Whole Foods Trips

To be truthful, as much as I love Whole Foods, I can’t afford to shop there exclusively. If money was unlimited, I would buy only organic and local foods, but let’s get real, I am a student and supporting local farmers isn’t always possible. I wish I had brought my camera on this last trip (All my photos were taken using my iPhone) so that I could have captured the crispness of the fresh fruits, and quality in each of their home products. Typically before heading to grocery stores, I look at flyers to find what is on sale and where it can be found. Some places, for example the Loblaws Superstore, allow me to price match, so I do make the most of deals. As much as I love sales, I don’t limit my shopping to discounts or else I would lack a lot of nutrients in my diet. I am by no means an extreme couponer. One day I hope Trader Joe’s makes its way to Canada, since I have been once before in California, and absolutely fell in love.

Source: Oakville Whole Foods

Don’t get me wrong, Whole foods is a great grocery store that offers so many interesting products. It’s excellent for buying supplements or finding “health products” that aren’t accessible at large grocery chains. I love that they place “featured” products at the end of each aisle, usually with a sample accompanying the display. They offer freshly squeezed juices, or “make your own” nut butters, which is pretty cool. The Whole Foods in Oakville also has a large assortment of meats and fish at reasonable prices.

I could probably spend an entire day looking at their fruit bar, olive selection, hot foods and cold salad bar. I don’t let my nut allergies stop me from my occasional meals there, as their chefs are great at assuring no cross-contamination of ingredients happens in their kitchen. My only concern is individuals mixing up spoons, so I never grab items that are situated directly beside a recipe that contains peanuts, pecans, walnuts or sunflower seeds. While I don’t typically eat almonds, I find I am growing out of this allergy, because when touching them, I don’t react. Their combinations often inspire my own creations, as they list all the ingredients in each blend. Sometimes I wish they used less sauces when cooking certain items, but for the most part their choices suit my taste palette. Artichoke, Tempeh and Falafel are three of my favourites, as I never seem to cook those items on my own. This week, I went to Whole Foods for dinner with Joyce and Chelsea. I had snacked before hand (whoops) so I wasn’t overly hungry, but my meal still managed to add up in price! I got plain endamame, roasted beets, tomato/onion/basil/cucumber salad, tofu, radishes, kale salad in apple cider vinegar, black beans/corn/onion/red pepper salad, steamed broccoli, sliced mushroom, roasted yam, and two sautéed garlic cloves. My selection had enough flavour that I didn’t top it with any dressing or spices.

Do you ever feel like grocery stores are great at “grabbing” your money? I always go with a few items on my list, and manage to leave with way more than I intended to. It’s a bit overwhelming to see so many delicious foods. To make the most of my shopping trips, not only do I plan ahead with “Flyer hunting”, I stick to a few rules that I have picked up over the years. Here are my tips for effective shopping!

• Don’t go to the grocery store hungry! You’ll end up wanting to buy everything, including pre-packaged muffins or cookies that you are better off making from scratch.
• Shop the perimeter of the grocery store. That is where the freshest foods can typically be found (meat, dairy, fruits, vegetables, breads). The inside aisles are where junk food is often hidden.
• Try to purchase fruits and vegetables that are in seasons as they’ll be tastier and more affordable! You can always freeze the extras for later.
• Convenience isn’t everything. Switch to whole oats instead of instant.
• If you have trouble with serving sizes, buy pre-portioned packages. While it is more expensive, you’ll save money by eating less. Don’t hesitate to buy full-fat products, just make sure you have a smaller quantity.
• Buy the basics and stick to the four food groups.
• Don’t purchase foods that have unpronounceable ingredients. The less ingredients, the better. 100% fruit juices, 100% whole grain and foods with less additives tend to be better for you.
• Choose the least processed foods that are made from whole grain, have less sugar and offer more fiber.
• “Fat Free” or “Sugar Free” can be deceiving. Food companies know how to fool their customers. Just because it is ____ free does not mean it is healthier. GMO free, additive free, hormone free however, are usually great things to look for.
• When possible, make your own soups to save yourself the sodium.
• To save money, try and eat vegetarian protein sources (legumes, beans) several times a week.
• Pick a rainbow of fruits and vegetables as the colours represent different vitamins and minerals.
• What you buy is what you’ll have to eat. Choose foods that you genuinely like, not just those that are on sale.
• Whenever possible, choose foods without added salt. Salt is often added for flavour in packaged items. Get unsalted butter, so that you can control how much you want to add when baking or cooking.
• Try having tuna or fruit packed in water, instead of oil, broth or juice. Choose frozen vegetables without sauce and frozen fruit without added sugar. This will allow you to have more flexibility when adding dressings, because you can add fresh salt, sauce or sugar without worrying about the pre-existing dressing.
• Keep staples on hand. Oils, Nut butters, Canned Vegetables, Lentils, Beans, Quinoa, Couscous, Oats, Vinegars can be kept in the pantry for prolonged periods.

What are your favourite grocery stores and why? Have you developed good shopping techniques? Some grocery stores now offer clothing or and house products. Do you enjoy looking in the home sections or does it distract you from the purpose of your trip? I love grocery shopping with my dad as it’s one of our weekly bonding activities. We bring reusable bags (At some grocery stores you save money, plus it is environmentally friendly) and a cooler bag so that none of our foods get squished or go bad. ♥ Molly

“I can spend hours in a grocery store. I get so excited when I see food, I go crazy. I spend hours arranging my baskets so that everything fits in and nothing gets squashed.” – Cameron Diaz 

“Jam” Packed Wednesday

On Wednesday, I had a “jam” packed day (Pun intended). After we finished picking strawberries, I was dropped off at the pool. Normally I have a swimming buddy, but my lack of company actually made me a bit more productive since I had nobody to chat with during breaks. I ended up swimming 4km, which is the furthest I have swum since starting to track my lengths. It was also in record time, 1 hour and 10 minutes. I probably could have done it faster, but I did take a couple of water breaks. Also, I targeted my arms and legs, doing flutter board kicks (Which I am terribly slow at) and swimming just with my arms. I chose to work on endurance rather than speed, which is why I did not swim continuously in a freestyle motion.

When I got home, my sister, mom and I made jam. Not only did we have a ton of strawberries to use up (fresh local strawberries don’t keep very well), but we wanted to give some jam to friends as housewarming gifts. We all agreed that they’d be cute wedding favours as well. Emma printed off some cute labels that really helped to make the jars presentable. The recipe called for 8 cups mashed, 3 cups sugar and 2 pectin crystal envelopes. We got a little bit carried away, and ended up slicing a few too many strawberries. Thankfully I had been craving something sweet, so I decided to use the extra in a strawberry sauce. Has anyone read “If you Give a Moose a Muffin” or “If you give a Pig a Pancake”? My situation fell true to these childhood classics.  When you make strawberry sauce, you need to make something to go with it! Scones immediately came to mind, and since I had used lemon juice in the sauce, I opted to make a buttermilk lemon zest recipe, courtesy of Canadian Living (The only substitution I made was using 2 tbsp. of lemon zest instead of 1 tbsp.). With my luck I was missing a few essential ingredients, so I had to run out to grocery store. Finally, I returned home, with an hour and a half left before I had to meet up with some friends! Talk about “jam” packed! Check out my two Instagram video (First ones yet) that features me forming the dough and stirring the syrup! The scones were delicious and quite pretty. It is neat to cut them open as they feature speckles of yellow zest inside!

I quickly cleaned up my mess and headed off to Whole Foods where I was meeting two of my favourite people, Chelsea and Joyce! The three of us have been meaning to get together for quite some time, but our schedules are always conflicting. Eventhough we are only a half an hour drive apart, none of us meet up as often as we’d like. Of course, you can’t go to Whole Foods without being tempted by the hot and cold food bars, so we pre-arranged to have dinner there. While it isn’t cheap, there is no denying that it is tasty. I plan on posting about my Whole Foods trips tomorrow, but for today I’d just like to share my simple sweet strawberry sauce recipe! I hope you are able to enjoy it as a topping on pancakes, swirled into oatmeal, drizzled on ice cream or even sandwiched between these lemon scones! It is simply delicious (and slightly addicting). I could probably even eat it by the spoonful as a source of vitamin C (provided I omit the sugar). Did you know that 8-10 of these strawberries pack in 160% of your daily vitamin C needs? Yum! ♥ Molly

“Indulge, Life is Sweet” – Unknown

Sweet Strawberry Sauce

Makes 3.5 cups 

• 4 cups strawberries, hulled and sliced
• 1/4 cup water
• 2 tbsp. cornstarch
• 3 tbsp. fresh lemon juice
• 1 tbsp. fresh lemon zest
• 1/4 cup sugar (Optional)

1. In a small pot over medium heat, combine all ingredients.
2. Bring to a boil whisking gently.
3. Reduce heat to a simmer and cook until mixture thickens, about 8 minutes.
4. Serve plain or as a topping.

Strawberry Fields

There is nothing sweeter than picking strawberries on a warm summer morning. On the way home, the delightful aroma filled the car, bringing with it fond memories of childhood trips to the strawberry fields. My sister and mom decided that it was time for a summer adventure and the idea of picking fruit sounded tasty, affordable and fun! We woke up extra early to beat the heat, and have a fresh selection. Of course, you can’t just pick a few strawberries when you go, because it is far too much fun. We ended up leaving with two full baskets, plenty to be eaten fresh, baked into a pie, blended into smoothies, sliced on top of yogurt or turned into sauces and jams. ♥ Molly

“Happiness is not something ready made. It comes from your own actions.” – Dalai Lama

Fresh Spa Food

There is no denying in my mind, that soup is delicious. From creamy potato leek, to homemade chicken noodle, I love everything about soup. Hot or cold, chunky or smooth, the smell and flavour never fail to satisfy my needs and taste palette. It is a versatile item as it can be an appetizer, starter, snack or main course. There are even dessert soups!

Typically people think of soup as a rich, heavy substance so whenever summertime rolls around, it usually gets removed from our menus. Thankfully, there are variations of chilled soups that can be lighter options. Take for example this chilled cucumber soup, it reminds me of spa food! One of the great aspects of this chilled soup is that it is easy to cook. With a little bit of slicing, chopping, mincing and blending, this cucumber soup takes very little time to prepare as you don’t have to patiently boil a broth. Did you know that greenhouse cucumbers are not pollinated, so they are seedless? This recipe disposes of the seeds so why not pick up this type! When picking out my cucumbers at Longos, there was an Ontario Greenhouse fact sheet where I learned that the best cucumbers typically are bright in colour, fresh in scent, and firm but not too firm! Apparently cucumbers also thrive in cool, dry places so be sure to keep them in a crisper.

While my creation was a source of calcium and vegetables, it lacked protein, fats and carbohydrates and wasn’t substantial enough to be served on it’s own. I created a balanced meal by whipping up an adaptation of Tosca Reno’s “Ladies’ Lunch Quick Shrimp Ceviche Stuffed Avocados” and toasting whole wheat tortilla with garlic butter. In all, the meal was light but kept me full throughout my post-meal swim and evening. When I was fixing these dishes, I couldn’t help but notice that Shrimp is a great source of protein, as 8-10 of those little things pack in 15g and only 65 calories! On the other hand, avocados are great sources of lutein (a carotenoid that promote eye health), insoluble and soluble fibre (slows digestion keeping you feeling fuller), monosaturated fat (blood sugar stabilizer, heart heart, can lower blood pressure), folic (important during pregnancy) and oleic acid (lowers cholesterol). The subtle hints of citrus in both recipes were also sincerely enjoyed.

… But if the health benefits of the meal don’t interest you, I sure hope its flavour does. Enough information already, here are the recipes! ♥ Molly

Chilled Cucumber Soup

Serves 6, 1 cup servings, generously 

• 2 tbsp. extra-virgin olive oil
• 1 medium onion, diced
• 4 garlic cloves, minced (2 tbsp.)
• ¾ cup water
• 3 tbsp. lemon juice
• 1 ¾ cup 2% Greek plain yogurt
• 1 pinch sea salt
• 3 large cucumbers, peeled, seeded, chopped (4 cups)
• ½ cup parsley, chopped

1. Heat oil in a skillet over medium high heat. Add onions and garlic, stirring constantly. Cook until onions are translucent, about 2 minutes. Stir in ¼ cup water, reduce to medium low heat, and cook until onions are soft, about 2 minutes.
2. Place chopped cucumber and sautéed onion mixture into a food processor. Blend until smooth. Add in remaining ½ cup water, lemon juice, sea salt, and 1 ½ cups Greek yogurt. Process until smooth. Stir in ¼ cup parsley.
3. Transfer to a container and refrigerate for 2 hours, or until cold.
4. Serve, garnishing each bowl with remaining ¼ cup yogurt and ¼ cup parsley. You may wish to season with salt or pepper.

Avocado Shrimp Salad

Ingredients and Directions adapted from Tosca Reno’s “Ladies’ Lunch Quick Shrimp Ceviche Stuffed Avocados”, The Eat-Clean Diet

Serves 6, 1 cup servings

• 2 avocados
• 1 lb. cooked shrimp, peeled
• 1 red pepper, seeded, finely chopped
• ½ cup red onion, finely chopped
• ¾ cup cherry tomatoes, halved (Or tomato, chopped)
• ¼ cup cilantro, chopped
• 1 tbsp. orange juice, freshly squeezed
• 2 tbsp. lime juice, freshly squeezed (1 lime)
• 1 pinch sea salt
• ¼ tsp. ground black pepper

1. Remove shrimp tails and discard. Chop each shrimp piece into quarters.
2. In a large bowl, whisk together pepper, salt and both juices. Add in all ingredients, except avocado.
3. If making “Shrimp Avocado Salad”, peel and cut both avocados into ¼ inch cubes. Refrigerate salad for a half an hour, allowing flavours to combine. Serve with a fresh slice of lime or orange and enjoy.
4.  If making “Shrimp Salad stuffed Avocado”, slice avocados in half and remove peel. Scoop avocado halves out of their skins. Spoon the shrimp salad into the center of each avocado half, allowing overflow. Refrigerate for half an hour, allowing flavours to combine. Serve and enjoy!

“One cannot think well, love well, sleep well, if one has not dined well.” – Virgina Woolf

Color Me Rad

This past Sunday I participated in my first ever colour run! Words cannot even begin to describe how much fun I had! I was reunited with a friend that I hadn’t seen in over a year which made this “first” experience even more memorable. I also ran into some unexpected acquaintances which was coincidental and neat.

While it was 5km (A decent length for “newbies”), it wasn’t a race to set a PR at. The layout was designed to challenge beginners, but for the more advanced you had the flexibility of setting your own pace. The race was definitely less about speed than it was about colour and amusement. In fact, a lot of parents brought their children as those under 7 ran for free. I was impressed at how many little kids were successfully running the full 5km. Sometimes I forget how much energy I had when I was younger!

Color Me Rad is an organization that hosts races throughout Canada and the United States and the moment I heard they were coming to Toronto, Ontario, I signed up (It sold out so fast)! Downsview Park was an ideal location, as it is accessible by foot, car, bus and subway. It was a fairly flat course (Hooray!) and was mostly paved. The event was very hot as the trail was not shaded and the sun beamed at 40 degrees . In compensation I stayed extra hydrated even though I am not a fan of having much liquid (heavy) in my stomach when I run.

Our location was sponsored by Larabar so they were handing our “Cashew Cookies” following the race. Unfortunately I am allergic to nuts, but I did manage to score a Vitamin Water that they were handing out. There was also the opportunity to participate in a “Pepsi Taste Challenge” or get free Red bull. For some reason those beverages never really appeal to me, especially pre or post-workout!

For those of you still wondering what a “colour run” is, let me explain. The idea is that you start out very clean, wearing mostly white (for effect). We were provided with sunglasses that are designed to protect your eyes from sun and colour. I went as far as making white tutus for my friend and I to wear (they absorbed the cornstarch too) as the idea was to be “rad”. Many sported high socks, side pony-tails and white shorts as well. Throughout the run (in my situation it was each kilometer) you are coated with non-toxic, dry, coloured cornstarch. I was sprayed by wet coloured cornstarch at kilometers 2 and 4 which definitely helped to cool me down. At the end of the race I got my own “Colour Bomb”. This was similar to a ziploc baggy filled with a coloured cornstarch. We got our cameras ready and popped the bag for an ultimate explosion. My friend captured most of our memories, as I was too scared to ruin my phone! The organization also had photographers situated throughout the course and there was a photo booth at the end of it all. I can’t wait to see how those pictures turned out.

Today I am still living a “rad” life as some of the colours have yet to come off of my stomach. Similarly, I got a mild sunburn on my arms and back so there is an outline from my black “rad” tattoo. I guess it protected my skin from the sun but I am hoping that the tan line soon fades. I am already looking into running another “themed” race, as “Color Me Rad” was very enjoyable. Thank you again to all that volunteered or helped organize Toronto’s event. From the Zumba warm-up class, to the colour bomb squad, every detail was well thought out and planned. It is a race I would recommend to anyone provided they aren’t allergic to cornstarch and don’t have severe asthma. There is really nothing I would change about the race, except maybe spelling “color” with a U since it was a Canadian location! I am so grateful for having been provided with this opportunity. ♥ Molly

Source

Defining Happiness

Happiness. By definition, it is the state of well-being characterized by emotions ranging from contentment to intense joy (Source). While happiness is a human right that belongs to everyone, it does not mean that we each experience pleasure every moment of each day. In fact happiness can co-exist with any emotion. It is very possible to be happy and sad at the same time in situations including and similar to commencement. As promising as one’s future may be upon graduating, leaving behind friends and a known part of one’s life is undoubtedly emotional.

Yesterday was a day filled with happiness. I completed my first colour run, got to visit with a close friend whom I haven’t seen for over one year, swam in my own pool, spent time with my family and concluded the evening with a lovely dinner.

Gluten Free Carrot Muffins that I made for race fuel. One of the girls on my team has a gluten intolerance.

Left to Right: Leah, Larissa, ME, Will, Maude

These sunglasses were so handy. No coloured corn starch got into my eyes. I’ll be reusing them as they really block out the sun.

Slice of Tomato, Couscous/Red Onion/Red Pepper, Barbecued Salmon, Onion Tomato Relish, Cesar Salad! I haven’t had Cesar salad in so long!

Look at that smile. She is learning how to “shriek’ it is oh so adorable!

Sometimes happiness isn’t necessarily about what we do, but instead comes from the people whom we do things with. Whether or not we feel comfortable in our environment is also a key factor into the outcome of an event. I don’t love to run (and definitely did not train for this race) but running 5km was invigorating as I was motivated by laughter, music, fellow runners and of course “Colour Bombs”.

We can put a conscious effort into finding happiness through activities such as meditation or painting, but happiness can also arise in unexpected moments. It is fundamental in relationships and friendships and definitely makes tasks more manageable. I can’t imagine being employed in the wrong company or even the wrong field.

Part of the reason happiness is so sweet, is because it isn’t always present. In Gretchen Rubin’s novel “The Happiness Project”, some of the controversial arguments about happiness are mentioned.

 “The belief that unhappiness is selfless and happiness is selfish is misguided. It’s more selfless to act happy. It takes energy, generosity, and discipline to be unfailingly lighthearted, yet everyone takes the happy person for granted. No one is careful of his feelings or tries to keep his spirits high. He seems self-sufficient; he becomes a cushion for others. And because happiness seems unforced, that person usually gets no credit.”

This reminds me to be thankful for what I have because although others may appear to have their life more put together than myself, appearance can be deceiving. It resonates with one of my favourite quotes that I have mentioned before “Comparison is the thief of Joy” first said by Theodore Roosevelt.

I want to leave you with one last personal thought before I conclude this post about happiness. Happiness is something that is different for each and every one of us. What brings glee into my life is completely different than the things that create pleasure for my family members and friends. We are each entitled to our own opinion and while it is fair to respect the input of others, it is necessary to take your own to heart. Just because others might question your values does not mean that they are wrong. You cannot sacrifice your own joys in fear of rejection. ♥ Molly

“One of the secrets of a happy life is continuous small treats.” – Iris Murdoch

Summer Solstice

Yesterday marked the first official day of summer. Hooray! I can’t say I enjoy any other season more than this one. Here in Ontario, Canada the rhyme  “April Showers” came true for the entire spring season. While May brought flowers, it also brought torrential downpours. I am hoping that summer brings warmth and sunshine so that those threatening clouds get the memo to head elsewhere. (I am thinking positive thoughts for those currently struggling in Alberta that search to find dry land and  escape the flooding.)

I love summer for so many reasons. It tends to be the warmest season, the days are longer, it’s the perfect time for summer “reads”, clothing prints are always brighter and the materials are lighter (Hello Summer Dresses), my birthday falls within it, bike rides are more enjoyable, popsicles become more popular, as a student I get it off from school and it is typically the month in which my family travels. My parents must have had a hectic job coordinating summer day trips and weeklong vacations when I was younger. As one of four, not only were vacations expensive but very busy! I have fond memories of driving to the east coast, visiting Montreal and touring Ottawa. As I have gotten older however, we’ve caught the “Travel bug” and have gotten out of Canada more often! I’m fortunate to have ventured through California, gone to New York City, and have even seen a fair bit of Europe. Last summer we spent a few days in Paris France before heading to the South of France where we rented a house. It was the perfect opportunity to experience french living and culture.

I wonder what is in store this summer!  My hope is for a sandy beach covered in seashells, warm water for swimming and interesting boutiques. I think I’ve had my fair share of museums and site seeing these past summers, so my wish is to go to a relaxing location with minimal walking. Lazy? Maybe! Peaceful? Definitely! To be truthful I don’t know if I am the type of person that can read by the ocean but I am definitely willing to test my patience and try! Someday I hope to stay in a resort in Hawaii so in the meantime I will have to work on lounging by a pool (coated in SPF 50 sunscreen of course).

Officially 4 months old!

Emma and Lottie!

Of course the first day of summer wouldn’t be complete if we didn’t swim in our pool! Yesterday was also special as it was Lottie’s first time swimming. She was so brave and loved the water. I think it reminded her of a big bathtub. She is already following in my footsteps and becoming quite the water fish. Summertime is just asking for memories to be created. ♥ Molly

“Some of the best memories are made in flip flops.” – Kellie Elmore

Going “Bananas”

There is seldom a day where I crave a banana. As a kid I didn’t go “bananas” over bananas. In fact I probably preferred to use them as a pretend telephone rather than eat them sliced on toast! While I’d have the odd banana peanut butter tortilla roll-up, (Before I grew into my allergies of course) and I didn’t mind the banana flavoured penicillin doctors often prescribed, you typically didn’t find me eating that yellow fruit straight from it’s peel. What still bothers me today about bananas is the fruit’s texture. Mashed into oatmeal or blended in a smoothie bananas are okay (and add a delicious taste), but on their own the banana’s phloem bundles are too stringy for my liking.

So whenever the bananas in the fruit bowl on our island counter start to turn brown, you shouldn’t be surprised that I am contrary to upset. After all, mushy bananas are key ingredients for so many delicious recipes.

Today I’d like to share with you a healthy twist on a favourite banana muffin recipe. When I was baking the muffins, I noticed I had an extra frozen banana (I typically freeze the brown bananas in a ziploc airtight bag) so I threw it into the food processor to make banana soft-serve. I’ll also share that formula!

Banana Blueberry Muffins

Makes 16-18 Large Muffins

• 1.5 cups + 1 tbsp. whole wheat flour
• ½ cup agave nectar (or sugar)
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1 egg
• 1 tsp. vanilla extract
• 1/3 cup unsweetened applesauce
• 3 large bananas, mashed
• ¾ cup blueberries

1. Preheat the oven to 350°F and line 18 muffin tins with wrappers (or lightly grease with oil)
2. In an mixing bowl, sift 1.5 cups whole wheat flour, baking soda and baking powder. Stir in the sugar or agave nectar.
3. On a low speed, beat in the egg, applesauce and vanilla until dry ingredients are moistened. Add in the mashed banana, beating until until large banana clusters are gone. Note: Unlike some muffin recipes, you cannot really over mix/beat. It is okay to have some small clumps of banana.
4. In a separate bowl, coat the blueberries with the remaining 1 tbsp. of whole wheat flour. Note: This prevent the blueberries from exploding in the heat. Stir the blueberries into the mixture, distributing them evenly throughout.
5. Spoon the mixture into the muffin tins, filling 2/3 of the way.
6. Bake in the oven for approximately 15-18 minutes or until firm to touch. A toothpick inserted into the muffins should come out clean.

Note: For a special treat, why not substitute in ½ cup chocolate chips for the blueberries! 

Banana Soft-Serve

Serves 1-2, 1 Banana Each (The picture is 1/2 a serving)

• 1-2 frozen bananas
• A pinch of cinnamon for taste

1. Freeze 1-2 bananas in saran wrap overnight. Be sure to peel the banana ahead of time.
2. Blend the banana in a food processor for approximately five minutes or until the banana has a fluffy consistency. This does not work in a magic bullet or blender.
3. Sprinkle with cinnamon and serve.

Note: Try adding 1 tsp. of vanilla extra to the bananas as they are being mixed. This gives the banana a sweeter taste.

Both of these recipes are a great afternoon snack or even healthy dessert. There is no denying that muffins can be brought almost anywhere and this soft-serve recipe can be whipped up when a craving strikes. I hope you’ll start peeling past-prime bananas to keep in a tupperware container in the freezer! ♥ Molly

“I’m getting so old, I don’t even buy green bananas anymore.” – Chi Chi Rodriguez

Quinoa Stuffed Peppers

It’s definitely been a busy week around my house. From Father’s day to graduation ceremonies, small errands and appointments, I feel as though I haven’t had much time to dedicate to myself, let alone this blog! Let’s just say my meals haven’t been all that exciting (or have been eaten too quickly to be captured in a picture) and DIY projects are non-existent.

Much to my delight, yesterday was completely quiet so I managed to get some grocery shopping done with my mom. I needed to purchase ingredients since I had volunteered to cook dinner! I was pleasantly surprised when red peppers were on sale at Longos! The idea of creating stuffed peppers, something I have always admired, instantly popped into my mind!

This recipe is not only simple and affordable but it takes very little time! Prior to yesterday, I had never even tried stuffed peppers as I thought the preparation would be much too tricky. Boy was I wrong! This recipe is an all round win for a busy weeknight dinner and can be easily converted into a main dish with the addition of nuts or cheese! It’s also vegetarian!

Quinoa Stuffed Peppers

Makes 12, Half Pepper Servings

• ½ cup red onion, finely chopped
• 1 cup carrots, finely chopped
• ¼ cup bell pepper, finely chopped
• 6 bell peppers, whole
• ½ cup parsley, coarsely chopped
• 1 ½ cups baby spinach, shredded
• 1 tsp. ground ginger
• 1 tsp. ground cumin
• 2 tsp. ground cinnamon
• 2 tsp. olive oil for sautéing
• 1 cup uncooked quinoa cooked according to package in low-sodium soup broth
• Optional: To make this into a complete meal, try adding ½ cup of slivered almonds and ½ cup crumbled feta.

1. Preheat oven to 375°F and line a 9 by 13 inch baking pan with parchment paper.
2. Remove the stem and seeds from the bell peppers, slice in half lengthwise and place aside.
3. Heat oil in a large skillet over medium high heat. While stirring, add onion and cook until transparent (approximately 6 minutes). Add in carrots, chopped peppers and parsley and cook until slightly softened. If using nuts, stir in now. Add in spinach, ginger, cumin and cinnamon cooking until the spinach is barely wilted. 
4. Slowly add the cooked quinoa into the sautéed vegetables, being careful as all the ingredients are extremely hot.
5. Spoon quinoa mixture evenly into bell pepper halves, filling them to the edge of the pepper. Pack down the mixture ever so slightly. If using, sprinkle the cheese evenly onto the top of the pepper halves.
6. Place the peppers onto the prepare baking sheet. Bake in preheated oven for approximately 25 minutes or until the peppers are tender and juicy and a knife inserted in the filling comes out hot.
7. Transfer to plates, serve and enjoy!

Note: If you have extra filling feel free to cook it in a casserole dish using the same temperature and time. 

I hope you enjoyed this recipe as much as my family did. I’d say my first time making stuffed peppers was a success given I had never even eaten stuffed peppers before!! They are a delicious, filling, light warm meal perfect for summertime! I look forward to trying flavour, spice and grain variations in the future. ♥ Molly

Fun Fact: Did you know that Red Bell Peppers contain about ten times as much beta carotene as green or yellow bell peppers? Personally I like red bell peppers the most because they have the sweetest flavour!

Dr. Seuss quotes Graduation

Graduation is a milestone that every student looks forward to achieving. Yesterday my family congratulated my sister Emma for earning her Honours Specialization in Health Sciences with Distinction. For four years Emma has had perfect attendance as she dedicatedly studied (rehabilitation sciences) at the University of Western Ontario. Emma’s hard work really shone through earning her a Gold Medal for being the top of her graduating class. She also got to be the Gonfalon carrier for her faculty. There is something to be said about studying in the field of your interest. Emma’s passion led her to be rewarded with these privileges. While she is naturally very intelligent there is no denying that she invested extra hours into readings, lectures, studying and exams.

To say the least, I am one very proud sister. Emma truly embodies the role of a leader and yesterday was just one more event that helped us to remember all of her past accomplishments. Emma shares her wealth of knowledge in the London community by volunteering in positions such as “LIT” tutoring. I was thankful that yesterday’s weather brought sunshine and warmth. Even though the Health Science award lunch and graduating ceremony was held inside, the majority of the gatherings (Alumni reception and photo taking) were outdoors. I welcomed the fresh air as my family and I drove a total of four hours. Despite the prolonged periods of sitting, my toes still managed to get blisters. How does this always happen?

As Dr. Seuss would say “Don’t cry because it is over, smile because it happened”. While this quote might be overused, it is the perfect saying to reference on a special day like convocation. After all, a graduation is not an end, it is the start of a new chapter in one’s life. Emma’s honours will open so many future doors and opportunities. Next year she will be continuing her education at the University of Toronto as she embarks on completing a Masters in Physiotherapy. I am excited to be her future practice patient.

Congratulations on a well-earned celebration to all graduates out there. The world is at your feet. I can appreciate how much hard work it takes to earn a grade, certificate, diploma, degree, doctorate and or other title. It must feel outstanding to have a final show and document for proof as to what you have completed.  … Or as Emma Donoghue, who received an Honorary Doctor of Letters from Western yesterday, half-hearted joked, “was given”. In case you did not know, an Honorary Doctorate is something one is chosen, or elected to receive. I thought that Emma Donoghue, the author of “Room”, was a well-deserving candidate of this award. In appreciation, Emma Donoghue delivered a  very eloquent, well-versed, witty and rhyming speech. It was a piece that I thoroughly enjoyed and I hope that one day I share my convocation with a figure as interesting as Emma Donoghue.

June is a busy month for so many and for that reason I would encourage you all to take the time to reflect on the great things that have been happening around you. Change isn’t only present when rewarded. ♥ Molly

Oh the Places You’ll Go – “You have brains in your head. You have feet in your shoes. You can steer yourself any direction you choose. You’re on your own. And you know what you know. And YOU are the one who’ll decide where to go…” – Dr. Seuss