12/21/2014

Egg Potato Casserole!


It’s time for another Recipe Redux! This month they gave a pretty exciting theme: do the recipe on page 42 of a cookbook!


I don’t own that many cookbooks, I probably have only 2 or 3. As a blogger, I mostly do recipes that I see in other blogs, so it was nice to clean off the dust on this cookbook and give the recipe a try! 

Le boyfriend and I both enjoyed it. It’s not a life-changing meal, but it was still delicious and nice to have the leftovers for a couple more days. 


Serves 6, ready in 60 minutes

Ingredients: 
-2 cups frozen hash browns (look for those that have no added oils)
-2 cups frozen broccoli (or another veggie you’d like)
-1/3 cup finely shopped roasted turkey ham
-1/3 cup milk
-2 tablespoon whole wheat all purpose flour
-8 eggs
-1/2 cup shredded reduced fat mozzarella cheese
-1/2 tablespoon dried basil
-1/4 teaspoon salt
-A couple pinches of black pepper

Kitchin-it!
1. Pre-heat oven to 350*F. Lightly coat a 2-quart square baking dish with olive oil.
2. In the dish, arrange hash browns and frozen broccoli in the bottom, then top with the ham. Set aside.


3. In a small bowl, gradually add the milk to the flour and whisk with a fork. 
4. In a medium-large bowl, beat eggs with a wire whisk until combined. Then add milk mixture, half of the cheese, basil, salt and pepper. Whisk well again.


5. Pour the egg mixture over the vegetables in the dish


6. Bake for about 50 minutes or until a knife interred in the centre comes out clean.


7. Sprinkle the remaining cheese and serve! 

Enjoy!


Adapted from Eat well, lose weight


12/12/2014

Snow has arrived in Montreal!

(Picture by Victor Dely - Le boyfriend)

I am living my own dream. 

(Picture by Victor Dely - Le boyfriend)
                                             
I've always dreamed about living in a house next to the beach. A dream day on that dream would be walking up at around 8am and having a good coffee with (a healthy) breakfast. Then, I would leave my house at around 9 to go to work by bike. I would work form 9:30 to 5:30, preferably as a nutrition coach helping people be healthy. During my lunch, at around 12, I would go eat the catch of the day with my cool co-workers next to the beach. I would then work some more before heading home.

(Picture by Victor Dely - Le boyfriend)

At 5:30, when I'm ready to go home, I would grab my bike and stop at the beach to just take a quick swim in the ocean. I would then go home, take a nice shower and put on my pjs. Then, I would prepare a delicious meal for dinner, which I would have with a glass of wine (just kidding, I don't really like wine). After, I would read a good book in my porch (which is obviously facing the beach) and then go to sleep in my comfy, mushy bed. On weekends I would go to farmers market, take hikes, cook and go to the beach, again. Ahh! The dream!


However, that's not the dream I'm living right now. 


Right now, I have the most amazing boyfriend in the whole universe. And nope, I'm not exaggerating. I also have the most awesome family in the whole world. And nope, not exaggerating that either. I'm also lucky enough that all of them are strong and healthy. But lately, what’s being keeping me so happy is that I'm 4 days away from finishing my bachelor degree in Nutrition. The enormous amount of effort I put into that degree is finally kind-of paying off. I feel so anxious (in a good way) and excited about my next life stage! I can barely hold in the excitement!


So, I may not be living next to the beach, but I'm so happy with my life right now. Here, in the North Pole. 

(Picture by Victor Dely - Le boyfriend)

12/05/2014

Healthy Chocolate Chip Cookies!


Welcome December! 

I’m like 5 days late to welcome the month, but better late than never, right? Right. For a couple of months now I’ve been brainstorming about ideas of things I could do with the blog in 2015. I mean, the recipes will still be here…but I wanted to do something else to help people be healthy. 


Finally, a few weeks ago I came up with something I’ve been dreaming of doing since a long time ago but always felt too inexpert to do. Luckily and workily (cuz it was more work than luck) I’ll be finishing by bachelor degree in Nutritional Science in just a few days! That was the push I needed to feel ready for what’s next. I’ll share more information on that later this month or at the beginning of January. I’m EXCITED! 


Now about these cookies. I’ve made this recipe like 3 times during the past 2 months. Once I made them to eat as snacks, the other time to gift my friends and then I made them again to share the recipe with you (ok fine, and to eat them too). They are THAT good. 


Time: 40 minutes. Serves: 30 cookies. 

Ingredients:

-1 1/4 cups rolled oats
-1/2 cup all-purpose flour
-1/2 cup whole wheat flour 
-1/2 teaspoon baking powder
-1/2 teaspoon baking soda
-115g silken-style tofu (about 4 ounces or 1/2 cup)
-2 tablespoon of margarine
-2/3 cup brown sugar
-1/4 cup olive oil
-1/2 teaspoon vanilla
-1/2 - 3/4 cup chocolate chips 


Kitchin-it!

1. Preheat oven to 375*F. Cover a baking dish with parchment paper. Set aside.
2. Place oats in food processor or blender and process until oats resemble flour. 
3. In a medium bowl, stir together the blended oats, flours, baking powder and baking soda. Set aside.
4. Place tofu in the food processor or blender and process for a few seconds until it’s smooth. Set aside.
5. In a large bowl beat together butter and tofu with an electric mixer. Then add the sugar, oil and vanilla and keep beating. 
6. Slowly start adding the flour mixture. If the dough is becoming too thick and you can’t use the electric mixer anymore, just use your hands or a wooden spoon to combine everything together. 
7. Add chocolate chips and combine carefully.
8. Drop dough as rounded cookies about the size between a teaspoon and a tablespoon. Make sure the balls are about 4cm apart from each other. 
9. Bake for 10 minutes, let them cool and enjoy!


Adapted form Eat Well, Lose Weight by Better Homes and Gardens

11/07/2014

Healthy Peanut and Soy Sauce Tofu!


I used to hate tofu. I remember trying it once and feeling like I was chewing something flavourless and watery. Eww.

Thanks to blogland, I met Immaeatthat’s blog. Since then, I’ve been checking it out weekly because it became one of my favourite healthy food blogs out there. Her pictures and her writing are very inspiring to me. 

But going back to tofu, a couple of months ago I said I’d give tofu another try and made Immaeatthat’s crispy baked tofu recipe. I was in shock. It was so good I felt like eating healthy vegetarian nuggets. I made that recipe quite a few more times and every time I fell more and more in love with tofu.

A few weeks after, I found another tofu recipe that looked very appealing. I thought that since Immaeatthat’s recipe was so good, I could actually like another tofu recipe. I gave it a try, and god…it was AMAZING. Since then I’ve been making an adapted version quite often and decided I’d share it with you. If you’re not a tofu-loving-person, please give this recipe a try and we’ll talk after. I promise the secret in tofu is in how you prepare it...and believe me, this one is delicious!


Serves 4, ready in 25 minutes

Ingredients:
-350g of extra firm tofu (about 12 ounces)
-2 tablespoon olive oil (separated, you’ll use 1 tbsp first and then the other 1 tbsp)
-4 tablespoons low sodium soy sauce
-3 tablespoons brown sugar
-2 tablespoons peanut butter (natural, no salt or anything else added)

Kithcin-it!
1. Drain the tofu and pad with absorbent paper to remove excess water
2. Cut the tofu in small cubes (of about 1.5-2cm, less than an inch, each side) and let them rest on top of absorbent paper while you prepare the sauce (this will allow more water to be removed)
3. For the sauce, in a medium bowl mix 1 tablespoon of olive oil, the soy sauce, the sugar and the peanut butter. Mix until well combined. 
4. Add the tofu cubes in the sauce bowl and mix everything together. Don’t be too rough since you don’t want to mash the tofu. Just make sure the cubes are coated with sauce. 
5. Pre-heat the other tablespoon of olive oil in a non-stick frying pan (at about 6-7 out of 10 in heat). 
6. Add the tofu coated with sauce to the pan and cook for about 10 minutes, stirring frequently. You know it’s ready when it looks golden and crispy on the outside.
7. Serve warm with your favourite side dish (I adored it with brown rice and broccoli). Enjoy!



Adapted from Minimalist Baker

10/21/2014

Roasted Rosemary Chickpeas!


The last few days have been days of self-challenge. On Saturday, I attended for the first time in my life to a bachelorette party. It was soooo much fun! I would tell you all the details, but as soon as we stepped into the hotel room where the party was held, I had to sign a “contract” stating that nothing was leaving that room. So I think I’ve said enough about that :)


Another new thing in my life…pomegranate. I tasted for the first time a pomegranate a couple of days ago and I loved it. I was amazed when opening the fruit and taking the seeds out…I mean, can nature be any more impressive? 


Interestingly, The Recipe Redux had as theme this month “Spooky Spices”. In my pantry, I have a little flask of rosemary which I bought over a year ago to put on top of goat cheese crostini (which btw, is amazingly delicious!). Apart form that, I had never tried using rosemary in anything else…so, to keep up with the first-time-in-my-life-I-do-this excitement of the past few days, I decide to use rosemary! I’m glad to report that it was delicious…I hope you enjoy it too :)



Ready in 50 minutes

Ingredients:
-1 can (540ml) of chickpeas (make sure ingredients only list chickpeas…no added salt or oils)
-1 tablespoon olive oil
-1 tablespoon honey
-2 teaspoons rosemary 

Kitchin-it!

1. Pre-heat oven to 400*C and cover a baking dish with parchment paper



2. Empty the contents of the can into a colander and light rinse with water


3. Add the chickpeas in a medium bowl and lightly press them with absorbent paper to remove excess water
4. Add the rest of the ingredients to the chickpeas (minus 1 teaspoon of rosemary) and mix well.
5. Add the chickpeas to the prepared baking dish and sprinkle the remaining teaspoon of rosemary. 
6. Bake for 35-40 minutes, until golden, stirring them mid-way through
7. Serve and enjoy!




10/13/2014

Healthy Pumpkin Bread


A pumpkin recipe! You are NOT a food blogger if you don’t post at least one pumpkin recipe in October. Or during fall in general.



Speaking about fall and all things orange. If it wasn’t for midterms, October would very probably be one of my favorite months. At least while I live in Montreal. The colors of the trees are incredible. This is my 5th October in this city and I still get excited when I see the trees starting to turn red, orange or yellow. You want proves? Just look at my Instagram feed…there’s lots of orange from the last 2 weeks. And I have no intentions of stopping those pictures from coming :)



Ok let’s get into this recipe. I’ve noticed that I have deep love feelings for a good home made bread. I slice it and eat it for breakfast, lunch and dinner. I top it with cheese, turkey ham, eggs or peanut butter. It’s just delicious! By using whole wheat flour, lots of pumpkin and reducing the sugar, I made a healthy version of this pumpkin bread recipe. In my house it only lasted 2 days…I guess it really is delicious. I hope you enjoy it too :)



Serves 1 loaf pan, ready in 50 to 60 minutes

Ingredients:
-3/4 brown sugar
-1/2 cup olive oil
-2 eggs
-1 cup pumpkin puree (Not pumpkin pie filling! I bought one that lists pumpkin as the only ingredient. You can also do it yourself.) 
-1/2 cup water
-1 1/2 cups of whole wheat flour
-1 teaspoon baking soda
-1/5 teaspoon salt
-3/4 teaspoon cinnamon 
-1/4 teaspoon nutmeg (optional)

Kitchin-it!
1. Preheat oven to 350*F. Lightly grease a loaf pan with olive oil or butter.
2. Using a mixer, beat sugar and oil together until incorporated in a medium-big bowl. Then slowly add eggs, pumpkin puree and water. Mix well.



3. Incorporate the flour, baking soda, salt, cinnamon and nutmeg. Mix well again. 



4. Pour batter into prepared pan and bake for about 40 minutes. Start checking at 30 minutes by poking the bread with a knife. If it comes out clean, the bread is ready. 




5. Take it out from the oven, let it cool a bit, slice it up and enjoy!



9/26/2014

My 10k Race Experience!

(Photo by Zoom Photo

So here’s the post I’ve been wanting to write since I got subscribed in the 10K race. I wanted to be able to finish the race and tell you all about it in a post. Or maybe just have it documented here so that I can read this in a few months or years from now.


First of all, I want to admit that my Runny Mondays posts didn't work out. At first, I had a lot of free time and running and writing the posts was something I could a easily fit into my schedule. Then life got a little bit more busy. I started a summer job at a summer camp for little kids and spent a big part of my days jumping, running and moving around 5-year-olds, which meant that by the time I got home in the evenings I was exhausted. I should also add that every single day I went to the job and came back home by bike. It was easily 25-30 minutes of biking each day and so I felt like running was something I didn’t want or needed to do.

After the summer job was over, le boyfriend and I headed to California to road trip the west coast for 10 days. When we got back and started classes I realized I had 3 weeks left for the race. I decided to do my best and train as much as I could.


Before starting the summer job, the furthest I had run was 4km. And I want to mention/remind you that I started running by doing 1 minute walk, 1 minute run intervals since I couldn't run more than that without feeling exhausted. When we came back from California, I was determined to run up to 4km the first week, 6km the second and 8km the third. That is exactly what I did. Before the race, I had never run 10k but I had run 8km and I knew I could do 2 more. I was just telling le boyfriend the other day how training is not only important for your physical capacity but also for your psychological state. If I had never done 8k before the race my “mentality” during the 10k would have been very negative and I would have probably had thoughts like “10k is too much! I can’t do that!”. But, since I had done 8k, during the race I couldn't stop thinking “I know I can do it! I know I can do it!”. Everything I wanted was to finish without stopping or walking. And I did!


Race details:
-I finished in 1 hour and 6 minutes. 
-We had water stations at about 3k, 6k and 8k.
-They gave us a big plate of fruits at the end.
-There were photographers near the end of the circuit.
-We had to do 2 times 5k, so 2 times the same circuit. 
-A few hours post race and during the next few days my knees were hurting a lot. I put ice on that and it helped.

If you would like to run a race someday, DO IT! I highly recommend it as an exercise. I would love to run another 10k but this time I would like to improve my time. Unfortunately I live in the north so the weather will not allow me to train outside (and I hate running in gym machines…). I guess I now have a goal for next summer :)

Please let me know if you have any questions, I'll be more than happy to answer and chat about this!

PS: I thought I looked terrible in this picture until I saw the woman behind me :)

(Photo by Zoom Photo)

You can find the old Runny Mondays posts by clicking on these: 
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