Sun, Flex and Be Married

Ok... So I skipped Moksha this morning. I went to lunch with my work colleague Jennifer yesterday and I stupidly sat in the sun for about 2 hours... without sunscreen. So my back is burned this morning. We went to Pizzédelic on Monkland (in NDG). I normally would have chosen the pizza Teen Spirit, but I am still trying to avoid that little sin of mine. Instead I had the Goat Cheese Salad. It was absolutely perfect!
So with my sunburned back, I figured that going to Moksha to sweat for 90 minutes was not the best idea...
I have been going to Moksha very regularly though. I actually haven't stopped since the 30 Day Challenge. I don't practise everyday but I go very often (5-6 times a week). I am so happy that for once, my work schedule in the Fall will allow me to go to Moksha in the morning twice a week.
We had another challenge of sorts this weekend. We went to Connecticut with my mom and dad and uncle and aunt to my brother's wedding. All six of us traveled together. My Husband and I did the driving in this crazy SUV. A Ford Flex. Anywhere in Montreal, I would have felt so obnoxious driving that monster around, but in the US of A, I didn't care so much. Plus it was for a good cause; one huge vehicule is better that 2 small ones, no?!?
Even if it was a food challenge, we had a good plan! We stopped in a rest area along the way. My mom had packed egg salad sandwiches and I brought veggies and hummus and tofu spread with Kashi crackers. We basically ate the same on our way back, minus the sandwiches...
On Friday night was the rehearsal and then the rehearsal dinner at Brio, a very nice Italian restaurant. I chose the Grilled Salmon Salad and I certainly wasn't disappointed. So very tasty and fresh!
We all had a good time and met several of my brother's friends.
The wedding was as traditional as it can get. The bride's dress was beautiful and my brother looked very handsome in his suit!
My Husband and I didn't take one picture together!! Only those arm extended ones... and Hubby took that one of my in front of the church! I got that dress at RW &Co. back in February, I think! And notice that the shoes at the black version of my wedding shoes! Yes, I now have 2 pairs of the same model of shoes! But Miz-Mooz shoes are soooooo comfortable!
Anyways, it was all good fun!
The Simsbury Inn was a very good venue for the reception. I had the Vegetarian Tower for the wedding lunch it was basically a portobello mushroom with some lasagna-like pasta and some summer squash and peppers inside. It came with a nice little salad.
And of course, there was the cake! So now we are all back home, safe and sound. After long hours spent in the Ford Flex!! I am now enjoying the last few weeks of vacation. Let's hope for more sun and some sunscreen!!!

Proteins

I am actually writing on July 25 2010, but I wanted the recipes to be more accessible so I picked a date when I hadn't blogged and figured I would post my recipes here.

If you click on the links below your will access internet recipes used previously on this blog.

• Jenna's Chicken
• Baked Tofu

WAFFLES & PANCAKES

I am actually writing on June 24 2010, but I wanted the recipes to be more accessible so I picked a date when I hadn't blogged and figured I would post my recipes here.

If you click on the links below your will access internet recipes used previously on this blog

• Whole Grain Waffles
• French Toast
• Oatmeal Pancake

Obsession

Wow! I can't believe I haven't written in almost a month! I guess I could claim that the wedding preparation has kept me busy... That would certainly explain the silence on my part. But that wouldn't be the whole truth. I could also consider the end of Summer School as an obstacle to my writing a little blog entry... But again, that is not enough to keep me away from a computer, a camera and a good meal!

I'll come clean to you now. I have been completely obsessed with the Twilight Saga. I saw the movie 5 weeks ago, by complete chance. My husband (ah! I am married now!!! No more Fiancé!) was out on that evening and I chose the movie, not knowing what I was getting into. I LOVED IT! ( I am aware that it is for kids half my age, but hey! To each their own, right!?) The following Thursday, while my then Fiancé was in Vegas for his bachelor party, I started reading Twilight - Fascination. Finished it in 3 days!!!! Then New Moon... finished in 3 days! In the end it took me exactly 2 weeks to finish all 4 books. I am still wondering what it is about those books that got me so obsessed. Really I couldn't do anything else but read all day and evening (I finished New Moon at 2:45am... I never go to bed that late!) Isn't he hot!?! That helps liking the movie... but what about the books? Why are they so fascinating?! Anyways it is a good thing I am done because I need to read my bookclub book!

About my other occupations...
I am indeed done with Summer School! Yay! Some students scared me because they waited until the very last minute to hand in their final paper! I wasn't going back to school after July 1st because of the wedding... Fortunately they all came on time and they all passed! I was very proud of them! We also had some exciting (not!)ped. days back in June! These are the days I find the most difficult when it comes to food choices. They claim to have some vegetarian options... Oooouh! Veggie dog and veggie burger with some coleslaw and boring salad!

The departmental meeting did much better, with some smoked salmon paninis, 3 choices of salads...
Here is my plate :
and some cakes to celebrate a colleague's retirement.
I will soon share with you the wonderful gift my colleagues gave me to celebrate my upcoming wedding!

Talking about the wedding, I got married last Saturday! Everything was beyond my expectations! We took some pictures on the terrasse before we left for the restaurant. Part of our concept was to be as green as possible. So we took the metro with a group of friends to get to Restaurant Ambiance.
The ceremony was brief and simple, but filled with emotion.
We truly had a wonderful time. All the guests were very impressed with the preparation on our part but also with the professionalism of the owners Nathalie and Bastien and also of Alain who was lending a hand on that night.
The food was fresh and tasty, keeping with the seasonal flavors. I had the delicious Tuna and Shrimp Duo (notice the heart-shaped tuna!!!!)
Everything about that day was excellent. From the 8am Moksha class, to the hairdresser over at Organik... From the combination of friends to the celebration itself... everything worked out so well... beyond anything I could have imagined.

I would do it again today if you asked!! Well maybe not today... it is raining cats and dogs right now!! Where is the SUMMER?!?!

SOUPS AND STEWS

I am actually writing on June 2 2010, but I wanted the recipes to be more accessible so I picked a date when I hadn't blogged and figured I would post my recipes here.

Below you will find the following recipes:

• Root Vegetable Stew
• Mom's Vegetable Stew
• Lentil Soup
• Lentil and Vegetable Stew
• Squash and Lima Beans Soup

If you click on the links below you will access internet recipes previously used on this blog

• Carrot, Leek and Apple Soup
• Broccoli and Walnut Soup
• Southwestern Split Pea Soup
• Barley and Lentil Soup with Swiss Chard
• Thick and Hearty Split Pea Soup
• Root Vegetable Soup
• Simple Split Soup (omit the bacon)
• Sweet Potato, Barley and Spinach Soup/Stew
• Coconut Red Lentil Soup
• Spinach and Parsley Soup
• Cauliflower and Saffron Bisque
• Kath's CrockpotSmoky Black Bean Soup
• O's Borsch
• O's Minestrone Soup
• Angela's Easy White Bean Soup
• Angela's Bean and Quinoa Soup
• Angela's Broccoli Dal Soup
• Emily's Quinoa and Bean Corn Chowder

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Root Vegetable Stew
1 1/2 T of olive oil
1 T of butter
1 bay leaf
1 large sprig of thyme
2 onions
1 package of mushrooms thickly sliced
2 cloves of garlic
1/2 c. of white wine
1 small turnip diced
1 small rutabaga diced
2 potatoes diced
1/4 of a small cabbage
1 T of flour
1/2 t of salt
2 1/2 c. of vegetable broth
3 T of soy cream
1 T of dijon mustard
Black pepper to taste
In a large pot, heat oil, mix in butter, bay leaf and thyme. Add the 2 onions and cook, stirring occasionally until the onion begins to brown about 12 minutes. Add mushrooms and garlic and cook for 3 more minutes. Pour in the wine, increase the heat while scraping the bottom of the pan about 5 minutes and add the veggies, the flour and salt. Pour in broth, lower the heat and let simmer of 20 to 25 minutes, or until the vegetables are tender. Mix mustard and soy cream, pour into the stew at the end and add black pepper to taste.

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Mom's Vegetable Stew

1 pack of veggie Ground Round
1 layer of onions
1 layer of carrots
1 layer of sliced potatoes
1 28 oz can of whole tomatoes
1 19 oz can of green peas

Just layer everything and bake in the oven at 350 degrees for about 2 hours. Comfort food, here it comes!

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Lentil Soup

2 tbsp of olive oil
1 onion, chopped
2 small leek, chopped
2 cloves of garlic
300g of dry green lentils
9 cups of vegetable broth
12 (or more!) aragula leaves
1 tsp of lemon juice
Yogourt added when serving

Heat up the oil and saute the onion, leek and garlic for 5 minutes. Add the broth and lentils, bring to a boil and simmer for 30 minutes or until lentils are tender. Add aragula and lemon juice and cook for another 5 minutes. Pour soup in food processor or blender and mix until smooth or until desired consistency.
Serve with a dollop of yogourt. ________________________________________________________________________

Lentil and Vegetable Stew
225g of green lentils
1.5 litre of vegetable broth
1 onion
10-15 whole cloves
1 bay leaf
1 leek
1 carrot
1 stalk of celery
1 potato
1 zucchini
1 red pepper
Salt and pepper to taste
1tbsp of lemon juice

Put the lentils and broth in a deep dish (mine is 2.8 litres and I wish it was bigger) with the bay leaf. Put the whole onion (not chopped) in the middle after having stuck the cloves in the onion. Cook at 350 for one hour.

Take the dish out of the oven remove the onion and add all the veggies. Remove the cloves from the onion and chop into small pieces. Put back into the dish. Add salt and pepper and mix well. Return to the oven and let cook for another hour.

Remove bay leaf and add lemon juice. Mix one last time and adjust seasoning to taste.
**Upon tasting the Stew, I wish I had included more salt and pepper and had a better balance between the lentils and the veggies (smaller amount of lentils for more veggies)...

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Squash and Lima Beans Soup (from Coup de Pouce)
Olive oil
2 leeks
2 cloves of garlic
1/2 tsp of thyme
1/4 tsp of salt
1/2 tsp of black pepper
4 cups of vegetable broth
2 cups of water
4 cups of butternut squash (peeled and chopped - raw)
1 can of lima beans
1 green pepper
1 cup of frozen corn

Cook leek, garlic, thyme, salt and pepper for 5 minutes, stirring often. Add the broth, water and squash, bring to boil and let simmer, covered, for 15 minutes. Add lima beans, green pepper and corn and let cook for another 5 minutes.

VEGGIES

I am actually writing on June 2 2010, but I wanted the recipes to be more accessible so I picked a date when I hadn't blogged and figured I would post my recipes here.

Below you will find the following recipes:

• Zucchini Croquettes
• Ratatouille
• Spinach Mango Salad

If you click on the links below you will access internet recipes previously used on this blog

• Indian Spiced Potatoes and Cauliflower
• Stuffed Peppers
• Asian Sesame Glazed Brussels Sprouts
• Homemade Veggie Masala Burgers

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Zucchini Croquettes
4 zucchinis
3/4 t of salt
3 eggs
1 clove of garlic
3/4 c. of whole wheat flour
1/2 c. of parmesan
1 T of onion
1/2 t of black pepper
Olive Oil
Mix the zucchinis and salt in a collander, put a plate on top and come cans to drain the liquid out of the zucchinis for 15 minutes. Mix the eggs and garlic. Add the flour, parmesan, onion and pepper. Mix with a wodden spoon. (Don't mix too much.) Add the zucchinis.
Heat up a skillet and add olive oil. Make the Croquettes with your hands. Cook on each side for 2 or 3 minutes.

Keep in a container in the fridge for 2 days or in the freezer for about 3 months.

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Ratatouille
2 eggplants
2 red peppers
2 yellow peppers
4 zucchinis
2 onions
2-4 cloves of garlic
50 ml of olive oil
1 tbsp of basil
1 tbsp of parsley
1 tsp of thyme
3 large tomatoes (with skin and seeds removed)
Salt and pepper

Chop your eggplants, peppers, and zucchinis in large pieces. Chop onion and garlic thinly. Heat up your oil and cook the onions for 5 minutes, add the garlic and cook for another 2 minutes. Add the eggplants, peppers and zucchini and let cook for about 10 minutes or until the eggplant start to soften. Add the herbs, cover and let cook at medium for 40 minutes. Add your tomatoes, season to taste and let cook for another 10 minutes.

Serve with pasta, rice, bread... just anything really!!
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Spinach and Mango Salad
cherry tomatoes
shredded carrots
cucumbers
lettuce
spinach
mango
red onion
half an avocado
feta cheese
greek salad dressing.

DIPS & SNACKS

I am actually writing on June 2 2010, but I wanted the recipes to be more accessible so I picked a date when I hadn't blogged and figured I would post my recipes here.

Below you will find the following recipes:

• Navy Beans Mexican Dip
• Curried Carrots and Beans Dip
• Spinach Scoops
• Cheese and Nuts Stuffed Mushrooms

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Navy Beans Mexican Dip

1 can of Navy Beans
1/4 cup of yogourt
2 tbsp of mayo
1 tbsp of skim milk
A few drops of Tabasco
A sprinkle of Chili Powder
1/4 tsp of Cumin
1 clove of garlic

Throw everything into the food processor and mix until the dip has a smooth texture. It will be good for 2 days in the fridge.
Sprinkle chives on top to serve. This recipe is tasty but low in calories as well (65 cal/2tbsp).

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Curried Carrots and Beans Dip

3 cups of sliced carrots
2 tbsp of olive oil
3/4 of chopped onion
3 cloves of garlic
1 tbsp of curry powder
1 tsp of cumin
1 can of white kidney beans
1/4 tsp of salt

Cook the carrots for 15 minutes or until very soft. In the meantime, saute the onion and garlic for 5 minutes. Add the curry and the cumin and mix well. Put all the ingredients in the food processor and mix until smooth texture. Let cool in the fridge for at least 4 hours before serving. (This one should be good for 3 days in the fridge - Because there is no dairy?)
Spinkle of green onion (haven't done it yet at the time of the picture and didn't end up doing it over at the party either.)
I think this dip would be great with pita chips but whole grain crackers were fine as well. This dip is low fat, vegetarian and low calories as well (45 cal/2 tbsp).
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Spinach Scoops
Tostitos Scoops
Fontaine Sante Light Spinach dip
Thinly sliced red pepper
Put about 2 tsp of spinach dip in each of the Tostitos scoops and sprinkle with red pepper.

Pretty, tasty, low calorie!

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Cheese and Nuts Stuffed Mushrooms(I apologize for being as bad food blogger, I completely missed the photo-op for this one!)
Boursin Cuisine cheese
Pecans chopped
Mushrooms
Halved Pecans
Parsley
Mix the cheese and chopped pecans. Put about 1 tsp of the mix in the mushrooms. Garnish the stuffed mushroom with half a pecan. Bake in the oven at 350 for 10 minutes. Decorate with a piece of parsley.

BREAKFAST/ENERGY BARS

I am actually writing on June 2 2010, but I wanted the recipes to be more accessible so I picked a date when I hadn't blogged and figured I would post my recipes here.

Below you will find the following recipes:

• Cranberry Breakfast/Snack Bars
• Dates and Walnuts Bars
• Dried Fruit Balls

If you click on the links below you will access internet recipes previously used on this blog

• Home-made Energy Bars
• Kelsey's Muesli Granola Bar

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Cranberry Breakfast/Snack Bars
2 eggs
1/2 c. of apple sauce
1/2 c. of honey
1/3 c. of almond butter
1/4 c. of brown sugar (we used Splenda Brown Sugar mix)
1 c. of dried cranberries
1 c. of sunflower seeds
2 c. of whole wheat flour
1/3 c. of powdered skim milk
3 T. of wheat germ
1 t. of baking powder
Mix liquid ingredients and brown sugar, add the cranberries and sunflower seeds. In another bowl mix the dry ingredients and add to the wet ingredients. Pour into a square 9" cake dish. Bake at 350 for 35 minutes or until top is golden.
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Dates and Walnuts Bars

1 t of instant coffee
2 t of vanilla
1/2 c of sugar
2 eggs
1 egg white
1 1/2 c of crumbled graham cookies
1/2 c of oats (that my modification)
1 c of dates
1/2 c of walnuts
Spray the dish with some olive oil. Mix the coffee and vanilla. Add the sugar, the eggs and egg white and mix with an electric mixer until the ingredients' color fades. Add the rest of the ingredients. Spread the mix into the dish. Make for 20 minutes at 325.

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Dried Fruit Balls (Could be turned into Bars as well)
1/2 cup of dried cranberries
1/2 cup of raisins
1/2 cup of dattes
1/3 cup of coconut flakes
2 T. of agave nectar (*I would only put one tablespoon next time)
2 T. of apple juice (*the recipe called for orange juice, but I finished the carton in the morning
1/2 cup of crushed almonds

Throw cranberries, raisins, dattes and coconut into the foodprocessor. Add agave nectar and juice and mix until the preparation holds almost solid. With your hands, make little balls with the mix. Roll into the almonds to coat the balls.
Balls can be kept in the fridge for a week. I am not sure if they can be frozen...

BAKED GOODS

I am actually writing on June 2 2010, but I wanted the recipes to be more accessible so I picked a date when I hadn't blogged and figured I would post my recipes here.

Below you will find the following recipes:

• US Weekly Chocolate Chip Cookies (fat free)
• Marion's Cupcakes

If you click on the links below you will access internet recipes used previously on this blog

• Fat Free Chocolate Cookies
• Black Bean Brownies
• Vegan Chocolate Raspberry Cake
• Pineapple and Zucchini Sheet Cake
• Chocolate Pumpkin Loaf
• Breakfast Apple Granola Crisp
• Raspberry Almond Sheet Cake

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The Awesome US Weekly Chocolate Chip Cookies

Preheat the oven to 375°.
1 cup of whole wheat flour
1/4 cup of oats
2/3 cup of sugar
3/4 tsp of baking soda
1/4 cup of apple sauce
1 tbsp of honey (I have been using Agave Nectar)
1 tsp of vanilla
1/3 cup of chocolate chips
1/3 cup of pecans (or walnut or almonds)
Mix all ingredients together. Bake for 10-12 minutes.
Makes 9 to 12 cookies. ______________________________________________________________________

Marion's Cupcakes
2 c. of flour
1 3/4 c. of sugar
3/4 c. of cocoa powder
1 t of baking soda
1 t of baking powder
1 t of salt
6 oz of apple sauce (the original asked for margarine)
1 1/4 c. of milk
1 t of vanilla
1 t of Angostura Bitters
3 eggs
Mix all the ingredients and bake at 375° for 20 to 25 minutes.

FISH

I am actually writing on June 2 2010, but I wanted the recipes to be more accessible so I picked a date when I hadn't blogged and figured I would post my recipes here.

Below you will find the following recipes:

• Tuna Croquettes
• Grilled Salmon
• Baked Salmon and Vegetables
• Pan-Seared Salmon

If you click on the links below you will access internet recipes previously used on this blog

• Seared Salmon with White Wine Cream Sauce
• Roasted Salmon with Herbed Yogurt Sauce

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Tuna Croquettes
2 eggs
6 slices of whole wheat bread (diced)
2 cans of tuna (drained)
2 roasted red peppers
2 green onions
1/2 c. of grated mozarella
Mix the eggs and bread. In a separate bowl, mix the tuna, the peppers, the green onions and the cheese. (The recipe said to mix with a fork, but it wouldn't hold together.)

Put all ingredients in the food processor until you get a nice consistency. Make the croquettes with your hands (it works better if your hands are wet). Cook in olive oil 2 or 3 minutes for each side.
Sauce
1/4 c. of yogourt
1/4 c. of mayo
1 Tbsp of old fashion mustard
Mix all ingredients in a small bowl.

Serve the croquettes with the sauce and some veggies or in a pita.

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My Favourite Grilled SalmonOlive Oil
Dijon mustard
Honey
Mix everything together (adjust quantities according to taste) and spread on the piece of salmon.
Sprinkle with parsley and pecans.
Cook in the oven at 400° for 30 minutes.

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Baked Salmon and Vegetables

1 tbsp Olive Oil
1 tsp of thyme
3 garlic cloves
1 large sweet potato
1 zucchini
1 pepper
1 carrot
1 tbsp of lemon juice
1 tsp of thyme
Pieces of salmon (I had 2 pieces/3$ each)

Mix the oil, thyme and garlic with the chopped vegetables. Bake for 15 minutes at 425. Spread the lemon and thyme mixture on salmon. After the initial 15 minutes, put the salmon on the veggies and return into the oven for 20 minutes. Cover and cook for 5 to 10 minutes depending on the quantity of veggies you chose to include.

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Pan-seared Salmon

For the salmon, I just let the piece of uncooked salmon sit in a mix of soy sauce, agave nectar, garlic and freshly grated ginger. Then I cooked it in a pan for a few minutes on each side and then baked it briefly in my toaster oven. It tasted fresh and it was so tender... I loved it.

PIES

I am actually writing on June 2 2010, but I wanted the recipes to be more accessible so I picked a date when I hadn't blogged and figured I would post my recipes here.

Below you will find the following recipes:

• Green Vegetables and Cheese Pie
• Vegetarian Sheppard's Pie
• Broccoli and Mushroom Quiche
• Buckwheat Sheppard's Pie

If you click on the links below you will access the internet recipes used previously in this blog.

• Cabbage and Mushroom Galette
• Broccoli, Mushroom and Gouda Quiche
• Leek and Potato Pie
• Mushroom and Barley Pie
• Caitlin's Mini-Quiches

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Green Vegetables and Cheese Pie

I should actually say Green "Vegetable" Pie... but you will see the potential modifications!!
1 c. of green beans
1 c. of yellow beans (the original recipe calls for broccoli, but my Dad requested otherwise! I would also add spinach if I was to make the pie for myself.)
Phyllo Dough
1/3 c. of melted butter (or more)
3-5 green onions
2 T. of fresh parsley
Salt and pepper to taste
2 eggs
125g of feta cheese
250ml of ricotta cheese (We doubled the recipe) Preheat the oven to 400. Blanche the vegetables in lightly salted boiling water. Assemble the phyllo dough with the melted butter, leaving the extra dough to hang over the sides of the dish. Mix the vegetables with the herbs and then add the eggs and cheeses. Pour in the dish and bring the extra dough into the dish. Spread some more butter on the sides. Bake for at least 20 minutes or until the mix is well cooked. Serve with a green salad or with spinach and tomatoes as shown on the above picture. Delicious and healthy. This is a good vegetarian recipe for beginners.

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Vegetarian Sheppard's Pie

4 or 5 potatoes
1 T of olive oil
1 onion
1 carrot
some spinach
1 t of basil
1/4 t of pepper
1 pack of veggie ground-round
1 can of black beans
2 T of flour
1 cup of vegetable broth
2 T of tomato paste
1/4 cup of soy milk
a pinch of salt
1 can of corn + cream corn
Cook the potatoes 12 to 15 minutes. In the meantime, in a large pot, heat the oil, add the onion, carrot, basil and pepper and cook for 5 minutes. Add the spinach and cook for another 5 minutes. Add the ground-round and the beans. Sprinkle with flour and cook for one minute. Add the broth and the tomato paste and bring to boil. Cook for another 2 minutes. Spread in a large pan. Add the corn over the "meat" mixture.
Mash the potatoes with some soy milk and salt to taste. Spread potatoes over everything else. Bake in the oven at 400 for 20 minutes.

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Broccoli and Mushroom Quiche

1 cup of sliced mushrooms
1 cup of broccoli
1 cup of onion
5 eggs
1/3 cup of yogourt (the original recipe called for mayo... I wanted a lighter option)
1/3 cup of non-fat milk
1 cup of cheddard
Pastry dough (I bought some Tenderflake dough)
Saute the onions, broccoli and mushrooms for 5 to 7 minutes. Mix the eggs, milk, yogourt and cheese. Pour the veggies and egg/cheese mix into the pie dish. Bake for 40-45 minutes at 375. Let stand for 10 minutes and then serve. The pie came out golden and smelled so good.I ate my piece of quiche with some veggies.

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Buckwheat Sheppard's Pie2 1/2 c. of vegetable broth
1 c. of buckwheat
1 t. of olive oil
1 onion
1 T. of tamari sauce
1 t. of onion powder
1 can of corn
1 can of cream corn
Salt and pepper to taste
3 c. of potatoes (half were sweet potatoes, because I had some leftovers from the pot roast I made for my Mom and Dad.)
Cook the buckwheat in 2 cups of broth for about 20 minutes. In the meantime, peel and cook the potatoes. Saute the onion and add the buckwheat, tamari sauce and onion powder with the last 1/2 cup of broth. In a large dish, spread the buckwheat mix, all of the corn (I love corn), and the potatoes. Bake in the oven at 350 for 30 minutes.
Serve with some green vegetables or a green salad for a super complete meal. Obviously I served my portion with some asparagus.