You think this is genius?

Confession time.  Ever since I started buying pineapple, I've had a bit of a problem.  I always cut the whole pineapple, and well eat it in one sitting.  I mean, it's not that it's entirely a bad thing, it's not as if it's a whole bag of potato chips, or a tub of ice cream, or even mounds and mounds of cake slices (as I used to do all of these previously), but it's still a lot of pineapple for one sitting.

When I moved back home from Montreal, and then my trip to Korea in the middle of October I realized that this was getting far out of hand.  I don't know how many pineapples I was eating while I was in Korea, but they were not cheap, and I feel like I was walking to the grocery store a lot to just pick up pineapple, (I even had my ex stopping by after work to pick some up for me), yup, it was getting out of control.

By the time I returned, I decided that I couldn't cut my pineapples up in one go, I'd have to cut them as I need it, so I can portion control and see how much of the pineapple I'm actually eating.  So far, this has been a great tool.  I cut the crazy green leafy part off, and then just cut layers off as I go.  Now a days, pineapple lasts' for a good four to five days, depending how long I'm willing to keep it around for.  With all that being said, it is difficult for me to keep pineapple in the house.  When I find recipes that include pineapple, I need to make sure that I make those recipes at the beginning of the week or else I probably won't have much luck creating that recipe.

Prime example, this mornings breakfast.  Now, I originally saw this recipe a few weeks ago, and I had planned on making it the following day, however the day I saw the recipe I ate the remaining pineapple chunks.  So, I planned on making it the following week, well, the following week turned into almost three weeks.  This morning, I finally was able to go through with it, and holy moly, it was worth saving some pineapple to make this breakfast/snack/dessert, whatever you want to call it, it is amazing!

As said, in yesterday's post, as well as other numerous posts', pancakes have an incredibly special place in my heart.  That in combination with some of my ever-so favourite fruit is something that I just melt at. Tropical pancake battered pineapple.  OOOOHHHHH MYYYYYY GOSSHHHHHH!!!!!!!!  I can't even begin to tell you how happy I was.  This was one of the most amazing ways to start my day, and definitely got me in the mood to go to the gym.  Now, I have to admit, these were a little timely.  I mean, I did cut up some additional fruit while preparing these, as well as cleaning along the way, but I started at 9:35 am and didn't start eating until 10:05 am, and I was not dilly dallying either.  The process seemed a bit longer than usual when it comes to making pancakes, but the result was so worth the time.  These were incredible.  I changed the recipe up a bit, as I didn't use coconut milk because I wanted to finish up my almond milk before opening up another carton, and I wanted to make it with what I was craving.  They turned out spectacular, and are an amazing twist on your regular old pancakes.  The thing with these guys too is that, because there is fruit encased, the pancake dough isn't too, too thick so you don't get that heavy feeling you sometimes get afterward when eating pancakes.

I would highly suggest trying this recipe.  It is incredibly versatile and who says you just have to stick to pineapple?  What about apples or pears?  Why not throw in some chocolate chips or whatever else you're fancying?  Try it, get creative, you will be thrilled by the final result!

Tropical Pancake Battered Pineapple Rings


Recipe adapted from here

Ingredients:

• 1 pineapple, sliced into rings about 1/2 inch thick
• 3/4 cup whole wheat flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• Dash of salt
• 1 tbsp mulled flaxseed + 3 tbsp water (or an egg)
• 1/2 tsp coconut extract
• 1 1/2 tbsp coconut flakes
• 1 tsp cinnamon
• 1 tbsp coconut oil, melted
• 1 cup almond milk

Directions:


Heat pancake griddle or skillet on medium heat.

Combine all ingredients (except) pineapple in a medium bowl and whisk together.  Add milk as needed to get a good "drippy" consistency.  You want it to be able to stick to the pineapple but still allow the excess to drip off.

Once griddle is heated, grease and dip one slice of pineapple into the batter and then place on the griddle.

Cook for 2-3 minutes and then flip.  You might want to sear the sides too depending on how thick your slices are.  Repeat for remaining slices.

Serve immediately, top with fresh mango chunks, almond slivers, coconut flakes, and amaretto agave nectar.

Have you ever tried pancake battered fruits?

Mmmmmm

A day of delightful foods.

Oooookkaaaaayyy.  Hold the phone!  I have found, I think what I have to call my all time favourite breakfast/post work-out protein shake.  I have shared, dozens upon dozens of incredible, savoury, protein-packed, iron-filled, healthy shakes, that I have said time and time again, you HAVE to make this one, or, this one is my favourite, but, but, but, I think I found it, and to my surprise it incorporates one of my least favourite fruits - blueberries.

Recently, as I've mentioned about two or three times now on my blog, that my go-to shake, when I don't feel like thinking, or looking up recipes is a really easy Green Strawberry Mango shake (I really should take a picture and post the recipe so when I do talk about it I can link back to it).  However, I now have this incredible Green Blueberry Mango shake, that I think tops my go-to, and that is saying something, because I absolutely loooooooooove that shake.

When I made this one this morning, I'm not sure what made me think of this concoction, or to think that mango and blueberries would even be a good match, but they are a match as peanut butter and jelly are, it is incredibly, without a doubt divine.  This shake was so creamy, sweet, filling, it was just out of this world.  I can't even describe the flavour pairing, it's just something you have to experience, and luckily for me, I will be experiencing it again after tomorrow mornings work out.

Do yourself a favour, and try this out, heck try it out and try to describe to me the flavours that the party in your mouth is celebrating because it is surely delightful.  Mmmm, I cannot wait to enjoy this again tomorrow morning!

Green Blueberry Mango Shake

Ingredients:

• 1 cup frozen blueberries
• 3/4 cup frozen mango chunks
• 2 heaping cups of baby spinach - fresh
• 1/2 cup almond milk
• 1/3 cup 0% fat blueberry Greek yoghurt
• 1/2 cup water
• 1 scoop of protein powder

Also, I want to share with you not only todays post work-out smoothie, but what I ate before I headed out to the gym, because it was incredible.  Now, we all know I love pancakes, I don't make them a lot, but they are certainly tied with oatmeal, and, we will throw in crepes to this category as well, since they are basically just thin pancakes.  When I was in university, I hate to admit this, but I ate crepes a loooooooooot.  The cafeteria food drove me bonkers, and crepes were something that made me feel a bit better about myself since they weren't fried or greasy.  My favourite, and only one that I would get was banana and Nutella, oh my word these were amazing.

Now, I have not found many vegan crepe recipes, and the ones that I have come across, truthfully didn't really sound that amazing to me, so I'd never made any.  A few weeks ago, I'd stumbled across a recipe that instantly got my attention.  I saved it, I had planned on making it numerous times and never did.  Last night, as I was going over the recipe, I was planning on deleting the recipe, but then I figured, no way Jose, this caught my attention I need to go through with it, and decided that I would make it for breakfast when I wake up.  Well thank goodness I decided to keep it, because with the killer banana combo I decided to throw in, it was just, blissful.  I mean, the photograph won't do it any justice, since I'm a horrible photographer, but listen to me, today has been incredible for meals and it all started out with this wonderful breakfast.

Magical Peanut Butter Banana Crepes

Recipe slightly adapted from here

Ingredients:

• 1/4 cup whole wheat flour
• 1/2 tsp ground flaxseed
• 1/2 tsp maple syrup
• 1/2 tsp baking powder
• Dash of salt
• 5 tbsp + 1 tsp almond milk
• 1/2 tsp vanilla extract
• 1/2 tbsp melted coconut oil

Directions:

Mix dry ingredients and then add wet ingredients.  Mix well until you have a smooth batter with no lumps.

Meanwhile heat a medium sized frying pan with a light covering of oil.  Once the pan is hot add a large spoonful of batter to the pan and move the pan in circular motions to spread the batter into a large circle.  Cook for approximately two minutes and then carefully flip to cook the reverse side for approximately one minute until both sides are lightly browned.  Repeat.

I then topped it with this magical banana beast.

Ingredients:

• 1 banana
• 1/2 tsp pumpkin pie spice
• 2-3 tbsp crushed peanut butter Puffins cereal
• 1 tbsp ground flaxseed
• 2 tbsp maple peanut butter
• Maple syrup
• 1 tbsp peanut butter chips

Directions:

Crush your cereal and add them to a bowl along with the flaxseed and pumpkin pie spice.  Mix until well combined.

Coat your banana with your peanut butter, and then roll it in the spice combination.

I then cut the banana in slices, topped it on the crepes and made it extra sinful by adding maple syrup and peanut butter chips!

Strawberry Orange Tofu Pecan Salad

Lastly, I want to share a quick salad that I've been throwing together the past few days, and definitely enjoyed again today.  It is so easy to make, and by far one of the best salads I have ever created, and even tried for that matter.  You should definitely give it a shot if you're in a rush, or even in a salad slump, this will get you out, and seeking more and more, trust me!

Ingredients:

• 2-3 cups of fresh baby spinach
• 3 small strawberries - quartered and then cut in half again
• 1 tsp black sesame seeds
• 1 batch of orange tofu (recipe to follow)
• 1 tbsp chopped pecans

Orange Tofu

Recipe taken from here

Ingredients:

• 1 block extra firm tofu
• 1 orange
• 3 tbsp soy sauce
• 1 clove garlic, chopped
• 1 tbsp extra virgin olive oil

Directions:

Drain the tofu and wrap in a paper towel. Squeeze the excess water out of the block of tofu and cut it into triangles or cubes.

Peel your orange and smash it in a medium-small lidded bowl, getting it nice and pulp-y.  Stir in the soy sauce, garlic and 1 tbsp of the oil. 

Place your tofu into the marinade, cover with the lid and shake gently so that every piece is covered with the sauce.  Let it marinate for at least 2 hours.

Once the tofu is done marinating, preheat your oven to 450 degrees F.  Add the tofu (but save the marinade!). Cook for 45 minutes or until golden.

Toss your salad components together, and dress with remaining marinade!

How do you spruce up your salads when you're in a rut?

Flu bustin' shakes

I am a very fortunate person.  I'm not saying this in the sense of, I get everything handed to me, and everything always works out in my favour, or anything like that.  What I mean is, one of the traits that I got from my mom (that I actually like), unlike my lack of math skills, or the crooked teeth I had growing up, or the fact that I have been wearing glasses since grade six and will have to for the rest of my life, is that I barely ever get sick.  I can't even remember the last time I was actually sick, other than when I got H1N1 a few years ago (gross right?)  I've had some ill-fate when it comes to my health in other aspects - anxiety, depression, an eating disorder, and fibromyalgia (all which have been worked through and are not in the picture anymore), but as for illness when it comes to being sick, very, very rarely does that ever play a role in my life.

Despite the fact that my mom works sixty-seventy hours a week, is up to her ears in stress, gets only a few hours of sleep a night, she very rarely gets sick.  Thankfully, I've inherited that as well.  As for myself, I don't just embrace and turn a blind eye to the fact that I get sick so little, no, I also have my lifestyle to thank for that.  I would consider myself an active person, considering already this week I have been five times, and I eat a very healthy diet /cough, other than this week because well, mother nature decided to visit and I've been craving junk food like there is no tomorrow (too much information?  Perhaps, just a bit), oh well, it's my blog, my journal.  I snacked on some yoghurt covered raisins/chocolate covered raisins, and have been eating two homemade chocolate chip cookies since Monday (not so bad I guess though considering).

Nonetheless, the point of this blog entry is that, this week my boyfriend picked up the flu, or something.  He started off with a headache, then it worked it's way to his nose, and then it was a whole body cold it seemed.  The other day we were supposed to get together, but instead he decided to sleep (which, thankfully he did, because even with the million + hours he got, he still seemed like a zombie).  The next day we had planned to watch a movie, and the same thing happened.  This time, I decided I would pay him a visit with some homemade soup and an orange to try and liven him up a bit.  Well, he looked like he had been visited by a ghost.  Shades drawn, lights off, fetal position, congested to the max, despite how cute he looked while being in such an uneasy state, he looked to say the least a little haggard (all said with love - hence I brought soup to make him feel better).

After spending a bit of time with him, I realized that even though I have super power genes when it comes to getting sick, I still can't just rely on those genes and think I'm Superwoman and just won't get sick, that's not how it works.  Instead, I've been eating foods high in vitamin C, and getting a lot of fluids in me (apart from what I regularly focus on for my diet of course) this was just even more focused on than it usually is.  With that of course comes protein shakes, woohoooooo, my favourite!

Very Orange Banana Shake

The first one I made was incredibly similar to orange crush, or orange juice - I don't know.  The orange flavour was very evident and was overall just an amazing way to start the day.  I never think to use freshly squeezed orange juice rather than water when it comes to my smoothies, but in trying to protect myself I've been doing it daily and what a nice change it is with such great flavour.  Also, with the addition of the zest along with the freshly squeezed juice it gave even more flavour because of the oils released.  This was a fantastic shake, and will certainly be seeing more of this, especially come the summer.  And I can also guarantee that you will be seeing more shakes using freshly squeezed juice!  Yum!

Ingredients:

• 1 orange juiced + orange zest
• 1/2 cup soy milk
• 4 ice cubes
• 1 large frozen banana
• 1/3 cup 0% vanilla Greek yoghurt
• 1 tsp vanilla
• 2 cups fresh baby spinach
• 1 scoop of vanilla protein powder

Strawberry Pineapple Orange Shake

The next shake I had was an adaptation of the previous recipe, however, I added strawberries and pineapple au lieu of banana.  Between the two, I'm not sure which I preferred more.  The above one was evidently more creamy due to the banana, this one was much more liquidy, but just as delightful.  The combination of strawberries with the two citrus fruits was a very delightful union, I certainly enjoyed this and it was pure perfection after a nice work out.  Hopefully it also aids in not getting sick!

Ingredients:

• 1 orange - juiced
• 1/2 cup soy milk
• 2 cups of fresh baby spinach
• 1 cup of frozen strawberries
• 1/3 cup fresh pineapple
• 1/4 cup 0% fat strawberry Greek yoghurt
• 1 scoop vanilla protein powder

What precautions do you take to try and prevent sickness?

Seven Days of Oats a la Sam

Last week I made a post for Five Days of Protein Shakes, with my daily ingestion of protein shakes also comes my daily consumption of oats (as I'm sure you all know by now).  Since I hadn't made an entry for any of these bowls last week I figured I would give you guys seven days of oats a la Sam.  Sit tight and relax, you are about to enjoy :)

Day 1 - Orange and Almond Infused Oats

I have never used orange juice as a split base for my oats, however, I had a lot of oranges left to eat before I left for my trip to British Columbia and I didn't want these precious fruits going to waste so I figured I would experiment.  I mean, it's not too different from water, just that it has a little zing to it.  I wasn't sure what flavours I wanted to go with the orange infusion, but as I was making my oats I just had a lot of ideas flowing through, as to what I've seen orange paired with on prior occasions.  The first bite I took I was a little reluctant as it had sort of an iffy taste to me, I can't really describe what it was, perhaps overkill in orange?  I'm not sure, however, once I took my second and third bite I was definitely smitten by the divinity of this bowl.  There were so many flavours that I used in this bowl, and in unison they all came together very well.  This was a really divine bowl, and it was an excellent way to begin the day.  I'm not a juice drinker, so with the orange infused in the oats it gave my morning ritual a nice little twist.  This is definitely a very versatile bowl and will certainly be enjoyed again - this would certainly be ideal in the summer, perhaps even as overnight oats and have them cold rather than warm.  I loved it, and it was certainly a great way to start a weeks worth of various bowls of oats!

Ingredients:

• 1/3 cup oats
• 1/3 cup freshly squeezed orange juice
• 1/3 cup soy milk + more for topping
• 1 ripened banana
• Dash of salt
• 1/2 tsp vanilla
• 1/4 tsp almond extract
• 1/8 tsp ginger
• 1/2 tsp cinnamon
• 1 tbsp ground flaxseed

Garnish:

• Cacao nibs
• Almond slivers
• Coconut flakes
• 0% fat blackberry Greek yoghurt
• Orange zest
• Maple syrup

Directions:

In a small sauce pan, bring your oats, milk, orange juice, cinnamon, ginger, salt, almond and vanilla extract to a boil.  Once your oats have started to boil, mash in your ripened banana.  Keep your oats on the stove until your level of "cooked" oats has been achieved (mine take about 4-5 minutes, I still like them a bit hard).  Top with additional soy milk, and the rest of your garnishes!

Day 2 - Almond Joy Oats

I’ve never had Almond Joy before, to be honest, I’m not even sure if we get Almond Joy chocolate bars in Canada.  However, I have seen numerous recipes online via my dear fellow bloggers of imitation recipes for this delicious looking and sounding treat.  I am a huge fan of almonds (hello Amaretto, am’I right?), and coconut we all know how in love I am with this beautiful flavor, when mixed together with a ibit of chocolate well, this is amazing.  In this case I cheated a bit, and didn’t use real chocolate since if I don’t have to have chocolate I usually opt to not have it, but carob chips I am seriously very fond of.  I remember this one time I had a friend over, and I was making “chocolate chip cookies” with carob chips instead, had the bagg open and as they were sticking their hand in the bag and gobbling up some chips behind my back they were well quite shocked to be completely honest that the taste wasn't at all what they had expected hahaha.  This oatmeal however, despite the fact that I’ve never eaten an Almond Joy, if I can use my imagination, well I think that this would be neck in neck as to what it would taste like.  This was seriously fantastic, and again, just like many of my breakfast bowls of oats resembles a healthy dessert rather than what's supposed to be a healthy breakfast, thankfully both categories work and my tummy and tastebuds get a treat as well!

Ingredients:

• 1/3 cup oatmeal
• 1/3 cup coconut milk + more for topping
• 1/3 cup water
• 1 ripe banana
• Dash of salt
• 1/2 tsp vanilla extract
• 1/2 tsp almond extract

Garnish:

• 1 tbsp carob chips
• 1 tbsp slivered almonds
• 1 tbsp coconut flakes
• 0% fat vanilla Greek yoghurt
• 1/2 tbsp hemp seeds

Directions:

In a small sauce pan, bring your oats, milk, water, salt, almond and vanilla extract to a boil.  Once your oats have started to boil, mash in your ripened banana.  Keep your oats on the stove until your level of "cooked" oats has been achieved (mine take about 4-5 minutes, I still like them a bit hard).  Top with additional soy milk, and the rest of your garnishes!

Day 3 - Crunchy Peanut Butter Oatmeal

I have never been one for cereal, especially cereal and milk, gross.  I was always a weird kid when it came to breakfast.  For many years I wouldn't eat breakfast, no way Jose.  Then I started eating breakfast and it wasn't your typical breakfast food, no, I would eat pasta, Mr. Noodles, ice cream, macaroni and cheese, yes I was a weird kid.  This went on for many years.  It's only the past few years, more so when I started going to University did I start to eat like a real person, and would also eat breakfast, nowadays I love it, and is by far my favourite meal of the day, and could hands down eat breakfast meals all day long.  When it comes to cereal, I am still not a fan of cereal and milk together, yes, I will do like I did when I first started incorporating cereal in my diet and have a glass of milk on the side but never together, yuckers.  My current favourite is of no surprise to me since the main flavour is peanut butter.  I eat this cereal when I'm craving something junky but don't want to feel guilty - even though I may eat a lot in one sitting uh oh, oh well, better than a bag of chips.  The other morning when I was making my oats, I knew I wanted peanut butter, then I thought of my wonderful cereal and figured hey why not throw them together in one magical unison?  Well magical unison it was.  This bowl was creamy and full of peanut butter and because of the cereal it had a nice crunchy bite to it as well.  I loved this, and will definitely keep this as a go-to if I'm not feeling motivated to think of something special to make for my breakfast bowl!

Ingredients:

• 1/3 cup oatmeal
• 1/3 cup coconut milk + more for topping
• 1/3 cup water
• 1 ripe banana
• Dash of salt
• 1/2 tsp vanilla extract
• 1 tbsp peanut butter
• 1/4 cup peanut butter cereal crushed
• Handful of peanut butter chipits

Directions:

In a small sauce pan, bring your oats, milk, water, salt, and vanilla extract to a boil.  Once your oats have started to boil, mash in your ripened banana an peanut butter.  Keep your oats on the stove until your level of "cooked" oats has been achieved (mine take about 4-5 minutes, I still like them a bit hard).  Top with additional soy milk, crushed cereal and peanut butter chipits.

Day 4 - Chai Spiced Banana Oats

Okay, looking at the ingredient list, this definitely wouldn't look like a recipe I would want to make early in the morning, I mean, it looks like the list is as long as The Great Wall of China, but it's not really, there are just a lot of spices.  Chai has got to be my favourite spice combination, it incorporates all the fall flavours that I love so much, and it's just so warming and aromatic.  Especially when paired with oats, it gives you such a warm, home comfort feeling.  This bowl of oats was the perfect thing to wake up to and have for breakfast.  I loved it, and it was certainly a great pick-me up on a day where I certainly wasn't feeling like going to the gym and working out.  This truthfully didn't take any longer than my regular oats that I make, and was certainly worth taking out the few extra spices to add a little zing to my morning.  If you're not a big fan of ginger, I would almost suggest putting a little less than suggested and adding more cinnamon, all depends on how spicy you want it to be (however, with the added coconut, maple syrup and carob chips it adds a hint of sweetness)!

Ingredients:

• 1/3 cup oats
• 1/3 cup soy milk
• 1/3 cup water
• 1 ripe banana
• Dash of salt
• 1 tsp vanilla
• 1/4 tsp ground cardamom
• 1/4 tsp ground ginger
• 1/2 tsp cinnamon
• 1/8 tsp of nutmeg
• 1/8 tsp of cloves
• 1 tbsp flax
• Maple syrup - to garnish
• 1 tbsp carob chips 
• 1 tbsp pecans 
• 1 tbsp flaked coconut

Directions:

In a small sauce pan, bring your oats, milk, water, salt, cardamom, ginger, nutmeg, cloves, flaxseed and vanilla extract to a boil.  Once your oats have started to boil, mash in your ripened banana an peanut butter.  Keep your oats on the stove until your level of "cooked" oats has been achieved (mine take about 4-5 minutes, I still like them a bit hard).  Top with additional soy milk, maple syrup, carob chips, pecans and flaked coconut.


Day 5 - Blueberries and Cream Oats

Recipe inspired from here

Hmmm, as I mentioned the other day, my mom bought me twelve bags of frozen fruits, and well, the blueberries needed to get gobbled up since out of all fruits, these are basically my least favourite.  However, I've come to appreciate them when it comes to having them with warm oats as they seem to ooze all over the place and create the perfect flavour to oats (Blueberry Cobbler Oatmeal) also when paired with cinnamon and banana (Blueberry Pie Smoothie).  The other day as I was stumbling upon the foodie blogs I came across for a blueberry breakfast that actually looked quite delicious.  At first I was contemplating using raspberries instead of blueberries and thought what the heck I might as well give it a shot.  I'm glad I did.  I'm still not fully converted to blueberries, but I'm beginning to appreciate those little buggers a teeny bit more.  This oatmeal was luxurious, and definitely in the lines of a dessert as opposed to a breakfast (you really do feel like you're doing the body harm when eating this - but you are by no means doing so).  I loved this, and will certainly be trying it again, and perhaps trying it as I initially wanted to with raspberries.  I loved eating this because not only was it so tasty and good for me, it was darn right beautiful to look at, now that's a bonus right?

Ingredients:

• 1/3 cup oats
• 1/3 cup coconut milk + 1 tbsp + more for topping
• 1/3 cup water
• Dash of salt
• 1 ripe banana
• 1 tsp vanilla
• 1 cup blueberries
• 1 tbsp maple syrup
• 1 tsp cinnamon
• 1/2 tbsp slivered almonds 

Directions:

In a small pot add blueberries, maple syrup, vanilla and 1 tbsp of coconut milk.  Heat over low heat until the blueberries are heated through - make sure not to boil the coconut milk.

Make your oats as you typically make them.  Then top with your blueberry compote, slivered almonds, additional coconut milk and maple syrup!

Day 6 - Tropical Oats

Do I even need to write a little tidbit for this next bowl?  I really don't think so, and I'm not going to.  Instead I'm going to head downstairs and clean up after my cats, because by now, we all know how amazing tropical flavours are, how well they meld together, and how delightful they are with oats especially for breakfast when the weather isn't as warm as it's going to be for the rest of the day and you want to feel as though you're in the Caribbean somewhere drinking slurping back on a gigantic Pina Colada.  All I'm going to say is, do yourself a favour, and make this - you know what to do.

Ingredients:

• 1/3 cup oats
• 1/3 cup coconut milk + 1 tbsp + more for topping
• 1/3 cup water
• Dash of salt
• 1 ripe banana
• 1 tsp vanilla
• 2 tbsp chopped cashews
• 1/4 cup chopped pineapple
• 1/4 cup cubed mango
• 1 heaping tbsp coconut flakes
• 0% fat vanilla Greek yoghurt
• 1 tbsp hemp seeds

Directions:

In a small sauce pan, bring your oats, milk, water, salt, and vanilla to a boil.  Once your oats have started to boil, mash in your ripened banana.  Keep your oats on the stove until your level of "cooked" oats has been achieved (mine take about 4-5 minutes, I still like them a bit hard).  Top with additional soy milk, Greek yoghurt, mango, pineapple, cashews, coconut flakes, and hemp seeds.

Day 7 - Strawberry Nutella Oats

Okay, okay, Nutella and strawberries are absolutely amazing.  Clearly I’ve had peanut butter and Nutella are amazing together, as are bananas and Nutella.  As we all know, chocolate and strawberries are matches made in heaven, but with the addition of hazelnuts, holy moly it’s a whole other world.  This oatmeal was incredibly creamy, luxurious, sinful, perfectly sweet, packed full of protein, and was incredibly filling and a perfect way to start a work out.  I made this a few times before I decided that I need to photograph it because this is certainly one bowl that needs to be shared with the rest of you, pure perfection in a bowl.

Ingredients:

• 1/3 cup oatmeal
• 1/3 cup coconut milk + more for topping
• 1/3 cup water
• 1 ripe banana
• Dash of salt
• 1 tsp vanilla extract
• 3 medium sized strawberries – quartered than cut in half
• 1 tbsp Nutella
• 1 tbsp hemp seeds
• 0% fat strawberry Greek yoghurt

Directions:

In a small sauce pan, bring your oats, milk, water, salt, and vanilla to a boil.  Once your oats have started to boil, mash in your ripened banana and Nutella.  Keep your oats on the stove until your level of "cooked" oats has been achieved (mine take about 4-5 minutes, I still like them a bit hard).  Top with additional milk, Greek yoghurt, strawberry slices, and hemp seeds.

What are some ideas you use to spruce up your morning oats?

St-Patrick's Day Inspiration.

I am not one that usually celebrates St-Patrick's Day; I am not Irish, nor am I a big drinker.  Even when I was in University, St-Patties wasn't really a day I looked forward to unlike most of the people whom I was surrounded with.  To me, it's just another day, especially because it isn't a day for my heritage.  If I want to drink with my friends, I will drink, I don't need a day that means nothing to me to have an excuse to drink. Now I know that sounds cynical, but it's just not my thing, I do however really enjoy dressing in green and seeing what people come up with for kooky costume ideas - that to me is very fun.  This year I won't even be in Ontario for St-Patrick's so, I won't even have the option of drinking with my friends, even if this year I wanted to.

For Christmas, I was surprised with a flight ticket for British Columbia.  My dad, brother and I, along with my dad's girlfriend, and two of her kids will be spending seven days at Big White Ski Resort, which I am very much looking forward to.  It hadn't really sunk in that I was going skiing for a week until last night.  With that being said, the weather in Ontario this past week has been nothing short of beautiful.  Every single day it's been at least fourteen degrees Celsius, and as much as I am looking forward to this trip, going from the beautiful warm weather, to a cold snowy environment is sending chills down my spine.  I know however when I go there, and I see the beautiful mountains, and the abundance of white (in which we lacked here in my part of the province), that I will forget all about the cold and will not be able to contain myself.

Shamrock Shake Version 2.0

Now, as I said, I am not one to celebrate St-Patty's, however, I really love the colour green, and well, one of my latest favourite ingredients to incorporate into my meals is spinach, which is a beautiful, vibrant green as we all know.  This time last year, I had come up with a delicious and healthy Shamrock Smoothie, despite the fact that there wasn't anything bad for me in it, I wanted to make a new and improved version.  At this time last year, despite the fact that I was "working out" (for me to look back on last year in comparison to now, I don't believe what I was doing was really working out.  Not only that, I was incredibly ignorant to protein all together so it really wasn't a focus of mine).  This year however, especially now that I know how to lift weights properly, and how to get my heart working like a mad man without your "stereotypical" cardio i.e. running or biking, I now focus a lot of my attention on how to get protein into my diet.

Shamrock Shake Version 2.0 - is still just as delicious, if I'm to be quite honest, it taste practically the same, except it is substantially higher in protein versus the one I made last year, seeing as last years didn't have any, other than what is in the soy milk, oi.  So here we have it, if I had to choose between the two, clearly version two is much better suited for the needs of my diet!

Ingredients:

• 2 cups fresh spinach
• 1 large frozen banana
• 1/4 tsp peppermint extract
• 1/4 tsp vanilla extract
• 1/3 cup 0% vanilla Greek yoghurt
• 1 tsp cacao powder
• 1 scoop vanilla protein powder
• Cacao nibs - to garnish

Tropical Green Pancakes

Next on my St-Patrick's Day list of goodies, is something that I am a huuuuuge fan of and wanted to healthify even more (yes, I know that's not a word).  At first I was a little skeptical as to how these would turn out, but nevertheless to my surprise they turned out amazingly.  When I woke up this morning, I really wasn't in the mood to have a protein shake, instead I was really craving some pancakes, probably because I'm beginning to get in vacation mode, and pancakes are always a nice comfort food and reminds me of vacation.  However, I'm not on vacation, and even when I do go to British Columbia I will still be maintaining a healthy diet via exercise and food consumption of course.  Despite the fact that I wanted pancakes, I wanted to add a bit more nutrition to them as well, so I decided that I would try making some green pancakes - because I wanted to be healthy of course, but as well so I did have a delicious entry to post.

I have seen various green pancakes on the web, but none of them have ever really drawn a lot of attention to my tastebuds, so I figured why not get in the kitchen.  These pancakes took a little longer to make than usual (first because I'd never made them before, so wasn't quite sure what to do), as well as because I had to use the blender and take out some few extra bowls.  I was in the kitchen for quite a while, but it was seriously worth it.  It was worth it for the flavour of course, tropical, what else could I ask for, but the beautiful green!  At first I wasn't so sure that the green would still be as prominent after cooked, but I'm assuming because it was natural versus an artificial colour i.e. food colouring this is some of the reason behind it, I'm not a scientist, but this makes sense to me haha.  

From now on, I'm going to try and use spinach in a lot more of my foods.  When blended in you seriously don't even know that there is spinach other than the colour.  I love this, and it is such a sneaky way of adding in a lot of greens to your diet.  The thing that's awesome about spinach too is that when it is combined with fruits the iron absorption is greater, win-win-win situation!

Ingredients:

• 1/2 cup soy milk
• 1/2 very ripe banana
• 1 1/2 cups fresh baby spinach
• 1/2 cup whole wheat flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/8 tsp salt
• 1/2 tbsp flaxseed + 1 1/2 tbsp water
• 1/2 cup freshly chopped pineapple
• 1 tbsp flaked coconut

Garnish:

• 1/2 banana
• Carob chips
• 0% fat Greek yoghurt (flavour of choice)
• Coconut flakes
• 1 1/2 tsp maple syrup

Directions:

In a teeny tiny bowl, mix your flaxseed and water.  Allow to sit for a few minutes until it becomes almost gelly like (about five minutes).

In a small bowl combine your flour, baking powder, baking soda, salt and coconut flakes.  Leave this to the side.

In a blender, add your milk, banana, pineapple, and spinach until there are no visible chunks of spinach.  Add in your flaxegg.  Pour your green mixture in with the dry ingredients and mix until combined.

Preheat a griddle on medium low. Using a 1/4 measuring cup, drop batter onto the griddle. Cook until the tops are bubbly and edges are dry. Flip and cook another minute.

Mash the remaining banana and maple syrup together.  Top your pancakes with your banana mixture, yoghurt, coconut flakes and carob chips.  

Devour.

How do you try to sneak greens into your diet?

Have you ever tried sneaking spinach into anything other than smoothies/shakes?

Five days of protein shakes.

The other day my mom had to go to Costco and pick up another tub of protein powder.  This is the first time since I've been using protein powder that I've actually finished a tub practically by myself (my mom has made protein shakes here and there after her work outs, not being as vigilant as me after a work out) so a good 5/6 of the tub was consumed by me.  That to me is nuts.  Whenever I used to walk to school and it was garbage/recycling day I always had a tendency to walk a little slower than normal and stare into people's bins.  It's not that I would stop and rummage through them gross, but I would make mental notes, healthy, unhealthy, unhealthy, unhealthy, super healthy, etc... It was kind of a bad habit to have because well it's rude, and I shouldn't judge other peoples lifestyles as I don't know what kind of lives they lead.  Regardless, whenever I would see tubs of protein in recycling bins I always thought to myself "hooooooly, who finishes those tubs?!?!?!" - now, I am, and it feels incredible.

I've gone over this tenfold of times now, but I love my shakes, and I especially love them after a well deserved hard work out.  Lately, I've been consuming them like crazy, and coming up with some really incredible combinations.  My favourite, which has been my go-to for a few weeks now when I don't feel like brainstorming interesting combinations I throw in 1/2 cup frozen mango, 1/2 cup frozen strawberries, 1/2 cup soy milk, 1/2 cup water, huuuuuge handful of spinach, 1 scoop of vanilla protein powder - it is wonderful.  For those days when I'm not lazy and feel like using my brain to come up with something I try things like this -

Here's my last week in protein shakes!

Day 1 - 

Tropical Green Smoothie

By now you all know I'm a fan of the tropics.  Doesn't matter the shape, size  (however, preferably as huge as I can get so I can get a huge dose of these flavours!), texture, or consistency.  I love all tropical fruits, and will always have a special place in my heart.  One of my recent favourites is a tropical green shake, think Pina Colada's only without the added sugar and alcohol.  You have yourself an incredibly healthy protein packed, iron rich shake that is sure to fill you for hours and bound to heal your muscles after a tough work out!

Ingredients:

• 1/2 frozen banana
• 1 cup pineapple (frozen if you have)
• 1 freshly cut mango
• 1 orange juiced - my favourite is Tangelo Minneola 
• 1/2 cup soy milk
• 1/4 cup water
• 1/3 cup 0% vanilla Greek yoghurt
• 2 cups of spinach
• 1 scoop of protein powder

Day 2 - 

Peanut Butter and Jam Banana Shake

I'm not the biggest fan of jam other than my beloved raspberry or jam, or this lemon mango jam that I stumbled across last summer as I was working in Montreal and decided to go to a Farmer's Market.  I'm not sure what it is about jam, it's not that the consistency freaks me out or anything, it's just I think when it comes down to it I rather eat the fruit in it's natural form, instead of a mashed up pureed form.  As I said though, raspberry jam, I loooooove, especially when it's melded together with its soulmate peanut butter.  If I've already had a huge bowl of oats for breakfast, I sometimes don't like to come home from a work out and have my shake along with more carbs, so instead I'll substitute what I'm craving carbs wise (in this case a peanut butter and jam banana sandwich), and I'll transform it into a protein shake.  This was amazing.  It was oh so creamy, it was rich, but not too rich, each flavour definitely shared the spotlight and none were left out.  It was incredibly satiating and it gave me a ton of energy for the rest of the afternoon, would surely make this again!

Ingredients:

• 3/4 cup frozen raspberries
• 1/2 frozen banana
• 1 heaping tbsp peanut butter
• 1/3 cup 0% fat vanilla Greek yoghurt
• 1/4 cup soy milk
• 1/2 cup water
• 1 scoop peanut butter protein powder (or substitute for what you have chocolate/vanilla)

Day 3 - 

Blueberry Avocado Shake

Recipe inspired from here

Now, this was a really interesting combination of flavours for me.  I really, really, really am not the biggest fan blueberries.  I mean, unless they are topped in whipped cream, or are melded with our berries and topped with some fresh lime juice I don't go bizerk for blueberries, nor will you ever really catch me eating just a bowl of blueberries unless we are really out of fruit.  When I stumbled across a recipe for a blueberry and avocado combination this actually sounded really good to me.  When I took the first sip, I was actually a little repulsed, I'm not sure what it was exactly, or if it was because the first sip was the last of what was in the blender and it just wasn't mixed properly - I don't know, but it was gross.  At first I was debating not even taking a picture, but then I took another sip and it was heaven.  The whole time I was gobbling this down like a monkey I couldn't help think that I was eating a blueberry pie (I don't even like pie let alone blueberry pie for that matter), but for some reason this was good.  Oh, oh, now that I think about it, maybe it's not blueberry pie that it was reminiscent of, but blueberry cheesecake!  Ah yes, now that makes more sense because of the creamy hues from the blueberries!  After the second sip, it had truly been transformed, and it was incredible.   When it was done, I seriously contemplated making another mini version because it truly was satisfying.  Thank heaven I had frozen some avocado in the freezer because without the banana I'm always skeptical of the consistency that the shake is going to result in, but frozen avocado to me is the same as a frozen banana and gives you different nutrients to feed your body!

Ingredients:

• 1/2 cup frozen blueberries
• 1/2 frozen avocado
• 1/2 cup soy milk
• 1/2 cup water
• 1 tbsp chopped walnuts
• 1 scoop vanilla protein powder
• 2 cups fresh spinach

Day 4 - 

Orange Date and Coconut Shake

Now, when it comes to adding oranges into my shakes I'm a little skeptical, as even when segment the orange I find that sometimes the texture doesn't blend well.  When it came to this shake however, I didn't notice the orange texture at all, it had blended amazingly, and the orange flavour was thoroughly noticed.    This is one of those shakes that you can chew, which... isn't any different for me, since I even chew my water (it's incredibly weird I know, and I don't tell people this because well, it's really strange.  I had told my boyfriend this, and thought I was telling him something new, and he was like yeah I noticed that... well that's embarrassing hahaha).  Nonetheless, if you're not like me, and you actually drink your drinks as they are intended, this will definitely be a shake/smoothie that you will chew.  This is certainly great if you're feeling a little under the weather and want a pick me up.  The zesty orange, tropical coconut, and sweet dates are melded so wonderfully together and create such a punch of flavours, highly recommended.  

Ingredients:

• 1 orange
• 5 dates
• 1/4 cup boiling water
• 1/2 frozen banana
• 1/3 cup 0% fat free vanilla Greek yoghurt
• 2 tbsp coconut milk
• 1/2 cup water
• 1 scoop vanilla protein powder
• 1 tsp pure vanilla extract
• 1 tsp unsweetened shredded coconut, to garnish

Directions:

Soak the dates in the boiling water for 5-10 minutes to soften them up.

Peel the orange with a knife and cut it into 8-10 pieces.

Add all ingredients, except shredded coconut, to your food processor and process until smooth, about one minute.

Transfer to drinking glass, garnish with shredded coconut.

Blueberry Peanut Butter Shake

I've noted previously, and above as well, that I am not a huge fan of blueberries.  However, when your mom leaves for six weeks and buys you twelve bags of frozen fruits, two of them being blueberry you eat through them.  When I first made this shake, I wasn't feeling motivated because well it was blueberry so I figured this was just a shake that I would drink and bare.  However, as I thought of the flavours that go well with blueberries, peanut butter was something I thought went well (blueberry jam and peanut butter?) - maybe, I'm not quite sure, but this shake was fantastic.  It wasn't just something I had to chalk up and drink through unbearably, it was incredible.  It was creamy, rich, the perfect amount of sweetness, and just all around yummy.  Would definitely make again, surprisingly.


Ingredients:

• 1/2 cup soy milk
• 1/2 cup water
• 1 cup frozen blueberries
• 2 cups spinach
• 1/3 cup 0% fat Vanilla Greek yoghurt
• 1 tbsp peanut butter
• 1 scoop of peanut butter protein powder (or vanilla if you don't have peanut butter)

What's your favourite way to get your protein in you via shakes?

Pancake Post #2 of the Week

Peanut Butter Chocolate Avocado Pancakes

Recipe adapted from here

Last night as I was typing out my post for Peanut Butter and Jam Banana Pancakes my mouth was literally salivating.  I loved those pancakes so much, I mean, what is there to dislike about my favourite sandwich and pancakes all in one beautiful mesh of goodness?  Nothing, that's what.  Well, obviously I was not going to make the same type of pancakes twice in one week, let alone in a measly four days, no of course not.

Last week as I was making my meal plan for the week following (yes, I usually make it a week ahead, so I can tweak it, and make sure I have the proper breakfasts - especially on work out days, and then the proper post-work out shakes, and a lot of protein to go with it for the rest of the day.  I had stumbled across a recipe for chocolate avocado pancakes.  Needless to say this jumped out to me because avocado is such a great way to get healthy fats into your diet.  When you sneak them into pancakes, protein shakes/smoothies brownies, frostings, truffles, puddings or even ice cream, it makes you feel like you're still doing the body good - and that's because you are!

I remember last year the only reason I started eating avocado on a regular basis (other than trying to up my weight in a healthy way) was simply because it was a good way to sneak in good fat's.  I really hated avocado, the flavour, the texture (even though it's practically Mother Nature's butter), it just had the weirdest taste to me, and I'd only really eat it when I would go out for sushi.  I slowly started adding avocado to my favourite bean salads, and then even sandwiches.  I'm not sure if it was the constant exposure I was putting myself through but I no longer dislike this rich fruit, instead I continually seek out ways to get it into my diet, even if it's just mashing it in a bowl with some salsa, salt and pepper, whatever the case I love it.

One thing that's amazing about avocado is that when you add it to baked goods, it makes a really amazing moist result; these pancakes were no different.  This morning, I decided I wasn't going to go see my personal trainer as yesterday I was in a lot of pain, worked through it nonetheless, but when I woke up this morning I definitely felt it and I definitely didn't want to overwork my body when it could just harm it even more.  So, this gave me a lot of time to make a wonderful breakfast (see, here I am again thinking that pancakes take sooooooo long to make, these took a mere minutes what with the additional mashing of the avocado, and making a flaxegg whoop-dee-do.

Between the Peanut Butter and Jam Banana Pancakes and these ones, I can't really decipher which batch I liked more.  Yes, they are two completely different pancakes other than peanut butter and of course the flour, salt, milk etc... if you want to get technical and all, but this is like comparing apples to oranges.  Oh, I also thought I should add, avocado's are also making me kind of a fan of chocolate too ackkkk.  Nonetheless, these pancakes were like biting into moist chewy brownies.  They were fudgy, not too rich, perfectly sweet, full of flavour and just amazing.  I seriously took about twenty minutes just to eat three medium-ish sized pancakes, I did not want them to go away.  They were incredible especially with the specked peanut butter and carob chips, as well as the peanut butter protein powder I snuck in.  Pure perfection.  This would certainly be an amazing pre-work out meal, I'm sure this would give you energy for a loooooong time, and it leaves you really full (but not the gross bloated full feeling!)

This is certainly one to add to your must-try list, I guarantee you will not regret it!

Ingredients:

• 1/2 cup whole wheat flour
• 1 tbsp cocoa powder
• 1 tbsp peanut butter protein powder
• 1 1/2 tsp baking powder
• 1/4 tsp fleur de sel
• 1/2 cup soy milk
• 1/2 rip avocado, mashed
• 1/2 tbsp ground flaxseed + 1 1/2 tbsp water
• 1 heaping tbsp peanut butter chips
• 1 heaping tbsp carob chips + more for garnish
• Maple syrup - to garnish
• Sliced banana - to garnish
• Peanut butter - to garnish

Directions:

In a teeny tiny bowl or cup mix your ground flaxseed and water to make your egg.  Allow to sit and thicken for a few minutes.

In a large bowl mix together your flour, cocoa powder, protein powder, baking powder and salt.  Make a well in the center and add your milk, flaxegg and avocado.  Stir together until smooth.  Fold in your peanut butter and carob chips.

Preheat a large greased skilled over medium heat.  Pour in desired amount of batter and swirl to make round.  Flip pancakes when pin size bubbles begin to form.

Plate and top with your desired garnishes or how I did with carob chips, banana, peanut butter and maple syrup.

Adam - this one's for you.

Peanut Butter and Jam Banana Pancakes

Recipe taken from here

 Okay, I know it's been mentioned more than once, more than twice, and unfortunately more than three times as of late as to how much I have been obsessed with peanut butter, jam and bananas together, yes, and I use the word obsessed.  I know I don't make pancakes far as often as I would like... honestly, I'm not even sure why.  When I think of pancakes, a light descends and the lights from my imaginary heaven open up and shine down on me, yes, I love pancakes.  When I think of making pancakes though, I always think of a million and two ingredients, something that takes a decade to make, with five bazillion pots and pans left to clean.  When in reality, pancakes are rather simple to make, with not so many ingredients, unless you include a lot of spices, and really, it takes one bowl, a whisk, spatula/spoon and a pan, it's so easy and takes barely any time at all, especially if you're just cooking for one, which most of the time is my case.

I save so many recipes for pancakes, and I always include them in my weekly meal planning file, but then I usually tend to make something that I think requires less time aka oatmeal.  Dumb, and well, even dumber. I then usually seem to get rid of these recipes because I save more recipes that I want to try out and think to myself, "you're never going to get through all of these recipes Sam!".  Well, I need to stop doing this because I miss out on a lot of really great meals.  However, this is certainly one recipe I was not going to be getting rid of, and certainly will not get rid of after gobbling them down as fast as a wild forest fire burns (sorry...).

I made these on Sunday (yes, perfect day to have pancakes).  After drooling at all the pancake recipes from dozens upon dozens of people posting numerous recipes for Fat Tuesday I figured I definitely needed to have some in my gut by the end of the week.  My boyfriend, best friend, mom and her boyfriend were all away on vacation, I decided I was going to take a rest day from the gym, and so I figured hey why not treat myself, so treating myself is what I did with a big stack of peanut butter and jam banana pancakes.

These pancakes are why peanut butter and jam go so well together.  It's like before this, whatever you thought love was, it was just a myth.  This is brilliant.  It's complete and utter perfection.  It's as if you were in the dark all these years, and Thomas Edison had never invented the lightbulb for you to light your way, that is, until these pancakes came along.  Okay, okay, I need to stop.  I'm literally starting the psychological stage of digestion by talking about this, my salvatory glands are actually beginning to produce saliva and this is not something I want this late at night, where I've already consumed so much food, should no longer be eating anything (eeek, especially the Peanut Butter Cereal I just inhaled), and should really be hopping into bed soon, darn psychological temptations!  Nonetheless, if you are a fan of pancakes, if you are a fan of peanut butter, jam, and bananas, if you are a fan of healthy, and most certainly if you are a fan of delicious food that feels like it should be a dessert and put on the naughty list than this is for you, so stay tuned, because you will be hooked, and trust me, it's not such a bad thing.

Ingredients:

• 1/2 cup oats
• 1/4 cup whole wheat flour
• 1 cup boiling water
• 1/4 cup non-dairy milk 
• 1 tbsp peanut butter
• Dash of sea salt
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp vanilla
• 2 tsp sugar - which I completely forgot to add in

Topping - 

• 2 tbsp peanut butter
• 2 tbsp raspberry jam
• 1 sliced banana

Directions:

Preheat griddle to medium-high heat - about 350 degrees. 

Prepare oatmeal by combinging oats and boiling water in a bowl.  Cover and let set for 5 minutes. 

Combine dry ingredients in a separate bowl. Add remaining wet ingredients to oatmeal, including PB, and mix. Add wet to dry and stir until just combined. Scoop onto lightly greased griddle in 1/4 cup measurements. 

Note: these take a bit longer to cook than traditional pancakes since the oatmeal gives them a lot of moisture – about 2-3 minutes each side. Top with melted peanut butter and jam (I tossed both in a microwave safe dish for 20 seconds until nice and runny). 

Enjoy :)

And now something other than just oats.

Tonight as I went to the gym to play squash with my dad I decided that I was going to wear shorts.  The last time we played, I wore my Lululemon pants and to say the least I thought I was going to pass out.  When I do my weights with my trainer, for the most part I tend to stick with pants because it's only 66 degrees F in the gym and truthfully that's a little too chilly for my bones even after I've been sweating.  Usually it's not a problem, but the past few mornings I've been a little tired and that doesn't seem to help with my body regulation.  Nonetheless the reason for this tangent about nothing really is because of my shorts.  I haven't really looked down at my legs in a while (other than when I'm in the shower) so I haven't really noticed a change in my body.  Today however, I noticed how much personal training has really made a difference.

A few weeks ago, I went and redid my fit test after it had been a month and six days since I'd started my training.  The results to say the least were quite impressive, and definitely gave me the motivation to continue doing what I've been doing.  When I took the test, I was told my legs had gotten 2 inches bigger, yup, I've definitely noticed this, as my jeans are getting a little tighter (which is an awesome feeling).  Speaking of awesome feeling, going to the mall today, trying on some clothes and getting asked by the woman if I'm a size five NOT a zero or double zero, goodbye skinny days!  So, to say the least my physical changes have been really uplifting to me.

Yes, this just sounds like a "praise Sam" post, that's not what I'm going for at all.  It's just that lately, all I've been posting is recipes for variations of shakes and bowls of oatmeal.  When I first started making both of these things items and figuring out ways of adding in the most fats (healthy) and protein that I could possibly do I was a little afraid that this was just going to add in weight gain and not muscle, so I was a little afraid to say the least.  However, not the case.  More calories = much more energy.  More protein = bigger muscles/more muscle repair.  Fat = satisfying/more energy as well.  With that being said, I certainly have not lessened the amount of nutrients going into either of these items, in fact I've been adding much more, and I wouldn't change it for the world.  I love it and it makes me look very forward to waking up to have my oats followed by my post-work out recovery shakes.

lkfj;dslkfjsdlkfj okay, should I just get to it?  I think so.  I promise today will not just be a recipe for a fruity protein shake, or a bowl of oats (however I will be posting my latest and greatest favourite) plus a recipe for a recent meal I made, mmmm!

For starters, this mornings breakfast, holy moly.  As I've recently stated I am hooked on anything with peanut butter, in fact if I could take a peanut butter bath I probably would (should I of maybe not admitted that?  Perhaps.  Oh well.)  Seeing as I've finally stocked up on Nutella, and after making Nutella Oats, I decided that I had to make a peanut butter + Nutella bowl of oats since to me this is reminiscent of my childhood/peanut butter cups!  Yup, this bowl definitely sang peanut butter cups all over it.  So, so, so good.

This morning I woke up pretty early, around eight o'clock (this was early in the sense that, I wasn't working out until eleven, so I wouldn't be eating until ten).  As I was tossing around trying to get back to sleep I noticed that my back and legs were in a lot of pain.  This certainly didn't make me want to jump for joy at the fact that I had training in a bit since I was in a lot of pain, which I assume was from the deadlift's I did yesterday.  I sent my trainer a text and asked her if I could reschedule to tomorrow morning.  I hadn't heard from her, and I decided to still go with my plans to eat the breakfast I was planning, after enjoying each and every bite with utmost satisfaction I decided to text my trainer back and tell her that I would come in.  These oats made me forget my pain.  They gave me so much flippin' energy that I actually hopped out of the door when the time was necessary.  I loved this, and when I don't know what I want to make for breakfast/am craving something incredibly sinful/filling I certainly will not be hesitating to make this bowl of awesome.

Peanut Butter Banana Nutella Oats

Ingredients:

• 1/3 cup oats
• 1/3 cup soy milk + more for garnish
• 1/3 cup water
• 1 tsp vanilla
• Dash of salt
• 1 ripe banana + a few slices set aside
• 1 tbsp peanut butter
• 1 tbsp nutella
• 1 tbsp chopped hazelnuts
• 1 tbsp peanut butter chips
• Vanilla 0% fat Greek yoghurt

Directions:

In a small sauce pan, bring your oats, milk, water, cinnamon, salt, and vanilla to a boil.  Once your oats have started to boil, mash in your ripened banana, peanut butter and Nutella.  Keep your oats on the stove until your level of "cooked" oats has been achieved (mine take about 4-5 minutes, I still like them a bit hard).  Top with additional milk, Greek yoghurt, banana slices, chopped halzenuts and peanut butter chips.

Kale and White Bean Soup


Recipe taken from here

I haven't made soup in a long, long time.  Last week as I was perusing the typical foodie blogosphere I stumbled across a kale and white kidney bean soup.  Seeing as I am incredibly in love with kale, and have recently been a convert (and obsessed) with all things beans I figured why not give it a try.  After reading the directions it gave me even more of a reason to because it was basically chop a little veggies, throw everything into a pot, allow to simmer for an hour, indulge.  And indulge I did.  I had just gobbled down a huuuuuge protein shake and didn't think I'd be hungry for an eternity so the hour wait made it even more appetizing.  By the time the thirty minute mark hit, hunger was no longer a physiological thing, it was completely psychological.  The aromas coming from my kitchen oh, there was no denying how wonderful it smelt, and my brain was definitely wanting some of it.  By the time the twenty minute mark came oh I started taking a few spoonfuls from the pot (anyone want to come over for a meal ;)? - my germs!)

... after waiting, I finally made it down to the eight minute mark, and at this point I didn't care any longer, I was spooning the soup into two bowls, one for me, and one for my friend.  After taking a bite, I decided to add quite a bit of salt, this enhanced the simple flavours even more.  This soup was delectable.  It was so simple, easy to clean, super healthy, and the perfect thing to mix with a shake after an intense work out.  After, seriously gulping down a huge bowl, I couldn't help but take another bowl full.  I loved this.  I'm not sure why, but I added "don't you think this is reminiscent of like a war-time soup?"  I'm not sure what it was, perhaps the simplicity, or the fact that there were beans in the soup, who knows, but that's what it made me think of.

I'd never had white kidney beans before, after thoroughly enjoying this soup, I am definitely a convert and cannot wait to try bean spreads with this particular legume, mmm mmm mmm.  This is seriously such an ideally perfect soup if you don't have a lot of time to spend in the kitchen, or it's incredibly cold out and you want to snuggle up on the couch with a warm bowl of soup, or you just want to indulge in something incredibly healthy and have that hearty comfort food feeling!


Ingredients:

• Extra virgin olive oil
• 1 onion - diced
• 2 large garlic cloves - minced
• 2 tsp sea salt
• 1 tsp pepper
• 8 cups of vegetable broth
• 2 cans of white kidney beans or 3 double handed scoops of dried beans you've cooked yourself
• 1 bunch of kale - deribbed and chopped

Directions:

Pour some olive oil into a large pot over medium heat. 

Add the sliced onion and minced up garlic cloves to the olive oil.  Cook until the onion is soft and translucent.  Add the vegetable broth, salt and pepper.  Add the beans and the kale, and simmer over low heat for at least an hour.

Garnish with parmesan cheese before serving (if you eat this). 

Enjoy :)