Autumn Eats

 

I’m already nostalgic for fall.

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I’ve always said October is the greatest (my birthday, pumpkin pie AND halloween all in one month? no competition!) and this year was no exception. So far I’ve traveled to rural Pennsylvania to catch my first college football game (y’all are crazy), spent some time in the wilderness hiking through the changing leaves and even flew to NYC for a weekend of art, food and moderate debauchery…more on that soon.

Anyhow in honour of my tender feelings towards my very favourite month I thought I would post a recipe starring the official ingredient of autumn…PUMPKIN!

This simple recipe is perfect to whip up on a Sunday afternoon and enjoy for lunches or quick dinners throughout week.

Turkey, white bean and pumpkin stew

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Ingredients

  • 1 tbsp olive oil
  • 1 medium diced white onion
  • 2-3 cloves minced garlic
  • 2 diced celery stalks
  • 1 package lean ground turkey (could sub for 1 block of  tempeh, grated)
  • 1.5 cups cooked white beans
  • 1 cup pureed pumpkin
  • 2 cups low sodium vegetable broth
  • sage and thyme 
  • salt and pepper

Directions

  1. Sautee onions, garlic and celery in olive oil on medium heat until just soft.
  2. Add ground turkey and cook until just brown, draining if necessary.
  3. Add in beans, pumpkin, spices and veggie broth. Bring to a boil then reduce to simmering.
  4. Simmer everything together for about 30 minutes or until the broth is thick.
  5. Taste and adjust seasonings.

Enjoy!

Seedy Sunflower Hummus

In my opinion, the ideal Sunday is spent wasted entirely.

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Today was almost perfectly that. It was a sleep in, watch Coronation Street, wear wooly socks for the first time all season, drink 3 cups of green tea, chat with my grandmother, listen to Sarah McLachlan, read my own tarot and make my own chickpea-spread kind of day. The dream, no? And while I can’t share with you the joys of my day…I can share the fruits of my labour.

Seedy Sunflower Hummus

  • 1 small clove garlic
  • 2 cups garbanzo beans, cooked from scratch
  • 1/4 cup tahini
  • 1/4 cup sunflower seeds
  • 1/2 fresh lemon, juiced
  • 2 tbsp tamari 
  • 1 tbsp olive or flax oil

Directions

  1. Process all ingredients in a food processor til smooth and creamy.
  2. Add water if you need to until you reach the right consistency.
  3. Eat it with a spoon. Repeat all week.

Oh…and in case your wondering…the chariot signifies mastery and triumph which i choose to interpret as my success in hummus and in life.

September Circuit Workout

Jeez, pals. Is it September already? Time sure flies when you’re working full time, taking care of house and home (aka. the dumpy rental that you take way too much pride in), managing your waning late-20’s attempt at a social life and striving to continue living that enviably healthful life you used to blog about.

Well needless to say, keeping it all together has been…well… a challenge.

But it’s the new school year (#illnevergrowup) and I’m sure – like me – you’re hoping to kick it off right. No impossible to manage workout regime, no detox plan, just whole foods, consistent workouts and (if you can manage it) some positive self-talk.

Looking for a little inspiration today? Check out my first CIRCUIT WORKOUT of the month. I find circuits to be super manageable and empowering. They are bodyweight focused, whole body workouts and only take about a half hour to complete. Feel free to adapt and modify it to suit your needs and let me know how you like it!

HERE GOES…

September Circuit Workout

No-Cook Tuna “Casserole” (Gluten and Dairy Free)

It’s been a cold and rainy (dare I even say…snowy) April here in Toronto. So as much as I’d like to be transitioning to fresh spring salads come lunchtime, the thought of something warm and satisfying is far more appealing.

This not-quite a salad, not-quite a casserole is reminiscent of a classic creamy tuna noodle casserole minus the white pasta and soup-in-a-can sauce. Plus its beyond simple to whip together and can be served hot, cold or somewhere in between.

No-Cook Tuna “Casserole”
(Gluten and Dairy Free)

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Ingredients:

  • 1-2 cans tuna
  • 1 cup cooked chickpeas
  • 1.5 cups cooked millet
  • 2 big handfuls of spinach, coursely chopped
  • 1/2 jar capers, chopped (about a palmful)
  • 2 tbsp tahini
  • 1/2 tbsp yellow mustard
  • 1/4 cup nutritional yeast
  • pinch of garlic powder
  • salt and pepper

Directions:

1. Mix together millet, chickpeas and tuna in a large bowl.
2. Add in 1 tbsp tahini, nutritional yeast and mustard.
3. Mix in the fresh chopped spinach and capers and the other tablespoon of tahini. Use your hands to mix the salad, ensuring all the leaves are separated and coated in dressing.
4. Season with salt, pepper and a pinch of garlic powder. Stir again to combine.

Flourless PB&B Cookies

On the hunt for a gluten free treat that doesn’t require 8 kinds of overpriced cement flour to stay together? Well look no further.

These cookies are tasty, cheap & ready in a snap. Did I mention they only have 5 ingredients? Srsly I’m always lookin out for you guys.

Peanut Butter & Banana Cookies
(Gluten-Free)

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Ingredients

  • 1 cup all natural peanut butter 
  • 1/2 cup brown sugar
  • 1 egg
  • 1 banana
  • pinch of salt

Directions

  1. Preheat oven to 350 degrees.
  2. Mix peanut butter, sugar and egg until well combined.
  3. Add coursely mashed banana
  4. Use a tablespoon to scoop onto wax paper  and press down with a fork. Top with extra banana slices if desired.
  5. Bake for 8-10 minutes. They will still be very soft when they come out of the oven so make sure you allow them to cool completely before serving.

Makes about 16 cookies.

Eat em up!

Savoury Breakfast Frittata (Vegan and Gluten Free)

One of the benefits of living in a big city – and the thing I missed most when I moved away – is the sheer variety of foods I have access to. I live in a Tibetan neighborhood, two blocks from my favourite Portuguese bakery (egg tarts. i die.) and three blocks from a string of West Indian roti restaurants with the hottest pepper sauce I’ve ever tasted. I mean…I’m the luckiest girl.

Beyond restaurants, my city is also full of these tiny hole-in-the-wall grocery stores that full of inexpensive “specialty” foods. Yesterday, when I made a stop at one of these grocers to pick up Chana Masala seasoning, I spotted a massive bag of Chickpea Flour for under 4 dollars. MINE!

I’ve experimented with Chickpea Flour (or besan) before but nothing has ever compared to this latest win. I tasted something similar to it in New York from a vegan foodstand at a farmer’s market in the lower east side and this was my first attempt at recreating what I’m loosely referring to as a “frittata” in that it is savoury, high in protein, can be mixed with any veggies you like and baked. I don’t have a fancy cast iron pan but I imagine it would be perfect prepared in that.

Savoury Breakfast Frittata
Vegan, Gluten-Free

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Ingredients:

  • 2 cups chickpea flour
  • 2 cups liquid (I used a mix of almond milk and water)
  • 1/2 cup nutritional yeast
  • 1 tbsp dijon
  • 1 cup of mixed sauteed vegetables (onion, asparagus, zucchini, peppers etc)
  • italian seasoning blend
  • salt and pepper

Directions:

  1. Mix all ingredients together except vegetables together in a large mixing bowl.
  2. Pour into a loaf pan or baking dish lined with parchment paper or well greased with coconut oil
  3. Sprinkle cooked veggies evenly across the pan.
  4. Bake on 350 for around 30 minutes or until browned on top and cooked through.
  5. Allow to cool completely, cut & enjoy!

adam knows whats up

adam knows whats up

Make-Ahead Meal: Creamy Cashew Ginger Coleslaw

 

 

Today’s recipe is so simple but it’s not to be underestimated.
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A lovely, light dressing might be just what you need to brighten your lunchbox and keep away those winter vegetable blues.

Heartier coleslaw-type salads like kale, cabbage or carrot hold up much better through the week, making them perfect make-ahead meals for your Sunday afternoon food prepping.

For a long time I was feeling too lazy to make dressing myself and just tossed them in a little flax oil and balsamic, but a few weeks back I decided to get creative and have been thoroughly enjoying this tasty, light, oil-free dressing ever since.

Creamy Cashew Ginger Dressing

Ingredients

  • 1/3 cup cashews (pre soaked 2 hours is ideal)
  • 1 cup water
  • 2 tbsp lemon juice (about a half a lemon)
  • 2 tbsp nutritional yeast
  • 1 tbsp rice vinegar
  • 1 tbsp miso paste
  • 1 tbsp honey
  • 1 inch piece of ginger
  • 1 tsp chia seeds

Directions:

Place all ingredients in a blender and blend until smooth. Allow to sit 5 minutes or so before tossing with your coleslaw mix.

For the coleslaw

Just slice or process a whole head or bunch of cabbage or kale and toss with about 3/4 of the dressing. I like to save the last little bit to pour it over my salad right before I eat it. So delicious!

Hope you all enjoy!

EATING ALL THE THINGS IN NYC

I’ve been travelling a little lately.

I spent a while in a remote region of Northern Ontario. Took a brief but sweet trip to Ottawa. But most recently, I went on a somewhat impulsive trip to New York City.

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If you want a rundown of all the insanely delicious, allergy-free, vegetable-centric, healthy restaurants New York has to offer I highly suggest you check out these posts from Angela and Leanne. In the city that never sleeps, you have virtually round the clock access to clean, healthy eats. And I’m sure they are all fantastic…

However…that was not my New York food experience.

While my usual approach to menu-hunting involves assessing all options and choosing the thing that sounds the most healthful and vegetable-dense, this time I had the singular desire to DO and EAT all the BEST THINGS this new city had to offer me. A bit of a change in strategy, if you will. From best for me, to the straight up best…And I’d say I fared pretty well.

So…where did I go? (In order of appearance)

BAOHAUS

What: light as a feather steamed taiwanese buns filled with braised meat, cilantro, pickled radish, peanuts & red sugar. veg options include tempura broccoli & tofu.

Why: everything is delicious and the place is just cool. blaring hip hop, tiny space and stupid-cute pics of owner Eddie Huang’s grandparents playing mah-jongg hanging on the wall. 

Where: 137 Rivington St, Lower East Side

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Source: The L Mag

LOVELY DAY

What: Thai-ish mixed bag. Fusion style small plates. Mandatory noodles and curries. Fresh fish mains. 

Why: ill admit the food might not blow your mind. but candlelit tables, quirky music, swank cocktails & prime people people watching make this place somewhere i’d go again. also, the waitresses and clientele were notably babely. soooo….theres that. 

Where: 196 Elizabeth St, NoLIta

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SARAGHINA 

What: Naples-style pizza (maxing out at $15) with a selection of other homestyle salads, seafood, pasta and small plates. 

Why: Its pizza. In brooklyn. And the place looks like this. YOU WANT TO GO TO THERE. 

Where: 435 Halsey St. Bed-Stuy. (Brooklyn)

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Source: Gothamist

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And lastly…

MOMOFUKU MILK BAR

What: the compost cookie. a bizarrely satisfying blend of chocolate, butterscotch, graham crumbs, pretzels, potato chips, oats and coffee grinds. Sounds more like my kitchen floor after a particularly solitary Saturday night. Am I right, ladies? 

Why: The short answer is David Chang. And the shorter answer is justgoeathedamncookie. Or was that the long answer?

Where: Multiple locations. I wento 382 Metropolitan Ave. in Williamsburg. OBVI. 

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And there you have it. NYC in a chocolate covered, cheese drenched, pizza flavoured nutshell.

Ima go eat sum salad and fantasize about my next visit.

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Loving Lately: Grain-Free Banana Chocolate Chunk Bread

Life, lately you ask?

Hectic. Dynamic. Incredibly fulfilling.

Ahh the plight of the working gal in her mid-twenties.

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im pretty into moons these days. anything lunar, really. i cant tell if its like a feminist thing or a trendy gothy thing or in some way related to my general love and appreciation of all things astrological….but i just thought you should know since we’re getting reacquainted. ;) 

Other things I’m into lately…

things im loving lately
  • new boxy topshop blazer i bought on sale for $40. woot.
  • feel good guru and generally all things raw and vegetable
  • my pendleton docs
  • GIRLS season 2
  • the new tegan and sara album (whatevvvver guys, i know its pop music but i like pop music and i think its good. im also pretty into taylor swift right now. moving on…)
  • Solar Raw cheesy kale chips. How did I just discover these? I’m an addict on the road to rock bottom and there’s no turning back.

And (of course) the most important thing I’m loving lately… this delicious grain-free totally guiltless banana bread. Honestly no amount of busy-lady life could keep me from sharing this recipe with you because I am totally IN LOVE. It’s moist and delicious and not at all like the dense gluten-free baked goods I’m used to. PERFECTION.

Banana Chocolate Chunk Bread
(Gluten, Grain, Nut & Sugar Free)
Adapted from here

Photo Credit: The Vibrant Family

Ingredients:

  • 2 eggs
  • 3 bananas (mashed)
  • 2 tbsp honey or a pinch of stevia
  • 2 tbsp coconut oil, melted
  • 1 white tbsp chia seeds (mix with 3 tbsp water and allow to sit for 5 min or so to form a gel)
  • 3 tbsp dark chocolate chunks (use a cut up chocolate bar if you like)
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 3/4 cup coconut flour
  • dash of cinnamon

Directions:

  1. Blend eggs, mashed bananas and coconut oil together, plus honey if using.
  2. Mix the dry ingredients and then combine with wet ingredients.
  3. Pour into greased bread pan and bake at 350F for 45 minutes, or until you can insert a toothpick and it comes out clean.

The result will be a very soft and cake-like banana bread. Ideal for breakfast, snacks or any other time you please!

What’s your go-to healthy treat right now? What else are you loving lately?  

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