The Cous is on the loose!

Couscous is probably one of the easiest things you can make in just a few minutes and it's amongst the healthiest grain-based products. 

Equal liquid to cous makes it easy to remember. By adding some simple ingredients, (cooked or fresh), you can pack it full of veggies and fresh herbs. 

It makes a delightful, low effort potluck contribution or can be the staple in your pre-made lunches for the week. I actually do this quite often...managing to bring it Mon-Thurs before I hit my couscous overload maximum. 


Here's what you need:

one bag of couscous. (I typically make 2 cups...this expands to more than 4).  

2 tomatoes

2 gloves of garlic

1 small shallot

1 medium red pepper

1 english cucumber

a handful of flat leaf parsley 

a handfull of fresh mint or cilantro

lemon juice and olive oil to taste

Boil water 1 to 1 ratio of couscous to hot water

Put 1 bag of couscous in a bowl add the water and cover tightly until water is absorbed

Cool in refrigerator

Blanch 2 tomatoes in hot water and peel and seed then dice finely

Blanch 2 cloves garlic in same water and mince

Dice one small shallot

Dice 1 red pepper in same size (small)

Dice 1 English cucumber in small dice if it has a lot of seeds remove and can be peeled if skin is tough

Chop one bunch of flat leaf parsley with a small handful of mint or cilantro

Mix all the ingredients together

Add lemon juice and olive oil to taste, refrigerate over night and adjust flavour next day, with salt and pepper to taste. 

Natural Energy Bars

Natural Energy Bars

I'm not a big fan of protein powder (insert gross face here). In my opinion, it looks and tastes like chalk and I can't pronounce half of what is listed under its "ingredients." 
So I decided I wanted to try and make an alternative to snack on for good energy. 

Here you have it... my alternative. 

They are perfect before or after a workout, and make a fulfilling breakfast on-the-go. These natural energy bars are very easy to make, and you can switch up what is in them with whatever tickles your taste buds!
...cranberries instead of raisins you say, go on with your creative self! 

Just stick to 1 cup - 1.5 cup of each when measuring your proportions. 

All these ingredients are super foods; high in omega 3s, iron, zinc, good fats and protein. 

                                                                                                   Here's what you need:

4 cups - Oats (You will not toast these like the others)

1.5 cups - Raisins 

1.5 cups - Crushed Almonds 

1.5 cups - Peanuts

1.5 cups - Flaked or Shredded coconut

1 cup - Pumpkin Seeds 

1 cup - Sunflower Seeds

1 cup - Sesame Seeds

1.5 cups - Wheat Germ (aids in binding)

Liquids: 

1 cup of Honey OR Maple Syrup

1/2 cup of Brown Sugar (optional)

3/4 cup Olive oil

Prep your baking dish and preheat oven to 350.  I use 2 square brownie pans with parchment paper covering bottom and sides. 

Toast all your ingredients before combining them all in the same bowl (except the oats!). 

It is best to toast the ingredients individually using a small fry pan as they have different toasting times. Pay attention to your heat because a burnt taste will ruin your final product.

Once everything is combined, stir in liquids until everything is well coated. 

Press into baking dish, disperse evenly and firmly pat down so the top is level. You may need a second dish. 

Bake at 350 for 25-30 mins. You'll see it start to bubble mid way, and brown on the top. 

Let cool for one hour and cut into desired size. 

Wrap individually with saran for up to 2 week freshness.  

Two-Bite Avocado Brownies

Two-Bite Avocado Brownies 

Truth: I have mixed feelings about avocado. One minute I enjoy it, the next I'm picking it out of the sandwich I just made. It's one of my "got to be in the mood foods."

I've read countless articles about the health benefits that avocados have to offer. They are a monosaturated fat (good fat), full of vitamins, antioxidants and are great for the skin. So I decided to pair it up with something I undoubtedly enjoy... chocolate.

This recipe below is a mixture of a few I viewed online. I've since made them twice, experimenting with ingredient substitutions. 


(Note to self: Coconut flour in lieu of white flower is disgusting but a handful of moist cranberries will add a subtle burst of sweetness.)

The recipe below was a hit! Having never baked with avocado before, I wasn't sure how it would affect the texture and sweetness but damn, these were both moist and delicious. I shared with a few people and even my reluctant mother went back for seconds. 

Here's what you need:

2 good size avocados, skin removed, pitted and mashed. 
2 squares unsweetened baker’s chocolate
1 cup sugar (I substituted 3/4 cup of brown sugar)
2 eggs
1 teaspoon vanilla
3/4 cup flour 
1/2 teaspoon baking powder
1/2 teaspoon salt

Prep your avocados, mash them and set aside. 

Melt chocolate (over stove or microwave) and add to avocado. 

Add sugar, eggs and vanilla and beat until smooth. 

Fold in flour, baking powder and salt. 

Once combined, spread into a greased glass dish. 

Bake in a preheated oven (350°) for 25-30 min. Oven baking time will range so keep an eye for a nice crispy top. 

Let cool for 10 minutes.

Once cooled, cut into your ideal "two-bites"... or three, or four... 

Welcome to my Eclectic-Kitchen

Eclectic-Kitchen is 
good food...evolved.

The goals of my blog are simple: to make good for you food that tastes good too. 

I'm aspiring to learn about eating and cooking well, while engaging with others who share this enthusiasm. 

Here ladies and gents you will find my successful kitchen creations ... and a few disasters too. 

Photo credit: HMHphotography.