Monthly Archives: May 2012

DIY: Strawberry Vanilla Milk

Random thought that popped into my head yesterday morning: “I wonder if they still make strawberry Nesquick?”
80′s children probably have fond memories of the chocolate and strawberry flavored syrups and powder. When I was a kid, I used to make this disgusting concoction of ice cream with about 15 scoops of Nesquick powder. I was really gross. Still am, actually.

Anyways, with that thought in mind I created my own strawberry flavored milk.

In a blender or food processor (I don’t have a blender! It’s sad) add:

1 cup strawberries
1/2 cup milk of choice (I used Good Karma Flax milk, which I love)
1/2 tsp vanilla
optional: sweetener of choice. If you use a sweetened milk, you might not need any.

Blend.

I used my strawberry vanilla milk to make a big bowl of oats, hemp hearts and almond butter.

Oats do not fill me up – at all. I feel like they’re empty calories, and my stomach is always rumbling within an hour. I even ate two eggs with it and still went into starvation mode.

Does this happen to you too? Or am I crazy?

Coconut Lime Loaf

4 Replies

If you like lemon loaf, this recipe is right up your alley. It tastes like the tropics: sweet toasted coconut with a hint of citrus. I contemplated adding a splash of tequila, but decided to wait and see if the recipe turned out first.

Next time, a tequila-lime glaze is happening.

Coconut Lime Loaf – Gluten Free!

Preheat oven to 350F, lightly coat a loaf pan with coconut oil or cooking spray

Ingredients/Directions:
In a bowl, mix together:

1 3/4 cup gluten-free, all purpose flour (I use Bob’s Red Mill or Kinnikinnick GF flour mixes. Or, if you have the patience and four hours to mix 80 types of flour with binding agents you can do that too. Any all purpose flour should work though. )
1/2 cup shredded, unsweetened coconut
1 tsp baking soda
1/4 tsp salt

In a separate bowl, whisk together:

2/3 cup plain yogurt (I used organic goat yogurt)
1 egg
1/2 cup cane sugar
zest of 1 lime + juice from half the lime
1 tbsp coconut oil, melted
1 tsp vanilla

Add dry to wet, pour into loaf pan and bake for 50-60 minutes or until a toothpick comes out clean.

Eat three slices before dinner.

This recipe confirmed two things:

Lime is my favorite summer flavor
I despise ‘zesting’ citrus. Hate it on a cellular level. I’ve been doing a lot of it this week, and if I ever win the lottery, I’m hiring someone to do it for me… and clean up my kitchen messes.
What kitchen or food-related ‘task’ do you dislike? Aside from cleaning up messes.

Rainy Day Fun

3 Replies

I left my house for one hour on the weekend. One hour! To get groceries, and then I was back in the kitchen.

When the weather is rainy and cool, I hibernate. In the kitchen. Or in bed with my shows. (Real Housewives of Vancouver/OC, Revenge) I live a very exciting life.

One of my ‘fun ideas’ was to bake three flavors of cupcakes (two cupcakes of each flavor, six in total) and then decide which one we liked best. (Insert cry for help?)

The contestants:

Carrot Cake with Coconut Buttercream

Strawberry Cake with Strawberry Buttercream

Chocolate

(Excuse the odd shape, I used gluten free flour)

The winner?

Carrot Cake! I thought I’d choose the strawberry since it’s my favorite cake, and Court loves chocolate. We were wrong.

The cupcakes themselves were actually really ‘healthy’… until I smothered them in buttercream. Based on my calculations, that means they cancelled each other out and I created a calorie deficit by eating them.

After the cupcake incident and a workout, I added some dietary balance.

I filled a bowl with roasted asparagus, eggplant and broccoli, spinach, and topped it with marinara sauce (this recipe) and feta, then heated it in my Adult Easy Bake Oven. (Toaster oven)

The next day, I baked Chocolate Banana Muffins, using my Banana Bread Explosion recipe, adding 1/2 cup cacao powder but omitting the egg and butter. I didn’t do that intentionally, I simply forgot. (I was baking my wedding anniversary dessert at the same time) They turned out just as good as the original recipe. Except it tastes like chocolate.

Then, I made a cozy dinner. Court helped by wrangling the chicken into the roaster. Roasted chicken, asparagus, greens and mock-mashed potatoes – aka cauliflower mash. That was my favorite part of the meal.

After boiling a head of cauliflower, I pureed it in the food processor with: 1 tbsp butter, 2 tbsp parmesan cheese, salt and pepper. So easy! And delicious.

Court and I are celebrating our two year wedding anniversary today by… going to work. But we have a tasty homemade dinner planned for later, and a surprise dessert. I’m excited!

Pineapple Ginger Carrot Muffins

3 Replies

Does anyone actually make any of the crafts or food they find on Pinterest? I have made one! A set of shelf-crates for our teeny-tiny bathroom. I’m proud. Actually, Court made most of it because he has zero faith in me hammering nails into the wall.

Sometimes I think I’d love to be a stay-at-home spouse and make Pinterest crafts and muffins all day. Wouldn’t that be nice…

Pineapple Ginger Carrot Muffins
Yields approximately 6 muffins

Ingredients/Directions:

Preheat oven to 375F, lightly grease a muffin tin.

Mix together dry ingredients:

1.5 cups flour (I used all purpose gluten-free mix)
1 cup quick oats
1 tbsp baking powder
1 tsp ginger
pinch of salt

In a separate bowl, combine wet.

1/3 – 1/2 cup palm sugar, depending on your preferred level of sweetness
1 carrot, grated
1 cup crushed pineapple + juice
1 egg, lightly whisked
1/4 cup coconut oil, melted
1 tsp vanilla

Add dry to wet. If needed, add a tiny splash of milk or water to thin the mixture out. Optional: top with shredded coconut prior to baking.

Bake for 25-30 minutes or until the muffins are golden brown.

Here’s the next Pinterest craft I’d like to happen:

A chalk-menu board: for writing weekly meal plans on. I always write my plan down on a notepad, and then I misplace it.

Have you made any Pinterest-inspired recipes or projects?

‘Skinny’ Penne Pasta Bowl

4 Replies

I.love.this.dish.

Not only does it come together in minutes, it’s packed with fresh summer flavors like basil, olive oil and tomatoes. It’s gluten free and easy on the waistline, despite being a ‘creamy’ pasta dish.

Here’s the ‘secret’:

Basil pesto hummus. I use Royal Gourmet Foods brand, and I think Sabra makes it too. After my (quinoa) penne noodles were done cooking, I tossed them with 1/4 cup of hummus, 1 tsp olive oil, 1 diced tomato, salt, pepper, and a handful of fresh basil leaves. Serve warm or chilled, it makes a great summer dish.

To make a well rounded meal, I tossed my noodles with grilled chicken and greens.

Foodie feasts from the week:

Sushi! I wish I could eat it everyday – rainbow rolls and salmon avocado rolls are my absolute favorite!

Honey glazed sockeye salmon with chilled yellow beets, avocado and feta.

Broccoli slaw lettuce wraps with homemade spicy peanut sauce.

GF Enchiladas – love my Mexican food. The spicier, the better.

Coconut flour protein brownies. I keep these babies in the freezer – they taste fudgier.

Bison burgers served on portobello mushrooms and roasted tomatoes with yam fries. I wish I could find a decent, nutritious GF bun. I can’t find them in my city.

I tried organic whey protein for the first time ever, following two intense HIIT weekend workouts. I like my workouts fast, efficient and powerful – I’m the type of person who runs out of fuel very quickly (despite eating beforehand), so I busted my butt. To help aid in muscle repair, I made creamy lime protein smoothies after each session.

Into the blender went 1 frozen banana, 2 giant handfuls of spinach, the juice and zest of one lime, a handful of ice, 1 scoop of vanilla whey and just enough coconut milk to get things moving.

I liked how creamy and light my smoothies were, but I’m not sure if whey is something I’ll use regularly. Should I? I typically use Manitoba Harvest hemp or Vega Smoothie Infusion if I’m making a meal out of my smoothie.

Do you add protein supplements to your smoothies? Which brand(s) or types of protein do you prefer?

Dinner Idea: Spicy Tofu Bites

3 Replies

I know it’s a week late, but we had quite the feast over here for Mothers Day. Court and I set a buffet style breakfast out and we sipped Kauai coffee and Mimosas while prepping our feast.

Cereal, granola, greek yogurt, banana butterscotch bread, strawberry banana bread, chilled watermelon-mint-lime salad, thumbprint breakfast cookies, bacon and omeletes.

We like making good food for people.

Ever wonder what to do with that lonely, sad looking block of tofu sitting in your fridge? How about Spicy Tofu Bites? Serves 2.

In a bowl, combine:

1 block medium or firm organic tofu, drained and cut into cubes
1 tbsp oregano
1 tbsp chili seasoning
1 tsp cumin
1/2 tsp salt & pepper
2 tsp extra virgin olive oil

Let tofu marinate in olive oil and spices for at least 20 minutes. Heat a frying pan on medium heat, add an extra tsp of olive oil, and cook for approximately 4-5 minutes on each side.

Serve with… anything your heart desires! It makes a tasty salad topper, a side dish or a main course. Tofu is so versatile that it doesn’t really matter what you eat it with.

Reminds of the the tofu from the hot bar in Whole Foods. Yum!

Creatures Of Habit

1 Reply

I was listening to a Jillian Michaels podcast the other day, and she was talking about how we’re creatures of habit- we eat the same five breakfasts, lunches, dinner, etc. When I stopped to actually think about what I eat in a week, I realized I do eat the same things, with slightly different variations. My five main breakfasts are:

2 eggs, toast with nut butter or mashed avocado
Oatmeal with seeds, nut butter and fruit
Scrambled eggs and sauteed veggies
Eggrito
Whatever baked good I’ve made: banana bread or a muffin – always with nut butter, and usually with an egg or two.

Reading over my breakfast list has confirmed I’m an almond and peanut butter addict. I know it seems like all healthy-living bloggers say that, but it’s true. Sometimes I find myself alone in the kitchen, late at night dipping into the almond butter jar. Do I need a therapist?

With Jillian’s ‘creatures of habit’ thought in my mind yesterday, I switched things up… slightly. There are definitely mornings where I eat things that aren’t on the above list (like yams or a green smoothie) but for the most part, I like my habitual breakfasts. I think this one has earned a #6 on the list.

Peanut Butter & Banana Breakfast Burrito
Serves 1

Ingredients/Directions:
1 wrap (I use brown rice)
1 tbsp peanut butter
1/3 banana, sliced
1/4 cup cottage cheese
1 tbsp hemp seeds
1/2 tbsp chia seeds
1/2 tsp cinnamon

Spread all of the above ingredients on a wrap, roll and enjoy! Even better: warm in a toaster oven for five minutes before serving.

After taking my first bite, I unrolled it, tossed a handful of spinach in and carried on. Stealth health.

What are your five staple meals?

Blueberry Peach Breakfast Cobbler

1 Reply

Court and I expanded and planted our organic backyard garden. Each year it becomes bigger and I forget how much effort it takes to prep the soil, remove any existing weeds and map out a plan. Court does most of the hard manly work, while I take on the the task of creating enviro-friendly weed killer and spreading compost.

I’m sure my neighbors thought I was a lunatic (I’m used to it) when I spent the morning crouched down on the lawn with a boiling pot of vinegar and salt in hand, spooning it onto dandelions. No leukemia for this girl, thanks.

I’m also in charge of the snacks and meals throughout the day.

Pre-gardening fuel took the form of Blueberry Peach Cobblers, which are so simple to make, and require minimal effort.

Preheat oven to 400F

In a bowl, mix together
1 cup sliced peaches
1 cup blueberries
*I use frozen fruit when it’s not in season
Divide the fruit between two ramekin dishes

In a separate bowl, mix together:
1/2 cup oats
1/2 tsp cinnamon
1 tbsp ground flax
pinch of salt
2 tbsp melted coconut oil
Optional: drizzle with a tsp of maple syrup before placing into the oven

Divide the ‘oaty’ mixture between the two ramekins, place in a shallow baking dish with about 1/2″ of water and bake for 20 minutes.

Of possible interest:

7 Secrets For A High-Yield Vegetable Garden
Natural Lawn Fertilizers
Managing Your Lawn Without Chemicals
Homemade Organic Weed Killer

Orange Creamsicle Smoothie

1 Reply

I feel kind of silly for posting a ‘how-to’ recipe, because it’s so simple. But, sometimes the simplest creations end up being the tastiest.

Orange Creamsicle Smoothie
Serves 1

In a blender, combine:

2 cups frozen orange slices (I used a blend of mandarin/clementines from my winter stash, but any orange will work)
1/2 cup milk (I used vanilla almond)
1/2 tsp vanilla
4 ice cubes
optional: 1-2 tsp sweetener of choice, or for some extra staying power, add a scoop of vanilla protein powder.

30 seconds later:

Favorite snacks from the week:

Ginger Lime Juice… or smoothie? I don’t have a juicer (I really, really want one!) so I blended everything in my beloved food processor.

In the mix:
3 cups spinach
1/2 granny smith apple
1/4 cup fresh pineapple
1 celery stalk
1 cup cucumber slices
juice of 1 lime
1.5 tbsp grated ginger

Mmm, gingery.

Favorite meal & snack highlights from the week:

Summer comfort food: avocado, soft goat cheese and strawberry slices in a brown rice wrap. Another ‘too’ simple recipe?

Bison burgers on a ‘tomato bun’ with avocado, cilantro, sauteed red onion and mushrooms. Sides: greens, asparagus, roasted yam & pickles.

GREEN Eggrito. Spinach, avocado, basil and jalapeno Tabasco rolled up in a brown rice wrap.

Tortilla chips topped with leftover black beans and corn, fresh salsa and red bell pepper.

Hummus Chips! These are new to me and I definitely ate a bag in one sitting. They’re light and airy like a Pop Chip but 100x tastier. Crunchier, with better flavor.

Strawberry Banana Bread, based on the Banana Bread Explosion recipe. I ran out of butter, so I subbed greek yogurt, and topped the loaf with fresh berries prior to baking.

This loaf + peanut butter = heaven.

Peanut Butter Fudgesicles

1 Reply

Dessert planning typically takes priority on my food agenda. A few nights ago, my Dad stopped by my house while I was making fudgesicles. “What’s for dinner?” he asked.

“I’m not sure. I’m working on dessert.”

Homemade Peanut Butter Fudgesicles
This recipe is for 2, but can easily be adjusted depending on the size and quantity of popsicle molds.

In a bowl, whisk together the following:

1 cup plain greek yogurt
1/4 cup cacao or cocoa powder
3-4 tbsp peanut butter (if pb is kept in the fridge, soften it first)
1-2 tbsp cane sugar
1/4 tsp vanilla
pinch of salt

Don’t worry about mixing the peanut butter in too well, I mixed it enough so there would be swirls of it throughout the fudgesicle.

Divide between two molds and freeze for 3 hours.