My Families Table -

Healthy Nut & Seed Cookies

January 30, 2025 by Jessica

Indulge in these delicious and nutritious healthy nut and seed cookies. Packed with protein, healthy fats, fibre and vitamins, these cookies do not disappoint. They have a touch of sweetness from the honey and coconut and a dash of savoury from the dark chocolate.

A perfect snack for on the run or to enjoy with a hot cup of tea or coffee.

Let’s make these healthy cookies!

This is a very forgiving recipe. If you don’t have mixed nuts and have almonds instead, no problem! As long as the measurements are the same feel free to substitute ingredients. Try almonds and sunflower seeds, or macadamia nuts with cranberries instead of pumpkin seeds. The possibilities are endless for making your snacks both delicious and healthy!

Store your cookies in an airtight container in the fridge. They will keep for several weeks. If they aren’t all eaten up before that!

Missing some ingredients? Click HERE for a link to my Amazon store where you can find all of the healthy ingredients used in this recipe and more!

Healthy Nut & Seed Cookies

The ultimate delicious and nutritious cookie! Packed with protein, fibre and healthy fats, these cookies are a perfect snack for on the run or with a cup of tea of coffee.

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Prep Time 10

Cook Time 15

Course Dessert, Snack

Cuisine American

Servings 15

Ingredients

1/2 cup mixed nuts, chopped
1/2 cup pumpkin seeds
1/2 cup unsweetened coconut flakes
1/4 cup honey
1 egg white
1 tbsp hemp hearts
1 tbsp chia seeds
1/4 tsp sea salt
150 grams dark chocolate

Instructions

Preheat oven to 350 degrees Fahrenheit
In a large bowl add nuts, pumpkin seeds, coconut flakes, chia seeds and hemp hearts. Mix until combined
Add egg white, honey and salt. Mix well so everything is coated evenly
Line a baking sheet with parchment paper
Using a cookie scoop or other utensil, spoon approx 1.5 tbsp of mixture onto the cookie sheet and flatten out slightly
Bake for 15-20 minutes or until the cookies are starting to brown on the outside
Let fully cool on baking sheet
In a microwave safe bowl add the dark chocolate. Microwave in 30 second intervals until the chocolate is melted
Place a cookie into the chocolate and submerge slightly. Use a fork to help take out the cookie. Place chocolate side UP on a cooling rack and sprinkle with sea salt (optional). Let chocolate fully harden
Store in an airtight container in the fridge and enjoy!

Keyword cookies, healthy cookies, nut and seed cookies, snack

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Butternut Squash Soup

January 28, 2025 by Jessica

This butternut squash soup recipe is simple to put together and is perfect for a healthy weeknight family meal. Made with roasted squash, apple, onions and thyme, it is delicious and full of flavour. Serve with warm sourdough bread and enjoy!

During these cold months I always find myself reaching for comforting recipes. This butternut squash soup is just that. Warm and comforting.

Roasting the vegetables in olive oil, salt, pepper and thyme adds a wonderful deep flavour to the soup.

Butternut Squash Soup

This delicious and flavourful soup will be a family favourite that you will make time and time again.

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Course Soup

Cuisine American

Ingredients

2.5 cups butternut squash, peeled and diced
2 white onions, quartered
1 apple (large), quartered
1 garlic bulb, halved
8 sprigs fresh thyme
2-3 cups vegetable broth
olive oil, to coat vegetables
salt and pepper

Instructions

Preheat oven to 425 degrees Fahrenheit
On a large baking sheet place squash, onions, apple, and garlic
Coat generously with olive oil and salt and pepper
Top with fresh sprigs of thyme
Bake at 425 degrees for 30 minutes, or until vegetables are soft
Transfer vegetables to a large pot and add 2 cups of vegetable broth
Using an immersion blender, blend until smooth. If you like your soup thinner add additional broth the thin the consistency
Season to taste with additional salt and pepper if needed
Serve and enjoy!

Notes

If you do not have an immersion blender you can use a regular blender.

Keyword Butternut squash soup, soup

Click here for the immersion blender I use.

https://www.instagram.com/p/DFS8egxOYe9/

In need of a delicious dessert to go with this delicious soup? Try these no bake pumpkin cheesecake bites!

Banana Chocolate Chip Muffins

January 23, 2025 by Jessica

This is the only banana muffin recipe you need! They are delicious, easy to make and turn out perfectly every time!

I keep these on hand as after school snacks, to pack in lunches or for weekend road trips. These muffins freeze well so make a double batch! You will thank me later 🙂 Enjoy!

Banana Chocolate Chip Muffins

Make the best banana muffins with this easy recipe! These muffins are a perfect combination of deliciousness and simplicity.

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Prep Time 10

Cook Time 20

Course Snack

Cuisine American

Servings 12

Ingredients

3 large ripe bananas
3/4 cup what sugar
1 egg
1/3 cup melted butter
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 1/2 cup all purpose flour
1 cup chocolate chips

Instructions

Preheat oven to 350 degrees Fahrenheit.
In a large mixing bowl smash ripe bananas with a fork.
Add sugar and egg, mix to combine.
Add melted butter and mix throughly.
Sift flour, baking soda and baking powder into wet mixture and combine.
Fold in chocolate chips.
Line muffin tin with liners and fill 3/4 of the way full.
Bake at 350 for 20-25 minutes or until toothpick comes out clean.

Keyword muffin recipe, Muffins

Black Bean & Sweet Potato Chili

January 7, 2025 by Jessica

This sweet potato and black bean chili recipe is perfect for a cold winters night or a busy weeknight. Packed with protein, fibre and delicious spices, your family will love it. This recipe can also be made in a slow cooker (see notes in recipe)

This chili is also perfect to freeze for a later date when you just don’t feel like cooking. – Enjoy!

Sweet Potato & Black Bean Chili

Easy sweet potato and black bean chilli

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Prep Time 10

Cook Time 4

Course Main Course

Cuisine American

Servings 8

Equipment

1 crockpot optional – can be made on the stove as well

Ingredients

2 tbsp olive oil
1 yellow onion, diced
2 sweet potatoes, peeled and diced
2 cans black beans, rinsed and drained
1 26 oz crushed tomatoes
1 12 oz can tomato sauce
1 package chili seasoning of your choice
3 cloves garlic, minced
2 tsp sugar (optional)

Instructions

In a large pot heat olive oil
Add onion and garlic and cook until onions are translucent
Add sweet potato, black beans, crushed tomatoes, tomato sauce, chili seasoning & sugar (optional).
Mix and simmer for a minimum of 2 hours (or until sweet potatoes are tender)

Notes

Slow cooker – add all the ingredients into the slow cooker. Cook on low for 4 hours.

Keyword black bean, chili, crockpot, dinner, easy recipe, protein packed, sweet potato, vegetarian

Looking for a dessert to go with your chili? Try these apple turnovers!

Vegetable Fried Rice

November 6, 2024 by Jessica

Have you ever made fried rice with vegetables? If you have, you know just how easy it is and if you haven’t, you need to start.

I usually make this fried rice when I have leftover rice or vegetables in my fridge that need using up. The nice thing about this dish is that really any vegetable works. It makes a wonderful side dish, a delicious lunch, or make it a meal by adding a protein.

Let’s make this yummy dish!

ingredients needed to make vegetable fried rice

The ingredients that you need for this dish are most likely in your pantry already.

You will need: Carrot, Onion, Garlic, Sweet Pepper, Peas, Eggs, Cooked Rice, Soya Sauce, Sesame oil

How to make vegetable fried rice:

This recipe comes together so quickly. Because of this it is best to have all of your ingredients out and ready to use.

If needed, start by cooking your rice so you are able to set it aside to cool before using.

Head to the fridge and grab all of the vegetables that you are needing to use up. In this vegetable fried rice recipe, I used 1 cup of each of carrot, pepper, onion and peas.

Chop your vegetables and set aside. Mince your garlic and take out your soy sauce and sesame oil. In a small bowl whisk the eggs and set aside.

In a large pan warm the sesame oil and add the onions and garlic, cooking until the onions are just translucent. Add the vegetables to the pan and cook until tender. Push aside the cooked vegetables and pour in the eggs. With a spatula scramble the eggs and then mix the scrambled eggs with the vegetables.

I chose to use frozen peas which have a shorter cook time than peppers and carrots so I like to add them after the eggs. Once the frozen peas have been mixed in, add the white rice and soya sauce. Combine all the ingredients together and cook for another couple of minutes allowing the flavours to meld together. Serve hot and enjoy your vegetable fried rice!

green frozen peas on top of cooked vegetables and eggs

white rice added on top of a pan of vegetables

Looking for another recipe to use up your vegetables? Try my chicken pot pie casserole recipe here. Don’t forget to add dessert! Try my easy apple turnover recipe here.

Vegetable Fried Rice

Vegetable fried rice is a delicious and easy recipe. Wonderful as a side dish as is or as a main dish when adding a protein.

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Course Main Course, Side Dish

Cuisine American, Chinese

Servings 4

Ingredients

1 tbsp sesame oil
3 tbsp soya sauce
1 cup onions, diced
3 cloves garlic, minced
1 cup carrot, diced
1 cup sweet pepper, diced
1 cup frozen peas
2 eggs, whisked
4 cups cooked rice, cooled

Instructions

in a large pan warm sesame oil.
Add the onion and garlic. Cook until the onions are translucent.
Add the carrots and peppers. Cook until both are soft.
Move the vegetables to one side of the pan and pour in the eggs. Scrambling as they cook. Once cooked mix all the ingredients in the pan together.
Pour in the frozen peas and mix.
Add the cooked rice and soya sauce. Mix until fully combined.
Serve hot and enjoy!

Keyword chinese food, easyrecipe, family friendly, fried rice, rice, side dish, vegetables

Slow Cooker Apple Butter

October 29, 2024 by Jessica

It is tradition in our family to go apple picking once fall arrives. We spend a couple of hours perusing the orchard, sampling our favourite apple varieties, taking pictures and filling bags with apples – A LOT of apples! Every year I get home and ask myself the same question – “What am I going to do with all of these apples?” One of the most delightful solutions I found was to make apple butter.

crockpot with chopped apples and spices inside

This year I set myself the task of making something with these apples to give to others. I wanted to make some a little gift to welcome in the fall season for friends and family. I set off to my computer and searched apple recipes. All the regular recipes came up, like apple pie, apple tart, apple sauce, apple muffins etc. I then spotted a recipe for something I have tasted before but never made. Apple butter – perfect!

Apple butter is super flavourful, easy to make and is very versatile. I like to add a dollop to my oatmeal or spoon some on top of ice cream, but my ultimate favourite is to spread it on buttered sourdough toast – yum!!

How do you make apple butter in the slow cooker?

Making apple butter in the slow cooker is incredibly easy and makes your house smell divine. The scent of spices, apples, vanilla and sugar is so warm and comforting.

The recipe states to simply cut your apples, add your spices and sugars and transfer it all in the slow cooker for 10 hours. So that is what I did. I started first thing in the morning, but you could definitely leave this overnight. After cooking for 10 hours use an immersion blender to create a smooth sauce consistency. Transfer back to the slow cooker for an additional hour.

While the apple butter was finishing cooking I started to prep my jars. Washing them all and getting my little tags organized that I bought at the dollar store. The last thing I needed was to cut my butchers twine for the jars and I was ready to assemble the gifts.

I think the jars looked lovely and I hope that all the recipients of them liked the apple butter as much as I enjoyed making it.

The recipe for the apple butter is listed below. Five star review from me and my family!!!

Click here for the recipe that I used from www.sugarspunrun.com

Still have leftover apples? Try my apple turnover recipe here. Looking for something more savoury? Try my Chicken Pot Casserole recipe here.

Chicken Pot Pie Casserole

October 18, 2024 by Jessica

When I am in need of some serious comfort food I make this delicious chicken pot pie casserole. It’s an easy recipe that I have made countless times and one that I can quickly throw together on a weeknight. It is always a hit!

Chicken pot pie casserole is a warm and comforting meal that your family will love. I usually have all of the ingredients on hand so it’s one meal that I really never have to plan ahead for. Join me in making one of my families favourite dishes, a savoury casserole!

What you will need:

ingredients for chicken pot pie casserole.

Carrots
Celery
Onion
Garlic
Chicken Stock
Cooked Chicken
Flour
Spices

*White ramekins linked here

How to make the chicken pot pie casserole:

Preheat your oven to 375 degrees Fahrenheit.
In a large pot warm the olive oil and add the diced carrots, celery, onion and minced garlic and cook until just soft, the start of your casserole base.

Add the poultry seasoning, oregano, salt and pepper and stir to combine.
Add the flour and cook until slightly browned. You should not be able to smell the flour once it is cooked.
Slowly add the chicken stock, stirring until you reach the consistency you like.

Add the cooked chicken and stir to combine.
Transfer to a 9×9 casserole dish and bake at 375 degrees F for 30-40 minutes or until the casserole is bubbling around the edges.
Serve and enjoy!

Note: I like to serve a square of puff pastry or a buttered roll along side the dish.

* Looking for a delicious dessert to serve with this dish? Try my apple turnover recipe linked here!

Chicken Pot Pie Casserole

Indulge in comfort food with this delicious chicken pot pie casserole. Easy to make and always a hit with the family.

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Course Main Course

Cuisine American

Servings 4

Ingredients

1 cup carrots, chopped
1 cup white onion, chopped
1 cup celery, chopped
2-3 cups cooked chicken breast, cubed or shredded
1/2 tsp oregano, dried
1/2 tsp poultry seasoning
1/2 tsp salt
1/4 tsp pepper
1/2 tbsp garlic, minced
4 tbsp all purpose flour
3 cups chicken broth use more or less depending on the consistency you like

Instructions

Preheat oven to 375 degrees Fahrenheit.
In a large pot add olive oil and warm slightly.
To the olive oil add carrots, onions, celery and garlic and cook until soft.
Add poultry seasoning, oregano, salt and pepper and stir to combine.
Add flour and cook until slightly browned and there is no longer a flour smell.
Slowly add chicken stock, stirring until you reach a consistency that you like.
Transfer to a 9×9 baking dish and bake for 30-40 minutes or until bubbling around the edges.
Enjoy!

Notes

Keyword casserole, chicken pot pie, comfort food, easy recipe, fallvibes, family friendly, homemade, pot pie

Roasted Tomato Soup

October 10, 2024 by Jessica

Indulge in the rich comforting flavours of this roasted tomato soup. Perfect for a cozy night in or a gathering with friends. Serve with a delicious sourdough grilled cheese to dip in this creamy soup.

This autumnal tomato soup has limited ingredients and is quick to make. Perfect for a busy family weeknight!

roasted tomato soup in a white bowl with grilled cheese on the side

Ingredients:

Roma tomatoes
Red sweet peppers
Bulb of garlic
Yellow onion
Coconut milk
Basil leaves
Vegetable stock
Olive oil
Salt & Pepper

tomatoes, onion, peppers, garlic on a sheet pan

Directions:

Preheat your oven to 450 degrees F for the roasted tomato soup.
Wash and dry the tomatoes and peppers.
Cut the tomatoes, peppers, onion and garlic bulb in half and place on a baking sheet for roasting.
Coat all of the vegetables with a drizzle of olive oil and a sprinkle of salt and pepper.
Roast in the oven at 450 degrees F for 30-35 minutes or until the vegetables have a nice char.

Squeeze out the roasted garlic cloves from the bulb into a blender.
Add (in batches) the vegetables, basil, vegetable stock and coconut milk and blend until smooth for a perfect roasted tomato soup.

Transfer blended soup to a pot to heat.
Serve hot and enjoy this delicious roasted tomato soup!!

Looking for a dessert to complete your meal? Try this delicious apple turnover recipe.

Roasted Tomato Soup

Jessica Y

Indulge in the rich comforting flavours of this roasted tomato soup. Perfect for a cozy night in or a gathering with friends

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine American, Italian

Equipment

1 blender
1 Sheet Pn

Ingredients

2 lbs tomatoes, halved I used Roma
2 sweet red peppers, cored and quartered
1 bulb of garlic, halved
1 large yellow onion, halved
1/2 cup coconut milk
1/2 cup vegetable or chicken stock
3 tbsp olive oil
salt and pepper to taste
handful of basil

Instructions

Preheat oven to 450 degrees F
Wash and cut the tomatoes and peppers and place on baking sheet
Peel and halve the yellow onion and place on baking sheet
Halve the bulb of garlic and place on baking sheet
Drizzle the olive oil to coat the vegetables and sprinkle with salt and pepper
Roast at 450 degrees F for 30-35 minutes or until the vegetables have a nice char
Let the vegetables cool before handling
Squeeze out the garlic cloves into the blender and add the rest of the vegetables
Add the basil, coconut milk and vegetable stock and blend until smooth
Pour the soup into a pot to warm prior to serving
Salt and pepper to taste if needed

Keyword comfort food, easyrecipe, roasted tomato soup, tomato soup

Pumpkin Cheesecake (no-bake)

October 3, 2024 by Jessica

Treat yourself to a delicious and easy no-bake pumpkin cheesecake. Perfect for your holiday table or as a special treat.

These pumpkins cheesecakes are smooth, creamy and incredibly flavourful. The Biscoff cookie base adds the perfect crunch and sweetness to these pumpkin cheesecakes. It’s time to these amazing cheesecakes!

Ingredients you will need:

Biscoff Cookies or Graham Cracker crumbs – Biscoff cookies really level up this cheesecake. Place the cookies in a food processor to crush. Biscoff crumbs can be mixed directly with the melted butter.

Unsalted Butter – Unsalted butter is preferred, however, you may substitute with salted butter. Simply remove the pinch of salt from the recipe.

Cream Cheese – Use block style cream cheese rather than the whipped style. You will not have the correct consistency in the finished product.

Pumkin Puree – please double check your can of pumpkin. You want it to say PURE PUMKIN PUREE not pumpkin pie filling.

Brown Sugar – adds the the yummy molasses flavour.

Vanilla Extract – for adding warmth to the recipe.

Pumpkin Pie Spice – I find using already mixed pumpkin pie spice is much easier as I sometimes don’t have specific spices needed for making this spice mixture. It’s all about keeping things easy!

Cool Whip – this is a wonderful alternative to whipping cream. Alternatively, you may substitute with whipping cream, just make sure you use a 35% milk fat and whip the cream to stiff peaks.

Let’s get baking!

Start by making the mouth watering Biscoff crust!

Add the Biscoff cookies to your food processor with 7 tablespoons of melted butter. Pulse ingredients to make a crumb.

Using a spoon, add approx. the 2 tbsp of crumb mixture into each muffin liner. Pat the crumb down with the back of your spoon to create the cheesecake base. Fill each liner and chill in the fridge.

How To Make The Filling

In a large bowl, and using a hand mixer to combine, add the room temperature cream cheese, pumpkin puree, brown sugar, vanilla, pumpkin pie spice and salt.

It’s time to fold in your cool whip!

Using a spatula or wooden spoon, gently fold in the cool whip. Folding in the cool whip will cause the mixture to stay fluffy.

Scoop your mixture evenly into the 12 muffin liners. Use a small spatula to smooth out the filling. Top wth any decoration you desire or leave simply as is.

Chill in the freezer for a minimum of 1 hour or in the fridge for 6-8 hours. Serve cold and enjoy!

Need some additional fall dessert inspiration? Try the most delicious apple turnover recipe here!

Interested in a main dish to serve with this autumnal dessert? Try this delicious roasted squash recipe here!

Mini Pumpkin Cheesecake (no bake)

These no bake cheesecakes are perfect for the fall season. They are so smooth and creamy, easy to make and are absolutely delicious. No oven required – the dessert sets in the fridge or freezer.

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Course Dessert

Cuisine American

Servings 12

Equipment

Hand Mixer
Muffin Tin

Ingredients

Cheesecake Crust

26 Biscoff cookies 1.5 cups crumbled (you can also use graham crackers)
8 tbsp butter melted

Cheesecake Filling

4 oz cream cheese room temperature
8 oz canned – pure pumpkin puree not pumpkin pie filling
1/4 cup brown sugar
1/4 tsp vanilla
1 tsp pumpkin pie spice
Pinch salt
4 oz tub of cool whip thawed to room temperature

Instructions

In a food processor add Biscoff cookies and melted butter. Pulse to combine until the cookies reach a crumb consistency and the mixture is slightly wet.
Line a muffin tin and scoop approx 2 tbsp of the crumb mixture into each. Gently pat down the mixture with the back of a spoon creating the cheesecake base.
In a large bowl combine cream cheese, pumpkin puree, brown sugar, vanilla, pumpkin spice and salt. Using a hand mixer mix all ingredients. Be sure to pause and scrape down the sides of the bowl. This will ensure all of the ingredients will be combined.
With a spatula, gently fold in the cool whip making sure to go slowly allowing for the mixture to stay light and fluffy.
Scoop the cheesecake mixture into each muffin liner and spread evenly with the back of a spoon or small spatula.
Chill for a minimum of 1 hour in the freezer or 4-6 in the fridge. Serve cold

Keyword biscoff, cheesecake, coolwhip, dessert, fallbaking, pumpkin, pumpkin pie spice, snack

Butternut Squash Soup

September 28, 2024 by Jessica

This roasted squash soup is just what you need on a chilly autumn day. With squash being in season this is the perfect recipe to make this time of year.

Roasting all of the ingredients together makes for a deeply flavourful squash soup that you will love. Very easy to put together and even easier to clean up! This is always a family favourite which is why I always double the recipe and freeze half for another day.

Serve this delightful roasted soup with some sliced sourdough bread and a side salad – dinner is done!

Let’s make the best roasted squash soup!

Preheat your oven to 400F.
Cut your squash in half and scoop out the seeds. Cut into small pieces or leave in halves. Both ways will roast evenly. Place on baking sheet. (my baking tray: https://amzn.to/3ZHdGW4)
Halve the onion and carrots and place on baking sheet to roast.
Make a bowl with aluminum foil and put your garlic inside. Transfer to baking sheet.
Sprinkle thyme leaves, olive oil and salt and pepper, coating all of the ingredients very well.

Roast at 400F for 45 minutes or until the squash is fork tender and the onions, carrots and garlic have caramelized.

In batches, add vegetables, roasted garlic cloves and stock to a blender and blend until smooth
Add your blended roasted squash soup to a pot on low heat.
Add nutmeg and stir to combine.
Serve the soup warm with pumpkin seeds and a drizzle of heavy cream to finish.
*****This soup freezes wonderfully in zip lock bags or an airtight container. ******

Roasted Squash Soup

Jessica

This soup is just what you need on a chilly autumn day. Roasting all the ingredients together makes for a deeply flavourful soup.

Easy to throw together for a quick weeknight meal and easy to clean up!

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Course Main Course

Cuisine American

Servings 4

Equipment

1 blender

Ingredients

3.5 cups roasted squash I used butternut and acorn
1 medium onion, halved
3 carrots, peeled and halved
4 cloves garlic
10-12 sprigs thyme
3 tbsp olive oil
1.5 tsp salt and pepper
2 cups chicken or vegetable stock
1/4 tsp nutmeg
pumpkin seeds for garnish

Instructions

Preheat oven to 400F
Cut the squash (if whole) in half and scoop out the seeds and place on baking sheet.
Halve the onion and carrots and place on sheet pan.
Make a bowl with aluminum foil and place the garlic in the bowl. Add the garlic to the baking sheet.
Top all of the ingredients with the thyme sprigs.
Coat all of the ingredients with olive oil and salt and pepper.
Roast at 400F for 45 minutes or until the squash is fork tender.
In batches, add vegetables and some stalk to your blender and blend until smooth. Transfer to a pot.
Add the nutmeg and stir to combine.
Serve hot. Top with pumpkin seeds and a drizzle of heavy cream (optional).

Keyword acornsquash, butternutsquash, cozyfood, easyrecipe, easyrecipes, fallvibes, nutmeg, roastedvegetable, soup, squash, thyme