Happy Canada Day
Katelyn Sander

Happy Canada Day

Spice of Life

Happy Canada Day! We hope you’re able to take the day off and spend a little time away from work! If you’re looking for something to do, why not try making a few new summer recipes? We’ve put together quite a diverse collection here that we love and think you will too!

Try these recipes below (and all of those we’ve collected over the last year in our Spice of Life Recipe Book) and email us your favourite photos. Success stories, epic fails, and everything in between are welcome!

Healthy Double Chocolate Zucchini Muffins

Treat yourself and your family this Canada Day with these delicious and healthy double chocolate zucchini muffins! They’re naturally sweetened, insanely delicious, and perfectly moist. We guarantee you’ll love them! Recipe from Ambitious Kitchen.

Click here to download the recipe.

  • 1 1/4 cup whole wheat pastry flour or white whole wheat flour
  • 1/3 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 tbsp coconut oil, melted and cooled (or sub olive oil)
  • 1/3 cup honey, agave nectar, or pure maple syrup
  • 1 tsp vanilla
  • 1 egg
  • 1 cup shredded zucchini (from about 1 medium zucchini)
  • 1 ripe mashed banana (or you can use 1/4 cup unsweetened applesauce)
  • 1/2 cup unsweetened vanilla almond milk
  • 1/2 cup regular or mini chocolate chips, dairy free if desired
  • Preheat oven to 350F. Line 12 cup muffin tin with cupcake liners and generously spray inside of liners with non-stick cooking spray.
  • Squeeze shredded zucchini of excess water with a paper towel. This is important, so don’t forget!
  • In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
  • In the bowl of an electric mixer, add coconut oil, honey/maple syrup, vanilla, egg; mix on medium-low until smooth and well combined. Add in zucchini, banana (or applesauce), and almond milk; mix again. Slowly add in dry ingredients and mix until just combined. Gently fold in chocolate chips.
  • Evenly divide batter into prepared liners. Bake 22-25 minutes or until toothpick inserted into middle comes out clean. After 5 minutes, remove muffins and transfer to wire rack to finish cooling. Enjoy!

Avocado Corn Salad

This avocado corn salad is a bright and feel-good salad that is loaded with grilled corn, creamy avocado, and cherry tomatoes. The dressing gives the salad an amazing fresh flavour, making it absolutely perfect for summer! Recipe from Natasha’s Kitchen.

Click here to download the recipe.

  • 1 lb cherry tomatoes, halved or quartered
  • 3 ears of corn cooked, shucked, and cut off the cob
  • 2 avocados peeled, pitted, and sliced
  • 1/2 red onion (medium), thinly sliced
  • 1/4 cup cilantro chopped (1/2 small bunch)
  • 2 tbsp extra virgin olive oil
  • 2 - 3 tbsp lime juice from 1 to 2 limes
  • 2 garlic cloves, pressed or finely minced
  • 1 tsp sea salt or 3/4 tsp table salt
  • 1/8 tsp black pepper
  • In a large salad bowl, combine sliced tomatoes, corn kernels, sliced avocado, thinly sliced red onion, 1/4 cup chopped cilantro, and press in 2 garlic cloves.
  • Drizzle the top with 2 tbsp extra virgin olive oil, 2-3 tbsp lime juice (adding it to taste). Add 1 tsp sea salt and 1/8 tsp black pepper, or season to taste. Toss the salad gently just until combined and serve.

Pan-Seared Halibut with Lemony Zucchini Noodles

This simple, healthy recipe can be whipped up pretty quickly, giving you a delicious, low-carb meal this summer. Don’t like halibut? The recipe includes a number of easy substitutions you can make to ensure your entire family loves the dish as much as we do! Recipe from Feasting at Home.

Click here to download the recipe.

  • 8 - 10 oz halibut (or sub: salmon, tofu, sea bass, cod, scallops, shrimp)
  • 1 garlic clove, smashed
  • 1 - 2 tbsp olive oil
  • Salt and pepper, to taste

For the Noodles

  • 1 tbsp olive oil
  • 1 fat shallot, sliced thin
  • 3 garlic cloves, rough chopped
  • 12 - 16 oz zucchini noodles (zoodles)
  • Salt and pepper, to taste
  • 2 tsp lemon zest
  • 1/2 cup chopped Italian parsley (or sub 1/4 cup basil)
  • 1 tbsp lemon juice (more to taste)
  • Garnish with sweet cherry tomatoes, chili flakes, shaved pecorino cheese (optional)
  • Preheat oven to 375F (or toaster oven).
  • Heat oil in a medium skillet over medium heat and add smashed garlic clove and swirl to infuse garlic into the oil.
  • Pat fish dry and season with salt and pepper. Sear both sides until golden. (TIP: If you let the fish sear without moving it too much, it will form a crust and release itself naturally from the pan. If it sticks, it is usually that you are moving or lifting it too soon.) Once both sides are golden, place in the warm oven until cooked through to your liking. (Roughly 3 - 6 minutes, time will depend on thickness of the cut).
  • In a large skillet, heat more oil over medium heat and add shallots and garlic, stirring until softened and fragrant, about 3 minutes. Add zucchini noodles and season with salt and pepper. Sauté until noodles soften, about 4 minutes. Toss in lemon zest, fresh parsley, and a squeeze of lemon. Taste for salt and lemon and adjust if necessary. Divide among two bowls and top with the halibut.
  • Garnish with fresh halved cherry tomatoes, and optional chili flakes and shaved pecorino cheese if you like.

Thai Chicken Satay with Peanut Sauce

We’re always looking for new and delicious ways to prepare chicken. These Thai chicken satay skewers are absolutely incredible, and the homemade peanut sauce is the cherry on top! Our favourite part? You’ll be blown away at how easy this dish is to prepare! Recipe from RecipeTin Eats.

Click here to download the recipe.

  • 400 g / 14oz coconut milk (1 can), full fat
  • 13-16 bamboo skewers, 16cm / 6.5" long (Note 1)

For the Marinade

  • 600 g / 1.2lb chicken thighs, boneless skinless, cut into 2cm/4/5" pieces (Note 2)
  • 1 tbsp curry powder (Note 3)
  • 1 tsp white sugar
  • 2 tsp red curry paste (Note 4)
  • 1 tsp salt

For the Thai Peanut Sauce

  • 2 tbsp red curry paste (Note 4)
  • 3/4 cup (180g) natural peanut butter, smooth (Note 5)
  • 1/4 cup (50g) white sugar
  • 2 tsp dark soy sauce (Note 6)
  • 1 tsp salt
  • 2 tbsp cider vinegar (Note 7)
  • 3/4 cup (185ml) water

For Serving

  • 2 tbsp peanuts, finely chopped
  • Lime wedges (optional)
  • Coriander/cilantro leaves and sliced red chilli (optional)
  • If cooking on a BBQ or over charcoal, soak skewers for 2 hours in water.

For the Thai Chicken Satay Skewers

  • Mix the chicken and marinade with 1/4 cup of coconut milk, then set aside for at least 20 minutes, or overnight.
  • Thread onto skewers – you can do 4 to 5 pieces on each.
  • Heat 1 1/2 tbsp oil in a large non-stick pan over medium high heat.
  • Cook skewers in batches for 3 minutes on each side until golden.

For the Thai Peanut Sauce

  • Place remaining coconut milk and peanut sauce ingredients in a saucepan over medium low heat.
  • Stir to combine then simmer, stirring every now and then, for 5 minutes.
  • Adjust consistency with water - it should be a pourable but thickish sauce.
  • Cover with lid and keep warm while cooking skewers.

For Serving

  • Pour some sauce into a bowl. Sprinkle with some peanuts - stir some through if you want.
  • Pile satay skewers onto a platter, sprinkle with remaining peanuts, coriander, and chilli.
  • Serve with sauce on the side for dipping. Add a side of jasmine rice or Thai fried rice to complete the meal!
  1. Skewers used for Asian chicken satay tend to be shorter than Western skewers. Feel free to make giant ones with longer skewers.
  2. Chicken - can be substituted with breast or tenderloin but thigh is best for juiciest chicken. Can also sub with beef or pork - use a good, nicely marbled cut suitable for quick cooking.
  3. Curry powder - any is fine here.
  4. If using homemade Thai red curry paste, double the curry paste, add 1 tsp fish sauce + 1 tsp sugar into chicken marinade, and 2 tsp fish sauce + 2 tsp sugar into Peanut Sauce (homemade does not have the seasonings jar paste does).
  5. Natural peanut butter is 100% peanuts and has a stronger peanut flavour than commercial peanut butter which has sugar and other additives. It is also thinner so less water is required to achieve the right consistency. Pretty widely available nowadays in the health food section of supermarkets. Can use normal peanut butter spread but the peanut flavour is not as good, and sauce will be thicker. Do not be tempted to dilute with too much water - it will dilute the flavour.
  6. Dark soy sauce adds seasoning and deepens colour of sauce. Can sub with light or all-purpose soy sauce but sauce colour will be lighter.
  7. Cider vinegar can be subbed with plain white vinegar. Lime juice, rice vinegar, or other clear vinegars are an okay substitute but not 100% authentic.
  8. Peanut Sauce - makes more than you will need, probably only use 1/3.  Hard to make less, also this recipe uses a whole can of coconut milk. Lasts 1 week in the fridge - or freeze.

Vanilla-Citrus-Honey Sangria

The most refreshing, classic summer cocktail just got even easier! For this recipe, simply mix up the fruit base and top with a bottle of wine! Real vanilla pods and fresh oranges give this fruity drink a sweet, fragrant flavour. Recipe from Good Housekeeping.

Click here to download the recipe.

  • 1 cup fresh orange juice, plus 2 oranges, sliced
  • 3 tbsp honey
  • 1 vanilla bean, cut horizontally in half
  • 1 750mL bottle wine
  • In a pitcher, whisk together orange juice, and honey. Scrape in pulp from vanilla bean and whisk again, then add scraped vanilla bean and orange slices. Top with wine.

Peach Cobbler

Peach season is just around the corner! This old-fashioned peach cobbler recipe is extremely easy to make from scratch and tastes incredible. It’ll remind you of simpler, summer days, which we can all use more of! Recipe from Tastes Better from Scratch.

Click here to download the recipe.

  • 5 peaches, peeled, cored and sliced (about 4 cups)
  • 3/4 cup granulated sugar
  • 1/4 tsp salt

For the Batter

  • 6 tbsp butter
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup milk
  • Ground cinnamon
  • Add the sliced peaches, sugar and salt to a saucepan and stir to combine. (If using canned peaches, skip steps 1 & 2 and follow the directions starting at step 3)
  • Cook on medium heat for just a few minutes, until the sugar is dissolved and helps to bring out juices from the peaches. Remove from heat and set aside.
  • Preheat oven to 350F. Slice butter into pieces and add to a 9x13 inch baking dish. Place the pan in the oven while it preheats, to allow the butter to melt. Once melted, remove the pan from the oven.
  • In a large bowl mix together the flour, sugar, baking powder, and salt. Stir in the milk, just until combined. Pour the mixture into the pan, over the melted butter and smooth it into an even layer.
  • Spoon the peaches and juice (or canned peaches, if using) over the batter. Sprinkle cinnamon generously over the top.
  • Bake at 350F for about 38-40 minutes. Serve warm, with a scoop of ice cream, if desired.

Here’s how to celebrate Canada Day in the GTA!

Wondering what you can do in the GTA today to celebrate Canada Day? With outdoor social gatherings being limited to 25 people, many of today’s celebrations will be virtual, but there are some communities hosting drive-in firework shows that your family can enjoy!

Click here to see what’s happening in your area today.

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