Archives: Recipe

Getting fit is tough if you’re not fuelling your body with the right things. Veggies, fruits, protein and fibre are really important when you’re mapping out your workouts throughout the week.

Do you plan your menus ahead of time?

I’m so thankful for Bridget at Crosby’s Molasses. Not only does she have a great blog where she posts recipes (not all healthy, haha) but she also contributes recipes and commentary to KV Style biweekly.

Note: One of my favourite soup recipes EVER came from Bridget. Last I heard it was being made for a great aunt in Pennsylvania!

When Bridget heard I was committing to showing my face at the gym during the week – she offered up a 30th birthday (yes… that’s coming up quite soon) celebration meal plan! Thanks, Bridget!

Now, who will volunteer to cook it for me?

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If I was to make you a special dinner in honour of your twin milestones — 30th birthday and 30 under 30 challenge success — this is what I’d prepare:

I’d make you the deeply delicious molasses glazed mushrooms stuffed with feta and herbs. They’re flavourful and meaty and can be paired with all sorts of yummy side dishes.

As a side I’d make you a wild rice and barley pilaf. It’s full of fibre and flavour. I make it with hulled barley from Speerville Flour Mill. It’s way more flavourful and nutritious than pot or pearl barley. The dressing is full of aromatic spices so it’s a little exotic. You could substitute brown rice for the barley.

For a salad I’d go with simple greens tossed with a walnut molasses dressing. There’s nothing like the taste of walnut oil (except may be hazelnut oil)

I’m all about loading up on fresh veggie sides this time of year after a winter of roasted vegetables.  If you’re game for a beet version (my favourite) I bet you’d love my beet and carrot slaw with tart apple.

So for dessert it’s a bit of a toss up. Would you want to be restrained but still have a delicious treat?

(The answer is yes!)

Apple spice muffin cake. This is a lovely cake that’s not too sweet, includes applesauce and has a beautiful crumb (texture). If you have it I’d use half whole wheat pastry flour from Speerville Flour Mill. It adds so much flavour. Serve the cake with lightly sweetened Greek yogurt.

So there you have it, a celebration meal for someone who has great reason to celebrate.

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Thank you so much, Bridget!

I honestly can’t wait to eat that beet salad. YUM.

Bridget and the folks at Crosby’s Molasses are offering up four tickets to Chansongs with Mary Stewart and Les Hay Babies this Sunday at the Imperial Theatre (but 4 vouchers for a beverage!)

Want to go? Enter below:

a Rafflecopter giveaway

I can’t even begin to tell you how lucky I am to have a partner that cooks for me.

As previously mentioned, I am the worst cook in Saint John. AND, Adam is a master of home-cooked meals from weird ingredients in our fridge.

I’m on the Weight Watchers program, which means that I have to count every tablespoon of food that I eat. Adam has been writing out recipes for me in case he ever hits the jackpot and I love what he’s made for me.

He NAILED IT with these potato and zucchini cakes.

Recipe below…

Potato and Zucchini Cakes

• 2 zucchini
• 1 large sweet potato, peeled
• 1 large red potato, unpeeled
• 1 tbsp + 1 tsp harissa seasoning
• 1 tbsp lemon juice
• 1 egg, beaten
• 1 tbsp flour
• pepper/salt to taste

Directions:

Grate vegetables & mix in lemon juice t prevent browning. Squeeze/press to drain well. Veggies should generate about 3/4 cup of liquid which can be discarded.

Mix in 1 tbsp of harissa, flour and egg

Form into patties on baking tray/parchment paper. Season tops with 1 tsp of harissa seasoning, salt & pepper.

Bake at 350° F for about 40 minutes. Finish under the broiler.

This will yield about 6 patties, adding up to about 1 point each.

I would eat these every. single. day.

xo

I am, probably, the worst cook in Saint John. Onion, garlic, vegetables, oil… I have no idea how to combine them together to make a delicious meal.

I really won the jackpot when I started dating Adam. Not only is he a good boyfriend, but he can take random ingredients from our pantry and fridge and make a delicious meal – from items I would never think of using! And he cooks for me all the time! #Winning

Since I’m on this 30before30 health kick, I thought I’d share some recipes straight from our kitchen courtesy of Adam & a pen and paper on the counter.

Mild Vegan Chili

• 2 tbsp olive oil
• 1 onion, chopped
• 2 bulbs roasted garlic, minced
• 2 cups chopped veggies (1 cup carrots, 1 cup peppers)
• 4 cans tomatoes (diced, no salt)
• 2 cans PC Blue Menu black beans drained/rinsed
• 1 can red kidney beans, drained/rinsed
• 3 tbsp chili powder
• 1 1/2 tsp cracked black pepper
• 1/2 to 1 veg. bouillon cube, diluted in 1 tbsp hot water (to taste)
• 1/2 tsp dried oregano
• 1 tbsp Crosby’s molasses
• 1 tsp chipotle powder
• 1 can corn kernels
• juice of 1 lime

Directions:

Add in about that order. Brown onions a bit. Add the lime near the end. Simmer 5 hours or so.
This will yield about 10 – 375 mL servings (which is a PERFECT amount for a bigger lunch!). Each serving is less than 300 calories and about 5 Weight Watchers points. (Not the new pts plus system, but the old Calories/Fat/Fibre system). 

And in case you were wondering:

Onion = $1
Garlic = $1
Veggies = $1.50
Tomatoes = $4
Beans = $3
Corn = $1
Lime = $0.50
Misc = $0.50 (spices, etc)

= $12.50 for 10 servings

= $1.25 / serving

Thanks, Adam, for recording what you were adding to the big chili pot!

See you soon,

B