- 2 little spelt buns that I proofed on Monday and baked last night; I wasn’t happy with the flavour of these guys. 1 bun was eaten with with jam (unphotographed) and the other with Norwegian brown cheese
- banana—nice and brown, just like it’s meant to be
-leftover vegan corn and black bean chili
-2 spinach fatayer (it was supposed to be 3 but one accidentally got stuck in the toaster at the office and burned to a char)
-stress at work drove me to the candy dispenser for Skittles. 20 minutes later I sugar-crashed and fell asleep at my desk. (I only got 1 red skittle?! Damn you, candy dispenser)
- once I got home I ate another one of those little spelt buns, plain. They’re really small I swear.
Doesn’t this look amazing?
It’s supposed to be a Grenadian Oil Down but I took liberties with the recipe. In the end it came out phenomenal—a very tasty, stick to your ribs, West Indian flavoured stew.
I took the recipe from Sasha at Global Table Adventures one of my favourite blogs. She’s cooking dishes from every country in the world in alphabetical order (she’s at the G’s). How awesome is that?
I had already started the prep work for the recipe when I cut into the yucca that I just happened to have lying around (what can I say, I’m impulsive in the produce section!) and found that it had gone bad. I subbed parsnips for the yucca (the only other root veggie I had lying around) and it turned out fabulous!
In the mix is carrots, parsnips, celery, onion, spinach, coconut milk, curry, and dumplings (aka spinners and sinkers).
Yesterday I went out for a 5 mile run which felt super quick compared to the distances that I’ve been doing lately but it also felt really tough on my legs. My legs felt like lead and then I started to develop pain in my right knee and my left heel/ankle.
Considering the discomfort of the run I was pretty surprised to see that I ran it in 50 minutes which about a minute/mile faster than I have been running lately.
Today I came home and did an Eoin Finn yoga podcast and followed that up with Jackie Warner’s 20 minute core workout. I still suck terribly at that core workout—I’m always doing the easy modifications! I’d like to make it my goal to have Jackie’s 6 pack but I think that would be highly unattainable.
Last night I decided it would be a good idea to make spinach fatayer. Fatayer is a Lebanese turnover that is usually stuffed with meat or spinach and sometimes cheese. The spinach are by far my favourite.
I don’t make these very often because:
1) They take a hell of a lot of time. – I started at 8:00 and the fatayer were done and the kitchen was clean at 10:30. The last batch was extremely sloppy and I was practically falling asleep while I worked on it.
2) My aunt’s fatayer are always better. – Always.
But, I had a craving and my cravings hardly go unacknowledged so it was well worth the time and effort. And, this time around they turned out pretty damn good, I must say. Matt and I are chomping through half the batch (the ugly half) and the rest I tossed in the freezer to be defrosted for a potluck party we’re hosting this weekend. They make kickass appetizers or snacks.
I used a recipe from Joumana at Taste of Beirut and took her advice to roll out the dough very thin. I’m used to eating fatayer that are doughy but I really liked how thin the dough in this version; it really made the tart spinach filling stand out (although, with my long nails, it was a bitch to work with).
I don’t think I got my dough quite as thin as Joumana’s, but I still liked the result.
From Taste of Beirut; Makes ~50
5 cups All Purpose Flour
1 T dry yeast
1 T sugar
1 T salt
3/4 cup oil (canola, or olive oil)
1 1/2 cups water
2 lb of frozen chopped spinach
1 large white onion
1/4 cup sumac
1 t paprika
pinch of cayenne
1 T salt
1/2 t black pepper
1/4 cup lemon juice
1/4 cup extra-virgin olive oil
2 T pomegranate molasses
Combine the yeast with 3/4 cup of the warm water and the 1 T sugar to proof. Meanwhile, in a large bowl mix the oil and remaining water with the flour. When the yeast has bubbled, add it to the flour mixture. Knead the dough on a floured surface until it is as smooth and soft (about 5-6 minutes by hand). Let it proof until it has doubled in size, while you mix the stuffing.
- Defrost and thaw out the spinach. Place them in a colander and squeeze them out very thoroughly. You want the spinach very dry.
- Finely chop the onions and place them in a bowl with the spinach. Add the spices.
- In a separate small bowl combine the olive oil, lemon juices and pomegranate molasses. Pour this dressing onto the spinach mixture a little at a time until the spinach is just moistened (too much and the turnovers will open when baking).
- Now back to the dough. Working with half of the dough at a time, roll the dough very thin on a greased counter 1/16” thick (no more than 1/8” thick). Using a 4” cookie cutter, cut the rolled out dough into rounds. Place about one tablespoon of stuffing on each fatayer.
- Lift the fatayer and pinch 2 ends first and then the third to form a pyramid.
- Place them on cookie sheets and bake them for 18 minutes in a preheated oven at 350F until the top and bottoms are golden.
- Cool and eat at room temperature or slightly warm. (I like to put them in the toaster oven if I eat them the next day) These freeze really well.
-mountain bread with equal parts tahini and date molasses topped with banana slices
-some granola (unpictured)
-spinach salad with cucumber, avocado, and savoury. I forgot to put any sort of protein in the salad so it wasn’t very filling
- Matt was on dinner duty tonight. He made a chunky vegan corn and black bean chili with fresh cilantro. It was, as all Matt’s chilis are, spicy.
- one and a half spinach fatayer that I made last night.
- glass of Alabama sweet tea, this stuff is gooood.
Happy Victoria Day to all.
Yesterday I found out the most amazing news! I won a KitchenAid stand mixer from the Pioneer Woman! And it’s in yellow! I can’t wait to get it in the mail. I was ecstatic when I found out (but now Matt won’t know what to buy me for my birthday.)
- 1 egg, sunny-side up with a toasted bun topped with mashed avocado, salt, pepper, and wasabi
- mango slices
-More leftover Meser Wat (yes, I’m still eating leftovers of this stuff. Luckily, it’s delicious.)
-sweet tea from Summer’s recipe with peach slices (It was phenomenal, thanks summer!)
Dinner was at my Nonna’s house tonight. In my dish was:
- lemony Greek style potatoes from a recipe that she found in the Windsor Star
- 4 pierogy
- a piece of Furlan cheese
- bean salad
- we finally dug into the Colomba from Easter (needless to say it was a bit stale)
- iced coffee
I meant to do a 20 mile run yesterday for my marathon training but I got completely bored out of my mind so I quit at 12 miles… how terrible is that? I don’t know if I should go for the 20 miler next weekend or if I should just start tapering. Anyone have input?7 Comments
Today was a weird day when it comes to eating. Even more than a normal Saturday’s unstructured eats.
- I had to skip breakfast because I had to fast for a blood test
- I didn’t have a proper lunch because I spent the day shopping in the States
- My dinner had a bug in it. True story.
So my meals today were mainly liquid or miscellany from the Lebanese grocery stores that I hit up after my bloodwork.
I went to a couple of Lebanese grocery stores on Wyandotte and every time I go I have to pick up some nougat candies. I didn’t wait until I got home to dig into these babies:
Once I got home I had half of a giant mountain bread smothered with a mix of equal parts tahini and date molasses. It’s delicious, trust me.
- Right before I left to go shopping I had a cucumber with sea salt.
I went shopping with my friend Tina who, thankfully, brought snacks with her. Lunch was a granola bar and an iced coffee from Starbucks (which was unphotographed but looked something like this)
- It started off with a delicious boxty stuffed with corned beef and cabbage from an Irish pub in Novi. I’ve never had a boxty before and I really really liked it (It’s like a potato crepe!). About 1/3 of the way through it I found a little fly in my veggies and sent the dish back.
So dinner ended up being a Magner’s Cider at the pub and a Mill Street Brewery Wit at home.
Shopping! It’s cardio, I promise.
I got a cardigan (I subscribe to the philosophy that you can never have too many cardigans), an owl necklace, and a pair of earrings from Forever 21. I wore my purchases home because that’s what you do when you live in Canada, shop in the States, and don’t want to pay taxes on what you bought.
(I wear sunglasses indoors. What?)
Another method to avoid paying duty is make the customs officer uncomfortable by telling him you bought hundreds of dollars worth of lingerie. Try it.
The contents of the bag are between me and Victoria.
I’m off to polish off my liquid dinner. Cheers!6 Comments
Today I got a sweet care package from Alabama (a little ass backwards, I know, given the terrible tornadoes they’ve experienced recently).
This is Summer:
Summer sent me a care package after we decided it would be fun to do a fun food swap: Canadian Food for Alabama Food (mostly a junk food swap, mind you, but I’m not complaining!). She got her package at the beginning of May (you can read about it here) and I filled it with Canadian awesome-ness:
Fudgee-o’s, Maple Leaf cookies, Tim Hortons coffee, a Coffee Crisp chocolate bar, Smarties (which aren’t the same as American ‘Smarties’, we call those ‘Rockets’) and some All Dressed and Ketchup chips.
I also called her a Yank which is evidently derogatory and offensive to a Southerner. Duly noted, Summer. Have mercy, I’m from the Commonwealth so I had no idea. I literally just Googled “calling Americans Yankees” to see what the fuss was about and found this on Wikipedia
That said, I’m moving to Vermont and you can call me a Yankee any time!
…anyways, more exciting than civil war era derogatory terms is Food from Alabama.
-Voodoo Gumbo and Dill Pickle chips
-Cranberry Almond Granola
-Red Diamond tea and coffee
-Moon Pies (orange and chocolate)
-A bunch of delicious sounding recipes
These recipe cards are the cutest thing I’ve ever seen. The first recipe that caught my eye was Shrimp and Grits and I can’t wait to make it with the grits Summer sent.
She also included a recipe for fried green tomatoes– I’ve never had this dish (or seen the movie) and I’ve frankly thought the idea of eating a green tomato was silly. Red tomatoes are so delicious! But since Summer was adamant that I must make fried green tomatoes this recipe is first on my list (if I can find green tomatoes)
Ignorant Question #1: Are green tomatoes tomatillos? Or are they just unripened tomatoes?
The chocolate Moon Pie looks tasty but the orange one was the first thing I dug into because I thought it sounded weird. I was hoping for something like a moon cake (you know, the ones you get during Chinese mid Autumn festival?) .
I took a bite and thought: What the fuck is this? My best guess is a marshmallow sandwiched between cake and frosted with something orange-flavoured. Is that accurate? Anyway, I wasn’t a huge fan (I have higher hopes for the chocolate variety though).
Ignorant Question #2: What exactly is a moon pie?
Next I sampled a bit of this granola. Phenomenal. Crunchy, not very sweet, and I’ve never seen granola with such huge chunks in it! Some chunks were practically the size of granola bars, I swear. You know I’m a chunky girl (in more ways than one). I love this stuff.
I didn’t get a chance to try anything else but I’m definitely excited to. Especially this:
Grits! I thought grits were made from hominy but these look suspiciously similar to coarse polenta.
Ignorant question #3: Are grits and polenta the same thing?
Ignorant Question #4: Can you put honey on grits? (ie, eat them sweet) Or are they a savoury dish?
Summer also included a recipe for “Sweet Tea”, another recipe that I’m excited to make. I totally thought McDonald’s made up the term sweet tea, not gonna lie. Here we call it iced tea. She sent me a huge package of Red Diamond tea, “The South’s Finest”, which comes from Birmingham.
Ignorant Question #5: Is it more common in the South to drink iced tea than hot tea?
Thanks again Summer for sharing a bit of the South with me. You are sweeter than Pure Alabama Honey7 Comments
- Chia seed pudding topped with a sliced banana and a teaspoon of brown sugar
Chia Seed Pudding
2 T chia seeds
1/3 c unsweetened soy milk
1/4 t cornstarch
1/2 t cinnamon
pinch of salt
-Stir all the ingredients together and let sit in the fridge overnight. The chia seeds will become gelatine-like and the texture will be like a pudding
(Note: normally, I add a couple of dates to the mix and whir the whole thing in the blender before letting it sit overnight, but this time I didn’t so I top the pudding with a bit of brown sugar for sweetness)
- More leftover bean salad (the last of it, I swear!) with spinach
So, I planned on eating a late dinner after weightlifting and walking Bagigis but I forgot that I have to fast for 12 hours for a blood test tomorrow. Hence my dinner was half of a moon pie, … and 2 hideous chocolate chip cookies that went unphotographed.
The first set is a warm-up and the next 3 are actually one big drop set (no rest in between). I like to use machines for drop sets because it’s a lot easier to drop the weight quickly, which is essential for drop setting, and I don’t have to hog a lot of barbells or dumbbells.
I also took the pup for an extra long 45 minute walk. She is currently pooped!No Comments
It’s Food Blog Friday!
This week’s recipe comes from Verses from My Kitchen, a well-written and well-photographed food blog that I stumbled across through Twitter. The recipe is a Apple & Sweet Potato Cakes with Poached Egg and Sweet Mustard Sauce. As soon as I saw the photo, my mouth started salivating and I knew I had to make this recipe. Plus, the recipe name says it all—it’s essentially a list of all the things I love to eat. How could this dish be bad?
I didn’t make any substitutions to the recipe except that I doubled it. I got 6 fritters out of the doubled version of the recipe.
Apple & Sweet Potato Cakes with Sweet Mustard Dressing
From Verses from My Kitchen, makes 6, serves 3
1 large sweet potato, peeled and grated
1 sweet onion, peeled and grated
1 large green apple, cored and grated
2 large eggs, beaten
2 tbsp. flour
2 tsp. baking powder
2 tsp. cinnamon
sea salt and cracked pepper to taste
1/4 cup of oil
1 T. Dijon mustard
2 tbsp. white wine vinegar
2 tsp. lemon juice
2 tsp. granulated sugar
pinch of salt
3 eggs for poaching
To make the cakes: grate the onion first (the acidity helps prevent the apple from changing colour) and then the apple and sweet potato. Place the three ingredients in a bowl and season with salt. Wait for a minute to allow some of the moisture to be drawn out. Squeeze out as much liquid as you can.
- Once squeezed, pat dry with a tea towel and put in a small mixing bowl. Add the egg, flour, baking powder and cinnamon and stir to combine. Season.
- Using a non-stick pan over medium to medium-high heat, add the oil and allow it to heat up. Place a 1/4 cup mixture into the pan and press down and shape into a circle with a spoon. Leave it to cook. It’s fragile. Cook for 3-4 minutes, or until golden brown, and then flip over and repeat.
- Meanwhile, add the dressing ingredients to a small bowl and whisk until fully combined.
- Make your poached eggs in another pot and drain when finished.
- To serve, stack two cakes on top of one another and place the poached egg on top. Finish with a drizzle of your mustard dressing.
All in all I loved this recipe and I will definitely be making it again, no substitutions. The sweetness of the fritters with the tanginess of the mustard dressing are a perfect combination. I tried one cake without a poached egg on top and it just wasn’t the same. The runny yolk just adds depth to the dish and I wouldn’t recommend you leave it out. I give this recipe
Food Blog Fridayrecipes are ranked on the scale of 0-3 spoons
0 spoons – That was fucking horrendous
1 spoon – I doubt I’ll be making that again
2 spoons – I’ll probably make that again with some tweaks
3 spoons – That was perfect.
I have a tonne of leftovers so I’m putting them to good use at breakfast and lunch… I can see why Gina commented that food journals can be boring. And I see just how limited my diet is within a given week.
My meals today were seriously lacking in vegetables
-Leftover meser wat from Tuesday’s dinner
-a mango to cool my mouth down
-leftover bean salad from yesterday’s dinner
-banana that I sliced up and ate with a bit of peanut butter
- toasted sandwich with a sunny-side up egg, melted gudbrandsdalsost (my new favourite cheese from Norway), spinach, and a bit of dijon mustard.
-hideous cookie x2
Do mowing the lawn and walking the dog count? I’m going to go with No.
We’ll call it a rest day.3 Comments
Does anyone read Honey, I Shrunk the Gretchen? I love her blog. She’s adorable. Anyway, she’s been doing daily eats posts which I think is a pretty kickass version of food journalling.
Okay, so it sounds a bit obnoxious and self-absorbed to think that anyone who reads my blog would be interested in knowing everything that goes into my belly in a given day, but reading Gretchen’s food journal is oddly captivating. In the same, yet slightly less embarrassing, way that I’m a closet Mormon Mommy Blog reader even though I think those blogs are so bizarre.
…anyways, I thought I’d give ‘er a go for a week and see how I like it (and if I can actually remember to photograph everything I eat!) I think there’s a lot of accountability when you have to actually look back at what you ate and think “Wow, I ate ALL that” or “I definitely didn’t eat enough ____ today”.
- Juice of 1/4 lemon + 1/2 t cayenne + water
- Matt’s version of the Ethiopian dish Meser Wat (which was last night’s dinner). Looks gross, tastes awesome.
-Spinach salad with savory, cucumber, 1/2 avocado, and hemp seeds. Dressed with oil and balsamic.
-chickpea and romano bean salad with cucumber, carrot, green onion, dill, and a dijon mustard vinaigrette (dijon + homemade vegan mayo + apple cider vinegar + dijon mustard + sugar)
- kale chips with oil, salt, pepper, and curry powder (I went back for more kale chips…safe to say, I ate an entire bunch of kale)
2 of those hideous cookies.
And for good measure, here is my workout for the day (week 2):
I had intended to do yoga too, but watched Monday’s United States of Tara episode instead. Ooops.6 Comments
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- Lose 6cm from my waistline
Start (Aug 15): 83cm/ 91cm/ 166.8lb
Aug 31: 82cm /89cm/ 166.8lb
Sep 10: 83cm/ 89cm/ 166.2lb
Sep 20: 83cm/ 89cm/ 166.2lb
Oct 1: 83cm/ 88cm/ 165.6lb
Oct 10: 82cm/ 89cm/ 166.6lb
Oct 31: 81cm/ 88cm/ 166.6lb
Nov 15: 81cm/ 87cm/ 169.4lb
Dec 1: 82cm/ 88cm/ 170.2lb
Jan1: 82cm/ 88cm/ 169.4lb
Feb 1: 84cm/89cm/171.8lb
Mar 15: 83cm/ 88cm/ 170.0lb
Apr 15: 82cm/ 88cm/ 170.0lb