Category: Food and Snack Alternatives


Falafel Patties

Last week my mom and I made falafels – it was the first time I had ever had them, and I honestly didn’t think I’d like them. But when I tried a bite, they were so good I wanted to eat the whole batch!

We got the recipe from a Janet and Greta Podleski cookbook called The Looneyspoons Collection. Their cookbooks are awesome – we can read them for fun because they’re packed with jokes and interesting tips!

Here is the recipe:

FULLafel Patties

1 (19 oz/540 ml) can of unsalted chickpeas, dried and rinsed

1/2 cup diced red onion

3 tbsp each minced fresh cilantro and parsley

2 tbsp freshly squeezed lemon juice

2 tbsp all-purpose flour (we used corn starch because mom is gluten-intolerant)

1 tbsp tahini

1 tsp minced garlic

1 tsp ground cumin

1/2 tsp each ground coriander, chili powder and salt

1/2 tsp baking soda

1/2 tsp cayenne pepper

2 tbsp olive oil (for cooking with)

Add all the ingredients except the olive oil to the bowl of a food processor. Pulse on and off, occasionally scraping down sides of bowl, until mixture is the consistency of very thick cookie dough. Transfer mixture to a bowl, cover with plastic wrap and refrigerate for at least 1 hour (it will firm up).


Using about 2 tbsp “dough” per patty, form mixture into 15 balls. Using your hands, flatten balls slightly to form 2-inch patties.

Heat 1 tbsp oil in a large skillet over medium-high heat. Add half the patties to the skillet. Cover and cook for about 3 to 4 minutes per side, until patties are lightly browned and heated through. Be careful not to burn them. Remove patties from skillet and keep warm. Cook remaining patties in remaining 1 tbsp oil. Patties will firm up a bit if left to cool slightly before serving. Serve warm.

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We also made our own tahini paste a couple of days ago using sesame seeds from the Bulk Barn. The seeds were about $3 for 4 cups, and the other ingredients are worth pennies. When you buy tahini paste at the store, it can be as much as 5 or 6 dollars for much less than 4 cups. So while making your own food takes time and effort, in all honesty, it tastes better, it’s less expensive, and it is much healthier!

Sweet Tooth?

I know I’ve talked a lot about foods that are bad for you (and more is coming!), so now I’m going to let you in on what foods are good for you!

Of course, when ‘sweet’ is mentioned, it brings up all the times that we have been told that sugar is bad, and it is – if  you overdo it.

And some sweets are better for you than others – for instance, honey is better than white refined sugar, because it is made naturally and not processed. And again, some types are better than others – unpasteurized honey is healthier than pasteurized, because when it is pasteurized it is heated to such a degree that all the nutrients get scorched out.

So this post is about those sweets – the ones that are healthier than others

My mom is gluten intolerant, so she can’t have cookies and peanut butter & jam sandwiches.  But she discovered a long time ago something that is way better than sandwiches – peanut butter and jam in a small dish. There are other variants that she uses often that are even healthier: peanut butter and banana, and peanut butter and honey, and peanut butter, banana, and honey.

Another easy snack is nuts and honey in a dish.

The thing about using honey when you have a sweet craving is that you can’t eat much of it because it’s so rich. So if you use honey for those snacks instead of sugar or maple syrup, you will have to eat less, and smaller snacks are good.

This snack takes time to make, but if you make a big batch and freeze it, you can have it on hand for when the sugar cravings kick in.

Honey Roasted Nuts

2 cups of any nuts (this recipe was originally almonds), roasted for 10 min at 350

2 tbsp honey

2 tbsp water

2 tbsp oil

Put the honey, water, and oil in a pan on medium to high heat.

When it comes to a boil, add the nuts and stir.

Keep on high until the liquid is gone, and then turn off the stove.

Coat with 1/4 cup sugar and 1/2 tsp salt

Put on a tray to cool – make sure you spread them evenly; otherwise they clump together (they’re good that way too, but they aren’t supposed to be eaten in clumps).