You + Me

Hiii

You know what? I love being a food blogger. Like reeeeally love it. Being able to interact with the most creative, inspiring, caring, hilarious and genuine people on a daily basis is waaay more than I could of asked for when I started my blog.

One of the BEST parts of blogging is all the recipes! Duh, right? Ever since we got back from the Dominican I have been trying out recipes I have saved in my “Eat it Nowww” folder

First up was buckwheat groat porridge from Emilia at Namaste Gurl.

I have had buckwheat groats in my cupboard for about…..ummmm a year? With no idea what to do with them. Until nooow.

Blend the crap out of them.

I added the 1/4 cup of buckwheat groats, 1 tbsp of chia seeds and a dash of cinnamon to a pot.

Then added 1 cup water, 1/4 cup of almond milk and 1/2 tsp of vanilla.

Cooked over medium heat, stirring often for about 10 minutes.

In the last couple minutes I added a banana and smooshed it up with a fork.

I topped it with mighty maple peanut butter, raspberry jam, granola and more almond milk. The buckwheat tastes a little earthier than my usual scottish oats but I still really liked it and it was sooo easy!

Next I made Kathleen from Kat’s Health Corner’s Almond Joy Pizzert Babies!

Omgsssssh you guys these are crazy good. And good for you!

Good food alwayss warrants a photo shoot

I mixed 1 tbsp mighty maple peanut butter with 2 tsbp almond milk and warmed it up in the microwave for 30 seconds to pour on top and added some granola and coconut. Heavenforsuuuure.

I have already made these three separate times they are that good!!! And they are soo cute

Neext I made cheezy kale chips! I based my recipe from my brother Jordan’s recipe at the Organic Revolution.

Sorry I don’t have more pictures! We are koo koo for kale chips in this house! I have a double batch in the dehydrator right now though!

I also made Lauren’s English muffins but didn’t take any pictures during the baking process apparently. Check out her blog Lauren Loves Good Food for the recipe, awesome pics and tutorial!! I only made two modifications, I used spelt flour instead of bread flour and baked them for 20 minutes at 350F instead of frying them. They are delicious.

I have been eating them as mini sandwiches for snacks. Peanut butter and pickles. Anyone else like this combo???

BITE!

Goat cheese and raspberry jam.

BX2.

You guys already know how much I love Susan’s sunflower hummus.

I had it for supper tonight with quinoa crackers, sauteed kale with vinegar (obsessssssed), avocado, couscous, goat cheddar, pumpkin seeds and pecans.

And now I have a recipe of my own to share with you

Lentil Pita Pizza

• 1 whole wheat pita
• homemade pizza sauce (store bought or pasta sauce work too)
• 1/2 cup green lentils, cooked in veggie broth
• 1/3 cup chopped pineapple
• 2 tbsp grated cheese

Put all ingredients on top of pita and bake in preheated 400F oven for 15 minutes or until cheese is browned. Eaaaaasy.

Ahhhh these ingredients work soo well together! I really hope you guys try this!

Okay time for bed!

Have a fabulous Valentine’s weekend!

Love & hugs,

Paije xo

Qs: What recipes have you been eyeing up lately? Pleeease share!

Tigers love pepper… they hate cinnamon

Hey guys!

Hope everyone had a good day today!

It was pouring rain here all day so there was no walk for Beasley. Just lots of indoor playing

I ended up having a wonderful snack last night.

Banana, wrap, almond butter, dairy-free chocolate chips, cinnamon and hemp hearts

I rolled it up and baked it in the oven at 400F for 15 minutes.

And topped it with the last of the coconut icecream that would not stay on the nanner.

The wrap flaked up like pasty and the banana was all smushy with the chocolate and almond butter.

It was GREAT.

Breakfast this morning was so so so phenomenal. x 10.

I made allie’s aaamzing protein pancakes.

I followed her recipe exactly except I added about 1/2 tbsp more of almond milk and I defrosted some strawberries to put on top.

They are actually really mini but they kept me full for 5 hours!!

And because I like to copy everything Janetha does a day later lol, we celebrated national grilled cheese day today! We named them because we are geeks. We also had a side tomato/red pepper soup.

The Husky Kiwi

2 slices Squirrley bread
1 tsp hummus
2 fresh pineapple slices, thinly sliced
1/4 smashed avocado
lots of goat chedda
two sliced pepperoncinis

It got its name because when I lived in New Zealand I ate TONS of pineapple grilled cheese sandwiches. And I also gained about 25 lbs living there haha.

Rustic Love

2 slices Squirrely bread
Earth Balance butter
thinly sliced red onion
goat chedda
regular chedda
prosciutto
1/4 avocado

Andrew set the sandwiches up. Cutieee.

Because it was a stay inside rain day, I decided to try out a new recipe.

I got it from the Whole Foods site but changed a few things. Including the name

CarrOAT Cake Bars

1 cup oats
1/2 cup chopped walnuts
3/4 cup whole wheat flour
1/4 cup coconut flour
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp salt
2 cups grated carrots
1/2 cup pure maple syrup
1/2 cup unsweetened applesauce
1/3 cup unsweetened coconut
1 tsp vanilla
1 tsp chia seeds + 3 tbsp water to make a binder

Preheat oven to 325F. Spray a cake pan with olive oil.

Combine oats, whole wheat flour, coconut flour, baking powder, baking soda, cinnamon, ginger, coconut and salt in a bowl and combine. In another bowl mix together carrots, maple syrup, applesauce, vanilla, walnuts and chia seeds. Put dry ingredients in the kitchenaid and combine and add wet ingredients while its mixing. Pour into pan and bake for about 1 hour.

I got to use my new Kitchenaid mixer! (Technically I used it the other day, but it was a complete cookie fail)

prebake

I forgot to take a picture after but don’t worry, there is about 15 bars so I’m sure they will make an appearance a lot around here. I’ll prob have one after this post

★EPIC SUSHI MOMENT★

Seriously.

Big day in my books.

Check these beeeauties out.

That’s right.

Colored soy sushi wraps!!!!

GAH! I have literally wanted these for about 4 ish years.

The day has finally come.

Look at all the pretty colors!

And they are all colored naturally with either spinach, tumeric, sesame, or paprika.

Of course I haaaad to make sushi for supper tonight.

I used the yellow, pink and green ones tonight.

I can’t wait to try them all.

They were A LOT different than nori though.

They were so much harder to roll!

And so delicate when cutting.

Luckily Andrew came to my rescue and salvaged the pink roll.

I mutilated the green and yellow ones. Oops!

Well that’s all folks!

Sweet dreams.

See you tomorrow!!

Paije xx

Manic Monday

Hey guys! Hope you all had a beeautiful day! The weather was so nice today that I wore my capri lulus and flipflops! FINALLY! I’ve also had this song stuck in my head all day. Remember this hit??

Hahaha so awesome. I WISH I could double dutch like those girls

Today was uber productive. I took Bizzle for a walk this morning, spent about an hour cleaning up his nasty winter poop in the backyard and cleaning out the flower beds, cleaned all the cupboards, organized a few, did all my laundry and made a raw chili wrap (it took soo long). That might not seem like a lot but I felt like I got a lot done. Hopefully tomorrow will be the same.

EATS today are as follows:

meal #1

Overnight oats of 1/3 cup oats, 1 tbsp chia seeds, 1/3 cup almond milk, container of itty bitty apricot Yo Baby yogurt. Topped with granola, strawberries and cashew butter.

meal #2

I found this recipe in the Raw Food Real World cookbook by Matthew Kenney and Sarma Melngailis. SO GREAT. This is my version. Hope you like it as much as we did!

Blue Sunset

1 cup fresh pineapple
3/4 of a small banana
1/2 cup strawberries
3/4 cup vanilla almond milk
1 tsp agave
1/2 cup blueberries

In a blender, puree all ingredients except blueberries until smooth. Pour out about half of the mixture into serving glasses, filling each glass about halfway. Add the blueberries to the remaining shake in the blender and blend until smooth. Gently pout the remaining blueberry shake over the pineapple-strawberry shake.

Meal #3

I found a new attachment on my mandolin and until I get my spiralizer, this will have to do I mixed some zucchini with leftover red thai curry paste, a veggie burger and some mixed greens. I had a wrap with laughing cow on the side.

Look what we got yesterday!!

Young thai coconuts! YAY!! So many raw recipes are made with these and I couldn’t wait to crack into them. Well, turns out that one of them was rotten! BOOO! The flesh was a nasty purple color and the water was pinky. YUCK.

Here is the good meat

I mixed this with about 1/4 cup of water, 1 tbsp of chili powder, 1 tbsp psyllium husk and 1/4 of a tomato in my food processor until it started to conceal. I then poured it onto a Teflex sheet and thew it in my dehydrator for about 5 hrs.

I’ll be making a wrap with this tomorrow for lunch

Meal #4

I marinated some veggies in some italian dressing and some cuban seasoning for kebabs

sliced some potatoes with my new handheld mandolin, added some goat chedda and chives and baked for about 20 min at 400F.

and doused my fish with lemon juice and pepper.

and my plate

After supper, Andrew had a request for chocolate mousse with tofu. My friend Jaime made it one night when we were over there for supper so after finding a recipe and running to the store, we came up with this:

I didn’t take a picture when we ate it because we didn’t wait long enough and it wasn’t very pretty Tomorrow you will get one. And possibly a recipe.

K I’m out like trout. Just ate my feelings in Triscuits See you tomorrow!!!

Paije xx

PS. I’m making overnight oats (again) x 2 for tomorrow!! That’s right. The mister wants in on this fantasico breakfast. So happy.