Monday, 29 October 2012

Apple Cinnamon Breakfast

Nothing tastes better on a cold and rainy fall day than apples and cinnamon, ok, maybe something pumpkin and ginger flavoured would work too!

This recipe is quick and easy to make, and you can make enough to last 2-3 breakfasts!

So it's the consistency of oatmeal but is gluten-free and delicious!

Bring 1 cup of amaranth to a boil with 1 cup of almond milk, 1/2 cup of water and 2 tbsp of cinnamon.

Once boiling, lower to a simmer for 15-20 min, stirring occasionally.

Add whatever toppings you wish - I added apples and more cinnamon with some slivered almonds.

It's filling, healthy and tastes so good!

Amaranth is like quinoa, but smaller grains and I like it better for a breakfast option - still gluten-free, it is easy on digestion and not as high in carbohydrates as traditional oatmeal.

"Amaranth has 9g of protein per cup, is full of potassium and also has high amounts of minerals, such as calcium, iron, magnesium and phosphorus..."

Wednesday, 24 October 2012

Apple Butter Granola Slices

Honeycrisp apples. Seriously, the best tasting apples out there - especially when they're picked by myself at an apple farm down the street!

So I was starving this morning and wanted something a little bit more substantial than just an apple. Using Organic Pumpkin Flax Granola by Nature's Path, Almond Butter and my apple I created a delicious breakfast - slices of tasty apple treats or even an apple sandwich if you're feeling daring!


Tuesday, 16 October 2012

Kale, Cabbage, Apple, Walnut Salad

This salad is honestly TOO beautiful to eat - the colours are awesome, but it tastes WAY too good!!!!!

I normally don't mix fruit in salads but with the autumn season apples are TOO good to pass up!

Kale, Cabbage, Apple, Walnut Salad - with ginger dressing

Kale, freshly chopped
Handful of Sunflower Sprouts
Red onion chopped
1/2 an Apple sliced, I chose honey crisp
1/2 an Avocado
1 cup of chopped Red Cabbage
Small handful of chopped Walnuts

Dressing: EVOO, Apple cider vinegar, 1 inch of ginger pressed, juice of 1/2 a lime

If you wanted something more substantial, try adding in some cooked quinoa! I'm sure this salad will fill you up though!


Vegan Pumpkin Muffins

Autumn is my favourite time of year for cooking - the fall spices, or well, I consider them fall spices, are my favourite: ginger, cinnamon, cardamom, cloves etc.

I needed a recipe that was quick and easy and involved pumpkin so I looked up a few recipes online and came up with my own!

Vegan Pumpkin Muffins

1 can of pumpkin (not pumpkin pie filler)
3 cups of GF flour - I used 2 of quinoa and 1 of almond but you could do brown rice or coconut as well
1/2 cup of almond milk
1/4 cup of coconut oil
Splash of maple syrup
Cinnamon to your heart's desire (and/or pumpkin pie spice)

Mix flours and spices in a bowl. Add in Pumpkin and continue mixing. Add in milk, oil and syrup and stir with a wooden spoon until everything is mixed together.

Add a large spoonful to each muffin tin, or pour entire mixture into a small cake loaf pan.

Top with cinnamon and some raw brown sugar and walnuts.

Bake at 400 for 20-25 min.

 Now, these aren't exactly sugar-free...but, they don't have much added sugar, I use about 3 tbsps of maple syrup and then a sprinkle of brown sugar on the top. The pumpkin does have naturally occuring sugars, as well as the flours...but it is gluten-free, dairy-free and made with love so enjoy!!!!!

Thursday, 11 October 2012

Butternut Squash, Ginger, Apple Soup

Fall soup.

Just thinking about a warm fall soup makes me smile - ok, I'm a food nerd but seriously fall is my favourite season for clothes, colours and FOOD!

As you can already guess I sometimes vaguely follow recipes, but usually make them up as I go along...and taste as I go along as well.

So without further delay, here is my favourite fall soup recipe:

Butternut Squash, Ginger, Apple Soup

1 Butternut Squash peeled and chopped into pieces
2 Apples of your choice peeled and cut into pieces (I used Macintosh)
3 Carrots chopped
1 Onion
2-3 inches of ginger (I usually throw in a large chunk and then press the rest in a garlic press)
2 Garlic cloves
1 tbsp cinnamon
1 tsp of cardamom
1 tbsp of tumeric
1 tsp of ground cloves
Black pepper

1. Sautee onions and garlic until soft using coconut oil (or grapeseed)
2. Add ginger and spices
3. Add 4 cups of water along with squash, apples, carrots and bring to a boil
4. Reduce to a simmer for 25-30 min
5. I usually stir, add more tumeric, cinnamon, add ginger throughout, according to your taste
6. Remove from heat, let cool and then puree in a blender to desired consistency!

Yum yum!

Monday, 1 October 2012

Last Minute Beet Edamame Salad

I had to rush to get to work this morning - I mean, who doesn't on a Monday? So I threw together leftovers I had in the fridge and somehow created a very tasty and nutritious salad!

2 large handfuls of arugula (organic pre-packaged)
2 large beets sliced (pre-cooked)
1 cup of edamame beans (pre-cooked)
1 avocado
1 handful of cherry tomatoes
1 small handful of pumpkin seeds
1 inch of ginger root (grate for the dressing mixture)

Dressing: EVOO, fresh lemon, black pepper and grated ginger

I apologize for the picture yet again - the avocado was a lot softer than I thought so made it hard to make this look picture-perfect haha - but that's life right?

This salad is SO simple to make, and so quick that once you have these ingredients there are many different things you can add to make give it your own spin!

I don't usually eat A LOT of soy, so the edamame beans were a different twist on protein, and really make this salad stellar. Adding goat cheese would be AWESOME as well, especially with the beets and arugula - yum yum!

Want to make this salad a bit more substantial? Maybe throw in some cooked quinoa :)