INGREDIENTS
CUPCAKES
1 large Yukon Gold potato, peeled and cut into small chunks
3/4 cup whole-wheat pastry flour
3/4 cup cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
1/4 cup canola oil
1 large egg
1/2 teaspoon coconut extract or vanilla extract
1/2 cup nonfat buttermilk
1 cup blueberries, fresh or frozen (thawed and drained), plus fresh blueberries for garnish

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Written by Lea Barlow • 1 Comment

INGREDIENTS

CUPCAKES

• 1 cup whole-wheat pastry flour
• 1 cup cake flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/4 cup canola oil
• 1 whole vanilla bean, split lengthwise
• 1/2 cup unsweetened applesauce
• 1 large egg
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1 12-ounce can low-fat evaporated milk, divided

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Written by Lea Barlow • 1 Comment

INGREDIENTS

• 3 tablespoons lemon juice
• 2 tablespoons extra-virgin olive oil
• 1 clove garlic, minced
• 2 teaspoons dried oregano
• 1/2 teaspoon freshly ground pepper
• 3 medium tomatoes, cut into large chunks
• 1 large English cucumber, cut into large chunks
• 1 15-ounce can chickpeas, rinsed
• 1/3 cup crumbled feta cheese
• 1/4 cup thinly sliced red onion
• 2 tablespoons sliced Kalamata olives
• 2 4-ounce cans sardines with bones, packed in olive oil or water, drained

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Written by Lea Barlow • 1 Comment

• 1 lb. (500 g) beef flank steak or boneless, skinless chicken breasts
• 1/3 cup (75 mL) lime juice
• 3 tbsp. (45 mL) olive or vegetable oil (divided)
• 1 tsp. (5 mL) crumbled dried oregano
• 2 cloves garlic, squished
• 2 tsp. (5 mL) ground cumin
• 1 tsp. (5 mL) black pepper
• 2 medium onions, sliced
• 2 medium green or red peppers, sliced
• 8 to 10 small (6-inch/15-cm) flour tortillas
• fajita toppings (such as sour cream, guacamole, chopped avocado, shredded cheese, salsa, chopped tomatoes and shredded lettuce)

Preparation

1. Slice the beef or chicken breasts thinly across the grain of the meat. Place in a zip-top plastic bag. In a small bowl, combine the lime juice, 2 tbsp. (30 mL) of the oil, oregano, garlic, cumin and pepper. Mix well, then pour into the bag with the meat. Press out as much air from the bag as possible and zip the top closed. Refrigerate for 4 to 6 hours (or overnight).
2. Wrap tortillas in foil and place in a 250° F (120° C) oven to warm while you prepare the filling.
3. When you’re ready to cook, heat a large skillet over high heat. Add the remaining 1 tbsp. (15 mL) of oil to the skillet and throw in the sliced onions and peppers. Stir-fry, tossing constantly, until the vegetables soften and are beginning to brown lightly. Remove from skillet, leaving any oil behind.
4. Remove the meat from the marinade and, with the skillet still over high heat, add the meat to the pan, tossing constantly until just cooked through. Return the onions and peppers to the skillet, stir to combine and then transfer to a serving platter. (If your kids prefer their meat not to touch their vegetables, simply skip this last step and don’t combine the meat and veggies before serving.)
5. Serve with warmed tortillas and a selection of toppings.

Serves 4

Written by Lea Barlow • 1 Comment