How was your Easter??
My Easter was fabulously relaxing! I told you a bit about it in my last post (here) but today since it’s Wednesday today that means it is once again time for…
…and therefore I thought I would share with you my eatins over the long weekend.
Thanks to Meghan (from Clean Eats Fast Feets) this week for guest hostin for our partay over at Peas and Crayons for for Miss Jen. Your eats look awesome! Make sure to check out our party page this week as I’m sure there are tons of holiday goodies to gawk at. 😉
So since we are on the topic of Easter Dinna, why don’t we start with that shall we? My parents and I hosted again this year and despite it being a small gathering, it was quite lovely and quite delicious! In our company was my Nana and Papa and my Uncle Gary and Auntie Wendy (who we haven’t seen since last summer as they head down south for a few months to enjoy the sun while we get stuck with the cold hearted winter). The afternoon was spent chattering and catching up and while the evening was spent chowin down!
So here’s the grubs..
Rainbow salad from moi. Everything colourful was tossed in it including purple kale, Asian salad blend, green spinach, raw yellow, green and red bell peppers, roasted purple beets, yellow carrots (yes, yellow not orange) and sprouts. Anyone else think that Easter is just the holiday to be obnoxious with colours?
And of course we have the…
…which I failed to take a picture of. So this “turkey’ will have to do. Hey, it’s cute to look at. 😀
So what did this girl snatch up for her plate?
Omnonnomnom!! And why yes there is roasted kabocha on my plate….The perks of hosting dinners. 😉 So turkey, asparagus, salad and a few of those purdy carrots made it into ma belly and left it quite content.
Dessert was also store bought and came in a turkey form.
Unfortunately I failed you again and forgot to take a picture. It was
a pound of icing a vanilla cake with a turkey face an tail decor pieces and we served it with some french vanilla ice cream. No, that cake shown above was not ours. That cake is much more impressive. than our Sobeys cake but ain’t it cool??
My Mom and I opt’ed out of dessert (I’m not a cake person anyways) to have our own lil ice-cream (coconut ice cream that is! So yummy, you need to try it!) party and watch the Veronica Mars movie when everyone had left. Having this ice-cream was quite the challenge for my guilty self but I’m proud that I did it and boy was it delicious…you could say it was So Delicious. Haha I’m so
not funny right?
Molly, the bowl is something you would like! An owl!! They made for the perfect seving bowls for my sundae of sorts…
So we have So Delicious cookie dough and sugar-free chocolate (surprisingly really good! Not too cocoa-y like I expected. Great with some extra nut butter ;-)) and a sample scoop of my Mom’s Coconut Bliss salted caramel flavour (omg soo soo good!). I then proceeded to go harder with a tsp each of Nuts n’More toffee peanut butter and raw cashew butter and a 1/4 of a baked cookie dough Questbar. So amazing. #CheatMealSoHard!
If you haven’t tried these coconut ice-creams you have to get on it! They are gluten, soy and dairy-free and, to be honest, I feel they almost taste better than normal ice-cream and at least coconut milk is way better for you than cows. They are still a treat, but hey, that’s something right?
As for my picky stomach, it was decent after this. It made a lot of gurgling noises and was a bit upset the next morning (which was out of my system by noonish. TMI?) but I think that was just because I haven’t had this in a long time as there is nothing in these ice-creams to upset it other than they are out of my normal food. I will try some again soon to try to see if my anxiety about the whole thing goes down a bit and just because I should be able to treat myself! So, again, I’m proud that I finally ate it (would you believe I have had these ice-creams in my freezer taunting me for like 2 months!) and I’m glad that I had my Mom to share it with and support me. 🙂
What did you have for Easter dinner?
Are you a dessert person?
So that’s it for Easter nomz…
…but before I leave you, I thought I would share a few other things I ate and BAKED over the weekend.
What I ate…
Spaghetti squash with a homemade chunky tomato sauce (no salt tomatoes+ eggplant+ zucchini+purple kale+dried basil+onion+chili+garlic) and my pesto chicken meatballs. It was topped with avocado and nooch. Why don’t I have this more often? It’s sooo good!
Annnnddd because we got to stop into Whole Foods on the way back to Hamilton (we got to check out the new one in Mississauga!) …
What I baked…
My parents also got some treats baked for them this weekend. You saw the cinnamon rolls I made my Mom in my last post (recipe needs tweaking so not post yet), but I didn’t show you the muffins I made for my Dad later that day.
I don’t have any nutritional information for these muffins as they were just thrown together to be a yummy, high protein snack for my Dad to munch on for the next lil bit. They are healthy though, I assure you, as that’s just how I do. 😉 Here is the rough recipe:
Makes about 12 muffins.
- 1.5 cups oats (grounded up) + 1/2 cup (left whole)
- 4 tbsp coconut flour
- 2 tbsp flax meal
- 2 tbsp hazelnut meal (or another nut meal can be used)
- 1 packet or scoop of vanilla rice protein (can use any protein powder just you may need more/less liquid)
- 6 packets of Stevia Balance (more or less to taste)
- 1/2 tbsp cinnamon
- 2 tsp baking powder
- 1 chopped Double Chocolate Chunk Questbar
- Handful of walnut chunks
- A couple large strawberries, chopped
- 1/2 cup butternut squash puree
- 1/2 cup unsweetened vanilla almond milk
- 1 small (100ml) carton of yogurt (I used Yogo strawberry as that’s what my Dad eats)
- 1/2 cup liquid egg whites
- 1 tbsp melted coconut oil
- 1 tsp vanilla extract
- 2 cups water + more if batter is too thick (add after mixed)
Directions: Preheat the oven to 350 degrees. Combine the wet ingredients in a large bowl (except the coconut oil). In another bowl, combine all of the dry ingredients and make sure there are no clumps left over. Add your ad-ins (Questbar pieces, strawberries and walnuts). Fold in your liquid mixture and let sit for a minute or two. Add more water if it is too dry. Divide your batter into 12 sprayed muffin tins or cups and bake in the oven until they are done (toothpick comes out dry). ***Store in the fridge and freeze extra’s that won’t be eaten in a week or so as the lack of preservatives means they won’t keep in the fridge for too long. ***
I also baked a batch of muffins for myself for snack prep this week…
So that is all friends. All of the nommin (well not everything of course, but the interesting stuff at least) that went on this weekend. Hope you enjoyed!
Of course I just can’t leave you hanging on the Maggie front so here are some pictures of my
bald liondog baby girl being her crazy, rambunctious, cute, 9-month old self.
Happy Hump Day!