You are currently browsing the monthly archive for October 2010.

Hey! Happy Hellaweekend!!

Did you have a good Halloween??

I’m not too big into the holiday myself….. but I LOVE seeing all the costumes though so I have been a super facebook lurker today 😉

Andrew and I have been handing out candy all day. We started getting kids about 3:00 pm! We’ve seen lots of princesses, witches, draculas and skeletons! No Snookis yet though….

There is a pumpkin shortage in Saskatoon this year. The horror. I’ve sure it wouldn’t have been a problem if we wouldn’t of waited until today to get our pumpkins but that’s neither here nor there. I called every store that might sell them and they were all sold out. Boo! Luckily I had a mini pumpkin to carve but it still not the same 😦

Hahaha he looks so pitiful. He did produce about 1 cup of pumpkin seeds though so I mixed them up with 1 tsp of olive oil and about 1 1/2 tbps of ranch seasoning and baked them at 350F for 15 minutes, stirring every 5 minutes.

These were gone in about…oh 2 minutes. Now you can understand why the pumpkin shortage is such a big deal, yeah? 🙂

Soo I know I left off here awhile ago, and I apologize. I have been SO LAZY since returning home from my trip to Minot with my mom. The trip was fabulous but I was exhausted. We got back at 7 pm on Monday night and I had to be up at 4:30 am for work on Tuesday. Needless to say, I haven’t really caught up on my sleep which means I haven’t been working out or cooking anything really exciting this past week. I have been eating these everyday.

When will Saskatchewan learn that greek yogurt is this shiiiiiz?! I had to drive these babies 8 hrs and  across the border. Do you think that means I have a problem?  NOT.

Other lazy meals have included (but are not limited to)..

A leftover beet and black beans burger mixed with 3 egg whites, veggie chips and a piece of toast with raspberry jam.

Broccoli and red pepper soup in which my Vitamix really did all the work. (Recipe to come soon)

Gigantic egg puffer a la Lindsay

Meatless chik’n nuggets, caprese salad from Safeway and steam broc with a light mozzarella, sundried tomato and basil laughing cow (also smuggled into Canada)

Salad with crushed up crackers, frozen roasted veggies, the rest of the caprese salad and balsamic dressing.

I whipped up some Pretzel Kisses for snacks and I can’t stop eating them! I was going to take them to work for the girls…but yeah, don’t think that’s gonna happen 😉

Place a kiss on a pretzel, bake for 2-3 minutes in a 350F oven and top with a smartie or reeces pieces. Easiest snack everrrrr.

I’ve been keeping them in the freezer. They are SO GOOD cold!!

They are also SO GOOD in greek yogurt 🙂

I did put some effort into one of my meals. My brother sent me a package in the mail the other day and he taped a recipe to the back. No idea where the recipe came from but it’s a keeperrrr.

Roasted Yam Fajitas

serves 6 to 8

3 medium yams or sweet potatoes, peeled and cut into fries
2 carrots, julienned
1 each medium red and green bell peppers, cut into strips
1 medium onion, sliced
2 Tbsp  extra-virgin olive oil
Salt and pepper to taste

Sauce
1/3 cup orange juice
1 tsp  lime rind, grated
2 Tbsp  lime juice (juice from one lime)
1 Tbsp  extra-virgin olive oil
1 Tbsp garlic, minced
1 tsp  dried oregano
1 tsp  ground cumin
1/4 tsp  hot pepper flakes

6 or 8 whole wheat tortillas, 7 to 8 in (17.5 to 20 cm)

Preheat oven to 350 F (180 C); place baking sheet in oven while preheating.

Filling: Toss yams, carrots, peppers, and onion with oil. Carefully place on preheated baking sheet; sprinkle with salt and pepper to taste. Bake for 20 to 25 minutes or until tender but not mushy.

Sauce: In large bowl, combine orange juice, lime zest and juice, oil, garlic, oregano, cumin, and hot pepper flakes. Add roasted vegetables and toss until coated.

Place vegetables in centre of tortillas and wrap.

I obvi didn’t wrap mine. I cigar rolled a mountain wrap smothered with a light laughing cow and put my veggies on some brown rice.


The leftovers have been deeeeviiiiiiine.

***

On a non food related note, I have been thinking a lot about doing some volunteer work. I love to give, whether it be my time, money or baking, etc. Anything I can do that makes me feel like I’m making a difference. I’m going to be doing something different every month to help out.

For October I made some carrot cake cookies and pumpkin cheesecake muffins for the Saskatoon SPCA bake sale.

I have no final product pictures…..it was 2am when I finished!

Andrew even helped bake the muffins and cookies and then got up early on Saturday morning to drop them off. 🙂

November I will be participating in Operation Christmas Child. I can’t wait to get started!

There are so many people/animals in need and volunteering/donating is such a small act with big results!

***

OK that’s enough outta me tonight! I scheduled an orthodontist appointment 6 weeks ago for 8am tomorrow morning. What was I thinking?! Gah.

Can’t wait to lurk read about your Halloweenss!!! Love ya kittens!

 

Paije xx

 


Hey guys! Hope you’ve been having a fabulous week! Can you believe it’s Friday already? Woohoo! And I’m not working!

I have been eating so much good stuff lately! I don’t know why I haven’t shared sooner!

I won’t bore you with my breakfasts and lunches…I’m sure you’ve seen my waffles, smoothies, oatmeal and huge salads before 😉

I’m sure you haven’t seen me make stuffed pretzels though. Actually I’m positive you haven’t. I’ve never made pretzels before! When we were in Washington this summer I fell in love with soft pretzels! I found this amazing recipe and made it into a full meal by stuffing it with pizza sauce, mushrooms, onions an peppers.

I topped it with cheddar Daiya cheese and italian spice and baked it at 350F for 30 min.

I had no idea how big these would get. Andrew’s could of probably fed a family of 4 🙂

Out of the oven…

I dipped mine in pizza sauce and it was deeeelicous! I will absolutely be making these again! I also made a few plain ones and have been enjoying them with copious amounts of mustard for lunch.

Next up is Janetha G’s roasted garlic parmesan pasta with tofu.

With a side of broccoli.

Hummus as a sauce for pasta works soooo well. I definitely had seconds 🙂

***

LOOK what Beasley got into!

Burrs!! The pic doesn’t really show it very well but there were hundreds of burrs matted into his fur. They were all around his eyes, nose, mouth, ears, neck, everywhere!

We had to rush the little monster to the groomers where they completely shaved his body and face!

Boo!

He has never been shaved before so he shakes a lot right now. Poor baby needs a sweater!

***

Sooo next up was some buffalo tofu! Since I learned how to cook tofu I REALLY enjoy it. Like biiiiig time. This was amazeBALLZ.

It absolutely needs the celery and ranch on the side. I used Sriracha instead of Frank’s and wowooww watch out! Spppiiiiicccccyyy.

I used a toothpick for a dipper stick. I brought these to work and the girls LOVED them! At least that’s what they said 😉

Open up….

So last night was a lazy night for cooking. I just got off night shifts yesterday morning and didn’t really feel like cooking much. So I threw this together.

Prob the most filling supper EVERRRR. Sweet potato (YAM), baked beans, Daiya cheese, avocado, greek yogurt and salsa.

For dessert I made Angela’s Skinny-Mini GloBuns.

The only change to the recipe I made was using all whole wheat flour and I skipped the icing. They still turned out great!

I reeeeeally have to apologize for the terrible post! I have to get to bed though because my mom and I are going to Minot tomorrow!! Weeeoooww!! Super excited. My mom and I have never gone on a shopping trip just the two of us 🙂 I can FINALLY replenish the peanut butter cupboard!!!!  It’s unfortunate that I have to drive 8 hrs and pay duty just to get it……but I can’t help it. I’m in love ♥ lol

Bed time!!!

Hope you guys have a FABULOUS weekend!!!!!

 

Paije xx

Hola amigos!

Happy day before Friday!

Wednesday I was a craaaampy mess. Crampy like a 13 year old girl. So I did what any other 13 year old girl with a belly ache and the house to herself would do: stayed home from school work and ate ice cream in bed 🙂 It was awesome.

Banana soft serve with almond butter, chia seeds and toasted pecans on top.

I slept the day away and Andrew was kind enough to go pick up supper from Las Palapas. I had the black bean and roasted vegetable burrito minus the cheese and crema fresca with bean salad and rice on the side.

I ate the whoooole plate 😀

Yesterday I had a typical breakfast…

I could eat waffles night and day. I love them! I used my same recipe and topped them with pomegranates and maple syrup.

After  breakfast I went for a terrible run. Not sure what was going on but it was pretty awful. I couldn’t breathe and found myself out of breath after jogging for a couple minutes. Hm hm hmmmm.

I came home and demolished this sandwich.

Ezekiel bread, heirloom tomatoes, mustard and relish with rice thins on the side.

I plaaaaayed the pups out outside! They are soo funny and are getting along so well. Look at this sweet face 😀

The rest of my meals were preeettty uninteresting yesterday. Random leftover fridge meals x2 and some toast for a snack. Snore.

***

Did I tell you I bought a new cookbook? My bad if I didn’t.

(source)

This book is sooooo awesome. I’ve already made two recipes so far and they were both great!

Mushroom Burgers with Barley

adapted from Veggie Burgers Every Which Way

1/2 medium yam (sweet potato), steamed

1 large or 2 small portobello mushrooms

12 cremini mushrooms

10 button mushrooms

1 cup cooked barley (I cooked mine in veggie broth)

4 sprigs fresh thyme

2 tbsp balsamic vinegar

olive oil

salt and pepper

Directions

Preheat oven to 375F. Steam yam until tender. Mash with fork. Scoop gills out of portobello and chop into bite size pieces. Quarter cremini and button mushrooms. Heat 1 tsbp of oil in pan and add portobello and thyme. Cook for about 6-8 minutes until mushrooms are soft. Add the rest of the mushrooms and cook for about 10 minutes. Add balsamic vinegar. Add mushrooms to a food processor and pulse until finely chopped. Mix mushrooms with yam, barley, salt and pepper. Shape into 6 patties. Heat 2 tbsp oil over med-high heat and add patties. Cook until browned on each side, about 3-5 minutes per side. Transfer the pan to the oven and bake for about 20 minutes.

Terrible picture, I know but I was STARVING by this point! Pictures were obvz the last thing on my mind.

I had broccoli with cheddar Daiya for a side.

I froze the rest and then made the beet and brown rice burgers (for the second time) and froze them as well. They are so much better than eating those cardboard tasting store bought veggie burgres 😀

Aaahhhhh that about does it lovelies. I am exhaaausted.  I have an appointment first thing in the morning so I better get to bed!

Head + pillow + sweet dreams = ♥

Night all!

Paije xx

Hey blogggie lovahs!!

Happy Thanksgiving weekend!! I hope you’re having an awesome weekend with your fams 🙂

I’m woooorking of course but went to my aunt’s for supper tonight and we’re going to Andrew’s brother’s for supper tomorrow!

No turkey but lots of yummy sides 😉

***

Guess what?!  This is my 100th post!! I’ve been kind of putting it off for a couple days in hopes of doing something special…but that’s not really gonna happen yet lol. I do have a new recipe for you though! Does that make up for it??? 😀

Cinnamon Spelt Waffles

makes 2 waffles

1/4 cup spelt flour

1/3 cup almond milk

3/4 tsp baking powder

chia egg (1 tbsp chia seeds mixed with 3 tbsp water)

1/2-1 tsp cinnamon (depending on how cinnamony you like it)

splash of vanilla

pinch of salt

Directions

Mix chia seeds and water together in a bowl and let sit for about 10 minutes, until jellyish. In another bowl mix together the rest of the ingredients. Combine chia egg with flour mixture and mix well, adding more almond milk if necessary. Pour into waffle iron. I cook mine on the medium dark setting because I like them a little crispy but you can cook them however you like! Add some toppings and your finished! I topped this batch with almond butter mixed with almond milk and pomegranate seeds.

I’ve been eating a version of these almost everyday with a big fruit bowl. I LOVE my new waffle iron!!

I also got some new to me “cheese”! I have been dying to try Daiya and our health food store finally got some! Makes being off dairy a lot easier!

We used the new cheese on some pita pizzas.

Organic chunky veggie pasta sauce, pineapple, grated carrots, heirloom tomatoes, mushrooms and Daiya.

Andrew’s pizza had pepperoni, mushroom, onions and goat chedda.

My pizzas have to have pineapple. Always.

While our pizzas cooked I started making cajun kale chips! Once they were in the dehydrator, our pizzas were finished!

I loooved this! Daiya cheese is suuuuper good on pizza! This was also the first time I had carrots on pizza. Thumbs up for both!

***

Yesterday evening was my friend Jaime’s wedding. Absolutely perfect day to get married. No wind and the temperature was mid 20s. Beautiful.

The ceremony was perfect and she looked amazing.

I’m not normally a tall monster. I had crazy 6″ heels!! 😀

We had a great time and got to chat with lots of people that I haven’t seen in a long time! One of my friends even came all the way from Bermuda! It was awwwwesome ♥

I didn’t have too much to eat at the wedding so I had a little snack plate when we got home.

Two veggie burgers, veggies with Braggs Liquid Aminos, and mustard.

Chunky monkey. Between me, Andrew and the pups, those kale chips lasted about a whole 2 hrs!

***

Breakfast this morning was oats! I am boring as crap. I know this.

Bahahaahahaha.

I packed a salad of organic greens, romaine leaves, heirloom tomatoes, pomegranate seeds, with a raspberry mustard dressing

and fried pepper tofu.

Now after whipping some ass at kaiser, watching all my wonderful HBO shows, devouring the last chocolate vitatop…. IT’S TIME FOR BED!

I’m thankful for such a great day!

And the pumpkin pie our retired S/Sgt. made us for work Thanksgiving tomorrow 😉

Ta ta, sweets!

 

Paije xx

 


Heeey! Lookit! I’m baaack! Just like I told ya 🙂

I had such a good day today! I went for my live blood cell analysis and it was SO COOL!

I found out so much stuff about my body that I had no idea about!

One being that I am STRESSSSSED OUT. Like big time. I guess I already knew that but I just didn’t know what it was doing to my body. I also have some candida (yuck) and some liver issues. And I most definitely don’t drink enough water. So I’m off dairy for the month, taking milk thistle, cal-mag and mineral nitrates and we’ll see if that helps 🙂

Because you have to do a  4 hr water fast before you get the blood test done and I slept in I didn’t get to have breakfast! I actually didn’t get to eat anything until almost 4 p.m. today. I was STARVING! My stomach was growling through the whole appointment. As soon as I walked in the door I made a monster salad with roasted beets, leftover veggies, brown rice, 1/4 avocado, ranch dressing and pomegranates!!!

I love pomegranates and wish they were available all year. I put half of one on my salad. I also had an unpictured snack plate of crackers and hummus. x3 and the last of the beet chips Andrew made the other day.

Neither Andrew or I felt like cooking tonight so we got Pita Pit. I’m usually pretty happy with my pita because I only get veggies they usually stuff it to the brim but tonight, not the case at all. They were out of numerous items, didn’t put anything on the grill for me and maybe filled my pita 1/3 of the way full. Awful. I came home and added avocado, peppers, romaine and mustard.

Now Andrew and I are just chillin and watching Jimmy Kimmel, STILL waiting for my macaroons to be finished! I had to shut off the dehydrator last night before I went to bed because I was scared that they would turn into little cement turds again! I didn’t turn them back on until about 5 p.m. but  I can’t help sneaking bites 😉 Especially of the mint chip ones! They have little flakes of fresh spearmint (from my mom’s garden) and are SO ADDICTING!


Last night I promised you some recipes and here is one for sweet scalloped potatoes I made the other night.

Sweet Scalloped Potatoes

serves one

1/2 sweet potato (yams) thinly sliced

3 mushrooms, sliced

1/4 white onion, sliced

green onions, snipped

1 tbsp whole wheat flour

1/2-3/4 cup almond milk

1 laughing cow wedge, optional

goat chedda or your choice of cheese

salt and pepper to taste

Directions

Preheat oven to 375F. In a small bowl, mix together flour, milk, laughing cow (if using), salt and pepper.  Spray a mini casserole dish with some olive oil and place a layer of sweet potato on the bottom. Top with mushrooms and both kinds of onions.

Pour half the sauce on top and repeat with another layer. Pour the rest of the sauce on top and top with another layer of sweet potatoes.

Place the lid on (or cover with tinfoil) and bake for 50 minutes.

After 50 minutes take out of the oven and top with goat chedda. Bake for an extra 10 minutes until cheese is brown and bubbly.

Voila! Finito. Time to feast!

You might need to adjust the measurements a bit (or double it, triple it if you’re cooking for one than one-or you’re having it for a main dish) to fit your casserole dish. I actually used a ceramic brie baker so it was pretty small 🙂

Okay sweetums that’s enough from me tonight! Have a great sleep and I see you tomorrow!

Sweeeeeet dreams!!


Paije xx

Hello! How is your week going?

Mine is okaaay. Better now that I’m on days off 😉

I know I haven’t posted in a week (again!) but I just find it too hard to post everyday after working 12 hours. I pretty much have time to eat dinner and before I know it, it’s time for bed. And when I’m working nights, nothing gets done! Please forgive meeee but until I can afford to just stay home and cook all day (heh heh) this might  become a routine 😦

Now that that’s out of the way…..onto the food! I have been eating TONS and made sure to take TONS of pictures!

Oh and let me just say, I have the BEST FRIENDS EVAAAAA.

I have been eyeing up a waffle iron for awhile now and a friend at work just happened to pick one up for me. Just cause 😀

Yay!!! This was such an awesome surprise! Thanks again Slyveee!!

So obviously I’ve been eating lots of waffles!

Maple butter, earth balance, strawberries, mighty maple peanut butter and non-dairy chocolate chips.

Some other breakfasts have included oatmeal. Oh couuuurse.

Tricked you though didn’t I? Muahaha. UNcooked oats, juicy pear, GREEK yogurt (from Costco! FYI fellow Saskatooners), cinnamon, hemp hearts and mighty maple peanut butter.

It’s no Fage, but it’ll do 🙂

Scottish oats, sliced banana, frozen raspberries (thanks mom!), ezekiel almond cereal, raspberry jam and the heat is on peanut butter.

Overnight oats! Yummm. It’s been awhile and they were just as delicious as I remember.

Old fashioned oats, greek yogurt, almond milk, chia seeds, cinnamon, pear, granola and raspberry jam.

Egg, toast and pineapple.

And for lunches….

There have been a few salads.

organic salad mix, brussell sprouts, tomatoes, radishes, avocado, cheesy rice and ranch.

organic spring mix, celery, radishes, avocado, ranch and balsamic.

leftover beet and black bean burger (just as amazing as it sounds!) with ketchup and mustard in romaine boats and jicama hashbrowns!

Ri-dic-u-lous.

Caprese salad. My first time and it’s aaaaahmaazing.

Oooh another salad.

Spinach, asparagus, roasted beets, goat cheddar, walnuts and raspberry vinaigrette.

Butternut Squash and Carrot Soup

1 1/2 cups cubed butternut squash

4 medium carrots

1/2 white onion

3 cloves of garlic

1 thumb size chunk of ginger

1 tsp coconut oil

1 cup veggie broth

1 cup+ almond milk

salt and pepper

greek yogurt, optional

Directions

Steam butternut squash and carrots until soft. Meanwhile, saute onion, garlic and ginger in coconut oil for about 7 minutes, until onion is clear and soft. Add the butternut squash, carrots, veggie broth and almond milk. Simmer for 5 minutes on medium heat and then transfer soup to food processor and process until smooth. Put back in saucepan and add more almond milk to thin out if necessary. Salt and pepper it and you’re done! Top with greek yogurt and devour.

 

A sweet treat for ma work peeps

surprise!

Yummy yummy cupcake inside. 🙂

Okay, so I’m not posting dinner pictures but only because I have recipes to accompany them  and I am lazy and don’t want to stay up all night typing them up! Sorry sorry sorry!

I have to get to bed because I’m going for a live blood cell analysis tomorrow. Have you had this done or ever heard of it?

This is what their website says about it:

Most blood tests are performed with clotted or old blood where the cells have died or have been preserved. Live blood analysis offers a unique way to analyze the health of blood cells as well as to see how the cells are performing in the body. Live blood analysis allows the determination of:

• Health of red and white blood cells

• Liver stress/damage

• Presence of cholesterol

• Atherosclerotic plaque

• Hormonal imbalances

• Sugar imbalances

• Yeast and bacterial infections

• Blood parasites

H.L.B. Test

The HLB Bi-Product Test consists of a series of 8 drops of blood exposed to oxygen.  Through oxygen exposure, bi-products are separated into different layers.  Some bi-products are heavier than others and will settle into lower drops.  The slide is left to dry, uncovered, for oxygen to separate the waste products from the blood cells and to dry in a characteristic pattern.  Patterns of connectedness and reactive oxygen species (white areas) are evaluated under a microscope.  The HLB Test is excellent for detection of allergies, asthma, stress, multiple sclerosis, leukaemia, arthritis, cancer, toxic bowel, thryoid imbalance, and hormonal imbalances as well as for specific organ malfunctions and anomalies. Often, the HLB Test will pick up problems that will not be medically diagnosed for up to 2 years!

Interesting?? I’ll let you know tomorrow!

Ta ta monsters!

Sweet dreams 🙂

 

Paije xx

PS. Look what I’m got cookin’…..:D

vanilla bean

and mint chip baby macaroons!