Monthly Archives: September 2013

Soup for the sickie

It is that time of the year again, kiddo’s are back at school and germs are flying around! After an amazing weekend away I came home to a lovely sore throat, sniffles, body aches and chills- good times! I guess that’s what happens when you don’t sleep, don’t drink enough water and eat lots of nutritionally void foods (read: chips and lots of 5 cent candies).

If you are anything like me the only things you crave when sick is comfort food, soups, stews, casseroles, toast with honey… Normally I stick with the basic chicken noodle however, this time I was craving a little more veggies so I decided to throw some random veggies in a pot and hope for the best, needless to say I was more than impressed 🙂

For this weeks Tasty Tuesday challenge I made a roasted garlic, cauliflower, zucchini, and avocado soup

Image

1 bulb of garlic roasted in the oven at 400 for about an hour

1 head of cauliflower,

1 large zucchini chopped

1 carton broth (veggie or chicken would work)

1-2 large avocados (depends on how creamy and avocadoie (that’s a word right) you want it to be)

¼- ½ cup nutritional yeast, to taste

1 tsp cumin

1 tsp salt

While garlic is roasting steam up the cauliflower so it is nice and soft, sauté the zucchini so it is fully cooked. Once veggies are cooked up you can either add all ingredients to a pot and use an immersion blender or you can divide and blend in a blender before heating through on the stove.

I personally loved the creamy texture of this soup; it was exactly what I was looking for. Hope you enjoy it as much as I do 🙂

It’s back to be for me, hopefully i’ll wake up feeling better.

Birthday cake time :)

Another week another tasty Tuesday experiment… This Tuesday was my dad’s birthday so I decided to try my hand at a vanilla layer cake with chocolate coconut frosting. I was a little sceptical when scooping the cake batter into the pans but everything worked out and what resulted was one of the best cakes i’ve ever made 🙂

Vanilla cake with chocolate coconut frosting:

Image

Cake:

4 eggs, separated

1/2 cup coconut oil, melted

1/2 cup maple syrup

1/4 cup honey

2 tablespoons vanilla

1 tsp coconut extract

2 tablespoons apple cider vinegar

4 cups almond flour

3/4 teaspoons salt

1 teaspoons baking soda

Preheat oven to 350

Beat egg yokes until frothy, add in melted oil, maple syrup, honey, vanilla, coconut extract and apple cider vinegar. Mix in almond flour, salt and baking soda. In a separate bowl beat egg whites to stiff peaks with a mixer then gently fold into the flour mixture. Spoon batter into 2 greased cake pans and bake for 23-25 minutes. Leave cake in pan for about 1 hour before removing to cooling rack.

Frosting:

1/3 cup coconut oil

1 cup dark chocolate chunks or chips

1/3 cup un-sulfured coconut flakes

Melt coconut oil and chocolate in a double boiler over medium heat and then add in coconut flakes. Let chocolate mixture cool completely before whipping until light and fluffy with a mixer. Ice as desired 🙂

Honestly this cake was so yummy, it’s definitely going to be my go to birthday cake from here on out 🙂

Tasty Tuesdays

This past Sunday, when I was doing my usual weekly meal planning, I realized I hadn’t tried anything new in a long time. I’m not sure if it’s because of the warm temperatures or being so busy during the summer but I feel like I’m in a bit of a cyclical rut. Every week its chicken salad after chicken salad so I decided I needed to mix it up. To do this I’m starting a weekly feature called Tasty Tuesdays. Every Tuesday I’m going to try a completely new to me recipe, either from one of my many cook books or just on a whim. Last night was my first kick at the can and I decided to make Elana’s chicken marsala from her new paleo cookbook.

Image

Because the recipe is posted in a cookbook I can’t post the exact recipe but I can say the mix of prunes, green olives, honey and spices was AMAZING! This dish was honestly one of the best meals I’ve made in a long time and bonus, it tasted even better the next day for lunch 🙂

No I don’t have a recipe for you today, but I wanted to see if anyone else was interested in Tasty Tuesday? I challenge you to, once a week, go outside of your comfort zone and cook up something you wouldn’t normally gravitate towards. Who knows, maybe you’ll discover your new favourite dish.

Back at it

Today is the day… I start my 2nd and last year of school (hopefully forever… i’ve said that before!). In just 11 short months (I hope) I will be graduating as a certified and registered holistic nutritionist! yay… hopefully by that time i’ll have a better idea of what I want to accomplish with this new sought certification… anyways, with school just kicking off I thought i’d throw out one of my favourite easy, portable, go-to school night dinners.

Loaded baked sweet potato:

Image

roughly 1 pound ground turkey (sub beans for veggie version)

1 large carrot diced

2 stalks of celery diced

1 medium red onion diced

3 cloves garlic minced

1 tablespoon coconut oil

1 heaping tablespoon almond butter

3 -4 large sweet potatoes

preheat oven to 400, poke holes in sweet potato using fork, wrap in tin foil and place in oven for about 35-40 minutes (until cooked through)

While the potatoes are cooking heat coconut oil over medium high heat, sauté veggies in oil for about 5 minutes, add ground turkey and stir until cooked. Once thoroughly cooked add in almond butter and stir until incorporated… add s&p to taste… remove from heat.

Once the potatoes are cooked, remove from oven and scoop out the middle (be careful, really really hot!), add to a mixing bowl. Mash the potato innards thoroughly and add meat mixture. Once everything is properly incorporated add the mash back to the potato skins and throw them back in the oven for about 5-10 minutes to heat through and crisp up… your done! easy peasy.

I know the almond butter is a weird addition but trust me, it’s a must!

Hope you enjoy!

%d bloggers like this: