Poutine & Cupcakes

Best title ever.

It’s been a wicked busy week here in the Healthy Hipster hood and Im so glad i finally have a moment to blog about some of it (on the bus, from my phone, like a champ…)

I’ve had a constant stream of visitors and houseguests which has resulted in some serious feasting all over this damn town!
Vegan Poutine from Poutinis is a must for any visitor to my fair city.20120727-100543.jpg

As is a stop into Bunners vegan, gluten-free bakeshop….where the treats are almost as cute as the ladies serving them up!

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I can’t get enough of having my best buds (babes) visit my city…

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And showing them all it has to offer (foodwise)…

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Good friends + tasty eats + well executed facepaint tattoos = me, the happiest girl in hogtown.

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My other big update is that I am unofficially officially bridesmaiding a wedding for the first time in my life and honestly ladies, I don’t understand how you do this on the regular. I’m exhausted and the wedding isn’t until tomorrow! My bestie Meg is lucky she’s so fantastic, kind, caring and deserving…

I’ll be giving you the whole rundown of Wedding festivities as they go down – its in the woods, Bunners made the wedding pies and there will be bocce ball. Be honest, you all wanna catch a glimpse of some hipster wedding inspiration. And if you just can’t wait you should check out my from my beautiful friend Christels whimsical coastal wedding last fall. So stunning and completely DIY.

Have a fabulous Friday, and if you have any tips for surviving wedding mayhem from a bridesmaids perspective, send them my way!

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Easy Jamaican Curry Chicken & 5 minute Roti

Every day when I walk through my bustling downtown neighborhood I am overcome by the scents of all sorts of regional cooking – Tibetan, Ethiopian & Indian restaurants in particular – but to me the smell of jerk chicken and Caribbean roti always stands out from the rest when I’m famished after work.

This dinner was inspired by classic summer BBQ chicken and spicy, flavorful Jamaican curry. Enjoy it on its own paired with rice and peas or do what I did and transform it into a simple shortcut “roti” dish. Either way, you won’t be disappointed when these scents fill your kitchen.

Jamaican Curry Chicken

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Marinade:
1 heaping tsp Jamaican curry spice (Grace brand, etc.)
Juice of ½ lemon
2 tbsp plain yogurt (greek, soy or coconut)
¼ tsp garlic powder
¼ tsp cumin
sea salt and pepper

Directions

Allow 1-2 boneless skinless chicken breasts to marinate for several hours or overnight.

Grill on medium heat for about 6-8 minutes per side or until cooked through. (If you don’t have a grill, I suggest searing the chicken breast on both sides in a small amount of coconut oil, then baking it at 400 for 10-15 minutes or until juices run clear)

5 minute “Roti”:

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1 whole wheat or brown rice wrap
1 chopped Jamaican curried chicken breast (see above)
¼ cup mashed sweet potato
¼ cup shredded carrot
2 tbsp plain yogurt – any kind
1 tbsp raisins, chopped
¼ cup green peas or chickpeas (optional)
¼ – ½ cup almond milk

Stir all ingredients together in a small bowl until well combined. Fill wrap and lightly grill before serving. Serve with hot pepper sauce, more yogurt or even some mango chutney.

Why am I not eating this again right now? So good.

WIAW: My first and likely last attempt

For those of you unfamiliar with the concept of a WIAW it’s pretty self-explanatory. Blogger trend. Take pictures of your eats for 1 day of the week. Not every morsel just main meals and snacks.

Kinda problematic because obviously every body is different, every day is different, yada yada yada. But I write a food and fitness blog so it’s all pretty problematic when you think about it too hard. Grain of salt, people. Here goes…

Breakkinz:A LIBRA solution to the sweet/savoury dilemma

A-SIDE: 2 egg scramble with onions, peppers & mushrooms in a swiss chard wrap

B-SIDE: A cup and half of oats with a chopped peach, soy yogurt, coconut flakes, chia seeds & sunbutter


No decision necessary. Just the way I like it.

LUNCHRidiculously large tupperware full to the brim with kale salad (about half a bunch), shredded beets, zucchini & carrots, sprouts, 1/4 avocado, handful of cherry tomatoes, 1 slice toasted and chopped ezekiel “croutons” & about 1/3 block curried tofu cubes.

Desk snacks

DinnerProtein salad from Fresh – tempeh, chickpeas, quinoa, goji berris & tahini dressing

Evening snacksMany handfuls of sweet potato, beet & yuca terra chips to make up for my lighter-than-average dinner.Chocolate avocado shake for dessert!

Just almond milk, cocoa powder, avocado, maple syrup, ice and a 1/4 scoop of chocolate sunwarrior.

And voila! I certainly won’t make a habit of this since, even as a food blogger, I’d still rather spend my time eatin my food than takin pictures of it…but it was kind of fun just this once 😉

Low Glycemic Lime Creamsicle Slushie.

Today is the hottest day of the year in Toronto so I figured what better time to share my current obsession: slushies.

I was totally obsessed with making something like this last summer using a combination of ice, almond milk, fruit, agave & xantham gum for thickening (recipe here) but after a few months of that I got a bit bored. The combinations I made were delicious but they lacked that satiation factor, plus my tummy never really got on board with the gum component (probably cause it sounds like something you should mix with concrete rather than ingest)

So this summer I set out to revamp the recipe using a creative* solution that turned out to be a little bit genius.

*Like in that way your mom calls something “creative” when she really just means weird and unsettling

Low-Glycemic Lime Creamsicle Slushie

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Ingredients:

· ½ medium zucchini, chopped into chunks
· ¼ avocado
· Juice and zest of 1 large, juicy lime
· 1 cup almond milk
· 1 tbsp coconut sap or agave
· ½ tsp vanilla extract
· 8-10 ice cubes
· Extra water to help blend if necessary

Directions:

Add all ingredients to blender starting with zucchini. Pulse a few times then blend until smooth. Taste and adjust sweetness as desired.

…Okay do you need to process that recipe a little? ZUCCHINI right? I know. But it has a completely neutral flavor and it works just as well if not better than the xantham gum to thicken up your slushie. Same goes for the avocado – neutral flavour but it adds satisfying healthy fats, keeps your blood sugar in check and makes things delicious & creamy like a cold treat should be.

I enjoy variations of this when I want a sweet treat or just need to cool down. If you still trust me at all after this maybe I’ll share my mocha almond fudge version….it’s kinda unstoppable.

Enjoy!

Summer Check-In.

These early weeks of July have been very good to me.

I’ve done my very best to leave my spare hours unplanned and pursue all unexpected adventures that come my way.

I started reading again (blogs don’t count 😉 ). And spent more time in my bathing suit than out of it.

I’ve been enjoying meals out with friends without breaking my budget.

Who can argue with a breakfast special for $6?


Or a Korean bibimbap feast with spicy squid and tons of fresh vegetables for $8.

Thrifty lunches made at home and eaten al fresco help to balance the cost.

I’ve fit in some physical activity despite the heat, maybe twice or three times a week.

I don’t follow a schedule, just go for it when the weather’s right and the mood strikes.


And as always I’ve done my best to maintain balance by enjoying lots of rest and relaxation in the sunshine…collecting freckles.

Are you nurturing all sides of yourself this summer?

Could you be enjoying more social time? More rest? More intellectual stimulation? We’re only part way through July so now’s a great time to reflect for a moment and switch things up!

In the meantime go enjoy a lovely, leisurely Sunday!

Summer Spelt Berry Salad

Summer Spelt Berry Salad

Ingredients:
For the salad

  • 1.5 cups cooked spelt berries (or quinoa for gluten-free)
  • 2 cups shredded zucchini
  • 1 cup shredded cabbage, blanched or lightly steamed
  • 1.5 cups watermelon, cubed

For the dressing

  • 2 tbsp dijon mustard
  • 2 tbsp plain yogurt (dairy or non-dairy)
  • 1 tbsp olive oil
  • 1 tbsp honey or agave
  • juice and grated rind of 1/2 a lemon
  • a few tbsp water for thinning
  • salt and pepper

Directions:

  1. Whisk dressing ingredients together to emulsify.
  2. Combine grains and vegetables in a large mixing bowl, add dressing and stir gently to combine.

Makes 3-4 servings. Stores for several days in the fridge.

Serve as a side dish or pair with greens, salmon and avocado for a light summer supper.

Garden Parties & Gallivanting

I wasn’t sure how I to begin talking about the beauty I experienced this long weekend. How rejuvenated and inspired I feel this evening, in the afterglow. How happy I was to spend it with old friends & new. I was so overcome with happiness and joy I was just going to avoid posting about it at altogether, but instead chose to share just a few of the things I did…in black & white…because things always look more special and important that way.

I ate al fresco on my rooftop & enjoyed meals with friends.


Got creative in the kitchen with this spelt berry & watermelon salad I’ll be sharing the recipe for tomorrow.

Got up to no good in the nighttime and walked home giggling with my neighborhood pals in the early hours of the next morning.

To celebrate Canada Day I attended a Garden party at the Spadina Historical House.


There was fresh ice cream being churned…

And homemade pie to match.

My friends and I spent hours slowly make our way through the grounds…”moseying” I think we called it, or perhaps we were “lollygagging”?

At the end of the afternoon we were told to make one of these bird ornaments to hang from a tree as we left – with a single wish written on the side. This is what I wrote…

Here’s hoping your weekend – long or short – left you joyful and happy as well.

July always feels rich with possibilities and I for one am eager to see where the month will lead!

Restaurant Redux: Fresh Macro Greens Bowl

Oh my gosh you guys, summer is totally happening right now. And you know what that means? Patios! Nights out! New 90s inspired crop tops! Aaaand so long rent cheque…

Seriously all these summer adventures add up and eating out can be the biggest culprit. So last night I did my best to recreate a dish from one of Toronto’s biggest vegetarian restaurant chains: Fresh.

Even if you don’t live in this city I’m sure you know of a place like Fresh. Its good but not amazing. Not expensive but not cheap either. Mainly it’s convenient and healthy enough to satisfy your midday kale craving.

The meal I decided to recreate was one of my regular orders: the Macro Greens bowl, which basically consists of a bunch of steamed greens, tomato and grilled sweet potato, topped in tofu and smothered in creamy dressing (and Cholula hotsauce if you’re like me). So yes it’s delicious but also stupid simple to make. Here was my take:

Macro Greens Bowl with Tahini Miso Dressing

Ingredients: 

For the bowl

  • 2 big handfuls of chopped kale
  • 1 cup chopped bok choy
  • 1/4 cup chopped asparagus
  • 1/4 cup chopped mushrooms
  • 1/4 cup cherry tomatoes
  • 1/2 large sweet potato
  • 1/4 block tofu
  • 1 tsp sesame oil

For the dressing

  • 1/4 cup light miso
  • 1/4 cup tahini
  • 1/4 cup + 2 tbsp water
  • 2 tbsp lemon juice
  • 2 inch piece of ginger
  • 1 clove of garlic

Directions:

  1. Prep potato in advance by baking in the oven or microwave and cutting into round slices.
  2. Make dressing by adding all ingredients to a blender or food processer and blending until smooth.
  3. Lightly steam veggies until the colours are bright and vibrant.
  4. Pan fry tofu cubes in sesame oil until lightly browned.
  5. Layer your bowl  with greens, potatoes, tofu and sauce.