When packing this sandwich, put the tuna mixture in an airtight container. Cut the pita in half and pack it in a resealable plastic bag and put some leaf lettuce in another one. At lunchtime, your child can assemble the sandwich, and this way the pita bread wil not get soggy.
Portion size2 servings
drained and rinsed
(7 oz/98 g)
water packed tuna
In bowl, stir together beans, celery, green onions, salsa, corn, lemon juice, salt and pepper. Crumble tuna into mixture, stir gently to coat with mixture. Divide into 2 pita pockets.
This festive main is exactly how we like our holiday meals: bursting with flavour and easy to make. The seafood is best cooked at the last minute, but the dish comes together quickly once you turn on the stove. Take the time to prep the ingredients well in advance of mealtime, then get cooking about half an hour before serving.
Prep time35 minutes
Total time35 minutes
(21 to 25 count), peeled and deveined
(20 to 40 count), patted dry
, finely grated or pressed
hot pepper flakes
dry white wine
sodium-reduced chicken broth
salt and pepper
Per each of 12 servings: about
Total fat5 g
Saturated fat2 g
Total carbohydrate4 g
In large nonstick skillet, heat oil over medium heat; working in batches, sauté shrimp and scallops until shrimp are pink and opaque throughout and scallops are golden and opaque, about 4 minutes per batch. Transfer to plate; keep warm.
In same pan, melt 1 tbsp of the butter over medium heat; cook shallots, stirring occasionally, until softened, about 3 minutes. Add garlic and hot pepper flakes; cook, stirring, until fragrant, about 30 seconds. Pour in wine; bring to boil. Reduce heat and simmer until reduced by three-quarters, about 7 minutes. Pour in broth; bring to boil. Reduce heat and simmer until reduced to 1 cup, about 7 minutes.
Add shrimp, scallops and remaining butter; cook, stirring, until butter is melted and shrimp and scallops are warmed through, about 1 minute. Remove from heat; stir in parsley, lemon zest, lemon juice, salt and pepper.
The holidays wouldn't be complete without sweet, buttery shortbread, so we've perfected a classic. This one has a crispy snap but still melts delicately in your mouth.
Portion size24 servings
Credits :Canadian Living Magazine: December 2014
per cookie: about
Total fat8 g
Saturated fat5 g
Total carbohydrate12 g
In stand mixer with paddle attachment, or in bowl using wooden spoon, beat together butter, icing sugar, vanilla and salt until light and fluffy; stir in flour just until combined.
Press dough into parchment paper– lined 9-inch (2.5 L) square cake pan. Using palm of hand, flatten to make smooth, even surface. Sprinkle with granulated sugar. Using knife, score surface of dough into 24 rectangles; prick each cookie several times with fork. Refrigerate until firm, about 30 minutes.
Bake in 300 F (150 C) oven until firm and pale golden, about 55 minutes. Let cool for 5 minutes; cut through score lines. Let cool completely in pan. (Make-ahead: Store in airtight container for up to 1 week or freeze for up to 1 month.)
Change it Up - Shortbread Rounds: On lightly floured work surface, roll out dough to 1/3-inch (8 mm) thickness. Using 2-inch (5 cm) round cookie cutter, cut out shapes. Arrange, 1 inch (2.5 cm) apart, on parchment paper– lined baking sheets. Sprinkle with granulated sugar. Refrigerate until firm, about 30 minutes. Bake, 1 sheet at a time, in 300 F (150 C) oven until firm and pale golden, about 20 minutes.
Shortbread Wedges: Press dough into parchment paper– lined 8-inch (1.2 L) round cake pan; using palm of hand, flatten to make smooth, even surface. Sprinkle with granulated sugar. Using knife, score surface of dough into 16 wedges. Continue with original recipe.
Breakfast loaves are often made with vegetable oil for moistness, but unsweetened applesauce works just as well. While this loaf is excellent on its own, if you want something a bit more indulgent, try topping your slice with a vegan butter-flavoured spread or a soy-based nut butter. Cost: $0.95 per serving
Portion size8 servings
Credits :Canadian Living Magazine: March 2016
1 1/2 cup
all purpose flour
each baking soda and
coconut milk (such as Thai Kitchen)
carrot (about 1 large)
per serving: about
Total fat3 g
Saturated fat1 g
Total carbohydrate36 g
In small bowl, mix flaxseed meal with 1/3 cup water. Let stand for 5 minutes.
In large bowl, whisk together flour, maple sugar, baking soda, cinnamon, xanthan gum, salt, nutmeg and cloves. In separate bowl, whisk together applesauce, coconut milk, lemon juice, vanilla and flaxseed meal mixture; stir into flour mixture just until combined. Fold in carrot. Scrape into greased 8- x 4-inch (1.5 L) loaf pan, smoothing top.
Bake in 350°F (180°C) oven until golden and cake springs back when touched, 35 to 40 minutes. Let cool in pan for 20 minutes; transfer directly to rack to cool completely.
Tip from The Test Kitchen: Maple sugar is made by boiling sap until the liquid is evaporated. It's less processed than white granulated sugar and twice as sweet!
These flourless pancakes taste a bit like the centre of a piece of French toast. Fry up a batch (or two!) on the weekend and keep the wrapped pancakes in your fridge or freezer for an easy microwaveable breakfast you'll actually want to eat.
Prep time15 minutes
Total time15 minutes
chopped shelled pistachios
Per pancake: about
Total fat4 g
Saturated fat1 g
Total carbohydrate12 g
In bowl, mash 1 of the bananas until smooth. Stir in 2 tsp of the honey, the baking powder and 1/4 tsp salt. Stir in eggs until well combined.
Measure out 1 tbsp vegetable oil. Heat nonstick skillet or griddle over medium heat; lightly brush with some of the oil. Working in batches, drop batter by 2 tbsp into skillet; sprinkle 1/2 tsp of the pistachios over each pancake. Cook until bottoms are golden, about 2 minutes. Turn pancakes; cook until bottoms are golden, about 1 minute. Transfer to plate. Repeat with remaining oil, batter and all but 2 tsp of the pistachios. (Make-ahead: Wrap in plastic wrap and refrigerate for up to 3 days or overwrap in foil and freeze for up to 3 weeks; reheat in microwave or toaster.)
Slice remaining banana; arrange over pancakes. Sprinkle with remaining pistachios; drizzle with remaining honey.
Tip from The Test Kitchen: Flourless pancakes can be tricky to flip, but here's a trick: Use a thin spatula and lightly mist it with cooking spray before turning the pancakes.