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Hope you had a lovely Wednesday!
I am definitely beginning to feel the stress of moving!
My to do list is growing by the second.
Oh well, right? Ten days from now and I will be on holidays 🙂
wait for it….
1 cup of almond milk
2 rings of pineapple
1 frozen peach
1 scoop of vanilla isoflex
1 tsp bee pollen
Right after breaky I got straight to work on making some nut butters. I made Ashley’s salt kissed pecan butter and then a hazelnut chocolate kind with vanilla and chia seeds.
chocolate chia hazelnut butter
The dynamic duo 🙂
I packed for the next 3 hours. Organized, cleaned and packed. Fun stuff.
I took a break for lunch and made Gina’s crepes!!
THEY ARE INSANE.
I big red heart them to pieces.
I couldn’t decide on sweet or savory cuz I love both, so I had both 😉
I rolled one up with raspberry jam and the salt kissed pecan butter
and these two had sauteed zucchini, green pepper, shallots and broccoli with a teeny bit of pesto.
Laughing Cow sauce of 2 wedges, 1/4 cup almond milk, salt, pepper and tons of green onions
Gina is a for real food genius. These are ridiculously amazing.
Soooo easy and sooo versatile.
I also had a small bowl of leftover potato soup on the side.
with goat chedda and sriarcha.
While I was eating I did a little bit of lurkwork and came across this post by Lisa. I love her blog and this post was fantastic. So open and honest. It inspired me to give you a little random fun fact about me.
If you really knew me you would know that I am a notorious shower singer. I belt like a Grammy winner when no one is home!
Some of my favorites include:
Anyone else have terrible taste in music? LOL
For supper tonight Andrew’s grandparent’s took us out to celebrate Andrew’s birthday. His actual birthday isn’t until the 3rd of August but because we will be gone they decided to take us out tonight.
We went to The Cave and I had a 1/2 order of greek salad and bruschetta.
Imagine them because I didn’t snap any photos!
I did manage to take a picture of his sweeet grandparents though 🙂
They are just amazing.
A picture of me and the birthday boy was also taken
Unfortunately, I’m awfully unphotogenic.
When we got home I was still kind of hungry so I had another slice of bruschetta and some steamed broccoli and carrots with a blob of mustard for dipping.
Kind of a strange dessert, no?
Well I’m kind of a strange girl 🙂
I should probably get to bed.
Lots more packing tomorrow and I’m heading out to the Berry Barn for breakfast with Andrew’s mom in the morning!
I know you’ve been missing Beasley pics so here’s a couple to make YOU smile 🙂
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 😉
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 frozen peach
1 scoop of vanilla isoflex
2 ice cubes
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.
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 🙂
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 😉 )
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 🙂
Holla! IT’S FRIIIDAY!!! Awesome possum. I am up waaay too early and tonight is gonna be pretty painful! Haha but that’s nothing new. I had LOTS of eats yesterday aaaaaand…..drumroll please…..
I RAN FOR 10 MINUTES STRAIGHT!!!!
One whole mile! No stops! I know that might not be a big deal to most people, but I don’t think I’ve ever ran that long before. So proud 🙂 I felt so great after!! And I’m so looking forward to doing it again!
Now onto the foooods.
B-fast was a smoothie because I had a nail appointment and I had to mooooove.
I was lurking on the Living Harvest website and found this great smoothie recipe. I halved it.
Vanilla Strawberry Banana Smoothie
1 cup unsweetened almond milk
1 cup frozen strawberries
2 tbsp Vanilla Spice protein powder
Blend it and drink it.
When I got home I decided to make some Quinoa Protein Muffins found here. All I did was change the flava of protein. (No idea why I’m so into protein powder right now. Anything to help me stay fuller longer!)
My muffins did not turn out as well as I was hoping. Mine crumbled so I stuck them together with cashew butter to have as a snack at work.
While these were cooking I went and did my run 😉 Oh and because I had made a tons of quinoa, I made some of Angela’s maple quinoa cereal. Check it out riiiiight here!. I have actually made this three times now and burnt it everytime!! This was my best attempt yet though, ha.
I haven’t actually had any of this yet, but Andrew had it for breakfast (with almond milk I think) and he said it was gooood. Win.
I took Bizzle for a long walk and it went by so quickly now that I have new songs on my ipod. I hadn’t changed the songs in 2 years!! Shameful, absolutely. But I rock out now 🙂
I had eggs for lunch! I am so addicted I have been licking my plate clean for the last three days. I mashed some blackberries instead of using jam this time and IT IS DA BOMB. I also finished up the rest of the stuffed focaccia inards (spinach, red pepper, pine nuts, feta, onion) and a piece of Squirrley bread.
I totally didn’t do Raw Food Long Change. Deferred success. So I made orange and white potato salad. Another win.
Sweet Potato Salad
3 tbsp plain organic yogurt
1 1/2 tbsp low fat mayo
squeeze of lemon juice
1/2 tsp vinegar
1 tsp stoneground mustard
tiny bit of fresh grated ginger
salt and pepper
Use as much of everything to taste.You can’t really mess this up 🙂
I made a wrap using the leftover veggies from supper the night before. I just added goat cheese and sprouts.
Blue Lagoon smoothie is next. Or purple lagoon. Whateves. Sooo good. Same recipe as before, just subbed in a cup of Saskatoon berries that we picked and froze in the summer. Now, please don’t judge the fact that it’s in a jar. I had no to-go cup. I tried to pretty the pic up 😉
Here is my lunchi all ready for my lunch kit
Oranges and the protein muffin with cashew butter make up the excess.
Look at what is in store for tomorrow!!! Caaan’t wait.
Hope you guys have a GREAT weekend! Hopefully the sun will come out tomorrow. I am on days off in T-14 hrs!!!
Qs for you: I love love love potato and macaroni salad. Do you have a go to recipe that you love?? Any songs that you suggest I download? I was so used to having over 700 songs on my ipod and now i only have 30!! PLEASE HELP!!!