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.
Going through my food photos, I noticed this one from last week that I never shared with you. I swear, it’s not because I am ashamed of it.
That would be oatmeal in a Fluff jar topped with chocolate peanut butter and strawberries. The fluff melts and becomes a sweet syrup. SO good.
Apparently, oats in a jar continued to be a popular breakfast into this week.
Either that, or I have a tendency to blow through fluff and peanut butter at the same pace ;)
One of my pet peeves used to be the hard bits of nut butter at the bottom of the jar, but putting oatmeal in it solves that problem. What’s that purple stuff in there you ask?
Jam of course!! When you’re out of fluff, jam is the next best thing to pair with PB ;)
This morning I got a grip on myself and ate breakfast out of a bowl.
Yogurt with protein powder, dry oatmeal, cinnamon, blueberries, almond butter, and the kicker…
Mint. If I could keep plants in the house without killing them, mint would be my herb of choice. Not just for the mojitos, but it makes for an excellent yog-mess topper!
In a perfect world, blueberries would also be in season all year round ;)
You may recall that I tried fresh figs for the first time not that long ago, and wasn’t that impressed.
Verdict? Much better! The center was a lot sweeter and more flavourful. Thumbs up!
I may not be baking much these days, but I sure am making lots of summery salads!
I meant for this to be a quinoa salad, but when I opened my cupboard all I had was pearl barley. I still think quinoa will be better, thus, that’s what I’m putting in the recipe ;)
Hearty Tofu Quinoa Summer Salad
- 1 cup dry quinoa
- 2 cups water
- 1 small sweet potato, cut in 1cm cubes
- 1 15oz can black beans
- 1 block tofu, cut into 1cm cubes
- 1/4 cup chopped red onion
- 2 limes, juiced
- 2 tbsp olive oil
- 1/4 cup fresh cilantro
- 1 tsp dried chilis
Cook the quinoa, sweet potato and tofu in the water for around 20 minutes. Stir in the remaining ingredients and let chill in the fridge for several hours (one day is best to let the flavours come out!)
I tossed some of the leftovers with spinach, zucchini, green pepper and tomatoes today for lunch. Yumyum!! I am aalll about the protein packed summer salads these days ;)
Supper wasn’t quite as successful.
It started good – a Rowe Farms Italian Sausage on toasted rye bread from Brick Street Bread.
Both are exceptionally tasty, made better only by the addition of ketchup, mustard and sauerkraut.
But then there was this pile of green…
I normally love piles of green food. I though this frozen broccoli rapini would be no different. For lack of a better word, ick. It was chewy. Could not chew enough to swallow and the taste wasn’t that great. I get rapini is not one of those veggies that freezes well…
I also have some big news!!
Two pieces of news actually…
First, I finally picked out something to wear to the Healthy Living Summit Cocktail party.
Yes, this is big news :P
You have no idea how much mental energy I have put towards worrying about this stupid outfit. I am not a fashionista. Apart from whether or not it wicks moisture, I do not care about my clothing to any great extent. I think it comes more from the fact that I’m cheap and can’t bring myself to spend my hard-earned bucks on expensive pieces of material.
I had a few old dresses I thought I could wear to the event, but I didn’t feel right in any of them. And I’m all about feeling good in your own skin. You will have to wait till Friday to see my new $30 dress :)
Also, apparently everyone is wearing yoga pants during the sessions on Saturday. But I haven’t worn pants since I was in Alberta two months ago. I would have to disagree with the Gap and say that I do indeed look good in shorts. Anyone ever do yoga in jean shorts? :P
Okayokay, now on to the news that’s actually important…
I’m getting a Nutrition & Wellness Specialist certification!
This is something I’ve been wanting to do for a loooong time and the time is finally right. I’m doing it through Can-Fit-Pro, the same as my personal training certification. I’ll be given a textbook and take a weekend of classroom instruction at the Institute of Holistic Nutrition.
Right now, my hands are kind of tied as a personal trainer when it comes to nutrition advice. The new certification will allow me to give nutrition counselling and advising on top of creating fitness programs so my clients will sort of have the whole package. Diet is such a huge part of the fitness and health journey, it’s important that people get some info on that too!
My classes are in September and my exam in October. This is just another part of what will be a long education journey for me, I can’t wait! :)
Question of the Day: Are you a fashionista? What’s your favourite piece of fashion advice? One that I always follow is that I never show off my upper and lower parts at once. If I’m wearing a short skirt, then I pick a modest top. If I’m wearing a low-cut shirt, then I’ll go with something longer on the bottom.