roasted beet & chickpea salad, Italian breadsticks, bacon wrapped chicken, zesty black beans and banana loaf

when your nine year old daughter asks you ‘what is a Kardashian?’…  and your response is ‘it’s a role model honey’…  you know you have this parenting thing down…

now that I feel like a master parent, on to becoming a master chef…

after continuous sugar desserts, I thought perhaps the farmers would enjoy and healthier option to end their meal with…

when I’m not spending time watching the Kardashian show to learn how to be a parent, I either watch cooking shows or running videos on YouTube…

the cooking shows/podcasts have led me to understand that spelt flour is better than all-purpose flour… and the more you can use superfood ingredients such as Costco’s Goldenberry or molasses… the better it is for you…

so this delicious loaf seems like you are doing your body a favour… and I’m not kidding this time… this is good for you!

worried that this loaf might be a bit too healthy looking, I opted to keep it for the kids lunches and made some banana loaf instead…

ginger-molasses bread


  • 1 1/2 cups spelt flour (all-purpose if you don’t have spelt)
  • 1” knob of fresh ginger, peeled and minced
  • 1/2 tsp cinnamon
  • 1 tsp kosher salt
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 egg, room temperature
  • 1 cup greek yogurt, plain
  • 1/2 cup molasses
  • 4 tbsp unsalted butter, room temperature
  • 1/2 cup goldenberries (or raisins)
  • 1 tsp orange zest


  • preheat oven to 350 degrees
  • grease 9×5” loaf pan with cooking spray
  • in a medium bowl, whisk together the flour, ginger, cinnamon, salt, baking powder, and baking soda
  • in a mixing bowl, whisk together the egg, yogurt, molasses, butter, and orange zest
  • add to the dry ingredients and stir just enough to bring batter together
  • add golden berries and fold in
  • pour into the loaf pan and bake until a butter knife inserted into the centre comes out clean, 40-45 minutes
  • cool in the pan on a rack for 10 minutes
  • turn the loaf out and let cool completely on the rack

spelt banana walnut loaf


  • 1 1/2 cups spelt flour (or all-purpose flour if you don’t have spelt)
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 1/2 cup (1 stick) of unsalted butter, room temperature
  • 1/4 cup sugar
  • 2 eggs, room temperature
  • 1 1/2 cups mashed banana (4 ripe bananas)
  • 1 tsp vanilla
  • 1/2 cup chopped walnuts
  • 1/2 cup chopped goldenberries (or golden raisins)
  • 1/2 cup semi-sweet chocolate chips


  • preheat oven to 350 degrees
  • grease 9×5” loaf pan with cooking spray
  • in a large mixing bowl, combine flour, cinnamon, baking soda and salt
  • in a mixing bowl, combine butter and sugar
  • scrape down and add eggs
  • add bananas and vanilla
  • pour the wet ingredients into the dry ingredients and stir until just combined
  • fold in walnuts, goldenberries and chocolate chips
  • pour into the loaf pan
  • bake for 50-60 minutes until a butter knife inserted into the middle of the loaf comes out clean
  • transfer to wire rack and cool for 15 minutes
  • turn loaf out and cool completely

to balance off the healthy dessert, I then made the trusted and true Italian breadsticks…

the kids had finally got home from school so I could put them to work packing up the loaf and breadsticks…  what I learnt from the Kardashians is that hard work pays off…

golden Italian breadsticks

  • Servings: 1 large baking sheet
  • Print


  • 5 cups flour
  • 2 tsp sugar
  • 2 tsp salt
  • 2 tbsp instant rise yeast
  • 2 cups warm water
  • 4 tbsp canola oil
  • 1/2 cup Golden Italian Dressing
  • 1 bag or 320 g Italiano Grated Cheese
  • 1/4 cup Parmenson Cheese
  • 1 tbsp Italian seasoning
  • 1 tsp oregano
  • 1/2 tsp garlic powder


  • mix flour, sugar, salt and yeast till combined in a Bosch dough mixer or a mixer with a dough hook
  • add warm water and oil and mix for around 5-7 minutes until well combined
  • turn into a greased bowl and cover with a tea towel and let rise till it has doubled it’s size, around 45 minutes
  • line a 18×12 baking sheet with parchment paper
  • dump dough out onto baking sheet and press out with hands to the edges of the pan
  • spread with a spatula the golden Italian dressing over the dough
  • sprinkle the grated cheese
  • top with the seasonings
  • bake at 425 degrees for 16 minutes or until golden brown
  • let cool and slice into breadsticks
  • wrap in tin foil to put in supper bags

wrapping bacon around things always looks so great in pictures… and then you attempt it and you are mad at whoever made it look easy…

so instead of being mad at me, I’ll tell you it is frustrating and hard…

so after making up the wrapped version for the farmers, I made the lazy version for my kids…  just cut up the chicken and layered on the spinach, slightly cooked bacon and feta…

same ingredients but I probably saved at least half an hour of work…

if you are a fancy person and like wrapping bacon around things, these long wooden squerers are a must…

back to the healthy again, the side I went with for the bacon wrapped chicken was this zesty black bean mixture…  which I did selfishly because wanted to eat it…

if you have never used chipotle peppers before, they add a lot of heat to a dish…  one is enough…  and recently I discovered you can freeze the rest of the peppers (individually) and use them in the future… so you aren’t wasting the whole can for one pepper…

I had some homemade chicken stock that I added to this bean mixture and right at the end you add lime juice and zest…

zesty black beans


  • 2 tbsp extra-virgin olive oil
  • 1 yellow onion, chopped
  • 2 carrots, diced
  • 2 tsp kosher salt
  • 4 cloves garlic, smashed and chopped
  • 2 cans black beans, drained and rinsed
  • 1 chipotle chile pepper in adobo (canned), chopped
  • 1 tsp ground cumin
  • 1 bay leaf
  • 1/2 cup chicken stock
  • 1 tbsp lime juice
  • zest of one lime


  • heat oil in a large heavy-bottom pot over med/high heat
  • add onion, carrots, and salt and cook
  • add garlic and cook
  • add the beans, chile pepper, cumin, bay leaf and chicken stock
  • cover and reduce heat to very low simmer for 1 hour
  • prior to serving, add the lime juice and zest

if you are interested in protein and are training for the Crossfit Games… this main dish is for you…

last of all an easy salad…  apple cider vinaigrette drizzled over spinach with roasted beets, chickpeas and red onions…

I had roasted the beets, chickpeas and onions in the morning and had put in the fridge for the day so it was easy to assemble in the mad rush to pack suppers up…

if I put chickpeas in or on everything I think the farmer will finally get the hint to grow some chickpeas!!!

as this fall heat wave continues and harvest keeps rolling along, sunsets on the prairies are some of the best you’ll see anywhere…  I generally like to enjoy them with a glass of wine and this is why I’m usually in bed before my nine year old daughter…

I feel like the Kardashians would approve though

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