How to serve up a DIY breakfast taco bar

The Olympics are almost over; is anyone else as addicted as I am?

The performances are so inspiring and the athleticism absolutely jaw-dropping. I was moved to tears by Tessa Virtue and Scott Moir’s gold medal ice dance – and like the rest of the internet, I will continue to hope for a real-life romance (they actually train here in Montreal, not that far from where I live).

On a recent Saturday, when there was nothing but grey skies and freezing rain outside, the kids and I prepped the ingredients for breakfast tacos. Getting the little ones involved is part of the fun, and I can always use help grating the cheese or slicing the peppers. We spent a cozy morning watching Olympic snowboarding and munching on soft corn tacos. The kids assembled their own, customizing each to their tastes, and everyone was very, very happy.

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Mexican Molletes (avocado, bean & cheese melts)

I wish I could spin a story about feasting on molletes during our trip to Mexico with the kids, but even though we ate like kings on the local fare, I can’t recall ever coming across the traditional dish of beans and cheese melted on bolillos.

I suppose molletes (pronounced: mo-YEH-tehs, alright?) are more of a comfort food in Northern Mexico, and we were in the state of Nayarit at the time. Nope, I didn’t grow up eating them either, unlike bolillos, instead, I discovered the idea on a wonderful little corner of the web written by Lisa of Homesick Texan.

Open-faced sandwiches? Piled high with refried beans and salsa, then topped with cheese and broiled? Everything about them sounded delicious – and I knew my burrito-loving children would likely echo my sentiments.

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24 recipes for the Year of the Pulse

This new year I’m keeping my food resolutions relevant and attainable. In fact, I only have one: eat more pulses in 2016.

I’ve just returned from a quick trip to Toronto to celebrate Pulse Feast, the kick-off to the International Year of the Pulse (#IYP2016). United Nations has declared 2016 the year we sit up and take notice of this incredible crop, a harvest that is mainly grown here in Canada.

What is a “pulse”? That’s a good question and one that I am getting asked frequently. Chances are you already are familiar with beans, chickpeas, lentils and dried peas – yep those are all pulses. They are good for your health, good for the environment, and mighty good to eat. The following list demonstrates the sheer variety of pulses available.

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Eating the Pantry: Sweet Potato Black Bean Chili Recipe

Last night we enjoyed dinner at my in-law’s place and during the meal, Noah informed his grandmother that at home we were ‘eating the pantry’.

Her eyelids fluttered for a second and then she politely inquired what ‘eating the pantry’ meant, exactly. It does sound strange, I will admit, but it was rewarding to hear my boys explaining the very practice I’ve been teaching them. Apparently, they do listen and understand.

Other than a milk run and a bag of produce from a local market, we haven’t bought groceries yet in 2015. We’re living off the kitchen stores…that well-stocked pantry with its grains, legumes and pasta, the canning shelf of fruits, tomatoes, applesauce and jams, and the freezer, with its jars of stock, frozen summer berries and vegetables.

There are plenty of ingredients to cook from; it just takes a little more planning. It’s a lot more vegetarian eating, which is a welcome change after the excess of the holidays (four turkey dinners).

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