Monthly Archives: February 2014

Vegan Lentil & Broccoli Stew

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It was tonight’s dinner. It was… hot! haha! It’s not for people who doesn’t like a little heat in their food, hehe! But heh, it was super delicious. After a small bowl I was full, thanks to the lentils and the potatoes.. awwww! I was surprised, my big boy loved that dish a lot, even if it was super spicy, but not my big girl.. but she’s 3 and she started to be picky few weeks ago, I guess it’s a phase!

If you are not a fan of spicy food, use smaller quantities than mine 😉

Servings

4-6 servings

Ingredients

* Olive oil

* 1 large onion, chopped

* 1/4 teaspoon chipotle chili pepper (powder)

* 1/2 teaspoon cumin powder

* 1/2 teaspoon turmeric powder

* 3 large roasted red bell peppers, chopped (about 1 cup)

(I used a brand in water, not in oil)

* 4 clove garlic, minced

* 1 teaspoon paprika

* salt and pepper (to taste)

* 1 cup dried red lentils

* 1 cup crushed tomatoes

* 4 cups water

* 6 small potatoes, peeled and diced (about 1 pound)

* 2 small broccoli, coarsely chopped (about 4 cups)

redlentils broccoli

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Directions

* Wash and cut all veggies. Rinse the lentils.

* In a large saucepan over medium-high heat heat oil. Then add onions, cumin, chipotle pepper, paprika and turmeric. Cook 2-3 minutes or until the onions are soft.

* Stir in the roasted bell peppers, the garlic, the lentils, the crushed tomatoes, salt, pepper and 4 cups of water. Stir well.

* Bring to a boil then reduce the heat to medium-low, cover and simmer for around 12-15 minutes or until the lentils are tender. Stir few times during the cooking time.

* Stir in the broccoli and the potatoes. Cover and simmer for another 15 minutes or until the potatoes are cooked.

* Remove from heat and serve.

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Fruity Quinoa Salad (Vegan)

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I love cold salads. It doesn’t matter if it’s couscous, quinoa, pasta, millet, mixed grains, only veggies.. I could eat only salads for the rest of my life. I love the freshness of cold salads, I love the fact that you can everything you want in them, play with spices, add fruits.. there is endless possibilities.

I made this one yesterday and both my husband and I loved it a lot. My son who usually eats everything didn’t liked it because the citrus taste was too intense for him I guess, hehe. But as an adult, it was just perfect (but hey, I loooooove oranges!). you can change the quantities if you are not a big fan like me. I found this awesome idea on the website of a Canadian magazine that I like a lot, ”Fresh Juice” . I changed quantities and added some ingredients. But like with any kind of salads, you can do whatever you want to do ! Let go your food creativity.

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I’m super excited, next tuesday I will start my 7th week of working out/eating less. When I look at myself in the mirror it’s super obvious that I’m loosing weight. Yay! Last time I weight myself I had 10 pounds lost. It’s better than nothing for only 30 days, hehe. But I’m not stopping now, in fact I will just not stop at all, I feel way too great working out. 🙂

Servings

4 servings

Ingredients

*3/4 cup uncooked quinoa (organic)

* 1 1/2 cups water

* 4 green onions, chopped

* 16 large dried apricots, chopped (around 1/2 cup)

* 1/3 cup dried cranberries

* 6 large strawberries, diced (around 1/2 cup)

* Zest of one large orange

* Juice of 1/2 large orange (around 3 tablespoons)

(you can eat the rest of the orange, or add it in your salad, hehe)

* 2 tablespoons lemon juice

* Fresh grated ginger (to taste)

* Salt and pepper (to taste)

* 1/4 cup olive oil

quinoa abricot

cranberries strawberries

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Directions

* Rinse the quinoa if it’s not pre-rinsed. In a saucepan, combine quinoa with 1 1/2 cups of water. Bring to a boil over medium-high heat. Reduce the heat, cover and simmer for 15-18 minutes or until the quinoa is cooked (translucent and soft with all the water absorbed)

* Remove from the heat and let cool few minutes.

* In a bowl combine the apricots, cranberries, salt, pepper, green onions and strawberries. Add the quinoa and mix. Set aside in the refrigerator for at least an hour so the salad is cold.

* In another bowl, combine the zest and juice of the orange, the lemon juice and the ginger. In a thin stream, slowly whisk in the oil. (My husband helped me with that)

* Once the vinaigrette is done, pour it in the salad. Combine well. I waited before eating it at least 2-3 hours, to give the vinaigrette the chance to have strong flavors. I mean that way the quinoa was really tasting the vinaigrette. You can wait longer than me too.

* Serve and Enjoy

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Vegan Portobello & Barley ”Risotto”

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Tonight I served that dish with steamed veggies. Usually people eat that kind of recipe as a side dish, but in my house we are big barley fans so the veggies were the side dish, hahaha!

Barley is such an amazing cereal. It can be used in so many ways!! Soup, risotto, breakfast, name it! It’s a great source of fibers, B vitamin, iron and proteins. In addition to all that, the taste is just incredibly delicious (ok ok  maybe I’m saying that because I’m a huge fan, hehe)

The other day I bought a book about vegetarian slow cooker recipes and that one was in the book, well I made some changes. the original version was lacking liquid, I tried the written amount of water (I changed water for broth/water) and after 2 hours it was super dry as Hell, so I changed the quantities, then the cooking settings was too strong, so I changed that too, I added more mushrooms, I changed the dried herbs and I didn’t put any cheese in it. Well my husband added Parmesan in his plate, but not in mine or the kid’s plates. After all these changes I’m super satisfied with the final result! yay! Anyway, it’s up to you to change whatever you want.

Servings

4-6 (depending on the size of your portion)

Ingredients

* Olive oil

* 4 cloves garlic, minced

* 1 large onion, chopped

* 4 portobello mushrooms, diced

(Mine were medium size, so maybe less if they are enormous)

* Salt & pepper (to taste)

* 1 1/2 teaspoons Herbes de Provence

* 1 teaspoon dried and crushed rosemary

* 1 cup pearl barley

* 2 1/2 cups vegetable broth

* 2 cups water

(maybe more at the end, when you put the slow cooker on low, check the texture, then add water if necessary)

portobello barley

Directions

* In a pan, heat the oil over medium heat. Cook the onion, garlic and mushrooms for 3-4 minutes or until the mushrooms are tender. Remove from heat.

* Pour the mushrooms mixture into slow cooker. Add the rest of the ingredients. Mix.

*  Close the lid and cook for 2 hours on high, then 1-2 hours on low.

* Serve and enjoy!

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Vegan Sweet Potato Chili

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I made this recipe for tonight’s dinner. It was so delicious. My big girl will turn 3 next week and she’s picky, not all the time, but when she wants to, but she ate all her bowl including the couscous I served the chili on. I was impressed. I guess she liked it too, hehe!

It was the perfect dish for that snowy day (awwww we had snow.. again, haha! Pfff), it was hot, spicy (but not too much), delicious, high in protein anddddd my daugther likes it, that’s the best part! YAY! Well my 10 months old son Auguste liked it a lot too, but he’s eating EVERYTHING! Spicy or not, weird or not, he doesnt mind, he just like to eat, hahahah!

Servings

4-6 bowls

Ingredients

* 1 large sweet potato or 2-3 medium, peeled and diced

(Mine was over 2 pounds, that a very large potato!)

* 2 cups cooked black beans

* 1 cup dried TVP (textured vegetable protein)

* 2 cups vegetable broth

* 2 cups diced tomatoes

* 1  large onion, chopped

* 4-5 garlic cloves, minced

* 4 tablespoons chili powder

* 1 1/2 tablespoons paprika

* 1 tablespoon cumin

* 1 teaspoon dried oregano

* Salt & pepper (to taste)

* The juice of 1 lime

* Couscous (optional)

sweet potato black beans

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Directions

* In a large bowl, combine all the ingredients except for the tvp and the lime juice. Mix.

* Pour mixture into slow cooker.

*  Close the lid and cook for 7-8 hours on low.

* 15 minutes before the end, add the tvp, cook for another 15. When it’s done, add the lime juice and mix, then serve just like that or on couscous.

* Enjoy!

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Papaya, Orange & Lime juice

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On the site JUICERECIPES they have a calculator to figure what you are really drinking in term of vitamins, minerals, calories.. you can find it HERE

So in the juice (2 1/2 cups, about 2 glasses) I just made there is…

– 176 calories,

–  18 % Daily Value (DV) of potassium,

–  301 % DV of Vitamin C,

– 13 % DV of iron

– 14 % DV of Calcium

– 3  g of proteins

and much more.

Right after I did the papaya-mango juice, I did this one. they are both so delicious. The other day I bought a very large papaya for like 2,50$, I was super happy about that, hehe.

It’s another awesome juice to bring sunshine and happiness to the cold weather. It’s super sunny today, it’s a very beautiful day.. but when I look outside, everything is covered in snow. Tropical fruits always makes me happy, is it the tons of vitamins in them or just the fact that I love them a lot.. don’t know, but one thing is sure, this juice is good for me (and for you too!)

I’m totally addicted to juicing now, haha! But I’ll continue to do smoothies too since it’s super healthy and delicious too. Talking of smoothies, yesterday I sliced and froze 6 bananas. It’s way cooler to use in a smoothie than water or ice, yay!

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Just in front of me when I’m at the computer, there is that quote from an unknown person.. I wanted to share it with you all because I strongly believe in that quote. Each day we change, we evolve, we are older after each breath we take.  I think we have to be the person we want to be, the person who makes us truly happy. Now that I’m working out seriously (tomorrow I’ll start my 4th week) it means even more to me. It was time for me to create a new me. To take time for me, to be happy, to be healthier than ever.

Each day, multiple times, I look at that artwork and told myself to continue in that journey to be happy.

Servings

2 1/2 cups

Ingredients

* 1/2 large ripe papaya, peeled, seeded

* 2 large oranges, peeled

* 1/2 lime  (I kept the peel on)

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Directions

* Cut the fruits.

* Juice.

* Serve and Enjoy.

You can store the juice between 24-48 hours in a glass container in the refrigerator.

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Papaya & Mango Juice

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On the site JUICERECIPES they have a calculator to figure what you are really drinking in term of vitamins, minerals, calories.. you can find it HERE

So in the juice (1 1/3 cups) I just made there is…

– 228 calories,

–  19 % Daily Value (DV) of potassium,

–  280% DV of Vitamin C,

–  13 % DV of iron

– 8 % DV of Calcium

– 3  g of proteins

and much more.

What an awesome combination, both mango and papaya are awesome fruits! they are so fresh, so colorful, they kind of bring sunshine in the cold Canadian winter, yay!

Servings

1 1/3 cups

Ingredients

* 1/2 large ripe papaya, peeled, seeded

* 1 large ripe mango, peeled and cored

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Directions

* Cut the fruits.

* Juice.

* Serve and Enjoy.

You can store the juice between 24-48 hours in a glass container in the refrigerator.

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Beet & Pineapple Juice

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On the site JUICERECIPES they have a calculator to figure what you are really drinking in term of vitamins, minerals, calories.. you can find it HERE

So in the juice (3 cups) I just made there is… (It’s like 2 big glasses)

– 273 calories,

– 28 % Daily Value (DV) of potassium,

– 187 % DV of Vitamin C,

– 36 % DV of iron

– 8% DV of Calcium

–  6 g of proteins

and much more.

I love beets.. A LOT!!!!!! And I love pineapple a lot too, so hey it’s like the perfect combination for me, hahaha! During our honeymoon in the dry region of Los Cabos, Mexico in 2012, I used to drink plenty of beet-pineapple juice (I got pregnant with my son at the same time, haha! Just the perfect holiday), so drinking that juice reminds me of these great memories. Mmmm that juice was delicious!!!

I peeled the beets since I bought them without the leaves and their skin were kind of dry.. but next time I’ll use beets with their greens (that I will juice too)

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Servings

3  cups

Ingredients

* 1/2 large ripe pineapple

* 5 small beets (or 3 medium size)

* 1 apple

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Directions

* Wash, peel (pineapple & beets), core (for the apple) and cut the fruits/veggies.

* Juice.

* Pour the juice into a strainer (over a bowl), because the beet and pineapple kind of make foam.

* Serve and Enjoy.

You can store the juice between 24-48 hours in a glass container in the refrigerator.

Mango Pulp Muffins

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Since I bought my omega juicer I’m wondering what to do with that pulp… (and don’t tell me compost.. during winter, it’s suppppppper cold here, so it’s not really possible to compost outside during the winter., hehe) so I decided to try to use some of the pulp in recipes. For this one I used the mango pulp, but next time I’ll try baking with the pineapple pulp, since they are more wet than apple pulp for example.

I was glad I tried because I love them, hehe. Big boy Auguste wanted a bite too and I think he loved them too, haha!! Silly big boy, he love to eat everything! (Including dirt from plants, rocks, paper.. irshh, haha)

Since I’m working out and losing weight the mini muffin pan was just perfect, that way I don’t eat too much big muffins, hehe!

Servings

12 mini muffins

Ingredients

* 1/4 cup mango pulp

(I kept the mango pulp when I made homemade juice this morning)

* 2 tablespoons coconut oil, melted

* 2 tablespoons unsweetened apple sauce

* 2 tablespoons pure maple syrup

* 3/4 cup unbleached all-purpose flour

* 1/2 teaspoon baking soda

* 1/4 teaspoon salt

* 3 tablespoons chocolate chips (optional, you can use nuts instead, or just nothing)

(If you want the recipe to be vegan, make sure there is no milk in the chocolate you use!)

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(I’m now using a new brand of organic coconut oil, since my last jar is empty. I found that super big jar at Costco the other day and instead of being 18$, it was 13$ (yay! another awesome bargain). )

Directions

* Preheat oven (350′F)

* In a bowl or a stand mixer, combine the pulp, maple syrup, melted coconut oil and applesauce. Mix well.

* In another bowl combine the flour, salt and baking soda.

* Add the dry mixture into the wet mixture, then mix. Stir in the chocolate chips (or nuts or just nothing, hehe).

* Spoon the mixture into mini muffin pan and bake. (I’m always using silicone! No need to throw papers!)

* Bake for about 11-12 minutes. If a toothpick comes out clean, the muffins are ready.

* Enjoy!

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Tropical Juice

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On the site JUICERECIPES they have a calculator to figure what you are really drinking in term of vitamins, minerals, calories.. you can find it HERE

So in the juice (3 1/2 cups) I just made there is… (It’s like 2 big glasses)

– 360 calories,

– 22% Daily Value (DV) of potassium,

– 324% DV of Vitamin C,

– 19% DV of iron

– 11% DV of Calcium

– 17 % DV of Vitamin A

– 5 g of proteins

and much more.

Awwww homemade is always the best, hehe!

I’m really glad I finally bought a juicer. Homemade juices are just way too good! I’m not only talking of the taste, but it’s good for your body too!

I’m a big pineapple juice fan and I’m very pleased with this homemade juice, yay! Can’t wait to give a glass to my husband (he’s sleeping, hehe), I’m sure he will love it!

Today I tried something new (well juicing was kind of new for me too, hehe) I used the mango pulp in a muffin recipe.. they are good, hehe! I’ll post the recipe right after this one.

Have a nice sunny day!

Servings

3 1/2 cups

Ingredients

* 1/2 large ripe pineapple

* 1 large ripe mango

* 1 orange

* 1 apple

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Directions

* Wash, peel (for the orange, mango and the pineapple), core (for the apple) and cut the fruits.

* Juice.

* Serve and Enjoy.

You can store the juice between 24-48 hours in a glass container in the refrigerator.

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I had to sit down my big boy Auguste near the juicer because he’s super curious and was super mad that he wasn’t seeing what was happening, hehe!