If you needed a new way to eat eggs and toast I have you covered here. The weekend is generally the only time I have to think up creative breakfast ideas seeing as I commute an hour to and from work during the week. This one isn’t quite revolutionary, but it is one that I only recently discovered and is slowly becoming a weekend morning breakfast staple. It’s pretty much as simple as cooking regular eggs and toast but is just slightly more interesting.
Another monthly roundup and another exciting month over here at ELP. One of the biggest events to happen blog-wise was being featured on the Huffington Post. What a huge, huge honour this was for us. On a more personal level, for those of you who don’t know Candice has been off road-tripping / camping this month and got engaged along the way! MASSIVE congratulations to the happy couple. Needless to say it’s been a good one for us on all fronts and now on to the most popular posts.
Breakfast is the one meal of the day where I definitely do not pay attention to nutrition whatsoever. I generally eat cereal which doesn’t really have the proper nutrients for a great start to the day. The best thing to do if you’re like me is have some ready to go, healthy breakfast options. I am sure to grab something like this if it is available to me. Candice posted some mini omelette bites a while ago and these are very similar to that. The recipe is adapted from Sally’s Baking Addiction’s 110 calorie crustless quiche.
It’s strawberry season and I couldn’t be happier about it! The fresh, local strawberries around here right now are out of this world good. Avocado and strawberries may sound like a very strange combination but trust me when I say that if you love the two individually then you will absolutely love them together. I’ve been seeing a few recipes for strawberry guacamole around lately which is what got me intrigued. I have to say, this will become a go to snack of mine even when strawberries are out of season. Not only is it healthy but also vegan-friendly and great for many purposes (snack, appetizer etc).
Living on the West Coast we are lucky to have readily available fresh, local Salmon. With that being said, even though much of it is local it is still not inexpensive to buy salmon. For this reason, and others I myself do not eat it as often as I should. However I went back to Victoria for Fathers day this weekend and we had a family dinner where my Mom and I made this salmon recipe that is super easy but a great twist on cooking just plain salmon. You may think, as I did, that the mustard would overwhelm or diminish the salmon flavour somehow but when it’s cooked it is actually surprisingly mild. The crust gives it a little crunch which is great and something different to add to your fish recipes.
I’ve had a couple people request that I do more crock pot recipes. Let’s face it, who doesn’t like crock pot recipes. They are quick and easy and you can just throw everything in a pot and go out for the day and come home to an amazing smelling kitchen and a ready-to-eat meal! It’s almost like having a personal chef, you just have to tell it what to cook and give it the ingredients! I love using my crock pot as much as I possibly can so that I don’t have to spend a ton of time in the kitchen.
Today, I was feeling super tropical. It could be due to the fact that it’s suuuuper warm in Vancouver, or due to the fact that some days I just crave tropical food! Take these Black Bean and Mango Tacos for example. I was definitely in a tropical foodie mood when I whipped that one up! I love the crazy flavours found in Jamaican Jerk Chicken, but sadly I didn’t have any chicken in my fridge/freezer. So instead, I used salmon!!(Is salmon considered meat?) Sound like a winning combination? It totally was!
This is another one of those Meatless Monday meals. The best part about this Meatless Monday meal is that it is quick and easy! Yup, just like ripping a bandaid off super quick!! Urgh except with no pain…. Unless you burn yourself of course… Not that I do that…. Ok yeah I burnt myself, but just a little bit – not nearly as bad as last time!! Hey, everybody makes mistakes!
At the request of yours truly, Adam and I acquired a juicer quite a while back from his parents who had one they weren’t using. As to be expected, this turned out to be another one of my failed plans at actually juicing fruits and vegetables for quite a long time. Like a lot of other people I’m sure, after seeing Fat Sick and Nearly Dead I had become very interested in the idea of at least incorporating vegetable juice into my daily life if not going on a complete juice fast at some point. Recently though Adam has expressed interest in doing this and, like many things, a cleanse or fast is much easier to do if you have a partner doing it as well. So while we’re not on the juice fast yet we have been experimenting for when the time comes. I have to say, this green juice was much more tolerable than I had expected it to be and dare I say it – actually good? I may recant that when it’s the only thing I’m drinking for a week but for now, I’ll stick to it. If you’re not a believer, give it a try yourself and I’m sure you will be pleasantly surprised.
Ok so you already know about the health benefits of quinoa, and asparagus, and probably chick peas, and obviously an apple a day keeps the doctor away. Ya Ya Candice we know already!! Well this salad really has it all then!!! If you are looking for a fabulous meatless Monday meal then here it is! This salad is packed with protein, vitamins and everything good for you! Just looking at the salad makes my mouth water. Then again I’m a sucker for anything with quinoa… and asparagus for that matter 🙂