The Spiralizer- You can't help achieving your healthy lifestyle goals when you have cool tools

It's been a while- you know- busy with work, school, kids, celebrating and living the healthy life!

June was filled with celebrations for birthdays, staff lunches, Father's days... you know, I counted 16 meals this month that were 'out of the norm' for me. I am very grateful for the love, the celebration and the social fun times this month brought. I reconnected with old friends and made healthy choices and 'celebratory choices'  living 'The Month of Celebration'. 

I visited the Wharton Clinic this past weekend and was pleased with my progress living my healthy lifestyle despite all my celebrations. I lost an additional 3.4 lbs and 2 inches. Yeah me!!! A total of 75lbs lost since the beginning of my journey, now that's a great milestone!

I credit the reason for my success being that I continued with my valiant effort at being a 'Workout Warrior' and making fresh food fun!  Check it out my new toy, the Spiralizer!

Thanks to my sister and her family for this wonderful new gift that I have wanted to try for months! I got a spiralizer and wanted to try and make fresh veggies fun for my family.

Check out my spiralized cucumbers! I got my daughter involved and she had so much fun...' I wanna do it, I wanna do it!" she yelled.

Here's what I made with those spiralized cucumbers:

Cucumber Cilantro Salad

Ingredients:

• 2 cucumbers
• 1 red pepper
• 1 cup shredded carrots
• 1 bunch cilantro

Dressing

• Juice of 1 lime
• 1 Tbsp sugar
• 1 Tbsp canola oil
• 1 Tbsp rice wine vinegar
• S&P to taste

Prep all your veg, mix your dressing and assemble! You can add your favourite veg or fruits... both my daughter and I immediately mentioned that mango would be awesome in this salad.

So after a delicious meal, a night of aquafitness and pool dancing with my daughter, I showed up to the office before 7am the following day and totally owned the day, the short new hair, the hippie blouse and the honest truth about living life in a balanced and healthy way.

Best Bruschetta ... use those fresh tomatoes!

It's summertime.... so enjoy some delicious farm fresh tomatoes.

One of the best ways I know of is making homemade tomato bruschetta. I would say this is my husband's favourite appetizer I make, so let me share my recipe.

It starts with some fresh basil, extra virgin olive oil and fresh garlic...

... and don't forget the delicious baguette cut into small little toasts.

Brush each piece of bread with some olive oil and bake them in a 350 degree oven for about 10 minutes, until they are slightly toasted, when they come out of the oven, rub a garlic clove over them.
Dice about 4 large tomatoes (deseeded), and about 2 tbsp of olive oil, 1 clove of garlic, about 6 leaves of chopped basil and salt and pepper to taste.

 Spoon the tomato mixture over the little toast, sprinkle with parmesan cheese and bake in the oven, just enough to warm it through and melt the cheese- 5-7 minutes.  Here's the plate I made for my family: some bruschetta, some plain toast for little Melanie and some plain bread with a side dish of Jamie Oliver's Olive Tapenade. Delicious!

This is how we do it.... Chicken Tostadas from Heaven!

This beautiful picture and blog post is brought to you by 'leftover chicken'!

This summer, we have gotten into a great new habit of cooking tons of 'protein' for the week on the BBQ over the weekend. So Brent cooks chicken breasts and sausage and pork chops.... or whatever can be found in the freezer and then.... just like magic.... I create fun, healthy and fantastic meals with the leftovers!
Ta da!!!!

Let me introduce you to Chicken Tostadas made with shredded BBQ chicken

Here's what you do....

 

Shred a couple of chicken breasts, heat a pan with a bit of canola oil, add the chicken, then add about 1 cup of your favourite salsa, add some tex mex type spices too if you wish, finally add about 1/2 cup of water and cook over medium low heat until all the liquid is absorbed into the chicken.

 

Now warm up some corn tostada shells, cut some crisp veggies and cheese, sour cream, salsa and of course.... fresh cilantro!!? You can add some fresh avocado, peppers, whatever you like!!! It's a little piece of summer heaven on a tostada!

 

 

These are a few of my favourite salads

Ok, are you ready for the greatest pop of colour your eyes can see??
Check out some of these favourite summer salads packed with great colour, nutrition and taste!

Here's my fresh fruit salad. It gets gobbled up, not only because it's delicious, but because it's served in my favourite Anthropologie bowl! And set against my new summer placemat.... it's a photographer's dream!

Now check out my Greek inspired Veggie Salad!

It's a blend of cucumbers, peppers, shredded carrots and feta.... of course, kalamata oilves! And lightly dressed with Greek dressing.

Ok, but here's my new favourite. It includes a totally healthy, delicious and new to our family- Edemame- soy beans.... Yes, I am eating beans, but these beans are delicious. And so full of protein you won't believe it. So here's what I did!

Nice eh!, Of course, against my other new summer placemat.

So this is what I did.... used some leftover grilled corn, chopped red pepper and cilantro, mixed it all together. Then I created a dressing with the juice of one lime, some oilve oil, salt and pepper... and there you go! Full of nutrition- this ain't no traditional garden salad!

Light Lemon Cheesecake

Here's the light lemon cheesecake recipe I promised you.

Nice, delicious, creamy and light, and don't forget that zing from the lemon.  This recipe called for blueberries, but I just used raspberries instead. Delicious!

Mini Lemon Cheesecakes

(adapted from www.shape.com)

Serves: 12

Ingredients:

1 ¼ cup graham cracker crumbs

2 tbsp melted butter

1/2 teaspoon table salt

1 1/4 cup light cream cheese, at room temperature

1 1/4 cup lemon 2% Greek yogurt, at room temperature

10 tbsp of sugar

2 eggs

4 teaspoon lemon zest

 

For topping:

1 ½ cup blueberries (or raspberries)

4 teaspoon sugar

2 teaspoon lemon juice

Directions

1. Preheat oven to 325 degrees. Line a muffin pan with 12 paper cupcake liners.

2. Combine graham crumbs, melted butter, and salt in a small bowl. Spoon crumb mixture into bottom of cupcake liners, pressing down lightly with the back of a spoon to flatten. Bake for 5 minutes.

3. Meanwhile in a medium bowl beat together cream cheese, yogurt, sugar, eggs, and lemon zest until smooth. Pour evenly into baked cupcake liners and bake for 20 minutes or until set on top.

4. In a small bowl toss together blueberry topping ingredients. Microwave for 30 seconds and mash lightly with a fork to release juices.

5. Chill mini cheesecakes and blueberry topping. Garnish cheesecakes when ready to serve.

 

I chose my square brownie pan... you know, for that sophisticated square shape.

Here are the cooked and cooling cuties.
 

... and the grand finale, a close-up of the raspberry sauce.

 

 

 

 

 

My version of a 'Week in a day'

You know how I love the Food Network... well, I love  Rachel Ray's Show 'Week in a Day' where she cooks 5 meals for the week in one day. So here's my version... but I made huge batches of 3 recipes.

All inspired by this Pineapple Coconut Sensation Sauce.

Cook some basmati rice...

Chop up some ham cubes...

Cook your chicken in that delicious spicy pineapple coconut sauce....

Chop some broccoli, cauliflower, peppers and carrots...

Open up a can of dice pineapple...

Toss it all together with a bit of soya sauce and sesame oil and you have lunch/dinner for the next 2 weeks!

See! I also made a quinoa salad (that I've shared with you before). Two giant bowls....

Convert into many many leftovers in containers and Ziploc bags...

...but for dinner that night, I baked the rice with some panko breadcrumbs and sliced almonds... Yummy !

Crock Pot Greek Style Chicken

I am telling you... sometimes, your husband just makes such an awesome dinner that you remember once again why you married him... his caring and thoughtful side. Check out this delicious recipe he made in the crock pot. It was a risk, you know sometimes chicken breasts come out quite dry from the crock pot, but this time they were super moist.... and oh.... they made the house smell so nice coming home after a long day at work. I love you Brenty!

Greek Style Chicken

(adapted from the Crock Pot Slow Cooker cookbook)

• 6 boneless skinless chicken thighs (or chicken breasts)
• ½ teaspoon salt
• ½ pepper
• 1 tablespoon olive oil
• ½ cup chicken broth
• 1 lemon, thinly sliced
• ¼ cup pitted kalamata olives
• 1 garlic clove, minced
• ½ teaspoon dried oregano
• Hot cooked orzo or rice

Directions

Salt and pepper chicken breast. Heat oil in large skillet over medium-high heat. Brown chicken on all sides. Place in Crock Pot slow cooker.

Add broth, lemon, olives, garlic and oregano to crock pot.

Cover, cook on low 5-6 hours or until chicken is tender. Serve with rice or orzo.

There you have it.... beautiful and so moist and delicious. Served with a fresh and tasty Greek Salad on the side...and you have a winner, winner, chicken dinner!

Savory Italian Spicy Sausage and Mushroom Pasta Man Sauce

So you might be wondering, what did you serve at Brent's Birthday Dinner? Well, I would tell you I made him a 'Man Pasta Sauce'. He loves spicy sausage and mushroom (not me). So I decided to make him something uniquely for him.
HE ABSOLUTELY LOVED IT!!!
Said it was the best freakin' sauce he has ever had in his life!!!!!

Well, I would say it's a do over.

Here's the ingredients for you. Oh, and don't forget the red wine... so grown up!

Brown up the sausage, garlic, onions and mushroom. I decided to make a traditional sauce and this sauce. All the men chose this one and all the ladies chose the traditional sauce. Funny, eh!

Here's the final masterpiece. Really delicious for those who love those tastes and so delicious as a leftover too!

Savory Italian Sausage Sauce

(Adapted from http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?recipeID=26247&origin=detail&servings=4&metric=false)

Ingredients:

2 tablespoons olive oil

4 cloves garlic, minced

1 pound Italian sausage

4 green onions, chopped

1 (8 ounce) package fresh mushrooms, sliced

1 tablespoon dried basil

1 tablespoon dried oregano

1 (15 ounce) can tomato sauce

1 (14.5 ounce) can stewed tomatoes

1 (6 ounce) can tomato paste

1/2 cup water

1/2 cup red wine

1 teaspoon red pepper flakes

2 tablespoons white sugar

salt and pepper to taste

Directions:

1. Heat olive oil in a large skillet over medium-high heat. Saute garlic until it browns. Place sausage in skillet with garlic. Cook until evenly brown, crumbling it as it cooks. 

2. Stir in mushrooms, basil and oregano; cook 5 minutes. Stir in tomato sauce, stewed tomatoes and tomato paste. Then add water, red wine, red pepper flakes and sugar. Season with salt and pepper to taste. Reduce heat to low and simmer for at least 1 hour.

Carrot Cake Muffin... or is it a Cupcake?

Well, I found this delicious recipe for a Skinny Carrot Cake Muffin.... healthy and full of good nutritious ingredients. (see recipe below)

Looks good right?

Full of walnuts...

Shredded carrots...

 Raisins... and then mix it all together....

Skinny Carrot Cake Muffins

(adapted from http://www.generationyfoodie.com/2013/03/skinny-carrot-cake-muffins.html)

 

Ingredients

• 1.25 cups white flour
• 1.25 cups wheat flour
• ⅓ cup brown sugar
• 1 tsp baking soda
• 2 tsp baking powder
• 1 tsp salt
• 1.5 tsp cinnamon
• 1 tsp nutmeg
• ½ tsp allspice
• 2 eggs, lightly beaten
• 1 tbsp vanilla extract
• ½ cup unsweetened applesauce
• ¼ cup olive oil (or canola oil)
• ½ cup almond milk (or skim milk)
• 2 cup shredded carrots (approx 4-5 carrots, peeled and shredded)
• ⅓ cup unsweetened raisins
• ¼ cup chopped walnuts
• cooking spray

Instructions

1. Preheat oven to 375
2. In a large bowl, combine flours, baking soda, baking powder, salt, cinnamon, allspice and nutmeg, set aside
3. In another bowl, whisk together eggs, vanilla, applesauce, oil, and milk until frothy
4. Add carrots, raisins and walnuts to wet mixture
5. Create a well in the dry ingredients and pour in the wet mixture
6. Using a rubber spatula, fold dry into wet ingredients. Be careful not to overmix
7. Carefully spoon muffin mixture into greased muffin tin
8. Bake for 20 minutes and allow to cool

Ok, looks good right....

But what if you wanted to frost half with a little bit of decadent icing.... cream cheese of course!

You know.... because you invited your parents for dinner at the last minute and you know carrot cake is your dad and husbands favourite... Well, go ahead, kick it up a notch!

Here's the most decadent icing - a treat for sure!

Cream Cheese Frosting

• 1 8 oz pack of light cream cheese, softened
• 5 tablespoons of butter, softened
• 1 teaspoon vanilla extract
• 1 1/2 cup confectioner's sugar

Directions:
Using a mixer, beat the ingredients until smooth, about 5 minutes.

Roasting your Veg

Roasting your vegetables brings out their natural sugars and makes them taste absolutely delicious!

 Let me introduce you to the beautiful brussel sprout. WHAT???? I know, I used to hate them when I was younger. But now... it's all in the way you prepare them and they are delicious. Just look at the nutritional punch they pack!

"A 1-cup serving of cooked Brussels sprouts has only 56 calories and less than 1 gram of fat, but packs 1209 International Units of vitamin A, 97 milligrams of vitamin C, 219 micrograms of vitamin K, 94 micrograms of folate and 4 grams of dietary fiber. That's 24 percent of the daily value for vitamin A, 162 percent of the daily value for vitamin C, 274 percent of the daily value for vitamin K, 24 percent of the daily value for folate, and 16 percent of the daily value for dietary fiber." (source livestrong.com)

This is how I do it:
Cut them in half, rub them with canola oil, salt and pepper. Put them in a hot oven (425) and let them roast for about 15 minutes, flip them, and then for another 10 minutes, depends on the amount, size of pan etc.

Look how gorgeous they came out, I roasted a few carrots and green beans too. Yum, Yum.... yes, your family will eat their veggies too when you roast them like this, they're like candy!

Quick Asian Slaw

You never know when or where you are going to find inspiration??? How about Saturday morning at the gym, while on the treadmill watching the Food Network and then going down from the gym at Loblaws into the fresh produce section.  That works!

I had seen a show where the chef made some Asian Slaw... he had me at CILANTRO! I didn't see all the particulars, but I did see cut up snow peas, cilantro (my love) and cabbage. I know he made a special dressing, but I chose this delicious pre-made dressing for a quick add in.

SO in the end this is what I did....

• 1 bag cole slaw mix
• 1 orange pepper, chopped
• 1/2 cup sliced snow peas
• 1/3 cup chopped fresh cilantro
• 1/4 cup of Asian dressing

Toss it all together and top with toasted sesame seeds.

Delightful, bright and fresh. Might be nice with some mango, or some apple or Asian pear too!

Soupy Sunday- Roasted Butternut Squash Soup and Spicy Crunchy Chickpea Croutons

Happy Spring! On this first day of Spring, I thought I would give you one last taste of a warm and spicy Winter Soup.

Let's start with the fun part of this soup... have a look at these, the Spicy Crunchy Chickpea Croutons. Brent just loved them!

Here's the recipe:

Gold Rush Butternut Soup with Smoky Chickpea Croutons

(Adapted from http://www.mynewroots.org/site/2014/01/gold-rush-soup-chickpea-croutons

Ingredients:

1 large butternut squash

2 large yellow onions

8 cloves garlic

2 tsp. ghee or coconut oil, plus olive oil for garnish ( I used butter)

1 tsp. both sea salt and cracked black pepper (to taste)

3-4 cups vegetable broth

1 Tbsp. grated fresh turmeric or 2 tsp. ground turmeric powder

2 tsp. each fresh / 1 tsp dried rosemary and thyme (optional)

1 batch Smoky Chickpea Croutons (recipe below)

Directions:

1. Preheat oven to 400°F.

2. Peel and cube the butternut squash and place on a baking sheet. Peel and cut onions into quarters, add to baking sheet. Peel whole cloves of garlic and add to baking sheet. Drizzle with melted ghee or coconut oil and toss well to coat. Sprinkle with sea salt and freshly ground black pepper. Place in oven and roast for approximately 30 minutes until the squash is tender and the garlic is golden.

3. In a large blender pour 3 cups hot vegetable broth, turmeric (fresh or dried) and add the finely chopped rosemary and thyme. Carefully add the roasted vegetables and blend on high until completely smooth (let blender run for a minute or so). If the soup is too thick, add more broth to thin to desired consistency. Season to taste.

4. Pour soup into bowls and serve with a sprinkling of chickpea croutons and a drizzle of olive oil. If necessary, pour into a large pot to reheat if necessary. Keeps for 3 days in the fridge. Freezes well.

Smoky Chickpea Croutons

Ingredients:

3 cups or 2 cans cooked chickpeas – drained and well-rinsed

3 Tbsp. coconut oil

1 tsp. coarse sea salt

1 tsp. freshly ground black pepper

2 tsp. ground cumin

2 tsp. smoked paprika or ground chipotle pepper

1 tsp. garlic powder

Directions:

1. Preheat oven to 400°F/200°C.

2. Spread chickpeas out on a clean tea towel and rub them dry, discarding any loose skins. Place the chickpeas in a medium bowl and toss with coconut oil, seasoning and spices until coated.

3. Spread the chickpeas on a large rimmed baking sheet lined with parchment paper and roast, stirring occasionally, until golden and crisp. This takes about 25-35 minutes. Please note that the chickpeas will crisp up outside of the oven quite a bit, so if they are still a little soft when you take them out of the oven, that is okay.

4. Remove from the oven. Let cool, and serve at room temperature. Store in an airtight glass container for up to one week.

Let's start at the beginning. First I roasted the veggies.

Then I rinsed and drained the chickpeas.

I didn't read the instructions properly, I thought it said to remove the skins on 'ALL' the chickpeas... that took a lot of time and I had to recruit my darling daughter to help.... but looking back at the recipe, it mentions to remove the 'lose' skins, oh, well, you live and learn!

There are the crunchy beauties, a real nice difference from the ordinary bread or cracker as the usual garnish!

 

Oh, and here is a closeup of the gorgeous golden soup. Nice, eh?