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Hey lovebugs!!

Hope you’re having an incredible week πŸ˜€

I am working my last night shift tonight and then I’m off for 4 days! I can’t wait!!

Who’s participating in What I Ate Wednesday?? I am!! Holla Jen!!

Breakfast:

To say that I am only slightlyΒ obsessed with Ashley’s banana cornbread bake would be an understatement. I’ve eaten it 5 days in a row now!! It is that good. Oatmeal who?

Topped with a layer of homemade vanilla pecan butter. Can’t.get.enough. This keeps me full for like 4.5 hrs! Supreme.

Snack:

Huge bowl of cantaloupe. Soo fresh and delicious.

Lunch:Β 

My dad was in the city yesterday (awesome!!) and my mom had sent along some quinoa salad for me! She knows me soo well πŸ™‚

Baby romaine, quinoa salad, chickpeas, avocado and a big blob of hummus. I’m DEFINITELY going to have this again today πŸ˜‰

Snack:

I made another batch of vanilla macaroons for my parents. Not before sneaking a couple for me though. Duh.

I love these blond bad boys. They’re slightly crunchy on the outside, soft and yummy on the inside.Β 

x3

Dinner:

Was taken to work so please excuse the fancy shmancy bowls.

Kale salad massaged with a dressing of oil, vinegar, lime juice, garlic, cumin and salt, chopped pickles, green peppers and hemp hearts.Β 

I ❀ massaged kale.

Insert 3 brown rice cakes and a ton of hummus.

Snack:

Because I work 12 hr shifts I make sure to bring tons of food so I don’t starve! I try to eat something every 2-3 hrs to keep my belly happy and to keep me awake πŸ˜€

Grapes

Banana

Appple

Orange

with some more vanilla pecan nut butter for dippage

Breakfast:

One good thing about working a night shift is the opportunity to have breakfast again! I love having the x2.

This may not look like much now, but after 4 minutes in the microwave it turns into an quinoa apple pie ish breakfast delight.Β 

It’s Leanne’s 5 minute Apple Quinoa Flake BakeΒ and youΒ should make it now! Tastes amazing and seriously takes only 5 minutes. Winning!Β 

That’s about does it! I’m off for a quick run and then it’s back to work!!Β 

Love & hugs,

Paije xoxo

Qs: Tell me something you ate yesterday!Β 

Hey guys!

Did you have a good weekend?

I did the work thing but now I’m on dayssss off!!!!


So you might be wondering about the title of my post. Well let me explain.

I am such a curious person. I love seeing what’s in people’s fridge’s, cupboards, purses, etc. I always like to know what food people are eating, what products they use/like or what kind of things they carry with them on a daily basis. Anyone else weird like me??

Wanna see what’s in my purse?

It’s made by Matt & Nat, is made out of vegan leather and the lining is made out of 100% recycled bottles. I know I’m a recycle nerd. NBD.

And it’s got magnetic flap and a bunch of zip pockets which I love!

  • Marc Jacobs sunglasses
  • cell
  • Bath & Body Works lip glosses
  • bobby pins
  • Crazy Sexy Diet
  • gift card to Sunsera Salon from Andrew’s brother and sister-in-law
  • car keys
  • nail file
  • tampons
  • work card and token
  • Emergen-C
  • protein bar
  • Excel gum
  • wallet

This stuff {with the exception of the book, gift card and protein bar} is almost guaranteed to be in my purse at all times. I just started getting back into reading so the book is kinda a new thing. Β It is SO INTERESTING so far.

I almost always have some food in my purse. YUMM!!

***

Onto the food!

I made granola the other day. Yup and it’s already gone. Imaaagine that.

I modified Angela’s Chocolate Dessert Crunch Granola recipe.

  • 2 & 1/4 cup regular oats
  • 1/2 cup peanuts (or whatever nuts you prefer) 1/2 cup hazelnuts, 1/4 cup chopped
  • 1/2-3/4 tsp kosher salt, to taste (I used 3/4 tsp)
  • 2 tbsp peanut butter (or other nut butter)
  • 1 tsp pure vanilla extract
  • 1/3 cup + 2 tbsp brown rice syrup (this gives the clumpy factor) 1 tbsp brown rice syrup + 1/3 cup unsweetened applesauce
  • 3 tbsp coconut oil 1 tbsp coconut oil
  • 1 & 1/4 cup dark chocolate chips 2 tbsp cocoa powder + 1/4 cup vegan chocolate chips

Directions:

1. Preheat oven to 325F and line a baking sheet with parchment or a non-stick mat.

2. In a large bowl, mix together the dry ingredients (oats, cocoa powder, salt, hazelnuts). In another smaller bowl, stir together the oil, brown rice syrup, applesauce and peanut butter. Heat in microwave for about 45 seconds. Stir well and stir in vanilla.

3. Add wet to dry and stir very well until oats are coated. Spread on baking sheet and bake at 325F for 20-25 minutes, flipping once half way through (it will be very sticky, not to worry!). Allow to cool on baking sheet for about 30 minutes before transferring into a container. I store mine in the fridge to keep the chocolate firm. Makes 6 cups.

Make sure to check out Angela’s post because she has the most amazing step-by-step instructions!!

I have been enjoying the granola by itself {it is sooo crazy addicting}, on top of yogurt

and mixed in with some peanut butter puffins, blueberries, hemp hearts and a big spoonful of pb.

Mixed kale, grapes and a sweet potato. Siiimpleton.

Veggie burger with grainy mustard and avocados, mixed kale and grapefruit.

Big chunk of pumpernickel bread, fried cabbage, quinoa salad and roasted asparagus.


Are you wondering who won my giveaway????

Andrew and I put numbers in a hat {his toque actually} and the winner is………


Kaila from the Healthy Helper!!

YAY!! Kaila shoot me an email {persuasivepaije@hotmail dot com} with your address and I will get your goods shipped off!!

Congratulations!!!!

I’ve already added a few more things to the box so you’ll have some surprises in there!! πŸ˜€

That’s all for me tonight, mmmkaaay?

Have a great Monday!!

Paije xoxo

Questions: Do you like the “You wanna see what’s in my…” post? Should I do more of these?? Do you want to play along? I would love to see what you keep in your purses/gym bags/fridges/whatever!!




 


 

Hiii πŸ™‚

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 πŸ™‚

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 foodΒ alwayss warrants a photo shoot πŸ™‚

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 πŸ˜€

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 πŸ™‚

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!

Heeey monsters!!

Did you guys have a good weekend??

I’ve been loving reading all the recaps of the Foodbuzz festival!! I have definite shwag bag envy πŸ˜‰

I had a nice little Sunday. The entire house is clean, all the laundry is done, the pups have been walked, I went for a 30 minute jog and now I get to “talk” to you guys! All I have left to do is meal plan and get some groceries tomorrow and I am completely caught up on my to-do list.

I was trying to post during my night shifts but for some reason my pictures got deleted! Lameballs.

I have pretty much been eating two things for the last 5 days. One of which is EPIC.

Macatastic Smoothie

serves 1

1 cup unsweetened chocolate almond milk

1 frozen banana

1/2 tbsp cocoa powder

1/2 tbsp raw maca powder

1 tsp flax oil

1/2 scoop vanilla protein powder

3 ice cubes (more if you’re not using a frozen banana)

Mix all ingredients in the Vitamix or blender and blend until smooth.

Slurrrrrrrrrp!

I have also been obsessed with caprese pita pizzas. I probably would of made another one tonight if I wasn’t out of basil.

Caprese Pizza

serves 1

1 whole grain pita

tomato paste, as much as you like

italian spices

2 cloves roasted garlic

baby tomatoes, sliced

10 bocchini balls, sliced in quarters

fresh basil

Directions

Preheat oven to 400F. Spread tomato paste on pita and top with roasted garlic and italian spices. Place tomatoes, cheese and basil on as well and bake in preheated oven for 15 minutes or until cheese is browned.

I switched up my meals tonight but only to get rid of some leftovers in the fridge.

Because I slept in until noon, I had a macatastic smoothie for breakfast while cleaning and skipped lunch. 😦 By supper time, I was sttaaaarving. This was full of carbs and veggies. The besssssssst.

I had a massaged kale salad with baby tomatoes

leftover mushroom and barley burger on 1/2 a sandwich thin with laughing cow and mustard

steamed broccoli

and ww spaghettini with butternut squash pasta sauce and vegan parm

Butternut Squash Pasta Sauce

serves 6-8 (maybe more maybe less)

1 tbsp extra virgin olive oil

2 cups butternut squash, steamed until soft

1 red onion, diced

3 medium carrots, thinly sliced

3 stalks of celery, chopped

1/2 red pepper, diced

1/2 zucchini, diced

1 bulb roasted garlic

1 5.5 oz can of herbs & spices tomato paste

1/2 cup water (or veggie stock)

italian spices

salt and pepper

Directions

Heat oil in pan over medium heat. Add onion, celery, red pepper, and carrots. Stirfry until veggies are semi-soft. Add zucchini and cook for about 5 more minutes. Next add steamed squash, garlic, tomato paste, water, spices, salt and pepper. Simmer on medium heat until veggies are very soft. Place sauce in Vitamix, blender or food processor and until smooooooth. Pour back into pan, adjust seasonings, add more water if necessary to thin out and heat through. Serve on top of pasta or veggies. Pour extra into a jar and store in the refrigerator.

Leftovers are even better.

Do you think three recipes for one night is enough? πŸ™‚ I doooooo!!

It’s time for Boardwalk Empire!!

Night night kittens!

 

Paije xx

 

Sup errrrvryone!!

It’s already 11:45pm and I’m just posting now. ARG.

Damn being a night owl.

***

I did have a really lax day though (prob not the best idea when we need to be moved out of our house in 5 ish days!!) but it sure felt good πŸ˜‰

I woke up at the crack of 10am and got right to lurkwork.

Yes that’s right. I named my addiction. Sounds important now, yeah?

While I was working I slurped on a smoothie.

1 cup almond milk

1/2 banana

1 frozen peach

1 scoop of vanilla isoflex

2 ice cubes

sluuuurrrp!

I bookmarked about a 1000 new recipes and got the googs down to about 700. Wooop!

Just when I planned to take Beasley out for a jog it started to rain. Saskatoon weather is crazy lately! Rain, sun, rain, rain, rain, rain. COME ON MOTHER NATURE!!

Instead of working out I decided to get started on lunch instead.

Healthy Garden Potato Soup

1 1/2 tsp extra virgin olive oil

1 shallot, diced

1 bulb of fresh garlic, minced

1 cup of sliced carrots

6 large stalks of rainbow swiss chard (spinach, kale or green beans would work too)

1 lb of new potatoes, quartered

2 cups of veggie broth

1/2 cup water

3/4 cup almond milk (or regular milk)

1 tbsp fresh basil, torn

salt and pepper

Heat olive oil over medium heat and add shallot and garlic. Cook for about 3 minutes and then add carrots and potatoes. Cook for about 1 minute and then add broth, water, salt, pepper and basil. Bring to a boil and turn temp to low, cover and simmer for 15-20 minutes, until veggies are soft. Add in chard during last 5 minutes. Pour half of soup into blender or food processor and blend until smooth. Pour back into pot. If you don’t like your soup chunky, blend the whole batch of soup. Top with goat chedda, more pepper and some hot saucce if you’re so inclined.


My fave thing about this soup was that everything came from either my mom’s garden or the farmer’s market.

Oh, and obviously the goat chedda.

Lurve.

The rest of the afternoon was spent mindlessly looking through cookbooks and mags, trying to figure out what to take and what to toss. I packed one box. Ha. But I did get all the laundry finished πŸ™‚

When Andrew got home from work we went and picked up a Magic Bullet so we can still have smoothies on our holiday.

I would love to take the Kitchenaid but she’s kind of a husky beast. Bullet is a little more practical.

Ander made supper while I watched Pretty Little Liars.

He had a burger and smoothie (obsessed much?) and I had a gigantic salad with organic mixed greens and kale from ma mama’s garden, grilled salmon, kamut and spelt prepared salad, sliced pickles and cucumbers and topped with raspberry vinaigrette and sunflower sprouts.

Need to learn how to make kamut and spelt salad ASAP.

I’ve been snacking on some cherries

and a piece of toast with raspberry jam and earth balance.

That about brings us to right now.

My eyes are closing again as I’m typing so like ushe, I’m off to bed! (Well, check facebook and email first of course πŸ˜‰ )

Nighty night!

Paije xx

On the food agenda for tomorrow ~ these beautiful crepes! Not sure if they’re going to be for breakfast or lunch yet.

What do you like better? Sweeeeeet or savorrrrry?

Oh and if you were thinking about getting me a gift (or someone else in your life…..) I would like a few of these please!

Or one of these πŸ™‚

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