This is a quick, no-fuss, healthy recipe for a simple granola that will send your kids off to school loaded with energy. Either serve it with a handful of dried fruits mixed in, or sprinkle it on top of yogurt. I made it this week and my girls, 4.5 and almost 2, are gobbling it up!

(via The Joy of Baking)

3 cups (300 grams) old-fashioned rolled oats (not instant)
3/4 cup (75 grams) sliced or slivered almonds
1/2 cup (45 grams) raw sunflower seeds
1/2 cup (45 grams) raw pumpkin seeds
1/2 tablespoon (5 grams) wheat germ (optional)
1/2 tablespoon ground cinnamon
1/4 teaspoon salt
2 tablespoons canola oil or 2 tablespoons (28 grams) unsalted butter, melted
1/2 cup (120 ml) pure maple syrup (preferably Grade A Dark Amber)

After a little bit of research, I came across a local beef producer a couple of years ago, Swain Beef located in Blackstock. We did a small initial order and of course, asked a few questions about their operation. Their service was super fast and friendly, their answers honest, their products are always excellent, and they even deliver right to your door at no extra charge. They offer individual cuts, packages and quarter, half and full cow options.

I was pretty excited when the opportunity came up to make a visit to Swain Beef Farm, and see the operation first hand. I believe that it’s really important to understand where your food comes from; something that our society really seems to have loss understanding of with the abundance of availability of packaged food in our supermarkets. This really comes to light when you find yourself explaining to your children that No, milk really doesn’t come from cartons but a cow, and yes, that pork chop really was a pig. I am obviously not against eating meat, but I do believe that we have a responsibility to provide a good life to the animals that will feed us and ensure that they are killed as quickly and painlessly as possible. We still have work to do, but as a family, we have made great strides in recent years with making better choices, and I am looking forward to sharing with you, of all of the wonderful, local producers we have in our area.

Swain Farms has been around since 1892 (wow!) and is run by 3rd and 4th generation farmers Don and Louise, and Scott and Nicole Swain , who recently welcomed in the 5th generation with the recent arrival of their beautiful daughter , Taylor.

The cattle are raised on home grown corn, barley and hay and are not given any hormones. The Swains have completed two Environmental Farm Plans and make environmentally conscious decisions in their farm plan. One thing that I was really impressed with is that they use solar power, not just for their personal use, but also in the fields to power the water pumps for the cattle. In addition to their beef operation, on their 220 acres, they also grow, corn, soy beans, wheat and alfalfa.

With a van full of children, we met up with Nicole and Taylor and took a drive out to the pasture. It was a first for my kids to go “off roading” as we drove into the fields in search of cattle. An eerie silence fell over the van as we entered this unfamiliar land and became surrounded by fields of grass. Then the unthinkable happened; we reached the end of the road and , they had to get out and walk!

I can understand the concern. We were out in the middle of a huge pasture and there was not a cow to be seen anywhere. But alas, not to worry, Nicole had an ingenious plan. As soon as we crossed the fence, she pointed over to a hill where the cows were supposedly on the other side of, and she put her plan into action; she called the cows. Now, I don’t know about you, but the last thing I expected was that the cows would actually come. But they did! Over the hill top came 3 cows, quite curious to see who was coming for a visit.

We continued our walk, and as we reached the hill top we could see the rest of the herd happily grazing in the sun. I expected the cows to be completely indifferent to our presence, but they were anything but. Instantly, like one unified being, they all stopped, turned and started walking towards us. Talk about feeling like an outsider! They weren’t at all aggressive, but surely curious, and the funniest cows I have ever seen. Before we knew it, they were right before us, just barely out of reach, staring at us. They happily entertained our picture taking while keeping a watchful eye; all of them on all of us. When it was time to go, we turned and started walking; and so did the cows. They walked like a line of soldiers, so close behind we could hear their breath. We’d move, and they’d follow. We’d turn to look at them, and they’d stop in their tracks; almost like they thought they were suddenly invisible. We couldn’t help but laugh at these wonderful creatures.

I would like to extend a big thank you to the Swain Family for their wonderful hospitality. Please be sure to check out their web site at www.swainbeef.ca.

With the inspiration of barbeque season, here’s a quick and easy recipe for a scrumptious BBQ roast.

Mustard Garlic Crusted Roast

2.5 lb eye of inside round roast (or other roast of choice)
2 tbsp stone ground or coarse mustard
1 tsp garlic powder or 2 cloves or fresh garlic, minced
½ tsp kosher salt
½ tsp fresh ground pepper
2-4 cloves of fresh garlic

Remove excess fat and silver skin from roast. Cut garlic cloves in half. With a sharp knife, pierce holes into the roast about 2” deep and insert garlic pieces. Mix remaining ingredients in a small bowl to form a paste.

If you have a rotisserie on your barbeque, skewer roast. Rub on seasoning being sure to cover completely. Roast on your barbeque (or oven) at 325F for about 45 minutes or until desired doneness is reached. If not on a rotisserie, be sure to turn to avoid burning and even cooking. The seasoning will form a delicious crust. Be sure to let the roast sit, off the heat, for at least 5 minutes before cutting. Times will very – be sure to check on your roast frequently!

Roast is pictured with oven roasted Yukon Gold Potatoes, and honey glazed baby carrots – recipes coming soon!

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An 11 year resident of Uxbridge, Cheryl Yakem is a mother of four wonderful children aged 9, 6, 4, and 1, and the creator of Monkey Doodlez® Cloth Diapers. With all those hungry mouths at home, fortunately Cheryl has a passion for cooking. Since becoming a mother, she has become very conscious of the unhealthy chemicals and additives in our environment, and has become an advocate for natural living and making simple, healthy choices. Watch for her blogs and recipes focused on great tasting, additive free foods and local ingredients.

Up until tonight, we’ve been using a 30-year-old barbeque. His parents bought it when Eric was 5, and Eric turns 35 in October. The cast aluminum beast has had the burner replaced a few times, both other than that, it’s kept on keeping on. Eric says he couldn’t afford to buy one so well made in today’s dollars.

It has grilled an entire generation of great meals. But lately, it’s become incredibly temperamental. It burns in some spots. It doesn’t cook in others. It singes arm hairs and the igniter has not worked in years.

It was time.

A mid-season sale brought this fourth child home to us this weekend. I haven’t seen Eric so toy happy since I gave him the flame weeder (see pics here) for Father’s Day last year. You can see our old beast over Eric’s shoulder. Staring. Forlornly.

A new barbeque begged for a summer meal to test its guts out. We stocked up at our famers’ market this morning, and grilled up an all-Ontario, all-barbeque feast.

First up: Yellow potatoes, red onion and garlic scapes, dotted with some margarine, salt and pepper. We do two layers of tin foil, sprayed with non-stick spray to prevent the veggies from sticking. Grill 10 minutes each side for my absolute favourite summer starch.

Free range chicken from our dealer, Brian, massaged with this homemade spice rub Lucy created at her daycare for Eric for Father’s Day. It had notes of chili, garlic, dried onion and seasoning salt. You have not had chicken until you’ve had free range chicken. One breast fed my entire family (with leftovers), and it was plump, juicy and delicious. There is no comparison to the hormone-laden, water-injected stuff you buy from the grocery store.

Virgin grill meets deliciousness!

The water took FOREVER to boil. Is this normal on barbeque side burners? This first-of-season corn was tiny, but super flavourful. A good intro to what is coming. I’d really like to try grilling corn on the barbeque sometime, too.

I love our back room (which houses my kitchen, table and living room) in the early summer evening. It’s warm, sunny, inviting and full of eye-catching shadows. This is the table set while waiting for the food to cook. Lucy and Alice are on the back porch blowing bubbles.

Fresh and piping hot from the barbeque.

Don’t you just love a man in oven mitts?

Our trick to cool down food for the girls? Toss it in the freezer for a few minutes. Normally it’s on a plate, but the corn on the cob just nuzzled right in all nekkid.

Bliss. We had it with barbeque sauce, red wine (Moosehead beer for Eric), and fresh local raspberries for dessert.

A meal met…

…with much approval.

Happy grilling!

Remember Creamsicles? Those juicy, organgey, creamy sticks of deliciousness?

Beat the heat with this super easy, homemade, knock-off recipe! I tested them on five kids yesterday, and the verdict was a sticky thumbs up.

First off, you need a popsicle tray. Paper cups work, too — pour this in, then insert popsicle sticks when they’re half frozen. To eat, simply tear the paper away.

Prepare an orange juice-vanilla yogurt mixture. The amount depends on how many treats you’re making. Just make sure the ratio 50% orange juice, and 50% vanilla yogurt.

Mix well. Pour into tray or paper cups.

Freeze and enjoy!

We plan to use our tray all summer long. Making your own freezie treats is super cheap and has a bajillion times less sugar than what you can get at the store — not to mention all the garbage! Don’t get me wrong. There’s nothing like a frosty freezie on a hot day; nothing brings me back to my childhood more. But we loved these so much, they’re definitely part of our summer routine now. Plain juice works great, too!