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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.
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 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.
2 slices Squirrely bread
Earth Balance butter
thinly sliced red onion
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)
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★
Big day in my books.
Check these beeeauties out.
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!
See you tomorrow!!
Goooood morning monstas!! Hope you all had a wonderful sleep. I sure did! Sorry for no post last night. You can blame this:
I lasted about 5 minutes after I finished my cup. I almost ALWAYS catch up on sleep on long change.
SoOoOoo some eats from yesterday. That’s what you are here for right?? Okay breakski was an egg white omlette made with 2 organic free run eggie whites, cherry tomatoes, fresh dill, orange pepper, mushrooms and spinach. When it was almost done I threw in a Laughing Cow wedge and a ton of pepper.
Yum yum yum. Lots of organic ketchup on top. I probably licked the bowl. And hehe look who woke up and wandered into my room while I was getting ready
Ahh this picture makes me laugh. A minute later he was digging a hole under my yoga mat. He’s so crazy.
I didn’t take any pictures of my lunch (SHOCK!!) because it was pretty much the same as the day before. Some salad, some sushi and some oranges. And another granola bar. There are none left! Guess I need to make some more
Andrew’s night to cook again and this is what he made:
He is such a good cook. Bow tie pasta curry with carrots and broccoli.Obvi I had a salad on the side. And I topped it with goat chedda after I snapped this pic. I’m probably going to take leftovers to work tonight!
This morning I had some cereal. Not just any cereal though. The BEST cereal I’ve ever had. It started with Jordan’s Organic Morning Crisp, some chia seeds millet puffs, almond milk, Almond Butter Extreme (with honey and flax), LOTS of maple flakes on top and some goji berries.
My belly is happy happy. I also had a shot of this:
Now I’m going to take Dizzle for a walk, hopefully get to Dad’s for some groceries, make some food and have a nap before my night shift! I see around the blog world that people are doing meatless monday or taco wednesday, etc. but because my schedule is always so different, I am going to do raw food long change! It doesn’t rhyme and it doesn’t sound exciting but I PROMISE it will be! Long change is what we call the 24 hrs we don’t work between our day and night shifts. Its pretty sweet. Almost feels like a day off!
I will be back with some sort raw dish for tonight. Oh, and the name of my post?? Hhahaha watch this video and you will understand Try not to piss yourself laughing. Vagazzle is my new favorite word. Have an awesome day!!
You know those days where just about nothing goes right?? Well, that was my today. It was random and poopy. And I go back to work tomorrow
On the upside though, I found my secret bloggie valentine today! Soo worried she didn’t get the gift I sent and I didn’t even know she had a blog! And it’s awesome! SO CUTE! I also got an email from my best friend Paige! Yes we have the same name. No we don’t live in the same city I miss her like CRAZY!! I also got a few things cooked (and uncooked) this afternoon. SO I HAVE RECIPES and TONS OF PICS The day started off like this:
and then some of this:
Andrew woke me up with an orchard (MY FAVE) and a fruit salad (SOO NICE ♥) which I paired with some squirrley bread with almond butter and organic raspberry jam.
I did some stuff around the house, took dizzle for a walk, went to Dad’s Nutrition to get some groceries and then came back and made some lunchi.
=one supa full belly. (Yes that mustard made yet another appearance)
After lunch I lurked some blogs, read some more of my book (how boring am I??) and then started cookin. I decided to make my homemade granola bars and I’m eating one as I type. They are soo yummy. BUT they must be kept frozen or chilled because they will crumble to crap and fall apart on you. All measurements were eyeballed so you can add more or less if you want.
1 cup oats
1/4 cup pumpkin seeds
1/4 cup chia seeds
1/4 cup unsweetened coconut
2 tbsp hemp hearts
1/4 cup of millet puffs
1/4 cup mini dairy free chocolate chips
1/4 cup cashew pieces
1/3 cup honey
1/4 cup vanilla agave
2 tbsp coconut oil
1/3 cup almond butter
Mix all the dry ingredients together in a bowl except for the chocolate chips. Heat the honey, agave, coconut oil and almond butter on the stove on medium until everything is melted. Pour over the dry ingredients and mix well. Let cool for a bit before you add the chocolate chips unless you like them all melty. Press into a pan and freeze. After frozen for about an hour, take out and cut into bars and then refreeze. Waaaay easier to cut when they are not frozen rock solid.
At the same time as I was making the bars, I roasted up some beets for my supper salad. I LOVE roasted beets ♥
If you’ve never had them ~ you should. You’re missing out on purple yumminess.
Pour about a tsp ish of oil on top after you cut off the two ends, add some salt and pepper or any spices that you’d like, wrap up in some tinfoil and toss in the oven on 450F for about 45 minutes, or until soft when poked with a fork. EEaZZy PPeaZZy.
Sooo next up is veggie sushi. Hopefully you’re still here haha. I learned how to make sushi about 3
years ago. It is so easy to make and you can get all the ingredients at any grocery store. All you need to get started is nori (seaweed) and short grain sticky rice.
I cut up a cucumber, an orange pepper and an avocado. would normally use a red pepper but that’s all I had. Here is my little sushi station:
I then spread the rice down on the sushi making sure to leave 1 cm at the ends for rolling. Then sprinkle black sesame seeds over the rice. Next put your veggies in a line in the middle and rrrroll up. Don’t worry if your rolling sucks. It takes a big of practice to get it perfect You can also creep the internet for video instructions.
That easy! About 1 cup of dry sushi rice is enough for four rolls. And if you can manage not eat it in all of its rolled up glory, wrap it with saran wrap and cool it in the fridge for about 30 min. Use a clean sharp knife to cut and wash knife inbetween cuts if necessary.
Because I was eating supper alone tonight, I busted out the
section plate prison plate and filled its beautiful sections with a huge salad with roasted beets, fennel, avocado and goat chedda. The other section has steamed brussel sprouts with cheese sauce, found here on Danica’s amazing site. I cut up half of a roll of sushi so you guys could see what the finished product looks like.
PHEWWW! Longest post eva!! I also made my breakfast and lunch for tomorrow and some of these bad boys:
oooh that’s right, three different kinds of macaroons! Guess you’ll have to come back tomorrow and see how they turned out GOOOOOD NIGHT!!!