The Foodie Blogroll

Sh-sh-shake it up.

Hi everyone!
  It is now Wednesday, and unfortunately my vacation in British Columbia is quickly coming to a close.  I have had the most amazing time.  I have seen things, that even with photographs it doesn't do it any justice.  I have seen pictures of British Columbia hundreds of times, but until I actually got here I couldn't even grasp what I was seeing.  It's just majestic here.  There is so much beauty, it is so peaceful, it is paradise.  I have seen so many things and I am just in awe.  Today is supposed to be another gorgeous day (thank heaven's we've only had rain once!) and my cousin took the day off of work so he could spend it with me showing me things, I am really excited!  I don't want to go home back to Toronto.  It is just so plain, dull and un-amazing there.  This is where I want to be, this feels more like home than Toronto does, it is just fantastic here.  However, this gives me something to build up for, I know I want to move here, I could build a life here and truly be content it's wonderful ah!

Now onto some recipes.  Since the other day my aunt has been awesome, she's made a couple dishes for me that have been vegan, including this stuffed eggplant that is just to die for!  I have made myself a couple of delicious meals however that I would love to share.

The first is a simple smoothie.  Even out here I'm still starting my days out with a smoothie.  I love my smoothie especially after a nice work out, or a day where I know I'm not going to be resting much because it is packed with vitamins, protein, anti-oxidants, the works.  This smoothie here I was a little skeptical about because of the strawberry + peanut butter, but then I realized it's like peanut butter and jelly so it has to work out, and it sure did!  I loved this drink and certainly had no problem gobbling it down that's for sure!

Peanut Butter and Banana Jam Smoothie

Recipe by me

Ingredients:
  • 1 large banana (unfortunately mine wasn't frozen so I added 3 ice cubes, if yours is frozen omit ice)
  • 6 small strawberries
  • 2 cups of spinach
  • 1/2 cup of chocolate soy milk
  • 1 cup of water
  • 1 scoop of peanut butter protein powder
Directions:

Give 'er a whirl in your blender until desired consistency.


 Strawberry Tofu Spinach Salad with Strawberry Vinaigrette

Recipe by me

 

For lunch I had some more strawberry-goodness.  My aunt bought a mountain of fruit, and ugh, apparently nobody here likes fruit so I have to eat it all.  It's not a problem with me of course, but I don't want any of it to go to waste and she keeps reminding me of it so I'm trying to base my meals around it.  So for lunch I made this quick, delicious and healthy salad.  We always see adaptations of spinach salads with strawberries and I thought this time I would make it a little different but still with the desired yum-factor!  Well I achieved it, this salad definitely didn't remain on my plate for too long, it was perfect.  The tofu was such a great mix to this salad, it was simply dressed but it was truly magnificent.  The dressing had a little kick because of the lemon juice and the garlic but when paired with the strawberries it was a nice combination of flavours.  The whole salad was just packed with delicious flavours, I have some dressing left and will be having this again for lunch today!

Strawberry Vinaigrette

Ingredients:
  • 1/8 cup EVOO
  • 8 small strawberries
  • 1/2 clove of garlic
  • 1/2 tbsp water
  • Dash of maple syrup (if your strawberries aren't the ripest or even for added sweetness)
  • 1/8 cup freshly squeezed lemon juice
Directions:

In the bowl of your food processor add everything together and mix until you have desired consistency of dressing.  If you want it to be more runny add more water, if you want it to be thicker add more strawberries.

Spicy Roasted Tofu

Ingredients:
  • 1 package of medium firm tofu - pressed and drained
  • Salt and pepper to taste
  • Garlic onion powder
  • EVOO
Directions:

Preheat oven to 450 degrees F.  

Drain and press your tofu, cut it into cubes.  Sprinkle with EVOO, salt, pepper, and garlic onion powder.  Toss until well coated.  Line a baking tray with parchment.  Cook for 20 minutes, take out of the oven, try to flip your tofu and bake for another 20 minutes, or until desired crunch-ness comes into play (this may seem very simple but it is so delicious!)

Salad

Handful of almonds + desired amount of spinach + 6-8 small strawberries, quartered + couple handfuls of roasted tofu + strawberry vinaigrette = tossed together = perfection.

What have you been doing during this gorgeous weather?

1 comment:

Megan said...

I agree, BC is beautiful! I wouldn't live anywhere else.
That salad looks delicious.