Cherry Icecream Recipe to Celebrate the Last Glimpse of Summer

Can you believe it’s September already?! I am amazed at how quickly this summer has gone by. I know that fall doesn’t officially start until September 21, but having been a student for so long, in my eyes, fall starts right after labour day.

I absolutely love fall – it’s my favourite season, but I also love summer and am trying to enjoy the last little bit that’s left before I say goodbye to my summer favourites: hanging out by the pool, sandals, and icecream! You already know I love icecream, and I shared this chocolate icecream recipe with you – but this cherry icecream is even better.

So, in celebration of the last glimpse of summer I will share my favourite “icecream” recipe with you.

Cherry Icecream

Ingredients:

  • 1.5 cups frozen cherries
  • 2 small scoops protein powder (vanilla or chocolate)
  • 1 tsp Vanilla
  • 2 tbsp chia seeds
  • ½ cup almond milk

Mix all ingredients in a blender or food processor.

Just a warning: I usually don’t measure the ingredients for the ice-cream, and I just experiment with the ingredients until I get the desired consistency, so the measurements are approximate.

Alright friends, enjoy this icecream and soak up the last little bit of summer, then let’s jump in to fall!

Until next time,

Sam

Happy Monday! Weekend Recap and A Super Quick Recipe

Hi friends! Happy Monday evening (yay you made it through Monday)! I hope you all had a fabulous weekend!

Even with the weird weather we had,Cam and I had a really nice weekend.

Cam and I started our weekend with an amazing seafood feast. Seriously so good. I could eat seafood everyday.

Seafood

Cam and I went to the movies yesterday to see Mad Max. It was so nice to go – we love going to the movies together, and it’s been a long time since the last time we went (between the two of us we couldn’t even remember which movie we saw last!).

Movies

Cam and I did a crazy clean up of our apartment yesterday too, and our place feels so fresh now! I love it!

Cleaning essentials when you have a puppy...

Cleaning essentials when you have a puppy…

And, I created a super easy summer treat recipe! It might be a strange time to create a refreshing summer recipe given that the temperature was only 8 C, and it was raining, but I’m sure I will keep revisiting this recipe when it gets warm again! Also ‘recipe’ is perhaps too strong of a word for this… that’s how simple it is. But, it was delicious enough that it’s still worth while to share with you.

Peanut Butter Banana

You will need:

  • A banana cut in half length wise (or quarters)
  • 1 tbsp peanut butter
  • 4 dates (chopped)

Spread the peanut butter over your banana and add your chopped dates to the top, and then put the banana in the freezer for an hour, then enjoy!

Until next time,
Sam

Chocolate Ice Cream Recipe

Today I had chocolate ice cream for breakfast. Okay…maybe I didn’t, but it was just as delicious, and an incredibly healthy version of ice cream!

Chocolate 'Icecream'

Ingredients:

  • ½ avocado (ripe)
  • 1 heaping tbsp cacao powder
  • 2 tbsp chia seeds (1 in recipe and 1 to garnish)
  • 1 tbsp maple syrup or unpasteurized honey
  • ½ tsp vanilla extract
  • ½ cup coconut milk (approx.)
  • 1 cup ice (approx.)
  • 1 tbsp peanut butter

Instructions:

Blend all ingredients together until smooth. Garnish with chia seeds and freeze for 10 minutes (uncovered).

Enjoy this amazing bowl of ice cream whenever you crave a sweet treat, or you can add your favourite protein powder for a post-workout snack.

Other than the delicious taste of this treat, there’s another big reason why I love this recipe SO much – it includes some serious power foods!

Avocados contain monounsaturated fatty acids, dietary fibre, essential nutrients and phytochemicals. Some studies show that eating avocado can even support weight management, cardiovascular health, and healthy aging! Who can say no to a super-food that does all of that?? And, in this recipe, the avocado makes the ice cream deliciously creamy.

The chia seeds in this recipe add to the texture while packing a punch by providing omega-3 fatty acids, fiber, antioxidants, protein, and minerals!

And that’s just a snapshot of this amazing ice cream, so run, don’t walk to your kitchen and make this delicious ‘treat’ 😉

Until next time,
Sam

Sources:

  1. http://www.nutritionj.com/content/12/1/1
  2. http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3664913/
  3. http://www.naturalnews.com/048362_avocado_heart_disease_LDL_cholesterol.html
  4. http://www.naturalnews.com/040564_chia_seeds_omega-3_sources_healthy.html

Recipe of the Weekend: Turkey Burger with Pesto Sauce

Happy Saturday friends, and happy Spring!

I have been craving lighter foods lately, and one of the signature staples of BBQ season (which I keep telling myself is right around the corner)…burgers!

We aren’t quite at that BBQ time of year yet, but that didn’t stop me from craving a burger, so the other night, I whipped up a quick, but delicious burger recipe with an amazing pesto sauce to top it off.

The burger is delicious, but let’s face it – the pesto sauce totally makes this recipe.

Turkey Burger with Pesto Sauce

Burger (makes 8 patties):

  • 1 package ground turkey
  • Finely chopped onion slices (amount depends on your preference – I put about half of a small sweet onion)
  • 4 tablespoons garbanzo bean flour
  • 1 egg
  • Paprika (again, amount depends on your preference – I used about ½ tsp)
  • 1 tsp finely chopped garlic

Mix all ingredients in a large mixing bowl, scoop into ‘burger’ shapes (I used an ice-cream scoop…sounds weird, but hey, it works)

Cook using your method of choice: I fried these in a pan with coconut oil, but come spring and summer weather, hello barbeque!

Pesto:

  • Handful fresh basil
  • 1 tsp garlic
  • ½ tsp oregano
  • Olive oil (approx. 1 – 2 tbsp)
  • Salt (to taste)

Mix all ingredients in blender or food processor (I used a Magic Bullet) – add oil slowly until you reach your desired consistency.

Turkey Burger with pesto

Then voila, put your burger and your pesto on a bed of greens and you’ve got yourself an amazing dinner! And another great thing about these burgers – they are versatile – say hello to an amazing breakfast with your leftovers!

Breakfast with leftover burgers

Enjoy!

Are you excited for lighter Spring foods?

What are your favourite Spring staples?

Homemade Peanut Butter ‘Larabars’

I absolutely love peanut butter Larabars. They are delicious and have the added bonus of only containing 3 ingredients (and the ingredients are all simple and natural)!

Every time I eat a Larabar I think to myself that with only 3 ingredients, surely I could handle trying to make a batch myself. So, finally, I did! I am so excited to share this recipe with you because it is a good one!

So say hello to my new post-workout snack:

Peanut Butter Larabar Balls

Peanut Butter Larabar Balls

These bars are extremely easy to make, and so delicious!

Ingredients

  • 2/3 cup all natural peanut butter (I wanted very peanut-butter-y bars, so if your peanut butter addiction is not as extensive as mine, adjust accordingly)
  • 1/2 cup pitted dates
  • 4 tbsp roasted, unsalted peanuts
  • 1/4 tbsp pure vanilla extract

Throw everything into your food processor and combine until smooth.

Roll into balls (or you can shape them like a bar, or whatever fun shape your heart desires).

You can eat them right away or throw them in the freezer for 10 minutes and then eat them. I liked them better after they were in the freezer.

These are seriously amazing – Cam and I gobbled them up in no time!

I definitely recommend giving the recipe a try! And let me know if you do!

Until next time,

Sam

Chickpea Curry Soup Recipe

Cam and I got some incredible gifts when we got married. Seriously. We were overwhelmed with the generosity of our family and friends! No surprise that a lot of our gifts were related to cooking.

I told you about my love for soup in the winter, and a couple of the wedding gifts we received are really fuelling this love, because it’s easier than ever to make (here’s looking at you crockpot and food processor…)!

This week I was having a major soup craving, but I wanted something a little bit different, and curry was sounding really good, so I took a bunch of stuff that Cam and I had in the kitchen and made up a curry soup recipe on the spot. Who says you can’t satisfy two cravings at once??

Despite the lack of planning, thought, and effort that went into it – Cam and I both loved it. So much so that I thought I better document the recipe for the future, and share it with you!

Ingredients:

1 Butternut Squash (cubed)

4 large carrots cut into bite site pieces

2 cans of chickpeas

½ small sweet onion

1 carton chicken broth

3 cups water

1 small handful of curly parsley

Approximately 1 tbsp mild curry powder

Directions:

Throw all of your ingredients into a crockpot and let it cook on low for about 8 hours.

IMG_2160

Once your soup is done cooking you can serve as-is, or puree it in a food processor (or blender). We tried it both ways and couldn’t decide which we liked better so I pureed half and kept the un-pureed portion for leftovers. And, if you’re really feeling adventurous go ahead and dip a plantain fry or two….yummm!

IMG_2145

Let me know if you try it!

Until next time,

Sam

Easy Crockpot Vegetable Soup

As a kid, I never liked soup; it just didn’t appeal to me. Fast forward 15 years and I absolutely love it. I find it’s one of the best comfort foods in the winter. And this winter, I am seriously in need of warm comfort food. I have been having a hard time staying warm this winter and the three things that seem to be able to warm me up are: warm wooly socks, tea (as if I needed another excuse to drink copious amounts of tea), and soup!

Source: Pinterest

Source: Pinterest

So, in an effort to stay warm, I decided to take advantage of my crockpot and try a soup recipe. Luckily, this one was a hit on the very first try. Cam and I both really enjoyed it, and it made a huge batch, so I get to keep having leftovers for lunch…bonus!

Crockpot Vegetable Soup:

1 package ground turkey (browned in a pan)

Half of a cabbage (shredded)

3 large heirloom carrots (cut into bite size pieces)

1 tsp minced garlic

½ small onion (diced)

½ small package of white mushrooms (cut in halves)

3 handfuls celery (cut into small pieces)

1 handful coriander

1 small handful oregano

1 tetra pack of chicken broth

5 cups water

Here’s the kicker: after you’ve cooked your ground turkey, just throw everything into a crockpot and let simmer on low overnight. That’s it. That’s all. Not even kidding. Go to sleep and let the crockpot do all your work!

Give the soup a try and warm up in this cold and dreary winter weather! Let me know if you give it a try!

Until next time,

Sam

Enjoying a Quiet Moment, and Plantain Fries!

Hello friends!

For those of you in Southern Ontario, I hope you’re staying nice and warm (and safe) in this glorious winter weather.

Today didn’t actually start out with crazy, blowing snow – it was quite lovely this morning! There was a beautiful, mostly clear sky, with a gorgeous sunrise. A sunrise that I almost missed! No, not because I overslept, but because I was so caught up in the morning rush (and this morning felt particularly chaotic for some reason) that I did not even look outside. Even after my sister told me to look at the beautiful sunrise, I initially said “I’m sure it’s beautiful, but I’m busy!”. Seriously, who is too busy to look outside for 30 seconds?! Apparently I thought I was. After realizing how utterly stupid that was, I luckily had not missed the sunrise, and I took a moment to take it all in. I am so glad that I was able to snap out of it and take a quiet moment to look at the breathtaking sunrise that I thought I was ‘too busy’ to see. Lesson learned for me today (thanks Nikki!).

In other news, I am happy to report that the breakfast fry saga has a happy ending! Third time, really is the charm!

After one completely failed attempt at parsnip fries (you can read about it here if you missed it), and one mediocre attempt at plantain fries,I realized I should give up on trying to use a toaster oven to make fries. So, on my third attempt on breakfast fries, I was inspired by Meg (at Adashofmeg.com), and tried pan-fried plantain fries. They were so easy, and oh so good! Hello new breakfast staple!

The winner!

The winner!

I cut the plantain into fries (fyi – one plantain makes a lot of fries!), and fried them in a pan with olive oil, garlic, and salt. Yum!

Plantain fries

If you are looking for a new savoury breakfast food to try, learn from my mistakes and jump right to the pan-fried plantain fries! I hope you enjoy them as much as I do!

Until next time,

Sam