Tag Archives: breakfast

Snapshot Sunday

I won a trip to Kaua’i….

In the dream I was enjoying on Sunday morning. I had packed my bags and was just about to board my flight… that is, until I was woken up by Court frantically getting dressed and accusing me of “forgetting” to set the alarm.

“It’s Sunday….. AND YOU RUINED MY SLEEP!”

So much for that trip to Kaua’i. I got up, fed the fuzzy beast, grabbed my laptop and settled back into bed next to Court (WHO WAS NOW FALLING BACK ASLEEP) when he says to me, “you know, just because you can’t fall back asleep doesn’t mean I can’t.”

Oh, really?

I made sure to apply extra enthusiasm to my keystrokes.

How was your weekend? Did you do anything fun?

The weather has us trapped indoors. It’s snowing. Again. My mental health is rapidly declining- send help! Chocolate, wine, plane tickets, intravenous Vitamin D therapy, Dr. Phil – anything!

To keep our minds off the snowpacalypse, we watched movies (Almost Famous, Along Came A Spider), read, ate comfort food and slept.

This happened…

You know how most wives add things like, “change lightbulb/take out the trash/build a fence” to their spouses to-do list? My ‘honey-do’ list for Court this past weekend was to photoshop our cat into a lion.

Any time I need an emotional pick me up, I look at these photos until I cry with laughter. So good.

Weekend foodie faves:

We turned the couch into a bed

Court’s banana oat waffle

Current breakfast obsession: cheese omelette. 3 eggs, a splash of goat milk, swiss, aged cheddar, cooked in butter. MMM.

Aged cheddar + wine

Coconut flour pancake with crushed raspberries and greek yogurt

What was the best thing you ate this weekend?

What are some of your favorite movies?

Coconut Matcha Waffle

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Hey, are you a tea drinker? If so, you’re in for a treat. I took the flavours of a matcha latte and turned it into a waffle. I know, *another waffle*, but I wanted to create a fun St. Patricks Day treat to go with all the Shamrock Shakes floating around the food blog world. (Canadians, do we even have shamrock shakes? Just green ~~maple syrup~~ beer, right?)

Also, my friend Jen owns a bakery and makes a killer green tea macaron, so basically I stole the idea from her. Thanks Jen! Don’t mind if I do….

Matcha is probably my favorite green tea – it’s mild, creamy and kind of sweet. Court thought I was out to lunch… breakfast? when I made this for him a few weekends ago, but it’s really not that strange. Matcha is used to create green tea ice cream and other confections, and you can find it at DavidsTea or Japanese grocery stores.

Ingredients:

2 tbsp coconut flour
2 tbsp unsweetened shredded coconut
1/2 tsp matcha green tea
2 eggs, beaten
1/4 cup milk of choice (I use almond)
1/2 tsp vanilla extract
1 tbsp virgin coconut oil or butter, for cooking
Directions:

Whisk the coconut flour, shredded coconut and matcha together (use a matcha brush if you have one), then add the eggs, milk and vanilla. Pour into a preheated waffle iron, or turn it into a pancake.

Toppings:
Canned full fat coconut milk (don’t go trying this with So Delicious – you’ll end up with a sad, soggy mess) Or coconut whipped cream.
Raw Manuka honey
Banana
Extra shredded coconut

{To keep it ‘sugar-free’, omit the honey and go easy on the bananas. You’re welcome/I know, I’m a genius. I have like, 40 Nobel prizes }

The green hue (post cooking) is kind of hard to see in the photo, but it’s there. Kind of. It’s green in spirit.

Since we’re on the topic of tea, have you checked out the new spring collection from Davids Tea?

(source)

The *new* flavours: Pom Tango, Honeydew Mate, Coconut Oolong (!!!), Daydreamer and Copabanana.

I’m so excited to try coconut oolong!

Also, if you’re mourning the loss of Cocomint Cream, their new tea of the month Coco-LemonThai is pretty amazing. Thumbs up!

What is your favorite tea?

What kinds of St Pattys Day themed treats are you making?

Snapshot Sunday

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A few scenes from the weekend:

-Our googly-eyed furry son, doing cat things

-Green smoothie (kale, spinach, frozen cherries, banana, almond milk)

- Fresh berries

- City deer

- My breakfast: scrambled eggs mixed with sauteed mushrooms, basil, kale, broccoli, & goat cheddar

- Banana nut bread tea lattes for two + afternoon sun

- Chicken taco salad

- While Court was building a snowman, he uncovered a bunch of cat poo… with his hands. Haha..

- Courts breakfast: eggs, pan fried potatoes, spinach, sundried tomato chicken sausage

My Go-To Brain Power Smoothie

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When I’m not eating coconut flour waffles and eggs for breakfast, I’m enjoying chia strawberry ‘cereal’ or smoothies. Brain power smoothies! Banish mental fog and rev up metabolism with this energizing, anti-oxidant rich smoothie: packed with phytonutrients and essential fatty acids, you will feel super charged for hours.

Key Nutrients: Vitamins A, C, E, K, folate, manganese, magnesium, selenium. When it comes to nutrition, I like to think about overall cell health: the more nutrients we can incorporate into our diets, the better our cells can function, repair and rebuild. In the long run, it equates to overall improved immunity and vitality. One of the best ways to load up on micronutrients is with a smoothie. Just be mindful of the amount and types of fruit used: aim for low-glycemic fruits such as berries and stone fruits to keep insulin levels steady. In addition, pairing nutrient-dense vegetables and fruit with a decent amount of healthy fat provides some real staying power to keep hunger at bay, and assists with nutrient absorption.

Blend, drink up and… go go gadget brain!

It kind of reminds me of an almond butter & jam sandwich.

Of possible reading interest:

4 of Canada’s Healthiest Restaurants
7 Yoga Poses to Improve Digestion
Natural Wonder Beaches (Have you been to any of these? What’s the coolest beach you’ve been to?)

{Savoury} Coconut Flour Waffle

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The original coconut flour waffle has some serious competition: a savoury, cheese and garlic version, topped with a runny yolk egg. This, my foodie friends, is breakfast perfection.

Before we take a look at the recipe, check out my recent thrift store purchases:

A cowboy boot mug! I suspect it’s origins are tied to a Texan ranch… or the Calgary Stampede. Court was not impressed when I placed it into our shopping basket. “Why do want that stupid thing?” he asked. And then he called it a “Santa Boot”. First of all, WHY WOULDN’T I WANT IT? I mean, come on. Think of all the good times to be had with this mug: coffee, tea, green smoothies, wine. Secondly, a santa boot?!

My fancy new/durable almond milk jug. I’ve already dropped it on our quartz countertop and it didn’t smash into 238490 pieces like most modern glassware does.

Oh, and most exciting: a food steamer. Even if this thing releases a ton of plastic vapours into my asparagus, that’s cool. It was $8.

Second hand shops are a great place for kitchen-accessory junkies like myself. Sadly, they didn’t have what I was truly in the market for: a Vitamix or Blendtec and a dehydrator (first world problems). But! I saw at least 10 waffle irons - so, if you need one, now you have an excuse to go shopping AND to make this savoury coconut flour waffle.

Savoury Coconut Flour Waffle
Serves 1

Ingredients/Directions
2 tbsp coconut flour
2 eggs + 1 egg for topping
4 tbsp cream (half & half, whipping cream)
2+ tbsp grated cheese
2 tbsp chopped kale (or spinach)
1 tbsp grated carrot
1/4 tsp paprika
1/8 tsp minced garlic
dash of salt & pepper
butter or coconut oil, for cooking

Mix the coconut flour, paprika, salt & pepper together. (If you have a matcha green tea brush, it works awesome for sifting dry ingredients.) Whisk the eggs and cream in, followed by the cheese, garlic, kale and carrot. Spoon batter into a pre-heated waffle iron.

The best part (aside from eating the waffle):

THE YOLK PRICK. Am I right?

And, as if breakfast couldn’t get any better, as I was eating, I was exchanging emails with Anna Vocino. Our conversation topic? Waffles. Of course.

What’s one of your favorite second hand purchases? The cowboy boot mug, obviously…

5 Foods I’m Loving Lately

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Or rather, five foods I’m obsessed with right now. Do you ever go through phases? With race season coming up, along with spring and summer activities (hiking, biking, etc) I’ve switched my eating habits to include more healthy fats. A lot more fat. And less carbs. I don’t mean the typical “I ate an extra spoonful of nut butter!” or “I ate an egg yolk with my egg whites!” (<– what is that?!) I mean adding chunks of butter to my coffee, and coconut oil to my smoothies.

It sounds crazy and totally out of the norm, but it works. I have more energy, mental clarity and focus, and my athletic performance has increased. I’m also less hungry and I don’t need to snack as frequently. Fat is nourishing, satiating, and keeps our bodies functioning at a high level of performance. We’re unlikely to OD on it because we instinctively know when to stop. Can you imagine consuming an entire jar of peanut butter? (I’ve been tempted!) It just doesn’t happen.

Anyways, the point I’m getting at is I’m really glad this whole ‘fat makes you fat’ myth has been laid to rest. New food rule: embrace fats. You’ll feel awesome. My top picks are egg yolks, avocados, brazil nuts, virgin coconut oil, olive oil, organic butter, wild salmon and chia seeds. Brain food. Wholesome food.

With that said, here’s what my stomach is loving lately:

THE WAFFLE has a special place in my heart. Always will. I should probably start an Instagram account *just* for waffle photos. (Also, if you like being bombarded with breakfast photos, you can find me at livingmintgreen.)

Instead of syrup, I puree mango then warm it in a pot with a little water. Here’s a DIY for coconut whipped cream, too.

This is one of my favourite fat snacks: I’ll *think* I’m going to eat 358230 cookies, but after 2 or 3, I’m done. I’ve been enjoying these without the added sugar – just some extra cinnamon for natural sweetness. I bought a combo pack of natural peanut butter from Costco ($8.99) which has been used entirely for cookies.

Court makes THE MOST AMAZING turkey burgers. He adds sauteed onion, sage and apple to the mix and bakes the patties. Sometimes he uses pineapple in place of the apple. Fave toppings: aged cheddar, mashed avocado and hummus. Green or red leaf lettuce works best for wrapping burgers. Sweet potato fries and ketchup on the side, please!

After surviving on dry prairie grass all winter, I’m so ready for some fresh berries. Thank you, Florida, for sending your leftover strawberries to Canada. We have no food. Only snow.

Court gave me a milk cafe for Valentines Day and I’ve been using it at least once a day to make tea lattes or steamed almond milk with cinnamon. I used to have one of those little battery operated hand frothers but it died after two weeks. Worst $12 I ever spent.

Green foam!

Are you a tea or coffee drinker? Or both? {I do Bulletproof coffee in the morning and tea later on}

What’s your ‘fancy’ tea/coffee beverage of choice? Latte? Cappuccino? Mocha? {I love matcha green tea lattes, London Fogs and iced coffee with Baileys}

Question for Canadians: when you first started drinking coffee, was Tim Hortons French Vanilla your go-to beverage? {I’m shuddering thinking about how sickeningly sweet they are. Ugh. I used to drink a large one every morning.}

DIY: Vanilla Bean Almond Milk

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I don’t know why I’ve been intimidated by making homemade nut milk – it’s so easy and much healthier and tastier than store-bought nut milks which don’t offer much nutritional benefit. Another bonus with homemade is you avoid the added preservatives, thickeners, etc.

The hardest part was driving to Bulk Barn to pick up almonds. It’s that easy. I have no patience for anything remotely complicated, so if I can do it, anyone can! You just need a food processor (or blender) and almonds then you’re all set! Just make sure you don’t buy roasted nuts – you want plain, unroasted almonds.

Homemade nut and seed milks will keep for a few days, so unless you consume a LOT of milk, it’s best to make it in small batches so none of it goes to waste.

Since this was my first attempt, I started with 3 cups of almonds which were soaked in water overnight, then rinsed.

{Even when not making nut milk, it’s a good idea to soak almonds for several hours before consuming. It allows for easy digestion and optimum nutrient absorption by de-activating enzyme inhibitors. And now we can all sleep well tonight knowing that }

Into the food processor went:

3 cups almonds
9 cups filtered water
3 vanilla bean innards (slice bean down the center & scrape clean) or 2 tsp pure vanilla extract
pinch of sea salt

*For a sweetened version, add 1 large date to the mix
*For cinnamon vanilla milk, add a dash of cinnamon

Depending on the size of the food processor or blender, you may have to do smaller batches. The ratio of almonds to water is 1:3, in cups. At least thats what Google says.

Blend for 3-4 minutes. I was surprised by how quickly it transformed into milk!

Pour the almond milk through a cheesecloth and strainer. Squeeze as much liquid out of the pulp as possible and set aside.

Pour into mason jars and refrigerate. Consume within a few days.

Now, what about the leftover almond pulp?

Cookies are the obvious choice, and the perfect almond milk companion… but, how about…

Grain-free apple-pear crisp? In place of oats and flour, use almond meal and crushed walnuts. {I’ll post a more detailed recipe soon.}

Or raw {chocolate} tartlets?

My tarts were based on Gina’s recipe, except I used 1 cup almond meal + 1/4 cup walnuts, and added a dash of salt and cinnamon. I also garnished the tarts with shredded coconut. Yum. I suggest storing them in the freezer and enjoying as a frozen treat.

And now I can’t get the word tartlet out of my head.

Have you/do you make your own nut or seed milk?

5 Things I’m Loving Lately + ‘The’ Coconut Flour Belgian Waffle

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***Don’t forget to enter my wellness giveaway {a massage!} – contest is open to Southern Albertans and runs until Feb 14***

If you follow me on Instagram (livingmintgreen) you may have noticed my most recent breakfast obsession: coconut flour Belgian waffles. Courts Mom gave us a single-serving waffle iron and I’ve fallen in love with waffles all over again.

But, before we take a look at the recipe variations, it’s time for…

Loving Lately!

1. ‘Relax Melodies’ App

The downside to living on the east side of the Rocky Mountains = THE WIND. The winter months can be brutal in Southern Alberta… what we lack in snow, we make up for in warm ~~hurricane~~ chinook winds. Some days I’d rather take the freezing cold over the 80km/hr wind gusts. The nighttime solution? White noise using the Relax Melodies app. I love falling asleep to the soothing sounds of a vacuum cleaner, grandfather clock and cat purr, all mixed together….

(source)

2. Sweet Potato ‘Fettucine‘

It looks like pasta… and tastes like pasta… but it’s actually a sweet potato, peeled into ribbons. This is one of my all-time favorite dishes. From prep to finish, it’s ready in about 10 minutes. To take the dish to a whole new level of awesome, I’ll add baked wild salmon and sauteed mushrooms or sauteed garlic shrimp to the dish. I’ve also made a vegan version using coconut oil and nutritional yeast in place of butter and parmesan.

3. Portlandia

“The dream of the 90s is alive in Portland…”

Please tell me this is what North-Westerners are *actually* like. I need to visit/live there. So far, my favorite skits are Put A Bird On It!, Is the chicken local?, Dumpster Diving and the Allergy Pride parade. “Aww, who would throw a friend out like this?” HAHAHA I die.

4. Old Navy Active compression crops

I used to be an Old Navy snob, but these crops have changed my ~~mind~~ LIFE! They’re unbelievably comfortable, fit well and are affordable. ($25!!!) Good quality workout gear is a must – there’s nothing worse than having clothes that bunch, shift or are just plain uncomfortable while you’re trying to move. On a related note – Nike Free Runs are an incredibly versatile athletic shoe. I walk, run and cross train in them; the lightweight structure gives me ninja feet.

5. Squid Mugs via Etsy

I have a thing for quirky, fun and cute mugs. *It’s the little things*

Moving along…

‘Traditional’ coconut flour pancake and waffle recipes suggest using egg whites, possibly for a lighter texture, but my updated version uses two whole eggs. I’ve tried both methods, and have decided that using two whole eggs works best. I used to make coconut flour pancakes with egg whites, but lately, my focus has shifted to creating whole-food, satiating, nutrient dense recipes. Egg whites are bad news, friends. Especially when they come from a carton. They’re pasteurized, highly allergenic and acidic. While it’s true that they contain a decent amount of protein, the egg yolk (the part of the egg rich in micronutrients and healthy fats) is required for proper digestion and absorption. New food rule: unless we’re making things like macarons or meringue, keep the eggs in tact! {If anything, I’d toss the white and keep the yolk.}

If you haven’t cooked or baked with coconut flour before, here’s what you need to know:

-It requires a LOT of liquid, and cannot be used interchangeably with grain flour
-If the flour isn’t pre-sifted, do so before using
-A little goes a long way
-It sucks up the moisture very quickly; use batter or dough immediately. If it starts to thicken too much, just thin it out with extra liquid
-It’s a great source of dietary fibre and protein

Coconut Flour Waffle
Yields 1 waffle

Ingredients/Directions

2 eggs
3 tbsp milk of choice (I used unsweetened vanilla almond)
1/2 tsp pure vanilla extract
2 tbsp coconut flour
dash of cinnamon
coconut oil or butter, for cooking

Whisk the eggs, milk and vanilla together, then add the coconut flour and cinnamon. Whisk with a fork until smooth. Pour into a pre-heated and oiled waffle iron.

Serving suggestions:

And if you’re feeling really adventurous…

Oh yes I did. It’s a chocolate waffle, topped with lots of good stuff.

{Add 1 tbsp cocoa powder + an additional 2 tbsp milk to the original recipe}

So, tell me…

Waffles or pancakes:
Toppings:
Sweet or savoury breakfast:

Summer & Winter Personalities + Two Smoothies That Will Rock Your World

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Confession: I like drinking…eating(?) my smoothies with a spoon.

Generally, winter isn’t an appealing time for smoothies, but during the summer months, they’re a staple meal in my diet: easy to digest and filled with nutrients that nourish our summer bodies and spirits. Wait, what?

One of the most interesting topics I’ve covered in my nutrition studies is how nature provides us with the appropriate foods at certain times of the year. During the winter months, we tend to be at rest: introverted with increased self awareness. It’s a time of re-grounding. Think about the the foods that are available at this time: root vegetables that grow downwards into the ground; closer to the Earth.

In the summer months, we naturally gravitate towards eating plants that grow upwards, out of the ground and towards the sun. Our summer personalities reflect the same characteristics: outgoing, carefree and expansive. Eating a pineapple in January just doesn’t have the same appeal as eating it in July. (Unless you’re in Hawaii where it’s summer year round) Isn’t nature fascinating?

If this sounds crazy, or like I’m out to lunch, try eating seasonally for a few weeks and see if you notice a shift in your energy balance. You can be as strict as you’d like and there are no rules, just guidelines. It ultimately depends on where you live and what produce is available. The experience should be fun, exciting and is intended to bring self-awareness into your life. Again, it’s not something I’m super-strict about, but instead, mindful of. I eat bananas year round, and my freezer is stocked with summer fruit for when a smoothie mood strikes.

Two current favourite recipes:

Strawberry Banana Kale:

1/2 frozen banana
1.5 cups frozen strawberries
1 kale leaf, stem removed
tiny splash of unsweetened almond milk
hemp seeds

Neapolitan Milkshake
Oh.my.goodness. Make this NOW. Court is the genius behind this shake, but I adapted it into a more lady-like recipe.

1/2 scoop vanilla whey protein
2 tbsp cocoa powder
1/2 frozen banana
1 cup frozen strawberries
unsweetened vanilla almond milk (about 1/2 cup)

HEAVEN.

Court also doubles the above and adds in a scoop of peanut butter or raw almonds. Oh, to have the metabolism and muscle build of a man.

Lets take another look at it.

I didn’t intentionally overflow the glass for the photograph, the whey made it overly-voluminous.

What’s your go-to smoothie recipe or ingredient?
Do you notice a difference in your winter/summer personality?

Random Observations & Spinach Pesto Egg Muffins

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1. I become REALLY cold after I eat – like to the point where if I’m home, I put my fleece housecoat on overtop of my clothes and sit in front of a heat vent with a blanket. Or maybe it’s because I live in Canada, and it’s winter.

(source)

2. I dislike oatmeal & fruit combinations. A little banana or raisins, maybe, but something about tart fruit and grain together makes my tastebuds sad.

steel cut oats cooked in hemp milk, topped with chia, hemp, chocolate chips & raisins

3. Speaking of fruit, kiwi does weird things to my tongue. It makes it hypersensitive & ‘zingy’ feeling/tasting. It’s hard to explain. Just me?

4. I’m a morning person. If I naturally wake at 6am on a weekend, my first thought is, ‘yay! I’m going to have so much free time today!’ Then I make a bunch of noise in the kitchen while Court tries to sleep. The secret to becoming a morning person is to go to bed at 7pm the night before.

Can we take a moment to observe this photo -what’s with the random purse-holding penguin?!
(source)

5. In the kitchen, I never use ‘the correct knife’ and it drives Court crazy. For example, I’ll use a butcher knife to slice a tomato or a paring knife for a steak. I’m also terrible at slicing bread, bagels , fruit… actually… everything. “Do not EVER cut a perfectionists bagel for them!” Court yelled at me when I tried to ‘help’ him with his lunch the other day. I used a bread knife, so I thought I’d magically become better at it.

I’m going to stop now. Moving along…

I made egg muffins during my food prep last weekend. They’re like mini crustless quiches – I’ve been enjoying them as a mid-morning snack, or as a salad side dish.

Spinach Pesto Egg Muffins
Yields 8 muffins

Preheat oven to 350F, lightly oil a silicone muffin pan (I forgot to bake this batch in my silicone pan, and the bottoms became a little crispy)

8 eggs, whisked
1/2 cup loosely packed fresh spinach, chopped
3 basil leaves, chopped
1 tbsp basil pesto
salt & pepper

Whisk the eggs, then add the spinach, basil, pesto, salt & pepper and stir. Pour into muffin pan, about 3/4 full.