Strawberry Banana Bread

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Strawberry Banana Bread

This recipe truly couldn't be any easier. Not only is it gluten free and vegan, it contains no refined sugars and is easy on the dishes!

Ingredients:

  • 2 tbsp flax seed powder or chia seeds + 6 tbsp water
  • 2 cups gluten-free oats (you may need a little extra)
  • 3 large over ripe bananas, mashed
  • 1 cup pitted medjool dates
  • ½ cup unsweetened non-dairy milk
  • 2 tsp vanilla extract
  • 1 tsp apple cider vinegar
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • ½ tsp salt
  • 1 cup sliced fresh strawberries (plus a few extras for garnish)
  1. Preheat oven to 350 degrees celsius
  2. Line a regular sized bread pan with parchment paper
  3. Add ground flax or chia seeds with water in small bowl and set aside
  4. Make sure your blender is perfectly dry and add oats. Blend oats until they make a fine flour. We will need 2 cups of flour so if you need a little extra you can blend a little more up. Place in small bowl on the side
  5. Add bananas, dates, milk, vanilla, cinnamon, apple cider vinegar, baking powder, baking soda and salt to blender and blend until nice and smooth
  6. Slowly add in oat flour to wet mixture until blended
  7. Pour a bit of mixture into the bread pan and then layer in half of your strawberries and give them a mix in. Add more batter then rest of your strawberries and give it all a stir in the pan
  8. Top mixture with your strawberries for garnish if you wish
  9. Bake for 1 hour or until toothpick inserted in centre comes out clean
  10. Allow bread to cool completely before slicing.
  11. Enjoy!

Optional: You can certainly add nuts, or dairy free chocolate chips to this if you wish. You could also omit the strawberries and top with some additional bananas if prefer.

Adapted from Sweet Simple Vegan

Unicorn Sushi Rolls

Photo 2017-03-28, 5 38 57 PM

The "Whole Foods" Vortex

One afternoon I decided to run into Whole Foods quickly to grab some Soba noodles to make some noodle lunch boxes with and of course got sucked into the Whole Foods vortex which meant I grabbed way more things than I really needed. My fridge was already full of food so I kind of squeezed this beautiful head of purple cauliflower way into the back and forgot about it for about a week. After my last blog post, I actually had a bunch of leftover julienned vegetables I was trying to decide what to do with when this recipe came to mind.

Ricing Cauliflower

It was already nearly 5pm when I decided to make these and that perfect, photo taking daylight was quickly disappearing. I knew I had to act quick, but thankfully most of the work was already done for me as most of my vegetables were already thinly sliced. Now I don't own a proper food processor so I do everything in my Vitamix. For a while I struggled with the fact that I would never be able to rice cauliflower since the blender base was too narrow and would turn it to a pulp at the bottom before ever even touching the top. I did a little research and discovered the beauty of "Wet-Chopping"! You simply chop your cauliflower roughly and throw in the blender. Then fill the blender with water to the top and see the cauliflower float to the top. Because the Vitamix pulls the food down into the blades, all you have to do is pulse it on high and then do two-three quick switches on and off and you will have perfectly riced cauliflower! Just strain through a fine sieve, or if you don' have one you could line a strainer with cheescloth or a tea towel (although a tea towel might take a while to strain through).

Unicorn Sushi Rolls

Now you are certainly able to use regular white cauliflower for this recipe, but using a coloured cauliflower with give you an extra hit of nutrients and get that beautiful Unicorn look!

Unicorn Sushi Rolls:

  • 1 head of Purple Cauliflower
  • 1 package Sushi Nori
  • 1-2 Carrots (extra Unicorn points if you use coloured, heirloom Carrots!)
  • half Yellow Pepper
  • half a Red Pepper
  • half a Cucumber
  • a cup or so of Red Cabbage
  • Any other colourful veggies you like!
  • Kim Chi - make sure it's Vegan if you are plant based!
  • Black Sesame Seeds
  1. Julienne all your vegetables using a sharp knife or mandolin
  2. Rice your cauliflower and place in microwave for 30 seconds - I generally do not use a microwave but I don't have a steamer I can place the riced cauliflower in. If you know of a good method or steamer for this please let me know in the comments!
  3. Take the lightly cooked cauliflower and place in a clean tea towel or paper towel and squeeze out excess moisture
  4. Press a thin layer of cauliflower onto Nori sheet leaving about an inch and a half with no cauliflower on the top
  5. Place all your veggies and Kim Chi in the centre - don't overload the roll as it may split or not close well. This recipe works best for a few small rolls instead of big monster ones
  6. Start rolling Nori from the side with the cauliflower right to the edge - fold over top of the filling using a sushi rolling mat (you can get these for cheap at most grocery stores or asian food stores). Once folded over squeeze the filling together and start to roll, it takes some practice to get this tight so don't worry, if it falls apart you can try a different piece of Nori or eat it like a rice bowl!
  7. Once you've rolled to the edge of the cauliflower you will need to wet the edge of the nori that you've left bare so that it will stick and create a seal. Once you've wet the Nori finish rolling over and give it a good squeeze
  8. Once you've got all your rolls made take a sharp knife - I usually use a large serrated knife - and run it under some water before you SAW through the roll. The carrots can be a little challenging to get through but you need to make sure not to smash/flatten the roll so a sawing motion works best.
  9. Sprinkle with black sesame seeds and serve with a side of Brags Soya Seasoning or regular Soya Sauce if not gluten free.

ENJOY!

Vegan Salad Rolls with Low-Fat Peanut Butter Dip

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Sure these may look über hard to make but don't let that stop you from tasting this rainbow! They're actually super easy and the more you make them the easier it will get. So what are you waiting for?

Ingredients:

For Rolls -

  • Rice Paper Wrappers
  • Thin Rice Noodles soaked in boiling water for 5-10 minutes until soft. Rinsed with cold water and drained.
  • Julienned Vegetables such as: Carrots, Cucumber, Red Cabbage, Bell Peppers
  • Herbs: Cilantro, Basil and/or Mint all work well
  • Avocado (If you're not following an HCLF Diet)
  • Marinated and Baked Tofu (Optional)

For Dip -

  • 1 cup Filtered Water
  • 8 tbsp PB2 or other Peanut Butter Powder
  • 3 tbsp Braggs Soy Seasoning
  • 1 tsp Maple Syrup (or Honey if not totally Vegan)
  • dash Sriracha (to taste)
  • 1 tbsp minced Ginger
  • 1 clove garlic

To Make Dip:

  1. Place all ingredients except PB2 in blender and blend until smooth
  2. Put mixture in a pot on stove and bring to a boil
  3. Reduce heat to a simmer and add Pb2
  4. Let simmer 5-10 minutes to thicken and let the flavours marry
  5. Transfer to a glass jar and store in fridge to thicken even more

To Make Rolls:

  1. Organize all your prepped veggies and work station. The key to success here is to have everything prepped so you can work quickly once you've softened your papers.
  2. Fill a large bowl with warm water. You'll want to have some freshly boiled water nearby to add to the boil as the water cools to maintain a good temperature. Too cold, they won't soften and they'll break. Too hot, they'll get too soft and they'll break. The water should be as hot as you can comfortably put your hands into.
  3. Dip one wrapper into the warm water for 3-5 seconds. Lift out and let water drain off before placing on a clean cutting board or tea towel - A lot of recipes call to use the tea towel but I find the wrapper sticks a bit too much for me so I prefer to use the cutting board.
  4. Place a small amount of each vegetable on the middle of the wrapper - It's better to start with a little and work your way up with the veggies. It's much easier to roll a small roll and they hold together better than a large one which is likely to split.
  5. Roll the wrapper over top of the vegetables and squeeze them in a bit. Then fold up the sides and finish rolling to seal the paper.
  6. When the roll is done, place on a plate or separate cutting board. You'll want to be careful you don't stack the rolls or have them touch while they are drying or they will all stick together!

Tips:

  • Only make enough rolls that you would consume in one or two days. The papers will get very hard the longer they stay in the fridge.
  • It's easy to prep a lot of vegetables at once and then keep them in the fridge to make rolls fresh as you go throughout the week.
  • If a roll splits don't panic. You can easily dip a new paper and wrap it around the split roll. You'll have a thicker paper but it will still be delicious!
  • You can leave out the rice noodles and add more veggies for a lower carb option
  • I haven't tried making ones with fruit but I've seen lots of pictures and they look and sound great too. Play around and find your favourite fillings!
  • If you're not sure where to find Rice Paper Wrappers or PB2, please see my link below to purchase through Amazon. This is an affiliate link which means it supports the blog and help me be able to post more delicious recipes!

 

ENJOY!

Becoming a Goal Digger

This blog has been a dream of mine for so many years. It all started with a second Instagram account devoted to all the food I so lovingly made and photographed until it went cold. My photo techniques weren’t all that great to start and it was always sort of a side project I never really felt I was going to ever find the time to actually make a blog people would want to read.

As the years went on I started falling more in love with adding those final touches and thinking outside of the box with my ingredients or techniques. As my dietary needs changed, so did my Instagram and my desire to create this blog got stronger and stronger. I went to a life coach a few years ago who taught me a lot about work/life balance and accomplishing the things I truly want to do. I started writing down goals, setting deadlines for myself and getting things done but while working as a restaurant manager 50-60 hours a week I hardly had time to cook, let alone blog.

I started a new job a few months back that has me now working from home and a much more reasonable schedule. On January 1st, 2017 I sat down with a piece of paper to write out my goals for the year and there was an obvious one that immediately came to mind. This was the year I was going to create my blog and spend time accomplishing something I had too often told myself I would never be able to do.

Maybe people will follow it, maybe people won’t, but the satisfaction of achieving my goals pushes me forward. I hope this becomes everything I dream it will be.