Start off your morning right with healthy and colourful breakfast options everyone in your family will love!
In our latest Make It with Hamilton Beach episode, host Miranda Malisani shows us her recipes for healthy, filling and colourful breakfast options including butterfly pea flower tea, delicious breakfast toasts, and coffee oatmeal, all using appliances from our Hamilton Beach Elite line. In this episode, Miranda is joined with fellow mom and registered dietitian Noelle Martin!
Miranda Malisani, RNCP is a Toronto based Nutritionist who is recognized nationally for her expertise in holistic nutrition. Her down-to-earth attitude and ability to cater her services to an individual’s needs has made her a leader in the field.
Start off your morning right with healthy and colourful breakfast options everyone in your family will love!
In our latest Make It with Hamilton Beach episode, host Miranda Malisani shows us her recipes for healthy, filling and colourful breakfast options including butterfly pea flower tea, delicious breakfast toasts, and coffee oatmeal, all using appliances from our Hamilton Beach Elite line. In this episode, Miranda is joined with fellow mom and registered dietitian Noelle Martin!
Using a kettle with adjustable temperature, like the Hamilton Beach Elite kettle, press the oolong button then start
Add lemon ginger tea bags to a carafe and pour boiling water over top.
Add in butterfly pea flower, honey and lemo.
Place in fridge to chill.
Stir before serving.
Recipe Notes
Recipe by Miranda Malisani Miranda Malisani, RNCP is a Toronto based Nutritionist who is recognized nationally for her expertise in holistic nutrition. Her down-to-earth attitude and ability to cater her services to an individual’s needs has made her a leader in the field.
A few months ago, we asked you what you wanted to see more of on Everyday Good Thinking, and we got a few responses that really stood out. One such request was for healthy meals and meals for one or two people.
We created this delicious grilled chicken for the singles and couples who made these requests, but it’s easily adaptable for groups of any size. If you need to feed a larger crowd, simply multiply the recipe as needed.
The key to the pronounced lemon flavour in the chicken is the gorgeous marinade that’s prepared in a single-serve blender. Lemon juice, lemon zest, paprika, red pepper, rosemary, salt and pepper get blended into a quick and easy marinade that has a little zip and a lot of zing.
Let the chicken marinate for at least half an hour with some lemon slices and rosemary. You can cook the chicken on an indoor grill like we did (It’s still too chilly for us to grill outside most days.) or you can use an outdoor grill – whichever you prefer is fine.
I love the sizzle sound when you place something on a hot grill and the impressive grill marks you get when searing the chicken and lemons. Adding a few wet sprigs of rosemary to the grill creates a slight aroma the chicken absorbs. Flip it halfway through cooking, and use a meat thermometer to make sure you’re reaching the correct cooking temperature without overcooking the chicken. With poultry of any kind, you’re aiming for 165°F at the centre.
Our recipe calls for serving the spicy lemon chicken breasts with a side of rice and we think it goes well with vegetables like asparagus, green beans, broccoli, peas, Brussels sprouts or couscous. It makes just enough for two, but if you’re cooking for one, why not make the full recipe and save the leftovers for lunch the next day?
There are many other uses for leftover spicy lemon chicken, so why not make a big batch sometime? I’ve used the leftover chicken breasts to top Greek salads, pasta with cream sauce, on grilled panini sandwiches and in chicken salad. There’s really nothing it can’t do – and the flavour is great.
Combine lemon juice, lemon zest, rosemary, vegetable oil, mustard, salt, paprika and red pepper in personal-size blender. Blend until smooth.
Pour marinade into a resealable plastic bag. Add chicken, seal bag and turn several times to coat chicken. Refrigerate for 2 to 3 hours.
Preheat indoor grill on SEAR. Place chicken and lemon slices on grill. Grill chicken 10 to 15 minutes or until chicken reaches 165°F. Grill lemon slices 3 to 5 minutes or until browned.
Serve with grilled lemon slices, wild rice and chopped parsley.
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With the Indoor Searing Grill, you can enjoy outdoor grilled flavour anytime you want, regardless of the weather. There are two secrets to its excellent grilling capability. The Searing Grill’s high-heat searing temperature locks in juices and flavour, giving your meat better taste, texture and appearance. What’s more, its unique hooded design helps keep in flavour to give your food that authentic outdoor grilled taste.
March is National Nutrition Month, and for many people, the best health includes following an eating plan catered to specific dietary needs. For some, this means eating gluten-free. Whether your gluten-free diet is a necessity or a general guideline, you may find baking bread at home to be a better option than the stale, crumbly options available on most grocery store shelves. And with a dedicated gluten-free bread machine, you can hope to avoid cross-contamination. Our gluten-free whole grain bread contains over 50% whole grains and is perfect for sandwiches, toast or bread pudding.
Gluten-Free Whole Grain Bread
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Recipe Courtesy of Bob’s Red Mill Natural Foods, copyright 2010.
Servings
12
Servings
12
Gluten-Free Whole Grain Bread
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Recipe Courtesy of Bob’s Red Mill Natural Foods, copyright 2010.
In a bowl, whisk together the hot water, eggs, vinegar and oil. Place the liquid ingredients in the bread pan.
In a separate bowl, stir together rice flour, tapioca flour, potato starch, garbanzo bean flour, sea salt, xanthan gum, nondairy creamer and sugar.
Pour the dry ingredients on top of the liquid.
Make a small well on the top middle of the dry ingredients and add the yeast.
Choose Cycle 3 Gluten-Free, 1.5 pound loaf for size of bread and medium for crust color. Press Start. When done, remove bread from breadmaker and carefully remove kneading paddle from bottom of loaf.
Let cool 10 minutes before slicing with a bread knife.
Recipe Notes
This gluten-free recipe is over 50% whole grain using brown rice flour.
Whatever your taste preferences or dietary needs, you can satisfy them with Hamilton Beach® Bread Machines. Developed with nutrition in mind, they feature settings such as gluten-free and whole-grain so you can bake wholesome breads using a variety of flours.
Healthy and hearty slow cooker soups keep us feeling satisfied and sunny, no matter what news the weatherman delivers – and this lentil soup fits the bill perfectly.
It’s a little bit spicy, quite a bit healthy and a whole lot hearty. It’s incredibly filling and flavourful for a vegetable and lentil soup, so vegetarians and meat eaters alike will love this slow cooker masterpiece. Top it with a little dollop of Greek yogurt, lemon and cilantro, and you’ll forget all about the chill in the air. This slow cooker lentil soup is as nutritious as it is delicious, so you’ll have plenty of spring in your step.
TEST KITCHEN TIP: If you have a slow cooker with stove-top safe cookware, substitute the cookware for the skillet in the directions above. After browning or sautéing, place cookware in base, cover and cook as directed in recipe.
Heat oil in a large skillet over medium-high heat. Add onion and garlic. Cook for 3 minutes. Add carrots and celery for additional 3 minutes.
Add onion mixture, lentils, broth, diced tomatoes, salt, cumin, coriander, crushed red pepper and black pepper to slow cooker crock.
Cover slow cooker and cook on HIGH for 3 1/2 to 4 hours or LOW for 7 to 8 hours.
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If you’re like most people, an occasional last-minute party will pop up or you’re too busy to make a big dinner every night. Don’t worry, the Hamilton Beach® Programmable Stay or Go® 6 Quart Slow Cooker can easily adapt. You simply add ingredients in the morning and let the slow cooker finish the cooking automatically. Once the cooking time is up, it automatically switches to warm.
