During a much deserved weekend off, allbeit not very restful, we took in as much of the outdoors that we could. How? All you need is a $25 air mattress, a six pack of clamato, good friends, an iPod and sunshine. We beached and, typical me, I adventured into the wilderness - found some treasures!
In a very active pursuit of a healthier life, I’m always trying to satisfy my sweet tooth with fruit (versus opting for my krpytonite, Cherry Blasters). Dessert, snack, breakfast, you name it, a good bowl of fruit can go a long way.
In my very humble opinion, I don’t think we give enough credit to the orange - as soon as I even start to sniffle or cough, I grab a bunch of oranges and make them a priority in my day. That instant dose of Vitamin C can make a whole difference, not only in your health, but to your mood, brightening up your day easily!
Want to take it up a notch? Toss your favourite fruit into the freezer. This is a given but how often do you say, HEY! It’s a hot day and I want a snack, and no fear - I’ve got a fruit jambalaya brewing up beside my peas in the freezer! It’s an easy, healthy, cool snack that is a repeat in our home!
Ottawa winter adventures are something else with All Seasons tires - this is really one of those life lessons you just gotta learn on your own. Xo
We’ve got these friends, she prefers eating healthy and he, well, he will eat anything. I’ve been on a roll so I decided to have some fun with it. Here, we’ve got baby roasted potatoes, dill, parsley and lemon seasoned salmon (my favourite), spinach salad with goat cheese, raspberry vinaigrette and poached pears (a sweet topping to add, I highly recommend) and one of my favouriite dishes to cook up, spaghetti squash fiesta.
Have you ever tried this delightful squash? They don’t look like much on the outside, but let me tell you! This is my favourite way to cook them up. Here’s how!
Preheat your oven to 350 C, line a sheet with aluminum foil. Cut your squash in half and carefully remove the inner seeds. Don’t get too crazy, you may take some of the good stuff out! Once all the seeds are out, choose your oil, cover your squash with it and add some fresh ground salt and pepper. You can season it how you want, I really love tossing cinnamon and cayenne but this recipe boasts of simplicity and clean flavours. Cook until it’s easy to flake off in strings (you want to go against the long sides) typically 30 to 35 minutes. You want it to still be a little tough, not too squishy so keep an eye on it.
While it’s cooking, grab carrots, celery and zucchini, and a peeler! Be careful, it’s easy to hurt yourself doing this and I will not be taking responsibility! Carefully peel away strips of each vegetable, often rotating for thinner strands, or creating four sides for thicker strands. Once you’ve got all your veggies peeled, grab a pan, choose your oil and add all those veggies, plus the spaghetti squash to the pan, sautee for about five minutes with oil and salt and pepper and fresh basil. The best herb to add is basil and parsley, keep the tastes clean! Serve and enjoy!
I’m a real purist when it comes to veggies. I understand seasoning, but let’s take a step away from the garlic and seasoning salt and enjoy what you are given!
While the boys away, I’m gonna have the healthiest taco night I can possible muster! Homemade guac, lettuced, lean ground beef, tortillas and fat free cottage cheese on the table with some OC ssn 1 on, how does life get any better?
I’m not very good at asking for gifts for holidays. Like, Christmas 2011, I wanted a food processor. I got it, but my brothers made fun of me. Christmas 2012, I wanted a waffle maker. Much to their despair and my delight, I got just what I wanted! I’ve got a pretty good recipe for this morning delight.
Get these ready;
2c whole wheat flour
2tbsp flax seed
2tbsp vanilla extract
1 1/2tsp Backing powder
1 1/2c your choice of milk
2 eggs, 1 egg white
Alright… so now you make it fun. I have never been one to measure my spice, I think I was born a spice girl, so I just go for it! I’m actually a pancake queen, so I took some of my celebrated recipes over to the waffle iron for a test drive. To taste, add cinnamon, allspice and nutmeg to your batter. Toss in a mashed, ripe banana, maybe even some blueberries. If you want to have a major kickstart to your day, toss in a spoonful of protein powder! If you’re feeling a little indulgent, add a banana and some chocolate chips! Have fun with it! Once your batter is down pat, go crazy!
What is your grandma awesome at cooking? Cookies? Soup? Cottage Rolls? I can confidently say that I am, without a doubt, going to be the best meatball grandma ever! I’ve got a pretty tasty recipe down pat, and am already excited to share it with my (very unborn) grandchildren! As a main and paired with mashed sweet potatoes (an obvious favourite) and lightly sauteed vegetables and rice, my meatballs are incomparable! Want a little lowdown?
1lb Xlean ground beef
1 large red pepper (you can get more but keep it to the equivalent of 1 large)
1 egg white
1 head garlic
1/2 chopped onion
1/2c chopped zucchini
1/2c chopped spinach
1/2-1c Special K cereal
Salt & pepper to taste
Before you start your balls, cut your pepper of choice in half, then score the bottom pieces so that the pepper is laying as flat as possible. Grab your head of garlic and carefully cut the top off so that all pieces stay bound together but the cloves are exposed, removing excess peel. Coat with your choice of oil, salt and pepper. Place the pepper, skin down, on a lined baking sheet and the garlic head on it’s base and pop in a 375 oven for about 25 minutes, or until you have a nice char on the pepper skin. While you’re waiting for your pepper and garlic to brown up, sautee your chunky sliced onions in a pain with oil, salt and pepper until soft.
Now the fun starts. Take everything, the egg, the pepper, the garlic, the onion, the beef, the chopped zuchs and spinach – EVERYTHING BUT THE SPECIAL K – into your food processor and pulse until evenly blended. Once you’ve got adequate blending, grab your Special K and start by adding a cut. This will be your binder You may use oats, crushed crackers or bread crumbs. Special K is my go to for meatballs, it melts perfectly under heat! I recommend giving it a shot! Keep adding cereal in small portions until your blend is consistent enough to be handled and shaped.
I like to make mine a little bigger, so that they are more of a main instead of a side, but that is up to you! Pop them in the oven, keep it at 375 and cook until they are golden brown on the outside, pick one to be your tester to cut open after about 25 minutes. Serve, and enjoy!