Lil Miss Fitness Freak

"And though she be but little, she is fierce"


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When Your Man Is Cutting…

I’m backkkkk and I have more time than ever so you all are going to help keep me distracted mmmkkayyy?

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So when you’re a nutrition consultant and your boyfriend asks you to help him cut, you be a good girlfriend and not only help slow his roll with his cutting style, but you track his macros and make sure this cut is more successful than previous cuts.

Most people like to cut crazy fast and so that is actually a challenge all on its own because he wants to drop faster than this ‘Pro’ wants to because #Impatience. But leave it to me and science and he will see I will come out on top in the end. He will be keeping as much of that muscle as possible due to slower cutting.

The numbers are only one part of the equation though, you see, when in the bodybuilding lifestyle there are many a things a girl should do for her man to show her support during the hard times of “Summer Shredding”

You must tell them they are not getting small. 

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There is a fine line between telling them they are getting shredded vs them perceiving you think they are getting small and scrawny. They are getting leaner BUT they are also growing massive shoulders at the same time….Really emphasize that! LOL! Keeps their ego happy while they feel they are starving, despite only a 200 calorie deficit.

Guys can shush it when the are loosing weight at 3000 calories

You have to constantly remind them that if they’re hungry that just means they need more veggies in their life…Or water.

If I ever didn’t have time to help him prep his food for the day, it was missing a certain filling and micronutrient dense addition. He has quickly learned how much veggies help keep his stomach from growling longer.

If they are also doing a caffeine/Pre/Stimulant detox…watch out. 

Oh boy, a cut PLUS no pre-workout. That is fun times. You’re job is to be the motivator and not cave when they say you can look at the protein powder while they “talk to the sales person,” which means they are getting a pre-workout sample.

#ISeeEverything

You should help them with their food…

bro

Or else they will be lazy a bro and just pack chicken and rice…than complain how much they hate chicken and rice and how life sucks.

Work on those wifey skills and help them out. I have taken it upon myself to be on top of his meal prep but MAN I did not realize how much food was needed for 3K calories…

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Maybe bit off more than I could chew but the creativity is a’ flowing friends.

Here’s some ideas for you based on some of his favourites. 

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Turns out he loves spaghetti squash. Hello volume! Plus he likes how filling it is while saving some extra carbs for later when he gets his fun meal..aka cereal

Cauli “rice” was also a great fine. that whole pot was 4 servings…FOUR and it’s massive.

We experimented and made cannelloni stuffed with Lactaid cottage cheese (higher protein, less fat) + canned crab meat. He liked them but with the amount of protein he needed, he felt like the crab was lost.

Shepherds pie was also a success. Really simple recipe too!

For 4 servings…

~2 large sweet potatoes, roasted and than mashed with rosemary, garlic powder and chili flakes

~around 800g of extra lean ground beef that was sautéed with mushrooms, zucchini and onion + liquid smoke, rosemary, 2 tbsp tomato paste and some fennel seeds.

Plop the beef mixture in the bottom of a sprayed tin and top with the mash and bake at 350 for about 20 minutes or until the top browns a bit (you can add some butter on top, I just sprayed it a bit with some coconut spray)

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He loved his little dairy free mac n’cheese cup. I used a lactose free, skim mozzarella cheese that we recently found at Zehrs and mixed it with some quinoa pasta (again, higher protein) and baked it in a ramekin until the top got nice and toasty. Served with a baked (my tin foil method) turkey breast fillet with steak spice and sautéed snap peas.

 

He was very very happy with his waffle sandwich. I tried to do the whole sweet potato chicken n’waffles thing but it had to be more macro friendly so I made a kabocha squash waffle (lower carbs) with chicken breast meat, his lactose free mozzarella cheese and a runny egg and he quite enjoyed it…

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When the photographer/chef says you have to show the sammich contents while pretending to eat it…

Kabocha Waffle (makes 2 waffles)

Blend together –> 90g cooked and mashed squash + 1/2 cup or 40g oats + 1 tsp baking powder + 1 egg white (32g) + Italian spices + water to make a thick batter. 

Spray your waffle maker (mine is sad and makes flat waffles…) and cook your waffles as directed. 

Annddd these little beauties were a quick and fun lil recipe from The Lean Green Bean that he actually loved.

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I used a lactose free white cheddar in the centre of each meatball (which was made with extra lean ground turkey + some chorizo sausage) and then rolled them in panko + Italian spices. The cheese burst while they were baking and turned out great over zoodles and sauce with spinach (cuz micros…).

And finally…breakfast. He has come to love avocado english muffins with runny eggs and turkey bacon but sometimes breakfasts sammiches sneak in there too…

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His camera makes this food look all glowy and such

Turkey bacon + spinach + Chicken breast + runny egg + sriracha and mustard on a whole wheat bagel. Good to go.

Ladies, if you and your man are into the bodybuilding lifestyle the time between March and summa generally means cutting season. Put your apron on and get your ‘swole’ comments ready because he would do the same for you so make him feel special during this hardship.

Have some fun and surprise him with some fancy feasts that fit his macros and you will win his heart and keep him shredding 😉

And if you don’t do that lifestyle, hope I gave some interesting food prep ideas!

Much love friends! 

Best food prep staples?


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Clam and Turkey Kielbasa Paella

Friends, a new recipe a new recipe!

Okay so as I typically do when I have downtime and my housemates are busy is I do some meal prepping for them…. You may think that’s lame but I enjoy the creative time spent in the kitchen. This is especially true in situations like now when no one has come back to Guelph yet, it’s freezing outside and I have lil stressed birdies to feed. Rita has been trekkin through the first week of her co-op in TO and unfortunately is stuck commuting for a short while before figuring out better arrangements. That means 5am wake-up calls and 7:30 arrivals at home. So, as you can imagine, if left to her own ways, food would be bought every day…

Of course, Mama can not let that happen, so here we are.

Before you call me out on being judgey, she doesn’t feel good when she eats out too much but she just doesn’t want to cook…

My challenge (yes I even make challenges to myself to make it more exciting…) was to make sure that everything she got was high in iron as she suffers with chronic anemia. I have succeeded thus far with making each of her 3 square meals per day contain at least 15% or more of her daily iron. Also a positive, she loved every meal and because I’m making them, they are not loaded with crap.

Win win if I do say so myself.

So I do have a recipe to show you BUT first I figured I would give a bit of insight into her meals to show you how I got her iron intake up in tasty meals that took no more than 30-40 minutes to make.

Breakfast.

Oats, wheat bran and maybe some cream of rice thrown in too.

Okay, so I did the whole oat’s thing thang because I can stuff them in a glass jar and she can heat them and eat them on the train. I also used oats because 1 serving contains 8% of your daily iron! I also did a blend of oats and wheat bran because the bran contains a wee bit more iron per serving.

Okay so that’s only 8% iron…

Wait a minute, you know my oats ain’t no plain jane oats. Let me continue.

She loves savoury oats, so I threw this lil number together and she adored it. So much so that I had to make it again the next day..

Awful picture I’m sorry. I swear it tastes good. Rita vouches for it!

Sundried Tomato and Mushroom OIAJ

~Serving of sundried tomatoes, not packed in oil (8% iron)

~Cremini mushrooms 

~ about 1-1.5 ounces of a homemade sausage of sorts that she picked up during Xmas when all the farmers came into the mall (iron..I have no idea..)

~1 large egg that was roughly scrambled (6% iron)

~1 green onion

~Pepper to taste 

Directions: Sauté all of the vegetables and sausage (or other meat) together in a saucepan that has a lid. Once they are caramelized, add your oats and recommended water. Top with the lid and bring to a boil. Once most of the water has been absorbed, crack the egg in there and let it cook mostly before breaking it up. Put in a jar and voila, donzo.

Something else to consider when thinking about plant based iron sources is that they have primarily non-heme iron and are therefore the iron is not as well absorbed as animal products that contain heme iron. Never fear, if your food also has a good dose of vitamin C, you are better able to absorb iron. So in the case of oats, the sundried tomatoes help the body absorb more of the iron in the meal.

You know what else is high in vitamin C?

unknown-pineapple

And so I rotated sweet and savoury oats by making her a pineapple and coconut oats in a jar one morning as well. The cooking is the same BUT obviously you’re using fruit and not vegetables (although if you want to grate some zucchini in there I wouldn’t oppose…and you can’t taste it) AND the egg is whipped in there such that it dissolves completely.

So even forgetting the iron amount in the sausage, I racked in about 18% iron to start off her day.

Lunches/Dinners

So here was where I got to be more creative. I’m going to apologize in advance that I have no pictures…

The first dish was an Italian/Mediterranean style penne dish but it has a twist!

It used these noodles..

Do you see that iron friends! Oh and check how short the ingredient list is! Score one for Mama and her foodie finds.

Beans, legumes and lentils are a vegetarian staple for more than just protein needs. Iron is huge in these guys so now the are coming up with interesting ways to incorporate beans/lentils into more dishes.

Sundried Tomato, Mushroom and Goat Cheese Pasta with Basil Pesto.

For one serving:

~1 serving bean pasta (15% iron)

~1 serving sundried tomatoes, not packed in oil (8% iron + vitamin C)

~a few cremini mushrooms 

~onion

~2 tbsp goat cheese (2% iron)

~2 tbsp basil pesto

~Black pepper and chili flakes to taste 

***I chose not to add garlic here because her goat cheese was a garlic infused one

Directions: Cook up your pasta to the doneness you prefer, rinse and drain. Salute your vegetables until caramelized. Add your pasta and your pesto and stir around to coat all of the ingredients with the pesto. Let it cool for a few minutes before adding the goat cheese in small chunks.

Iron count: 25% DV

***Vegetarian friendly with tons of good protein. Also gluten free. ***

Finally, I made a Cajun seasoned dish of sorts with a turkey kielbasa I picked up from GoodnessMe!

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Cajun Turkey Kielbasa and Pepper Quinoa

For one serving:

~1 serving Kielbasa (6% iron)

~ serving quinoa (cooked from package directions. I used low sodium beef broth for more flavour) (8% iron) 

~1/4 each green and red pepper (Vitamin C!)

~serving of corn (I used salt free, canned) (little bit of Vitamin C)

~1/8 cup onion, chopped

~1/2 tsp (or more) minced garlic

~1 tsp salt-free Cajun seasoning (or to taste)

Directions: Cook Quinoa, fluff and set aside. Saute vegetables with kielbasa until caramelized. Add your garlic and cook for a minute or two more. Add your quinoa and cajun and combine well. Done.

Total iron: 14%

So her total for those three meals alone (approximately as absorption differs, blah blah blah…) was around 57%!

I say I didn’t do too bad eh?

Oh and all of that (plus the recipe to come) was maybe 40 bucks. Cha-ching! or rather, lack of cha-ching…#StudentBudgetWin.

Okay okay, now that I have sufficiently babbled on and on, here’s the actual recipe for the post.

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Clam and Turkey Kielbasa Paella

Serves 3-4

~2 servings Kielbasa (12% iron)

~2lbs clams in shell or about 6-8 ounces of meat (~130% iron in one serving!!)

~1 cup rice (I used white jasmine) (8% iron)

~1/2 each green and red pepper

~1/2 a small-medium zucchini

~1/2 can of corn (no salt)

~1/2 can tomato paste (no salt) (4% iron)

~1-2 tsp spanish paprika

~1 tsp oregano

~2 bay leaves

~ pinch of saffron threads (I happen to have this on hand, I don’t know an alternative to this for taste, but you can just make it ‘spicy tomato rice’ without it)

~chili flakes or cayenne pepper AND black pepper to taste

Directions: Saute your vegetables with the kielbasa in a large pan with a lid for a few minutes until they are browned. Add your tomato paste, spices, rice and liquid (as required for your rice to cook) and stir. Place the bay leaves in the rice and pop a lid on dish and bring it up to a boil. Once it begins to boil, turn it down to a simmer and allow the rice to cook with the lid on. Once the rice has absorbed most of the water, wash and scrub your clams and add them to the pan and put the lid back on. The dish is done when the shells open up. You can than remove the shells and any clams that didn’t open up. Also make sure to remove the bay leaves. Than enjoy!

Iron Count per serving (4): just under 40% DV iron 🙂

What have we learned?

If you’re iron deficient, eat your mussels, clams and/or oysters friends.

That is all. I hope you enjoy it and perhaps add a lil iron in your diet. Good for them energy gainz ya feel me?

-Chelsea


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A Recipe…Say What?!

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I know right, how long has it been?

I have heard from some of my readers that they miss my random recipes. I never felt like my food posts were anything special, but hey, if they’re easy and tasty, why not share them?

Oh…

Happy Green St. Pattys Day y’all!

paddys

Celebrating?

For me, I’m not a drinker, so this holiday that is pretty much based off of getting wasted for cheaper is really just an excuse for me to put green into as much of my day as possible.

Cue wearing a sparkly green shamrock headband to the gym.

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Yeah, I dress up to go sweat. 😀

Anywho, back to the recipe

…what’s a recipe again? HA

Savory oats. 

….Crickets….

Yes I realize I just said savoury and oatmeal in the same sentence BUT hear me out.

Oats are really like a blank canvas. Just like rice, or for a more similar texture, polenta or risotto. They are a neutral base screaming for flavour blasting toppings. Many of us have come to perceive oatmeal as purely a sweet dish, but really, you can turn it savoury just as easily and it will still be that warm bowl of comfort you know and love.

So before you say “bleh!” give them a chance. I made this particular bowl for my housemate, Rita, and she absolutely loved them. My other housemate, Emily, on the other hand was stuck in ‘sweet oats only’ mode and was afraid of them despite saying they smelled awesome.

I will convert her just you wait.

😉

So I went to the internet searching for some inspiration. I can confidently say that this girl knows how to make a pretty damn good bowl of proats but I had too many thoughts going on and needed something to calm them down a tad. Plus, I didn’t want to screw up the first bowl of savoury oats for zee housies because then they would never touch them again.

Can’t have that can we?

Hmmm..

Mexican? Rita loves avocado, beans…not so sure.

Taco! Spicy, yes, avocado, yes…hmm..

Wait, what is that seaweed in the cupboard…?

Sushi oats. Bam, sold. 

So with that, the bowl you see before you was created. Now if only I had some wasabi and pickled ginger….

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I hope you will conquer your fears and try this out. It legit smelled like sushi so if you swing that way, it’s something you would enjoy I’m sure.

Asian Sushi Oats. 

Serves 1

Ingredients for the Oats:

~1 Serving of Rolled Oats (1/2 cup)

~1 cup Chicken or Vegetable Broth

~1 egg or 1/4 cup egg whites

~1 tsp oil of choice (coconut, avocado, sesame or peanut)

~1 tsp minced garlic

~1-2 tbsp diced onion

~approximately 1/8 cup dried seaweed or other sea vegetable (I used dulse)

~1 chopped green onion.

NOTE. I did see many sites saying to add a dash of fish or oyster sauce to the base so if you have it on hand go for it. Just only use a little bit. 

Directions.

  1. Heat your oil in a pot (use one that had a lid) on the stove at medium/high heat. Chop up your vegetables. When the oil is hot, add the garlic and onions and sauté until they are softened and fragrant (a few minutes).
  2. Add your oats, sea vegetable and broth, place the lid on the pot and bring to a boil.
  3. When it comes to a boil, remove the lid and bring it down to a simmer (medium heat). Stir your oatmeal consistently to prevent it from sticking to the bottom. If it soaks up too much liquid too quickly, simply add some water. When the oats have ALMOST reached the consistency you like, crack your egg (or add your liquid egg whites) to the pot and stir quickly to prevent scrambling the egg. *It should stir in with little to no white bits.
  4. Cook for a final minute or two and then remove from the heat. Stir in half of your green onion and keep 1/2 for garnish. Keep warm while your prep your toppings.

For the Toppings

~1 egg

~1 tsp roasted sesame seeds

~other half of the sliced green onion

~Chili flakes to taste (optional)

~Drizzle of sesame oil and/or soya sauce.

~any other sushi like topping of your liking. I would recommend some seaweed (Rita has this cool dried and sticky seaweed-sesame strands), avocado and perhaps some pickled ginger. Smoked salmon would make an amazing topping as well if you are all fancy and such.

Simply fry up you egg for a runny-yolk doneness. While that is cooking, place all of your toppings on your oats. Top with the egg and drizzle with your topping of choice. If using sesame oil BE CAREFUL that stuff is strong!

Take pretty picture for IG and then dive in…

Oh wait…

Break the yolk. Then take another picture of that #YolkPorn

Then you can dive in.

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So yes, savoury oats sushi style. Good protein, complex carbs and healthy fats. Fuel up my friends.

Enjoy!

Have a safe St. Patty’s Day night!

Are you afraid of savoury oats?

-Chelsea

 


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Eggs, Eggs And Moooe Eggs.

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My Friends, this is a random post comin’ at you all thanks to my Dad’s breakfast plate.

I challenged myself to make him a new style of eggs every single morning this past week, and I think I may have done it. You see, he loves his eggs and although he would be perfectly content eating scrambled egg whites every day of his life, I decided to be annoying and give him his precious eggs in a different form. He may or may not have finally complained this morning that he really just loves the taste of his eggs plain…

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….I can’t blame him though because if someone were to try and take over my oatmeal I might put up quite the fuss. We just like what we like around here.

But he let me be creative for as long as he was willing to stand it and so I came here to bring you some ideas on what to do with the simple egg.

Of course, if you’re in the same boat and just like them plain and simple and then by all means enjoy them in their purest form, but for those that are looking for something a lil different, he are some ideas for you.

You can scramble your eggs with a lil milk and perhaps cheese if you’re feelin extra special.

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Here are the steps on the ‘perfect scrambled eggs’ 

Or you can do fried eggs with a runny yolk on a sammich…

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Or even better, make it a bagel-wich

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My Dad’s had a runny egg + sautéed tomatoes + mushrooms + onions + Cheddar

Even better still is doing open face with them fancy shmancy ingredients.

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Smoked Salmon, Avocado and Runny Egg toast. Find here

This one I didn’t do for my Dad for a few reasons:

1 He won’t go near fish of any kind with a 4 foot pole.

2 He would ask me where the second piece of bread is. #CarbaholicAlert

3 He’s against anything green and mushy. Please don’t be offended beautiful avocado, he’s just weird. I still love you.

You can also bake your eggs into things…

Like potato skins

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Find this recipe here. It is very similar to what I did. I wrapped the potato in foil and baked until it was tender then scooped out the inside and placed the egg inside. I threw some green onion on top with black pepper and baked it until the egg was set and then sprinkled it with his shaker parmesan cheese. 

…Or peppers

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My Dad’s breakfast this morning was a egg baked into a green pepper with homemade hashbrowns. For the pepper, I just cut away about a third of a large pepper and took the inside membranes + seeds out and cracked an egg inside. I baked it covered with foil at 400 degrees until the egg was cooked. No runny yolk, but I’m sure you can get one, I just wanted to make sure the whites were fully cooked or my Dad would have refused to eat it lol. 

I turned them into a pizza omelette

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Recycled picture of my pizza omelettes. Simply throw some egg whites and pizza spices in a pan (one medium low heat) and let them cook slightly before topping with all your favourite toppings. Cover it and let it fully cook through. Finally, crack an egg right in the middle and cover again until the egg is just cooked enough so that you get that runny yolk I failed to get in the picture above. 

Or you could just do a basic omelette

But who really wants to be basic? Ever made a baked omelette?

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Greek Salad Omelette found here.

So I think I did pretty well for switchin things up. He did like them, he just wants to go back to his routine eggs for a lil bit. A few other ways you can do eggs, which I didn’t try for my Dad because, like I said, he wants to taste his eggs, are:

Quiche.

Frittata.

Breakfast Burritos.

Egg Muffins.

So yes eggs are simple, easy and healthy ingredients to work with but they don’t have to taste boring at all. Switch it up and try any of these ways to enjoy this wonderful, wholesome food.

What is your favourite way to eat eggs?

What is your favourite breakfast items? You know it’s all oat gains over here.

-Chelsea


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Top 25 Lil’est Finger Foodz

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4 Days my friends, 4 days. 

Yesterday (Sunday) My Mom and I got the tree up and I totally rocked my onesie for the event. Today, I got my Mom’s stocking shoppin done, booked our nail appointment for our every year Christmas nails, gymm’ed, made some mashed brown buttah potatoes (white for my Dad, sweet with brown sugar as request by my Mom) for my parents dinnah and ran a few more errands.

BTW. If you have never tried adding brown butter to your mashed goods, it adds quite a lovely distinct flavour as my parents gave it a big thumbs up. Super easy to make too, just heat butter on the stove, stirring constantly, until it takes on a dark amber colour. Then immediately get it out of the pot before it burns. It’s a lot more nuttier and can be used as I used it or in baked goods would be amazing!

That is pretty much going to sum up the next few days. Lots of getting ready for that special day.

My lil cousins are hopefully going to make it..

eer… not so lil anymore, Kodey is now 10 -_-..

But still lil in my eyes and I haven’t seen them in forever so I was hoping to make some lil sweet treats for them to have or even decorate as something fun to do.

Anyways, enough about me, onto todays Top 25 topic..

Top 25 Healthy and Easy Finger Foods

…For your Christmas parties or family get togethers.

So this “healthy” means low fat right?  No. I’m trying to add a healthy spin on things that will still be a taste bud firecracker. So richness and bold flavours are still included. We aren’t serving lettuce on a stick here. We still want something people WANT to eat and ALWAYS remember that fat and calories in general are not bad. Half the idea here is that they are finger foods. You have a few bites and then the rest of your precious tummy space is for your dinner. Kapeesh?

  1. Stuffed Mushrooms Caps. Instead of using chips as a vessel of stuffing, why not use a meaty veggie like baby mushrooms instead?1627564.jpg
  2. Homemade Spring Rolls. Fun to make and customize for everyones taste buds. Here are 5 from Women’s Health Magazine.
  3. Pizza Boats. Zucchini makes a great boat for everyones favourite greasy dish. Lil cheese, lil herbs and its portable. Sounds good to me. Parmesan-Herb-Zucchini-Bites-1-e1417587555250.jpg
  4. Mini Quiches. These bite sized quiches are great because they are sturdy enough to not need a crust, but the eggs binding ability can really hold on to what ever favours you want. Check these out if you have some allergies to worry about.
  5. Mini Caprese Bites. Something a lil festive and a lil Italian. The richness of the cheese is offset by the freshness of the herbs and the raw tomatoes. Not to mention they are so easy to assemble 783ecbc674d542c45bd1bbc2d7e731c6.jpg
  6. Smoked Salmon, Cream Cheese and Cucumber Bites. Fresh, clean and on a stick. Hope you don’t mind the salmon breathe 😉 PS if you don’t want to use the cream cheese, try plain greek yogurt with some herbs for your spread
  7. Figs Stuffed with Goat Cheese. Drizzled with a lil bit of honey, these are rich and sweet but always a hit.
  8. Banana Split Sticks. Fresh fruit, a lil dark chocolate and some crunchy peanuts brings this classic dessert to your pre or post dinner finger food table. What are the seasons? Banana-Split-Bites.jpg
  9. Sea Salt Chocolate Almonds. Use any nut you want, but these scream finger food. Just make sure a handful doesn’t become a mountain.
  10. Sweet Potato Fries. Cut up some thick steak fries, drizzle with a lil olive oil, sprinkle with your seasonings of choice and bake them up at 450, turning once, until they are to your liking.
  11. Cranberry Brie Mini Tarts. Cranberries just scream Christmas and these are again very easy to just throw together and the brie brings an elegance to these 3-ingredient bites. IMG_7399.jpg
  12. Beet Salad On A Stick. Who needs to save the salad for the meal when you can have it on a stick?
  13. Chocolate Covered Mandarins. Melt some dark chocolate and dip your Christmas oranges into it and let them set in the fridge. Such a classic flavour pairing.
  14. Sweet Potato Rounds With Herbed Ricotta and Cranberries. Festive? Check. Colourful? Check. Fancy-Smancy…Check. Sounds like a winner. a904da0b9e610631cd48bea6e846b0d1.jpg
  15. Spiced Nuts. Them nuts are just so easy and so munchable
  16. Sushi Cups. Sushi with no rollin time needed. These guys are for the more advanced host/hostesses though and may cost a lil bit more if you want to splurge on the sushi grade tuna but how fun they are! Tuna-Tartare-with-Avocado-and-Sriracha-Aioli-in-a-Baked-Wonton-Cup-1a.jpg
  17. Turkey Cranberry Meatballs. Always gotta have a good ball on a stick somewhere at a party eh? These have some green in them so that makes them festive..right?
  18. Mediterranean Cucumber Roll Ups. These hit you with a good dose of fiber to keep you satisfied while still being in those Christmas colours and full of flavour.
  19. Watermelon Salad On A Stick. Have you ever tried this salt and sweet flavour twist? tumblr_inline_na0ao9gWN41qegdz0.jpg
  20. Zucchini Chips. Crunch away on these crispy lil snacks. Zucchini is very light and so if you do find yourself grabbing maybe a few too many handfuls, you will still have room for the main event come dinnertime.
  21. Baked Chickpeas. These are surprisingly addictive and super easy. Just roast cooked chickpeas with some herbs (cumin is really good!) at 400 until crispy.
  22. Christmas Cherries. How pretty are these?! Plus they come with their own built in stick! cherrypearls.jpg
  23. Sweet Potato Skins. A lil bit of a spin on their greasy and fried potato skin cousin. Plus these have avocado….Drool.
  24. Dark Chocolate Trail Mix Energy Bites. Melt some chocolate, stick festive colour ‘superfood’ into them, let them dry and voila, antioxidant boosting chocolate drops. tumblr_inline_mlxyceicdL1qz4rgp.jpg
  25. Annnnnndddd.. Not so healthy but oh so pretty. Meringue Kisses. Sorry they were too cute not to add. pink-raspberry-meringue-kisses.jpg

What will you be munchin’ on this Christmas?

-Chelsea


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Dem Leftovers

My friends!

Ahhh our long weekend has come to an end sadly and I’m now here back at school in my empty apartment chattering at you guys. Em will be coming in tomorrow morning and Rita is MIA at the moment. I have thrown line out for her via text saying that I brought her thanksgiving leftovers (she’s from China so they don’t celebrate, but she loves food- my kinda girl HA- and wants to try these new types of dishes) but no reply. Maybe she’s actually doing work unlike myself at the moment because she NEVER passes up food… 😉

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Anyways, so I know not everyone who ventures into this lil space celebrates Thanksgiving here in October (holler Canadians!) but I wanted to share some fast and easy, yet creative and new, ways of using up those leftovers. We like variety right? Yes, turkey and stuffing is all good, but why not use it in a new and interesting way?

And hey, my American readers could use this post when November hits and they also get their grub on.

Whatcha think?

I’m always wanting to share cool new ideas for meals for fellow students that are easy and fun and with these, half the job is already done because the things that would take the longest to cook are already done.

All hail the leftovers….Transformed!

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So here goes some #BlogLovin as I share some non-conventional ways to use up those goodies your parents bagged up for ya to trek back to school with.

And there ain’t no plain jane turkey sammiches on this list. 😛

I decided to do a week of leftovers with different meal times for different thanksgiving favourites. Of course, please do not keep things for too long to stretch them out for the week. Stay safe my friends. Please don’t reply back saying you got food poisoning! I just wanted to show you that breakfast and even snacks can also be tackled using leftovers.

Monday, the day after the feast…

Maybe you are feeling a bit full still and want something a lil on the lighter side for breakfast or even brunch if you’re sportin that “sleeping in on the holiday Monday” life.

Using up: Dem cranberries

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Cranberry Sauce Smoothie From Cook The Story.

Tuesday’s Turkey Dinner…

But very different

Using Up: Gobble gobble meat.

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Leftover Turkey Spring Rolls From The Pioneer Woman.

How easy is that? You can even wrap up some of those leftover veggies in there if you want!

She also gives you a cute and light lil salad with the filling ingredients as well.

***If you don’t want the noodles or don’t want to buy any noodles, you can try ‘ricing up’ some leftover raw cauliflower into a rice consistency and then lightly steaming it***

Wednesday’s Getting Crispy!

Love your stuffin? Crunch it up and throw it on a salad (or soup or anything else really!) as croutons!

Using Up: Mama’s stuffing.

Roasted-Veg

Stuffing Croutons From First We Feast

Best salads for these types of croutons?

A nice hearty kale salad with dried cranberries and some goat cheese would be tasty. For a more substantial meal, throw some of that turk’ in there too.

Or do as First We Feast did and do a roasted veggie salad. Top kale, spinach or mixed greens with your favourite roasted veggies and your now crisped up stuffin cubes.

Thursday Breakfast Pizzas

Who says pizza is only for Fridays and only for dinner?

Be a rebel and hey, we gots a grain-free and paleo option all up in here!

Using Up: Mashed sweet potatoes

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Breakfast Pizza From Hold The Grain

Where are them snacks?

Friday Snack Attack.

Save yourself the trip and money at Starbucks and maybe yo-self a PSL (pumpkin spice latte for all you non pumpkin obsessed like myself)

Plus, you are using real ingredients and leftover pumpkin puree from that pumpkin pie filling.

Using Up: Punkin.

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Healthy Homemade Pumpkin Spice Latte From Eating Bird Food

Maybe something a lil indulgent…Oh the hell with it and just throw all the leftovers into one fancy looking yet so easy (in the ‘wish I thought of that!’) dish

Saturday Show Off

Using Up: Errrryythang!

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Turkey and Waffles Sandwich From Real Food From Dad

Bam. Waffled stuffing (yes you can really waffle anything!) makes the ‘bread’ of these ‘throw all the leftovers between bread’ sandwiches. This aint not boring turkey sammich amirite?

Sunday Freeday

Take a break from all things turkey and go wild.

I hope you enjoyed this post and if any of you try anything here, let me know how they went. BIG thanks to all the wonderful bloggers who brought these cool recipes to life!

-Chelsea


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Workless Holidays Are Marvellous

My Friends!

To all the Canadians who read up on lil space, Happy Thanksgiving weekend! I hope your belly’s are filled with all kinds of turkey, pie and goodies.

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Okay maybe Halloween comes first…but fyi in my world Christmas >>>>> Halloween. Just saying.

I’m linking up with Healthy Diva Life with to share my Marvellous Weekend (hello five days!) with you all. Thanks for the party Katie!

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1. Getting to actually enjoy the holiday and the famjam is so Marvelous

It is rare that I get a Thanksgiving weekend that isn’t right in the middle of midterms so I totally took advantage of the fact that this year my two first midterms were right before the long weekend by doing what any tired student would do

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Amirite?

The best.

So yes, I actually got to spend time with my family when they came up for dinner on Sunday for Thanksgiving and didn’t have to have my mind elsewhere or have to run away to study. Also, I got to do what I love doing which is cooking a big part of the dinner!

2. Remembering that gelato is amazing too is quite Marvelous.

Due to being home I knew my Friday Ice Cream Challenge Day would take place at my favourite ice cream shop. Unfortunately for me, my favourites (salted caramel and caribous caboose) are apparently seasonal and got the boot September first. After crying on the inside a lil bit I decided to wander over to their homemade gelatos to find Snickers gelato..

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Yes Snickers gelato! It had so many mixin’s too which is why I was not going for my beloved gelato because I really have come to love those mixin’s and gelato is generally smooth.

On the top was pralines and creme which is really good (caramel and more caramel) but I’m kinda kickin myself for not getting the Reeses (peanut butter gelato with Reeses and peanut butter…I know I would smack me too) gelato along with my other candy inspired flavour (which was amazing btw!).

Peanut butter and caramel = love in my eyes.

Next time it’s going down!

3. Dem shoes are Marvelous 

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Got my shoes ladies and gents! Aren’t they purdy. Yes, I’m that girl who wants the loudest colours possible! Went with the Nike Frees and they are super comfy so I’m happy. The flynet 5.0’s were great but unfortunately the smallest size they manufacture was still too big for my child-size feet.

Sometimes being #DollSized is not cute.

Speaking of shopping…

4. Binge-Buying Lululemon after a craving is also Marvelous

Three items…

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Wunder Under Crop Hi-Rise

332 bucks..

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Swiftly Tech 1/2 Zip

Oppps. But hey, I’m content.

2013 1125 Lululemon Wunder Under Pant Herringbone

Wunder Under Pant iii In the herringbone

Plus my Dad bought me a cute lil hat from Honey, a cute lil boutique that makes me wish I knew about this place when prom hit…

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Looks like this but its a rose colour all around…and not a baby hat 😉 

5. Food is Marvelous

Turkey on the grill via Dad..

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Sides by my Mama and I…

Mom’s new addition was her craving for a sweet mashed potato. It was simply mashed sweet taters with booth, brown sugar, cinnamon and a hint of nutmeg.

Plain mashed potatoes with buttah and milk for the gravy dumpers..and my Dad.

Roasted root vegetables by moi….purple sweet taters (thank you Whole Foods for bringing back my favs!), regular sweet pots, brussels and green beans with rosemary, olive oil and thyme

Roasted Asparagus

My Mom’s infamous roasted mustard glazed ham with roasted pineapple. Always a crowd pleaser.

Maple roasted carrots that I made for my Mama

Stuffing..not homemade, we will tackle that one at Christmas

My Dinnah plate..

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Hit the spot.

Oh and the unpictured peach pie and MY ICE CREAM (the Kawartha Salted Caramel Truffle my Dad bought for me a while ago)…which I haven’t touched yet…Fear Food:1, Chelsea:0, was the dessert for the fam. Yes, peach is not very Thanksgiving like but when it’s made with the last of the in season peaches from the farmers market, you bring that **it out in all it’s glory. The fam really enjoyed it. We did good Mom!

6. Finally making what you meant to make eons ago is Marvelous

Remembering that I had some beautiful ground lean elk in the freezer that I wanted to make up using the grill ended off becoming a foil pan full of freezer ready sliders (X2 servings), meatballs (X1 serving) and burger patties (X2 servings).

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Sorry for the horrible pictorial…it was getting dark by the time I snappsied the goods.

I really love the flavour of elk. It’s my new favourite game meat.

For these I simply seasoned with Worcestershire sauce, diced onion, garlic powder, chill flakes, fennel seed, and lots of cracked black pepper and then formed them up and tossed them on the grill.

Easy Peasy and now I got #RedMeatGains for days that I can just pull out of the freezer as I please.

7. Stocking up on your ‘at home goodies’ is always Marvelous

Those things that you can only really get when at home.

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So you make sure to get allllll them goods. For me, it’s taking a trip to my Freezer Place (a hidden gem here in Acton with all bulk frozen stuff but that includes organics, my game meats and lotsa local fish for great prices). So I hustled my lil tussle over to there and picked up a few hundred things essentials

~1 Arctic Char Fillet

~2 4ounce Venison Medallion Steaks

~2 4 Ounce Elk Medallion Steaks

~1 Package of Jumbo Sea Scallops

Thanks Mom and Dad 😉

8. Seeing my new Coach who will lead me to better health the way I want it to be done.

I expressing great gratitude to a family friend, Michael Grayer, for taking my challenging self on as I have finally accepted that I need help in this weight restoration process. The difference between him and a dietician…

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Bodybuilder, Torque Barbell Club Owner and very successful Prep Coach.

He will push me to gain weight I need to in the way that is more focused around my goals. Weight that is not just weight but that is strength and beauty. #MoeMusclesPlease

Yes we are working towards the same picture, but I know this process will still be tough. I need to give my control to him and know that he will not steer me wrong and that will be very hard for me. He will bring my physique to new heights which will not only make changes aesthetically, but it will bring me back up to an acceptable health status as well.

I can’t thank him enough. See more about him here.

Well thats it my friends! I have one more day off tomorrow (that is our winter ‘reading break’…one day HA! but hey I will take it) and that is when I trek over to the Barbell Club to chit chat with Michael and plan out how things are gunna be from now on. I’m nervous for the change but more excited then anything to see what he can bring for me.

Have a great week!

Favourite Thanksgiving side dish? I make a mean savoury and spice sweet tater mash that I really enjoy, but roasted veggies are always good.

-Chelsea


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All In The Family…W[We]AW

Hey Friends!

I thought this week that I would not only share my own eats but also my parents just because I’m that kind of daughter who asks her parents to stop before they dig into their food to take a picture of it first…

Or instagram…

Or blog…

The wise words of my father

BUT

He thoughtfully followed my request and even went one step further and tried to make them look pretty and put togetherexcept the breakfast and well…the blurriness, but please excuse his photography skills as he works shift work and no one should be up at 4am in the morning. You understand.

Also, much to my amazement, my Mom even remembered to take a picture of all but one of her food items of the day. The one she missed I was prepared for because I happened to make it for her and so I snapped it. 😉

#WhenYourDaughterKnowsYouThatWell.

So lets get to it. This was done last Thursday as I not only wanted to give you a rest day for myself, but also a day where all three of us were working! I hope you enjoy.

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I was going to say thanks to Jen for hosting but again this week I’m not really sure where the link-up is :-O.

Oh wait, found it…

Thanks Laura!

Phew that was a close call! I actually snapped this week!

Dad Breaky

Again sorry for the blur. Dad crawls out of bed at just before 4am and noms on some plain toast, egg whites, fruit (probably with greek yogurt) and his orange pekoe tea with some 2% milk

I have a lot people asking if my parents eat like I do and the answer is no. My Dad says that no one eats like me because I’m an extremist LOL! Overexaggeration much.

Mom's breaky eaten around 9:30am. Loads of Raisins (Loblaws brand of Raisin Bran. My Mom insists it has more raisins then the brand name) + All Bran + tbsp of flax meal + frozen strawberries and 2% milk

Mom’s breaky eaten around 9:30am. Loads of Raisins (Loblaws brand of Raisin Bran. My Mom insists it has more raisins then the brand name) + All Bran + tbsp of flax meal + frozen strawberries and 2% milk

But for serious, no. I’m very particular when it comes to my food and I like to eat pretty much everything (very few exceptions) completely from scratch. It’s just what I like (yes I do actually love and crave whole foods, crazy eh?). They opt to eat out more and keep things mostly simple (where I would find that boring) when they are cooking for themselves. For this summer though, I have been home so I have literally cooked 90% of their dinners for them and some of their lunches when I’m around during the day. Therefore, veggies have appeared on their plates much more then their bellies are used to.

Chelsea breaky

My breaky of zoats eaten around 7:45am. Because it was a rest day, my fats go up and my carbs go down a bit. It’s just how I do things. So some of the typical add-ins such as peanut flour, zucchini, chia seeds and egg whites are still there, but my fruit (banana normally gets swapped for berries but I was really feeling nanner so I beat ED down and had a small piece of that) and fat choices (coconut oil rather then nut butter) change and I add a protein icing (Diesel whey in salted caramel + US cashew milk) like I do with my post-workout zoat bowls. Finally, my new addiction is cracking pink Himalayan sea salt all over the top. OMG so good and I’m normally not a salt person at all!

Sometimes I feel like their parents when a conversation like this happens…

Chelsea has to work…

Me: What are you planning on having for dinner?

Pizza…

Me: Sigh. What veggies are you having -> remember it was my goal to have them have a veggie on their plate for every dinner this summer!

We are having a veggie pizza…

Me: A mushroom and tomato doesn’t count as a serving of vegetables!

You’re not supposed to have vegetables with your pizza. Pizza is meant to be eaten so that you don’t have to cook!

Me: I prepped you a salad. Eat the damn salad.

Dad obeys bitterly, Mom doesn’t so she gets the long green finger (Grinch anyone?) and the evil eye from her orange green thumb child.

Story of my life.

Dad's 'lunch' happens on his first break around 9:30. He normally has a packed lunch that is often leftovers or something I put together but I happened to be in whole foods the day before and made him a special box of goodies. Potato wedges, Moroccan chicken (which I snuck a bite or 5 of and was delish) and some veggies. + Red delicious apple. Do you notice how he made the photo all pretty even at work? No shame. Dawww.

Dad’s ‘lunch’ happens on his first break around 9:30am. He normally has a packed lunch that is often leftovers or something I put together but I happened to be in whole foods the day before and made him a special box of goodies. Potato wedges, Moroccan chicken (which I snuck a bite or 5 of and was delish) and some veggies. + Red delicious apple. Do you notice how he made the photo all pretty even at work? No shame. Dawww.

Other readers ask how I eat the way I do at home. They often tell me that their parents cook things that they don’t really want to eat and don’t really know what to do about it.

In my mind it’s quite simple. Cook your own food.

My lunch eaten around 12:30 before I had to head into work. Salad + pizza omlete that contained all the grilled veggies, grilled squash, lobster (spoiled yes ;-)) and dat runny yolk! Seasoned with Mrs. Dash chipotle seasoning and chili flakes.

My lunch eaten around 12:30 before I had to head into work. Salad + ‘pizza’ omelet that contained all the grilled veggies, grilled squash, lobster (spoiled yes ;-)), sprouts, spinach, avocado and dat runny yolk! Seasoned with Mrs. Dash chipotle seasoning and chili flakes.

I then get one of two replies back.

1. My parents get mad if I cook something else.

2. My parents get offended if I don’t eat their food.

For one, you are an adult and I feel as if your parents should be perfectly content with you making your own food. The only reason why they should get angry is if you refuse their food and want them to go out of their way to cook you something else.

If you offer to cook your own meals, there shouldn’t be a problem in my opinion.

My Mom's lunch that I made for her as I ran out the door for work. Eaten around 1:30pm. I made her a toasted lil wrap with chicken, lettuce, spinach, yum yum pickles, sprouts and mustard. Side of a donut peach that she had never tried before.

My Mom’s lunch that I made for her as I ran out the door for work. Eaten around 1:30pm. I made her a toasted lil wrap with chicken, lettuce, spinach, yum yum pickles, sprouts and mustard. Side of a donut peach that she had never tried before.

The second one is a bit trickier, however, should still be completely manageable. You need to sit down with them and have a discussion as to why you want to have your own food rather then what the family is eating. Explain to them that it’s not that you don’t like their cooking, but instead, frame it in a way that you have goals you want to obtain so you have different needs OR you could frame it in a way that you want to learn to cook for yourself, as once again, you’re an adult and being able to cook is a life skill that needs to be learned.

Don’t over think it. Who knows, they might not even bat an eye if you choose to start cooking. Even better, offer to cook the family dinner one time instead and share your new skills and foods with them.

Dad's second break snackie which I believe is early afternoon (he works 10 hour shifts). Another piece of fruit (nectarine in this case) and a bought muffin. Normally he has melba toast with cheese but we didn't have any of his toasties. Damnit who did groceries this week...oh wait that's me... Also take note how he is showing you how much water he drinks!

Dad’s second break snackie which I believe is early afternoon (he works 10 hour shifts). Another piece of fruit (apple in this case, but nectarines/peaches are common) and a cranberry muffin he bought. Normally he has melba toast with cheese but we didn’t have any of his toasties. Damnit who did groceries this week?…oh wait that’s me…
Also take note how he is showing you how much water he drinks!

I never get why some feel the need to eat food they don’t want just because that is what everyone else is eating. Maybe I’m just annoying that way, but I have no qualms about making and/or bringing my own food because I need to ensure I meet my nutritional needs.

Your parents, housemates, boyfriends, whoever wants pizza…

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Dad and his blurry pictures again. You guessed it, pizza night with their ‘veggie’ pizza. Mom had 3 pieces with no veggies (shame on you Mom!) and Dad had his salad that I forced him to eat with shaker cheese along with his zzzaaa.

…doesn’t automatically mean that you have to then eat pizza if you don’t want to. Take that opportunity to make whatever your are craving.

My Dinner at work. Grilled acorn squash and arctic char with my homemade pesto. Side of salad in an insert made at work (because who preps a salad when they work in a kitchen?) and a lil throw together dressing.

My dinner at work. Grilled acorn squash and arctic char with my homemade pesto. Side of salad in an insert made at work (because who preps a salad when they work in a kitchen?) and a lil throw together dressing.

So yeah. My parents and I don’t eat alike at all. In fact, these pictures may look like we are polar opposites, but despite our differences, there are no fights and such over food and what people are having because we eat what we all like and that should be all that really matters right?

To conclude, here’s the photos that didn’t make the commentary. Ie snackage.

Not snackage. I have gotten my Mom into the ACV shot habit firs thing in the morning (despite her still gaggin on it). She says that it has really helped her sinuses clear up more which then leads to less pressure on her migraine-prone head! Win for vinegar :-D

Not snackage. I have gotten my Mom into the ACV shot habit firs thing in the morning (despite her still gaggin on it). She says that it has really helped her sinuses clear up more which then leads to less pressure on her migraine-prone head! Win for vinegar 😀

The daily Tim's run. Yes I still have to have it even on work days.

The daily Tim’s run. Yes I still have to have it even on work days.

My nightly pudding + Questie. You have seen enough of those eh? If you must know, Questbar flavour of the evening was peanut butter supreme…toasted. Mental image of hot, nutty goodness with a slight toasty exterior is implanted into your minds…

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The before dinner drinks. My Dad’s beer and my Mom has her cooler drink things.

With their drinks, when I’m at home I usually start my dinner (aka eat my salad) during their drink time. No, I don’t drink, but I can still enjoy their company. See you can be around alcohol and not feel the need to have it (once again, this is if you don’t want it but feel bad about being the one not drinking). No feelings are hurt in the process and no judgements are made.

My Mom's before dinner drink of choice

My Mom’s before dinner drink of choice

My unpictured fish oils and random chicken I chomped on at work between rushes

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Mom showing you that she drinks her water too!

So that’s that. Eat what you want and don’t be so concerned about how others will feel about you eating differently. Most often they are simply curious as to what’s in your bowl/container/plate.

So that was a full day of eating for the whole workin famjam. I hope you enjoyed this style of post and commentary and have a great humpday my friends!

Do you eat similar things to those who live with you?

-Chelsea


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A Week Of Locality

Hey Friends!

I have seen a few roundups of recipes lately featuring this months local produce. I don’t know about you, but I love being able to take advantage of local and in season produce for a few reasons:

  1. I like to support the community farmers
  2. It tastes better. It honestly does.
  3. You lower your ecological footprint. My veggies don’t need to a plane to get to my plate. I’m perfectly content with someone picking it for me. I ain’t afraid of germs. 😉
  4. We are drawn to things in season. Do you find that foods that happen to be in season look really appealing to you? There are some thoughts that we tend to crave things that are in season because they are what our bodies are intended to eat at that time + our body may recognize that they would have more nutrients still left in them as they are fresher (rather then being transported across the globe to reach you)

What are your thoughts?

Do you like eating local?

Do you like going to and/or attend your cities local markets?

As I mentioned, I have seen a ton of these recipe roundups (like this one for all my vegetarian readers out there) and so I decided I would jump on that bandwagon and do my own that showcased recipe inspiration for whatever dietary lifestyle you like to follow.

Before I get to those, what’s in season here in the Greater Toronto Area in May?

In SeasonPicMonkey CollageWow looks like Christmas. All dem reds and greens.

So yeah, slim pickings right now, but hey, Spring is slow to start so our produce is slow to really get crazy too.

Now onto the recipes. I hope you enjoy! 🙂

Here’s to a week of dinner ideas.

Startin your week with something fresh and vegetarian. Meatless Mondays if you will.

Risotto tight- Blog 1338

Spring Risotto with Poached Egg. This recipe can be made vegan by removing the egg. If you don’t do dairy or just butter in general, use some coconut oil for sauteing the vegetables. Light but bursting with flavour, this risotto is glowing with spring colours.

Springy Features: Asparagus, herbs and greens.

After some vegetable lovin, them Paleo folks need a lil more meat on their Tuesday.

Vermont pork tenderloin with fiddleheads made by Chef Shawn Calley

Vermont Pork Tenderloin with Fiddleheads. These funky shaped lil fiddleheads are highlighted alongside some good ol’ meat for them carnivore folks.

*Remove beans from the recipe and swap butter for grassfed ghee or coconut oil to make paleo*

Springy Features: Fiddleheads. You can also add some greens and fresh herbs to the succotash as well.

Warming Wednesday up with something light and gluten Free.

Poached Cod in Spring Vegetable BrothPoached Cod In Spring Vegetable Broth. This would make a great light dinner or lunch that highlights the freshness of the vegetables in season.

Springy Features: Asparagus. You could easily throw in things like greens.

Think Red on your Thursday.

Roasted Beet Noodles with Pesto and Baby Kale

 Roasted Beet Noodles with Pesto and Baby Kale. This would make a fun, colourful and light appetizer. Ever had bright red noodles before?

Springy Features: Beets, herbs and greens.

This one is a double feature. Didn’t think I would leave you with just a lil salad for your dinner would ya?

Screen shot 2015-05-07 at 9.46.12 PMSauteed Scallops with Peas and Rhubarb-Radish Relish. You all know my love for scallops so here is a fresh version of these gems of the sea that filled with many spring ingredients. Look at them colours!

Springy Features: Rhubarb, herbs, greens and radishes.

Fridays are for pizza no?

What about a low FODMAP pizza?

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Spring Veggie Polenta Pizza. Pizza! If you are cautious as to which cheeses you use (use FODMAP approved or forgo the cheese and use nutritional yeast for a cheesy note) then this dish is totally gut friendly. Gluten free and can use a variety of local ingredients for your toppings.

Springy Features: Asparagus, optional herbs and greens.

Saturday Dinner with the Kiddos.

For all of the parents out there with picky eaters, this fun dish may help sneak some seasonal veggies into your lil ones.

Blueberry Beet Pancakes. Everyone loves a good “brinner” or breakfast for dinner and what kid would be able to say no to pancakes? Let alone pancakes that are fushia! So they are happy because they are eating pancakes (which they wouldn’t taste the beety flavour, they simply add a natural sweetness) but you are happy because they are getting full of antioxidants. All in a days work.

Springy Features: Beets. You could make a strawberry rhubarb compote for the top for a more seasonal topper. Simply bring chopped strawberries and rhubarb and a lil bit of water to a boil and let simmer until the fruit breaks down. Sweeten if you choose and if you like it a bit thicker, add a tsp or two of chia seeds as a natural jell-ification method.

Sunday Fundays.

I had to leave you with at least one dessert. Of course, it’s a healthy-ish dessert. 😉

Ginger Oat Cookie & Strawberry Swirl Ice Cream Sammies | happy hearted kitchen

Ginger Oat Cookie Ice Cream Sandwiches. It’s getting warmer here and there and how cute would these ice cream sammiches be as a way of cooling off? Simply swap the strawberry ice cream with this rhubarb one to get some seasonal produce into this gluten free treat.

Springy Features: Rhubarb and optional beet juice for colour.

Well there you have it friends. One full week of eating locally at dinner. Soon enough we will have much more to work with and that’s when seasonal cooking really gets to shine.

I hope you enjoyed this post and recipe round up. Thanks to all the great bloggers for their recipes.

Favourite seasonal produce item?

Do you like rhubarb?

Ever tried a fiddlehead?

-Chelsea


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A Day In The Life At Home Bummin…WIAW

Hey Friends!

It’s been a while since I linked up with a proper WIAW for Jen’s partay so here she goes, A Day In the Life style.

WIAW - New

This week we are moving our tushies to a chair over at Sprint To the Table so thanks to Laura for hostin!

I say that I was bummin because I’m still without a job…sigh…still searchin but despite being at home with the parentals for a bit, this week has been an overall tiring one with the big move into the new apartment with Rita (and Emily who will join us in the Fall). I have literally been driving back and forth to Guelph every day for the past 5 days straight and quite frankly, I’m exhausted of driving despite it not being that far really.

Today I DID NOT drive to Guelph but that doesn’t mean that this lil body stops movin because I just don’t stop.

Can’t stop. Won’t Stop.

Oh and guess what guyyzzzz…

I gained a pound apparently as of Sunday.

Big news. Really big news.

Now, I will finish that lil update by saying that I am only using the scale as a guide right now because I need to go up for my health. For general purposes however, I say give that piece of sh** metal the boot and never own one because your weight means nothing in my opinion. Weight is so misleading and leads to obsession. Go with how you feel and look in your clothes and in your own skin.

So lets begin on this lovely sunny (lovin this warmer and sunny weather btw! Holler Mother Nature!) Wednesday.

7:25am. Alarm goes off. My tushie is upstairs makin breaky for my pre-workout. Warning: UGLY bowl of zoats comin at ya.

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Zoats cooked in unsweetened cashew milk (LOVE) with chia seeds, peanut flour and 80ish grams of liquid egg whites. 50g of nanner is melted in and it’s all topped with pink sea salt, more peanut flour, toasted peanuts, cinnamon and a 1/2 tbsp blob of crunchy peanut buttah that is hiding on ya in the top corner.

Sorry I’m not sorry. Their taste cannot be beat.

8AM. Nommin zoats and enjoying life. Watching Teen Mom OG.

Yes you cannot see that peanut buttah because that bite is eaten dead last. Yup I’m a “save the best to the end” typa person.

8:30AM. Sippin on the rest of my organic herbal chocolate orange tea (reheated) from last night while I let that digest before gymmin.

IMG_7661Aww Yeah that mornin look. Strategically covering half zee face. 😉

9:30ishAM. Drivin my lil butt to my back and oblique gym sesh

10AM….

10:45AMish. It’s fig time.

Sorry no picture but these are the figs I eat after I finish my big opening set. This is my 5×5 with multiple warmups and drop sets to finish. In the end, I end up reppin out about 6-8 sets total.

The point of these it just to take the opportunity to get more carbs in me in a very small volume while also providing me with a lil boost to get me through the rest of my workout.

I sip on a bottle of water with BCAAs and glutamine in it during my workout.

12:10PM. Leaving zee gym. Good sesh. Need to drive home so I can demolish yet another bowl of zoats. Mwahaha. I love my zoats.

I rotate between having a stirfry and zoats post workout so that I don’t overdo the veggie department. The perk? I love eating oatmeal, so those zoat days are tolerated quite well… 😉

12:30PM. Home + Shower

12:50PM. Dunzo. Yes I shower fast. When the hair doesn’t need to be washed…

1:30PM. Behold another UGLY bowl of zoats but slightly different. More protein and carbbies, lil less fat so that it digests a wee bit quicker for post workout refuel.

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Zoats made with gluten free quick oats, unsweetened cashew milk, peanut flour, shredded zuchini. Cooked up with 2 egg whites, or 64ish grams liquid egg whites and 60g of chopped fresh pineapple. Sprinkled more peanut flour on top, tsp coconut oil and a few cranks the pink sea salt. Topped finally with my protein icing which is cashew milk + 1/2 a scoop or so of Diesel chocolate peanut butter whey.

I know what you’re thinkin

What the hell is that?

It’s soo good guyzzz.

IMG_7679It’s basically the same idea as my pre-workout BUT with less egg whites so I can have my protein icing (Diesel Whey with cashew milk), which is peanut butter chocolate in this case, on top and no nuts or nut butter. Also, pineapple is my fruit of obsession choice for post workout at the moment. Melted pineapple = amazing. Melted pineapple oats dripping with peanut butter chocolate icing…I die. Am I’m being too dramatic?

My nutritionist and I have recently added in some coconut oil which I surprisingly like the consistency of and touch of flavour it adds despite hatin on coconut. The oil is a good way to add calories without me noticing much because there’s really not volume increase.

Oh, and let me just show you my set up while we are at it so you can have a good laugh at me like everyone else does..

IMG_7677Okay you may think I’m nuts but you see I have a reason for my madness. I stand up right? SO I need the oats to be closer to my face so I stack up containers for my “table.” Secondly, due to the fact that I always have to pee before I eat (postworkout “I drank an entire bottle of water” problems) and that I need my oats to be burn my face off hot, I put that lid thing on top.

The water bottle is then on top of all of that because my hot oatmeal has warped the shape and it now isn’t flat…

Yes, I have issues but hey, I’m the master of making stable towers that have a good purpose, no?

2PM. Zoats done. Teen Mom OG still not finished, but I must now take zee lil babbeh out for her pees too.

IMG_76842PM. Slightly struggle to get on all her equipment to go on her walky. Those lil booties are tougher then they look cuz her lil piggly wigglies like to sneak out the top.

I wish I could have filmed it though because she’s a lil smartie pants. She is so used to her dressing routine that she lifts each individual foot at a time for you to put her lil booty on it. My baby is a genius.

2:10PM. Ready to go Sissy.

IMG_76862:20PM. Stop at every single possible thing to sniff

IMG_76892:45PM. We make it back home. Would you believe that was only around the block. Yes she is quite the dilly-dallier. Needed one more..

IMG_7685She’s beautiful.

2:50PM. I’m off again to pick up a few things from the grocery store and make my daily stop at none other then…

IMG_7690Timmies. Such a nice day to take a walk.

3PM. Reach my destination. Sobeys is the grocery store near my parents place.

IMG_76913:30PM. Paid for zee goodies and headed back home before my nutritionist called me at 3:45. I picked up some extra lobster to supplement the claws I had thawing for dinner (just wait until you see those babies!), a cucumber for the salad, buns for my parents burgers and unsalted pistachios for moi cuz I was feeling some of those lil guys in my zoats tomorrow.

3:50PM. Had my phone call appointment with Gabrielle (my nutritionist).

4PM. Supps and some chicky.

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2 tsp fish oils + Vitamin D drops (D Drops)

IMG_7693I’m weird mmmmkay.

4:30PM. Made my snacky for tonight (pudding, you have seen it floatin around the blog) while finishing up Teen Mom OG and some YouTube.

5PM. Started typing up this post.

5:45PM. Start cracking on my parents and my dinners. It’s time to fire up the grill as I have been doing EVERYDAY since I have been home. It really is true that everything tastes better on the grill.

IMG_7694I was grillin up sage and green onion chicken burgers (store made from McMaster’s Meats downtown Georgetown for any locals) for my parents along with some fixins. Grilled baby potatoes with Mrs. Dash traditional blend and pepper for my Dad and onions and mushrooms for toppins and sides (mushrooms on the side for my Mom who is weird and doesn’t like them on her burger…Love you Mom). Grilled kabocha on deck for me and a later and unpictured lobster tail.

Speaking of lobster, do you see the lobster on steroids I got to devour all thanks to the Guelph farmers market.

IMG_7703HUGE! So good. Fresh Nova Scotia lobster. Omnomnomnom. All mine. Okay I ripped off a small piece for my Mom. I shared…kinda. 😉

6:40PM. Dinner is served. Salad first for me while I join my parents for their before dinner drinks.

IMG_7699This was the big salad I made for the three of us. I topped mine with avocado and my own dressing. Lately I have been mixing equal parts lemon juice and apple cider vinegar, dried dill and oregano, black pepper, Mrs. Dash garlic and herb and mustard to thickin it up and blend it together.

7:10PM. Round two and the best part…

IMG_7700How many times to I have to say that grilled kabocha is literally the best thing to hit my tastebuds as of recently? Those massive lobster chunks just tops it all off. Full and happy tummy.

7:45PM. My parents sit down for their dinner

IMG_7702Dad’s plate. I made up his burger with a toasted thin bun (which he first complained about because it was a “thin thing” but said he liked them afterwards), with those grilled onions and mushrooms, sundried tomatoes and his typical condiments of mustard and relish.

8:30PM. My Mom and I went for a walk and ended up at the grocery yet again for her white cranberry juice.

9PM. Back from walk, prepped my zoats for tomorrow morning (soaking oats with chia seeds and shreddin the zucchini), and finished up this post.

10PM. Sippin more tea, ready to link up my post and going to relax a bit before joining my parents downstairs with my typical puddin and 1/2 Questie. I’m thinkin mint chocolate for tonight. We shall see.

Well my lovelies, I hope you enjoyed this post and your Wednesday.

What are you craving recently?

What’s a good burger to you? My burgers are bunless (more tasting the toppins yo, plus I don’t do gf bread. Gross) with sauteed mushies and onions, lettuce, sundried tomatoes, mustard, basil pesto if I have it and hot sauce. Also, I tend to gravitate towards game burgers. Bison, elk, etc.

-Chelsea