CARROT GINGER TURMERIC SLOW COOKER SOUP

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Well we're just over a week into the new year and I haven't had any cookies. That my friends is a big deal. I've been trying to cut out sweets and eat a bit healthier this month and it's going pretty well. Anyone else with me here?

The tricky thing for me is finding healthy recipes that are easy and not soo expensive and this soup hits both of those...oh and it's also delicious! I've made this soup multiple times in the past few months and it's always a hit.

The prep takes less than 15 minutes and your slow cooker does the rest of the work. When it's done cooking, all you need to do is blend and then you're good to go!

CARROT GINGER TURMERIC SLOW COOKER SOUP

serves 6

Ingredients:

• 8 Carrots peeled and chopped
• 1 Onion, chopped
• Juice of 1 Orange
• 1 can of Coconut Milk
• 1 carton Chicken Broth
• 1 tsp Turmeric
• 1 tsp Minced Ginger
• A bit of salt + pepper if desired

Directions:

1. Prep veggies then put all ingredients into slow cooker.
2. Cook for 8 hours.
3. Blend until smooth.
4. Enjoy!
    

Happy Monday!

xo,
laura

OREO + PEPPERMINT OREO TRUFFLES

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A couple of weeks ago I hosted a holiday baking exchange with a few friends and I made these delicious oreo truffles! (I'm embarrassed to say that ALL of the treats we made and received are now gone...#sugaraddict)

To add some variety, I made two batches. The first batch was covered with milk chocolate and oreo crumbs and the second batch had peppermint filling inside covered with white chocolate and crushed candy cane! They were both sooo good but my preference was chocolate all the way.

They didn't take crazy long but melting chocolate and dipping the truffles does take some time! Thankfully I had James to help me with that task!

Bring these to share at a holiday party and everyone will just love you.

OREO TRUFFLES

*Makes about three dozen truffles

Ingredients:

• 40 oreos
• 1lb (453 grams) of good chocolate. I used Bernard Callebaut from Thriftys in the baking aisle.
  If you're doing both flavours and don't want to double to recipe, purchase 1/2 pound of white and 1/2 pound of milk chocolate.
• 1 package of cream cheese, softened
• Peppermint extract
• Crushed Candy Cane

Directions:

1. Line two cookie sheets with wax paper and set aside.
2. Crush 36 of the 40 oreos in a food processor OR in a freezer size ziploc bag until the oreos are fine crumbs.
3. In an upright mixer (or by a large mixing bowl) mix crushed oreos and cream cheese until completely mixed. If you're making the peppermint version add 1.5tsp in at this point and mix in.
4. Scoop about 1tbsp out and roll into a ball then place on cookie sheet.
5. Place truffles in the freezer for about 15 minutes
6. Crush remaining 4 oreos or candy cane aka whatever you want the topping to be.
7. Melt chocolate. I don't have a double broiler so I melted in the microwave and they turned out great.
8. Dip truffle in melted chocolate then place on baking sheet. Immediately sprinkle topping on truffle.
9. Place in the fridge until ready to eat!
10. Enjoy!!

Happy baking!

XO,
laura

PUMPKIN SPICE SCONES

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Attention pumpkin spice lovers. I made you a scone I think you will really really really really really like. It can be your breakfast or dessert or midday snack or midnight snack...no judgement :)

Don't mind my messy baking process. According to strengthsfinder 2.0 my process is not always pretty, ha....BUT I get the job done. And seriously you guys, these scones get the job done!

I made them with a basic glaze but I think the next time I make them, I'm going to go all out and do a brown butter glaze (like the one on these banana scones) because brown butter wins always.

PUMPKIN SPICE SCONES

makes 16 scones

Ingredients:

for the scones:

• 4 cups flour
• 2/3 cup brown sugar
• 2 tsp cinnamon
• 2 tsp baking powder
• 1.5 tsp nutmeg
• 1 tsp ground ginger
• 1 tsp ground cloves
• 1 tsp baking soda
• 1 tsp salt
• 1 cup cold unsalted butter cut into cubes
• 1 cup pumpkin puree
• 1/3 cup + 1 tbsp milk
• 2 eggs
• 1 tbsp + 1 tsp vanilla extract

for the white glaze:

• 2 cups icing sugar
• 1/4 cup milk

for the spiced glaze:

• 1 cup icing sugar
• 1/4 tsp each, cinnamon, cloves, ground ginger
• pinch of nutmeg
• 2 tbsp milk 

Directions:

1. Preheat oven to 400 degrees and line baking pans with parchment paper.
2. In a large bowl combine flour, spices, sugar, baking powder, baking soda and salt.
3. Use a pastry blender or fingers to cut butter into dry ingredients until the mixture looks like coarse sand.
4. In another bowl mix together the pumpkin puree, milk, eggs, and vanilla extract. 
5. Add wet ingredients to dry ingredients and mix together until a soft dough is formed.
6. Roll dough out on a floured surface. You should be able to get two large rectangles out of the dough about an inch thick. 
7. Cut each rectangle into 8 triangles (see above photo).
8. Place on baking sheet and bake for 12 minutes.
9. Mix the first glaze ingredients together and set aside then mix the spiced glaze ingredients together. If glaze is too thick, add more milk.
10. When scones are completely cooled, add the first glaze, wait till dry and then drizzle the spiced glaze over.
11. Enjoy!

Ohhh and these go very well with a homemade pumpkin spice latte.

Happy Monday!

XO!
Laura

THAI NOODLE BOWLS

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Kids are going back to school today and it's raining in my city...looks like summer is on its way out! I don't know about you, but there's something about this time of year that makes me want to get my butt in gear health wise. I guess I'm trying to make up for months of eating ice cream in the summer, ha. Any of you in the same boat??

I told James that after Labour Day I want to eat a lot better and figure out an exercise plan...slowly but surely. A good place to start is with these Thai Noodle bowls. The recipe is from Oh She Glows cookbook, which I highly recommend as everything I've made from it has been so yummy!

These bowls are healthy, filling AND delicious. A perfect recipe to kick my butt back into healthy gear.

THAI NOODLE BOWL

Serves 4

Ingredients:
 

For the sauce-

• 1 large garlic clove minced
• 2 tbsp sesame oil
• 3 tbsp natural peanut butter
• 2 tsp grated ginger
• 3 tbsp lime juice
• 2 tbsp + 1 tsp tamari
• 2 tsp sugar

For the salad-

• 4 oz soba noodles (found in the asian section of your grocer)
• 1 bag frozen shelled edamame beans (I could not find shelled at Costco or superstore..I ended up buying shelled ones, defrosting them and then shelling them...not ideal because it takes a long time ha!)
• 1 red bell pepper diced
• 1/2 cucumber diced
• 1/2 cup shredded carrots
• 4 green onions chopped
• 1/4 cup cilantro chopped

Directions:

1. Combine sauce ingredients and mix well. You can use a food processor but I just whisked everything and it came together easily.
2. Cook the soba noodles according to package. Once done, rinse immediately under cold water. Transfer to a large bowl.
3. Add the vegetables in and then the sauce. Give it a good mix.

Enjoy!!!

Happy Tuesday,

XO,
laura

MOROCCAN QUINOA SALAD

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It's been awhile since I've posted a healthy recipe post..haha...kinda hard when all I want to eat is ice cream these days... Well guys, I've been holding out on you. I realized the other day, that I haven't shared my go to quinoa salad with you. I seriously make this recipe all the time. It's quick, healthy and delicious! I brought it to a family dinner and my nine year old nephew asked for seconds!! You know it must taste real good when that happens. 

This is super flavourful salad and I make a batch of it every three weeks or so. When it's just James and I, I use the amounts below but when I have international students, I double as it can get gobbled up quite quickly!

MOROCCAN QUINOA SALAD

erves 6
(adapted from Looneyspoons cookbook) 
 

Ingredients-

• 1 cup uncooked quinoa
• 2 cups chicken broth
• 1 tsp curry powder
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1 tsp honey
• 1/2 tsp salt
• 1 cup chickpeas (drained and rinsed)
• 1/2 cup each finely chopped red bell pepper, grated carrots, and cucumber
• 1/3 cup chopped green onions
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 2 tbsp minced fresh mint leaves
• 1/4 tsp ground black pepper

Directions-

1. Combine quinoa, broth, spices, salt and honey in a rice cooker and cook until done. If you don't have a rice cooker, bring to a boil in a pot then reduce heat to low, cover and simmer for about 20 minutes.
2. Transfer cooked quinoa to a bowl and let cool. (I usually do all the chopping when the quinoa is cooling.)
3. Once cool add in remaining ingredients and mix well.
4. Enjoy!

So there you have it...a quick, healthy and delicious quinoa salad to bring to your next bbq!

XOXO,
laura