Tag Archives: healthy recipes

We’re back in isolation … again.

I wasn’t going to write today but after a provincial announcement yesterday, I’m livid and heartbroken. We’re entering into another “lockdown” so to speak. But not really. The rules are murky at best. People are confused. There’s a lot of panic going around today about getting vaccine passports and such. All I want to say is… I’m just tired of it all. I want life to go back to “normal” whatever that might look like.

I’m resigned to the fact that I may not be able to see my dad over the next while. The rules again aren’t clear here. But for me as a single person, I’m only allowed to visit with “two close contacts” for indoor visits. The weather has turned bitterly cold already and sitting outside with that wind is not ideal.

So today, I got up early – finally pain free with energy – I’m showered, dressed and will be heading out soon to get my xray and second shot. I can’t unfortunately do my bloodwork tomorrow but I can get that done next week. It’s hard to do much when you’re in a flareup and I’ve been in a hypermobility flareup for nearly two weeks.


I ordered a new slow cooker and it’s pretty!

Today however, is a good day. I feel good. I got some sleep last night. I had a shower. And I have a slow cooker on the way from Amazon. It’s teal and really pretty. My last one cracked right in half two years ago and so I’ve been without one. I’ve missed it. The Zest Pot just does not cook meat the same way a slow cooker does.

And no, I didn’t order the slow cooker based on the color alone. I did a lot of research and found a decent budget model in my budget range $60 CDN – the teal color that matches my kitchen is an added bonus.

The Zest Pot is terrific for rice and pasta dishes. Sometimes even soup. But a perfectly slow cooked beef stew? There’s nothing quite like it. It was on sale for $80 and was the lighter version of the instant pot. I’ve said it before – I’m not a fan of pressure cooking. It’s not the same as slow cooking.


Fitness challenge – I see progress!

Tomorrow I’ll stock up on healthy food again with my biweekly grocery order. I used up most of the fresh vegetables in my fridge. I made the perfect roasted chicken the other night and ate the leftovers last night. It was even better reheated in the microwave. I paired it with the most perfect side of roasted vegetables – mushrooms, mini potatoes and broccoli. With a tad of olive oil, and seasoning. Cooked at 400F for about 40 minutes is the key here.

I even got out the apple oatmeal loaf that was terrible. I reheated it last night, added some butter and a few chocolate chips and it was delicious. I think I just need to tweak the recipe a little bit next time. Or maybe the apple was too bitter. I don’t know. But yesterday was a good eating day.

I stepped on the scale this morning and I’m down a few pounds. I used the tape measure and the inflammation is finally down because I’ve dropped a couple of inches. That means that I’m almost down another dress size – and that feels amazing. I think the inflammation from the arthritis and hormones are a killer and that’s been holding me back.

And so, that’s where we are this Thursday morning. It’s chilly outside. Like 2 degrees Celsius chilly. It’s been way too cold to sit outside at night. I think I’ll have to sit outside before the sun goes down now which happens at like 7 pm. They’re calling for a brutally cold winter and I’m not okay with that. I’m just grateful for my fireplace (it’s really just a heater) that keeps me warm. I still haven’t turned on the heat and don’t plan on it until October.


Recipe project – more coming soon!

Well, that’s it in a nutshell. I have plans to work on my recipes and food page for you. I’m looking at innovative ways to make recipe cards that won’t take a lot of work. I may go back to older recipes and re-write them totally. I need to remove some instagram links. I also want to get into recording cooking videos. I finally have a tripod for my phone, and I ordered a new mic stand and filter for my youtube channels.

Let me know how you are surviving this never ending pandemic. I’m so tired of it.

Creamy Asparagus Soup

I made this the other night and still have leftovers even despite having a large bowl for lunch today. It reminded me of when my mum used to make asparagus soup for family dinners as a kid. Some of my fondest memories were watching her in the kitchen standing over the stove whipping up some of her favorite recipes.

Normally when I make asparagus soup, I used a dry mix from the store. But I thought I would go all out and make it from scratch.

Next time I make this, I’ll definitely cook the asparagus first and puree the soup base which should result in a delicious, thick and creamy soup.

Ingredients

  • 2 cups of asparagus chopped into 1″ pieces precooked (boiled or roasted)
  • 1 cup of spring onion diced
  • 1 cup of heavy cream or milk
  • 2 cups of chicken or vegetable broth
  • 1/3 stick of butter or 1/3 cup
  • 1/3 cup of flour
  • 1 teaspoon of minced garlic
  • Spices: salt, black pepper, parsley

Preparation

  • In a large pot melt the butter on medium heat. Add in the garlic and onions. Cook until onions are tender.
  • Add in the flour and stir constantly until the flour is fully cooked. Add in the cream a little bit at a time (about 1/4 cup) whisk constantly.
  • Add in the stock – or you can use water and a bouillon cube
  • Bring to a boil. Reduce heat.
  • Add in the asparagus and spices. Stir well.
  • Simmer for about 30 minutes.
  • Pour the soup into a blender and mix until you have a nice creamy puree mixture.

And the soup is done! This recipe will serve up to four people or you will have leftovers for a couple of days if you’re single like me.

Serve on its own or with a grilled cheese sandwich. This is how I ate it today and it was delicious. I skipped the puree step this time and it was still delicious. I also added in mushrooms because I had a package I needed to use up – but most recipes just use asparagus.


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Asparagus Quiche – without the crust

The other night I made dinner for a friend and I made the most delicious asparagus quiche. I just polished off another serving for lunch and it tasted even better today. I’ve made plenty of crustless quiches before but never with asparagus. I forgot how amazing asparagus can be.

This is a pretty easy recipe to follow and is very versatile. I’m not so great with pastry but one day I will make my own pie shell.

I do suggest using a casserole dish. I only have square baking dishes – but this would fit better into a 9×12″ casserole dish.


Ingredients

  • 2 cups of cheese (cheddar, mozza or your favorite blend)
  • 2 tablespoons of butter or olive oil
  • 1 bunch of asparagus (about 10-12 long pieces) cut into 1″ slices
  • 1 cup of spring onions cut into small round pieces (diced)
  • 1/2 can of creamed soup (I used Campbell’s Cream of Broccoli)
  • 1/4 cup of half n half cream
  • Six eggs beaten
  • 1 teaspoon of minced garlic
  • Spices: salt, black pepper, parsley, sage

Preparation

  • Preheat the oven to 375 and grease a casserole dish. I use Pam spray for this
  • In a large skillet melt the butter. Add in the garlic, spring onions and asparagus. Season with spices to your liking. Cook for about 3-4 minutes. This is just so the asparagus can absorb some of the flavour. Remove from heat and set aside.
  • In a large bowl whisk together the eggs, cream and soup. Don’t mix it too much. You can add a little bit of corn starch to thicken up the base if needed.
  • Add in the asparagus mixture and cheese. Give it a little stir.
  • Top up with more seasoning – I always add a little parsley on top as a garnish.
  • Cook for about 40-45 minutes. Cooking times will vary so check often. I used the toothpick method.

This recipe will up to four people. I do suggest serving it with something on the side – like cooked ham, steamed asparagus, or garlic shrimp which is what I did. Scones or a cheese loaf would pair nicely with the quiche.

Optional: about 30 minutes into cooking, take the quiche out of the oven and add some more shredded cheese on top. You can broil the cheese to give it a crispier texture. I skipped this step – and it was still delicious.

What’s your favorite quiche recipe? Let me know in the comments!


If you’re looking for a quiche recipe with crust – check out this one from EveryDay Food. Just substitute the spinach with asparagus.


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Banana Coffee Bread

This might be the best banana bread I have ever made. I actually measured things this time around and watched the oven carefully. I just polished off TWO servings, so. I can attest – this loaf will turn out moist, sweet and delicious.


Dry Ingredients

  • 1 1/2 cups of all purpose flour
  • 1 cup of granulated sugar
  • 1 teaspoon of baking powder
  • 1 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • 1/2 cups of rolled or quick oats
  • Optional: 1 teaspoon of cinnamon and /or nutmeg

You will need a large baking dish for this recipe. I used a deep dish baking pan that I inherited from my mum and it worked very well. Also, one less dish to wash. This dish has handles which makes it easy to grab.

Preheat the oven to 350F. Grease your dish with Pam spray or butter. I use the Pam Coconut Oil spray and it works well. Add the dry ingredients into the bowl and mix well – saving the oats for last. Add in the oats, and gently stir the dry mix with a wooden spoon. For additional flavour, you can add in cinnamon or nutmeg – or both! Set the dry mix aside while you prepare the wet ingredients.

This is an alloy steel baking dish – deep enough for a large cake mix or casserole!

Preparation – Wet Ingredients

  • 2 large eggs
  • 1/2 stick of unsalted butter (cold) (or about 1/2 cup)
  • 3 medium bananas ripe (almost brown)
  • 1/2 cup of brewed coffee (dark is delicious)
  • 1 teaspoon of vanilla extract
  • 1 cup of chocolate chips
  • 1 teaspoon of sugar (topping)
  • Optional: walnuts for topping (I did not use this)

I used my stand-up blender (also inherited from my mum) for this part and just mixed everything together in the blender. You could also use an immersion blender in a separate bowl. Use whatever you have!

For this part, you can use a blender or handmixer to mash up the bananas. Add in the rest of the wet ingredients, one ingredient at a time and blend/mix until you have a nice puree like mixture. Make sure not to over blend it – you won’t want it too runny.

Grab the dish with your dry ingredients and pour the wet mixture in. Mix well with a wooden spoon until all the flour is blended in nicely and it looks something like the blurry picture below (sorry about that). Add in the chocolate chips last. Stir with the wooden spoon again.

This next step is where you can let your creativity shine. I didn’t have any nuts on hand, but for the topping you can add walnuts or almonds. I used chocolate chips and 1 teaspoon of sugar.


Baked this massive loaf in the oven at 350F- the nice thing about preheating the oven while you prepare the ingredients is that the oven will be nice and toasty warm. Cooking times will vary. My oven took about 45 minutes. You will want to check the loaf around the 40 minute mark with a toothpick. I wound up putting the loaf back in for a few minutes and it was perfect. I mean, this is the best I’ve ever made – and I’ve made a lot of loaves!



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