tag:blogger.com,1999:blog-70342899942055256962024-03-19T04:48:51.917-04:00Hey, Lady Greysimple pleasures for the eclectic soulLady Greyhttp://www.blogger.com/profile/08934497862144836328noreply@blogger.comBlogger1317125tag:blogger.com,1999:blog-7034289994205525696.post-71727102876670509452022-03-21T15:36:00.005-04:002022-03-22T12:07:06.861-04:00Healthier Two-Bite Brownies - made with zucchini & almond flour (gluten free/flourless)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiQ8JXFdW8g8yZtQVGDKd4cYDkqPyhsbus4fw27cARguY2CY8KuFhahvftnGupJ7upxUNpVQ-H0kRmpEXRtkuuMMg20u-Ev8ISUkFbbPbJDzJawVU7gcE-bZpv5dHxLiEZxi1Bnk5RixtA23t5BX_Tkz2E-94JrI3tYZoj9FK48RTZ8KG-AKRhOk0T6kg=s6720" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4480" data-original-width="6720" height="426" src="https://blogger.googleusercontent.com/img/a/AVvXsEiQ8JXFdW8g8yZtQVGDKd4cYDkqPyhsbus4fw27cARguY2CY8KuFhahvftnGupJ7upxUNpVQ-H0kRmpEXRtkuuMMg20u-Ev8ISUkFbbPbJDzJawVU7gcE-bZpv5dHxLiEZxi1Bnk5RixtA23t5BX_Tkz2E-94JrI3tYZoj9FK48RTZ8KG-AKRhOk0T6kg=w640-h426" width="640" /></a></div><br /><p>We looooove these brownies in our house, and we make them on the regular. </p><p>I wouldn't go so far as to call them "healthy" because they're still a treat... but they are definitely healthier than the store-bought versions. You could probably get away with reducing the sugar content, but I haven't tested that yet. The recipe is so good as is, I haven't been motivated to alter it 😁.</p><p><br /></p><p><b>Healthier Two-Bite Brownies</b> - <i>makes approximately 36 brownies</i></p><p>1/2 cup butter (1 stick)</p><p>2.5 ounces semi-sweet chocolate</p><p>1/2 cup cocoa</p><p>1 cup sugar</p><p>1/2 tsp salt</p><p>2 eggs</p><p> 1/2 cup almond flour (packed)</p><p>1/2 cup finely grated zucchini (packed)</p><p><br /></p><p>1. Preheat oven to 375 degrees F. Grease mini muffin tins or use muffin liners (mini donut pans or financier pans work well too). If you're not using muffin liners make sure to grease the pan well so they don't stick.</p><p>2. in a small saucepan, melt butter and chocolate</p><p>3. In a small bowl whisk together the cocoa, sugar, salt and almond flour</p><p>4. Using a spatula, combine the dry ingredients into the melted chocolate. Once incorporated, add in the zucchini and eggs. Mix until well combined.</p><p>5. Fill mini muffin trays to almost the brim (they don't rise much)</p><p>6. Bake at 375 for approx 22-25 minutes. Allow to cool completely in tins before removing brownies.</p>Lady Greyhttp://www.blogger.com/profile/08934497862144836328noreply@blogger.com0tag:blogger.com,1999:blog-7034289994205525696.post-64214796423573672322022-03-01T14:07:00.001-05:002022-03-01T19:00:45.263-05:00Healthy protein pancakes for Pancake Tuesday - or any other time you want to serve pancakes for dinner and still feel good about it<p></p><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEioAeLUTOGPRmtLzaxFcmUqzoIWvVrLhRGhTA7tPPCjdyYF1wXaVE9z_SqegKVrqRFBy73HQ730mZsnOtk3kZ_KJ2MFM2SLbwbgG7-sW2KrgOYFqvQz79ni6yoiVU5ADCjxYI3ascWbgSU8sFKdt1vPPajz8dXtQngj3KgZqEGjx4AqzTBCYlNdTG7NJg=s3013"><img border="0" data-original-height="2676" data-original-width="3013" height="355" src="https://blogger.googleusercontent.com/img/a/AVvXsEioAeLUTOGPRmtLzaxFcmUqzoIWvVrLhRGhTA7tPPCjdyYF1wXaVE9z_SqegKVrqRFBy73HQ730mZsnOtk3kZ_KJ2MFM2SLbwbgG7-sW2KrgOYFqvQz79ni6yoiVU5ADCjxYI3ascWbgSU8sFKdt1vPPajz8dXtQngj3KgZqEGjx4AqzTBCYlNdTG7NJg=w400-h355" width="400" /></a></div> <p></p><p>I created this recipe to help myself feel better about serving the kids pancakes for dinner on Pancake Tuesday. </p><p>There are plenty of <i>uber</i>-healthy protein pancake recipes on the web, made with banana and oats and no flour. And they're great, but my two boys know better. They always accuse me of making "too healthy" pancakes and specifically request that their dad make them the "unhealthy ones".</p><p>So this recipe is a compromise... it has a small amount of real flour to keep that great texture and taste of regular pancakes, but they're still made mostly of oats and yogurt and contain a ton of protein. Which makes them perfectly suitable for supper. And I'm happy to report they got rave reviews from the boys.</p><p><br /></p><p>Healthy Protein Pancakes</p><p></p><ul><li>1 cup quick oats, coarsely blended (or oat flour)</li><li>1/2 cup all purpose flour</li><li>2 Tbsp hemp seeds (optional - but adds protein)</li><li>1 Tbsp chia seeds (also optional, but adds protein/nice texture)</li><li>1 Tbsp sugar</li><li>1 tsp baking powder</li><li>1/4 tsp baking soda</li><li>pinch of sea salt</li><li>2 eggs</li><li>1 cup full fat plain yogurt</li><li>1 tsp vanilla</li><li>oil/butter/or coconut oil for frying pancakes (<i>*butter or coconut oil are truly the best tasting for pancakes in my opinion. Oh and don't be stingy on the oil either - they taste so much better that way</i>).</li></ul><div><br /></div><div>Mix all dry ingredients together in a large bowl, then add in the eggs, yogurt and vanilla. Mix everything together.</div><div><br /></div><div>Heat a large griddle/frying pan over medium heat. Add oil of choice.</div><div><br /></div><div>Spoon batter onto hot grill (making 2-3-inch wide pancakes) - cook undisturbed until you see bubbles forming on the surface, sneak a peak under a pancake and only flip when golden on the bottom. Other side will only take a minute or so. </div><div><br /></div><div>Serve hot!</div><p></p>Lady Greyhttp://www.blogger.com/profile/08934497862144836328noreply@blogger.com0tag:blogger.com,1999:blog-7034289994205525696.post-47459528684973080192020-04-16T15:09:00.005-04:002020-04-16T15:19:19.701-04:00Strawberry Chia Seed Jam<div class="separator" style="clear: both; text-align: center;">
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I'd seen recipes for chia seed jams before, but I had always been reluctant to try them. I guess I doubted they would taste as good as claimed, or thought that the texture might be weird and slimy. But I was so wrong. Chia seed jam is a revelation, and it's my new favourite thing. I've already made two batches this week.<br />
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Sometimes it takes a quarantine to push you try new things.<br />
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This is a great way to use up the frozen fruit you might have lying around in your freezer.<br />
And it makes a delicious topping for all that sourdough bread everyone seems to be making during this pandemic. And given that this jam is essentially just crushed fresh fruit with a smidgeon of maple syrup and chia seeds, it is actually super healthy. So you can pile it on guiltlessly. I love to swirl it into yogurt too.<br />
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<b>Chia Seed Jam</b><br />
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2 cups fresh or frozen berries<br />
3 Tbsp pure maple syrup (more or less to taste)<br />
2 Tbsp chia seeds<br />
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In a small sauce pan, warm the frozen fruit over medium heat until soft enough to mash. Use a potato masher or fork to squish the fruit to your desired consistency (I like mostly mashed with some small fruit clumps). Then add in the maple syrup (taste as you go, since you will need more or less depending on the types of fruit/berries you use and their natural sweetness) and chia seeds, and stir until evenly distributed.<br />
Remove from heat and allow to cool.<br />
The jam will thicken up as it cools (as the chia seeds to their magical thing).<br />
Store in a jar or container in the fridge.<br />
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<br />Lady Greyhttp://www.blogger.com/profile/08934497862144836328noreply@blogger.com0tag:blogger.com,1999:blog-7034289994205525696.post-31986239752461540242020-03-27T09:35:00.002-04:002020-05-09T17:35:07.309-04:00Salted Chocolate and Tahini Shortbread Bars<div class="separator" style="clear: both; text-align: center;">
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When the world seems to be falling apart all around you, and you need a little treat, make these bars.<br />
They are fantastically delicious and very easy to make. And they hit all the cravings - salty, sweet, chocolatey, with a buttery smooth top and crisp shortbready crust. I have nothing more to say - just trust me and make them!<br />
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<h3>
Salted Chocolate and Tahini Shortbread Bars</h3>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWUkxLnAmrDlJLhqYXz6jCIqMN5pC03PsvOBuoF6uHFWSX1-P98B_xZjkKOE34ZN2VTAs3G1l8LkCsWMHZ9gV2gz6eYtHi3Ybgxp0y694mwDF7ofQ8F1QnsOv4UC8L6hKcN6_lGDt3U0H5/s1600/11D29FBD-6478-432E-BF57-3CDBA3B48407.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWUkxLnAmrDlJLhqYXz6jCIqMN5pC03PsvOBuoF6uHFWSX1-P98B_xZjkKOE34ZN2VTAs3G1l8LkCsWMHZ9gV2gz6eYtHi3Ybgxp0y694mwDF7ofQ8F1QnsOv4UC8L6hKcN6_lGDt3U0H5/s320/11D29FBD-6478-432E-BF57-3CDBA3B48407.JPG" width="212" /></a>1 cup all purpose flour<br />
1/2 cup almond flour (finely ground almonds)<br />
1/2 cup brown sugar, packed<br />
1 tsp salt<br />
1 stick (8 Tbsp) butter (unsalted)<br />
4 Tbsp Tahini (+1-2 Tbsp extra tahini to drizzle on top after baking - optional)<br />
1 tsp pure vanilla extract<br />
7-8 ounces semi-sweet chips (or dark chocolate, finely chopped)<br />
flaky sea salt for sprinkling<br />
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Directions:<br />
1. Preheat oven to 325 degrees F and line an 8x8 inch baking dish with parchment paper (or similar sized dish - I used a rectangular 11x6 inch dish)<br />
2. In a food processor pulse the flour, almond flour, brown sugar and salt a few times to mix.<br />
3. Then add in the butter, tahini and vanilla, and pulse together until well combined and mixture has a crumbly texture.<br />
4. Pour the mixture into the baking dish and press firmly to make an even layer of crust. Prick holes in the crust with a fork.<br />
5. Bake for 30 minutes until golden brown.<br />
6. Remove from oven and scatter chocolate over the surface. Return to oven for 2 minutes to soften/melt the chocolate.<br />
7. Remove from oven again and use an offset spatula to spread the melted chocolate in an even layer over the surface.<br />
8. Drizzle top with an additional 1-2 Tbsp tahini (you can swirl it in to make a pretty design if you feel so inclined) and sprinkle with a bit of flaky sea salt.<br />
Allow to cool before slicing (you can put it in the fridge to speed this up).<br />
Enjoy!<br />
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<i>Recipe inspired by and modified from <a href="https://food52.com/recipes/82226-tahini-shortbread-recipe-with-halvah">Melissa Clark/Food52</a></i><br />
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<br />Lady Greyhttp://www.blogger.com/profile/08934497862144836328noreply@blogger.com0tag:blogger.com,1999:blog-7034289994205525696.post-9178399444306875762020-02-19T13:46:00.001-05:002020-02-19T14:46:27.022-05:00Healthy whole wheat banana carrot applesauce muffins<div class="separator" style="clear: both; text-align: center;">
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We eat a lot of muffins in this family. I probably make a batch every week or so (alternating with our favourite nutritious and delicious <a href="https://www.heyladygrey.com/2019/03/healthy-protein-rich-breakfast-banana.html">banana bread</a>). It's my boys' preferred breakfast food as well as favourite after school snack. I'm often concocting different versions depending on what I have available in my fridge, but I always like to keep the general approach the same.... hidden vegetables, whole grain flour and part almond flour for extra protein. This version turned out particularly good so I'm sharing it here. Of course when you use 100% whole grain flour you don't get the same dome-like rise on the muffin top, but I promise you won't miss it. You still get a golden crisp lid with a delicately moist and flavourful interior.</div>
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<h3 style="text-align: center;">
Healthy Whole Wheat Banana Carrot Muffins</h3>
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1 cup whole wheat flour<br />
1 cup almond flour (or finely ground almonds)<br />
1/2 cup sugar<br />
1 tsp baking powder<br />
1 tsp baking soda<br />
1/2 tsp salt<br />
2 overripe bananas, mashed<br />
1/4 maple syrup<br />
1/3 cup applesauce (1 individual snack size apple sauce container)<br />
2 eggs<br />
1 cup finely grated carrot (approx 1 medium carrot)<br />
1/3 cup melted coconut oil<br />
*optional 1/2 cup chocolate chips<br />
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Preheat oven to 375 degrees F<br />
1. Mix dry ingredients together in a large bowl (first six ingredients).<br />
2. In another bowl mix all the wet ingredients together (remaining ingredients)<br />
3. Combine wet and dry, mix until just combined and no dry flour remains.<br />
4. optional - gently fold in any add-ins of your choice (we pretty much always add in 1/2 cup of mini chocolate chips to every muffin recipe we make).<br />
5. Divide batter into lined muffin tins<br />
6. Bake for 25 minutes for standard sized muffins (or 18-20minutes if using mini muffin tins). The tops should be golden and an inserted cake tester should come out clean.<br />
7. Let cool in tins for at least 5 minutes before transferring to a cooling rack.<br />
Enjoy!<br />
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<br />Lady Greyhttp://www.blogger.com/profile/08934497862144836328noreply@blogger.com0tag:blogger.com,1999:blog-7034289994205525696.post-53555363816836539332019-09-23T22:19:00.002-04:002019-09-23T22:19:59.660-04:00Carrot Cashew Edamame Burgers - Our favourite veggie burgers ever!<div class="separator" style="clear: both; text-align: center;">
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I created this burger haphazardly, a last minute meal idea using whatever I had on hand. But the results were so good that they've become a staple in our house. And they've completely replaced our previous go-to veggie burger recipe.</div>
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At first we ate them as burgers - with a burger bun and classic burger toppings, but over time we've grown to prefer eating them as is. The boys dip them in ketchup, and Adrien and I eat them alongside veggies or salad. They're also really good dipped into sriracha mayo. Just saying.</div>
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<i>My favourite method for cooking these: use an ice cream scoop to quickly plop out 20 mini burgers balls, pat them down into burger shape and pop into the oven.</i></div>
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<i>Sometimes I grind the mixture really well for smooth, uniform patties, other times (like the picture above) I only chop the ingredients coarsely - both versions are delicious.</i></div>
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Ok on to the recipe.....</div>
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<h3>
Carrot Cashew Edamame Burgers -<i> serves 4</i></h3>
1 onion<br />
2 medium-large carrots<br />
3 Tbsp olive oil *<br />
1 tsp salt<br />
few cracks black pepper<br />
1 tsp garlic powder<br />
1 cup raw whole cashews<br />
1 cup frozen shelled edamame beans<br />
2 Tbsp whole grain flour (or any kind of flour you have on hand)<br />
1 egg <i>(this can be omitted if you want to make it vegan - the patties do break apart easier without the egg but are still just as delicious) </i><br />
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Preheat oven to 375 degrees<br />
1. In a food processor, pulse chop the onion and carrots to a medium-fine chop (don't bother cleaning the food processor yet, you'll use it again at the end).<br />
2. Sauté the chopped onion, carrots and salt/pepper in the oil on medium heat for around 7-10 minutes, stirring now and then, until soft.<br />
3. Add the garlic powder, whole cashews and frozen shelled edamame beans, and sauté another 3-4 minutes.<br />
4. Remove from heat and allow to cool for a few minutes.<br />
5. Return the sautéd veggie-mixture to the food processor and process until the edamame beans and cashews are finely chopped.<br />
6. Scoop the mixture out of the food processor into a mixing bowl. (you can taste and adjust the seasoning as desired here). then stir in the 2 Tbsp of flour and 1 egg.<br />
7. Form the mixture into desired sized patties.<br />
<i>I like to use my ice cream scoop, pack it with filling, then plop out a ball on a well-oiled baking sheet and just tap the ball down into burger shape.</i><br />
Now you can either pan fry them in a bit of oil, or bake them. If baking (my preference) - generously oil a nonstick baking sheet and bake the burger patties for 15 minutes on one side. Then flip them gently, and return to the oven for another 10 minutes or so.<br />
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Notes<br />
*you can certainly use less oil here, but I like to be indulgent with my oil use when cooking vegan/vegetarian. I even like to drizzle the tops of my burgers with a bit of extra oil before baking... because it just makes them even better (but not necessary).<br />
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You can eat these as a traditional burger in a bun, or on their own - they're especially good served with a sauce (like chimichurri, or sriracha mayo or plain yogurt, or just plain old ketchup as my kids like to do).<br />
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ENJOY!!</div>
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<br />Lady Greyhttp://www.blogger.com/profile/08934497862144836328noreply@blogger.com2tag:blogger.com,1999:blog-7034289994205525696.post-32958941741582533442019-06-06T12:03:00.003-04:002021-02-22T18:49:36.697-05:00My Favourite Coconut Chia pudding<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5Cd1r1PGUtMpzBiu3mcMYebGrv7zzg5LWLQy3MOM0gqIwHwa0XYAOh6XsTa5TlCICdNOM1cFg0ZsJsUWKbz5SBvmUmF0_xUUzklWaeY9prPgFwdbGr21X-zgSWfAh3IQw96D9203GqEEr/s1600/21D6CE73-18D2-4384-93D6-3DA4AFC8590B.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="608" data-original-width="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5Cd1r1PGUtMpzBiu3mcMYebGrv7zzg5LWLQy3MOM0gqIwHwa0XYAOh6XsTa5TlCICdNOM1cFg0ZsJsUWKbz5SBvmUmF0_xUUzklWaeY9prPgFwdbGr21X-zgSWfAh3IQw96D9203GqEEr/s1600/21D6CE73-18D2-4384-93D6-3DA4AFC8590B.jpg" /></a></div>
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I love eating chia pudding for breakfast, but it's definitely decadent enough to call it a "Parfait" and have it for dessert. </div>
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A lot of Chia pudding recipes will call for almond milk as the main ingredient (probably to keep the calorie count down). And while I like almond milk chia pudding too, there is something truly magical that happens when you use full-fat coconut milk. You get this velvety smooth, decadently rich tasting pudding that is the consistency of full-fat yogurt or tapioca. Only it's 100% plant based, and it's absolutely sensational!</div>
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<h3 style="text-align: center;">
Best Ever Chia Pudding </h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ2NRRbu5A8rx7x6HWrJYXKKgQ_mp8brRz4_mclHwBUx5xDufX5q7IJhg1Iud0xIPYR7Yka8_fB4a1ZFWeFr-cuu2DllIMjNJY8tdqFZMg5-e-36J_8Tlb9ESK4QGg2uNjznkWOgN6DGpu/s1600/EA9A6624-C25E-4CB7-813C-D60525CEBB9F.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="533" data-original-width="504" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ2NRRbu5A8rx7x6HWrJYXKKgQ_mp8brRz4_mclHwBUx5xDufX5q7IJhg1Iud0xIPYR7Yka8_fB4a1ZFWeFr-cuu2DllIMjNJY8tdqFZMg5-e-36J_8Tlb9ESK4QGg2uNjznkWOgN6DGpu/s400/EA9A6624-C25E-4CB7-813C-D60525CEBB9F.jpg" width="378" /></a>Recipe:<br />
1 can full fat coconut milk (400ml), scant 2 cups*<br />
1/4 cup chia seeds<br />
2 Tbsp pure maple syrup<br />
1/8 tsp salt<br />
1/4 tsp cinnamon<br />
a few dashes cardamom powder (approx 1/16 tsp)<br />
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* you can also do 1 cup full fat coconut milk + 1 cup almond or soy or whatever type of milk you like best.<br />
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Mix all ingredients together in a bowl or large jar, and store in the refrigerator overnight.<br />
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In the morning, spoon desired amounts into bowls and top with fresh or dried fruit, granola, nuts, and additional sweetener if desired.<br />
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<br />Lady Greyhttp://www.blogger.com/profile/08934497862144836328noreply@blogger.com0tag:blogger.com,1999:blog-7034289994205525696.post-19360083930532208222019-05-06T23:24:00.000-04:002019-05-07T11:57:46.290-04:00The Best Homemade Natural Deodorant: The 2-ingredient deodorant that will change your life!<div class="separator" style="clear: both; text-align: center;">
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Even though I like the idea of using natural deodorants free of aluminum and other potentially harmful substances<span style="font-size: x-small;">*</span> I've never found one that actually worked, so I eventually just gave up on them.</div>
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But when a trusted friend (and physician colleague) handed me a sample of her homemade deodorant, and promised me that it was life-changing and that once I tried it I'd never look back... well of course I had to try it.</div>
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I honestly didn't think it would actually work.</div>
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But it did work! </div>
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It really works!</div>
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I'd dare to say that it works even better than my regular deodorant. It's crazy, to be honest, and I doubt I would have believed someone claiming this in the past. </div>
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But I dare you to try it. You will be so impressed!</div>
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Now I'm a petite girl, and I don't tend to sweat that much to begin with. So before recommending this to you I put my little deodorant through a few tests:</div>
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<li>long days at work - no problem</li>
<li>90 minute hot power yoga session - no problem! Yes I sweat, but no smell.</li>
<li>Convinced my husband to try it for a day as well - no problem either, and he agreed that it worked perfectly well (though he wasn't a fan of applying it with his own finger).</li>
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This magical deodorant contains only 2 ingredients: baking soda and coconut oil, and all you have to do is mix the two together. </div>
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It couldn't be easier, it's completely natural, cost effective and works incredibly well.</div>
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Read on for the recipe....</div>
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<i><br /><br />*antiperspirants in commercial deodorants have unproven links to breast cancer - something that I am personally concerned with because it runs in my family.</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpnSKUWHvIYDoxF2YZyx6iZDO6xlxycLp7pqTdtEJiqirM-SN_DjBYQDO3IBhv-Q0J5EMG6SXCvSb2wEqA48sAHtTMXr-yIkQviz0EB6rWiRko3cCjCuyKn5DyrHWmiKZVuGzzuOejZFZt/s1600/IMG_5185.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="594" data-original-width="576" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpnSKUWHvIYDoxF2YZyx6iZDO6xlxycLp7pqTdtEJiqirM-SN_DjBYQDO3IBhv-Q0J5EMG6SXCvSb2wEqA48sAHtTMXr-yIkQviz0EB6rWiRko3cCjCuyKn5DyrHWmiKZVuGzzuOejZFZt/s1600/IMG_5185.jpeg" /></a></div>
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<b>Homemade Natural Deodorant Recipe</b></div>
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1/4 cup solid coconut oil</div>
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3 Tablespoons baking soda</div>
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Instructions:</div>
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warm up the coconut oil just enough so that it's easy to mix but not completely liquid. </div>
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I do this by putting approx 1/4 cup of coconut oil in the microwave on high for 10 seconds, then mixing with a spoon to get a thick uniform consistency. Then I mix in the baking soda until there are no clumps remaining.</div>
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Allow to re-solidify at room temperature (or in the fridge/freezer if you want it done within a few minutes).</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAQxtKSgzke8r2LlLls0GnF3RtI2Rf3DFlZlQCm_RAJNU6P2MLU5ycwaMtOvxHqFZfEEhGW8D0b1jB7SYNe0J1PBrnCZCbTvZDxMgS5avsxLPF9xMnS10ngpk1BMX3NvcAl9kbm7mtpn2r/s1600/IMG_2123.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="563" data-original-width="576" height="390" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAQxtKSgzke8r2LlLls0GnF3RtI2Rf3DFlZlQCm_RAJNU6P2MLU5ycwaMtOvxHqFZfEEhGW8D0b1jB7SYNe0J1PBrnCZCbTvZDxMgS5avsxLPF9xMnS10ngpk1BMX3NvcAl9kbm7mtpn2r/s400/IMG_2123.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Making a double batch (using 1/2 cup coconut oil), which filled 2 mini mason jars</td></tr>
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Notes:</div>
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- if the coconut oil is completely liquified it's harder to get a uniform consistency when mixing in the baking soda, and tends to re-solidify with most of the baking soda at the bottom. This doesn't seem to occur if you mix the two when the coconut oil is warm but still semi-solid.</div>
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-you can mix in a few drops of essential oil (like lavender) if you want it scented, but I like the mild coconut smell as is.</div>
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How to use:</div>
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Using your finger, apply a thin layer of the deodorant to the deep part of your armpits. You need surprisingly little. </div>
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I find that it lasts all day, but everyone is different and some may want to reapply later in the day if needed. </div>
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Store the jar at room temperature. It keeps very well.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiogUFLO1k9aqjBuuQggYIWPjInBw77DfRaJnKNRcTI25f74g57ps_J-2JgbdK14vzSohn6RoXe9Z7vl2Z1YAmj0JaxMbkQaYsae__0jqDU8Z2Whzlqn1kder3MSfm7_jB6iL4e-UGKCuvH/s1600/7CFF9422-221D-4AAA-92F8-F34519D0D2F4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: right;"><img border="0" data-original-height="384" data-original-width="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiogUFLO1k9aqjBuuQggYIWPjInBw77DfRaJnKNRcTI25f74g57ps_J-2JgbdK14vzSohn6RoXe9Z7vl2Z1YAmj0JaxMbkQaYsae__0jqDU8Z2Whzlqn1kder3MSfm7_jB6iL4e-UGKCuvH/s1600/7CFF9422-221D-4AAA-92F8-F34519D0D2F4.jpg" /></a></div>
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Let me know if you try it! I'd love too hear your feedback if you're willing to share.</div>
<br />Lady Greyhttp://www.blogger.com/profile/08934497862144836328noreply@blogger.com2tag:blogger.com,1999:blog-7034289994205525696.post-90681005478157379672019-03-28T21:29:00.000-04:002020-01-07T07:27:49.470-05:00Healthy, protein-rich breakfast banana bread<span style="font-size: large;">I've tweaked this banana bread recipe many times over the years. At different stages I've wanted it to contain much less sugar, then less flour, and I also wanted it to be high in protein since we eat it for breakfast most of the time. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJJN7y21YP8wz3vZmOhTQd6GOslrE7XAgnt6NBdpeOa3obzLnyr9CbsuUmKcBOXX9w3YqrVhpP1dCluV61OU3FF9CkpawQo1_Nq9YPtdm5k_8GAf0Q4IsCXFdmREW6uUVSi6NoI-fjkCYm/s1600/IMG_4486.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJJN7y21YP8wz3vZmOhTQd6GOslrE7XAgnt6NBdpeOa3obzLnyr9CbsuUmKcBOXX9w3YqrVhpP1dCluV61OU3FF9CkpawQo1_Nq9YPtdm5k_8GAf0Q4IsCXFdmREW6uUVSi6NoI-fjkCYm/s640/IMG_4486.jpeg" width="640" /></a></div>
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<span style="font-size: large;">And I have to say, I think I've found the perfect balance of staying health-conscious, but not being overly restrictive. It still tastes rich and indulgent. But I feel good about my boys starting their day with it.</span><br />
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<span style="font-size: large;">Sometimes I think I buy bananas just so I'll have an excuse to make this banana bread again. </span><br />
<span style="font-size: large;">I've been making this exact version for the past 6 months and haven't felt the need to change anything else because it is just so good as is. So I figured it was time to share it.</span><br />
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<span style="font-size: large;">You can make it completely flourless (or gluten-free) by swapping the 1 cup of wheat flour with 1 cup of coconut flour or another cup of almond flour (the bread won't rise/dome quite as high, which is why I use the flour, but it is still very delicious without it). </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq_t0NhjL2hDzXz_woP9UFbY6-cs6OSLoh2aqKXDucW9S6N6v7Fyeyq-r1WY2MlvQw_1LVx8dPys8l92fM5-WvbEmvyiAzgAc_Mx3TqsCHr2Qa2XLT3gliMPRny0C6Hho8DfSI4bbC_1Mm/s1600/IMG_4501.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1337" data-original-width="1600" height="534" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq_t0NhjL2hDzXz_woP9UFbY6-cs6OSLoh2aqKXDucW9S6N6v7Fyeyq-r1WY2MlvQw_1LVx8dPys8l92fM5-WvbEmvyiAzgAc_Mx3TqsCHr2Qa2XLT3gliMPRny0C6Hho8DfSI4bbC_1Mm/s640/IMG_4501.jpeg" width="640" /></a></div>
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<h2>
Healthy, protein-rich breakfast banana bread</h2>
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<span style="font-family: "times" , "times new roman" , serif; letter-spacing: 0px;">3 very ripe bananas, mashed</span><br />
<span style="font-family: "times" , "times new roman" , serif; letter-spacing: 0px;">3 eggs*</span></div>
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<span style="font-family: "times" , "times new roman" , serif; letter-spacing: 0px;">1/2 cup melted coconut oil (or butter)</span><br />
<span style="font-family: "times" , "times new roman" , serif; letter-spacing: 0px;">1 tsp vanilla</span></div>
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<span style="font-family: "times" , "times new roman" , serif; letter-spacing: 0px;">1/2 cup brown sugar </span></div>
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<span style="font-family: "times" , "times new roman" , serif;">2 cups finely ground whole almonds (or almond flour)</span></div>
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<span style="font-family: "times" , "times new roman" , serif;">1 cup all-purpose flour (or any whole grain flour)</span></div>
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<span style="font-family: "times" , "times new roman" , serif; letter-spacing: 0px;">1 tsp cinnamon</span></div>
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<span style="font-family: "times" , "times new roman" , serif; letter-spacing: 0px;">1/2 tsp cardamom</span></div>
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<span style="font-family: "times" , "times new roman" , serif; letter-spacing: 0px;">1 tsp baking powder</span></div>
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<span style="font-family: "times" , "times new roman" , serif; letter-spacing: 0px;">1/2 tsp baking soda</span></div>
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<span style="font-family: "times" , "times new roman" , serif; letter-spacing: 0px;">1/2 tsp salt</span></div>
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<span style="font-family: "times" , "times new roman" , serif; letter-spacing: 0px;">1/2 cup chocolate chips or chopped walnuts</span><br />
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<span style="font-family: "times" , "times new roman" , serif; letter-spacing: 0px;">Preheat oven to 350 degrees F.</span><br />
<span style="font-family: "times" , "times new roman" , serif; letter-spacing: 0px;">If you are using whole almonds measure about 2 heaping cups of whole almonds and pulse/process them to a fine powder in your food processor. It's ok if it's a bit granular.</span><br />
<span style="font-family: "times" , "times new roman" , serif; letter-spacing: 0px;">In a large bowl, mix the mashed bananas and eggs, then add the melted coconut oil and vanilla.</span><br />
<span style="font-family: "times" , "times new roman" , serif; letter-spacing: 0px;">Then add everything else and mix until well combined.</span><br />
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<span style="font-family: "times" , "times new roman" , serif; letter-spacing: 0px;">Pour into a greased bread tin (or for easiest clean up, line the bottom with parchment paper) and bake in the centre of a preheated oven for approximately 60 minutes.</span><br />
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<span style="font-family: "times" , "times new roman" , serif; letter-spacing: 0px;">Let cool in tin before removing.</span><br />
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<span style="font-family: "times" , "times new roman" , serif; letter-spacing: 0px;">*2019 modification : originally this recipe called for 4 eggs - when I invented it I was trying to increase my children's protein consumption. But I actually find the texture of the banana bread significantly better with 3 eggs. Both versions work perfectly well.</span><br />
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Lady Greyhttp://www.blogger.com/profile/08934497862144836328noreply@blogger.com0tag:blogger.com,1999:blog-7034289994205525696.post-18284026462091219792019-02-11T22:33:00.003-05:002019-02-11T22:38:01.683-05:00Healthier Almond Linzer Cookies for Valentine's Day (flourless, gluten-free)<div class="separator" style="clear: both; text-align: center;">
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Here's a healthier version of classic linzer cookies for Valentin's Day. This version uses ground almonds and ground oats instead of flour. This makes the dough a little soft to work with, but the end results are fantastic!!<br />
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Healthier Almond Linzer Cookies (gluten-free)</h2>
3/4 cup unsalted butter, room temperature<br />
1/2 cup sugar<br />
1 egg yolk<br />
1 tsp vanilla<br />
1 cup oat flour (or 1 cup oats, ground to a fine powder)<br />
3/4 almond flour<br />
1/2 tsp cinnamon<br />
1/2 tsp salt<br />
fruit preserve or jam of choice, for filling<br />
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1. Using a mixer, cream butter and sugar together until fluffy.<br />
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2. Then mix in egg yolk and vanilla. Add all the dry ingredients and mix until well combined, scraping down bowl as necessary.<br />
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3. Tip the contents out onto a sheet of plastic wrap. Press dough into a large disk, wrap in plastic and refrigerate for at least 1 hour to firm up (this dough is very soft and really needs to be cold to roll out).<br />
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Preheat oven to 350 degrees F.<br />
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4. On a well-floured surface (use a gluten-free flour of choice if you need to keep it GF) - Roll out the dough to about 3mm thickness. *This dough is quite soft, and you will need a good amount of flour to keep it from sticking. Cut out your desired shapes (you can use the rim of a drinking glass to cut out perfect circles). In half of the shapes, use a smaller heart-shaped cutter in the center of the cookie - these will be your tops.<br />
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5. Bake on parchment lined baking sheets for approx 12 minutes, until golden edges. Allow to cool completely on wired racks.<br />
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6. Assemble sandwiches: spread a thin layer of jam between two cookies.<br />
Sprinkle tops with powdered sugar.<br />
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7. Share them with someone you love.<br />
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<br />Lady Greyhttp://www.blogger.com/profile/08934497862144836328noreply@blogger.com0tag:blogger.com,1999:blog-7034289994205525696.post-91674574833045104822019-02-04T14:15:00.001-05:002019-02-08T18:02:02.656-05:00How to cook tofu that is crisp and delicious (the best and easiest way, in my humble opinion)<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhni_cvfEGh65vyhYtslKWXrXzKmN0Vx1Lbm-qbi2h4dLuGFYf_0820FXtuGMq4SKxzsX0XwqvqoxznBZ9lfAjfeKV4riEL0A18i83qKpozyRWhw3vgYSg5ftI6ucNOnnCcjEWhtOU68tQ5/s1600/E3306DB5-29E3-490B-8707-5A94D490F8C8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhni_cvfEGh65vyhYtslKWXrXzKmN0Vx1Lbm-qbi2h4dLuGFYf_0820FXtuGMq4SKxzsX0XwqvqoxznBZ9lfAjfeKV4riEL0A18i83qKpozyRWhw3vgYSg5ftI6ucNOnnCcjEWhtOU68tQ5/s640/E3306DB5-29E3-490B-8707-5A94D490F8C8.jpg" width="480" /></a></div>
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Tofu, when cooked incorrectly, tends to be dry, bland, rubbery and hopelessly flavourless. But it doesn't have to be that way!</div>
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Here is a very simple method for making delicious, intensely flavourful, soft-on-the-inside-and-crisp-on-the-outside stovetop tofu. No pressing, no marinating, no freezing or deep frying necessary.</div>
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Here's what you'll need:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqri11QHtQ8OaOF45bbrUBDBGy6X1qJu5BaIY-_VjtXP2eQYL-gaQ_ItvUT3kI_B9u6N9ylI7wGkHt-zaR_CU7ASzF6ucCiXLR6OPgxWnKvxyrSJmF0MpM4XhXxmGEoo5YCchzQh1GjQcF/s1600/fullsizeoutput_6058.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1436" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqri11QHtQ8OaOF45bbrUBDBGy6X1qJu5BaIY-_VjtXP2eQYL-gaQ_ItvUT3kI_B9u6N9ylI7wGkHt-zaR_CU7ASzF6ucCiXLR6OPgxWnKvxyrSJmF0MpM4XhXxmGEoo5YCchzQh1GjQcF/s640/fullsizeoutput_6058.jpeg" width="574" /></a></div>
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<b>Ingredients</b> (see notes below)</div>
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1 standard size block of firm* Tofu</div>
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1/4 cup oil (scant)**</div>
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1 Tablespoon Tamari or soy sauce</div>
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1 tsp garlic powder (I like the granulated form over superfine powder)</div>
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1-2 Tablespoons honey or maple syrup***</div>
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1/2 tsp salt, or to your personal taste</div>
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freshly ground black pepper </div>
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1-2 Tablespoons nutritional yeast flakes**** (optional) </div>
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<b>Instructions</b>:</div>
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Cut the tofu into approx. 1cm cubes (or whatever shape you like, just not <i>too</i> big or the centre won't get enough flavour).</div>
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In a large frying pan (I like to use nonstick) - heat the oil over medium-high heat. </div>
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Toss in the tofu cubes to coat. Then add in the remaining ingredients except the nutritional yeast (which only goes on at the very end). </div>
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Give it all a good mix until all the tofu pieces appear uniformly coated, and ideally all in a single layer.</div>
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<i>Now here is the important part:</i> You want those edges to caramelize and get really crispy - so don't stir too often! </div>
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Let the tofu sit in the hot oil without touching it for a good 2-3 minutes before turning it. Once you get nicely browned sides, give it a good toss and flip the tofu pieces around. You don't need to be overly meticulous about it, and you don't need to get all 6 sides of each cube perfectly browned. Keep doing this a few more times until you're satisfied with the browning (you want deep brown spots not black - burnt tofu really doesn't taste good).</div>
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Finally, remove the pan from the heat completely. Then sprinkle on the nutritional yeast flakes and toss it all around. You'll notice that the yeast flakes "soak" up the remaining oil and help it adhere to the tofu - which is what you want! Taste and adjust with more salt and pepper if needed.</div>
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A few Notes....</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSqyIfFmTxofooIlwrsjUVWFC7E8xNtAJtWz5OtS4f41O0WCoEKoEP6m-JTQYl0GE7gRxPZciZl_mRZolHXpb2_KLeHvBynizjf4FFZAgF7COnK3Vr4BL2MZtkrf4i83p4wxKjCH_MZnoV/s1600/fullsizeoutput_6059.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="935" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSqyIfFmTxofooIlwrsjUVWFC7E8xNtAJtWz5OtS4f41O0WCoEKoEP6m-JTQYl0GE7gRxPZciZl_mRZolHXpb2_KLeHvBynizjf4FFZAgF7COnK3Vr4BL2MZtkrf4i83p4wxKjCH_MZnoV/s400/fullsizeoutput_6059.jpeg" width="233" /></a>*On choosing tofu: I'm not a huge fan of "extra firm" - I find it too dense. I prefer "medium firm" if you can find it. You can also use "extra firm silken tofu" which is much, much softer and breaks apart easier. But if you're careful when turning it in the frying pan, it's absolutely delicious when cooked with this same method.</div>
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** Tofu has very little fat in it - and we all know fat = flavour. So you need to be generous with your oil when cooking tofu. This is true for most vegetarian cooking, in my opinion. Choose any oil you like (I usually use olive) just don't be stingy.</div>
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*** Why sweetener you ask? This is the secret to getting super crisp caramelized edges to your tofu. It's not that much but packs a big punch. It turns tofu from ordinary to extraordinary. </div>
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**** Nutritional yeast flakes - this is totally optional but is truly the finishing touch. It adds amazing umami flavour and the <i>je-ne-sais-quoi </i>deliciousness that is too hard to explain<i>. </i>And it's loaded with vitamins.</div>
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<i>~ </i>On flavouring<i>: </i>you can adapt this method in so many ways. Use a bit of sesame oil and toss in black sesame seeds at the very end. Use a bit of sriracha or chile paste/flakes, or any kind of heat - always a welcomed addition when cooking tofu. Sprinkle in dried herbs or paprika. But most of the time I use this basic method above, with very few additions. </div>
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<br />Lady Greyhttp://www.blogger.com/profile/08934497862144836328noreply@blogger.com1tag:blogger.com,1999:blog-7034289994205525696.post-88805125360045740382019-02-04T11:13:00.002-05:002019-02-04T14:22:46.496-05:00Life Hack: Easy cake decorating trick using a cookie cutter and sprinkles<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Obje_BORIKKNolJYGzloih-asQPZNj8rpFn5uYoAManwfLVP-pVXoMqu-S_cKewRjpPsd1o__bQalx0S1Id0omUosOco065QjT1gHnZhyQlEOoCXz2wfqLhqYt7ecVe4bmbotDNMdx-H/s1600/fullsizeoutput_6056.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="806" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Obje_BORIKKNolJYGzloih-asQPZNj8rpFn5uYoAManwfLVP-pVXoMqu-S_cKewRjpPsd1o__bQalx0S1Id0omUosOco065QjT1gHnZhyQlEOoCXz2wfqLhqYt7ecVe4bmbotDNMdx-H/s640/fullsizeoutput_6056.jpeg" width="321" /></a><br />
This is such a quick and easy way to decorate the top of a cake. I can't believe it took me 6 years of motherhood to think of it!<br />
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Simply choose a cookie cutter shape that you like and gently place it on the top of a cake. It should sit into the icing layer slightly (about 1mm deep) so the sprinkles don't spill out the bottom sides.<br />
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Carefully pour the sprinkles into the centre of the cookie cutter, and gently spread them around to fill all the nooks and crannies. You're going for thin layer of sprinkles with complete coverage.<br />
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Gently pat them down with the back of a spoon or your finger to secure them in space (being careful not to completely submerge them under the icing). And then remove the cookie cutter.<br />
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If by chance a few sprinkles shift, simply push them back in place with a toothpick or pick them off with tweezers.<br />
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Also these number sprinkles are just the cutest thing in the world, in my opinion. I used them for both my boy's birthday cakes this year. They're by Wilton, and I found them at Michaels.</div>
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Do you have any cake decorating tricks or tips? I'd love to hear if you feel like sharing :)</div>
<br />Lady Greyhttp://www.blogger.com/profile/08934497862144836328noreply@blogger.com0tag:blogger.com,1999:blog-7034289994205525696.post-6575282403135233802019-02-01T17:57:00.000-05:002019-02-01T17:57:07.505-05:00Golden Granola with Turmeric & Cardamom<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwlwEjgc_WXWo3avOdqppPKrhnHfKMk5rgCJm80wDPnQZ2TbhJLRrjAGs6XiLHxAjBYdz-3MwcYDpW2wUma2B6oNBl5Z42XxXC0_i3G3NNORoe7Hf212QtdQ3hAHWIE4QJDz2blDsxUX93/s1600/fullsizeoutput_5f66.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1129" data-original-width="1488" height="484" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwlwEjgc_WXWo3avOdqppPKrhnHfKMk5rgCJm80wDPnQZ2TbhJLRrjAGs6XiLHxAjBYdz-3MwcYDpW2wUma2B6oNBl5Z42XxXC0_i3G3NNORoe7Hf212QtdQ3hAHWIE4QJDz2blDsxUX93/s640/fullsizeoutput_5f66.jpeg" width="640" /></a></div>
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<span style="caret-color: rgb(191, 144, 0);"><span style="font-size: large;">This granola is DELICIOUS! I had this moment of inspiration to add turmeric to my granola recipe to give it a wonderful golden colour, and I'm so glad I did because it is the bomb!</span></span><br />
<span style="caret-color: rgb(191, 144, 0);"><span style="font-size: large;">I know turmeric is super trendy and in everything these days, but this one is definitely worth trying.</span></span><br />
<span style="caret-color: rgb(191, 144, 0);"><span style="font-size: large;">Go ahead and spice up your morning! You will thank me for it later :)</span></span><br />
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<span style="color: #bf9000; font-size: x-large;">Easy & Delicious Golden Granola</span><br />
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<span style="font-size: large;">3 cups whole rolled oats</span><br />
<span style="font-size: large;">2 cups slivered almonds</span><br />
<span style="font-size: large;">1 cup pumpkin seeds</span><br />
<span style="font-size: large;">1 cup raw sunflower seeds</span><br />
<span style="font-size: large;">1 cup unsweetened coconut chips</span><br />
<span style="font-size: large;">1/3 cup raw whole flax seeds</span><br />
<span style="font-size: large;">1 tsp cinnamon </span><br />
<span style="font-size: large;">2 tsp turmeric powder</span><br />
<span style="font-size: large;">1/4 tsp cardamom powder</span><br />
<span style="font-size: large;">1/8 tsp black pepper</span><br />
<span style="font-size: large;">1 tsp salt</span><br />
<span style="font-size: large;">1/2 cup olive oil</span><br />
<span style="font-size: large;">1/4 brown sugar</span><br />
<span style="font-size: large;">3/4 cup pure maple syrup</span><br />
<span style="font-size: large;"><br /></span><span style="font-size: large;">Mix everything in a large bowl.</span><br />
<span style="font-size: large;">Spread on a large baking tray lined with parchment paper (for easy clean up).</span><br />
<span style="font-size: large;">Bake at 320 degrees F for 15 minute intervals x3 (total 40-45 minutes) - stirring between each, or until the granola is nice and golden but not too dark. </span><br />
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<span style="font-size: large;">Allow to cool completely, then transfer to a jar or container and store at room temperature.</span><br />
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<span style="font-size: medium;">A few notes...</span><br />
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<span style="font-size: medium;">*Oven temperatures vary, so check on your granola intermittently. Turn the temp down to 300 degrees for the final 10-15 minutes if it's browning too quickly, or take it out early - it will still be delicious after only 30minutes of baking. You want the granola golden not burnt at all.</span><br />
<span style="font-size: medium;"><br /></span><span style="font-size: medium;">* if you want granola clusters, do not toss the granola when you take it out of the oven for the <b>final</b> time, and let it cool completely in the tray before breaking it up into delicious bite-sized clusters.</span><br />
<span style="font-size: medium;"><br /></span><span style="font-size: medium;">*I don't like dried fruit in my granola, but feel free to toss in some dried cranberries/currents/raisins/chopped apricots or chopped candied ginger at the end (after baking).</span><br />
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Lady Greyhttp://www.blogger.com/profile/08934497862144836328noreply@blogger.com0tag:blogger.com,1999:blog-7034289994205525696.post-17464823437632342572018-11-02T13:42:00.003-04:002018-11-02T13:42:57.477-04:00Simple, warming turmeric latte, because, it's November<div class="separator" style="clear: both; text-align: center;">
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Turmeric Latte (Golden Latte)</h3>
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350 ml milk (almond, dairy, whatever you like)</div>
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1/4 tsp turmeric powder</div>
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1/4 tsp cinnamon</div>
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scant 1/4 tsp ground ginger</div>
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dash black pepper</div>
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dash of cardamom powder</div>
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2 tsp maple syrup</div>
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Blend together on a stovetop pan using either a whisk or a handheld milk further until warm & frothy.</div>
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Alternatively if you own a Nespresso Aerochino, you can just throw everything together in there, and simply tap the button and you're done.</div>
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<br />Lady Greyhttp://www.blogger.com/profile/08934497862144836328noreply@blogger.com1tag:blogger.com,1999:blog-7034289994205525696.post-22156904798910358042018-10-31T11:08:00.001-04:002018-10-31T11:08:50.090-04:00Halloween around here: carving the cutest white pumpkin and roasting pumpkin seeds<div class="separator" style="clear: both; text-align: center;">
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We've been really getting into the Halloween spirit around here. My boys get spooked pretty easily, so we keep our decorations pretty tame.<br />
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Last night we carved pumpkins. I decided to try carving a white pumpkin, which I had never done before. I carved sleepy eyes, and I'm so happy with how it turned out. I think it's absolutely adorable!<br />
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And of course, we roasted the pumpkin seeds.</div>
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If you're interested, read the recipe after the jump...</div>
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<h3>
Roasted Pumpkin Seeds</h3>
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1 1/2 cups fresh pumpkins seeds, washed and dried (I usually rinse mine and dry them on a baking tray overnight and roast the next morning)</div>
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2 tsp melted butter or oil of your choice</div>
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1 tsp flaky sea salt</div>
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cracked fresh pepper</div>
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optional: 1 tbsp nutritional yeast flakes</div>
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preheat oven to 300 degrees F</div>
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toss seeds in butter, salt and pepper.</div>
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Roast for 40 minutes.</div>
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Once out of the oven, toss with nutritional yeast flakes and allow to cool completely on tray before eating.</div>
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<span style="font-family: Courier New, Courier, monospace; font-size: x-large;">HAPPY HALLOWEEN!</span></div>
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<br />Lady Greyhttp://www.blogger.com/profile/08934497862144836328noreply@blogger.com0tag:blogger.com,1999:blog-7034289994205525696.post-67699565144695600182018-10-29T14:41:00.000-04:002018-10-29T14:44:38.276-04:00School Safe Chocolate SunButter Cookies<span style="font-size: large;">Here's a school-safe (nut-free) adaptation of a classic chocolate peanut-butter cookie. Only they're not made with peanut butter. Instead they're made with healthy protein-packed sunflower seed butter.</span><br />
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<span style="font-size: large;">I like to pack my boys homemade desserts in their lunches. But I've felt frustrated lately, as most of the desserts I like to make use a lot of nuts (I almost always swap out 1/3 to 1/2 of the flour in any recipe for ground almonds for nutritional purposes). But this means my boys can't bring what I make to school. </span></div>
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<span style="font-size: large;">So I was inspired to find a decently healthy cookie that I could make, that didn't contain any nuts at all (our school is very strict on this issue, for good reason).</span></div>
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<span style="font-size: large;">I won't lie, I don't <i>love</i> the taste of sunflower seed butter on its own. But I do love that it's packed with protein, and rich in iron and vitamin E. So this is where the cocoa powder comes in - it completely masks the "seedy" flavour.</span></div>
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<span style="font-size: large;">I am so pleased with these! </span></div>
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<span style="font-size: large;">Read on for the recipe.....</span></div>
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<h3>
<span style="font-size: large;">
Chocolate SunButter Cookies (nut free/school safe)</span></h3>
<span style="font-size: large;">Recipe:</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">1/2 cup butter, room temperature</span><br />
<span style="font-size: large;">1/2 cup sunflower seed butter (Sunbutter) *</span><br />
<span style="font-size: large;">1/2 cup sugar</span><br />
<span style="font-size: large;">1/3 cup brown sugar, packed</span><br />
<span style="font-size: large;">1 egg</span><br />
<span style="font-size: large;">1 1/4 cup flour (I use 1/2 cup whole wheat and 3/4 cup all purpose)</span><br />
<span style="font-size: large;">1/4 cup cocoa powder</span><br />
<span style="font-size: large;">1/2 tsp baking powder</span><br />
<span style="font-size: large;">3/4 tsp baking soda</span><br />
<span style="font-size: large;">1/3 cup semi-sweet chocolate chips (I like to use the minis)</span><br />
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<span style="font-size: large;">Preheat oven to 375 degrees F.</span><br />
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<span style="font-size: large;">Cream the butter, sunflower seed butter and sugars together until creamy and smooth.</span><br />
<span style="font-size: large;">Add in the egg, mix well until creamy and smooth again.</span><br />
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<span style="font-size: large;">Mix in the dry ingredients (flour, cocoa, baking powder, baking soda) until combined.</span><br />
<span style="font-size: large;">Finally, gently mix in the chocolate chips.</span><br />
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<span style="font-size: large;">Shape into 3/4-inch balls, or drop from a spoon onto a parchment lined baking sheet. Place the balls 2 inches apart.</span><br />
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<span style="font-size: large;">optional: sprinkle a tiny bit of sugar on top of each cookie after pressing down with a fork slightly.</span><br />
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<span style="font-size: large;">Bake for 8-10 minutes.</span><br />
<span style="font-size: large;">Allow to cool on their baking tray for 5 minutes (to firm up a bit) then transfer to a cooling rack.</span><br />
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<span style="font-size: large;">*For the Sunflower seed butter: I use brand name Sunbutter, the original formula, which does contain a bit of salt and sweetener. If using all-natural, unsweetened sunflower butter, you might want to add a bit of salt and increase the brown sugar to 1/2 cup.</span><br />
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<br />Lady Greyhttp://www.blogger.com/profile/08934497862144836328noreply@blogger.com8tag:blogger.com,1999:blog-7034289994205525696.post-86216274821345565592018-07-04T23:11:00.001-04:002018-07-04T23:11:28.014-04:00Healthy Fruit & Nut Chocolate Power Balls (vegan, gluten-free)<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggom4ewHuS5ULPRXeGXjKJQl8OZEgvn36ozLREBkWKdKv_0SWoKLGDjLI5WmwlkLCLKmgKYjF77TcQI8oyGeAtCVUCP_p72GxIH8eagWsLdoYqELOzMCAA_jHakRpsXMg4FCtog2ucee30/s1600/LRG_DSC01268.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="power balls recipe" border="0" data-original-height="422" data-original-width="576" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggom4ewHuS5ULPRXeGXjKJQl8OZEgvn36ozLREBkWKdKv_0SWoKLGDjLI5WmwlkLCLKmgKYjF77TcQI8oyGeAtCVUCP_p72GxIH8eagWsLdoYqELOzMCAA_jHakRpsXMg4FCtog2ucee30/s1600/LRG_DSC01268.jpg" title="vegan gluten free power balls" /></a></div>
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<span style="font-size: large;">These little power balls don't take their name lightly - they are literally packed with healthy fats and protein, and they will keep you going when you don't have time to eat a full meal.</span><br />
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<span style="font-size: large;">Some days when I'm hustling to get the kids ready for school and out the door, and simultaneously trying to get myself ready for work, I'll realize at the last minute that all I've ingested is caffeine. And on those days, I love when I have a container of these power balls in my fridge - they are total life savers. </span></div>
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<span style="font-size: large;">This recipe is quite adaptable. I change it up all the time - varying the types of nuts and dried fruit to match what I have on hand (but keeping the overall ratios approximately the same). They always turn out great.</span></div>
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<span style="font-size: large;">You'll need a food processor for this recipe, and you'll need to devote a bit of time to roll them into balls. That part is a bit of a labour of love - but I promise you, it's worth it.</span></div>
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Read on for the recipe....</h3>
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Chocolate Fruit & Nut Power Balls</h2>
<span style="font-size: large;"><i>Makes about 50 balls</i></span><br />
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<span style="font-size: large;"><i>- Vegan</i></span></div>
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<span style="font-size: large;"><i>- Gluten-Free</i></span></div>
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<u>I<span style="font-size: large;">ngredients:</span></u></div>
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<span style="font-size: large;">1/2 cup Macadamia nuts</span></div>
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<span style="font-size: large;">1/2 cup whole cashews</span></div>
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<span style="font-size: large;">1/2 sunflower seeds</span></div>
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<span style="font-size: large;">1 cup whole raw almonds </span></div>
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<span style="font-size: large;">1/4 hemp seeds</span></div>
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<span style="font-size: large;">2 Tbs Chia Seeds</span></div>
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<span style="font-size: large;">2 cups chopped dried fruit (I use 1/2 cup each of dried cranberries, apricots, figs & dates, but I've used raisins & currents as well and they all work)</span></div>
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<span style="font-size: large;">2 Tbs Cocoa powder</span></div>
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<span style="font-size: large;">pinch of salt - about 1/8tsp (optional)</span></div>
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<span style="font-size: large;">1/2 cup chocolate chips </span></div>
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<span style="font-size: large;">1/4 almond butter (or other nut butter of your choice)</span></div>
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<span style="font-size: large;">2 Tbsp coconut butter</span><br />
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Optional: shredded coconut for rolling (about 1/2 cup)<br />
**All nuts & seeds should be raw/unroasted, whole, & unsalted</div>
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<span style="font-size: large;">In a good processor, process all the nuts and seeds until you get a coarse but uniformly granular grind.</span><br />
<span style="font-size: large;">Then add in the dried fruit and chocolate chips & process again.</span><br />
<span style="font-size: large;">Then add in the remaining ingredients and process until well combined and mixture holds/sticks together when pressed in your hands. </span><br />
<span style="font-size: large;">*if your mixture is too dry and won't hold together into balls, add another tablespoon of coconut butter or almond butter.</span><br />
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<span style="font-size: large;">Roll them into 1inch balls. You can roll them in shredded coconut or leave them as is if you like.</span><br />
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<span style="font-size: large;">Store in the fridge - they are best cold, in my opinion.</span></div>
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Lady Greyhttp://www.blogger.com/profile/08934497862144836328noreply@blogger.com17tag:blogger.com,1999:blog-7034289994205525696.post-47988871172767792942018-06-13T19:16:00.000-04:002018-06-13T21:11:10.529-04:00Best Ever Granola Recipe - with olive oil and maple syrup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd4qFam40_YzuuyMYZ1cjKXrlhlTeBHJxOcz-wrW-s3XtP2x5w7UH4UVUK9xlaAR8ZSMLtTtMCEJbH6gRZvSrxc9gv0x0cKmdJTYEIGA7xCIW2vZXdYGwm3-0PowKeFDzwJf1PCnWFeZQW/s1600/IMG_1693.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="427" data-original-width="576" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd4qFam40_YzuuyMYZ1cjKXrlhlTeBHJxOcz-wrW-s3XtP2x5w7UH4UVUK9xlaAR8ZSMLtTtMCEJbH6gRZvSrxc9gv0x0cKmdJTYEIGA7xCIW2vZXdYGwm3-0PowKeFDzwJf1PCnWFeZQW/s1600/IMG_1693.jpg" /></a></div>
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<span style="font-size: large;">Homemade granola is such a wonderful thing to make. It's so simple, and tastes a million times better than any store bought version. And you can make it your own by crafting your own perfect melange of nuts and seeds.</span></div>
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<span style="font-size: large;">I have perfected my favourite version (in my humble opinion!). The kids and I make a big batch every few weeks and we eat it almost daily for breakfast. It's so hearty and satisfying and utterly delicious.</span></div>
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<span style="font-size: large;">If you've never made your own granola before, this is a great way to start.</span></div>
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<span style="font-size: large;">Read on for the recipe...</span></div>
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Best Ever Granola Recipe </div>
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- made with olive oil and maple syrup -</div>
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<span style="font-size: large;">3 cups whole rolled oats</span><br />
<span style="font-size: large;">2 cups slivered almonds</span><br />
<span style="font-size: large;">1 cup pumpkin seeds</span><br />
<span style="font-size: large;">1 cup raw sunflower seeds</span><br />
<span style="font-size: large;">1 cup unsweetened shredded coconut or coconut chips</span><br />
<span style="font-size: large;">1/4 cup raw whole flax seeds</span><br />
<span style="font-size: large;">1 tsp cinnamon </span><br />
<span style="font-size: large;">1 tsp salt</span><br />
<span style="font-size: large;">1/4 tsp cardamom powder</span><br />
<span style="font-size: large;">1/2 cup olive oil</span><br />
<span style="font-size: large;">1/4 brown sugar</span><br />
<span style="font-size: large;">3/4 cup pure maple syrup</span><br />
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<span style="font-size: large;">Mix everything in a large bowl.</span><br />
<span style="font-size: large;">Spread on a large baking tray (I line mine with parchment paper for easy clean up - but not necessary).</span><br />
<span style="font-size: large;">Bake at 320 degrees F for 15 minute intervals x3 (total 40-45 minutes) - stirring in between each, or until the granola is nice and golden but not too dark. </span><br />
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<span style="font-size: large;">* if you want granola clusters, do not toss the granola when you take it out of the oven for the final time, and let it cool completely in the tray before breaking it up into delicious bite-sized clusters.</span><br />
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<span style="font-size: large;">*I don't like dried fruit in my granola, but feel free to toss in some dried cranberries/currents/raisins/chopped apricots at the end (after baking).</span><br />
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<span style="font-size: large;">* Recipe inspired by the famous <a href="https://cooking.nytimes.com/recipes/1012630-olive-oil-granola-with-dried-apricots-and-pistachios">New York Times version</a> - I've adapted it to my own personal tastes and preferences over the years.</span><br />
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<span style="font-size: large;">Store in a large jar at room temperature. It keeps very well for several weeks.</span><br />
<span style="font-size: large;">Enjoy!</span>Lady Greyhttp://www.blogger.com/profile/08934497862144836328noreply@blogger.com4tag:blogger.com,1999:blog-7034289994205525696.post-17899591952542670352018-05-24T22:28:00.001-04:002020-01-11T09:02:14.383-05:00Healthy Whole Wheat Carrot & Zucchini Muffins<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9ysGyWjPYvI26UfaTkFv-V6gfsae3vflT_an6_YseYnWBZ2bvbgoA_qZM73Ai8UfOMt5F2C9KTkUGL2AF7IM8pNSCHm1I_BMIhreijotXvVJspx889LGyUANaX0GWWlC7zviArAcU88N6/s1600/DSC00587.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="healthy muffin recipe" border="0" data-original-height="493" data-original-width="576" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9ysGyWjPYvI26UfaTkFv-V6gfsae3vflT_an6_YseYnWBZ2bvbgoA_qZM73Ai8UfOMt5F2C9KTkUGL2AF7IM8pNSCHm1I_BMIhreijotXvVJspx889LGyUANaX0GWWlC7zviArAcU88N6/s1600/DSC00587.jpg" title="healthy carrot zucchini muffins" /></a></div>
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<span style="font-size: large;">These healthy muffins have a wonderfully crisp lid and a decadently moist interior. </span><span style="font-size: large;">They are absolutely scrumptious and an all time favourite in this household.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglgK0ENcupU2ukBeB0H7xLIli8UtFLk6jJz1r0yTk_gMIC_-budyPJ3_W7h4tKxrBkU5MeQ__xywf5S0eW_LStEM37BIaLJAHLIHkxVT4ZzO2V-_gSQ-M5kAURKY3-b3OcfRGFuMGrNfjE/s1600/DSC00612.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="healthy carrot zucchini muffins" border="0" data-original-height="1600" data-original-width="1279" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglgK0ENcupU2ukBeB0H7xLIli8UtFLk6jJz1r0yTk_gMIC_-budyPJ3_W7h4tKxrBkU5MeQ__xywf5S0eW_LStEM37BIaLJAHLIHkxVT4ZzO2V-_gSQ-M5kAURKY3-b3OcfRGFuMGrNfjE/s400/DSC00612.jpg" title="healthy carrot zucchini muffins" width="317" /></a><span style="font-size: large;">The best part, in my opinion, is that they are literally loaded with carrots & zucchini.... but you wouldn't know it. </span><br />
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<span style="font-size: large;">I feel good about serving them to my own kids - but it also still feels like a treat for them. </span></div>
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<span style="font-size: large;">Win-win.</span><span style="font-size: large;"> I took my <a href="http://www.heyladygrey.com/2011/10/zucchini-carrot-cranberry-muffins.html">all time favourite muffin recipe</a> and made it a whole lot healthier. I swapped out half of the white flour for ground almond flour and the other half with whole wheat flour. I reduced the sugar content and upped the vegetables. And my kids didn't even notice!</span><br />
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<span style="font-size: large;">These make great breakfast muffins, and are perfect after school snacks for hungry kiddies.</span></div>
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<span style="font-size: large;">Read on for the recipe...</span><br />
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<span style="font-size: large;">Healthy Whole Wheat Carrot & Zucchini Muffins</span></h2>
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<span style="font-size: large;">1 cup almond flour </span>(*substitute any flour you want here - they're forgiving)</div>
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<span style="font-size: large;">1 cup whole wheat flour</span></div>
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<span style="font-size: large;">1 tsp baking powder</span></div>
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<span style="font-size: large;">1/2 tsp baking soda</span></div>
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<span style="font-size: large;">3/4 tsp salt</span></div>
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<span style="font-size: large;">1 tsp cinnamon</span></div>
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<span style="font-size: large;">3/4 cup sugar</span></div>
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<span style="font-size: large;">3/4 cup canola oil</span> (*substitute olive/vegetable oil or coconut oil)</div>
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<span style="font-size: large;">2 eggs</span></div>
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<span style="font-size: large;">1 cup finely grated carrot</span></div>
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<span style="font-size: large;">1 cup finely grated zucchini</span></div>
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<span style="font-size: large;">1 tsp vanilla</span></div>
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<span style="font-size: large;">optional: 1 cup cranberries or 1/2 cup chocolate chips or nuts</span></div>
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<span style="font-size: large;">1. Preheat oven to 375 degrees F.</span></div>
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<span style="font-size: large;">2. Line a 12 cup muffin tray with liners (or 24 mini muffins)</span></div>
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<span style="font-size: large;">3. Mix all dry ingredients in a large bowl </span></div>
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<span style="font-size: large;">4. Add in the oil, eggs, vanilla and mix until just incorporated.</span></div>
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<span style="font-size: large;">5. Gently mix in the carrot & zucchini and any other desired add-ins.</span></div>
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<span style="font-size: large;">6. Divide batter into 12 standard muffin cups or 24 minis.</span></div>
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<span style="font-size: large;">7. Bake for approx 25 minutes (+/- 5 minutes depending on how loaded your muffin cups are). An inserted cake tester should come out clean and the tops should be nice and golden brown. </span></div>
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<span style="font-size: large;">Allow them to cool for 5 minutes in the tray before transferring to cooling rack.</span></div>
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<span style="font-size: large;"><i>*These muffins are very moist - they do not need to be underdone at all, and would take some serious neglect to become dry ;)</i></span></div>
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Lady Greyhttp://www.blogger.com/profile/08934497862144836328noreply@blogger.com2tag:blogger.com,1999:blog-7034289994205525696.post-37315318059781502252018-04-17T16:21:00.000-04:002018-04-17T16:34:40.634-04:00My Tips for Traveling with Kids <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7NyA8QaPJEZv1aawiomoBbrEYd3H8BOSlcf6_c-v53IU7kaBbqye1KGF2u2SzotxU1rFnzrhqZRY5hAPDMr5Oya0kTd5o1icrrlJidfL_aUv5NyKfDcKlTBta9YaEwTobNsamLffjEYmJ/s1600/IMG_8125.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="883" data-original-width="1080" height="520" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7NyA8QaPJEZv1aawiomoBbrEYd3H8BOSlcf6_c-v53IU7kaBbqye1KGF2u2SzotxU1rFnzrhqZRY5hAPDMr5Oya0kTd5o1icrrlJidfL_aUv5NyKfDcKlTBta9YaEwTobNsamLffjEYmJ/s640/IMG_8125.jpg" width="640" /></a></div>
<span style="font-family: inherit;"><br />Before we had our kids, we travelled a lot. When we had one kid we travelled a fair bit. And when we had two kids, I became terrified. </span><br />
<span style="font-family: inherit;">At the time, we lived in the far north and I had to take flights every 6-8 weeks, often on my own, with a baby and a toddler, and it was SO stressful at first.<br />Initially I would only do short flights of max 3hrs, but slowly but surely I built up my confidence. <br /><br />My kids are pros at the airport now. They go through security faster and more efficiently than a lot of adults do!<br /><br />We are still learning and evolving but we have certainly gained a lot of parental-travel experience over the past 5 years.<br /><br />So I thought I'd share my tips for traveling with young kids with you. I'm not claiming to be an expert here, and obviously every family is different, with different numbers, dynamics, needs and budgets. <br />But this is how we like to travel, and what works well for our family...</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig2S0e32TQX3IwNWYhURGmkavdF8010lN21ydTmpjm-6QLXxNooJL4gEh8cvNWYartnArREw860VNdlv1PkL1eUBGxLrV4tilZul9cazWP5h7iwJj-fq3_4eun1JT82S_T8uZH6zaCRQJe/s1600/IMG_7504.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" data-original-height="1416" data-original-width="1600" height="352" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig2S0e32TQX3IwNWYhURGmkavdF8010lN21ydTmpjm-6QLXxNooJL4gEh8cvNWYartnArREw860VNdlv1PkL1eUBGxLrV4tilZul9cazWP5h7iwJj-fq3_4eun1JT82S_T8uZH6zaCRQJe/s400/IMG_7504.jpg" width="400" /></span></a></div>
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1. Stay in an apartment, not a hotel.</span></h3>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">This is hands down the most important "tip", in my opinion. It's usually way cheaper than a hotel, and you get separate bedrooms, a common living space, and most importantly a fully-equipped kitchen.</span><br />
<span style="font-family: inherit;">Being able to make meals at home is such a stress reliever. I <i>love</i> going to restaurants, but I hate eating out 3 times a day for a full week.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">We usually eat our breakfasts at home and lunches/dinners in restaurants. But I love having the option of a healthy home-cooked meal if we want it.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">We usually book our rentals with Airbnb or VRBO. Sometimes we hit the jackpot and rent a place from a family with kids - which means it's stocked with toys and books and kiddie cutlery.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr0DO7S-dlrcK58XZT9cYGM8JcaytHLyW05U5SZouYNFm4DvuQYn6kDCar_dMVzcup99aEoJ4md13bT-vsOkfG3I47-23Duak2mlo4upIufIbjkqN2NYgtPLoid_e3_KbTVCE8gjC_yWON/s1600/IMG_7726.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr0DO7S-dlrcK58XZT9cYGM8JcaytHLyW05U5SZouYNFm4DvuQYn6kDCar_dMVzcup99aEoJ4md13bT-vsOkfG3I47-23Duak2mlo4upIufIbjkqN2NYgtPLoid_e3_KbTVCE8gjC_yWON/s400/IMG_7726.jpg" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: inherit;">Enjoying a lazy morning in our rental apartment</span></i></td></tr>
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2. You can still go to nice restaurants</span></h3>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Good food is really important to me. And trying out great local restaurants is a major part of the whole travel experience for me. The problem is that a lot of the restaurants that <i>I</i> want to try aren't exactly "family-style" restaurants with kids menus and crayons, if you know what I mean.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">We get around this in a few ways.... First, we go early - like at 5:30pm or 6pm. The restaurants aren't usually busy, the waiters are less stressed, our kids are generally in better moods, and we don't have to wait long to get our food. Second, we don't stress about the kids eating a full "balanced" meal. The fact that I even get to go to a "fancy" restaurant with my young kids is already a huge success. I pick my battles. Who cares if they eat 3 slices of bread - it keeps them quiet and happy and I get to enjoy my wine ;)</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">I find that most restaurants are extremely accommodating. They can usually modify a dish and omit "kid-offensive" things from the plate if you ask them to (get that fresh green herb sprig out of my sight!). And if all else fails, and there's nothing remotely child-friendly on the menu, we ask the chef to serve up a bowl of plain buttered noodles. We've never been denied, and the boys think it's the best restaurant ever!</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><i>raw salmon? - why not!</i></td></tr>
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<span style="font-family: inherit;">Oh and I almost forgot - very important - make sure your kids are hungry! Not hungry to the point of being <i>hangry</i>, of course, because that could backfire... but they should be ready to eat. I find that kids are much more willing to try new foods when they have a good appetite. So if we have a 5:30pm dinner reservation, we don't let the kids snack in the afternoon (except for maybe an apple).</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj4Fc28LJ5gAaU5bikkQ3Y36z8FIFqVPH_0_mfhEBALytFmxbIZm3IqgFwyHbIkFgKArnRXlNJ2LjZPF2MKIHVzY1ZTGJf92q_U4Qb3z5CqNkHLVpuHp5kt5eg4qd6TJHyek55uuWaZg7I/s1600/3EEB04A4-4C79-45CD-8CCB-BC94789A89E2.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" data-original-height="1544" data-original-width="1160" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj4Fc28LJ5gAaU5bikkQ3Y36z8FIFqVPH_0_mfhEBALytFmxbIZm3IqgFwyHbIkFgKArnRXlNJ2LjZPF2MKIHVzY1ZTGJf92q_U4Qb3z5CqNkHLVpuHp5kt5eg4qd6TJHyek55uuWaZg7I/s320/3EEB04A4-4C79-45CD-8CCB-BC94789A89E2.jpg" width="240" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: inherit;">When I clearly pushed it too far,<br />and they can't make it through dinner.</span></i></td></tr>
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3. Don't set your expectations too high. </span></h3>
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<span style="font-family: inherit;">You probably won't be able to see and do everything you would if you didn't have your kids with you.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">This has taken me a while to accept. I'm the kind of person who wants to see everything! But loss of routine can be hard for kids, and too many structured adult-centred activities is asking a lot of them. When I try to pack in too much site-seeing, I usually pay for </span><br />
<span style="font-family: inherit;">it in bad moods and tantrums.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">So as we become more seasoned parental-travellers we have</span><br />
<span style="font-family: inherit;"> learned to take a more laid-back approach... We usually plan one daily outing/event in the morning and then schedule some down-time in the afternoon (an outdoor kids park is ideal, weather permitting, or even just some free play time at home). If the kids </span><br />
<span style="font-family: inherit;">are up for it emotionally/mentally we will add another outing spontaneously later on in the day.</span><br />
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4. Keep your basic routine from home </span></h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA7OHmNYuhSc994JDXxOKaeO31I3nU0DNs5088-ECbUFJ_gmDzWwxkrrTy-mA78Eo1cLZ1OyWRLBQiWin1nUfvVoKaOkDXDD9YNWczs_dz4GbLxDxXNZarNUgfn89xZl2QYRDogLSHE8sH/s1600/IMG_6611.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" data-original-height="1600" data-original-width="1280" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA7OHmNYuhSc994JDXxOKaeO31I3nU0DNs5088-ECbUFJ_gmDzWwxkrrTy-mA78Eo1cLZ1OyWRLBQiWin1nUfvVoKaOkDXDD9YNWczs_dz4GbLxDxXNZarNUgfn89xZl2QYRDogLSHE8sH/s200/IMG_6611.jpg" width="160" /></span></a><span style="font-family: inherit;">Most kids thrive on routine. I know ours certainly do!</span><br />
<span style="font-family: inherit;">So we try to keep somewhat of a consistent wake-time, mealtime and bedtime schedule, to what they are used to at home.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">This isn't always possible. We completely caved on this one when we were in Disney World, and we let the boys stay up until 10pm to watch the fireworks (a few days in a row!)... and well, we were all <i>very</i> exhausted and a little cranky. Sometimes it's worth it though.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Keeping a routine can be especially challenging with time-zone changes, but I find that it only takes around 1-2 days to adjust. </span><br />
<span style="font-family: inherit;">We've tried both methods of forcing them to stay awake until bedtime (local time) on the day of arrival, as well as just letting them sleep whenever they're tired. In my opinion, there's no big difference, and there are no real tricks here - you just have to surrender to it ;)</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Despite the challenges, and occasional extra late night, we really strive for consistency with their natural rhythms as much as possible. I think it makes for happier children.</span><br />
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5. If you can, travel with others!</span></h3>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Some of our best trips have been when we rented a shared house with friends and their children. We put the kids to bed early and then enjoy some lavish late night cooking and cocktails with our friends. </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Or if you have willing parents/in-laws, see if they want to come along. We love traveling with the grandparents.. and the kids love it too (Plus: babysitters!)</span><br />
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<span style="font-family: inherit;">6. A final note on Airplane Travel</span></h3>
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<span style="font-family: inherit;">This is more of an issue with really young children. If your little one is going to sit on your lap for the flight, I highly recommend a baby carrier to free up your arms while your baby naps. This saved me so many times when traveling alone with an infant and toddler.</span></div>
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<span style="font-family: inherit;">And if your child is used to watching videos, or is old enough to have a video sustain his attention, this is all I have to say:</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB9JE4BVrofTYcqmmdS__8bveFK_TUVUD78mxM3nawtCSs1znpREgsFOmoYNbimX24McQiUx4IlRRGuYaLySFqj4UGGMBwjuaP34xs3MfPsyhPXwc_fFUcO9hJpBmHPE3MI-qg6eXgxFTz/s1600/IMG_4153.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB9JE4BVrofTYcqmmdS__8bveFK_TUVUD78mxM3nawtCSs1znpREgsFOmoYNbimX24McQiUx4IlRRGuYaLySFqj4UGGMBwjuaP34xs3MfPsyhPXwc_fFUcO9hJpBmHPE3MI-qg6eXgxFTz/s320/IMG_4153.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>easiest flight ever!</i></td></tr>
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<span style="font-family: inherit;">Ok I think that's all I've got!</span><br />
<span style="font-family: inherit;">If you have any tips, I'd love to hear them in the comments below!</span><br />
<span style="font-family: inherit;">xo</span><br />
<span style="font-family: inherit;">Vanessa</span><br />
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Lady Greyhttp://www.blogger.com/profile/08934497862144836328noreply@blogger.com14tag:blogger.com,1999:blog-7034289994205525696.post-48948814627651219872018-04-14T21:29:00.002-04:002018-04-14T21:29:47.722-04:00New Beginnings....So it's been a few years, but I've missed this space.<br />
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I've missed this blog.</div>
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And I've missed you!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixMyVujQzOBWAd579FuiJqVbvv4Trhig_3IeqSwNa1GFVy7P5CkvMNmADfY5Buaavf3Tld21gIbGcyVPCM7MjC57hFjgEZMgJph0WG8_t70vTEOUA_kexxukZpjNXryoAIyIoqs2okJH-Y/s1600/IMG_3541.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixMyVujQzOBWAd579FuiJqVbvv4Trhig_3IeqSwNa1GFVy7P5CkvMNmADfY5Buaavf3Tld21gIbGcyVPCM7MjC57hFjgEZMgJph0WG8_t70vTEOUA_kexxukZpjNXryoAIyIoqs2okJH-Y/s400/IMG_3541.JPG" width="400" /></a></div>
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Year after year, I've kept renewing this blog domain (it only costs 10$ per year), even though I haven't been posting. Because somewhere <i>I knew</i> I'd want to return to it. Ok, maybe "knew" is a strong word. I had an *inkling* I might return to it one day.</div>
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(Also, when I travel - I just really love having online access to my favourite recipes!)</div>
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I don't think of myself as a writer by any means, but one of the things I've missed the most has been the writing. It's therapeutic for me.</div>
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I have continued to share my life on instagram, which has fulfilled my need for connectedness in the interim, but it's not enough. </div>
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Nothing compares to the freedom of a blog. </div>
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I can write as little or as much as I want.</div>
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There are no hashtags, no "like" buttons, or filters.</div>
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This post isn't going to appear in anyone's feed, or bombard them if they don't choose to see it.</div>
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People read your blog only if they want to. I don't even know if they did or didn't.</div>
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And to me, that is what makes it magic. </div>
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And so, here I go again. </div>
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No promises of commitment of course, because life is unpredictable. </div>
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But I've changed and I've grown and also I'm just completely the same. </div>
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And I miss this space. And I miss you.</div>
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Lady Greyhttp://www.blogger.com/profile/08934497862144836328noreply@blogger.com6tag:blogger.com,1999:blog-7034289994205525696.post-32252498834036265302016-10-02T15:40:00.002-04:002016-10-02T15:51:20.229-04:00Chocolate Chip Pumpkin Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDD-FYNtf2UQUuz3VPWI5XCUfviCwlwD-I9ZFz_9qNbrtSooV2oEVorSjhIIHvJzE185Kiru2KgmW7a1oZDaqIEOfGENlqRq3KX1EZJceTpFieVNR9dlZteca3kVDwee34toff7sd74vWF/s1600/IMG_1519.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDD-FYNtf2UQUuz3VPWI5XCUfviCwlwD-I9ZFz_9qNbrtSooV2oEVorSjhIIHvJzE185Kiru2KgmW7a1oZDaqIEOfGENlqRq3KX1EZJceTpFieVNR9dlZteca3kVDwee34toff7sd74vWF/s640/IMG_1519.jpg" width="480" /></a></div>
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I make these muffins about 5 times every year... in rapid succession, every October. They're so good! Delicately spiced, pillowy and moist on the inside, with a crisp top, and loaded with pure pumpkin... everything I want in an autumn muffin.</div>
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Here's a copy of my recipe (let me know if you can't read it, and I'll get around to actually typing it out)...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggDmH_v0eHX4v-6yyPPLxJNYtTTxGi2P5kxn06Uzw1q7tAnVwVbtugRwHXaBUrzmG3cFuYpBNQq-Okk59pDBPNKri3spZL_4q5A0xxEvtD4vVwn4-ru8Y6hv6x8c95R_F3jsDBOYcUXhHe/s1600/pumpkin+recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggDmH_v0eHX4v-6yyPPLxJNYtTTxGi2P5kxn06Uzw1q7tAnVwVbtugRwHXaBUrzmG3cFuYpBNQq-Okk59pDBPNKri3spZL_4q5A0xxEvtD4vVwn4-ru8Y6hv6x8c95R_F3jsDBOYcUXhHe/s1600/pumpkin+recipe.jpg" /></a></div>
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<br />Lady Greyhttp://www.blogger.com/profile/08934497862144836328noreply@blogger.com18tag:blogger.com,1999:blog-7034289994205525696.post-16404207015445282142016-01-24T14:28:00.002-05:002016-01-24T14:31:01.089-05:00Super simple, crazy delicious three-ingredient Nutella brownies<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghsaLyfys6Lnch_nwvsQHM7i1kYbierlMr0aL4kVp6lj6akl4M5c8ByltODXc9aAWkh3favb7yhXkJo4dp_7t8RK6pO2ihzLuPqO20yJrBx8pLp_WMtwmUboHfzzm3Oupd515fosm7IS1h/s1600/IMG_9471+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghsaLyfys6Lnch_nwvsQHM7i1kYbierlMr0aL4kVp6lj6akl4M5c8ByltODXc9aAWkh3favb7yhXkJo4dp_7t8RK6pO2ihzLuPqO20yJrBx8pLp_WMtwmUboHfzzm3Oupd515fosm7IS1h/s1600/IMG_9471+%25281%2529.jpg" /></a></div>
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The title of this post really does say it all....</div>
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These little brownies take a whole of about 5 minutes to whip up, and they are SO GOOD! </div>
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Not <i>too</i> sweet, with crisp crinkly edges and a rich fudgey interior. </div>
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And the best part of all is that they're really not all that bad for you. They're made of whole eggs, nutella and ground almonds. That's it! </div>
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They're flourless and gluten-free as well, though you would never know it.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtjPO4NGxEQz9fs2jkeQV-W-7gwblDrOtv_2IkDqRPta8i_eMX5zT4DIXTUKsNBiWx8uXvbrIBE3Qb9R6E8U1gHWwmh9S9leKMg5gX3WOSsC9r3UEydAc_5YjHGuQSLaMSHY_niijxsJ3A/s1600/IMG_9485.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtjPO4NGxEQz9fs2jkeQV-W-7gwblDrOtv_2IkDqRPta8i_eMX5zT4DIXTUKsNBiWx8uXvbrIBE3Qb9R6E8U1gHWwmh9S9leKMg5gX3WOSsC9r3UEydAc_5YjHGuQSLaMSHY_niijxsJ3A/s1600/IMG_9485.jpg" /></a></div>
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Ingredients:</div>
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<li>4 large eggs</li>
<li>1 cup Nutella </li>
<li>1/2 cup ground whole almonds (almond meal) <i>*see note below</i></li>
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Instructions: </div>
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<li>Preheat oven to 350 degrees F. Grease and line the bottom of an 8-inch square pan with parchment paper.</li>
<li>Using an electric mixer (or by hand with a whisk), beat the eggs until they are pale and frothy and have approximately doubled in volume (about 5 minutes, on med-high speed)</li>
<li>Meanwhile, measure out 1 cup of nutella in a glass measuring cup and microwave on high power for 1 minute.</li>
<li>With the mixer running on medium speed, slowly drizzle in the warm nutella until just combined. Then mix in the ground almonds.</li>
<li>Poor the batter into the prepared pan and bake at 350 degrees for 20-22 minutes (the centre should be set).</li>
<li>Allow the brownies to cool completely in their pan before slicing into squares.</li>
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Enjoy! These won't last long at all!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcArLQE9dDr9459-PClFoD_alIxNUADA68NVM9vswNnr9-ilSBY68xGtCyhcgjC5rZXb2kfLUtVTMSWYlVnPQ_O1madLKjrVennTk1B-ZldiPL7NfQbnCO0ba2_nH1IsJTLXfm4xXtODxS/s1600/IMG_9476.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcArLQE9dDr9459-PClFoD_alIxNUADA68NVM9vswNnr9-ilSBY68xGtCyhcgjC5rZXb2kfLUtVTMSWYlVnPQ_O1madLKjrVennTk1B-ZldiPL7NfQbnCO0ba2_nH1IsJTLXfm4xXtODxS/s1600/IMG_9476.jpg" /></a></div>
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*<i> These can actually be made as Two-ingredient brownies, with just the eggs and nutella. However, I find that the texture is a million times better with the ground almonds. I haven't tried it, but I imagine that ground hazelnuts would be especially good as a substitute for the almonds.</i></div>
Lady Greyhttp://www.blogger.com/profile/08934497862144836328noreply@blogger.com23tag:blogger.com,1999:blog-7034289994205525696.post-36380503524299167972015-12-14T13:06:00.000-05:002015-12-20T21:28:13.078-05:00Modern Day Spiced Shortbread Cookies (that melt in your mouth and put a spark in your step)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIsYVidFJam2ommH9H3jBXdA6nKasye1h9W4X87T1atAz3FGW5a0HeL9TrobZ-56GIYc5EynAk80P4J0_AAa5-bGJh9ZlTvtHP3iXAMRCXvZ1zmBr_RY06I1JcdOWct10oS-VO_dSdFthW/s1600/spiceshtbrd.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><img alt="Spiced shortbread cookies" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIsYVidFJam2ommH9H3jBXdA6nKasye1h9W4X87T1atAz3FGW5a0HeL9TrobZ-56GIYc5EynAk80P4J0_AAa5-bGJh9ZlTvtHP3iXAMRCXvZ1zmBr_RY06I1JcdOWct10oS-VO_dSdFthW/s1600/spiceshtbrd.jpg" title="Modern day spiced shortbread cookies" /></span></a></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Shortbread is my thing. It has <i>always</i> been my thing.</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Hand me a platter of Christmas cookies, and I'll always choose the plain old shortbread. It's just the best.</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Shortbread's perfection lies in its simplicity. Well, that's not entirely true... who are we kidding? It's perfection lies in it's butter content.</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Every year around this time, I start baking shortbread. I revisit favourite old recipes (like <a href="http://www.heyladygrey.com/2011/12/traditional-scottish-shortbread.html">this one</a> and <a href="http://www.heyladygrey.com/2012/12/christmas-baking-basic-butter-shortbread.html">this one</a>), and I always try a few new ones too... just to make sure I'm not missing out on anything spectacular.</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">There are literally millions of shortbread recipes out there... some make a crispier, snappier cookie (typically made with rice flour), others have more of a sandy texture (the French sablés), while others are softer, more melt-in-your-mouth kind of thing (typically made with cornstarch). And you know what? I love them all. I truly do. Give me a coffee and a shortbread cookie and some lightly falling snow, and I will have had a good day.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh7zal7Fx6-3BkDVlpIZTk-ITezMJJpQ_xA03i1cqfkLeld1qq8hWje-Y21d3juwaCh6xPsibCyMdqaKzJ1mjYZvwYL-3A2uNtDCa3vMTZZ_N6RUv4jhzow-OW6t5olw2MTwquhHaMAakO/s1600/shrt.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><img alt="Modern day spiced shortbread cookies" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh7zal7Fx6-3BkDVlpIZTk-ITezMJJpQ_xA03i1cqfkLeld1qq8hWje-Y21d3juwaCh6xPsibCyMdqaKzJ1mjYZvwYL-3A2uNtDCa3vMTZZ_N6RUv4jhzow-OW6t5olw2MTwquhHaMAakO/s1600/shrt.jpg" title="Modern day spiced shortbread cookies" /></span></a></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">This year I decided to shake things up a bit. I wanted to make a spiced shortbread, but not with your traditional holiday spices... because that's <i>old</i> and <i>boring</i> and overdone at Christmas. I wanted to modernize things.</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">So I used a reliable (and fantastic) shortbread recipe as a base (from San Francisco's Tartine bakery), and I threw at it a bold mix of <i>new</i> holiday spices (cardamom, lots of freshly ground black pepper, ginger & cinnamon)... and the results were otherworldly!</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">How to describe them?</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Imagine a traditional Scottish shortbread lass marrying a classic gingerbread man, and them having a rebellious lovechild who refused to conform, and who always challenged the status quo. That's this cookie. It's dramatic like that ;)</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">These shortbread cookies are delicately soft and melt in your mouth. They are spiced <i>just enough</i>.... enough to excite your palate and spark your brain to try and decipher the unique blend of flavours, but not overly spiced so as to drown out that fundamental buttery goodness that makes shortbread, well shortbread.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjawNNYPViwwWFyVFemDRfqSIWp5RsA1skl2Qn9dAUuS3B5JR89I4AMQoCsB8qHwY0c3rRdOxiKcc-49YSjNxwOun2To24Dr7R0CVDUxIhz9LeFAsBPd7IebhAIGNAL9ssFVBgGNUhVTsFZ/s1600/sugar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><img alt="Modern day spiced shortbread cookies" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjawNNYPViwwWFyVFemDRfqSIWp5RsA1skl2Qn9dAUuS3B5JR89I4AMQoCsB8qHwY0c3rRdOxiKcc-49YSjNxwOun2To24Dr7R0CVDUxIhz9LeFAsBPd7IebhAIGNAL9ssFVBgGNUhVTsFZ/s1600/sugar.jpg" title="Modern day spiced shortbread cookies" /></span></a></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">So yes, you <i>need</i> to make these. Come on, there's one week left until Christmas. You got this!</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">And if you already have a favourite shortbread recipe that you are loyal to and don't feel like betraying, then I'd encourage you to try adding this spice blend to them. It'll blow your mind :)</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Read on for the details....</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: large;"><b>Modern Day Holiday Spice Shortbread Cookies</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkYNkrV2k9nAfV8mqK7AcFJSvVol3JC1L9QZfL6SjaLsIG4VCGvNpJuzdIbbMoVQhVF8CjQhwb-na3UMgfSvvt12d8axH184QlUHtgCzkBT27Yk8LienBPef5Hiq7t9EBrtOuxo5k7sEO8/s1600/IMG_9286.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: right;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><img alt="Modern day spiced shortbread cookies" border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkYNkrV2k9nAfV8mqK7AcFJSvVol3JC1L9QZfL6SjaLsIG4VCGvNpJuzdIbbMoVQhVF8CjQhwb-na3UMgfSvvt12d8axH184QlUHtgCzkBT27Yk8LienBPef5Hiq7t9EBrtOuxo5k7sEO8/s400/IMG_9286.jpg" title="Modern day spiced shortbread cookies" width="266" /></span></a></div>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 cup + 2 tbsp (9 oz/255 g) unsalted butter, softened/room temperature</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1/2 tsp salt</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1/3 cup (70g) granulated sugar</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 3/4 cup + 2 tbsp (9oz/255 g) all-purpose flour</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1/2 cup + 2 tbsp (75 gram) cornstarch</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1/2 tsp powdered ginger</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1/2 tsp ground cinnamon</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1/2 tsp ground black pepper</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1/4 tsp ground cardamom</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><i>Extra 1/4 cup granulated sugar (or coarse sanding sugar) for topping (don't skip this!)</i></span><br />
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<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Preheat oven to 325 degrees F. Butter a 6-by-13-inch glass baking dish.</span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Mix the butter (it should be very soft) and salt very well, then mix in the sugar</span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">In another bowl, whisk together the flour, cornstarch and spices.</span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Mix the flour mixture into the butter until a smooth dough forms.</span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Press the dough evenly into the prepared baking dish (to max 2/3 inch thickness). </span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Bake until lightly golden, about 30 minutes. Remove shortbread from the oven and sprinkle the additional 1/4 cup of granulated sugar on top (tilt the dish to spread it evenly around), then allow the shortbread to cool in it's baking dish for about 5 minutes before slicing.</span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">While the shortbread is still warm, use a sharp knife to slice into rectangles (or squares), but leave them in their baking dish to cool <u>completely</u> before removing them with a thin offset spatula.</span></li>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Cookies keep in an airtight container for up to 2 weeks.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Enjoy!</span></div>
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<i><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">*Base shortbread recipe adapted from <u>Tartine</u>, by Elisabeth Prueitt & Chad Robertson</span></i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXdahLHajG-RvAp1MTWhZpobh1o7VErY3ZRwm2yJ2NHPbn7Ra4KalDN2-CcFv8y2R-pkmPPUkS7FdqZHyy8zO59H4-VrEGfHE0DmTZSp5zXEzHG7_Y8yN3klhatULiYu1NynU_lvTZSGMS/s1600/coffee.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><img alt="Modern day spiced shortbread cookies" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXdahLHajG-RvAp1MTWhZpobh1o7VErY3ZRwm2yJ2NHPbn7Ra4KalDN2-CcFv8y2R-pkmPPUkS7FdqZHyy8zO59H4-VrEGfHE0DmTZSp5zXEzHG7_Y8yN3klhatULiYu1NynU_lvTZSGMS/s1600/coffee.jpg" title="coffee and shortbread" /></span></a></div>
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Lady Greyhttp://www.blogger.com/profile/08934497862144836328noreply@blogger.com2tag:blogger.com,1999:blog-7034289994205525696.post-500058794798798242015-10-30T14:48:00.001-04:002015-10-30T14:50:26.191-04:00A few of my favourite online recipes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglZD3KxvknsjJxnVgj1qauyMJJ_KEw35E9-G1R5xb02ICYRzR0MUzZQWEo9htIk8lL6zEpOGIax7KtXvFotF2wGULtsiUwzRMEvLQchlKnVntz_9kQbiHfjEJVJSHu673CJy-viYG0xgHX/s1600/recipes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglZD3KxvknsjJxnVgj1qauyMJJ_KEw35E9-G1R5xb02ICYRzR0MUzZQWEo9htIk8lL6zEpOGIax7KtXvFotF2wGULtsiUwzRMEvLQchlKnVntz_9kQbiHfjEJVJSHu673CJy-viYG0xgHX/s1600/recipes.jpg" /></a></div>
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There are billions of free recipes available online, literally at the tips of our fingers, whenever and wherever we want. And that is simply extraordinary.<br />
But it is also incredibly overwhelming.<br />
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How do you know if you can trust an online recipe? How do you know if it's actually been tested? If it will <i>actually</i> be as good as it claims?<br />
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Well, obviously, start by using trusted websites (Smitten Kitchen is my all-time favourite because she really tests her recipes before posting them). And when you use larger sites like Epicuious, Food.com, or Allrecipes, take the time to read some of the readers comments; they can be so helpful. And finally, be weary of huge mega-sites that mass-produce recipes just for the sake of turning out new content 5 times a day. It's quality not quantity.<br />
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Anyway, I thought it would be fun to share a few of my favourite go-to recipes from around the web. The ones I keep going back to and making over and over again because they are so good, or so easy <i>and</i> so good.<br />
I would love to hear yours as well, so leave a link to them in the comments section if you feel like sharing :)<br />
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<ul>
<li><a href="http://smittenkitchen.com/blog/2015/02/perfect-corn-muffins/">Perfect Cornmeal Muffins</a> from Smitten Kitchen - these are just <i>outrageously</i> good. I've probably made them 10-12 times already. I'll never look for another cornbread recipe again.</li>
<li><a href="http://designformankind.com/2015/05/my-new-favorite-salad/">Avocado Kale Salad</a> from Design for Mankind. This incredibly healthy kale salad is made utterly delicious by massaging chopped avocado and mustard into raw kale leaves.... which completely transforms them. The trick is to chop the kale really small and make sure to remove all the thick stems and veins first.</li>
<li>Ottolenghi's basic <a href="http://food52.com/recipes/22888-yotam-ottolenghi-sami-tamimi-s-basic-hummus">Hummus</a> - you can buy great hummus everywhere, but if you're going to make your own, this is the one to make. Surprisingly, it doesn't contain any oil at all, and it is still the creamiest hummus out there.</li>
<li><a href="http://www.101cookbooks.com/archives/coconut-red-lentil-soup-recipe.html">Coconut Red Lentil Soup</a> by 101 Cookbooks - this is my all-time favourite soup, in the history of the entire world! Dramatic? Perhaps. But it's a really good soup :)</li>
<li><a href="http://www.canadianliving.com/food/dijon_rosemary_glazed_racks_of_lamb.php">Dijon Rosemary Glazed Racks of Lamb</a> - I don't cook a lot of meat, but this is one of the dishes I do cook on the rare occasion, and it is amazing.</li>
<li>Jim Lahey's <a href="http://cooking.nytimes.com/recipes/11376-no-knead-bread">No-Knead Bread</a> - the original recipe that propelled me (and much of the world) into a frenzy of bread-making, that persists to this day.</li>
<li><a href="http://addapinch.com/cooking/the-best-chocolate-cake-recipe-ever/">The Best Chocolate Cake</a> by Add a Pinch (whenever I need to bake a birthday cake for someone), equally rivalled by Pioneer Woman's <a href="http://thepioneerwoman.com/cooking/the_best_chocol/">Chocolate Sheet Cake</a> (for when I need to feed a crowd).</li>
<li><a href="http://smittenkitchen.com/blog/2015/04/salted-chocolate-chunk-cookies/">Salted Chocolate Chunk Cookies</a> - there are a lot of cookie recipes out there claiming to be the best. Rest assured, these ones are the ones! Make the dough, form them into balls and then freeze them. Store the unbaked balls in a ziplock bag in your freezer and bake a few up fresh - straight from the freezer - whenever you have company (or for yourself) for the most amazing dessert ever!</li>
</ul>
Lady Greyhttp://www.blogger.com/profile/08934497862144836328noreply@blogger.com12