8/30/2015

Hello again, blog!


It's no secret that the blog has been very much abandoned for the past 3-4 months. I still cook (literally every day of mi life), eat healthy, exercise and love taking pictures and writing about nutrition. The thing is, there is more than that in my life. 

A few months ago I decided to make Kitchin-it a nutrition-focused blog because I thought people would rather see healthy recipes and nutrition advice than getting a peak into my life. However, I enjoy sharing more than just nutrition stuff. Writing and taking pictures is how I process my life experiences. Plus, I ADORE the idea of having a place where I can come back in the future and see what my life was like at different stages. 

At some point I was going to get a separate blog for that…but then I thought why would I want to hide myself from Kitchin-it readers? When in fact, doing the opposite can help me and others connect in a better way. I think it’s good that I show you that there’s a real person behind all this…a person that has both great and terrible days but who can still lead a healthy lifestyle. 

So, welcome to the 'new' Kitchin-it, a corner of the internet where real life blends with healthy living!

5/25/2015

Owning a Café for a Day!


On May 16th, le boyfriend and I participated in a worldwide event called Restaurant Day. The idea behind it is that people can set up a café, bar or restaurant in a corner of their city and sell their goods. You also have to register your location on a map so that people (potential customers) can find you.


We decided to sell treats and drinks, and in general, we really enjoyed the experience. Here are my thoughts:

-85% of our clients were friends. Most people in Montreal were selling their goods in another area of the city and this affected our “business”. Most customers decided to go to there instead of where we were. If we were to do it again, we would change our location.
-The days before Restaurant Day were as exciting as the actual day. The food tasting, the recipe development, creating the menu and getting business cards was A LOT of fun.
-We sold chocolate chips cookies, chocolate cake with homemade Nutella frosting, chocolate chia pudding and strawberry muffins. That’s also the order of how much people liked them (from most liked to least), but everyone loved everything!










Sometimes I dream of owning an authentic coffee shop in which I’d sell healthy treats and drinks. On Restaurant Day we practiced and really enjoyed it. Now all we need is a bunch of $$ to invest on a real one, hopefully next to the beach with pineapples and bikes as decoration ;)



3/23/2015

Chocolate Chia Pudding + PB Cookies + Banana!


Today’s post is completely inspired by this. I don’t know what I love most…her recipes or her pictures. 


Today I decided to share my version of that recipe. I’ve tried chia pudding a few times but I didn't love it. I felt like it needed crunch and sweetness. I love adding sweetness without adding too much sugar. Insert bananas. They are naturally sweet and provide nutrients too. Hello potassium! And that's how today's post was born.

Ok, enough with the nutrition talk. This recipe is crunchy but creamy and it’s delicious as a snack or dessert. You’re welcome!


Serves 2, ready in 25 minutes

Ingredients:

For the Chocolate Chia Pudding:

-1 and 1/3 cups of milk (I used 1%)
-1/4 cup chia seeds
-7 pitted medjool dates
-3 tablespoons unsweetened cocoa powder
-1/2 tablespoon vanilla extract
-pinch of salt 

For the cookies:

-1/2 cup flour (oat or whole wheat flour work best)
-1/2 cup natural peanut butter 
-1/4 cup brown sugar
-2 tablespoons applesauce
-1/2 teaspoon baking powder
-1 teaspoon vanilla
-Pinch of salt

Other:

-1 banana
-A swirl of honey

Kitchin-it!

1. Add all the chia pudding ingredients in a blender, starting with the milk. 
2. Blend until everything is well combined. You might need to add a few tablespoons of milk to reach a creamy consistency. 


3. Serve in 2 bowls or cups and put it in the fridge while you make your cookies.


4. For the cookies, pre-heat oven to 350*F and line a baking dish with parchment paper.
5. In a medium bowl, combine all the cookies’ ingredients. 


6. Roll dough into cookies and bake for 8-10 minutes. You'll have left-over cookies!


7. To serve, add a swirl of honey, 2 cookies and 1/2 banana to each chia pudding portion. Enjoy!


Adapted from Oh She Glows and Imma Eat That

3/09/2015

Healthy Spinach Crepes!


If you follow me on Instagram, you probably know that I decided to spend the first week of every month sharing nutrition and health advice with my followers. Last week I talked about Food Portions. Reaching the amount of veggies we should eat per day can be hard for people who don’t love them. I’m one of those people.


This is why we have to be creative in the kitchen. We need to come up with ideas and ways of incorporating more veggies in our diet. If you’re not creative or feel a bit lazy, you can always look for what other experts in nutrition are sharing. Today’s post is one of those. Adding spinach to crepes or even pancakes won’t just make them look prettier but also a lot healthier. I want to try adding carrots or red peppers to see how the color turns out. That’ll be another time.

I hope you enjoy them!


Serves about 15 crepes, ready in 30 minutes

Ingredients:
-1 cup whole-wheat flour
-1/2 cup all-purpose flour
-3 eggs
-2 cups milk (I used 1%)
-1 cup water
-1 tablespoon olive oil
-2 pinches of salt
-2 cups of fresh spinach

Fill them with hummus, cheese, turkey, veggies or other healthy things you prefer

Kitchin-it!
1. Place all ingredients in a blender and blend for about a minute. Scrape down the sides of the blender to make sure everything is incorporated.
2. Heat a large non-stick frying pan on medium heat.


3. Add about 1/3 cup of the batter and tilt the pan in circles to make sure it’s evenly distributed.


4. When the border of the crepe starts to come off, flip the crepe too cook on the other side.


5. Repeat steps 3 and 4 until you finish the batter. Fill the crepes and serve them warm. Enjoy!


Adapted from Green Kitchen Stories 

3/02/2015

Banana Bread Healthy Muffins!


Bananas are easily my favorite fruit. The funny thing about this, is that I usually eat bananas mixed in something and rarely by themselves. There’s always bananas in my oatmeal and in my green smoothies. I add bananas to my peanut butter sandwiches and I’ve made banana bread quite a few times. There’s always bananas in my kitchen!


Last week I had to run to the grocery store to buy something that was around 3$. I had no cash and they don’t allow debit cards if the amount is below 5$. I didn’t really need anything else, so I thought “what else can I buy that I know I will eat?”. So, obviously, I went for bananas even thought I already had bananas in my place. 

When I got home, I realized I now had 12 almost-ripe-bananas. That’s a LOT of bananas for just 2 people, no matter how often we eat them. That’s also how I came to make this recipe, I hope you make it and then tell me all about it :)


Serves 12, ready in 35 minutes

Ingredients:

-3 ripe medium bananas
-2 eggs
-1/2 cup brown sugar
-1/2 cup all-purpose flour
-1/2 cup whole wheat flour
-1/3 teaspoon salt
-3/4 teaspoon baking soda
-1/2 teaspoon baking powder
-1/2 teaspoon cinnamon
-1/3 cup olive oil
-1 teaspoon vanilla

Kitchin-it!

1. Preheat oven to 375*F and line a muffin tin
2. Mash the bananas in a medium bowl. Set aside.
3. In a large bowl beat the 2 eggs. Then add the mashed bananas and the rest of the ingredients mixing well in between. 


4. Fill the muffin cups almost entirely. Bake for 20-22 minutes, or until a fork inserted in the middle comes out clean.



5. Enjoy!


Adapted from Yammie's Noshery

2/24/2015

Healthy Chocolate Protein Bites!


I'm a sweet person. And I don’t just mean this in the sense that I’m nice with everyone around me. I mean I prefer sweet foods over salty ones ;)

The only time of the day I crave salty is for lunch. But as soon as I finish my lunch, I’m already craving sweet. This is the reason I always eat dessert. In the last years my desserts have varied from fruits, yogurt, a pice of dark chocolate and lately, I’m obsessed with these cookies. They are not precisely healthy, but still after lunch I always go grab one to satisfy that sweet craving.

This is why I created today’s post. For all of us out there who need something sweet after lunch but don’t want to harm our bodies with junk. These bites are chocolat-y, chewy, sticky and delicious. They are also high in protein and fibre. Just perfect and I hope you like them too :)


Serves 12-14 balls, ready in 15 minutes

Ingredients:
-2/3 cup almonds
-1 tablespoon walnuts
-12 pitted dates
-1 tablespoon cocoa powder
-2 tablespoons peanut butter
-1 tablespoon honey 

Kitchin-it!
1. In a food processor, add the almonds and walnuts and process for about 30 seconds until it looks like flour. Then put this in a small bowl and set aside.


2. Add the pitted dates to the food processor and process for about 45 seconds, until a paste forms.
3. Add the rest of the ingredients to the dates paste, including the crumbled almonds and walnuts. Process everything together for about a minute. 
4. Form dough into balls with the palm of your hands and that’s it! Enjoy :)


Adapted from Fit Foodie Finds

2/17/2015

Healthier Garlic and Cheese Mashed Potatoes (Cauliflower)

Creamy, cheesy and light mashed “potatoes” that are really cauliflower. 


I was gonna say I’m not a fan of “imitation” foods. Then I realized this is completely false. I love imitating meals with healthier substitutions. 

From the point of view of flavour and texture, there’s a chance that I actually prefer the “original” version over the “imitation” one of most of these foods. However, when you lead a healthy lifestyle you have to avoid those “original” versions every now and then. I’m not saying I ALWAYS eat with healthier imitations, but I do like to experiment and make them every now and then. 


Today’s post is about one of those cases. Mashed potatoes are quite delicious. They are often prepared with cream, lots of cheese and butter. Potatoes themselves have a high glycemic index, meaning they’re not so good for our blood sugar. By substituting potatoes with cauliflower and reducing the usual amounts of dairy, you can get a pretty delicious “imitation” meal that is good for your health.


Serves 6, ready in 30 minutes

Ingredients:
-1 large cauliflower head
-2 teaspoons minced garlic
-1 teaspoon olive oil
-1 teaspoon margarine
-1/3 cup reduced fat mozzarella cheese
-1/4 cup parmesan cheese
-1/2 teaspoon salt
-1/3 cup milk

Kitchin-it!
1. Wash and cut cauliflower into medium pieces. Remove all leaves and green parts.
2. Place cauliflower in a large saucepan and cover with water.


3. Bring to a boil and let is cook for 10-12 minutes, until soft.
4. In the mean time, pre-heat olive oil in a small pan and cook garlic until golden. Set aside. 


5. Drain cauliflower and pat with paper towel to remove excess water.
6. Add cauliflower to a medium bowl and mash with a fork or potato masher. Half-way through, add the margarine and cheeses. Keep mashing. 


7. Add the salt and garlic and mash some more. 
8. Finally, incorporate the milk and mix well. 
9. Serve as a side dish and enjoy!