Life Update

Hello! Okay I went away AGAIN...I am known for taking lots of trips…what can I say I like to  travel and see friends and family! This trip took Kevin, Kona (my dog) and I out to British Columbia to visit my sister and brother in law.  My parents and 2 brothers were there as well. It was great to visit with my sister since she is 8 months pregnant. I am so excited to be an Auntie very soon!!  Road trips are always fun - it is a 20 hour drive which we split into 2 days. Canada is a very beautiful country which I try not to take for granted since we drive across it so much.


Here are a few recent photos...

Chocolate Cupcakes with Nutella Cream Cheese Frosting that I made for Jenna's baby shower

Exploring the woods around Jenna & Mike's

I took maternity photos for them! Fun stuff

Baby shower that Jenna's friends hosted - she got some good loot!

Myself, Jenna and Mom

Simple dinner I made last night - Tom Kha Gai which is a Thai Coconut Soup.  I adapted this recipe by omitting the chicken, adding red curry paste, using ginger instead of galangal and adding basil and green onions.  Soup-er yummy!! Pardon the pun.
For the salad I stuck with the asian theme.  Mixed greens, purple cabbage, carrots, green onions, sesame seeds (white & black). Dressing: Olive oil, splash of sesame oil, rice vinegar, garlic, fresh grated ginger & pepper.
I love making homemade salad dressings - super simple, yummy and WAY better for your then store bought.

Since I last posted I started a 21 day meditation - okay I may have missed a few days in a row and I'm still getting used to shutting my brain off completely (seems impossible right now but practice makes perfect right?) Overall I'm enjoying taking 20 minutes per day to focus on myself, silence the brain and relax!

I am back to work getting the restaurant ready to re-open next Thursday!

I should be back to more regular posting and maybe even attempting some outfit photos now that the weather is warming up.

Have a FABULOUS weekend everyone!

Danielle

The perfect veggie burger...

I am determined to find the perfect veggie burger recipe! I have tried many different recipes and have yet to find a go to recipe - there is always something missing.  My brother Chris and friend Aislinn came over last week and we made 3 different recipes at once so we could compare them.  Here are a few pictures from our recipe trial.  Aislinn is vegan so we opted to make the burgers vegan!

Recipes:
1) Our Perfect Veggie Burger - Oh She Glows
2)  Black Bean & Quinoa Burgers - Love & Lemons
3) Spicy Chickpea Veggie Burgers - Running on Real Food

All the burgers were yummy but I still haven't found "The One!" I will keep experimenting and putting my own spin on recipes and I will let you know when I have perfected it! 

Danielle

5 Ingredient Healthy Granola Bars

Dates
Oats
Nut Butter
Honey or Maple Syrup or Agave
Almonds

5 ingredients, super simple, quick, healthy, delicious.

Perfect snack to store in your fridge or freezer and grab as your rush out the door!

Healthy 5 Ingredient Granola Bars - Recipe ℅ Minimalist Baker

INGREDIENTS

• 1 cup packed dates, pitted (deglet nour or medjool)*
• 1/4 cup honey (or sub maple syrup or agave for vegan option)
• 1/4 cup creamy salted natural peanut butter or almond butter
• 1 cup roasted unsalted almonds, loosely chopped
• 1 1/2 cups rolled oats (gluten free for GF eaters)
• optional additions: chocolate chips, dried fruit, nuts, banana chips, vanilla, etc.

INSTRUCTIONS

1. Process dates in a food processor until small bits remain (about 1 minute). It should form a “dough” like consistency. (mine rolled into a ball)
2. Optional step: Toast your oats in a 350 degree oven for 15-ish minutes or until slightly golden brown. Otherwise, leave them raw – I just prefer the toasted flavor.
3. Place oats, almonds and dates in a bowl – set aside.
4. Warm honey and peanut butter in a small saucepan over low heat. Stir and pour over oat mixture and then mix, breaking up the dates to disperse throughout.
5. Once thoroughly mixed, transfer to an 8×8 dish or other small pan lined with plastic wrap or parchment paper so they lift out easily. (A loaf pan might work, but will yield thicker bars.)
6. Press down until uniformly flattened. Cover with parchment or plastic wrap, and let set in fridge or freezer for 15-20 minutes to harden.
7. Remove bars from pan and chop into 10 even bars. Store in an airtight container for up to a few days. I kept mine in the freezer to keep them extra fresh, but it isn’t necessary.

NOTES

*If your dates don’t feel sticky and moist, soak them in water for 10 minutes then drain before processing. This will ultimately help hold the bars together better.

Danielle

This weeks food highlights - Week 5

Another week of delicious food around here!

Baked Falafel Pita's with Homemade Hummus & Tzatziki

These were delicious! And we enjoyed the leftover falafels for lunch the next day.  Here is the falafel recipe I used - Baked Falafel Pita Pockets (Note: I baked them in the oven for half an hour longer then the recipe said)

Thai Red Curry over rice - Recipe ℅ the lovely Kendra Imrie! This brought us right back to Thailand on a cold Manitoba winter night

Jerk Chicken Burgers - We used a Jerk wet rub we bought from superstore as well as garlic, jerk spices and marinated the chicken for over an hour before BBQing it. We added some grilled pineapple slices for a tropical punch 

Super Bowl Snacks - Nachos with Guacamole & Salsa, Warm Goat Cheese & Tomato Dip, Oysters, Hummus and Crackers!

Danielle

Peanut Butter Chocolate Brownies - Vegan & Gluten Free

First thing first I want to state that I am not currently Vegan or Gluten Free.  That being said I LOVE experimenting with new healthy recipes and challenging myself in the kitchen.  These brownies just looked all around amazing so I decided to give them a go. The result was satisfyingly fudgy and absolutely delicious!

 This recipe is courtesy of Minimalist Baker my favorite blog for Vegan desserts!

Vegan Gluten Free Peanut Butter Swirl Brownies

INGREDIENTS

• 1 15 oz. can (~ 1 3/4 cups) black beans, well rinsed and drained

• 2 flax eggs (2 Tbsp flaxseed meal + 5 T water)

• 3 Tbsp coconut oil, melted (or sub other oil of choice)

• 3/4 cup cocoa powder (the higher quality the better)

• 1/4 tsp sea salt

• 1 tsp pure vanilla extract

• 1/4 cup maple syrup or agave (or sub honey if not vegan)

• 1/4 cup + 2 tsp raw sugar, ground to fine texture (or sub granulated)

• 1 1/2 tsp baking powder

• 1 tsp baking soda

• 1/2 cup salted natural peanut butter (smooth or creamy)

• 2 Tbsp powdered sugar

• 1/3 cup dairy-free semisweet chocolate chips + more for topping

INSTRUCTIONS

1. Preheat oven to 350 degrees.

2. Lightly grease an 8×8 baking pan or a 12-slot standard size muffin pan (not mini).

3. Prepare flax eggs by combining flax and water in the bowl of the food processor. Pulse a couple times and then let rest for a few minutes.

4. Add remaining ingredients through baking soda and puree – about 3 minutes – scraping down sides as needed. You want it pretty smooth.

5. If the batter appears too thick, add a Tbsp or two of water and pulse again. It should be slightly less thick than chocolate frosting but nowhere close to runny. Add almost all of the chocolate chips and stir.

6. Evenly distribute the batter into the 8×8 or muffin tins and smooth the tops with a spoon or your finger.

7. Measure out peanut butter in a mixing cup and add in powdered sugar – mix to combine.

8. To the brownie pan, add dots of the peanut butter powdered sugar mixture and swirl with a toothpick or knife. Sprinkle top with a few more chocolate chips or shaved chocolate.

9. Bake for 20-26 minutes if using muffin tins, or 35-45 minutes if using an 8×8 dish. You want the top dry and the edges to start to pull away from the sides. It shouldn’t be jiggly when shaken.

10. Remove from oven and let cool for 30 minutes in the pan before serving. They will be tender, so remove gently with a spatula or fork. If they’re too tender, let set in the freezer to stiffen so they’re easier to lift out. The insides are meant to be very fudgy, so don’t be concerned if they seem too moist – that’s the point. Plus, they’re vegan so it doesn’t really matter.

11. Store in an airtight container for up to a few days. Refrigerate to keep longer.


Danielle

Energy Balls

I am a self proclaimed snacker. I like to snack and I LOVE sweet things!! These energy balls make the perfect snack and will satisfy those sweet cravings. Chocolatey goodness, peanut butter, crunchy seeds, chewy raisins...yes please! I try to have a stock of these in my freezer at all times!

You can adapt this recipe to include whatever your heart desires! This batch I did half peanut butter and half almond butter, added some chopped dried figs and substituted the cranberries for raisins because that's what I happened to have in my pantry.  There is no right or wrong ingredient to add to an energy ball as long as it is something your into!

White Water Energy Balls

Ingredients

• 1 cup sunflower seeds, toasted
• 1 cup sesame seeds, toasted
• 1 cup rolled oats
• 1 cup chocolate chips
• 1 cup dried cranberries
• ½ cup cocoa
• 2 cups peanut butter (or favorite nut butter)
• ½ cup honey
• 1 ½ cups toasted coconut (for coating) – optional
  
  

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Directions 

1. Put everything except coconut in a large bowl
2. Mix all ingredients together well with your hands.  You may need a bit more honey to hold it together
3. Roll ¼ cup scoops of dough into balls and then roll them in the toasted coconut
4. Store in Freezer

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Nutritional Analysis

Recipe makes 40 balls = 200calories each

Recipe from "Whitewater Cooks At Home" or find it online here
http://aliveandwellforlife.ca/index.php?option=com_content&view=article&id=52:whitewater-energy-balls&catid=11:snacks&Itemid=19

This weeks food highlights - Week 2

Okay so I missed a week…or two of this post over the holidays but what can I say I barely ate at home! I am back into my routine of cooking at home and loving it!! Trying lots of new recipes.  Here are a few food highlights from the past week or so.

Tacos with Homemade Tortillas! Once you make homemade tortillas you will never go back to store bought (well unless your feeling really lazy or just don't have the time.)  It takes about half an hour to make the dough, roll it out and cook the tortillas! Here is the recipe I use - Homemade Tortillas
Toppings for my tacos are varied but usually include: some sort of crockpot chicken or beef or veggie tacos with black beans being the protein,  avocados, tomatoes, onions, cilantro, salsa, red cabbage, lettuce,  jalapeños, chipotle sour cream, cheese, lime

Top Left: Spinach & Mixed Green Salad with Granny smith Apples, Blue Cheese and Pecans.  Top Right: Homemade Pizza: Roasted Veggies with Asiago cheese and fresh mozzarella.  Bottom Left: Cashewgurt - yummy dairy free Cashew "Yogurt". Delicious snack with blueberries, vanilla and cinnamon.  Bottom Right: 1) White Bean, Spicy Italian Sausage and Kale Soup from Whitewater Cooks - these cookbooks rock!  2) Winter Abundance Bowl - oh my goodness…so healthy and so delicious!

Danielle

This weeks food highlights - Week 1

Happy Sunday! 

3 days till Christmas - I can't wait! My siblings all arrived from B.C. yesterday so we will be having lots of fun family time over the next week. Fun with my family always involves delicious food…we have lots of yummy dinners planned including an appy dinner tonight, homemade sushi tomorrow and then of course Christmas turkey feasts with both my family and Kevin's family. Yummm! 

I have decided to start a series called 'This weeks food highlights' where I will post my favorite food pics from the week. This will most often include food I have made at home but I will also include meals at friends/families houses or food from restaurants.  I hope you enjoy looking at pictures of food as much as I do! I will try to included links to recipes and some details of my homemade recipes. Please comment if you have questions about any of the recipes.

Top Left: Homemade Sushi - We were practicing for the sushi dinner we are making for my family tomorrow night!
Rolls included: 1) Avocado, Cucumber & Green Onion 2) Salmon, Avocado, Cucumber & Green Onion served with Spicy Chili Garlic Mayo, Wasabi and Soya Sauce
Top Right: Christmas Baking - White Chocolate Ginger Buttons & Biscotti (I put my own spin on this Biscotti recipe from Canadian Living and made 2 kinds - Hazlenut and Chocolate & Fig, Pecan and Parmesan Cheese)
Bottom Left: Lean Green Power Salad - So yummy! We had leftovers for 2 days and the kale stayed so nice and crunchy. Such a healthy, hearty salad.
Bottom Right: Healthy dinner we had one night this week - Lean Green Power Salad, Healthy Sweet Potato Skins (I adapted this recipe - I excluded the chickpeas and mozzarella cheese and added some cayenne pepper for a little kick! Roasted Beets with Fresh Dill, Salt, Pepper and Balsamic Vinegar

Happy Holidays Everyone!Danielle

Double Chocolate Biscotti

Last weekend I made biscotti for the first time! It took a while as there are many steps but the finished product was worth the effort.  

I shared them with family and was told I have to make more for Christmas time beverages so I will be experimenting with other fillings soon!

Check out that bad boy! So delicious dipped in coffee or tea.


Double-Chocolate Biscotti (Recipe from Canadian Living - December 2013)

1 batch biscotti dough
1 cup - semisweet chocolate chips
1 cup - white chocolate chips
1 - egg white
6 squares - white chocolate, melted
Half square - semisweet chocolate, shaved

Stir together dough, semisweet chocolate chips and white chocolate chips until combined.  Divide dough in half.

On a lightly floured surface, shape each half into a 12-inch long log.  Place 2 inches apart, on parchment paper-lined baking sheet; press to flatten slightly.  Stir egg white with 1 tsp water; brush generously over top of logs.

Bake in 325°F oven just until light golden and firm to the touch, about 35 minutes. Let cool on pan on rack for 10 minutes.

Transfer logs to cutting board.  Using a sharp chef's knife, cut diagonally into 1/2 inch thick slices.  Stand slices upright, about 1/2 inch apart, on baking sheet.  Bake in 300°F oven until almost dry, about 35 minutes.  Transfer to rack; let cool completely.

Dip 1 end of each biscotti in white chocolate, letting excess drip off.  Place on parchment paper-lined baking sheet; sprinkle shaved chocolate over white chocolate.  Refrigerate until white chocolate is set, about 20 minutes.

Make-ahead, later between waxed paper in aright container and store for up to 5 days or freeze for up to 2 weeks.

Biscotti Dough

1/2 cup - butter, softened
1 cup - granulated sugar
2 - eggs
1 tsp - vanilla
2 1/2 cups - all purpose flour
2 tsp - baking powder
1/4 tsp - salt

In a large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time.  Beat in vanilla.  Whisk together flour, baking powder and salt; stir into butter mixture, in 2 additions, just until combined.

Enjoy!


Danielle