First and foremost, Happy Thanksgiving to my American friends!
I suspect around half my readers come from that big ole’ nation to the south, so I will keep it light today. I know how mass quantities of mashed vegetables can make you drowsy ;)
Secondly, I went to my first NBA game last night!
Toronto Raptors vs Philadelphia 76ers. To be blunt, Toronto teams suck. You don’t see them in the playoffs very often. The Raptors recently lost their star player Chris Bosh to the Miami Heat. The Blue Jays are in a division against top teams like the Yankees and Red Sox. The Maple Leafs are just smelly (go Senators!). And who watches the CFL??
But would you believe it, the Raptors actually won! Even more, they won with over 100 points, which means all the fans got free grub from Pizza Pizza. I gave mine away though, as I’d like to leave Ontario having a clean Pizza Pizza slate.
We also got free toques! For you drowsy Americans, that’s pronounced “toooook.” It’s a knit hat.
It’s kindasorta my goal to see all the Toronto teams play while I’m here. But apparently the NHL tickets are near impossible to get.
Anyways. Enough about sports for now. Let’s get to the food.
I’ve quickly shared a version of this recipe before, but I’ve decided it deserves its own proper post because it’s something I eat several times a week!
Stove-top Chocolate Chip Breakfast Oatcakes
Start with 1/2 cup dry rolled oats.
Add in 1/4 cup unflavoured soy protein powder + 1/4-1/2 tsp baking soda. I like my oatcakes more soda-y so I use 1/2 tsp, but I know some people are really sensitive to that taste.
As for the protein powder, I use Purely Bulk brand, which is Canadian made. I need protein in my breakfast, so this is why I add it. If that’s not important to you, by all means sub it out with 1/4 cup flour. You can use soy flour, whole wheat flour, all-purpose flour, peanut flour, coconut flour. You get the point, the possibilities are endless!
I also add 3 stevia packets to sweeten it up – totally optional.
Mix in 1 tbsp almond butter + 6 tbsp hot water. I used almond here because it doesn’t stand out as much as other nut butters. But peanut butter would be good too!
The mix should be just moist enough to stick together. But not gooey. You may need to adjust the water, that’s why I like adding one tablespoon at a time.
Finally, sprinkle with chocolate chips. I try to keep it around 1/2 tbsp.
Form into three palm-sized patties and cook in a greased frying pan at medium heat.
Cook for around 5 minutes each side, until each side is browned and patties are firm.
Aaand you’re done! I make these in batches every week for grab-n-go breakfasts. Usually gobbled up on the streetcar with an iced coffee on my way to work at 5am. A more “balanced” version of the traditional oatcake that’s more like a cookie than anything else. Call it handheld oatmeal if you will :)
- 1/2 cup dry rolled oats
- 1/4 cup soy protein powder or flour of your choosing
- 1/4 to 1/2 tsp baking soda
- 2 packets stevia, or sweetener equal to 1 tbsp sugar
- 1 tbsp almond butter
- 6 tbsp hot water
- 1/2 tbsp chocolate chips
Mix, patty n’ fry!
With that, I bid you adieu. I’ve got a Jack Russell terrier to cuddle with.
Shhhh! Don’t tell the poodle! (who I’ll be reunited with bytheway in 3 weeks!)
Question of the Day: Let’s talk sports. What’s your favourite one? Fave team? My Papa was a die-hard Blue Jays fan, so the Jays + baseball will always hold top place in my heart!
P.S. Don’t forget to click here and share your favourite cookie recipe. I’m doing up a special one-stop-shop cookie post for the holidays!
What, you don’t get irrationally excited for hump day too? ;)
We all know that around these parts, it’s not just any old boring weekday. It’s…
I have two days worth of waffles for you today. First up is a batch of whole wheat protein waffles (recipe below) I made Saturday morning. This batch was particularly special as it came after my first outdoor run since my visit to Chicago a month ago. A nice and easy 40 minute jog along Lake Ontario. The weather was perfection and it was nice to work up a sweat in the fresh air again!
Saturday was all about the dipping sauce – strawberry yogurt + sugar-free syrup + almond butter. Whisked together for a sweet and nutty topper. It was spectacular and perfectly filled that post-run belly.
I’ve got a new 6am client on Wednesdays which throws a bit of a wrench into my Wednesday waffling. However, both my morning clients cancelled today, which left me in my flannels until noon.
Whipped up a batch of those whole wheat protein waffles with another stellar dipping sauce.
Today’s was 1/4 cup unsweetened apple sauce, 1/4 cup sugar-free table syrup, 1 tbsp almond butter, pinch ground ginger, handful ground cinnamon. Mmmm… very fall-like. Will be even better when apples are in season and I can make my own apple sauce.
Whole Wheat Protein Waffles
Makes one serving – 2 small waffles or one big one.
- 1/4 cup unflavoured soy protein powder
- 1/4 cup whole wheat flour
- 1 tsp baking powder
- 1-2 tsp cinnamon
- 1 tsp vanilla extract
- 1/4 cup egg whites
- 1/2 cup almond milk (less if using real milk)
Can also be used for pancakes, or what I like to refer to as “flat waffles.”
Of course, what’s breakfast without dessert??
Tim Tam + Coffee. No Tim Tam Slam happening here. This was my last one and I wanted to savour it. Thankfully, I’ve discovered that you can buy the regular and caramel varieties of Tim Tams at Loblaws in Toronto :)
I spent my unexpected morning off doing some much needed blog updates.
To the Ways To Move page:
To the Things To Eat page:
Clickclickaway! Feels good to finally get some new stuff up there.
And with that my friends, this girl is going to bed to study for her Nutrition & Wellness course. I am learning so much already. Expect a post on it very soon ;)
Question of the Day: What is your favourite fast and healthy breakfast? With my new slew of early morning clients, I’ve taken to preparing breakfast the night before and eating it on the streetcar. Usually a mix of yogurt/cottage cheese, fruit, oats and nut butter. Although, I’ve got a leftover waffle sitting in the fridge right now all ready for reheating bright and early tomorrow ;)
Hello friends!! How were our weekends? This my last free weekend before I start my part-time job at the running store so I tried to make the most of it!
Simply Bar is known for their protein bars made with soy crisps. Now they have a new Simply Protein Oatmeal made with the same crisps!
I mixed 3/4 cup with an equal amount almond milk and nuked it for 2 minutes. It’s strawberry flavoured and I wanted to get a good taste of it plain, so I only added almond butter to the top at first.
But then I spotted the strawberry yogurt in my fridge and knew it was meant to be!
I like my yogurt on top of hot oatmeal like a frosting, but my mom prefers it on the bottom with the hot oatmeal on top. To each her own ;)
Ooohhhh yeah. Honestly, I reallyreally enjoyed the oatmeal!!! It was nice to make oatmeal without having to add extra protein in the form of eggs or powder. I need protein in my oatmeal, as just carbs in the morning leave me hungry and lethargic for the rest of the day. The strawberry flavour is just sweet enough, and the soy crisps didn’t get lost in the mix. Can’t wait till this stuff hits the stores!
The oatmeal was also incredibly filling. It got me through a free hour-long hatha yoga class at Lululemon, and then a loooong wait for brunch.
My roommie and I have been wanting to try Lady Marmalade here in Leslieville forrevverrr. It’s gotten several good reviews, but more so, we just wanted to see what this line-up is about!!
Every Saturday & Sunday there is a line-up at this place going out the door. We figured the food had to be good if so many people are willing to wait for it.
After an hour our third new roommie (!!) showed up and we were finally seated.
By that point we all knew what we wanted after staring at the menu for so long ;)
Both of my roommies (soon-to-be and current) got the organic buckwheat fresh fruit crepe w/ lemony yogurt, house-made cranberry-almond granola, berry coulis & honey.
Ummm yeah. That thing was a beast!
I went for something a little more savoury: organic tofu scramble w/ shitakes, bokchoy, spinach, scallions, sesame & a bit of a kick, served w/ basmati brown rice or potatoes, toast & a salad.
I asked for the potatoes and my toast dry. Didn’t really make a difference though because the scramble was still sopping with oil :(
I was expecting a smaller tofu scramble, similar to scrambled eggs. This was just okay. The potatoes and bread were great though, so that’s something. It’s our goal to visit all the brunch places in Leslieville, so now we can officially cross this one off the list!
Current roommie and I then bid adieu to soon-to-be roomie and we wandered the ‘hood for a little bit.
We decided that Leslieville (East Toronto) consists of three things: brunch places, stores for dogs or babies, and specialty antique shops. I don’t want to break out the “Y” word, but some may describe it as a little yuppie ;)
With Sunday morning yoga and brunch out of the way, there were just two things left to do: grocery shop and cook!
This week I’m trying out some light meal planning. Since I’m only one tummy, it doesn’t get that complicated. Essentially just a couple dishes I can have for lunch & supper leftovers this week.
First up, something cold I can bring to work:
Tofu & Quinoa Salad
I knew exactly what I wanted for this, so instead of following a recipe, I created my own! (Chef Michael Smith anyone?)
- 1 cup dry quinoa, cooked with 2 cups water
- 1 block extra-firm tofu, cubed and browned in a pan
- 1 can chickpeas
- 1/4 cup chickpea broth (from the can, or the water you cook it in)
- 1 small red onion, chopped
- 1 large tomato, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 1 bunch parsley, chopped (around 2 cups)
- 1/4 cup lemon juice
- 1 tbsp ground cumin
- pepper to taste
- optional: 2-3 tbsp olive oil
All mixed up and chilled for several hours.
I’ve been reading about how wonderful parsley is in my nutrition textbook, so I threw it in with reckless abandon. Fun fact: it has twice the iron of spinach! The taste turned out just as I’d hoped. I’ve now got some waiting for me on top of spinach for lunch tomorrow :)
Now, onto a hot dinner!
Not Your Average Shepherd’s Pie
- 1 lb of lean ground turkey breast
- 1 cup low sodium broth (I used organic beef broth)
- 1/4 cup diced onion
- 2 cups green beans (I defrosted some)
- 1 cup of corn (I defrosted some)
- 1 1/4 cup cauliflower “mashed potatoes”
- Garlic seasoning
- Preheat oven to 350 degrees.
- Cook ground turkey with onion, pepper, and garlic seasoning until well done.
- Place turkey in a casserole dish or oven safe deep dish container.
- Cut up the green beans (optional) and layer on top of the turkey.
- Add the corn.
- Pour the broth over the veggies to coat.
- Spread the “mashed potatoes” on top of the veggies.
- Bake for about 20 minutes, or until the “mashed potatoes” start to brown and look like a crust.
- Cut into 4 servings and eat!
I made it just as the recipe suggests, however my cauliflower is a little different. First, I was too impatient to let it cook all the way, so it didn’t quite “mash.” I have made it several times before though, so rest assured it will get creamy like potatoes if you have an ounce more patience than I.
I added chili powder to both the turkey and cauliflower for an extra bit of kick. Instead of cream cheese, I added cottage cheese to the cauliflower. My only complaint is that the broth made it soupy, I would definitely omit that next time!
Of course, what is shepherd’s pie without a healthy dose of ketchup??
April is so cute. Her recipe says it makes four servings – I got three. And a very satisfied belly afterward ;) Comfort food at it’s finest. Can’t wait to have it again for dinner tomorrow!
Yup, yoga, brunch, grocery shopping and cooking. Can’t think of a better way to spend a Sunday. Well, maybe. Next week I’ll be talking running all day and getting paid for it! Life is sweet my friends :)
Question of the Day: What is your favourite dish to eat for leftovers? Okay, when I was a kid my mom used to make giant pots of spaghetti. I would always eat the leftovers for breakfast reheated in the microwave with half a pound of melted cheddar cheese. It was awesome.