Moroccan Blueberry Salad

Need a quick and easy salad that is sure to please your dinner guests? Look no further! This salad can be whipped up in no time and tastes amazing!

Prep Time: 5 minutes

Serves 6.

Ingredients:

– 1 Bottle BBH Moroccan Blueberry Vinaigrette

– 6 cups baby spinach, packed

– 1 cup fresh blueberries

– 1 cup fresh strawberries, chopped

– Plain Greek yogurt, to taste

Directions:

1. Toss spinach, strawberries, and blueberries together in a salad bowl.

2. Mix together BBH Moroccan Blueberry Vinaigrette with plain Greek yogurt, to taste. Pour over prepared salad.

3. Top with more fresh blueberries.

4. Serve and enjoy!

Easy Chai Oatmeal

Need a quick and easy breakfast idea? This oatmeal is quick to make and tastes delicious on a cold, fall morning. It also works great as a nutritious breakfast on school mornings.

Serves 2.

Cook Time: 7 minutes

Ingredients:

1 cup old fashioned rolled oats

1 cup milk

1 cup water

1/8 teaspoon salt

1 teaspoon Beary Berry Honey B&T Chai in the Sky Honey

Desired toppings (such as apples, raisins, sliced almonds, etc)

Directions:

  1. Combine oats, milk, water, and salt in a medium saucepan. Bring to a boil, then reduce heat to low.
  2. Let simmer for 3-5 minutes until thickened, stirring occasionally. Remove from heat and cool slightly.
  3. Stir in Beary Berry Honey B&T Chai in the Sky Honey. Divide equally between two bowls, serve and enjoy!

Tips:

 

Peach & Oatmeal Smoothie

No time for breakfast? This smoothie is quick and easy to make, tastes great and is healthy too! The oatmeal will also help to keep you full longer.

Serves 1 large or 2 small.

Prep Time: 5 mins

Ingredients: 

1/2 cup rolled oats

1 1/2 cups sliced, frozen peaches

1 cup coconut milk

1-2 tbsp Beary Berry Honey Vanilla Bean Honey

1/2 tsp ground cinnamon

Directions:

  1. Pour oats into a blender and blend to pulverize until finely ground.
  2. Add milk and allow oats to soften for 2-3 minutes.
  3. Add remaining ingredients and blend until smooth.
  4. Garnish with fresh peach slices and serve.

Tip:

Chipotle BBQ Chicken Pizza

This recipe is quick and easy to make and is perfect for using up your leftover rotisserie chicken!

Prep Time: 20 mins

Cook Time: 20 mins

Total Time: 40 mins

 

Ingredients:

1 (.25 ounce) package active dry yeast

1 teaspoon white sugar

1 cup warm water

2 1/2 cups flour

2 tablespoons olive oil

1 teaspoon salt

1 bottle Beary Berry Honey Chipotle Honey Glaze

1 1/2 cups shredded rotisserie chicken

1 small onion, chopped

1 red bell pepper, chopped

2 cups shredded marble cheese

1 tomato, thinly sliced

bacon bits, to taste

Directions:

  1. Preheat oven to 450 degrees F. In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
  2. Stir in flour, salt, and oil. Beat until smooth. Let rest 5 minutes.
  3. Turn dough out onto a parchment paper lined baking sheet and pat or roll dough out to cover pan.
  4. Spread crust with 1/2 bottle of Beary Berry Honey Chipotle Honey Glaze. Sprinkle shredded chicken, onion, red bell pepper, and bacon bits over top. Cover with cheese. Arrange tomato slices on top of the pizza.
  5. Bake in preheated oven for 15-20 minutes, or until crust is golden brown. Let baked pizza cool for 5 minutes before serving.
  6. Enjoy!

 

Peanut Butter & Honey Granola Bars

These granola bars are quick and easy to make and put away for lunches and snacks! The recipe is very flexible which means you can add whatever you’d like to suit your taste.

Makes 12 bars.

Prep Time: 5 mins

Total Time: 50 mins

 

Ingredients:

2 cups quick cooking oats

1 cup natural peanut butter

1/2 cup sliced almonds

1/2 cup chocolate chips

1/8 cup ground flax seeds

1/4 cup Beary Berry Honey Liquid Honey (more if needed)

Directions:

  1. Combine the oats, peanut butter, almonds, chocolate chips, flax seeds, and honey in a medium sized bowl. Add more honey if needed to hold shape.
  2. Line an 8×8 pan with parchment paper and press the oat mixture into the pan.
  3. Freeze pan for 45 minutes to 1 hour, or until firm. Remove the parchment paper from the pan and cut the large square in half. Then cut each half into 6 rectangles. Wrap the bars individually in plastic wrap and store in the freezer or refrigerator.

 

Tips:

  • Try substituting the chocolate chips with raisins or cranberries.
  • Try adding 1/8 cup chia seeds or sunflower seeds.
  • Try using any of our flavoured honeys instead of plain honey for a unique flavour every time.

 

Sesame Noodle Salad

This delicious salad is easy to make and is sure to be a crowd pleaser at potlucks and BBQs! It works great as a nutritious and delicious cold supper on a hot summer day.

Serves 8.

Prep Time: 15 mins

Cook Time: 5 mins

Total Time: 20 mins

 

Ingredients:

1 (16 ounce) package angel hair pasta

1/4 cup sesame oil

1/4 cup vegetable oil

1/2 cup soy sauce

1/4 cup balsamic vinegar

1 tbsp Sriracha hot sauce (optional)

1/3 cup Berry Beary Honey Liquid Honey

1 teaspoon sesame seeds, or more if desired

1 green onion, chopped

1 red bell pepper, chopped

1 cup zucchini, shredded

1 carrot, julienned

Directions:

1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the angel hair pasta and cook uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 4-5 minutes. Drain well and rinse with cold water.

2. Mix together sesame oil, vegetable oil, soy sauce, balsamic vinegar, Sriracha hot sauce, and honey in a large bowl. Toss the pasta in the dressing, sprinkle with sesame seeds, green onion, bell pepper, zucchini, and carrot.

3. Serve and enjoy!

 

Tips:

  • Try adding chicken, pork, or tofu.
  • Substitute the sauce in this recipe for our Mandarin Sesame Vinaigrette.
  • Add peanuts or other nuts for an additional crunch.

 

Quick n’ Easy Chili Garlic Stir Fry

This recipe for Chili Garlic Stir Fry is perfect for those weeknights when you need and easy meal to throw together in a short amount of time. It’s also easy to adjust for the amount of people you are cooking for.

Serves 4.

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Ingredients:

  • 4 boneless, skinless chicken breasts, cut into bite size pieces no more than 3/4″ thick
  • 4 cups frozen stir fry veggie mix
  • 1 package fresh egg noodles or rice noodles
  • 1 jar Beary Berry Honey Chili Garlic Honey Glaze
  • Salt and pepper

Directions:

  1. In a large frying pan or wok, sprinkle chicken with salt and pepper and fry until it is cooked through, approximately 10 minutes.
  2. In the meantime, prepare noodles according to package directions.
  3. Add stir fry veggies and cook until veggies begin to soften but are still crunchy, approximately 5-8 minutes.
  4. Pour Beary Berry Honey Chili Garlic Honey Glaze over chicken and veggies, to taste.
  5. Serve over noodles and enjoy!

 

Tips:

  • Try substituting the Chili Garlic Honey Glaze with our Teriyaki or Spicy Ginger honey glazes instead.
  • Serve the stir fry over rice instead of noodles.

Orange and Pomegranate Salad

A refreshing side dish for a Mediterranean meal.

4 large oranges
2 tbsp Beary Berry Pomegranate Honey
1 tbsp pure pomegranate juice
3 large Medjool dates, pitted, chopped
3 large figs, chopped
2 tbsp toasted pistachios or other nuts, toasted and chopped
2 tbsp pomegranate seeds (optional)

  1. Slice the top and bottom off of each orange. Use your knife to cut the peel of the orange away from the flesh, leaving no white pith (it’s bitter).
  2. Once peeled, slice each orange into thin slices and arrange them on a large plate or platter, overlapping them slightly. Leave a 1-inch border from the edge.
  3. Whisk together the Beary Berry Pomegranate Honey and pomegranate juice. Drizzle evenly over the orange slices. Sprinkle with the chopped dates and figs, then the pistachios and pomegranate seeds.
  4. Serve and enjoy!

 

Stuffed Swiss Chard Rolls in Sweet and Sour Tomato Sauce

Using Swiss chard leaves makes rolling really easy, much simpler than cabbage. If the leaves break or tear a bit, don’t worry about it. They work best if they’re somewhat wilted – leave on the counter overnight and they’ll work great. Also works great with kale leaves and beet greens.

20 large Swiss chard leaves, thick/heavy stem removed (about one inch up the leaf)
800 gr ground extra lean beef, bison, chicken or turkey
2 1/2 cups rice, cooked
1 medium onion, finely diced
2.5 tsp dill, dry (double if using fresh)
2 large egg
1 tsp salt (optional)
1 tsp pepper
1/2 cup half and half

Sweet and Sour Sauce
28 oz tin of crushed tomatoes, no sodium added
3/4 cup Beary Berry Honey
3/4 cup apple cider vinegar or white vinegar
salt to taste (optional)

  1. Preheat oven to 350 degrees
  2. Make the sweet and sour sauce – in a medium bowl, whisk together the honey and vinegar, then stir in the crushed tomatoes. Adjust to your taste, adding a bit more honey or vinegar, or a pinch of salt. Set aside.
  3. In a large bowl, combine all the remaining ingredients except the Swiss chard. Mix well and divide into 12 portions for 2 large rolls per serving. If making smaller, more traditional rolls, divide mixture into 24 and slice the Swiss chard leaves in half length wise.
  4. Place a portion into the center of each chard leaf and shape into a log. Roll leaf around filling and place in a 9×13 baking dish seam side down. (If there are small tears in the leaves don’t worry about it).
  5. Pour the sauce over the rolls and cover the pan with foil.
  6. Bake 40 to 45 minutes or until the meat is cooked through.  Serve hot.

Lazy Cabbage Roll Method:

  1. 1. Pour a bit of the sauce on the bottom of the 9×13 pan.
  2. Arrange half of the leaves in the pan, so that the cover the bottom and come up the sides just a bit.
  3. Distribute the meat mixture evenly over the leaves, pressing gently to make a thin, flat layer.
  4. Top with the remaining leaves, pressing down slightly and tucking the leaves down the sides of the meat, effectively making one large “roll.”
  5. Pour the sauce over the top, cover with foil and bake 30 to 40 minutes.

Recipe by ElaineWilson.com, used with permission.

Baked Honey Eggs Benedict

Here’s a delicious breakfast recipe that will be sure to impress!

Serves 6-8

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Ingredients:

4 Tbsp butter

1 package English Muffins

1 lb. thick-cut bacon

1/4 cup Beary Berry Honey Plain Liquid Honey

12 eggs

Salt & pepper, to taste

For Hollandaise:

2 packages Hollandaise sauce mix

2 cups milk

1/2 cup butter

Fresh chives for garnish

Directions:

  1. Preheat oven to 350℉.
  2. Spread each muffin half with butter and place on a baking sheet. Bake for 10 minutes. Set aside.
  3. Cut each slice of bacon in half and lay out on a parchment-covered baking sheet. Drizzle with Beary Berry Honey Plain Liquid Honey and bake in oven for 20-25 minutes, turning once.
  4. Prepare Hollandaise sauce according to directions on package and keep warm.
  5. Arrange the toasted muffin halves on a parchment-covered baking sheet and divide the bacon between the muffins. Gently break an egg over each muffin half, sprinkle with salt and pepper, and bake in the oven for 12-15 minutes or until the eggs are cooked to your preference.
  6. Top with warm Hollandaise sauce and fresh chives.
  7. Serve and enjoy!

Tip: Try using any of our berry flavoured honeys on the bacon for a fun and delicious twist!