Portobello Mushroom Pizza

I can’t believe I’ve never made this before! It’s amazing!! Very low carb, low calorie and high protein! Not to mention it only took 20min to make :) and absolutely delicious!! Cheat clean my friends ;)

Makes 1 serving (2 mushrooms)       Prep Time – 5 min      Cooking Time – 15-20 min

Ingredients

1. 2 portobello mushrooms
2. 1 tsp olive oil
3. 1/4 cup tomato pizza sauce
4. 1/4 cup grated mozzarella cheese (or another type of cheese)
5. Whatever toppings you like – chicken breast, veggies, salami, spinach, etc

Directions

1. Preheat oven to 400 degrees.
2. Wipe the mushrooms off with a paper towel, remove the stems and scrap out the gills with a spoon. Brush them with the olive oil and place on a baking sheet stem side up. Pop in the oven for around 12 minutes or until the mushrooms start to release some moisture and are soft.
3. Remove from the oven, spread on your sauce, toppings and cheese. Pop back into the oven for around 6 minutes or until the cheese is melted.
4. Holy crap that’s it! Enjoy :)

White Chocolate Truffles

GUEST POST!!

Thank you to the lovely Amanda for this delicious treat recipe!! I was lucky enough to sample some of these truffles and they are TO DIE FOR!!! They’re a clean treat you don’t have to feel guilty about enjoying :)

Ingredients for Caramel Centre

1. 6 medijool dates, soaked
2. 1 cup shredded coconut
3. 1 tbsp maple syrup

Ingredients for White Chocolate

1. 3 tbsp coconut oil
2. 1 tbsp maple syrup

Directions

1. To make the centre, throw the dates, shredded coconut and syrup into a food processor and pulse until smooth. Roll into balls and pop into the freezer.
2. To make the white chocolate, mix the coconut oil and maple syrup in a bowl.
3. Once the balls are chilled, coat them in the white chocolate and throw back in the freezer to set (about an hour).

Greek Seven Layer Dip

Merry merry Christmas!!! The Smart family Christmas this year was a big success! Lots of laughs, walks, workouts, presents, amazing food and delicious drinks! I was in charge of an appie (clearly lol), my big bro made dinner, and my sister made an apple pie crumble for dessert…mmmm heaven :)

Ok recipe time! This healthy, delicious appetizer is such a perfect way to kick off a big meal! It’s quite light, filled with lots of veggies, and ridiculously easy to make. I highly recommend it!

Makes 8 servings    Total Time: 20-30 min (including time to chop the veggies)

Ingredients

1. 1 cup hummus
2. 2 tomatoes, diced
3. 1 cucumber, diced
4. 3/4 cup Greek yogurt
5. 1/2 tsp paprika
6. salt and pepper to taste
7. 1 cup canned artichoke hearts, chopped
8. 2 roasted red peppers, diced
9. 1/4 cup feta cheese
10. 2 tbsp parsley, chopped
11. 2 tbsp sliced black olives (for garnish)

Directions

1. In a 8×8 dish, spread the hummus evenly on the bottom. Layer the diced cucumber and tomatoes on top.
2. Next, evenly spread the yogurt over top. Sprinkle with paprika, salt and pepper.
3. Over the yogurt, layer the chopped artichoke hearts and the roasted red peppers. Crumble the feta cheese over top. Sprinkle on the parsley and garnish with the black olives :)
4. Serve immediately or chill for an hour then serve! I laid out pita chips and cut up veggies for dipping. Enjoy!

Original Recipe: http://www.cookincanuck.com/2014/01/healthy-mediterranean-7-layer-dip-recipe/

Turkey Vegetable Spice Soup

Ok if you have any leftover turkey (or even chicken), this is DEFINITELY the soup to make! This recipe is from the Oh She Glows cookbook, but modified to make it more meaty :) Even if you don’t have turkey and want a vegetarian soup, just add some chickpeas instead! The spices in this soup are so flavourful and absolutely amazing! Keeper by far.

Be prepared to either serve a massive amount of people with this soup, or freeze lots! I served mine up in individual size tupperwares and popped them in the freezer so I have a healthy dinner/lunch all ready to go in a pinch. Silly cheesy quote time…”Fail to plan, plan to fail” ;)

Ingredients

1. 6 cups low-sodium chicken broth
2. 4 cups shredded cooked turkey
3. 1 tbsp coconut oil or olive oil
4. 4 cloves garlic, minced
5. 1 yellow onion, minced
6. 4 carrots, peeled and chopped
7. 1 red bell pepper, chopped
8. 3 sweet potatoes, peeled and chopped
9. 3 stalks celery, chopped
10. 1 28-oz can diced tomatoes
11. 2 cups spinach
12. salt and pepper to taste

10-Spice Mix Ingredients

1. 1 1/2 tbsp smoked paprika
2. 1/2 – 1 tbsp garlic powder
3. 1 tbsp dried oregano
4. 1/2 – 1 tbsp onion powder
5. 1 tbsp fresh basil, chopped (or dried)
6. 2 tsp dried thyme
7. 1 tsp black pepper
8. 1 tsp salt
9. 1 tsp cayenne pepper

Directions

1. In a large pot, heat oil over medium heat. Sauté the garlic and onion for about 5 minutes. Season with a pinch of salt. You can finish up chopping the rest of the veggies which this is cooking.
2. Next, add in the carrots, red pepper, potato, celery, can of tomatoes and broth. Stir well. Season with about half the 10-spice blend.
3. Bring the soup to a boil and let simmer, uncovered, for about 20 minutes.
4. Next throw in the turkey and remaining spice mix. Let simmer for another 15 minutes.
5. Add in the spinach in the last 5 minutes of cooking and stir around until it’s wilted. Serve up and enjoy :)

Pumpkin Hummus

Whaaaaaaaaat?? There’s no chickpeas in this hummus?? YUP! And you would honestly never know it. This is another dish I made for my family thanksgiving dinner and it was a total hit. Not only was it delicious as an appie served with crackers and raw veggies, but it was AMAZING for the next few days on top of all the yummy turkey leftovers :) Overall, this recipe was a complete success and I’ll definitely make it many more times. Enjoy :)

Ingredients

1. 3/4 cup pumpkin puree
2. 1 cup zucchini, peeled and chopped
3. 1/4 cup tahini
4. 1-2 tsp garlic powder
5. 1 tsp cumin
6. 1/2 tsp paprika
7. 1/2 tsp salt
8. 1 tsp pepper
9. 1 lemon, juiced
10. 2 tbsp olive oil

Directions

1. Throw all ingredients (except for the olive oil) in a food processor.
2. Pulse slowly adding the olive oil until well combined. DONE!

Original Recipe: http://thepaleomama.com/2013/09/bean-paleo-pumpkin-hummus-guest-post-meatified/

Rosemary Sweet Potato Stacks

Ohhhhhhh my goodness! Ok I finally have a moment to breath after midterms. And I finally get to share some of the recipes I’ve been cooking lately!! As well as an update on my Jamie Eason Livefit training program :) Wooooo I’m almost done!! In the last half of week 10 right now. Although I’m not following the diet plan religiously, I’m absolutely LOVING the training plan. Now that intervals, more variation, and some fun new exercises are added in, I’m totally excited to hit the gym every day and leave with a big smile. Buuuuuut what’s new haha I’m always leaving the gym with a smile.

I also need to share one more thing: my absolute LOVE for spinning at Cadence Cycling Studio. If you live in Vancouver and need an extremely challenging cardio workout, please go check them out!! Katie and I hit up a noon class yesterday with Tash before I had to head off to my exam and I don’t think I’ve ever sweated so much in my life. The music was fantastic, the energy is so positive, and you leave feeling like you got a seriously fun, amazing workout! So so so in love :)

These sweet potato stacks were one of my contributions to Thanksgiving dinner this year. Instead of doing regular mashed potatoes (which not too many people in my family actually like), I suggested I make a sweet potato dish! I made some with parmesan cheese and some without – my sister and I both don’t eat dairy. And holy my goodness they were SO good!!! I was eating them for leftovers for a few days and never got tired of them :) Absolutely FANTASTIC recipe!!! Plus they look so cute ;)

Makes 6-8 servings      Prep Time – 20min     Cooking Time – 50min

Ingredients

1. 5-6 large sweet potatoes
2. 3 tbsp coconut oil
3. 2 tbsp grated parmesan cheese (optional)
4. 2 tbsp fresh rosemary, chopped finely
5. unrefined salt and pepper

Directions

1. Preheat oven to 375 degrees.
2. Peel your sweet potatoes and thinly slice them. Throw the slices into a large bowl.
3. Next, melt the coconut oil in the microwave. Pour over the sweet potatoes, along with the parmesan (if using), rosemary and salt and pepper to taste. Mix around until the sweet potatoes are well coated.
4. On a parchment paper lined baking sheet or a greased muffin tray, stack up the sweet potato slices about 5 or 6 high. They will shrink down a bit when cooking.
5. Pop in the oven and bake for around 45-50 minutes or until the edges are golden brown and the centre in tender.
6. Let cool for 5 minutes and serve up :) Top with some extra grated parmesan and rosemary if you like. Serve right away.

Original Recipe – http://www.kimshealthyeats.com/rosemary-sweet-potato-stackers/

Thai Peanut Zucchini and Black Bean Noodle Bowl

As I mentioned on Instagram, I’m doing a project for my Psychology Environmental Sustainability class where I need to change one aspect of my behaviour in order to contribute more positively to the environment. So of course i chose something food related lol. For the next four weeks I taken on the challenge of: eating no red meat, going meatless on Mondays and Wednesdays, and eating all organic food (and local whenever possible). Choosing food that is produced in a more sustainable way will significantly reduce my ecological footprint and help out the environment! So other than missing steak (and all meat 2 days a week), I’d say that’s a big win. I’m definitely up for the challenge.

So today was my first meatless Monday!! And dinner was absolutely delicious! I got the recipe from the Oh She Glows cookbook. Thank goodness I already have a bunch of vegetarian/vegan cookbooks to make this a lot easier.

Makes 1 serving      Total Time: 15 minutes 

Ingredients for Dressing

1. 1 clove garlic
2. 2 tbsp sesame oil
3. 1.5 tbsp all natural peanut butter
4. thumb size piece of fresh ginger
5. 2 tbsp fresh lemon or lime juice
6. 2 tbsp tamari

Ingredients for Salad

1. 1/2 cup cooked black bean noodles (or any long noodle you like)
2. 1/2 cup zucchini noodles
3. 1/4 cup edamame, shelled
4. 1/4 red bell pepper, sliced into matchsticks
5. 1/4 cucumber, diced
6. 1/4 cup green onions, chopped
7. 2 tbsp cilantro, chopped finely
8. Sesame seeds, for garnish

Directions

1. To make the dressing, throw all the ingredients into a blender and pulse until smooth.
2. To assemble the salad, throw the black bean and zucchini noodles into a bowl. Top with remaining vegetables. Drizzle dressing over top and garnish with sesame seeds. Easy!

Cinnamon Swirl Protein Bars

Another Jamie Eason classic recipe! I made these a while ago, but forgot to post the recipe. Obviously I can’t eat them while I’m still in the transition phase of my detox..*eye roll*…I’m definitely missing these little treats. Soon they will be back in my life! <3

I’m on Day 25 no coffee today…it sucks. lol.

Makes 16 bars      Prep Time – 15 min     Baking Time – 25-30min

Ingredients

1. 1/3 cup stevia (powder)
2. 2 tbsp cinnamon
3. 1 cup coconut flour
4. 1/2 cup almond flour (or oat flour)
5. 2 scoops vanilla protein powder (i used vega)
6. 1 tbsp baking powder
7. 1/2 tsp salt
8. 1/3 cup stevia (powder)
9. 2 egg whites
10. 1 cup unsweetened almond milk
11. 1/2 cup unsweetened apple sauce

Directions

1. Preheat oven to 350 degrees.
2. In a small bowl, mix together 1/3 cup stevia and the cinnamon. Set aside.
3. In a large bowl, mix together the flours, protein, baking powder, salt and rest of the stevia.
4. In another small bowl, whisk together the egg whites, almond milk and applesauce. Add wet ingredients in with the dry ones and give it a good mix.
5. Pour half the batter into a 8×8 baking dish. Sprinkle half the cinnamon & stevia mixture over top. Then pour the remaining batter and sprinkle the rest of the cinnamon & stevia mixture over top.
6. Brag a knife through the batter to marble it in whatever design you choose :)
7. Bake for 25-30 minutes. Let cool and cut into squares :)

Pineapple Green Morning Smoothie

Ingredients

1. 1 cup kale or spinach
2. 1 tbsp cashew butter
3. 1 tbsp hemp seeds
4. 1 tsp ground flaxseeds
5. 1 small piece of ginger
6. 1/2 cup frozen pineapple
7. 2 tbsp lime juice
8. 1 tsp vanilla extract
9. 1/2 cup almond milk
10. Handful of ice and some water

Directions

1. Throw all your ingredients into a blender and blend up until smooth. Add some water if it’s not the ideal consistency. YUM!

From the seawall on my bike ride yesterday around UBC

 

Kiwi Mint Chia Smoothie

Day 6 of my detox!  Over half way there :) Amanda, her fiancé Mitch and I are all trying to get rid of those summer toxins with Dr. Hyman’s 10 Day Detox Diet. The first 3 days were brutal – headaches, starving all the time, zero energy, shitty workouts, dizzy, and just felt SO off. The weirdest part my muscles just fatigued so fast! Like my quads would burn walking up a flight of stairs….umm WTF?? I can normally run up stairs for as long as I wanted without feeling a burn! So weightlifting was pretty rough. I just stayed lighter weights and tried to maintain, rather than gain this week.

But starting yesterday I’ve been feeling much better! My energy is slowly coming back, I’m feeling alert and ready to go, and I’m starting to lean out for sure! I can definitely see progress. I’m not bloated and heavy feeling. Although my muscle fatigue is still there, it’s getting better. Leg day yesterday at the gym was a struggle, but I got through it and maintained what I did last week. Phew :)

And most importantly…..my cravings at night are GONE! I’m not ravishing for chocolate, fruit or something carby and sweet at the end of the night! Thank goodness :) Mission accomplished.

So this smoothie is a recipe from the 10 Day Detox Diet book, but I switched it up because I didn’t like the original one as much. I also added hemp protein to keep me full for longer, which definitely worked.

Makes 1 serving    Total Time: 5 min

Ingredients

1. 1 kiwi, peeled and cut in half
2. 1/4 cup frozen mixed berries
3. 2 tbsp chia seeds
4. 1 tbsp coconut butter
5. 1-2 tbsp hemp protein powder
6. 5-6 fresh mint leaves
7. 1 tbsp lemon juice
8. 1 tsp cinnamon
9. 1 tsp vanilla extract
10. 1/3 cup almond milk
11. 3 ice cubes and 1/4 cup water

Directions

1. Throw all ingredients in a blender and blend it all up until smooth! You might need to add more water if it’s not the ideal consistency :)