Thursday, 31 March 2016

Almond Butter Mocha Smoothie

i love smoothies.  
i mean, really love smoothies.
they are the perfect way to hydrate post workout, hide all sorts of nutrient dense foods, and they just plain taste great/make me happy.

today i parted ways with my normal fruit concoctions and swapped in some cold brew coffee and almond butter for a quick perk me up and post workout recovery.

one persons coffee is another persons smoothie.

coffee & smoothies united at last.  and now my go-to for the remainder of the spring.

Almond Butter Mocha Smoothie

1 - 1 1/2 large frozen banana(s)
1/2 cup vanilla almond milk
1/2 cup cold brew coffee
1/2 cup vanilla greek yogurt
1 tablespoon almond butter
1 tablespoon unsweetened cocoa powder


combine all ingredients in blender and whirl till smooth and combined.  add more milk or ice to achieve desired consistency. 

Wednesday, 30 March 2016

Wine Pairings for Take-Out

just because you bring home take out, or opt to swing through the drive-thru for your latest dinner score, doesn't mean you can't reward those efforts and enjoy a nice glass of wine to go with that quarter pounder with cheese.

it's high/low food & wine pairing at it's finest.

here is a great guide to the ideal wine pairings for whichever take-out meal you're in the mood for:
courtesy: via coravin

CHINESE - Riesling & Blaufränkisch

often known for two dominating flavours, salt from the soy sauce and heat from the chilies.  both riesling and bluafrankisch stand up beautifully to these two dominating flavours.  riesling brings a bit of sweetness to temper the heat, and blaufrankisch delivers fruity flavours that help mellow the salt.

BURGERS - Cabernet & Chardonnay

whether you're picking these burgers up via a drive-thru or you're ordering from a place a bit more gourmet, you're going to want to grab a bottle of the most popular red and white wines on earth, cabernet sauvignon and chardonnay.  in the case of cabernet, it stands up nicely to all that meaty goodness, which is also why you want a chard if you're a fan of white.  both do the job of pairing with the meat exceptionally well.

THAI - Gamay & Gewurztraminer

thai can be insanely spicy, which means you need a wine to lower the heat.  you want something that is either light and fruity or nice and sweet.  gamay perfectly fits the first description and gew√ľrztraminer fits the second.

BBQ - Pinot Noir & Rose

if you're lucky enough to have good BBQ near you who can blame you for bringing it home instead of spending the night cooking.  the delicious smoky flavours and tangy sauce go incredibly well with a pinot noir or rose.

PIZZA - Chianti & Gruner Veltliner

regardless of how you choose to top your pizza, chianti is a classic accompaniment, with the sangiovese grape delivering a rich earthiness married with bright cherry flavours.  perfect for meat topped pies.  gruner veltliner on the other hand has a nice acidity that's wonderful with veggie and white pizzas.

INDIAN - Syrah & Riesling

there is nothing more comforting than indian food, but the dishes can often include spices and heat that make them difficult to pair.  for the red, go with a syrah, as it can handle the fragrant spices and cream sauces well.  if white's what you're more in the  mood for, grab a riesling.  it's your best bet against the heat.

SUSHI - Pinot Noir & Chenin Blanc

if you're eating sushi the last thing you want to do is overwhelm the fish.  with that in mind, pinot noir and chenin blanc deliver nicely.  each pairs beautifully with the delicate flavours and gives an added earthiness and acidity that makes the sushi even better.

SALAD - Gamay & Sauvignon Blanc

you should get an award for opting for the healthy option, and just because it's healthy doesn't mean the wine will pair any less well.  for salad a nice, crisp sauvignon blanc with it's herbal grassy aromas or a bright gamy, also known as beaujolais.

Monday, 28 March 2016

Easter 2016 | Egg Hunts & Brunch Mountainside

last year we started a tradition that i can only hope remains in tack for years & years to come....

easter egg hunt @ home 
cute easter themed breakfast
banff roadtrip
easter egg hunts @ mount norquay
brunch @ the bison

it's everything i love packed into one action packed morning before heading back to town for a big celebratory easter dinner.

here is a glimpse into our easter weekend.

brunch pizza |  sunny egg, bacon, potatoes, tomatoes, gouda, hollandaise

cast iron frittata |  wilted spinach, oven-dried tomatoes, goat cheese, herbs

steak & mushroom eggs benedict |  aaa rib eye, cheddar, hollandaise, cheese + herb biscuit, roasted potatoes, salad

 homeward bound.

Saturday, 26 March 2016

Brown Butter Cinnamon-Sugar Popcorn

remember the time i made brown butter & crispy sage popcorn?  how great was that day. 
my affection for brown butter has yet to escape me, and really why should it?
my affection for things that taste like cinnamon toast has also yet to escape me?

so when the kids requested a big bowl of popcorn to accompany their 'cloudy with a chance of meatballs'  movie date, i decided to give in to my own selfish desires and blend the two, to create a highly addictive bowl everything i love in life.

brown butter cinnamon-sugar popcorn


1/2 cup popcorn kernels
1/4 cup salted butter
2 1/2 tablespoons sugar               
1 1/4 teaspoons cinnamon


use an air popper to pop the popcorn.  set aside.
in small bowl mix together cinnamon and sugar.  set aside.
in a small saucepan, melt butter over medium heat.  when butter starts to foam, swirl the skillet until butter turns golden brown 1-2 minutes.
drizzle butter over popcorn and sprinkle with cinnamon-sugar mixture, tossing to coat.

slightly adapted from two peas & their pod

    Friday, 25 March 2016

    easter no-bake cookies w/ mini eggs

    me:  what kind of eggs do you want for breakfast?
    mr. handsome:  cadbury
    me: ha!

    easter weekend means we eat mini eggs by the truckload and this morning we ate them with no-bake cookies.
    #nobake #nojudgement

    girls night in is looking promising & a mini egg hangover is imminent.

    easter no-bake cookies w/ mini eggs

    1/2 cup butter
    2 cups sugar
    1/2 cup milk
    3 tablespoons unsweetened cocoa powder
    1/4 teaspoon salt
    3 cups rolled quick oats
    1 cup unsweetened coconut
    1 teaspoon vanilla
    cadbury mini eggs

    in large bowl, stir together oats and coconut.  set aside
    in medium saucepan, mix together butter, sugar, milk, salt and cocoa.  bring to a boil.  remove from heat and stir in vanilla.
    add sugar mixture to oat mixture and stir to combine.  spoon cookies onto wax/parchment paper and top each with 3 mini eggs.
    allow to cool.

    adapted from my no-bake cookies

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