Baked Beans in the Crockpot

Want simple?  Want easy?  Want economical?  Want healthy?
This is it!

This recipe was my mother's, recipe who was French Canadian.  Baked beans with maple syrup is very much a French Canadian dish.  I've modernized it by making them in the crockpot.  I just love coming home to the wonderful aroma of something delicious cooking.  And I love just as much that dinner is ready and I have nothing to do but scoop it out and serve it!

The finished product is lighter in colour than traditional Boston Baked Beans, which uses molasses to get that rich dark brown colour.


Baked Beans:

Ingredients:

3 cups navy beans (dry)
2 medium onions
1 tsp dry mustard
1 Tbsp salt
½ tsp pepper
½ cup brown sugar or molasses
1 tsp coffee, if desired


Instructions:

Wash beans and soak overnight.   This is an important step, don't skip it.

Next morning, add all ingredients. Put in an ovenproof baking dish with a lid.

Add water to cover.  Note:  the more water, the creamier the beans, less water is drier.  Some people like them creamier, some prefer them with less liquid.

Bake at 250 degrees for 3-4 hours or 350 degrees for 2 ½ hours.
Note:  I bake them in a crockpot on low for 8-10 hours.

Serve with a drizzle of maple syrup. Even better the following day!

Pioneer Woman - Overnight Baked French Toast



I just love recipes that I can prepare ahead of time and simply pop in the oven.  Easy peasy!

There's nothing quite like a hot, delicious breakfast on the weekend.  But hey, if you're so inclined, make it a special weekday treat!

I'm a big fan of the Pioneer Woman.  Love her show, love her recipes, love her blog!
www.thepioneerwoman.com.  Check her out - you'll love her too!

This is Ree's recipe, exactly as posted:

Ingredients:

• FOR THE FRENCH TOAST:
• 1 loaf Crusty Sourdough Or French Bread
• 8 whole Eggs
• 2 cups Whole Milk
• 1/2 cup Whipping (heavy) Cream
• 3/4 cups Sugar
• 2 Tablespoons Vanilla Extract

• FOR THE TOPPING:
• 1/2 cup All-purpose Flour
• 1/2 cup Firmly Packed Brown Sugar
• 1 teaspoon Cinnamon
• 1/4 teaspoon Salt
• 1 pinch Nutmeg - Optional
• 1 stick Cold Butter, Cut Into Pieces
• Fresh Fruit (optional)

Instructions:

Grease a 9 x 13-inch baking pan with butter. Tear bread into chunks (or cut into cubes) and evenly distribute in the pan.

In a medium sized bowl mix together eggs, milk, cream, sugar, and vanilla. Pour evenly over the bread. Cover tightly and store in the fridge for several hours or overnight.
In a separate bowl, mix flour, brown sugar, cinnamon, and salt. Add nutmeg if desired. Add butter pieces and cut them into the dry mixture until mixture resembles fine pebbles. Store in a Ziploc in the fridge.

When you're ready to bake the casserole, preheat oven to 350 F. Remove casserole from the fridge and sprinkle crumb mixture over the top. (If you're using fruit, sprinkle on before the crumb mixture.) Bake for 45 minutes for a softer, more bread pudding texture. Bake 1 hour or more for a firmer, less liquid texture.

Scoop out individual portions. Top with butter and drizzle with maple syrup.
 

Rose Reisman Cookbook

I just love cookbooks!  I read them like a novel.  The new cookbook from Rose Reisman, entitled "The Best of Rose Reisman - 20 Years of Healthy Recipes" is excellent!

If you are not familiar with Rose Reisman, Rose is a well known health and wellness expert, caterer and author of many cookbooks.  She's has now opened a restaurant called "Glow Fresh Grill and Wine Bar" in Toronto.  I'm sure it's delicious!

This cookbook if chocked full of fabulous, healthy, low-fat recipes that taste delicious.  I'm slowly working my way through the cookbook.  So far, I've made the Tuscan Bean Soup and the Chicken Meatloaf.  I would make both recipes again for sure.

Here's a picture of the chicken meatloaf.  It's made with low-fat ground chicken and layered with a combination of roasted red peppers and rehydrated sun-dried tomatoes, monterey jack cheese and parmesan cheese.  It was delicious!

I have to apologize, as it is not a very good picture and doesn't do the recipe justice. 

 I'll take another one next time I make the recipe.

Clam Chowder

There's nothing quite like soup to satisfy.  Warm, comfy, earthy....

This clam chowder recipe comes from Canadian Living - http://www.canadianliving.com/food/clam_chowder.php.  It was delicious.  We added shrimps to it as well, but you could easily use any type of sturdy fish or seafood.

Ingredients:

• 2 cans (5 oz/150 g) baby clam
• 4 strips chopped bacon
• 1 chopped onions
• 1 chopped celery stalk
• 2 minced cloves of garlic
• 3 small red-skinned potatoes, cubed (about 12 oz/375 g)
• 2 tbsp (30 mL) (30 mL) all purpose flour
• 1/2 tsp (2 mL) (2 mL) salt
• 1/2 tsp (2 mL) (2 mL) pepper
• 1 cup (250 mL) chicken stock or vegetable stock
• 2 cups (500 mL) milk
• 1 cup (250 mL) corn kernels
• 2 tbsp (30 mL) chopped fresh parsley

  

This recipe's ingredients have been scaled and recalculated for your automated grocery list. The method still refers to the original recipe amounts. RECIPES HAVE BEEN TESTED USING ORIGINAL AMOUNTS ONLY, AND SCALED RESULTS MAY VARY. Click here to learn more about scaling Canadian Living recipes.

Preparation:
 

Drain clams, reserving juice; set aside.

In large saucepan, cook bacon over medium heat for 5 minutes; drain off fat. Add onion, celery and garlic; cook, stirring occasionally, until softened, about 5 minutes. Add potatoes, flour, salt and pepper; stir until vegetables are coated.

Stir in stock and reserved clam juice; bring to simmer. Cover and cook, stirring, until potatoes are tender, 15 minutes.

Add milk, corn and reserved clams; heat until bubbling and hot, 3 minutes. Serve garnished with parsley.

Fall Decor

In previous posts, I've mentioned how much I love FALL!  I even decorate for the season.  There's something so calming and comforting, having your home look like fall.  It's my favourite season, so why not enjoy it.....

Here are some ideas to make your home look like fall....

I found these amazing metal pumpkins at Homesense.

LOVE THEM!  and LOVE that store....

I used the urns on my front porch that I use year round.

I had two grapevine wreaths in the basement, purchased some fall garland at the Dollar Store and popped them on top of the urn. 

Then I sat the pumpkin on top and added a battery operated candle

which turns on and off at the same time each night.

I made two wreaths for my front doors.

Bought two inexpensive grapevine wreaths and fall garland.

These wreaths cost me $8.00 each to make.  Can you believe it?

These wreaths would cost $40.00 in a local store.

Gosh I love a bargain!

 



Last year for the first time, I decorated my mantle for the fall.

  I thought to myself "why have I not done this before?". 

It looks so pretty with the fall garland, mini pumpkins and pinecones.

Saw this idea on Pinterest.

Oh have I mentioned that I'm a Pinterest addict??  It's such a great site.

I took mason jars and added green lentils, adzuki beans (or any brown lentil or brown bean would do)
 and yellow lentils on top. 

I added a flameless votive and added raffia around the top.

Nestled in amongst leaves and mini pumpkins, you have a quick, easy and inexpensive arrangement.  Mines on my kitchen table, but it could easily go anywhere.

Can't lie.... Saw this on Pinterest too.  :)

 



Skillet Breakfast

This is an easy breakfast for a lazy weekend morning.  The original recipe comes from Pioneer Woman, who I just adore.  Lee Drummond is so personable and warm.  I like that her recipes are ones that I would actually make.  Sometimes I watch the food shows, but I wouldn't necessarily make any of the recipes from the show.  If you're not familiar with Pioneer Woman, do yourself a favour and look her up.  Here's a link to the original recipe:  http://thepioneerwoman.com/cooking/2013/08/best-breakfast-potatoes-ever/

This breakfast is just the right thing to fill you up for the day.  You cut up the veggies and slip it in the oven.  When they're crisp around the edges and cooked through, fry or poach an egg, slide it on top and you're done!

Ingredients:

• 1 bag (5 Pounds) Red Potatoes, Cut Into Chunks
• 4 cloves Garlic, Minced
• 1 whole Onion, Peeled And Roughly Chopped
• 2 whole Green Bell Pepper, Seeded And Roughly Chopped
• 2 whole Red Bell Pepper, Seeded And Roughly Chopped
• 1/4 cup Olive Oil
• 1/2 stick Butter, Melted
• 1 teaspoon Seasoned Salt
• 1/2 teaspoon Cayenne Pepper
• Kosher Salt And Freshly Ground Black Pepper

Instructions:

Preheat the oven to 425 degrees F.
In a large bowl, toss together the potatoes, garlic, onion, green bell pepper, red bell pepper, olive oil, butter, seasoned salt, cayenne pepper and some kosher salt and pepper.
Pour potatoes onto two rimmed baking sheets. Bake for 20 to 25 minutes, shaking the pan twice.

When this is done, fry or poach eggs.  Add a few spoonfuls of the veggie mixture in a bowl and add the egg right on top.

We've also added sausage or bacon to the veggies and this is delicious too!

 

My "Perfect" World

Are any of you like me, where you have your "perfect" world and your "real" world?  In my perfect world, things run smoothly and effortlessly.....  I'm on time, unhurried, calm and collected.  I'm creative and have time for hobbies.  I am kind of a cross between Martha Stewart and Ina Garten.  My home is warm and lovely, not from a magazine, but real life. 

And then, enters my REAL LIFE!  If this were a movie, there would be an abrupt pause here.  :)

Here's a small sample of my daily tug of war:

Perfect World:

• In my 'perfect' world, I buy beautiful, hand-picked birthday gifts and wrapped lovingly in magazine-perfect wrapping paper with hand-made bows made from flowers that I've grown in my garden.

Real World:

• In my 'real' world, we run to the store on the way to the birthday party and wrap the gift on the hood of my car.  And yes, sadly this has happened......

Perfect World:

• In my 'perfect' world, the magic fairy comes and does laundry, dishes, picks up dust balls, and puts everything away during the night.

Real World:

• In my 'real' world, the same damn mess that was there the night before, is still magically there in the morning.   Hmmm.....  

Perfect World:

• In my 'perfect' world, I arrive at functions on time, fashionably clad, hair in order, primed with witty retorts and charming repartee. 

Real World:

• In my 'real' world, I arrive at events with a run in my stocking, realizing that I've not changed purses and still lug my u-haul on my shoulder, hair is a frizzball, forget people's names and stammer that 'yes the weather is lovely isn't it' cause that's pretty much all I can muster.  Where, or where, is the witty repartee?

Perfect World:

• I print off wonderful recipes of delicious soups and healthy breads, imagining myself baking on a warm Sunday afternoon with my family looking on lovingly....  The kitchen smells of cinnamon and vanilla and 'welcome home'.

Real World:

• I do print off the wonderful recipes of declicious soups and healthy breads....  then I stuff them in a drawer and wonder when I will ever get the time to try them out.  I quickly whip up a batch of banana bread, wondering 'where does the time go'?

Perfect World:

• I am healthy and I am blessed in my life.  I am surrounded by loving, supportive family and friends.  

Real World:

• YEAH!  We finally have a match!!  Whoo Hoo!  My perfect world and my real world are in synch....

Beet and Goat Cheese Terrine

 
 This is a recipe that calls for an occasion.  Elegant dinner party, Easter, Sunday dinner, you plan it and this recipe delivers.

I just love how the different colours converge one upon the other.  It might look time-consuming to create, but it actually came together rather easily.

Now you must be a fan of both beets and goat cheese to enjoy this delicacy.  And I know that not everyone enjoys either.  So make sure that the lucky recipients of this gorgeousness are worthy.

I made it for Good Friday, along with grilled salmon.  You could easily serve this as a first course or as a side.

Recipe from:  http://theculinarychase.com/2013/05/beet-and-goat-cheese-terrine/

 

 

 




Just look at those beautiful layers!
and the rainbow hues of colour.
GORGEOUS!!


Ingredients:

12 or more beets, assorted colors (if possible)
8 oz. (227g) goat cheese
extra-virgin olive oi
sea salt and freshly ground black pepper
basil leaves

Seriously, how simple is the list of ingredients!

Bring a pot of water to a boil. Add beets and reduce heat to a simmer and cook until soft and easy to slice with a knife (about 40 min. depending on how big the beets are). Remove from pot and rinse under cold water. Once cooled enough to handle, remove the skin and allow to cool completely. In the meantime, line a bread tin with plastic wrap allowing the wrap to hang over the sides. Once beets are cooled, thinly slice.

To assemble: start with a layer of yellow or orange beets, season with salt and pepper and a very light drizzle of olive oil. Next, add goat cheese chunks. Don’t try to spread the cheese – you’ll end up with a mess. Repeat another layer until the yellow or orange beet slices have been used. Do the same procedure using the red beet slices and end with red beet slices. Fold over the plastic wrap and add a brick or other heavy weight. Place in refrigerator for at least 2 hours or overnight. When ready to serve, use the plastic to remove beets from the tin and place on a cutting board. Use a sharp knife to slice. Decorate with sea salt flakes, basil leaves and a splash of extra-virgin olive oil.

 

 

Notes:  I roast the beets rather than boiling them.  Roasting beets adds a sweetness and depth of flavour.  Simply place scrubbed clean beets, cutting beet stem to about 1/4", in a layer of heavy foil.  Drizzle with olive oil and sprinkle with sea salt.  Roast in a 350 degrees oven for approx. one hour, depending on the size of the beets.  If the beets are larger in size, it could 1 1/2 hours.  You want them tender.

 



Breakfast On-the-Run

My husband used to have a longer commute than he does now (thank goodness!), so I was always looking for something easy and healthy that he could eat in the car on the way to work.

 

This the 'at-home' version of the famous breakfast sandwiches.  I'd make mini omelettes in a muffin tin and freeze them individually.  This way he can take one out and defrost it in the microwave, toast an english muffin and he's on his way out the door.

 

Pick whatever ingredients you normally like in an omelette:  ham, cheese, tomatoes, peppers, onion, etc.

 

Beat up some eggs.

 

Spray the tin so the mini omelettes easily slip out.  I used a flat muffin tin made for muffin tops - the holes are larger and flatter so they fit perfectly on a english muffin.  If you don't have one of these, you could cook them in frying pan or a rectangle pan in the oven and then cut them up.  You could also use a regular muffin tin and just fill it halfway so it's not too thick.

 

Fill half the tin with the egg, add your ingredients.  Put a bit more egg on top and sprinkle with cheese.

 

Bake at 375 degrees for 10 minutes.







The F Word......

Well, I'm going to have to say the F word.....  Close your ears, those of you who don't want to hear it, but I'm saying it anyways.  Ready......

FALL

 

There I said it and I feel better.
 

Yes, it's coming on to Fall or Autumn, whichever you prefer to call this glorious season.  Now for all of you Summer Lovers who prefer to keep the hot, hot temperature and humidity, well your time is almost over.  It's my time now!  It's almost SWEATER WEATHER!  Yes, I said the "S" word too.  So there!  And I'm happy about it.

 

Crisp, fall air.....  the scent of fires in the air.  Cinnamon and apples and pumpkins.  Baking.....  Pies and canning.    Colourful leaves.  Walks in the forest.   Sweaters and cozy hoodies.  

I say BRING IT ON!!!  I'm ready and waiting for you FALL.  See you soon!





Words to live by.....

Green Power Dip

Hold on to your calories!  This snack packs a powerful nutritional punch!!
Avocado, spinach, yoguort, edamame, flax seed - I feel healthy just thinking about these nutritional powerhouses. 

This recipe is from the May 2014 issue of Prevention Magazine.  If you're not familiar with Prevention, it's a monthly publication full of healthy tips, recipes, exercises, etc.

1/2 ripe avocado
1 clove garlic
1/2 cup packed baby spinach
1/2 cup cilantro
1/3 cup greek yoguort
1/4 cup frozen edamame, thawed
1 Tbsp ground flax seed

Combine all in food processor until smooth.  Add salt or pepper to taste.  A little cayenne pepper would probably taste good in this.

Serve with rice crackers, pita chips, nacho chips, etc.  Would also work well with an assortment of veggies.

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Did you know..... that avocados have almost double the potassium than bananas? 

Avocados are rich in vitamin K, Vitamin B₉, vitamin B₆, vitamin B₅ vitamin C, and vitamin E.², and are also a good source of fiber.  They're also an excellent source of 'healthy' fats which may help reduce cholesterol.

 

I happen to LOVE avocados so I'm happy that they're so healthy for you!

 





Home-made Reed Diffuser Oils

I like having a reed diffuser in my bathroom, but i find the scent isn't always what I'm looking for or doesn't last long enough.

I tend to purchase mine at Homesense (my very favourite store!!) or Kohls.  But sometimes you spend quite a bit of $$ only to find out that you don't really like the scent.  The nice "beachy shore" actually smells more like dried seawee or "cotton linen" smells like dirty socks.  Well you get the picture.....

 

 

 

So I decided to experiment making my own.  The Internet can be a lovely thing!

So here's what I did:

- 1/4 cup water
- 12 drops essential oil (you purchase these in small bottles with a dropper)
- splash of vodka (apparently the vodka helps the oil bind to the water)

Since it's summer, I had an "ocean scent" essential oil in my drawer, but I have lots for other seasons (pine or cinnamon for the holidays, pumpkin spice for the fall, etc.).

So I've mixed it all together, placed it in my bathroom and voila, it actually works.  I've saved a lot of money, plus I get a scent that I like.  It's safe, non-toxic and economical.

You could put a lovely lavender one in a guest bedroom, a citrus one in the kitchen, a homey scent in the family room.   I happen to have a few diffusers tucked away but any small-necked bottle and reeds would do.  The reason you want a small-necked bottle is that the water evaporates slower. 

Take care of your body, it's the only one you've got!

Nutted Rice Salad

This is a great recipe for a side dish, a potluck, or for lunch.  It keeps well and, except for the oil in the dressing which is minimal, it's really healthy.
 
Thank you Laurie, via her sister, for this recipe!  I love it!!

NUTTED WILD RICE SALAD

• 1 c. raw wild rice

• 5 c. chicken or vegetable broth or water

• 1 c. pecan nuts 

• 1 c. golden raisins

• Rind of 1 large orange, grated

• 1/4 c. fresh mint, chopped

• 4 scallions (green onions), thinly sliced

• 1/4 c. olive oil

• 1/3 c. fresh orange juice

• 1 tsp. salt (to taste)

• Black pepper, freshly ground (to taste)

Put rice in a strainer and rinse thoroughly under cold water.

Add chicken stock (or water) to rice in medium size, heavy saucepan and bring to rapid boil. Adjust heat to a gentle simmer and cook, uncovered, for 40 minutes. Check for doneness after 30 minutes. (Rice should not be too soft.) Strain and transfer rice (after draining well) into a large bowl.

Add remaining ingredients and toss gently. Adjust seasonings to taste.

May chill at this point, or at least allow to stand for 2 hours to develop flavors.

Serve room temperature.  

 

__________________________________________________

 

Michelle's Variation:

I'm not keen on raisins and especially golden raisins.... :(, so I add the following instead:

- diced dried apricots

- mandarin orange slices
- dried cranberries

And I typically omit the mint.  

 

When I cook the rice, it doesn't seem to take that long (maybe 20 minutes or so) and I prefer the rice once it's started to soften and  burst.  I have also made it with brown rice, or a combination or brown and wild, and that is also yummy.
 

 

If life hands you limes.......

If life hands you limes,

make margaritas!

Jimmy Buffet

 

Watermelon and Feta Kabobs

This is such an easy and fresh appetizer for the heat of the summer months (well, if we had heat....).  Regardless, it's nice and refreshing when watermelon is in season.

 



Ingredients:

• seedless watermelon
• block of feta cheese (I like the Greek kind)
• mint

Simply slice pieces of feta and watermelon and skewer with a small mint leaf in the middle.
A little bit salty from the feta, cool and crunchy from the watermelon, and a little zip from the mint.

Enjoy!





Summer Appetizers

Did someone say summer? Here's a nice summer appetizer platter for sitting by the pool, lazy cottage afternoons, or evening drinks on the deck.......

Easy appetizer platter:

• proscuitto & melon
• tomatoe, basil & boccacini
• watermelon & feta



Strawberry Banana Pie

Silky, smooth, and light as air.  Perfect for summer BBQs.

Ingredients:

• 1 cooked piecrust
• 3/4 cup water
• 2 envelopes unflavoured gelatin
• 2/3 cup sugar, divided
• 1/8 tsp salt
• 3 eggs, separated
• 1 cup unsweetened strawberry puree
• 1 Tbsp lemon juice
• 6 drops red food colourng
• 1/4 tsp vanilla extract
• 1 large banana, thinly sliced
• 1 cup whipping cream
• fresh strawberries for garnish

Directions:

1. Prepare pie crust as directed.  Cool.
2. Measure water into a 1 1/2 quart saucepan.  Sprinkle in gelatin.  let stand 1 minute.
3. Add half the sugar, the salt and egg yolks.
4. Stir constantly over low heat until gelatin is completely dissolved and mixture is hot and thin-syrup consistency.  DO NOT BOIL.  Remove from heat.
5. Let cool slightly.  Add in strawberry puree, lemon juice, vanilla and food colouring.
6. In large mixing bowl, beat egg whites until frothy.  Gradually beat in the remaining sugar.  continue beating until egg whites hold soft peaks.
7. Whisk gelatin mixture until smooth.  Gently fold in egg whites, half at a time until blended.
8. In same mixing bowl, whip cream until peaks form.  Fold into the filling.  Fold in the sliced bananas.
9. Spoon into cooled crust.  If there seems to be too much filling, spoon only to the edge of the crust, chill 5 minutes and then add the remainder.  Garnish with fresh strawberries. 
10. Chill until set for at least 5 hours or up to 24 hours.

Note:  For the strawberry puree, I mashed up fresh strawberries.

Tomato and Beet Salad



JUST LOOK AT THE COLOURS IN THIS DISH! 

This is a veritable rainbow of colours and textures.  Simply beautiful!

 

This dish pairs well with grilled salmon or simple chicken breasts.  Really it goes well with just about anything.

 

 

This recipe is from Martha Stewart:  http://www.marthastewart.com/907476/tomato-beet-salad

Ingredients:

• 1 pound scrubbed small beets
• 2 pounds tomatoes, preferably heirloom
• 1 pint cherry tomatoes
• 1/4 cup crumbled feta
• 1/4 cup fresh cilantro leaves (I didn't use cilantro)
• 1/4 cup extra-virgin olive oil
• Salt and pepper

Directions:               

1. Preheat oven to 400 degrees. Seal beets in a foil packet. Roast on a rimmed baking sheet until tender, 75 minutes. When cool, rub beets with a paper towel to remove skins; slice.
2. Slice large tomatoes, and halve cherry tomatoes, then arrange with beets on a platter.
3. Top with feta, cilantro, and olive oil; season with salt and pepper.





Smoothies

I've been drinking a smoothie for breakfast for about the past two months now.  I'm amazed at how full I am and that it keeps me going through the morning.

Like many of my posts, I'm all about eating healthy.  Well truthfully, my motto is "Everything in moderation".  These smoothies pack a punch of nutrients and healthful ingredients. 

The great thing about a smoothie is you can add any ingredients, combinations and flavours that you like.  Don't like strawberries, then substitute mango.  Don't like peanut butter, go for an almond butter instead.  Lactose intolerant, use an almond or coconut milk instead.  The sky is the limit here!

Here are a few of my favourite combinations.  Please note I don't measure so my measurements below are 'guesstimates' only.  You'll soon find what combinations and measurements work for you.

I use the never-fail MAGIC BULLET for my smoothies.  Super quick and easy for those weekday mornings.  A blender or juicer would work too.

My favourite smoothie:

• 1/2 cup coconut milk (or substitute any soy, almond, 1% milk)
• 1 heaping Tbsp organic natural peanut butter
• 1/2 to 1 whole banana
• 1 heaping tsp ground flax seed
• 1 Tbsp hemp seeds
• 1 scoop protein powder (if you have it)
• some kale or spinach (trust me you can't taste it!)
• 3-4 ice cubes

Whirl away until smooth and frothy.  Sip and enjoy!

Other Options:
- substitute the peanut butter with 1/3 to 1/2 cup of blueberries or strawberries. 
- substitute the peanut butter with 1/2 cup of mango or peaches

Blueberry Smoothie

The great thing about smoothies is the sky is the limit.  Put in what you like and omit what you don't.

___________________________________

 

Tips:

1. I use fresh fruit when it's in season and frozen fruit when fresh fruit isn't available (meaning local).
2. I use fresh or frozen kale or spinach.  Whenever I have leftover kale or spinach, freeze it in little ziploc bags.  This way I don't waste it and I always have some for my smoothies.  I'll repeat, if you only put in a few leaves, you don't taste it at all.  Although I must admit that it does sometimes turn my smoothie a strange brownish/greyish colour, which isn't all that appetizing.  If you don't like the colour, simply don't put it in.
3. Hemp seeds pack a nutritional punch and add protein to keep you fuller longer.  They are widely available at bulk food places (e.g. Bulk Barn) as well as Costco. 
4. I keep my ground flax seed and hemp seed in the freezer so they don't spoil.