PB & C bites

So the other night I had a major hankering for peanut butter and chocolate (the craving was definitely instigated by eating Reese's Peanut butter cups the night prior, yum) so I created these delicious energy bites that are ready in 15 minutes.

Ingredients:

1/2 cup of peanut butter (I used Kraft Chunky because chunky is where it's at)
2 tbsp cocoa powder
1 1/2 tbsp pure maple syrup
1 tbsp almond milk
2/3 cup of cooked quinoa (~1/2 cup uncooked)
1/4 cup unsweetened coconut
1/4 cup raisins
1/4 cup oats
2 pinches of salt
2 shakes of cinnamon

Directions:

1) Cook quinoa: There are different techniques to cook quinoa but I have found the quickest way to do it is by placing uncooked quinoa in pot and turn burner on high (NO water). Stir frequently and only add water when the quinoa starts to make popping noises. This helps to remove the outer coating on the quinoa (or so I am told). When you add the 1 cup of water it will steam or make a sizzling noise as the quinoa is hot.  Turn the burner down to medium and let the quinoa cook for another 5-6 minutes with a lid on untill all water is evaporated. It is now very similar to cooking rice. When all the water is absorbed, fluff the quinoa with a fork and set aside.

Note: Quinoa is gluten-free grain that has a balanced set of amino acids making it a complete protein. Yay for lean sustainable energy! It is a great way to incorporate protein into baked goods. I usually replace half of the flour I use with quinoa flour (ground quinoa in my coffee bean grinder).

2) Mix peanut butter, cocoa powder, maple syrup and almond milk together in a bowl. I made my first batch without almond milk and it honestly looked like a turd.... It still would have worked though.

Note: Do not microwave your small delicious turd. I thought the peanut butter would melt with the heat but nooooo. I just ended up burning the mixture. Yes I ended up with a small smelly turd. Needless to say I threw my first trial out.

3) Add in cooked quinoa, oats, coconut, raisins, salt & cinnamon.

4) Form mixture into little balls with your hands on cookie sheet and set in freezer for 10 minutes.

5) Store in cookie tin in freezer. These are delicious cool treat that still holds together when brought back to room temperature. SOOOOO good!

Are you a starter or a finisher??

Two weeks ago I was at a workshop hosted by Les Hewitt who wrote the book called the "Power of Focus". It was a fantastic workshop and two key points really resonated with me.

 First was when we each were handed about 50 small rectangles of paper, each with a core value in bold on it and what it means. The task was to come up with your 5 core values by sorting the values into "least important", "somewhat important" and "very important". From the very important category you must narrow it down to five values. His philosophy was that the decisions we make are based off our values. For example if something is holding you back it may be because it conflicts with one of those values. Pretty common sense right.

I was really not too surprised by my five core values and now that I think more about it really do believe these values are what define me and I am proud of them.

1) Tradition: To follow respected patterns of the past
2) Contribution: To make a lasting contribution in the world
3) Respect: To show consideration for
4) Family: To have a happy loving family
5) Independence: To be free from dependence on others

I would really recommend trying this game. The cards can be found here and you just need to cut em up and go! Would be fun to play with your partner/spouse to see if you both align on the same values. If not, you should probably toss him/her out with tonights supper. I kid, I kid.

The second thing that resonated with me is when he was discussing being a starter or a finisher. I have always thought of myself as a finisher but I have realized lately that I am definitely not!

Case A: This blog... I started it and have taken atleast a month break... woops.  That said it was even one of my New Years Resolutions to blog more. Double woops. On the plus side of New Years Resolutions I have been following through with my goal of eating chocolate every day. Yay for me!

Case B: Shoes. I just looked over at my closet and I have about 5 pairs of heels I have only worn once. I just keep buying new ones. Granted I love high-heels but they don't necessarily love me. I have a hard time finding comfortable ones.

Case C: Creating a photo-book from when I was in England/Europe. I think I have about 10 pictures in my project book in IPhoto currently.

Case D: Creating a Collage with all the postcards I collected on my England/Europe trip. It has been three years people. O dear.

Case E: Bikram Yoga. I tried it in December and loved it and would continue to go except the cost is too much for a recent graduate who works from home. Donations are welcome :)

Anyways I think you get the point. Atleast I do. Lauren finish something!!!

This year it is my goal to finish my goals. So what are they you ask?

1) Join a running group or train on my own for Times Colonist 10k
2) Spend more time with friends. Phone or in person.

3) Turn the TV off and read.

4) Blog atleast 2-3 times a week
5) Make Jewelry

6) Learn to take better pictures. Example A.

7) Save $100 a month
8) Complete my fitness theory course so I can become a Group Fitness Instructor
9) Grow my home-based business.
10) Eat a small piece of chocolate everyday to keep me sane. I think my bf will appreciate it.

 So far I am not doing great, except for the chocolate part :), but I think checking in and seeing where you are compared to where you want to be is good. Hopefully my check in at my 3 month mark will be better. April 28, 2011.

Do you ever check in with yourself and see where you are? How are you progressing?

Gingerbread Biscotti

Christmas spirit is in the streets so it is only necessary that the smell of gingerbread be in my house :)

Dry:

2 1/4 quinoa flour
1 1/4 whole wheat flour
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
5 tsp ginger
3 tsp cinnamon
2 tsp cloves
1/2 tsp fresh ground pepper
1/4 tsp nutmeg
1 tbsp chia seeds

Wet:

3 eggs beaten
1/3 cup coconut oil melted
1/4 cup molasses
3/4 cup white sugar

Add ins:

1/3 cup Crystallized ginger chopped (I didn't have any left for this batch)
Almonds 3/4 cup

Icing:

1/2 cup icing sugar
1 tsp ginger
1/2 tsp fresh cracked pepper
3 tsp almond milk (added one at a time)

Directions: 

1. Mix all dry ingredients together in large bowl. Add in options now. (I ground my own quinoa flour)

2. Mix wet ingredients in separate bowl. Beat eggs first then add molasses, sugar and melted coconut oil.

Note: Yes coconut oil is a solid at room temperature and is high in saturated fat but no this is not bad. While it is true that coconut oil contains 90%  saturated fat, 45% of that fat is lauric acid, a medium chain fatty acid that converts in your body to monolaurin. Coconut oil is more easily digested than other fats and is used by your body differently than other fats. Most fats are stored in your body's cells, but the fat in coconut oil goes directly to your liver where it is converted into energy. Further with its high smoking point, it won't turn into a trans fat when you are cooking/baking with it. Read more on the benefits here! Plus it tastes delicious!!!

3) Add Wet to Dry. Cut mixture in half to make two loaves. Your mixture will be sticky when you try and handle it. This is normal. I never said this was clean baking... :)

4) Slightly oil pan. Plop, yes plop, half of mixture on one side of pan and shape into retangle. 1 inch thick, 4-5 inches wide, 7-8 inches long. Repeat. Sprinkle loaves with touch of cinnamon. Put in 325 degree oven for about 20-25 minutes. Until loaf centres are solid to the touch. Remove from oven and place on cooling rack for 10 minutes. Reduce oven to 300 degrees.

5) Cut loaf horizontally into thin slices with serrated knife and place back on baking pan. Put in 300 degree oven for 15-20 minutes until crisp. Turn once during.

6) Cool. Mix icing. Add 1 tsp of almond milk at a time.

My pretty piping bag! Cut off small bit of one corner.

7. Top with pretty designs using icing!

Enjoy with tea or coffee or as an after dinner treat! Yumm!

Creamy Tuna Casserole (without the cream!)

This casserole is delicious, healthy (many hidden veggies), and does not taste like fish. For all you tuna haters out there I DARE YOU, yes I said it,  to try this recipe as it has a very subtle tuna flavour with all the lean mean protein packed benefits of tuna. 

First: Pasta

1 1/2 cups dry wholewheat pasta

3 cups water

1) Cook pasta al dente or even less. You will be cooking more in oven. 2) Drain pasta and set aside.

Second: The "Cream" aka pureed white pinto beans & chickpeas.

1 can pinto beans

1 can chickpeas/garbanzo beans

4 cloves garlic 

2 tsp oregano

1/2 tsp pepper

1 tsp lemon juice

1) Add all ingredients into the food processor and process until it resembles a creamy hummus like texture. 2) Set aside. (You can use two cans of any type of white beans)

Third: Veggies

1 tsp olive oil
1 cup chopped cabbage
6-7 sliced mushrooms
3 carrots diced
1 medium onion diced
1 clove garlic

1) Heat pan and add oil. 2) Add veggies and saute till onions are translucent. Make sure the veggies are 3/4 cooked. You don't want to fully cook them as they will be going into the oven with the rest of the mixture to cook some more. 3. Set aside :)

Fourth: Sauce

1 package knorr onion soup mix

3 cups Warm/Hot Water

1 package frozen spinach

1) Mix onion soup mix, water and frozen spinach together in a bowl. May have to heat soup mix/water in microwave to defrost frozen spinach.

Fifth: TUNA!

2 cans of tuna

Now grab a large bowl and I mean LARGE and a spoon. Mix Pasta, Cream, Veggies, Sauce & Tuna in your large bowl. This may prove difficult at times and you may or may not have a messy counter. Mine was spotless when I was done :)  yeahh right....

Oil baking dishes with olive oil and divide your mixture between your dishes. 

Sprinkle with Kraft tex mex cheese or regular cheese.

Top with lids. (look at that mess...) I never said I was a clean cook. lol Bake in 350 F oven for 30 minutes

For the next 10 minutes take lids off 

Serve and Mange. My fav part

This dish makes plenty and is easy to stick straight in the freezer after cooking. Thus, when Wednesday or Thursday night rolls around and you don't feel like cooking you have a yummy & healthy dinner. Quick!

Note: I love garlic, thus all the cloves but if this is too much for you, you can cut down. However, garlic is an anti-inflammatory so very good for you. Especially during cold season. 

Also, if you want the casserole even creamier. I would add in 1/2 can of mushroom soup. It is something I will have to play with when I make it next.

Zucchini Lasagna

I don't know about you but I love to make one big dish so that I don't have to cook for a couple of days. With the house to myself I made Zucchini lasagna and ate it four nights in a row. Yes it is that good! This is definitely my FAVOURITE way to eat lasagna! No pasta :)

Ingredients: 

3-4 zucchini sliced lengthwise

1/2 lb lean ground beef

1 small onion

1 (6 oz) can tomato paste

2-3 cloves of garlic minced

1/2 tsp dried oregano

1/2 tsp dried basil

1/2 dried thyme

1/4 cup water

1/8 tsp pepper

1 egg

3/4 cup low fat cottage cheese

1/2 cup mozzarella cheese, shredded

Use a 9x13. I used a 9x9 to make it this time but usually use the 9x13. Stick with that. The ratio of meat to zucchini in the 9x9 was to high for my liking :) 

Directions: 

1) Preheat oven to 350 F. Slice Zucchini lengthwise, coat with olive oil and lay on pan to pop into oven. Cook in oven approximately 25 minutes. Flipping the zucchini if needed.

2) Meanwhile, fry up beef, garlic and onions until meat is brown and onions are tender; Drain fat. 

3) Reduce heat. Add tomato paste, spices and water. Simmer 

4) In a separate container combine cottage cheese, mozzarella cheese and egg.

Then layer! I love layered things for some reason.. odd I know.

5) 1st layer - half of meat mixture

    2nd layer - half of the zucchini

    

   

3rd layer - all the cottage cheese

 4th layer - remaining meat mixture

5th layer - remaining zucchini (no pic, sorry)

Top with mozzarella cheese!

And Enjoy!

Apple Pie Crumble Fail, Apple Betty Success!

So it is apple season and the apples on my dad's orchard trees are ripe for the picking. (He has to get to them before the birds do :) ) Anyways with of bunch of extra apples lying around and a leftover pie shell from Thanksgiving I decided to make Apple Pie Crumble! I don't know about anybody else but apples and cinnamon o-my. I am in dessert heaven.

Ingredients: 

Filling:

Apples ( ~ 8? enough to fill a pie shell anyway)

1 tbsp lemon juice

2 tbsp real maple syrup 

Crumble: 

1/2 cup cold butter

1/2 cup whole wheat flour

1 cup oats

1/2 cup brown sugar

1 1/2 tsp cinnamon

1 tbsp chia seeds

1 tbsp flax seeds

1/4 cup slivered almonds

Pie Crust: (this recipe makes 2 crusts)

1 1/2 cup flour

1/2 cup cold shortening

1 tsp salt

6-8 tsp ice cold water (very important that its cold)

Directions:

1) Chop apples into small cubes. Note how small our homegrown apples are compared to the store bought Granny Smith apple... I was not about to peel those tiny little things and plus the skin has many nutrients in it so I left the skin on. You really couldn't tell in the finished product :)

2) Make sure you toss the lemon juice on apples as soon as you start chopping. This is to prevent them from oxidization (turning brown).

On a side note this oxidization happens in our bodies every time we breathe. Eeek!! Antioxidants (i.e. lemon juice) prevent this oxidization from happening. This is why we are encouraged to eat our fruits, and vegetables, especially ones high in antioxidants such as blueberries, and take vitamins to prevent oxidization within our bodies and cell apoptosis.  Sorry science/health nerd kicking in lol

When all the apples are chopped, add 2 tbsp real maple sugar and 2 tsp of cinnamon or to taste. This doesn't sound like much sweetness but I do find that when apples are cooked they are much sweeter plus who wants all that extra sugar.

This was my leftover piecrust from Thanksgiving. It was leftover because I decided to make a new one instead of use this cracked one for the pumpkin pie. Making the crusts took me almost 2 hours. It was an epic fail at making crusts that day. I was covered in flour by the end of it and not a very happy camper. My mom has a picture to prove.... This said, the piecrust recipe does work. I tried adjusting it because of the humidity here when I really should have just left it as is. Lesson learned. Don't mess with your grandma's recipe. EVER...

3) Cut shortening into flour & salt. When crumbly add ice cold water. Mix together with fork till a ball forms. Take ball out of bowl and place on floured surface. Cut in half (2 crusts remember) and roll out a circular shape (mine always end up square lol) Leave enough for 1 cm to hang over pie dish. Use rolling pin to transfer dough to pie plate and pinch sides with fingers to form a pretty crust. Mine did not end up pretty...

4) Cut butter into oats, whole wheat flour, cinnamon and sugar. When crumbly add chia seeds, flax seeds and slivered almonds.

5) Dish cut up apples into dishes accordingly. The small one did not have a crust. and top with crumble.

6) Bake for 35-40 minutes. Until apples have softened and Voila!!

Yummmmmmm!!!  

The apple pie crumble was a fail because the crust absorbed a lot of the liquid from the apples so they didn't get too mushy. They cooked but were not near as yummy as the apple betty. To remedy this I poured some almond milk on my apple pie crumble. This was sooooo much better than putting ice cream on it. 

Tacos Tacos Tacos (chick pea tacos)

So these are some long lost posts where I took photos but never uploaded them. I figured I would put them up because looking back, they were delicious! and you just may love them like I do.

So sometimes, make that a lot of the time, I like a good taco. How can you resist the deliciousness of salsa, cheese and cilantro. Yum Yum!  On occasion though I don't really feel like cooking or buying meat so one night when I was craving tacos without meat I decided to make Chickpea Tacos! To be honest I didn't miss the ground beef at all. They were so yummy without and I think my digestive system was happy with me for making them with chick peas.

Ingredients:

1 can chickpeas
1/2 red pepper
1 large carrot
1 package taco mix
1/3 cup water
wholewheat tortilla
1 tbsp 0% fat greek yoghurt
shredded cheese
salsa
chopped letuce
chopped cilantro


Directions:

1) Dice up red pepper and carrot into small pieces and saute in pan with some olive oil until half cooked. 2) Drain the can of chickpeas and rinse. 3) Add chickpeas to pan. 4) Add taco mix and water to pan and stir until water has evaporated (I told you it was easy....)

5) Now the fun part. Assemble! I used greek yoghurt instead of sour cream as that was all I had but I really do think its a good option. WAY less fat and WAY more protein. Plus all I really want is that creamy taste which you definitely get from the yoghurt. Top with cheese.

6) Now chickpeas, lettuce and cilantro.

7) Thats a wrap! (Pun intended)