Plentiful Plants

Daily eats of a Torontonian student

Under the Sea April 30, 2009

I’ve inexplicably had that song stuck in my head all afternoon.  And I don’t know why, I didn’t even like The Little Mermaid when I was a kid.

Anyway, my breakfast this morning was a tasty blenderful of banana, apple, chia seeds, and spinach.

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And lunch was a huge pile of various peppers and a couple of carrots.

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Plus a pear and brie.

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And I enjoyed the last of the Morning Glory bread.

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I also grabbed a handful a my chinese trail mix I keep at work since I was starving by late afternoon.  I’ll get a picture some other time but it contains a variety of dried soy beans, raisins, goji berries, and pumpkin seeds, plus spices.  And it’s delicious.  My mom brought it back from Taiwan last time she went, but I’ve seen the same mix in chinese grocery store here.

Then for dinner I did an excellent job of cleaning out the fridge by steaming a pile of broccoli and tossing it with lime juice, stirfrying onion, mushroom, peppers, and snowpeas with sesame oil, and whipping up some egg fo yung (2 whole eggs, soy sauce, and sucanat).

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Then to finish off (because I was really hungry, and that huge bowl wasn’t quite enough) I had half an enormous banana.

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And now I need to go do a pile of dishes, and pack to go home for a visit tomorrow (and my mom’s birthday)!  I think I’ll have time to do tomorrow’s post before leaving, but expect a weekend recap on Sunday night or Monday when I get back 🙂  Though I don’t know how much of a post there will even be tomorrow because there’s a staff lunch at work and I plan to partake since my fridge is nicely emptied for the weekend away, and the hope of a shopping trip with a car on the way back….

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Mixing things up April 28, 2009

This raining day started out with a mishmash breakfast of a beautiful bartlett pear, and egg with salt and pepper, and a breakfast cookie made simply of oatmeal, pumpkin, a few raisins, pumpkin pie spice, and a little stevia.  Random, but delicious.  I’ve been putting off a craving for pumpkin for a while because I needed to come up with something to do with the rest of the giant can.  I’ll think I’ll try freezing some.

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Lunch was a slightly unphotogenic hodgepodge of fridge finds, red pepper, carrot, cucumber, lentils, snow peas, tofu and asparagus edamummus.  Again, random but delicious.

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And in the afternoon I enjoyed a blended green monster of a banana, a russet apple, lots of spinach, and a couple spoonfuls of chia seeds.

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When I got home I put the can of pumpkin to use to make sauce for a plate of steamed broccoli.  The sauce contains red onion and mushrooms sauteed in a little olive oil, then tossed with pumpkin, soft tofu, salt, pepper, and dried sage.  And with a sprinkle of lime juice on top, it turned into a delicious plate of food 🙂

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And to finish the night, dessert was a delightful fruit and cheese affair.  Pineapple and brie to be exact.  This Allegro low-fat brie tastes rather amazing, I wasn’t missing triple creme brie in the least (well, that’s probably because I haven’t had any in years and forget just how tasty it is), and was perfectly happy to save the 40 or so cals per ounce.

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Where did spring go? April 24, 2009

It seems like spring has just started, yet tomorrow we’re set to jump into summer with a toasty high of 27!  That just seems a bit excessive.  But you can count on me mixing up some icy eats in the vita-mix.  But first what I ate today.

The day started with breakfast.  I have no greens left in the fridge OR freezer aside from romaine and the rest of the frozen asparagus.  And those seem wrong for a green monster.  So this morning I fixed up a veggie devoid smoothie (shocking, I know).  I drank up a tasty combination of Natura unsweetened soy milk, banana, Kaizen chocolate protein powder, PB2, and cocoa powder.  Pure choco-peanut-banana deliciousness.

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I actually sipped that all morning long, and also had a russet apple with peanut butter first thing.

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For lunch I had the rest of my pepper squash lentil soup.

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And in the afternoon I snacked my way through an orange, pear, tomato, carrot, and cucumber.

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Then for dinner I made a lazy-chefs salad, wherein I couldn’t be bothered to cut up the veggies into bite size pieces.  So my salad turned into romaine lettuce wraps filled with carrot, red pepper, and asparagus edamummus.

And for dessert I had poor man’s pie.  A slice of poppy seed rye bread topped with BUDD-AH and maple syrup instead of the traditional molasses, YUMMY.

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Chocolate Heaven April 21, 2009

Today was a busy day at work, I never even got a change to open my gmail/reader, let alone start writing this post.  I even stayed half an hour late in order to finish up one section of what I was doing so I can start a new one tomorrow.  Makes up for all those days of nothing to do a few weeks ago.

I started off with a slice of toasted ezekiel bread with strawberry, blackberry, acai jam.

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It was a small breakfast, but I made up for it by sipping on a giant, quite thick monster all morning long.  This decadant tasting treat contained a ton of spinach, soft tofu, TWO bananas, and cocoa powder.  So creamy, chocolatey delicious.

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For lunch I had a giant Kath and Kelsey inspired salad.  The based was romaine, carrot, cucumber, and red pepper.  Then on top I mashed a can of sardines (alas, same brand but just packed in water), and mixed them with mustard, dried dill, and dill pickles.  Mustard + dill = amazing, can’t believe I’ve never had that combination before.

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In the afternoon I snacked on a contained of tomato, starfruit, and bosc pear.  For those who are interested, a good starfruit, is firm, with no green left, but only the smallest possible amount of brown at the edges.  And I hear they do ripen on the counter if the store only has partly green ones.  And you can eat the entire thing.  And they’re very yummy, the flavour’s subtle, not hit you over the head strong or sweet, but they taste refreshingly tropical.

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One my way home I dug into a Chia Razz Weil Bar.  Very good, I love the raspberry flavour.

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And for dinner I was feeling lazy, so I nabbed myself a fresh sesame bagel from a platter in the kitchen at work, and spread half with asparagus edamummus, and had the other half with nuked egg whites and some ridiculously good dill havarti.  And surprisingly now, a few hours later, I’m still full.  The bagel was pretty big, but it was white bread, I wasn’t quite expecting that, but I won’t complain.

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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).

 

My Lucky Day April 2, 2009

I got an awesome surprise today when I found out I won the cake giveaway over at Diet, Desserts and Dogs. So expect to see some chocolatey goodness here in the near future. Thank you Ricki!

My breakfast was a happy accident discovery. I’ve been wanting to try out blended oats, but me roomie is always asleep when I get up and have breakfast in the morning. So I figured I would try blending the oats at night, then microwaving the mix in the morning. I also had the rest of the tofu left over from last night’s scramble. So into the bowl went 1/4 cup rolled oats, 200 g soft tofu, ~1/4 cup of almond breeze, and a stick blender. Then I was smart enough to taste it before sticking it in the fridge. I discovered a lovely vanilla pudding texture/flavour with a bit of tofu aftertaste I wasn’t entirely happy with. So I blended in a small banana and created a deliciously creamy, no-cook, vegan banana pudding! I think it’s even more instant than pudding mixes because you don’t have to wait for it to set.

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This morning I added some walnuts and dried cranberries and feasted. I was a bit amused at the colouring though. Since it spent the night (covered) in the fridge, the banana caused the top couple of millimeters of pudding to oxidize brown, but it still tasted the same, and the texture was the same as when I first blended it, so refrigeration is definitely not necessary.

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My lunch at work was a container full of veggies and a seitan sausage. There was celery, carrot, red and yellow pepper, and cucumber.

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And in the afternoon I snacked on fruit, lots of it, I needed two containers to hold it all. There was a pear, a mandora tangerine (horribly sour, I didn’t finish it), kiwi, blackberries, and tuscan melon.

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And on the way home I munched on the rest of the Cocoa Coconut Cluster Elevate Me! bar, without taking a picture of it.

For dinner I fixed up an enormous salad filled with an entire romaine heart, zucchini, and red bell pepper.  I also seared the last seitan burger (there’s still 1 sausage) in a pan with olive oil, then added the juice from the other sour tangerine, and let it reduce to use as salad dressing.  Delicious.

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And dessert was a handful of walnuts, pecans, cashews, and maple almonds.  Now I’m going to relax with the new Clean Eating that showed up in the mail box.  A lucky day indeed.

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Ice Cream Inspiration March 17, 2009

This morning my bowl of oats got a flavour treatment borrowed from Ben and Jerry’s.  Chunky Monkey oat bran.  The oat bran was microwaved with unsweetened vanilla almond breeze, then I added a mashed banana, walnuts, and chocolate chips.  Delicious.

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For lunch I had a massive stirfry with red cabbage, carrot, broccoli slaw, button mushrooms, enoki mushrooms, onion, lemon juice, teriyaki soy sauce, and sesame oil.

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I topped the stirfry with a bit of chicken breast.  When I took this out for lunch, EVERYTHING was purple, even the bottom of the chicken.  But it still tasted good.

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Throughout the afternoon I snacked on a juicy grapefruit, a d’anjou pear, and sweet strawberries.

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The weather was beautiful out this afternoon, so I only took the subway partway home and walked the rest.  When I got to my apartment I was good and hungry for my dinner, an enormous romaine salad topped with yellow pepper, purple carrot, cucumber, pickled beet, sweet potato, vintage reserve cheddar, chicken breast, and orange juice dressing.

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The carrot couldn’t decide if it wanted to be purple or orange…

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And for dessert I had the last slice of strawberry pie.  I’m a bit sad to see it go.

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