This weeks food highlights - Week 6

This week started off with a delicious lunch at 'Boon Burger'!  Boon Burger has 2 locations in Winnipeg (Bannatyne Ave & Sherbrook St.).  They are a Vegan Burger restaurant with AMAZING food! I had lunch with two friends, one of whom is vegan and the food was absolutely amazing. Whether you are vegan, vegetarian or neither the combination of flavours and fresh ingredients results in a very satisfying meal! We had a sample of the vegan chocolate coconut milk ice cream - OMG to die for!

The rest of the week at home included lots of experimentation in the kitchen. I made homemade granola bars (post on that to come soon!) and some yummy dinners.  I should add things are not always super healthy around here…. on Thursday we made hot wings with crumbled blue cheese and last night we went snowmobing with some friends and cooked smokies and grilled cheese on the wood stove at a warm up shack! My eating philosophy is to balance healthy meals and indulgent meals to satisfying all my food cravings ;)

Top Left: Chili Fried Butternut Squash Tacos with Mango Pineapple Salsa Top Right: Mango Pineapple Salsa! (I used canned pineapple and frozen mangos - added an amazing fresh tropical flavour to the tacos!
Bottom Left: Sweet Potato Coconut Curry Soup - if this sounds at all appealing to you then MAKE IT - super simple - came together in 30-45 minutes and was so delicious! Bottom Right: Boon Burger lunch - Pictured was the daily Special - Surf & Turf Burger and House Salad

HOMEMADE PIZZA!! We had our friends Derek and Ashleyy out on Saturday night and we collaborated to make 4 delicious pizzas! Top Left: Pesto, Sundried tomatoes, onion, goat cheese topped with fresh arugula and balsamic glaze Top Right:  Roasted Veggies, Prosciutto, Mozzarella & Parmesan Bottom Left: Roasted Veggies, Prosciutto, Spicy Prosciutto, Banana Peppers, Jalapeños, Cheddar & Parmesan Bottom Right: Roasted Veggies, Mozzarella, Fresh Basil  

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

This weeks food highlights - Week 3

Last week was pretty meat free for dinners around here….except for the delicious deer smokies we chowed down on Thursday night! 

Last weeks menu:

Monday: Crunchy Cabbage Salad with spicy peanut dressing & Sautéed Bok Choy

Tuesday: Crispy Autumn Veggie Burgers with Slaw (I used some left over slaw from the night before and added avocados instead of mushrooms to my burgers)

Wednesday: Sesame Crusted Tofu (Reaffirming I'm not a huge fan of tofu) & Salad

Thursday: Deer Smokies courtesy of Sayer! Delicious!!

Friday: Roasted Tomato & Basil Soup (I took advice from a few different recipes and invented a delicious pot of garlic-ey, tomato-ey, chees-ey, basil-ey goodness!

Saturday: Delicious greek feast at Sayer & Carly's with Ian & Marney followed by Balderdash & Cards Against Humanity

Sunday: Kale Caesar Steak Salad

Fudgy Vegan Double Chocolate Beet Muffins - Give these muffins a try they are so yummy! I am not vegan but love trying new healthy recipes and these were fudgy and completely satisfying.

Danielle