8/15/2014

Apple Cookies!


Long time, no see! I haven't forgotten this little blog, I've just been busy (aren't we all?). Anyways, I'm glad I took the time to write this post and share this super simple recipe. Apple cookies!


Ok, probably the name "cookies" is not appropriate because it's hard to beat the real mix of flour and chocolate chips in real cookies. But who cares, I didn't really know what other name to give them. 

I got this idea from our wonderful friend Pinterest. I made a few changes and they turned out delicious. It's a healthy snack combing vitamins, fibre and yumminess.  I hope you enjoy them!


Serves 1, read in 10 minutes

Ingredients:
-1 apple
-1 tablespoon of peanut butter (no added salt, oil or sugar)
-2 teaspoons of raisins
-1 teaspoon shredded almonds

Kitchin-it!
1. Remove the center part from the apple
2. Cut in circles and top with peanut butter, raisins and almonds.
3. Enjoy!

7/21/2014

Healthy Strawberry Wine Daiquiri


Hello hello!

It’s Recipe Redux time again :) The only complain I have about the Recipe Redux is that it’s making me realize how FAST one month goes by. I feel like it was just yesterday that I was sharing the watermelon-feta-mint skewers but  here I am, preparing July's theme. WHERE IS TIME GOING?

The only positive thing about time going by so fast is that in one more month I’ll be heading to California for a 10-day vacation! If you follow me on Instagram this is old news, if not, let me share my excitement since le boyfriend and I are road-tripping California at the end of August! We’ve been saving most of our summer salary from the summer camp where we’ve been working at and we already booked flight tickets and rented a car. I will share all our adventures over here when it happens.


Going back to Redux, this month’s theme was about showing how we like to cook, bake or mix-it-up with spirits, extracts and other alcohols. I’m not an alcohol fan, but when I found out wine actually has some benefits if drank in moderation (150ml a day for women, 300ml a day for men) I decided it was time to take advantage of le French boyfriend. He’s not a wine expert, but we are determined to accomplish the mission of teaching me to drink wine. So far we haven’t made much progress, but I'll keep you posted ;)


The only way I can actually drink alcohol is when it’s mixed in fruity drinks. Let’s say, I have no problems with drinking a strawberry daiquiri or a light sangria. So, I decided to mix a bunch of phytochemicals and create this delicious and healthy Strawberry Wine Daiquiri.


Serves 5, ready in 5 minutes

Ingredients:
-3 cups of frozen strawberries
-3/4 cup 0% Greek Yogurt
-1 tablespoon brown sugar
-1 cup of red wine

Kitchin-it!
-Add all the ingredients to a blender and blend for 1 to 2 minutes. Add a bit of water if it's not coming together.
-Serve immediately and enjoy! 



7/14/2014

Healthy Baked Falafels and Creamy Cucumber Sauce


A couple of weeks ago, some friends and I decided to go to a well known vegan restaurant here in Montreal. I ordered the special of the day which included a huge salad, falafels and hummus. Those falafels were heaven on earth, I couldn’t believe how good they were! At that moment I gave myself the mission of doing some at home.


By coincidence, a few weeks ago as well, I went to a friends graduation dinner and was asked to prepare hummus for about 80 people. I did some (wrong) calculations and ended up with almost twice the amount of chickpeas I needed and now I have enough chickpeas to feed an entire city.  I decided to look in blogland for lunch or dinner ideas that included chickpeas and suddenly landed in this recipe. Big win!


So here I am, sharing the adapted version of that recipe and happy to say that they are not only delicious but also high in protein and fibre! The recipe makes enough so that you can freeze the leftovers and eat falafels some other day you want :) I hope you enjoy them!



Serves 35 falafels. Time: 15 minute preparation + 25 minute bake + 1 hour wait while the mixture sits in the refrigerator

Ingredients:

-2 cans of chickpeas
-1 small/medium onion
-5 garlic cloves (about 2 teaspoons chopped garlic)
-1/4 cup fresh parsley
-1/4 cup fresh cilantro
-1/2 teaspoons salt
-1 teaspoons baking powder
-1/3 cup whole wheat flour
-Sprinkle of black pepper

-2 tablespoons olive oil

For the creamy dressing:
-1 cup of 0% plain greek yogurt
-1/2 cucumber, chopped in small cubes
-1/2 teaspoons of mixed herbs
-1 teaspoon of balsamic vinegar

Kitchin-it!

1. In a food processor or blender, blend up the chickpeas, onion, garlic, parsley and cilantro (I had to do this in 2 batches). If the mixture is not coming together add 1 to 2 tablespoons of water until a paste forms.
2. Add this mixture into a large bowl and add the salt, baking powder, flour and pepper. Sir well until throughly combined and cover with plastic paper.



3. Let it stand on the freezer for about 1 hour.
4. In the meantime, make your dressing by combining all the dressing ingredients together. Then let it rest on the fridge until serving time.
5. Preheat oven to 375*F and line a baking tray with parchment paper
6. After the 1 hour rest period, make small balls of the falafel mixture and add them to the lined baking tray
7. Add the olive oil into a small cup or bowl, and with the hep of a brush, lightly cover the falafel balls in oil.



8. Bake for 10 minutes and then flip them and cook for 10-15 more minutes or until golden brown on the outside




9. Serve with whole grain pita bread, lettuce, alfalfa sprouts and the previously made creamy dressing. Bon app├ętit! 



7/01/2014

Shrimp, Feta, Avocado and Corn Healthy Summer Salad!


Hello hello!

Life just got REALLY busy for me. On Monday I began working at a summer camp for kids and I got a bunk of 18 cute little 5 year olds. I’m going to be working there M-F from 8:30 to 4pm until the end of August and my posts are going to be affected by this. I get home exhausted and usually with a huge list of things to do. But don’t be scared! I will do my best to post once a week and to safe you time I suggest you follow me on either Instagram, Twitter or Pinterest so that you know when there’s a new post on the blog. Also, Runny Mondays will now happen whenever I have time and the same applies in terms of following me on my other social networks so that you know when there’s a new post on the blog. 


In other news, this is a salad I ate a couple of weeks ago which was beyond delicious. This is another of those recipes that I’m sure I’ll be re-doing often since it’s so easy, yummy and healthy. I hope you enjoy it as much as we did!


Ingredients:
-1 teaspoon olive oil
-1 teaspoon minced garlic
-3/4 cup shrimps, tails removed
-1/3 cup corn
-1/4 ripe avocado, cut
-1/3 cup cubed light feta cheese
-3 cups of salad greens

Dressing:
-1/2 teaspoon minced garlic
-1/4 cup milk (I used 1%)
-1/3 cup plain 0% Greek Yogurt
-1 lime, juice
-1 tablespoon olive oil
-1 tablespoon balsamic vinegar (I used a raspberry one)
-Pinch of salt

Kitchin-it!

1. In a medium saucepan, heat the olive oil in medium heat and cook the garlic until golden


2. Add the shrimps and cook stirring occasionally until they have reduced in size and are lightly golden
3. In a big plate add the salad greens at the bottom and top with the rest of the ingredients 

For the dressing:
1. In a medium bowl combine all the dressing ingredients and mix well
2. Add 2-3 tablespoons of the dressing on top of the salad. 


Dressing adapted from Immaeatthat

6/23/2014

Runny Mondays Week 6!


Oh well…

Last week I only went for a run once. It’s less than ideal but I’ve heard that we should listen to our bodies and so I did. Since I started a french course a few weeks ago, I’ve been feeling exhausted every day during the week. Not just because of the early morning classes, but because usually during summer Montreal is filled with festivals and lots of outdoors activities (to which I go to as many as I can!), therefore my bed is usually more tempting than running when I get home.

Anyways, I went for a 4k run one day and it was great. The problem was that it was a really warm day and I felt more tired than usual during the run. Apart form that, I have a feeling that I’ll be staying at the 4k range for a while since it’s still a challenge for me and as usual, I don’t want to push it. 

This is what I ate that day 3 hours pre-run:


I hope next week is better (in terms of running!), I’ll keep you posted ;)

6/21/2014

Watermelon Feta Mint Skewers!


Recipe Redux Time! 

This month’s theme was Floral Flavors. I must confess this was an absolutely out-of-the-box challenge for me. I never cook with flowers and I don’t think I have ever eaten something with flowers in it (apart from teas). So, the first thing I did was type in google “edible flowers” and ended up in this website. The less out-of-the-box thing to me from their list was mint and so I said: “this is it!”

A couple of weeks ago, I was asked to bring something to snack-on at a friends house. After spending about 1 hour looking for ideas and recipes with mint that could be turned into snack-kind-of-foods, I decided to make this watermelon-feta-mint skewers. So I went to the grocery store, got the ingredients, came home, cleaned the kitchen, prepared everything, made the skewers, took the pictures and then I put them in the fridge while I got dressed and ready to go to my friend’s house. 

When I finally got to my friends house, I realized I had forgotten the skewers.

You know, life playing jokes on me! I ended up bringing them to a picnic the day after and everyone devoured them. Happy ending to the story! :)



Ingredients:
-100g low-fat feta cheese
-1/2 a watermelon
-Mint leaves
-Balsamic vinegar for dressing

Kitchin-it!
1. Cube the watermelon and feta into small cubes
2. Assemble with skewers into layers of watermelon, feta and mint (in your preferred order)
3. Drizzle with balsamic vinegar
4. Enjoy!


Adapted from Bites of Bri

6/16/2014

Runny Mondays Week 5!


-Distance: 3km and 4km
-Time: around 20 minutes for the 3km and 21 minutes for the 4km
-How: run the entire distance!
-Where: near my house
-What I ate: 
 *pre-run: I had some of this tart as a snack and run about 2 hours after eating it. On saturday I had my usual breakfast and went running about 3 hours after eating it. 
 *post-run: lots of water! About 40 minutes post run I had lunch one day and on another day I had these amazing apple "cookies".


I’m glad I got to run 1 more km this week. I’m slowly increasing the distance and it feels great so far!

The awesome discovery this week was a free app called Strava which I highly recommend! It calculates the distance you run, your pace, your time, among other things and then you can save your run and look back at it whenever you want. 


Something I love about it is that instead of comparing yourself to other runners you can compare each run with yourself. I think it’s super important that when it comes to training we do it for ourselves! You can try to run faster or further than you did last time. There’s a saying in spanish that says “the mountaintop is not reached by overcoming other people but by overcoming yourself” (I just translated that and doesn't sound as good as it does in spanish, but you get the idea). This also applies to life in general; we often think we’re suppose to be doing better than our friends or someone we know, when really the competition should be with ourselves.


Have an amazing, active, healthy and happy week!