Happy Monday! I had the whole weekend off, but I haven’t gotten called in yet today, so I just might have a 3-day weekend. Last week I was called in every day, so it’s been nice to get some stuff done in the last few days. Josh’s brother, girlfriend and our niece, Hannah, are coming to visit this week. We’ve been running around trying to get everything organized and clean. I accomplished a lot on the weekend including a bunch of cooking and homework! This morning I’ve already done a lot too. I woke up, had lemon and hot water, then made myself a energy-packed breakfast. I had 3 scrambled eggs and 2 pieces of toast with sliced avocado on top.
On Saturday I got my Mother-in-law to eat quinoa! I think this was my greatest accomplishment of the weekend and the best part is that she liked it. I cooked salmon on a cedar plank on the BBQ and served it with lemon and herb quinoa and sauteed spinach. It turned out absolutely amazing and was packed full of flavour and nutrients! Below is the recipe for the quinoa.
Lemon and Herb Quinoa
1 cup uncooked quinoa
1 tbsp. olive or coconut oil
2 garlic cloves, minced
1 shallot, finely diced
2 tbsp. white wine
2 cups vegetable stock (I only had one cup, so I used water for the second one)
4 big slices of lemon zest
1 tbsp. lemon juice
1 tbsp. finely grated lemon zest
1 tbsp. each of chives and parsley (or herb of your choice)
Sea salt and pepper to taste
- Sweat garlic, shallot and a little salt and pepper in pot with oil on medium heat until cooked (about 2 minutes). Add the quinoa and stir for 2 minutes to toast and coat in mixture . Add the white wine and let cook for a minute.
- Add the lemon zest and vegetable stock, then increase the heat until it begins to simmer. Turn the heat down to low and cover. Cook for 15 minutes.
- When done, stir in the lemon juice, zest, and herbs. Season to taste with sea salt and pepper.
I’m off to a Rypped class at the YMCA, so hope you enjoy the rest of your day!
Posted in Cooking, Dinner, Gluten-Free, Quinoa, Recipe
Tagged BBQ salmon, herbed quinoa, lemon and herb quinoa, Quinoa, quinoa recipe, quinoa side dish, Recipe, salmon cooked on cedar plank, salmon on cedar plank, sauteed spinach
Can’t believe the long weekend is over already. I was off work for most of it minus Sunday. I’ve done a lot of visiting and running around, and some relaxing of course.
On Saturday I was in a cooking mood, so I made homemade granola bars. I got the recipe from Oh She Glows. I can’t even tell you how many recipes I end up trying from her site. I made an AMAZING avocado chocolate pudding from her site as well. It’s definitely my go-to site.
The only thing I did differently in this recipe is that I added 2 tablespoons of hemp and chia seeds. I’ve been bringing them in my lunch!
You definitely need to try this recipe – OMG. It’s so decadent, delicious and healthy! I’ve made it before, but this recipe OWNS every one I’ve ever tried.
I also did a lot of juicing on the weekend too. One day, I juiced a pineapple and had some of it with coconut milk. It was like a pina colada! It almost felt like I was in Jamaica again.
I also did some more indulging. It’s been a while since I bought this ice cream. I’m not sure why because it’s delicious!!
It was a great weekend, and I’m happy to say that Josh is finally home after 2 weeks. I’m one happy lady right now! Oh and before I forget, here is a picture of our niece, Kori, in her Jolly Jumper. I can’t get over how fast she is growing and changing. I can’t wait to see our other 2 nieces Hannah and soon-to-be-born Kylee in May.
Have a great day!!
Posted in Beverage, Breakfast, Chocolate, Gluten-Free, Recipe, Vegan
Tagged avocado, avocado chocolate pudding, avocado recipe, banana cranberry oat bars, coco bliss, coco bliss ice cream, coconut, easter weekend, granola bars, homemade bars, oat bars, oats, Oh She Glows, pina colada, vegan chocolate pudding
Hey! Happy Wednesday! The week is already going by quick. My weekend was very relaxing. I visited family and did some cooking (of course). As I mentioned, it’s sooooo nice to be able to eat healthy and cook my own meals. I don’t regret my decision to change jobs one bit. And, 6 more sleeps until Josh is home already!
I’ve been going to the gym as much as possible. I took Sunday off to relax. I feel myself getting stronger and more toned, so hopefully I will be ready to reach my goal of 10 successful push-ups by March 3rd. This week I’ve been working 7-3, so I’ve been getting up at 5:00 am and going from 5:30-6:30 before work. It gives me energy at work and then I can relax and get other things done afterwards. Today is Day 20 of my 90 day challenge and I’m feeling amazing!
Sunday night I made something new. I’ve seen this recipe before and have been wanting to try it for a while. Lentil, Mushroom and Sweet Potato Shepard’s Pie. I found the recipe from this site. Josh’s Mom was a little skeptical about it as it’s not a traditional Shepard’s pie, but to her surprise, it was delicious! She even had seconds. I made mini pies to bring in my lunch too. I even had someone at work ask me for the recipe. This is definitely a recipe I recommend you try.
Something I found interesting about this recipe is that steel cut oats is one of the ingredients. It helps bind the first layer together and gives it even more nutrients. This recipe is packed with flavour and it’s good for you. The only thing I changed is that I put 2 cloves of garlic instead of one.
Well hope your week is rocking like mine. Definitely looking forward to the long weekend. Please send any of your favourite Easter recipes.
Posted in Cooking, Dinner, Gluten-Free, New, Recipe
Tagged Exercise, healthy, lentil, lentil and mushroom, lentil mushroom and sweet potato shepard's pie, lentils, mushroom, new recipe, pack with nutrients, pie, Shepar'd's pie, Sweet Potato, vegetarian shepard's pie
Hello! Hope your day is going great so far. Yesterday we went for a session with the personal trainer. I can’t even tell you how sore I already was from snowboarding the day before! I sucked it up and pushed myself to make the best of the workout. My new workout rocks – I’m on my way to doing 30 push-ups! If you’re in the Prince George area you should definitely check out Kris at On the Move Fitness. He can make all kinds of different fitness plans for you.
In the afternoon, we went to Josh’s grandparents for dinner. They have a hobby farm where they take care of their own animals (pigs, chickens, goats, and cows) and grow their own vegetables. Everything is natural and raised with love. We usually go there for dinner then play board games afterwards.
Today I’m going to the gym and getting some cleaning/organizing done around the house. I’m also going to make dinner and maybe even the apple crisp Josh has been bugging me for.
I have had a smoothie similar to this before, but apparently it’s been a while. I made this for breakfast and it was gone quicker than it took to make it. The most amazing ingredient combination ever: chocolate, peanut butter and banana. Heaven.
Banana Dream Smoothie
1 cup almond milk
3 frozen banana halves
1 tbsp. peanut butter
2 tsp. cacao powder
2 scoops Vi Shape Shake Mix (or other vanilla protein powder)
A few ice cubes if you like them cold and refreshing
- Blend all ingredients and enjoy.
I also made this berry one for Josh.
And this is Sunday night’s dinner. Maple glazed salmon with lemon scented rice and veggies. Simple, but delicious and healthy!
Have a fantastic day!!!
Posted in Beverage, Breakfast, Exercise, Health, Recipe
Tagged banana dream smoothie, banana smoothie, berry smoothie, delicious smoothie, fitness, maple glazed salmon, on the move fitness, on the move fitness prince george, Peanut Butter, peanut butter chocolate banana smoothie, personal training, push-ups, Smoothie, work-out
Happy Monday! How was your weekend? Mine was a lot of fun! Saturday I went out for a little adventure in the middle of nowhere, and did some relaxing. Yesterday Josh and I went snowboarding at Purden Mountain. It was my first time going in 4 years! I wasn’t very good then either. My stomach was turning on our way there. I’m like that – I psyche myself out right before and get afraid. I signed up for lessons because a “ski hill” in Ontario is nothing compared to the mountains in BC. Besides, I really needed a refresher. I’m clumsy, but I try.
The instructor helped a lot. He taught me for about 2 hours and then I was on my own. I stuck to the smaller hill until the last run. He made me go down a big one! I was doing way better than I thought, but on that last run, my body was done. I was soooo sore from falling and giving my body a beating. It didn’t help that I was breaking in brand new snowboard boots either. I can’t even tell you how amazing it felt to take them off. I think we’re going to go again next weekend, so I’m ready to improve even more!
When we got back, this is what happened. Trust me, I was doing the same before him.
Now, on to the recipe I promised you:
Maple Cinnamon Almond Butter
I finally got to use my food processor, so I was pretty excited!
2 cup almonds
2 tbsp. maple syrup
1 tbsp. chia seeds
1 tsp. cinnamon
- Put almonds in food processor and continue processing until nice and smooth. It will take a while, maybe even up to 15 minutes. Every few minutes scrape down the bowl. Remember, patience is key!!
- Once nearly finished, add the maple syrup, cinnamon and chia seeds. It might not be as smooth once you add these, so continue processing for a few minutes
- Enjoy! I love it on toast, muffins or with sliced apples.
That’s all for today! I have an appointment with the personal trainer to get a new plan around noon. It will be the perfect addition to my 90 Day Challenge. I’m not going to lie, I’m a little sore from snowboarding yesterday, so let’s see how this goes. I might not be able to move by the end of the day! Have an awesome Monday!
Posted in Adventure, Breakfast, Cooking, Happy, Recipe
Tagged almond butter, almonds, beginner snowboarding, homemade almond butter, maple, maple cinnamon almond butter, personal trainer, Purden, Purden Mountain, snowboarding, sore, sore from snowboarding
Hello! Guess what!?!? We’re going officially going to Jamaica for 2 weeks next month! We finally made the decision. There were other places available for the dates we wanted, but they were quieter (more boring) areas that didn’t have the adventure feel we wanted. We wanted to go somewhere that had more to offer than sitting around the resort. We’ll be staying in Ocho Rios and there is plenty to do there. We’ll be going zip-lining, hiking up falls, visiting different beaches, tubing down a river, kayaking, windsurfing and much more. The trip is all inclusive, so we just have to pay for some of the extra excursions. I can’t even tell you how excited I am! Don’t worry I’ll take a lot of pictures.
I’ve finally gotten some cooking done. The other day I made a big batch of quinoa salad. I didn’t exactly follow a recipe – I just kind of threw it together. It turned out pretty darn delicious. I even had a couple people have a bowl and give me feedback. My only complaint was that I could have used a little less garlic. I could taste it in my mouth for a while. I loaded it with veggies, a lemon vinaigrette, then topped it with homemade candied walnuts and goats cheese. Yum!
Candied Walnuts or Pecans
1.5 cups walnuts or pecans
1 cup sugar
1 cup water
1/4 cup maple syrup
1. Heat oven to 350C. Whisk water and sugar together, then bring to a simmer. Remove from heat and whisk in maple syrup.
2. Stir in nuts and stir to evenly coat. Strain extra liquid and lay on baking pan.
3. Bake for 20 minutes stirring occasionally. It may take a bit longer (or less) depending on the oven. The mixture will start to stick to the nuts. Let cool completely before using.
I also made butter chicken and naan bread from scratch. It’s one of my favourite Indian dishes that I’ve been wanting to make for a while. We had Josh’s sister and her boyfriend over for dinner and they thought it was delicious. Next time I might make it a bit spicier.
Josh made a roast in the slow cooker yesterday. I chopped the vegetables for him, but he did everything else. It smelt absolutely delicious in the house all day. I made sure to load it up with lots of veggies!
I’m not sure what the weather is like where everyone else is, but it’s been warmer than usual here. It’s been above zero which has left the roads sloppy and the snow melting. Some of you might be happy about this, but I`m not impressed. It means bad snowboarding and sledding conditions. We managed to get some skating in last night. I`m not the most athletically talented person, but I always try. It was fun shooting the puck around and getting some exercise. We also went to the gym and pool yesterday, so I`m feeling super today!
Well that`s all for today. We`re eating left overs tonight then heading out for a snowmobile ride. We`re going to pull each other on the snowboard! This weekend my plans so far include snowboarding, poker night, ice fishing and maybe some shooting. I also need to get organized for the trip since we have to leave to go back to work on Tuesday. Talk to you soon!
Posted in Adventure, Cooking, Dinner, Exercise, Happy, New, Quinoa, Recipe
Tagged Adventure, butter chicken, butter chicken and naan bread, candied nuts, candied pecans, candied walnuts, Fun in the sun, goats cheese, hockey, jamaica, naan bread, ocho rios, Quinoa, Quinoa Salad, Recipe, skating, slow cooker roast, snowboarding, veggies
Hey everyone! Happy Friday already! I can’t believe how fast time is going by – I think we’re already on our 10th day off. This week we’ve been doing a lot of running around. I’ve been doing homework, a little job hunting, cooking, got winter tires put on and been just having fun. On Wednesday we drove about an hour to where there is a lot more snow and went for a snowmobile ride! Josh had spent 2 days working on it, so he wanted to try it out. It was pretty awesome – actually it was more of a tease! This morning it was -20 here, but we hardly have any snow. Definitely not fair!
Yesterday we went out for dinner to Cimo’s Mediterranean Grill. We shared the bruschetta to start and I got the Butternut Squash Ravioli with Sage Brown Butter Sauce and Fresh Parmesan Cheese. Both were delicious! I also had a nice glass of merlot to go along with my dish.
Afterwards, we went to a Cougar’s game (Prince George’s WHL hockey team). They lost 4-2, however we ended up on the kiss cam! We were enjoying the game and then we looked up and there we were on the big screen. I noticed before him, so I pulled him in for a smooch. We ended up getting a free 18 holes at a local golf course, and 8 FREE tickets to Cesar Millan, the Dog Whisperer, for Sunday night. We must have been pretty cute to have gotten those – that or they are desperate to get rid of tickets – haha!
Overall it was a great night. We are looking forward to going to see him tomorrow night and we get to bring friends!
As promised in my previous post, here is the recipe for the Sundried Tomato and Spinach Pasta with Pesto Chicken.
Sundried Tomato and Spinach Pasta with Pesto Chicken
2 large cans of diced tomatoes
4 cloves of garlic, minced
2 tsp. dried oregano
1 tbsp. olive oil
½ sun dried tomatoes, julienned
Large handful of spinach
Salt and pepper to taste
4 boneless chicken breasts
2 tbsp. pesto of your choice
Splash of olive oil
Salt and pepper to taste
Pasta of your choice
Fresh parmesan cheese
- Sweat garlic in 1 tbsp. olive oil.
- Add tomatoes and oregano, and then simmer for 45 minutes until tomatoes are cooked.
- Use immersion or regular blender (I used my magic bullet) and pulse. It doesn’t have to be completely smooth. Return to stove and simmer for 15 minutes.
- Spread pesto, olive oil, salt and pepper over chicken. You can marinate it a couple hours before if you would like. Sear them in a pan with a little oil until golden on the outside. Place chicken in baking dish and bake at 350°C for approx. 30 minutes or until its reached 165°C.
- Cook pasta until al dente.
- Toss pasta, sauce, sundried tomatoes and spinach together in sauce pan. Cook slightly until spinach wilts. Sprinkle with fresh basil and parmesan cheese with sliced chicken breast. Enjoy!
That’s it for today! I’ve had to slow down on the cooking to eat left overs. I think the next meal I will make will be a slow-cooker one – it’s cold and I want something that will warm me to the core. Have an awesome weekend!
Posted in Adventure, Cooking, Happy, Recipe
Tagged cesar millan, Cimo's Grill, Cimo's prince george, cougar's game, kiss cam, pasta recipe, pesto chicken, prince george cougar's, Recipe, snowmobiling, sundried tomato and spinach pasta, Sundried tomato pasta, the dog whisperer