Awenda Camping Weekend

What a busy, busy week, which sadly usually means I have no time to cook a proper meal let alone anything interesting to blog about.  However, last week I did have a bit of time to whip up this yummy vegan dip for my weekend camping trip.

It was completely thrown together on a whim, measured everything more or less but it really just came together based on what I had in my refrigerator.

Spicy Olive Tofu Dip

In a blender or food processor mix together the following: about 1/2 brick firm tofu, 1/2 tbsp olive oil, 1-2 tsp Mrs. Dash chipolte spice mix (or any spices you like), 2-3 tbsp of sliced green olives, 1-2 tbsp of sliced jalapeno peppers (I used the pickled kind out of jar).

Blend together until mixed well and enjoy with fresh sliced veggies or corn chips.  Happy Camping!

Happy Be-lated Birthday CANADA!

Pizza is Usually my Favorite Comfort Food

I've realised this week that eating vegan hasn't really been a stretch from my usual diet.  Granted, there have been a lot more carbs then I would normally like to eat but that's mostly on my part and I know with time I'll figure out a good protein to carb ratio for me.

The biggest challenge this week, you know, besides trying too cook and bake after my bike accident, was attending a work BBQ and smelling all the meat cooking on the grill and being strong enough to resist eating any of it, which I was! :)  The veggies burger was actually so good that I didn't feel I was missing anything.

Today I made this "pizza" if you can call it that.  The crust was amazing but already made and the veggies well, I love mushrooms but I, until now, have never actually tried radicchio.

The Lesson: If cooking with something new, taste it first before you start cooking with it, surprise, you might not like it.

The pizza came out great, I didn't have truffle oil but I used truffle infused olive oil (VERY expensive though, I think regular olive oil is fine enough) and overall it cooked well and came together but the major downfall, I did NOT like the radicchio - hello, bitter much!?

Not my first choice a vegetable to go on a pizza that's for sure lol!

The Lesson: You can't win them all - some things you'll love and some things will just taste awful.  That's the amazing thing about being a self-taught baker and cook, you learn through experience and trial-and-error, that's how you improve and learn what tastes great or not.

I still share this recipe with you because perhaps you'll have better luck then I, perhaps you'll love radicchio as much as I love kale (another vegetable with an acquired taste).  My only suggestion for next time: I would probably buy some soy or rice based feta cheese to sprinkle on top.

Vegan Radicchio Pizza with Truffle Oil
This recipe has been altered, the original recipe is from The Kind Diet by Alicia Silverstone

Serves 2 to 4

1 large head radicchio
Truffle infused olive oil
Fine sea salt and freshly ground black pepper, to taste
1 fresh healthy whole wheat crust (I used an already cooked crust)
5 large mushrooms chopped

1. Cut the radicchio in half, then slice each half crosswise into thin ribbons (as thin as possible).

2. Dress the radicchio and mushrooms with enough truffle infused oil, salt, and pepper, to taste.

3. Preheat the oven to 415 degrees F.

4. Toast the pizza crust in the oven for 7 minutes or until it is heated through and slightly golden but not crunchy.

5. Scatter the dressed vegetables over the pizza crust and return to the oven for another 3 to 5 minutes, until the radicchio is warm and just starting to wilt. Serve immediately.

Beach Brunch on a Great Friday!

It's a lovely day for an Easter/Beach Brunch with friends.  I'm heading out today with my pup Scarlet to meet friends at the beach, have some good food and perhaps play some beach volleyball.  I made these beauties, which are also sugar free - gluten-free Zucchini and soya feta muffins...mmmm, savoury!

The original receipe can be found in 500 cupcakes on page 74.  I substituted the flour with gluten-free flour and the feta with soya feta; granted it doesn't have the same lovely texture as regular feta but it does the trick!

Please visit: i Bake Cupcakes for the cupcakes I made for our brunch!

Boxer's Diet Week 1 - Rainbow Lunch

For those who know me well they know that I am training full-time right now, which means eating super healthy full-time too.  My diet is high-protein, low-carb and almost 0 sugar/sodium/fat - unless it's "healthy" fat.

So in order to stick to my no-meat, no-dairy, no-gluten year I have to get a little creative. Beans are my new best-friend and I've rediscovered my love affair with colourful vegetables!

With that said here's a dish I've been typically eating for lunch this past week, I called it:

Rainbow Lunch

The Salad: Romaine greens, spinach, red cabbage, and carrots topped off with Mrs. Dash Chipoltle spice and a balsamic vinegar, extra-virgin olive oil and lemon juice mixture for dressing.

The Protein: Black beans, red pepper and corn (to sweeten).

This dinner is so packed full of nutrients that although it may not seem like much I feel quite satisfied after this dish and keeps me full for at least 3 hours.

I fill my plate with salad the greens salad and enjoy it with 1 cup of the bean salad.

NEXT WEEK: Why breakfast truly is the most important meal of the day!