Cereal and Milk Popsicles

How could I possibly have made it to the brink of adulthood without having had this imperative breakfast?!

Any shortcoming I have in life is obviously the result of my deprivation of this as a child!

Cereal and Milk Popsicles 

from the little foodie

How smart and cool is that!?

Well maybe this can not only be for the young, but also for the young at heart :)

Here's another one I missed out on:

Milk painted toast, from Sunday hotpants

Time to go reclaim my childhood.

~Princess

Cold Days and Chicken Soup

The days are getting colder! And what could be nicer than a steaming mug of homemade chicken soup?

Just make, freeze in a muffin tray, pop out, and microwave in a mug, for a quick snack or light dinner.

 themommyincharge

 Here are some possible recipes to use:

Chicken Noodle Soup, from Womans Day

Vegan Chicken Noodle Soup, from ChowVegan

And here is my personal favourite. A bit different but sooo tasty.

Chicken-Coconut Soup, from Clean Eating

INGREDIENTS:

•  2 tbsp extra-virgin olive oil
• 1 clove garlic, minced
• 1 medium onion, chopped
• 1 cup carrots, scrubbed and chopped into approximately 1/2-inch pieces
• 1 cup small white or red potatoes, scrubbed and chopped into approximately 1/2-inch pieces
• Sea salt and ground black pepper, to taste
• 1 1/2 cups low-sodium chicken broth
• 1/2 cup light coconut milk
• 1/2 cup skim milk
• 2 boneless, skinless chicken breasts (4 oz each)
• 1/2 cup snow peas, cleaned and cut lengthwise
• 1 tsp red chile pepper flakes (or to taste)
• 1 to 2 tsp fresh lemon juice
• 4 tbsp cilantro, coarsely chopped

INSTRUCTIONS:

1. Heat oil in a pot over medium. Add garlic, onion, carrots and potatoes. Season with salt and pepper and sauté until onions are lightly translucent.
2. Add broth and coconut and skim milks. Bring to a light boil.
3. Add chicken, cover and let simmer for 12 minutes over medium-low to medium heat.
4. Remove chicken and set aside. Add peas and chile flakes to soup. Simmer for 2 to 3 minutes.
5. When cool enough to handle, slice chicken and add pieces back to the soup.
6. Season with additional salt and pepper, if desired. Add lemon juice, sprinkle in cilantro and serve.

Nutrients per 1 1/2-cup serving: Calories: 250, Total Fat: 12 g, Sat. Fat: 4.5 g, Carbs: 18 g, Fiber: 3 g, Sugars: 6 g, Protein: 16 g, Sodium: 150 mg, Cholesterol: 30 mg  

Happy Monday!

~Princess

Kitchen Tricks I Invented! No, Discovered.

 Some kitchen tricks that that I wish I invented! Handy, and make you look like a pro in the kitch.

 I listed them in basking kitchen math style, because I am just that cool:

Muffin pan + marble = heart shaped cupcakes

musesofmegret

cookies + backside muffin pan = dessert cups

wilton 

Pre sliced apple + elastic band = easy to eat school snack

Athomewithrealfood

Spaghetti jar + cupcake wrappers = cute functional kitchen piece

toriejayne 

Old baking pan + paint = kitchen note board

 crate

Brown sugar + marshmallow = soft sugar for baking, every time.

  storageandglee

Happy weekend!

~Princess

Mom = Chocolate

Gotta love family support! I came across this comment on my blog:

"Every afternoon around three i have strong desire to consume 1 pound of chocolate fudge. do you have some ideas for healthier alternatives"

That's a straight copy and paste quote, and it has my mother's name written all over it. Thanks mom.

Here are some ideas... and it might be good to bring just ONE in a container to work!

Black Bean Fudge Cakes from Clean Eating

 Chocolate Avocado Pudding from Forgiving Martha

Chocolate Muffins from Passion 4 Eating

Raw Chocolate Raspberry Fudge Cake from Chocolate Covered Katie

Chocolate Fudge Cookies from Joy of Clean Eating

Raw Cacao Healthy Fudge from Rawmazing

 Chocolate banana Smoothie from Sassy Banana

Question: I also often feel like inhaling copious amounts of chocolate fudge around 3pm. Genetic? Or Universal? 

My birthday!!!

Yes it is true! I am 19!!

And it is showing to be a wonderful birthday weekend so far.

I recieved some lovely flowers

 ...they're from a boy :)

I also went to go see a movie called "Crazy Stupid Love" with one of my best friends.

HILARIOUS!!! My new favourite.

 I'm also taking this long weekend to get prepped for my busy week ahead... my first full week of school, training, and life all mixed together!
I like to have some ready made meals in my freezer in case I have an extra hectic day, and get home with no time or energy to make a fabulous dinner.

I made some freezer meals based on this Clean Eating Magazine recipe:

Roasted Salmon and Summer Vegetable Feta Farro Salad

INGREDIENTS
1 cup farro
1 pint grape tomatoes
1 small head cauliflower, stemmed and cut into florets
2 medium yellow bell peppers, cut into 1/2-inch chunks
1 small red onion, halved and thinly sliced
4 cloves garlic
2 tsp. mustard
3 tbsp. balsamic vinegar
1 tbsp. olive oil
1/2 tsp. ground black pepper
2 heads kale, tough stems trimmed, leaves torn into 2-inch pieces, rinsed and dried
8 oz. boneless, skinless salmon fillet
1/2 cup crumbled low-fat feta cheese

DIRECTIONS
1. In a medium saucepot on medium-high heat, bring farro and 2 cups water to a boil.  Reduce heat to medium-low and cover.  Simmer until tender, about 20-25 minutes.  Drain, then spread farro onto a baking sheet and let cool to room temperature.

2. Preheat oven to 375.  In a 9 x 13-inch baking dish, toss tomatoes, cauliflower, bell peppers, onion and garlic.  In small bowl, whisk mustard, vinegar, oil and black pepper.  Drizzle mustard mixture over top of vegetables and toss to coat.  Cover dish with foil and transfer to lowest oven rack.  Roast for 15 minutes, then remove foil and roast for an additional 15 minutes, until vegetables are soft and tender, yet slightly crunchy.

3. On a 9 x 13-inch baking sheet, spread out kale.  In a separate small baking fish, place salmon.  Bake kale and salmon on top oven rack for 15 minutes, until kale is crisp and salmon is cooked through.  Remove from oven and break salmon into large flakes.

4. Add farro and feta to roasted-tomato cauliflower mixture and stir gently to combine farro with juices from vegetables.  Divide among wide, shallow bowls and top with kale and salmon.

Nutritional Info
Makes 4 servings
349 Calories
11g Fat
42g Carbs
8g Sugar
9g Fiber
25g Protein  



I altered the recipe to fit my frozen meals, but it was more or less the same ingredients!

First the veggies

 Then the grains

 Then the salmon!

Happy long weekend everyone!
~Princess

Sweeeeet Potato

I've got a new favourite food! It's sweet potato!
Not only does it taste great, but eating it makes you feel like a nutrition celebrity, considering all the health benefits:

Note: You can read this next bit, or just skip to the yummy looking pictures/recipe ideas :)

-1 cup baked sweet potato contains 769% Of the Daily recommended intake of Vitamin A
-more potassium than a banana
- it also provides Vitamin C, Manganese, dietary fibre, and Vitamin B6.
-low in sodium, very low in fat and cholesterol

And now for the show! Sweet potato recipes for whatever the mood!

Feeling sweet? 
Sweet potato brownies (clean eating)

Feeling foreign?

Sweet potato falafel (101 Cookbooks)

Feeling traditional?
Coconut Cardamom sweet potatoes (Clean Eating)

Feeling adventurous?
Sweet potato pecan burger (Cooking light)

Feeling indulgent?
Sweet potato cinnamon buns (Healthy food for living)

Feeling... like you want waffles?
Sweet potato waffles (Wellsphere)

Oh, plus interesting fact:

Purple sweet potatoes DO exist. I knew it!

Happy living,
~Princess

When I grow up, I'm going to know this stuff!

I got my new textbooks!

This year I also have a biology and a statistics class... but those books are pretty generic. I've already started my readings because I'm a keener :)
This year my books are way more interesting, more nutrition and health, and way less calculus and physics like last year.

School starts today, wish me luck!!!

~Princess