Category Archives: Snack

Curried Deviled Avocado

curried deviled avocado with text

This is my Easter gift to you! An egg inspired Vegan dish that can be eaten as a snack or be part of a complete meal (let’s say, with any kind of salad) anytime throughout the year!

I got the overall idea for this from a recipe posted on Mind Body Green, but I changed almost every ingredient of the chickpea filling (mostly cause my boyfriend and I hate yellow mustard) and I added a curry twist that just tastes amazing with the avocado!

Ingredients :

  • 1 or 2 avocados (depending on the size and the amount of filling you wanna put in every half)
  • Regular or smoked paprika (for serving)

Filling ingredients : 

  • 1 can chickpea
  • 1 tbsp lime juice
  • 1 tbsp olive oil
  • 2 tbsp water
  • 1 to 2 tsp curry powder (according to your preferences)
  • 1/4 tsp garlic powder
  • A dash of freshly ground pepper

Directions :

Simply put all the filling ingredients into a High Speed blender. If you have a regular blender, you may have to open it a few times to toss the ingredients with a spoon before hitting the On button again. Add some water if necessary.

When the filling is homogeneous, cut the avocado in half and use a round measuring tablespoon to fill your avocados, making a round shape on the top. I guess an ice-cream spoon would do the work just fine, but I don’t have an ice-cream spoon. I personally put two tablespoon of the filling in every half avocado, but you can adjust to your liking.

Put some paprika on the top of this beauty to make it look like an old school dish that may remind you some of your grandma’s venues!

Enjoy!

curried deviled avocado two

Fast Food Made Healthier : Pop Corn With Chili Powder and Piri Piri Sauce

pop corn with piri piri with textToday I won’t share with you any fancy recipe… Instead, I’ll talk to you about one of my favourites — unpretentious — snacks : Spicy Pop Corn!

Strangely, I must admit that I’m not one who usually loves hot sauce. But, when my boyfriend first served me this wildly Seasoned Pop Corn, I literally fell in love with Piri Piri Sauce! I had tried it on some other things before, but it simply became magnificent once put on Pop Corn!

Piri Piri is a traditionnal Portuguese Hot Sauce that you’ll be able to find almost everywhere. Sadly, I didn’t find any organic version in my local store, but I’ll keep looking, cause it’s kinda gross to ingest any kind of preservatives… But, for the time being, I live with the regular non-organic sauce, while waiting to find something better! Do you know where to find organic Piri Piri Sauce in Montreal?

Piri Piri Sauce tastes awesome, for sure! Not only is it good on Pop Corn, but it’s also good with Tofu, or Simply mixed with Olive Oil or Vegenaise to give any meal a kick!

As for the Chili Powder adding to my Pop Corn, well… you know I really am a Chili Powder fan since Childhood (see my Tempeh Helper recipe ), so it was the perfect adding to this Pop Corn Recipe! Yep, my Boyfriend had it right : Piri Piri Sauce and Chili Powder go together like Bananas and Peanut Butter (my fave, self-made expression, yay!) I must admit, even though I do most of the cooking at home, Pop Corn and Pancakes are my lover’s territory!

I strongly recommend you to buy ORGANIC POP CORN to do this recipe. You wouldn’t want to eat any Monsanto crappy OGM, and you’re almost sure to do so if you don’t buy Organic Corn. We kinda buy everything organic in here, but Organic Corn and Soy really are on the top of the “non negotiable” list.

Now, how to make your Pop Corn without a buttery Orville Redenbacher bag? It’s as easy as one, two, three!

What you’ll need

  • Organic Pop Corn
  • Olive Oil
  • Piri Piri Sauce, to taste
  • Chili Powder, to taste

How you’ll proceed

1- Heath a large pan over maximum heath and put enough Olive Oil in it so all the bottom is covered with a thin layer of Oil. Put Pop Corn Kernels according to your hunger (remember it will get about 6 times bigger). Toss the Kernels With a big Spoon to get some Oil on every Seed and quickly close the pan lid.

2- Making Pop Corn is all about Hearing. You’ll soon hear the Pop Corn pop! You’ll know your Pop Corn is done after the popping slows down and then stops for a few seconds. Once it’s ready, close the heat, remove the lid and quickly put the Pop Corn in a big Bowl. When I say quickly, I really mean it! Otherwise, once le lid it open, the Pop Corn will jump everywhere (including in your face, which can be quite surprising at first).

3- Season your Pop Corn to your liking. If you wanna do the same as I do, put as much Piri Piri Sauce and Chili Powder as you need to make you happy. Some others of our favourites seasonings are Nutritional Yeast or Zaathar.

Even though your Pop Corn won’t feel as Greasy and as Salty as the one most of us are used to, you’ll soon appreciate the infinite possibilities of Home Made Pop Corn. Plus, your Snack will be much more healthy! Most of all : a regular greasy little Pop Corn bag costs a little more than a dollar. For the same price (or less), you’ll be able to get a whole lot of Organic Kernels! Isn’t that cool?!

pop corn with piri piriNow, last but not least, it is custom in our House to eat Pop Corn with Chinese Sticks. It keeps the hands clean, forces you to slow down on the frenetic eating and it almost makes Pop Corn classy. I dare you to try!

I hope I convinced you to try some healthier Pop Corn alternatives!

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Super Healthy Pomegranate, Banana and Blueberry Frozen Snack

pomegranate frozen snack with textYesterday, we had the first real snowfall of the season, here in Montreal. It felt kind of bitter. I’m not a winter lover at all and this snow came right at the moment when I was sneezing and coughing, battling against a cold. It’s been such a while since the last time I got sick that I was complaining and whining like a man (hihi!) When I had to step outside yesterday, I wasn’t happy, to say the least. Coming back home, I felt like I was gonna pass out from the hot/cold/hot/cold situation of walking, getting in the subway, walking, dropping papers at University, walking, getting back in the subway, climbing stairs (damn you, broken subway escalator!), walking, climbing more stairs, getting back in apartment. When I opened the door of my apartment, I simply fell over my bed, with all my winter clothes on, groaning while waiting for the pressure drop to come. Oh yeah, I can be a real drama queen!

Serioulsly, it wasn’t even a pretty snowfall! What a deception! The first snow should always be pretty! But yesterday, everything was soaking wet and it was yellow (meaning : disgusting and dirty) allover the sidewalks. Pfft! (Complaining again! Yay!)

Well, I guess I was in denial or something because yesterday evening, I came up with this delicious frozen dessert! Yep, a frozen dessert to battle agains the cold and the first snow! In fact, I just felt I needed a boost of vitamins and something to make my sore throat grow numb. And this frozen snack was so good I did it again today to share it with you!

Here are the 3 simple ingredients you’ll need :

1 serving

  • 1/2 pomegranate, seeded
  • 1/2 frozen banana
  • 1/3 cup frozen blueberries

Directions :

Put all the ingredients in a high-powered blender. Blend until smooth. You may have to scrape around the blender container a few times to get everything to me blended.

I personally like some chunks so I stopped the blender before it was completely smooth. When the texture looks fine to you, put your frozen snack in a bowl and eat it!

fruits in vitamix for pomegranate dessertpomegranate frozen snack with pomegranatepomegranate snack verticalI Hope you enjoy this wonderful anti-oxydizing snack!

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Eat your Greens! Kale Veggie Pâté

kale veggie pâté with writingI knew this was going to be an hectic week. I knew it so much that I decided to write this post some days in advance so Veggie Pawa wouldn’t be left alone for too long.

Given the circumstances, I figured it was the right moment to share with you one of the recipes that I do when I know I’m going to be really busy for the next few days : my delicious Kale Veggie Pâté! It’s cheaper than store bought Veggie Pâté and it’s so much better! So much, in fact, that I never manage to take good pictures of it, cause each time a batch is getting out of the oven, I literally binge into it and cannot wait to take pictures! Bad, bad food blogger!

I took this recipe on a Quebec smallholder french website called Kale et cie some months ago and it’s been my go to recipe ever since! I simply love it! It’s really easy to make and provide you with lunches for (almost) all the week… Don’t fool yourself! It may seems like a lot of Veggie Pâté, but we are two at home and we pass through it soooo fast! It’s so good and healthy it’s almost impossible to stop eating it!

The writer of the recipe told me it was possible to freeze this Veggie Pâté! Isn’t that cool and totally time saving? I’ll have to give this a try!

Ingredients :

  • 1 1/2 cup sunflower seeds
  • 1 leek
  • 1 carrot
  • 1 sweet potato
  • 1 celery stick
  • 1 cup kale leaves
  • 1/2 cup kamut or spelt flour
  • 1/2 cup nutritional yeast
  • 1 tbsp apple cider
  • 2 tbsp olive oil
  • 1 tbsp curry powder
  • salt and pepper

Directions :

Preheat oven to 350 F.

Crush the sunflower seeds with a blender or a food processor. Put them in a big bowl.

One after the other, put the leek, carrot, celery, sweet potato and kale into the food processor (or high-powered blender) until they are all grated. Put them all together with the sunflower seeds.

Add all the other ingredients to the bowl and toss them well.

Put the mixture in a pyrex plate. If you want to make the Veggie Pâté really even, cover it with a parchment paper and press it with the palm of your hands like I demonstrated in my Honey and Seeds Healthy Squares recipe.

Cook the Veggie Pâté for about an hour or until the top gets coloured to your liking. After an hour, the pâté is still really spreadable. If you prefer it thicker, leave it in the oven a little bit longer.

mixture for kale veggie pâté kale veggie pâté uncooked  Above, you can see the uncooked Veggie Pâté. Below, it’s the cooked version.
kale veggie paté cooked

Hope you’ll give this recipe a try, even though I don’t have wonderful pictures to show you!

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Lunch Series : Honey and Seeds Healthy Squares

cover honey and seeds healthy squares

I’ve worked in a gym long enough to know that the end of August — just as much as the beginning of January — is a time for resolutions. And among the resolutions, there is one that is particularly enduring, which is : “this year, I’m going to bring lunches to work/school”… I know, this isn’t easy! This is why I’ve planned three posts to help you out with your lunches. My guidelines for this lunch series is that the recipe must be simple and lead to a great big batch of whatever it is.

I’ve chose to start by the end : dessert. The recipe I’ll share with you today is adapted from Nutiva Raw Hemp Chia Granola Bars. I have reduced the amount of honey by half and added tahini and soaked flax seed because the original recipe was good but really really really sweet — I mean, too sweet. It was impossible for me to eat a lot of them cause I’d simply feel sick. But with my new recipe, I can eat as much of those yummy squares as I want! But, hey, I won’t be kidding you. I wrote that those are healthy but they are quite rich and filling with the amount of nuts and seeds you’ll find in there, so (try to) eat them in moderation… and you’ll have plenty for the whole week (and even more)… Yeah!

Now, let’s forget the cafeteria buttery processed muffins! With all their fast carbs, slow carbs, protein, omega-3 and healthy fats, those squares should definitely help you feeling energized and concentrate throughout the whole day!

Ingredients :

  • 3 1/2 cup rolled oats
  • 1/2 cup hempseed
  • 1/2 cup chia seeds
  • 1/4 cup flax seeds
  • one more tbsp of flaxseed, mixed with 2 tbsp of hot water
  • 1 cup unsweetened shredded coconut
  • 3/4 cup sliced almonds
  • 1/2 cup honey
  • 3/4 cup almond butter
  • 1/4 cup tahini (or more almond butter)
  • 1/2 cup coconut oil
  • a hint of vanilla (or 1 1/2 tsp vanilla extract)

Directions :

Before you put all the ingredients in a bowl, mix the 1 tbsp of flaxseed and the 2 tbsp of hot water in a cup. Let them sit for at least five minutes while it thickens.

Mix all the other ingredients in a bowl. Finish by adding the thickened flax seed.

Put the mixture into a large baking pan. Cover it with parchment paper and press with your hands to make the mix perfectly flat. It should be 1/2 to 1 inch thick.

Those squares doesn’t require any baking. Put the baking pan in the fridge for a few hours (at least… preferably overnight) and then cut the mixture into squares of bars (I personally don’t cut them in advance; I only do it when i need them).  Tadam! You have snacks and desserts for the week!

*** Note : it’s really important to wait a few hours for the squares to really hold together before you cut them. I tried to bring some to my friends  in a small container not long after I made them and it was a disaster… they were all falling apart! I thought I just did something wrong with my recipe but the morning after, they turned out to be perfect!***

Hope you enjoy this sweet healthy treat!

papier parcheminI really love the idea of the parchment paper to get the mix to flatten.yummy texture squareflat squareAs you can see, this makes a whole lot of mixture! You can do half the recipe if you think it’s going to be too much.petit carré santéI even had enough to make this other little container.new carrés vue en plongée

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Green Tea and White Chocolate Muffins

green tea white chocolate muffins with text

Hi guys!

As you may see, I used last night insomnia to get some incredible photo editing skills (!)

This is nice.

Also, somebody I don’t know pinned one of my recipes on Pinterest. This was like my ultimate goal, and I now feel like I OWN the Internet. Mouahahaha!

This is also very nice.

But now, let’s get to the real thing. I got air conditioning at home so I can put on the oven again… Alleluia!

One of the first thing I did with the freshness of my apartment recovered was to cook those super awesome muffins, that I adapted from this Quebec french blog Trois fois par jour (omg, isn’t their picture absolutely gorgeous!?).

So, here is my version :

Ingredients

makes 10 muffins

  • 1 3/4 cup whole wheat flour
  • 1/4 cup brown sugar
  • 1/4 cup almond powder
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 pinch of salt
  • 2 tsp matcha green tea
  • 1 cup almond milk (or any other non-dairy milk)
  • a hint of fresh vanilla
  • 1 egg**
  • 4 tbsp of coconut oil (it has to be liquid, so heat it just a little bit in the microwave if necessary)
  • 1/2 cup of chopped white chocolate (you can choose a vegan white chocolate option if you want to)

** Vegan option :  the egg can be replaced by 2 tsp of baking powder (that you’ll add to the dry ingredients), and 2 tsp of water + 1 tbsp of vegetable oil (that you’ll add to the wet ingredients).

Instructions

Preheat your oven at 350°F

Put the dry ingredients in a big bowl (flour, sugar, almond powder, matcha tea, baking soda, baking powder, salt) and mix them.

In another bowl, beat the egg and add the almond milk, the vanilla and the coconut oil. Mix them.

Put the wet ingredients in the dry ones and mix them all together. Do it pretty fast so the coconut oil won’t turn solid.

Add the chocolate and mix gently.

Grease your muffin pan with some extra coconut oil and put them in the oven for 12 to 15 minutes.

Let them cool before you get them out of the pan.

So, here are the pictures I took while cooking : 

chocolat blanc

DSC_0174

I simply am in love with matcha green tea! And it contains a GREAT amount of antioxidants!

muffin pas cuits

green tea and white chocolate muffins (many)green tea and white chocolate muffin partially eaten

happy boyfriend eating muffins

Really really happy boyfriend eating delicious green muffins that just got out of the oven!

Hihi! Those last two pictures certainly are my favourites! Love the fact that my lovely boyfriend eats everything I do with so much appetite… And I’m really blessed that he’s as much into healthy and vegetarian food as I am!

Hope you enjoy your yummy muffins as much as we did!

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Lime and Basil Banana Frozen Dessert

photo-17

It’s been HOT in Montreal for the last few days! To be honest, it made my enthusiasm for cooking dropped, as I was unable to use any source of heath without suffocating in my (lovely) tiny, not-so-windy, apartment.

I was lucky enough to have my blender to the rescue, which allowed me to do cold soups, refreshing smoothies, mashed beans and, of course, of course, frozen desserts! Well, I must say that, thanks to my “online trainer” Cassey, I’ve discovered banana “ice cream” a few months ago and it just changed my life! That, and the fact that my lovely boyfriend bought me a Vitamix for my birthday (yeah, I know, I’m a really lucky girl)…

Now, if you don’t know what a Vitamix is, all I can say is that it’s a big investment I’ve never seen anyone regrets (every owner of a Vitamix is simply in love with it!). Vitamix is a “kind of” blender that is so powerful it pulverizes EVERYTHING (and when I say powerful, I mean like, powerful enough to turn raw cold veggies in a hot soup in a few minutes. A HOT soup!). This makes frozen dessert cooking a lot easier, to the point that I didn’t buy any frozen desserts for the last few months (and I’m like, totally a fan of those). Needless to say, the desserts I do at home are A LOT healthier than what could be find in grocery stores!

So, if you wanna try my latest recipe, you’ll need a blender (not necessarily high-powered like mine), and those :

Ingredients :

For 1 serving

  • Pieces of  1 1/2 frozen bananas **see my trick below
  • 1/2 lime (only the juice if you have a regular blender, but put the pulp if you have a Vitamix)
  • 1 tbsp fresh basil
  • 1 tbsp greek yogourt (optional, this recipe would totally work vegan)
  • Chia seeds, to garnish

Directions :

Just put the bananas, lime, basil, and greek yogourt (optional) in your blender. Put the blender on and wait until the mixture gets a smooth, ice cream like texture. Don’t let it too long! Otherwise, it will melt!

Put the mixture in a bowl or a glass and sprinkle it with chia seeds. Put some leaves of basil to garnish.

photo-15

Trick for frozen bananas :

Since I’ve discovered the whole frozen banana awesomeness thing (and I’m not talking about those also awesome Arrested development’s frozen bananas), I’ve kept bananas in my freezer all the time! I just wait for my bananas to be a little brown and too ripe (which also mean, sweeter) and peel them, cut them in two or three parts, and put them in a plastic container that I keep in my freezer (in which I seldom put other too riped to eat fruits). It looks like this :

photo-14

Ok, so, this is not the prettiest picture ever. But I just wanted you to see what I meant. Now, if you don’t own a Vitamix, I would suggest you that you cut your pieces A LOT SMALLER, so you won’t do any harm to your blender.

It takes a few hours to freeze the bananas, but it’s even better if you can let them in the freezer overnight. Those frozen wonders are also perfect for smoothies, or course.

Enjoy your healthy treat!

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