Monthly Archives

May 2011

budgeting, diy, recipes

DIY: Buckwheat Cornbread

Delicious and naturally gluten free, buckwheat is actually not made from wheat at all. Its actually a fruit seed closely related to rhubarb. Who knew?

This recipe is closer to dense cornbread than sandwich bread, but don’t let that scare you off. A hearty piece of this makes the perfect accompaniment to a bowl of soup or an epic salad. Or a thin slice makes a delicious snack smothered in nut butter or smokey bbq sauce and hummus (best combo).

Adapted from The Edible Perspective

Buckwheat Cornbread

  • 1/2 cup + 2 tablespoons buckwheat flour (grind raw buckwheat groats in coffee grinder)
  • 1/2c + 2T cornmeal (I threw this in the coffee grinder too so it would be more like a flour but I don’t think it actually did anything!)
  • 2 eggs OR 1/2 cup egg whites OR 4 tbsp ground flax
  • 1/2 cup + 1 tablespoon unsweetened almond milk/soymilk/cow’s milk
  • 3/4 cup water
  • 1/2t baking powder
  • 2 tbsp mashed sweet potato
  • 1 tablespoon oil (or whatever you have on hand, I used sunflower)
  • 1 teaspoon sugar (cane sugar, sucanat, etc.)
  • 1 small squeeze of honey OR a teensy pinch of stevia
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tbsp cajun seasoning (optional)
Directions:
  1. Preheat oven to 375 and grease bottom + sides of a 9×9 square pan or line with parchment (I used a normal bread pan)
  2. Stir together ground buckwheat flour, millet flour, (if using add flax with the dry mix too), baking powder, sugar, salt + pepper in a medium sized bowl
  3. In a separate bowl combine water, milk, egg, honey (if using), mashed sweet potato + oil.
  4. Add wet mixture to dry and stir until just combined.
  5. Pour into greased pan, and evenly spread.
  6. Bake for about 42-46min until golden brown.
Hearty, cheap & homemade. SWOON.
diy, recipes

DIY: Smokey BBQ Sauce

  • 1 glug of olive oil
  • 1 small onion, diced
  • a few cloves of minced garlic
  • 1 tablespoon tamari
  • 1 teaspoon cumin
  • 1 tbsp yellow mustard
  • 1/3 teaspoon ground chipotle spice (smoked paprika would also work)
  • a few dashes liquid smoke (I use a vegan variety)
  • 1 (6-ounce) can tomato paste
  • 1 1/4 cups veggie broth
  • 2 tablespoons apple cider vinegar
  • a couple dashes of hot pepper sauce
  • 2 tbsp honey OR 1/8 -1/4 teaspoon stevia extract
Directions:
Sautee onion and garlic in oil until soft and fragrant. Add in other ingredients and simmer about 20-30 minutes until it thickens into a nice sauce. I like to blend at the end so flavours combine even more and there are no bits of onion, but this is optional. Make sure to taste at the end and add extra sweetener/hot sauce/smoke until its perfect for you.
**If the mixture doesnt thicken to your liking, just add a little cornstarch mixed with water
recipes, snacks

Curried Lunch Salad (Dairy Free, Vegan Option)

Continuing with my lunch theme of “OMFG IM IN THE BIGGEST HURRY EVAH GIVE ME SOMETHING DELICIOUS NOW” I’ve decided to give you all one of my favourite recipes to make on Sunday or Monday and then use up throughout the week as needed.

Its healthy, versatile and tastes deliciously rich despite having only about 5 grams of heart-healthy (unsaturated) fats per serving. Its also loaded with protein – about  18grams/serving with tuna and 10 grams/serving with chickpeas (which you could always amp up by adding a extra tofu and peanut butter). Hope you enjoy it as much as I do

Ingredients:

  • 1 medium carrot
  • 1 sweet apple
  • 1/4 red onion
  • 2 stalks celery
  • 1/2 zucchini
  • 1/4 package silken tofu
  • 2 tbsp red wine vinegar
  • 2 tbsp milk of choice
  • 1 tbsp peanut butter
  • 1 tsp sweetener (brown sugar, maple syrup, honey)
  • 2 small tins of water-packed tuna, drained OR 1 large can chickpeas, drained
  • 1.5 tbsp good quality curry powder
  • dash of hot sauce (or a few if you like it spicier)
  • salt and pepper to taste
Directions:
Roughly chop and process apple and veggies in a food processor. You don’t want them turning into mush, just a few pulses should do. Scoop out and set aside. Then add remaining ingredients to the processor and blend until quite smooth, adding a little extra liquid if necessary. Return diced up veggies into processor and pulse a few more times until combined. Season to taste. Makes about 4 servings.
Refrigerate leftovers for a quick sandwich/wrap filling, salad topper or cracker spread throughout the week.
**To make this recipe without a food processor here are two suggestions. With a blender: simply dice up veggies by hand, whip the dressing together (minus the tuna/chickpeas) in the blender and combine the whole mixture in a large bowl with a spoon. If you don’t have a blender OR a processer just dice the veg and use 1/4 cup vegan or low fat mayo for the dressing instead of the silken tofu/milk combination then mix the whole thing up with a spoon.

Curried salad wrap with sweet potatoes, hot sauce and peppers added, epic salad, crunchy bosc pear

budgeting, cities, fitness

Jane’s Walk Toronto

This morning I had the pleasure of participating in one of the many free walking tours going on in the city as part of the annual Jane’s walk.

Jane’s Walk celebrates the ideas and legacy of urbanist Jane Jacobs by getting people out exploring their neighbourhoods and meeting their neighbours. Free walking tours held on the first weekend of May each year are led by locals who want to create a space for residents to talk about what matters to them in the places they live and work. Jane’s Walk often takes Jacobs’ ideas to communities unfamiliar with her ideas, in order to advance local engagement with contemporary urban planning practices.  The walks helps knit people together into a strong and resourceful community, instilling belonging and encouraging civic leadership.

I chose one of the walks in the West end of the city, focusing on the history of “999 Queen,” the city’s mental health facility. 

I loved waking up on a gorgeous Sunday morning to walk the streets of my city as a tourist, looking at the buildings I pass every day with fresh eyes.

New spring goal: Take a an unguided “Jane’s Walk” every Sunday! Get outside, get walking and find out a little more about a building, street or neighborhood. PLAN!

budgeting, snacks

restaurant lunch redux

Quickie lunch platter a-la-crappy-restaurant-chain, made at home with leftovers on the fly & on the cheap.

I taste tested before snapping a photo. For quality control...

What’s on the plate?

  • Whole wheat wrap with salmon salad & leftover steamed broccoli.
  • Simple romaine and cucumber salad with balsamic
  • Leftover cajun seasoned oven fries with a side of tomato paste (the in-a-pinch ketchup substitute)
  • Bicks pickle

Are you making your lunch today?