Plentiful Plants

Daily eats of a Torontonian student

Bright Sunshine and Lemons April 17, 2009

20°C

20°C!

That’s all I have to say.

Well not really, but it is beautiful outside 🙂

I started off my morning with a crunchy bowl of Nature’s Path Flaxplus Pumpkin Raisin Crunch cereal with unsweetened vanilla almond breeze. Could there be anymore raisins in a bowl? I love it.

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I made a big salad for lunch. You should recognize the veggies by now, I’ve got a lot of them in the fridge, spinach, snow peas, carrot, cucumber, red pepper, and pork tenderloin. And for dressing I added a bit of water to an almost empty bottle of honey mustard to get the stuff stuck on the sides.

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In the afternoon I snacked on honeydew melon and a ya pear. I was rather amused to see the sticker on the pear said “yali” where you would normal find the variety name. I wonder who made that decision, since just “ya” is the variety name, like bosc, or bartlett, and “li” means pear in chinese.

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I also had a handful of almonds before heading home for the weekend.  The leftover smoothie from yesterday (kale, vanilla yogurt, orange juice concentrate)  I had as a morning snack.

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For dinner tonight I fixed up my BSI: Lemon recipe! One of the things I love to use lots of lemon in is hummus, but plain old hummus seemed kinda borning for a BSI entry. I was considering more savoury oatmeal blended CCV style, but didn’t want the dish to be too goopy, I wanted a bit more texture. Then my eyes, which were looking at the assorted oat pile on the pantry shelf started to stray. They skipped over the rarely disturbed pasta boxes, and landed on a much more interesting grain, quinoa.

So may I present Lemony Hummus Style Blended Quinoa

The ingredients for 2 servings:

  • 1/2 cup quinoa, uncooked
  • juice and pulp from 1/2 lemon (or 2 TBSP lemon juice if you don’t want to surpreme the fruit)
  • zest from 1/2 lemon
  • 2 Tablespoons tahini
  • 6 cloves roasted garlic (remember, they get much milder after roasting)
  • salt to taste (I actually didn’t add any)

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First I simply boiled the quinoa in water, then drained it.

While the quinoa cooked I zested and supremed the lemon. Mainly because I love supreming citrus, so much fun 🙂 And I roast garlic in big batches and keep the cloves in a jar in the fridge, but otherwise it would take 20-30 minutes in a 400 degree oven lightly wrapped in aluminum foil.

Then I threw everything in the pot with the quinoa and gave it a whirl with the immersion blender. And promptly ate a serving over a bed of spinach and grape tomatoes for dinner. Best salad topper ever, lucious lemon goodness. Simply delicious.  This definitely goes on my list of recipes to make again.  The only change I might make is to cut the amount of tahini in half if I’m not going to use it as a salad topper because it does turn out very creamy with a full 2 TB.  Must be the blending at work.

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And for dessert my roomie spoiled me again (jealous yet?) by making oatmeal cookies.  That boy just has too much time on his hands now that it’s exam season.  And I might have had two.  So many treats this week, gah!

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And hopefully by tomorrow I’ll have one final awesome treat, but this one will last a lot longer, and I’ll be spoiling the roomie for a change.  Stay tuned for that (I’m really hoping it works out).

 

May I have some more? April 8, 2009

Work that is…

Only one more day left this week! Which is great because I’ve been ridiculously bored at work, practically nothing to do. The thing is, the senior engineers know I have nothing to do, I’ve told them, but they are all gone in meetings all the time and don’t have anything to give me. It’s times like these I miss school… It wouldn’t be so bad, not having anything to do for 7.5 hours a day, but it’s the fact that I waste another 2.5-3 hours commuting to a different location to do nothing that really annoys me. At least there are plenty of blogs out there to entertain me, and I get paid 🙂 And there is a project that should start soon, as soon as some of us do a one-day training course, a site inspection that will involve field trips and hard hats and everything 🙂

I was starving when I woke up this morning so I fixed up a really big breakfast to fill me up. I spread strawberry, blackberry, and acai jam over TWO slices of rye bread with muesli, and topped the plateful with a slice Fuji apple. This sweet breakfast did an excellent job of making my stomach happy.

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For lunch I had a salad of romaine, red and orange peppers, snow peas, and jo tsai/garlic chives. There’s whole grain dijon under the veggies, and honey mustard on top. I think I’m going on a mustard kick, it’s making such a good dressing (my mustards aren’t very spicy at all).

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That was followed but a pile of carrots, celery, and delicious basa fish.

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Then in the afternoon I snacked on honeydew melon and blackberries. I think this honey dew is the best one I’ve ever bought! It’s super flavourful without being too sweet or too soft. So refreshing. I’m so happy I paid the extra dollar for a honeydew instead of a cantaloupe in the grocery store last weekend!

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For dinner I retrieved a serving of TVP chili from the freezer and served it over a bed of kale sauteed in olive oil and orange juice concentrate. That has to be one of my favourite was to cook kale, not bitterness left. I might have also quickly gnawed through a carrot while I was waiting for the chili to heat…

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And dessert was some strawberries and half the pistachio Larabar Mark sent me for winning the Eggs BSI a couple of weeks ago. The bar was so good! It was much more moist than other Larabars I’ve had, I wonder what kind of dates they use… And later I decided I was still hungry so I had the other half too 🙂

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What begins and ends with yogurt? March 18, 2009

This weekend I had an odd craving for fruit salad.  The canned kind with bright red cherries.  So I ventured down the appropriate isle in the supermarket to check out the offerings.  I was quite pleased to find some good old Del Monte packed in fruit juice, so I bought a can.  This morning I incorporated the fruity treat into a breakfast parfait inspired by Caroline at The Broccoli Hut.  I filled up a glass with layers of fruit salad, Mapleton’s Organics plain nonfat yogurt, and some delicious Grandma Emily’s Blueberry Cranberry Granola.

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And I grabbed a handful of almonds before heading out the door.

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I was going to bring the last of the chili to work with me, but when I opened the container I discovered mold growing along the egde.  Ewwww!  So instead, I chopped up some veggies and hummus.  There were white, orange, and purple carrots, grape tomatoes, cucmber, and a piece of sweet potato.

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For snacks I brought a juicy sliced Lady Alice apple (new to me variety, very tasty), a blood orange, and some delicious figs.  I love  fresh figs.

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For dinner I fixed a pseudo-sloppy joe.  Between two slices of toasted Ezekiel bread I sandwiched some Yves Italian Veggie Ground Round, cucumber slices, and lots of ketchup.  Yummy.  The sandwich was paired with a heap of steamed broccoli topped with honey mustard.

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And finally for dessert I had my precious container of Oikos Honey Greek Yogurt.  Mmmmmm.  Based on the single flavour from each brand that I tried I’m going to have to say I like the Oikos better than Chobani.  Of course it has to be the more expensive one.

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Now could the Canadian grocers jump on the not-ridiculously-expensive non/low fat greek yogurt bandwagon, please and thank you?  Seriously, it shouldn’t be that difficult, considering regular Stonyfield Farm products are relatively easy to come by, you’re already dealing with the same company.

 

Rainy Friday… February 27, 2009

The daily oats were served on a bed of mashed banana and sprinkled with the rest of the Cashew Cookie Larabar, and served with a spoonful of Peanut Hazelnut Butter. I did like the bar better in the oats, not much different than if I had added nuts myself (though that is the point, is it not?)

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Mid morning I had a golden delicious apple.

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The apple slices were packed on top of part of my lunch, more collard fish rolls, yum. These wraps were stuffed with a can of sardines and topped with liberal amounts of honey mustard.  Tasty oily fish goodness.

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I also had some steamed broccoli and carrot slices with hummus, and some juicy grapes.

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Later in the afternoon, I broke out a container of Nature’s Path Optimum Rebound cereal. Because freeze dried bananas = good snacking.

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When I got home I felt like soup so I took out a neat package of soup mix I bought a while ago to make a pot.

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The mix comes in a sleeve with green and yellow split peas, barley, lima beans, alphabet pasta, and some dried mushrooms and other veggies.  I though it was rather cute.

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Unfortunately, the soup is simple and cute, but not very fast, it needs to simmer for a couple hours.  So in the meantime I’ m having some of the very few fridge ingredients remaining, a carrot with hummus and more grapes.

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Tomorrow is definately going to include grocery shopping.  And I’ll get a picture of the finished soup too since there is plenty for leftovers.  The kitchen is starting to smell nice though, I love split pea soup…

 

The first day February 19, 2009

This morning for breakfast I had a lovely bowl of Hewitt’s skim milk natural yogurt topped with blueberries, chia seeds, and dried cranberries. I grew up about 10 minutes from Hewitt’s dairy and I like that the yogurt is local, so I picked it up when I saw it at a health food store a while ago. Unfortunately, it’s really watery and a bit more tart than I would like. I might strain the rest to make greek-ish yogurt, but I think I’ll switch back to the Liberte stuff I usually buy for eating plain.

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To take to work I packed up some very juicy fruit, cantaloupe, blackberries, and an almost too ripe banana. I had the banana and berries for a morning snack and the melon just before coming home.

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For lunch I brought a giant salad made of red leaf lettuce, cucumber, grape tomatoes, and red, yellow, and orange bell peppers. I shook up the veggies with some lemon juice and a finely chopped sun-dried tomato that was packed in olive oil.

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That huge salad was paired with some hearty homemade whole wheat bread and a couple of hard boiled eggs.

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For supper I quickly tossed some frozen asparagus spears with honey mustard and threw them in the oven along with some extra firm tofu slices topped with teriyaki sauce.  The microwave was treated to some Europe’s Best Romanesco Concerto frozen vegetable mix which included yellow and orange carrots, green beans, and broccoli romanesco.  These veggies also got some teriyaki sauce before ending up on my plate.

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And finally for dessert, a handful of roasted, salted cashews found their way in a glass, and under a grater.

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Why under a grater?  To catch a sprinkling of tasty freshly grated nutmeg of course!

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And now I should head back to the kitchen to clean up and get some lunch ready to take to work tomorrow.  Good night!