Apple Pie Oatmeal

Breakfast around here always involves fruit, which is why not many traditional breakfasty and sweet recipes make it to this blog. But I am working to change that since all of us have sweet tooths and I want to start including many more fruit-centric recipes.

This Apple Pie Oatmeal reminds me of being a kid, but 1000% times better since we used to eat the instant sachets of oatmeal before school and had the more wholesome stuff on the weekends with brown sugar.

The apples are easily prepared in advance so if you do want to have this for breakfast you can whip it all up in no time (we have it for dinner since eating fruit all day works the best for me).

I used Royal Gala apples since they are my favorite. I've read that they aren't the best choice for this kind of recipe but I'm not really one to follow rules. They kept their shape and the texture was my cup of tea. I think softer apples are usually chosen to make pies.

Although it's all green and sunny in these pictures, this recipe is perfect for those cold winter days. Nothing like a little warm comforting oatmeal with toast to brighten up a dreary cloudy day. Is it weird that I find oatmeal to be one of the most comforting foods?

I guess comfort food to me is warm, nourishing and familiar, for the most part. Really, I think that all food is comforting in it's own way and I like to stick to the healthier stuff. Associating healthy and nutritious foods to comfort make being healthy delicious and satisfying.

Apple Pie Oatmeal

 Ingredients:

- 4 medium apples, diced

- 3/4 cup sugar

- Cinnamon to taste

- 1.5 cups quick oats

Start off making the apple caramel. In a medium pot, combine apples with the sugar and cinnamon and a splash of water. One medium-high heat, cook until syrupy and the apples have softened up. This can be made beforehand and stored in the fridge until needed.

When ready to eat, cook oatmeal according to instructions and add in half the apple caramel. Use the rest to top or just throw it all in.

Enjoy!

Meatless Monday's: Lentil Sloppy Joe's

Lately I've been spending far too much time looking at party foods. Appetizers and mains of this kind were definitely my kryptonite, until I found sneaky ways to make them healthy. Not just kinda healthy, but follow all my guidelines healthy. Yes, you can have your cake and eat it too.

I mean, yeah, there is a place for a little indulgence of a different kind now and again, but if you can make it just as tasty (or better) without the oils, salt and questionable ingredients, then why not?

And thinking of all this awesome food without being able to make any of it really sucks.

We've been having issues with keeping food stocks up. The place we're renting at the moment is literally at the top of a mountain, and we use our bike to get around. Since the road up here is getting more and more dangerous, bringing up 30-50lbs of fruit and veggies for dinner is not exactly easy. Thankfully, we are moving at the end of the month!

Although, we haven't decided where yet... Seems to be a theme with us. We're off to town today to get it all sorted.

Okay, back to food. I whipped this up a few months ago when I was still in Ottawa, working away at finishing school and in need of an awesome meal to keep me going. 

This is definitely one of those super healthy meals that doesn't look like one, heck I even put kale in these bad boys!

Lentil Sloppy Joe's

Ingredients:

- 1.5 cups dry brown lentils

- 1/2 cup finely chopped kale

- 1/2 cup chopped tomatoes

- 1/3 cup finely diced peppers

- 1/3 cup chopped carrots

- 1 medium onion, minced.

-  2 tbsp tomato paste

- 1/2 cup organic ketchup

- 1/2 tsp chili powder

- 1/2 tsp cumin

- 1/2 tsp smoked paprika

- Sriracha, to taste

- S/P to taste

- 1/4 head chopped cabbage or coleslaw

- Pickles of choice

- 4 ezekiel or GF buns (or cabbage cups)

Cook the lentils according to the instructions on the packaging.

In a large pan, water sauté the onions until translucent, add the carrots and cook about 5-7 mins. Add the peppers, tomatoes and kale.

Add in the spices and hot sauce and let cook for just about a minute, then add in the lentils, tomato paste and ketchup. Let it all cook until thick and saucy.

Assembly time! Bun, sloppy mixture of goodness, coleslaw or cabbage and pickles. I also prefer my bun a little toasted, gives the whole dish that perfect touch.

On nom nom....

Enjoy!


ALSO: as I have mentioned I have some plans to grow the blog. I would LOVE your input and have put together a short 2 minute survey. I would be eternally grateful if you could fill it out.
Here's the link. https://www.surveymonkey.com/s/YJ6PH75

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Top 10 Ways to Eat Avocado.

Sooo top 10 Friday turned into top 10 Saturday. Can't say that I am the best at keeping a strict schedule, I'm a bit more of a go with the flow of the day type person. Nevertheless, I am quite set on doing this 3 posts a week deal.

To start off the Top 10 series, I think that the delicious avocado is in need of a little spotlight treatment. Other than the occasional coconut/coconut milk, it's basically the only fat source in my diet. Unless I can find some durian, which I could go for just about now...

Anyways, like I said, avocado is a frequent addition to my meals. I have one about every other day or at the least every few days. While I could simply eat it with a spoon and be content, it's versatility has me making all kinds of things with it. Let's go from simplest to complex:

1. Topping:

Avocado makes a great topping to just about anything: grain bowls or a simple bowl of rice and braggs, sushi, pasta, refried beans, chilli, soups, salads, on top of salsa, quinoa, pizza, the list goes on!

2. As a sauce:

My favorite of all sauces made with avocado is this one which is a recipe for a mac and cheese that is so easy and delicious you''l thank me after the first bite.

I think that using avo as a base for any sauce that needs to be creamy works great. It also usually brings down your prep time because you don't have to cook it, simply blend and pour over the hot vessel that shall be receiving the goodness. My ideas include alfredo sauce, carbonara, hollandaise, vodka, sun-dried tomato or roasted red pepper sauce...

3. Dip.

Everyone knows the amazing food category that is guacamole, any gathering is incomplete without the fast-vanishing dish. I have a recipe for a basic one here. But what about a nacho dip? This one is super simple, mash avocado with nooch, hot sauce and a little braggs or salt. Maybe a little cumin or chili powder to fancy it up a bit.

It's also an essential layer to a Mexican dip. To prvent your avo dip from browning, add in some lime or lemon juice. It also always kicks up the flavor. You can always do what my partner does as well, simply cut and pit the avo, spray with a little lime and dip veggies directly in!

Guac mixed in with a bit of salsa, deeeelicious.

4. Mayo Substitute

In any way that you would use mayonnaise, an equal portion of well mashed avocado will do the trick. Try this one with a little Frank's hot sauce, instant spicy "mayo"!

5. As a vessel

That little dip in the avo is a perfectly nature give vessel to fill with delicious toppings such as fresh pico de gallo, roasted tomatoes and red onions, coleslaw, hearts of palm...

6. As a base for desserts

Making icing just got healthier, instead of using shortening, replace it with avocado. While a vanilla icing will come out green, it's easily camouflaged in chocolate or with a little beet juice for color. But hey, green icing looks amazing and will be a great conversation piece.

7. In a salad dressing

Craving ranch or ceaser dressing? Don't want oils or want to soak those nuts/seeds? Look no further! Avocado is a great base for any smooth creamy dressing recipe you want. Try using a whisk to mash and get to the creamiest consistency.

8. In baking recipes

This is a new one to me, you can apparently use avocado in denser baking recipes, like pancakes and breads. Replace the fats with avo and have some interesting looking baked goods!

9. In a gazpacho 

Raw soups are absolutely delicious, while they aren't all gazpachos, they are easy to make and only require a blender. If you have a high speed blender you can also warm up your raw soups a bit to make it all that more comforting of a cold day. The only recommendation I have here is to reserve the avocado until the soup is basically done so that it doesn't get too blended or cook since it can develop a somewhat bitter taste.

10. In risotto. 

Move over cheeze, I;ve got a new one for this creamy rice dish. Stir in some diced avocado to take it to the next level. Great vegetable pairings would be asparagus, zucchini and spinach, making this a very nutritious meal!

Enjoy!

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Meatless Monday's: Cheezy Miso Quinoa Bowl

Ah Monday's, such an under-appreciated day!

I totally get why, for most it's the day that you get to go back to the daily grind. Which is why I totally support the Meatless Monday initiative. It's a great way to start off the week on the right foot. Filling yourself up with some quality nutrient dense food will help make this day better.

Also, I need to start learning to post earlier.

I'm still trying to get the hang of this scheduling thing that I told myself I would keep up with as a New Year's goal. I don't call them resolutions anymore, since I make a pretty decent list of things that I want to accomplish in the next year. They aren't all year long commitments, but I make my health and fitness goals every year. Like this year I want to run a half marathon and do a sprint triathlon among a few other things. There's also things like wanting to publish an e-book, a 30 day meditation and yoga challenge and coming here to Costa Rica. 2014 is going to be busy! Just like I like it!

Anywho, this bowl is one of the things that I just love to eat whenever I'm in the mood for some comfort food. The sauce has been a recipe of mine, that's been changed up a bit, from my very early vegan days when I was craving cheezy things often. Now, having said that, it doesn't exactly taste like cheese by any means,but has a very similar flavor profile that I find definitely hits the spot. It's also great as a Mac n' Cheeze sauce, over potatoes, broccoli...

Cheezy Miso Quinoa Bowl

Ingredients:
- 2-4 cups quinoa
- 1 large onion, sliced
- 2 bell peppers, diced
- 1 head broccoli, cut into florets.
- 2 medium sweet potatoes, diced.

Sauce:
- 2-3 cup almond milk
- 1 cup nutritional yeast
- 1 tbsp miso (or to taste)
- ¼ cup gluten free flour
- 2/3 cup salsa
- 2 tbsp turmeric

Cook the quinoa and the sweet potatoes in the same pot, about 20 minutes.

While the quinoa/s-p’s are cooking, sauté the onion with a bit of water until translucent, then add the rest of the veggies with ¼ cup of water and cover to steam.

In another pot, combine the nooch, turmeric and flour until well incorporated, then whisk in the almond milk and miso. Heat on a medium-high heat, whisking frequently until it has thickened up. Now add the salsa.

Assemble your bowl! Quinoa, sweet potato, then veggies and as much sauce as you prefer! I basically drown my bowl in sauce, but then again I am a sauce addict!

ENJOY!!

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Whole Food Blonde Macaroons

I've never actually had a traditionally made macaroon.

The first one I tried was at the raw vegan restaurant I was working at in Toronto, and man were they addicting. But the ingredients we're not my general M.O., cashews, coconut oil... 

By no eans is this recipe low fat, it's packed with coconut goodness, but it is whole food, nut-free-, gluten-free, flour-free, dairy-free goodness.

They're great for serving at parties (hint, hint: New Years) since they are a handheld goody that just melts in your mouth. Plus, they are so easy to make, that you can get your non-kitchen savvy friend to make them to help you with all the preparations. 

Parties, while they used to be frequent in my life, are now usually reserved for special occasions. The crowds aren;t my scene anymore. I much prefer the intimate small dinner "party" but I'd throw a party anytime just for an excuse to make these. (It's also great that I can downsize the recipe to make just a few, party for one?)

That being said, I've had my fair share of gatherings the past few weeks and I can't wait to get to Costa Rica and have a nice schedule of writing, training and making magic happen!

T minus 4 days until departure!

I've had about as much winter as I can enjoy, once the -25C starts coming along, I'm pretty much sick of it. I'm so lucky to have the opportunity this year to stay warm! Now, I will still be delivering the recipes, some cold weather comfort, some raw tropical goodness. 

Back to the Macaroons!

Macaroons 

Ingredients:

- 2 cup + 3 cups dried coconut divided

- 1/2-1 cup water

- 3/4 cup maple syrup

- 1 tsp vanilla

- If chocolate, add 1/2 cup cacao or carob

- Pinch salt. 

Pre-heat oven to 180F/

In a high speed blender or food processor, dump in the first 2 cups of coconut, maple syrup, vanilla and salt (and cacao/carob if using), Start blending, adding water if needed, until the mixture is smooth.

In a large bowl, pour the blender contents in and add the other 3 cups of coconut. Fold in well until everything is homogenous. 

With an ice cream scoop, form the "dough" into it and then place on a parchment lined backing sheet. 

Place in the oven for 2 hours, until the outside is slightly crispy but the insides are still moist.

Enjoy!!

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Pumpkin Pie Ice Cream

Well it seems like fall has officially come to Toronto. We woke up this morning huddling for body heat, since we usually sleep with the window open because this condo has this weird tendency to be warm. Not so great of an idea last night!

It's also our last few days here. Prepping for a move back to Ottawa for a few months, I haven't had plenty of time to cook meals more complex than potatoes and hummus. Or even think much about new ideas. So it's been back to comfort staples, which I really don't mind, since eating simply is what I love best!

It's pretty obvious how much produce we eat around here, when all the boxes that we've used to pack have been from the fruit that we've eaten over the last while. Banana boxes are my favorite to pack with since they seem to be the perfect size for basically anything, are super strong and have handles. Not to mention they stack perfectly. Just another benefit of eating tons of fruit.

Now to the ice cream.

Even though I am not so happy about the cold, it definitely did not stop me from indulging in this treat. After having made pumpkin puree from the awesome local sugar pumpkins my partner got me, I didn't really want to just make the usual pumpkin pie and soup. Also, I'm not quite sure how I'm going to make the pie yet, since I don't use flours of any kind, it's going to be a bit of a challenge unless I make a raw crust.

So this lovely dish came to life. A fat-free, whole food, no-processed-sugar delicacy that everyone can enjoy! It's loaded with sticky good for you ingredients that make this not only a decadent treat, but a healthy one too.

 Pumpkin Pie Ice Cream

Ingredients:

- 6 large bananas, peeled, cut and frozen.

- 3/4 cup pumpkin puree

- 10-14 dates, soaked,

- 1/2 cup coconut sugar

- 3 tsp pumpkin pie spice (I made my own, below)

Combine all ingredients in a food processor and process until smooth. 

You can serve immediately which will be more of a soft serve, or you can put into a freezer safe glass container and freeze it for a few hours to scoop it like I did. 

Pumpkin Pie Spice:

- 2 tsp cinnamon

- 1 tsp ginger (I actually used fresh)

- 1/2 tsp ground nutmeg

- 1/4 tsp ground cloves

Enjoy!

Vegan MoFo 2013: Sleepy Sunday's Buffalo Cauliflower

When I think of snack food, it's funny that the actual items that I crave and make now are completely different than what they used to be. Although I went through a thousand phases diet-wise before settling into (very comfortably) veganism, there were certain items that I always loved. The realization I come to today, is that those greasy oil-rich foods I was eating weren't loved for what they actually were, but really for the sauces and spices they were made with. Or the dip, I am a big big fan of dipping things.

When I went vegetarian, I discovered the amazing world of spices. I truly found out what it was to cook amazing food, whereas before I mostly relied on packages foods, or easy to make meals. I started discovering an amazing world where I could make even more amazing food! I used to be the person who couldn't even make boxed mac and cheese well haha.

I can only attribute my love of food and making it to changing my lifestyle and discovering the whole foods, plant based way of living.

This recipe is super simple and the flavors can really be adjusted to whatever you want. Want asian inspired bites? Go for a peanuty sauce, or a sticky sweet garlic concoction. Thinking indian? A yellow curry would be delish. Go wherever your imagination takes you.

Buffalo Cauliflower Bites

Ingredients:

- 1 head cauliflower, cut into florets

- 1/4-1/2 cup hot sauce of choice.

- 1 tbsp tamari

- 1/4 cup water

- 1 tbsp paprika

Pre-heat oven to 400F

Spread cauliflower florets onto parchment paper over a cookie sheet. Roast for about 25  minutes.

While the cauliflower is roasting, combine all other ingredient in a large bowl. (you need enough room to toss the cauliflower in as well)

Remove the cauliflower from the over, carefully putting them into the big bowl and toss well to coat all the pieces. Return the cauliflower to the baking sheet and roast another 15-20 minutes, until slightly crispy.

Serve alone or with a dipping sauce of choice!

(The dip pictured didn't turn out as good as I thought it would, so it still needs a few changes)

Enjoy!

Kicking Off Vegan MoFo 2013: Sleepy Sunday Avo Mac

I seriously thought that Vegan MoFo started October 1st, so it was quite surprising this morning when I realized that it actually starts today!

Talk about last minute preparations.

But I got it down and thanks to some advance thinking on my part, I have a recipe ready for todays theme!

First, let me introduce you to Vegan Month of Food (MoFo), an awesome annual event for all vegan foodie blogs where everyone gets together and posts every day, or almost, based on daily themes. Unfortunately I missed the official signup so I wont be linked to directly on their website this year. There are official daily themes, which are not obligatory. I've chosen a few of them and also made up a few of my own! There are as follows:

Sleepy Sundays: Breakfast, Brunch and Lazy time snacks.
Metal Mondays: A recipe inspired by an awesome metal song.
TV Tuesdays: A dish inspired or pulled from a fave movie or TV show.
Web Wednesdays: Based on a random search.
Thirsty Thursdays: Some sort or drinkable concoction.
Fruity Fridays: All about the freshness.
Rawk'n Saturdays: A raw dish day.

I've got the first week planned out for the most part, and of course it so happens that my pantry and fridge are on the empty side, so it's going to be a creative week! I'm also going to challenge myself to keeping my recipes as affordable as [possible and will try to post exactly how mush the dish cost for our two big appetites.

Onto deliciousness!

This is something I just randomly came up with when I was 1. Craving comfort food 2. Not wanting to use any flour or non-dairy processed cheese and 3. Had tons of ripe avos. It seriously satisfied me, although it may seem odd at first, just try it.

Creamy Avo Pasta

Ingredients:

- 1-2 avocados

- 1/2-1 cup nutritional Yeast

- S/P to taste

- 1/2 small jar minced jalapenos

- 1/2 cup water

Blend all ingredients except jalapenos until smooth. Serve with whole package of pasta of choice. Top with jalapenos.

Enjoy!