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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!!




 


 

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™‚

Hey guys!

Happy Monday!

Did u have a good day?

It was hhhhhooootttt here today! Like 28C/82F.

Beasley and I spent the whole day outside being bums.

We had breakfast outside, too.

Strawberry Vanilla Rhubarb Smoothie

3/4 cup frozen strawberries

1/2 cup frozen rhubarb

1/2 scraped out vanilla bean

1 cup of almond milk

1 juiced orange

xanthan gum (optional)

Mix everything together in the blender. Drrrrink up!

Beasley had to examine the empty glass πŸ˜‰

I read a bunch of cookbooks and the new Loulou magazine.

They did a piece on my little city! I was so excited to see this. Because Loulou is a Canadian magazine they are always doing feature pieces for shopping in a different city. I have looonged to see little old Saskatoon in the mag and I finally got to! YAY!

Please ignore my creepy shadow.

Lunch was eaten outside as well – I don’t usually like eating outside because of all the bugs but I just couldn’t bring myself to sit inside today.

Goat chedda slices, half a red pepper, red pepper hummus and about 1/3 cup leftover baked beans.

We had almost no food in our fridge (obvious by my leftovers lunch) so we made a big grocery shopping trip.

I was sooo hungry when we got home so supper was kind of made on the fly.

Homemade Annie’s macaroni made with Happy Herbivore’s low fat vegan nacho sauce and broccoli. A HUUUGE salad with roasted onions, asparagus, mushrooms, baked goat cheese discs and a tiny piece of cranberry walnut purple wheat bread.

That sauce is sooo goood! I’m planning on eating it tomorrow it for lunch too πŸ™‚

The cheese was sliced into thin discs, dipped in an egg and then some panko bread crumbs with italian seasoning. They are baked in the oven on parchment paper for 15 minutes at 400F, flipped half way through.

MMmmmmm!

We took Beasley for a walk after supper and then came home and had dessert.

I bought cherries today at the grocery store and I couldn’t be more excited!! I look every time we go to the store and have been going through a super withdrawal all winter! Soooo I had some on top of my carrot cake ice cream and the last of the millet puff bars.

Okay it’s back to work tomorrow so I should get to bed. It’s a sweatmess in here so hopefully I’ll be able to get some sleep! πŸ˜‰

See you tomorrow!!

Paije xx

PS. Thanks for all your sweet comments! They totally make my day β™₯

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 πŸ™‚

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 πŸ™‚

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 πŸ™‚

β˜…EPIC SUSHI MOMENTβ˜…

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

Mix that is! Muahahaha more on that in a sweet little minute.

Sooo…about Starbucks Awake tea latte. Shiz kept me up until 5 in the morning!!! I know I slept in late because I had just gotten off night shifts, and then went in and worked some overtime but REALLY?! 5:00 am??? SO LAME BALLS. Caffeine effects me like crazy. Rrrrr. Anyone else in the same boat? I opted to cancel overtime today. It was a pretty good decision because I cooked instead! Which means lots of pics for all of yous. Starting with brunch! I brought back the poached eggie and hollandaise sauce. ABSOLUTELY started my day off right.

Silverhills Mack’s Flax bread (if you can find this, buy it. I am so obsessed) with a poached egg and steamed spinach. Looks a little dry though, yeah?

BAM! The tomato hollandaise sauce was extremely easy and extremely delushious. It was one laughing cow wedge (what else), a little bit of almond milk (the unsweetened regular if I haven’t mentioned that before), lots of pepper and about 4 chopped up cherry tomatoes. So simple yet sooo good. I used my finger to wipe up the excess. And then licked my finger clean πŸ™‚

Andrew and I hit up the grocery store to grab a few things. As per usual we should of grabbed a cart. I could literally spend hours in the grocery store. Especially ones that have just had a makeover. I never just shop at one – I always switch it up. We are going to both Trader Joes and Whole Foods while we are on vacation this year and I AM FRICKIN OUT OF MY MIND ECSTATIC. That is my vacation haha.

Here is da loot:

  • 2 xs Almond Breeze (1 regular and 1 vanilla)
  • Hemp Plus organic waffles
  • organic kidney beans
  • organic maple syrup
  • chili powder
  • organic bananas
  • dragon fruit
  • pear
  • green beans
  • 2 xs zucchini
  • wasabi peas
  • red onion
  • oregano
  • carrots
  • peanuts
  • pretzels
  • rice cracker bulk bin mix
  • Good Karma Organic Rice Divine Mudd Pie icecream
  • This little guy was hiding in the back

    Gobble gobble gobble.

    I was starving after shopping I just haaad to sample eat some honey mustard pretzels. I. need. to. get. more. NOW.

    Ah supper. I had been creeping Janetha’s wonderful blog this morning and could not get over the yummy yummy carrots that her and her future hubby made. I LOVE cooked carrots. The recipe is here and it really is a five star recipe. ✢ ✢ ✢ ✢ ✢ It’s supposed to serve 4 but uh Andrew and I demolished them. So I say it serves 4 regular people or 2 hungry monsters.

    We had 2 portobello mushrooms in the fridge that needed to be used so Andy decided to stuff them and bbq them. YUM. We mashed two laughing cow wedges (of course haha), chives, red and green peppers, dill and cayenne pepper together and stuffed the cleaned out mushrooms. Topped with sharp old goat chedda and tada! Lush.

    broiled to perfection

    While Andrew was making the rest of his supper, I decided to do an impromptu photo shoot with Beasley. FAIL. Every time I went to take a picture he looked away!

    He finally looked at me but only to give a diva no-more-pictures look.

    Bean salad was also had. I blanched the beans in boiling water for about 5 minutes and then transferred them over to an ice bath.

    I used this recipe for the salad.

    Lean Mean Bean Salad

    1 bunch of green beans
    1 cup of chickpeas
    3/4 cup kidney beans
    2 tbsp fresh oregano
    2 tbsp olive oil
    2 tbsp white wine vinegar (Or regular white)
    2 tsp stoneground mustard (I’m sure any kid would work)
    salt and pepper
    half a red onion thinly sliced
    1 clove of garlic, minced

    Blanch the beans for about 5 minutes and then toss into a bowl with ice water. Dry completely and then mix with the other beans and onion. Whisk the remaining ingredients together and pour over beans. Toss well to combine.

    Because I didn’t feel like this was enough food yet (GAH, my eyes are always waaay bigger than my belly) I sliced a few strips of zucchini, brushed them with olive oil, salt and pepper and the boyf threw them on the bbq.

    Only 2 turned out (too thin, lesson learned) but they were so so good! I mixed some goat cheese and dill together, spread it on and rolled them up.

    Here is my plate:

    Even though Andrew doesn’t want his picture on the blog yet, he was totally okay with me putting pictures of his food on here πŸ™‚ So for all you meat eaters, here ya go. I have no idea what this is called though haha. He used my little wonton cups as a base and filled them with bbq chicken, veggies and goat chedda.

    After supper was finished, Andrew and I took Beasley for a late night walk. So glad we did because there were the C-R-A-Z-I-E-S-T northern lights out! You don’t usually get to see them in the city so it was a sweet treat.

    When we got back we both had bowls of icecream before Andrew went to bed.

    My bowl:

    FINALLY. The reason for the name of my post. I made Asian Party Mix! Booyah! And it is taasteh! Check it out:

    mix + sauce

    mixed up

    and ready for the oven

    I found the recipe here.

    Made some his and hers overnight oats for the am:

    Okay. I might have left out a teeny tiny tidbit about today. Even though the Alive latte KILLED me last night, I still went and got another one today! They are that good! And now it’s 3:00 am. My bad. 😦 I’m hittin the hay right meow.

    Hope everyone had a great day and your tomorrow is even better πŸ™‚ I have a lunch date and cleaning planned. SHWEEEET!

    Paije xx

    Sup monsters! Can you believe that it is Sunday already??? The weekend went by so fast! Hope everyone had fun! I still have two more days off though πŸ™‚ Booya.

    I totally skipped breakfast this morning. I went to bed pretty late last night so I might have stayed in bed until 11:30 am!! Super sleeeper. It was awesome. I bummed around with Beasley while Andrew went to a movie and after about an hour I made this salad

    accompanied with more soup

    My brother dropped off some sprouts he sprouted with the soup yesterday. I don’t know how he does it. I FAIL at making sprouts.

    Anderr and I made a meal plan and a grocery list and went grocery shopping! My favorite thing to do haha. Our list was looong and when we got home I was starving. We bought some new gluten free brown rice that takes 50 minutes to make so while that was cooking I munched on some black pepper and olive oil Triscuits with goat cheese and mashed blackberries. Try it because you’ll love it πŸ™‚

    open up!

    The rice turned out soo good! Cooked it a little too long (rice times are always effed up) but it was still really really good. I was lurking a lot of blogs last night and I found myself drooling over stir fried rice dishes. So obvi I had to make some today. I made stir fried rice and veggies with homemade red thai curry paste. AMAZING. I have never cooked with lemongrass before and it was surprisingly easy. Oh and I got to use the chopsticks I got from my friend Kristi for Xmas!

    Stir Fried Rice with Red Thai Curry Paste

    brown rice
    assorted veggies

    1/4 red onion
    1 stalk of lemongrass, minced (directions found here)
    2 red chili peppers
    3 cloves of garlic
    1 thumb size piece of ginger
    2 tbsp tomato paste
    1/2 tbsp cumin
    1 tsp ground coriander
    pepper
    4 tbsp Braggs Liquid Aminos (or soy sauce or Tamari)
    1 tsp cane sugar
    1 1/2 tbsp chili powder
    2 tbsp lime juice
    1/2 tsp lime zest
    2 tbsp water

    Cook brown rice according to package directions. Put all ingredients in a food processor and blend blend blend until smooth ish. Heat a 1 tsp of oil in a pan and add about 1/4 cup of curry paste. Add vegetables and stir fry until tender crisp. Add rice and more curry paste to taste. Mix everything together, top with bean sprouts and serve.

    I am craving that coconut icecream like crazy right now so I’m off to snack my face off! Let me now if you try this recipe! Sweet dreams and happy back to work day tomorrow!!

    Paije xx

    Hi guys! Sorry no post yesterday but after I got home I just wanted to hang out with my boyss and relaaax!! I had such a good weekend at home, though! Just wish it wouldn’t have been so short!

    Just some of the many reasons I love being at home

    awesome oats with raisons, cashew butter, honey and chia seeds

    fresh pineapple

    homemade veggie lasagna

    My mom totally spoiled Beasley while we were there. She took him for walk/runs in the a.m. while I was zzzzzing and even picked up his poop! (She’s NEVER been a dog person). I loved it. She took him out in the afternoon if she was going outside and we took him for a really long walk one afternoon. My kitties were even getting used to him. One of them anyway πŸ˜‰

    When I got home I realized I was waaay to tired to cook anything so Andrew and I decided to order out. Shocking, I know. We hardly ever eat out! Maybe if we lived in a city where there were a lot more vegetarian/vegan options we would but for now cooking home is totally fine with me πŸ™‚ We ordered from Las Palapas and my meal was suuper duuper.

    I had the black bean and roast vegetable burrito with bean salad. GAH soo great. It had a kind of creme fraiche sauce on top of the burrito and it was deelicious!

    I miiight have overloaded on popcorn after this. POPCORN MONSTER.

    Today started off with an 8am orthodontist appointment. Not sure why I do that to myself. My last day off and I have to be up early! I decided that since I was up so early, I would get a lot done today. Ha ha ha. Not the case at all. I did eat breakfast when I got home

    chia oatmeal with cinnamon and molasses. and a frozen raspberry or two. obvi the only thing I eat for breakfast is oats. maybe I could switch it up once in awhile yeah? haha.

    I promptly fell asleep as soon as I put my spoon down. And woke up at nooon! Ahhhh, nothing better than a good sleep but JEEZ! Noon?! Whateves. I got up and took Bizzle for a walk and then came home and did some laundry, had a salad (with the leftover yam falafels)

    and started making focaccia for tonight’s supper of stuffed focaccia with spinach and feta. I used this focaccia mix

    I have never made focaccia bread before and this was really easy. After mixing it all up, I put it in a greased bowl for 45 minutes to rise. I cut it in two pieces – one for the stuffed bread and just a regular one. Spread it out into a rectangle ish shape, spread my innerds on, folded it up and baked it!

    le stuffed beauty

    le regular focaccia

    Here are the finished products:

    YUM YUM YUM!! Andrew roasted some veggies for supper, too. Mushrooms, peppers, onions, asparagus, zucchini.

    My plate before:

    aaaaand after:

    Oooh my belly is so sassified. No dessert tonight, just supper prep for tomorrow!! Little preview….

    A recipe for both the stuffed focaccia and the orzo salad will be kickin around here tomorrow if you’re interested. Hope everyone had a great Monday!! Niiight!

    Paije xx

    Hellllooo monsters! TGIF hey?! I am blogging from my bed at my parent’s house right now woop woop!! I β™₯ being at home. Sorry about my lame ass post last night. Didn’t realize that I don’t make much sense at 330 am! I’m also sorry for not posting pictures of the yam falafels! WTF, I know. I didn’t say they were god pics but here they are anyhoo

    and here it is all wrapped up

    Inside this beaut was some organic greens, tzatziki, and tomatoes. And falafels obvvviously. While I was busy being a bad blogga, I forgot to post pics of the finished (NOT over dehydrated) lizard skins.

    Yes it looks like someone crapped orange on them. It makes them that much more awesome.

    I probably forgot a few more pics in there somewhere (possibly work lunch x2) but I’ll make it up to you with a recipe or two. Happy? πŸ™‚

    Bruschetta

    3 tomatoes (I used red, orange and yellow)
    2 garlic cloves, minced
    couple leaves of torn fresh basil
    sea salt and lots of black pepper
    tsp extra virgin olive oil
    1 1/2 tsp balsamic vinegar (optional)
    crunchy bread (I used a garlic loaf)
    goat chedda, grated

    Cut up tomatoes and mix with garlic, basil, salt and pepper, oils (if using). Toss until just mixed. Throw in fridge for 15-30 minutes to let everything blend together. Toast the bread, top with tomatoes and cheese and broil. I had two bigger slices for dinner or you could also make lots of little ones for appies πŸ™‚

    I guess I won’t be posting the recipe for the falafels because I just followed this recipe this time. I left out the bread crumbs, used almond milk and added a few different spices. Definitely fun to play around with.

    Breakfast this morning was a simple egg white on a flax bun smothered in the hot jalapeno mustard and dipped in organic ketchup. I give it a 2 out of 10. That mustard is retarded.

    I drank a black coffee on the way to Nips and when I got here I was a starvin marvin. Made spanish rice from a box. You bet.

    Recognize the bowl?? All my friends had these growing up, too. Did you? Please tell me what they are called.

    I also made another protein muffin thing. This time with chocolate protein. And cashew butter. No picture but I’m sure you can image how great it was πŸ˜‰

    When I come home I feel so spoiled. Other than spending time with my fam, both my brotha and my motha are GREAT cooks!! (My dad and I are GREAT eaters hehe). This was what was for supper 2nite.

    Gahh! Greatness. Brown rice pasta with my mom’s pasta sauce (zucchini, tomatoes, mushrooms, celery, etc.), vegetables with buckwheat, and spicy confetti salad from Company’s Coming Tonight Magical Meals on Short Notice.

    I had a piece of this and black current tea while I got schooled in cards.

    Date cake/matrimonial cake or whateves it’s called. It was sure swell. Beasley is trying so hard to play with my kitties. Matty hates him but I think he’s growing on Gucci.

    haha the lil monster tries soo hard

    Time for me to get some sleep! FINALLY. Hope everyone has a great weekend!! Peace out cub scouts!

    Paije xx

    Bonjour mon amis!! Hope everyone is well. I am EXHAUSTED. Just finished eating and I am ready for bed for sure. But I thought I’d come say hi first πŸ™‚ Boring short little post because I worked today….

    Breakfast:

    oooh I know it looks like a burger. Second attempt at the breakfast cookie and it still looks like crap. I even tried warming up the flax seed meal and water a bit to make it sticky like google told me. It’s getting closer. Maybe the third time will be the charm πŸ˜‰ It still tastes like a dreeeam. I had half a cara cara navel on the side.

    Lunch:

    Grated raw beets on organic greens, pumpkin seeds, red onion and raspberry vinaigrette. I had made some orange cumin vinaigrette but it turned out plain and naaasty.

    almond clusters that are fanfrickingtastic

    the other half of my orange, obvi

    my lunch all packed up and ready to go. Annie’s chocolate bunnies and a pear complete my meal.

    I had a super great walk date today and I am sooo glad that we went!! Thanks Brig!! 30 ish minutes of walking in the sun was definitely better than sitting on my ass for another hour πŸ˜‰

    Andrew had a meeting tonight so I came home and did 25 minutes on the treadmill. AWESOME. Then I got started on supper! We had roasted vegetables with arugula pesto penne. Want the recipe?? Here ya go!! You can modify to your taste of course!

    1 1/2 cups arugula
    3/4 cup spinach
    3/4 fresh basil
    2 cloves of minced garlic
    1/4 cup walnut pieces
    2 tsp lemon juice
    3 tbsp extra virgin olive oil
    1/4 soy parmesan cheese (or reg parm cheese)

    Put 1 cup arugula, 1/2 cup spinach, basil garlic and walnuts in food processor. Blend until mixed. Add remaining greens and cheese. While machine is blending, add lemon juice and oil. Add some salt and pepper. For the vegetables, just toss with some EVOO, salt and pepper and toss on the bbq for about 15 minutes (make sure to watch so they don’t burn!!). Toss penne noodles with a bit of pesto and vegetables. Mix up. Save some pasta water to add if you need to thin in out. VOILA!

    Paije’s:

    Andrew’s:

    He added one turkey breast and goat chedda. And broiled.

    Ahhh okay. Tomorrow I have a lot planned and I hope to get it all done! I reeeeallly want to read your blogs and make some wonderful green food for St. Paddy’s Day. It’s also Raw Food Long Change!! Can’t wait to see you back here tomorrow!! Sleep tight!!

    Paije xx