I’m stuffed. Time to get back on track.
Lately I have been loving pancakes for breakfast. I decided to make them a little healthier and whipped up a batch that is so delish.
makes about 3 pancakes
- 1/2 cup flour ( I use all purpose)
- 1/3 cup wild oats
-1 tbsp canola oil
-3/4 cup unsweetened almond milk
- 1 tbsp baking powder
- 1 tsp cinnamon
Mix everything in a bowl until blended. Once you have a hot pan spray some non stick spray and pour the three pancakes onto the pan. Once they begin to bubble flip, and let cook until there is no liquid in the centre. Enjoy!
* for the strawberry topping I just sliced ripe strawberries and microwaved them in a bowl for about a minute. So tasty!
My mornings have been forever changed thanks to these egg muffins.
So yummy, easy and very quick to make. What is better then a healthy breakfast waiting for you in your fridge. These egg muffins have been all over the internet lately and I didn’t really love any of the recipes I found so I just made my own. That’s the beauty with these. You can make them work with whatever protein and vegetable you have available.
( makes 12 servings)
(Preheat oven to 350 degrees)
Mix eggs in a large bowl until incorporated. Add in chopped spinach, turkey, milk and cheese and mix well. Add seasoning and stir until incorporated. Spray non stick muffin pan with pam or olive oil and then fill each cup with the egg mixture. Be sure to leave some room at the top of the muffin tin as they will rise a bit. Cook in the oven until tops are brown, about 20 – 30 minutes.
The thing I love about these muffins is you could make them your own. They are so versatile. I can’t wait to try goat cheese and roasted red pepper, or sautéed mushrooms and onion. I punched in all the ingredients into a calorie counter and these muffins came out to just over 100 calories and 8 grams of protein each. What a great way to start your day!
…. the more you eat, the more you toot!
Technically a lentil isn’t a bean, it belongs in the legume family, but honestly it’s all the same to me. I have never really been a big fan of beans or lentils or anything along those lines. They typically end up being tasteless and squishy. Not a very pleasant combo. This lentil soup is something different though. It has a rich spiciness and hearty texture. The lentils keep you full for what seems like forever and anytime you eat veggies life just feels a little bit healthier. I pretty much just mashed this all together one night and it turned out great, so I thought I would share it with you guys.
Add your diced onion to a soup pot heated to medium hight heat and cook until the onions are soft. Add the carrot and celery to the mix and mix the ingredients. Add lentils back into the pot, then add spices. Stir until everything is covered in spice. Add chicken stock and bring to a boil. Once boiling return to a low simmer and cook until carrots have reached desired tenderness ( it took mine about 20 minutes).
After having my soup and cucumbers for lunch I felt pretty satisfied. My full feeling didn’t last long though. I need to learn that not feeling over full is ok. I’m so used to over eating that I forgot what it was like to just be satisfied.
I have a bunch of wraps that need to be used, so you will probably see them appear quite often. I love 1tbsp of crunchy organic peanut butter (ei the only ingredient is peanuts) smothered on a wrap and rolled like a taco around a banana. It satisfys my sweet craving every time.
I had about 1/4 cup of Greek yogurt in the container so I added in about a half cup of strawberries and 1/4 cup of Alpen cereal. Alpen is one of my new favorite boxed cereals. It’s high in fibre, high in protien an very low sodium. Major bonus points awarded because I can ready everything on the ingredient list.
Dinner was easy tonight. The rest of the family was eating KD and smokies so I decided to look around and see what I had. Nothing is easier than defrosting shrimp, adding some Cajun spice and tossing with a salad. I missed not having garlic toast but for right now thats something I’m just going to have to do without.
There are those days where I just need meat. There are some days where I can’t even contemplate eating anything that once lived. Sometimes I eat gluten free, and sometimes I just eat. I am also open to trying things a new way and a vegan cupcake is no different. Becoming a vegetarian is something I have definitely considered. I often try and include veggie options at my table a few times a week. I don’t know if I will ever go completely meat free, but I would never rule it out. There is just something so satisfying about a veggie meal. Enter vegan cupcakes.
How the hell does one make a vegan cupcake? Very easily. This recipe is so simple. Angela over at Oh She Glows is a vegan genius. All of her dishes look incredible and way to often I find myself bookmarking all of them with full intention of making every last one. Of course I started with a cupcake. There is something ever so satisfying about “butter”cream.
I doubled the icing amount and literally found myself eating it off a spoon. It was so fluffy and creamy. I did not have a hard time finding vegan butter. You should certainly give these a try and then head over to Angela’s blog and check out all of her other yummy creations.
Lemons have been dancing through my mind these last few of days. They just reek of spring and although theres seems to be no end to the winter here in Alberta, I needed a little pick me up. These bars are crumbly, lemony and just entirely satisfying.
1 cup all purpose flour
1/4 cup confectioners sugar
1/4 tsp sea salt
1 stick cold butter
for the lemon filling:
1 1/4 cups granulated sugar
1/4 cup all purpose flour
2 tsp lemon zest
2/3 cup freshly squeezed lemon juice
additional confectioners sugar for dusting
Preheat oven to 350. To make the crust, combine the confectioners sugar, flour and sea salt in a large bowl. Cut in the cold butter and work with your fingers until the mixture resembles cornmeal. Press into a greased nine inch pan and bake for 20 minutes, or until golden.
To make the filling, whisk together the granulated sugar and flour in a bowl. Add the eggs, one at a time, whisking well after each addition. Add the zest and the juice and mix until everything is smooth and combined. Pour filling over hot crust and return to oven to bake for another twenty minutes. When done, the filling will no longer jiggle. Let cool completely in the pan before slicing and dusting with powdered sugar.
A warm, crunchy cookie is my idea of love. A cookie will never turn it’s back on you, unless your allergic to gluten. All of a sudden that little cookie turns into a torpedo destined to wreck your digestive system. It wouldn’t be pretty. I was inspired by twitter today to make some peanut butter cookies. Can you believe that I have never made such a simple and delicious cookie? I should of been making these sooner. They are crunchy on the outside, soft in the middle and best washed down with a glass of milk. These cookies are quick and the ingredient list is small. In 15 minutes you could be delighting in something delicious, homemade and relatively healthy (if I can even say that about a cookie).
1 cup natural peanut butter
1 cup white sugar
1 whole egg
1 tsp baking powder
Preheat the oven to 350 degrees F
Cream the peanut butter and the sugar in a bowl until well mixed. Stir in the baking powder and then add in your egg. Mix until well combined. Form into balls about the size of golf balls and press down gently with a fork. Bake in the oven for 10-12 minutes, depending on the size of the cookie. Don’t be alarmed if the cookies are a little bit soft when you pull them out of the oven, they stiffen up once cooled.
You can roll these cookies in sugar and then press them down, but I find there is already enough sugar in the recipe.
With Valentines day quickly approaching I have been inspired to cook all things love. Anything decadent is perfectly acceptable to whip up and enjoy. Enter strawberry and vanilla cupcakes. These cupcakes are dense and moist. They are smothered in frosting. They are dreamy. Cream cheese and fresh strawberries were never a crime anyway. I highly recommend you make these for the people you love, and if you happen to be single make them just for yourself. A little fairy told me that if you eat something on a Friday it is magically calorie free.
1 cup white sugar
1/2 cup softened butter
2 large eggs
1 tsp vanilla extract
1.5 cups all purpose flour
1.75 tsp baking powder
1/2 cup milk
Preheat over to 350 degrees F, line a muffin tin with paper liners
In a medium bowl, cream together the sugar and the butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour and baking powder then add to creamed mixture and mix well. Stir in the milk and mix until the batter is smooth. Spoon into prepared muffin tin.
Bake for 18-24 minutes until cake springs back with touch or knife comes out clean.
8 oz cream cheese, softened
1/4 cup butter, softened
2.5 cups icing sugar
1 tsp vanilla
1/4 cup pureed strawberry
In a medium bowl, cream together cream cheese and butter until smooth. Mix in the vanilla extract and then gradually add in the icing sugar. Once icing sugar is well blended add in the strawberry mixture and mix well. Refrigerate until ready to be used.
These are delicious. The icing is a very subtle pink color with a hint of strawberry flavour. The vanilla cake and cream cheese icing are the perfect match for a decadent treat. I could hardly take a picture of these before they were gone. Usually the sign of a perfectly baked good.