tag:blogger.com,1999:blog-34566650011998634032024-02-25T05:52:22.066-05:00Once Upon a Cutting BoardNataliehttp://www.blogger.com/profile/05107106451064332368noreply@blogger.comBlogger301125tag:blogger.com,1999:blog-3456665001199863403.post-76528388693021544082015-09-22T08:00:00.000-04:002015-09-22T15:03:36.609-04:00Summer Meals RecapNow that summer is almost officially over, and I haven't written a blog post since the beginning of summer back in May, I thought it's about time that I shared some of the meals I've been enjoying over the last few months! Summer - as with every other time of year lately - was super busy for me, so not only did I not have time to post, but I didn't have a lot of time for cooking. I stuck to mostly easy meals and standbys, like vegetable quinoa or pasta, sandwiches, and salads. But with fresh, local vegetables available, simple meals are all you need!<br />
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Here's a little recap of some of my favourite dishes from this past summer. And don't forget you can follow along a little more frequently with me over on <a href="https://www.facebook.com/onceuponacuttingboard" target="_blank">Facebook</a> or <a href="https://instagram.com/onceuponacuttingboard/" target="_blank">Instagram</a>!<br />
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<img alt="berry smoothie bowl" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/smoothie_zpsjuhbzaiu.jpg" width="680" /></div>
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I finally started trying smoothie bowls for the first time and love them, though I've been lazy lately and haven't made one in a while. The version pictured above had a base of frozen mixed berries and bananas, almond milk, oats, and flax seed, and was topped with strawberries, bananas, kiwi, almond butter, berry granola, and chia seeds!<br />
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<img alt="summer quinoa" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_2266-2_zpsc3oju4qh.jpg" width="680" /></div>
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Quinoa is always a staple around our home. In the summer I love using fresh vegetables like cherry tomatoes, red pepper, corn, and cucumber, tossing the quinoa with a bit of lemon juice and olive oil, and adding some feta and fresh pepper.<br />
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<img alt="southwestern quinoa" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_3342-2_zpsowbfwtxy.jpg" width="680" /></div>
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The other version of quinoa we make all.the.time. is this southwestern version with black beans, pinto beans, chile powder & cumin, sauteed veggies (zucchini, red pepper, tomato, corn, mushrooms), and a little salsa and cheese. We never get sick of it!<br />
<img alt="bbq chicken quinoa" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/bbq%20chicken%20quinoa_zpsfzuf3kyb.jpg" style="text-align: center;" width="680" /></div>
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I also tried a new version this summer with this <a href="http://www.closetcooking.com/2015/07/grilled-bbq-chicken-zucchini-and-corn.html" target="_blank">grilled bbq chicken, zucchini, and corn quinoa salad recipe</a> from Closet Cooking. I loved the addition of barbeque sauce, and we loved it even more with shredded cheddar instead of feta the next day!<br />
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<img alt="avocado toast" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_3136-2_zps4bdgymct.jpg" width="500" /></div>
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Avocado toast is always a staple when I'm pressed for time (and willing to splurge on avocados)! I finally bought hemp seeds recently and love sprinkling them on everything!<br />
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<img alt="turkey bacon blts" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_4476-2_zpsimdjg2o9.jpg" width="500" /></div>
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Also super easy were these turkey bacon BLTs we had a few times. I wish I made them more; I feel like I hardly had any fresh tomatoes this year!<br />
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<img alt="easy summer vegetable gnocchi" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/gnocchi_zps5xrtnqai.jpg" width="680" /></div>
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This gnocchi was the result of grabbing whatever I could find at the market one evening, and I ended up loving it! I just cooked some storebought gnocchi and tossed it with sauteed zucchini, tomatoes, corn, onion, and garlic, and topped it with some parmesan cheese. Easy and tasty!<br />
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<img alt="turkey pasta" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_2193-2_zpsxwbdjbto.jpg" width="680" /></div>
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The other pasta recipe I tend to make all the time when I can't think of anything else is whole wheat pasta with sauteed vegetables (in this case zucchini, mushrooms, and spinach), ground turkey, and storebought pasta sauce. It's healthy, filling, and makes great leftovers!<br />
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<img alt="sweet potato tofu tacos" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_1329-2_zpsiyfwipei.jpg" width="680" /></div>
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Tacos are another fun and easy meal to throw together. We enjoyed these <a href="http://www.vanilla-and-spice.com/2013/12/easy-bbq-tofu-sweet-potato-wraps.html" target="_blank">sweet potato tofu tacos</a> from Vanilla & Spice as a vegetarian version...<br />
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<img alt="fish tacos with mango avocado" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_3326-2_zps2dq6lnyv.jpg" width="500" /></div>
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... As well as fish tacos with avocado mango salsa (and a little hot sauce)!<br />
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<img alt="chipotle chicken enchiladas" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/chicken%20enchiladas_zpse5jgpaq0.jpg" width="680" /></div>
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I've made these <a href="http://www.skinnytaste.com/2010/02/chicken-enchiladas.html" target="_blank">chipotle chicken enchiladas</a> from Skinnytaste a few times before and we always love them! I just poach the chicken beforehand and put most of the cheese inside the enchiladas rather than on top.<br />
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<img alt="baked pesto penne" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_3363-2_zps7i50wfne.jpg" width="500" /></div>
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This <a href="http://pinchofyum.com/healthy-baked-pesto-rigatoni" target="_blank">baked pesto whole wheat pasta </a>from Pinch of Yum is another summer favourite of ours. It's easy to throw together is a great way to pack in lots of greens.<br />
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<img alt="canada day crepes" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_2815-2_zpsp61jc7db.jpg" width="680" /></div>
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On Canada Day, I made a festive breakfast for us by cooking up a batch of <a href="http://www.onceuponacuttingboard.com/2011/09/raspberry-cheesecake-crepes.html" target="_blank">vanilla crepes</a>, filling them with yogurt, and topping them with some cooked and fresh raspberries to form a Canada flag!<br />
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<img alt="cherry tomato skewers" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_2830-2_zpseylsxz9o.jpg" width="500" /></div>
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Later that day, I extended the theme with Canada flag-inspired appetizers. Pictured above are simple skewers made with grape tomatoes, marinated bocconcini, basil, and a balsamic reduction. The colours (ignoring the green) were meant to resemble the flag, but everyone liked these so much I made them for non-Canada related gatherings too!<br />
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<img alt="watermelon feta skewers" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_2827-2_zpsnqousbxv.jpg" width="680" /></div>
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My other, perhaps less obvious, flag-themed appetizer were these watermelon, feta, and mint skewers, also with a balsamic drizzle. These are one of my favourite summer appetizers that are always a hit!<br />
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<img alt="chicken arugula salad" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_5777%202_zpspyimlsbd.jpg" width="500" /></div>
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This <a href="http://www.canadianliving.com/food/edamame_and_blueberry_salad_with_herbed_chicken.php" target="_blank">edamame and blueberry arugula salad with herbed chicken</a> was one of my favourite dishes that my parents made for me this summer!<br />
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<img alt="cinnamon peach banana bread" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_4520-2_zpsc5pg4q1d.jpg" width="500" /></div>
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I didn't do a lot of baking this summer but one of my favourite baked goods was this <a href="http://www.ambitiouskitchen.com/2012/08/low-fat-cinnamon-peach-banana-bread/" target="_blank">low-fat cinnamon peach banana bread</a> from Ambitious Kitchen. I replaced half the flour with whole wheat and the butter with coconut oil but you wouldn't know it was healthy!<br />
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<img alt="strawberry crisp" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_5867%202_zpsit2kfpxa.jpg" width="500" /></div>
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I also love throwing together crisps in the summer. And it can't get better than enjoying them with the sunset and a good book...<br />
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<img alt="summer beer" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_4393-2_zpscj4riez0.jpg" width="500" /></div>
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... Though beer doesn't hurt either ;) Cheers to summer 2015!Nataliehttp://www.blogger.com/profile/05107106451064332368noreply@blogger.com0tag:blogger.com,1999:blog-3456665001199863403.post-83283736650084784872015-05-04T08:00:00.000-04:002015-05-04T08:00:02.162-04:00Maple Balsamic Roasted Salmon, Brussels Sprouts, & Potatoes<div style="text-align: center;">
<img alt="Maple Balsamic Roasted Salmon, Brussels Sprouts, and Potatoes" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/salmon%202_zpsfk4e8nsm.jpg" width="500" /></div>
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I know it's a little late for brussels sprouts season and most of you are probably too focused on asparagus right now to think about wintry vegetables, but I'm happy to eat brussels any time of year (and we don't have local asparagus here yet last time I checked)!<br />
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I can also enjoy a meal like this any time of year - roasted salmon, vegetables, and potatoes all tossed in an easy homemade glaze. There's nothing revolutionary about this dish and you've likely seen or made a version of it once or several times before, but it's a great recipe to have in your collection because it's simple, healthful, flavourful, and satisfying!<br />
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<img alt="Maple Balsamic Roasted Salmon, Brussels Sprouts, and Potatoes" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/salmon%201_zpsn6tc1ohl.jpg" width="500" /></div>
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I love adding a glaze to salmon because that little extra step makes such a difference in flavour; I usually use whatever ingredients I have on hand but that often includes maple syrup. I also love tossing roasted brussels sprouts and potatoes in balsamic vinegar and eating them just like that. So I decided to combine those flavours together with a maple balsamic glaze that I brushed heavily on the salmon and lightly on some roasted brussels sprouts, potatoes, and shallots on the side.<br />
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I don't often like coordinating main dishes with side dishes because it involves too much work but everything about this dish flows easily together, doesn't take long or dirty too many dishes, and most importantly tastes so good you'll want to add it into your meal rotation no matter the time of year!</div>
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<img alt="Maple Balsamic Roasted Salmon, Brussels Sprouts, and Potatoes" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/salmon%203_zpsc7zimfpb.jpg" width="500" /></div>
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</b> <b><span style="color: #e69138; font-size: large;">Maple Balsamic Roasted Salmon, Brussels Sprouts, & Potatoes</span><o:p></o:p></b></div>
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<i>Serves 4<o:p></o:p></i></div>
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Inspired by <a href="http://www.realsimple.com/food-recipes/browse-all-recipes/maple-glazed-salmon">Real Simple</a> but recipe is my own<o:p></o:p></div>
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<b>Ingredients:<o:p></o:p></b></div>
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<i>For the roasted veggies:<o:p></o:p></i></div>
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1 lb brussels sprouts, stems trimmed and outer leaves removed, halved<o:p></o:p></div>
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1 lb baby potatoes or fingerling potatoes, halved<o:p></o:p></div>
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3-4 shallots, peeled and chopped<o:p></o:p></div>
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3-4 cloves of garlic, chopped<o:p></o:p></div>
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1-2 tablespoons olive oil<o:p></o:p></div>
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<i>For the glaze:<o:p></o:p></i></div>
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1 teaspoon olive oil<o:p></o:p></div>
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1 clove garlic, minced<o:p></o:p></div>
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1/4 cup balsamic vinegar<o:p></o:p></div>
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2 tablespoons pure maple syrup<o:p></o:p></div>
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1 tablespoon Dijon mustard<o:p></o:p></div>
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~1/4 teaspoon each salt and pepper<o:p></o:p></div>
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1 lb or 4 fillets of salmon<o:p></o:p></div>
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<b>Directions:</b><o:p></o:p></div>
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Preheat oven to 425°F. <o:p></o:p><br />
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Toss brussels sprouts, potatoes, shallots, and garlic with olive oil. Season with salt and pepper and spread in a single layer on a foil-lined baking sheet. Roast in preheated oven for 20-25 minutes.<o:p></o:p></div>
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Meanwhile, prepare glaze by heating 1 teaspoon olive oil or a light drizzle in a small saucepan over medium heat. Add garlic and cook for about 30 seconds. Add balsamic vinegar, maple syrup, Dijon, salt, and pepper. Let simmer, stirring often, and watching closely, until slightly thickened. This could take around 5 minutes. I don’t reduce the glaze until it’s completely thick; I remove it from the heat when it’s thickened but still pourable.<o:p></o:p></div>
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Remove vegetables from oven and toss. Brush glaze over salmon fillets (you won’t use all the glaze) and place on the same or a separate foil-lined pan, skin side down. Return salmon and vegetables to oven and roast for another 10-12 minutes or until salmon and vegetables are cooked through. Brush remaining glaze over salmon and roasted veggies. Season with salt and pepper if desired.<br />
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Nataliehttp://www.blogger.com/profile/05107106451064332368noreply@blogger.com0tag:blogger.com,1999:blog-3456665001199863403.post-77844555882399683152015-04-20T20:34:00.000-04:002015-04-21T10:26:11.592-04:00Month in Review - March 2015If you've been reading my blog for a while, you'll remember that I used to do monthly "recaps" of memorable meals and occasionally other activities and photos worth sharing from the month. I haven't done one in a while, but I'm trying to start them again as they're a great way to share food and recipes I've tried and loved from other blogs, cookbooks, or restaurants. Of course I'm late as usual by posting March's recap late into April, but I'm still trying to get used to fitting blogging back in my life!<br />
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I also post most of these photos regularly on <a href="https://instagram.com/onceuponacuttingboard/" target="_blank">Instagram</a> if you'd rather follow along there instead of reading these summary posts!<br />
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<img alt="banana peanut butter overnight oats" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZOPpborqfj9q9N7S1hRsltQB9Jd_xQ1NiHidI3UXM4FM9AEPQbL6DWjIc5c8mgxZPbqYWeMp1UgtWDXq144VMaaBN97DHr1oiX3eO5HbVG21yeaLqa9CrPCvIb5gZug9pzDhFkIb3-SaD/s1600/IMG_1260-2.jpg" width="500" /></div>
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Starting off with breakfasts, I've only just started making overnight oats, which I've seen a million times but have been hesitant to try because of the idea of cold oats. Turns out they're delicious, and make breakfast so easy - just a few minutes of prep the night before means breakfast is ready and waiting in the fridge! I've made <a href="http://www.domesticate-me.com/vegan-peanut-butter-and-banana-overnight-oats/" target="_blank">this peanut butter and banana overnight oats recipe</a> (pictured above) a few times now but hope to try other flavours in the future!<br />
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<img alt="mocha smoothie bowl" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0ka1HuKFiudMyEjcr0u1qAuVCa7_4jr0nTTHBS8tMWiPcXIHxA3gsXykdehMjiI9z1HPrLmnBwiB6FI97U9Er7eU_cX_-e-RZrXNFy5KTL-NyqjGjhI4xqMlZkZ-dMzz-7JwaflnQIyxd/s1600/IMG_4193.JPG" width="600" /></div>
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I'm also late to the smoothie bowl trend but have hopped on board lately! I make smoothies all the time and haven't seen the need to eat mine with a spoon before, but topping them with granola, fruit, seeds, nuts, goji berries, etc. makes them even better! Pictured above was a chocolate coffee protein version that was a bit on the thin side, but I'm getting the hang of it now!<br />
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<img alt="smoothie" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7xgFM6cBL_VtPxS8BGltVo3xNL3UheWASg0fquzFTAdi34JY5K3nJRs7dHrRafGTnku-0utoUl4QyTR7VrHVhZvSjk53r-Y6HSjeRpd8PesP7Ptjunz3EW_LuuqRa2X4NmCnrhdX1YgF-/s1600/IMG_4114.JPG" width="600" /></div>
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Of course regular smoothies still make a regular appearance in my life. This was a "Super Boost Smoothie" from <a href="http://www.purejbk.com/" target="_blank">Pure Juice Bar</a> which was delicious.<br />
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<img alt="healthy banana bread attempt" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0wFKIYa0Tspc5sWP-DujDmfRegIkDIfriiBFyy6cNGRyVxM2gxWgny63O5cJdPrr5Zpxbron_-CSJPTBKsw6ZikUAz0z6DMgaoKneqZ0Cv59WmZBzkZtO0OXFYnuTIddfhwZuSsONMn7v/s1600/IMG_0842-2.jpg" width="500" /></div>
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I've been working on a healthy (oil-free, dairy-free, refined sugar-free, except for a few chocolate chips ;)) banana bread recipe but haven't gotten it quite right yet. If I ever do, I'll be sharing it on here!<br />
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<img alt="peanut butter pancakes" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDeJHnUGuPGVItikCDgjzcF-jwzTzXMdWdbFTOSdR470aCH1ozLq75tLh1IkzPEk6Ta4RVk652p_urRhqcSqdKMZLE5PmOFLJHFIEGjAloEU-7k_-vxmJLG2utSMtn3Xvop_6TmTvw6rwr/s1600/IMG_4141.JPG" width="600" /></div>
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In not-so-healthy breakfasts, I made these <a href="http://www.recipegirl.com/2014/08/14/fluffy-peanut-butter-pancakes/" target="_blank">peanut butter chocolate chip pancakes</a> for my fiance as a birthday treat. Melted peanut butter is one of my favourite pancake toppings!<br />
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March dinners included...<br />
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<img alt="baked whole wheat pasta with turkey, kale, mozzarella" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPNKf-txAORaFecTYsEnIdBBMRo6srkRyYCAm0Z8nKnPiFGRBOck7JesrNVgp1VwiW18Vaujc3LZLum0zdVuavICmyik3ZvYWk9OnXZX-HhUrIx6JNAIrzgP2ziJuQ-9cKIe9Ea50nPGem/s1600/pasta+bake.jpg" width="680" /></div>
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This <a href="http://www.onceuponacuttingboard.com/2014/03/turkey-kale-whole-wheat-pasta-bake.html" target="_blank">baked whole wheat pasta with ground turkey, mozzarella, mushrooms, and kale </a>(I used spinach this time) is one of my go-to easy and healthy meals that makes great leftovers!<br />
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<img alt="lemon lentil soup" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKCshST_o8FbLgvTyPwL5zR1B5unLdiBrD8oZiViQQMAAoKrvrwQkd7KOsrOVTp1DcPbTxa9_V3Lz5zB4q4BvnKIZbAbqihh53jfokPCVGiyPX0DWLKGGsZJyr1PMmTs18_dVEzZbA001y/s1600/IMG_1256-2.jpg" width="680" /></div>
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I tried this <a href="http://kblog.lunchboxbunch.com/2014/04/lifting-lemon-garlic-rice-lentil-soup.html" target="_blank">lifting lemon garlic rice & lentil soup</a> from Happy Healthy Life when I felt a cold coming on. I ended up using too much lemon so it was a bit overpowering, but otherwise this was a fun twist on soup!<br />
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<img alt="southwestern quinoa bowl" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsXYdMo_-WfQV9K7MAkdoMwqF-s1DlIE8MW5GIuIJPgoJR7Iq3xK5445qdM9EU81sVDVvPQP-gacfek2NQaAAVS4YVplP82GWXrmjAjLpCG3LvO3L6DqII7i5NfOVb3iRrNFJCQ5ipJmIJ/s1600/IMG_4196.JPG" width="600" /></div>
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I often make some version of southwestern quinoa and it's always delicious. Just cook quinoa in vegetable broth, sautee some corn, black beans, onions, garlic, and mushrooms if you have them, and toss it all together with some cheese, salsa, or hot sauce!<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieK4iR9aQPyY3LUNnxclPMZ3AiSKh-kBDqBWpniCmRKtc60eATYcqnveF68JQMbhMZj3TeUMcifq_W7TQjfIO7L3XwK9CNg5cfrPXwqJlZV1mIO9gV075HYK64GgBWOXMf424Hc5oAtbse/s1600/IMG_4202.JPG" width="600" /></div>
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This was the veggie burger at one of my fave new restarants, <a href="https://www.facebook.com/rawjuicecompanylondon/timeline" target="_blank">Raw Juice Co</a> - it was delicious! I need to keep going back here to try everything on their menu!<br />
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<img alt="salad with chicken, tomatoes, feta" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj4Z36wHSjB02_ZLmZpi3NSova7meZwC0-EY9s4NzHHuwlJJBl0900bG9lbp0ZlYC7dex8En_VunjUoGMzgwYUboUI2ldI6dBwm3_36RqlT4uuBvtfNzmy9MeScb6Q18z1RwrxQ2YCaXFc/s1600/IMG_4215-2.jpg" width="600" /></div>
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When out of dinner ideas, a grilled chicken salad is always a good choice, and feta is a must in my opinion.<br />
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Finally, I tried out a couple new desserts last month...<br />
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<img alt="dulce de leche thumbprint cookies" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkJmt21ikRRO6OW1oPurRSxyI7iVvuM4MCi5FowL6GCqgR9shbjEIWGYg1vgELybEttEizSi9s16TfDXFjob1xkDFNn2olvrj0mo6ci2CBciSNYCv2XY-N4haKEYyqb2LePIq_3pfJqcrW/s1600/IMG_0868-2.jpg" width="500" /></div>
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We got a delicious jar of chocolate dulce de leche at Christmas so I decided to use some of it up in cookies. I used the same recipe from my <a href="http://www.onceuponacuttingboard.com/2013/02/raspberry-shortbread-heart-cookies.html" target="_blank">raspberry shortbread thumbprint cookies</a> but filled the middle with the dulce de leche and topped them with melted dark chocolate chips. Easy and tasty!<br />
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<img alt="chocolate peanut butter brownies" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWFhtKQfWE71L1p4N-N-oxg9tVcjoLDCEXOJ9FTpfk0g2D2Q8GC6nSng_WtaLjtuPIQOCMuguNhiDfHApv_gtGb3JhKljfd9WVdZp27pnZ2iaA8qZqjooSudDWAjk909YLYU2YSheXcyr3/s1600/IMG_0890-2.jpg" width="680" /></div>
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I also tried these cocoa brownies with peanut butter frosting, which are from <a href="http://notwithoutsalt.com/cocoa-brownie-with-salted-peanut-butter-frosting/" target="_blank">Not Without Salt</a> and also appear on <a href="http://www.loveandoliveoil.com/2011/11/peanut-butter-and-fleur-de-sel-brownies.html" target="_blank">Love & Olive Oil</a>, though I followed <a href="http://www.thewednesdaychef.com/the_wednesday_chef/2015/01/ashley-rodriguezs-bittersweet-brownies-with-salted-peanut-butter-frosting.html" target="_blank">The Wednesday Chef's method</a> which involves browning the butter first. At first taste I wasn't blown away by these but everyone I shared them with loved them, and when I had one the next day I liked it a lot better. The brownie layer is dense and fudgey which is nice for a cocoa brownie and the peanut butter frosting wasn't too sweet, though I did think it was a little too thick so I didn't use all of mine.<br />
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That's about it for March, and I guess an April recap isn't too far away now! Hope you enjoy these posts!<br />
<br />Nataliehttp://www.blogger.com/profile/05107106451064332368noreply@blogger.com0tag:blogger.com,1999:blog-3456665001199863403.post-4957781948116052452015-04-02T14:23:00.000-04:002015-04-02T15:33:46.251-04:00Roasted Carrot Crostini with Dill Pesto & Feta<div style="text-align: center;">
<img alt="Roasted Carrot Crostini with Lemon Dill Pesto and Feta - an appetizer with bright Spring flavors that's perfect for Easter or anytime!" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/carrot%20crostini%203_zpsg02gxbrj.jpg" width="500" /></div>
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I'm happy I decided to try to <a href="http://www.onceuponacuttingboard.com/2015/03/what-ive-been-doing-and-eating-last-few.html" target="_blank">start posting recipes again</a> just in time for Easter. I love all food-related holidays but Easter is especially nice because after the heavier meals at Thanksgiving and Christmas, we now get to celebrate bright and fresh flavours that go along with the start of springtime.<br />
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<img alt="Roasted Carrot Crostini with Lemon Dill Pesto and Feta - an appetizer with bright Spring flavors that's perfect for Easter or anytime!" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/carrot%20crostini%201_zpsn9omz4y1.jpg" width="500" /></div>
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Whenever I try to think of Easter recipes my mind always goes straight to carrots. As part of our <a href="http://www.vanilla-and-spice.com/2014/04/easter-2014-recap.html" target="_blank">Easter dinner last year</a>, my sister made roasted carrots and radishes with a lemon dill pesto (inspired by <a href="http://withfoodandlove.com/roasted-carrots-with-dill-pesto-vegan/" target="_blank">With Food + Love</a>) and the flavours worked really well together. So I decided to turn that concept into an appetizer, with the addition of feta because feta makes everything better!<br />
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<img alt="Roasted Carrot Crostini with Lemon Dill Pesto and Feta - an appetizer with bright Spring flavors that's perfect for Easter or anytime!" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/carrot%20crostini%202_zpsfajhuart.jpg" width="500" /></div>
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This dish looks a little fancy but is really easy to prepare. I just chopped and roasted some carrots in the oven, then whipped together a lemony dill pesto in the food processor. I toasted some whole wheat baguette slices, spread some of the pesto on top, then topped them with the carrots and feta. I loved how the bright flavours of the pesto balanced out the earthy carrots and salty feta.<br />
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I'm in charge of apps for our family's Easter dinner this year so I think I'll be making these again! I hope you all enjoy the long weekend and have a happy Easter if you're celebrating it!<br />
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<img alt="Roasted Carrot Crostini with Lemon Dill Pesto and Feta - an appetizer with bright Spring flavors that's perfect for Easter or anytime!" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/carrot%20crostini%204-2_zpszxy0xpaw.jpg" width="500" /></div>
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<b><span style="color: #e69138; font-size: large;">Roasted Carrot Crostini with Lemon Dill Pesto & Feta</span></b><br />
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<i>Serves 10-15<o:p></o:p></i></div>
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<b>Ingredients:</b><o:p></o:p></div>
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<i>For the carrots:<o:p></o:p></i></div>
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1-1/2 lbs carrots, peeled and chopped into small, about ¼-½” pieces<o:p></o:p></div>
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1-2 teaspoons olive oil<o:p></o:p></div>
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Salt and pepper<o:p></o:p></div>
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<i>For the lemon dill pesto:<o:p></o:p></i></div>
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1-1/2 cups packed fresh dill<o:p></o:p></div>
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1/2 cup packed fresh parsley leaves<o:p></o:p></div>
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2 cloves garlic, minced<o:p></o:p></div>
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1/4 cup chopped walnuts<o:p></o:p></div>
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2 tablespoons fresh lemon juice<o:p></o:p></div>
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2 tablespoons extra virgin olive oil<o:p></o:p></div>
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1/4 teaspoon each salt and pepper<o:p></o:p></div>
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<i>Other:</i><o:p></o:p></div>
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1/4 to 1/3 cup crumbled feta<o:p></o:p></div>
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1 large baguette, sliced diagonally into thin slices (I used a whole wheat ciabatta loaf)<o:p></o:p></div>
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<b>Directions:<o:p></o:p></b></div>
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Preheat oven to 400°F. Toss carrots with olive oil, season with salt and pepper, and spread on a foil-lined baking sheet. Roast in preheated oven for about 30 minutes, tossing halfway through.<o:p></o:p></div>
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Meanwhile, prepare dill pesto. Place all ingredients (dill, parsley, garlic, walnuts, lemon juice, oil, salt, and pepper) in the bowl of a food processor (I used the smaller bowl) and process until the pesto is as smooth as you can get it. Taste and adjust any seasoning or amounts to your liking if necessary.<o:p></o:p></div>
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When carrots are done, leave oven on, and spray baguette slices with cooking spray. Set on baking sheet and let toast in oven for about 3-5 minutes, until toasted.<o:p></o:p></div>
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Prepare crostini by spreading pesto on baguette slices, top with crumbled feta and roasted carrots, and garnish with chopped parsley if desired. Serve while carrots are still warm.<br />
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<o:p></o:p></div>
Nataliehttp://www.blogger.com/profile/05107106451064332368noreply@blogger.com0tag:blogger.com,1999:blog-3456665001199863403.post-19774944650489893142015-03-28T22:08:00.001-04:002015-03-29T12:30:22.813-04:00What I've Been Doing and Eating the Last Few Months!It's a little hard to summarize what I've been doing lately when my last post was from Halloween 2014 and I don't even know where the last four months went!<br />
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I guess I should start by apologizing for my disappearance from this blog. My posting had slowed down considerably last year as I began to spend all of my time locked in my room writing my PhD dissertation. I then decided I had to stop all blog-related activities altogether in the fall as I prepared for my defense (which I passed!). Following that, I moved right into a heavy workload on a large project, and by the time I settled in and was able to make time for blogging again, it seemed like taking on another large job that I wasn't ready for.<br />
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Now that I have a little more free time on my hands, I'm hoping to start getting back into somewhat regular posting. I can't promise anything, and any time this blog becomes more of a hassle or unwanted workload than a fun pastime I may slow down or stop again, but for now I miss sharing recipes with you guys and hope to have time to do it a little more often moving forward!<br />
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Before I get back to posting regular recipes, I thought I'd share some of my favourite and random eats over the last few months, going back to last Fall!<br />
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<img alt="Pumpkin pancakes" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGDT55PWjAOWlv4SXZ4ZvM-2ur-Wh5vefFS-zgPhyCzXXKFVRdhw8SDlNh1xuR22U71wIZAKRWL9U3tZCXGe8y0hEghco2VvawO91nucFgnsIGZ39zjJIH3uhg5i8A1OxaJOmUMUi9HDxn/s1600/IMG_9218-2-2.jpg" title="" width="680" /></div>
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I can't remember which recipe I used for these pumpkin pancakes last October but they were fluffy and delicious. Essential fall breakfast eating! <br />
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<img alt="Cheese and charcuterie plates" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVLrRZacPsK3W2nV0kwSZM0m_qiip75tmJ5SnK9Eq3f-Z6PSDUvonukOLzkluLUh8LGqtbgO1UO5hT3uvxXsKZmPxQnVN_jf_H7MQhiNJzpPpko7g9a36vD5lgEKsqDdCmT6w2c2HijOcW/s1600/cheese+plates.jpg" title="" width="680" /></div>
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Over the holidays my family enjoyed many gatherings over cheese boards and charcuterie. If only I could eat cheese for every meal.<br />
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<img alt="Thanksgiving and Christmas dinners" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWP70UyJofXFLIh-zWnVb8e_f21ghVOjq2CD3S5_MEiYmF1RCpfF_LYYiwkK-sGK_Oz8kMcqGM4oan6gXakpzZsdPTVevMJygnhpa1S8cy_FbLJvLHd836T48e73DYILU3GjrZJaerHSQk/s1600/christmas+thanksgiving.jpg" title="" width="680" /></div>
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Pictured above were my Thanksgiving and Christmas dinner plates - my favourite meals of the year! All of my family members and relatives are amazing cooks and all pitch in, often trying new recipes so every year is different and exciting!<br />
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<img alt="Roasted grape and goat cheese crostini" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZUiiZkX_9RLOewWC_0Q9mKthtDNWPvDURqG1ZfgPneL64vtCpM7mwRDp98yg1KciLcKSneCqOqGpA8NOAPdUXJGEKYKGrWXsnz5rLc0sbshwjNAK9Agy_xvVsbFlJNfYavJE50JzjQv0D/s1600/IMG_0298-2.jpg" title="" width="680" /></div>
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As a Christmas Eve appetizer I made crostini with roasted grapes and hazelnut goat cheese. This picture doesn't do it justice but it was really tasty; if you haven't tried roasted grapes before you might be surprised at how much you like them! The recipe I used is from <a href="http://www.mjandhungryman.com/roasted-grapes-hazelnut-goat-cheese-crostini/" target="_blank">MJ and Hungryman</a>.<br />
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<img alt="Italian stuffed mushrooms" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhftIkdCeumaOUda0d6wmG_fk_rAeLZjGBj4XSThFFAIgfTVtI78W_V7p4CIb_c3nuVjc7KiiEyOI1L5u190ntENZn5GBOpUtBEoTazu7AxVHslwtRcHXYDk7hYswuw_le8ezFQHiU-PV_G/s1600/IMG_3789-2.jpg" title="" width="500" /></div>
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On New Year's Eve we had an Italian food theme so I contributed some storebought antipasto and mozzarella sticks along with my <a href="http://www.onceuponacuttingboard.com/2011/12/italian-stuffed-mushrooms-with-goat.html" target="_blank">Italian stuffed mushrooms</a> and some caprese polenta squares. We also enjoyed a tomato mozzarella tart as well as other appetizers and delicious cannolis to end the meal!<br />
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<img alt="Snickerdoodle biscoff sandwich cookies" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggTWJJ8dL-BvYuplzIFrQzPhcoD38WShyphenhyphenOCthntNBl-yDsX4UI6Zuxh0fj8bswK0j_-DbyKbOUTGbRAU5ULKvE1Cpj54lk0Tb2RJ0CWS_EHwezdSyHcsmtou1H8i4h0KrJRFZqjq3vUBFq/s1600/IMG_3124-2.jpg" title="" width="550" /></div>
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The only holiday baking I had time for this year were these snickerdoodle biscoff sandwich cookies from <a href="http://www.twopeasandtheirpod.com/snickerdoodle-biscoff-sandwich-cookies/" target="_blank">Two Peas & Their Pod</a>, which were some of my favourite cookies I've ever made! I'll definitely have to make them again next year, though there's no reason to limit these to the holidays!<br />
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<img alt="Peanut butter and jelly baked oatmeal for Valentine's Day" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHkizFwgUH1x-j1iEjxfJ4hgz174fop9qdCgf2sQmRHGl6J0GqrgPhlqoUawL98tWcrlQ1CPgxwp_vz6sFRVfgxcHMsisLsxkPSFDAFFMb_7N_TBK_Q_o9rCJ-hK3gtnaOSgJdbPs4ijCZ/s1600/IMG_0562-2.jpg" title="Peanut butter and jelly baked oatmeal for Valentine's Day" width="680" /></div>
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For Valentine's breakfast this year, I gave my <a href="http://www.onceuponacuttingboard.com/2014/04/peanut-butter-jelly-baked-oatmeal.html" target="_blank">baked peanut butter and jelly oatmeal</a> a Valentine's twist by shaping the jam into hearts. It turned out so well for each portion to be topped with a heart, but this recipe is great any time of year too!<br />
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<img alt="Salmon, mashed potatoes, and broccoli" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY8cBvZ2KD908TPK73s6kblZtiPKl2tlaep-5aIykKM1gvKFjB6Qsb7WSbWL8E5bNZOjKemRLTm_p-7nRAMHQyJaU3bQk67Htumh7zV0ncZSUHhJHaRdwRjvSpclg8xeRahGLF_z-pXePy/s1600/IMG_0564-2.jpg" title="" width="680" /></div>
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For our Valentine's dinner I made <a href="http://thebeeroness.com/2014/03/05/molasses-stout-glazed-salmon-herb-ipa-mashed-potatoes/" target="_blank">the Beeroness' molasses stout glazed salmon</a>, served with <a href="http://www.foodnetwork.com/recipes/ellie-krieger/garlic-mashed-potatoes-recipe.html" target="_blank">Ellie Krieger's healthier mashed potatoes</a> and some steamed broccoli for a lighter but still tasty meal.<br />
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<img alt="Avocado chocolate pudding" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzbhiEqC-dxvduwrVMEahwbA3vs0FdnBN_gVapFQznEymlf3i0R0BhAqq8aHhyR1IIQBD2WS-9pR0fbA4Dfnz_VgHxXRn2_mHPIx3_C_v8R_jDF_Ye1FnOhoVxoBOJ-HfMbpaqgFtQdyIM/s1600/IMG_0569-2.jpg" title="" width="500" /></div>
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We followed our meal up with a healthy dessert too, trying avocado chocolate pudding for the first time. I know the poor lighting in this picture doesn't make it look good, but it was delicious! I couldn't taste the avocado but it made the pudding so rich and creamy. You have to try it if you haven't already! I used <a href="http://www.twopeasandtheirpod.com/dark-chocolate-pudding/" target="_blank">this recipe from Two Peas & Their Pod</a>.</div>
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Other regular meals throughout the past few months included:</div>
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<img alt="Sweet potato skillet meal" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaFgS4Dor1VEBNQI-rIqXLanCFjzzOWYpbItWQzfzlz2NlWyenZUccbjuVuqq_wbwByZyhAOtJmu239B08ywdK5qfflsIjdNbJIY1PLr-N287_tGuEpXj_Is9tkSzbio_MUSnqtKoEccp7/s1600/IMG_0395-2-2.jpg" title="" width="680" /></div>
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This easy <a href="http://ifoodreal.com/quick-tex-mex-sweet-potato-skillet/" target="_blank">tex mex sweet potato skillet from ifoodreal</a> - there was nothing not to love about this meal!<br />
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<img alt="Crockpot shredded bbq chicken" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoOvKEoJ9dzBozP0JvH2ov_VmDDzGWNmC4fEFOpUgitQoBD3Srd8rCtimePkxilqYYNAb1TkDrlDMxubyPtdEy5nEjAQqs33G38KIhTPE4jgRcHptR18DyTVNQ6_xzsTdZcTepiKWJrefh/s1600/IMG_0511-2.jpg" title="" width="500" /></div>
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We've been using our slow cooker a lot lately for easy meals and our favourite is <a href="http://www.gimmesomeoven.com/slow-cooker-bbq-chicken-recipe/" target="_blank">shredded bbq chicken</a> - so easy and perfect for sandwiches.<br />
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<img alt="Vegan "parmesan"" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr7Qc8gmIc0giRDAqgEMNsQCAoQ-K2EBy4NTLH1unLzg2Cjh-qtnQ1jWY9mXJtG5LR9a-kb-fvfa6hC-vJ7RwQMo35S08owasJBN_NKz-jAZPRb99hJBwW2o9ZZAIQIISnQWAYr6nyvD4k/s1600/IMG_0742-2.jpg" title="" width="680" /></div>
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I tried <a href="http://thesimpleveganista.blogspot.ca/2013/01/a-sprinkling-we-go-almond-parmesan.html" target="_blank">vegan almond "parmesan"</a> made by grinding almonds, nutritional yeast, and some seasoning in a food processor. It was surprisingly good and made a nice change from parmesan for topping pasta!<br />
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<img alt="Broccoli, chicken, spinach, and rice casserole" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1XhPhIdLWd-ohqmwgWjSKmPqHDobrVA_wKHBAPMDQEgbMx1Pu8fvp7-rFgmxVBj6TKuiqB5dgw4U3n0-OzDBUkUp16qgekMc4TbUtAx-Piz4-RYwu0PdQpvvkqevZctoZYEYraiWNpRE-/s1600/IMG_3135-2.jpg" style="margin-left: auto; margin-right: auto;" title="" width="550" /></div>
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Another easy dish we've made a few times is this <a href="http://ifoodreal.com/skinny-chicken-broccoli-and-rice-casserole-with-kale/" target="_blank">chicken, broccoli, and rice casserole with kale</a> from ifoodreal, though I prefer making it with spinach. An easy and healthy weeknight meal!<br />
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<img alt="Green smoothie" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiulrEgdI8n1xbFgenM8trrmYfKsttYSSdwpgANkYeIe-AQf-RLZ6MZN56eczIzOOk7aOTQvQtFqKNe3vdXl1rQ31_0vxKi8fT1KGLYtBCtEuWGAT4-hgQw7RcATmNWVMOIfRTPwSbN6Oew/s1600/IMG_3142.JPG" title="" width="550" /></div>
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Since I've been working from home often, I love making smoothies for an afternoon snack - usually with frozen banana, almond milk, oats, flax, sometimes peanut butter, and spinach. So good!<br />
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<img alt="Cauliflower rice with peanut tofu" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoHwuNO3N2g5ZFhpNR2xUON7UroV2OhfR3qLvcWcjVisFsIDbiwYekSoWLiXRaZZJusGeL8hqESWFzi0d9HPrOxXytsU-_bV13bMDJ_-rdHO52N223DGZ004mqiSY9N_XgYe7FCIT11Bu2/s1600/IMG_3945-2.jpg" title="" width="550" /></div>
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I tried cauliflower rice for the first time and loved it! I used it in this <a href="http://minimalistbaker.com/crispy-peanut-tofu-cauliflower-rice-stir-fry/" target="_blank">crispy peanut tofu and cauliflower rice stirfry from Minimalist Baker</a>, which was a super flavourful and healthy meal that I can't wait to make again!<br />
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<img alt="Peanutty Quinoa, Tofu, and Broccoli Bowls" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh139Di1dU4Awj7gI-txmyYAhwMIyhALEWLEBRnfEFwQKkTvRJRWCQDQUcD3BVpSdUW8CqItgOHAWNNL4y5X3aQGnnC24rQXeVh9DD8pD0opsgtXeHign9Ws7ZOKdVtsuIWmKPExt7u5i89/s1600/IMG_4001-2.jpg" title="" width="550" /></div>
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A similar recipe I make often is this <a href="http://minimalistbaker.com/crispy-peanut-tofu-cauliflower-rice-stir-fry/" target="_blank">peanut quinoa bowl with broccoli, red pepper, and tofu from Oh My Veggies</a>. It's a little time consuming to prepare but worth it!<br />
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<img alt="Salad with chicken" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO1VDg3LXhK9873PAuIOeQv_RJThpvfk5VJ1jfC9-KCipnMVRaFEAJ0BqOkKsHPV0mQ83Gs9Y0xyASoEb7ggRDmWfu3QdmQoOXXno3w3Rq4AqUwHqvm_0jko36AOi0sDhEDW2M0oJHaXrY/s1600/IMG_9207-2.jpg" title="" width="550" /></div>
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Often when we don't have time to plan dinner, we end up having salad, which is fine by me!<br />
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<img alt="Lentil vegetable stew" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr_7dPWoNuIOlSmhUvxyPFMHHsow_RXp5_TDesAISikvlZeffOy9_jG-HvFcI_Y6Y_BMDPuom6eox8b89hsK9Bt-3_vmspMsmh0iFESwRRe41cmd58OMf0QJBAQXtsfTnz1U7gxhEV_ZIF/s1600/IMG_9745-2.jpg" title="" width="550" /></div>
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I love stews in the winter and my <a href="http://www.onceuponacuttingboard.com/2014/02/lentil-vegetable-stew-with-cauliflower.html" target="_blank">lentil and vegetable stew</a> is filling, comforting, and healthy. I usually make it with some adjustments, including adding potatoes and using beef broth instead of vegetable broth.<br />
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<img alt="Baked squash mac and cheese" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS-LuZxq7KV6O6PeZaizwGEgD-_f4CwSzFNP4zL28OfpbvO9pB8gBpjqf71X9vdtUObDP-1p-CWrZSKIMnqJHK4dOHeFz_MF_POgHk6CAgnz9Iliqe0aOmTqJ_YzrHfgQlgEWQjZRwyxTC/s1600/IMG_9806-2.jpg" title="" width="680" /></div>
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This "<a href="http://getoffyourtushandcook.com/2014/03/mac.html" target="_blank">grown up mac and cheese</a>" with whole wheat macaroni, squash, kale, and mushrooms was healthier than regular mac and cheese and still tasty! As is becoming apparent, I've been relying a lot on one-pot meals and casseroles lately!<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5ijrk-52F-eS1dmFJKBvAhPWcFBShVTSmLDUEAOr-kZgI83C_K5G-OXsPGIdHmw-IJM3zc7CA-isoPdHEOrUoCqELbBgvK7zvZEXnrfUsyKDA1ddqoRtahdvuM3O3AqZKnfl4IKSTUN2B/s1600/IMG_0665-2.jpg" width="680" /></div>
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I've also gone on lots of cold and snowy walks this winter, which have been very refreshing, but now I'm ready for Spring and warmer weather!</div>
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Finally, I post a little more often on <a href="https://instagram.com/onceuponacuttingboard/" target="_blank">Instagram</a>, so feel free to follow along there if you're not already!</div>
Nataliehttp://www.blogger.com/profile/05107106451064332368noreply@blogger.com0tag:blogger.com,1999:blog-3456665001199863403.post-58773211494897673472014-10-31T15:52:00.005-04:002014-10-31T15:52:58.260-04:00Severed Fingers Cookies & Happy Halloween!<div style="text-align: center;">
<img alt="Severed fingers cookies for Halloween" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/fingers1_zps7eff7b40.jpg" width="500" /></div>
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Happy Halloween! <br />
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Halloween is one of the best holidays for getting creative with your food. I think there's a tricky line between food that's creepy and food that's just too gross to eat (I don't think I could ever bring myself to eat a <a href="http://allrecipes.com/recipe/kitty-litter-cake/" target="_blank">kitty litter cake</a>, for example, though I'm sure it would be fun to watch people's reactions to it!) but I think these severed fingers have just the right amount of scare factor without pushing the limits too much, at least for an adult party! I brought these to a Halloween potluck with my lab on Wednesday and received a few comments on how realistic and creepy they looked, which was my goal, but people were still eating them which was also important!<br />
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You've probably seen some version of severed fingers or witches fingers cookies on the web before but I had to share mine too because I think they're so great for a Halloween party if you still need any ideas for this weekend!<br />
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<img alt="Severed fingers cookies for Halloween" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/fingers3_zps533173e7.jpg" width="500" /></div>
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These cookies are easy to make - the recipe is sort of a cross between a sugar cookie and shortbread cookie. It's a bit time consuming to shape and decorate each cookie but I had a lot of fun with it. I wouldn't say the taste is anything extraordinary as the recipe is pretty basic, but in this case I wasn't as concerned about the taste compared to the look!<br />
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I'll post a link to the recipe I used below along with some tips I've learned from making these a couple of times. If you're looking for a Halloween party treat that will get your guests talking, these cookies are perfect!<br />
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I actually don't have very exciting plans for Halloween other than staying home to watch a scary movie and try to fight off a cold, but I hope you all have a safe and happy Halloween!<br />
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<img alt="Severed fingers cookies for Halloween" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/fingers4_zpsd776074a.jpg" width="500" /></div>
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<b><span style="color: #e69138;"><span style="font-size: large;">Severed Finger Cookies</span></span></b><br />
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The recipe I used for these cookies can be found at <a href="http://cookandbemerry.com/witches-fingers-apple-lips/" target="_blank">Cook and Be Merry</a>.<br />
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It's similar to a <a href="http://www.tasteofhome.com/recipes/frightening-fingers" target="_blank">Taste of Home recipe</a> which I've seen several people make, but uses a little more sugar and a little less salt, which I think improves the taste.<br />
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Some tips I have and small changes I made to the <a href="http://cookandbemerry.com/witches-fingers-apple-lips/" target="_blank">Cook and Be Merry</a> recipe are:<br />
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<li>I did not use green food colouring. If you want these to look more like witches fingers, then feel free to colour them green!</li>
<li>I used sliced almonds for the fingernails rather than whole blanched almonds, which was only because I couldn't find the whole blanched almonds. Either work, but I think the nails look a little more realistic with whole almonds rather than slices. You can blanch your own almonds as the recipe gives instructions for.</li>
<li>To shape the cookies, I divided the dough in four. Keep the sections you're not working with in the fridge. I shaped each of the four sections of dough into 10 fingers. Just break it into ten even pieces, roll each piece into a cylinder, then shape the knuckles, press the almond in for the nail, and use a knife to add wrinkles at the knuckle and below the fingernail. The wrinkles are important to make these more realistic!</li>
<li>It's really important to keep the dough chilled to prevent it from spreading. If you don't do this your fingers will spread too much and won't look realistic. I kept the dough refrigerated, and after I shaped each section into fingers, I stuck the fingers into the freezer for a few minutes to chill them back up before going in the oven. As your first set of fingers bakes, you can shape the next set then stick them back in the fridge/freezer so they're ready to go in the oven as soon as the other ones are done.</li>
<li>Watch the baking time! My first batch I cooked for 22 minutes because other recipes had said to bake for 20-25 mins, and they ended up overbaked (dry). After that I reduced to 20 then 17 minutes for subsequent batches, but they still ended up a bit dry. Next time I would start with <a href="http://cookandbemerry.com/witches-fingers-apple-lips/" target="_blank">Cook and Be Merry</a>'s recommendation of only 15 minutes.</li>
<li>After baking the fingers, take each almond off one at a time, squeeze some red gel underneath, then place the almond back on so the red gel oozes out from behind the fingernail (and helps the almond stick). Add some red gel to the bottom of each finger too to make it look severed.</li>
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Nataliehttp://www.blogger.com/profile/05107106451064332368noreply@blogger.com1tag:blogger.com,1999:blog-3456665001199863403.post-89971495782434044582014-10-28T16:53:00.001-04:002014-10-28T17:07:36.995-04:00Southwestern Quinoa Stuffed Pepper Jack O' Lanterns<div style="text-align: center;"><img alt="Southwestern Quinoa Stuffed Pepper Jack O' Lanterns - easy and fun dinner idea for Halloween!" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/peppers2_zpsf5753b4f.jpg" width="680" /></div><br />
I love making cute Halloween themed treats, and dinner ideas are even better since there are already so many sweets around this time of year. I've seen the idea of carving stuffed peppers like jack o' lanterns on several blogs before and wanted to try it for myself this year. Even though I'm certainly not the first to try these, they turned out so cute and tasty that I had to share them with you guys! <br />
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<div style="text-align: center;"><img alt="Southwestern Quinoa Stuffed Pepper Jack O' Lanterns - easy and fun dinner idea for Halloween!" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/peppers3_zps88751a7b.jpg" width="500" /></div><br />
These are also really easy to make and completely customizable! Just find some orange peppers, cut the tops off and scrape out any seeds or ribs inside, then carve your jack o lantern face with a small knife. You don't want to cut out too big of holes so that the filling could escape, but even though these are a lot smaller to work with than pumpkins, I found them much easier to "carve"!<br />
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After prepping your little pumpkin lookalikes, you make your filling, stuff the insides of the peppers, and bake them to soften the peppers. I also like to parboil the peppers first to reduce the amount of time needed to soften the peppers in the oven later, which will also help save time if you're trying to make these on Halloween evening before trick or treating starts!<br />
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<div style="text-align: center;"><img alt="southwestern quinoa" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/peppers1_zpsbba25f41.jpg" width="500" /></div><br />
I filled mine with one of my favourite southwestern-flavoured quinoa mixtures, which is vegetarian and pretty healthy too. I cook the quinoa in vegetable broth which is important for giving it more flavour, then mix in some sauteed onion and garlic, tomatoes, black beans, corn, spices, and cheese. You could add in more vegetables like spinach or mushrooms if you like, or leave out the spices if your kids won't like them.<br />
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I'm going to a Halloween potluck tomorrow and plan on making some scary cookies so if those turn out well I'll have another treat to share later this week! Happy week of Halloween!<br />
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<div style="text-align: center;"><img alt="Southwestern Quinoa Stuffed Pepper Jack O' Lanterns - easy and fun dinner idea for Halloween!" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/peppers4_zpsbb135a90.jpg" width="500" /></div><br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="color: #e69138;"><span style="font-size: large;"><b style="mso-bidi-font-weight: normal;">Southwestern Quinoa Stuffed Pepper Jack O’ Lanterns</b></span></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><i style="mso-bidi-font-style: normal;">Serves 4-6</i></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><b style="mso-bidi-font-weight: normal;">Ingredients:</b></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">2 cups vegetable broth</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">1 cup dry quinoa</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">4-6 orange bell peppers</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">1 teaspoon olive oil</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">1 yellow onion, diced</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">1 clove garlic, minced</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">2 small tomatoes, diced</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">1 (540mL) can black beans, drained and rinsed</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">1 cup corn kernels (thawed if frozen)</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">1 teaspoon cumin</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">1/2 teaspoon chili powder</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Salt and pepper</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">1 cup shredded cheddar cheese (or Mexican or taco blend)</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><b style="mso-bidi-font-weight: normal;">Directions:</b></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Bring 2 cups of vegetable broth to a boil in a medium saucepan.<span style="mso-spacerun: yes;"> </span>Add quinoa, cover, reduce heat to simmer and let simmer for 15 minutes.<span style="mso-spacerun: yes;"> </span>Remove from heat and let sit, covered, for 5 minutes.<span style="mso-spacerun: yes;"> </span>Remove lid and fluff with a fork.</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Meanwhile, cut the tops off the bell peppers and use a knife to scrape out the remaining seeds and ribs of the pepper, leaving the pepper in tact (as seen in pictures).<span style="mso-spacerun: yes;"> </span>Leave the tops aside if you wish to include them for presentation later.<span style="mso-spacerun: yes;"> </span>Bring a large pot of water to a boil, with enough water to cover the peppers.<span style="mso-spacerun: yes;"> </span>Add peppers and let simmer for about 4 minutes, until slightly softened.<span style="mso-spacerun: yes;"> </span>Carefully remove and set aside.</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Preheat oven to 350°F.</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">In a medium pan, heat oil over medium-high heat.<span style="mso-spacerun: yes;"> </span>Add onion and saute for about 5 minutes, stirring often, until softened.<span style="mso-spacerun: yes;"> </span>Add garlic and saute for 30 seconds, stirring. Add tomatoes, black beans, corn, cumin, and chili powder, and season with salt and pepper.<span style="mso-spacerun: yes;"> </span>Stir and saute for a few minutes.<span style="mso-spacerun: yes;"> </span>Remove from heat, stir in quinoa and cheddar cheese and mix until incorporated.</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Spoon quinoa mixture into the peppers.<span style="mso-spacerun: yes;"> </span>There should be enough to fill 6 peppers or you can really fill 4 peppers quite full, and might still have some quinoa leftover.<span style="mso-spacerun: yes;"> </span>You could also just stop now and eat the quinoa on its own!<span style="mso-spacerun: yes;"> </span>Leave tops off the peppers, spray a 9x13 glass baking dish with non-stick cooking spray, and place filled peppers standing up in the dish.<span style="mso-spacerun: yes;"> </span>Cover with aluminum foil and bake in preheated oven for 25-35 minutes, until peppers are softened to your liking (I did 25 minutes as I was impatient but would have preferred 30).<span style="mso-spacerun: yes;"> </span>Remove and serve with tops on the peppers if desired.<span style="mso-spacerun: yes;"> </span>Eat by slicing everything up with a knife and fork and eating the quinoa and pepper together.<br />
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</span></span> <span style="font-size: large;"><b>For more Halloween dinner ideas, try these:</b></span><br />
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<a href="http://www.onceuponacuttingboard.com/2012/10/halloween-mummy-potatoes-with-meatballs.html" target="_blank"><b>Halloween mummy potatoes with turkey meatballs</b></a><br />
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<div style="text-align: center;"><a href="http://www.onceuponacuttingboard.com/2012/10/halloween-mummy-potatoes-with-meatballs.html" target="_blank"><img alt="Halloween Mummy Potatoes with Meatballs" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/mummypotatoes2.jpg" width="680" /></a></div><br />
<a href="http://www.onceuponacuttingboard.com/2013/10/pumpkin-chicken-goat-cheese-quesadillas.html" target="_blank"><b>Pumpkin, chicken, & goat cheese quesadillas</b></a></div><br />
<div style="text-align: center;"><a href="http://www.onceuponacuttingboard.com/2013/10/pumpkin-chicken-goat-cheese-quesadillas.html" target="_blank"><img alt="Pumpkin, Chicken, & Goat Cheese Quesadillas(for Halloween!)" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/quesadillas3_zpsace4e6a2.jpg" width="500" /></a></div><br />
Nataliehttp://www.blogger.com/profile/05107106451064332368noreply@blogger.com0tag:blogger.com,1999:blog-3456665001199863403.post-5965995294573277102014-10-02T13:29:00.001-04:002014-10-02T13:29:45.619-04:00Smashed Chickpea, Blue Cheese, & Apple Sandwich<div style="text-align: center;">
<img alt="Smashed Chickpea, Blue Cheese, Apple, and Walnut Sandwich - a healthy and hearty vegetarian lunch idea!" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/sandwich3_zpsd437676e.jpg" width="500" /></div>
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With fall well underway, I’ve been craving heartier meals that incorporate seasonal ingredients like pumpkin and apples. I’ve seen a lot of smashed chickpea or “chickpea salad” sandwiches around the web before and have wanted to try my own version for a while now. I knew I wanted the crunch of apples in there, and because I can’t get enough of the apples-blue cheese combination, I mixed my apples and chickpeas with blue cheese, throwing in some walnuts for more texture, and a quick mustard and apple cider vinaigrette for added flavour. Combined with thick slices of fresh 7 grain whole wheat bread, lettuce, sprouts, and a little extra mustard, this made for a really satisfying sandwich (when my dad saw my lunch one day he asked if I was Dagwood) that I loved!<br />
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<img alt="Smashed Chickpea, Blue Cheese, Apple, and Walnut Sandwich - a healthy and hearty vegetarian lunch idea!" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/sandwich1_zpsdb5a1f93.jpg" width="500" /></div>
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If I’d wanted it to be more of a chickpea salad sandwich, I could have added mayo, but I don’t ever have mayo around and I liked the flavour of the mixture on its own so I left it out. Without something like mayo to get everything to stick together, the filling is a bit messy in a sandwich, but that’s all part of the fun! You could try adding some if you prefer though, or even use a mixture of mayo and plain Greek yogurt to keep this on the lighter side.<br />
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And if blue cheese isn’t your thing, here are a few other chickpea sandwiches you could try!<br />
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<a href="http://smittenkitchen.com/blog/2009/01/smashed-chickpea-salad/" target="_blank">Smashed chickpea salad</a> from Smitten Kitchen<br />
<a href="http://www.twopeasandtheirpod.com/smashed-chickpea-avocado-salad-sandwich/" target="_blank">Smashed chickpea and avocado salad sandwich </a>from Two Peas & Their Pod <br />
<a href="http://thesimpleveganista.blogspot.ca/2014/01/curried-chickpea-salad-sandwich.html" target="_blank">Curried chickpea salad sandwich</a> from The Simple Veganista<br />
<a href="http://thesimpleveganista.blogspot.ca/2013/11/cranberry-walnut-chickpea-salad-sandwich.html" target="_blank">Cranberry walnut chickpea salad sandwich</a> from The Simple Veganista<br />
<a href="http://www.marthastewart.com/1033634/herbed-chickpea-sandwich" target="_blank">Herbed chickpea sandwich (with feta and dill)</a> from Martha Stewart<br />
<a href="http://www.bakeyourday.net/smashed-chickpea-pesto-sandwich/" target="_blank">Smashed chickpea & pesto sandwich</a> from Bake Your Day<br />
<a href="http://kblog.lunchboxbunch.com/2014/09/pink-chickpea-smash-salad.html" target="_blank">Pink chickpea smash salad</a> from Happy Healthy Life<br />
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<div style="text-align: center;">
<img alt="Smashed Chickpea, Blue Cheese, Apple, and Walnut Sandwich - a healthy and hearty vegetarian lunch idea!" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/sandwich2_zps1bf68d82.jpg" width="500" /></div>
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<span style="color: #e69138;"><span style="font-size: large;"><b>Smashed Chickpea, Blue Cheese, & Apple Sandwich</b></span></span></div>
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Recipe my own but inspired by many other versions of smashed chickpeas that others have created!</div>
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<i>Makes 4 sandwiches</i></div>
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<b style="mso-bidi-font-weight: normal;">Ingredients:</b></div>
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<i style="mso-bidi-font-style: normal;">For the Chickpea Mixture:</i></div>
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1 (540mL) can of no-salt added chickpeas, drained and rinsed</div>
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1 large apple, cored and diced – any crunchy and sweet variety that you like will work</div>
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1/4 cup chopped walnuts</div>
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2 oz crumbled blue cheese</div>
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2 tablespoons chopped parsley</div>
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1 tablespoon extra-virgin olive oil</div>
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2 teaspoons apple cider vinegar</div>
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1 teaspoon Dijon mustard</div>
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1 shallot, minced</div>
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Salt and pepper</div>
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<i style="mso-bidi-font-style: normal;">For the Sandwiches:</i></div>
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8 slices whole grain bread</div>
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Lettuce, and sprouts if desired</div>
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Extra mustard if desired (such as Dijon, honey mustard, or deli style mustard)</div>
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<b style="mso-bidi-font-weight: normal;">Directions:</b></div>
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In a small bowl, whisk together the olive oil, vinegar, Dijon, and shallot.<span style="mso-spacerun: yes;"> </span>Let sit for at least 5 minutes (I find this takes some of the bite out of the shallots).</div>
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Smash chickpeas with a potato masher or large fork; they don’t have to be completely smashed, just partially.<span style="mso-spacerun: yes;"> </span>I found it difficult to do with a fork so I pulsed mine several times in a food processor; this is quicker if you don’t mind washing an extra dish!<span style="mso-spacerun: yes;"> </span>Mix the apples, walnuts, blue cheese, and parsley into the chickpea mixture.<span style="mso-spacerun: yes;"> </span>Mix in the olive oil dressing and season mixture generously with salt and pepper.</div>
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Divide chickpea mixture evenly among 4 sandwiches, along with lettuce, sprouts, and extra mustard if desired (I liked these best with added mustard!).<span style="mso-spacerun: yes;"> </span>Try to flatten or “smush” the chickpea mixture onto each sandwich so it sticks together.<span style="mso-spacerun: yes;"> </span>Even still, these might be messy and I learned that it’s best to hold on to both ends of your sandwich as you’re eating to prevent the filling from falling out!</div>
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Nataliehttp://www.blogger.com/profile/05107106451064332368noreply@blogger.com0tag:blogger.com,1999:blog-3456665001199863403.post-29807562627248130702014-09-25T12:52:00.000-04:002014-09-25T13:37:25.334-04:00Vegan Pumpkin Pie<div style="text-align: center;">
<img alt="Healthy vegan pumpkin pie" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_9057-2_zpsd22b4f66.jpg" width="500" /></div>
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Pumpkin pie is my (and a lot of people's, I'm sure) favourite type of pie, and the type I have the least self-control around because it's so easy to just take a little slice from the fridge, and then one more little slice, and suddenly you've eaten a whole pie just like that. Ryan has been wanting to buy a pumpkin pie for weeks now but I told him that since it would just be the two of us eating it (and I intend on eating much more pumpkin pie in the coming months!) I wanted to try making a healthy pie that we wouldn't feel guilty about eating!<br />
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<div style="text-align: center;">
<img alt="Healthy vegan pumpkin pie" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_9044-2_zps649a0bff.jpg" width="500" /></div>
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This pumpkin pie is pretty healthy and also happens to be vegan. The crust is made from low-fat graham crackers mixed with a bit of coconut oil, so the crust alone has a lot less "bad" fats than a typical butter or shortening-packed pie crust. (Not that I have anything wrong with eating the occasional piece of traditional pie, but like I said, I wanted to make a healthier version!) I could have made a healthier crust with nuts and dates but I wanted to keep this as easy and inexpensive as possible since we wanted it to be more of an every day dessert pie.<br />
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The filling is made up of pumpkin puree, unsweetened almond milk, no eggs, a reduced amount of brown sugar and some pure maple syrup for sweetening, cornstarch to help everything set, and of course the usual pumpkin spices. <br />
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<div style="text-align: center;">
<img alt="Healthy vegan pumpkin pie" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_9075-2_zps08afdb8e.jpg" width="500" /></div>
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For a topping, I made a batch of coconut whipped cream, which is a great vegan alternative to traditional whipped cream! To make it, you basically put a can of coconut milk in the fridge for a while so that the cream separates from the liquid, then you scoop out the coconut cream and whip it in a chilled bowl until it's fluffy. It doesn't need much sweetener but I added a tiny bit of powdered sugar and vanilla extract to mine. It tastes amazing and the slight coconut flavour really complements pumpkin pie! Oh She Glows has a <a href="http://ohsheglows.com/2012/08/30/coconut-whipped-cream-a-step-by-step-photo-tutorial/" target="_blank">great tutorial for making whipped cream</a> if you've never tried it before!<br />
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<div style="text-align: center;">
<img alt="Coconut whipped cream" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_9031-2_zpsfce2e4ec.jpg" width="500" /></div>
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I was worried that either the taste or texture of this pie wouldn't turn out right but it turned out so much better than I'd even hoped! It had a really nice bold pumpkin flavour from all the spices and addition of molasses (you can cut back if you don't like a lot of spice though!), the filling set perfectly and was smooth and creamy, and the crust sort of softened but stayed firm. I won't say that it tastes exactly the same as a traditional pumpkin pie, but we both loved this and will likely be making it again soon!<br />
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With (Canadian) Thanksgiving quickly approaching, this would be a great dessert if you'll have any vegans at the table, or just want a lighter option after a big meal!<br />
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<div style="text-align: center;">
<img alt="Healthy vegan pumpkin pie" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_9089-2_zpsd5669d70.jpg" width="500" /></div>
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<span style="color: #e69138;"><span style="font-size: large;"><b>Vegan Pumpkin Pie</b></span></span></div>
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Recipe inspired by and adapted from several sources, including <a href="http://www.vegetariantimes.com/recipe/vegan-pumpkin-pie/">Vegetarian Times</a>, <a href="http://minimalistbaker.com/creamy-no-bake-pumpkin-pie/">Minimalist Baker</a>, and <a href="http://ohsheglows.com/recipage/?recipe_id=6006103">Oh She Glows</a></div>
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<i style="mso-bidi-font-style: normal;">Makes one 9-inch pie</i></div>
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<b style="mso-bidi-font-weight: normal;">Ingredients:</b></div>
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<i style="mso-bidi-font-style: normal;">For the Crust:</i></div>
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10 sheets of low-fat graham crackers (about 1.5 cups of crumbs)</div>
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1 teaspoon cinnamon</div>
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1/4 cup melted organic coconut oil</div>
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<i style="mso-bidi-font-style: normal;">For the Filling:</i></div>
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2 cups canned pumpkin puree (not pumpkin pie filling)</div>
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1 cup unsweetened almond milk</div>
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3-1/2 tablespoons cornstarch</div>
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1/3 cup brown sugar</div>
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1/4 cup pure maple syrup</div>
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1 tablespoon molasses</div>
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1 teaspoon vanilla extract</div>
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1-1/2 teaspoons cinnamon</div>
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1/2 teaspoon ground ginger</div>
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1/4 teaspoon nutmeg</div>
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1/4 teaspoon sea salt</div>
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<b style="mso-bidi-font-weight: normal;">Directions:</b></div>
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Preheat oven to 350°F.<span style="mso-spacerun: yes;"> </span>Lightly spray a 9” pie pan with non-stick cooking spray.</div>
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Pulse graham crackers in a food processor until they form fine crumbs. Transfer to a bowl and mix in the cinnamon with a whisk or a fork.<span style="mso-spacerun: yes;"> </span>Add the melted coconut oil and mix together (I use a fork) until well combined.<span style="mso-spacerun: yes;"> </span>Pour crumb mixture into the prepared pie pan and press evenly across the bottom and up the sides to form a pie crust.<span style="mso-spacerun: yes;"> </span>Bake in preheated oven for about 7 minutes, then remove.<span style="mso-spacerun: yes;"> </span>Leave oven on.</div>
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For the filling, mix all ingredients together in a large bowl, whisking together until just combined.<span style="mso-spacerun: yes;"> </span>You could do the wet and dry ingredients separately if you like but I saved bowls and just mixed everything together in one.<span style="mso-spacerun: yes;"> </span>Pour filling over the baked pie crust, return to oven, and bake for 55-60 minutes, until set.<span style="mso-spacerun: yes;"> </span></div>
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Remove from oven and let cool at room temperature for at least an hour, then transfer to refrigerator and let cool for 3-4 hours or overnight before slicing and serving.</div>
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Serve with <a href="http://ohsheglows.com/2012/08/30/coconut-whipped-cream-a-step-by-step-photo-tutorial/">coconut whipped cream</a>, if desired.<span style="mso-spacerun: yes;"> </span>Follow the link for instructions on making coconut whipped cream; note that your coconut milk will need to be in the fridge the day before so plan ahead!</div>
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Nataliehttp://www.blogger.com/profile/05107106451064332368noreply@blogger.com1tag:blogger.com,1999:blog-3456665001199863403.post-45932663987080999102014-09-19T10:40:00.002-04:002014-09-19T15:04:23.382-04:00Chipotle Bean Burritos<div style="text-align: center;">
<img alt="Chipotle Bean Burritos" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/burrito3_zpsf8c2ba47.jpg" width="500" /></div>
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As much as I love cooking, I don’t like having to coordinate a bunch of dishes at once or cook multiple nights in a row, so meals that consist of one dish and make lots of leftovers are a favourite around here. And these burritos fit the bill perfectly!<br />
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I consider these a fairly healthy version of a burrito with beans instead of meat, some veggies, low-fat sour cream, not too much cheese, and whole wheat tortillas (which taste just as good as regular tortillas in my opinion!). <br />
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<div style="text-align: center;">
<img alt="Chipotle Bean Burritos" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/burrito1_zps6eea938e.jpg" width="500" /></div>
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These also involve fairly minimal effort to make, and make six servings, which meant lots of leftovers for us! To prepare them, a mixture of black beans and kidney beans gets cooked with some onion, garlic, vegetable broth, spices, chipotle sauce, and salsa to give it lots of flavour. It’s then rolled up with lettuce, tomatoes, mashed avocado, cheese, sour cream, a few pickled jalapenos, and some chipotle hot sauce for a packed and flavour-filled meal-in-one. <br />
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<div style="text-align: center;">
<img alt="Chipotle Bean Burritos" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/burrito2_zpsc06dfa94.jpg" width="500" /></div>
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We ate these three nights in a row this week and liked them more each time. That may have to do with my getting much better at rolling them with more practice (the last picture was the third night’s burrito which I thought looked much better than the first!)<br />
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Ryan commented on how good these are each time too and said they’re way better than beef burritos, and I’d have to agree! (though I don’t like beef anyway, so I’m a little biased)<br />
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<div style="text-align: center;">
<img alt="Chipotle Bean Burritos" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/burrito4_zpsc5f179a9.jpg" width="500" /></div>
<span style="font-size: large;"><br />
</span> <br />
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<span style="color: #e69138;"><span style="font-size: large;"><b>Chipotle Bean Burritos</b></span></span></div>
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Adapted from <a href="http://www.myrecipes.com/recipe/chipotle-bean-burritos-10000001949753/">Cooking Light</a></div>
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<i style="mso-bidi-font-style: normal;">Serves 6</i></div>
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<b style="mso-bidi-font-weight: normal;">Ingredients:</b></div>
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<i style="mso-bidi-font-style: normal;">For the bean mixture:</i></div>
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1 teaspoon canola or olive oil</div>
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2 cloves of garlic, minced</div>
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1 small yellow onion, diced</div>
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1/2 teaspoon chipotle chile powder*</div>
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1/4 teaspoon salt</div>
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1/2 cup vegetable broth</div>
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1 (540mL) can black beans, drained and rinsed</div>
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1 (540mL) can kidney beans, drained and rinsed</div>
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1/2 cup chunky salsa – <i>Mild or medium depending on your preference. You could also use a chipotle salsa for more chipotle flavour!</i></div>
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2 teaspoons chipotle chile in adobo</div>
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<i style="mso-bidi-font-style: normal;">Remaining burrito ingredients:</i></div>
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6 large (10-inch) whole wheat tortillas</div>
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2 large or 3 small ripe avocados</div>
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~1 cup shredded cheddar or monterey jack cheese (or a blend of cheese)</div>
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3 plum tomatoes, diced</div>
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1-1/2 to 2 cups shredded iceberg lettuce</div>
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~1/4 cup pickled jalapenos, optional</div>
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~6 tablespoons low-fat sour cream</div>
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Chipotle or regular hot sauce, optional</div>
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*I get chipotle chile powder at the bulk store. If you can't find it, you can use a combination of regular chile powder and some cumin for spice.<br />
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<b style="mso-bidi-font-weight: normal;">Directions:</b></div>
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Heat oil in a large non-stick saucepan over medium heat.<span style="mso-spacerun: yes;"> </span>Add onion and saute about 5 minutes, stirring often, until translucent and starting to turn golden brown.<span style="mso-spacerun: yes;"> </span>Add garlic and saute for 30 seconds.<span style="mso-spacerun: yes;"> </span>Add chile powder and salt and stir to coat for another 30 seconds.<span style="mso-spacerun: yes;"> </span>Stir in vegetable broth and beans and bring to a boil.<span style="mso-spacerun: yes;"> </span>Let simmer about 7-10 minutes, or until no liquid remains. Remove from heat and stir in salsa and chipotle sauce.<span style="mso-spacerun: yes;"> </span>Partially mash mixture.</div>
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Warm tortillas up for about 30 seconds in the microwave, wrapped in damp paper towel, so they are easier to roll.<span style="mso-spacerun: yes;"> </span>To form burritos, spread 1/6 of the bean mixture (so it divides evenly among 6 burritos) onto one half of the tortilla, leaving about a 1-inch border.<span style="mso-spacerun: yes;"> </span>Top with avocado, cheese, tomatoes, lettuce, pickled jalapenos, sour cream, and hot sauce (again dividing evenly among 6 burritos).<span style="mso-spacerun: yes;"> </span>Roll up the side closest to the filling, then fold in each end, and roll the burrito toward the empty side of the tortilla, wrapping the filling completely.<span style="mso-spacerun: yes;"> </span>Others prefer to fold in the sides of the burrito first, then roll up from the bottom. I've also seen starting with the filling in the middle. Use whatever method works for you but make sure to roll tightly and keep the filling in!<br />
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Serve while filling is still slightly warm. I like to warm my completed burrito up in the toaster oven for a couple minutes before eating to make sure it's warm throughout.<br />
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If you have leftovers, keep everything separate. Warm bean mixture up in the microwave and then prepare burrito as before. </div>
Nataliehttp://www.blogger.com/profile/05107106451064332368noreply@blogger.com0tag:blogger.com,1999:blog-3456665001199863403.post-5356000865033889462014-09-15T12:24:00.002-04:002014-09-15T12:24:44.562-04:00Monthly Recap - July/August 2014<div style="text-align: center;">
<img alt=" photo IMG_7896-2_zpsb776dfa2.jpg" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_7896-2_zpsb776dfa2.jpg" width="680" /></div>
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As I mentioned in my last post, I spent much of the summer working on my dissertation, so I don't have a lot to share in the way of exciting activities or elaborate dishes, but we still enjoyed lots of summery meals and treats which I thought I'd share in a combined July and August monthly recap post!<br />
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<img alt="corn and turkey burger" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_2247_zps48715e97.jpg" width="600" /></div>
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Meals like this were a staple this summer - fresh, local corn on the cob and burgers. Turkey burgers are one of the easiest meals for me to make and they're pretty healthy too. These are my favourite <a href="http://www.onceuponacuttingboard.com/2012/07/buffalo-chicken-burgers.html" target="_blank">buffalo turkey burgers</a> that we make all the time!<br />
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<img alt="chicken tomato corn feta salad" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_8869-2_zpsac20d683.jpg" width="650" /></div>
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Salads are also easy to make and let fresh summer produce shine through. I love this combo of chicken, corn, tomatoes, cucumber, and feta cheese.<br />
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<img alt="potato salad and corn" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_2260-2_zps18cfb991.jpg" width="500" /></div>
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Here's another great summer meal, once again involving corn, with a variation on my <a href="http://www.onceuponacuttingboard.com/2012/06/warm-dijon-roasted-asparagus-potato.html" target="_blank">warm dijon roasted asparagus and potato salad</a> using dill instead of parsley and green beans instead of asparagus. I love the mustard-yogurt dressing on this in place of mayo!<br />
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<img alt="tex mex quinoa casserole" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_7727-2_zps61245912.jpg" width="500" /></div>
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When I had time to cook I tried to make something that would give us a lot of leftovers (and thus days off cooking)! I loved this quinoa casserole I threw together with what we had in the fridge one night. I just cooked a box of quinoa in chicken broth then stirred in a little tomato paste, cumin, and chili powder. Then I sauteed some onion, garlic, corn, and kale in a separate pan, stirred in black beans, tomatoes, salsa, and more cumin and chili powder (and salt and pepper), stirred it all together with some shredded cheese, transferred it to a baking dish, topped with some more cheese, and baked in the oven for about 20 minutes (15 covered, 5 uncovered) at 375. I plan on making something similar again soon so I can share it as an actual recipe!<br />
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<img alt="baked pesto pasta" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_7487-2_zps9b091ab2.jpg" width="500" /></div>
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We also loved this <a href="http://pinchofyum.com/healthy-baked-pesto-rigatoni">baked pesto pasta from Pinch of Yum</a>, which gave us lots of meals! The pesto was packed with spinach, kale, and basil, then tossed with whole wheat pesto, tomatoes, and a little cheese for a healthy and filling meal!<br />
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<img alt="carrot salad with tahini dressing, crispy chickpeas, and baked turkey meatballs" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_7227-2_zps73342e21.jpg" width="680" /></div>
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This carrot salad with a tahini dressing, crispy spiced chickpeas, and baked sesame turkey meatballs from <a href="http://www.smells-like-home.com/2014/06/carrot-salad-with-tahini-dressing-crisped-chickpeas-and-sesame-spiced-baked-turkey-meatballs/">Smells Like Home (click for the recipe)</a> might sound a little weird but was one of my favourite new dishes I've tried recently. The flavours and textures all worked together so well and I loved that it was a balanced and healthy meal. I plan on making it again soon!<br />
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<img alt="strawberry, feta, spinach quinoa salad" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_7572-2_zpsc1e674cc.jpg" width="500" /></div>
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I made this quinoa salad with strawberries, spinach, feta, and pecans for a strawberry social potluck my lab held earlier this summer. It was light and tasty but I thought it needed a bit more flavour so I didn't share the recipe on here. I'll have to try again next summer; too bad strawberry season is so short!<br />
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<img alt="vegetarian pho" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_7885-2_zps63e31687.jpg" width="680" /></div>
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When my whole family started to come down with colds in August, I made a big batch of vegetarian pho to try to fight it off. I haven't tried a traditional pho before, mostly because I'm not a fan of the meat that comes in it, so it was hard to compare this version but I didn't think it tasted quite right (though we did manage to fight off our colds!). If anyone has a great vegetarian pho recipe, please share!<br />
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<div style="text-align: center;">
<img alt=" apple and cheese naan pizzas" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/naanpizzas_zpsea2edd71.jpg" width="680" /></div>
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Naan pizzas are one of my go-to quick and easy light meals when I don't have time to cook. I love the combo of apples and cheese!<br />
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<img alt="buffalo chicken sandwich and tomato hummus bagel sandwich" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/sandwiches_zps89ef882f.jpg" width="680" /></div>
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I also ate a lot of sandwiches. Pictured on the left above is a buffalo chicken and blue cheese grilled cheese, and on the right is a whole wheat bagel sandwich with hummus, sprouts, tomatoes, and a little blue cheese. Both so good!<br />
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<img alt="breakfast bagel egg sandwich" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/bagelsandwich_zps284f4107.jpg" width="680" /></div>
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And a breakfast version of a bagel sandwich - I follow <a href="http://joannagoddard.blogspot.ca/2012/02/best-egg-sandwich-youll-ever-have.html">this method</a> for making a little omelette and cheese egg that fits perfectly on a sandwich with a little lettuce and tomato!<br />
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<img alt="smoothies" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/smoothies_zpsf77d74c7.jpg" width="680" /></div>
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When I was working from home I drank lots of smoothies to power me through! I always start with a frozen banana, oats, and almond milk, then I'll throw in some combination of powdered peanut butter, cocoa powder, raw honey, spinach, or berries. I also love adding instant coffee for a little pick me up!<br />
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<div style="text-align: center;">
<img alt="healthy juices" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/healthydrinks_zpsdf131b9a.jpg" width="680" /></div>
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Fresh fruit juices (pictured is a beet, carrot, and cucumber juice), kombucha drinks, and fruit smoothies also gave me writing energy!<br />
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<img alt="coconut water chia popsicles" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_2010_zps18706704.jpg" width="600" /></div>
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These coconut water and chia popsicles I got at Costco were a great refreshing snack!<br />
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<img alt="strawberry chia jam" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_7051-2_zps7607636a.jpg" width="500" /></div>
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I love <a href="http://ohmyveggies.com/how-to-make-chia-seed-jam/">chia seed jam</a> because it uses so much less sugar than traditional jam and adds in the nutritional benefits of chia seeds. I only made one batch this year (using local strawberries, some raw honey, and chia seeds) but wish I'd made more!<br />
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I made a few treats for social gatherings too...<br />
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<div style="text-align: center;">
<img alt="guinness chocolate cake balls" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_7611-2_zps50e1804b.jpg" width="500" /></div>
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I finally used my <a href="http://thebabycakesshop.com/products/cake-pop-makers">babycakes cake pop maker</a> to make some chocolate guinness cake balls using a recipe from their cookbook. No cake mix or canned frosting or having to roll the two together and put them on a stick like I've done with cake pops in the past - I loved these!<br />
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<div style="text-align: center;">
<img alt="roasted cherry brownies" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_7906-2_zps223aa3a6.jpg" width="680" /></div>
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I've made these <a href="http://www.annies-eats.com/2011/08/05/roasted-cherry-brownies/">roasted cherry brownies</a> in the past and made them again for an event this summer. They're rich, dense, and chocolatey but with bursts of sweet roasted cherries to balance them out. <br />
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<div style="text-align: center;">
<img alt="peach crumb cake bars" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_7902-2_zps4e95f020.jpg" width="500" /></div>
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I tried these <a href="http://www.twopeasandtheirpod.com/peach-crumb-bars/">peach crumb bars from Two Peas & Their Pod </a>for the first time and they were delicious (though I'd call them cake squares rather than bars). It's probably a little late in the year to be recommending them now but you should save this recipe to try for next peach season!<br />
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<img alt="ice cream and frozen yogurt" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/icecream_zps4dd5702b.jpg" width="500" /></div>
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I also treated myself to lots of ice cream/frozen yogurt breaks!<br />
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<img alt="star trail photography" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/startrails1-3b_zps9f0f8fa8.jpg" width="680" /></div>
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I tried star trail photography for the first time one summer night and loved how it turned out. It takes a few hours to get one picture though so I didn't get another chance to try it but look forward to doing it again next summer!<br />
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Looking back on all this food makes me wish for summer weather and food to come back and stay a little longer, but I'm also excited to start working with fall ingredients now! Hope everyone had a great summer!Nataliehttp://www.blogger.com/profile/05107106451064332368noreply@blogger.com0tag:blogger.com,1999:blog-3456665001199863403.post-25813504765305802882014-09-09T14:03:00.000-04:002015-07-05T19:12:07.518-04:00BBQ Tofu, Bean, Tomato & Corn Salad w/ BBQ Yogurt Dressing<div style="text-align: center;">
<img alt="BBQ Tofu, Bean, Tomato & Corn Salad with BBQ Yogurt Dressing" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/bbqtofusalad2_zps10e16467.jpg" width="500" /></div>
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I'm back!<br />
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I didn't intend to take such a long absence from this blog, but my summer ended up being entirely taken over by working on my PhD dissertation, and I didn't have time to even go outside many days let alone create and photograph recipes or write blog posts. Now that I've handed it in (one step down!) I'm hoping to have a little more time for blogging! <br />
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<img alt="BBQ Tofu, Bean, Tomato & Corn Salad with BBQ Yogurt Dressing" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/bbqtofusalad3_zps279c464b.jpg" width="500" /></div>
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Needless to say, most of my meals this summer consisted of quick and easy dishes, which included a lot of salads! <br />
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This bbq tofu salad was a little more time consuming because of the steps involved in preparing the tofu (pressing the water out, marinating it, and baking it), but it's worth it! I follow <a href="http://ohmyveggies.com/recipe-baked-barbecue-tofu-tofu-for-tofu-haters/" target="_blank">Oh My Veggies' recipe for baked barbecue tofu</a> which is my favourite way to eat tofu. She calls it 'tofu for tofu haters' and I agree; I used to think I hated tofu until I tried it this way, so if you think you hate it too, give this a chance!<br />
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<div style="text-align: center;">
<img alt="BBQ Tofu, Bean, Tomato & Corn Salad with BBQ Yogurt Dressing" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/bbqtofusalad1_zps49f2bb3e.jpg" width="680" /></div>
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With the addition of fresh corn, tomatoes, cucumber, black beans, two types of lettuce, and sprouts, this salad has lots of crunch, flavour, and protein. For the dressing, I whisked together some low-fat plain yogurt with a bit of bbq sauce, apple cider vinegar, and a couple spices for an easy, creamy, and light dressing that complemented the tofu.<br />
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And as with most salads, feel free to add in whatever else you like! Avocado would have been great, I just couldn't find any ripe ones in time; mushrooms would work well too. <br />
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I'm hoping to share some of the other easy meals I was enjoying over the summer in a recap post later this week, then I can't believe it's already time to start thinking about fall recipes (which I admit I'm pretty excited about)!<br />
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<img alt="BBQ Tofu, Bean, Tomato & Corn Salad with BBQ Yogurt Dressing" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/bbqtofusalad4_zps53b4373f.jpg" width="500" /></div>
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<div class="MsoNormal" style="margin-bottom: 0cm;">
<span style="color: #e69138;"><span style="font-size: large;"><b>BBQ Tofu, Bean, Tomato & Corn Salad with BBQ Yogurt Dressing</b></span></span></div>
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Inspired by <a href="http://www.vegetariantimes.com/recipe/barbecued-tofu-and-grilled-corn-salad/">Vegetarian Times</a> and <a href="http://delishknowledge.com/copycat-cpk-chopped-bbq-tofu-salad/">Delish Knowledge</a></div>
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<i>Makes about 4 main course servings</i></div>
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<b style="mso-bidi-font-weight: normal;">Ingredients:</b></div>
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<i style="mso-bidi-font-style: normal;">For the Tofu:</i></div>
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1 (12-14oz) package of extra-firm tofu</div>
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1/2 cup barbecue sauce</div>
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<i style="mso-bidi-font-style: normal;">For the Salad:</i></div>
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2 cobs of fresh corn or around 1 cup of thawed frozen corn kernels</div>
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1 (540mL) can black beans, drained and rinsed</div>
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1 pint grape tomatoes, halved</div>
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Half to one cucumber, chopped (I used about 3/4 of one but it depends on its size)</div>
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1 ripe avocado, chopped (I couldn’t find a ripe one in time so it’s not included in pictures)</div>
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1 red pepper, chopped (I've added this in later versions but it's not pictured here)<br />
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1 head of romaine or iceberg lettuce, or your desired greens </div>
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Handful of alfalfa sprouts, if desired</div>
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<i style="mso-bidi-font-style: normal;">For the Dressing:</i></div>
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1/2 cup plain low-fat yogurt</div>
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2 tablespoons barbecue sauce</div>
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1/4 teaspoon garlic powder</div>
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1/4 teaspoon each salt and pepper</div>
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1.5 to 2 teaspoons apple cider vinegar (start with 1.5 and add more to taste if needed)</div>
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<b style="mso-bidi-font-weight: normal;">Directions:</b></div>
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Prepare baked barbecue tofu following <a href="http://ohmyveggies.com/recipe-baked-barbecue-tofu-tofu-for-tofu-haters/">directions from Oh My Veggies</a> (be sure to allow enough time to press the tofu, marinate it, and bake it).</div>
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If using fresh corn, cook according to your liking if desired (I boil the cobs of corn in a large pot of boiling water for about 5 minutes, rinse with cold water, then slice off the kernels).<span style="mso-spacerun: yes;"> </span>Prepare other salad ingredients.<span style="mso-spacerun: yes;"> </span><br />
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Whisk all ingredients for the dressing together in a small bowl, taste, and adjust any amounts to your liking. I sometimes add more yogurt or throw some mustard in. You can add a bit of water to thin it out if necessary.</div>
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Toss together all ingredients with the dressing and serve.</div>
Nataliehttp://www.blogger.com/profile/05107106451064332368noreply@blogger.com0tag:blogger.com,1999:blog-3456665001199863403.post-15188338503475017242014-07-22T11:26:00.002-04:002014-07-23T11:23:00.503-04:00Strawberry & Peanut Butter Whole Wheat Oat Muffins<div style="text-align: center;">
<img alt="Strawberry & Peanut Butter Whole Wheat Oat Muffins" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_7062-2_zps4e1445f5.jpg" width="500" /></div>
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Somehow I always end up missing strawberry season because it seems to go by so quickly, so this year I was determined to bake at least one thing with strawberries. <br />
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We don't really want a lot of desserts around right now though, so I decided to bake something on the healthier side. And because we are only two people, I wanted something that can freeze well. Enter muffins!<br />
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I had it in my head to make peanut butter and strawberry muffins, which surprisingly I could find almost no recipes for, so I decided to make up my own. Peanut butter and jam goes together, so why not pb and fresh strawberries!<br />
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<img alt="Strawberry & Peanut Butter Whole Wheat Oat Muffins" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_7073-2_zpsa5237639.jpg" width="500" /></div>
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Because I wanted these to be on the healthier side, I used all whole wheat flour combined with oats, only a bit of pure maple syrup for sweetener instead of sugar, natural peanut butter, unsweetened almond milk, only a tablespoon of oil, and fresh strawberries instead of jam.<br />
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While they're not exactly low-fat because of the peanut butter, and not vegan because I included an egg (I haven't really had success with eggless baked goods in the past and don't have any problems personally with an egg being included), I still consider them a wholesome snack that is perfect for afternoon cravings as they satisfy hunger pretty well!<br />
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<img alt="Strawberry & Peanut Butter Whole Wheat Oat Muffins" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_7094-2_zps1da959c7.jpg" width="500" /></div>
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These were photographed over a day after making them, so the strawberries I had placed on top aren't looking so hot, but I assure you that these still turned out great!<br />
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I also love slathering these in chia jam for more strawberry goodness. If you've never made chia jam before, I encourage you to give it a try! It's super easy and quick to make and so much better for you than regular jam. I used the jam recipe from <a href="http://ohsheglows.com/2010/10/18/healthy-strawberry-oat-squares-with-homemade-jam/" target="_blank">these strawberry oat squares by Oh She Glows</a>, another strawberry recipe I'll have to try soon before the season is over! <br />
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<img alt="Strawberry & Peanut Butter Whole Wheat Oat Muffins" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_7110-2_zps2faf8237.jpg" width="500" /></div>
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<span style="color: #e69138;"><span style="font-size: large;"><b>Strawberry & Peanut Butter Whole Wheat Oat Muffins</b></span></span></div>
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<i style="mso-bidi-font-style: normal;">Makes 12 muffins</i></div>
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<b style="mso-bidi-font-weight: normal;">Ingredients:</b></div>
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1-1/4 cups whole wheat flour</div>
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3/4 cups rolled oats</div>
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1 teaspoon baking soda</div>
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1 teaspoon baking powder</div>
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1 teaspoon cinnamon</div>
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1/4 teaspoon salt</div>
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1 large egg, lightly beaten</div>
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1 cup unsweetened vanilla almond milk </div>
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1/2 cup natural peanut butter, melted slightly to mix in better</div>
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1/4 cup pure maple syrup (or I used 2 T maple syrup + 2 T honey)</div>
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1 teaspoon vanilla extract</div>
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1 tablespoon extra virgin olive oil</div>
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1 cup diced fresh strawberries</div>
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12 slices strawberries for the tops, if desired</div>
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<b style="mso-bidi-font-weight: normal;">Directions:</b></div>
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Preheat oven to 350°F. <span style="mso-spacerun: yes;"> </span>Spray a regular 12-cup muffin tin with non-stick cooking spray.</div>
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Whisk the dry ingredients (flour through salt) together in a medium bowl.<span style="mso-spacerun: yes;"> </span>In a separate bowl, mix the wet ingredients until just blended (egg through oil).<span style="mso-spacerun: yes;"> </span>Add the wet ingredients along with the diced strawberries to the dry ingredients and fold together until just combined.</div>
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Divide batter evenly among the 12 muffin cups.<span style="mso-spacerun: yes;"> </span>If desired, add a strawberry slice to the top of each muffin.<span style="mso-spacerun: yes;"> </span>Bake muffins in preheated oven for 18-20 minutes or until toothpick inserted in middle of a muffin comes out clean.<span style="mso-spacerun: yes;"> </span>Let cool for a couple minutes in the pan then remove to a wire rack to cool completely.</div>
Nataliehttp://www.blogger.com/profile/05107106451064332368noreply@blogger.com0tag:blogger.com,1999:blog-3456665001199863403.post-85820894559854130222014-07-11T11:06:00.001-04:002014-07-11T11:06:21.035-04:00Sundried Tomato Pesto Pasta with Chicken, Spinach, & Tomatoes<div style="text-align: center;">
<img alt="Whole Wheat Pasta with Sundried Tomato Pesto, Chicken, Tomatoes, and Spinach" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/pasta2_zps9a0d27c9.jpg" width="500" /></div>
<br />
I don’t buy chicken that often anymore because it’s so expensive (and the cheaper stuff scares me a little) and now that I know I like tofu, I’m more likely to buy it for much cheaper. When I saw some of the “good” chicken on sale the other day I impulsively threw it in my basket, then got home and had a hard time actually thinking of something to make with it!<br />
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<div style="text-align: center;">
<img alt="Whole Wheat Pasta with Sundried Tomato Pesto, Chicken, Tomatoes, and Spinach" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/pasta01_zpscf69a96d.jpg" width="500" /></div>
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In the end I decided to go with pasta because I've been thinking about <a href="http://ohsheglows.com/2012/05/09/lightened-up-sundried-tomato-basil-pesto-pasta/" target="_blank">this sundried tomato pesto dish </a>from Oh She Glows that I made last summer and really loved, and chicken and sundried tomatoes go together much better than any other proteins I could think of.<br />
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But since I did my grocery shopping at a small market instead of a grocery store, they didn't have any of the ingredients I needed to make my own pesto. They did, however, sell prepared sundried tomato pesto, so I went with that instead, which made this dish even easier!<br />
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<div style="text-align: center;">
<img alt="whole wheat pasta with flax and chia" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/photo-12_zps23d10b44.jpg" width="600" /></div>
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They also sold this whole wheat fettucine with flax and chia, which cooked in only 3 minutes and was delicious. In the past I used <a href="http://www.catelli.ca/pasta/catelli-bistro" target="_blank">Catelli</a>'s sundried tomato and basil spaghettini, which also goes great with sundried tomato pesto! <br />
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In addition to the pesto and chicken, I decided to add more sundried tomatoes, some sauteed grape tomatoes (cherry tomatoes would have also worked), and a bunch of spinach for added nutrition, though you could easily leave the spinach out if you're not fond of it. <br />
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<div style="text-align: center;">
<img alt="Whole Wheat Pasta with Sundried Tomato Pesto, Chicken, Tomatoes, and Spinach" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/pasta1_zps523c6c67.jpg" width="600" /></div>
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All the flavours came together perfectly in a nice light-feeling summer meal. If you have the time to make your own sundried tomato pesto (and/or you want a lighter version than the storebought heavy-on-the-oil type), I still recommend <a href="http://ohsheglows.com/2012/05/09/lightened-up-sundried-tomato-basil-pesto-pasta/" target="_blank">Oh She Glows' version</a>, though I was happy that the few minutes I saved not making my own pesto meant a few more minutes to sit outside and relax after dinner before going back to schoolwork!<br />
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<div style="text-align: center;">
<img alt="Whole Wheat Pasta with Sundried Tomato Pesto, Chicken, Tomatoes, and Spinach" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/pasta4_zps883bbf2d.jpg" width="500" /></div>
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<span style="color: #e69138;"><span style="font-size: large;"><b>Whole Wheat Pasta with Sundried Tomato Pesto, Chicken, Tomatoes, & Spinach</b></span></span></div>
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<i style="mso-bidi-font-style: normal;">Serves 4-6</i></div>
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<b style="mso-bidi-font-weight: normal;">Ingredients:</b></div>
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2 boneless skinless chicken breasts</div>
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85g (3oz) sundried tomatoes – dry in a bag (not oil packed)*</div>
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1 (341g or 12oz) package of whole wheat pasta – I used fettucine</div>
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2 teaspoons olive oil</div>
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2-3 cloves of garlic, minced</div>
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1 pint grape tomatoes, halved</div>
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1/2 cup sundried tomato pesto**</div>
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5 oz baby spinach (I used a spinach/arugula mixture)</div>
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Salt and pepper</div>
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Parmesan cheese for topping</div>
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<b style="mso-bidi-font-weight: normal;">Directions:</b></div>
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Season chicken breasts, if desired (I used salt, pepper, and dried basil) and cook however you prefer.<span style="mso-spacerun: yes;"> </span>I saute mine in a skillet over medium-high heat for about 5 minutes per side, let rest, then slice.</div>
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Meanwhile, bring a large pot of water to a boil.<span style="mso-spacerun: yes;"> </span>Add sundried tomatoes and blanch for 2 minutes.<span style="mso-spacerun: yes;"> </span>Remove with a slotted spoon, let dry, and thinly slice.<span style="mso-spacerun: yes;"> </span>Use the same boiling water to add your pasta and cook according to package directions.<span style="mso-spacerun: yes;"> </span>Reserve 1 cup cooking water then drain pasta.</div>
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While pasta is cooking, heat oil in a large skillet over medium-high heat.<span style="mso-spacerun: yes;"> </span>Add garlic and grape tomatoes and sautee until softened, about 5 minutes.</div>
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Toss together the pasta, reserved cooking water, pesto, chicken slices, garlic & tomatoes, and sundried tomatoes.<span style="mso-spacerun: yes;"> </span>Stir in the spinach so it gets slightly wilted.<span style="mso-spacerun: yes;"> </span>Season the dish with salt and pepper if desired.</div>
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Serve hot, topped with parmesan cheese.</div>
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<b>Notes</b>:<br />
*I used dried sundried tomatoes to add to the pasta because there was already so much oil in the pesto I used, but you can use oil-packed sundried tomatoes if you prefer.<br />
**I used storebought pesto, but you could easily make your own, lighter version, in which case you might want to use more than 1/2 cup.<span style="mso-spacerun: yes;"> </span>Use your own judgment and preferences to determine how much pesto to add.Nataliehttp://www.blogger.com/profile/05107106451064332368noreply@blogger.com0tag:blogger.com,1999:blog-3456665001199863403.post-83082014814818661032014-07-08T10:58:00.001-04:002014-07-08T10:58:09.089-04:00Monthly Recap - June 2014<div style="text-align: center;">
<img alt="summer sunset in ontario" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_0519-21280x853_zps9cff3fc6.jpg" width="680" /></div>
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Summer's here!<br />
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I am so happy that summer has returned, even if our weather has been a little unpredictable over the past month. It's still been bringing us beautiful sunsets!<br />
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<img alt="reading outside" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_1333_zpse033b0cc.jpg" width="550" /></div>
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Lately I've been loving stepping outside as the sun goes down to take a little break for reading (for pleasure, not school!). Sometimes with tea..<br />
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<img alt="summer sunset and beber" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_9376-2c-2d_zps11286da5.jpg" width="680" /></div>
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.. and sometimes with beer (my preference, but I'm trying to limit my beer consumption!)<br />
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<img alt="avocado toast" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_1273_zps82b26438.jpg" width="550" /></div>
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I've also been loving simple meals, like avocado toast (and I'm waiting for ripe local tomatoes to join the party!)<br />
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<img alt="mushroom grilled cheese" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_2909-2_zpsb71814e4.jpg" width="680" /></div>
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Grilled cheese is always a nice easy meal - this one had mushrooms added in for a little added nutrition!<br />
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<img alt="pizza" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_1420_zpsd170ff17.jpg" width="500" /></div>
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Of course, dinner out is always nice too! I loved this pizza with chicken, sundried tomatoes, spinach, garlic oil, asiago, and mozzarella from <a href="http://www.veloceitaliankitchen.com/" target="_blank">Veloce</a>.<br />
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<img alt="ice cream" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/icecream_zps781e4470.jpg" width="550" /></div>
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Ice cream has been a must. Pictured above is actually one ice cream, one gelato, and one frozen yogurt - my bowl contained quinoa milk frozen yogurt which was surprisingly good!<br />
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<div style="text-align: center;">
<img alt="frozen banana soft serve" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_2971-2_zpsc7b7c949.jpg" width="680" /></div>
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I also made some banana soft serve (just frozen bananas pureed in a food processor until they reach soft serve consistency) for the first time in a while this month and remembered how much I love it! This version had a little natural peanut butter, honey, and cinnamon added in - so good!<br />
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<img alt="zpirit infused water" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_2902-2_zpsf2a9f248.jpg" width="680" /></div>
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I've also been refreshing myself with these naturally infused waters that <a href="http://zpiritfood.com/" target="_blank">Zpirit</a> kindly sent me. It's water infused with fresh herbs and fruit, with no artificial preservatives, flavour, or sweetener. I love that you can see the actual pieces of fruit floating in the water! I think the spiced pear & vanilla flavour was my favourite because I loved the vanilla scent, but the others (pineapple & sage, mandarin & mint, and peach & basil) were all good too!<br />
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<img alt="Greek dinner and strawberry shortcake" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/bdaydinner-2_zps7973de6d.jpg" width="680" /></div>
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For my sister's birthday dinner this month, my parents made a delicious Greek-themed meal of chicken souvlaki with tzatziki on pitas (and halloumi as a vegetarian option), Greek salad, and roasted potatoes, with a delightful strawberry shortcake for dessert!<br />
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<img alt="foraging" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_1009-2_zpsb2a0889b.jpg" width="680" /></div>
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On Father's Day, our whole family went out on a guided foraging expedition. We went to several different locations to learn about and forage naturally growing food in forests and along trails. At some points we were so deep in vegetation we felt like we were in Jurassic Park!<br />
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<div style="text-align: center;">
<img alt="wild leeks" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_0991-2_zpsb373405d.jpg" width="680" /></div>
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Here's a picture of some wild leeks we collected. We also gathered some cattail shoots, wild ginger, nettles, and a few fiddleheads.<br />
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<img alt="wild nettle soup" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_1532-2_zpsa91fd8f2.jpg" width="500" /></div>
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That evening, my mom made a nettle soup using everything we'd collected and it was so good!<br />
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<img alt="lunch" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/lunch_zps410bea92.jpg" width="680" /></div>
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That afternoon we had lunch at <a href="https://www.facebook.com/MonforteOnWellington" target="_blank">Monforte</a> in Stratford, where we all shared a bunch of small meals, including a lovely selection of cheeses and a ginger cookie ice cream sandwich with buffalo milk ice cream!<br />
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<img alt="charcuterie and apps for dinner" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_1540-2_zps989e7472.jpg" width="500" /></div>
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For dinner on Father's Day, we were all still full from our late lunch, so we set out a variety of appetizers and charcuterie to share throughout the evening. Easy and fun!<br />
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<img alt="banh mi sandwich from thrive" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_1480_zpsd6da7be6.jpg" width="550" /></div>
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I went to one of my favourite healthy restaurants (and restaurant in general) this month, <a href="http://www.thriveenergylab.com/" target="_blank">Thrive</a>, where I had the banh mi sandwich, which has fresh and pickled vegetables, avocado, thai basil, sesame tempeh, and garlic aioli. SO good!<br />
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<div style="text-align: center;">
<img alt="kombucha" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_1482_zps90c32015.jpg" width="550" /></div>
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And I had a ginger white tea kombucha to drink - I love kombucha!<br />
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<div style="text-align: center;">
<img alt="oatmeal pancakes" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/photo1-12_zpscc7fedd6.jpg" width="500" /></div>
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I made healthier versions of pancakes a couple times this month. First were these <a href="http://www.ambitiouskitchen.com/2012/11/oatmeal-chocolate-chip-banana-pancakes-healthy-vegan-gluten-free/" target="_blank">oatmeal chocolate chip banana pancakes</a> from <a href="http://www.ambitiouskitchen.com/" target="_blank">Ambitious Kitchen</a>, which had a dense texture but tasted great, especially topped with a little melted peanut butter and maple syrup!<br />
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<div style="text-align: center;">
<img alt="oatmeal cookie pancakes" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_1676_zps0ddd8dca.jpg" width="500" /></div>
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I also made these <a href="http://www.yammiesglutenfreedom.com/2013/06/oatmeal-cookie-pancakes.html" target="_blank">gluten-free oatmeal cookie pancakes</a> from <a href="http://www.yammiesglutenfreedom.com/" target="_blank">Yammie's Gluten Freedom</a>, which again had a different texture than regular panacakes, but taste like oatmeal cookies!<br />
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<div style="text-align: center;">
<img alt="baked fish and chips" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_0219-2_zpsf9647478.jpg" width="500" /></div>
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After a trip to the beach one day we picked up some fresh-caught lake pickerel to make baked fish and chips for dinner. I cut the fish up and coated it in some seasoned panko breadcrumbs (I didn't have any eggs so I just dipped it in some milk to help stick) then baked it along with some oven fries using <a href="http://www.annies-eats.com/2010/02/25/baked-oven-fries/" target="_blank">this recipe</a>. It definitely tasted 'light' compared to regular fish and chips, but we both enjoyed it!<br />
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<div style="text-align: center;">
<img alt="peanut tofu quinoa" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_3878-2_zps9a7196a3.jpg" width="680" /></div>
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One of my favourite meals I tried this month was this <a href="http://ohmyveggies.com/recipe-peanutty-quinoa-bowls-two-make-baked-tofu/" target="_blank">peanutty quinoa bowl with baked tofu</a> from <a href="http://ohmyveggies.com/" target="_blank">Oh My Veggies</a>. The tofu is marinated in a soy dressing (giving it that funny colour) and baked, and the quinoa is tossed with broccoli, red pepper, grated carrot (my addition) and a delicious homemade peanut sauce. I doubled the recipe to have leftovers and am so glad I did!<br />
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<div style="text-align: center;">
<img alt="strawberry rhubarb crisps" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/strawberryrhubarbcrisp_zps95b9e1ab.jpg" width="680" /></div>
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Finally, I had three versions of strawberry rhubarb crisp this past month. The first (on the left) was a regular rhubarb crisp, which was good, but needed strawberries and vanilla ice cream to balance out the tartness. Next I attempted to make a healthy version (top right) with oats, dates, fruit, and a little maple syrup for sweetener, but it didn't turn out that well, unfortunately. Then I got to enjoy my mom's classic strawberry rhubarb crisp which was of course the best!<br />
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That's it for June! Hope you're all having a great summer so far!Nataliehttp://www.blogger.com/profile/05107106451064332368noreply@blogger.com0tag:blogger.com,1999:blog-3456665001199863403.post-1012870859740638902014-06-25T15:36:00.003-04:002014-06-25T15:36:44.758-04:00Lentil, Grape, & Blue Cheese Arugula Salad<div style="text-align: center;">
<img alt="Lentil, Grape, Apple & Blue Cheese Arugula Salad" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_1296-2b_zpsc1de649e.jpg" width="500" /></div>
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Now that it's officially summer, I've been craving salads for dinner a lot more, but my salads have to be interesting to keep me interested, with plenty of different textures and flavours and a good source of protein - usually either beans, quinoa, edamame, or lentils. <br />
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<img alt="Lentil, Grape, Apple & Blue Cheese Arugula Salad" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_1298-2_zpsbd041d78.jpg" width="500" /></div>
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I saw the combo of grapes and blue cheese somewhere a while ago and have been thinking about how to use them together since. Because lentils have a pretty earthy flavour that need brightening up from other ingredients, I figured they would make the perfect base for a salad with grapes for sweetness and the sharp flavour of blue cheese that I can't even describe because it tastes like nothing else (in a good way!)<br />
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<img alt="Lentil, Grape, Apple & Blue Cheese Arugula Salad" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_1316-2_zpsb552891e.jpg" width="500" /></div>
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After doing a bit of searching I found out that <a href="http://lentils.ca/">lentils.ca</a>, one of my favourite resources for lentil information and recipes, had a <a href="http://www.lentils.ca/?q=recipes/lentil-arugula-red-grape-and-walnut-salad-by-chef-michael-smith" target="_blank">recipe</a> along the lines of what I was looking for, with lentils, arugula, grapes, blue cheese, and walnuts. I followed their lead, adding apples for crunch (a necessary addition, in my opinion), using a slightly different dressing, and leaving the walnuts raw instead of candying them (though that would probably be good too; I was just lazy).<br />
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<img alt="Lentil, Grape, Apple & Blue Cheese Arugula Salad" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_1328-2_zps5120c251.jpg" width="500" /></div>
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Not only did this make for a healthful meal with plenty of fiber, protein, and vitamins, but it had such a great combination of flavours and textures. I loved how the bursts of sweet grapes and crunchy apples balanced out the sharp arugula and blue cheese along with the nutty, earthier flavours in the lentils and walnuts.<br />
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<div style="text-align: center;">
<img alt="Lentil, Grape, Apple & Blue Cheese Arugula Salad" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_1334-2_zpsdc6ba55b.jpg" width="500" /></div>
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You could eat this as a main course on its own or as a side dish. We ate some of our leftovers piled on top of whole wheat naan bread as a sort of knife-and-fork salad, which we really enjoyed. Ryan thought this dish would have been better covered in buffalo sauce, which I strictly forbade, but considering he was willing to eat it for three meals in a row (and it was pretty inexpensive for the amount of food we got), I'd say it won him over!<br />
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<img alt="Lentil, Grape, Apple & Blue Cheese Arugula Salad" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_1343-2_zps5933bbc1.jpg" width="500" /></div>
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<span style="color: #e69138;"><span style="font-size: large;"><b>Lentil, Grape, & Blue Cheese Arugula Salad</b></span></span></div>
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Recipe inspired by <a href="http://www.lentils.ca/?q=recipes/lentil-arugula-red-grape-and-walnut-salad-by-chef-michael-smith">Lentils.ca</a></div>
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<i>Serves 4-6</i></div>
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<b style="mso-bidi-font-weight: normal;">Ingredients:</b></div>
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<i style="mso-bidi-font-style: normal;">Lentils:</i></div>
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4 cups water</div>
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1 cup (dry) green or brown lentils </div>
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1/2 teaspoon salt</div>
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<i style="mso-bidi-font-style: normal;">Dressing:</i></div>
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3 tablespoons extra-virgin olive oil</div>
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2 tablespoons red wine vinegar </div>
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2 teaspoons honey</div>
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1 teaspoon Dijon mustard</div>
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1 shallot, minced</div>
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1/4 teaspoon each salt and pepper</div>
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<i style="mso-bidi-font-style: normal;">Salad:</i></div>
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1-1/2 cups red seedless grapes, halved</div>
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1 apple, diced (I used a gala)</div>
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3/4 cup chopped walnuts, lightly toasted if desired</div>
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1/2 cup crumbled blue cheese (you could use up to 3/4 cup for a stronger blue cheese flavour)</div>
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5oz baby arugula</div>
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<b style="mso-bidi-font-weight: normal;">Directions:</b></div>
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Rinse lentils.<span style="mso-spacerun: yes;"> </span>Bring water, salt, and lentils to a boil in a medium saucepan.<span style="mso-spacerun: yes;"> </span>Reduce heat to a simmer and cook until lentils reach desired texture, about 15 minutes.<span style="mso-spacerun: yes;"> </span>Drain excess water and let lentils cool to room temperature.</div>
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Meanwhile, prepare dressing by whisking together the olive oil, vinegar, honey, shallot, salt, and pepper in a small bowl.<span style="mso-spacerun: yes;"> </span>Set aside.</div>
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Add cooled lentils, grapes, apple, walnuts, and blue cheese to the arugula.<span style="mso-spacerun: yes;"> </span>Add dressing and toss to combine.<span style="mso-spacerun: yes;"> </span>Season with additional salt and pepper if desired.<span style="mso-spacerun: yes;"> </span>Eat on its own as a main course or as<span style="mso-spacerun: yes;"> </span>side courses.<span style="mso-spacerun: yes;"> </span>It’s also good on top of naan bread!</div>
Nataliehttp://www.blogger.com/profile/05107106451064332368noreply@blogger.com0tag:blogger.com,1999:blog-3456665001199863403.post-63439274373396622612014-06-19T08:00:00.000-04:002014-06-23T15:47:28.639-04:00(Healthy) Strawberry & Chocolate Chia Pudding<div style="text-align: center;">
<img alt="Healthy Strawberry and Chocolate Chia Pudding" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/chiapudding0_zps6c7c302c.jpg" width="500" /></div>
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I've been wanting to try chia pudding for so long now - I think I've had this <a href="http://www.skinnytaste.com/2012/06/mango-coconut-chia-pudding.html" target="_blank">mango coconut chia pudding</a> bookmarked for two years - but for some reason I've never gotten around to it. Lately I've been craving dessert much more, likely because the days feel longer, I've been staying up later, and thus need more food to sustain me, so I've been trying to find healthy desserts that still satisfy a craving. So when I saw Dietitian Debbie's beautiful <a href="http://www.dietitiandebbie.com/2014/05/08/layered-chocolate-strawberry-chia-pudding/" target="_blank">layered chocolate and strawberry chia pudding</a> recently I decided to give it a try!<br />
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<img alt="Healthy Strawberry and Chocolate Chia Pudding" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/chiapudding1_zps7d06fedd.jpg" width="500" /></div>
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I feel like chia seeds are everywhere lately, but if you haven't heard of this little superfood before, it's basically a tiny seed that's packed with nutrition, including lots of fiber, omega-3 fatty acids, calcium, other vitamins, minerals, and antioxidantst, and even protein!<br />
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And because they can absorb somewhere around 10-12 times their weight (I've seen various numbers floating around) and take on a sort of gel-like consistency when they do so, they're great for making healthy pudding (though of course, you can use them in many other ways, too)!<br />
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<img alt="Healthy Strawberry and Chocolate Chia Pudding" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/chiapudding2_zpsb7a5dfae.jpg" width="500" /></div>
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The version I came up with is different than the <a href="http://www.dietitiandebbie.com/2014/05/08/layered-chocolate-strawberry-chia-pudding/" target="_blank">original</a> idea, but this pudding is still really easy to make. Both the chocolate and strawberry portions contain unsweetened vanilla almond milk, chia seeds, and pure maple syrup for sweetener, then the chocolate version has added cocoa powder while the strawberry version contains fresh strawberries and a little vanilla extract.<br />
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I also used<a href="http://ohmyveggies.com/recipe-mexican-chocolate-chia-seed-pudding/" target="_blank"> Oh My Veggies' idea</a> to blend the chia pudding after to give it a smoother texture, but you can leave out this step if you like. I topped mine with more strawberries and sliced almonds for crunch, but you could use chocolate chips, coconut flakes, or anything else you like!<br />
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<img alt="Healthy Strawberry and Chocolate Chia Pudding" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/chiapudding3_zpsfebd1784.jpg" width="500" /></div>
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The only difficult part about this recipe is waiting for the pudding to set. It's best to leave it overnight, but otherwise plan for at least 4-6 hours to let the chia seeds work their magic and turn this into pudding!<br />
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This makes a perfect light summer treat that satisfies a dessert craving but leaves you feeling good, and it would also totally be appropriate for breakfast! Ryan was skeptical about the whole idea but after trying it, he said he could eat it every day, so I'd say it was a big success! <br />
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<img alt="Healthy Strawberry and Chocolate Chia Pudding" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/chiapudding4_zps49acf72d.jpg" width="500" /></div>
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<span style="color: #e69138;"><span style="font-size: large;"><b>Strawberry & Chocolate Chia Pudding</b></span></span></div>
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Note: The idea for this recipe was inspired by <a href="http://www.dietitiandebbie.com/2014/05/08/layered-chocolate-strawberry-chia-pudding/">Dietitian Debbie</a>; ingredient amounts were adapted from <a href="http://allrecipes.com/recipe/almond-strawberry-chia-seed-pudding/">All Recipes</a></div>
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<i style="mso-bidi-font-style: normal;">Serves 4 (servings are on the smaller side)</i></div>
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<b style="mso-bidi-font-weight: normal;">Ingredients:</b></div>
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<i style="mso-bidi-font-style: normal;">For the Strawberry Layer:</i></div>
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1 cup unsweetened vanilla almond milk (or your choice of milk)</div>
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8oz (half a package) fresh strawberries, chopped</div>
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1/4 cup chia seeds</div>
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2 tablespoons pure maple syrup</div>
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1/2 teaspoon vanilla extract</div>
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<i style="mso-bidi-font-style: normal;">For the Chocolate Layer:</i></div>
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1-1/4 cups unsweetened vanilla almond milk (or your choice of milk)</div>
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1/4 cup chia seeds</div>
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2 tablespoons pure maple syrup</div>
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2 tablespoons cocoa powder</div>
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<i style="mso-bidi-font-style: normal;">For Topping:</i></div>
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8oz sliced strawberries</div>
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Optional: Slivered almonds, chocolate chips, coconut flakes (I used almonds)</div>
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<b style="mso-bidi-font-weight: normal;">Directions:</b></div>
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To prepare strawberry pudding, blend almond milk and strawberries in a blender until smooth.<span style="mso-spacerun: yes;"> </span>Transfer to a bowl or container and stir in chia seeds, maple syrup, and vanilla until well combined.<span style="mso-spacerun: yes;"> </span>Cover and keep in refrigerator overnight or until set, at least 4 hours.</div>
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To prepare chocolate pudding, stir together the almond milk, chia seeds, maple syrup, and cocoa powder, and also store in the fridge along with the strawberry pudding.</div>
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When ready, the mixtures should have a more gel-like consistency.<span style="mso-spacerun: yes;"> </span>If you like you can serve the pudding as is, but if you want a smoother consistency where you won’t notice the chia seeds as much, transfer each mixture to the blender separately (cleaning in between) and puree until smooth.</div>
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To prepare pudding, layer chocolate and strawberry puddings in glasses or bowls with sliced strawberries and almonds in between each layer and on top.<span style="mso-spacerun: yes;"> </span>If you like you could also top with chocolate chips and/or coconut flakes and an extra drizzle of maple syrup or honey of it’s not sweet enough for your tastes.</div>
Nataliehttp://www.blogger.com/profile/05107106451064332368noreply@blogger.com0tag:blogger.com,1999:blog-3456665001199863403.post-42961613576354381782014-06-12T11:17:00.000-04:002014-06-12T11:17:57.473-04:00Chicken (or Turkey) Fajita Burgers<div style="text-align: center;">
<img alt="Chicken (or Turkey) Fajita Burgers" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/burgers4_zps24766ef3.jpg" width="680" /></div>
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We love turkey and chicken burgers around here, and have been eating them a lot more often now that it’s summertime and I seem to crave burgers all the time.<span style="mso-spacerun: yes;"> </span>Not only are they inexpensive (around 5 dollars of meat gives us meals for two days), but they’re so easy to make, they provide a healthy lean source of protein, they fill me up, and there are infinite flavour combinations to experiment with!</div>
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It’s hard to persuade Ryan away from our favourite <a href="http://www.onceuponacuttingboard.com/2012/07/buffalo-chicken-burgers.html" target="_blank">buffalo chicken burgers</a>, but I like trying new things, so recently I decided to make chicken fajita burgers.<span style="mso-spacerun: yes;"> </span>I actually intended to use turkey but didn’t realize I’d grabbed chicken until I got home – either works though!</div>
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<img alt="Chicken (or Turkey) Fajita Burgers" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/burgers1_zpsc847eb18.jpg" width="500" /></div>
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These basically taste like chicken fajitas but in burger format, thanks to the combination of fajita spices in both the burger and the veggies, the sautéed peppers and onions on top, and optional (but delicious) extras like mashed avocado, tomatilla salsa, and cheese!</div>
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The way I wrote out the recipe makes this look like a lot of ingredients and work, but it’s really not.<span style="mso-spacerun: yes;"> </span>Most of the ingredient list is dedicated to the spices you’ll use to create your own fajita seasoning, but if you like, you can make this even easier with a premixed fajita spice!</div>
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<div style="text-align: center;">
<img alt="Chicken (or Turkey) Fajita Burgers" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/burgers2_zpsb057f303.jpg" width="500" /></div>
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I loved the flavour in these and all the added veggies to make them a complete meal for me!<span style="mso-spacerun: yes;"> </span>When we ate our leftovers the next day, Ryan opted to leave off the veggies and instead top the patties with buffalo sauce, so I don’t think they’ve replaced buffalo burgers as his new favourite, but I’ll definitely keep making these as a fun alternative!</div>
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I’m off to vote (it’s Election Day in Ontario) and then join my lovely older sister for lunch for her birthday (Happy Birthday if you’re reading this!).<span style="mso-spacerun: yes;"> </span>Hope you all have a great day and weekend!</div>
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<div style="text-align: center;">
<img alt="Chicken (or Turkey) Fajita Burgers" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/burgers3_zps308d98a8.jpg" width="500" /></div>
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<span style="color: #e69138;"><span style="font-size: large;"><b>Chicken (or Turkey) Fajita Burgers</b></span></span></div>
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Recipe inspired by <a href="http://www.myrecipes.com/recipe/fajita-turkey-burgers-10000001206150/">Cooking Light</a> with many adaptations</div>
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<i style="mso-bidi-font-style: normal;">Makes 4 burgers</i></div>
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<b style="mso-bidi-font-weight: normal;">Ingredients:</b></div>
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<i style="mso-bidi-font-style: normal;">Fajita Seasoning:</i></div>
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1 teaspoon chili powder</div>
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1 teaspoon cumin</div>
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1/2 teaspoon paprika</div>
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1/2 teaspoon garlic powder</div>
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1/4 teaspoon onion powder</div>
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1/8 teaspoon cayenne</div>
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1/4 teaspoon salt</div>
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<i style="mso-bidi-font-style: normal;">Burgers:</i></div>
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1 lb lean or extra-lean ground chicken or turkey</div>
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1/4 cup tomatillo salsa</div>
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1/4 cup breadcrumbs (I used panko)</div>
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2 teaspoons fajita seasoning (above)</div>
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<i style="mso-bidi-font-style: normal;">Veggies:</i></div>
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2 teaspoons olive oil</div>
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1 sweet onion, sliced</div>
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1 red bell pepper, sliced</div>
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1 green bell pepper, sliced</div>
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2 teaspoons fajita seasoning (above)</div>
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<i style="mso-bidi-font-style: normal;">Topping:</i></div>
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4 whole wheat hamburger buns</div>
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1 ripe avocado, mashed with some salt and pepper </div>
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Additional tomatillo salsa</div>
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Lettuce</div>
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Cheese such as Monterey jack or pepper jack, optional</div>
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<b style="mso-bidi-font-weight: normal;">Directions:</b></div>
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Combine spices for fajita mixture in a small bowl.<span style="mso-spacerun: yes;"> </span>Mix well and set aside.</div>
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To prepare burgers, transfer ground chicken or turkey to a large bowl and add salsa, breadcrumbs, and 2 teaspoons fajita seasoning.<span style="mso-spacerun: yes;"> </span>Stir with a fork until combined.<span style="mso-spacerun: yes;"> </span>Use your hands to shape into 4 even patties, being very gentle and not pressing the meat so you don't make tough burgers.<span style="mso-spacerun: yes;"> </span></div>
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Depending on how big your skillets are, heat 2 or 3 skillets over medium-high heat.<span style="mso-spacerun: yes;"> </span>I used one skillet for the veggies and 2 for the burgers because I could only fit 2 patties per pan.<span style="mso-spacerun: yes;"> </span>Add a little olive oil to each pan.<span style="mso-spacerun: yes;"> </span>Add the peppers and onion to one large pan and stir.<span style="mso-spacerun: yes;"> </span>You will let these cook until slightly softened, about 10 minutes or until the burgers are done, stirring often.<span style="mso-spacerun: yes;"> </span>In the last 3-5 minutes of cooking, season with remaining fajita seasoning (around 2 teaspoons) and stir to coat.<span style="mso-spacerun: yes;"> </span>Transfer to a bowl when done.</div>
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Meanwhile, add burger patties to other skillets and let cook about 4-5 minutes, flip, then cook another 4-5 minutes on the other side or until done.<span style="mso-spacerun: yes;"> </span>If you want to add cheese, add a few slices a couple<span style="mso-spacerun: yes;"> </span>minutes before they’re done cooking so the cheese melts slightly.</div>
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To prepare burgers, I spread the bottom bun with the mashed avocado, topped with a burger patty, which I then topped with a spoonful of tomatillo salsa.<span style="mso-spacerun: yes;"> </span>On the top bun I added lettuce and a big pile of the sautéed veggies, then put them together.<span style="mso-spacerun: yes;"> </span>You might end up with leftover veggies, depending on how much you put on each burger.</div>
Nataliehttp://www.blogger.com/profile/05107106451064332368noreply@blogger.com0tag:blogger.com,1999:blog-3456665001199863403.post-30930689264955894722014-06-06T12:31:00.004-04:002014-06-06T12:38:35.267-04:00Monthly Recap - May 2014May was a busy month with lots of schoolwork and having to pack up and move homes, so I didn't always eat as well as I should have a lot of the time, but here are some of the highlights from last month!<br />
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<div style="text-align: center;"><img alt="roasted veggies" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_0487-2_zps81e84af9.jpg" width="500" /></div><br />
I turned all these roasted veggies into a pasta sauce by blending them in the food processor with some silken tofu, then tossing it with whole wheat pasta. I completely forgot onions and garlic though, so the overall flavour was too sweet with the combination of red peppers, sweet potato, and carrots, but I definitely want to try this again because the dish was easy and full of nutrition!<br />
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<div style="text-align: center;"><img alt="dark chocolate" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_0560-2_zps13be9593.jpg" width="500" /></div><br />
On the not-so-healthy side, I turned all this chocolate into a cake for my dad's birthday!<br />
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<div style="text-align: center;"><img alt="red wine dark chocolate cake" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_5072-2_zpsac2c4002.jpg" width="680" /></div><br />
I made <a href="http://www.bonappetit.com/recipe/darkest-chocolate-cake-with-red-wine-glaze" target="_blank">Bon Appetit's darkest chocolate cake with red wine glaze</a> for the celebration, which everyone really loved! It was easy to throw together: just a one layer cake with lots of melted chocolate in it, topped with a red wine chocolate glaze. I added raspberries to decorate and help cut the richness, and followed recommendations from reviewers on <a href="http://www.epicurious.com/recipes/food/views/Darkest-Chocolate-Cake-with-Red-Wine-Glaze-51214740" target="_blank">Epicurious</a> to cut the baking time quite a bit (I think I did about 43 minutes). We all thought this tasted like it came from a bakery, so it's a good cake to keep in mind if you ever need to impress a chocolate lover!<br />
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<div style="text-align: center;"><img alt="red wine dark chocolate cake" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_5097-2_zps454d2e7c.jpg" width="680" /></div><br />
Here's a quick pic I took to show the inside of the cake - it had a silky, mousse-like texture inside that we really liked. People who know me know I don't really like anything to do with chocolate, but I can appreciate a small slice of a good quality chocolate cake like this!<br />
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<div style="text-align: center;"><img alt="portabella burger" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_0670_zpsf800f4a4.jpg" width="680" /></div><br />
Enjoyed a delicious portabello burger at a local restaurant...<br />
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<div style="text-align: center;"><img alt="silversmith beer" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_0668_zps1bffc34d.jpg" width="550" /></div><br />
..followed by a delicious beer from one of <a href="http://www.silversmithbrewing.com/" target="_blank">our favourite</a> Ontario breweries.<br />
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<div style="text-align: center;"><img alt="raspberry cheesecake frozen yogurt" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_0951_zps3d1e6343.jpg" width="550" /></div><br />
Got some raspberry cheesecake frozen yogurt from <a href="http://www.marbleslab.ca/" target="_blank">Marble Slab</a>!<br />
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<div style="text-align: center;"><img alt="buffalo turkey burgers" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_0993_zpsc80358f1.jpg" width="600" /></div><br />
We made our favourite burgers - <a href="http://www.onceuponacuttingboard.com/2012/07/buffalo-chicken-burgers.html" target="_blank">buffalo turkey burgers</a> - and remembered how much we absolutely love them!<br />
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<div style="text-align: center;"><img alt="muddy buddy chex mix" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_1070-2_zps71d20b3a.jpg" width="600" /></div><br />
We took a trip across the border to the US and picked up some snacks there that aren't available in Canada. This muddy buddy chex mix was dangerously good - it's probably a good thing it's not available here!<br />
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<div style="text-align: center;"><img alt="soy and wasabi triscuits" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_0927_zps92e65f25.jpg" width="600" /></div><br />
I also tried wasabi & soy sauce triscuits, which tasted just like sushi (with a lot of wasabi flavour, so if you don't like wasabi, don't try these)! Really weird .. I couldn't decide if I liked them or not!<br />
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<div style="text-align: center;"><img alt="sushi" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_0964_zps34d21597.jpg" width="550" /></div><br />
It made me crave real sushi though, which we got soon after!<br />
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<div style="text-align: center;"><img alt="multigrain quinoa flax cereal" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_9159-2_zpsd89856b6.jpg" width="600" /></div><br />
I also grabbed this multigrain hot cereal with quinoa and flax in the US and have been enjoying it with peanut butter, a little honey, and banana and granola for topping. A great way to start the day!<br />
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<div style="text-align: center;"><img alt="peanut butter oatmeal" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_0841_zps54d38d38.jpg" width="600" /></div><br />
I've actually been making oatmeal a lot more lately. My go-to is to stir in a good-sized dollop of peanut butter, some honey to sweeten, and a dash of cinnamon. If I have a ripe banana I'll throw that in too. Nothing fancy like all the delicious oatmeal bowls I see on Instagram, but still so good!<br />
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<div style="text-align: center;"><img alt="mothers day meal" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/mothersday-2_zps63577fd7.jpg" width="680" /></div><br />
This was the delicious meal we enjoyed for Mother's Day this year, which I wrote all about <a href="http://www.onceuponacuttingboard.com/2014/05/what-we-ate-for-mothers-day-2014.html" target="_blank">here</a> if you missed it!<br />
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<div style="text-align: center;"><img alt="Mediterranean quinoa and chickpea salad" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/quinoasalad-2_zpscd3c108e.jpg" width="680" /></div><br />
For an easy meal one evening, I cooked up this ancient grain blend (<span class="userContent">quinoa, oats, millet, buckwheat, amaranth, and kaniwa) to make a quick Mediterranean salad for dinner with tomatoes, red pepper, cucumber, chickpeas, feta, and a lemon vinaigrette. It was a perfect light summer meal to enjoy outside and made great leftovers!</span><br />
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<div style="text-align: center;"><img alt="latte art" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_1155b_zpsf469dc36.jpg" width="600" /></div><br />
Gotta love coffee art!<br />
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<div style="text-align: center;"><img alt="buffalo chicken wraps" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_1131-2_zpsa5260cbc.jpg" width="600" /></div><br />
Another easy meal we enjoyed outside one evening was to grill some chicken on the bbq, then throw it in a whole wheat wrap with some lettuce, buffalo sauce, and light blue cheese dressing. Super easy, quick, and tasty!<br />
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<div style="text-align: center;"><img alt="bbq baked tofu" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_6915-2_zps06eaa646.jpg" width="680" /></div><br />
For a similar vegetarian version, I tried <a href="http://ohmyveggies.com/recipe-baked-barbecue-tofu-tofu-for-tofu-haters/" target="_blank">Oh My Veggies' baked barbecue tofu</a>. She claims it's tofu for tofu-haters, and I have to say that's true! I always used to consider myself a tofu hater because of it's mushy texture and lack of flavour, but baking tofu with this method and slathering it in bbq sauce gives it a great flavour and chewy texture that I actually loved! We served ours in whole wheat wraps with some lettuce, light ranch dressing, and a little buffalo sauce and both Ryan and I really liked them. I can't wait to make other versions of baked tofu now that I know I like it! <br />
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<div style="text-align: center;"><img alt="rhubarb gin cocktail" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_9169-2_zps2758e312.jpg" width="680" /></div><br />
For a family dinner last month, my sister made some gin and rhubarb cocktails made with a homemade rhubarb syrup, which were very refreshing and tasty!<br />
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<div style="text-align: center;"><img alt="esquites guacamole" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_1177-2_zpscc16fa6c.jpg" width="500" /></div><br />
I made <a href="http://www.closetcooking.com/2013/06/corn-and-cotija-guacamole-aka-esquites.html" target="_blank">Closet Cooking's esquites guacamole</a> which had charred corn, jalapeno, lime juice, red onion, feta (I couldn't find cojita), and some chopped tomato. The addition of the corn and feta made this extra special - everyone loved it and I can't wait to make it again!<br />
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<div style="text-align: center;"><img alt="turkey burgers, pasta salad, rhubarb pie" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/dinner-2_zpsf5376424.jpg" width="680" /></div><br />
For the main meal we enjoyed turkey burgers (along with bison burgers and chickpea burgers for an array of options), a caprese pasta salad made by my sister, topped off with an amazing rhubarb pie she also made with fresh rhubarb from my mom's garden. I love rhubarb pie and it made it feel like summer has officially begun!<br />
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<div style="text-align: center;"><img alt="may nature" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/nature_zpse411a181.jpg" width="680" /></div><br />
I also got out and enjoyed some nature last month, and can't wait to spend even more time outdoors this month!<br />
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Hope you all had a great month and enjoy these recaps!Nataliehttp://www.blogger.com/profile/05107106451064332368noreply@blogger.com0tag:blogger.com,1999:blog-3456665001199863403.post-12203318936462270982014-06-03T08:00:00.000-04:002014-06-03T13:02:49.321-04:00Gluten-Free Moroccan Macaroni Bowl (+ a giveaway!)<div style="text-align: center;">
<img alt="Gluten-Free Moroccon Macaroni Bowl with Roasted Cauliflower & Chickpeas" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/catelli2_zps4bfca002.jpg" width="500" /></div>
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I don't follow a gluten-free diet or think of gluten as an evil thing to avoid, but I know there are a lot of people out there who have to avoid it for health reasons, and for their sake I'm happy that there now seem to be so many gluten-free alternatives out there. People should not have to go without food like pasta!<br />
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<a href="http://www.catelli.ca/pasta/" target="_blank">Catelli</a> pasta is one of my favourite brands here in Canada because they offer so many alternatives to regular white pasta. I love their line with <a href="http://www.catelli.ca/pasta/catelli-bistro" target="_blank">vegetables in the pasta</a>, but I usually buy the <a href="http://www.catelli.ca/pasta/healthy-harvest" target="_blank">whole grain pasta</a>. Last year they launched a line of gluten-free pasta including penne, fusilli, and spaghetti, and recently they added macaroni to the line-up and asked if I wanted to give it a try. <br />
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Turns out it tastes just like regular pasta, even though it's made from white and brown rice, corn, and quinoa. I still prefer using whole grain pasta whenever I can, but it's nice to know there's a tasty alternative out there for those with gluten sensitivities or intolerance, or for me to use in dishes where whole wheat doesn't really work as well, like in this pasta bowl.<br />
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<img alt="Gluten-Free Moroccon Macaroni Bowl with Roasted Cauliflower & Chickpeas" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/catelli3_zpsa1582f0b.jpg" width="500" /></div>
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Catelli has lots of awesome pasta <a href="http://www.catelli.ca/pasta/recipes" target="_blank">recipes</a> on their site, and I decided to go with a Moroccan version to test out this pasta, and I'm so glad I did! Everything about this pasta is so different from your typical tomato sauce pasta, and even though it looks like there are a lot of strange ingredients in this, they all work together so well!<br />
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Instead of a sauce, this pasta is tossed with a light dressing full of fresh lemon flavour and lots of spices. You also use some of this dressing to roast some cauliflower and chickpeas, giving them awesome flavour and texture. I never roast chickpeas for pasta, usually tossing them in raw, but now I always want to eat them this way - I love that they get a little crispy! Also mixed in there are some green olives, sliced dried apricot, feta cheese, and mint leaves. I know it sounds a little weird, but trust me that it all the ingredients are balanced and together make an amazing flavour, so don't leave anything out! I couldn't stop eating this right after I made it and already look forward to making it again.<br />
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<div style="text-align: center;">
<img alt="Gluten-Free Moroccon Macaroni Bowl with Roasted Cauliflower & Chickpeas" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/catelli4_zps3bb5d225.jpg" width="500" /></div>
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If you want to try out this gluten-free pasta yourself, you can get a coupon for $1.00 off <a href="https://www.websaver.ca/en_ca/portal/catelli_gluten/" target="_blank">here</a>. And if you're lucky (and live in Canada), you have a chance to win a whole year's supply of Catelli's gluten-free macaroni! <br />
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To enter to win this awesome prize (with a retail value of approximately $180), please follow the instructions in the Rafflecopter widget below - there are three ways to enter: leaving a comment on this blog, following me on Facebook, or on Twitter - pick one or all three for more entries!<br />
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<img alt="Catelli Gluten Free Macaroni" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/catelli1_zps50ae7fc7.jpg" width="500" /></div>
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Please be sure to enter with a valid e-mail address or Facebook account so I can contact you if you're randomly selected as the winner. The contest will close at midnight EST on Sunday, June 8th, 2014. Please note that as this is a Canadian product, this contest is open to <u><b>Canadians only</b></u> (sorry, American friends!) <br />
<br />
<a class="rafl" href="http://www.rafflecopter.com/rafl/display/69f9352/" id="rc-69f9352" rel="nofollow">a Rafflecopter giveaway</a><br />
<script src="//widget.rafflecopter.com/load.js"></script><br />
<script src="//widget.rafflecopter.com/load.js"></script>And don't forget to check out the recipe below!<br />
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<i>Disclosure: </i>This is not a sponsored post. I received one box of pasta to make this recipe but was not compensated in any other way for my time, ingredients, or thoughts, which are all my own :) I just thought this was a great giveaway opportunity for my readers!<br />
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<img alt="Gluten-Free Moroccon Macaroni Bowl with Roasted Cauliflower & Chickpeas" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_8882-2_zps6b31df50.jpg" width="680" /><br />
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<span style="color: #e69138;"><span style="font-size: large;"><b>Gluten-Free Moroccan Macaroni Bowl with Roasted Cauliflower & Chickpeas</b></span></span></div>
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Slightly adapted from <a href="http://www.catelli.ca/pasta/recipes/gluten-free-moroccan-macaroni-bowl?frm=rcp#.U40qxChrmGl">Catelli Pasta</a></div>
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<i style="mso-bidi-font-style: normal;">Makes 4-6 servings</i></div>
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<b style="mso-bidi-font-weight: normal;">Ingredients:</b></div>
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1 (540mL) can of no-salt added chickpeas, drained and rinsed</div>
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4 cups cauliflower florets (about 1 small head or 3/4 of a larger head)</div>
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1/3 cup fresh lemon juice</div>
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1/4 cup olive oil</div>
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2 tablespoons honey</div>
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1 tablespoon minced or grated fresh ginger</div>
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2 cloves garlic, minced</div>
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1 tablespoon ground cumin</div>
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1 teaspoon cinnamon</div>
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1/2 teaspoon each salt and pepper</div>
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1 box (340g) Catelli® Gluten Free Macaroni</div>
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3/4 cup slivered dried apricots</div>
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1/3 cup sliced green olives</div>
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1 cup crumbled feta</div>
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3/4 cup loosely packed chopped fresh mint leaves</div>
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<b style="mso-bidi-font-weight: normal;">Directions:</b></div>
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Preheat oven to 400°F and line a large baking sheet (I used two) with parchment paper or foil.<span style="mso-spacerun: yes;"> </span>Add cauliflower and chickpeas to a large bowl.<span style="mso-spacerun: yes;"> </span>Whisk lemon juice, oil, honey, ginger, garlic, cumin, cinnamon, salt, and pepper in a small bowl until combined.<span style="mso-spacerun: yes;"> </span>Drizzle 3 tablespoons of the dressing over the cauliflower and chickpeas and toss to combine.<span style="mso-spacerun: yes;"> </span>Spread cauliflower and chickpeas onto prepared baking sheets in an even layer.<span style="mso-spacerun: yes;"> </span>Roast in preheated oven for 30 minutes or until browned, tossing halfway through.</div>
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Meanwhile, cook pasta according to package directions.<span style="mso-spacerun: yes;"> </span>Reserve 1/2 cup of the cooking water before draining.<span style="mso-spacerun: yes;"> </span>Toss cooked pasta with roasted cauliflower and chickpeas, apricots, olives, feta, mint, reserved pasta water, and reserved lemon dressing.<span style="mso-spacerun: yes;"> </span>Stir until combined and serve warm.</div>
Nataliehttp://www.blogger.com/profile/05107106451064332368noreply@blogger.com0tag:blogger.com,1999:blog-3456665001199863403.post-26255563873812742112014-05-29T11:45:00.000-04:002014-05-29T11:45:50.003-04:00Buffalo Lentil Loaf<div style="text-align: center;">
<img alt="Buffalo Lentil Loaf - a healthy & tasty vegetarian meatloaf alternative!" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/lentilloaf1_zps195ee0b1.jpg" width="500" /></div>
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I always hated meatloaf as a kid, and I still do.<span style="mso-spacerun: yes;"> </span>I can’t even say the word meatloaf without adding ‘shmeatloaf’ after it.<span style="mso-spacerun: yes;"> </span>It’s funny that when I was young, it was more the vegetables, onions and little crunchy bits in the meatloaf that I hated, and now it’s the idea of a tray full of packed meat that turns me off.<span style="mso-spacerun: yes;"> </span>A lentil loaf full of vegetables though?<span style="mso-spacerun: yes;"> </span>Much more up my alley!</div>
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I know some people will have the same reaction I have to meatloaf when they hear the word ‘lentil loaf’.<span style="mso-spacerun: yes;"> </span>Indeed, my fiancé in particular was extremely skeptical at the idea.<span style="mso-spacerun: yes;"> </span>But even he ended up admitting that this was really good, so if you’re hesitant, I encourage you to give it a chance!</div>
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<img alt="Buffalo Lentil Loaf - a healthy & tasty vegetarian meatloaf alternative!" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/lentilloaf2_zps92346af5.jpg" width="500" /></div>
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Why should you give this a chance over regular meatloaf?<span style="mso-spacerun: yes;"> </span>Because lentils are full of fiber and protein to fill you up and give you energy, along with other important minerals like potassium, folate, and iron.<span style="mso-spacerun: yes;"> </span>There’s also oats and a little egg for even more fiber and protein in this, along with vegetables like onions, carrots, and peppers for added nutrition.<span style="mso-spacerun: yes;"> </span>Of course, I had to add a little extra appeal to convince the fiancé to try this, so I included buffalo sauce to give it extra flavour and kick, which I loved!<span style="mso-spacerun: yes;"> </span>You could substitute bbq sauce though if you’re not into spicy food.</div>
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<img alt="Buffalo Lentil Loaf - a healthy & tasty vegetarian meatloaf alternative!" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/lentilloaf3_zps26a826b8.jpg" width="500" /></div>
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Though it takes a little time to cook, the result is worth it!<span style="mso-spacerun: yes;"> </span>I love this lentil loaf on its own with a side of vegetables (mashed potatoes would be great too!), but I ate most of it in sandwiches for lunch.<span style="mso-spacerun: yes;"> </span>Toast some whole grain bread, add some lettuce, barbeque or buffalo sauce, tomato, and a couple slices of lentil loaf and you’ve got a hearty, filling, and tasty meal!</div>
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<img alt="Buffalo Lentil Loaf - a healthy & tasty vegetarian meatloaf alternative!" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/lentilloaf4_zps9d6b44b1.jpg" width="500" /></div>
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<span style="color: #e69138;"><span style="font-size: large;"><b>Buffalo Lentil Loaf</b></span></span></div>
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Lentil loaf recipe adapted from <a href="http://www.insonnetskitchen.com/lentil-loaf/" target="_blank">In Sonnet's Kitchen</a> and <a href="http://thesimpleveganista.blogspot.ca/2012/11/the-ultimate-vegetable-lentil-loaf.html" target="_blank">The Simple Veganista</a></div>
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<i style="mso-bidi-font-style: normal;">Makes one 9x5 loaf, serves about 4-6 (or more depending on how you serve the loaf)</i></div>
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<b style="mso-bidi-font-weight: normal;">Ingredients:</b></div>
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1 cup dry brown lentils</div>
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2-1/2 cups water</div>
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1 tablespoon olive oil</div>
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1 small or medium yellow onion, diced</div>
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3 garlic cloves, minced</div>
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1/2 a large red bell pepper, diced</div>
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1 large carrot, peeled and grated</div>
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1/2 teaspoon ground cumin</div>
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1/2 teaspoon garlic powder</div>
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1/2 teaspoon onion powder</div>
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1/4 teaspoon cayenne pepper (optional)</div>
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Pinch each of salt and pepper</div>
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1 cup rolled oats, pulsed in a blender or food processor a few times to more of a coarse crumb</div>
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2 large eggs, lightly beaten</div>
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1/2 cup buffalo sauce (your favourite brand, such as <a href="http://www.franksredhot.com/products/buffalo-wings-sauce">Frank's Red Hot Buffalo Wing Sauce</a> or <a href="http://www.loblaws.ca/en_CA/products/productlisting/pc_buffalo_wing_sauce_hot17863.html">PC Buffalo Wing Sauce</a>) </div>
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<i style="mso-bidi-font-style: normal;"><span style="mso-bidi-font-weight: bold;">Glaze:</span></i><br />
2 tablespoons bbq sauce (plus more for after baking, if desired)</div>
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2 tablespoons buffalo sauce<br />
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<b style="mso-bidi-font-weight: normal;">Directions:</b><br />
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Add lentils and water to a medium saucepan and bring to a boil.<span style="mso-spacerun: yes;"> </span>Cover, reduce heat, and let simmer 25-30 minutes, until lentils are soft and water is mostly evaporated.<span style="mso-spacerun: yes;"> </span>Remove from heat, drain any excess water, and puree about three-quarters of the lentils in a blender or food processor (or with an immersion blender).<span style="mso-spacerun: yes;"> </span>Set aside to let cool slightly.<span style="mso-spacerun: yes;"> </span>Preheat oven to 350°F.</div>
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Meanwhile, heat oil in a large saucepan over medium-high heat.<span style="mso-spacerun: yes;"> </span>Add onion, garlic, red pepper, and carrot and sauté, stirring often, for about 5-7 minutes or until softened.<span style="mso-spacerun: yes;"> </span>Stir in the spices (cumin, garlic powder, onion powder, cayenne, salt, and pepper), then remove from heat.<span style="mso-spacerun: yes;"> </span></div>
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Fold together the lentils, sautéed vegetables and spices, oats, eggs, and buffalo sauce in a large bowl or in the saucepan until combined.<span style="mso-spacerun: yes;"> </span>Line a 9x5 loaf pan with parchment paper, spray lightly with cooking spray, and spread lentil mixture evenly in prepared pan.<span style="mso-spacerun: yes;"> </span>Mix the 2 tablespoons each of bbq sauce and buffalo sauce for the glaze, and brush in an even layer on top of the loaf.<span style="mso-spacerun: yes;"> </span></div>
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Bake loaf in preheated oven for 45-50 minutes until the top of the loaf is dry, firm, and golden brown.<span style="mso-spacerun: yes;"> </span>Let cool in pan for at least 10 minutes, run a knife around the edges, then use parchment paper to lift out of pan.<span style="mso-spacerun: yes;"> </span>Top with a bit of additional bbq sauce if you like. Slice into 10-12 slices and serve however you desire – either on its own, in a sandwich, on top of a salad, etc.</div>
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Nataliehttp://www.blogger.com/profile/05107106451064332368noreply@blogger.com0tag:blogger.com,1999:blog-3456665001199863403.post-48290202383496817622014-05-22T07:30:00.000-04:002014-05-22T13:45:11.360-04:00Southwestern Black Bean & Brown Rice Veggie Burgers<div style="text-align: center;">
<img alt="Southwestern Black Bean & Brown Rice Veggie Burgers" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/veggieburgers4_zpse38031a5.jpg" width="500" /></div>
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The (almost) return of summer means the return of burger season - one of my favourite foods! I still make them in the winter on the stovetop (and even in the summer I use the stovetop because I'm scared of bbqs), but there's something about summer that makes me crave burgers all the time.<br />
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I've never liked beef burgers though, and a regular beef patty with the standard toppings doesn't appeal to me much. Instead, I love experimenting with different chicken and turkey burgers - like <a href="http://www.onceuponacuttingboard.com/2012/07/buffalo-chicken-burgers.html" target="_blank">buffalo chicken and cheddar burgers</a> or <a href="http://www.onceuponacuttingboard.com/2012/10/apple-turkey-burgers-with-caramelized.html" target="_blank">apple turkey burgers with caramelized onions and brie</a> - and veggie burgers, which are so customizable, like <a href="http://www.onceuponacuttingboard.com/2013/06/lemon-chickpea-quinoa-burgers.html" target="_blank">lemon chickpea quinoa burgers</a> or <a href="http://www.onceuponacuttingboard.com/2013/09/portabella-mushroom-burgers-with.html" target="_blank">portabello mushroom burgers with roasted red peppers and provolone</a>!<br />
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<img alt="Southwestern Black Bean & Brown Rice Veggie Burgers" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/veggieburgers2_zps9961e4a2.jpg" width="680" /></div>
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I love trying out new flavours and for my first veggie burgers of the post-winter season (it's hard to call this summer yet), I went with a Southwestern theme!<br />
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The veggie patties for these burgers are hearty and full of real veggies, just how I like them! The base is a mixture of brown rice, oats, and black beans for plenty of protein and fiber, and mixed in are some onions, garlic, peppers, corn, and plenty of spices for added nutrition and flavour.<br />
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<img alt="Southwestern Black Bean & Brown Rice Veggie Burgers" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/veggieburgers1_zpsa08b9d2d.jpg" width="500" /></div>
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Ryan and I ate these for dinner three nights in a row (another great thing about veggie burgers is getting a lot of food for a pretty low cost!) and ate them differently each night.<br />
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The first time I topped mine with salsa and served them with chipotle sweet potato fries as pictured, which made for a pretty spicy meal though I still loved it! The second night I added cheese on top, skipped the salsa, and used a light ranch dressing instead which was also awesome. And the third night I crumbled my patty up and served it over a big spinach salad which was a refreshing change! <br />
If I had avocado I would have definitely added it to all three meals but avocados are so expensive these days I have to sadly try to limit my use of them.<br />
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You can eat these however you like and with whatever toppings you think sound good - hope you enjoy them as much as we did!<br />
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<img alt="Southwestern Black Bean & Brown Rice Veggie Burgers" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/veggieburgers5_zps596d0a0f.jpg" width="500" /></div>
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<span style="color: #e69138;"><span style="font-size: large;"><b>Southwestern Black Bean & Brown Rice Veggie Burgers</b></span></span></div>
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Inspired by and adapted from similar recipes seen on <a href="http://www.veggiebelly.com/2010/08/southwestern-black-bean-brown-rice-veggie-vegan-burgers-roasted-poblano-sweet-corn-salsa.html">Simply Scratch</a>, <a href="http://www.veggiebelly.com/2010/08/southwestern-black-bean-brown-rice-veggie-vegan-burgers-roasted-poblano-sweet-corn-salsa.html">Veggie Belly</a>, and <a href="http://www.katherinemartinelli.com/blog/2012/southwestern-black-bean-burgers-with-chipotle-sweet-potato-fries/">Katherine Martinelli</a></div>
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<i style="mso-bidi-font-style: normal;">Makes 6 burgers</i></div>
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<b style="mso-bidi-font-weight: normal;">Ingredients:</b></div>
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<i style="mso-bidi-font-style: normal;">For the Burgers:</i></div>
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1/2 cup uncooked whole grain brown rice – I used pre-cooked instant rice</div>
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1/2 cup rolled oats, divided</div>
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1 (540mL) can of no-salt added black beans, rinsed and drained</div>
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1 medium yellow onion, diced</div>
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1/2 cup diced bell peppers – I used half a green pepper but you could use a mixture of green and red</div>
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3 cloves garlic, minced</div>
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3/4 cup thawed frozen corn kernels</div>
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1 teaspoon ground cumin</div>
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1 teaspoon chili powder</div>
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1/4 teaspoon salt</div>
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1 teaspoon chipotle chili powder for added spice (or substitute paprika)</div>
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1 large egg, lightly beaten</div>
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<i style="mso-bidi-font-style: normal;">For Topping:</i></div>
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6 whole wheat hamburger buns</div>
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Lettuce or spinach</div>
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Sliced tomatoes</div>
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Sliced ripe avocado</div>
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Salsa (optional)</div>
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Cheddar or Monterey jack cheese (optional)</div>
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<b style="mso-bidi-font-weight: normal;">Directions:</b></div>
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Cook the rice according to package directions.<span style="mso-spacerun: yes;"> </span>Let drain well.</div>
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Pulse 1/4 cup oats in a food processor to form crumbs.<span style="mso-spacerun: yes;"> </span>Keep remaining 1/4 cup of oats whole.<span style="mso-spacerun: yes;"> </span>Transfer all oats to a large bowl.<span style="mso-spacerun: yes;"> </span>Reserve 1/4 cup black beans and transfer remaining beans to the food processor.<span style="mso-spacerun: yes;"> </span>Pulse until most of the beans are mashed (but not completely mushy).<span style="mso-spacerun: yes;"> </span>Add to the large bowl with the oats.</div>
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Heat oil in a large skillet over medium-high heat.<span style="mso-spacerun: yes;"> </span>Add onions and peppers and sauté until softened, 7-10 minutes, stirring occasionally.<span style="mso-spacerun: yes;"> </span>Add garlic and sauté for another minute.<span style="mso-spacerun: yes;"> </span>Add corn and reserved 1/4 cup of black beans and stir.<span style="mso-spacerun: yes;"> </span>Add all spices and sauté for another minute, stirring.<span style="mso-spacerun: yes;"> </span>Remove from heat and let cool slightly.</div>
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Add vegetable mixture and rice to the bowl with the oats and black beans.<span style="mso-spacerun: yes;"> </span>Add whisked egg and stir mixture until combined.<span style="mso-spacerun: yes;"> </span>Form into 6 large patties or 8 smaller ones, if desired (I made 6 patties).</div>
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Heat two large skillets over medium heat.<span style="mso-spacerun: yes;"> </span>Spray with non-stick cooking spray or use a light amount of oil.<span style="mso-spacerun: yes;"> </span>Add 3 patties per pan and cook about 5-6 minutes per side, turning carefully in between, until browned and cooked through.<span style="mso-spacerun: yes;"> </span>If using cheese, add slices to the tops of the patties about a minute or two before they’re done cooking to melt the cheese.<span style="mso-spacerun: yes;"> </span>Remove from heat.</div>
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Add patties to buns and top with lettuce, tomatoes, avocado, salsa, or desired other toppings. You could also crumble the patties and serve them on salad!</div>
Nataliehttp://www.blogger.com/profile/05107106451064332368noreply@blogger.com0tag:blogger.com,1999:blog-3456665001199863403.post-81599570320929959222014-05-16T07:00:00.000-04:002014-05-16T07:00:09.480-04:00Spring Vegetable Minestrone with White Beans & Pesto<div style="text-align: center;">
<img alt="Spring Vegetable Minestrone with White Beans & Pesto" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_5449-2_zps3fef0642.jpg" width="680" /></div>
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After a tease of summer-like weather last weekend, we've been making up for it all week here with rain, rain, and more rain. Just in time for the long weekend!<br />
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For us Canadians, this May long weekend is sort of the unofficial kickoff to summer, but almost invariably ends up being cold and rainy. So while soup isn't the type of recipe you would normally kick off a late May long weekend with, it's pretty appropriate for this wet and rainy spring weather we've been experiencing!<br />
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<img alt="Spring Vegetable Minestrone with White Beans & Pesto" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_5464-2_zpsdf8e26b1.jpg" width="500" /></div>
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This is not a traditional minestrone soup, using asparagus and yellow peppers for some bright spring flavour along with the tomatoes, white beans for protein, no pasta, and with pesto and parmesan added in at the end for a boost of richness and flavour. <br />
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I realize now that my pictures don't really do this soup justice with the way I slightly overcooked my asparagus and then pretty much covered the whole bowl in pesto, but I do love pesto! This was the perfect type of comfort spring food that's needed this time of year as we patiently wait for summer to kick in for good - hopefully not that long now!<br />
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<div style="text-align: center;">
<img alt="Spring Vegetable Minestrone with White Beans & Pesto" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_5493-2_zps798030d3.jpg" width="500" /></div>
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<span style="color: #e69138;"><span style="font-size: large;"><b>Spring Vegetable Minestrone Soup with White Beans and Pesto</b></span></span></div>
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Adapted from <a href="http://www.lcbo.com/lcbo-ear/RecipeController?language=EN&recipeType=1&action=recipe&recipeID=5718">Food & Drink Magazine</a></div>
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<i style="mso-bidi-font-style: normal;">Serves 4-6</i></div>
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<b style="mso-bidi-font-weight: normal;">Ingredients:</b></div>
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1 tablespoon olive oil</div>
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3 cloves garlic, minced</div>
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2 small yellow onions, peeled and diced</div>
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2 cups finely chopped yellow bell peppers, (about 1-1/2 peppers; red or orange would also work)</div>
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1 tablespoon tomato paste</div>
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1 cup halved grape tomatoes</div>
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1 (540mL) can cannellini or white kidney beans, rinsed and drained</div>
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6 cups vegetable broth (I use low-sodium broth)</div>
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1-1/2 cups chopped asparagus (half inch pieces; woody ends of asparagus removed)</div>
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Salt and pepper</div>
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<i style="mso-bidi-font-style: normal;">For Topping:</i></div>
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~1 tablespoon prepared pesto per serving</div>
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Grated parmesan cheese</div>
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Chopped fresh basil, parsley, or green onion (optional)</div>
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<b style="mso-bidi-font-weight: normal;">Directions:</b></div>
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In a large saucepan, heat oil over medium heat.<span style="mso-spacerun: yes;"> </span>Add garlic and sauté for 30 seconds.<span style="mso-spacerun: yes;"> </span>Add onions and peppers and sauté for another 10 minutes, stirring often.</div>
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Add tomato paste and sauté for 30 seconds, stirring often.<span style="mso-spacerun: yes;"> </span>Add grape tomatoes and sauté for another minute.<span style="mso-spacerun: yes;"> </span>Add white beans and vegetable stock, bring to a boil, cover, and let simmer 10 minutes.<span style="mso-spacerun: yes;"> </span>Add asparagus and simmer for another 5-10 minutes, or until all vegetables are tender (I did 10 minutes and my asparagus was a little overdone).<span style="mso-spacerun: yes;"> </span>Season to taste with salt and pepper.</div>
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Divide among bowls and serve warm, topped with pesto, parmesan cheese, and herbs, if desired.<span style="mso-spacerun: yes;"> </span>Season with additional salt and pepper if needed.</div>
Nataliehttp://www.blogger.com/profile/05107106451064332368noreply@blogger.com0tag:blogger.com,1999:blog-3456665001199863403.post-22566081413754382842014-05-13T07:00:00.000-04:002014-05-13T09:28:29.215-04:00What We Ate for Mothers Day 2014I hope all the moms out there had a lovely Mothers Day this past weekend!<br />
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My sisters and I are all lucky enough to live near our amazing mom so we make sure to get together to spoil her as best as we can every Mothers Day. She would be happy just to spend the day with us but considering how much she does for us all year, we make sure to at least cook and clean for her so she can try to take a day off!<br />
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We love planning out special meals our mom would like and since they all turned out so well I thought I'd share them with you guys as they're all great any day of the year and for any special person in your life (or yourself!)<br />
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<img alt="mothers day breakfast" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_5999-2_zps123830b8.jpg" width="680" /></div>
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Starting with brunch, we decided to have a make-your-own yogurt parfait set-up along with some homemade biscuits and jam.<br />
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My sister <a href="http://www.vanilla-and-spice.com/" target="_blank">Genevieve</a> did most of the work on the yogurt parfaits, laying out two kinds of tropical-flavoured yogurt (Greek and regular), bananas, strawberries, blackberries, and mango for fruit, some <a href="http://us.naturespath.com/product/chia-plustm-coconut-chia-granola" target="_blank">coconut chia granola</a> (which I've mentioned before and love!), and a strawberry chia lemon curd which she made the night before. The curd was delicious and everyone loved that it was healthy too! The recipe she used can be found <a href="http://www.edibleperspective.com/home/2014/5/8/strawberry-lemon-chia-curd-no-cook.html" target="_blank">here on Edible Perspective</a>.<br />
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<img alt="mothers day breakfast" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_6005-2_zpse5909ecd.jpg" width="680" /></div>
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My older sister spent the morning making homemade biscuits that were perfectly fluffy and warm and amazing topped with jam. The recipe for the biscuits came from a cookbook called <a href="http://sunnypointcafe.com/gifts-and-goods/" target="_blank">Breakfast and Beyond: Comfort Food from Dawn to Dusk</a>, which she bought at <a href="http://sunnypointcafe.com/" target="_blank">Sunny Point Cafe</a> on a recent trip to North Carolina, after eating there and loving it! <br />
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<img alt="spring flowers" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/flowers_zpsa42ffa71.jpg" width="680" /></div>
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After brunch, we each gave Mom some cards and gifts, then we all went for a family walk in a big park. The weather has finally warmed up here and flowers are just starting to bloom, so we were able to walk outside in t-shirts for the first time and took some lovely photos!<br />
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<img alt="guacamole" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_6138-2_zps50fc9ae0.jpg" width="680" /></div>
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The nice weather also meant we were able to eat dinner outside for the first time this year, which was awesome!<br />
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For early evening appetizers, we all enjoyed some chips with storebought <a href="http://www.presidentschoice.ca/en_CA/products/productlisting/pc_black_label_jalapeno_passion_fruit_salsaprod1390297.html" target="_blank">jalapeno passionfruit salsa</a> and homemade mango guacamole which my sister made!<br />
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We loved that a lot of the dinner work could be done earlier in the afternoon so we had time to all si together and enjoy some appetizers and drinks!<br />
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<img alt="roasted strawberry balsamic dressing" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_6131-2_zps30f7ce0a.jpg" width="680" /></div>
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Afterwards, we wanted to have a nice light summer-themed dinner so we decided on a strawberry salad and focaccia. <br />
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I took charge of the salad for dinner, and decided to follow Closet Cooking's recipe for <a href="http://www.closetcooking.com/2012/05/strawberry-and-balsamic-grilled-chicken.html" target="_blank">strawberry and balsamic grilled chicken salad</a>. The dressing he recommended was a homemade roasted strawberry balsamic vinaigrette, which is basically a vinaigrette with pureed roasted strawberries. I ended up over-dressing my salad a little but I didn't mind because I really liked this dressing! The dressing recipe can be found <a href="http://www.closetcooking.com/2012/05/roast-strawberry-balsamic-vinaigrette.html" target="_blank">here</a>.<br />
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<img alt="strawberry chicken and tofu salad" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/salad-2_zps69ec93a0.jpg" width="680" /></div>
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I used a mixture of spinach, arugula, and baby greens for the base, then added fresh chopped strawberries, toasted almonds, thinly sliced shallots (which I soaked in water briefly to remove some of the bite), and lots of goat cheese! I followed the <a href="http://www.closetcooking.com/2012/05/strawberry-and-balsamic-grilled-chicken.html" target="_blank">recipe</a> for marinating the chicken but cooked it on the stovetop because the bbq hasn't been cleaned up for the season yet. It was still delicious though!<br />
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And for the vegetarians, my sister prepared some breaded tofu based on <a href="http://divinehealthyfood.com/grilled-breaded-tofu-steaks-spinach-salad-tomato-flaxseed-bread/" target="_blank">this recipe</a>, which I'm told was good!<br />
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<img alt="strawberry chicken and tofu salad" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_6140-2_zpse1609b52.jpg" width="500" /></div>
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Love eating outside with my family!<br />
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<img alt="strawberry focaccia" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_6139-2_zpsb7f9f7a9.jpg" width="680" /></div>
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For the focaccia, my sister Genevieve followed <a href="http://www.saveur.com/article/recipes/Strawberry-Focaccia-with-Maple-Balsamic-Onions" target="_blank">this recipe</a> for strawberry focaccia with maple balsamic onions. We also decided to add goat cheese since we had some extra, which complemented the other flavours well. It was a bit of work preparing the dough ahead of time but it turned out well!<br />
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<img alt="mothers day dinner" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_6141-2_zps13f5e2b6.jpg" width="680" /></div>
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My dinner plate - yum!<br />
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<img alt="mini tarts" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_6143-2_zps4926b25b.jpg" width="680" /></div>
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Finally, for dessert my older sister went to a lot of work to make two different kinds of homemade tarts for us all to enjoy. On the left was a <a href="http://www.lcbo.com/lcbo-ear/RecipeController?language=EN&recipeType=1&action=recipe&recipeID=6201" target="_blank">lemon cheese tart </a>with mascarpone cheese and fresh lemon juice and zest, and on the right was a <a href="http://www.lcbo.com/lcbo-ear/RecipeController?language=EN&recipeType=1&action=recipe&recipeID=6202" target="_blank">rhubarb custard tart</a> which was similar to a butter tart but with the first of the season's fresh rhubarb! Click the links for the recipes she used - even though it was a lot of work, it was worth it as everyone loved them both; I don't think I could pick a favourite!<br />
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I'm so grateful that I got to spend the day with my amazing mom and family and that they are all such great cooks! :) Hope you all had a nice weekend and that the weather has warmed up where you are too!Nataliehttp://www.blogger.com/profile/05107106451064332368noreply@blogger.com0tag:blogger.com,1999:blog-3456665001199863403.post-57713574332972799452014-05-07T08:00:00.000-04:002014-05-07T11:40:37.015-04:00Monthly Recap - April 2014April is one of my favourite months of the year because we usually start to see signs of spring (which was much needed this year after our ridiculously long winter!), we often get to celebrate Easter this month, and it's my birthday month!<br />
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The only Easter treat I had time to make this year were these malted milk blondies:<br />
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<img alt="easter malted milk blondies" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/maltedblondies_zps65bf9e30.jpg" width="680" /></div>
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I used a recipe for malted milk blondies from one of the Baked cookbooks (but found on many blogs, including <a href="http://crepesofwrath.net/2011/06/10/brewers-blondies-by-baked/" target="_blank">here</a>) but replaced the whoppers, chocolate chips, and walnuts with Easter-themed robin's eggs (a malted milk candy). That probably wasn't the best idea because melted candy gets pretty chewy, and overall I found the bars a bit on the sweet side, but others all really enjoyed them, especially warmed up with ice cream!<br />
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<img alt="easter dinner" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/easterdinner_zps833bd91a.jpg" width="680" /></div>
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For Easter dinner, we enjoyed an asparagus and oka cheese tart (using <a href="http://www.marthastewart.com/318340/asparagus-gruyere-tart" target="_blank">this recipe</a>) and some roasted spring veggies with dill pesto (recipe <a href="http://withfoodandlove.com/small-plates-vegetables/roasted-carrots-with-dill-pesto-vegan/" target="_blank">here</a>) all made by my sister <a href="http://www.vanilla-and-spice.com/" target="_blank">Genevieve</a>; a scalloped potato dish with sweet potatoes and gruyere from my aunt (recipe <a href="http://www.lfpress.com/2014/04/16/meatless-mondays-scalloped-potatoes-a-cut-above" target="_blank">here</a>; it was so good!); an arugula, strawberry, and goat cheese salad from my mom; and ham for the meat eaters! For dessert, my older sister made a delicious coconut lime bundt cake which was the perfect light finish to the meal!<br />
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My sister posted more details of our Easter meal <a href="http://www.vanilla-and-spice.com/2014/04/easter-2014-recap.html" target="_blank">on her blog</a> if you're interested!<br />
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<img alt="birthday cake oreos" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_0404_zpsff8138e5.jpg" width="500" /></div>
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For my birthday dessert, I already shared the <a href="http://www.onceuponacuttingboard.com/2014/04/birthday-cake-oreo-white-chocolate.html" target="_blank">Oreo cheesecake</a> I made using these festive Oreos!<br />
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<img alt="birthday dinner" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/birthdaydinner-2_zps05ba9926.jpg" width="680" /></div>
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And for dinner, my parents made an amazing Mexican-themed meal with my mom's delicious homemade guacamole and sangria to start, followed by quesadillas with a strawberry salsa and a cucumber salad on the side. My dad made two types of quesadillas - one with pinto beans and one with chicken - both both had caramelized pineapple in them which was the star of the dish! I only just realized that the recipe he used is from one of my favourite blogs, <a href="http://www.howsweeteats.com/2012/08/caramelized-pineapple-quesadillas-with-spicy-strawberry-salsa/" target="_blank">How Sweet It Is</a>, which I find amusing because he found it all on his own!<br />
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<img alt="date and seed bars" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_5325-2_zps6e624092.jpg" width="680" /></div>
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As one of my gifts, my aunt made these <a href="http://www.lcbo.com/lcbo-ear/RecipeController?language=EN&recipeType=1&action=recipe&recipeID=5522" target="_blank">chewy date and seed bars</a> which I devoured and will need to make for myself to have more soon!<br />
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<img alt="starbucks frapps" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_0327_zpsa541f6c4.jpg" width="500" /></div>
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On my birthday I spent some time doing work at Starbucks and treated myself to a frappucino. Later on a barista came around with a free cookie sample and little baby frapp which I thought was the cutest thing ever! It's the little things that make me happy!<br />
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<img alt="red wings game" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_0389-2_zpsa4f5e4e3.jpg" width="680" /></div>
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On the night of my birthday, my fiance and I went to see my first NHL playoff game! I've been to regular games before but the excitement of a playoff game was even more fun (except that the game didn't end how we wanted)!<br />
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Other food-related things from this month...<br />
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<img alt="broccoli chickpea salad" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_0030_zps85b2065e.jpg" width="500" /></div>
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I feel like I post a picture of some version of this salad every month but I'm always making it when I'm too busy to cook dinner, which seems to be all the time lately. This version contained chickpeas, raw broccoli, apples, grated carrots, sunflower seeds, shredded cheddar cheese, and a quick dijon vinaigrette. So good!<br />
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<img alt="mini frittatas" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/eggmuffins_zps9416ebe4.jpg" width="680" /></div>
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When I knew I had a busy week coming up, I made these little mini frittatas ahead of time for several days of breakfast! You've probably seen some version of these on the internet somewhere before, and I've made them often but never shared them because there are already so many recipes out there. But to make mine, I basically whisk however many eggs I like with a splash of milk, sautee some veggies (I used kale and spinach here but I also like broccoli), shred some cheese (I used cheddar here but any kind works!), then spray a muffin tin with non-stick spray, divide the egg mixture into as many muffin cups as I had eggs, and add some veggies and cheese to each, filling them to the top. Then I bake them at 350 for about 20 minutes or until they're done. I either eat a couple warmed up for breakfast on their own, or use them in english muffin sandwiches!<br />
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If you're looking for a specific recipe, these go by many names, but try googling 'mini frittatas', 'muffin tin frittatas', or 'muffin tin omelettes' (I've even seen them called mini quiches even though they're not like quiche!) and you should find lots of recipe ideas!<br />
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<img alt="attempt at khao soi" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_1075-2_zps226cefca.jpg" width="680" /></div>
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One of my recipe fails this month was an attempt at making a Northern Thai soup-like curry dish called khao soi. I tried it first when I visisted Chiang Mai and loved it, and have since seen a lot of recipes for it online and meant to make it at home. Unfortunately, I couldn't get my hands on all the ingredients I needed when I went to make this, and I stupidly thought I could try to substitute some healthier whole wheat egg white noodles in place of regular egg noodles, forgetting that Italian pasta noodles are not the same as the noodles you would use in Asian dishes. It did not work. I will try this again some day though!<br />
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<div style="text-align: center;">
<img alt="vegan banana snack cake" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_3640-2_zps256e693d.jpg" width="500" /></div>
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Another not-so-successful recipe attempt was a healthy vegan banana snack cake. I used whole wheat flour and oats, lots of bananas, a little coconut oil, applesauce, and spices, so there was no added sugar. I still ate all of it, but it didn't taste sweet enough and I just find that I can never get vegan banana baked goods to cook through to my liking; they're always mushy. If you have any good tips or recipes, let me know!<br />
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<img alt=" photo IMG_1529-2_zps6015e743.jpg" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_1529-2_zps6015e743.jpg" width="500" /></div>
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The nice people at <a href="http://naturaldelights.ca/" target="_blank">Natural Delights</a> sent me a voucher for some of their delicious medjool dates and I've been loving using them in baked goods and snacks! I don't usually buy medjool dates because they're a little more expensive than regular honey dates but they are so much better tasting (and have a better texture) so I recommend getting your hands on some if you can! I used them to make these <a href="http://www.onceuponacuttingboard.com/2014/04/healthy-no-sugar-carrot-cake-date-balls.html" target="_blank">no-bake carrot cake date balls</a> I shared in time for Easter, and I also love them in these <a href="http://www.oatmealwithafork.com/2014/01/06/no-bake-cinnamon-oatmeal-truffles-no-added-sugar-or-oil/" target="_blank">oatmeal cinnamon date balls</a>.<br />
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Natural Delights has tons of recipe ideas <a href="http://naturaldelights.ca/" target="_blank">on their website</a> too that I hope to try out!<br />
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<img alt=" photo IMG_0631-2_zps436230d0.jpg" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_0631-2_zps436230d0.jpg" width="680" /></div>
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Another snack I tried and loved this month was <a href="http://www.coffeeandquinoa.com/2014/02/spicy-red-lentil-chipotle-hummus/" target="_blank">this chipotle lentil hummus</a> from one of my favourite blogs, <a href="http://www.coffeeandquinoa.com/" target="_blank">Coffee & Quinoa</a>. I had never tried a lentil hummus before but the texture was so smooth and creamy, and I loved the chipotle flavour in this version!<br />
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<img alt=" photo gogomart_zps2eb3c2d7.jpg" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/gogomart_zps2eb3c2d7.jpg" width="680" /></div>
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I tried a new lunch place in Kitchener this month called <a href="https://www.facebook.com/GoGoMartKW" target="_blank">Go Go Mart</a>, which serves lots of healthy meals on the go. I got a smoothie with avocado, kale, banana, pineapple, lime and orange juice, and almond milk, along with a tahini quinoa salad, and loved them both! I wish I could afford to eat out here every day!<br />
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<div style="text-align: center;">
<img alt=" photo IMG_0529-2_zpsb18d6128.jpg" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/IMG_0529-2_zpsb18d6128.jpg" width="500" /></div>
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I also tried a relatively new restaurant called <a href="http://tacofarm.ca/" target="_blank">Taco Farm</a> which I've now been to twice and love. Pictured here were the chicken pibil and fried fish tacos - both good but the chicken is my fave, and the chips with guac and salsa are even better!<br />
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<img alt=" photo frozenyogurt_zps9c9e64c8.jpg" border="0" src="http://i1271.photobucket.com/albums/jj626/onceuponacuttingboard/frozenyogurt_zps9c9e64c8.jpg" width="680" /></div>
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I've also been treating myself to lots of frozen yogurt now that the weather's starting to get a little nicer. I seriously can't control myself when I walk by a froyo place!<br />
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That's pretty much it for my April - hope you all had a great month and are ready for a great Spring!Nataliehttp://www.blogger.com/profile/05107106451064332368noreply@blogger.com0