Popping it while it is hot

with the summer season comes summer treats, and this year i finally got my act together and used these adorable popsicle molds i bought at the end of season last summer on clearance. by far popsicles are an easy cooling off treat to make and something you can really basically do with anything. more often than not i just grab what i have in the fridge and squeeze or blend it into liquid form, add flavour (if needed), water, give it a good mix in the blender and then into the molds they go. this method is also very friendly to the  "i'm almost going to kick the can" looking fruit you might have before they get too rough. 

on a side note, since i'm trying to keep things healthy, i find i avoid adding sugar or honey. that is not to say you can't, but i personally tend to find by using fresh local fruit the sweetness i like is already there, so i'd rather just enjoy that.

here are two of my favourite homemade popsicles that i'm loving this season.

Vanilla Raspberry

- 1/2 cup raspberries, cooked on the stovetop for a few minutes just to soften up, then     

   popped into the blender to smooth

- 1/2 tsp lemon juice

- 1 tsp vanilla extract 

- 1 - 1/2 cup water 

this image via here

Lemon Lime

- 1/2 of a lemon juiced 

- 1 lime juiced

- 2 cups water

- 4 tablespoons of lemon and lime rind grabbed from the ones you just juiced and 

  dropped into the molds before they hit the freezer. 

Bean crazy about beans

image via

in the dead of winter there is nothing like a good hearty soup to warm the soul. soups are also great because you can make anything with literally almost nothing. right now one of my favourite recipes is a hearty bean soup made from my all time fav, the fava bean.  fava beans are an old school pea, that has a creamy texture and wonderful flavour. you can easily find these beans at your local grocery store in a can, or fresh in the pod, which means all you have to do is shell them.

aren't they the cutest?

image via

this week, give this hearty fava bean soup recipe a try and i'm sure you will be hooked.

adapted from Martha Stewart

• 1 cup chopped onion 
• 1 tablespoon olive oil 
• dashes of salt and pepper 
• 2  cup chicken stock or vegetable stock
• 2 1/2 cups blanched, peeled fava beans 
• 1/2 cup chopped broccoli
• 1/4 cup grated Parmesan Lemon juice
• 2 cloves garlic
• 1 tsp turmeric

place all the ingredients in a pot, bring a boil and simmer on low for 20 mins. once the beans and broccoli are soft use an emulsion blender to puree until smooth.

Juice It Up!

image via here

over the winter holidays, like many people, i allowed myself to indulge more than i typically might have. i love a good gingerbread cookie as much as the next girl, but i know my body should only have so many. now that it's january it's time to clean up my act, and refresh my minds and my body. looking back, i've had a few good gluttonous years of trying new things and drinking, but now it's hard time to take some ownership over my health and my health related goals.

over the break, i watched a couple food related documentaries on Netflix, something i love to do! here are a few that just might change your view of how you eat, Vegucated, Food Inc, More Than Honey and last but not least one of my favourites Fat, Sick and Nearly Dead – how can you not love Joe and his juicing. 

while i don't think living off juice only is the answer, i was amazed by the immediate health benefits he shared (under the supervision of a dr) and the difference in energy levels by all those that tried it. I think juicing is a great way to fuel you body with nutrients in a naturally beneficial form that is easy enough for anyone to do. so, it was off to the shop to pick up a juicer for me!

top reasons why juicing is awesome, now having tried it for a few weeks:

• because you can use all your leftover lonely fruits and veggies,
• because it's packed with macronutrients that help fuel your body in the best way possible,
• because it's cost effective,
• because it's quick and easy, and probably close to the fastest healthy meal you can make,
• because you actually can't screw it up, and
• because you will surprise yourself with just how much you love it.

image via My Wife Makes

i have fallen for juicing, and i mean hard. it's been a few weeks and i don't see myself getting sick of it anytime soon. now i should specify that outside of maybe a 2 or 3 day cleanse every few months, we personally don't eat juices as meal replacements for the entire day. instead we've often start our day with a freshly made green juice to help get us going, followed then by healthy well-balanced meals made from whole foods. now, if you are watching your protein intake in a day, you can add some protein powder to your juice. we've tried it using an all natural raw organic protein (unflavoured) and the combo is actually quiet nice! 

a few helpful hints when consuming:

• drink your juice within 15-20 minutes of making it
• don't forget to chew even though you are drinking, this helps activate your digestive enzymes 
• watch your fruit intake per juice bearing in mind healthy fruit servings per meal
• vary up your greens, too much of one thing isn't good for your body so mix it up!

this month give juicing a try! it's some of the most vibrate colours and tasty flavours your kitchen will ever see.

one of our fav combo's right now is (this makes enough for 2 people):

• 2 celery stocks
• 2 handfuls of raw spinach
• 2 carrots
• 1 orange
• 1 apple
• 1 lemon
• 1 tbsp ginger

what's in your gym bag?

in the summer i used to wake up with that early sunshine. now when i get up at 5am it's pitch black out, but i still hustle it out of bed (quickly so i don't wait my deep sleeping hubby) and boot it to the gym in the mornings. let's just say it's basically become my morning alarm clock. because of this preset time, i've learned that a well packed bag, and even my routine while there, needs to be well-planned and well-organized. i'm always open to tips and suggestions from one gym rat to another on useful combo's for maximizing not only your workout, but also your "speedy post sweat, now i have to speed shower, dry off faster and hop into respectable work clothes and out the door routine." it's a lot to pack in! right now if you dumped out my gym bag, here is what you would find currently helping me in that "getting it all done" department. 

• Ear phones // for good tunes and good daily mantas of course!
• Klean Kanteen // a definite must for staying hydrated (and BPA free), sometimes i even add a lemon wedge to help kick start my clean eating for the day
• Tom's Deodorant  // a good all natural brand that still does the trick for the stinky and sweaty
• Under Armor Socks // out of all the socks i've tried, these seem to keep my feet cool and not clammy
• Nike runners // need i say more
• Burt's Bee's Facial Cleaning Towelettes // i use these as i'm running into the shower to clean off those pores
• Honest Company Shampoo & Body Wash in Sweet Orange Vanilla  //  i'm all about the two and one as a way save time – this one is also green, clean and one of the best.
• NutraSea //  before i leave the gym i always make sure to pop my vitamins and especially my healthy fish oil
• Sephora Lush Flush Lip & Cheek Stain // once dressed and hair combed, i quickly apply this handy two in one make-up stain on my lips and apples of my cheeks to look fresh and ready for the work day 

A Seasonal Canning Calendar

image via here

this year i've done a much better job at getting myself way more organized for the current canning season. sometimes i swear i was born in the wrong era, because i relish and look forward to these old traditions. the feeling of accomplishment i get when i pack up fresh jars of jam or salsa into my cellar pantry space, the smell of cooking and the excitement for fresh ripe fruit in the middle of winter – nothing beats it.

i've only been really going hard at canning for a few years now, but i've learned a lot between when i started and now (with my fair share of mistakes too!). this year i got a good jump start on some varieties of jams already, and have taken the time to learn about what seasons are best time for what produce. i spent the last few years searching on the inter-webs for sample canning calendars, but sadly to no avail,  so this year I nipped that need in the butt and created my own seasonal canning calendar.

while it may not hit everything that you could possibly can in peak season, i've made sure to hit the highlights and the things i see as being the most popular items to consume!

* DOWNLOAD THIS CALENDAR HERE
**charted based on your average growing season in Ontario, Canada 

i hope this visual resource will give you a month-to-month guide to canning season considerations. there are so many options and ideas for things you can make and then store to enjoy through the winter months.  i've included a number of links below to some of my favourite recipes and helpful tips and resources for anyone looking to give this a shot, or just try a new take on an old recipe this time around.

Jam & Jelly

• Pear Vanilla Jam
• Blueberry Jam 
• Strawberry Basil Jam
• Peach Jelly 

Salsa

• Basic Salsa
• Roasted Corn Salsa
• Avocado Salsa Verde
• Peach Salsa
• Smokey Salsa

Pickles

• Bread and Butter Pickles
• Dill Pickles
• Vegetable Pickles

Vegetables

• Sweet Pepper Jelly
• Sauerkraut
• Pickled Beets

Resource Guides & Getting Started

• Canning 101 - The Basics
• Learning How to Can - Tips
• Canning Recipe Books
• Canning Starter Kit

The Pantry Fine Cheese

Located on the at the intersection of Gerrard and Coxwell in Toronto, you will find a new little shop that just opened it’s doors called THE PANTRY.

While this boutique store may appear tiny in size, we all know that good things come in small packages, and in terms of some of great Canadian artisan cheeses, this statement could not be more true in the case of this shop. Owner and operator Jeremy Lago is a Sommelier, now turned Fromager who has hit the nail on the head when it comes to filling Toronto’s needs for all things cheesy goodness.

Focused on solid relationships with local farmers, Jeremy has brought to Toronto a celebration of some of the best assortments of Ontario artisan cheeses that we should all feel extremely proud of. From the creamy Crossroads Sheep Gouda, to the handcrafted Five Brother’s cheese with traits of Gouda and Swiss; or an aged variation of an Oxford harvest cheese called Tipsy that has soaked for 6 days in a Merlot Cabernet. Last but not least, my personal favourite, The Aged Five Brothers, with its the creamy, mouthwatering, nutty and caramel like flavouring. Walking into the shop, there is no way your taste buds can even accurately anticipated what you will experience.

In fact, anything you find at The Pantry is nothing short of spectacular. The shop also specializes in offering locally sourced accompaniments (for exceptional pairings), and an olive and pate bar to help you put together a perfect afternoon or evening plate to enjoy alone or along with friends and family. Being a Sommelier too, it goes without saying that Jeremy is the best at making exceptional recommendations for wine and cheese unions.

It should also be mentioned that he even does cheese wheel wedding cakes. Yes, you read that correctly.

Last night I had the pleasure of attending The Pantry’s first wine and cheese pairing party hosted at The Lazy Daisy’s Café. Organized along with the fine folks from Fielding Estate Winery, a large group of us sat down to a well-informed lesson on the art of the paired tasting. Leading with explanations on textures, colours and tastings notes the group of us were in inseparable cheesy heaven.

I cannot say enough about not only buying local goods, but also the benefits on shopping from local small businesses – which The Pantry is quickly topping that list. There is not a chance you will leave this shop feeling unsatisfied. It is quickly becoming one of the hot new shops in the east end of town. 

Thank you Jeremy for celebrating some Canadian food talents and for teaching us the pleasure of fine food feasting. www.thepantryfinecheese.com. @pantrycheese 

Easy Bake Granola

since the new year i have been focusing hard on getting my health in check. not that anything was wrong with me to begin with, but more so that it just felt high time to spend a little more effort focusing on good health habits and routine for the future. after a few months into it i also started to see a naturopath recommended by a good friend, and i can't say enough about naturopaths in general now. while i still see a regular MD for lots of things, i like the time and one-on-one preventative health attention i get from my naturopath. seriously check one out if you can, because i cannot say enough about them. along with some great tips and suggestions from her, she's really taught me the value and positive health benefits of whole well-rounded meals, and more specifically just what that looks like. one of those meals is homemade granola and over time i've adapted what i like into this very yummy nutrient packed recipe below.

this recipe is great to make on a sunday morning or evening, ready then for the week.

You will need//

• 1 tbsp organic honey (melted if in the solid form)
• 1 cup almonds
• 1 cup macadamian nuts
• 1/2 cup steel cut oats (remove for a gluten free granola and replace with green lentils)
• 1 tbsp coconut oil (melted)
• 1/4 cup coconut flakes 
• 1/2 cup pumpkin seeds
• 1 tsp cardamom (you can add more for taste)
• 1 tsp cinnamon

The how too//

preheat your oven to 350 degrees. throw all your dry ingredients excluding the spices and coconut flakes into a large bowl and mix well. next take your spices and sprinkle them over your dry ingredients and again mix well so everything is nicely covered. on the stove top slowly melt your honey and coconut oil. once they are melted drizzle it over your bowl of ingredients. mix all together and then spread your mixture out onto a baking sheet.  pop it into the oven and bake the mix for 30 mins, making sure to turn the mixture every 10 minutes or so just to make sure it doesn't burn. after 30 mins add your coconut flakes and then bake for another 10 minutes. take out, let cool and enjoy! i love to eat my granola in the mornings with a little almond milk and some fresh berries, or as late afternoon snack!

**homemade granola is best stored in a glass jar in the fridge**

Banana & Peach Smoothie

smoothies are one of my favorite breakfast foods. i commute about 1.5 hours on public transit to work, so i like to take my breakfasts with me each morning to make my day a little easier. it may not be the ideal option, but it's the best option that fits into my busy lifestyle, and hey, at least i'm eating breakfast, which is more than i can say for my younger self. 

along with a whole slue of blended options, this banana & peach combo is one of my most loved right now. just grab all the elements, throw them into your blender and buzz, buzz, buzz till it's blended. pour into a seal safe container like a klean kanteen and off you go.

 
ingredients:

- half of a banana
- 1/2 cup of frozen peaches
- 1 tsp ground flax seed
- 1/4 cup of milk
- 4 large icecubes
- dash of vanilla extract

Broccoli & Orecchiette

this past holiday i put aside some extra time to test out a few new culinary dishes to mix things up. this broccoli orecchiette one is slightly adapted (based on what i had) from Jamie Oliver's Meals in Minutes. i will say, it's an excellent cookbook once you get the hang of it. i do promise to write-up a full review after I have tested a few more dishes from it. This orecchiette pasta meal is super easy, so great for busy evenings. but what i like even more about it is the use of the broccoli. aside from steaming it up, or chopping down into a salad, i'm always at a loss for creativity when it comes to broccoli, and i'm always looking for new ways to include more vegetables in my meals. This recipe will feed about 4 people, so serve i recommend serving it up with a simple kale salad on the side.

The What:

• 1 bag of orecchiette pasta
• 2 heads of broccoli
• 1 cup parmesan cheese
• the juice from one lemon 
• 1 tbsp red pepper chili flakes (more can be added before eating)
• olive oil

The How:

de-stem and wash your 2 heads of broccoli. if you like to "de-hair or de-vain" the stems and eat them like i do, then clean then up, chop and throw them and one head of broccoli into a food processor or blender. add in two tablespoons of grated parmesan cheese and a glug of olive oil. next blend that all up into what looks like a paste and transfer it to a pan. heat it up on medium heat and add your lemon juice and chili flakes to the mix. allow that to simmer and cook for about 5 minutes. next put a large pot water on the stove and bring it to a boil. while that heats chop up your other head of broccoli into small chunks and throw it into the pan, allowing it to steam and soften with your mixture. once the pot of boiling water is ready, salt the water and throw in that pasta. allow it to cook for the recommended time as identified on the package. once the pasta is done, strain it and throw it back in the pot. next take your pan of broccoli goodness and your left over parmesan and throw that over the pasta in the pot. mix it all together and serve it up! at this point eaters can add more parmesan, black pepper or more chili flakes to the bowl! enjoy!

**Pair this with a nice dry white wine like a Pino Grigo from Italy!

Smoked Hickory BBQ Sauce

most of us enjoy a good barbeque in the summer months, but there are many of us (like myself) who barbeque all year long. nothing goes better with delicious smokey meats then some homemade barbeque sauce. here is a simple and easy to follow recipe to try this summer. after you master this, start experimenting with other flavouring options to create your own unique blend.

what you’ll need
•  1L mason jar

• 1/2 of a large sweet onion finely chopped
• 3 cloves of garlic minced

• 1 Tbsp olive oil  

• 1 Tbsp mustard powder 
 • 1 Tbsp sugar

• 4 Tbsp Worcestershire sauce 

 • 8-10 shakes (or drips) of hickory liquid smoke flavouring

• 2 Tbsp dark molasses

• 1/4 cup vinegar 
• 1/2 L of plain organic tomatoe sauce, or 1 can of crushed tomatoes

• dash of pepper & salt to taste

• hand blender, or any liquid blender 

 the how:  

now comes the easy part. grab yourself a medium to large sauce sauce pot. pour in your oil, add your onions and heat on medium to high heat until the onions are really soft. next throw in your garlic and allow it to brown just slightly while mixing frequently. then pour in your tomatoes and add in your mustard powder. mix it all together and allow that to simmer for about 10-15 minutes. following that, proceed to add in all the other listed ingredients and allow the mixture to sit for about 2 hours simmering over low heat. you want to watch that your mixture is softening and thickening up. once you are happy with your mixture remove it from the heat and allow it to cool. then take your blender and blend it all to ensure the sauce has a nice smooth consistency. then jar it and eat it!

** this barbeque sauce, should be refrigerated and eaten within approximately 2-3 weeks, unless you bottle and seal it in the proper canning fashion.

Infused Water

after the honeymoon my body needed a serious detox from the overload of italian pizza, pasta & wine. for the past two months i've been seriously focused on clean eating as well as eating locally. along with that i've decided to ensure that i'm drinking more water on a daily basis, in an effort to kept my body well hydrated and clean out the organs on a more regular basis. i've never been a huge water drinker. i can easily down about 3 glasses in a day, and then i'm typically done. after those 3 glasses the water starts to taste yucky and creates a strange taste in my mouth, don't ask me why.  so to try and get past this i've created combinations for infused water. in my daily routine in the morning i'll fill a small ziplock that I keep in my purse, with a few ingredients from my fridge or garden to create natural infused water. when i get to work i'll dump those ingredients into a glass, muddle/mash them around, fill with water and ice, shoot in a straw and carry that around with me all day. this routine has changed my life. I'm easily now downing 8-9 glasses of water a day and the infused water is filled with tons of natural flavours and nutrients. here are three combinations that are my absolute favourite by far

 
1. organic honey & rosemary
2. strawberry & basil
3. lemon & ginger

**a few other ideas would be, watermelon & mint, blueberry & lime, cucumber & apple!
 

The Spaghetti Squash

This year my resolution was not to get fit, or to slim down, but to attempt to try new recipes on a more regular basis. To focus on healthy eating by taking basic vegetables and glamorizing them into delicious innovative meals. Last night was my first undertaking (dun, dun, dun) with the spaghetti squash. At first, I must admit I had never had this before, nor had ANY clue how to make it, but after last nights (easy) success I can seriously admit this will become a regular staple in my diet. As someone who has a deep love affair for all things carb, I was looking for a healthy pasta substitute that gives me the same visual and mouth watering appeal. Spaghetti squash, you are it! Here is a simple, easy to follow recipe for making a delicious spaghetti squash "faux pasta" dinner that you will surely come to love. I look forward to more adventures with this tasty item and promise to share any successes! Do you have any vegetable recipe recommends? I would love to hear about them!

Laura & Squash - 1    Carb packed pasta - 0

  *   1 medium spaghetti squash
  *   6 oz of roasted chicken sliced (or lean ground turkey can also be used)
  *   1/4 onion
  *   1 garlic clove
  *   1 tbsp oregano
  *   1 can of plain organic tomato sauce (homemade sauce can also be used, see here! or  just  chopped tomatoes roasted in the oven)

Start by preheating your oven to 375 degrees. Cut squash in half and scoop out the seeds and mush, then bake cut sides face down on a baking sheet until tender - about 45 minutes. Let stand until cool enough to handle. Scrape flesh into long strands using a fork. Let the strains drain in a colander, but cover them to keep warm. While the squash is draining grab a non stick pan and heat up chopped onion and garlic until soft but not brown. Add oregano and your cooked chicken slices and mix until fragrant, about 2-3 minutes. Next stir in your plain tomato sauce and allow the mixture to cook together to blend flavours.  Now plate your squash, add your sauce and sprinkle with fresh herbs for added flavour! Enjoy!