Making Hummus

We're trying to find healthy options to send to school with Monkey that don't include nuts or packaging. Nuts because we attend a nut free school, packaging because we are trying to be kind to the environment, and healthy because we want him to be able to learn rather than riding the roller coaster of insulin highs and lows as he processes sugars and carbs.
We made hummus today. Super yummy hummus. I lined the boys up and we mixed it all together. They had a blast.
Next time you see one of them, ask them to say "tahini" it is hysterical!!
At the end, the moment of truth, we took off the lid to the cuisinart, dipped a carrot in for each boy and they all loved it! Phew! We served it with lunch and monkey has requested to have it in his lunch on Monday-yay!!!!!

Whole Wheat Pancakes with a Banana hidden inside

This is a great recipe since you can really make it healthy and full of fibre without compromising flavour.

1 1/2 cups of whole wheat flour

3 tbs granulated sugar

1 tbs baking powder

1 tsp salt

Mix together these four ingradients

1 egg

about 1 3/4 cups of milk

a couple of mashed up bananas (ripe or overripe work best)

Take a 2 cup mixing cup and drop in the egg. Fill the rest of the cup, up to the 2 cup line with milk. Mix well.

Combine the wet ingredients with the dry ingredients and throw in the bananas. Mix until dry lumps are gone being careful not to over mix.

Cook over medium high heat. You can add fruit or chocolate chips to the pancakes in the pan as desired. You can also make them in to fun shapes.

Milk Chocolate Oatmeal Cookies

Yummy and your kids wont know that you put chick peas in them!

1 1/4 cups whole wheat flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp ground cinnamon

1/4 tsp salt

3/4 cup butter or margerine softened

3/4 cup packed brown sugar

1/3 cup granulated sugar

1 1/2 tsp vanilla extract

1 egg

2 tbs milk

2 cups chocolate chips

1 cup quick or old fashioned oats

1/2 cup raisins or nuts if you want

1 can of chick peas pureed in the blender or food processor

Combine flour, baking powder, bakinig soda, cinnamon and salt in a small bowl. Beat butter, brown sugar, granulated sugar and vanilla extract in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture and milk. Stir in chips, oats, chick peas and nuts or raisins. Drop by rounded tablespoon onto ungreased baking sheets.

Bake in preheaded 375 degree oven for 10-14 minutes until they reach the desired firmess. Let stand for two minutes then remove and cool on a rack or on the counter.

Enjoy without feeling badly about it!!

Pulled Pork

We had some super yummy recipies while our students were here. They have asked for the recipies-so we will be posting them here.

Pulled Pork on a Bun
Y, Tom and I enjoyed your visits to our home. Thank you for sharing information about Japan, and about your school.
We are glad you liked Pulled Pork. I hope you will make it for your family. -Carol

2 tbsp. paprika
2 tbsp. packed brown sugar
1 tbsp. chili powder (use chili powder, NOT chili pepper. Chili powder is not hot, but chili peppers are hot.
1 tbsp. cumin
1 tbsp. dried thyme
1 tsp. each salt and pepper


1 boneless pork shoulder butt (about 3 lb./1.5 kg)

Combine seasonings. Untie roast if necessary. Rub spice mixture over pork, transfer to bowl or plastic bag. Cover and refrigerate 4 hours or for up to 24 hours.

To cook on a BBQ:
Heat one burner of a 2-burner BBQ or 2 burners of a 3-burner BBQ to medium. Place pork, fat side up, on greased grill over unlit burner; close lid and cook, adjusting heat if necessary to keep temperature between 250° and 300° F for 3 to 3-1/4 hours or until meat thermometer inserted in the centre registers 170° F.
To roast in an oven:
Set oven to 325ºF. Place meat in a roasting pan and cook for about 2 to 2-1/2 hours or until meat thermometer inserted in the centre registers 170° F.

Transfer pork to cutting board. Tent with foil and let stand 20 minutes to cool slightly. Using 2 forks, or hands, pull pork into shreds and place in bowl.

Final preparation:
Pour 1-1/2 cups BBQ sauce over pork, tossing to coat. Pile onto rolls. Drizzle with remaining sauce.
Makes 8 servings
BBQ Sauce
2 medium yellow onions
4 cloves garlic
1 cup packed brown sugar
2 cups ketchup
¾ cup apple cider vinegar
½ cup thin soy sauce
½ tsp. crushed red pepper flakes (or to taste)
1 tsp. dry mustard
2 tsp. black pepper

Cut the onions into ¼-inch thick slices. Grill or broil the onion slices until dark golden. Transfer to a saucepan and add remaining sauce ingredients. Bring to a simmer, reduce heat to low, cover and simmer 30 minutes. Pour the sauce through a medium-meshed strainer, scraping sieve with a metal spoon to force all the pulp through the sieve. Cover and refrigerate the sauce if not using immediately.