Monday, 26 January 2015

Mount Norquay & the Balkan


the kids are officially 3 weeks into their 8 week ski program, and doing amazing i might add. 
 this week they even had a cheering squad, as my dad came to see the kids in action, and carve out a few runs for himself.


while the 3 of them skied, mr. handsome and i took advantage of the  +14 temperatures, strapped on snow shoes and took off to find some trails of our own.

this was my first attempt at snowshoeing in a long time, the last time i had snow shoes on they resembled wooden tennis rackets, and to be honest i was expecting nice flat terrain and a leisurely walk on my sunday afternoon.  
what i got was a hike up a mountain and leg cramps.  apparently when you snowshoe at ski hill, you should expect hills.  apparently.
so in an expert attempt to catch my breath whenever possible, i did what i do best, i took photos, then i sat in a snow bank. 
#lazygirlsguidetosnowshoeing #publisherscallme

at least next weekend i'll be smarter about it and skip the gym beforehand.  #overdidit


after a day on the hill,  all five of us worked up an appetite and headed out to my favourite Greek restaurant ever.  The Balkan.
we wined, we dined, and we conversed.  perfect sunday.

and next week we do it again.....
xo.



kalamari |  fried squid, greek style tzatiki

fennel seafood stew |  saffron tomato broth, prawns, white fish, scallops, mussels, grilled bread


athenian chicken |  stuffed with spinach, leeks, baked in a herb tomato sauce & topped with feta.  served with vegetables, rice pilaf & lemon roasted potatoes


arni psito |  12 hour slow roasted lamb shank, olive oil & lemon jus.  served with vegetables, rice pilaf & lemon roasted potatoes


baklava cheesecake |  honey drizzled filo pastry, walnuts & almonds 

creamy raspberry-vanilla chia seed pudding


good morning, or i should I say good afternoon, since i seem to have lost the last 4 hours.


after a lovely sunday spent in the mountains, we are once again in the thick of a new week and over-scheduled, hence the disappearce of my morning.


a new week calls screams new breakfast, and a creamy raspberry-vanilla chia pudding fits the bill.
it also begs to have seconds at snack time, which by my calculations is about now.
#mathwhiz


Creamy Raspberry-Vanilla Chia Pudding

ingredients:
1/3 cup chia seeds
1 1/2 cups unsweetened vanilla almond milk
1 cup fresh raspberries
3/4 cup vanilla Greek yogurt
2 tablespoons honey, or more to taste
splash of vanilla

method:

combine chia seeds and milk in a bowl, stir.
place in fridge for 30 minutes.  remove and stir again.
place back in fridge covered for 4 hours or overnight.
in food processor or blender combine raspberries, yogurt, honey and vanilla.  Whirl till smooth.
add raspberry mixture to chia and milk, adjusting sweetness as necessary.  enjoy.  xo.



to read up on the health benefits associated with chia seeds check out this post from health and fitness shop.  cheers

Friday, 23 January 2015

Nutella & Flax Energy Bites


this past weekend during our family grocery shopping expedition i came across a surprise sale on Nutella which opted me to grab a jar and watch as the kids faces lit up.

they love Nutella.
i love nutella.
heck, everyone loves nutella.


  truthfully, we've been out of stock for awhile now, and i'm never one to pass on a bargain, so it was fate this jar of deliciousness was coming home with me.
 plus, i was looking for a different mix in for my favourite go to snacks...

nutella it is.
nutella for the win.


best part is we are now all stocked up on ski weekend snacks.



nutella & flax energy bites


ingredients:
1 1/4 cups quick oats
3/4 cups unsweetened coconut
1/4 - 1/2 cup flax seeds, ground
1/4 cup hazelnuts, chopped 
1/4 cup mini chocolate chips
1 teaspoon chia seeds
1/2 cup nutella
1/3 cup honey
1 teaspoon vanilla

method:
in large bowl combine nutella, honey, and vanilla, mix well.  add in oats, coconut, flax seeds (starting with 1/4 cup), chia seeds and combine.  if mixture is still too wet and in a little more flax.  fold in chocolate chips and hazelnuts.
refrigerate mixture for 30 minutes.  once chilled roll into balls.
store in air-tight container in fridge
enjoy.

yields: 15-25 balls depending on size

adapted from my oatmeal, coconut & graham cracker bites
Related Posts Plugin for WordPress, Blogger...