Monday, 29 February 2016

let it be sunday | johnston canyon, sushi bistro, table food + drink


one of my favourite hikes in the summer is johnston canyon. beautiful waterfalls & breathtaking scenery, it really is nature at the peak of perfection.

mr handsome and i decided to tackle the same hike in winter which proved to be impossible. i nearly dislocated my shoulder not once, but twice.  managed to fly down the mountain as though i was channelling my inner snowboarder, only to try and attempt to climb back up which produced frustrated tears as i plummeted for what seemed like the fortieth time in 1.5 hours.  ugh.
oh well at the very least we managed to see beautiful frozen waterfalls and learn a valuable lesson that you can't walk up and ice covered mountain only wearing snow boots.
#hikefail


after we hiked we then sushi'd {via sushi bistro}
#lunchwin


after we sushi'd then we headed back to the ski hill to grab our two little ski bunnies and a pint.




then off to canmore for a little dinner/family catch up session.
man, i love sundays.
xo.



cioppino |  king crab, chef's daily fish, clams, mussels, tiger prawns, saffron tomato broth, grilled baguette


jambalaya |  chicken, chorizo, prawns, spiced tomato sauce, basmati rice, spring onion, peppers |  


 margarita flatbread |  roasted grape tomato, buffalo mozzarella, tomato sauce, basil pesto

Friday, 26 February 2016

brown butter & crispy sage popcorn


on fridays it is perfectly acceptable to forgo your typical sandwich/salad lunch for a big bowl of delicious popcorn.


not just any popcorn though.  
savoury brown butter & crispy sage popcorn.
#knowwhatimsayin


i'm pretty sure i will be eating this for the rest of the weekend, and can certainly commit to being wrist deep come sunday when i have a date with my couch and the oscars.
cheers.xo.



brown butter & crispy sage popcorn

ingredients:
1/2 cup popcorn kernels
4 tablespoons unsalted butter
10 sage leaves
sea salt

method:
use an air popper to pop the popcorn.  set aside.
in a small saucepan, melt butter and add sage over medium heat.  when butter starts to foam, swirl the skillet until butter turns golden brown and sage begins to crisp up1-2 minutes.  set aside.
drizzle over popcorn and season with sea salt tossing until and the popcorn is coated.
serve.

Thursday, 25 February 2016

Berry Banana Smoothie Bowl


is anyone else super elated that the sun is coming up earlier and earlier.  
i love mornings.  like love, love mornings, kind of love.
and i love the fact that by 7:30 the skies are beautiful shades of pinks and blues co-mingling as the day officially gets under way.

i'm also loving smoothies lately.  perhaps that's because it feels like spring in the city.  today we are expected to see temperatures in the double digits, in FEBRUARY.  hallelujah.

so with warmer temperatures in mind i'm going the smoothie route, again.
yesterday i shared a recipe for my peanut butter cup smoothie bowl.  an indulgent, dessert-like snack, from my new go-to smoothie bowl cookbook from alison lewis.  
today, i'm taking a healthier approach and sharing one that is a perfect addition to my busy morning routine of bus stop drop-offs and errand filled tasks.


berry banana for the win.

cheers.xo.


berry banana smoothie bowl

ingredients:
3/4 cup strawberry-flavoured greek yogurt
1/4 cup water
1 scoop protein powder
1 frozen banana, cut into pieces
3/4 cup frozen strawberries

suggested toppings
sliced strawberries
blueberries
yogurt-covered raisins
trail mix


method:
in blender, combine yogurt, water and protein powder.  secure lid and blend (from low to high if using a variable-speed blender) until smooth.  add banana and strawberries; blend until smooth
pour into a bowl and top with any of the suggested toppings, as desired.

serves 1

Wednesday, 24 February 2016

peanut butter cup smoothie bowl


i adore a good smoothie.
i adore it even more when it's served in a bowl and then topped with extra goodies of deliciousness, can't fault me for that.  

smoothie bowls are the perfect way to add fresh fruits, superfoods and protein to your diet, and upgrade your regular morning routine.  

refreshing, filling & healthy.
thick, creamy & delicious.


it would seem i'm not alone in my love for this popular smoothie phenomenon.   alison lewis, author of 200 best smoothie bowl recipes clearly shares my appreciation and probably wrote this book specifically for me, or at least i hope so.

on the menu today:
peanut butter cup.

if you like peanut butter and chocolate then you'll be all over this one.  if you don't, we should probably end our friendship now.
#ineedabiggerbowl

one down one hundred and ninety-nine to go....


peanut butter cup smoothie bowl

ingredients:
1/4 cup sweetened vanilla almond milk
2 tablespoons unsweetened cocoa powder 
1 frozen banana, cut into pieces
1/2 cup peanut butter
4 ice cubes
1 scoop chocolate protein powder {optional}

suggested toppings
unsweetened cocoa powder
sliced banana
best-ever chocolate oat cookies {recipe follows}
mini chocolate chips

method:
in blender, combine almond milk and protein powder.  add in cocoa powder, banana, peanut butter and ice.  blend until smooth.
pour into a bowl or bowls and top with any of the suggested toppings, as desired.

serves 1-2


best-ever chocolate oat cookies


ingredients:
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon 
1 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 cup butter, softened
1 large egg
1 teaspoon vanilla extract
1 1/2 cups large-flake (old-fashioned) rolled oats
1 cup semi-sweet chocolate chips

method:
in a medium bowl, combine flour, baking soda and cinnamon.
in a separate bowl, using an electric mixer on medium speed, beat granulated sugar, brown sugar and butter until light and creamy.  beat in egg and vanilla.  with the mixer on low speed, beat in flour mixture until blended.  fold in oats and chocolate chips.  cover with plastic wrap and refrigerate for 1 hour, until chilled.
preheat oven to 350F.  
shape dough into 1-inch balls.  place 2 inches apart on baking sheets lined with parchment paper.
bake, one sheet at a time, for 10 to 12 minutes or until lightly browned around the edges (do not overbake.)  let cool on pan for 5 minutes, then transfer to wire rack to cool completely 




Monday, 22 February 2016

blueberry oatmeal breakfast smoothie


this weekend mr. handsome turned 36.  crazy right?    it's also crazy to think that i've spent 15 of those trips around the sun with him.


a celebratory weekend calls for a healthy start on a monday.

a early morning workout & this healthy blueberry oatmeal smoothie is what's on the agenda today.  
it might not be caesars and brunch, but i'll take it just the same.


blueberry oatmeal smoothie

ingredients:
1/2 cup quick oats
1 1/2 cups unsweetened vanilla almond milk
1 frozen banana
1/2 cup frozen blueberries

method:
in blender or food processor, whirl oats until ground fine.  add in remaining ingredients and whirl until completely combined and smooth.
enjoy!

and now for a weekend photo recap.  sushi, cake, mountains, brunch.  it really doesn't get much better.  happy birthday love.


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