Health

My Go To GREEN JUICE

I’m finally done traveling and I’m going to be stay put for the next couple of weeks which is honestly exciting for me because I love having a routine. I’m trying to clean up my diet and get to a place where I feel more comfortable. I’m lactose intolerant and I’ve been consuming a lot of dairy lately cause I absolutely love cheese and sometimes have a hard time saying no to pizza. I don’t regret anything I’ve eaten but I’m a bit tiered of being in pain and feeling bloated so going to take a break for a bit.

Part of my new eating routine is going to be a Green Smoothie a day. This recipe is one I have been making for a while and I love it. It’s simple and a nice introduction to the green juice life.

INGREDIENTS

1/2 Avocado

1/2 cup pineapple chunks

1 handful baby spinach

1 1/2 cup water

3-4 ice cubes

DIRECTIONS

Throw all the ingredients into a blender and enjoy. Sometimes I like to add a shot of ginger juice for an extra zing.

Creamy Red Lentils and Oats

I’ve been wanting to make to savory oat dish for a while now. I finally got around to is this week and wow, it was a pleasant surprise. I soaked the oats the night before and then woke up in the morning and it was a pretty quick to whip together. Hope you enjoy!

INDREDIENTS

1/4 cup red lentils

1/2 cup rolled oats

1 1/4 cup water

1/4 tsp turmeric

1/4 tsp cumin

1.4 tsp chili powder

1/2 tsp cumin seeds.

1/2 a small onion sliced

1 tbs oil (olive, vegetable, ghee)

1 clove garlic sliced

salt and pepper to taste

DIRECTIONS

1) Rinse and leave the lentils to soak overnight.

2) Heat up oil in a medium sized pan. When it is hot throw in the mustard seeds. Then onions and garlic. Wait for a couple of minutes until they turn translucent and then stir in the spices.

3) Next add in lentils, oats, and water. Bring to a boil. Then turn the fire low and let it cook for about 20 minutes. Add salt and pepper to taste.

That is it! It is pretty easy. You can also get creative and throw in some other vegetables. I think next time I would try some carrots and spinach. Also you can add more or less water depending on the consistency you prefer.

Enjoy guys!

Love,

Vanessa

Tahini Pasta Sauce

So I bought a big jar of tahini a couple week ago to make hummus. As much as I love hummus there is only so much you can make. So I’ve been trying to figure what to do with my tahini. Tahini is a nut butter technically and it kinda looks like white sauce( if you twist you head and cover one eye). Anyways I loved this! Hope you guys do too!

Enjoy!

Ingredients

2 tbs tahini pasta

1 tbs olive oil

2 tbs almond milk (Any milk will do)

2-3 tbs lemon juice

salt and pepper to taste

Chili flakes and oregano to sprinkle on top.

2-3 handfull spinach

2 cups cooked pasta.

Directions

1) Mix the first five ingredients together in a bowl and set aside.

2) Add some olive oil to a pan and throw in the spinach. Leave it to cook for 1 minute. Add in the pasta and then the sauce. Sprinkle the chili flakes and oregano on top.

3) You can also add in any other vegetables you want. In the past I’ve loved adding in corn. I toped this with some alfalfa micro-greens this time!

Zucchini and Carrot Burger Patty

I had some spiralized zucchini and carrots in my fridge and was thinking about making some Pad Thai when I realized I had no soy sauce, or peanuts, or really anything else I need. Ops! So this was an on the fly recipe( like most of the stuff I make) and I loved, loved, loved it!

INGREDIENTS

1/2 cup chopped up spiralized carrots and zucchini( You can use just zucchini)

2 eggs beaten

1/2 onion chopped

1 tbs crushed/chopped garlic

2/3 cup whole wheat flour

1/2 tsp pepper

1/2 tsp salt (More to taste)

1 tbs olive oil

DIRECTIONS

1) Heat olive oil in a pan.

2) Beat eggs in a medium sized bowl. Then add the rest of the ingredients. Mix well.

3) Make patties with you hands. I usually get 5-6.

4) Fry on medium heat for 7-10 minutes on each side.

Enjoy!

Khichdi (Lentils and Rice)

This is one of my all time favorite Indian things to make that my mum taught me. Alright, to be honest its probably one of the only Indian dishes I’ve been able to make myself and feel satisfied with how it turns out. It fast, takes just one pot (yay, less washing!), and its nutrition and yummy! What more do we really need in life?

P.S. Your not supposed to answer that question.

INGREDIENTS

1 tablespoon ghee (can replace with any kind of oil or butter)

half an Onion chopped

2 cloves garlic chopped

2 tomatoes chopped

1 carrot chopped

1 tsp turmeric

1 tsp cumin powder

1 tsp coriander powder

Optional: If you don’t have cumin or coriander I sometimes just use a curry powder or any other all spice mix I might have on hand.

1/2 cup basmati rice

1/4 cup split moong dal ( Mung Beans)

1/4 cup whole moong dal (Mung Beans)

1 1/2 cup water

Salt and pepper to taste

DIRECTIONS

1) Soak rice and dal for a minimum of one hour.

2) In a medium sized pot heat up the ghee. Add in the onions and garlic and cook until translucent.

3) Add in the tomatoes, carrots and spices. Let it cook for another 3-5 minutes.

4) Drain the rice and lentils and add to the pot. Stir it around for 1-2 minutes.

5) Add 1 1/2 cup water, salt and pepper. Cover and let it cook for 20-25 minutes stirring occasionally. Add more water if needed.

6) Make sure your whole mung beans are properly cooked before turning off the heat. Sometimes I like to use different lentils just to keep it interesting. Also feel free to add in any other veggies you might have. I like adding spinach or zucchini.

Enjoy!

Chicken Soup for a Flu

Hey there people!

So I was sick for quite a while recently. To be honest all I wanted was to be back at home where I wouldn’t have to take care of myself. Got to say I usually miss the parents most when I’m sick. Anyways, after a week of barely eating I decided to suck it up and make myself something warm and filling and it was awesome! I spent most of my Saturday last weekend sleeping and eating bowls of this soup! It’s easy to make, yummy, and oh so warm! definitely going to be eating more of it this winter!

INGREDIENTS

1 cup pasta

1/2 tablespoon olive oil

half a yellow onion

3-4 cloves garlic

2 stalks celery

2 carrots

1 tablespoon thyme

2 chicken breast

1 lemon

salt and pepper

all purpose seasoning (optional)

6 cups broth ( I used a vegetable broth)

4-5 bay leaves

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DIRECTIONS

1) Marinate the chicken breast with salt, pepper, juice from half a lemon and all purpose seasoning. You can all get creative and really add whatever spices or seasoning your heart desires! Lay chicken aside.

2) Cook 1 cup of pasta. Drain it and leave it to cool.

3) In a pan add olive oil, chopped onions and garlic. Leave it on for about 5 minutes. Then add in celery and carrots. Saute for 15 minutes. Add salt and pepper to taste plus thyme.

4) Heat the broth in a large pot. Add the cooked vegetables and bay leaves to the broth. Leave on a medium flame.

5) Cook chicken breast in the pan and then cut into pieces.

6) Add the chicken and pasta to the soup and add the juice of the remaining half of the lemon. Add salt or pepper as needed.

Hope you guys enjoy this!

Vegan Basil Pesto

Hi Guys,

So I want to start of by saying I’m not vegan. I used to be once upon a time but not anymore. I did however recently find out I am lactose intolerant. This is a first time I attempted making pesto without any parmesan. I was a little hesitant at first but I’ve got to say this tasted awesome, didn’t really miss the parmesan at all! I ended up making it twice in the same week! (:

Hope you enjoy, and tag me in any pictures! @nessa_seymour

INGREDIENTS

2 cups fresh basil

2 tablespoons crushed garlic ( can add more or less to taste. I like my garlic!)

Juice from half a large lemon

1/3 cup pine nuts

2 tablespoon olive oil

1/4 cup water

salt and pepper to taste

DIRECTIONS

1) Add all ingredients to a blender or food processor and blend until you get the consistency you desire.

I sautéed some mushrooms then added the pasta and pesto in and mixed it all together. Finally topped it off with some avocado, chili flakes and a squeeze of lemon.

You can also store the pesto in the fridge in an air tight container for a couple of days!

5 MINUTE BANANA OATMEAL

It’s getting dreary and slightly chilly here in Toronto and I’ve been craving oatmeal. Last winter I think I had oatmeal nearly 4 morning a week. It’s quick and warm and filling! Oh, also taste good! Anyways, this is something new I tried this week. I had a banana lying around and was honestly craving banana pudding but this was good alternative. The best part is that you don’t need to add a sweetener to your oats because the banana is sweet enough.

Hope you guys enjoy!

Ingredients (1 serving)

1/3 cup oats

1/3 cup water

1 tsp cacao powder

1 banana

Cinnamon to taste

 

Directions

1)    Mix oats and water in a small saucepan over medium heat.

2)    Add in cacoa powder. Stir well to ensure there are no clumps.

3)    Mash 1 banana and add to pan. Mix well.

4)    Sprinkle cinnamon on top.

5)    Add topping of choice!

 

Let me know if you guys try this and what you think!

BANANA MATCHA PANCAKES

I love making these cause they are super-fast, don’t require a lot of ingredients, and doesn’t use a lot of dishes. All things I look for while making breakfast! You can always take out the Matcha if you aren’t feeling it. You could replace it with protein powder, cacao powder, or nothing at all. Get creative, use whatever you have around and enjoy!

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Ingredients

-       1 egg

-       1 banana

-       1 tablespoon matcha

-       cinnamon to taste

-       1 tsp butter/oil

Directions

1)   Beat 1 egg in a small/medium sized bowl.

2)   Add in banana and mash it with a fork.

3)   Add the matcha and cinnamon and mix well.

4)   Heat a tsp of butter/oil in pan.

5)   Pour the batter, you should get about 3 small sized pancakes.

6)   Fry each side for about 5 to 8 minutes. Should start to brown. Inside will still be soft.

7)   Add toppings of choice.

I added a layer of jam and peanut butter between my pancakes and topped it with some peach slices. Drizzled a bit of agave syrup and sprinkled some more cinnamon on top (Can never have too much cinnamon!). My toppings always change depending on what I have around.

Tag me in your pictures if you guys try this! Would love to see how you get creative with your pancakes.

Have fun cooking!

 

STRAWBERRY CHIA SEED JAM

So for the last month I’ve been put on a sugar free diet (for the most part, sometimes you just got to have a bit!) by my doctor for health reasons. It’s made me have to really re-think processed, store bought products. I didn’t fully realize the amount of sugar that is in all the foods out there!! Anyways, I used to make this a couple of years ago, but life got busy and I hadn’t made it in a while. I finally made it this morning and fell in love all over again! I love having jam in my fridge cause it’s something easy to reach for as I start to get busy with uni and classes. And the fact that it tastes awesome is the ‘strawberry’ on top! (Excuse my pun. Couldn’t help myself.)

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Ingredients

-       2 cups frozen strawberries (can also use mango, blueberries, cranberries)

-       2 tablespoons chia seeds

-       2 tablespoons honey/maple syrup

-       I tablespoon vanilla extract (optional)

Directions

1)    Add the strawberries to a small/medium saucepan over a stove.

2)    Let it sit over medium heat until the strawberries begin to soften and fall apart. In my experience it takes approximately 15-20 mins. ( Just enough time for an episode of Friends!)

3)    Use a fork to mash some of the whole strawberries to break them down further.

4)    Add in your honey/maple syrup and vanilla extract(optional). This is where I would say you can get creative with your choice of sweetener and amount depending on if you like your jam to be sweet or if you prefer a tangy flavor. Sometimes the fruit you use is also sweet enough so you might not need to add too much sweetener.  

5)    Add in chia seeds and stir.

6)    Leave it on the stove still the mixture begin to thicken. (Shouldn’t be too long)

7)    Pour into a glass jar and let it cool down completely. It will continue to thicken as it cools down.

I usually love to have some when its warm, it just tastes super fresh and yummy! Store it in the fridge once it’s completely cooled down. Finish it within 1-2 weeks! I enjoy it on toast, but also, on oatmeal, puddings, in smoothies,  and over pancakes! Super easy to make and you are in completely control of the amount of sugar in your jam!

Enjoy friends!