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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 🙂
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!
Omgsssssh you guys these are crazy good. And good for you!
Good food alwayss warrants a photo shoot 🙂
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 😀
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???
Goat cheese and raspberry jam.
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 🙂
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,
Qs: What recipes have you been eyeing up lately? Pleeease share!
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 😉
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.
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.
I have also been obsessed with caprese pita pizzas. I probably would of made another one tonight if I wasn’t out of basil.
1 whole grain pita
tomato paste, as much as you like
2 cloves roasted garlic
baby tomatoes, sliced
10 bocchini balls, sliced in quarters
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
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)
salt and pepper
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? 🙂 I doooooo!!
It’s time for Boardwalk Empire!!
Night night kittens!
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!!!
HAPPY ST. PATRICK’S DAY!!! Hope everyone is having fun celebrating! No green beer for me tonight (the green food coloring actually really creeps me out) because I am going to work! Of course! Soo today was Raw Food Long Change and I spent the afternoon uncooking 😉
I got up this morning at about 8:00am, came out to the livingroom to check my email and fell back asleep!! I didn’t wake up until 10:30am 😦 Oh well. I took Bizzle for a walk as soon as I did get up because it was soo gorgeous outside. We only walked for about 30 minutes before my stomach started grumbling. I came home and had half of one of these:
Not that bad. Not the best flavor I’ve ever had, but not bad. I also had a GREEN MONSTER. In honor of shamrock day of course 😉
And I took the picture in honor of Janetha. It was just my usual banana, spinach and water but I added xanthan gum – the reason it looks like I painted on my mustache.
I made kale chips! And didn’t overcook them this time! I used a different recipe this time though and they are suuuperb.
big bunch of kale
1 red pepper
1 tbsp nutritional yeast
1 1/2 lemons, juiced
1 cup soaked cashews
2 tsp sea salt
Put everything in the food processor except for the kale and Cut out the stem in kale and cut into chip like pieces. Pour sauce over kale and massage until coated. Leave a bit extra and drop in blobs. Dehydrate on teflex sheets for about 6-12 hours.
I also had a little helper this afternoon. He didn’t really help. More so laid in the sun.
I also made a raw spinach dip. I was going to take it to work but (sorry work peeps!!) I’m selfish! 😉
Raw Spinach Dip
1 cup raw cashews, soaked for 2 hours
2 tbsp nutritional yeast
2 cloves of garlic
1 lemon, juiced
3/4 cup water
5 ounces spinach
1/8 red onion
1 red pepper
sea salt to taste
Add all ingredients in a food processor and process until smooth. That’s it. Easy and yummy.
I kind of forgot to eat lunch this afternoon (laundry, grocery shopping and cooking kind of got in the way) so I made a veggie burger, some parmesan Triscuit craackers, spinach dip and a protein cupcake! I stole the recipe from Therese and I am OBBBBSEEEEEESSEEDD.
Le prison plate:
Tonight we made yam falafels. They are bright orange and I can’t wait! No time to post a pic -you’ll just have to wait until tomorrow!! GOTTTAA GO!!!
Hope you have a great night!
Goooood evening peeps! Today = awesome!! SUPA happy for the unscheduled day off! Don’t have tons of time to post cuz I need to get some sleep but I got a few pics and a new recipe for you 🙂
Organic greens, dill, steamed veggies, veggie burger, mustard, hummus, pita. Beautifulness. Three pickles on the side.
After lunch I took Bizzle for a 30 minute walk and then came home and did a 35 minute interval run/walk on the treadmill. IT WAS SO GREAT. It feels so great to be running again. I used to go to this awesome 24-hour gym (which was so good because of my schedule) but it closed down. And I’ve gotten extremely lazy since. But I’M BAAAAACK. So happy 😉
I meal planned and made up a grocery list so Andrew and I could go get groceries. Meal planning works so well for us. It’s just so much easier! Soo our first planned dinner this week was spicy sesame noodle salad. I’m not usually a big fan of noodle salads like that because I find that lots of them are made with either peanut butter or tahini (both which I reaally dislike) but this was sooo good. Here ya go!
Spicy Sesame Noodle Salad
noodles (I had multi-grain spaghetti and Andrew had thin egg noodles)
2 tbsp fresh grated ginger
2 tbsp fresh lemon juice
2 tbsp Bragg’s Liquid Aminos (or regular soy sauce)
1 tsp + 1 1/2 tsp sesame oil
1 red bell pepper, sliced
1 hot pepper, seeds removed and sliced
bunch of snow peas, ends trimmed
mushrooms (any kind – I used white button) sliced
2 tbsp green onion, white and light green parts, sliced
1 tbsp sesame seeds
Prepare noodles according to package. Rinse under cold water and set aside. Mix grated ginger, lemon juice, Bragg’s, and sesame oil in a bowl. Stir until well combined. Heat 1 tsp of sesame oil in pan over medium heat. Add both peppers, peas, and mushrooms and heat until tender crisp. Toss vegetables with dressing over noodles. Sprinkle with green onions and sesame seeds.
*After cooking the vegetables, I realized that I definitely didn’t cook enough so I just tossed in some extra vegetables (baby corn, more peas, carrots and more peppers).
It might not look like much, but it is OUT OF THIS WORLD!! Trust me 🙂
Soo now it’s time to make my lunch for tomorrow, drink my smooooothie Andrew made, (the best part is eating the raspberries at the end) and hang out with my two faves.
Keep checking back for more recipes this week as we have a whole week planned! And wednesday is Raw Food Long Change and I MIGHT be making a raw spinach dip 🙂 Sweet dreams!!
Hello!!! Happy Wedneday! Can you believe Chuck Norris is 70 years old today?? Hahaha, I sure can’t! I have had this song stuck in my head all night and all day (the hour that I’ve been awake). Have a listen:
Yesterday was a gooood day. I went to Dad’s and Sobey’s for groceries and came back with this lot
organic* yellow and red onions
The Big 16 bread
romaine lettuce hearts
Vita Coco coconut water
*all the veggies except for the plum and grapes are organic
I also decided to make an almost raw nacho sauce for taco salad. I found the recipe scribbled down in my old recipe book so I have no idea where it came from! I modify it a little bit anyways 🙂
Oops! No cooking photos haha.
Cheesy Nacho Sauce
1/2 cup raw cashews soaked for 2 hours
1/4 cup nutritional yeast
1 tsp onion powder
1 cup almond milk
squeeze of lemon juice
1-1/2 roasted red peppers (google for instructions)
lots of pepper
2 tsp cayenne
1 tsp cumin
1 tsp cornstarch
Put all ingrediants in the food processor until smoooth. Pour over salad or eat with Hippie Chips!
Oh god it was retarded. I could barely contain myself. I started eating it right out of the food processor. I WANT MORE!! Please go and make this right now. You will not be disappointed. I promise.
I think that’s about it! Oooh yeah. I ran out of almond butter again (darn) so I got to have overnight oats in the bottom of the jar. LUUURVE this. Topped it with some frozen raspberries.
Here is my lunch packed up:
Haha don’t worry, it wasn’t all for me. I didn’t end up eating the apple but I did eat half of a double chocolate cookie that my friend Kristi brought to work for us that was awwwwwweeesome!
Okay, last night!! Coming home early (ish) and I can’t wait!! Gonna go make some matar paneer and get ready for work!! Have a great night!!!