Tag Archives: cooking

Here I go again on my own

Quick re-cap, I blogged with a fab group of women for about a year over at imperfectlybalanced.com, and while we figure out what direction we wish to move, I’m back here, dribbling nonsense out the ends of my fingers, hoping to still find an audience.

A re-introduction to myself.  I’m a single mom to a teen-aged daughter.  I’m a do-gooder with a potty mouth.  A self-proclaimed domestic Goddess.  Often described as abrasive but likable and I think I’m hilarious.  My mind goes a mile a minute, and I often speak, tweet, Facebook, blog and text before I think at all.  Not Instagram though.  That requires a ton of thought, retakes and filters.

I’ve recently become a Team Beachbody Coach which excites me to NO END.  Needed to kick my generous, but well-shaped ass into gear for my 35th (oh god) birthday, so I’m striving to lose 35 by my 35th.

In these pages you’ll find random ramblings, rantings, recipes, trials and tribulations of an estrogen only household (a boat load of alliteration), how to deal with different dietary needs (she doesn’t eat meat, I devour it still mooing) and what it’s like to date while your child dates, because let me tell you IT’S REALLY, REALLY WEIRD.

If you have any questions about BeachBody, fire away!  If you’d like to collaborate on a blog post, suggest content, share the content, make people read me because I’m hilarious, please, please do.




Hemp, Hemp, Hurray!

Hemp day 2!

I make smoothies for breakfast occasionally, especially when I’m too lazy to make a proper meal.  I can pour it in a cup and take it to go.  Portable and handy!

Normally, I would use milk (white or chocolate) a frozen banana and a rounded TBSP of peanut butter.  Sometimes protein powder if I used white milk, but not always.

This morning, I tried something all new !  A co-worker gave me a box of unsweetened almond milk so I figured I’d give it a go!


no fuss, no muss. GIT ‘ER DONE


1 c. unsweetened almond milk**

1 scoop chocolate protein powder

1 frozen banana

2 TBSP hemp hearts (Available from Manitoba Harvest.  Go now!)


Throw in blender.  Turn it on.  DONE.

This was SO incredibly amazing.  The hemp hearts added a beautiful texture and flavour, the almond milk was silky smooth and I really do love the taste of this protein powder.

Regular rotation.

**Will be making hemp milk soon, and will post results of smoothie with substitution.

Walnuts, and chocolate and HEMP, oh my!

So I got my hands on some Hemp Hearts from Manitoba Harvest, and have decided to experiment with different ways to incorporate hemp into my daily life.  Read about the benefits of hemp here.

Last night, I played around in the kitchen and came up with a protein/trail mix type cookie, that I think could easily be tailored to your needs and also baked in a pan and made into granola bars, as well.  This was my first run at it, and I will definitely be playing around with ratios.  Regardless, they are moist and delicious.

Pardon photo quality. My camera is my blackberry, we don’t get fancy. They aren’t pretty, but they ARE tasty.


1/2 cup unsweetened applesauce

1/2-3/4 c. unpacked brown sugar

1.5 tsp vanilla extract

2 egg whites

1 c. whole wheat flour

1/4 (a little more – one scoop, 32g) c. Weider’s chocolate protein powder

1 tsp baking soda

1/2 tsp salt

3/4 tsp allspice

1.25 c. quick cooking oats

1/4 c. dark chocolate chips

1/3 c. chopped walnuts

1/3 c. hemp hearts

1/3 c. dried cranberries


  1. Preheat oven to 350ºF.  Grease (or use a baking stone or parchment paper) 2 cookie sheets.
  2. Beat applesauce, brown sugar and vanilla in a large bowl.  In another bowl, use an electric mixer to beat egg whites until they are frothy and begin to firm up.  Fold egg whites into applesauce mixture.  Combine the flour, protein powder, baking soda, salt and allspice.  Fold into egg mixture.  Stir in the oats, chocolate chips (or carob), walnuts, hemp hearts and cranberries.  Drop by heaping teaspoons on toe baking sheets
  3. Bake cookies in preheated oven until set.  About 9-10 minutes.  Remove to wire racks to cool.

This recipe yielded 35 cookies.  The following nutritional information is based on inputting the information on spark people’s recipe builder.

I thoroughly LOVE these.

 Calories 67.5
  Total Fat 1.6 g
  Saturated Fat 0.5 g
  Polyunsaturated Fat 1.2 g
  Monounsaturated Fat 0.3 g
  Cholesterol 0.0 mg
  Sodium 83.0 mg
  Potassium 24.4 mg
  Total Carbohydrate 10.9 g
  Dietary Fiber 1.1 g
  Sugars 5.7 g
  Protein 2.6 g

Sushi Salad

Quick and easy, amazingly tasty and CLEAN (if you subscribe to that)


1 c. long grain brown rice

1 english cucumber, diced

1 carrot, peeled and sliced

4 sheets Nori, quarterd & cut into 1/4″ strips

8 oz shrimp/crab/whatever you live

1 avocado

1 Tbsp Wasabi paste (add more for added heat. If you don’t have wasabi paste, buy wasabi powder and mix equal parts powder & water)

2 Tbsp reduced sodium soya sauce

2/3 c. Rice (or rice wine) vinegar

1/2 tsp honey: optional


Whisk together wasabi paste, soya sauce, vinegar and honey.  Set aside.

Cook rice according to pkg directions.  Set aside and let cool (spread out on cookie tray for faster cooling)

Dice cucumber, slice carrots and Nori.  Add to rice.  Gently fold in seafood.  Toss dressing to coat.  Top with Avocado slices.

Can be served over a bed of spinach if desired.



Butter Chickpea Dish

I absolutely LOVE this dish!  It’s easy, versatile and you can keep the ingredients in the pantry to make in a pinch. MIA is the garlic, oil and onions.












2 tsp Graham Masala

2 tsp Curry Powder (I use medium)

1 tsp cumin

1 tsp salt

1 tsp fresh minced ginger (or ground ginger)

1 tsp fresh garlic, minced

4 medium potatoes

1 can chickpeas, drained and rinsed

1 Lg can of diced tomatoes

1 medium onion diced (time and tear saver – Frozen diced onions from M&M meats.  LOVE)

2 Tbsp Veg oil

coconut milk


Peel, cut and cube potatoes.  Boil until tender, drain and set aside.

Meanwhile, in large saucepan cook garlic and onion in oil until translucent.  Add graham masala, curry powder, cumin, ginger and salt.  Cook for 2 minutes, stirring frequently.

Add tomatoes, chickpeas and coconut milk (I use maybe 1/4 c. coconut milk.  Add less or more to suit your taste) Add potatoes.  Stir and simmer.


Can be served over Basmati rice, with Naan bread or as is for a great CLEAN meal.











With the leftover coconut milk, I’m going to go (right now!) to make another batch of Curried Carrot Soup.


Brussel Sprout and Walnut Salad

Quick and easy and amazingly good.


24(ish) Brussel Sprouts

1 c. toasted walnut pieces

1/2 c. freshly grated Parmigiano

Dijon Mustard

Apple Cider Vinegar

Extra Virgin Olive Oil

Sea salt



Cut ends off sprouts and discard wilted or funky leaves








Soak/rinse sprouts in cool water











Toast walnuts over medium heat for 5-8 minutes











Using a knife, food processor or Mandolin blade (I used processor for fear of slicing a digit) chop the sprouts











Combine oil, mustard and vinegar salt and pepper.  Use your own quantities to taste.  No wrong way to do it











Grate the cheese. Buy fresh and do it yourself.  Can’t beat the taste











Combine sprouts, cheese and walnuts in a bowl











Add dressing and toss together











This recipe was such a piece of cake.  mmmm. cake.  The toughest part of the whole shebang was taking step by step pictures with my blackberry camera.

If you try it out, let me know what you think!

Curried Carrot Soup

Another easy, have most ingredients on hand recipe.  Great for clean eating, and can be vegan depending on the type of broth you use.

The flavours are amazing together, and it makes a great launching point to add chicken or other veggies for a more hearty meal.


1 3/4 c. broth (chicken or veg)

3 carrots, peeled and chopped small

1 onion, chopped (time and tear saver – M&M meats sells frozen diced onion.  A staple in my home!)

1.5 tsp curry powder (I use medium)

1 tsp fresh minced ginger (can use ginger powder in a pinch)

1 can of coconut milk


Simmer carrots, onions, ginger and curry in broth until soft (option – can sautée vegetables in butter or oil first).  Cool slightly








Puree in blender or food processor.  May need to puree in batches.











Return to stock pot and add coconut milk











Season with sea salt and pepper.  Can also add a pinch of sugar if desired.