Our Fresh Kitchen http://indyfitmoms.com/ Healthy, uncomplicated food that actually tastes good. Tue, 16 Jun 2015 10:01:21 +0000 en-US hourly 1 Spinach Quiche http://indyfitmoms.com//meals/spinach-quiche/ http://indyfitmoms.com//meals/spinach-quiche/#comments Sat, 09 May 2015 13:07:14 +0000 http://indyfitmoms.com//?p=2782 Whether for brunch outside on the patio or an easy dinner at home on a Tuesday night, spinach quiche is an easy and delicious meal anyone can make.

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We have finally had a good hit of summer! Both of us left work early yesterday to run some errands so we really got to enjoy the heat and sunshine, and I even broke out my first tank top of the year. Luckily, we had planned to meet up with some friends for dinner at the ever-popular House on Parliament and we scored a table on their back patio in the sun just in time to catch the last rays before the heat of the day melted away.

After dinner we walked north through Toronto’s Cabbagetown district to Red Cranberries Restaurant, to say goodbye to a friend of ours who is leaving Toronto to pursue bigger dreams in California. Alice (aka Chatterungirl) is a fellow triathlon club member, yoga instructor, runner and all-around wonderful person. She shared her story with us last summer, about how she transformed her life to become fit and healthy:

Almost 10 years ago, on October 24, 2004, I sat in the doctor’s office when she told me I was on my way to a stroke by the age of 30 if I did not change my lifestyle. I was 23 years old, working 80-hour weeks, and had let my weight creep up by leading an unhealthy lifestyle. My doctor asked me what I was going to do about it. With no emotion except determination in my voice, I replied, “I will start making different choices as of today”.

Alice Toyonaga: 3 Steps to Healthy Lifestyle Changes

It’s always sad to see friends leave, but we are both so happy that she is on her way to discovering an exciting new journey. Best of luck Alice!

Spinach Quiche: Whether for brunch outside on the patio or an easy dinner at home on a Tuesday night, spinach quiche is an easy and delicious meal anyone can make.

Related: Cream Cheese Jam Stuffed French Toast

This week was also a chance to make something we’ve wanted to share for a very long time. It’s probably (okay, definitely) not the healthiest recipe we ever make, but it’s easy, filling, delicious and keeps very well for days when you need to pull a quick meal out of the freezer – so we’re going to call this one a win. Whether for brunch outside on the patio (because we totally have time for brunch every weekend) or an easy dinner on a Tuesday night, this one’s staying firmly in our rotation – pie crust and all.

Spinach Quiche: Whether for brunch outside on the patio or an easy dinner at home on a Tuesday night, spinach quiche is an easy and delicious meal anyone can make.

Related: Quinoa Egg Muffins

I like to start with a regular frozen pie crust just to make it simple, but you can make your own pastry if you prefer. In this case, I just thawed the pie crust then just moved it from the little foil pie dish to my favourite ceramic one from Emile Henry.

4 Steps to a Perfect Spinach Quiche

Sprinkle a little cheese in the bottom of the pie crust, for a nice cheesy layer between the pastry and the filling.

Spinach Quiche: Whether for brunch outside on the patio or an easy dinner at home on a Tuesday night, spinach quiche is an easy and delicious meal anyone can make.

Pour the egg mixture over the cheese…

Spinach Quiche: Whether for brunch outside on the patio or an easy dinner at home on a Tuesday night, spinach quiche is an easy and delicious meal anyone can make.

…right to the top of the pastry (because despite what Meghan Trainor says, it’s all about that filling).

Spinach Quiche: Whether for brunch outside on the patio or an easy dinner at home on a Tuesday night, spinach quiche is an easy and delicious meal anyone can make.

Sprinkle even more cheese on top to create a crispy, cheesy, golden brown layer when it’s done baking.

Spinach Quiche: Whether for brunch outside on the patio or an easy dinner at home on a Tuesday night, spinach quiche is an easy and delicious meal anyone can make.

Let your lovely spinach quiche cool for about 5 minutes before serving.

Spinach Quiche: Whether for brunch outside on the patio or an easy dinner at home on a Tuesday night, spinach quiche is an easy and delicious meal anyone can make.

And that’s it! Four simple steps to an easy spinach quiche.

If you’d like to save some for later, let the quiche cool completely, then cut the slices and wrap them in waxed paper. Store the wrapped slices in a sealed container in the freezer for up to several months – quiche stores very well and is easy to reheat for a quick protein-filled meal when you need it.

Spinach Quiche: Whether for brunch outside on the patio or an easy dinner at home on a Tuesday night, spinach quiche is an easy and delicious meal anyone can make.

 

Spinach Quiche: Whether for brunch outside on the patio or an easy dinner at home on a Tuesday night, spinach quiche is an easy and delicious meal anyone can make.

4.0 from 1 reviews
Spinach Quiche
 
Prep time
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Total time
 
Author:
Serves: 8 servings
Ingredients
  • 1 pie crust
  • 3 cups frozen chopped spinach (thawed)
  • 8 eggs
  • ¼ cup milk
  • ¼ teaspoon salt
  • 100 g (2 cups) grated cheese, divided
Instructions
  1. Preheat the oven to 375F. Thaw the spinach, then press it into a colander or strainer to remove the excess water. Leave it to drain while you prepare the remaining ingredients.
  2. Crack eggs into a medium mixing bowl, then add milk and salt and beat with a fork until the colour is uniform and all the yolks are broken. Add ⅓ of the cheese to the egg along with the drained spinach, and mix well.
  3. Sprinkle another ⅓ of the cheese on the bottom of the pie crust, then pour the spinach mixture over. Sprinkle the remaining ⅓ of the cheese on top.
  4. Bake for 45 minutes until the middle has completely puffed up and the crust is golden. Remove from the oven and let cool for 5 minutes before serving.
Notes
Quiche stores very well in the freezer. Let the quiche cool completely, cut the slices and wrap them in waxed paper, then store frozen in a sealed container for up to several months. To reheat, microwave for 1 minute or bake in a toaster oven at 300F for 10 minutes.
Nutrition Information
Serving size: ⅛ quiche Calories: 230 Fat: 15.3 Carbohydrates: 10.3 Protein: 11

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Condensed Coconut Milk http://indyfitmoms.com//desserts/condensed-coconut-milk/ http://indyfitmoms.com//desserts/condensed-coconut-milk/#comments Thu, 30 Apr 2015 16:59:09 +0000 http://indyfitmoms.com//?p=2665 I really think everyone should try out different diets from time to time. From vegan to Paleo and Indian to 100-Mile, you will always learn about new foods and cooking styles when you try something different. We’ve been vegetarian (or mostly so) for a while so we’re pretty used to meat substitutes like tofu, TVP and tempeh, but when I decided to try veganism last year we discovered a whole new world of dairy and egg substitutes that we had …

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I really think everyone should try out different diets from time to time. From vegan to Paleo and Indian to 100-Mile, you will always learn about new foods and cooking styles when you try something different. We’ve been vegetarian (or mostly so) for a while so we’re pretty used to meat substitutes like tofu, TVP and tempeh, but when I decided to try veganism last year we discovered a whole new world of dairy and egg substitutes that we had never dreamed of. There are some amazingly creative and dedicated vegan chefs, and an entire world full of mouth-watering recipes full of flavour and goodness (one of our favourites is Angela Liddon from Oh She Glows).

Condensed-coconut-milk-8

On another culinary adventure in Singapore several years ago, I picked up this lovely habit of putting sweetened condensed milk in my coffee. Although it may not be the healthiest habit, I’m afraid it’s stuck with me. Sometimes I offer it to company along with cream and sugar in coffee, and of course my Southeast Asian friends will understand, but everyone else gives me a bit of a funny look. It doesn’t take long for them to convert though!

Of course condensed milk is wonderful for other things too – like spreading on toast, drizzling over berries and creating many more desserts than I can list here.  As a vegan, I asked: if you can make condensed cow’s milk, why not condensed coconut milk?

The result, as it turns out, is delectable.

Condensed-coconut-milk-5

Though it takes some time, there is very little hands-on involvement needed and the recipe itself is incredibly simple. Start with canned coconut milk (not the beverage) and add it to a pot with sugar, then boil it down to the proper consistency just like regular condensed milk. The whole process takes an hour or two and yields about 1/2 cup of creamy and lightly sweet condensed coconut milk which is just perfect with fresh strawberries.

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 Best enjoyed with smiles and sunshine.

Condensed Coconut Milk
 
Cook time
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A vegan replacement for condensed milk, but also incredibly yummy on cupcakes, toast or licked right off the spoon!
Serves: ½ cup
Ingredients
  • 1 can full-fat coconut milk
  • ¼ cup granulated sugar
Instructions
  1. Combine coconut milk and granulated sugar in a medium pot (make sure there is space for it to boil). Bring to a boil over high heat, then turn down to medium-high heat and boil for about an hour, stirring occasionally, until the mixture has thickened to the consistency of thick cream. You may have to experiment to find the right temperature, and watch carefully (especially at first) to make sure it doesn't boil over.
  2. Remove from heat when the mixture is thick and syrupy; it will thicken a little more as it cools.
  3. Cool for about 20 minutes, then pour it into a glass jar and cool completely. Store condensed coconut milk in the fridge for up to a month.

 

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Green mashed potatoes http://indyfitmoms.com//meals/dinner/green-mashed-potatoes/ http://indyfitmoms.com//meals/dinner/green-mashed-potatoes/#respond Fri, 24 Apr 2015 09:43:26 +0000 http://indyfitmoms.com//?p=2765 Green Mashed Potatoes is a little secrets to trick kids into eating more spinach. An easy but delicious recipe for them to make too.

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In our Green Box this week we got potatoes, so it’s time to get some cooking going and start making some Green Mashed Potatoes.

Growing up I used to spend days, if not weeks, in one of my closest friend’s house. He had a Peruvian Nanny that loved cooking for us, but I guess she found it hard to constantly feed two starving swimmers. Specially when it came to trying to trick us into taking more veggies.

Being a good cook, Vicky love spending time in the kitchen teaching me her little cooking secrets. She even loved having me around to help with the dishes after every meal, I still wonder why? One of her little secrets to trick us into eating spinach was making Green Mashed Potatoes. An easy but delicious recipe for kids to make.

Let’s face it, not all of the kids are happy eating kale, spinach or broccoli for breakfast, you have to find fun ways to present them (or hide them) like Quinoa Egg Muffins or our Piña Colada Kale Smoothie.

Life have changed for me though, nowadays I can sit and devour an entire plate of Plant Protein Salad without any complain, but I do appreciate all the effort Vicky put in the Kitchen to help me get some good food in my body on my earlier days.

I also thank her for the love I have today for the dishwasher! A good appliance to have in the Kitchen.

Green Mashed Potatoes is a little secrets to trick kids into eating more spinach. An easy but delicious recipe for them to make too.Green Mashed Potatoes is a little secrets to trick kids into eating more spinach. An easy but delicious recipe for them to make too.Green Mashed Potatoes is a little secrets to trick kids into eating more spinach. An easy but delicious recipe for them to make too.

 

Green mashed potatoes
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 4 Large Potatoes
  • ½ Cup Frozen Spinach
  • ¼ Cup Milk (or Almond Milk)
  • ½ Cup Edamame (not required, but adds flavor & protein)
Instructions
  1. Cut the Potato in small dices and boil them until soft (between 8 to 10min)
  2. Mash the potatoes with a fork or a potato masher.
  3. Blend all the remaining ingredients and incorporate to the mix
  4. Add ½ Cup shredded Mozzarella Cheese for extra protein and cheesiness!

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6 Ways to Use Up Your Leftover Easter Chocolate http://indyfitmoms.com//articles/6-ways-to-use-up-your-leftover-easter-chocolate/ http://indyfitmoms.com//articles/6-ways-to-use-up-your-leftover-easter-chocolate/#comments Thu, 09 Apr 2015 02:06:19 +0000 http://indyfitmoms.com//?p=2730 Oh, that lovely post-Easter daze of chocolate euphoria! After a weekend filled with Easter brunch, Easter dinners, drinks, egg hunts and desserts, you suddenly wake up and realize that you don’t fit into your skinny jeans, the house is still filled with mounds of leftover Easter chocolate and your willpower is hovering around zero. What do you do? The first option is to just go ahead and eat it, foregoing willpower completely and adding another several thousand calories to the …

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Oh, that lovely post-Easter daze of chocolate euphoria! After a weekend filled with Easter brunch, Easter dinners, drinks, egg hunts and desserts, you suddenly wake up and realize that you don’t fit into your skinny jeans, the house is still filled with mounds of leftover Easter chocolate and your willpower is hovering around zero. What do you do?

The first option is to just go ahead and eat it, foregoing willpower completely and adding another several thousand calories to the 5,735 you probably already ate over the weekend. While you might enjoy the chocolate in the moment, you’re likely to regret that decision later.

The second option is to use it up in other things before it has a chance to tempt you. Chocolate Easter bunnies can be chopped up to be used in place of chocolate chips, or melted to make other delicious treats that won’t make you feel guilty for indulging. Here are our top picks for ways to use up your leftover Easter chocolate.

1. Sweet Potato Brownie Bites

Satisfy your chocolate craving with a slightly healthier version of two-bite brownies.

Sweet-Potato-Brownie-Bites

2. Healthy Vegan Banana Muffins

Chop up leftover chocolate and add it to banana muffins instead of chocolate chips.

Chocolate-Banana-Muffins-1

3. Vegan Chunky Monkey Pillow Cookies

Bake some gluten-free, sugar-free and vegan peanut butter cookies – your taste buds and tummy will thank you.

Vegan-Chunky-Monkey-Pillow-Cookies-with-dates

4. Triple Quinoa and Chocolate Muffins

If you’ve got a little more time, try out this healthy chocolate muffin recipe with triple – yes, triple – quinoa. Yum!

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5. Dark Chocolate Espresso Tofu Mousse

Recover from your workout with a high-protein chocolate dessert.

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 6. Garage Sale Cookies

Use up…well, almost anything with this recipe for garage sale cookies. Sure to satisfy – though cookies may not be an improvement on the chocolate situation…

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Header photo credit.

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Easy Vegetarian Chili http://indyfitmoms.com//meals/dinner/easy-vegetarian-chili/ http://indyfitmoms.com//meals/dinner/easy-vegetarian-chili/#comments Thu, 02 Apr 2015 01:53:21 +0000 http://indyfitmoms.com//?p=2649 Dinner just got fast! This vegetarian chili recipe makes the perfect hearty meal that's ready when you are.

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There are few things that don’t contain the word “salad” and can be made into a hearty, wholesome dinner in five minutes, but this vegetarian chili recipe is the perfect way to satisfy your need for a filling meal that’s ready when you are. What inspired this lovely creation, you might ask? Well we have a tendency to come home from work or the gym and need to eat RIGHT. NOW. You have not met terrifying until you’ve seen a hungry athlete, and this is how we keep from killing each other in fits of hunger-induced rage. Sounds totally reasonable, right?

Easy Vegetarian Chili: Dinner just got fast! This vegetarian chili recipe makes the perfect hearty meal that's ready when you are.

But seriously, this is a weekly staple in Our Fresh Kitchen. We always have bags of frozen vegetables in our freezer (okay, and we still have frozen cabbage and butternut squash, but that’s a different story), so we throw together some frozen corn with vegetarian ground “beef”, tomato sauce and cumin to make the fastest dinner we have in our repertoire – short of just heating up leftovers.

Related: Easy One-Pot Dinner

Easy Vegetarian Chili: Dinner just got fast! This vegetarian chili recipe makes the perfect hearty meal that's ready when you are.

One reason I love vegetarian and vegan cooking so much is that you don’t usually need to worry about actually cooking things all the way through like you do with meat products. Most meat replacements simply need to be warmed or browned before serving, so it doesn’t take nearly as long to whip together a quick meat-free meal for meatless Monday – and who couldn’t use a little more time on a Monday?

Related: 3 Easy Ways to Feed both Vegetarians & Carnivores

Vegetarian meat replacements are usually found near the produce or natural food sections of our local grocery stores, and come in all sorts of flavours and textures to suit different cooking methods. You can even get pre-seasoned ground “beef”!

Easy Vegetarian Chili: Dinner just got fast! This vegetarian chili recipe makes the perfect hearty meal that's ready when you are.

5-minute Vegetarian Chili
 
Cook time
Total time
 
One of our favourite ways to serve vegetarian chili is on a bed of lettuce with tortilla chips for scooping, but it's also great over rice and topped with melted cheese. Add some chili flakes or hot sauce if you'd like a little more heat.
Author:
Ingredients
  • 1 package vegetarian ground "beef"
  • 2 cups tomato sauce
  • 1 cup frozen corn
  • ½ teaspoon cumin
  • Rice or tortilla chips for serving (optional)
Instructions
  1. Combine vegetarian ground "beef", tomato sauce, corn and cumin in a medium pot and mix well.
  2. Cook on medium-high heat, stirring every minute or two, until the chili is warmed through.
  3. Serve with rice or tortilla chips, or eat all on its own.

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Baked Brie Toast http://indyfitmoms.com//meals/breakfast/baked-brie-toast/ http://indyfitmoms.com//meals/breakfast/baked-brie-toast/#comments Fri, 27 Mar 2015 23:03:42 +0000 http://indyfitmoms.com//?p=2682 Perfect for a Saturday morning brunch or a Sunday breakfast at the cottage, Baked Brie is a recipe for adults or kids who are learning how to cook.

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Baked Brie Toast is a delicious breakfast and easy enough recipe to make for those days when all you want is breakfast in bed. Feels like a recipe for a Saturday morning brunch or a Sunday breakfast at the cottage.

Never skip breakfast says the saying, right? In Our Fresh Kitchen we wake up early and never miss a breakfast. That’s either because we have to eat the proper nutrients before our first workout of the day or simply because, let’s not kid ourselves, eating is delicious. I can testify that we pretty much have this nutritional advice covered.

Related: Piña colada Kale Smoothie

Another breakfast quote reads “Eat breakfast like a king, lunch like a prince and dinner like a pauper!”. We kind of follow this advice, kind of, we eat breakfast like athletes, have lunch like athletes, and dinner like athletes, and include two or three snacks too. We tend to, most of the times, includes a good variety of veggies and fruits in our days.

We avoid freaking out about the food we eat though. We eat healthy and whole foods; we occasionally give ourselves some break to enjoy delicious not so-healthy foods, like baked brie cheese. It’s all about balance.

Baked Brie Toast: Perfect for a Saturday morning brunch or a Sunday breakfast at the Cottage Baked Brie is a recipe for adults or kids who are learning how to cook.

Breakfast is the most important meal of the day, and I definitely have a hearty breakfast before I do anything.
Mayer Hawthorne

Brie Cheese is one of the fatty guys in the dairy family. One hundred grams contain 17gr of saturated fat, that’s about 80% of the total fat for a 2,000 calorie diet. Eat sporadically and enjoy the well deserved treat. Take it as one of those guilty pleasures that we all have and don’t like to share.

Related: Brown Rice Pudding

We recommend adding some fruits like strawberries and oranges, both rich on Vitamin C, to your breakfast. Vitamin C is a well-known immunity booster, as well as a powerful, fast-working antioxidant. As Jennifer Murray, Vegetarian Food Expert, states in the article What are antioxidants?, the major benefit of consuming antioxidants is that they seem to prevent and even reverse many kinds of cancer as well as heart disease and other deadly diseases.

Same goes for the cold prevention benefits of the Vitamin C, Kathleen M. Zelman, MPH, RD, LD writes in the article Benefits of Vitamin C that it may not be the cure for the common cold (though it’s thought to help prevent more serious complications). But the benefits of vitamin C may include protection against immune system deficiencies, cardiovascular disease, prenatal health problems, eye disease, and even skin wrinkling.

Baked Brie Toast: Perfect for a Saturday morning brunch or a Sunday breakfast at the Cottage Baked Brie is a recipe for adults or kids who are learning how to cook.Baked Brie Toast: Perfect for a Saturday morning brunch or a Sunday breakfast at the Cottage Baked Brie is a recipe for adults or kids who are learning how to cook.

There are many benefits of eating your breakfast and never skipping one of them. Ryan Andrews wrote a extensive article on Precision Nutrition about it All about breakfast.

So we invite you to sit back, relax, and enjoy a piece of toast with baked brie cheese while you read these articles on breakfasts. Another good practical trick is to teach your kids or significant other to make this meal for you, one day they might surprise you with a good breakfast in bed.

Baked Brie Toast: Perfect for a Saturday morning brunch or a Sunday breakfast at the Cottage Baked Brie is a recipe for adults or kids who are learning how to cook.

Baked Brie Toast
 
Ingredients
  • 1 slice whole wheat toast
  • Brie cheese
  • Maple syrup (or honey)
  • Pecans
Instructions
  1. Lighlty toast the bread. You only want to do a first round of toasting, don't let it get too dark.
  2. Cut the brie cheese into slices.
  3. Set on top of the bread and toast in a small oven.
  4. Once the cheese is melted pour maple syrup on top of the toast and garnish with pecans.
  5. Serve hot with a freshly squeezed orange juice and a serving of strawberries.

 

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Vegan Cinnamon Rolls http://indyfitmoms.com//baking/vegan-cinnamon-rolls/ http://indyfitmoms.com//baking/vegan-cinnamon-rolls/#comments Sat, 21 Mar 2015 23:31:42 +0000 http://indyfitmoms.com//?p=2662 What are you waiting for? You deserve a treat, and you can't find anything better than melt-in-your-mouth homemade vegan cinnamon rolls.

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Happy Saturday! While we missed posting on the first day of spring, it is the first weekend of spring and that’s close enough. It also happens to be a cloudy, rainy, relaxing day that is just perfect for a cozy afternoon on the couch, especially now that we are both done our workouts for today (we are triathletes after all, and weekends are for endurance training sessions). It’s days like today that inspire us to make up a gorgeous batch of vegan cinnamon rolls.

Why vegan? We’re not actually vegan but we are aware of the impact that animal agriculture has on our planet and on the animals themselves, and we try to use alternatives where we can. There aren’t a whole lot of adjustments for vegan cinnamon rolls, because the dough doesn’t depend on eggs like many quickbreads and other baked treats do, so the biggest change is substituting refined coconut oil for butter. You’ll never know the difference.

Related: Lemon Poppyseed Cupcakes & Coconut Frosting

Vegan Cinnamon Rolls

Oh, and if you’re worried about your rolls tasting like coconut oil, you can rest assured they won’t; unlike its raw counterpart, refined coconut oil doesn’t taste like coconut at all – in fact, it doesn’t really taste like anything so it’s perfect for just about any dish. We use it for stir-frys too.

Vegan Cinnamon Rolls

Let me share a little secret for getting the most out of these cinnamon rolls, because the worst part is waiting impatiently for them to be ready (#amiright?). Get the dough and rolls ready first thing on a Saturday morning, then let them rise while you [run errands, grocery shop, drive your kids to gymnastics, go to spin class, clean the house] and pop them in the oven when you get home. You’ll have about 20 minutes to shower, unpack, get the kids settled or what ever you have to do, and then BAM! you have fresh-baked cinnamon rolls ready just when you’re ready to relax and truly enjoy them. The satisfaction of getting everything done makes these babies taste 10x better.

Related: Cashew Hot Chocolate

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So what are you waiting for? Cinnamon rolls don’t have to be store-bought and just for special occasions – you deserve a treat.

And you can use real butter if you really want to.

5.0 from 1 reviews
Vegan Cinnamon Rolls
 
Prep time
Cook time
Total time
 
These vegan cinnamon rolls are a favourite homemade treat! We use refined coconut oil, but you can also use butter (non-vegan) if you prefer.
Author:
Recipe type: Baking
Serves: 9
Ingredients
  • 1¼ - 2 cups all-purpose flour
  • 1 teaspoon instant yeast
  • 1 Tablespoon granulated sugar
  • ¼ teaspoon salt
  • ⅓ cup warm water
  • 3 tablespoons coconut oil
  • ¼ cup packed brown sugar
  • 1 teaspoon cinnamon
  • 2 tablespoons (or more) raisins
Instructions
  1. Combine 1 cup of flour with the instant yeast, sugar and salt in a medium mixing bowl. In a small bowl or glass liquid measuring cup, combine the water and coconut oil, then microwave for about 15-30 seconds until the water is warm (but not too hot to touch) and the coconut oil has melted.
  2. Pour the mixture into the bowl with the flour and stir to form a nice sticky dough. Gradually add flour about ¼ cup at a time, mixing well in between. When you can't stir in any more flour, sprinkle some flour on the countertop then dump the dough out of the bowl and sprinkle a little more flour over the top. Knead for a few minutes until the dough stops sticking to your fingers.
  3. Sprinkle a little more flour underneath the ball of dough, then roll it out to a 9" square (the dough will be about ¼ inch thick).
  4. Sprinkle the brown sugar, cinnamon and raisins evenly over the rolled dough making sure they goes right to the edges (otherwise the end rolls won't have any filling). Starting from one side, gradually roll up the dough and filling to form a log, then pinch the seam to keep it from unraveling. Use a sharp knife to slice the log at 1" intervals, and place the rolls in a greased square cake pan. Cover with a cloth and let rise for 60 to 90 minutes.
  5. minutes before the rolls are done rising, preheat the oven to 375F.
  6. Bake for 20 minutes or until the rolls are lightly browned on top. Cool for at least 5 minutes before removing them from the pan.
Notes
Adapted from Better Homes and Gardens Cookbook.

 

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Spicy African Peanut Soup http://indyfitmoms.com//meals/dinner/spicy-african-peanut-soup/ http://indyfitmoms.com//meals/dinner/spicy-african-peanut-soup/#comments Fri, 13 Mar 2015 00:01:40 +0000 http://indyfitmoms.com//?p=2631 We tried spicy African peanut soup when we were wondering how to use collard greens, and discovered something amazing.

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One of the best things about getting our bi-weekly delivery of vegetables from FoodShare Toronto is not knowing what is coming from one week to the next. Sometimes this isn’t so great, like when we got cabbage for 4 weeks in a row (just how much cabbage can two people be expected to eat?!?), but usually it’s really fun because we get to try things we would never buy from the store.

One particularly successful example was collard greens. These big green leaves showed up in our box one week, and we literally had no idea what to do with them; they seemed too tough to just chop up in a salad, and we’d been sautéeing the heck out of our copious amounts of cabbage so the thought of more sautéed greens was just a little upsetting. Which is why we love you guys so much.

We tried spicy African peanut soup when we were wondering how to use collard greens, and discovered something amazing.We tried spicy African peanut soup when we were wondering how to use collard greens, and discovered something amazing.

We asked you what we should do with collard greens and OH. MY. GOODNESS. our mouths were watering just reading the range of delectable suggestions. We picked West African peanut soup by Cookie & Kate, and after a trial run which may have been biased due to workouts and large appetites prior to the taste test (anything tastes good after a run), the recipe was declared a clear winner.

We tried spicy African peanut soup when we were wondering how to use collard greens, and discovered something amazing.

To be completely honest, we didn’t quite follow the recipe. Hector was in charge of the first attempt, and when he couldn’t find the peanut butter he used almond butter instead; since then we’ve used peanut butter too (always natural, not sweetened) and they’re equally seductive.

We tried spicy African peanut soup when we were wondering how to use collard greens, and discovered something amazing.

In fact, when we got a second delivery that included collard greens, I had a slightly Pavlovian response and couldn’t stop thinking about peanut soup for the rest of the day. Do you have any idea how difficult it is to concentrate on spreadsheets when there are collard greens just begging to be piled in a bowl with rice and drenched in spicy peanut soup? REALLY FREAKING DIFFICULT.

We tried spicy African peanut soup when we were wondering how to use collard greens, and discovered something amazing.

Bonus – it warms up really well in the microwave and tastes just as good the next day. We usually make a double batch so we have leftovers for lunches.

So after much waiting and teasing on social media, we’re very happy to bring you the recipe – and we hope you enjoy it as much as we do!

Spicy African Peanut Soup
 
Prep time
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Author:
Recipe type: Soup
Serves: 4
Ingredients
  • 1 cup brown rice
  • 1 yellow onion
  • 1 teaspoon coconut oil
  • 2 tablespoons tomato paste
  • 3 cups vegetable broth
  • ½ cup peanut or almond butter
  • 1½ teaspoons ground ginger (or about ½-1" fresh)
  • ¼ teaspoon chili flakes (more if you like it spicy, less if you don't)
  • 2 tablespoons flour (or as needed for thickening)
  • 1 block firm or extra-firm tofu
  • 4 large leaves or ½ head of collard greens
Instructions
  1. Bring 1-3/4 cups of water to a boil, then add the rice and stir. Cover and turn to low heat for about 30-40 minutes or until all the water is absorbed.
  2. Chop the onion and add to a medium-large pot along with the coconut oil. Sautée on medium heat, stirring frequently, until soft and translucent.
  3. Add the tomato paste and stir to coat the onions, then add the remaining ingredients and use a whisk to combine them as well as you can. Don't worry if it looks lumpy and gross - it will all blend together smoothly.
  4. Bring the mixture to a simmer, then remove from the heat and carefully pour into a blender (or use an immersion blender). Blend on high speed for about 15 seconds until the soup is creamy and smooth. (Be very careful when you are blending, as the hot soup has a tendency to jump and can pop the top off the blender, especially when it starts - avoid filling more than halfway, and blend in multiple batches if you need to.)
  5. Pour the blended soup back into the pot and simmer until it reaches the desired consistency - about 5 minutes. Turn the heat to low and cover with a lid until you are ready to serve.
  6. Cut the tofu block into 1cm cubes, and fry in a little oil until the cubes are crispy ad lightly browned. Slice the collard green leaves horizontally with a sharp knife, producing ribbons of leaves. Add rice to a bowl, top with collard greens and tofu then pour the peanut soup over everything. Garnish with chopped peanuts or chili flakes.
Notes
Adapted from West African peanut soup by Cookie + Kate.

 

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Brown Rice Pudding: Dessert for Breakfast http://indyfitmoms.com//meals/breakfast/brown-rice-pudding/ http://indyfitmoms.com//meals/breakfast/brown-rice-pudding/#comments Fri, 06 Mar 2015 20:40:00 +0000 http://indyfitmoms.com//?p=2560 Treat yourself! Brown rice pudding is a creamy, gluten free and healthy take on traditional rice pudding - perfect for breakfast (or dessert).

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Life is uncertain. Eat dessert first.

– Ernestine Ulmer

As a child, this was one of my favourite quotes for obvious reasons. What kid doesn’t want to eat dessert first? I grew up in a very health-conscious family, and as a result my childhood was filled with fruit for snacks, vegetables in my lunch box and a distinct absence of the processed instant noodles or “fruit” roll-ups that all the other kids got from their parents. Aside from fruit after dinner, actual dessert was a treat reserved for special occasions or maybe a Sunday dinner, and on those occasions I would break out my quote in an attempt to skip the veggies and get straight to the good part. I was often unsuccessful, but every once in a while my Mom would humour us and we’d happily eat a bowl of ice cream before digging into the main course.

Treat yourself! Brown rice pudding is a creamy, gluten free and healthy take on traditional rice pudding - perfect for breakfast (or dessert).

Of course now I can eat dessert whenever I want, but the concept of eating dessert first has no less meaning now than it did as a child. What could be a better reminder that life should be enjoyed in the present, rather than constantly put off until later? Fun should be a part of every day and not simply reserved for vacations and retirement.

Treat yourself! Brown rice pudding is a creamy, gluten free and healthy take on traditional rice pudding - perfect for breakfast (or dessert).

I suspect that’s one of the reasons that brown rice pudding has quickly become one of our favourite breakfasts. It’s creamy and rich so it feels like a treat, but with whole grains, little or no added sugar and about 9g of protein per serving it’s actually a balanced whole-grain breakfast. It’s not exactly high-protein, but it’s a good way to start your day. And it’s a really great way to use up leftover rice!

Treat yourself! Brown rice pudding is a creamy, gluten free and healthy take on traditional rice pudding - perfect for breakfast (or dessert).

We’ve made brown rice pudding with both short and long-grain rice, and we like both types. The short grain rice tends to be a little chewier, so if you’re a fan of steel-cut oats then you might prefer that over long-grain rice. For a creamier result, use full-fat instead of reduced fat milk – we do, and it’s absolutely decadent – and let the milk simmer for a little longer to condense slightly.

Treat yourself! Brown rice pudding is a creamy, gluten free and healthy take on traditional rice pudding - perfect for breakfast (or dessert).

Serve hot topped with an extra sprinkle of cinnamon, and of course, with love.

Brown Rice Pudding
 
Prep time
Cook time
Total time
 
Treat yourself! Brown rice pudding is a creamy, gluten free and healthy take on traditional rice pudding - perfect for breakfast (or dessert).
Author:
Recipe type: Breakfast
Serves: 4 servings
Ingredients
  • 1 cup uncooked brown rice (or 2 cups cooked)
  • 2 cups milk, the creamier the better
  • ¼ cup sugar (optional)
  • ¼ teaspoon salt
  • 2 eggs
  • ¼ cup raisins
  • 1 teaspoon cinnamon
  • ¼ teaspoon vanilla
Instructions
  1. If you're using uncooked rice, bring 1-3/4 cups of water to a boil then add the rice. Cover the pot with a lid, turn the heat to low and simmer for about 30-40 minutes until all the water is absorbed.
  2. Add the milk, sugar (if you like - you can leave it out) and salt to the cooked rice, and simmer uncovered on medium heat for 15 minutes until the milk condenses slightly. I usually turn the heat to medium-high just until the milk starts to boil, then turn to medium-low so it simmers without boiling over.
  3. Once the milk mixture has cooked, add the eggs, raisins, cinnamon and vanilla and stir until everything is well mixed. Cook for about another 3-5 minutes on medium-low heat until the egg is cooked and the mixture thickens. Serve hot topped with cinnamon, or store in the fridge for later.
Notes
For a vegan option, substitute 1-1/2 cups non-dairy milk for the milk and leave out the egg.
Nutrition Information
Calories: 238 Fat: 6 Carbohydrates: 38 Sugar: 25 Sodium: 242 Fiber: 2 Protein: 9

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Cranberry Orange Chia Seed Bars http://indyfitmoms.com//snacks/cranberry-orange-chia-seed-bars/ http://indyfitmoms.com//snacks/cranberry-orange-chia-seed-bars/#comments Fri, 27 Feb 2015 20:18:28 +0000 http://indyfitmoms.com//?p=2552 All natural chia seed bars pack a nutrient-dense punch, for a simple and healthy snack on the go!

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Oh goodness people, you would not believe our household right now. So. Crazy. You know how some people are just so nice and tidy all the time, and others seem nice and tidy when company is over but then whole place looks like a tornado went through the rest of the time? Guess which category we’re in right now (I’ll wait while you imagine our impossibly spotless kitchen, gleaming with wide open countertops and all the jars and water bottles neatly stored away, because of course we’re always neat and tidy)…

Let’s be honest: who lives like that?

The reality is we have laundry sitting on our dresser that got washed a week ago and still hasn’t been put away, our kitchen is a complete disaster of water bottles, empty mason jars, and an influx of papers, pens, lip chap and even a race bib, and thank goodness for a big batch of quinoa and lentils or we’d be subsisting on cereal and milk for breakfast lunch and dinner. Sure we’d like to pretend that our house is always spotless…but really it has its moments, and instead of stressing about it we decided to do the obvious thing and make it even more messy.

Cranberry Orange Chia Seed Bars - All natural chia seed bars pack a nutrient-dense punch, for a simple and healthy snack on the go!

Which brings me to these gorgeous chia seed bars we made on the weekend while we were decidedly not cleaning. They’re based on a recipe I found in a lovely blog post years ago and have been unable to find since; all I have is a couple of measurements: 1/2 cup chia seeds, 1/2 cup pumpkin seeds, water…it’s the basis of a delightfully simple recipe packed with protein and nutrients that is easy to grab on the go.

Cranberry Orange Chia Seed Bars - All natural chia seed bars pack a nutrient-dense punch, for a simple and healthy snack on the go!

The other thing I love about these bars is just how diet-friendly they are – and I don’t mean low-calorie, weight-loss type of diet – whether you’re vegetarian, vegan, omnivorous, normal (haha! like any of us are normal), gluten-free or whatever else you can think of, these bars are for you.

Cranberry Orange Chia Seed Bars - All natural chia seed bars pack a nutrient-dense punch, for a simple and healthy snack on the go!

Incidentally, I just Googled to see if hemp hearts (also known as hemp seeds or hulled hemp) are Paleo and accidentally stumbled on a huge debate. Spoiler alert: the answer is “basically, yes”: I leave it up to you to decide if you want to make chia and hemp seeds a part of your Paleo (or non-Paleo) diet. They don’t have any flour, so you’re good there.

Cranberry Orange Chia Seed Bars - All natural chia seed bars pack a nutrient-dense punch, for a simple and healthy snack on the go!

Cranberry Orange Chia Seed Bars
 
Prep time
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Total time
 
Recipe type: Bars
Serves: 18
Ingredients
  • ½ cup chia seeds
  • ½ cup pumpkin seeds
  • ½ cup hemp hearts
  • ½ cup chopped dried cranberries
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • zest from 1 orange
  • 1 cup warm water
  • 2 tablespoons maple syrup
Instructions
  1. Combine the seeds, cranberries, cinnamon, salt and orange zest in a medium mixing bowl.
  2. Dissolve the maple syrup in the warm water, then add both to the seed mixture. Mix everything together well, and let it sit for about 10 minutes for the chia seeds to absorb all the water. Preheat the oven to 350F.
  3. Line a baking sheet with parchment paper, then spread the gelled chia seed mixture evenly across the sheet with the back of a spoon. Fill in any gaps or holes that form, and continue spreading until the layer is about ¼ inch thick.
  4. Bake for 30 minutes, then use the parchment paper to transfer everything to a cutting board and use a sharp knife to slice into bars. Place back onto the unlined baking sheet face down (whichever side was up before) and bake for another 30 minutes or until the edges start to brown and the bars are fairly solid.
  5. Cool completely before storing in a sealed container. They will keep for several days at room temperature, or for over a week in the fridge.
Notes
You can substitute honey (non-vegan) for the maple syrup if you don't have it on hand - we're Canadian and love our maple, but realize it's not as readily available in other places. For a vegan substitution, use brown sugar.
Hemp hearts are also called hemp seeds or hulled hemp - they are usually in the natural foods section of the grocery store (near the gluten-free foods and chia seeds in our local store).

 

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Yellow Quinoa Salad http://indyfitmoms.com//meals/salads/yellow-quinoa-salad/ http://indyfitmoms.com//meals/salads/yellow-quinoa-salad/#comments Wed, 18 Feb 2015 14:50:39 +0000 http://indyfitmoms.com//?p=2431 Yellow Quinoa Salad combines roasted butternut squash and warm red pepper flakes for a nourishing bowl of salad you can eat in front of the fireplace.

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Winter is the time to eat food that feels like a great big hug with wool socks and puffy sweaters, and this recipe will keep you warm right to your toes. It’s true that winter isn’t really the ideal salad season: who could blame us for choosing warm creamy soup over cool and crunchy greens when there’s snow on the ground? Okay, so we’re not about to give up our hot soups and curry, but brightly-coloured Yellow Quinoa Salad combines roasted butternut squash and warm red pepper flakes for a nourishing bowl of salad you can eat in front of the fireplace.

…Unless you’re like us of course, and you don’t have a fireplace – in which case roasting the veggies serves two purposes: first, you get the added flavour and texture; and second, you get to sit on the floor in front of your hot oven afterwards, and pretend you have a fireplace. If you close your eyes it feels remarkably similar.

Yellow Quinoa Salad combines roasted butternut squash and warm red pepper flakes for a nourishing bowl of salad you can eat in front of the fireplace.

Roasting the butternut squash brings out a really lovely smoky flavour. Start by chopping the squash into bite-sized pieces, then toss in a little olive oil and bake on a sheet lined with parchment paper for about 20 minutes. If you’re really crunched for time you can certainly boil or microwave the squash, but it won’t be quite the same.

To cook the quinoa, bring 1 cup of water to a boil with some salt. Add the quinoa and cover the pot with a lid, then turn the heat to low and let it simmer for about 20 minutes.

Yellow Quinoa Salad combines roasted butternut squash and warm red pepper flakes for a nourishing bowl of salad you can eat in front of the fireplace.Yellow Quinoa Salad combines roasted butternut squash and warm red pepper flakes for a nourishing bowl of salad you can eat in front of the fireplace.

Once the squash and quinoa are ready, toss them together with the corn, finely diced (or grated) ginger, diced oranges and dressing. Top with red pepper flakes for an added kick of warmth to get your inner fire going.

Yellow Quinoa Salad combines roasted butternut squash and warm red pepper flakes for a nourishing bowl of salad you can eat in front of the fireplace.Yellow Quinoa Salad combines roasted butternut squash and warm red pepper flakes for a nourishing bowl of salad you can eat in front of the fireplace.

Yellow Quinoa Salad
 
Prep time
Total time
 
Combine roasted butternut squash and warm red pepper flakes for a nourishing bowl of salad you can eat in front of the fireplace.
Author:
Serves: 4
Ingredients
  • ½ cup quinoa (dry) + 1 cup water or vegetable broth
  • 1 cup butternut squash
  • 2 medium oranges
  • ½ cup frozen corn
  • 1-2 tablespoons fresh ginger
  • ½ tablespoon red pepper flakes
  • 2 cups Arugula
  • 1 tablespoon olive oil
  • ½ tablespoon balsamic vinegar
  • Salt (to taste)
Instructions
  1. Bring the water or vegetable broth to a boil, then add the quinoa, cover with a lid and turn the heat to low. Simmer for about 20 minutes or until all the water is absorbed.
  2. Dice the butternut squash into edible sizes; we recommend about 1cm or ½ inch cubes. Toss in a little olive oil and bake at 350 for about 20 minutes, stirring halfway through. Alternatively, boil the cubes for about 10 minutes to cook through.
  3. Peel and dice the oranges, about the same size as the squash. If you don't like the white part of the orange, remove it before dicing.
  4. Heat the frozen corn in the microwave (1-2 minutes) or on the stove with some water.
  5. Finely chop or grate the ginger.
  6. Incorporate all the ingredients in a big bowl and mix carefully. Serve over arugula, topped with additional red pepper flakes (to taste).
Nutrition Information
Calories: 313 Fat: 6 Carbohydrates: 75 Sugar: 25 Sodium: 25 Protein: 4

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Curried Ginger Butternut Squash Soup http://indyfitmoms.com//meals/soup/curried-ginger-butternut-squash-soup/ http://indyfitmoms.com//meals/soup/curried-ginger-butternut-squash-soup/#comments Fri, 13 Feb 2015 13:00:56 +0000 http://indyfitmoms.com//?p=2483 Butternut Squash Soup - A comfort food for a Valentine's date. Make it a dinner for two or maybe one. We hope that no matter who you’re with, you have a wonderful day.

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With Valentines Day coming up this weekend, we were torn over what to write about for this post. We wanted to create a really special recipe just for you to treat your special someone (because nothing says love like baking hot and spicy chocolate muffins), but we struggled with the idea of limiting the day to only those in relationships. After all, all of us have so much love all around us whether we’re in a relationship or not so why should only couples celebrate that?

Maybe you have multiple people in your life who will always be there, who know you better than you know yourself and who will always be there at 3am with ice cream when you need it. If you do, you’re a lucky person. But you know who’s just as important and deserves all the love in the world? YOU.

Butternut Squash Soup - A comfort food for a Valentine's date. Make it a dinner for two or maybe one. We hope that no matter who you’re with, you have a wonderful day.

Valentines Day is a lovely day to celebrate the person you love, but who says that has to be another person? Whether you’re in a relationship or not, there are lots of things you can do to celebrate:

Write yourself a love letter.

Go on a romantic walk.

Make yourself a beautiful candlelight dinner.

Take yourself to a movie.

Enjoy a box of chocolates (and don’t share).

Buy that necklace you always wanted.

Maybe loving yourself means spending time cuddled up with some food that makes you feel good, surrounded by the people, animals and things you love. That’s what love is to us.

Butternut Squash Soup - A comfort food for a Valentine's date. Make it a dinner for two or maybe one. We hope that no matter who you’re with, you have a wonderful day.

We hope that no matter who you’re with, you have a lovely Valentines Day filled with love, laughter and health. You can be sure we’ll be celebrating Valentines Day with a dinner that’s just as much fun to make as it is to eat, dancing in the kitchen and cuddling with our two adorable kitties, surrounded by all the things we love.

Happy Valentines Day from Kim and Hector.

Curried Ginger Butternut Squash Soup
 
Prep time
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Total time
 
Creamy, dairy-free butternut squash soup with a twist.
Recipe type: Soup
Serves: 2
Ingredients
  • ½ butternut squash
  • 1 cup vegetable or chicken broth
  • 2 cups water
  • ½ cup cashews
  • ½ inch slice of fresh ginger
  • 1 teaspoon yellow curry powder
Instructions
  1. Slice the squash in half, scoop out the seeds and chop it into about 1 inch cubes.
  2. Bring the broth and water to a boil and add the chopped squash, then cover and simmer for about 10 minutes. The squash should be soft through and easily speared with a fork.
  3. Add the cooked squash, water and broth to a blender (we used the Vitamix) and add the cashews, ginger and curry powder. Blend on high until smooth. Be careful when you open the blender, as the mixture is hot and might spatter as you remove the lid.
  4. Serve hot all by itself, or topped with tofu or chicken. The remainder will keep in the fridge for a few days or in the freezer for months (cool the soup before freezing) and is easy to reheat in on the stove or in the microwave.

 

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