Black Forest Smoothie is like dessert for breakfast.

 

The reward for today’s workout? Black Forest smoothie. All the flavours of the famous cake, in liquid form. Combine plain fat free yogurt, dark sweet cherries, fresh or frozen, and some milk in a blender with a heaping spoonful of hot chocolate mix. We used the sugar-free kind. Cocoa and honey would work as well. Blend until smooth and start your day with something sweet.

For a Warm Winter Breakfast, go Left (overs)

The régime is going well and we are eating healthfully every day. That doesn’t mean we don’t crave flavour! To eat healthily and lose weight, in fact, flavour is critical. So is fibre. Today’s breakfast has lots of each – and after an invigorating workout, it will keep us fueled no matter what Mother Nature throws at us.

The toast is old fashioned porridge bread – you can find the recipe in the recipes tab. Scroll waaaaaay down…it’s an old favourite. On the side, homemade molasses (veg/vegan) baked beans and Mark Bittman’s fennel gratin, topped off with a poached egg. Life is what you make of it. We made this.

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As shown, 367 calories, 10g fat, 9g fibre.

A New Year of Eating Healthily, Frugally and Locally

Another year, friend. It seems like only yesterday we were eating like it was 2014. We hope you’ll join us on our journey as we fuel ourselves mindfully and with gratitude.

Of course there are an abundance of diet books that would refute our choice of breakfast to start the year, but common sense dictates that we don’t throw away food. So instead we continue to use up leftovers in a thoughtful way. No toast today…except to our healthier selves…our repast begins with buttery steamed cabbage, roasted baby potatoes from our garden, applewood smoked bacon, and fresh eggs. The coffee isn’t local but is from a local roastery, served in a beautiful mug from my sister’s local potter, Krista Oland.

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Later today we will join with friends at St. Anthony’s to give thanks for the day, and then perhaps a hike or a stroll on the wintry beach to start the year off right. We wish health and happiness to you and yours.

Cornbread Chili Eggs Zip up Breakfast or Brunch

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Necessity is purported to be the mother of invention, but we contend it is leftovers. A couple of nights ago we whipped up a batch of delicious chili, accompanied by the requisite cornbread. Of course the chili can always go in the freezer, but the cornmeal muffins had been sitting on the counter, begging to be used. Because they’re a low fat version, they didn’t stay “moist” with a heavy dose of oil, like some types.

Breakfast provided a perfect opportunity. We sliced the muffins and put them on plates. Meanwhile, we heated the chili until it was bubbling, and dropped in an egg for each person. We let them simmer until they were nicely done, and served on top of the muffins. To quote the man, “yummy.”

Today's Lunch is Yesterday's News

Yesterday was a hectic day – lots of meetings, running around, and a restaurant lunch. So by the time we returned home we were crangry (hungry and cranky)! We needed food that was healthy, easy, and quick. In less than the time to call for delivery, we made this delicious pizza from scratch. We used our usual crust recipe, but with 100% whole wheat flour, instead of half and half.

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The added bonus? It makes enough for dinner for two, and leftovers for today’s lunch. On top, we used homemade zucchini relish, some feta, cheddar, red peppers, mushrooms, olives, and a little prosciutto. Tasty!

Chicken Chickpea Curry Soup

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Always looking for ways to use what’s on hand…this soup was waiting to be made from ingredients in our fridge. For two:

Bring 750ml/3c homemade stock to boil, and add:
125ml/1/2c sliced red onion
1/3 yellow pepper, diced
1 large cremini mushroom, sliced
2 grilled chicken thighs, diced
100g/3oz cooked chickpeas
5ml/1t curry paste

Simmer until veg are tender. With a glass of 1% milk each, under 500 calories.

Our Salad had "Taginessence"

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It snowed overnight, which we suppose is Mother Nature having the last laugh after we were so excited at yesterday’s promise of spring. We’re fighting back, though, by having a lunchtime salad that combines the flavours of a winter Tagine with the crunchy green-ness of spring.

On a bed of greens, we added celery slices and chopped up last night’s leftover lamburgers. The dressing consisted of balsamic vinegar, olive oil, and maple Dijon mustard from Kozlik’s. To top it off, some feta, raisins, and pine nuts gave us a salty-sweet finish with just the right spiciness.

We're in a Hot Soup!

What do you make on a hot day? Soup! (Well, at least when your garden is producing more Swiss Chard than you’ve ever seen!)

We started with onions and chard from our organic garden, some white beans cooked earlier in the season and frozen, potatoes from the local market, and a chorizo from Ratinaudhfx on Gottingen (merci beaucoup!)

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The chorizo was poached in some veg broth, then set to cool. Meanwhile we sautéed the white parts of the onion, the garlic, and the potato in a little olive oil. Next, the broth.

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After about 5 minutes simmering, the beans, until heated through.

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Next, we sliced the chorizo thin and chopped the green parts of the onion and the chard. Into the pot!

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The smell was marvelously overwhelming at this point:

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5 more minutes to simmer, and it was ready to serve. Isn’t it good that the weather has started to cool down?

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Salade de…Boeuf?!?

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When we had a houseful of teenagers, “leftover roast beef” was an oxymoron. But our home is emptier now, and our eating habits have changed as well. Today at lunch we needed to use some roast beef. But not too much. Also on hand: a couple of roasted beets, some arugula, and the last ounce of Shropshire Blue from our New Year’s party. We sliced the beets on a bed of arugula, then the beef. Next, a vinaigrette using a tablespoon of grainy mustard (ours was Kozlik’s), a couple of teaspoons of olive oil, and the zest and juice of half an orange. A grating of the cheese and we split about a tablespoon of pecans over the two plates for extra crunch.