Directions:

Melt chocolate and set aside.

Mix coconut cream, maple syrup + vanilla- refrigerate.

Line 12 cupcake tins with liners and scoop 1 tblsp of melted chocolate, bringing up the sides to cover most of the liner.  

Refrigerate or cool until set.

Scoop 1- 2 tsp of coconut cream mixture into chocolate lined cup and tap gently. 

Let chill for 5 minutes and then pour melted chocolate over top and working quickly to spread it evenly over the coconut cream to set. 

Sprinkle with fleur de sel and top with dried coconut chips. Chill until firm. 

Enjoy!

Brown Butter Chocolate Krispie Squares 

Guys! I thought I’d share this quick recipe, it only takes 5 minutes!  I literally made these just before heading out the door for school pick up this afternoon and they made the best after school snacks.😋
I’ll be the first to admit I have a pet peeve – leftover cereal boxes piled up drive me crazy! My son loves buying cereal but after one bowl, he’s done with it!  Something about soggy cereal and milk…haha 😂

I took a mix of glutenfree cereals such as Choco Chimps by Nature’s Path Organic, Kellog’s Cocoa Rice Krispies and good ol’ Cheerios!  I didn’t add any chocolate to make these but if you feel the need, you could give them a good drizzle of melted dark chocolate or add in a handful of dark chocolate chips.  Enjoy!

*And don’t forget, if you make these using my recipe below, please tag them #hautesucre on your social media accounts as I would love to see them!😊

Brown Butter Chocolate Krispie Squares Recipe 

Makes 16 squares

Ingredients:

1/3 cup salted butter

2.5 cups marshmallows

Pinch of fleur de sel

1/2 tsp ground vanilla bean or extract

4-5 cups of mixed chocolate cereals of your choice or *as noted above

Method:

1. In a large bowl combine the mix of cereals and set aside.

2. Line a 9×9 square pan with parchment and set aside.

3. In a heated saucepan melt the butter until just golden and set off the heat, then add the vanilla, salt and marshmallows and mix quickly leaving a few marshmallows whole.

4. Pour the mixture into the bowl of cereals and mix quickly.

5. Transfer to the lined pan, pressing the mixture down evenly with the spatula.

6. Let cool and cut into squares. Enjoy!

 

Hazelnut Mylk Recipe (vegan, gluten free)

Good Morning and Happy Friday!

I just made another batch of delicious Hazelnut Mylk…this must be my second batch this week, it’s THAT good,  I’m so addicted!😋

Another wonderful alternative to dairy milk, this tastes amazing on its own or in your favourite hot beverage.  My son loves this milk for his hot chocolates and I’m enjoying it with my coffee.  My husband loves an ice cold glass, it’s very refreshing!

See my recipe below if you’re interested in making your own. I’d love to hear from you, tag your creations with #hautesucre, I’d love to see them! 🙂

Recipe for Hazelnut Mylk.

(Makes approximately 3 cups)

1 cup hazelnuts, soaked for 1 hr and drained

3 cups of filtered water

3 tblsp maple syrup

Pinch of vanilla bean

Pinch of fleur de sel

Method:

Add all of the ingredients to a high speed blender and process until smooth.

Pass through a nut milk bag or ultra fine sieve and strain as much liquid as possible.

Reserve the ground nuts for another use  (such as my pumpkin pie with hazelnut Crust!)

Transfer to a glass bottle, will keep for a few days, refrigerated. Best served ice cold, enjoy!

Chocolate Zucchini Cupcakes

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Chocolate Zucchini Cupcakes
(Makes 12)

Ingredients:

Wet Ingredients:

1 zucchini, shredded
Pinch of fleur de sel (sea salt)
1 cup sugar
1 large egg
1/2 cup olive oil
1/3 cup plain 2% yogurt

Dry Ingredients:

1 1/3 cup all purpose flour
1 cup cocoa
1/2 tsp cinnamon powder
1/2 tsp ground vanilla bean (or extract)
1 tsp baking powder
Pinch of fleur de sel (sea salt)

1/2 cup Guittard super cookie chips or any other dark chocolate,  chopped

Method:

Preheat oven to 350°F, prepare 12 baking cups or cupcake liners

1. In a large bowl, combine all the wet ingredients and whisk well.

2. Slowly incorporate dry ingredients and mix slowly, careful to not create any air bubbles.

3. Add the chocolate chips or chopped chocolate and gently fold into the batter.

4. Measure 1/4 cup of batter into each baking cup for 12.

5. Bake for 25 minutes. Remove and let completely cool.

6. Dust with powdered sugar or top with your favourite buttercream.
Enjoy!

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Aquafaba Meringue:

1/2 cup of strained chickpea water (from a can)
3/4 cup powdered sugar
Pinch of salt
1/4 tsp cream of tartar
1/4 tsp ground vanilla bean

1. In a stand mixer, whisk the aquafaba, salt and cream of tartar on medium until frothy.

2. Slowly add the powdered sugar and continue mixing on high speed until you reach a meringue consistency, approximately 15 minutes.

3.Add the vanilla and whisk until combined.

4. Pipe or spoon the meringue over the tops of the cooled cupcakes.
Enjoy!

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Roasted Rhubarb with Nuts + Oats

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Roasted Rhubarb with Nuts + Oats

Ingredients::

7 stalks of rhubarb, cleaned and chopped
1/2 cup raw sugar
1/8 tsp fleur de del
1/4 tsp ground cinnamon
1/2 tsp ground vanilla bean
1/4 cup water

Topping :

1 granny smith apple, sliced or chopped
1/2 cup oats
1/4 cup Hazelnuts
1/4 cup Pistachios
1/4 cup raw sugar
1/4 cup unsalted cold butter, chopped

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Recipe:

Preheat oven to 400°F

Place the rhubarb in an even layer in a baking dish.

In a small bowl combine the sugar, salt, cinnamon and vanilla.

Sprinkle over the rhubarb and add the chopped apple or arrange along the perimeter as I have done in the photo.

Pour the water around the base.

For the top layer, sprinkle the oats evenly and repeat with the nuts.

Sprinkle with the remaining sugar and dot with the chopped butter.

Bake at 400°F for 30 minutes. Let cool slightly before serving.

Also great for breakfast with Greek yogurt or as a topping over your favourite ice cream. Enjoy! 🙂

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