I’m Back

Wow… so I couldn’t get on this for the longest time cause I had lost my password – damn things… I have a thousand of them and can never remember them – ugh.

Today ended up being a “snow day” – so as a teacher, I stay home when there is no school. The kids and I stay in our Jammie’s all day and I usually find cool things to cook. So keeping with tradition, I started researching what to cook.

I said to myself… ” I should try logging into WordPress again ” and for whatever reason, it worked. Now looking at my last post, which was in March 2017, a LOT has happened in our lives.

In May 2017, my Mike died. None of us saw it coming… he committed suicide.

Cooking was something we loved to do together, and gathering around the table was his favourite thing to do. So, after he died, we just couldn’t do it. We got rid of the table. I threw out a lot of kitchenware and we really didn’t have great appetites for a long time. One day this fall my 14 year old son asked me when we were going to start eating better again…. wow, slap of reality right there. I was having a hard time keeping it together let alone get back to cooking but the guilt of not being a good enough mother took over ( I know I’m a good mama, just didn’t feel it at the time ) and I put myself through the motions. We got a new dining table made for us and when it arrived we were all to scared to sit at it.

Fast forward to the Christmas holidays. I went to Italy on kind of a healing trip. Mike had booked it before he died so I wanted to follow through with his plans. I’m in Florence, eating incredible food and my son texted me…. ” Mom, I’ve done a lot of research and I’ve decided I want to start eating only plant based foods. I want to be a vegan.”

Holy geez… I better get my act together. Vegan food is a lot of work!!! What the heck is he doing to me!

I have him to thank cause I’m cooking a lot more now and I realized how much I missed it.

So my first post back has two recipes in it. Vegan protein balls AND non-vegan Asian Turkey Meatballs 😜.

Vegan Protein Balls

1 cup of rolled oats

1/2 cup natural peanut butter ( we used crunchy )

2 scoops of chocolate protein – we found a vegan one

1/3 cup honey

1/4 cup sunflower seeds ( unsalted )

2 Tblsp chia seeds

A splash of cashew milk – just to help it stick

Mix it all up and roll into balls and refrigerate

Asian Turkey Meatballs

Two pounds of Turkey

1 1/4 cups of Panko breadcrumbs

1 egg

3 large cloves of garlic

2 green onions chopped

1 tsp of sesame oil

2 TBSP soy seasoning – we used Braggs

Mix all this up and roll into 24 balls- put them on a cookie sheet and bake at 400F for about 20 min- but check em and make sure they are cooked through. Ain’t nobody got time for raw turkey lol

Sauce

1/2 cup hoisin sauce

1/4 cup of soy seasoning

2 tsp sesame oil

Toss the balls in the sauce and garnish with green onions and sesame seeds 😜❤️ yummo

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A Great Breakfast to try! 

My daughter asked for this today. We had a big storm so we had a slower morning as we didn’t have school. After having avacado on toast with poached eggs, when we were in Montreal this summer, she wanted that again but with my hollandaise sauce 🙂 amazing FYI


Soooo toast an English muffin ( the Ezekiel ones are great )

Mash an avacado and add a splash of lime juice and a pinch of sea salt. Spread that all over 🙂 

Poach an egg ( soft is best! )

Top with Hollandaise sauce 🙂 here is my recipe that I adapted from the Fixate cookbook

1/4 cup of plain Greek Yogurt 

1 egg yolk

2 TBSP lemon juice 

Stir and cook in a double boiler ( I actually just use a pot fit tightly on top of another pot) for 6-7 min ( until creamy ) and I add a dash of sea salt and fresh ground pepper.

Remove from stove and add 2 TBSP of butter 

Let it sit for 2 mins then drizzle some on your eggs 
Soooo goooooddddd and good for ya 🙂 

Crockpot Pork Roast with Sweet Potatoes and Carrots

So we have a really busy week and in order to have healthy meals on the table… that I can actually eat, while on this gluten and dairy free eating plan …and no potatoes, corn or peas… we are researching all the time. Mike has been awesome and enjoys the hunt to so he organized this crock pot meal for tonight’s supper. It was blog worthy! 

Ingredients 

1 large pork roast ( 3 pounds with the bone in )

3 large sweet potatoes- peeled and diced 

3 large carrots – peeled and chopped 

1 large onion – chopped

1 cup of chicken stock 

Rub the following spices on the pork 

– 1 tsp dried oregano

– 1 tsp paprika 

– 1 1/2 tsp garlic powder 

– 1/2 tsp. salt

– 1/4 tsp ground black pepper

Place a bed of veggies on the crock pot the place the pork on the veggies and put the rest of them around the pork – pour the chicken stock over and cover. 

Cook on low for 8-9 hours 

We puréed the veggies with some of the juice and placed the pork on top. Delish! 

Bits and Bytes, Christmas candy and strawberry ice 

Treats treats and more treats! 

It’s that time of year and although I have been going hard core gluten and dairy free… I do have 4 and sometimes 5 (Jaclyn qualifies as a family member ) who need treats for Christmas…. and with two snow days in a row…. we have had lots of time to get er done! So here are 3 great treats for the holidays 🙂 (I’ll probably have to make more lol )

Bits and Bytes 


1 bag of pretzel sticks 

2 boxes of cheese sticks or nibs ( I used one of both )

1 box of shreddies

1 box of honey nut cheerios 

Mix that all up in a bigggggg roasting pan 

Melt 1 pound of butter ( I know right? It’s a lot – but it’s a big pan!! )

Add

1 TBsp  garlic powder

2 TBsp worchestire sauce 

2 heaping tsp onion salt

2 heaping tsp. celery salt 

Mixer up and pour over the bites 🙂 toss around and then bake at 250F for an hour and a half – mix up every 1/2 hour 🙂 

Strawberry Ice ( this is the kids absolute favourite dessert! ) 


Base 

2 cups of graham crumbs

2 TBsp brown sugar 

1/2 cup of melted Butter 

Mix it up and press it into the bottom of a 9×13 pan – bake at 350 for 7-8 minutes

Topping

1 big brick of cream cheese 

2 cups of white sugar 

Blend with a hand mixer 

Blend in 1 big tub of cool whip 

Fold in 1-2 cups of frozen strawberries ( really any frozen fruit will do but my kids prefer strawberries 

Christmas Candy

This is the candy from my childhood. My mother always bought a bag of this at Christmas time 🙂 a very sentimental taste lol


We called them Barley candy – I have no idea why lol 

I got the tin candy molds at Scoop and Save… do NOT use chocolate molds! 

2 cups of white sugar 

2/3 cup of white corn syrup

3/4 cup of water 

1-2 drops of food colouring ( I have red and green paste and it rocks ) 

Mix the sugar, syrup and water in a sauce pan at high heat and keep stirring until mixture reaches 300F on a candy thermometer. Take off the stove and let it settle a bit till the bubbles stop. Mix in your colour to your desired shade and then pour into the moulds. 

Let things cool and pop those yummys out! 
Enjoy!!! 

Healthy chocolate peanut butter cups

For when you have that crazy urg ya just can’t fight


1/2 cup coconut oil ( got mine at Costco )


1/2 cup cacao powder ( got this online but you could use unsweetened cocoa powder


2-3 TBsp maple syrup ( Briggs is from Moncton ) 


Melt and pour 1 TBsp into each of 12 mini muffin tins – lined with papers 🙂 

Chill in the freezer for 10 min

Top with 1 TBsp of melted natural peanut butter (1/3 cup should be enough)

I got this kind at the Superstore 


Top with another TBsp of the chocolate mixture and sprinkle with a pinch of sea salt 

Chill in freezer and keep cool 🙂 

Enjoy 🙂 

Cauliflower and Asparagus Salad with a fresh herb vinaigrette 

I’m in Ottawa with my sister and her husband is a vegetarian o we’ve been experimenting with a lot of new vegetable dishes…I had to take time out to blog this concoction!!! So good!!! You can put as much or as little as you want… But the combo is wicked. 

Ingredients

1/2 head of cauliflower ( break up into bite sized flowerettes and boil in salted hot water until they are soft. Rinse in cold water )

1/2 a bunch of asparagus ( grill them in a frying pan with a log of olive oil till they brown a bit and chop them up into bit sized pieces )

Beet greens ( as much or as little as you want)

3-4 TBSP dried cranberries

3-4 TBSP toasted pine nuts ( just toss them a bit in a frying pan till they get toasty 🙂 )

1 cup of cooked quinoa ( we cooked 1/2 a cup in 1 cup of water and brought it to a boil and covered it to simmer for 12-15 minutes)

Toss it all up in a bowl and then toss it in the dressing 

Dressing 

3-4 TBSP red wine vinegar 

4-5 TBSP olive oil 

A few sprigs of chives

A few sprigs of basil

Chop em up fine and whisk with the oil and vinegar – season with sea salt and fresh pepper.

Then serve with 1/2-1 boiled egg! 

Thai Beef Stir Fry

We’ve recently started getting weekly produce boxes from Strawberry Hill Farm. Once a week we meet up with their “bus” and get our goodies. We get curious about what’s going to be in it and then get excited about planning our meals with its contents 😍. This past week we got a bag of snap peas and 2 cucumbers which our kids devoured as soon as they saw them…. A bag of beautiful lettuce, salad turnip, zucchini, beet greens, Swiss chard, green onions, radishes and 3 heads of broccoli…. 

So we got home from a weekend away with the kids and needed to fix up something for supper. I grabbed a peice of flank steak- which we get at the local farmers market, and sliced it thin to put in a Thai marinade for an hour 


Marinade

2 TBSP of coriander seeds – crushed 

1/2 cup of maple sugar ( to keep it clean but you could use brown sugar)

1/4 cup of Braggs Liquid Soy Seasoning 

2 TBSP of lime juice

2 crushed cloves of garlic 

1/2 TBSP of ground ginger

Let the flank steak sit in this marinade for about an hour or so- we used about a pound.

Heat up some sesame oil in a wok and cook up the steak – about 8-10 min. 

We added some onion, broccoli, yellow and orange peppers, and a zucchini but you can put anything in it! In any amount! 

Toss it around but not for too long – you want the veggies to stay crunchy! 


And serve over noodles or rice 🙂 

We really like these