SRC: Lynsey Lou’s Brussel Sprout Slaw

Lynsey Lous Brussel Sprout Slaw-1.

For February’s Secret Recipe Club, I was paired with Lynsey of Lynsey Lou’s. Lynsey is a natural in the kitchen – she learned to cook with her family as a child and continues to spend lots of time trying new recipes! I am so impressed with her beautiful photos and how many recipes she has – I wish I had her level of dedication and inspiration!

She has tons of delicious recipes, including her peanut butter caramel skillet cookie, homemade coconut almond granola and roasted banana pudding! She even has theme weeks like peanut butter week, waffle week and slow cooker week!

Lynsey Lous Brussel Sprout Slaw-3

I ended up choosing her Brussel Sprout Slaw. It’s a bit of a Christmas-y dish, but I knew I couldn’t pass it up. It didn’t disappoint!

I had to make a few changes as finding pomegranets at this time of year is equivalent to finding the holy grail and I can’t eat Greek yoghurt. I made 2/3 of her recipe, but only made half the sauce as I’m not a soggy salad person. I used vegan mayo, and olive oil instead of vegetable and we ended up adding bacon (not pictured) as what salad isn’t made better with bacon?

Lynsey Lous Brussel Sprout Slaw-4

Vegan Brussel Sprout Slaw

1/2 c. pecans
1 lb Brussel sprouts, trimmed
3 tbsp. vegan mayo (feel free to use regular if you can eat it)
1 1/2 tbsp. dijon mustard
1 tbsp. honey
2 tbsp. olive oil
1 tsp. orange zest
1 tbsp. orange juice
2 tbsp. apple cider vinegar
Salt and Pepper to Taste
Dried Cranberries (I used apple juice sweetened)
Bacon (optional as not vegan, not in photos)

  1. Preheat oven to 375F.
  2. Spread pecans in a single layer on a baking sheet. Bake for 5 – 7 minutes until fragrant.
  3. Let pecans cool, then coarsely chop & set aside.
  4. Using a food processor (or knife if you’re really ambitious), shred Brussel sprouts using the slicer (not the grater).
  5. In a large bowl, whisk together the mayo, mustard, honey, oil and orange zest. Add the orange juice and vinegar and whisk until smooth.
  6. Add shredded Brussel sprouts to bowl and toss until combined. Season with salt and pepper.
  7. Transfer to a serving dish and sprinkle with pecans, dried cranberries and bacon (if using).
  8. Cover and refridgerate for 2+ hours.
  9. Enjoy!

Lynsey Lous Brussel Sprout Slaw-2

Check out the rest of Group D’s recipes by clicking below!

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SRC: Collie’s Kitchen’s Roast Carrots

Collies Kitchen Roast Carrots-3

For January’s Secret Recipe Club, I was paired with Nicole of Collie’s Kitchen. Nicole is a woman after my heart – we both love to cook and hate doing dishes!!

Even though it hasn’t been terribly cold here lately, I’ve been wanting healthy comfort food like roast veggies. I don’t think a week has gone by that I haven’t roasted any! Of all the veggies I normally roast, carrots aren’t part of that rotation, so when I saw Nicole’s recipe for Roast Carrots, I knew I wanted to give it a try! I had some leftover rainbow carrots that are only palatable when cooked (am I the only person who is a carrot snob? Normally we get carrots from a local grower and they are infinitely better than the woody carrots from the store, even the rainbow ones!) so I thought why not? (If roasting carrots isn’t to your fancy, Nicole has TONS of other roast veggies like Asparagus, Cabbage, Green Beans or Zucchini!)

Collies Kitchen Roast Carrots-1

I used the amount of oil called for in the recipe, but I found the carrots were too oily and I patted them off with paper towel before I ate them, so I recommend starting with 1 tbsp and adding more if desired. Despite the recipe being simple, they were very tasty! Nicole was right, these babies shrink a lot!

Collies Kitchen Roast Carrots-2

Roast Carrots

1 lb of carrots, cleaned and peeled
1 tbsp of olive oil
1/2 – 1 tsp salt
1/2 tsp fresh ground pepper

  1. Preheat oven to 400F. Lightly grease a cookie sheet or line with parchment paper.
  2. Cut carrots into slices and pile onto the pan.
  3. Pour olive oil over carrots, and sprinkle with salt and pepper. Toss to coat carrots and spread out into a single layer.
  4. Roast carrots for 20 – 30 minutes, depending on how brown you want them to be. At about 15 min, shake pan and flip carrots over so both sides brown nicely.
  5. Remove from oven and serve immediately.
  6. Enjoy!

Collies Kitchen Roast Carrots-4

Nicole, it was lovely to spend time looking through your blog! You have so many delicious recipes!

Please check out the rest of Group D’s recipes by clicking the link below!

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10 Favourite Photos from 2014

2014 was definitely a year of ups and downs both physically and emotionally. I went from mountain tops to caves and had great trips, time spent with family and fufilling alpine skis and hikes to living apart from Mr Bean, bike accidents and the death of my Grandpa.

Below are my 10 favourite photos from 2014 and I think they give a fairly good summary of the highlights from 2014.

Top-2014-Photos-1Clockwise from Top:

  • Sunset on Vancouver Island
  • Red Rock Canyon in Waterton National Park
  • Mopeding in Waterton National Park
  • Steep Street in Old Town Quebec City

Top-2014-Photos-2

Clockwise from Top:

  • At Long Beach on Vancouver Island
  • Lord of the Rings-esque view from Mount Allen (aka. Nakiska’s Mountain)
  • Snowshoeing to the fire Lookout in Peter Lougheed Park
  • View from Top of Divide Chair at Sunshine Ski Resort (on my Birthday!)
  • Photoshoot for my Friend’s Christmas Card
  • Mount Assiniboine Reflections

What were your highlights from 2014?

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Festive Red and Green Smoothie Puddings

Festive Green Smoothie Puddings-3

Have you ever put an avocado in a smoothie before? If not, you’re missing out! Imagine pudding without the sugar, dairy or eggs that is actually good for you. Plus, smoothies are way better when you can eat them with a spoon. I’ve made variations of the above smoothies for breakfast for the last few weeks and they are too good not to share!

They are super simple  to make (throw everything in a blender) and a great way to get eat healthy this Christmas while still feeling a little bit decadent! Feel free to adjust what you put in it or double the recipe to make two servings – it’s all about creative license!

Festive Green Smoothie Puddings-1

“Green” Christmas Smoothie

1/2 frozen banana, cut into chunks
1/2 pear, cut into chunks
1 mandarin orange
1/2 large avocado
1 – 2 handfuls of spinach
Scoop of Protein Powder (optional)
Splash of orange juice

Festive Green Smoothie Puddings-2

“Red” Christmas Smoothie

1/2 frozen banana, cut into chunks
1/2 pear, cut into chunks
10 – 20 fresh cranberries
1/2 large cooked beet (if you don’t have any, use any red fruit like cherries, raspberries, etc. but the colour won’t be as vivid)
2 pieces honey-candied ginger (or a slice of fresh ginger root and a small squeeze of honey)
Small handful of spinach
1/2 avocado
1 squirt of lemon juice
Splash of orange juice

Directions:

  1. Place all ingredients except avocado in a single serve (or regular blender) and blend until smooth. Add avocado and blend until mixed. (If you have a high-powered blender, add everything at once).
  2. Pour into a glass and eat with a spoon.
  3. Enjoy!

Festive Green Smoothie Puddings-4

I hope you have a blessed and merry Christmas! All the best to you and your family for 2015!

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SRC: Baking and Creating with Avril’s Zucchini Cornbread

Baking and Creating with Avril Zucchini Cornbread-3For November’s Secret Recipe Club, I was paired with Avril of Baking and Creating with Avril. Avril is a pro-star baker, with tons of delicious recipes like this Hummingbird Bundt Cake, these Apple Crumble Muffins, and even a cake with Cauliflower in it!

With the help of Mr. Bean, I ended up choosing to make her zucchini cornbread as we didn’t want something that was sugar-tastic and it was definitely delicious!

Baking and Creating with Avril Zucchini Cornbread-1

As expected, I did make a few changes: I made it gluten free, dairy free by substituting almond milk for the buttermilk and olive oil & more almond milk for the melted and cooled butter. I also reduced the sugar to 1/4 c. and used salt to help dehydrate the zucchini  instead of sugar.) Even with the modifications, it had an excellent texture, had a good amount of sweetness and was nice and moist.

Baking and Creating with Avril Zucchini Cornbread-5

Gluten, Dairy and Soy Free Zucchini Cornbread

1/3 c. each of brown rice, millet and sorghum flours (or 1 c. of any GF flour – if you can have gluten, use 1 1/2 c. flour and omit the xathan gum)
1/2 c. tapioca starch
1 tsp. xathan gum
3/4 c. cornmeal1 tsp. baking powder
1/2 tsp. baking soda
1/4 c. sugar
1/2 tsp. salt + 1 tsp salt
1 medium zucchini
1/3 c. olive oil
2/3 c. almond milk (or other dairy free milk)
1 tsp. apple cider vinegar
2 eggs

  1. Half an hour before you want to make your cornbread, grate the zucchini, sprinkle it with 1 tsp salt and place in a dish towl lined strainer or seive. After 1/2 hour (or more), squeeze out excess water from zucchini. Set aside.
  2. Preheat your oven to 350F and grease a 9 x 5″ pan. (I used a 6″ cast iron skillet & 4 out of 6 large muffin tins.) If your pan(s) are metal, place in the oven while it’s preheating)
  3. In a measuring cup, mix together the almond milk and the apple cider vinegar. Set aside.
  4. In a large bowl, whisk together flours, xathan gum, cornmeal, baking powder, baking soda, 1/2 tsp. salt and sugar.
  5. In a separate bowl, whisk together the olive oil, milk mixture and eggs. Mix in the grated grated zucchini.
  6. Pour the wet ingredients into the dry and mix with a spatula until all the flour is incorporated. Add more almond milk if required.
  7. Remove the pan from the oven (careful, it’s hot!) and pour the batter into it.
  8. Return to the oven and bake for ~18 min (for muffins), ~30 – 35 min (for 6″ cast iron skillet) or ~50 minutes (for the loaf pan) or until a toothpick inserted comes out dry.
  9. Allow to cool slightly before serving.
  10. Enjoy!

Baking and Creating with Avril Zucchini Cornbread-2

Please check out the rest of Group D’s recipes by clicking below!

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