Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts
With the official countdown to kickoff upon us, the question will soon arise to what to serve a hungry football-watching crowd. What if there was a better way to entertain this year, meaning the host was able to enjoy the game as much as those on the couch?

Photo Credit: Taylor Stinson

Sabra Canada, The Official Dip of the NFL, has created some delicious means of sharing its tasty hummus and guacamole dips that require little more effort than cracking open the lid. Add your own, or keep to existing toppers, some fresh veggies and dippers, and a perfect Super Bowl Spread is achieved in five minutes. 

Featured here is everything you need for the perfect Mediterranean Nacho Bar; everyone helps themselves to create one-of-a-kind tasty bites bursting with flavor. 

Mediterranean Nacho Bar


Assemble all ingredients in a serve-yourself buffet format, so everyone can create their own Mediterranean Nachos. 

Makes 6 servings
Prep Time: 5 minutes
Total time: 5 minutes 


Stacy's Pita Chips
Sabra Classic Hummus
Diced tomatoes
Chopped green onions
Chopped zucchini (about 1/4 inch chunks)
Chopped Greek olives
Chopped pepperoncinis
Shredded lettuce

Photo Credit: Taylor Stinson

RECIPE CARD (for print)

Makes: 2 servings


2 tablespoons canned pumpkin purée
1/2 teaspoon pumpkin pie spice 
2 cups milk
1 tablespoon maple syrup
1 tablespoon vanilla extract
1 cup freshly brewed coffee


1. In a small saucepan over medium heat, whisk together pumpkin purée, pumpkin pie spice, milk, syrup, and vanilla extract. Cook, whisking constantly, until mixture starts to steam.

2. Remove from heat and pour mixture into a blender. Cover, hold the lid on tightly, and blend for about 15 seconds, or until frothy.

3. Make the espresso or coffee. If you’d like extra milk foam to top your latte, pour a few tablespoons of milk into a glass jar with a lid while coffee is brewing. Tightly seal the lid and shake for 30-60 seconds. Remove lid and place jar in microwave for 30 seconds.

4. Divide coffee and milk mixture between two mugs. Top with extra milk foam (if using) and a sprinkle of pumpkin pie spice.

Pumpkin Pie Spice

Makes: about 3 1/2 tablespoons


2 tablespoons cinnamon
1 tablespoon ground ginger
1 teaspoon ground allspice
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg


Mix all ingredients together with a fork and store in a clean spice jar with a lid.

Fresh Mozzarella, Pomegranate and Basil Bruschetta

Total Prep Time: Up to 30 min
Servings: 8
Degree of Difficulty: Easy

POM Syrup

2 cups juice from POM Wonderful Pomegranates
3½ tablespoons sugar
1 Thai chili, split


½ cup arils from POM Wonderful Pomegranates
8 pieces sourdough bread, sliced ½" thick
2 lbs. fresh mozzarella or bocconcini (fresh mozzarella balls)
sea salt
fresh cracked black pepper
extra-virgin olive oil
fresh basil leaves


POM Syrup:

1) Prepare fresh pomegranate juice, if necessary.*
Combine pomegranate juice, sugar and Thai chili in a pot. 2) Reduce until sweet and sour flavors are balanced and it is thick in consistency.
3) Strain through a fine strainer.


1) Prepare fresh pomegranate arils, if necessary.**
2) Drizzle olive oil on both sides of sliced sourdough. Grill until toasted on both sides.
3) Season mozzarella with salt and black pepper, and drizzle with olive oil and POM Syrup. Sprinkle with fresh basil leaves and 1 tablespoon arils per serving.
4) Serve with a piece of grilled sourdough bread.

*For 2 cups of juice, cut 4–6 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.

**To prepare fresh arils, score 1 large POM Wonderful Pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve ½ cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)


Pom Salad

Total Prep Time: Up to 30 min
Servings:2 cups
Degree of Difficulty:Medium


Juice from 1 large POM Wonderful Pomegranate
2 cups arils from 2-3 large POM Wonderful Pomegranates or POM fresh pomegranate arils
3-4 teaspoons chopped jalapeo pepper
1 cup finely chopped yellow bell pepper
4 tablespoons chopped cilantro
1 tablespoon granulated sugar
1 tablespoon rice vinegar


Score 2-3 fresh pomegranates and place in a bowl of water. Break open the pomegranates under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 2 cups of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.) Prepare fresh pomegranate juice.* Thoroughly mix to combine all ingredients. Serve this pomegranate recipe with tortilla chips. Salsa will keep covered, in the refrigerator, for 2 to 3 days.

 POM Wonderful Facts:

POM Wonderful is made with 100% pomegranate juice. It does not contain added sugar, colourants, or cheap filler juices and is Non-GMO Project Verified. It’s also a good source of potassium. Drinking a 236mL portion provides as much potassium as a medium banana (17% based on 600mg/3500DV).

Because POM Wonderful 100% Pomegranate Juice from concentrate is 100% juice, it means that 125mL is a serving of fruit towards the 7-10 servings a day of fruit and vegetables recommended for adults by Canada’s Food Guide.

[Recipe] POM Wonderful Recipes

by on Tuesday, January 10, 2017
Fresh Mozzarella, Pomegranate and Basil Bruschetta Total Prep Time: Up to 30 min Servings: 8 Degree of Difficulty: Easy  ...
According to a recent Leger survey, 93 per cent of Canadians want to live a healthier lifestyle – part of that dedication to healthier living starts with changing beverage choices from sugar-filled carbonated drinks to more natural options. Being so versatile, POM Juice is a great fit for holiday drinks and nutritious recipes.

Below are two winning drinks recipes from Toronto bartender Meghan McIntosh.

Winter Warmer Cocktail

This cocktail is designed to taste festive as we head into the holiday season. 


1.5 oz Tromba Anejo 
1 oz POM Wonderful 
1.5 oz Apple cider 
1 oz Cinnamon syrup
.75 oz lemon juice  


1) Shake 
2) Served straight up or on the rocks with lemon wheel and pomegranate seeds as garnish  

Virgin POM-Ginger Sangria

A virgin sangria can sometimes be difficult to create as wine is such a key factor of the cocktail. POM Juice makes a great substitute for wine; both in colour and in flavour. Fresh ginger was also added - not typically found in sangria but adds a good kick to the mocktail!


2 small slices of fresh ginger Muddled in shaking tin 
2.5 oz POM wonderful 
1.5 oz orange juice 
.5 oz simple syrup 
.5 oz lemon 


1) Shaken on ice in tin
2) Served on the rocks in wine glass 
3) Topped with ginger-ale float (approx 1.5 oz)
4) Garnished with Orange peel and pomegranate seeds as garnish.

About POM WonderfulWith nearly 9,000 acres of orchards in Central California, POM Wonderful is the largest grower and producer of fresh pomegranates and pomegranate juice in the United States. POM Wonderful grows, handpicks and juices its own pomegranates. By managing the entire production process from tree to table, we guarantee that our fresh pomegranates, fresh arils and 100% pomegranate juice from concentrate come from only one source – 100% California-grown POM Wonderful ® pomegranates.
** All three recipes are created by Joy McCarthy (@joyoushealth) **

Berry Green Bites


1 cup raw cashews
½ cup dried blueberries
½ cup shredded unsweetened dried coconut
6 soft medjool dates, pitted
2 scoops greens+ mixed berry
Juice from 1 lemon
Zest from 1 lemon


Combine all ingredients into a food processor. Blend until combined. Roll into 1 inch balls.
Refrigerate for up to a week or freeze for one month.

Green Goodness Smoothie Bowl


1 cup kale
1 cup chopped mango (reserve some for smoothie bowl topping)
1 tbsp chia seeds
½ avocado
1 scoop vegan greens+ O natural acai mango
1 scoop fermented vegan proteins+, vanilla
1 cup coconut milk

Garnish (Optional):

Handful blueberries and sliced strawberries
Chopped macadamia nuts
Coconut flakes
Chopped mango


Toss all ingredients into a blender. Blitz until creamy. Pour into a bowl and top with remaining ingredients.

Hello Sunshine Smoothie


1 orange, peeled
1 kiwi, peeled
1 cup pineapple, cubed
½ a lemon, peeled
1 banana
Handful spinach
1 scoop greens+ original plain
1 cup coconut water (or more if desired)


Toss all ingredients into a blender. Blitz until creamy.

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I was invited to participate in the Persimon® blogger recipe challenge last month, and chose to re-create their Roast Chicken with Persimon®, Fennel and Olives recipe. Persimon® are available in limited quantities from October to mid January at your local Metro, or Sobeys grocery stores. The Persimon® branded persimmon fruits are packaged in two kinds of cases so look for either the Bouquet or Mondo in Blu boxes. I found a case of Bouquet at my local Metro for $6.99, which is reasonably priced. Additionally, I love that they are ready to eat (ripe when firm), and that you don't have to wait until it ripens like other persimmons on the market. 


Persimon® is grown in the Ribera del Xúquer Valley (Xúquer river valley) near Valencia in Spain.
The outer skin of a Persimon® from Ribera del Xúquer is shiny orange and is longer in shape than other varieties.
A Persimon® contains seven essential nutrients and is high in fibre (6 g per fruit, double the amount found in a peach, banana or orange).
A Persimon® from Ribera del Xúquer is firm and ready to eat (unlike other persimmon varieties which must be consumed when they are soft).
Has a sweet, delicate flavour similar to a peach or a mango.
The fruit sometimes speckled with natural sugar freckles, which appear as the fruit ripens (just like bananas). These freckles are a sign of extra sweetness.


Persimon® persimmons are very versatile, and can used to make an array of dishes (whether sweet or savory). As noted by Persimon®, by adding Persimon®, fennel and olives to this classic roast chicken recipe, it gives a touch of Mediterranean flair to this delicious, home-comfort-food dish.


1 whole chicken (3-1/2 pounds, 1.75 kg), cut into 8 pieces and breasts halved crosswise
1 tbsp (15 ml) paprika
1 tsp (5 ml) salt
1/4 tsp (1 ml) pepper
2 tbsp (30 ml) parsley, chopped
1 Persimon®, topped and cut into 1/2-inch (1 cm) wedges
1 fennel bulb, topped and cut into 1/2 -inch (1 cm) wedges
1/2 cup (125 ml) cracked green olives, pitted and halved
1 tbsp (15 ml) olive oil
salt and pepper 
1) Preheat oven to 425°F (220°C).
2) Line a rimmed bake sheet with parchment paper. Place the chicken pieces in a large bowl. Add the paprika, salt and pepper and half of the parsley; toss to coat. Place the chicken, skin side down on the tray and bake for 20 minutes.
3) Place the Persimon® wedges, fennel, olives and remaining parsley in a separate bowl. Add olive oil, season with salt and pepper and toss to coat.
4) At the 20 minute mark turn the chicken pieces over. Add the Persimon®, fennel and olives to the bake sheet and bake for an additional 20 – 25 minutes, turning once halfway through. Cook until the fennel is browned and the chicken is cooked through. Serve with rice or salad.
5) Makes 6 servings



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Disclaimer: I was comped a gift card to Metro to purchase the ingredients to make the dish. However, all of the opinions expressed in this blog post are of my own.