This post is dedicated to fancy crackers, you know, the ones that are like $7.99; the ones that you can’t justify buying. Am I right? I usually salivate over fancy crackers at my favourite fine food store, GJ Andrews, and never buy them. But now that problem is solved because I can make them. YUS!
It probably costs less than five bucks to make three-to-four times the amount of fancy crackers in those beautifully designed cracker boxes that line the shelves at GJ’s. But, I guess, Ziploc containers are pretty too…
I went through about 10 recipes online for flax crackers and came to the conclusion that I should take the best bits and pieces from a few recipes and just make up my own version. So I did just that, and the results far surpassed my expectations. Maybe because I opted to put grated parmesan in them. Probably. Most definitely.
I don’t know why I thought that flax crackers would be difficult to make. There is basically no way to mess them up… unless you bake them for too long. Even then, the burnt pieces I had were fixed with a little dip into a container of caramelized onion hummus. Hummus for the win!
Flax Crackers
Ingredients:
1/2 cup whole flaxseed
1/2 cup ground flaxseed
1/4 cup chia seed
1 cup water
1/2 tsp garlic powder
1 tsp dried rosemary
Dash of salt + pepper
*optional, but highly recommended:
1/2 cup grated parmesan (or asiago) cheese
Directions: 1) Line a baking sheet with parchment paper and pre heat oven to 400 degrees.
2) Combine all ingredients in a medium bowl. Mix well.
3) Let the flax mixture sit and bind together for at least 5 minutes.
4) Using a spatula, spread flax mixture on the parchment-lined baking sheet, no thicker than 1/4″. Score into squares.
5) Bake for 22-25 minutes, checking after 15 minutes to make sure edges aren’t burning.
For extra crispy crackers, turn off the oven and allow the flax crackers to dry out for 1-2 hours. Store in an air-tight container for up to two weeks.
After more than a year of planning, recipe creating and testing, writing, and design, Mind + Body and Breakfast is finally done. Well, at least the e-book is done.
I’m excited but also a bit nervous about putting Mind + Body and Breakfast out there. I joked with a friend that I was ready to “throw it to the wolves.” But it’s not just a matter of throwing it out there. I’ve put a lot of time and poured a lot of myself into it. And the latter is why I’m a bit nervous.
The project was meant to be more than just a compilation of healthy breakfast recipes I created. My intention was to take a negative portion of my life and channel it into something positive, something that would hopefully open up a conversation.
The part that I left out when talking about this project, my e-book, was that I was including short personal essays about overcoming an eating disorder and negative body image. At first this might seem like a random thing to add into a cookbook. That’s where my big idea comes into play.
In a nutshell, Mind + Body and Breakfast was conceived because when I started my journey to recovery and finding a healthy balance, I started in the kitchen. Learning how to cook and develop my own recipes from wholesome ingredients helped me shift my focus from counting calories to giving my body the nutrition it desperately needed.
Cooking and baking is my way of relaxing, and perhaps, sometimes procrastinating. Either way, my kitchen has become an important space for me. I love getting creative with new recipes and sharing the fruit of my labour with friends and family. Now I can share some of my favourite recipes beyond my group of friends and family. And I can share my story.
The hardest and most time consuming part of putting together Mind + Body and Breakfast was writing, editing, re-writing, and editing (again), what I refer to as “Food + Body Philosophy.” These four short essays touch on the topics of restriction, balance, guilt & intuition, and recovery. I know my experience is not unique, many women and men have dealt with negative body image and eating disorders. However, there is still so much silence around these topics.
I have just started to skim the surface. I’m not an expert – I can only speak from my own experience. It’s important to look at issues such as mental health and recognize that we can bring them to the forefront. Just look at the massive success of Bell Let’s Talk campaign at bringing mental health awareness to the masses.
This project will definitely not bring awareness and start a conversation about eating disorder awareness at the same capacity as #BellLetsTalk, but it’s my tiny step in that direction.
Long time, no recipe posts. With all the prep and finalizing I’ve been doing on my upcoming e-book, Mind + Body and Breakfast, I haven’t spent as much time as usual in my kitchen. This past Friday night I made a conscious effort to stay in. I needed to get a solid eight hours of sleep before my 6 a.m. Saturday wake up call. I had numerous things I could and should have been doing, but I fell back on one of my favourite distraction tactics – procrastibaking.
I had nothing in mind that I wanted to make; I just wanted to do anything besides the work that was piling up.
I pulled out my food processor and decided to make something that I could bring to share with coworkers for a Saturday morning pick-me-up snack.
I assessed my pantry and determined that I would have just the ingredients I needed to make some energy bites. I tend to freestyle a recipe and then sometimes write it down after the fact. Creating my e-cookbook, one of my biggest challenges was to try and use exact measurements and write detailed directions. I love creating recipes on the fly and baking (also cooking) intuitively. But luckily this time I decided to use exact measurements and record them as I went, because this recipe turned out deliciously.
And after taste testing these cute energy bites, I felt disappointed that I didn’t come up with them earlier so that they would be included in Mind + Body and Breakfast. Oh well. I’ll share the recipe here with you guys.
Apple and Date Energy Bites
Ingredients:
1/2 cup dates, chopped
1/2 cup apple, grated
3/4 cup quick oats
1/4 cup hemp seed
1/4 cup natural peanut butter
1 Tbsp maple syrup
1 tsp cinnamon
1 tsp vanilla extract
Optional – unsweetened, shredded coconut and cacao powder to cover energy bites
Variations – swap the grated apple for grated carrot, add pumpkin pie spice, and 1/4 cup walnuts for some delish carrot cake energy bites. Or add in 1/4 of nuts/seeds of your choice to add in an extra little bit of protein!
Directions:
1) Throw all ingredients into your food processor
2) Pulse until a dough-like mixture is formed
3) Roll a heaping Tbsp of dough into a ball. Repeat with remaining dough.
4) Optional – roll energy bites in unsweetened, shredded coconut or cacao powder.
5) Refrigerate for 15-20 minutes before eating
Energy bites can be stored in the fridge for one week or frozen for up to three weeks.
This week’s post is a bit of a continuation from last week. A part two, perhaps.
At what point should you stop shelling out $6, $8, or upwards of $10 for fresh- or cold-pressed juice and start making your own? It depends.
I thought that I would be saving massive amounts of money if I bought a juicer and started making my own juice. Reality is that juicing is costly whether you’re buying it or making it. I’ve heard several complaints about the price of the juices at Green Carrot Juice Company. Come on, it’s a business! Good produce ain’t cheap. I mean, you can go for all the deals all the time, but you’re probably compromising your health at some point. I can’t trust a $3 six-inch sub, Subway. No thanks.
Sometimes, the adage is true– you get what you pay for. Juicing is expensive, but the benefits out weigh the cost (of good produce and a juicer).
So, if you’re considering buying a juicer, I have a few tips for getting started.
Why Juice at Home?
It’s fresh. And it can be slightly cheaper in the long run. During the summer months, farmer’s markets are a great option to find an abundance of fresh, affordable produce. In winter, juicing at home is on the pricier side. Someone should start a green house and supply me fresh fruit and veggies. Thanks!
I like having a juicer purely for the convenience. Before Green Carrot, the options were pretty slim in Winnipeg.
Lastly, I like having the creative control over what goes into my juice. Juice and smoothie bars don’t generally offer customizable bevys in the Starbucks sense. I like making weird combinations. Just don’t try juicing an avocado or a banana; that’s not a thing. It will also destroy your juicer. Not that I’ve tried, but the Internet told me so.
Tips on Buying a Juicer:
I’ve mentioned this a multiple times: I’m frugal. I perused the Internet a lot before deciding on my current juicer. I’ve owned two juicers in the past four-ish years. A relatively cheap ($90) Kenmore juicer that lasted almost three years and my current Breville Juice Fountain Plus. I spent around $170 with taxes on the ‘ole Breville and I’ve been extremely happy with it. It usually retails for closer to $200 before tax, but I obviously waited for a sale. Shout out to Bay Days!
I’ve also used the world’s shittiest juicer and a friend’s $350+ juicer. However, I don’t remember the brand of these. The important thing is, that as a newb, I would strongly suggest that you don’t spend a billion dollars on a juicer. The difference between a $75 juicer to a $150ish juicer is way better than going from a $150 juicer to a $300+ juicer. Shoot for something at a mid-range price.
According to my research, and partially my experience, super pricey juicers create less foam and (maybe) slightly more juice. I don’t really get the point of having less foam. I like a good fruit and veggie latte!
The last (and most important) tip: look for a juicer with more than one speed. Any single-speed juicer is probably one of the rare $75 breed that can’t juice anything harder than a lemon. Steer clear. Or just buy a cheap citrus juicer.
Quick N’ Dirty Juicing Tips:
1) (Too much) citrus peel tastes gross juiced. Remove it. No need to peel apples, though, just wash ’em.
2) Go gingerly with the ginger. A 1-2″ piece is plenty for a single serving. Also, if you’re going to juice raw garlic, go easy on that, too. A clove will suffice.
3) When juicing leafy greens, or herbs, put them with a soft fruit (or veggie) to maximize your juice extraction. Think kale + oranges, or basil + berries.
4) Don’t force produce into your juicer, especially anything of a hard variety. Beets can kale your vibe, let me tell ya! Pro tip 4.5: for hard fruit and veggies (apples, beets, carrots, etc) make sure you have your juicer set on “high” or power level two… we’ve already been through this, no using a one-speed juicer!!
5) Clean your juicer, or at least the filter, immediately after use. This may seem annoying, but trust me, dried on fruit and veggie pulp is way more annoying.
Back to bloggin’, and all things CreComm and IPP-related. No more frolicking in sunflower fields for this girl. Adieu summer, see ya next year!
Throughout the last three years working at a salon, one thing has become evident to me – hairstylists do much more than simply cut, colour, and style hair. They’re confidants, advice-givers, and very often (under-paid) therapists. And because many clients are comfortable divulging intimate details with their stylist, I’ve been privy to some pretty juicy gossip.
A few weeks ago, I was at the coffee bar when I heard one stylist and their client talking about something that piqued my interest – dieting. Diets, cleanses, and fitness routines are topics that are frequently discussed at the salon. Perhaps working in the beauty industry makes us more image-conscious than those in other industries. But what caught my attention about this conversation was one simple phrase “you should eat for pleasure only once a week.”
What!? Eat for pleasure ONLY once a week? The stylist and client both agreed that “you should eat purely for nutrition and have one cheat meal a week, or have one ‘cheat’ day.”
Why can’t eating healthy be pleasurable? I think it can! With that being said, I think there’s an assumption that healthy eating requires certain food/food groups to be off limits. I’ve made a conscious effort over the last couple of years to not demonize any food/food groups. However, I avoid certain dairy products because I’m lactose-intolerant. 😥
This conversation made me think about the idealized notion of what it means to be “healthy.” I don’t think healthy eating should revolve around any sort of restriction. Moderation and balance are two concepts I try to always keep in mind. Adhering too much to an idealized version of health can lead to orthorexia, the obsession with eating food that fits into a preconceived paradigm of health. I’ve definitely had my issues with restrictive eating, but until recently I didn’t know that it was a recognized eating disorder; I just thought I was a health-nut.
I’m currently working on creating a e-cookbook of healthy recipes–for those of you who didn’t already know–and I’m struggling about how to position and market it. I want to stray away from representing it as something that idealizes what a healthy breakfast should be. I don’t eat only foods that will be included in my e-cookbook. Sometimes, if a girl wants bacon and pancakes, a girl has gotta eat just that. It’s not a cheat/dirty meal; It’s just a meal.
On Saturday afternoon while I was microwaving a frozen burrito, a coworker asked me, “why are you eating that if you have a health and fitness Instagram account?”
My response: “Because, moderation. If I don’t eat what I want, I know I’ll just binge at some point.”
I don’t think it really got through to her. I guess, I should have just said, “Oh, this? This is my cheat meal…”
PS. follow me on my ~new~ health and fitness Insta account – @thelifeof_lucky
Last week I posted about apple cider vinegar. As I mentioned (several times) it’s quite the strong tasting stuff… it burns a little on the way down. But fear not! If you want to reap the health benefits and enjoy a tasty drink, allow me to introduce you to my latest creation…
*I’m not generally a fan of sugar substitutes. Stevia can be bitter and icky tasting; however, the right brand makes all the difference. I use NOW Foods Better Stevia (organic and unflavoured). For the most part, I use it to sweeten beverages and I avoid using it as a sugar substitute for baking/cooking.
And maybe you’re wondering about the name “Kombucha’s Cousin”… or maybe not. Either way, I was inspired to create something like my favourite post-yoga drink – GT’s Kombucha.
It’s fruity, fizzy, tart, and delicious. It’s also good for ya! My creation isn’t quite kombucha, but it tastes just as good. Give it a whirl.
This is kind of a spoiler alert, but I’ve never been good at keeping my own secrets…
For all my fellow CreComm classmates, it’s that potentially dreaded time when we start developing our Independent Professional Project (IPP). For anyone who isn’t a Creative Communications Student, basically the IPP is a year-long project done outside of course time. It can be a creative, documentary/research, or promotional project. I’ve decided on doing a creative project, a cook book…granted my proposal gets accepted.
Blogging from The Life of Lucky has been one of the biggest sources of inspiration for my IPP. I never expected I would look forward to blogging on a weekly basis. But here I am, week after week, never late with a post. Creating recipes and sharing them with my readers is what I love to do, and as we’ve been told by numerous instructors: pick an IPP that you are truly invested in. I can’t wait to develop new recipes and spend hours upon hours in the kitchen.
However, I’m not just making just any cook book. I want to focus on food + positive body image. Cooking and baking are two things that have helped me appreciate what nutritious food does for the functionality of my body. I have made gradual steps towards accepting my body, ditching the diets, and overcoming an eating disorder. It just feels like it’s the right time now.
I’m really excited about starting the development of my cook book. I’ll keep you guys posted with updates.
And to my classmates, friends, and family– I hope you’re hungry.
Sometimes nothing is more satisfying than a good ‘ole peanut butter and jelly sandwich. My only problem is with the whole jelly, or jam, part. The commercially made stuff is usually jam-packed full of sugar and glucose (sugar) and glucose-fructose (more sugar) and sometimes other not-so-healthy ingredients.
Fear not fellow PB & J lovers, I have a solution for all your sandwich (and health needs). I’ve seen a few variations of chia seed jam floating around the Internet, Instagram, etc. Lucky for you guys, I’ve tested a few out and have modified them to create the best recipe. Instead of adding sugar and various sugar-like substances and pectin, all you need is fruit and chia seeds! Not only do the chia seeds give the jam a nice consistency for spreading they also have many benefits, i.e. they’re a great source of fibre. You’re welcome.
Ingredients:
2 cups chopped strawberries
1/4 tsp grated ginger root
1/2-1 tsp grated orange rind
2 TBSP agave nectar (optional… you could also try adding a few drops of stevia extra, but I’m not a huge fan of it)
1 TBSP chia seeds
Easy Peasy Directions:
-Warm up a pan to medium heat and add chopped strawberries, ginger, and orange rind to the pan.
-Add agave or stevia (optional)
-Stirring continuously, bring the fruit to a rapid boil (about 4-5 minutes)
-Once the fruit is boiling rapidly, turn down the heat to medium-low, or low.
-Stirring occasionally, allow the mixture to simmer for 5-7 minutes and thicken.
-Remove pan from the element and allow to cool for 2-3 minutes.
-Add one TBSP of chia seeds and stir well.
-Pour jam into a mason jar and allow to cool completely and finish thickening.
-Enjoy yo PB & J!
I’ve heard that it takes 3 weeks, or is it 28 days, or maybe 6 weeks to get in a routine. I don’t have any solid empirical evidence, and I can’t tell you who or where I’ve heard these “facts.” I’m pretty sure it takes at least a couple of weeks to fully get into a routine.
The last couple of weeks I swapped my routine of waking up at 6 a.m. and devoting most of my time to class and assignments, to waking up at noon, or later. I’ve enjoyed doing not much of anything, but now my body is feeling out of whack now that I’m trying to get back into the grind of school.
I had aspired to blog regularly during my break and post some new recipes. Major fail. I’m not super upset with myself, I just wish that I spent some of my free time dreaming and whipping up new culinary concoctions rather than gluing my eye balls to whatever was on Netflix, oh and drinking.
It feels like it’s about time to detox. And no I’m not thinking anything like a juice cleanse, diet, etc. Juice cleanses always pique my interest, but I think I need the satisfaction of sinking my teeth into morsels of non-liquid food. Instead, I’m speaking more about getting myself mentally back into a routine of creativity and spending more time writing.
However, I did spend Sunday afternoon/evening procrasti-baking and cooking before the harsh reality of Monday morning back at school. It always seems that the inspiration to experiment in the kitchen strikes when I have the least amount of time. Give me all the time in the world and I usually use it to do absolutely nothing.
Alas, I will post a recipe next week, I’m thinking my homemade “healthy jam.” Stay tuned to see if I follow through with my promise…
The amount of quick oats I go through in a month is pretty impressive and also kind of embarrassing. I love oats, especially for breakfast. I’ve been testing out a few recipes and I think I’ve finally developed the fail-proof recipe for OIAJ (oats in a jar). Oats in a jar are a mixture of quick oats, milk/non-dairy beverage, chia seeds, and/or any of the following:
Cinnamon, vanilla extract, peanut butter, banana(s), honey/agave, nuts/seeds, fresh or dried fruit, etc…
Here’s what you need for one serving:
A small mason jar
1/3 C quick oats
*2/3 C liquid- milk/almond milk/(greek) yogurt
1/2 T chia seeds (these are super important, they thicken up the mixture!!)
*If you’re going to use yogurt, I recommend adding at least 1/2 T of milk for a better consistency.
Mix all ingredients and add in any additional ones. Get crafty and crazy with your creations! Leave the sealed mason jar in the fridge overnight.
Tonight I made a double batch and replaced half the almond milk with pumpkin puree, added cinnamon and ginger, vanilla extract, agave, and topped my creation with almond butter and pumpkin seeds.
The Life of Lucky 