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?

Oreo Cookie Bread Spread?!

Okay, so I am not a huge fan of buying cookies because I much rather go home, get my hands dirty and get down to work, because for one it’s very much enjoyable as well as relaxing, and because I know exactly what goes into the recipe and how much of it.  Sometimes this isn’t always a good thing, especially if I make something that is just purely sinful and I’m aware of this, but sometimes it’s better to turn a blindside, correct?

Well, a few weeks ago, I had come across quite a few recipes derived from Oreo’s – birthday cake Oreo’s.  If there is one weakness of mine when it comes to food, is the Duncan Hines Funfetti Cupcakes, holy moly, I do not care that they are from a box and are certainly not scratch they just perfect.  I mean I’ve had cupcakes from quite some famous bakeries and still every time I eat those rainbow speckled cupcakes I can’t help but have a little bit of a food orgasm, each and every time.  Should I have admitted that?  I’m not sure, but I did.  Anywho, as I was saying, I kept seeing these Oreo’s creep up all over the blogosphere and it sent a bit of sadness to my heart because I figured just like most limited edition special treats that they would only be offered to my fellow American friends, but low and behold when I went to the grocery store I saw the shiny golden package and shot (embarrassingly) a fist in the air obviously stating my state of delight.

With that being said, the only clear and obvious thing to do was pick up a bag. Well, well, when I opened the bag, my nose definitely went to heaven.  I then had the first bite and holy moly.  When reading other peoples comments regarding these cookies they said they were just sweet but not that different from your traditional Oreo’s – I beg to differ.  These instantly sent me Duncan Hines Funfetti heaven, and it’s where they took me each and every time I ate one. 

Well, a few days after I bought the bag, they disappeared, needless to say, I returned to the grocery store (for that sole purpose … oh and maybe to buy some Funfetti icing, which to my disappointment they discontinued, I don’t want to talk about it, I was not impressed).  However, as I later returned to looking at more blog posts I came across a recipe for an Oreo spread.   Say what?!?!?!?!?!?!?!?  Yeah, my thoughts exactly.  Within a few seconds of reading the title, I didn’t even take a look at the recipe before I took my laptop into the kitchen to set up.  As I continued to look at the ingredients well, obviously, I had everything on hand (don’t you love how Oreo’s are accidentally vegan?  Love it!

Anyhow, I got my food processor out with the rest of the ingredients and holy cow.  This dip/spread is out of this world.  I thought Nutella would never beat, well it definitely has competition with this spread.  It’s a little offsetting when you realize what you’re eating (especially if you have it on toast – it definitely makes your brain do a weird little dance up there).  I had talked about this spread for a few days to my boyfriend before he attempted it and he definitely couldn’t wrap his head around it, which is understandable it is weird, but it’s sooooooooooooooo good!  I would say, if you are looking to be indulgent and really not care, attempt this because you will not regret it, it’s divine and oh so delicious, especially served with fruit in lieu of Nutella.

Oreo Spread

Recipe slightly adapted from here

Ingredients:

• 3 cups coarsely crushed Oreos
• 3 tbsp coconut oil
• 1/2 tsp vanilla extract
• 1/2 - 3/4 cups coconut milk, depending on consistency desired

Directions:

If using coconut oil, warm it up to a liquid state.  Combine crushed cookies, oil and vanilla in a food processor and process until the crumbs are finely ground, then add milk in a slow, stead stream, keeping an eye on the consistency and stopping to check if needs (3/4 cup of milk will leave you with a much thinner product than you may want, so watch closely).  Store in the fridge.

Oreo Carob Toast

Because I made a ton of this spread, and I didn't just want to eat it by the spoonfuls (although it was tasty that way!), I wanted to make use of it in a spread-like way.  So I did.  This was the definition of sinful.  I couldn't believe what I was eating, and although it wasn't healthy, sometimes it's nice to indulge, so indulge I did, and not a single regret was given.

Ingredients:

• 1 1/2 heaping tbsp of Oreo spread 
• 1 slice of bread 
• 1/2 banana - cut into slices
• Handful of carob chips
• Maple syrup - to taste

Directions:

Spread your Oreo spread on your bread.  Chop your banana pieces into desired thickness and arrange on your bread.  Top with carob chips and maple syrup.  Broil for a few minutes until bananas have caramelized and your bread has toasted.

Have you ever tried cookie spreads?

What/how did you enjoy them?

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?

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?

These are a few of my favourite things.

Oats and I haven't always been the greatest of friends.  I'm not saying I was never a fan of oatmeal muffins, or oatmeal raisin cookies (because trust me I would mow down on those like there's no tomorrow).  However, when it came to a bowl of piping hot oats, it just sort of freaked me out.  I would always see porridge and think it looked like slop.  I would have these vivid visions of Goldilocks eating her porridge, or being back at my overnight camp when I was younger and seeing the older kids happily waiting in line for a big bowl of what looked to me as mush.  Because of this, I never had any incline to even trying it.

Over the years however, and especially once I started blogging and trying foods I never thought I would like and realizing that once cooked the way you like it, foods you might have strongly disliked before now become foods you crave on a regular basis.  Oatmeal is one of these things.  I'm not sure why I decided to try oatmeal, or even when, but it's within the last two years, and I've never regretted that decision.  Other than pancakes, oatmeal is by far my favourite go-to option in the morning.  I love how versatile oatmeal can be.  Oatmeal to me, is how tofu is in a regular dish.  You can make it simple, you can spice it up, make it tropical, make it luxurious, make it downright sinful, make it creamy, make it thick, make it nutty, make it cold, make it overnight, add some variety by choosing different genera of oats, etc... whatever it is, oatmeal can meet your taste-buds and give your mouth a little party at the start of the day.

I love how healthy oats are, which, come to think of it is probably the thing that motivated me to try it in the first place.  The past few years, I have made variations upon variations of different types of oats.  Sometimes I've even used different types of grains, but held the concept of oatmeal in my mind (quinoa, bulgur, millet).  Oatmeal is perfect before a work out, especially because you can add in flaxseed, chia seeds, nuts, protein powder, and nut butters for an added boost of protein, and it is full of carbohydrates. Even if you're not working out this is a great way to start the day, because it keeps you fueled and satiated for hours.  If you don't have time in the morning, you can make them overnight for a quick on the go breakfast.  You can spice it up and have it as dessert, hello Tiramisu Oatmeal (also other dessert forms on this link).  You can have them for a pick-me up after a work out, in an oatmeal scramble form, throw on some nuts, nut butter, and seeds for your protein.  However busy your day is, there is always a way you can eat oats that'll fill you up and give you the boost of energy you eat (granola, snack bars).  With all of this being said, I have been eating oatmeal like there is no tomorrow lately, especially because I need a pre-work out meal packed with fuel, and this is my favourite way of getting it.

Sometimes I like to keep my oats simple, sometimes I like to spice them up, however, no matter what I may or may not toss in, my oats definitely always have certain staples to go in: oats, soy milk (or other non-dairy milks), water, banana, salt and vanilla.  Other than those ingredients, the rest is decided by what I'm craving.

This morning for instance, I made one of the simplest oatmeals I've ever made before, however, truthfully it was one of the best.  Sometimes it's nice to just keep things as simple as they can be, and you actually get blown away how amazing simplicity really is.

Banana Mixed Berry Oatmeal

Ingredients:

• 1/3 cup oats
• 1/3 cup Holly Nog
• 1/3 cup water
• Dash of salt
• 1/2 tsp vanilla extract
• 1 ripe banana
• Handful of mixed berries - mine included, strawberries, blackberries and blueberries
• Handful of hemp hearts
• Cinnamon 

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 cinnamon, then fruit, then your hemp hearts.

Served this alongside of my mug of my Candy Cane Lane green tea, and it was reminiscent of a beautiful Christmas morning, awwww.

Some more of my recent favourite oat combinations:


Indian Spiced Oats

Ingredients:

• 1/3 cup oatmeal
• 1/3 cup coconut milk + more to top
• 1/3 cup water
• 1 ripe banana
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp cloves
• 1 tsp vanilla
• Dash of salt
• 2 tbsp raisins
• 1 tbsp sliced almonds
• 1 tsp hemp hearts

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).  Stir in your spices.  Then top with your hemp hearts, raisins, almonds and additional coconut milk to flavour.

Peanut Butter Banana Jam Sandwich Oats

Ingredients:

• 1/3 cup oats
• 1/3 cup coconut milk (or other non-dairy milk)
• 1/3 cup water
• 1 tsp vanilla
• Dash of salt
• 1 ripe banana
• 1 heaping tbsp of peanut butter
• Handful of raspberries
• 1 tbsp of raspberry jam

Directions:

In a small bowl mash your raspberries until they resemble a chunky jam.  Once your raspberries reach that consistency add your jam and mix until well incorporated - set aside.

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 peanut butter and raspberry jam mixture.


Gingerbread Oatmeal

Ingredients:

• 1/3 cup oats
• 1/3 cup coconut milk
• 1/3 cup water
• Dash of salt
• 1 tsp vanilla
• 1 ripe banana
• 2 Gingerbread Spice tea bags
• 1 tsp cinnamon
• 1 tsp ginger
• 1/2 tsp nutmeg
• 1/4 tsp cloves
• Drizzle of molasses
• Handful of chopped pecans

Directions:

Same as above, just top with molasses and pecans instead.

How do you enjoy your oats?

To new beginnings.

Happy New Year my friends!

It's been far too long since I've posted, I know in my last post I said I wouldn't post on a regular basis, well, that's true, but I still want to use my blog as a place where I can let go when I want to be creative, other than the kitchen.

Seeing as today is January 1st, 2012, I thought it would be a good time to try and get back on track with certain things that I truly enjoy doing, and try making a habit out of it again.  However, before I start I figured I should discuss what my new years resolutions are.  Truthfully they are rather basic... but I think that's a good thing, because the easier they are the more likely I will keep them right?

Last year, well as of January 8th, when I actually set my resolution into stone I had decided that after battling certain things physically and psychologically that working out would be a great way to get back on track and be healthy again, and I kept that!  Other than when I was in Korea, because it was a little more difficult to work out (however I still did work out just not everyday) I've managed to work out almost every day (with rest days here and there).  I feel 95% better, sure I have my off days, but the way I feel about myself, and the strength physically and psychologically that has come with being fit and healthy is an amazing feeling, and I plan to continue keeping up with exercise.  Today was just like any other day, and I sweat my derriere off, and it felt great!

This year I want to add in a few new things on top of working out:
I want to take a picture every single day, just to sort of document my life.  My pictures aren't going to be specific, they are just going to be things that will allow me to sit back years from now, and be all "oooh yeah!".  If I like how my cat looks, well hey, that day will be easy, other days I'll plan on going out and looking for things, which will also allow me to explore my surroundings more.

I want to start eating healthier again.  I introduced fish back into my diet and have been eating fish on a fairly regular basis.  I hadn't planned on eating fish as regularly, but my body has been craving it, and I'm not going to deny it what it's feeling naturally.  However, I fell off the bandwagon for a bit, and started bingeing on not-so healthy foods i.e. chocolate covered raisins, ice cream, and pretzels.  It's not a bad thing, it's not like it's everyday, but it's enough to negate my work outs and to set back the way I want to feel and look.

This year I plan on trimming my stomach.  I know it's not a giant tub of goo, but when I look in the mirror I am not in-love with the way my stomach looks.  So, this comes in hand with the second resolution as eating healthier will definitely help with trimming down on the waistline.

Having an overall positive things towards things, regardless if things go my way or not.  The glass will not be half empty, especially considering there is liquid and air in the glass, so it's not possible to be empty!

And of course, to try and show my face more around my blog because I really do miss writing, having my readers, and just sharing my trials with you all.

With that being said, there is one thing you need to know about me: I am a sucker for all things holiday or limited edition.  It doesn't matter if I'm a fan of the flavour or not, I have to get it, this is actually how I began to fall in love with mint/peppermint flavours, because of Christmas time.  Hallowe'en/Thanksgiving, all things pumpkin.  Valentine's Day, all things cinnamon, etc... when it comes to Christmas, of course the fall flavours are on my agenda, but egg nog... not so much, especially considering it's made with eggs, derp.

About a week and a half ago I went out to do some groceries and my eyes saw some holly on a bottle, and what-do-ya-know, my least favourite drink in the universe other than champagne was in the dairy aisle, and it was soy... oh boy.  To my... surprise, I actually kind of jumped, and clapped my hands together.  What?  I was excited for soy nog? ...errr... I'm not quite sure why, but then again, I do, it's my darn weakness to holiday flavours.  I picked it up.  I figured if worse comes to worse my best friend will drink it since he absolutely loves the nog, (well, that wouldn't work... I gave him a glass to try and he didn't enjoy it).

I'm not the type of person who goes to the fridge and picks out something to drink unless it's water or alcohol.  I have not had a glass of milk in probably three or four years.  I don't drink juice.  I don't drink pop.  I do however, and unfortunately drink Crystal Light... so that's as far as my palette get's to dance when it comes to the liquids department.  So, with that being said, I could use the remaining soy nog in a smoothie, or I could cook/bake with it.  Seeing as it's been quite a while since I've used my hands to get messy in the kitchen I figured why not look for a recipe that includes some of the nog.

At first I was going to make some soy nog bagels, then thought perhaps I'd make some pancakes, but I stumbled across a recipe for egg nog scones, with one of the funniest blog stories I've ever read and I just had to try out the recipe.  I'm sure glad I did because it was out of this world.  It took little time to make.  It didn't need butter, cream or eggs.  It took one bowl, one whisk, two sets of hands, and simple ingredients that I always have on hand.  Now, I'm really not keen on using granulated sugar, and I thought I'd cut it out, but I figured what they hey.  I liked the scones so much, that I decided I'd use up the rest of the nog in another batch, and freeze them, this time I'm going to however reduce the sugar because I did find them a bit too sweet, but so, so good!

These scones are light, and fluffy, and would definitely be perfect with a nice glass of warm Chai tea!  I highly suggest you make these scones, whether a fan of egg nog or not... also you need to check out the story attached to the recipe, hilarious!

Soy-nog and Cranberry Scones

Recipe taken from here

Ingredients:

• 3/4 cup AP flour
• 1/4 cup sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 3/4 cup dried cranberries
• 3/4 cup soy nog

Directions:

Preheat oven to 425 degrees F.

Whisk together your flour, salt, sugar and baking powder.  Next, whisk in the cranberries.

Add the nog and use your hands to gently bring together the ingredients.  If you need to add a bit more nog or flour then do so judiciously.  It will be sticky and clumpy.  Turn the dough onto a lightly floured surface and knead twice.

Form the dough into a disc and cut into 6-8 pieces.  Brush the tops with a bit more  soy nog.

Bakes for 10-15 minutes, or until golden.

Happy New Years again!

Hope you all celebrated a wonderful goodbye to 2011, and a great hello to 2012 :)

Broccoli and Trail Mix Salad

Note: is anyone else having formatting problems with their Blogger?!  Doesn't matter how many times I re-do this post/last few posts the format keeps bunching together...

Confession:

I love my body, however, I strongly dislike my stomach.

I am a veg, but the biggest part of my diet consists of fruits.

Being in Korea, I have only worked out a few times, but I have done a lot of walking.

…

So here it goes.  My days remaining in Korea are very limited, and with that, I’ve been starting to think of how I want to work out when I go home.  When I was living in Montreal, the biggest part of my exercise routine was biking, now, I still want to keep that up, but I want to start doing weights as well.  I’m not speaking the five-pound weights I was doing in my metcon workouts, but I’m talking the heavy guys, so I can do “real” weight lifting.  Now, I’ve considered a few things, hire a personal trainer, get a gym membership, think of different ways to get varied work outs in from rock climbing, running, swimming, biking, etc… I just want there to be variety.

With all of this being said, I do not believe it will take very long to see results.  I eat healthy, I’m already pretty skinny, and definitely have muscle, but my diet is a little, ehhhh… I mean, I do not eat poorly by any means, but there is one thing that I have a weakness for and that’s fruits.  It doesn’t matter how healthy a food is, eating it in bulk quantities is just as bad as eating little quantities.  Eating a whole pineapple in one sitting?  Yes, it may be healthy, but it’s loaded with sugar, which doesn’t matter if its fructose or glucose it’s still sugar, it still turns into fat.  If I were to cut down on the amount of fruits in my diet, and upped the vegetables even more than I do, I should see results from that alone.

I decided yesterday I was going to try to make a change in my “fruit-intake” and yesterday I definitely did well.  I had two apples only.  Yes, two apples, it’s because Jordan cut one and left it there so I didn’t want it to go bad, and I’d already eaten one.  Now I could of cut into my pineapple but I did not and was very proud.  Right now I am at one banana, woo!

Anywho, with all that, I decided I’m going to double my vegetable intake versus my fruit intake.  This morning I made one of the best salads I’ve had in a long time.  It was super filling, incredibly healthy (wait until you read the ingredients), and a synch to throw together, no cooking or baking required, all you need are your ingredients and voila!

Broccoli and Trail Mix Salad

So I wanted a very basic, vegetable salad with a little bit of additional fruit (however, a tiny amount in comparison to the vegetable amount).  I didn’t have a food processor, so I chopped my vegetables very small beforehand.  I didn’t want to have large chunks of vegetables, I wanted everything to be minced, and it was perfection.

Ingredients:

• Gosari Namul (Korean fern), chopped very small
• 2 broccoli florets, chopped very small
• 1 large carrot, chopped very small
• Handful of mushrooms, cut into tiny pieces
• 1/4 cup + 1 tbsp raisins
• 1/2  cup pumpkin seeds
• 1/4 cup dried cherries
• ~ 1/2 cup coconut meat
• 1 lemon, juiced
• Maple syrup, dressing
• Salt

Directions:

Cut and chop all of your vegetables very small, unless you have a food processor toss ‘em all in.  Mix well together.  Add in your dried fruits, seeds and coconut meat.  Mix together.  Toss with salt.  Squeeze your lemon over your salad.  Top with some maple syrup and eat up.

How do you spice up everyday-day salads?

My weekend at a glance.

Happy Monday everyone!
...okay maybe not happy, but hello. Monday's always seem to be the toughest days of the week to get out of bed. This weekend, I stayed up the latest I had in a long time... yes, I've actually been sleeping the past week and a bit. Last night I didn't get to sleep until about 10:30 pm, and the night before it was about 11:30 pm, gasp! This weekend was certainly very productive however. I did the groceries, laundry, hung out with people, bought a new yoga video, lounged in bed, and baked. When I say baked, I more or less mean... I had a one-person party with myself in the kitchen and it was some well-deserved therapy.

I started off my journey with homemade chocolate chips. Okay, okay, all us foodies were certainly at a loss for words when the Nutella chocolate chips hit the blogosphere (can't link since Tastespotting is currently down), then all of our jaws dropped and stomach's cried out when Une-Deux Senses showed us her matcha chocolate chips, well immediately my wheels started turning. That's one thing I absolutely love about being a foody, we always seem to have a huge abundance of supplies available, so if ever we get a craving, an idea, inspiration or anything we can immediately go into the kitchen.

Well, I began with the matcha chip cookies. Oh wow, look at me mom I'm making my own chocolate chips! Yes, I seriously may have shouted that out as she walked by in curiosity as to what I was swirling around onto tinfoil at seven o'clock Saturday morning. These were so fun to make, and the feeling of satisfaction you get from making your own chocolate chips, uh hellloooooo!

I changed the recipe, just by adding some coconut oil, to make the melting process a little quicker, and I have to say, you can never go wrong with anything coconut, so hey I went for it.

Matcha Chocolate Chips

Recipe adapted from here

Ingredients:

• 1 cup white chocolate chips
• 1 1/2 tbsp matcha powder (I wanted it to be very in your face matcha!)
• 1 tsp coconut oil

Directions:

Carefully melt the white chocolate chips and coconut oil over a double boiler, make sure not to burn it. Once smooth, whisk in the matcha powder until a smooth consistency forms. Transfer to a piping bag (or Ziploc like I did) and pipe into "chips" onto a piece of foil/wax paper/parchment. Allow to harden completely, about 1 hour or you can speed this up in the freezer.

Chewy Banana Matcha Chocolate Chip Cookies

Recipe thoroughly adapted from here

Before Jordan left for Korea I had wanted to make him Chocolate Chip Cookies since those are his all time favourite cookies, but instead I made him the Peanut Butter Pillows and the Pumpkin Oatmeal Cookies. I had however put a recipe aside that I had wanted to make for vegan chocolate chip cookies, so the other day I had adapted it to fit what I had been craving, and I definitely have to say they were a winner. Yes, they quickly went. This batch made three dozen cookies, and I was left with six at the end of the day. After sitting for a bit the flavours definitely took their course and truly showcased their stuff!

Ingredients:

• 1/4 brown sugar
• 1/2 white sugar
• 2/3 cup canola oil
• 1/4 cup vanilla soy milk
• 2 tsp pure vanilla extract
• 1/2 cups whole wheat flour
• 1/2 cup kamut flour
• 1/2 cup spelt flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cups matcha chips (see above)
• 1/2 cup plantain chips - coarsely chopped
  

Directions:

Preheat oven to 350 F. Lightly grease two large light metal baking sheets.

Mix together sugars, oil, and milk in a mixing bowl. Use a strong fork and mix really well, for about 2 minutes, until it resembles smooth caramel. There is a chemical reaction when sugar and oil collide, so it’s important that you don’t get lazy about that step. Mix in the vanilla.

Add 1 cup of the flour, the baking soda and salt. Mix until well incorporated. Mix in the rest of the flour. Fold in the plantain chips and chocolate chips. The dough will be a little stuff so use your hands to really work them in.

For 3 inch cookies, roll the dough into about ping pong ball size balls. Flatten them out in your hands to about 2 1/2 inches. They will spread just a bit. Place on a baking sheet and bake for about 8 minutes – no more than 9 – until they are just a little browned around the edges. I usually get 16 out of these so I do two rounds of eight cookies. Let cool on the baking sheet for about 5 minutes then transfer to a cooling rack.

For 2 dozen two inch cookies roll dough into walnut sized balls and flatten to about 1 1/2 inches and bake for only six minutes.

White Chocolate Blueberry Lavender Oatmeal Cookies

With half a bag of white chocolate chips left my wheels were still turning. What kind did I end up making? Well it was between making Rolo or lavender chips, and I had decided on lavender. I remembered one of my favourite cookies from last summer: White Chocolate Blueberry Oatmeal Cookies and I also remembered how much lavender, white chocolate and blueberries go together, so I figured hey, white chocolate + lavender = good chocolate combination. So that is what I did. For this I used Angela's recipe for The Ultimate Oatmeal Raisin Cookie and adapted it quite thoroughly to meet my desires. I have to say considering one of my friends pretty much ate half the batch himself, that they were a success, even my mom's boyfriends eight year old grandson (holy tongue-twister) thoroughly enjoyed them... I have to say I was quite impressed that he liked the lavender. So here is what I did:

For the Lavender Chocolate Chips (same recipe as the matcha chips except...)

Ingredients:

• 1 cup white chocolate chips
• 1 1/2 tbsp lavender - pressed into a fine dust with your pestle and mortar
  
• 1 tsp coconut oil
• Purple food colouring - optional
  

For the White Chocolate Blueberry Lavender Oatmeal Cookies

Ingredients:

• 2 cups regular oats, divided
• 1/2 cup whole wheat flour
  
• 1/4 cup spelt flour
• 1 tsp baking soda
• 1/2 cup pure maple syrup
• 2 tbsp soy milk
• 3 1/2 tbsp coconut oil
• 1 cup coconut flakes
• 1 1/2 cups frozen blueberries
  
• 2 tsp pure vanilla extract
• 1 cup lavender chips
  

Directions:

In a medium sized bowl, mix together the flour, baking soda, coconut flakes and oats. In a small bowl add the coconut oil and microwave for 20 seconds to soften (if necessary). In the same bowl, stir in the maple syrup, soy milk, and vanilla. Mix until the mixture is thoroughly combined. Fold in the lavender chocolate chips and blueberries. Take about 2 tbsp of dough, make a ball, and then flatten with fingers. Place on cookie sheet. Repeat. Bake for 10 minutes at 350F and no longer. Remove from oven and let sit on baking sheet for 2 minutes before placing onto a cooling rack for 10-15 minutes. Makes about 16 large cookies.

Chinese Chews

Recipe taken/adapted from my aunt's church recipe book?

Next on my list was something that I had at my aunts house over the Christmas break and devoured many, many pieces in one sitting. I've made these a couple of times since but they never last long enough to take a picture, no I'm serious. These are so, so, so, soooooooooo good. Honestly, that doesn't even begin to describe just how tasty these actually are. I love them, and if I could without any consequences I would eat these all day everyday, but realistically I cannot... for the sake of my pants, and my health, but I really do wish I could.

I decided to try making them vegan, and I have to say I certainly succeeded. I will post the vegan version with the non-vegan ingredients in brackets. These are definitely something you should try, because trust me you will not regret it... unless, you decide to eat them all day and your pants... suddenly shrink, oops. If that does happen, don't come knocking on my door, blame my aunt!

Ingredients:

• 1 cup brown sugar
• 1 cup flour
• 1/2 cup dates
• 1/2 cup walnuts (or any other nuts)
  
• 1/4 cup apple sauce + 1/4 Earth Balance butter (melted) - (1/2 cup non-vegan butter)
  
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tbsp flax seed + 3 tbsp water - (1 egg)

Directions:

In a small bowl mix together your flax egg and let sit until it thickens a few minutes. When your flax egg is ready cream all ingredients together with your hands. Bake 20 to 30 minutes at 350 degrees F. Let cool about 3/4 hour and cut into squares. May be sprinkled with icing sugar (these are already sweet enough for me from the dates/brown sugar that I omit this).

Vegan Blackstrap Molasses Cookies - do not have pictures uploaded yet

Recipe taken from here

Next was a batch of molasses cookies. Oh man, I've quickly realized that no matter what time of year it is, regardless if it's Christmas or not, it is always time for molasses cookies. The smell for one simply invites you in for a bite of a cookie with a big warm glass of tea. Secondly, the flavours wrap you up in their warmth. Third, well, their molasses cookies, they remind you of Christmas, therefore no matter how grumpy or sad you are you can't help but feel a bit better when you bite into one of these bad boys. Loved, loved, loved... although I really don't think you can go wrong with molasses cookies now can you?

Ingredients:

• 3/4 cup sugar - more for rolling
  
• 1/3 cup blackstrap molasses
• 1/2 cup canola oil
• 3 tbsp vanilla soy milk
  
• 1/2 tsp vanilla extract
• 1 cup whole wheat flour
• 3/4 cup all purpose flour
• 2 tsp ground ginger
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp baking soda
• 1/2 tsp salt

Directions:

Preheat oven to 350˚F

In a bowl mix sugar, molasses, oil, milk, and vanilla extract. Mix in flours, ginger, cinnamon, nutmeg, baking soda, and salt. Place rounded tbsp of cookie dough in sugar until well coated then place 3 inches apart on a cookie sheet. Flatten slightly and bake for 12 minutes.

Blissful Berry Cereal Bowl

Of course I didn't spend my whole weekend in the kitchen only baking. No, no, of course not. For starters... I kept my breakfasts' incredibly simple. The past few days along with my smoothies I've been eating this delicious cereal... I seriously think I may have converted to the dark side of cereal eating (that is if gobbled down before ANY sign of soggy-ness comes into play). I am in absolute lust at the moment with this seriously quick and simple meal. This takes no time at all (... well other than letting your sugar sit on the fruit, but if you do this early right before starting to get ready in the morning by the time you go eat your breakfast it's ready!). What I like about this is that yes, your milk changes colours, but you know it's not from artificial sugars and dyes, no it's natural sugars and colours seeping from the fruits, so you can feel like a little kid in all glory staring at the milk change colours and feel good about it at the same time.

Ingredients:

• 1 cup of frozen fruit (or fresh if you have an abundance on hand)
• 3/4 cup strawberry soy milk (or vanilla, chocolate, etc...)
• 1 cup of kamut puffs
  
• Handful of almonds
• 1 tsp sugar
• Agave or anything else to sweeten if you'd like (my bowl was sweet enough from the flavoured milk + sugar.

Directions:

In a bowl allow mix together your fruit and sugar, allow to sit for 15-3o minutes. In your cereal bowl, add your kamut puffs, top with cold milk. Add your berries on top, then sprinkle your almonds or other desired nuts. Munch away!

Fieldberry Yoghurt Parfait

I'm really on a berry thing lately... so for my snacks I've been eating this delicious concoction:
1 cup of frozen berries + 3/4 cup Greek yoghurt + 1/8 tsp cardamom + 1/2 tsp cinnamon + 1 tsp good quality maple syrup ... allow to sit for a while in your fridge for the berries to defrost and allow their juices to release... once done, mix until you have a gorgeous purple colour and enjoy. Also nice, to top it with Bran Bar's, yummy!

Coconut Lime Rice

Recipe taken from here

Yesterday for lunch I decided to treat myself to something... that was simply full of empty, empty carbs but full of crazy, delicious, satisfying goodness. I had planned on making this last week, then had sushi, or salads or other things. I figured, being a weekend and all ... I can treat myself to something full of... nothing, so that is what I did. I loved this. It was seriously sinful. The flavours of the coconut, lime and cinnamon are definitely a match made in heaven and lead me to want to make cookies with those ingredients! This would be perfect with some steamed veggies, or even a pina colada ;) especially on a warm summer day, deeeee-lish.

Ingredients:

• 1 tbsp Earth Balance butter
• 1 tbsp brown sugar
• 1/2 teaspoon salt
• 2 cups Basmati rice, washed and drained well
• 1 1/2 cups coconut milk
• 1 1/2 cups water
• 1 cinnamon stick
• 2 limes, juice from 1 lime and grated zest of the other lime
• 1/4 cup sweetened coconut flakes

Directions:

In a heavy saucepan over medium heat, melt butter. Add brown sugar and salt, stirring until dissolved. Increase heat to high, add rice and stir until rice is evenly coated. Add coconut milk and water, stirring until combined. Squeeze one of the limes into the mixture then throw the squeezed lime into the rice. Add cinnamon stick. Bring to a boil and cover pot. Reduce heat to medium-low and simmer covered for 20 minutes. Remove pot from heat but do not open lid. Let sit for 10 minutes.

While rice is cooking, toast the coconut by spreading onto a rimmed sheet pan. Toast in a 350°F oven, stirring frequently, until the coconut is an even brown color, about 10 minutes.

Remove lime and cinnamon stick before serving. To serve, sprinkle rice with lime zest and toasted coconut.

*Note: all of this was done in my rice cooker, but I figured I would put the real directions down.

Holy moly, what did you whip up this weekend?