Roasted Vegetables with a Moroccan Twist ~

Roasted Vegetables with a Moroccan Twist ~

It is so nice to be home for the holidays! I love the “Christmas Cheer” in the air and cannot wait to start decorating my parents’ tree! I also love coming home because my parents have a bounty of delicious vegetables and a wide array of spices that I can take advantage of!

Within two hours of being home, I was in the kitchen covered in chocolate making Gluten Free Chocolate Cupcakes with a Chocolate Coconut Ganache. My parents immediate reaction was, “Lauren is definitely home.” More on the cupcakes later. It’s always better to start with dinner before the treats…. Right?? Unless you are just having chocolate for dinner, because that is cool too.

This recipe could work very well as a main for a vegetarian or vegan. There is protein from the black beans and it is low glycemic. It also pairs deliciously as a side dish with chicken or ham. I know what you may be thinking. “Moroccan spices + ham -> odd combination”, but we had them together tonight and it was delish!

Ingredients:

3 yams chopped
1 red pepper sliced
1 zucchini chopped
1 onion sliced
1 can of black beans
2 limes
2 tsp cinnamon
1 tsp cumin
1/4-1/2 tsp cayenne (depending on how spicy you like your food)
2-3 tbsp olive oil

Directions:

1) Prep all your veggies by slicing or chopping them to an appropriate size. 2) Parboil chopped yams and drain, or pre-cook the yams until slightly soft in the microwave for approximately 3 minutes. This cuts down on the time spent in the oven. 3) Toss the all the vegetables in a large bowl except for the black beans. Note: Separate the rings of the onion. 4) Coat the vegetables with olive oil. 5) Sprinkle in your spices and mix with two large spoons. 6) Spread the vegetables evenly in a large pre-oiled baking pan and place in a 400 F degree oven. 7) After 15 minutes, shuffle the vegetables to ensure they don’t stick. 8) When the the vegetables are nearing completion, add in the black beans and stir. Place back in the oven for 5 minutes. 9) In the meantime, squeeze limes into a small bowl. 10) When the vegetables are completely finished roasting, drizzle the lime juice over the vegetables and toss. It is ready to serve!

The cinnamon and cumin in this dish make it so comforting. It’s like eating a piece of home! I hope you enjoy!

I’ll post the recipe of the Gluten Free Chocolate Cupcakes with Coconut Chocolate Ganache tomorrow, but in the meantime here is a teaser. Hope you dream that you are floating in billowy chocolate, almond and coconut clouds like I will tonight. Sweet dreams. Seriously though 🙂

Gluten Free Chocolate Cupcakes with Coconut Chocolate Ganache

Spinach & Broccoli Egg Cups

Spinach & Broccoli Egg Cups

Green eggs and ham, minus the ham anyone???

These egg cups are the essence of an easy make-ahead breakfast. They are great to eat right out of the oven or reheated a day or two later.

My favourite way to eat eggs is a broccoli and cheese omelette made a-la-dad, so it is not surprising that these egg cups are a close second for breakfast favourites in my books.

Servings: 12 egg cups

Ingredients:

5 eggs
1 package of frozen spinach (thawed & squeezed to remove excess moisture)
1/2 yellow pepper diced
1/2 crown of broccoli diced
1/2 onion diced
3/4 cup grated cheddar cheese
Oil (for muffin pan)

1) Whisk eggs in large bowl and set aside. 2) Dice broccoli and steam in microwave or in a pot on the stove until it is 1/2 cooked and place aside. 3) Dice yellow pepper, onion. 4) Add diced broccoli, onion, pepper, frozen spinach (squeezed) and 1/4 cup of grated cheese to eggs and whisk until fully mixed. 5) Oil muffin pan well. (I didn’t oil enough and the cups stuck slightly when I tried to removed them) 6) Divide mixture among the 12 cups in your well oiled muffin tin. 7) Top egg mixture in the cups with grated cheese. 8) Place in 350 F oven for approximately 15-20 minutes. Check at 15 minutes. 9) Remove pan from oven when the eggs cups are solid to the touch 10) Run a knife around the edge as soon as they are removed. 11) Enjoy with a delicious cup of coffee or green tea! I also snacked on some square rice crackers with almond butter on the side.

These eggs would have been delicious with some bacon, turkey bacon, or mushrooms added in. The options are endless!

Question of they day: What is your favourite make ahead breakfast? Day old oatmeal is one of my favourites. The extra day allows the flavours meld together. Delish!

Spider Cookies

Spider Cookies

In the spirit of halloween I adapted my Goat Poop Cookie Recipe and made Spider Cookies. In case you missed the first time I posted about Goat Poop Cookies, I will fill you in as to why they are known as “goat poops” around the Webb household.

I, being a VERY sweet, amazing and generous sister :), made both of my brothers care packages and sent them cookies. When my brother Scott received the cookies, he thought they looked like little turds with a special ingredient in them. Seeing as we have two pygmy goats at my parent’s house, Shish and Kabob, it makes sense that he associated the chocolate chips with something a little less tasty. Thus, the name Goat Poop Cookies was coined and there is no going back now!

These cookies are my all-time favourite cookie as they are flourless, gluten-free (if you use gluten free oats), use only 1 bowl, and are ready to put into the oven in under 15 minutes.

Ingredients:

Dry:
2 cup rolled oats
1/2 cup sugar
8 tbsp cocoa powder (raw organic is best for taste & health benefits)
1/2 tsp salt
2/3 cup medium flake unsweetened coconut
2/3 cup chocolate chips
1 tbsp chia seeds (optional)
Couple shakes of cinnamon

 

Wet:
1 tbsp vanilla
2 eggs
1/2 cup coconut oil (if you don’t any have on hand, canola oil will work)

 

Extras:
Licorice
Melted chocolate
M&M’s

 

1) Mix oats, sugar, cocoa powder, salt, unsweetened coconut, chocolate chips and cinnamon in a large bowl. 2) In a separate small bowl, whisk egg and vanilla with a fork. 3) Add oil to egg mixture and whisk, but only if your NOT using coconut oil. If using coconut oil, heat until the oil becomes a liquid and then add to dry ingredients. Add egg and vanilla mixture separately. Don’t add the coconut oil to the egg mixture as you don’t want to cook your eggs! 4) Pour wet ingredients into dry ingredients and mix with fork. 5) Spoon 1 tbsp of cookie mixture onto oiled pan. 6) Bake in 350 F oven 10-15 minutes. 7) Remove from pan and cool.

To make spiders, remove cookies from oven slightly before fully cooked as it will be easier to insert the legs (licorice). I made the mistake of removing the cookies to late. Thus, some of the cookies required surgery. I used melted chocolate to bandage the poor spiders legs and hold the licorice in place.

Legs of the spider

Each piece of licorice was cut in half lengthwise, and then into thirds widthwise. While the cookies are still warm, insert the licorice into the cookie. Utilize melted chocolate as your glue if the licorice is not staying put. For the eyes, dabble on your chocolate and place M&M’s upside down so that you don’t see the M’s.

Although, I did use licorice in this recipe it is not gluten-free. Thus, I made some cookies without legs and called them cockroaches. Delish!

I brought these cookies to a little halloween soiree my friend Kelly hosted last night. It was a blast. Of course, I can not end this post without some pictures from the evening. Can you guess who I went as?!

Who am I?

Kelly and I

Unfortunately, the picture of my friend Sonya and I wouldn’t upload 😦 Luckily, I will be seeing her in 1 and a half months when I head back to Vic!

All in all, a fantastic halloween weekend!

PB & J Re- Re- Remix

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PB&J Re- Re- Remix

Last night I played basketball until 9:30, which was fantastic! It was so nice to get back into the groove again. Although, I did manage to jam my finger again and have a slice of my finger removed by another girls nails, it was all worth it!

Because of basketball, I woke up especially hungry this morning and couldn’t get the craving for peanut butter and jam out of my mind. Unfortunately, I don’t have any jam or bread, so I did what any girl would do and remixed my pb&j craving into a bowl of delicious oats!

Serving 2 (If you make 2 at a time you can save one for the next morning and reheat)

1/2 cup Steel Cut Oats GF
1 cup of water
pinch of salt
3/4 tsp of cinnamon
1 tsp vanilla
1 tbsp chia seeds
1 cup of frozen berries
3 pieces of dried coconut
Almond butter
Almonds

In a saucepan bring the oats, pinch of salt and water to a boil. Then reduce the temperature to a medium heat and cook for the remaining time with the lid on (~10 minutes).

**Note: Steel Cut Oats take longer to cook than regular rolled oats so if you are using regular oats, reduce the cooking time.

When the oats are about 2 minutes from being fully cooked add cinnamon, vanilla, chia seeds, coconut and frozen berries. I recommend adding these ingredients at this point so that the high temperature (boiling) does not ruin any of the nutritional benefits found in these ingredients.

Remove oats from heat and divide between two bowls. Top with almond butter, almonds and a drizzle of maple syrup. You can even add a splash of almond milk as well.

These oats definitely cured my craving! I love how the berries add just enough sweetness that you only need a very minimal splash of maple syrup (~1/2 tsp).

Can’t wait to dive into these delish oats tomorrow morning. That is if they last till then…

Question of the Day: What is your favourite topping on cooked oatmeal? Mine is definitely almond butter or peanut butter. Yum!

P.S. These would be a great option for kids if they love pb&j. They will have fun swirling the peanut butter or almond butter in. At least I do  🙂

Apple Buckwheat Pancakes

Apple Buckwheat Pancakes

Holy smokes it is October 1st. That means I only have 2 months and 8 days until I am done my first semester of grad school. The panic sets in….

How do I calm my nerves? By procrastinating and making Apple Buckwheat Pancakes ofcourse 🙂

These pancakes have all of my favourite things rolled into one. Cinnamon, apples, almond butter, maple syrup, greek yogurt and hemp hearts. You can’t go wrong.

Recipe makes 2-3 servings depending on how hungry you are (I always store the other serving in the freezer for another day and then just pop the frozen pancakes in the toaster when I’m in a rush)

1/2 cup buckwheat groats ground (grind in coffee maker or food processor)
3/4 tsp cinnamon
1/2 tsp baking powder
1/4 tsp salt
1 scoop of Vanilla Nutrimeal **
1/2 apple diced
1 tbsp chia seeds
1 cup of almond milk

Mix ground buckwheat, cinnamon, baking powder, salt, Nutrimeal, apple, and chia seeds. Stir in almond milk and let sit for 5 minutes so that the chia seeds and the buckwheat can absorb some of the liquid. In the meantime, heat your pan to a medium heat and oil it. Scoop 1/4 of mix for each pancake into pan. Wait until you see the edges start to cook and bubbles on the top of the pancake. Flip.

Serve your pancakes with any additional toppings you would like and/or with an egg like I did. I drizzled almond butter, sprinkled hemp hearts (great source of omega’s and protein), dolloped 0% MF greek yogurt (great source of protein) and drooled all over these pancakes because they were so yummy.

**Note – Nutrimeal is vanilla soy protein mix powder that I add for sweetness, extra protein, and some healthy fats. If you don’t have any protein powder substitute 1 tsp of brown sugar or enough for your desired sweetness. That said the powder does have a lot of other added benefits other than sweetness, so try and get your hands on some. I can direct you where to get it if you leave a comment or send me an email cinnfullydelish@gmail.com

Random fact: Did you know that in 1/4 cup of buckwheat groats there is 5 grams of protein?? Gotta love pancakes that actually keep you full and energized. Plus Gluten Free!!!

Questions of the day: Whats your favourite flour to bake with? Mine is either quinoa flour or oat flour. Still need to try teff and sorghum flour.

Two things I should have told my roommates

When living with parents, friends or boyfriends they usually know you pretty well. They know what you do and don’t like and what will really set you off. Unfortunately, living with roommates, who you have never met before, you forget to mention these hidden rules. Plus, who wants to point out their flaws. It generally isn’t a common conversation one has with people they don’t know very well.

For me, there are two things that you do not want to disrupt or get in the way of because, yes, I will become very cranky and bite your head off 🙂

They are food and sleep. Makes sense from an evolutionary standpoint right?

My mom has experienced many times how my mood changes when I am starving. I am no longer my happy go lucky self but rather I become light headed, stressed, emotional and very annoyed with everything. This is partly due to my blood sugar levels.

I remember one night when we were traveling in Venice and I lost it on a guy trying to sell me a rose. It was 9:30 at night, we were lost because I have no sense of direction and Venice is confusing as heck, and of course, I was starving. As we stopped to study the map for the umpteenth time, a man approached me. I really am very sorry for what he experienced but really? Trying to sell a rose to a lost hungry girl is like sticking your finger in a socket. You will get zilched!

The same effect happens with sleep. This past week my sleep has been disrupted two nights and two mornings and I couldn’t hold back from not saying something and losing it on one of my male 19 year roommates any longer. Really who showers past 11 when there roommates room is right beside the shower or who runs like an elephant down stairs and wakes you up at 6:30 am. An inconsiderate roommate is who.

Next time I will be more clear when meeting roommates. Don’t mess with my food or sleep and we will be friends.

For now here’s a picture from when my mom visited because I am sure that by reading this she is laughing and saying o yeah.

20110930-121228.jpg

Now to sleep. Hopefully…

P.S. This post was written on my IPhone. How cool!

Pumpkin Pie Overnight Oats

Fall is in the air! It has gone from 30 degree weather in Calgary to 19. Boo. When this happens I find myself craving warm soul foods such as curries, stews and pumpkin pie of course. (Only one more month to Thanksgiving! :))  Thus, I made this delish breakfast concoction.

Pumpkin Pie Overnight Oats - GF

1/3 cup oats – GF
1 scoop French Vanilla Nutrimeal
1 tbsp chia seeds
pinch of salt
3/4 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp ground fresh ginger (or powdered equivalent)
1 tsp vanilla
1 tsp black strap mollasses
1/3 cup of pumpkin puree
2/3 cup of almond milk

Mix together the oats, salt, chia seeds, cinnamon, and nutmeg. Then add wet ingredients, ground ginger, vanilla, molasses, pumpkin puree and almond milk. Whisk together in bowl and cover with saran wrap. Leave in the fridge overnight or for atleast 2-3 hours. In the morning wake up to a delicious bowl of pumpkin perfection!

The pumpkin really adds extra volume to these oats so this is great for those extra hungry mornings without adding on a ton of calories. It’s amazing what a little prep the night before can do for you on a busy morning.

I am still recovering from my legs workout on Sunday, I tell you, it killed, but in a good way. Lets hope I can walk normally soon.

Question of the day: What is your go to quick breakfast food? Mine is definitely a Nutrimeal smoothie or overnight oats!

Dead Legs & Fish Taco’s

This weekend is my last weekend before everything hits. I already have a presentation due in the next month and a proposal for another presentation (worth 70% of our grade btw) due in 3 weeks. Yikes! Thus, I took full advantage of this last weekend of freedom!

Friday night was fantastic hanging with a couple girls from my program and it of course started with a couple shots of tequila! (the pic won’t get any bigger :() We ventured to the Dino’s opening game against UBC, but we didn’t really end up watching it lol The night ended at Denny’s. Yes, it was one of those nights! lol

Tequila!

To get myself caught up from my lazy Saturday after a night out, today I got myself to the gym and did this awesome leg workout with 30 minutes of cardio. If you are on a legs day, I highly recommend it. It doesn’t seem like much on paper but I am already sore… (use weights according to your level)

15 Barbell Squats supersetted with
15 side lunges with push off leg lift (each leg)

20 reverse lunges  supersetted with
15 hamstring curls with a weighted bar (each leg)

15 plie squat supersetted with
15 curtsy lunge and leg lift (each leg)

Description of uncommon moves:

Side Lunge with push off leg lift –  eg. Side lunge on right leg (i.e. right leg bent). When coming back to basic stance push off of right leg and lift leg so perpendicular with floor. This extra push and lift is what gets you!

Hamstring curls with weighted bar – eg. place weighted bar on an angle behind you. Hold the bar in your right hand and hook above back left ankle. Lift and lower left ankle to butt. Keep foot in flexed position.

Curtsy lunge and leg lift – eg. curtsy lunge on right leg (bent knee) where left leg goes on an angle behind you. On your push off back to original stance, lift left leg out to the side and perpendicular to floor.

To combat the soreness which was already set in, I had to make something delicious for dinner! Fish Taco’s!

Fish Taco's

2 fillets of Basa sliced
Taco Seasoning (save 1/4 tsp for dressing)
Chopped tomatoes
Grated cheese
2 leafs of purple cabbage
Lime

Dressing

1 tbsp plain greek yogurt
1/4 tsp chili powder
1/4 tsp cumin
1/4 tsp taco seasoning

Heat nonstick pan and add 1 tsp olive oil. Add basa and cook until firm and no longer translucent. Add taco seasoning and water. Meanwhile, prepare your toppings (tomatoes, cheese and lime) and dressing.

To get a full leaf of cabbage, I found it easiest to slice off the bottom core of the cabbage and made a slice into a leaf where it connects to this core. Start peeling from the bottom of the cabbage (closest to the core). This helps prevent ripping of the leaf. Whenever I started at the top the leaf just completely tore in half.

Assemble, Squeeze lime, Roll, and Enjoy!! The cabbage was great way to add colour to my meal and a nice crunch alongside the softer fish. Delish!

L

Question of the Day: Whats your favourite quick and simple dinner?

Big Changes

So as most of you know, I have moved to Calgary to pursue my MSc in School and Applied Child Psychology. So far everything has been great and has run quite smoothly, minus a minor last minute re-packing job of my suitcases on the floor of the airport because one of my suitcases weighed as much as a cargo shipment… Wooops!! I have a lot of clothes. Enough said.

After being picked up from the airport by a friend of my brothers friend, gotta love nice people, and dropped off at my cousins, I picked up my new vehicle! O my gosh, the Toyota Rav 4 drives like butter compared to my little Kia Rio. Also, having power lock and air conditioning doesn’t hurt 🙂

In the last couple of days I have been able to organize my room and I am pretty impressed with my self! I am loving my new sheets and the decorative jars I brought along. Yes mom, this is why my backpack weighed so much… BUT they are sooo pretty!

Bed

Room

I also managed to get myself to the campus gym a couple times this week which was much needed after a week of only napping and two power walks with mom. The gym is nice but I can only imagine how packed it will be. It is about half the size of ISC. The weight selection is great and there is a lot of cardio equipment but there is already one thing that bugs me about this gym. The treadmill includes a TV monitor built right into it!

Now your probably going, well thats fantastic you can watch TV while you exercise, but no, when I watch the screen I start to get a headache from the bouncing and media overload because it is so close to your face. Nice try LifeFitness but I DO NOT like your new treadmill. Also, more importantly, it blocks my view of people watching in the gym! This is my all time favourite way to pass time and completely zone out. In essence that is what running and working out to me are. They are my zone out, de-stress, and thinking time where I don’t need another computer screen/monitor infront of me. Talk about being plugged in…

That said, I really can’t complain too much, as the membership is free for students! Well maybe just a little 🙂

I also finished the big grocery shop and wholly smokes, $220 later, I am hopefully set for a while. I did have to stock up on key things and pantry items so hopefully I can keep this down for the next couple of weeks. This will be one of the first times I will have to budget and it kind of scares me. I’ve always had enough to cover my school and the last year of school I worked part-time while living away from home but I won’t be able to work while doing my program. Talk about a change. Also, I have never spent so much on stuff I can’t wear. Not cool…

GNC On the Go Blender

Although, I did get this bad boy which I am quite excited about! It is basically a magic bullet but with a bigger cup. Plus it was marked down to $19.99! Thats a steal for this smoothie lovin’ gal 🙂

I know there will be a couple other big changes that I will have to get used to such as not driving to campus. The parking is $3.50 an hour, which is ridiculous, and all the parking passes are sold out. If you ask me thats nuts…

To combat this I bought a locker. O yes, high school style but only 2 feet tall. Luckily it is in my building so I will be able to drop off my lunch and workout stuff before class.

Seeing as I am a creature of routine, I know this transition is going to be a little rocky for me. I am just hoping I settle in quick. Luckily, this is not near as different as when I moved to England where even the grocery shopping was different!

Anyways off to enjoy the 30 degree weather.

Bow River

Kelly and I rafted down this the other day. It was so relaxing!

PB and Chocolate Coma

Peanut Butter and Chocolate Ganache

In preparation for our Sundaes on Sunday tomorrow at work (it’s our last day for this term :() I made peanut butter and dark chocolate ganache tonight to bring and I am currently in a food coma. You better believe that multiple *tast testing* spoonfuls were consumed. I of course had to make sure I wouldn’t poison the coworkers… 🙂 The ganache was also consumed by spooning it over a piece of frozen banana and perhaps half a GF peanut butter chocolate chip cookie… AMAZINGGGG

I can’t wait to use some on top my Overnight Oats tomorrow morning and for our DIY Sundaes. Thank goodness, I went for a long run the other day!! PB and chocolate over load. Wait is that possible..?!

This recipe is sadly not my own, but still amazing and from one of my favourite blogs to follow, Oh She Glows. The only changes I made were to leave out the maple syrup and vanilla (I think chocolate is sweet enough on its own!)

Perhaps next time I will make dark chocolate hazelnut ganache. Any nutella lovers out there?