Recipe: Thai Inspired Stir Fry

Today’s recipe is an oldy but a goody. If you like Thai food but don’t want leave your apartment to get take-out or not enough funds in the bank to go to Thailand BUT you do have enough veggies in the fridge to make this (more or less) then you are in luck!

In keeping with the garlic theme, I made sure to include garlic in this recipe – and believe you me, it was a wise decision! It added a certain sweetness to the curry that otherwise would not have been there. Or maybe it was due to the coconut milk. Either way, it turned out pretty darned good.

In my quest to find foods that are both antiviral yet delicious, I stumbled upon coconuts. Coconuts for me have become this wonder fruit and I try to incorporate this ingredient into as many meals and drinks as I can on a daily basis. In my previous post all about coconuts, I gush about how not only they are high in magnesium (which is excellent if you are active) but they kill the bad bacteria in your gut and aid to flush it all out. Incredible.

Give this a try and let me know what you think!

Ingredients:

  • 1/2 cup of coconut milk (I used light organic)
  • 1 handful of baby carrots – chopped
  • 1/4 head of broccoli – the florets only
  • 1/4 cup of red onion – finely chopped
  • Chicken (as desired) – make sure it’s cut into bite sized pieces
  • 1/2 bell pepper – cut into strips length-wise
  • 1 small romano tomato – diced
  • 2 baby bella mushrooms – diced
  • 1/4 tsp of chili powder (or to taste)
  • Sea salt to taste
  • Black pepper to taste
  • 1/2 tsp of coriander
  • 1/4 tsp of turmeric
  • 1/4 tsp of cumin
  • 2 cloves of garlic
  • 2 tbsps olive oil
  • 2 servings of brown rice pasta, brown/wild rice or quinoa

Method:

Heat the oil in a pan and add the spices and let this simmer until fragrant (usually about a minute or so). Add the onions and stir.

The red onions sizzling in the pan with the spices.

Then add the chicken pieces, tomatoes and mushrooms. Let all of this goodness simmer for about 5 minutes.

Here she is…in all of her glory….

Next, stir in the coconut milk (you’ll want to slowly mix this in so that it doesn’t splatter everywhere).

This is what I used…YUM!

Flip the chicken pieces over (they should be browned by now) and then add the broccoli and the bell peppers.

Stir everything together. Let everything simmer for about 5 to 10 minutes or until the broccoli has cooked. You’ll know it’s cooked when it starts to appear softer in texture.

By now your rice pasta/rice/quinoa should be ready. Add this in and mix it all in together! Don’t be shy!

Let everything sit for a few minutes and serve.

The final product! I had 2 helpings and even had enough for lunch the next day.

Serves 2-3 people.

Prep time: 5 to 10 minutes

Cook time: 10 to 20 minutes

Total: 30 minutes

Enjoy!

Recipe: Quinoa Patties

Looking for a way to add other grains into your diet? If you’re getting bored of rice, mix things up with quinoa (pronounced KEEN-WAH).

Some quick facts about this super grain:

  • An amino acid-rich protein (a complete protein suitable for vegans) considered to be a grain but actually part of the the leafy green family, like spinach or swiss chard (WHO KNEW?)
  • Contains the high levels of the amino lysine, essential for tissue growth and repair. Lysine is also used to treat cold sores.
  • Great source of maganese, magnesium, folate and phosporus making it useful in combatting migrains, diabetes and atherosclerosis

Did you know that you can purchase quinoa all year round? Find it at either at your local health food store or in the health food section of your grocery store.

This week, I wanted to make something different but not too complicated. With a little digging on the interwebs, I found this recipe.

This was simple enough and one of the only quinoa patty recipes I’ve found that doesn’t require me to purchase a dehydrator (more on that later).

*** I made mine bite sized. Though it took a little bit more time to cook, it was TOTALLY worth it.

I really like their ideas on what to pair it with.  Another treat would be goat cheese, with sliced roasted beets on top. Or avocado with a slice of tomato and some salt and pepper. Or, have it with salad and/or soup. That’s usually my fail safe option. Or you can cut up the patty and put directly on your salad or in a pita or tortilla.  I had a couple for breakfast this morning with my Vega shake. So many options!

Ingredients:

  • 1 cup quinoa, rinsed (organic if possible)
  • 2 cups water or broth
  • 2 eggs, lightly beaten
  • 1/4 cup onion, finely diced
  • 1 clove garlic, chopped
  • 1/4 cup flour (I like to use rice flour)
  • 1/4 cup parmigiano reggiano (parmesan), grated
  • salt and pepper to taste
  • oil for frying (olive, coconut, saffoil, grapeseed…)
* I also added some chili powder to spice it up a bit. Feel free to add any spices that you prefer!

Method

Simmer the quinoa in the water for approximately 15 minutes. By then , the liquid should be absorbed and the quinoa should be tender. When it has finsihed cooking, let it cool for a bit.

Mix the cooked quinoa with the eggs, onion, garlic, flour, parmesan, salt and pepper, adding more flour if required.

Here's the quinoa mixed with all of the ingredients.

Heat the oil in a pan over medium heat.

Spoon the mixture into the pan and form patties of any size that you desire and cook until golden brown on both sides, about 2-4 minutes per side.

The bite sized patties frying in the pan...they smelled SO good!

Set aside on paper towels to drain.

The first few that I made...I must have ate about 5 of them, you know...to make sure they came out alright 😉

 
 
 
 
Here they are, the finished product, served on top of my spinach salad!
 
 
 
 
 

___________________

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Enjoy!

_________

Tell us, how do you prepare your quinoa? What is your favourite dish?

Up next…spicing it up with spices!

Benefits of Whole Grains

If you’re anything like me, you’re probably overwhelmed with information and choices about what to put into your body. There is a lot to consider from nutritional benefits, to taste, to cost and to the effects it will have on your body.

Then there are those fad diets and extreme diets urging you to eliminate foods from your diet, not just harmful foods but nutritious foods. How does that make any sense? I’ve successfully lost more than 20 pounds and have kept it off for a year by simply eliminating foods that are harmful to me  (refined sugars, processed foods, coffee, wheat and dairy).  But that’s me 🙂 You have to find what works for you. I’m hoping that some of this information will help take some of the guesswork out of choosing healthy grains and alternatives to wheat.

So let’s jump in!

What is a whole grain?

According to WebMD, “A whole grain contains all edible parts of the grain, including the bran, germ, and endosperm. The whole grain may be used intact or recombined, as long as all components are present in natural proportions.”

A grain is considered whole when it is comprised of 3 parts: Bran, Germ and Endosperm.

According to HealthCastle.com, “…whole grains are a good source of B vitamins, Vitamin E, magnesium, iron and fiber, as well as other valuable antioxidants not found in some fruits and vegetables. Most of the antioxidants and vitaminsare found in the germ and the bran of a grain.”

Wheatfreefood.com illustrates this best:

“To visualize a whole grain’s structure, think of an egg. The bran in a whole grain is akin to the shell of an egg, it is the protective outer coat. The germ is within the bran similar to the white of an egg. And the endosperm is the innermost part of a whole grain much like a yolk sits in an egg.”

So, what’s the difference between WHOLE grains and REFINED grains?

“Refined grains have their bran, germ, and most of the vitamins and nutrients removed during processing. The only part that remains is the starchy endosperm. This is why refined grains have more of an impact on raising blood sugar levels and thus have a higher glycemic index. Whole grains as mentioned earlier, contain the endosperm but also contain the germ and the bran. The bran provides abundant fiber which helps with satiety and slows down absorption keeping blood sugar levels happy, making whole grains a very good source of nutrition.”

Other reasons they are FANTASMIC?

Because whole grains are high in fiber, they aid in the following:

  • Lowering risk of heart disease by decreasing cholesterol levels, blood sugar and blood coagulation.
  • Helping to regulate blood glucose (especially those with diabetes)
  • Contributing to weight loss and maintaining a healthy weight.  Some studies have also shown that people who consume more whole grains consistently weigh less than those who consumed less whole grain products.

It is recommended that women get at least 25g of fiber a day and men should get at least 35g of fiber a day. This shouldn’t be too hard to achieve since each serving of whole grains yield from 1 to 4 g of fiber per serving, comparable to fruit and vegetables. If you have balanced meals and snacks throughout the day, it should be manageable.

What are the options?

  •     Whole oats/oatmeal
  •     Popcorn
  •     Brown rice
  •     Whole rye
  •     Whole-grain barley
  •     Wild rice
  •     Buckwheat
  •     Triticale
  •     Bulgur (cracked wheat)
  •     Millet
  •     Quinoa
  •     Sorghum
  •     100% whole wheat flour

How do we incorporate into our diet?

Choose whole-grain breads (like Ezekiel), cereals, bagels and crackers.  Be sure to read the ingredients on the package to ensure that there is very little sugar, in fact, there shouldn’t be any sugar in the mix if it’s whole grain. And make sure that all the ingredients are from REAL food – nothing you don’t understand or cannot pronounce. The simpler, the better!

Here are some quick suggestions:

  • Sandwiches with whole grain breads (like Ezekiel).
  • Whole oats in the morning
  • Snacks including whole grain crackers or make your own trail mix with whole oats
  • Use rice and quinoa when making your meals, rather than white rice or white pasta

So readers, I’d love to hear from you: How will you incorporate whole grains into your diet?

Stay tuned for a few recipes involving whole grain rice and quinoa!

Alternatives To Wheat

Be honest…does looking at this painting make you nervous?

VAN GOGH - WHEAT FIELD WITH CYPRESSES

If you’re anything like me and eating wheat is taxing on your body, please know that you may not have to give up foods that you enjoy! Nowadays, with food allergies becoming more prevalent in our Western society, there are more and more alternatives to wheat: brown rice pasta, spelt, quinoa, many varieties of rice, buckwheat and many more.  But even if you’re fine with wheat you need to be aware of the difference between whole wheat and whole grains.

Whole Wheat tends to be a clever marketing gimmick to entice consumers to purchase their bread products. The wheat is still highly processed and stripped of the germ, the bran, and majority of fibers, vitamins, and minerals. Whole Grains still have maintained their nutrients (you should see the seeds and grains in the actual bread). One brand that I love, and they make sprouted grains (a more natural occuring form of seeds and much easier to digest) is Ezekiel. This can be found in your frozen food section in your grocery store.

How do you know if you have developed a sensitivity to wheat?

Symptoms of food intolerance include:

  • Nausea
  • Stomach pain
  • Gas, cramps, or bloating
  • Vomiting
  • Heartburn
  • Diarrhea
  • Headaches
  • Irritability or nervousness

What’s the big deal?

By continuing to consume foods that you are sensitive to, not only do you suffer some of these symptoms (how fun is that?) but your body will become inflamed and you will have trouble losing weight and over a long period of time, you could develop some serious health complications.

This is a great article that explains why inflamtion is your worst enemy.

The Solution.

You can avoid inflamation by eating foods that are clean and non-toxic (no preservatives, no sugar) and avoid foods that are harmful to your immune system – that means pinpointing foods that trigger reactions and eliminating them and avoiding other foods that contribute to the breakdown of your boday.

Please note that I’m not saying that wheat is terrible – what I am saying is that if you notice your body reacting negatively when you consume wheat, please do not ignore it! If you don’t notice any reaction, then nevermind 🙂

For those that cannot consume wheat, stay tuned for some recipes to help inspire your cooking!

Whole Grain 5 Blend Rice

I experimented with some new rice last night. I had found it at the most magical place on Earth – the Bulk Barn (more on that later). I was getting bored of the same old brown rice and brown rice pasta so I decided to mix things up a bit. Living on the wild side, I know!

It’s called: Whole Grain 5 Blend (long grain brown rice, grano, Colusari red rice, sprouted brown rice (YES PLEASE!) and wild rice).

Here it is!

The verdict? Delicious! Definitely loading up on more of that stuff on my next trip to the Bulk Barn.

And here's what it looks like...

Ingredients:

  • 1/4 tsp of pepper, chili powder, turmeric
  • 1/2 tsp of coriander and paprika
  • 2 tbsp grape seed oil (olive oil or coconut oil as a substitute)
  • 1 clove garlic minced
  • 1/4 smal onion, chopped
  • 1/2 a chicken breast chopped
  • 1/4 cup lentils – cooked or canned
  • 1 lime (juice)

Veggies of choice:

  • 1/2 red bell pepper
  • small handful of baby carrots
  • 2 handfuls of baby spinach
  • 1 romano tomato diced
  • 1 generous handful of sprouts
  • 2 baby potatoes, chopped
  • Rice – 1/2 cup of cooked rice (brown, wild, mixed, brown rice pasta)

Method:

Cook rice (as per the instructions) while you prepare and cook your stir fry (takes about 30 minutes).

Put the oil in the pan, then spices, then chicken. Next, add your onion, tomato, potatoes, garlic and lime juice.  Let simmer for  a few minutes. Flip over chicken pieces when they are a brown on one side. While they are simmering, add red bell pepper, spinach and sprouts.  Let simmer and mix occasionally. When the rice has cooked add about 1/2 a cup (or however much you prefer) to the pan along with the lentils. Stir and let it sim-simmer (you want the flavours to mix).

This is enough for 2 servings (one for dinner and one for lunch).

The finished product... What I brought for lunch today.

Enjoy!

Curried Veggie Chickpea Stew

The one thing that I’ve come to enjoy about cooking is the creativity aspect of it. I love having a whole bunch of ingredients in front of me and trying to come up with something healthy and delicious to make.  Last night, I had some tomatoes to clean up so I decided to make a tomato-based curried stew.  In case you haven’t noticed, I’m a big fan of spices, which is funny because I grew up in a household where paprika was considered exotic.

When I went to India, last year (I can’t believe it’s been almost a year already!) I felt right at home with their food – the spicier the better! The people I was staying with were amazed that a white girl could handle all the spices and chilli. Honestly, I was a bit amazed too until the end of my trip when my stomach began to revolt against me.  Needless to say, it took me a few months to recover and to be able to eat curry again.

How could I ever stop, though?! Which leads me to today’s leftovers – Curried Veggie Chickpea Stew.

Here it is in the bowl, ready to eat for dinner!

Chickpeas are a Godsend and are a super healthy alternative to eating meat.

Here are the ingredients:

  • 2 tbsp olive oil
  • 1/4 red bell pepper
  • 1/4 chilli flakes
  • 1/4 garam masala
  • 1/2 curry powder
  •  1/4 paprika
  • 1/4 tsp turmeric
  •  1 and 1/2 tomatoes chopped
  • 1/2 head broccoli steamed (this was left over from the other day)
  • 1/2 carrot peeled and chopped
  •  1/2 onion chopped
  • 1 clove garlic minced
  • 1 small potato, peeled and finely diced
  • 1/2 can of chickpeas (drained)
  • 1/2 cup water
  • 1 cup of brown rice

Method:

  1. Cook the rice as directed.
  2. In the meantime, in a large sauce pan or pot, heat the olive oil then add the spices. Stir in the oil until fragrant.
  3. Add the onions and stir so that the spices mix in with the onions and let simmer for a few minutes, then add the garlic and stir. Let simmer for another minute.
  4. Add the tomatoes, red peppers, and carrots. Let simmer for a few minutes.
  5. Add the water, chickpeas and broccoli. Stir all contents together and cover for 10 minutes. Cook until the tomatoes have “melted” and until it is lightly boiling.

Serve over brown rice.

This was definitely amazing as a left over meal. It’s nice and light yet filling and I don’t feel sleepy or sluggish after lunch. I will definitely be making this again! Next time, I’d like to try it with water chestnuts or even some small apple pieces to add some sweetness.

What will you experiment with?

Enjoy!

Baked Salmon and Veggie Stir fry

Day two! Seriously, there is nothing better than waking up and realizing that your lunch is already made. Actually, the next best thing  is waking up and realizing that it’s Saturday.

I was so tired this morning that it took me at least 3 minutes to figure out where I was and what day it was. That’s normal, right? But after a couple of cups of tea, I’m feeling more energetic and able to keep up a conversation without struggling, well..sort of.

Is it lunch time, yet? Home time? It’s only Tuesday, right?

Last night, I had a tonne of errands to run, since I was so lazy on Sunday and needed to make something quick. I realized that I had some salmon to clean up so I decided to make baked salmon in a bit of lemon juice with spices and then a veggie stir fry and all over some rice noodles. I was going to make some brown rice, but I dropped the ball and thought of it a bit too late – so noodles it was!

Here’s how to make it:

Ingredients for the salmon

  • 1 Salmon fillet
  • The juice of 1 lemon or ¼ cup of lemon juice
  • ¼ cup of water ¼ tsp of thyme
  • ¼ tsp of chilli flakes ¼ tsp of black pepper
  • ¼ tsp mustard powder

Method:

  1. Pre-heat the oven to 350F.
  2. Put the salmon fillet in a baking dish and pour the water and lemon juice in the base of the dish.
  3. Sprinkle the spices on top of the fish. Place in the oven and bake for about 20-25 minutes.

Ingredients for the stir fry:

The beauty of stir fries, is that you can seriously make them with any combination of your favourite veggies and spices. Be careful of sauces as they often contain extra sodium and sugar and preservatives which totally defeats the purpose of making a healthy stir fry in the first place!

  • 1 red bell pepper (chopped into strips)
  • ½ head of steamed broccoli (chopped)
  • ½ peeled and chopped carrot ¼ of an onion (chopped)
  • 1 clove garlic (chopped) 1 tsp black pepper
  • 1 tsp paprika 2 tbsp of olive oil 2 tbsp of soy sauce or I recommend Liquid Aminos
  • 1 cup of rice or any rice noodle that you prefer

Method:

  1. Prepare the rice or noodles as directed and steam the broccoli.
  2. While that is cooking, heat the oil in medium or large frying pan (whatever you prefer).
  3. Once the oil has heated, add the black pepper and parika. Stir the spices in with the oil until fragrant. Add the onions and stir until they are soft then add the garlic.
  4. After a few minutes, add the red peppers and stir, then add the carrots and the broccoli (after it has been steamed).
  5. Stir in the soy sauce or liquid aminos and let simmer.
  6. When everything is ready, cut up the salmon and place veggies over the rice and serve.

Serves about 2 people.

Enjoy!

Chickpea Coconut Curry

Well, I have been slacking this week. There really isn’t any valid excuse that I can give other than I have been taking a lot more time for myself these days and honestly, I’m loving it! In January, I’ll be starting my courses at Humber to be a project manager and between that, work and my Toastmaster responsibilities, I’ll be busy. Better to enjoy some down time now!

As today is Monday, I’d like to begin, or rather, re-begin (is that a word?) my “lunch a day” for a month challenge.

Today, my leftovers were chickpea coconut curry. YUM! It was Sunday evening, I had no desire or motivation to go the store so I scrounged up whatever I had in my cupboards and fridge and I came up with this little number.

Ingredients:

  • 2 small potatoes (finely chopped)
  • 1 can of coconut milk
  • 1 ½ large tomatoes (finely chopped)
  • 1/2 an onion (minced)
  • ½ can of chickpeas
  • 2 cloves garlic (minced)
  • ¼ tsp of black pepper
  • ½ tsp coriander
  • ¼ tsp tsp thyme
  • ½ tsp curry powder
  • ½ tsp garam masala
  • ½ tsp turmeric
  • Chilli flakes to taste
  • ½ cup cooked quinoa
  • 2 tbsp of grape seed or olive oil or coconut oil (I used grape seed

This looks like a lot of ingredients, but it was SO easy to make!

Method:

  1. Cook the quinoa as directed.
  2. In a large sauce pan, pour the oil in and let it heat up. Then, add the onions and cook until they are soft. Add the black pepper, chilli flakes, coriander and thyme. Cook for a couple of minutes (until fragrant). Add the garlic and stir.
  3. Once this has simmered, add the potatoes and ¼ of the can of coconut milk and stir until simmering. Then, add the curry powder, garam masala and turmeric and stir. Let it simmer and add the other ¼ of the can of coconut milk. Cover and let simmer for a few minutes.
  4. Add the chopped tomatoes, the chicpeas and the other ¼ can of coconut milk. Let simmer for about 10 minutes.
  5. Stir the pot and add the quinoa and the rest of the coconut milk. Stir again and let simmer for about 5 minutes.

This may look kind of weird, but it was absolutely delicious and tastes even more amazing the next day.

If I could, I would have added spinach to this, but I ran out so I had to do without.  Shredded carrots would also be amazing in this too – or any other veggie that you love and cannot live without. I find that by layering the ingredients, you get a fuller flavour and a more cohesive sauce/curry.  If you don’t have quinoa, you could always skip the step and serve over brown rice.

Let me know what you think and share with me any variations that you may have tried.

Enjoy!

Back to Tuna

Today was one of those glorious fall days where it was warm enough to not see your breath but cool enough to have wear cozy layers. If I didn’t have to go to work today, it would have been glorious day to be curled up on my couch with a nice, hot cup of tea and a good book!

I had a few errands to run today after work and ever the multi-tasker, I thought it would be wise to get all of my shopping done before heading home. Did I mention they were calling for a rain storm this evening? I had to go to the dollar store and buy enough plates, cups, napkins and cutlery for 100 people (my Toastmasters club is hosting the Division contest tomorrow!) and then I needed a few things at the grocery store. I was on my way home, when I realized that I had to pick up a parcel from the drug store’s post office. So, in the cold rain, I have a massively awkward box under one arm and in the other, my purse, lunch bag and a huge plastic bag from the Dollar Store. Sometimes I daydream that a devestatingly handsome man will offer to carry my bags home for me. But instead, I get dirty looks from oncoming pedestrians as I take up half the width of the sidewalk because the box that I’m desperately clinging to is large and in charge.

By the time I made it in – I was drenched, hungry and miserable! I knew just the thing to make for dinner…an oldy but a goody… You may know her as Tuna Casserole.

Having fish for dinner tonight really tied in well with my nerdy, internal debate: Flax or Fish oil: Which one is more beneficial? Yes, these are the thoughts that occupy my mind. Scary? Sad? I can’t think of another “s” word so I will end it there. My good friend, who works for an Omega-3 company, informed me that though flax has ALA, which is needed to help convert the omega 3, it has a lower level of DHA and EPA than fish oil. BUT flax has other benefits like fibre and magnesium and aids in the absorption of calcium. BUT the whole point in me taking these oils was to get more Omega 3, so once I’ve finished this flax bottle, it’ll be back to ole fishy oil. UNLESS, I take Omega 3-6-9 capsules and the flax oil to help with the absorption… SEE?! Not straightforward. Or is it?

Back to Tuna.

One thing about me is that, when I’m hungry and tired, I don’t often make the best decisions…

Here is an example:

That’s 2 cups of shell pasta in the smallest pot I own. WHY? I do own other, larger, more useful pots. It all turned out for the best, though, but seriously…seriously.

Back to Tuna.

Here’s how to make the casserole that saved my sanity!

Ingredients:

  • 1/4 tsp of oregano, chilli powder, paprika, salt, pepper
  • 1/2 tsp of corriander
  • 2-3 tbsp of olive oil
  • 1/4 cup chopped onion (cooking or red)
  • 1 medium tomato, diced
  • 1/2 peeled zucchini, chopped
  • 1 cup (packed) spinach
  • 1 can of flaked tuna (packed in water, not oil)
  • 2 cups of brown rice pasta
  • goat’s cheese (cheddar or mozerella), grated
  • sundried tomatoes, chopped

Method:

1. Pre-heat oven to 350f. Then, in  a large pan or skillet, pour the oil until heated. Then add the spices and stir until fragrant. (about 3 minutes). While this is heating, start to boil water for the rice pasta and prepare this on the side. See the above photo! But please, use a larger pot.

2. Add the onions and cook until they start to become transparent.

3. Add the diced tomatoes. Stir in with the onions and spices. Let the tomatoes simmer until they start to become juicy. About 3 minutes.

4. Add the zucchini and stir it in with the tomatoes, spices and onion. After about 3 more minutes, add the spinach and stir in gradually. It will look like this… but as the heat and juices rise up, the spinach with shrink and it will be easier to stir it in. I PROMISE! But you have to be patient!

5. Once the veggies are stirred and the pasta is cooked, you can then add the following to a medium-sized casserole dish: Layer : pasta, tuna, veggies, sundried tomatoes, grated cheese.

6. Bake at 350f for 10 to 15 minutes, or until cheese is melted.

The end result should look something like this!

Serve as is or with a side of your choice. This would go well with a salad or even a creamy soup (like cauliflower or something seasonal like butternut squash or sweet potato). This also would have been amazing with a nice glass of merlot…but my hands were way too full to carry anything else home. This weekend, I’ll be sure to stock up!

Serves 2-3.

Total time: 45 minutes
Prep: 20 minutes
Cook Time:
Rice Pasta: 20 minutes
Casserole: 10-15 minutes

Enjoy!

I’m back!

September proved to be a very hectic month both personally and professionally. When I wasn’t travelling around for work, I was working hard as the club president of my Toastmasters club, doing a 30 day running challenge with my friend and just trying to catch up on some rest.

Now that things have calmed down and the hoopla is over (for now), I’ve settled into a routine and I’m able to dedicate some time to blogging.

Over the weekend, we had some pretty disgusting weather here in Toronto. Nothing like walking around the city with an armload of groceries while gusts of wind are pushing against you. By the time I got home, I felt like I had a workout!  I was so glad to be home and relax but as soon as I unpacked a few things, I realized that I forgot dish soap and lightbulbs. Since there was enough dish soap left to wash a spoon and 2 out of 3 light bulbs in my kitchen had burnt out, I had to suck it up and get back out there. The fun never ends.

The upside? Yes, there is an upside! Now that the weather is cooler and I don’t need to strategize what time I can cook without melting (I suffered without A/C this summer), I get to bust out my skillet and crock pot and make yummy warm foods without sweating buckets in the kitchen. Like I said, the fun never ends! Stay tuned for new recipes that I’ve been working on for fall.

On Saturday, after running errands and buying groceries, I made myself a nice, veggie lunch. I just bought some Ezekiel bread (the seseame kind) so I decided that I would make myself a sandwich. Then, I realized I had some left over avocado and some cucumber, which would go perfectly.

Here it is in its finished state:

How to make:

Veggie Sandwich

Ingredients (Serves 1)

  • 2 slices of sprouted grain bread toasted (I use Ezekiel).
  • Butter
  • Pepper
  • Paprika
  • Mustard Powder
  • Goat’s Mozerella Cheese
  • Zucchini
  • Sun dried tomatoes

Method

Lightly butter the toasted bread and sprinkle the spices on the melting butter. Add a few slices of zucchini and sundried tomato and some cheese (enough to cover the veggies). Put the second slice of bread on top and broil in the oven at 350F for about 10 minutes, or until the cheese has melted. Slice in half and enjoy!

Avocado and Cucumber Salad

Ingredients (serves 1 or 2):

  • 1/3 of a cucumber (sliced into small pieces)
  • 1/2 an avocado (sliced into small pieces)
  • Garlic power
  • pepper
  • salt
  • 2 tbsp of olive oil
  • 1 tbsp of rice wine vinegar

Method

In a medium sized bowl, toss the cucumber and avocado pieces with the spices, olive oil and rice wine vinegar until coated. Then, chill in the fridge for 10 to 15 minutes (this could be done while your sandwich is heating up in the oven). Serve as a side dish or eat as a refreshing snack!

Enjoy!