Almost-Raw Apple Butter Tarts

As of January 8th of this year, I officially hit my one year mark since I'd officially got my life back on track.  By this I mean, I started working out officially on the 8th, and I admitted to myself that yes, the past year I had been suffering from an eating disorder and needed this to change if I wanted to live a healthy life.  That was an incredible step for me, and since then the steps have gotten even bigger as to my improvement, and I couldn't be happier.

To mark my one year "anniversary" I wanted to treat myself to something, to compensate myself for the hard work I'd done the previous year, and for all the sweat I shed, and just for the emotional and physiological progress I'd improved on.  I had decided I was going to buy myself some new work out clothes.  However, when I got the mail around January 4th, I got a promotion flyer from the gym my dad works out at.  I didn't think twice about this really, other than it gave a coupon for a one day trial, I figured I'd give that a shot.  As I was going to the mall to go buy myself a new gym outfit (which still hasn't happened), I decided to stop in at the gym.  Typical Sam springing on impulses I was now a member to a gym, go me!

When you become a member of this gym (I'm not sure if other gyms offer this, which is why I'm writing such as this), they give you a fitness assessment.  My results weren't too bad considering, what I'd put my body through the past few years, but it still however wasn't good enough for me.  After talking about what my goals were in joining the gym, I realized one of them really was to get toned.  So long the days of skinny is beautiful, as you read on all over many picture boards strong is the new beautiful, and I am definitely a believer in this.  So, with that being said, I decided I would hire a personal trainer.  Hey, I'd been working basically every single day for the last year, and yes, the results are much better than what I looked like prior to this, but my knowledge when it comes to exercise is limited, regardless of all the hours I spend reading about it on the internet.

With this being said, I could continue doing what I was currently doing at home, only have some more cardio options, but that's not what I wanted.  I want muscle.  I want to be toned.  I want people to look at me and know that I work out, not that I'm just this skinny girl, that's not who I am, and that's not what I want to portray.  I decided to hire a personal trainer until April, and will be seeing him three times a week.  I am very much looking forward to this.

I'm finding it a wee bit intimidating at times however, because a lot of things are being assessed, and it's not only my strength or my ability to know how to use a machine, but the foods I consume, my mental state and just how I deal with things overall.  It's a lot of fun, incredibly information, and definitely a work out, and I cannot wait to see what I will see for myself again both emotionally/physically within the next few months.

Now, onto the point of this post.  Food is definitely my trainers bigger criticism when it comes to me.  It's not that he's telling me to eat meat (although he keeps trying to push chicken into my head... and well, more to come on that I'm sure in the future), but for now, I'm making an effort to consciously intake more calories - this is incredibly difficult for some reason, but I've been eating much more protein, and my meals are definitely complete meals.  Regardless of all of this, he still doesn't think what I'm eating is enough, which for now is too bad because I'm not going to make myself sick.

Through out all of this, I've been trying to find ways to sneak in more protein.  Since it'd been two weeks since I had any "treats", I decided I would make myself some "butter tarts".  I found a recipe for an almost-raw pumpkin butter tarts, and since I had a gigantic jar of apple butter sitting in the fridge I figured why not, especially considering I had all the ingredients on hand.  They were incredibly easy to throw together (typically as most raw recipes are, uhhhh, hello no stove needed), but hellloooo the flavours?!  These are amazingggg.  I absolutely love raw desserts, nuts + dates (natural sugar, nomnomnom), and they are still healthy, so regardless of if your new years resolution is to not consume junk foods, these can still keep you in tact ;), unless that is you go buck wild and eat the whole batch, hehe.

Will definitely be making these again, and will play around with fillings, I'm feeling a nice raspberry jam ;) yuuummmmyyyy.  Now, go on ahead, and try these!

Almost-Raw Apple Butter Tarts


Recipe taken from here

Ingredients - 


Crust:

• 1/2 cup cashews
• 1/2 cup almonds
• 1 tbsp cornstarch (I forgot to add this in)
• Pinch of salt
• 2 dates
• 1 tsp coconut oil

Filling:

• 1/2 cup apple butter
• 4-5 dates
• 1 tsp coconut oil
• 1/4 cup whole pecans

Directions:

Combine ingredients for the crust in the bowl of your food processor and press into muffin tins.

Combine ingredients for filling and process in your processor again.  Add all of your ingredients other than the pecans.  Then fold in the pecans.  Spread filling into tart shells.  Refrigerate for at least six hours.

Makes 6 tarts.

What are ways in which you try to sneak protein into your diet?

Bomdiggity

What started off as a decent day quickly took a sharp turn to try and make my day miserable.  Last night I had trouble sleeping, is that so much of a surprise now?  Not so much.  I finally got to sleep at about 2:00 am, tossed and turned from 5:00 am until my alarm clock went off at 5:30 am.  Last night before I went to sleep I was perusing certain blogs and had saved some motivational pictures.  This morning when I woke up, I was all, "I'm going to do my work out today!", then I hit the snooze button and slept for 15 more minutes until 5:45 am.  Really, I didn't want to do my work out and I was trying to think of things in my head that would make it seem okay for me not to do my work out, then I remembered something that I had saved last night in the wee hours of the morning...

All I had to do was look at it, and I was off the couch putting my socks and shoes on.  And here is a secret that may make me a little nuts: I sleep in my workout clothes.  Why do I do this?  Because if I don't work out when I wear this clothes I know I will regret it, so it helps me get motivated in the morning!

This morning I decided to switch up my workout, and boy did I feel like death.  I didn't even know if I would be able to finish it or not, but I worked through it, and I did it.  I went to shower, blow dried my hair, did my make up, got dressed and then it was breakfast.

This mornings breakfast was absolutely delicious (so I really thought I'd hit the jackpot and that it would be an extra special day).  This morning was a little cool out, you can really tell the past few mornings that fall is quickly approaching, which I love.  I may not be the biggest fan of winter, but I love fall for all of its beautiful colours, and my all time favourite flavours, bring on the fall spices, and pumpkin woohoo!

The fall also means less smoothies, and a ton more oatmeal, especially on those days where I really dread getting out of bed and just want something warm.  I love oatmeal, because it's like a smoothie, there are an infinite amount of flavours you can toss in, textures, spices, fruits, nuts, everything.  This mornings oatmeal was simple to make, but insanely amazing.  It took me about 20 minutes to eat it... which is quite amazing, because usually I'm a really fast eater, truthfully I don't savour my food as much as I should, which is why I can down 8-10 pieces of cake in mere minutes, or bags of Nibs in a sitting, yuck.  This breakfast was simply perfect though, it had beautiful flavours, and because of the Gingerbread Peanut Butter I used it really hit the note I was searching for this morning.

One thing I noticed though... I do this unintentionally but always seem to do it, is that whenever I eat oatmeal, or Breakfast Couscous, I always eat around the spots that don't have any nuts, nut butters, or additional fruit, and I save those parts for last.  Usually it comes to me eating around the middle, and saving the middle until the last few bites.  This morning this oatmeal was, ah... I'm not sure if I'm lacking in sodium, but the second my mouth hit the nut butter/peanuts and I got that bite of salt it's like my tastebuds when completely euphoric.  The added sweetness from the banana cooked in was marvelous, and the fall spices in the oatmeal/nut butter was just divine.  This is going to be an oatmeal that will definitely be enjoyed a lot this fall/winter.

Peanut Butter Banana Oatmeal 

Ingredients:

• 1 ripe banana, 1/4 left to be sliced
• 1 tsp cinnamon
• 1/3 cup oats
• 1/3 cup soy milk
• 1/3 cup water
• Dash of sea salt
• 1 tbsp Gingerbread peanut butter
• 1/2 tbsp salted peanuts
• Maple sugar

Directions:

In a medium pot on medium-high heat, add your oats, water, milk, salt and cinnamon.  Once it begins to boil mash your banana into the oatmeal, I keep mine on the stove for about three minutes, as I don't like my oats to be fully cooked.

Top your oats with your peanut butter, sliced banana, maple sugar, and peanuts.

This was the perfect way to start my day, however... I then got to work.  I walk into my office, and I ask my mom what is that behind the door?  "Oh myyyy....!!!!"  Now I'm a little worried.  Well, we here in Montreal we got a ton, and I mean a ton of rain last night.  So much so that, our ceiling gave in.  Our filing cabinet with crew/cast/background declarations, background vouchers, PO's, crew information from O-Z, soakkkkkkkkkkked.  A lot was salvageable yes (which we didn't know at the time), but our declarations, which is what we send for tax returns and what not, completely ruined.  Now we are going to have to send out letters to get them to fill out the information again, but oh man.  It was just... horrible, it was a nightmare, a nightmare coming to life.  My wires and everything were completely drenched, so I was a teeny bit scared to unplug them, oi.  Thankfully I bring my computer home or let's just say I wouldn't be blogging right now.

I ended up working in another office for the morning which was nice, and then it was lunch time!  Lunch was super delicious, I love salads because you can really change them up, and they are so simple to make.  This one was incredibly simple, and oh so delicious, love, love, love.

Dilled-Out Tofu Spring Salad

 

1/2 cup frozen peas
1/4 cucumber, quartered
2 green onion stalks, chopped
Nappa cabbage, chopped
Tofu (baked at 425 degrees F for 45 minutes, tossed with EVOO, sea salt, pepper and 1 tsp dill)

Toss everything together and voila.

As for the rest of the day, it might of been a bad day, but that's it is, a bad day not a bad life.  Life goes on, c'est la vie, you have your bumps in the road and that was one, you pick up the pieces and keep going.

This may not of been What I ate Wednesday, but it was posted on Wednesday... so does that count?

Anything crazy happen to you lately?

Snackin' Sundays...

Happy weekend all,

Before I forget:

Hello to my one and only favourite father in the entire universe. 

You rock my world, and I cannot wait to see you!

PS. on Thursday I will be eating your slice of cake!

As many of you have probably noticed, especially the ones who /cough, called me lazy and told me to update my blog because it had been far too long, the past few weeks I've been slacking just a bit.  However, the past week and a bit I've posted two or three times, woohoo!  As I was reading one of my newly discovered favourite blogs, Snacking Squirrel, one of the questions at the end of one of her blogs posts' was do you find you blog less in the summer?  My answer is yes, yes, yes and yesssssss.

Last summer I wasn't working as I was on disability for the most part, therefore I spent the majority of my days in doors in my kitchen baking and cooking.  When I wasn't in the kitchen, I was sitting on the couch infront of the tv with my legs on the foot stool writing blog posts... wow, what a lame summer I had.  Despite it being lame, and honestly, for the most part insanely unadventurous I taught myself a lot, a lot in the kitchen, as well as learnt a lot from reading other blogs.  This summer however, I'm working insane hours, I've actually been going out with friends I've met in Montreal, I spend time working out, as well as I'm trying to make leftovers so I can spend less time in the kitchen.  With that being said it's very hard for me to find time lately to blog, even the motivation to want to blog.

Since I have less time for blogging, especially when it comes to the weekend I just find no motivation to want to even blog on my Friday or Saturdays and usually end up writing a little post on my Sunday evenings... I figured I would set some special time aside for something I came up with; "Snackin' Sundays".

I may not be a huge snacker, other than my whole cantaloupe, or whole pineapple once or twice a week, but I do make some baked goods usually on Sunday so I have "dessert" for my lunches.  As I mentioned last week, I wanted to start incorporating more of my baked goods so that I could get over my non-vegan catering cake binging... and honestly, it's REALLY been helping.  I don't even think I had a piece of cake from the caterers last week.  So, what I'm going to do on Sundays is post snacks that I had during the week that may not of been posted and show my current favourits.  This will give me something to post, as well as it will motivate me to post on my weekends.

My first and favourite snack that I had this last week is something that I came up with because I was dreeeaaaaming of my favourite Larabar-imitation truffles the Peanut Butter and Jam Truffles, out of all the truffles I've ever made these have by far been my favourite.  I haven't remade them because... truthfully I find it hard to make recipes a second time.  Before I started to bake and cook I used to make the same things over and over and over and over and over again... because, it was easy and I didn't know how to bake or cook.  Now however, since I do know how, and I see the million upon million of infinite recipes and alterations I see no reason to make the same recipe twice.  However, I was craving that flavour pairing so here is what I did...

Peanut Butter and Jam "Apple Crisp"

Recipe inspired by here

In the bowl of my food processor I added,
1/4 cup peanuts + 3 dates + a dash of salt + 2 tbsp raspberry I jam = processed until a ball formed.

I then cut a Granny Smith apple into slices, and smeared the "peanut butter and jam" mixture between the apple slices.  Drizzled the mix with maple syrup.

This is by far one of the best snacks I've had in a loooooooong time, and regardless of how I feel about duplicate snacks (other than smoothies which I occasionally repeat) I will be making this again, because it's just way too good to not experience again

Mediterranean Olive Bread

Recipe thoroughly adapted from here

Okay, okay, this recipe is on par as my top favourite with the above recipe.  The addition of Kalamata olives with rosemary in a quick bread is just magnificent.  This is by far one of the best quick breads ever!  It's perfect for breakfast, a quick snack, with your lunch/dinner even as dessert.  The ONLY thing... this does not keep very long, as after a few days it get's gummy and the olives make the bread insanely strong tasting.  If gobbled down in the first few days (since I'm the only one who eats this stuff in my house) it's hard to consume quickly and I didn't freeze it as I wasn't home every day and didn't think of it.  This again, would love to make again, as the smell is definitely unique, and the taste well hot dang, amaziiiinggg!

Ingredients:

• 1 1/2 spelt flour 
• 3/4 cup whole wheat flour
• 2 1/2 tsp baking powder
• 1 1/2 tsp chopped fresh rosemary
• 1/2 tsp sea salt
• 2 flax eggs (2 tbsp flaxmeal + 6 tbsp water)
• 1 cup rice milk
• 1/4 grapeseed oil
•   3/4 cup chopped Kalamata olives

Directions:

Position a rack in the lower third of the oven and heat the oven to 350º F. Spray a 6-cup loaf pan with vegetable spray.
Ask a question about this step.

In a medium bowl, whisk together the flours, baking powder, rosemary, and salt.  In a large bowl, stir together the flaxmeal and water and allow to sit for 3-5 minutes until a gel-like mixture forms.  When this forms stir with your milk and grapeseed oil.
 
Add the flour mixture and fold until about three quarters of the dry ingredients are moistened. Add the olives, and fold just until the pieces are distributed and the dry ingredients are moistened; the batter will be stiff. Ask a question about this step. Scrape the batter into the pan and spread evenly. Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Let cool in the pan on a rack for 5 to 10 minutes before unmolding to cool completely on the rack. Serve with olive oil for dipping.



Cherry and Stone Fruit Amaretto Yoghurt Parfait

Recipe by me

Ingredients:

• 2 dried apricots + 2 dried plums + 2 dried prunes - chopped
• 1/2 cup of frozen cherries tossed in coconut oil over medium heat in a skillet
• 3/4 cup plain yoghurt drizzled with amaretto agave nectar
• Granola
• Cacao nibs

 Directions:

Layer your ingredients as desired and gobbled down (you can either let your cherries cool, or you can add them warm so that there is a nice hot and cold combination).

Crispy Coated Apple Fries

Recipe adapted from here

Think apple crisp sans work.  Loved, loved, loved.

Ingredients:

• 2 granny smith apples, sliced, peel on (all your nutrients are in here)
• 1/2 cup rice milk (all I had on hand)
• 1/2 cup walnuts
• 1/2 cup blueberry bran cereal
• 2 tbsp cinnamon
• 1/2 cup flax seed
• Organic real maple syrup

Directions:

Preheat oven to 350F

In a food processor, combine walnuts, almond flour, cinnamon, and flax. Process until walnut pieces are small.  Move mixture to a shallow bowl.

Pour coconut milk into a shallow bowl.  Drop all apple slices into the coconut milk.  Remove 1 apple slice at a time from the coconut milk [doing this with a spoon works best so the mixture doesn't get too wet] and drop in the walnut mixture.  Place each slice on a parchment paper lined cookie sheet.

Bake in the oven for 15-20 minutes, or until golden and crispy – mine took 17 minutes

Serve with maple syrup

Blueberry Pumpkin Protein Parfait

Recipe by me

Ingredients/Directions:

• Bottom layer = blueberry bran cereal
• Second layer = 1/4 cup canned pure pumpkin + 1/4 cup plain yoghurt + 1/2 scoop vanilla protein powder, stirred to combine
• Third layer = fresh blueberries
• Top layer = plantain chips, chopped
• Topped with a dollop of homemade peanut butter

And of course, I wouldn't be snacking on these foods if I weren't sweating at least once a day.

What are some of your typical weekly snacks?

Shalalaaa...

Oh hhhaaaappppy daaaaay,

Okay, it may be the first day back at work after a three day weekend, and to many of you that may not sound like fun, but to me, it's great.  Why might you ask?  Well, this weekend is ALSO a long weekend, woohoo!  No, my long weekend didn't consist of any huge parties, or any long adventures in the woods on my bike, or any crazy shopping sprees (other than seeing crazy people at 9:30 am on a Saturday morning rushing through the aisles of Ikea... yes, the people were nuts).  My weekend was spent lounging, relaxing, and chillin' like a villain, but I loved it.

This morning was also a great morning.  I did 40 minutes of biking, which felt absolutely amazing because on the weekend I definitely slacked.  I then made a deliciously amaziiiiinggggg smoothie.  I gulped, and enjoyed, and mmmm'ed and awwww'ed.  I loved it, it was perfect, it was divine, it was spectacular.  It was the perfect way to start a Monday after a long weekend.  This week, I see this appearing very frequently.  I've been on a roll of adding cacao nibs in everything I think they'd taste good in (thanks pops for picking them up for me, because they are wonderbar)!

Now onto the oh-so-amaziingg breakfast smoothie, oh how I love smoothies.

Banana Peanut Butter Cup Smoothie

Recipe by me

Ingredients:

• 1 frozen banana
• 1/2 cup vanilla rice milk
• 1/2 cup water
• 1 large handful of spinach
• 1 tbsp cocoa powder
• 1 tbsp homemade peanut butter

Topped with:

• Peanuts
• Cacao nibs

Zucchini Noodles with Arrabiata Noodles

Recipe taken from here

 As for lunches, and dinners, legumes, legumes, legumes.  I'm getting addicted. Avocadoes.  Tomatoes.  Corn.  Spinach.  Ugh, I'm just loving these simple, and delicious salads.  However, on the weekend I decided to spice it up, use those ingredients, and make a delicious, warm salad instead of a cold.  It was by far one of the best meals I've had in a long time.  I seriously sat there in amazement at what I had just made (yes, it was after following a recipe, so it wasn't my own creation... but I am darn thankful I can follow recipes.  No, I may not be able to read maps well, follow a GPS' instructions clearly or turn at the right intersection but I can read a recipe and replicate it 100% the same).  Of all the thing's I've ever made on my blog, meal-wise, I would have to say to this by-far at the top of my list.  I felt like I had reached pure mental calmness, an earthquake could of shook my kitchen and it wouldn't of shaken me, it was just, ah, wil
l be making again soon!

Arrabiata sauce:

The sauce takes longer than the noodles, so get the sauce on the stove before shredding your zucchini.

Ingredients:

• 1 small onion, chopped
• 2 cloves garlic, finely chopped
• 2 teaspoons extra virgin olive oil
• 1/2 tsp dried red pepper flakes
• 1 red bell pepper, chopped
• 1 can (14 ounces) diced tomatoes, with juice
• 2 tablespoons chopped fresh basil
• 1 can chickpeas, rinsed and drained

Instructions:

In a large pan, heat the oil over medium heat.  Add the onions and garlic and sauté until the onion starts to caramelize, which will take about 10 minutes.  Add the pepper flakes and red pepper and cook until the pepper softens, about 2 minutes.  Add the tomatoes and heat until the sauce begins to simmer. Lower heat and cook (uncovered) until thickened, about 15 minutes. Stir frequently.

Stir in the basil and chickpeas. Add salt and pepper, to taste.  Cook about 5 more minutes, until everything is heated through.

Zucchini “Noodles”:

Ingredients:

• 2-3 zucchinis
• EVOO
• Pepper

Directions:

Preheat oven to 400 degrees.

Slice the ends off two to three zucchinis.  Use a vegetable peeler to shave off strips of zucchini. It’s easier than you think it’ll be.  On a baking sheet, layer the zucchini a few layers deep, and drizzle with olive oil. Sprinkle some freshly ground black pepper on top.  Bake for about ten minutes, until the zucchini has lost its crunch.

 

What sort of delicious meals did you enjoy over the weekend?

No Bake Mixed Fruit Cashew Granola Cakes

Recipe thoroughly adapted from here

As I mentioned in my last post, since I started this show I've had a bit of a hard time resisting those non-vegan baked goods, however, this week, since I've been making my own desserts it's been much easier resisting those delicious looking frosted goodies.  Yesterday I didn't even think twice about those cupcakes with the fluffy looking icing on top, because I had my own cookies to devour.

One reason I can narrow down as to why I've been munching down on those desserts like a fat kid ('scuse the saying) is because I have not been getting enough fat in my diet.  No, my meat eating friends it is not because I don't chow down on animal flesh that I'm not getting enough fat, it's because, even though I'm getting a ton of protein (tofu, protein powder, nuts, seeds, and oils) I do not eat rigorous amounts of these foods.  However, this week I started topping my salads with mad amounts of black beans/chick peas, tofu and avocados.  This has certainly helped with the dessert aisle, as well as my crazy cereal binges that I go through at about four o'clock.

I knew that my fat intake had been a little lower lately so, I figured if I start making desserts that have healthy fats: coconut oil, coconut, chia seeds, dark chocolate, etc... this will certainly help.  And so with that, this is why we have this post.  One of my favourite blogs to peruse is Healthful Pursuit, and one of the desserts I came across was for No Bake Raspberry Cashew Granola Cakes, which looked so darned delicious, packed with tons of healthy fats, tons of tasty fruits, protein, lots of fiber from the dried fruit...

These were so simple to make, and such a perfect treat that no one should feel guilty about gobbling down!

Ingredients:

• 3/4 cup raw unsalted cashews
• 3/4 cup dried fruit - I used pears, plums, apricots, peaches, and cherries
  
• 1/4 cup organic blueberry jam
• 1/4 cup chia seeds
• 1/4 cup unsweetened coconut meat
• 3 tbsp quick oats
• 1 tbsp extra virgin coconut oil
• 1 tsp pure vanilla extract

Directions:

Place cashews and coconut oil in the bowl of a processor and process until smooth. It will take about 6-8 minutes and you’ll have to scrape down the bowl a couple of times.

Meanwhile, combine dried fruit, chia seed, coconut, and oats in a large bowl.

Once cashew butter is complete, add raspberry jam, and vanilla. Pulse to combine.  Drop cashew mixture into dried fruit/nut bowl and stir until combined.  Spoon mixture into large muffin liners or a muffin tin, pressing down firmly on each one, flattening with hands.

Place in the freezer for 30 minutes to firm up.


Makes 6 cakes.

You really need to try these puppies because they are amazing tasting, and they are ultra-good for you!