Category Archives: Good Eats

You think you know delicious? Just wait until you try this…

Posted on by

2

This past Sunday was a lovely and relaxing day. Normally my weekends are so jam-packed I don’t have time to breathe – I tend to try and squeeze every last inch of life out of those precious two days. This weekend however, I purposely did not plan on doing anything on Sunday. The day was wide open for whatever my partner and I wanted to do. We decided to have lunch at a local bar and do a bit of shopping in our neighbourhood.

I had driven by a certain specialty shop a number of times and thought this would be the perfect day to see what it was all about. It was the best decision I ever made.

My life forever changed the day I walked into… THE OLIVE OIL EMPORIUM (cue the sound of angels singing).

DSC_0378

I realize that sounds a little dramatic but seriously, I cannot say enough amazing things about this place. Lemme explain.

The shop itself is tasteful and unique and you feel welcomed as soon as you walk in. I believe this is largely because you are greeted right away by the owners, Andreas and Mary Voulgaris.  They answered my many queries about this oil and that vinegar with ease and suggested a wide variety of options on how I could enjoy each products unique deliciousness. They were knowledgable, funny and very willing to accommodate my crazy requests and need to sample almost every oil and vinegar they have.

DSC_0381

Let’s talk about that for a second. With a name like The Olive Oil Emporium, you would assume that is what they sell, which they do. But they also sell a huge variety of balsamic vinegar as well. And the flavours will blow your mind. For real. I could literally drink it right out of the glass. I’m not going to list them all cause that would take too long but we’re not talking just your average vinegar here. I’m talking about flavours like dark chocolate, espresso, cranberry pear, lavender….the list goes on and on. Believe me, they have a serious inventory of product! I honestly spend about 45 minutes enraptured with the white flavoured balsamic vinegar alone!

DSC_0393

And if we want to get healthy for a moment here, let’s just talk about the benefits. Olive oil is rich in monounsaturated which can help reduce bad cholesterol levels in your blood and lower your risk of heart disease and stroke. That’s not too shabby.

And their flavoured balsamic vinegar are all flavoured with real fruit and  herbs. No added sugar or guar gum which means no crap for you! You really need to taste them for yourself to see what I’m talking about. You won’t regret it!

DSC_0405

We purchased a whole bunch for ourselves (like, 6. I’m not even kidding) and bought two gifts while we were there. I feel like it is going to be a problem that I live so close to the store because this may be my new addiction.

You however; you lucky readers you, don’t have to live close because you can purchase all of their amazing products online! Although, if you’re in the area I highly recommend going into the store to taste them yourself. Words can only tell you so much, you have to taste these beauties to believe it!

As far as cooking goes, the sky is the limit. You are only held back by your imagination! You could drizzle an organic garlic oil on mashed potatoes, espresso balsamic on ice cream or add golden pineapple vinegar to a martini. Get creative!

DSC_0431

Watermelon, basil salad drizzled with dark chocolate balsamic vinegar

I’m including some pictures of the meals I cooked last night while experimenting with all of my new treats! They were unbelievable. And I’m not just saying the that because I cooked them, they really were.

DSC_0462

Warm crusty french loaf dipped in blood orange fused oil and lavender balsamic vinegar

If you didn’t get it already, I strongly urge you to check this place out. It is independently owned as well so why not support a local business?

The Olive Oil Emporium

DSC_0472

Prosciutto wrapped asparagus drizzled with organic garlic infused olive oil

And, I just want to mention the fact that I was in no way asked to write this blog. They didn’t pay me in many monies or get me drunk on vinegar although, that doesn’t sound so bad… I wrote it simply because I really loved these products. And I’m positive you will too.

DSC_0489

Green salad tossed with traditional balsamic vinegar and organic garlic infused olive oil

Did you enjoy this blog? Want more green living goodness? Be sure to sign up so you never miss a posting! Or follow me on Facebook  on Twitter and Pinterest.

As always, high-five like you mean it!

Stacey

Saturday Juicing Goodness!

Posted on by

8

I haven’t been here in awhile…you all look so much different! Nah, I’m just messing with you – you still look great.

Hello again friends! I thought I’d do a quick posting on this lovely Saturday to show you how I spent my morning.

Image

I have been reading a lot about digestion lately and how it can affect your overall health. Seriously folks, your gut is tied to way more health problems than you would believe. Because of how hard your digestive system works, a lot of what I have been studying talks about periodically giving the ol’ tummy a little break and just drinking juice. This way, you still get all the vitamin/mineral/enzyme goodness that your fruits and veggies have to offer without putting any extra strain on your digestive system. And trust me, with all of the crap we put in our bodies – our pipes can use all the help they can get!

Image

Today I decided to do some juicing with my son. The beauty part here is that he loves to help. I mean come on, what 4-year-old doesn’t want to watch his food get pulverized?! I do all the washing and prepping and he gets to throw the fruit and veggies in and watch them turn to juice. It’s magic!

Image

We decided on an apple/grape/cucumber blend for him. He doesn’t like the strong taste of veggies just yet. He’ll drink carrots and cucumber though…probably because he doesn’t know that Mommy throws them in when he’s not looking! I also like to cut his juice with water because of the high sugar content of the fruit. He loves the taste and I love that I know exactly what is going in his body.

Image

My juice was a little more complex but just as delicious. I like to cram as many vegetables as possible into my juice so I can tickle my organs with enzymey goodness. Today my blend consisted of carrot, celery, romaine, spinach, beet, cucumber and apple for a bit of sweetness. It is actually quite sweet anyway because of the carrot and beet but I like the flavour of apple.

Image

There are no rules when it comes to juicing. Just go through your crisper and fruit bowl and throw together your own concoction! A little disclaimer about beets though. Beets are a very potent liver and kidney cleanser and should be used in small amounts. I used half of a small beet today and that is more than enough to get all the benefits it contained.

And that’s it. Just a quick posting to let you know that I’m still here and still trying to live the “green” life. I’m still plugging away at school. Slowly but surely I am making my way to the end and I couldn’t be happier to get there! Thank you all for your continued support. You truly are the best.

As always you can sign up here to get on my mailing list, follow me on Facebook or Pinterest and Twitter! I love getting your feedback.

As always, high-five like you mean it!

Stacey

(I apologize for the blurry pics, it’s hard to make him stay still!)

CHEF MICHAEL SMITH INTERVIEW!! (I could not be more excited about this)

Posted on by

5

I love food. I love cooking it, reading about it, eating it and watching shows about it. I love the Food Network as well. Who doesn’t, right? My favourite show is Chef at Home starring Chef Michael Smith – the fabulous and personable gentleman that cooks without a recipe and makes me feel like I can too! I love the way he gets excited about food and genuinely wants to share his knowledge and recipes. I may also feel a certain connection to him because he’s 6’7″ and I’m 6’2″ – it’s a tall thing.

But I digress…

photo credit: Loretta Campbell

A few months ago I wrote a blog on  making your own pasta sauce  and in this posting I referenced Chef Michael’s delicious Roasted Tomato Sauce. That blog got a great response so it got me thinking “wouldn’t it be great if I could ask Chef Michael some questions about food and healthy living? And wouldn’t it be great if he actually took the time to answer them?”

Why, yes! Yes it would!

So, I sat down behind my computer and wrote my little heart out. I contacted his publicist who was unbelievably gracious and passed on my questions. And wouldn’t you know it? HE ANSWERED THEM! I am bursting at the seams with excitement. This is like the holy grail of food for me. Honestly. I am so very grateful that he was kind enough to take time from his incredibly busy schedule of filming and book touring to let me pick his brain! And not only did he answer my questions, he also gave me two of his brand new recipes from his just release cookbook – Fast Flavours- 110 simple speedy recipes.

So, without further ado. I give you:

staceygreenliving’s Interview with Chef Michael Smith!!!

staceygreenliving:      You have travelled the world and cooked with some of the most unique ingredients out there. What would you say is your current favourite ingredient to cook with and why ?

Chef Michael Smith:     Local apples. I love the annual ritual of loading up the car with the kids and heading for MacPhees orchard, picking ourselves silly than going home and making pies and applesauce for the winter.

staceygreenliving:      You always stress the benefits of eating locally, and I totally agree! Now that we’re into autumn I’m loving crisp apples and delicious squash. Do you have a particular dish you love to cook up when the air gets a little crisp?

Chef Michael Smith: Baked Apples from Fast Flavours- see recipe (I have included this recipe here)

staceygreenliving: I try to stress the importance of cooking using whole and fresh ingredients although sometimes I buy canned beans and frozen veggies so I always have solid basics to work with. What is one ingredient you always have on hand to ensure success in the kitchen?

Chef Michael Smith: I keep canned chickpeas, legumes and canned tomatoes on hand but that’s it for cans!

staceygreenliving: While you are extremely adventurous in the kitchen, which your audience loves – not everyone is as brave. What are a couple of spices that you feel people should absolutely try?

Chef Michael Smith: Try rosemary in sweet dishes like apple pie and nutmeg in savoury dishes like mashed potatoes!

staceygreenliving: I know you’re a new dad (congratulations!!) and also have 2 other beautiful kids as well. I have a 4-year-old son and getting him to eat well is sometimes quite the challenge! Do you have any tried and true tricks for introducing your children to new foods?

Chef Michael Smith: Practice patience and persistence. Be ready with healthy snacks when they come home from school. Put veggies on the table first at dinner. Give veggies names like magic bushes for broccoli or flying spears for asparagus or shark for any fish!  Our only rule is that you have to try it.

staceygreenliving: Finally, we all work crazy busy lives, you definitely understand this! When you come home and you’re tired and it’s late and everyone is hungry – what is your one go-to meal that saves the day?

Chef Michael Smith: Penne with rotisserie chicken and pesto from Fast Flavours

This recipe is also included below. I made it last night for my son who has never had pesto before and if you read my blog regularly, you know he’s quite the challenge when it comes to new food. Not only did he eat it, he ASKED FOR SECONDS!!

 

 

Baked Stuffed Apples

 Ó Fast Flavours Chef Michael Smith

Nothing says cozy comfort better than local fall apples and cinnamon. It takes mere minutes to get this simple treat into the oven. Just fix and forget and when you remember you’ll be rewarded with lots of cinnamon scented baked apple flavour!

 Prep Time>10 min

Total Time>50 min

 Serves 4 to 6

6 or 8 of your favourite apples

1/2 cup of softened butter

1/2 cup of brown sugar

1 cup or so of rolled oats

1 teaspoon of cinnamon

Preheat your oven to 350F. Turn on your convection fan if you have one.

Rest each apple on its side and neatly slice off the top half-inch or so. The stem will fall out. Reserve the little apple hats. Use an apple corer to pierce the works and punch out the seeds. Nestle the apples tightly together in a colourful baking dish.

With your fingers stir together the butter, sugar, oats and cinnamon working the mixture until its combined and crumbly. Evenly divide the mixture between the apples, stuffing and filling their centers and mounding the rest on top. Replace the little tops on each apples.

Bake until the apples heat through, collapse a bit and taste delicious, about 45 minute, maybe longer depending on the apple type. They’re done when they soften and look and smell delicious. Serve and share with lots of vanilla ice cream!

 Speed It Up

You can turn up the ovens heat and the apples will bake faster but above 350° you’ll run the risk of burning the sugar. You can use your microwave to dramatically speed up this treat. The results are not quite the same as baking but delicious nonetheless.

 

Penne with Rotisserie Chicken, Spinach and Pesto

 Fast Flavours Ó Chef Michael Smith

 

Done in 20 minutes!

This rustic dish shows off one of my favourite flavour combos ever: roast chicken and bright green pesto with chewy pasta and dark green spinach tossed in for good measure. These are true comfort flavours to me. It’s nice to roast your own chicken but just as nice to save time with a store bought rotisserie bird!

Serves 4-6

1 store bought rotisserie chicken

1 pound (450g) of penne

1 cup or so of pesto, hopefully homemade

1 bag (10 ounces/284g) of baby spinach

Lots of freshly ground black pepper

Use your fingers and a fork to shred as much meat from the chicken as you can. As the cook you get first dibs on the tender roasted wings. Snack if you like! (Reserve the carcass for making stock for another meal.)

Meanwhile, prepare a large pot of freshly cooked, steaming penne. Drain the pasta in a colander, returning 1 cup of the starchy cooking water to the pot. Don’t rinse the pasta. Stir the pesto into the water, add the chicken, toss in the spinach and top with the steaming pasta. Stir the works together until everything is combined and evenly coated. Serve and share with lots of freshly ground pepper.

Speed It Up

On the top ten list of time saving kitchen shortcuts is the ubiquitous store-bought rotisserie roast chicken. Just about every supermarket offers this tasty time-saver. You can slice and shred its goodness into a menu of food choices! Be sure to simmer its leftovers into a tasty broth, and you’ll save time for another meal.

——————————————————————————————

A giant thank-you to Chef Michael Smith for allowing me this opportunity! Make sure you get out and buy his new cookbook Fast Flavours- 110 simple speedy recipes and visit www.chefmichaelsmith.com

Did you like this posting? Want to see more just like it? Follow me here, on Facebook @staceygreenliving or on Twitter or Pinterest @staceygliving

High-five like you mean it!

Stacey

Make your own pasta sauce – Old school style!

Posted on by

5

This past weekend I had the amazing opportunity to contribute to an awesome family tradition. You see, my partner is Italian and it is a well-known fact that if you are Italian, your family makes sauce every year. I was completely unaware of this as my family is Canadian and well, we always bought Classico. Oh, how sheltered I was. See, I had no idea that people actually took the time to do this. I had always just figure you bought your spaghetti sauce at the grocery store, heated it up when you got home and that was that! I was so very far off! You would not believe how incredible homemade tomato sauce tastes and because you make it yourself, you know everything that goes in it. Nothin’ better than that!

The tradition of making sauce has probably been around as long as the tomato. I don’t know the exact date it all started but I do know that it is a craft that is passed on from generation to generation. If you’ve never seen someone make their own sauce, let me tell you – it can be a bit of a process if you don’t have the right tools. However, once you’ve pureed the tomatoes and strained all of the skins and seeds out, it’s really just a simple canning exercise after that.

I tried to document this years “sugo” extravaganza but was caught off guard and didn’t have my good camera with me. You see, the process is completely dictated by the tomatoes themselves. You have to make the sauce as soon as they are ripe because if you wait to long the whole bushel can spoil. Talk about time sensitive! These iPhone pics will have to do!

What’s really special about this tradition isn’t the fact that you make enough delicious homemade sauce to last you all year, although it is a wicked bonus! What’s special is the time you get to spend with loved ones. It is a time to talk about your lives and spend some real quality time with your family. I am so very grateful that I get to be a part of it and jump at the chance to help every year.

 

 

I particularly enjoy hanging out with the older generations as they make the sauce their parents and grandparents before them made. There is so much to learn and so much we can absorb from their stories. Nothing is measured, everything is done by hand – often with machines they’ve made themselves! It’s just incredible to watch and take part in.

Each jar is filled with basil fresh from Nonno’s garden another home-grown, organic touch. Fresh herbs are such an easy way to add flavour to your dishes. And you can grow them year round on your windowsill! Or, if you have access to them now, you can hang them upside down and dry them yourself. They won’t be fresh but they will still be potent and delicious.

This is the final stage. You fill up your jars to the brim, tighten the lid like a son of a gun (I still have bruises on my palms!) and then boil the jars for around an hour or so until the lids “vacuum” themselves down. That’s me, on the right, in Nonna’s fancy apron. Be jealous!

And here is the finished product! Amazing, homemade, healthy and stupidly delicious sauce that will last in your pantry for at least a year. Pretty fantastic if you ask me.

If this process is a little to intensive for you (and I totally understand if it is!) – here is the recipe for a quick and easy, fresh tomato sauce that I make all the time. I got it from Chef Michael Smith, I love his stuff! This is me paraphrasing his genius.

Roasted Tomato Sauce

Ingredients:

15-20 small roma tomatoes cut in half

2 large onions diced

3 cloves of garlic finely chopped

Olive oil

Salt, pepper, oregano and basil to taste. 

Directions:

Place whole tomatoes, onion and garlic in an oven ready glass dish. Drizzle over top with the olive oil – approx. 1 cup, salt, pepper and seasonings. Toss everything together until well mixed. Roast in the oven at 400 degree for about 60-90 minutes stirring occasionally. 

Mix with your favourite pasta and serve.

Did you like this posting? Was it helpful? Did it get your creative culinary juices flowing? Tell me about it here, on Facebook @staceygreenliving or follow me on Twitter and Pinterest @staceygliving

High-five like you mean it!

Stacey

http://www.foodnetwork.ca/recipes/recipe.html?dishid=10431

A fabulous and healthy alternative to sugar-filled juice!

Posted on by

3

Have you ever read how much sugar actually goes into the juice we buy everyday? Take your average carton of OJ. Looks pretty great, right? In actuality one cup of this juice has 23 grams of sugar! Holy moly that’s a lot of the white devil. And the worst part is that we often give it our kids thinking that we’re doing something good. I know I’m guilty of it!

Water is of course ideal when it comes to hydration. It is really the only thing we need to keep our bodies running in tip-top shape. Sometimes it’s nice to throw a little bit of flavour in there though, just to keep things interesting! So what are some alternatives to juice that will keep the sugar content down but our taste buds happy? Well, you can always go with the stand-by: squeezing in some fresh lemon or lime. If you want to get fancy, you can try adding some orange or cucumber slices to your next pitcher of water. You’ll be pleasantly surprised by the taste. Ultimately you could add whatever fruit you want your H2O and come up with something fabulous, but let me share with you my trick for making an awesome sugar-free yet tasty juice alternative.

Herbal tea! Woot woot!

Just chill whatever delicious caffeine free tea you have, throw it in a pitcher in the fridge and you’re all set! Besides being delicious, herbal teas also offer a variety of health benefits: they are known to be calming, can help ease an upset stomach and they offer all of the goodness of the plant they come from -in an easily digested form.

I’m personally a fan of the berry and citrus teas but don’t hesitate to try whatever you’ve got in your cupboard. I also like to mix a few different bags together to make a sort of “fruit punch” of tea. Just make sure you’re choosing a caffeine-free tea if you are sharing it with your little ones. Green tea as well as a few others have caffeine in them so be sure to read the label before brewing. And sometimes I add a touch of honey for a hint of sweetness.

Tip of the Blog!!

Make sure to let your tea steep for 10-15 minutes before removing the bags. This way you can be sure you’re getting all of the wonderful benefits and nutrients that are packed away in those tiny bags. Good things take time so be patient. Chilled herbal tea can also be made with loose leaf tea if you have a tea strainer or an infuser.

For these pictures I used pomegranate tea and some ice cubes that I had frozen with the zest of a lemon inside for an added treat.

Do you have any great thirst quenching ideas? Any awesome tea concoctions you’d like to share? Please do so in the comments below or  follow me on Facebook @staceygreenliving. I’m also on Twitter and Pinterest @staceygliving. And you can always sign up so you never miss a blog in the box marked “I wanna be green too!”

High-five like you mean it!

Stacey

Salad in a mason jar?…what will they think of next!?

Posted on by

1

I love mason jars. For real. In our house they are used for everything – dry storage, wet storage, drinking glasses, candle holders, cookie cutters, crafts…we even have those fancy ones with the stem that turn them into wine glasses! It’s pretty great.

This posting is dedicated to one of my favourite mason jar uses – the salad bowl.

Why glass storage??

You’ve probably heard a lot of buzz surrounding plastics and why they are not all that great for you. The basic premise behind this thinking is that over time, the chemicals that plastics are made from begin to break-down and leach into our foods. One of the main culprits here is BPA-  bisphenol A, which is a chemical that is used to make plastics and resins. The concern of late is that this chemical may have a negative effect on the brain, behaviour and prostate gland of fetuses, infants and children. Doesn’t sound so great does it? That’s why you see all sorts of bottles and containers with big flashy labels stating BPA – FREE!!!  Your safest bet here is to substitute your plastic container for stainless steel or glass. Hello mason jar!!!

The best thing about your new amazing lunch-in-a-jar is the ease. They are oh so easy, portable and will last in your fridge for 3-5 days. What does that mean? It means you can pack your lunches for the week in one night and not think about them until the morning when you grab your jar and go! Another fantastic feature of your jar-of-goodness is that you don’t have to pack a separate container for dressing and risk it spilling all over your lunch! I can’t tell you how many times I’ve packed a small container of dressing only to have it spill out and drench everything else in my lunch bag. Balsamic and oil bananas anyone? Gross.

Tricks of the Trade

There are no rules to making your salad in a jar. Throw whatever you love inside and you’re good to go. There are a couple of tricks however, that will ensure your salad is a success!

  • Dressing on the bottom- it doesn’t matter what kind you use, just make sure it goes in the jar first
  • Layer your heaviest and most dense foods on the bottom. You’ll want to put things that won’t get soggy right away like beans, on top of the dressing to keep your creation fresh
  • Place any fruit you may be using close to the top of the jar. They are usually more delicate and bruise pretty easy.
  • Lettuce -Last. Put your leafy greens on top because they are the most likely to get soggy and gross in the dressing.
  • Really pack your fruits and veggies in. You don’t want to leave space at the top for things to shift around and get dressed before you want them to.
  • Get creative with your dressings. Don’t just stick to the store brand bottles, use your imagination! Try different oils mixed with spices and mustard, delicious balsamic, a little garlic, cucumber and yogurt…the are literally hundreds of options!

That’s it, that’s all! You’re ready to start creating delicious and portable meals! One more helpful hint though – you’ll want to bring along a bowl to pour all of your goodies into. It’s not going to work if you try to eat it right out of the jar as is. Trust me on this one.

Here is the recipe for the salad you see here:

Stacey’s salad in a jar -

Black beans, yellow peppers, cucumber, carrot, green onion, mixed green and spinach. 

Dressing – I mixed olive oil and fig infused balsamic vinegar which is ahhhhmazing. (thanks Mary!)

Did you like this posting? Was it helpful? Did it get your kitchen juices going? Let me know! Comment on this posting, follow me on Facebook @staceygreenliving or follow me on Twitter @staceygliving!

High-five like you mean it!

Stacey

Beets – Not just for borscht anymore!

Posted on by

2

This week I ventured into the world of beets. Growing up my family ate them, but only the pickled variety and only on special occasions. Little did I know that there is a whole other world of beet fantastic-ness out there! And not only are they delicious but super easy to work with.

Image

I was a little hesitant to cook them because of how messy they can be. Seriously, if you have ever dealt with beets then you know that afterwards, everything you touch becomes purple. And I mean everything. But when I did actually bake them, they didn’t stain my hands or kitchen nearly as bad as I thought they would.

Hold up, did I say bake? BAKED beets? Yep! That’s right, I baked em’ and let me tell you, I will never eat the pickled variety again! So easy, so versatile and so quick. But that is only the tip of the iceberg when it comes to beet preparation. You can bake, broil, sautee, add them to juices or eat them right out of the can if you want a sweet treat. And don’t just stop at the bulb and throw the rest away, the leafs of the beet are edible too. They taste a bit like spinach and are rich in Vitamins A and C, iron and calcium.

Speaking of health benefits, did you know that beets contain magnesium, calcium, iron, phosphorus, folic acid and are known to help the cleansing process? Well, now you do!

Image

Here is how you prepare and bake beets. Don’t blink cause you might miss these oh so easy instructions.

Ingredients

4-5 unpeeled and rinsed beets, trim the stem to about 1/2 inch

Olive oil

Salt and pepper to taste

Instructions

Place beets in a foil lined pan and drizzle with olive oil. Cover the beets with another piece of foil and fold the edges creating an envelope that the beets sit in. Bake in a 400 degree oven for 60-90 minutes or until tender and can easily be pierced with a fork. Let cool and once cooled, remove skins with your hands. Enjoy!!

I added my beets to this delicious salad.

Image

I put beets, cucumber, pecans, strawberries and goat’s cheese on a bed of organic greens. Delicious!!! Try this recipe or make up one of your own. Just be sure to include this beautiful ruby delight in whatever meal you make next.

Did you like this posting? Don’t forget to sign up over here —> so you never miss a blog! Also, please “like” me on Facebook @staceygreenliving and follow me on Twitter staceygliving.

High-five like you mean it!!

Stacey

I love soup! Read on for an amazing recipe!

Posted on by

0

 

I am a huge fan of soup. Really. I love the texture, the amazing flavours and the fact that I can hide so many vegetables in the pot and my son has no idea! I am partial to soups that are a little bit thicker. For example – I really dig a thick potato soup or a robust bean or lentil. Speaking of lentils, I have a great recipe that I use that I’m going to share with you here.

 

 

 

If you’ve never tried lentils before and are hesitant to – don’t be. They are awesome and are a great addition to lots of dishes or amazing all on their own. I put them in salads, mix them in my rice dishes and they are a great thickening agent to use in stews and sauces.

 

But wait! Do you know what else I make? ……Ya, this one is pretty obvious. SOUP! I’ll get to the recipe in one second but for now, here are some fun facts about lentils:

 

 

  • Lentils are a type of “pulse” which means they are the edible seeds of legumes
  • Their history dates back approx. 20,000 years! You’re eating history people!
  • They are an excellent source of protein and are a great source of fibre.
  • They are full of nutrients too – 100g of lentils has the same amount of potassium as a large banana!
  • They also come in a variety of colours including green and red and unlike beans require no pre-soaking before cooking

 

The ratio of dried lentils to liquid is about 3:1. You can use any kind of stock or water or a combination of the two. Let them simmer until they get tender and start to fall apart and you’re done! As always, for your body and the environment, try to use organic ingredients when possible.

 

 

Curried Red Lentil Soup

1-2 onions diced

3 cloves of garlic finely diced

1 tbsp of coconut or olive oil

3 cups of free range chicken stock (you can get this in the organic section of your grocery store)

3 cups of water

1 1/2 cups of red lentils

2 tsps of mild curry powder (or spicy if you like a little zing. I don’t.)

1 bay leaf

Sea salt and fresh black pepper to taste

 

Saute the onion in the oil until soft and tender. Add the garlic, curry and bay leaf and simmer for a few minutes more. Add the lentils and liquids and simmer until they are soft and falling apart, about 40 minutes. Enjoy! (Don’t eat the bay leaf!)

 

 

 

 

Did you try this soup? Did you loooove it? Tell me about it or how you use lentils here, on FB on my page staceygreenliving or on Twitter @staceygliving

 

High-five like you mean it,

Stacey

 

 

References: http://www.lentils.ca

 

 

 

Friend-spiration – My co-worker made me name it that.

Posted on by

6

Sometimes I have trouble finding inspiration to write this blog. I’m sure this happens to many writers/bloggers/artists…whatever. I find that my motivation comes in spurts. There are weeks when I am on top of everything I need to do, I’m checking things off my to-do list left, right and center and I feel good! Then there are weeks like this one where I cannot for the life of me figure out what to write about. Enter – friends. Enter- inspiration.

My friends are wonderful. I know everybody says this but mine really are. Not only are they funny, smart, dedicated, and loving individuals, but many of them share my passion for healthy living. And when I say healthy living, I mean exactly what I’m trying to get across with this blog. These aren’t people who dedicate their lives to juicing or only eat kale, but people just like you with careers and children and commitments. People who make small changes in their everyday lives to try to live the healthiest they can. Small commitments to change make a huge difference overall.

 

Today I have decided to write because my friends have inspired me. And most recently they have inspired me with food.

 

Example 1: Last week I went to visit my friend Kelly and her family for a weekday dinner. We could have ordered pizza because it would have been quick and our kids enjoy it but instead Kelly decided to make her own pizza. She quickly whipped up some whole wheat dough; chopped some veggie and we each made our own pizzas which the boys loved. We ate our creations with a spinach salad and had a great time. Was it a huge, crazy difficult endeavour? No! Did it make a huge difference in the amount of fat and processed junk we were eating? Absolutely. We knew exactly what we were putting into our bodies and we showed our kids that food can be fun and good for you!

 

Example 2: Last night my girlfriend and I went to my long time friend Kristen’s house. She recently purchased a home and is in the middle of renovations but still offered to make us dinner. Did I also mention that she’s pregnant? She made us a lovely vegetarian lasagna with zucchini “noodles” and quinoa. It didn’t take forever - we sat in the kitchen while she prepared it, had drinks and great conversation. Once again, we could have ordered in or picked up something junky at a local restaurant but she made a small effort and planned the meal ahead and we loved every second of it! The best part was the dessert – a chocolate mousse that she made from avocados, bananas, cocoa, coconut oil and honey. Once again, she put in a small amount of effort and made us an amazing and super healthy meal. She didn’t split any atoms (although I’m sure there’s quite the science experiment going on in her uterus!); she simply made a choice and followed through.

 

 

My point here is that you don’t have to make elaborate lifestyle changes in order to make good choices. Inspiration is all around. Ask your friends, check out the homepage of wordpress.com to read some amazing blogs or try to recreate your favourite restaurant dish. I am inspired each time I read a new comment or email from a reader; sharing a recipe or a tip that they learned. That’s what keeps me passionate about doing this when sometimes, I’d rather curl up under the covers and read a vampire book. Don’t judge me, they’re awesome.

 

 

Tip of the Blog!!

 

5 small changes you can make right now.

 

  1. Bring reusable bags to the grocery stop and ditch the plastic ones you need to buy. Better for your wallet, better for mother earth.
  2. Swap your margarine for butter. Go back in my archives and read why butter is better, then make the switch!
  3. Buy a reusable water bottle or canteen and stop buying plastic disposable water bottles. Save yourself tons of money and do good things for the planet.
  4. Clean your home with vinegar and baking soda. All natural, easy and they work.
  5. Take a walk through your local farmer’s market and buy some local and in season produce. It’s far cheaper, it’s full of nutrients and you’ll be supporting local farming. Ahhhhhmazing.

 

 

Continue to inspire me with your comments and stories here, on Facebook -staceygreenliving or follow me on Twitter @staceygliving

High five like you mean it!

Stacey

Quick Tip for organization in your kitchen!

Posted on by

5

So this is a pretty short blog entry but I feel like it’s important to share these things with all of you as they come into my head!

 

Staying organized and planning ahead in the kitchen is one of the best things you can do for yourself in terms of setting yourself up for success. Another way that I like to stay organized is labelling. Oh so necessary, oh so much fun! I love it, sad but true. I label all of my kitchen stuff: jars, bags and most importantly – food.

 

Whenever I make a dish that I put in the freezer of have as leftovers in my fridge I always label and put the date on it. I can’t even tell you how many times I have thrown something out because I forgot how long ago I prepared it. Who wants to chance possible food poisoning? And really, what’s grosser (I don’t think that’s a real word but I’m going to use it anyway…) than biting into something that has gone bad – nobody’s friend. What I do to stay on track in my kitchen is simple:

 

 

  • Take masking tape and a sharpie and make sure to write the date down whenever you put something you have prepared in the fridge or freezer. Or write it directly on the container or box it doesn’t matter, as long as you do it. This goes for chopped up veggies and open cartons too. Make sure that you are aware of each item in your fridge and how long it has been there. This you will never waste money throwing away groceries again!

 

 

 

 

 

 

So simple, right? This one tiny tip is going to make sure a difference in the life of your food – I promise. I really feel like it’s the small but important steps that make the most difference.

 

 

Do you have a time or money-saving tip to share with me? I’d love to hear them! Comment below, on Facebook or follow me on Twitter @staceygliving

 

High five like you mean it!!

 

Stacey