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Wednesday, June 29, 2011

sun and fun

Yesterday was quite the day. I woke up at about 9:15 and it was already 23 degrees C. I knew that it was supposed to be hot, but didn't think it was gonna reach the temperature it did! I had an appointment, and just a few things I wanted to pick up at the grocery store. By the time I was done with that and walked home, I just wanted to curl up on the basement floor and die. It was SO hot. I needed something to beat the heat.

On Monday, my mom and I had taken a trip to the liquor store so she could pick up some vodka (relax people, it was for homemade vanilla!) and when we were leaving, I spotted something I thought she might be interested in. 

Molson 67 Sublime. It's a 67 calorie, light beer with a hint of lemon and lime made by Molson brewers. It only became available in Canada on June 1st, and I'm pretty sure that it's only available in the western provinces (except British Columbia) and Ontario right now. But these definitely hit the spot yesterday with that sun beating down and the heat reaching 33 degrees! I didn't get that gross feeling that I usually get from drinking in the sun, which was awesome. The lemon-lime flavor was just enough, and they were almost guilt-free :)

Supper last night was so easy. Both Mom and I were cooking in our little kitchen area, which was getting hotter by the minute because we were using the stove and the oven. It was the perfect way to end off the day. You can dip these in any kind of sauce you would like, because they are so versatile! And kid-friendly!

Panko-Flax Baked Chicken Nuggets
Based on Skinny Taste's recipe
Makes 24 nuggets

For 1 - 4 chicken nugget serving :
Calories - 153.1, Fat - 5.5 g, Sodium - 117.2 mg, Carbs - 3.8 g, Protein - 23.1 g

And just for fun, here are the stats for a typical 4 piece chicken nugget meal made with white meat from McDonald's (source) :
Calories - 210, Fat - 14 g, Sodium - 450 mg, Carbs - 13 g, Protein - 10 g

Sure they might taste good never once in a while, but they're not very good for you! Hopefully my slightly healthier alternative will stray you away!

  • 20 oz (1.3 lb) boneless, skinless chicken breast, chopped into nugget size pieces
  • salt and pepper
  • 1.25 tbsp olive oil 
  • 4 tbsp ground flax meal
  • 4 tbsp Panko breadcrumbs
  • 1/2 tbsp seasonings - I used Clubhouse Sweet Chili and Peppers, but you could use anything you wanted to!
  • cooking spray
  • Preheat oven to 425 degrees F. Get a baking sheet and cover with parchment paper
  • Season chicken with salt and pepper
  • Put olive oil in one bowl, and Panko, flax meal and seasonings in another
  • Dunk a few pieces at a time in the olive oil, and transfer to breadcrumbs bowl. Toss with fingers until chicken is coated.
  • Spread out on baking sheet and lightly spray with cooking spray. Cook 8 - 10 minutes on one side, then flip and cook for 4 -6 more minutes, or until cooked through. If you have a convection oven, there may be no need to flip them.

Definitely cooking in a bikini and an apron...

Served with baby roasted potatoes and asparagus with a balsamic reduction

Enjoying supper before going to see The Hangover 2!
Hope everyone is getting lovely weather!! And if you need a good (adult-rated) laugh, go see The Hangover 2! Just as stupid and funny as the first one. 


Monday, June 27, 2011

a long time coming

I am so sorry I have been a complete slacker lately. I have been so busy with my new job as a housekeeper at a senior's home and my other job bartending. Training for my new job was the end of May, and then I started within the first week of June. I had a blog post all ready, but I just haven't found the time (or the motivation) to get it done. Better late than never, right? Maybe, maybe not. I have been in a cook's block lol.

I made this recipe for Meatless Monday about a month ago, and it was a big hit in our house! My brother didn't like the sauce for them, so he just ended up eating his with ranch and lettuce. Exciting, I know. But between the 3 of us, there was none left by the end of the night!

Falafel Pita Sandwiches
Adapted from Clean Eating magazine

  • 1 - 15oz can of chickpeas, drained and rinsed
  • 1/4 onion (red or white), cut into 3 or 4 chunks
  • 1/2 cup red bell pepper, chopped into small chunks
  • 2 tbsp fresh flat-leaf parsley
  • 2 cloves of garlic, peeled
  • 1 tsp baking powder
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp fine sea salt
  • 1 tsp olive oil
  • Drain chickpeas and transfer to food processor. Add onion, peppers, parsley, garlic, baking powder, cumin, coriander and salt. Pulse the mixture until it is a grainy texture, scraping down the sides as needed. With lightly moistened hands, shape mixture into 12 golfball-sized rounds on a plate. Set aside.
  • Coat a large skillet with nonstick spray (or olive oil) and heat on medium-low. Work in batches and use a spatula to flatten the falafel to 1/2 inch thick. Cook until lightly browned, about 4 or 5 minutes on each side.

For the sauce :
  • 1/4 cup tahini
  • 2 tbsp fresh lemon juice (or a quarter lemon's worth)
  • 2 cloves garlic, minced
  • 1/4 tsp paprika
  • hot sauce
 Whisk ingredients together.
    To construct falafel:
    • Whole wheat pita, halved
    • lettuce
    • red onion, thinly sliced
    • tomato slices
    • cucumber slices
    • 2 (or 3) falafel patties
    • 1 tbsp feta
    • 1 tbsp-ish sauce
     I put my vegetables in, and I topped them off with 2 of the falafel patties, about a tbsp of  sauce, and feta cheese.

    Yum!! This recipe yields 12 falafel patties. You could make the mixture into about 4 falafel burgers instead of the little patties.

    For a 2-patty pita + 1 tbsp of sauce :
    Calories - 260, Carbs - 36 g, Fat - 9 g, Protein - 11 g

    Hopefully you'll be seeing more of me!