Whoops. I’m looking at a backlog of photos here…yet again. I’m so predictable.
Let’s do a bit of a rewind way back to some of
The Highlight of the day!
Yeah uh, kidding! Although this was good, definitely not the highlight of the day. It’s too much of a mess for that. What the heck is even in here… Cabbage slaw, red pepper, red onion, tempeh, leftover rice, honey mustard? It’s madness.
THIS is an improvement though – THE freshest, plumpest dried fruit I’ve ever eaten. Thank you Costco.
And courtesy of my grocery store’s health food section – Crofter’s Superfruit Spread! First time seeing it and it was on sale. Score! I haven’t cracked the Crofter’s just yet but it’s sitting in my pantry waiting patiently for the fridge to clear out a bit.
For dinner Friday night my mom suggested we make some gazpacho. I’ve never made, nor even tried gazpacho before but it seemed like a good summery meal to make, and I knew immediately where to turn to look for a good blended vegetable recipe – Choosing Raw of course!
I wasn’t let down as I quickly found Gena’s Perfect Gazpacho recipe.
Now mine doesn’t quite look like Gena’s (I guess my food processor isn’t up to blending par) but the taste was so light and fresh. I’m no raw foodie so I definitely dipped some fresh bread into the soup – this sure makes a good bread dipper!
Speaking of dipping, post dinner including a little bit of a dip into this:
And chugging of this (I needed some liquid energy before my late night of dancing that lay ahead):
I woke up much too early considering my late night. My internal alarm clock is not my friend, I’ll tell you that.
Obviously late night paired with early morning = cereal. Nothing else will do.
This is what made it into the bowl but I’m pretty sure the amount of Peanut Butter Puffins I actually ate (over the course of the day at least) would probably fill this entire bowl… twice.
+ Weetabix + Blueberries + Banana + Yogurt.
I must like my food to look like schlop because lunch was equally schloppy. Schloppy in the bowl but clean for the fridge! This bowl helped finish up some rice and quinoa leftovers, cottage cheese, hummus + a bunch of veggies and honey mustard. Yums.
I spent a good chunk of the day sorting through a whole whack of magazine page cutouts I’ve been hoarding in my room for ages. I’m an obsessive mag page ripper. I have to go through every magazine that sets foot in this house and rip out anything I might find a use for before allowing the mag to make it to the recycling bin. This equals a lot of miscellaneous articles and pretty pictures kicking around in a giant bin in my closet. Every once in a blue moon I’ll sort through a bunch and purge a bunch. Saturday was that blue moon.
During this sort and purge process I came across a recipe for Honey-Roasted Chunky Peanut Butter Cookies. It was ripped out of the LCBO’s Food & Drink magazine Summer issue 2003. I immediately pictured the giant jar of almond butter from Costco sitting in my pantry and dropped everything to get started on the baking session.
It called for 10 minutes baking time and I only did 8 but they still burnt on the bottom. Crap! Overall they were pretty tasty but not award-winning. Guess this page is one for the purge pile.
Still feeling culinarily experimental, I later on whipped out a package of wonton wrappers that have been chillin (literally) in the bottom of my freezer for… I dunno, a year? I’ve been dying to make some kind of dumpling recipe but just kept forgetting to do so. No more!
I scored the net for fillers and how-tos and then got to work. I used this recipe as my main guide.
I cooked up spinach, carrots and onion in chicken broth and spices, stuffed these little finicky wonton wrapper buggers and then pan fried them using cooking spray and more chicken broth – no greasy oil fry required and they turned out quite delicious!
Be aware if you ever decide to do homemade dumplings though – this isn’t exactly a quick meal. Much more painstaking than I thought it would be. Then again, my patience levels are practically zilch so I’m sure it wouldn’t be quite as frustrating for most people…haha.
I paired them with a cabbage slaw/cuc/feta salad and dipped them into an (unpictured) mixture of soy sauce, rice vinegar, ground ginger, honey and hoisin.
Monday – Wednesday
Much less exciting on the eating front, I spent the beginning days of this week eating things like oats, vegetables and leftovers.
Overnight oats topped with Dark Chocolate Dreams drowned in almond milk.
“Crack wrap” and veggies with salsa and honey mustard.
Plain yogurt, cinnamon, peanut butter cookie pieces
Spinach topped with crumbled tempeh and honey mustard, leftover polenta bake (depths of the freezer) topped with rubber cheese, dumpling (x like 4)
More dumplings, cabbage slaw, plain tofu
Spinach/salsa/garden veg cream cheese –stuffed omelet, frozen vegetable mix, one swedish meatball.
THE best packaged cookies ever – Ikea’s Double Chocolate Crisps. Ever tried them? Good straight out of the package but amazing straight out of the freezer.
Doesn’t that just scream “Eat me!” ?
Breakfast yesterday was especially note-worthy because it was a CCV Recipe!
In honour of the Spiralizer Giveaway, I had to take advantage and finally get my butt in gear to make the oh-so-delicious Snickerdoodle Oatmeal!
And with that, the Blueberries and Cream Snickerdoodle oatmeal breakfast was born. I went with Katie’s suggestion of kamut flakes, cooked following the CCV recipe and ingredients, lightly hand blendered, then “stuffed” with a vanilla yogurt and blueberry center!
Miss CCV sure knows how to start off her mornings on the right foot!
And speaking of feet, I should get mine moving. I feel a bit like a bump on a log right about now!