Beauty in my backyard – Gatineau Park Quebec, Canada
Feeling so blessed today. First ski of the season. The skate skiing was absolutely incredible!
It was nice to be away on vacation but, man oh man am I happy to be home. There’s nothing like it 🙂
I got up feeling super inspired and, created a smoothie designed to energize !
In a blender combine :
1/2 cup natural greek yogurt
1/2 cup unsweetened oat milk ( * I absolutely love Earth’s Own Naked Oat Original)
1/2 – 1 cup frozen raspberries ( picked from our very own raspberry bushes this past summer !)
1/2 cup frozen pineapple
1 tsp powdered vanilla
1 tsp vegetable protein ( optional )
1 tsp ashwagandha root powder ….say what ?? Never heard of it ? Available in most natural food stores. It’s optional but super duper good for you 10-powerful-health-benefits-of-ashwagandha
1 tsp bee pollen ( also optional but again good for you – bee-pollen )
1 tsp MCT oil ( again optional but check this out mct-oil-benefits )
A splash of maple syrup ( I couldn’t help my self ….I love maple syrup )
Blend on high until it turns into a silky, smooth blend of goodness.
Pipolinka make the best all dressed bagels.
Looking for a quick nutritious lunch idea ?
Toast a bagel, spread with cream cheese and top it up with sliced tomatoes, avocado, arugula and sprinkle with hemp seeds. I like to eat mine with beet sauerkraut from the Juniper Farm Sauerkraut .
You can even order it on line 🙂
And for dessert I whipped up some pistachio pumpkin energy balls.
It’s super simple and, they taste amazing .
Put the following ingredients into a blender :
1 cup oat flakes
1/4 cup raw pistachios ( I get mine at the zero waste store nu-grocery-main-st where prices are super reasonable)
1/4 cup pumpkin seed butter ( nu-grocery-main-st )
1/4 cup maple syrup
1 tsp vanilla
1/4 tsp cardamom
1/4 – 1/2 tsp ginger
Roll dough into small bite size balls
Mix 1 TBS hemp seeds with 1TBS chia seeds and roll balls in mixture until coated
To finish off the day, I finally made a pasta dish that I have been conjuring up in my head for days.
I have to admit I bought the sauce but, you could easily make it ( I will be sure to create my own and share at a later date ).For today, I cheated and used Cucina Antica Tuscany-style pumpkin cucina-antica-tuscany-pumpkin-pasta_132040.html . I actually bought mine at the Wakefield General Store which in my opinion, is even a better place to shop than Farm boy! http://wakefieldgeneralstore.ca
Pumpkin pasta with zucchini, mushrooms, sundried tomatoes and chard
Pasta of choice ( I used Chickapea – 227g box)
Pumpkin pasta sauce
1 shallot chopped
1 medium size zucchini diced
8 oz Organic Crimini Mushrooms sliced
1-2 leaves of chard chopped into small pieces
1/4 cup sun dried tomatoes in oil
A few sprigs of fresh sage
Salt and pepper to taste
Goats milk cheese and or parmigiano reggiano ( I used both !)
Step 1 Boil water and add a wee bit of olive oil so pasta doesn’t stick together ( follow instructions on box )
Step 2 Heat oil in a large frying pan and cook the shallot until fragrant (3-4 minutes )
Step 3 Add zucchini until it begins to soften, add the mushrooms and cook until a lovely brown
Step 4 Season with salt and pepper and add chopped chard and sage. Cook until wilted
Step 5 Remove from heat and add sun-dried tomatoes
Step 6 In a large bowl mix pasta and sauce together. Add cooked vegetable mixture
Step 7 Serve in bowls and top with cheese
That’s it for today my friends….I’m pooped.
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