Some sick tunes bro.

22 Oct

jesse-woods

I found out about Jesse Woods a few years ago and I have to admit, I’m obsessed with his sound. This guy has a great feel about his music, sort of a christian blues/ rock sound. It’s kind of unfortunate he isn’t touring in Canada, I would totally go to his show and “fan-girl” all over him. Check out his bandcamp site and buy his album if you like it! Or make a purchase on itunes, support this guy!

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Kalila’s Hangover Omelette

21 Oct

Image

I know there is a billion omelette recipes on the internet that are very similar to this one, but this is my favourite quick meal to make and I had to add it! I also believe that a good omelette is one of the best cures for a hangover! I know most people aren’t down to dice vegetables when they’re hungover, but I guarantee that after you eat this omelette you will feel 50 times better! I don’t usually pair this with french fries, but there were fries in the fridge and I thought I would indulge a little today. Normally I just eat this with a piece of toast and some sort of banana smoothy. Or just water, depending on how much fun I had the night before…

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Kalila’s Hangover Omelette:

Ingredients:

1/2 tsp canola oil

1 egg

3 Kalamata Olives

1/8 small cut out of a red pepper

1/8 small cut out of a green pepper

1/8 of a tomato diced

1/8 small yellow onion diced (can also use red onion)

75 g grated mozerella

black pepper

Himalayan Pink Salt

2 drops of Black Truffle Oil

Directions:

1. Heat a small cast iron skillet on medium heat with 1/2 tsp canola oil, spread evenly around the skillet.

2. Take all of the ingredients out of the fridge. Have a cutting board, a paring knife and a tomato knife (serrated knife) on hand.

2. Crack egg into a bowl and thoroughly beat. Sprinkle a little bit of pepper and a little bit of Himalayan pink salt. Check to see if the skillet is hot enough by hovering your hand about 3 inches above the pan, if you can feel the heat, the pan is ready, pour the egg into the pan.

3. Dice tomato, onion, peppers and olives. The toss a small amount of cheese onto one half of the egg. Add diced vegetables on top of the cheese and add the rest of the cheese on top of the vegetables.

4. When the egg looks less gooey and the bottom of the egg is a light brown, fold half of the omelette onto the side with the vegetables and cheese. Press down on the top of the omelette with a spatula and cook until cheese is completely melted. Vegetables will spill over the edge, don’t fret, this is still delicious!

5. Remove omelette from skillet and season with salt and pepper and a light drizzle of black truffle oil.

P.S If you like spicy stuff, add a bit of Frank’s Hot Sauce! I put that shit on everything. (Yeah I said it.)

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Jack Daniel’s Salmon Quinoa Salad

21 Oct
Crazy Good

Crazy Good Stuff Yo.

Jack Daniel’s Salmon Quinoa Salad

Early in the summer I made this recipe, but instead of baking the fish and frying the zucchini, I used the BBQ. I also used Romaine Lettuce instead of Kale and the lettuce tasted fantastic with the recipe. Today I couldn’t BBQ because it was too cold out and I decided to add the Kale to make this recipe super healthy! Also kale was on sale… and I love kale.

Approx. 40 minutes to cook and prepare, please use a scale for the most accurate results! You can also wing it, but don’t blame me if it doesn’t work perfectly!

Serves 4

Ingredients:

312 kg piece of Wild Sockeye Salmon Fillet (skin on)

15 ml Jack Daniel’s

15 ml Soy Sauce

25 ml Maple Syrup

1/2 tsp of brown sugar to sprinkle on top of salmon

2 Yellow Zucchini

1 Yellow Onion

2 tbsp Extra Virgin Olive Oil

A Drizzle of Black Truffle Oil

1 cup of Quinoa

2 cups of water

2 Tomatoes

1/2 head of Green Kale Leaves (Or Romaine Lettuce!)

Himalayan Pink Salt

Pepper

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Directions:

Preheat Oven to 375 Degrees F

1. Mix the Jack Daniel’s, soy sauce and maple syrup together in a bowl. I suggest using a scale to measure out your wet ingredients!

2. Place fish in a baking dish, I used a pyrex baking dish. Pour half of the Jack Daniel’s Sauce onto the fish, put the rest aside. Put fish in the oven on the middle rack and turn the timer on for 5 minutes.

3. Put a medium sized cast iron skillet on the stove at medium heat with 2 tbsp olive oil. While the pan is heating dice a whole onion, then toss the pieces into the skillet. Cut the tops off of the 2 Yellow Zucchinis, then cut through the middle of the zucchinis so that you have four parts. Cut these parts so you have 8 halves, then cut those halves into little bit-sized half crescents. Add to the skillet. Stir occasionally as needed, you want each piece of zucchini to be slightly brown so don’t stir too often.

4. If the timer has gone off, pour the rest of the Jack Daniel’s Sauce onto the fish in the oven. Set the timer for another 5 minutes. When timer goes off, check with a fork to see if the fish is done by slightly twisting the fork. If the fish flakes easily, take the fish out of the oven.

5. Pour water and quinoa into a pot set on high heat. Stir the quinoa as needed, it should take approximately 10 minutes to cook.

6. Cut both tomatoes into eight wedges and place in medium sized bowl. Then check to see if yellow zucchini and onions are slightly brown and soft, if they are, keeping the heat on, remove from skillet and put with tomatoes. Add Himalayan pink salt and pepper to taste with a drizzle of truffle oil. Toss the salad.

7. Toss handfuls of Kale leaves into skillet and cook for approximately 5 minutes or until pieces are slightly crispy and a dark green.

8. Once the quinoa is finished add to the zucchini tomato salad and toss together. Then top with kale leaves and pieces of salmon.

White Chocolate Popcorn

21 Oct

White Chocolate Covered Popcorn

White Chocolate Covered Popcorn. Yum. Like so addicted. But I will admit, this is not my idea! I first tried white chocolate covered popcorn in South Carolina at a chocolate shop called The Chocolate Tree . I couldn’t resist making a batch myself! Here’s to sugar highs!

Ohh so good

Ohh so good

Makes 1 bowl

Ingredients:

2 cups Organic Popcorn after it has been popped. (Or whatever popcorn… It doesn’t really matter so long as it’s popcorn)

1 square or 50g of White Chocolate (I used Donini Baking chocolate)

Directions:

1. Pop your corn! Then put that corn in a bowl!

2. Melt that chocolate for 1 and a half minutes in the microwave!

3. The pour that chocolate over that sweet tasty popcorn!

4. Put in the freezer for 5 minutes and then eat that sweet and salty magic corn!

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Smokey Butternut Squash Soup

21 Oct
Perfect for the Fall

Perfect for the Fall!

Sometimes (actually more often that not) I will go on a crazy grocery store shopping binge and buy an array of random ingredients without any ideas for a recipe. On such an occasion I had a pomegranate, ginger, a butternut squash and brussels sprouts among a few other random vegetables (there was indeed a lone artichoke).  When I got home I just started to cook without any forethought. By the time I finished I was pleasantly surprised by this little recipe. I loved it so much the first time that for Thanksgiving I doubled the recipe and got some enthusiastic feedback from my family. Hope you enjoy this recipe! Minus the goats cheese it is completely vegan and perfect for someone with lactose intolerance. 🙂

Smokey Butternut Squash Soup

Serves 4-6

Ingredients:

1 butternut squash, seeds scooped and put aside

½ Shallot cut lengthwise

¼ of a small piece of ginger

2 tsp. Smoked Paprika

1 ½ tsp. chipotle and Chili powder

1 pomegranate

1 ½ cups almond milk

6 Brussels sprouts (leaves only)

3 tbsp. Canola oil

2 tbsp. maple syrup

Crumbled Goats Milk Cheese.

Directions:

Pre-heat oven to 375° F

1.

Start by cutting butternut squash and scooping out the seeds and placing them aside in a bowl. Dice ginger and shallot.Toss butternut squash, ginger and shallot in smoked paprika and chipotle/chili with canola oil. Then wrap in tin foil on a roasting pan and place in the oven.

Put timer on for 30-40 minutes.

2.

While you wait, take squash seeds and place on medium heat in a cast iron skillet with 1 tbsp. Canola oil and salt + pepper for taste. While seeds are toasting wash Brussels sprouts and peal off the outer leaves. Put aside the rest of the Brussels sprouts and use later or throw them away (but I would advise against that…). After the seeds have been toasting for 5 minutes add the Brussels sprout leaves. Leave on stove for 10-15 minutes, stir occasionally. Once Brussels sprout leaves begin to get crispy and the seeds are slightly brown, add maple syrup and immediately remove from the stove.

3.

Okay so you can either go to the store and by pomegranate that has already been dismantled, or you can do things the hard way (like I did) and remove the pomegranate seeds yourself. It isn’t really that difficult, but it is slightly time consuming! Whatever you decide to do the pomegranate is just garnish so don’t fret over it!

4.

After 30-40 minutes check to see if butternut squash is soft. If it is easy to cut through with a fork, remove from the oven and place on the counter to cool. Once slightly cooled off, place in a blender with almond milk and blend on high speed until very smooth without lumps.

5.

Pour soup into bowls and top with crumbled goats milk cheese, roasted maple toppings and pomegranate seeds. Serve with toasted bread or alone.

Black Truffle Oil Kale Chips

20 Oct
HOLY DELICIOUS KALE

HOLY DELICIOUS KALE

First of all, if you’ve gotten over scoffing at how standard it is for some chick to post a Kale Chip recipe, you’ve come to realize that Black Truffle Oil sounds pretty good and you actually love Kale Chips. You also are probably coming to the realization that you need a cast iron skillet. I love cast iron. And you should too because they are indestructible, have great heat distribution and retain delightful flavours and oils that improve with each meal you cook.

Cook for approximately 5-10 minutes on a Cast Iron Skillet

Ingredients:

1 head of Green Kale

Himalayan Pink Salt

Black Pepper

2-3 drops of Black Truffle Oil

1 tsp. Olive Oil

Directions:

1. Heat a medium sized skillet over Medium heat for 2-3 minutes. Drizzle olive oil onto skillet.

2. Wash and tear leaves off of Kale. Toss handfuls of Kale onto the hot cast iron skillet.

3. Let kale cook for a couple of minutes until kale turns a darker green. Kale will eventually turn slightly brown and crispy on the bottom, this is the perfect time to toss the Kale. continue to cook until Kale has reached desired crispiness. This will take approximately 10 minutes. Keep a close eye on the Kale!!

4. Remove Kale from heat and place into a bowl. Sprinkle Himalayan Pink Salt and Black pepper over kale. Then add a few drops of the black truffle oil. toss Kale a few times until truffle oil is evenly distributed.

5. Eat.

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