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Hey guys! Can you believe that today is the last day of September?! I can’t. The whole month just seemed to flyyy byyy. So did my days off. I’m back to work tomorrow already!
We FINALLY have the internet again (I have been using the internet on a stick for the last 2 months and it is paaaainfully slow) so it will make blogging a lot easier now! I also finished unpacking and organizing all of our stuff! Yay!!
I promise that I have lots of yummy food pics and some recipes to share with you but as for tonight I just wanted to stop in and say heeeeey and that I’ll have a big post up either tomorrow or saturday!
Tomorrow is October 1! That means it is World Vegetarian Day which kicks off World Vegetarian Awareness Month!
I have been a vegetarian for over 3 years now and couldn’t be happier! I’m not here to preach or judge but have you ever thought about going meat free for a month? a week? a day?
There are many great resources out there for info and recipes and I am always here too if you have any questions
Anyways, just thought I would share some veggie love with you all <3
Time to make my work lunch and head to bed!
Goooodnight love bugs! Have a fabulous Friday!!
PS. I have TWO videos to share with you!!
Smile smile smile!
Looooooooove both of these!
What, you may ask, is better than Saturday and Sunday?
Did you guys have a good weekend? I spent the weekend at work but I can’t complain. Now I’m off for 4 days!
My work eats were pretty boring. Leftovers, random thrown together meals, smoothies, fruit and millet bread.
broccoli, brown rice, and veggie burger with sriracha
spinach, almond milk, banana, blueberries, vanilla protein, 1/2 pack chocolate Amazing Grass Meal, mighty maple peanut butter
I love this millet bread with Earth Balance and haskap jam. MANY pieces have been consumed in the last 4 days
I ate a TON of food last night at work and when I woke up this morning I was not hungry at all. So I ran some errands, got my hair done eyebrows done, nails done, everything did (I’m fancy) and then stopped at Co-op for some salad goodies.
I like to mix all my salads together. Greek, mixed greens and bean salad! Bean salad is one of my faaaaves.
After lunch I contemplated raking the yard….
I just LOVE reading the entries for the 2nd challenge from all my fave bloggers. They are so incredibly creative and it’s so cool to see what they come up with!
After I got my votes in, it was time to start making supper/folding laundry/unpacking boxes. Anyone else multitask when they’re cooking? I still have a bit to unpack so instead of standing around while my food cooks, I get shit done.
What’s for supper you ask?
Stuffed Squash with Quinoa of course!
I used Mama Pea’s recipe for the quinoa but I’m not sure what kind of squash we used! My mom brought a bunch from her garden and I have no idea what this one was. If you recognize it, do tell.
1 cup of quinoa, 2 cups of veggie broth, 1/2 cup tomato sauce, 1/4 of a white onion, fresh oregano.
after 20 minutes I added 2 laughing cow and fresh parsley.
I could of just eaten the whole pot full of quinoa but took into account that Andrew might be hungry after work. Lucky guy, hey?
Andrew came home and I gave him the job of cutting and deseeding the squash. We put them cut side down with a little bit of water in the oven at 350F for about an hour.
While these were cooking we took the pups for a little walk.
Cuba is such a good little walker! This was the first time I’ve taken him (Andrew usually takes them when I’m working nights) and he is so well behaved. NOT like Beasley at all lol.
Anyway, when we got home, we stuffed the squash with the quinoa, baked them for 10 more minutes and feasted!
Remember, terrible photos doesn’t mean terrible food
I wish there were seconds. That quinoa is deeelish. You should make it. You’ll love it, too.
You’re probably still wondering (hopefully) about the title of my post. What could be better than Saturday or Sunday? Hmmm…
It involves this ugly fella
Oh yes sir. If you like hashbrowns you must make these. They are beyond amazeballs. BEYOND like 10 light years.
You might think I’m a little dramatic by saying these are better than the weekend. They are that good. And because I’m usually working Saturday and Sunday I would gladly take these over those the weekend anyway.
It almost looks like shredded goat chedda! Mmmmmm
I sauteed some white onion and yellow peppers in coconut oil for about 5 minutes, added the jicama and 1/4 cup of water, salt, pepper and garlic powder and fried until the water was absorbed and crispyish.
Now it’s time for some Teen Mom and bed!
We still don’t have cable yet – not until Wednesday. I really only want HBO so I can watch the new season of East Bound & Down, Hung, Bored to Death and Boardwalk Empire! I am such a sucker for those shows
Hope you have a great sleep and a great day tomorrow!
PS. Check out Project Food Blog if you haven’t already!
Hey guys! I hope you didn’t forget about me!! Sorry I was gone for so long..I won’t bother making any excuses as to why blogging kinda took a backseat, you all know that life can be.a.little.crazy.
I haven’t been taking any pictures of my food at all for the last couple of weeks….except muffins!
Pumpkin Cheese Cake muffins!! Starbucks can never seem to keep them in stock so I just made some of my own. And they turned out faaaabulous. Obvi not my recipe. I never said I was a baker
I took these for the work peeps and they gobbled them up.
We are all moved into our new house now. Well, almost. There are still a ton of boxes to unpack but we are pretty much settled. I even have an entourage now
You guys already know Beasley.
And this is Cuba!
He is such a little sweetie. The boys get along really well and Beas loves having another dog to play with. You’ll be seeing lots more of him on the blog in the next eight months.
So this morning I got to make oats! Yay! I swear I haven’t had oatmeal in over a month. Totally made my day.
Scottish oats with some All Bran, hapskap jam, almond milk and a big spoonful of Mighty Maple peanut butter.
After breakfast I unpacked some boxes, did some laundry, unpacked more boxes and decided that I needed something sweet to get me through the next set of boxes.
And not just any cookies. Angela’s Salt-Kissed Chunky Peanut Butter Vegan Chocolate Chip Cookies.
- 1 + 1/4 cup whole grain spelt flour
- 1/4 cup organic sugar (I used sucanat)
- 1/4 tsp fleur de sel (I used regular salt)
- 1/4 tsp baking soda
- 1 tsp baking powder
- 1.5 tbsp cacao nibs
- 3-4 tsp non-dairy dark chocolate chips
- 1.5 tbsp chunky peanut butter (I used Peanut Butter & C0. Mighty Maple)
- 2 tsp pure vanilla extract
- 1/4 cup pure maple syrup
- 3.5 tbsp canola oil (I used grapeseed oil)
- Fleur de sel, for garnish (I used sea salt)
- Turbinado sugar, for garnish (I didn’t have any so I didn’t use)
Directions: Preheat oven to 350F. Line a baking sheet with parchment paper or spray with oil. In a large bowl, mix all dry ingredients (spelt flour, baking soda, baking powder, fleur de sel, sugar). Whisk together. In a medium sized bowl mix all wet ingredients (peanut butter, maple syrup, oil. vanilla). Mix well making sure the PB is thoroughly mixed in. Now add wet to dry and stir. Mix with hands if necessary until fully incorporated. Stir in cacao nibs and chocolate chips. Wet hands and shape small cookies about 1.5 inches in diameter and place on baking sheet. Bake for just 10 minutes. Remove from oven and place on cooling rack after a couple minutes. Cool for 10 minutes. Makes 14 medium sized cookies.
Nutritional info: (Make 14 cookies, per cookie:) 115 kcals, 6 grams fat, 2 grams fibre, 2 grams protein, 7 grams sugar.
I really liked these cookies but probably would leave out the cacao nibs next time. I find they taste kind of red wine-ish.
I had a cookie along side this little snack plate for lunch.
Sesame rice thins with goat chedda, big dill pickle and organic grapes.
The store Andrew bought my Vitamix from gives you a free bag of fruit with your purchase but today was the first chance I had to go over and pick it up.
I picked up apples, peaches, pears, mangos, bananas, grapes and celery. All organic and all for free
We went and picked up a few more groceries and then came home and made supper.
Honey Mustard Goat Cheese Quesadillas
Don’t let the name throw you off. It tastes really good.
I just mixed a lite laughing cow with a tsp of stoneground mustard and a splash of almond milk, stirred it up and spread it on my tortilla. I chopped up red pepper, avocado, mushrooms, tomatoes and zucchini, topped with a few slices of goat chedda and fried it in my grill pan.
Steamed carrots with stoneground mustard and pepperoncini on the side. I loooove steamed carrots. And I looove mustard.
Okay so bed is seriously calling my name. Like-it’s-midnight-and-I-have-to-be-up-in-less-than-5-hours kind of calling my name
I’m sooo glad to be getting back into a routine and hopefully back to blogging more regularly again.
Hope you’re having a super fantastic week!!
PS. Happy Fall Equinox!! I’m excited to see the Harvest Moon tomorrow, are you?
OMG OMG OMG.
Like the best thing evvvver!!
OMG OMG OMG.
More on that in a minute.
I don’t really have anything interesting at all to show you regarding my eats today.
Egg whites + piece of Food for Life bread for breakfast.
Left over orzo salad on top of organic greens.
Mango and pumpkin for snacks.
I had ZERO time to take any pics today as we were insaaanely busy. I had lunch at 11:30am and didn’t get a chance to eat again until 4:30pm! That rarely happens but tomorrow will probably be the same!!
When I got home from work Andrew had made baked french onion soup for me and his parents. So sweet.
I luuuuurve french onion soup.
I know it looks like a lot of cheese. And it is.
Onions, veggie broth, spices, balsamic, Food for Life bread and goat chedda.
Here is the recipe (if you can call you that ) for the Orzo Salad from last night.
1/3 package of orzo
1/2 red pepper, orange pepper and yellow pepper, chopped
1/4 cup pine nuts, toasted
1/2 cup feta cheese
salt and pepper to taste
Cook orzo according to package directions. Drain and run under cold water until pasta is cooled. Place in bowl and add rest of the ingredients. Eat chilled or at room temperature.
Normally I would make my own dressing but yesterday we were in such a hurry it just didn’t happen. The greek dressing still tasted really good!!
Okkkaaaaay onto the goods.
Have I ever told you how awesome Andrew is?
If I haven’t, I hope it’s evident now.
Yes. That is a Vita-Mix. My owwwwwn Vita-Mix. Life is complete.
I think my head exploded when he gave it to me.
It is magnificent.
I only had time to make one beautiful smoothie before I had to put it away so I can go to bed!
One more day shift!!! Woot woot!!
Heeey there monsters!
Enjoy your loong weekend?
Mine was a-okay
Last night I decided to make that tandoori chickpea salad I mentioned in my meal plan last week. Not really sure why I have been calling it tandoori. It’s more like a curry chickpea salad (that I wanted to make with tumeric but don’t have any)
Curried Chickpea Salad
-1 can organic chickpeas, drained and rinsed
1/4 cup red onion, diced
2 cloves of garlic, minced
2 tbsp chopped fresh cilantro (more or less)
ginger, peeled and minced (a chunk about the size of your thumb)
1 tsbp curry powder (tumeric if you have it!!)
juice of 1/2 a lemon
1 1/2 tsp olive oil
salt and pepper to taste
Mix all ingredients together in a bowl and adjust seasonings to taste. Let sit in fridge for about 30 minutes for flavors to mesh together or eat immediately!
I had mine on top of a bed of spinach, steamed broccoli, veggie burger and feta cheeese. With a HUGE spoonful of Trader Joe’s grainy mustard for dippin’. I love broccoli and mustard!
I woke up this morning craaaaving cereal for the first time eva.
cinnamon puffins, almond milk, frozen raspberries and Justin’s maple almond butter mixed with almond milk and poured over top!
Buddha bowl x2 = ♥
Lunch was almost a repeat of supper last night. I swapped spinach for mixed organic greens, sauteed kale for the broccoli and left out the feta.
Not sure what’s up with the less than stellar picture?
Andrew and I went for supper tonight to discuss some biznazzz (and eat some really tasty food!!) and now that it is for suuuurre, I can tell ya what’s going on! We are moving again in 2 weeks and will be house/dog sitting for the next 8 months!!! The couple whose house we will be living in and their 6 year old son are going on a round the world trip!!! SOOOO AMAZING!!!! They will be visiting 35 countries from September until May. They might just be coolest people ever! And they have the cutest pooch, too! His name is CUBA and you will be seeing tons of him and Beasley on here soon!
AND Andrew’s parent’s sold their house now, too so we are all moving! Us in 2 weeks and them 4 days after. Things are a little crazy around here to say the least
I’ll post the pics/recipe of the orzo salad I made for tonight’s dinner tomorrow and maybe a meal plan if I can figure one out tomorrow at work. Work work work. How does a 9-5er do it? I BIG RED LACY HEART my 4 days off.
Ciao lovelies…it’s bed time for moi!!
Tomorrow is going to be a beautiful day!!
Happy long weekend!!
Hope the rest of the week went well for everyone!
I worked two buuusy night shifts and now I’m on days off!! Well, technically they started yesterday but I fell asleep at 8pm last night so I didn’t get a chance to post
I finished up this week’s meal plan though!
Wednesday was Mama Pea’s Zucchini Quinoa Lasagna.
This is the best lasagna I’ve ever had in my life. For reals. Mama Pea is a GEEEEENIUS.
This was incredibly easy and beyond deliciousssss.
Mine obviously doesn’t look as appetizing as hers and next time I wouldn’t use a zucchini as big as a baseball bat but nonetheless, it was the best thing I ate all week.
2 large zucchini, cut into 12 thin, 1/4 in. thick slices
1 c. quinoa, rinsed
2 c. vegetable broth
1/2 c. tomato sauce
1/4 c. minced onion
1 t. dried oregano
1/4 c. fresh basil, chopped
1/4 c. fresh parsley, chopped
2 T. organic or non-dairy cream cheese, i.e. Tofutti Better Than Cream Cheese (optional) (I used 3 laughing cow wedges)*
salt and pepper to taste
1 jar organic marinara sauce
1/2 c. organic or non-dairy cheese, i.e. Daiya (optional) (I used goat chedda)
Preheat oven to 400.
To prepare zucchini, cut a strip off of one side to make a flat base.
Then, thinly slice zucchini into “noodles.” You’ll want 12 noodles in total.
Place noodles in a colander and sprinkle with salt, layering between paper towels. Let this sit and absorb moisture while preparing the quinoa.
Combine quinoa, vegetable broth, tomato sauce, onion and oregano in a large saucepan and bring to a boil.
Cover and lower heat, simmering for 20 minutes.
When quinoa has absorbed all the liquid, fold in cream cheese and herbs. Add salt and pepper to taste, and try not to eat the whole pot. Believe it or not, it gets better. Pour enough of marinara in the bottom of an 8×8 baking dish to cover the bottom. Using a clean dry towel, blot remaining moisture and salt from zucchini and layer 4 noodles across the sauce.
Put a layer of quinoa across the zucchini, and cover with another 1/3 c. of marinara sauce. Repeat with another layer of quinoa, sauce and zucchini. Top the final layer of zucchini with remaining sauce and 1/2 c. of cheese, if using.
Bake lasagna for 30 minutes, until heated through and zucchini is tender.
*For some reason Laughing Cow cheese in the US is bigger than Canadian Laughing Cow. No idea why or how that is, just a fun fact for ya. So maybe only use like 1-2.
Andrew and I both licked our plates clean. And his parents loved it. SUPER WIN.
I also made Danica’s Vegan Pasta Salad for a work foodie night! Yum yum. I make this pasta salad a lot and it’s sooo awesome!
I just used what veggies I had on hand:
blanched snap peas and broccoli
There was LOTS of snacks at work.
My plate was full of fruit, salad, dips, chips and sushi.
Thursday was supposed to be veggie chili but because I swapped up days, it was pita pizza night!
whole wheat pita
organic pasta sauce
Baked in the oven at 400F for 15 minutes.
I know that there was supposed to be tandoori chickpea salad as well but I didn’t have enough time to make it before I worked my last night shift. SORRY. It will be on the meal plan for next week!
Last night was supposed to be clean out the fridge stirfry but my friends, it didn’t happen either. Leftovers were eaten, just not in the form of a stirfry.
Baked yam with pineapple salsa, avocado and goat chedda.
Andrew’s parents were had some people over last night so they had a bunch of appies out that I munched on, too. I mainly ate the raw veggies, hummus and dill dip.
I went for a coffee date with one of my best friends Kristi today that was soo needed! Missed her big time! Right before I met her I did a little bit of shopping….look what I found!!
Ahhh! I have been lusting after these bowls for about 6 months! Sooo cool!
I used it for supper and filled it with leftover brown rice, roasted red pepper pasta sauce, 1/4 avocado and some parm cheese. And a little nug of a baguette with butter.
Dessert was up there, too.
3 squares in my overfilled belly
SoOoOoOoOoOoO it’s prob time for me to hit the hay. Hoping to fit in some kind of a workout tomorrow and hang out with An-d-rew.
Have a superfabulous rest of the weekend!
PS. Fun fact. 110 days until Christmas. That’s right. Costco already has their Christmas stuff out.
Tell me….When do you start your Christmas shopping???