Carolyn Coffin Coaching

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Baba Ganoush

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Baba GanoushThere is no better way to be introduced to the wonderful world of eggplant than through this creamy, hummus-like dip called baba ganoush.

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Baba Ganoush
Recipe type: Condiments/Dressings
Cuisine: Mediterranean
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • 1 eggplant
  • 2 tbsp tahini paste
  • 2 tbsp lemon juice
  • 2 cloves garlic, minced
  • 2 tbsp extra virgin olive oil
  • Pinch of cumin
  • Sea salt to taste
Instructions
  1. Preheat oven to 400 degrees.
  2. Slice eggplant in half lengthwise. Brush with olive oil. Bake face up on a foil lined pan until the eggplant is soft, approximately 45 minutes.
  3. Scoop insides of eggplant into a food processor. Add tahini paste, lemon juice, garlic and cumin. Mix until smooth.
  4. With food processor running, slowly pour in olive oil and continue mixing.
  5. Add sea salt to taste.

 

 

 

Caesar Salad

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Caesar saladCaesar salad is considered by many to be an all-time favourite. In fact, whenever it was a menu option while dining out as kids, my brother would order two! (Nothing keeps the wait staff on their toes quite like that request.) Minus the croutons, this classic salad is the perfect go-to starter.

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Caesar Salad Dressing
Recipe type: Condiments/Dressings
Cuisine: Italian
Prep time: 
Total time: 
Serves: 2-3 servings
 
Ingredients
  • 2-4 cloves garlic, depending on taste
  • ¼ tsp dry mustard
  • 2 anchovies, minced
  • 3 capers, or to taste
  • ¼ cup olive oil
  • 1 egg yolk, uncooked
  • Juice of 1 lemon
  • 1 romaine lettuce head, rinsed, patted dry
  • Freshly ground pepper to taste
  • ¼ cup grated Parmesan cheese
Instructions
  1. In a medium-sized mason jar, mash garlic cloves. Add mustard, anchovies, and capers. Mix together well.
  2. Drizzle olive oil down the side of the jar, turning it continuously.
  3. Add egg yolk and lemon juice. Mix well, and let sit until serving time.
  4. Wash and dry the lettuce and place in plastic bag with paper towel until serving time.
  5. Tear lettuce into bite-sized pieces and place in wooden salad bowl. Pour with desired amount of dressing. Toss lightly until all leaves are coated.
  6. Add the pepper and Parmesan and toss again.

 

Guacamole

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Guacamole and crackersWho doesn’t love a good guacamole? Loaded with healthy fats, vitamins, and minerals, guacamole is the perfect complement to veggie trays, onion sesame crackers, or atop fried eggs at breakfast. Use your imagination to find even more uses for this real food staple.

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Guacamole
Recipe type: Condiments/Dressings
Cuisine: Mexican
Prep time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • 2 ripe avocados
  • 1 medium Roma tomato, diced
  • ½ red onion, diced
  • 2 Tbsp cilantro, chopped
  • 2-3 cloves garlic
  • Juice of ½ lime
  • 1 tsp sea salt, to taste
Instructions
  1. Split avocados in half, discard pits and scoop the flesh out into a medium-sized mixing bowl or food processor.
  2. Mash with a fork (bowl option) or blend (food processor option) until creamy with small chunks.
  3. Add tomatoes, onion, and cilantro.
  4. Press garlic cloves over bowl and add lime juice. Mix together until combined evenly.
  5. Add salt to taste.
  6. Garnish with cilantro and lime slices.

 

Chocolate Haystacks

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Haystacks_7486These little chocolatey drops of no-bake heaven are one of my favourite desserts. Why? They’re easy to make, they only dirty one dish, they take less than ten minutes to prepare, and everyone loves them. As an added bonus, if you pack them on ice they could go into the kids’ school lunches! Score.

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Chocolate Haystacks
Recipe type: Treats
Cuisine: American
Prep time: 
Total time: 
Serves: 2 dozen
 
Ingredients
  • 2 Tbsp coconut oil, melted
  • 3 Tbsp cocoa powder
  • ¼ tsp sea salt
  • 4 Tbsp tahini paste
  • 3 Tbsp honey
  • 3 Tbsp pumpkin seeds
  • 3 Tbsp sunflower seeds
  • 3 Tbsp raisins
  • ~1/2 cup shredded coconut, unsweetened
Instructions
  1. Blend coconut oil, cocoa powder, and sea salt with a whisk.
  2. Add all other ingredients (except shredded coconut) and mix thoroughly.
  3. Add shredded coconut until consistency is no longer runny (may require slightly more or less).
  4. Spoon onto parchment paper lined tray and freeze for 10 minutes.
  5. Serve right out of the freezer or slightly thawed.

 

Ketchup

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KetchupIf ketchup is one of your favourite condiments but you’re put off by its high fructose corn syrup content and other added ingredients, then it’s your lucky day.

The spices are really what make this recipe delicious. Feel free to experiment with your own favourite combinations — even curry and garlic work!

Packed full of vitamins, minerals, and antioxidants, you can welcome ketchup back to the table without guilt!

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Ketchup
Recipe type: Condiments/Dressings
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1.5 cups
 
Ingredients
  • 2 cans (5.5 oz) tomato paste
  • ⅓ cup apple cider vinegar
  • ½ c water
  • 3 Tbsp raw honey or Maple syrup
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp salt
  • ⅛ tsp ground all spice
  • ⅛ tsp ground cloves
  • ⅛ tsp black pepper
Instructions
  1. Mix all ingredients thoroughly in a sauce pan and bring to a boil on medium-high heat.
  2. Reduce heat to low-medium and simmer while stirring frequently until flavours have blended.
  3. For thinner ketchup, add more water. For thicker ketchup, add less water.
  4. Let cool and transfer to a glass jarl before serving.