Prepare for a barrage.

After a long week without my trusty Macbook Pro, it is back.  Oh, how I’ve missed it.

Now, let’s get down to business.  Here are the recipes from my last post that I said I would share:

Multigrain Molasses Bread – I got this recipe from the Eating Well website.  I like this site because it has a lot of different recipes for a lot of different tastes.  It’s also a health-conscious site, which I love.

This bread was very hearty and had a wonderful bran flavour.  It toasted very well and was amazing for tomatoe sandwiches!

Yogurt Breakfast Popsicles – This recipe if from the Kitchn.  I love the simplicity and diverse assortment of goodies on this site.

Mason Jar Cheesecakes – I thought I mentioned this on my last post but I guess I didn’t.  This is from the Just a Pinch website.  It’s a great member-based cache of recipes!

Strawberry Peach Jam – I almost forgot about this one I made from the Food.com website.  I had a lot of frozen fruit in my freezer that never gets used so I though, why not make some jam?

I hope you’ve enjoyed my barrage of yumminess!

 

 

 

 

 

Other food I’ve made.

Since starting my blog, I’ve debating whether or not to post on everything that I’ve made that I’ve been proud of.  Well, that would be a lot of posts so I’ve decided to put together a post using pictures instead.

About half of these are from the Delicious Detox cookbook by Carol Morley, a quarter are various recipes I’ve gotten from different websites and the other quarter are made up.

I hope you’ve enjoyed this post!  It was awesome to see all the things I’ve cooked/baked over the years.

I love easy meals.

I love to cook.  Since my boyfriend and I are pescetarians, I only cook vegan/vegetarian/pescetarian meals.  If you don’t know what a pescetarian is, it means the only meat we eat is fish.

Here’s one of my favourites:  an easy, flavourful lentil, potato and carrot hash.  Here’s the rundown:

1 cup dried green lentils
2 cups vegetable broth
1/2 onion, chopped
1 large russet potato, cut into chunks (I used shredded sweet potato instead)
2 tablespoons coconut oil
1 large carrot, cut into 1/2-inch chunks
1 15oz can diced tomatos, drained
1 tablespoon tomato paste
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teasoon dried thyme
1 teaspoon sea salt
1/4 teaspoon ground black pepper

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First, cook the lentils.  Put vegetable broth and the lentils in a large saucepan.  Bring to a boil, then, reduce heat and cook for 20 minutes or until tender.  Drain any liquid off of the lentils and set the lentils aside.

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In a large skillet, heat 1 tablespoon of the coconut oil to medium heat and sauté the oinion until translucent, usually about 10 minutes.  Remove the oinion and set it aside.  In the same skillet, add the rest of the coconut oil and sauté the carrot for about 5 minutes.  Add the potato to the carrot and cook on medium heat until all sides are brown.

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Add the tomato paste to the veggie mixture, along with the diced tomatos, sauteéd onion, the 3 herbs and cook on medium heat for 10 minutes.

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Finally, add the cooked lentils, salt and pepper and heat through for 5 to 10 minutes.  Delicious, flavourful and full of protein.

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Happy cooking!

 

How I make hummus.

I make hummus about once a week.  I use a recipe from Delicious Detox by Carol Morley.  It’s an easy peasy way to make delicious hummus.  Here’s what we need:

1 (19 oz) can of chickpeas, drained (reserve the liquid) and rinsed
2 garlic cloves
1 tablespoon tahini (I make my own using this recipe)
Juice of 1 small lemon
1 teaspoon dried parsley
1 teaspoon paprika
1/2 teaspoon sea salt
1 teaspoon freshly ground pepper
1/4 cup extra-virgin olive oil

First, add everything except the olive oil to your food processor.  Pulse until combined.

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While the processor is running, slowly add the olive oil through the feed tube.  Pulse the mixture until it is smooth.  If it’s still a bit chunky after a few minutes, add some of the reserved chickpea liquid.

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Delicious hummus in no time!  Goes perfect with the Quinoa crispbread I made.