Eat: Breakfast Cinnamon Quinoa

Breakfast is the most important meal of the day. To some; chowing down first thing in the morning, when trying to reach or maintain a healthy weight, may seem counter intuitive. Logically it can reasoned that by skipping breakfast you are able to cut calories. In a mathematical equation with controlled variable the reasoning make sense, however our bodies mechanics are so complex that any and logic is lost emotion. 

We actually need calories first thing in the morning to rev up our metabolism.  When we skip a meal, our bodies go into starvation mode. When I skip a meal my body temperature cools and I get irritable.  Not eating breakfast can slow down the metabolism by as much as 40%. Mornings are a rush, and I know that finding time to gulp down anything more than coffee can seem impossible. Before bed on Sunday night, (or any day of the week) I'll put my slow cooker on and wake up to a delicious protein rich breakfast. 

Creamy Cinnamon Breakfast Quinoa

Ingredients:

1 cup organic vanilla soy milk

1 cup water


1 cup organic quinoa, (rinsed)

1 can pureed farmers market butternut squash 


2 cups fresh or frozen blackberries,


1 tsp ground cinnamon


½ tsp ground ginger

1/3 cup chopped pecans

1 tbsp orange zest


4 tsp organic agave nectar

Salt to taste

Preparation:

Lightly oil the crock pot, and combine all ingredients. Stir well. Set the Slow cooker to low, and cook overnight for 8 hours. 

Enjoy warm, with a big mug of coffee or tea!

Eat: African Yam and Peanut Soup

My favorite restaurant in Calgary, is The Coupe. The restaurant is tiny with maybe only 12 tables, but the food is awesome and all vegetarian. I eat their pretty much whenever I'm in Calgary. The ladies who run the coupe got introduced to the restaurant business through: The Galaxy Dinner, a wicked old school Dinner that has long been gone. The owners have a unique passion and respect for modern dinning. The Coup is largely revamped diner food made extra tasty. For a gift awhile back I received "Meet The Coup Cooks." A cookbook with my favorite coup recipes! I was originally a little overwhelmed with the book as the recipes produce a massive yield...but I'm working it out. This African Yam Soup is inspired by The Coup.

Ingredients:

1 onion

3 garlic Cloves

2 yams- chopped

1 tsp sea salt

1/2 cup peanut butter

2 carrots

4 cups vegetable broth

1 tbsp fresh ginger

2 tsp paprika

1 tsp curry powder

1 tsp cayenne pepper

2 tsp cumin

1 tsp coriander powder

In a slow cooker combine the above and cook on high for 4 hours or until the yams are soft.

Once the yams are soft, use a hand blender to puree the mix.

Then add

 1 can coconut milk

1 can crushed pineapple

And depending on your taste more peanut butter.

Using the hand blender, puree once more.

Serve hot and garnish with cilantro.

-enjoy!

Vegan Veggies, Mac and Cheese

Seriously, who doesn't secretly crave comfort food every once and a while? There is something magical about a warm meal full of childhood nostalgia; where one bite can uplift any bad mood blues. As a vegan, comfort foods require a little more imagination. But when you get it right, you are in for a true  taste delight. 

What I love most about mac and cheese is how easy it is to make, and load up with extra veggies. 

Vegan, Slow Cooked, Mac & Cheese

Ingredients:

1 Can sweet potato puree

4 cups non dairy milk

1 package of frozen spinach cut

1 package of frozen broccoli

1 cup  dried whole wheat macaroni

1 cup chopped mushrooms

1/3 cup nutritional yeast

1-2 tsp apple cider vinegar

1 block vegan cheddar cheese shredded

( 1/2 tsp liquid smoke, optional)

1 tsp garlic

1 tsp mustard powder

1 tsp cajun seasoning

salt and pepper to taste  

First, lightly oil the crock of your slow cooker. Then toss all the dry ingredients in (veggies, macaroni, seasoning). Be sure to stir well to combine. Then slowly pour in the milk, vinegar and liquid smoke. Again stir well. Lastly stir in the shredded cheese. 

Cook on high for 2 hours, or until the pasta is al dente. For best result try to remember to stir the mix every half hour or so. Whole wheat past cooks slower that regular pasta. If you substitute a different pasta grain, be sure to read the cook time so avoid over cooking. 

Serve with fresh grape tomatoes, and sriracha for an added kick.

-Enjoy

Oh my Goodness: Easy Risotto.

The fall temperature has taken a sudden drop lately. When the weather dips below freezing I find my self craving foods with more warmth. I love risotto, and this butternut squash and sweet potato risotto is a great fall dish that accentuates some of the flavours associated with the fall harvest. 

Typical stove top risotto, is a nightmare to cook. It's fussy and never turns out as planned. This "way to easy," risotto recipe uses a slow cooker which takes the hassle out of making risotto. 

Creamy Butternut and Sweet Potato Risotto

Ingredients:

3 cups water

2 cups Arborio rice

1 can cooked butternut squash

1 can sweet potato puree

1 bag of frozen spinach

1 bad of frozen butternut squash cubes

1 cup (or more) Oyster mushrooms

1/2 cup nutritional yeast

1 tbsp rosemary

1tbsp thyme

2 tsp chili powder

1 tsp garlic powder

(salt and pepper to taste) 

In your slow cooker combine all the ingredients. Stir the ingredients together. Cook on high for 2 hours, or until the rice is cooked through but still al dente. 

Stir the cooking risotto every 20 ish minutes. Add extra water if needed, and season to your desire. 

Enjoy

Thai Green Curry Tofu and Veggies

My family can be somewhat adventuresome with food; my mom is not afraid to cook anything. She constantly tries new recipes, even ones calling for obscure ingredients. Growing up, the rule in my house was to try one new thing a day. Meal time was always exciting. I have a great love for ethnic foods, and am pleased to finally have a tasty Vegan Thai Green Curry and Veggies recipe to share. 

You will need: 

1 large onion

2 bell pepper

1 can bamboo shoots, drained ( found easily in the ethnic section of the grocery store)

1 head cauliflower cut into florets

1 cup shiitake mushrooms

1 bunch of baby bok choy

2 tbsp green curry paste

1 cup water 

1/4 cup lime juice

2 cans light coconut milk

Fresh cilantro and basil for serving

This recipe uses a slow cooker, freeing up more time for you. I recommended chopping up the veggies and the tofu the night before and storing them in the fridge. Keep the bok choy separate for now.

In the morning combine the onion, bell peppers, bamboo, cauliflower, tofu, mushrooms, curry paste, water, one can of coconut milk and lime juice. Add a dash of salt, and cook on low for 6-8 hours. 

About 20 minutes before dinner, add the bok choy, and the second can of coconut milk. Cook until the broccoli is tender, taste and adjust the seasoning. 

I like to serve green curry with kelp noodles, or over rice. 

Enjoy!