I had a mail delivery yesterday. I hardly see people, so a delivery (people and mail) is like Christmas! The few things I had ordered online arrived yesterday, along with it came my new workout program from Beach Body. I’m pretty excited to get started. There’s only one problem. I’m on day 18 of being on High or Extreme fire potential. 18 LONG days.

That means that everyday I start work at 7:15, I get a break for 75 minutes (not today though because I had to change the oil in my generator, boo) and then rock it out from 9 am and end at 8 pm? And then there’s 2 dog walks a day, general personal hygiene (no running water or bathroom, that’s more time consuming than you think), and whole food meals.

Time! Oh, elusive time, where art thou?! As you can imagine, time is quite the commodity. I’m sure there are quite a few of you that can relate. So here’s my dilemma. How do I follow a consistent workout program when my schedule changes and there seems to be no time left?

I decided to make a crazy decision.

I’m going to get up at 5:30 am. Yup. I said A.M.!

I know, the thought of it scares me too.

Five. Thirty. AM. Only birds should be up at that time. Oh and small children. Only those 2 things though.

Can you tell I’m not really a morning person? But I know that I can train my body to adjust. “They” (whoever “they” are) say it’s possible.

Right? Surely I can do this. Time to put on my big girl panties.

Yup, I’m going to do it!

Today was day 1 of my resolve to start my day by 5:30 am. I actually feel pretty good. It’s only 10 am though…so the jury is still out. I’ll let you know.

I posted on Tuesday about my lack of time and my effort to eat healthy whole foods. As part of that post I featured my Roasted Red Pepper Jam as a flexible “sauce” that has a lot of applications. I hope it enticed you because I’m sharing it with you today.

Cook 2 cups of pasta, toss with 1 Tbsp each olive oil and lemon juice. Add 4 cups of roasted cauliflower, 4 Tbsp Roasted Red Pepper Jam and garnish with dill and hemp seed "bread crumbs".

A recap from Tuesday:

I knew my upcoming work week was going to be hectic so I set aside some time to make a few recipes that I could use again and again to create interesting but simple meals. At the time of the last post, using those 3 recipes, I made 7 simple meals by simply adding an ingredient or two. (I’ll make some additional suggestions for its use at the end of this post.)

I made…

• Cilantro Quinoa Salad
• Savory Roasted Red Pepper Jam
• Grilled Eggplant

A few days later I still had jam left so I roasted some cauliflower to finish it off.

This jam is good enough to eat by the spoonful, but it’s not sweet like typical jams which gives it extra versatility.

The recipe makes 2 cups and I froze 1 cup of it so I would have it on hand the next time the s%#t hits the fan at work. This recipe is a little time consuming, but once it was made I was glad I had it on hand. Don’t let the whole time consuming part scare you. I started this at 8:30 pm (that’s when I get done work) and was in bed by 9:30. So nothing too scary. In the meantime I was also able to roast the eggplant, chop the herbs, make my dressing and cook the quinoa. So it was a productive hour. I did start with already roasted peppers from a jar, which saved time. If I was living in a city I would have bought fresh peppers and roasted them, seeded and peeled myself, but you can cheat too if you like.

Toss 3 cups of Zucchini Noodles with 2 Tbsp of jam, 1 Tbsp of olive oil and 1 cup roasted eggplant. Heat in a nonstick pan until hot (4 minutes). Garnish with olives, feta and parsley.

Savory Roasted Red Pepper Jam

makes 2 cups

• 6 roasted red peppers (or yellow or orange)
• 3 Tbsp honey
• 2 Tbsp apple cider vinegar
• 2 Tbsp Olive oil
• 1/4 tsp dried chili flakes
• 1 1/2 tsp cumin seeds
• 1 Tbsp grated ginger

Put everything, all except 2 peppers, in a blender. Blend until well incorporated but not completely smooth. Meanwhile finely chop the remaining 2 peppers and set aside. This will give the jam texture.

In a non stick pan set over medium high heat, pour the red pepper mixture into the pan along with the reserved finely chopped peppers. Bring the mixture to a simmer. Reduce heat to medium low/low and maintain a very gentle simmer. Stir occasionally to ensure it is not sticking or burning. Simmer for 40-45 minutes or until it has thickened. Allow the jam to cool. Place it in a glass jar and refrigerate. Keeps for 1 week (maybe more…).

Try it on:

• Frittata or omelets
• Crostini with goat cheese
• Black Bean Sweet Potato Hash
• Add it to sour cream or yogurt to make a dip
• Huevos Rancheros
• Roasted veggies
• Grilled chicken
• Cod, snapper or other types of white fish
• Hash browns instead of ketchup
• Add it to a cheesy bean dip
• …or on a cheese board with olives as a tapas style appetizer

This sauce is wicked on eggs!

What dish would you serve this roasted red pepper jam with? Let me know in the comments!

Ho hum quinoa to delicious meals

This time of the year is tricky, because it is CRAZY. Crazy busy!

When things get nutso, I make this quinoa salad. It’s like your favorite convertible bra, except with food. With a few easy switches of a strap it can go with any outfit or in this case, a few veggies or sauce.

When time is short, I make one hardy, flavorful “thing” that I can eat at breakfast, lunch or dinner. In this particular case, a salad. Yes, salad for breakfast. Stick with me, I’ll explain.

On May long weekend, when the camping season officially starts, forest fire potential goes up. Mostly because as humans we can be a little dumb. It’s true. In Canada at least, people want to get out in the back woods, go fishing, camp, have fires (no explanation required), drive quads (they do indeed start fires) through the forest, which in turn means higher potential for fires. Mostly because the grass is still dead and the stuff lights up like cheap whiskey.

Long story short, on the May long weekend, I spend very, very, very, long days in my office in the sky, my tower. Right now I’m up in my “office” from 9 am to 8 pm. Not including the time I do my weather report from 7:15 am to 7:45 am. There are no lunch breaks, dinner breaks or breaks period (unless its a bathroom break of course). I bring my lunch up with me and I have my dinner at the end of the day. At 8:15 pm, there’s no way I’m waiting 30 minutes for something to cook so that I can eat!

That translates to a food problem!

Enter Quinoa Salad.

I took some time at the end of my day (when I least wanted to I can assure you!) to make a few delicious recipes that I could use in a variety of ways. This way my future meals are flexible, based on what I feel like at the moment. I’ll show you some of my creations/suggestions for this versatile quinoa dish.

This is what I made:

• Cilantro Parsley Quinoa Salad (undressed)
• Roasted Red Pepper Jam (I’ll share this with you on Friday!)
• Roasted Eggplant (Don’t like eggplant? Try it with roasted zucchini or cauliflower)

Using those 3 basic things, I was able to make 7 different meals (with the addition of 1 or two other ingredients). Those are just the ones I’ve made of course. I should mention, I’d still be going if I hadn’t run out of salad. I should have doubled the recipe. Which reminds me. I’m only one person. If you’re 2 or more, you may want double the recipe or it won’t go as far. I hope you’ll find a few recipe variations you like and that you will be inspired to play a little yourself.

Roasted Eggplant with Savory Red Pepper Jam and Quinoa

It just goes to show, even in a really busy life, or period of time, that a person can still eat well, without hardly spending anytime in the kitchen.

This is only one of the many variations of this salad that I make. Last week I incorporated quinoa with mint, dill and purple cabbage. Feel free to let loose and get wild. Add other veggies and herbs. That being said, the simpler the ingredients, the more flexibility you’ll have in using it in creative ways. I also don’t dress the salad. The herbs stay fresher and I can use it with eggs in the morning or a salad at lunch. Heck, you could even throw it into some vegetable stock and veggies (like diced tomatoes and spinach) to make a soup in less than 10 minutes.

Quinoa meant for a salad, easily turns into breakfast if you leave out the vinaigrette.

Cilantro Quinoa Salad

• 1 cup of quinoa, raw (rinsed)
• 1/2 cup chopped cilantro
• 1/2 cup of chopped parsley
• 2 large green onions, chopped
• salt and pepper to taste

Cook the quinoa according to package directions or using my favorite method. Fluff the quinoa and allow it to cool. I usually spread it out on a cookie sheet to cool it quickly. Chop the parsley, cilantro and green onions. Toss them into the quinoa once it has come to room temperature. Season with salt and pepper.

Lemon Cumin Dressing

• 2 Tbsp olive oil
• 2 Tbsp fresh lemon juice
• 1 Tbsp apple cider vinegar
• 1/2 tsp Dijon mustard
• 1/2  tsp each ground cumin and ground coriander
• 1 to 2 pinches of salt

Whisk all the ingredients together until emulsified.

Here are the meals I’ve made so far.

• Zucchini Noodles with Roasted Eggplant and a Spicy Pepper Sauce (more on this on Friday)
• Avocado and Grapefruit Quinoa Salad (consider adding hemp seed “breadcrumbs” for a delicious surprise)
• Fried Egg with Roasted Red Pepper Jam and Cilantro Herbed Quinoa (no dressing)
• Strawberry Feta Quinoa Salad (sub in add almonds, pecans or avocado for a vegan option)
• Poached Egg with Salsa Verde and Herbed Quinoa (no dressing)
• Roasted Eggplant with Roasted Pepper Jam and Quinoa (with or without dressing)
• Roasted Eggplant and Spicy Pepper Tapas (I had it as a snack. Yes I eat tapas in the back woods and it was FA-Bu-loUS)

I want to thank my sister for the eggs that were sent up from Edmonton when my husband was up visiting. They have been put to good use!

What’s your favorite quinoa salad recipe? Let me know in the comments below!

Smoothies are a big part of my day since moving out to the bush. Without access to farm fresh eggs, I have decided that smoothies are my go to breakfast these days. Sure there are alternatives, like toast, granola, fruit crumbles even, but those all require time in advance. Not that I don’t bake bread, but I definitely don’t want to eat it everyday, same with granola. The only exception is that I do think I could probably eat fruit crumble (the whole food version) everyday, but I don’t find them very filling. Besides it’s a little harder to sneak veggies into a crumble than into a smoothie.

So, I decided to go on a search for delicious smoothies.

AND I wanted a variety.

Today I might have blueberries, but tomorrow I may not. I may have used up all my spinach and need other vegetable options. Essentially I just need options for a variety of veggies and fruit, since my grocery deliveries are only every 3 weeks. A girl runs out of stuff. Usually the good stuff first…like cherries and spinach!

But then there are days where I want more protein than others. Sometimes I just want something light and fresh and other times something more filling, like a meal.

Do you ever feel that way?

And then there are times it’s just nice not to have the same old thing all the time. Or some days it;s fun to have something so delicious you trick yourself into believing you’re having dessert for breakfast. Now who doesn’t love that?

When I first got out here I didn’t think I could have smoothies everyday. I thought I’d eventually get bored. I like something different all the time. I was sure I’d run out of options. Woah was I wrong. A quick search led me to whole food bloggers creating amazing tasting smoothies. A rainbow of smoothie flavors. It will be a long time before I get bored.

These fruit smoothies have worked out great. Smoothies can even get me out of a lunch time bind, if I’m in a super rush or just need a snack to get me through until dinner.

This is only the tip of the iceberg as they say. Most of these bloggers had half a dozen or more smoothies on their sites alone. Multiply that by just the blogs listed here and that’s 60 to 100 smoothies!

There’s no chance of smoothie boredom in the near future.

There are:

• Protein packed smoothies
• Delicious treat smoothies good enough for dessert
• Vegetable inspired smoothies
• Superfood smoothies
• Smoothie trick for quick easy no fuss smoothies
• How to make your own creations
• Hemp, cantaloupe, greens, berries, bananas, peaches, peanut butter and on and on!

If you have a favorite smoothie, tell us about it in the comment section or add a link so we can try it out.

A Harmony Healing

Cherry Blackberry Green Smoothie

Shelley is a holistic chef and healing foods specialist amongst a long list of other amazing things. What you’ll find on her site are healthy, well thought out recipes with a focus of foods that heal or keep our bodies healthy. I love how she breaks down the ingredients. Why they benefit our bodies and minds, and why we should care! There’s no shortage of recipes including a variety of superfoods, but the best part is she keeps it simple. There’s a soothing energy that floats off her webpage.

Inspired Edibles

Vanilla Blueberry Almond Smoothie Cups

I just love this lady! She blogs from a registered nutritionist’s point of view, which means her posts are super informative. I learn something every single time I visit her blog. What I actually like most is how she keeps simplicity at the forefront of all her recipes. That means that even really busy people don’t have any more excuses. This is just one of those great examples. These little smoothie cups are pre-made (you know how I love to meal prep for the week). Pop two of these babies into your blender with some liquid of your choice, and voila, instant smoothie. Brilliant! Or pour it into a Popsicle tray for a delicious treat

Jeanette’s Healthy Living

Detox Carrot Beet Smoothie

This is one of those superb smoothies I was talking about when referring to alternate veggie ideas for my smoothies. Jeanette never ceases to astound me. She has 3 boys, one who’s gluten intolerant (among other allergies), volunteers to help cancer patients, and teaches the elderly to cook. In my opinion a super duper human being in general. Where does she find the time to create the amazing recipes and then blog about them? I don’t think you can help but like her. Her recipes are heart smart, healthy and family friendly. And her affection for a variety of ethnic cuisine means you’ll never get bored!

This Chick Cooks

Peanut Butter Banana Smoothie Good Enough For an Ice Cream Store

Yeah baby! Sometimes I just want to feel like I’m doing something naughty like having chocolate cake for breakfast and this one fits the bill just perfectly. I just love peanut butter and banana together. I’d actually sneak in some raw cacao from time to time for extra naughtiness! Katie’s blog is focused on Traditionally prepared foods based on WAP teachings. She’s been on a journey with whole foods and her recipes have changed over time. What I like is that she “owns” her journey and doesn’t hide from it. You can look at her older recipes and see where she was, where she went and where she is now. Her recipes are always easy, never fuzzy and totally family friendly.

Healthy Green Kitchen

Cherry Yogurt Smoothie with Flax

Cherries are one of my favorites. I don’t think there’s anyone who wouldn’t love this. Here’s a link on learning how to create your own simple smoothies. It’s a post in a series called “One Simple Change.” It is so good. If you’ve ever wanted simple steps to put your health on track by making one simple change every week, then this series is for you. The series got so much attention in fact, she was approached about writing a book about it and expanding on the ideas. One Simple Change is now available for preorder through Amazon. I can’t wait to get my hands on my very own copy!

The Tasty Alternative

Raw Peach Hemp Protein Power Smoothie

This is one of those do it all smoothies. The peaches make it taste amazing, it’s sweetened with superfood lucuma, has extra protein from the hemp and is loaded with healthy fats from the coconut milk. Amber is a blogger that was diagnosed with Crohn’s Disease and her blog is dedicated to holistic healing of IBD. With her son needing an allergy free diet you’ll find lots of information and helpful recipes if you too follow an allergy free diet. As most of my readers know, I don’t follow an allergy free diet. I eat pretty much anything in moderation, but I love her recipes. You don’t need to be following a special diet to love this site. I also happen to think Amber is one of the nicest people I have ever “met.”

Tessa The Domestic Diva

Paleo Key Lime Pie Smoothie

Tessa’s site is an absolutely amazing resource of delicious recipes with a focus on allergy free cooking. If you have a specialized diet, you won’t be disappointed. She has something for everyone. Whether you’re following a Paleo diet, a Vegan diet, Casein free, sugar free….the list goes on. The best part, they’re all super tasty. So even those with no special diet restriction can enjoy her creations. Check out her resource of recipes and other smoothies here.  I tried this smoothie out a few days ago and it’s our new favorite. We’ve had it 3 days in a row! I’m just sad I ran out of limes. Next grocery delivery, more limes. You have to try this! It’s superb.

Beyond The Peel

Grapefruit Avocado Ginger Smoothie

For me, this is sunshine in a glass. The bright flavors of grapefruit and ginger, the creaminess of nanners and avo. Hefty enough to functions as a filling breakfast (thanks to the avo), but still manages to be light and refreshing.

The Best Green Power Smoothie

I like to call this one the BIG BOY smoothie. It will knock even the biggest hunger pains out of the park. This is a 500 cal smoothie that easily replaces lunch or even dinner. The best part is it will keep you going for hours and hours. So for those busy days when you know you’re not going to get a chance to stop for awhile, reach for this big boy.

What’s your favorite smoothie? Add a link in the comment section or tell us about it!

Though I’ve always loved a good smoothie, I have to be honest, it’s only in the last 6 months that I’ve really gotten into them. I used to like them, but most days the thought never even occurred to me.

Not sure why.

Now I have them almost everyday. Yup. Every. Single. Day.

It’s the perfect lazy man’s meal in a glass. It’s like a salad without having to worry about the dressing. Or chewing for that matter.

Which means it’s in my belly and I’m off to get on with my day. As my husband can attest, it doesn’t take me long to drink a smoothie. I would say how long, but that would be far too embarrassing. A girl needs some privacy.

I like changing up the flavors almost daily since it gives me a wider range of nutrients.

Ok, that’s not true. I just lied.

It’s because I get bored quickly and like to try new things constantly. Getting a better variety of nutrients just happens to be the added benefit. It sounded good though, didn’t it?

Some benefits of this smoothie:

Grapefruit is very high in vitamin C (but for the food geek in us, here’s more).

Banana is high in potassium with helps regulate blood pressure and heart function.

Ginger has a strong anti-inflammatory and extremely concentrated so you only need a small amount.

Spinach is high in flavanoids (a phytonutrient), fiber and a great anti-inflammatory due to it’s high amounts of neoxanthin and violaxanthin.

And the under valued cucumber…

Grapefruit Ginger Smoothie

• 1 grapefruit, peeled
• 1 banana (frozen will give a creamier texture)
• 1/2 avocado
• 2 cups spinach
• 3 inch segment cucumber
• 1/2 cm segment ginger, peeled
• 1 cup water
• 1 Tbsp hemp seeds (optional)
• 1 Tbsp chia seeds (optional)

Put all the ingredients in a blender. Blend until smooth.

Note: If you’re using a white grapefruit you may want to add a little honey or agave to sweeten it up. I used a pink grapefruit which is plenty sweet for me. If you want to reduce calories, only use 1/4 avocado. Since I drink these as my breakfast, this amount seems to satiate me longer.

Some things I like to put in my smoothie to up my game are (but not all of them everyday):

• Turmeric
• Gelatinized Maca
• Ground flax seeds
• Chia Seeds
• Hemp seeds or hemp hearts
• Green Juice Blend and Super Power Blend (I get both from Harmonic Arts)
• Almond butter
• Cinnamon
• Lemon juice (helps take away the bitterness of kale)

Do you drink smoothies regularly? What’s your favorite smoothie recipe? Let me know in the comments below!

Something so freakin’ awesome happen to me today that I can’t wait to tell you all about it!

Are you ready.

Ok, so yesterday I get a call. A call from my husband. Ok, nothing out of the ordinary there, but there’s more.

He says to me, “I’m a few hours away from the tower.” This is immediately followed by “blah blah blah blah blah.” Of course that’s what I hear because I’m still having a hard time comprehending the first sentence.

And then more “blah blah blah.”

That can’t be right. I must be confused. How could he have been driving for days, without me knowing?

“Have you been driving for days?”

He answers simply, “No.”

Now I’m even more confused.

Let me explain my confusion.

We live on Vancouver Island, about half way up the Island in a small area called the Comox Valley. Essentially a small paradise, especially if you love local food/artisan added value products/organic anything/sustainably raised food, oceans/wild life/mountains/and the potential to ski, kayak and golf in the same day. But I’m not on the island. He is, but I am not. I am currently living in the middle of the boreal forest (for the next 5 months) somewhere in the middle of Northern Alberta.

My husband is finishing some business on the Island before joining me. I was expecting him sometime in June. So I’ve been kicking it solo in the woods since mid April – up until last night that is. He was then less than 3 hours away from my tower! This is no small thing people. I am very far away from Vancouver Island. Very. Far. Away. Just shy of 1700 km (or just over a 1000 miles) in fact.

But he decided to come for a surprise visit! Can you believe it? Seriously, 1700 km! He flew part of the way, rented a car and drove the rest.

What an incredibly sweet, thoughtful and loving husband!

He came to surprise me by making the epic trip to the Northern Boreal Forest. Can you imagine?

I am a lucky woman.

Here’s a photo of us the last time we were out in this area.

Before there are any comments, I am in fact wearing clothes in that photo. It’s a tube top, ok.

You want to know what else? He brought goodies. Moose steaks and ground moose! I want to say a special thank you to my sister for filling a cooler full of delicious wild game. I love you sissy! Oh my word, the steaks were delish. It hit all the right buttons. I was practically purring.

I am so excited about making burgers from ground moose that I actually got up at 6:45am to contribute to the cause. If I wanted burgers, I was going to have to make buns. By 7 am, I was kneading dough and by 8:30am I was pulling fresh buns out of the oven.

So what do you serve with burgers?

A yummy potato salad of course. But not your grandma’s potato salad. I don’t have any of the ingredients to make that kind of salad. I decided to try something a little different instead. This Roasted Potato Salad comes with oven roasted grape tomatoes (which adds a nice sweetness), crispy capers, fresh dill and crispy spinach leaves.

This is a simple, yet complimentary flavor pairing that is sure to win you over. No heavy creamy dressing here, just good quality olive oil (thank you dear Tina for the lovely olive oils you sent up with me), lemon juice, smoked paprika and dill.

I’ll have a hard time thinking of potato salad any other way from now on.

Roasted Potato and Tomato Salad with Crispy Capers and Dill

For 2 as a main, or 4 as a side

• 12 baby potatoes, halved
• 16 grape tomatoes, pricked with a fork
• 1 garlic clove, minced
• 2 Tbsp olive oil
• 2 Tbsp capers
• 1/4-1/2 tsp of smoked paprika (Spanish or Hungarian are nice)
• Salt and pepper
• Juice of 1/2 lemon
• Good quality olive oil
• 1/4 cup chopped fresh dill
• salt and pepper to taste
• Lemon wedges to serve

• Spinach (great if eating it as a main, but optional)

Preheat the oven to 425 F. In a large bowl, toss the potato halves, tomatoes and garlic with olive oil. Sprinkle with paprika and plenty of salt and pepper. Place the vegetables in a baking pan and roast for 10 minutes. After 10 minutes, add the capers to the pan of potatoes and tomatoes. Continue to roast for 20 to 25 minutes, until potatoes have started to turn golden and the tomatoes have started to burst and the skin wrinkled.

To serve, toss the potatoes and tomatoes (be gentle not to damage the tomatoes) with the lemon juice, a heavy drizzle of olive oil, fresh herbs and salt and pepper to taste. Serve on a bed of spinach or as is. Serve with 1 or 2 lemon wedges.

Note: If you’re a big fan of dressing and are serving it with spinach, feel free to toss the spinach in a light lemon vinaigrette before serving.

Do you love surprises? In the comments below, tell me about a time when someone surprised you! 

I’m craving a juicy beef burger! Correction. A juicy beef burger with fries.

You gotta love those “comes out of nowhere food cravings.”

I mean really, I never crave a burger. Never.

But you know how cravings go? They rarely go away unless you give in. At least a little.

I guess I could have gone with a veggie burger, but in my experience, there’s nothing “juicy” about a veggie patty. Sure they’re delicious but never juicy. Maybe moist at best. I could have driven into town. It’s a 2 and a half hour round trip drive. And to be honest, I might have if the craving had been strong enough. The good news is I had a moment of sanity. I decided to stay put and deal with it in a more healthy way. France 1: Bad greasy food 0

I decided to go with Mushroom Vegan Sloppy Joes. No where near a burger, I know, but I thought I’d give it a try. After all, there’s not ground meat of any kind anywhere near me.

I don’t know if you’ve tried this before but it was delicious.

Like, really good.

So good in fact, I kind of surprised myself. Sure I thought it would be ok. I mean, after all, all the ingredients going in were good on their own. I wasn’t doubting that it would be tasty, but I wasn’t prepared for mouth watering, juicy goodness wrapped up in a bun!

I had this for 3 meals straight and was feeling a little disappointed when it was all gone. I would have made more if I had more mushrooms. That’s a little sad I know, but when I find something I like, I like to eat it until I can’t stand the look of it anymore. I didn’t get anywhere near that feeling this time. Clearly I have no problems getting through leftovers! As for the fries, I roasted baby potatoes with olive oil until crispy and tossed them with lemon juice and dill and dipped them in a vegan garlic aioli.

I do have good news though. Crisis has be averted. Burger craving satiated, at least for now. I know you were all worried about me, but we can all sleep well tonight. Phew.

This vegan/vegetarian sloppy joe recipe is perfect if you’re a mushroom lover, but I think my hubby would even have enjoyed this, and he is not exactly a mushroom loving freak like me. Even if you’re not a mushroom fanatic, I think you could probably do this same recipe with eggplant or shredded zucchini. If you don’t do grains of any kind, consider putting this mushroom heaven in lettuce wraps.

Mushroom Sloppy Joes (vegan)

Serves 4

• 2 Tbsp olive oil
• 1 onion, thinly sliced
• 3 garlic cloves, minced
• 6 cups sliced mushrooms
• 3 Tbsp tomato paste
• 1 tsp grainy mustard
• 1 Tbsp Soya Sauce
• 1/4 tsp smoked paprika
• 1/4 cup of water
• Salt and pepper to taste

In a large frying pan, saute the onions, garlic and mushrooms together. Once the onions soften, add the remaining ingredients. Continue to cook until the mushrooms are tender, about 15 minutes. Add water as necessary if the mixture becomes dry. Season with salt and pepper to taste.

Add the mixture to your favorite bun and any topping you enjoy. I added avocado slices and spinach.

If you have leftovers, reheat in a pan, adding a few Tbsp of water. The mushrooms do absorb the liquid, so a little water will be required to keep these Vegan Sloppy Joes saucy!

Do you ever have a craving that consumes you? How do you handle it? Let me know in the comments below!

I have good news!

Ok a couple of pieces of good news.

First, spring is here. There are no sub zero temperatures in the forecast, in fact it will be down right balmy. Balmy for Canada at any rate. If the forecast holds true  (pretty, pretty please with a cherry on top), this girl just might have another shower in her future. All be it, an outdoor shower stall made out of painted plywood. But a shower…a glorious shower. And since I forgot to shave my arm pits the last time I had a shower (on Monday)…I’m kinda lookin’ forward to it.

What can I say, I like a clean armpit. Don’t judge.

And the second reason I know spring is here…I heard something magical this morning. Not the chirp chirp chirp of birds singing, but rather the thud thud thud thuthuthuthtut, of the grouses mating call, who just happened to be in my yard this morning. I don’t know exactly how to describe it. It’s a sound I’ve never heard before coming out to this place. I liken it to a generator starting up, but with less shrill, and much more deep and guttural. It was a glorious way to wake up. Spring is indeed here.

And second, this warm salad is so freakin delicious I couldn’t stop eating it. I actually made my way through 2 heads of cauliflower in a matter of days. Embarrassing? A little. But yeah, if one is to chow down on something, far better to be cauliflower than lets say…brownies or poutine. Which I have been guilty of both in the past.

The hemp seed “bread crumbs” are completely addicting and fabulously grain free and nut free. I look forward to trying it out on a vegan style mac and cheese soon. If you don’t feel like running out and buying some just to make this, please don’t feel obliged. It’s delicious either way. I know because I finished eating the “breadcrumbs” out of the bowl, not leaving myself any for my second helping. Greedy little piggy…

So long story to say I had it both ways and its good either way.

The longest part is the dressing. Which in all honesty is not complicated, but is better made ahead. At least in my blender making the cashews creamy takes about 5 minutes, maybe a little longer. This makes the dressing warm. I like the dressing at room temperature, so it’s nice to let it rest in the fridge for 30 minutes.  The rest just kinda gets thrown together. Use as much mint or as little mint as you like, the cauliflower, meh, however much you think you might eat. I left measurements for the salad ingredients, but the amounts are flexible. Because this salad is perfect at room temperature, it also makes a great party or potluck salad.

Roasted Cauliflower Salad

• 2 lb head of cauliflower
• 1 onion, sliced into wedges
• 2 Tbsp olive oil
• 1/2 cup raisins
• 1 cup fresh mint, chopped
• Citrus Cashew Dressing
• Hemp Seed “Breadcrumbs” (recipe to follow)

Preheat oven to 400 F. Cut the cauliflower into florets and place in a single layer on 1-2 baking sheets. Add the onion wedges and sprinkle with olive oil. Roast for 25-30 minutes. Turning once during the last 10 minutes. Place the cauliflower in a large salad bowl. Toss with raisins and mint. Drizzle with Citrus Cashew Dressing and sprinkle with hemp seed bread crumbs. Serve immediately.

Citrus Cashew Dressing

• 1/2 cup cashews, soaked in 1 cup of water
• juice of 1 lemon
• juice of 1 orange
• 2 tbsp each olive oil and red wine vinegar
• 1 Tbsp maple syrup, honey or agave (adjust to taste)
• 1 garlic clove minced
• 1 tsp fresh ginger, minced
• 1 tsp each orange rind and lemon rind
• 1/2 tsp salt and fresh ground pepper

Soak the cashews for 1 hour. Drain the cashews. Add the cashews and all the remaining ingredients to the blender. Blend until smooth. Stop the blender from time to time to push the cashews that splatter along the side of the blender back down to get the entire mixture smooth. This will take 5 – 10 minutes. It depends on the power of your blender.

Note: This recipe will stiffen after refrigerated. If you find the consistency too thick, you can thin it with a couple Tbsp of water.

Hemp Seed “Breadcrumbs”

I used hemp hearts (raw shelled hemp seeds) from Costco. They’re a good deal and at least for me, relatively local, being grown in Manitoba. If you have a nut allergy, they are a good replacement in pestos as in this one here, and make a great addition to smoothies.

• 3 Tbsp Hemp hearts
• 1/2 tsp oil
• 1/2 tsp sweet smoked paprika ( I use La Chinata)
• scant 1/4 tsp salt

Place all the ingredients in a small frying pan over medium heat. Stir and toast the seeds until fragant and just starting to turn golden brown. Sprinkle as a topping for salads or even soup.

What dish makes you think of spring? Let me know in the comments below!

Something big happened to me yesterday.

Really big.

Wait for it.

I got to go into town. Yup. The equivalent of a lookout obverser winning the lottery (ok, not quite, but pretty darn special). Only being 11 days in…this makes it even more rare. I took full advantage of stocking up on odds and ends I wish I had brought out in the first place and stocked up on fresh herbs (what a treat).

I did my laundry…

I really wish I had known that I had a town day in my future before I hand washed 30 individual socks. I can tell you that little 400 square foot cabin looked pretty ridiculous. 30 socks drying off on clothes lines hanging across the living room from the ceiling.

In town, I drank a beer. It was fabulous. End of story.

And I had a shower. Ohhhh. It was glorious. I scrubbed every part of me 3 times. I shaved. It was a very special moment. Something like that might happen 6 times (if I’m extremely lucky) over the course of the next 6 months. Sure I can have an outdoor shower using a solar camping shower bag, but a real shower, what a treat. I say this to the lady, whom I’m sure doesn’t read my blog, that I forgive you. I forgive you for turning the light off on me (while looking right at me), turning the light back on and rudely asking me if I was going to bed now. You know in that tone that says “I can’t believe how rude and disrespectful you are being right now and I’m going to reprimand you for it”. It was 9:52. I had gone into the bathroom at 9:30. It’s not really unreasonable to have a shower at 9:30 at night is it? In any case, I want to put it out there to the universe that I forgive the lady in a horrible jade green velour one piece sleeping jumper. She didn’t know that the very thing she takes for granted every day, hot water, running water and an indoor shower, were things I was not currently privileged to in the same way.

I forgive you.

Here’s a little ditty, I highly recommend you try – Mediterranean Zucchini and White Beans. It’s super easy (especially if you have some white beans made already, but you could use canned on the fly),  and tastes amazing in it’s simplicity. I was excited to find that I still had one zucchini left over from the last time I made this dish. I know what I’ll be having for dinner tonight.

I had this as a main for 1 (a very large main). But it serves nicely as a side dish for 2 or 3 as well. Especially if served with protein like herbed lemon chicken or grilled fish. If you’re serving a group, double accordingly.

Mediterranean Zucchini and White Beans

• 1 Tbsp olive oil
• 1 onion, sliced in wedges
• 1 garlic clove, minced
• 1 small zucchini
• 1/2 cup cooked white beans
• 1/4 tsp dried red chili flakes
• 4 -6 large olives, pitted
• juice of 1/2 a lemon
• salt and pepper
• Lemon wedges
• 1/2 cup of chopped fresh parsley

In a large frying pan, cook the onions until they begin to soften, about 2-3 minutes. Add the garlic and cook for one more minute. While you’re waiting on the onions and garlic to cook, slice the zucchini into bite sized pieced.  Cook for 5 minutes. Add the beans and cook until heated through, approx 3 minutes. Chop the olives. Add the olives and freshly squeezed lemon juiced to the pan. Season with salt and pepper. Serve immediately with fresh chopped parsley.

In the comments below, let me know what is one thing that you’re greatful for that most people take for granted? I’ll start it off by saying I’m grateful for an indoor shower right now

I’m hoping last night was one of the last snow “storms”, but it is Northern Alberta so I won’t be holding my breath. Last time I was out here it snowed 16 inches on the May long weekend…So, like a said…not keeping my hopes up.

But you know what? Snow isn’t all that bad.

There’s something peaceful about being in a cabin, toasty and warm, looking out the window and feeling like you’re in a snowball. The world kinda melts away. There is a heavy silence that seems to fall over the little place I currently call home. Perfect for yoga or a good book. You know what else is great about the snow? Tracks.

Today I saw a nice set of moose tracks, 2 moose actually and deer tracks. I even saw the littlest, cutest bunny tracks you ever did see in the freshly fallen snow. So freakin’ cute!

It’s expected to warm up for the next few days, which means it’s red rubber boot season!

Yeah for splashing in big muddy puddles! Anyone into puddle jumping say “Whohooo”!

Shortly after that it’s running season.

One thing about this particular spot of Alberta is that it is sandy. Beachy like in spots actually. Sure, it’s not great for growing plants but fantastic for good water drainage.  This means that by the time I get tired of splashing in puddles, they’ve all dried up and I can lace up the sneaks.

Since it’s still cold, I’m still craving hot soups and stews. This smoky white bean and red pepper kale stew is great for using some of those fresh spring greens you’ll be able to get at the farmers market.

Because I’m limited with space, I didn’t bring any vegetable stock with me, so I need to make it as I go along. This recipe essential starts by making a vegetable stock, but retains the vegetables used. To do this, you’ll want to be careful not to over cook the vegetables, where as if you where making a stock and ditching the veg afterwards, it wouldn’t matter.

Fresh lemon juice is essential here so don’t skip it. It’s what lightens the heaviness of the paprika and brightens all the flavors that would otherwise feel lacking. Serve with extra lemon wedges and lots of fresh parsley to really bring it to life.

For the meat lovers in the crew, Italian sausage would be a hearty addition.

Smoky White Beans and Red Pepper Stew

serves 2 or 3

• 1 Tbsp Olive oil
• 1 onion, cut in wedged
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 1 carrot, chopped
• 1 tsp dried thyme
• 2 cups of water

In a medium sized pot over medium high heat, add oil, onions and celery. Cook for 3 minutes or until the onions begin to soften. Add the garlic and cook for 1 more minutes. Add the remaining ingredients and allow it to come to a simmer for 15 minutes.

• 1 red pepper, cut into 1 inch pieces
• 2 cups cooked white beans
• 1 1/2 tsp of smoked Spanish paprika (more if you like it spicy)
• salt and pepper to taste
• 4 cups of stewing greens, (one or a mix of kale, mustard greens, Swiss chard, turnip greens, beet greens)
• 1/2 cup chopped fresh parsley
• juice of 1/2 lemon

Add the chopped red pepper, white beans and paprika to the pot. Continue to simmer until red pepper is tender, about 5-7 minutes. Season with salt and pepper to taste. Add the kale to the pot, cover with a lid and cook until greens are tender, about 4 minutes. Add the lemon juice and stir to combine the flavors. Serve garnished with plenty of parsley, a wedge of lemon and crusty bread.

What’s your favorite spring time stew? Let me know in the comments below!

So…

I’ve arrived. Day three of being at the tower. Good thing they brought in a snow plow to clear the paths to the outhouse, storage sheds and cabin. It would have been days of shoveling. Day 1 of the fire season and I’m starting with a base of 36 cm of snow!

And guess what?

It’s still snowing. I’ve been in a snow cloud now for a solid 24 hours and there doesn’t seem to be an end in sight. That’s not a bad thing necessarily. It’s giving me lots of time to “settle” in. Unpack boxes and suitcases. Trying to find things, like where do they keep batteries, the broom and mop? This place has been shut up since last October so there’s a bit of cleaning to do. And I have nothing but time.

Lots and lots of time. Especially since the internet (using an Aircard), isn’t nearly as good as I had hoped for. It doesn’t look like I’ll get as much use out of it as I had planned, except for the necessities (incredibly long loading times), like blog posts. That makes me a little sad. But I am in the middle of nowhere and should be grateful, after all, to have it in the first place. So no more complaining from me.

I returned to the same tower I was at 4 and 5 years ago. What are the chances?

There’s some good memories here and I keep finding evidence of my story, here and there. Antique salt and pepper shakers I brought with me the first year that I’d forgotten about. Small delicate glass shakers. So out of place in this rugged isolated place. A beautiful scented candle my best friend gave me years ago for my birthday (mostly used up, but with a little life left in it yet). The scent, Mediterranean Fig. An old apple basket I used to keep my onions and garlic in. Oh! And best of all, the tackiest clock you ever did see. Dusty blue in color, with a floral brocade background. Hideous, yet still hanging in the exact same spot. There’s a fondness for that hideous thing, for some reason or another.

My Kitchen: Yes, the counter tops are pink!

This is an old cabin with plenty of character. Probably from the seventies judging by the cupboards, wood paneling and the state of the floor. I better get my nostalgia in while I can. This ol’ cabin is being ripped out next year and being replaced with a newer, “better” version. I say “better” since the new cabins are supposed to have very little storage in the kitchen and the bedroom closet has been replaced with an indoor shower. The shower sounds promising doesn’t it? But don’t get too excited, there’s still no running water, but it does provide a good place for a shower bag and protection from the bugs (priceless!). However, for a girl who loves food, cooking and clothes, cupboard space and a closet are just as essential. I guess we’ll just have to wait and see.

As for the whole vegan thing, after 3 days, I feel a little hungry. I won’t lie.

If you’re wondering about a meat lover going vegan, I go into detail about it in this post. But essentially I’m still a meat eater so if anyone wants to come by with some hunted meat or farm fresh eggs, I’m in. But finding sustainably raised meat around here would be next to impossible unless you were in tight with the locals. So I’m putting my values to the test. Can I do it? Probably, if I can figure the hunger part out.

Any insights? Anyone? Why am I so hungry?

Day 1 I just unpacked. On day 2, I made some soft vegan “cheese” made of soaked cashews. Something I’ve been meaning to try. Wish I had done it earlier. Boy was I missing out. I actually have to refrain myself from eating it by the spoonful. I’ve also made some sprouted spelt and sesame bread and a couple extremely delicious meals.

Hunger aside, I invite you to follow my journey over the next 6 months. If you’ve been feeling like you wanted to experiment with eating less meat and more veg, or simple giving up dairy due to allergies, there might be a nugget of helpful information for you. Maybe learn from my mistakes and triumphs? I know I’ll be doing a lot of learning! Who knows maybe you are vegan and looking for some tasty ideas or maybe you can even offer some suggestions.

Even if you still eat meat or have a partner that simply won’t go without, don’t fret. Most of the meals and dishes I’ll be sharing can easily be served with a meat of your choice. I’ll be make pairing suggestions along the way, when they apply.

I used nutritional yeast in this recipe for Cashew Cheese, but it can be omitted. Don’t feel like you need to buy it just to try this out. However, it does add a cheesy goodness to it. If you do decide to buy some, it makes a fabulous popcorn topping. You can source it online, if you live in a small community with no local organic specialty store. In larger cities you may even be able to purchase it at a regular grocery store if it has a specialty isle, but most specialty organic stores will carry it too.

First experiment, Vegan Cashew Cheese. I myself chose to make a herbed version. I used it in a Portobello Steak Sandwich recipe that you see in the photos. The assembly is simple enough. Bake or broil a portobello mushroom drizzled with olive oil for 5-10 minutes. I chose a herb olive oil a friend gave me (thank you Tina, it was delicious) and seasoned it with smoked salt (this gives it a meaty flavor). Serve it on toast, rubbed with fresh garlic, then topped with Herbed Cashew Cheese, sauteed onions and spinach. (Meat lovers can do this with grilled chicken instead of a mushroom).

Cashew Cheese

• 1 cup raw cashews 
• Juice of 1/2 lemon
• 1 Tbsp Nutritional Yeast
• water
• Salt and Pepper to Taste

Soak the cashews in 1 cup of water for an hour. Drain the cashews. In a blender, add the cashews, lemon juice and nutritional yeast. Blend until smooth adding only enough water to make the cashews creamy but not runny, adding it in 1 Tbsp at a time. Season with salt and pepper and transfer to a bowl. If using herbs, mix any freshly chopped herbs into the cheese using a spoon. Refrigerate until cool. It will stiffen a bit more once its chilled.

Variations:

Herbed Cashew Cheese

• 1/4 cup finely chopped parsley
• 1 green onion, finely chopped

Fold in the herbs, after the first steps are completed.

Truffled Cashew Cheese

• 1 Tbsp Truffle Oil
• 1 small garlic clove

Add the truffle oil and the garlic clove to the blender with the other ingredients. Blend until smooth, adding only enough water necessary to blend.

Creamy Dill Dip

• 1/4 finely chopped fresh dill
• 1 – 2 Tbsp water
• 1 Tbsp lemon Juice

Add the extra lemon juice and just enough water to get desired consistency and blend until smooth. Fold in the chopped dill.

Maple Fruit Dip

• Omit Nutrional Yeast and salt and pepper. Add 3 Tbsp of Maple Syrup and a small dash of salt to the blender and blend until smooth. Serve with your favorite sliced fruit.

How would you make this dip? What variation would you use? Let me know in the comments below!

P.S. My eCookbook The Whole Food Revelation is 20% off thru April 25, 2013. Just use coupon code APRILSALE at checkout. Click Here.