Crispy Sweet Potato Chips

Hello Lovely,

Nothing beats a good chip! Especially if they’re light, crunchy and flavorful with little grease or calories.  While the commercial variety with high sodium is often seen on the store shelves, I prefer the more homemade and healthier variety.  Sweet potatoes are high in vitamin A, vitamin B6 and carotenoids and although it’s usually a side dish to an extreme, it makes a great crispy chip.  So do your heart and skin a favour, with this potato chips recipe:



Ingredients

1 – 2 medium sweet potatoes (orange in color and sliced thinly)
1 drizzle Olive Oil
Dash of salt

 

Directions
Preheat oven to 400 degrees.  Place the sliced potatoes into a bowl and drizzle with olive oil with a dash of salt.  Mix gently and place on a baking sheet, with space between each slice. Let bake for 20 minutes.  Remove from oven and let cool for 5 – 10 minutes.  Sprinkle with salt to taste (can add cinnamon or cayenne for more flavor). Enjoy!

What’s your favourite type of chip? Are you a fan of sweet potatoes?

XoX,

Valentine's Day Snack Cup

Hello Lovely,

Today is Valentine's Day! A day when lovers fall in love all over again. But today doesn't have to only be for couples. Because I'm in a long distance relationship. my options are pretty limited on big holidays such as this. So since I can't be with my boyfriend today, I decided to spread the love to my co-workers. I couldn't make a gift for everyone, but I was able to make something for the ones I talk to every day.

I wanted to go the healthy route because I know the first excuse people like to give is, "I'm on a diet". I also wanted it to be really colourful, but without the Valentine's themed M&M's I had to settle for regular milk chocolate M&M's. This mix is the perfect blend of sweet and salty with a crunchy textures all beautifully wrapped in treat bags.

So this mix is light butter popcorn (I couldn't find butter free popcorn) generously coated in white candy melts, topped with mini pretzels, heart healthy mixed nuts and milk chocolate M&M's. I spruced it up with these cute heart printables that have really corny jokes on the back to add some personality to them. These can easily be made and given to someone today. Even if it can't be completely red and white, still try it out. After all, it's the thought that counts!

Who would you like to give one of these snack cups to? Maybe you'd like to make one for yourself! Share your reactions to this gift idea in the comment section below!

Mango Salsa

Hello Lovely,

Conch Salad is a MUST in the Bahamas and one of our local staples enjoyed by many around the world.  It can be a light, tangy and spicy treat in every spoonful with splashes of conch and diced vegetables.  For the vegans or vegetarians among us, there is a way to enjoy this dish without the conch but still capture the tangy but spicy flavor with a hint of sweetness.  Mango Salsa combines all of these flavors and places the emphasis normally used on conch to the chunky but sweet mango.

Mango Salsa

Ingredients

  • 2 large mangolas, peeled and chopped (half or fully ripened)

  • 2 medium/large limes , sliced and squeezed

  • 1 scallion stem, minced

  • 1 medium yellow onion, minced

  • 1 jalapeno, minced

  • 1 medium scotch bonnet, minced (optional)

  • Sea Salt and Black Pepper to taste

Directions:

Place all items in a bowl and mix well. Cover in an airtight container or with saran wrap and let sit in the fridge for 1 – 2 hours to allow the ingredients to max and increase the flavor.

Note: If you prefer a more spicy taste, add ½ tsp. of red pepper flakes to the mix before place in the fridge.  

A more ripened mangola adds a sweeter taste and softer texture.

I’ve enjoyed eating this as a refreshing appetiser and as a topping for grilled chicken, pork kabobs or other meat dishes.  You can use this recipe to accent your next entrée or dinner party!

Do you prefer a spicy or sweet mango salsa? Which dish would you top the salsa with?

XoX,

 

 

No-Knead Artisan Style Dutch Oven Bread

Hello Lovely,

I must be the craziest person on the planet because after a night of hardcore partying and drinking, I woke up at 8 am to bake bread. This is the crazy sort of thing that happens when I'm an idiot and I check my email in bed before doing anything. I saw this recipe, saw that it was only four ingredients and thought, "Hey I can do that!"

Mind you, I have never made bread before, but I figured how hard can it be? It's actually really easy....once you have yeast at home....know the price of yeast after realising that you don't actually have yeast at home and have to run to the store to buy some....actually carry the correct amount of money to the store to buy yeast...and use an oven with a functioning dial so you actually know the temperature you're setting the oven to and your bread doesn't sit in the oven not actually baking for 45 minutes, bread is super easy to make!

But when it finally did finish two hours later than it should've, I was glad that I stuck it through! It was delicious! The bread is super crunchy on the outside, but moist and soft on the inside! I buttered it and was in heaven! Get the recipe after the jump!

 

No-Knead Artisan Style Dutch Oven Bread

Author: Little Spice Jar

Serves: 1 loaf (approx. 8 servings)

Just 4 simple ingredients to make my homemade no-knead bread! This dutch oven bread requires barely any work and you don’t have to be an expert bread maker to make good bread. Stop paying for artisan style bread when you can make it at home!

Ingredients

  • 1 ½ cups water (heated to 100ºF) 
  • 1 tablespoon sea salt (I used one part regular salt and one part garlic salt)
  • 1 tablespoon yeast (active or instant)
  • 3 ¼ cups all purpose flour

Instructions

  1. In a large mixing bowl, combine the water, sea salt, and yeast. Stir to combine, don't worry if all the salt and yeast don't dissolve. Add the flour and continue to stir until the bread dough is mixed. At this point you can place the dough in a tupperware box that's 3 times the size of the dough (with a lid) or just use plastic wrap on the the mixing bowl. Let the dough rest for 2 hours at room temperature. If the room is particular cold, say in winter, let the dough rest for 2 ½ hours.
  2. When the dough has rested, you'll notice it has grown in size and there are lots of small bubbles on the surface of the dough. Place the dough in the refrigerator. You can now leave it in there for up to 14 days.
  3. When ready to bake the bread, remove dough from refrigerator 2 hours prior to when you'd like to bake the bread and allow the dough to rest and come to room temperature.
  4. When the 2 hours of resting time are up, position a rack in the lower third of your oven and preheat the oven to 450ºF.
  5. When the oven is done preheating, place a 6-8 quart dutch oven (with the lid) in the oven and allow it to heat for 30 minutes. While the dutch oven is heating, dust a large sheet of parchment paper with flour. Carefully remove the dough without punching it down and quickly shape it into a ball. You don't want to over work the dough so this shouldn't take more than 20 seconds. Dust the top of the bread dough with flour, cover with the plastic wrap and allow the dough to rest while the dutch oven is done heating.
  6. Carefully remove the heated dutch oven from the oven. Remove the plastic wrap from the dough and carefully lower the parchment sheet inside the dutch oven. Cover with lid and place back in the oven. Allow the bread to bake for 45 minutes covered. After 45 minutes, remove the lid and allow the bread to brown for an additional 8-12 minutes. Mine took exactly 10. Let the bread cool before slicing.


    STORAGE: Store the bread wrapped in plastic wrap then kept in an air tight container at room temperature. Bread will last for 3 days, after 3 days diced it up and make croutons!

You can put anything on this. You can make sandwiches out of it, butter it, or cover it in your favourite jam or jelly.

Enjoy!

XoX,


Maple Almond Butter

Wow!

It's definitely been awhile since I've posted but I'm back. I still don't have my new lens but I shall be reunited with it shortly (I hope). Until then, I'll try to give you the best quality photos I can with a cell phone. It's not my personal preference, but not trying new things just because I can't photograph it is no way to live. Right? Right!

So to celebrate Meatless Monday, (and the fact that I can now leave work at 3pm because it's summer) I made some almond butter! I'm not crazy over nuts and will only eat peanut butter if it's creamy, but something told me this was a must try and my gut is glad that I  trusted my gut! I got the recipe from Show Me The Yummy. I had to make a few changes as I only had about 1/2 cup of almonds and not 2 cups, so with my barely basic math skills, I made some adjustments. THIS IS DELICIOUS!

Probably more so because I used genuine real Canadian maple syrup (I like saying that!) This recipe is even safe to give to your dogs! Just cut the oil, vanilla, and salt in half and eliminate the maple syrup.

MAPLE ALMOND BUTTER RECIPE

INGREDIENTS

  • 2 cups almonds (I used roasted and salted almonds. It allows me to skip the step of having to roast them)

  • ¼ cup real maple syrup (not pancake syrup)

  • 2 teaspoon coconut oil + 1 teaspoon after blending

  • 1 teaspoon vanilla

  • ½ teaspoon cinnamon

  • ¼ teaspoon salt

INSTRUCTIONS

  • Preheat oven to 300 degrees F.

  • Place almonds on a baking sheet and toss with maple syrup and two teaspoons of coconut oil.

  • Roast for about 25-30 minutes, stirring half way through.

  • Let cool for 10 minutes.

  • Place roasted almonds into food processor and process until smooth. You’ll need to stop and scrape down the sides. This should take about 5 minutes.

  • Once creamy, add in vanilla, cinnamon, salt, and another 1 teaspoon of coconut oil and process until well combined.

NOTES

This should be stored in the fridge.

Vegan Spinach & Mushroom Grilled Cheese Sandwich

Hi friends!

Today marks the beginning of an exercise journey that I can't guarantee will last, but I will definitely try my best, given my television schedule. I mean Bates Motel is now back on Mondays, Pretty Little Liars and Switched at Birth are almost done on Tuesdays, Empire is almost done on Wednesdays and Amazing Race returned on Fridays. Let's not forget the blazing heat that has already returned and spring hasn't officially sprung yet!

So as a light snack, I decided to make one of my personal favourites, a grilled cheese sandwich. I guess you can say I'm getting a head start on National Grilled Cheese Month, which is next month. Can you believe that grilled cheese is so awesome, it gets its own month?! But even better, than a traditional girlled cheese, I added a cool, filling twist. Trust me, this is not your mama's grilled cheese! It's fresh, fun and cheesy! It's a great combination of flavours. Imagine a spinach dip between two buttery slices of bread. Absolute bliss!

So I'm celebrating the start of my workout regimen with a sandwich. Grilled. With cheese. A lot of cheese.

SPINACH & MUSHROOM GRILLED CHEESE SANDWICH

Ingredients:

  • 2 slices whole wheat bread

  • 2 slices veggie mozzarella cheese

  • 2 medium mushrooms, diced

  • 1 tbsp margarine

  • 1 tbsp hollandaise sauce

  • 1 tsp garlic and pepper seasoning

  • 1 handful fresh spinach

Directions:

  1. Spray skillet with non-stick spray. Sautee mushrooms in non-stick skillet with garlic and pepper seasoning.

  2. Assemble sandwich (bottom layer cheese, then spinach, then the other slice of cheese, topped with mushrooms and drizzle hollandaise sauce over the inside of the sandwich).

  3. Cut the amount of margarine in half and coat the pan with half.

  4. Place the sandwich in the pan over the last bit of margarine before it completely melts.

  5. With the fire on medium, cover the pan and allow the cheese to melt.

  6. Cook and flip the sandwich until golden.

  7. Remove from heat and serve immediately.  

Wild Berry Salad

Who am I? When did I become the kind of person that makes salads? This is so foreign to me! I mean I am not hating on the salad eaters, but do you ever feel like when a girl is eating a salad, secretly she’s imaging that it’s a slice of pizza, or a thick juicy burger? I get that are actually people out there who genuinely enjoy eating salads (hi weirdo’s) but I am just not that girl!

 

It’s day four of my detox and I think I’m doing well. I’m still on the fence about whether detoxes really work. I’ve noticed more bumps springing to the surface of my face and that is not good at all! It’s the opposite of what I expected. Maybe I’m doing this detox wrong. I’m following Little Spice Jar’s guide and she laid it out like this:

·         Glowing Skin Smoothie

·         Oatmeal

·         Insert Smoothie Here

·         Eggs

·         Glowing Skin Smoothie

·         Pancakes (ahem, maybe just 1)

·         Insert Smoothie Here

·         Hash browns + light breakfast quiche

·         Glowing Skin Smoothie

I drank my Very Berry Spinach Avocado Smoothie yesterday and I actually licked the jar. It was really that good!

Update: I just rubbed my chin and I don’t feel the bumps I felt before. Maybe they just shifted to my cheek. Hmm, I’ll keep up with this and see what happens.

Wild Berry Salad

Serves 1

Ingredients:

  • 2 handfuls spinach

  • ¼ cup blueberries

  • ¼ cup strawberries

  • ¼ cup diced apples

  • 1 fish fillet sliced in semi-thick strips

  • Sesame seeds (optional)

  • Salt and black pepper for taste (optional)

Directions:

Prepare ingredients on your cutting board. Toss ingredients together in a bowl. Sprinkle sesame seeds over salad if you choose to use it. Top with Kraft Raspberry Vinaigrette Dressing and serve!


I hope you like this recipe. Stay on the healthy track and you’ll be ready for Valentine’s Day in no time!


XoX,

Olivia

Asian-Inspired CousCous Nugggets

One of my best friends in the entire world, Amanda is back home today! I haven't seen her in two years so I was super excited to see her! It was on the drive home when I realised that I needed something for us to eat for lunch. I had this recipe saved on my Pinterest for months and finally decided to try it today since I would have some help in making the balls. As you all know, I'm trying (and failing) to be vegan, because of my lactose intolerance. Luckily for me, Amanda isn't the strictest dieter and loves eating healthy food like me, but doesn't care to follow everything by the book.Apart from all of the sexual puns Amanda and I made today, I really suck at making any food item ball-shaped. To be honest, we only made about 7 before quitting. So why did I call it a nugget? Turns out Amanda sucks at making balls just as much as I do. The good news about this recipe is that you can save it to try again another day. 

I made a lot of substitutions to the original recipe because I thought cous cous would be healthier and easier to mould and I'm horribly allergic to anything spicy, so I couldn't use any chilli. But these nuggets were so good! We both thought they tasted like chicken nuggets. But don't worry about there not being any meat in these. These couscous nuggets are so fragrant, and the crunchy crumb coating and light salad served under it which more than made up for the missing chicken. 

ASIAN-INSPIRED COUSCOUS NUGGETS

Ingredietns:

  • 2 cups water

  • 2 cups couscous

  • 1/4 cup diced mushrooms

  • 2 tablespoons minced green onions

  • 1/3 cup vegetable broth

  • 1/2 cup flour

  • 1 cup panko

  • 2 tablespoons Hot Mango Chutney

  • Egg wash

  • Canola oil for frying

  • Sesame seeds

  • Soy sauce

Directions:

  • Cook couscous according to directions on container. I used 2 cups of water and 2 cups of couscous.

  • When the couscous was done cooking, I stirred in the vegetable broth, mushrooms and green onions. Feel free to add any additional seasoning. I used a fresh herb mix.

  • Allow the cous cous to cool. Lightly flour your hands, then scoop one tablespoon amount into your hands. Press the couscous into the shape of a ball (ours came out as nuggets). Coat with the flour as you mould. Once you have a solid shape, dip in your egg wash, then roll in the panko.

  • With the canola oil in a frying pan on medium heat, fry your nuggets lightly on both sides until golden brown, then remove from heat.

  • I served mine on a bed of lettuce.

  • Top with sesame seeds and soy sauce. Top each ball/nugget with your hot mango chutney, and serve.

Enjoy this Asian-inspired recipe for lunch or dinner. And I hope your balls come out better than mine!

XoX

Olivia