Not The Ideal First Date Meal

In lieu of all of the Valentine’s Day festivities, food plays a big part in the celebration, I specifically love a good heart-shaped pizza on Valentine’s. It has been an on going tradition for the past five years, however this year we (Karen, Emily & I) went to Al Dente’s  for our favourite gluten-free roasted vegetable and goat cheese pizza. We added in a slice of peanut butter chocolate cheesecake because well we couldn’t resist the temptation, and we had a good excuse being Valentine’s!

Tonight I was feeling especially crafty, since we just purchased a mandolin, I thought I would attempt to make vegetable sushi. Starting out with a thinly sliced cucumber (that will be the outside shell), then I thinly sliced up red & green peppers, red onion, carrot, avocado, and cilantro (these were all the toppings that went inside). The sauces were also a staple to the sushi so I used hummus, a hoisin sauce dressing, and soya sauce. Altogether these rolls were unbelievably delicious and so light, you could eat 5 without feeling guilty.

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I think the trick is to add a layer of hummus on the cucumber prior to adding the vegetables and then line up the vegetables on top of the hummus. I then drizzled the hoisin dressing and soya sauce on top of the vegetables so that the dressing was infused in the roll. Then roll it up slowly so that the toppings all stay in place.

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These rolls would not be the ideal first date meal, however they definitely should be a top choice! They tend to get a little bit messy and all over your face, but at least they are SO yummy! And yes, they are as good as they look!

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Happy Rolling!

Enjoy!

Mackenzy 

Vegetable Sushi Rolls

Cucumber

Red Pepper

Green Pepper

Red Onion

Carrot

Cilantro

Avocado

Hummus

Hoisin Sauce & Lemon Juice (combined)

Soya Sauce

* The amounts will all be based on how many rolls you wish to make.

It Will Make You Go, Gluten-Free Banana Bread!

It’s yet another cold Sunday winter morning, so what better to do, than bake?

There is so much excitement of the 2014 Olympics that began on Thursday in Sochi. So far Canada has received 1 Gold, 1 Silver, and 1 Bronze medals. In the first opening days they have already made our country proud. The opening ceremonies took place on Friday at 11 a.m. unfortunately I was unable to watch at that time, so I awaited the rerun that took place on Friday evening. I thought the ceremony was quite the spectacle. It took us through Russia’s history, including the alphabet, that mentioned a historical moment for each letter. Following that we were shown the little 9 year old girl who would take the audience through the story. She was elevated into the air and suspended while floats demonstrating the country past her by. Following that was the grand entrance of all of the athletes, Canada’s uniforms were amazing, I thought they were truly Canadian, and really made the country stand out. Every athlete was wearing their Canada hat, it was really neat to see them walking in all in uniform. So excited to watch the rest of the games. Go Canada Go!

In lieu of all the events on during the day, I was tied to the TV so I felt it was only necessary to do some baking at the same time. I found this recipe for Gluten-Free Banana Bread on Confessions of a Gluten Free Mom it caught my eye for two reasons. 1. It looked extremely easy and 1. It was also sugar free, how could I go wrong? 

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This bread was delicious. I could not have picked a better recipe. It was super moist and was unbelievably yummy. It is the perfect snack and it doesn’t make you feel guilty. I will admit I am a culprit of craving a sweet snack after dinner, and this recipe was the perfect match.  I will definitely be making this again. 

p.s. try warming the bread up before you eat it, you can thank me later. 

Enjoy! 

Mackenzy

 

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Banana Bread

 
2½ cups Brown Rice Flour
½ teaspoon Baking Soda
½ teaspoon Sea Salt
1½ teaspoon Baking Powder
½ teaspoon Cinnamon
¼ teaspoon ground Nutmeg
½ cup chopped walnuts (I did not add)
2 Eggs, beaten
6 ripe Bananas, mashed
⅓ cup Raw Honey
1 teaspoon Vanilla Extract
½ cup melted Coconut Oil
Added: a handful of chocolate chips & a handful of raisins 
 

 

Instructions
  1. Preheat oven to 350 degrees and spray bread pan with coconut oil spray.
  2. Mix rice flour, baking soda, sea salt, baking powder, cinnamon, nutmeg and chopped pecans together.
  3. In separate bowl, mix the eggs, mashed bananas, honey, vanilla, and melted coconut oil.
  4. Add banana mixture to dry mix.
  5. Pour batter into your bread pan.
  6. Bake for 50 minutes, or until a toothpick comes out clean.

Happy Super…bowl of Moroccan Lentil Salad

‘Tis the season for wings, beer and watching men in tight pants.

Luckily I was cheering for the Seahawks so I was pretty happy with their win on Sunday (43-8). Russell Wilson deserved the win as a young quarterback in the industry. He kept his head in the game and made some solid passes to his teammates. P.s. I am pretending to have some knowledge of the game right now.

The main attraction to the game was the Halftime Show who featured Bruno Mars and The Red Hot Chili Peppers. Bruno Mars put on a great show attracting more of an audience than the game itself  with 115 billion viewers compared to 111 billion for the game. Interesting fact, Bruno’s brother was the drummer for the show. Great job Bruno and Brother!

Instead of going with the norm and making nachos and wings for the game, I decided to opt for something more ‘me’. My mom shared the recipe for Moroccan Lentil Salad so I made my great attempt to make it. My love for lentils, chickpeas, and black beans has grown extensively this year. I will make any excuse to make something involving one of these.

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This recipe was super easy and super delicious. The lentils offered a significant amount of protein and held all the flavour possible. I don’t know about anyone else but anything with feta cheese just calls my name. Also, the freshness of the parsley and tomatoes in this salad reminded me of spring.

I was lucky enough to have spent the past weekend with my parents. My mom came baring her newest recipes to share with us and provided us with a meal on Friday night, including qunioa salad in a lettuce boat, pesto salmon, and this moroccan lentil salad. My mom and I have always shared the passion for cooking and we take any opportunity we can to create a delicious meal together.

If you have 30 mins, take the the time to prepare this delicious vegetarian salad. You’ll feel full, happy, and healthy!

Enjoy!

Mackenzy 

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Moroccan Lentil Salad

1/2 cup of dried brown lentils

2 1/2 cups of water

1/2 teaspoon salt

1 bay leaf

1 plum tomato, diced

1/4 cup finely diced red onion

1 1-ounce feta cheese, finely diced

3 tablespoons snipped fresh mint

2 tablespoons snipped fresh parsley

1 tablespoon olive oil

1 tablespoon lemon juice

1 teaspoon lemon zest

1 garlic clove, pressed

Mixed baby salad greens (optional)

Paprika (optional)

Place lentils in colander; rinse and pick out any stones or other debris. Bring water to a boil in saucepan; add lentils, salt and bay leaf. Simmer, uncovered, 20-15 minutes or until lentils are tender. Drain lentils; remove and discard by leaf. Set lentils aside to cool.

In bowl combine lentils, tomato, onion, feta, mint, and parsley. In small bowl whisk together oil, lemon juice, lemon zest and garlic until blended. Drizzle dressing over salad, tossing gently to coat. If desired, serve salad over salad greens and sprinkle with paprika.