The cookie that could

30 Mar

Were gonna talk about hemp today. Forget the gritty, horrible earth tasting protein powder though. We wont be dealing with thattttt. Ugh! Anyways Hemp seeds are a complete protein containing all 9 amino acids. Not only can they help lower blood pressure and the risk of heart disease but they are also chalk full of omega 3 and omega 6 fatty acids. They have a strong concentration of vitamins and minerals including potassium, zinc, copper manganese and many more. One of the main reasons I use them is due to the high protein and fibre content. Basically a small amount can keep you going when your in an emergency situations like this one…

Ryan decides that he doesn’t want to scour the town looking for a health food place for me which leaves us at Wendy’s with nothing for me to eat……but then……there were hempseed cookies! problem solved and I wouldn’t have to be a bitch the rest of the day. yay!

Okay so Im going to give you two recipes which result in equal satisfaction though I’m partial to all things round and cookie-like.

Hemp-seed flour-less peanut butter cookies: Not so original but still amaze me every time. AND they only require one dirtied bowl!

The troops: Makes 20-24 servings

  • 1 cup peanut butter
  • 1 cup hemp seeds
  • 2 eggs , room temperature
  • 1/2 tsp baking soda
  • 1/4 cup chocolate chips
  • 1/2 cup brown sugar
  • 1/4 cup raisins/ dried cranberries (optional but amazing)

Directions:

Preheat oven to 350 F and then line a baking sheet with parchment paper. Beat the eggs with a fork and then mix all of the above ingredients in a bowl. Plop onto parchment paper and lightly flatten. They wont spread out at all so don’t be worried about spacing them far apart.

Bake for 10 minutes and let cool on baking sheet for 5 minutes…then transfer to a cooling rack until fully set.

Hempseed Porridge that doesn’t taste like the earth:

  • 1/4 cup hulled hempseed (hempseeds that are ground)… divided
  • 1 tablespoon flax (divided)
  • 1 cup vanilla almond milk
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 1 tablespoon peanut butter/almond butter
  • handful of berries

Directions:

Bring almond milk to a strong simmer and then mix in half of the hulled hempseeds and half of the flax. Stir for 5 minutes and then mix in the salt,vanilla and cinnamon. Stir for another 5 minutes and then mix in the remaining hempseeds and flax. Pour into a bowl and serve with berries, almond/peanut butter and maple syrup.

Have a wonderful weekend!

oh.my.word.: Alternative Pad Thai.

28 Mar

No pictures today folks. That’s because I inhaled it. I did think about grabbing the camera and snapping a photo 3/4 of the way through but then that would mean I would have had to walk 5 metres into the bedroom and I was just that lazy. So well all have to use our imaginations.

My fiance’s boss came over for dinner and I suggested we/ I make Pad Thai from the Rebar cookbook – which is unbelievable by the way. Almost every single recipe is outstanding. Which is unusual- like getting a CD where you like more than 3 songs.Buy the book…you wont regret it. It was on a regular rotation around here when I first received the cookbook. Anyways so I started brainstorming and this is what I came up with. That same day I thought well i’m trying to stray from white rice and i’ve already had that Pad Thai recipe several thousand times so what can I make that is related to Pad Thai but using brown rice and not a million ingredients?

Also… remember the heaps of almond butter that I needed to use up? yes, well it makes an appearance here so don’t be worried. It completely completely completely adds to the whole deliciousness! At first I was nervous but then after I downed my dinner and supposed lunch for tomorrow I knew it was a winner.

Alternative Pad Thai that is seriously seriously good:

Serves 1

  • 1 egg
  • 1/2 breast chicken/ 1/2 chunk of extra firm tofu
  • 2 large cloves garlic
  • 2 tablespoons almond butter
  • 1 tablespoon fish sauce (optional but incredible)
  • 1/2 tablespoon shallot
  • 1/4 cup tamari
  • 2 tablespoons srichacha
  • juice of 1 lime
  • cilantro
  • peanuts ( crushed)
  • sprouts
  • 1/2 pack rice noodles ( again rice noodles are the most traditional so use those if you want but I chose to use brown rice noodles which tasted equally as delicious)

Directions:

Cook your noodles according to package directions and while the water is boiling make the sauce…

In your miniature food processor…which I hope you bought seeing as how often its mentioned here!…mix the sauce (garlic, almond butter, fish sauce,shallot,tamari,srichacha and lime).Set aside.

Grab a fry pan and pour 1 tablespoon of peanut / grapeseed/ other light tasting oil and place your chicken in.Fry until set and then add egg and scramble that. Hopefully by now the noodles are ready and add those. Toss the noodles with the egg/chicken mixture for one minute. Finally add the sauce and the cilantro and toss until fully incorporated.

Lastly, plate your dish with an extra sprinkling of lime and crushed peanuts as well as sprouts.

Enjoy!!!

Peanut Butter Drops

27 Mar

Last night at around 10 pm I felt like peanut butter. Im really really really trying to stay away from eating late at night but when peanut butter calls…you don’t walk you run! I could have just put my finger in the butter and done away with it, but no, I had to create something and overcomplicate my life.

On the homefront, I’m trying to do the Penticton market this summer. Initially I was like okay no big deal , i’ll just haul a table and my delicious foodstuffs to the market every saturday and sell my little heart out…then Ryan steps in (mr. levelheaded) and tells me I will most likely need some certificates proving that I’m not going to poison the township! hmmm….the market began to not look as much fun. Anything to do with paperwork and I begin to change my mind. hah!

Okay so I did end up looking into it and what I will need is to get an approval from BC interior health, find a foodsafe course, create a product list and finally fill out an application form for the Penticton market ( complete with a cheque of course) and mail all of my approved documents to them. Blah! 

So that’s what I’m up to…oh and job hunting!

okay so where were we? oh yes peanut butter! far more important than paperwork.

Peanut Butter drops:

  • 1/2 cup oats
  • 2 tablespoons unsweetened shredded coconut
  • 1/4 tsp sea salt
  • 1/4 cup dark chocolate chips/chunks
  • 2 tablespoons flax
  • 2 tablespoons maple syrup
  • 1/4 cup peanut butter
  • 1 tsp vanilla extract
  • 1/4 cup almond/spelt/ whatever flour you have on hand

directions:

mix, mix , mix! You may or may not need to add almond milk/ any milk you have to the batch to make it slightly more sticky. I did not need to do this. Form into tiny balls ( my batch made 15) and store in freezer/fridge.

Enjoy your miniature and much healthier peanut butter cups!Image

We like breakfast around here : Almond Quinoa banana love muffins

26 Mar

Okay so I love love love/worship muffins. The problem with many many many of them out there is that there cupcakes disguised as a healthy breakfast option. Not only will they leech you of your precious energy but they aren’t doing any favours for those who spend all that time workin’ out! I used to work at Starbucks and would see all these gym buffs come in and get a ‘venti soy latte with sugar free vanilla and a bran muffin’. Dear God. I felt like telling them if your sure about this muffin you’ll need to run another 3 hours on the treadmill!

It also probably doesn’t help that the muffins are the size of a small child’s head these days. 

Well, don’t worry. i’ve got you covered. A muffin that you can feel good about eating and know that your getting nutrients. This could be a breakfast food/afternoon snack/ after workout snack. These contain no dairy, no wheat, and no refined sugar making them the perfect snack. They are also kid approved!

Almond Quinoa Banana Love Muffins:

Ingredients:

  • 1 cup almond meal ( you can buy this or ground slivered almonds)
  • 1/2 cup quinoa flakes
  • 3/4 mashed very very very ripe bananas
  • 1 tsp vanilla
  • 1/8 tsp sea salt
  • 1/4 tsp cinnamon
  • pinch nutmeg (optional)
  • 3/4 tsp baking soda
  • 1 tbs coconut oil or other light tasting oil ( coconut oil will most likely need to be placed in the microwave for 30 seconds to liquefy)
  • 2 eggs
  • 1/4- 1/2 cup sliced strawberries
  • 1/4 cup dark chocolate chunks ( optional but again encouraged)

Directions:

Preheat Oven to 350F and grease a muffin tin or use muffin cups.

Combine the dry ingredients in one bowl and the wet in another. It’s best to mash the bananas first and then add the rest of the wet ingredients. 

Lastly add the chocolate chunks and place into the muffin cups/ oiled muffin tin about 1/2 -3/4 of the way full.

Bake for 22-25 minutes. Use the toothpick to make certain there ready. Cool in muffin tin for about 3 minutes and then place on a rack to cool completely.

Enjoy…with a dollop of butter if you must!

Oatmeal Raisin Cookies with a flour-less twist.

23 Mar

Okay so oatmeal raisin are near and dear to me. There also perceived as a healthy cookie when in fact they are far far far from it. Yesterday I needed an oatmeal raisin cookie in the worst way. NEEDED ONE. I couldnt focus, started sweating….okay it wasn’t that bad but close enough. Now since I like making things as healthy as possible I thought why not omit dairy, refined sugar and flour? Then it dawned on me that a mutant might pop out of the oven but it was a worth a try.

Enter Almond butter. I was at bulk barn the other day and got so excited by the price of pure almond butter that I bought enough for seventy years supply. I needed to use some of it asap. There have been worse fates!

So I thought okay if peanut butter cookies turn out without flour then so should almond butter ones…and right I was!

Also, these ingredients are generally items that you should have on hand at all times ( if almond butter is not something that you have on hand at ALL times then i’m starting to question you!)

Ingredients:

  • 1 cup almond butter
  • 4 tablespoons honey
  • 3 tablespoons cane sugar
  • 1/2 teaspoon blackstrap molasses
  • 1/2 teaspoon vanilla extract
  • 1 large egg room temperature
  • 1 teaspoon cinnamon
  • 3/4 teaspoon baking soda
  • scant 1/2 teaspoon salt ( omit if your almond butter contains salt)
  • 1/2 cup oats ( large flake not quick cooking)
  • 1/4 cup dark chocolate chips/chunks
  • 1/2 raisins ( if you hate raisins omit completely or add walnuts)

Directions:

 

Preheat oven to 350F and line a baking sheet with parchment paper. Beat egg and then mix in the rest of the wet ingredients with the beater ( almond butter included). The batter will be very thick but carry on! Add the dry ingredients minus the raisins and dark chocolate. Once the batter is complete add the raisins and chocolate.

Plop onto the baking sheet using a wet tablespoon ( you can also rub a bit of oil on the tablespoon so the batter wont stick like hell!)

Finally bake for 10-11 minutes and let cool on the baking sheet for 5 minutes. The cookies may look slightly underdone when you take them out but they will get harder on the baking sheet and when cooling. I made the mistake of making sure they looked ready IN the oven and voila almond butter rocks.

Enjoy the oatmeal raisin cookie that actually makes you feel good after!

p.s- for all the raisin lovers out there…is there anything better than a warm raisin?!

Avocado RANCH DIP!

22 Mar

Yep. You heard it. The avocado is undetectable in this faux ranch dip. I dont like eating things that are supposed to mimic delicious items and then just end up being a total bust. Take for example kale ‘cool ranch’ chips. I bought the $8.00 ( EIGHT DOLLARS!!) bag of ‘cool ranch’ kale chips thinking that I could trick my mind into believing that they were a close cousin to Doritos ‘Cool Ranch’. Well they weren’t even in the same family, nonetheless distant cousins and in the garbage they went. I couldn’t even pawn them off on anyone else I know.

Or like when your mom made burgers and told you they were just like Mc’Donalds. No they weren’t. Dont even bother! Am I right or am I right?

Anyways back to the ranch. Okay so Im still seeing my trainer for the wedding ( I got a 5 pack session and am on my last one) and she suggests that I should curb my late night cravings with vegetables.Initially it was okay… until about the second day when I told her I feel like gagging eating vegetables. What I crave at night is generally cereal or chips (something crunchy). and NOT vegetable crunchy! Anyways I thought well to hell with it. If I have to eat more vegetables than I at least need a dip. But it had to be my style. No dairy, no weird preservatives that you can’t pronounce,no wheat and low in sugar. 

So before you go and grab your Hidden Valley Ranch give this a try. Im pretty sure your going to thank me.

I also made this in a very small batch in case it completely failed and I wasted a whole avocado ( god forbid). So Next time I will definitely be doubling or tripling.

The troops:

  • 1/2 ripe avocado
  • 11/2 tablespoons vegenaise ( can use regular mayonnaise but it wont be vegan anymore, also try to buy organic mayonnaise as it has less preservatives)
  • 1 scant tablespoon lemon juice ( fresh is best but I used the jug so I wont judge)
  • 1/2 tablespoon dried/fresh chives
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon sea salt.

Directions:

Mash Avocado really really really well.

This is where the miniature food processor comes in handy ( I absolutely worship mine and use it daily). However I wanted this to be an easy recipe which is why I only used dried ingredients ( I hate it when a recipe asks you to buy 10,000 fresh herbs…I never make those). 

Then add in spices and herbs and pop into fridge to cool a bit. Then devour! Raw veggies wont ever be the same. I actually looked forward to eating them today!

 

 

 

Lemon poppy seed granola: The bread in granola form.

21 Mar

So I actually had anticipated to make you lemon poppy seed muffins this morning. HORRIBLE FAIL! I used to think that food bloggers got everything right. That they knew measurements by heart and what temperature to place the oven at. That they knew exactly what spice would make the recipe come alive. All of the above is completely incorrect! I’ve had more recipe fails than triumphs…which make the successes that much better! 

So the muffin batter tasted smelled delicious and so I popped them in for 15 minutes and voila! Completely undercooked tops with burnt rock hard bottoms. Lackluster not sweet at all. Good lord! I’ll get back to you on those.

But for now, heres a granola recipe that DOES work. I guarantee it!

Also…Is there anything better than crunchy granola? Well yes, the obvious contenders are chocolate, banana ice cream etc etc. But a nice bowl of granola topped onto yogourt or milk is breakfast nirvana for many- myself included. 

ALSO, to ensure the crunch ( which is crucial)…my good friends mom once taught me a trick that forever changed my granola baking days….ready?…. cool the granola in the oven!! I swear to god it gets crunchier. Once your finished baking simply turn the oven off and prop the oven door open until its done cooling. 

Lemon Poppy Seed Granola ( Coconut spiked):

  • 2 cups oats
  • 1/3 cup coconut flakes
  • 1/3 cup slivered walnuts/almonds
  • 2 tablespoons poppy seeds
  • 1 1/2 tsp lemon zest
  • 1 tsp vanilla
  • 2 tablespoons unsalted butter or earth balance
  • 1/4 cup honey or maple syrup
  • juice of one lemon ( best to zest and then juice)( I learned this the hard way)
  • 1/2 cup raisins ( can sub apricots/cranberries/cherries) ( whatever floats your granola boat)
  • 1/4 dark chocolate (optional but fully encouraged)

Directions:

  • preheat oven to 350F
  • Mix the dry ingredients in a bowl ( excluding raisins and dark chocolate)
  • Put the wet ingredients in a saucepan and melt. You can also do this in the microwave but the slow method really brings out the flavour I think.
  • mix wet to dry and place on a parchment lined pan.
  • Bake for 10-13 minutes depending on your oven. Your kitchen should be smelling wonderful by now and that usually dictates when its ready. Then give it a stir, turn your oven off and prop the door open!Image

Almond coconut cookies. (oh dear)

20 Mar

These are so good I wanted to cry. I adapted them from Angela at ‘Oh she Glows’ and wowwwwwwwww they are amazing. Also, this blog is truly amazing and was basically the reason I started to blog so please check it out!

I anticipated a recipe fail…but no…There actually in the fault. Ryan approved and all. If there Ryan approved the recipe can be given to ANYONE. Some of the recipes on this blog will need an imagination. For example the ‘cake for breakfast’ posted last week. If Ryan was to eat it he’d be dissapointed thinking it was supposed to taste like birthday cake. However, I don’t eat cake so the cake for breakfast felt like an indulgence! 

Back to the cookies. There sweet and chewy all while being vegan,dairy,soy and wheat free. There sure to please anyone so sprint to the kitchen and immediately get mixin’.

Almond Coconut Cookies

  • 1 flax egg ( 1 tbsp ground flax + 3 tbsp warm water)
  • 1/2 cup toasted coconut ( toasted is optional), shredded
  • 1/2 cup almond meal ( can purchase at grocery store and grind into a meal yourself or just buy ground almonds)
  • 1/2 cup sucanat or cane sugar
  • 1/4 cup cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp kosher salt
  • 2 tsp pure vanilla extract
  • 2 tbsp almond milk
  • 1/4 cup almond butter
  • 1/3 cup dark chocolate chips

Directions:

Preheat Oven to 350F. mix flax egg and set aside. Mix dry in one bowl and wet in another. Finally combine the two and drop tablespoons onto a parchment lined baking sheet.

The batter will be super thick but dont worry!

Bake for 14-15 minutes and allow to cool on baking sheet. Best served hot or cold, or from the freezer or basically anyway.

Off to spin class! ( I dread spin. I always feel better afterwards but in the middle of it I want to just fall off the bike and never ever touch it again!…anyone else feel this exact same way.) However there is a woman in my spin class who insists on wearing biking glasses INDOORS. Hilarious, I know

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Weekend Happenings and a breakfast staple.

19 Mar

As ry went to his THIRD bachelor party. Three of FOUR that is. Apparently he may be having a hard time with marriage? ahahahaha. Anyways, Floyd and I headed to vernon to visit the grandparents. I love Floyd dearly but the man NEEDS a breathing machine for his loud snoring. Thats pretty much his only downfall and why I opt out of travelling with him less often. On Friday we went to Bulk Barn ( majorly exciting in our household) and then Saturday was spent watching 4 bridal movies. FOUR BRIDAL MOVIES….

I was a complete nutcase after. If your a bride to be and you watch a bridal movie its as if something gets disconnected in your mind and you start getting crazy for awhile ( if not along while). Im sure its similar for mothers when they watch a movie about babies but alls I can tell yah is that I wanted to kill Ryan for not agreeing to a certain flower or a certain this or a certain that. All of the movies included wedding planners and then I felt entitled to one too!….I should probably never watch a bridal movie again.

I also carry a truckload of snacks and staples around when we travel. Two grocery bags full of ’emergency snacks’? Necessary? YES! You never know when you might need some almond butter, protein powder, rice cakes, steel cut oats, nutritional yeast, peanut butter protein balls, dark chocolate, almond milk…..or MUESLI!

Holy. Why didn’t I share this on the first post! Well, this breakfast item/snack item gets eaten at least 4x a week. I find myself craving it all the time. Thats how I know its a staple. Plus its versatile and can be carried anywhere which is key to my busy UNEMPLOYED life. hah! 

okay so im going to give you the basic recipe and then a few additions to jazz it up. DONT be scared, this is very easy and delicious. Before you know it, you’ll probably be adding it to your emergency snack list!

Also- Muesli is best soaked overnight. The nuts/seeds/oats are very difficult to digest if you don’t soak them and you’ll most likely get stomach trouble if you forget this step. I always soak in vanilla almond milk, but have also soaked in coconut yogourt (YUM) and have heard of people using juice. This part is in your hands.

Britts Muesli

  • 4 cups of oats
  • 1/4 cup quinoa flakes (optional)
  • 1/4 cup spelt/ flakes (optional)
  • 1/4 cup buckwheat groats (optional)
  • 1/4 cup raisins/any dried fruit
  • 1/4 cup slivered almonds
  • 1/4 cup dried coconut flakes
  • 1/4 cup ground flax seeds
  • 1/4 cup dark chocolate chips ( naturally I add choco to EVERYTHING)

Okay so mix mix mix mix mix in a large bowl. ALLLLL of the ingredients. Feel free to go even more crazy and toast your coconut and slivered almonds – see the luxuries of not working? 

Now this is my staple mix but sometimes I don’t have quinoa flakes, or don’t have flax seeds on hand and I just completely omit them. This is YOUR mix so if you hate almonds change them for some other nut…or DONT use nuts. Also if you want a more oat to nut/fruit ratio then throw a cup more of oats in.

Now once you have your muesli mix…store in the fridge until ready to eat and I’ll show you how it goes down in my kitchen.

 

STEP 1

The night before put your desired portion into a bowl ( I generally use 1.3 – 1/2 cup because I amp it up with other things). Pour milk until the cereal is covered. At this point the cereal will most likely be somewhat floating around. At this point you can add any desired protein powder or chia seeds etc or just leave it the way it is. I also add frozen fruit here if I don’t have any fresh that I’d like to use.

STEP 2

In the morning take it out of the fridge and you have one of two choices. Devour before you can even open your eyes ( I opt for this if i’m grumpy- my ‘about me’ section should have included that ima grumpy bitch before breakfast)….OR if you have more patience than a three year old you can have an adult breakfast and add the real flavour. SO mix up the muesli and it should be like batter consistency as the oats have soaked up almond all of the milk. If there too stiff, simply add some more milk/yogourt and your good as new. My favourite additions are:

  • Drizzle of honey/agave/maple syrup….( could be more than a drizzle knowing me)
  • Fruit if ive not yet added it
  • lemon shavings (this takes them to a whole new level)
  • cinnamon/nutmeg/cloves/ginger or a combo of all.

ET VOILA. welcome to YOUR new breakfast staple.

Cake for breakfast…Enough said

16 Mar

Breakfast is a pretty big deal for me. I generally feel absolutely starving. Most people are assholes before coffee. Im an asshole before breakfast. Mornings typically involve me sprinting to the kitchen, turning on the kettle and quickly eating the closest thing in sight. Thats why if i’m making something that will take longer ( pancakes, french toast, omelets etc) that I’m generally munching on mini breakfast #1 before the big ticket item.

I know that you’ve heard this before but breakfast is so so so so important. Your body has just starved for the last 7-9 hours ( more or less depending on your sleeping patterns) and so its important to rev your metabolism back up again. Those who don’t eat breakfast will most likely notice that they cant lose weight easily, tire easier and are starving throughout the day.

Enter: The Cake Bake Brittany Style.

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This cake bake comes with a complementary green topping just in time for St. Patty’s day!

Cake Ingredients:

  • 2 tbsp oat/spelt flour
  • 1 tbsp chia seeds
  • 1 tbsp cocoa
  • 1 tbsp flaxseed meal / hemp seed meal
  • 2 tsp cane sugar
  • 1/2 tsp cinnamon
  • dash nutmeg,dash cloves
  • 1 tbsp dark chocolate chips ( optional but encouraged)
  • dash of salt
  • 1/2 tsp vanilla
  • 1 egg white
  • 2 tbsp vanilla almond milk or whatever milk you have on hand
  • 2 tbsp apple sauce ( or 1 tbsp apple sauce + 1 tbsp honey)
  • handful of blueberries/strawberries/raspberries or a mixture of all

Directions:

Get out a single serving ramekin and grease the sides with coconut oil or other light tasting oil. Mix all of the dry ingredients in one bowl and all of the wet ingredients in a separate bowl. Now mix these together and pop into the ramekin. Finally zap in the microwave for two minutes. Take out of microwave and let rest for 5 minutes while you make your topping.

Topping:

  • 1/4 cup vanilla yogurt ( I worship the coconut milk vanilla yogurt)
  • 15 grams pumpkin seed protein powder ( This will make your topping green). Feel free to use any protein powder that you have on hand or omit completely and just use the yogurt. For those who hate yogurt you can also sub in honey or maple syrup and each choice will be equally as delicious.
…Spoon topping over cake and devour instantly.

…..TA DA!

You’ve just created a healthy breakfast bake that not only tastes like cake but is a satisfying breakfast.

Enjoy. See you Monday for some more healthy eats!