Lately we've been realizing we need to make something for dinner around 7pm. Which means we don't usually eat supper until 8 or 9pm. Not ideal. But - let's blame it on the summer vibes, okay? Surprise, surprise, this happened again tonight. 7 pm rolled around, no dinner plans and no groceries (as we are currently supposed to be on the road camping). Then Jason mentioned steak and I started dreaming of this to-die-for steak salad I had in Banff. It was all kinds of delicious - perfectly cooked steak, marinated artichoke hearts, sun dried tomatoes, olives, fresh lettuce and spinach, grilled peppers, balsamic dressing, and probably other lovely things I cannot recall at the moment. However, after visiting a naturopath to assist with some issues my body is fighting to figure out, I'm currently on a candida diet for 28 days (and I sadly can't recreate the exact salad until I'm finished). For those of you who aren't quite sure what this entails (I didn't either) and are wanting to dive into your own research, you can 'nerd out' at this website here. Of course, the internet has tons of varying information on what it entails, but the version I'm currently on I see as a fairly strict Whole 30. The main differences are I can have 1-2 whole grain servings a day, I can't have ANY fruit for the first 14 days (which is my absolute favorite food), I can't have yeast or sugar of any kind (that includes honey, coconut sugar, agave, etc.), no alcohol and no vinegar except for ACV. Do you know how hard it is to find anything at the store that doesn't contain vinegar, sugar, or any of the other above listed ingredients? No? I didn't either. I know, I know, I've tried tons of different "diets" (I prefer to call them lifestyle changes as I never fully restrict myself from anything) and I eat a pretty clean diet anyways so I wasn't imagining it to be a big change. However, I kid you not this has been the most difficult 14 days of 'food.' If you know me well, or at all, I love food - it makes up a large majority of my life. I've never timed it out, but I probably spend most of my time at home in the kitchen. Let's say I was home for 6 hours, I bet 5 of them are spent there. And I love every second of those 5 hours. So when my naturopath showed me the details of the diet, I thought to myself "Okay, I can do this. It's only 28 days. We've got this." And to be completely honest, all in all it's really not that bad. For the first week I counted the days, checked them off in my day timer, and time could not move slower. Now - I feel like I'm getting the hang of things and I don't usually know what day I'm on. Except for today. Today is day 14. Today marks the halfway point. And tomorrow...I get to have one serving of fruit. Hallelujah. Some of you might not know this, but I don't actually like vegetables. I never crave them, I typically only cook with them because I know the powerhouse of nutrients they give to my body and that is the most important thing to me. But fruit...I would eat fruit all day long if I could. So being able to eat one serving of fruit tomorrow is the most exciting thing that's happened to me in like...14 days. Anyways, this post was meant to be a recipe for steak salad and I've blabbed on about something else entirely for 3 paragraphs. As with all of my own 'homemade' recipes - I don't measure things out because that takes the fun out of it for me. It also makes it easier to recreate a recipe if the store doesn't quite have what I'm looking for. So have some fun with it and share your variations with me, I'd love to see them! Quick Steak Salad
(our version served 2 with some leftovers) Ingredients: - steak or portobello mushrooms for the veg-heads out there - plenty of spinach - 1 or 2 peppers (I used red) - butternut squash (I was lazy and bought the pre-spiralized noodle version) - pecans - 1/2 large sweet yellow onion - ghee, avocado oil, or your favorite oil for cooking - salt and pepper - for dressing I mixed a little bit of ACV and avocado oil together (Jason used ranch...of course) Instructions:
Let me know what you think! Jason even loved it so much he posted a picture on his own Instagram. What a nice, supportive hubby I have.
0 Comments
I am trying out a new photo editing app on my phone, and was scrolling through some old food pictures to see what kind of magic I could work. I stumbled across this soup and my mouth instantly started watering. Guys - IT IS SO GOOD. The recipe can be found in the first Oh She Glows cookbook on page 141. If you don't have it already, I strongly suggest buying Angela Liddon's cookbooks - I use recipes from them nearly everyday. Seriously. Go out and get them already! Anyways, if you don't happen to have the cookbook on hand, you're in luck. I came across a blog that did a beautiful post on the recipe. And since I'm lazy and now hungry, I'll send you in her direction instead of trying to do it justice myself. You're welcome. Head on over to Love Life Eat for the recipe. With cooler nights coming, who doesn't want to cozy up with a bowl of this heavenly colored soup? Oh, everyone does? ...that's what I thought. If you follow me on Instagram, I mentioned that one of my goals this year is to write more - especially on this little thing called my blog. I've struggled in the past with creating a blog in the first place, as I feel I'm not sharing my own original recipes or ideas. However, my friends + family continually request that I divulge my food finds and concoctions, so (as much as I don't believe in 'resolutions') I've decided to incorporate more blogging in my 2017 lifestyle. With that being said, here it is, my first post of 2017.
You guys, this is my new favorite drink. While coffee already takes up a huge place in my heart, this little concoction is a newfound obsession. I originally stumbled across the original recipe on Pinterest, while searching for more natural ways to balance hormones (I'll delve more into this on another post). This recipe is one of the new things I've incorporated into my daily routine, + I can honestly say I've been looking forward to a beautiful mug of this every morning. You can find the original recipe at The Glowing Fridge (spoiler alert: hers includes cacao for those chocolate lovers out there). Soul-Soothing Coffee Recipe adapted from The Glowing Fridge Ingredients: - 3/4 tsp maca powder (I started with a little less and worked my way up. You can read more about maca powder here. - 1/4 tsp ground turmeric - 1/4 tsp ground cinnamon - 1/8 tsp ground ginger - sprinkle of cayenne pepper - sprinkle of black pepper - 1/2 to 1 tsp coconut oil - 1/2 tsp vanilla extract - coffee (i typically use a double shot of espresso, sometimes I add a bit of boiled water) - dairy-free milk (I like a bit of steamed full-fat coconut milk) Instructions:
I truly hope the first day of the New Year has got you feeling all things wonderful. I, for one, cannot wait to see what 2017 holds. Love + Light, Kelsey The colder temps around here lately have left me craving everything fall: cozy sweaters, boots, warm coffee, snuggly blankets + all pumpkin flavoured goodies. These pancakes were exactly what I was searching for this morning to satisfy my fall-longing.
Head on over to Paleo Newbie to check out the original version of this recipe (full Paleo-style). Pumpkin Protein Pancakes Recipe adapted from Paleo Newbie Ingredients: - 2 eggs - 1/2 cup canned pumpkin (not pumpkin pie filling, just plain old pumpkin) - 2 TBSP honey - 1/2 teaspoon vanilla extract - 1 teaspoon pumpkin pie spice - 1/4 teaspoon baking soda - 1/3 cup almond flour Here comes my weirdo swap/measurements: using the 1/3 cup measuring spoon, add in - 2 TBSP pumpkin seed protein powder (you could probably use whichever protein powder is your favourite) - fill the remainder of the 1/3 cup with oat flour (I just ground up regular large flake oats) Optional: - coconut milk - coconut oil Instructions:
This made about 5 medium-sized pancakes. I had full intentions of eating them all, but actually found them quite filling and ate 3 instead. Probably a good thing...now I have leftovers for a post-breakfast snack. Hope you're all having a beautiful Sunday. Love + Light, Kels So let's be honest...
I've yet to find a homemade vegan/veggie burger that will hold up on the grill. Or not crumble while it's cooking. But... Low + behold, this burger recipe exceeded my expectations. There was zero crumbling, they cooked and flipped with ease, and it even held up when I ate it WITH MY HANDS. This has never happened with any veggie burgers I've made. Maybe I'm delusional, but I've yet to find a recipe that's not crumbly or mushy once cooked. If you've had a better experience, please enlighten me with your veggie-burger-goddess-ness. I also love that there's about 5 ingredients in the whole burger. That's my kind of meal. I didn't add any of the optional add-ins the vegan8 recommended, but I love these exactly as they are. I chose to make the homemade BBQ sauce that's attached to the recipe, and I'm so glad I did. So without further ado... Sweet Potato + Chickpea BBQ Burgers Burger and BBQ sauce recipe from TheVegan8 I used Olafson's Flax-Multigrain Pita from Costco for a bun Toppings of choice: (pictured above) avocado, red onion, sauerkraut, spinach leaves, more BBQ sauce from recipe, chipotle mayo (since I'm not vegan - I'm sure you could substitute), or whatever else suits your fancy! I brushed the burgers with a bit more BBQ sauce before grilling them on the BBQ. We paired them will grilled corn on the cob and a spinach salad. I didn't even have a chance to snap more than one picture of it since it was so dang delicious. This recipe greatly surpassed my expectations - I think it might be the best lentil recipe I've tried to date.
The original recipe can be found over at Vegan Richa - I also found a bunch of other recipes on the site that look AH-MAZING! I made the lentils exactly to the recipe, however I used pineapple instead of mango, as it was all I had. I like to sneak in as many veggies as I can per meal, so instead of eating it as lettuce wraps I created a bowl. The recipe below isn't super specific, as that's how I roll in the kitchen. Feel free to make it your own! Sweet + Sour Lentil Bowl Lentil recipe from Vegan Richa Sautéed onion + peppers (I used about 1/2 a white onion + 2 peppers sautéed in olive oil until tender + browned) Oven roasted garlic broccoli (I used about 4 cups of broccoli pieces, 2 cloves of minced garlic, olive oil, and salt+pepper to taste. Bake at 450 F until brown - I like mine extra crispy which usually takes somewhere between 25-35 minutes. Be warned...it burns quick!) I found this made about 2 servings for me, maybe more depending on your daily calorie + nutrient intake. I like to meal prep for my upcoming week on Sunday afternoons. I don't make all of my meals for the week, but I try to get a large chunk of them completed so I can save time during the week and have all of my food ready for when I work and have classes at school. I've been playing it safe lately with my meals, and have been making a ton of muesli for breakfast and buddhi bowls for lunch (a random assortment of roasted and fresh veggies, a protein source, sweet potatoes and some sort of dressing). This has made my meal prep super easy lately, but I felt like I need to branch out a bit. So, without getting into too much into detail right off the bat, here is what I made for the week: (It only took me about 2.5 hours to make all of this - which I am pretty darn happy about!) Pictured above (from top left, clockwise): black bean burgers, roasted sweet potatoes, iceberg lettuce, garlic roasted broccoli, lentil taco filling, corn tortilla strips, chopped peppers and tomatoes, 'cheese' sauce, and roasted smashed potatoes. Pictured below: baked apple, pear and raspberry oatmeal. This should be enough breakfasts, lunches, and dinners for about 4 - 5 days for me. I make breakfasts and lunches for myself, and then make enough for 2 for my supper meals.
My week plan is as follows: Monday - today was a holiday for us, so I didn't include it in my plans, since I had time to make all of my meals. Tuesday & Thursday -
If you'd like to see the recipes I used, click on the title of the dish in my week plan and it will take you to either the original link to the recipe, or my version of the recipe (if I altered it) with the original link included on the page. What are your must-haves in meal planning? Do you like to make all of your meals for the week, or do you tend to pick away at it as you go? I originally found both of these recipes on Kris Carr's site (which is amazing for vegetarian recipes and you should totally check out), but I've sourced the original recipes on here. Black Bean Burgers recipe from Happy Healthy Hunters Serves 4 (the recipe said 2, but I found it made 4 smaller burgers as I didn't want them to crumble) Burgers: 1 3/4 cups black beans, cooked and blended 1/4 cup rolled oats 1/4 cup roasted chickpeas, seasoned with salt, pepper and cayenne 3/4 white onion 2 pinches salt 1 pinch pepper 3 tsp paprika Mix all of the above ingredients together and form into patties. Fry on med-high heat with olive oil for about 2-3 minutes on each side, or until crispy. Bake in the oven on 300F for 5-10 minutes for a less juicy patty. Toppings (I used): - white onion - pickles - fried mushrooms - lettuce mixed with stone ground mustard - sprinkle of feta and parmesan - tomatoes - avocado I'm not a huge fan of burgers with buns, so I always eat my burgers on a bed of lettuce. My boyfriend had his with a bun and, although he admitted it was a bit crumbly, he said it held together well with a bun. Smashed Potatoes with Garlic Roasted Broccoli and Cheese Tahini Sauce recipe from Connoisseurs Veg Serves 2 if you follow the original recipe Potatoes: I choose to make 6 potatoes, so I had enough for the week. If you've never made smashed potatoes, they're super easy and incredibly delicious. Here's a recipe here if you're not sure how to make them. I don't normally measure my olive oil or salt and pepper - I just drizzle a little bit on. Garlic Roasted Broccoli: Once again, exact recipes are not my forte. I make this broccoli every week, and I still cannot get enough. It's the best when it is fresh out of the oven and a little bit crispy. Preheat oven to 450F. Cut broccoli florets into bite-sized pieces and place on baking sheet with parchment paper or silicone sheet. Drizzle with olive oil, salt and pepper, and as many minced garlic cloves as you'd like (I usually use a few tablespoons of garlic. but I'm a garlic fiend). Bake in the oven for 20-30 minutes, or until broccoli is the tenderness you'd like - I usually leave mine in until it is closer to the burnt side...just the way I like it! Cheese Tahini Sauce: from Oh My Veggies 1/4 cup tahini 2 tablespoons nutritional yeast flakes (optional, but recommended for cheesy flavor) 2 tablespoons lime juice 2 teaspoons sriracha 2 teaspoons soy sauce or tamari About 1/2 cup unflavored soy or almond milk, or water Whisk all of the above ingredients together. Adjust seasonings to your taste. This dish was delish - it will definitely be in the weekly rotation for a while. To serve: pile broccoli on top of potato and drizzle with tahini cheese sauce. Enjoy! I have to admit...I'm really terrible with following recipes. My boyfriend Jason always laughs at me when I show him the recipe I used, and then continue to tell him I changed almost every ingredient listed. However, muesli is awesome for this as you can tweak the ingredients to your liking. Morning Muesli has been my saving grace during these past few months. It's so quick to make - I can whip it up in about 5 minutes before I head to work in the morning, and by the time I get to work it's the perfect consistency and ready to eat. I also love that you can use whatever you have in your fridge and pantry and it always tastes amazing. Morning Muesli
Serves 1 You can tailor this recipe this recipe to your liking, however I'm sharing the recipe for how I usually make my muesli, Base: 1/3 cup rolled oats 2/3 - 1 cup your choice of milk (cow's, almond, coconut, soy, etc.) Fruit: 3/4 - 1 whole pink lady apple, chopped 4-5 strawberries, chopped Add-ins: 1 TBSP of each of the following: - pumpkin seeds - sunflower seeds - chia seeds - hemp hearts - walnut pieces - unsweetened shredded coconut - sunflower seed butter Mix everything together, let sit for about 15 minutes (or as long as you would like - I sometimes leave mine in the fridge overnight, but I don't love the texture of chia seeds once they gel up) & enjoy! Let me know your favourite morning muesli combinations! |
Hi There!I'm Kelsey. This blog contains the big-items in my life: healthy eating, lifestyle, DIY projects and my current fashion finds. I created this blog to share my recipes and projects with family and friends, & connect with other like-minded souls around the world. Archives
January 2017
Categories |