Brown sugar broiled orange. Yum!! (Taken with instagram)
Today, as many of you know, is World Water Day. And we, like many of you, strive to help increase awareness of the ongoing need to protect and conserve water and other natural resources.
Are you aware that:
- Reducing your shower time by 5 minutes can save up to 20 gallons of water per shower?
- Washing dishes in a dishwasher instead of hand-washing them can save 16 gallons of water?
- A low-flow toilet can save 25 gallons of water/day?
- A dripping faucet can result in 20 gallons of lost water per day?
Thanks to our friends at The Nature Conservancy, who created this “Water Footprint of an American” infographic and shared the valuable water-saving tips!
Find much more info on The Nature Conservancy’s blog here.
Not really feelin it Edmonton (Taken with instagram)
Oh. My. Goodness.
That has to be the beginning of any blog post written about almond butter. It may have been the easiest thing I have ever done. Almonds meet food processor. Ten minute date. And it’s done.
I was apprehensive about starting with a full 2 cup batch, so I halved it. It will be interesting to see just how long it lasts! I am also interested in experimenting with different ingredients but I felt it was necessary to start with a base and be able to note the differences.
So here goes..
1 cup of almonds straight from the bag into the food processor.
This was probably the most difficult part about the process. By difficult, I mean irritating. About 5-7 minutes in, the almond meal begins to move from its mealy stage into its butter stage and really stick to the sides of the bowl so I found myself scraping the sides quite often. Does anyone have a solution for this?
So much so in fact, that I may have processed a whole wooden spoon into three pieces. Don’t ask me how I manage these things.
The result is something amazing though. Despite it being pretty late when I finished up, I couldn’t resist and spread some on a piece of whole wheat toast drizzled with agave. It was heaven. It tasted so absolutely decadent that I went back for a second piece. I must say, I thoroughly look forward to experimenting a tonne with almond butter <3
PS. I have some almonds soaking for my soon to be homemade vanilla almond milk. You can look forward to that post in a couple days.
Happy first day of Spring everyone! Now go on and jump in a puddle ;)
I was listening to the good people over at Sonic the other day and heard someone call in about taking their snow brush out of their car. Garner Andrews told him if he did such a thing it was likely to snow again. I blame the guy that took his snow brush out of his car because a snow storm is on its way..
Wait a second.. it’s only March. Okay fine, I won’t complain. But I will still continue to use my BBQ. =)
I have tried many a veggie burger out there. I have been quite lucky with them too. The in house made one at Local in South Common has definitely been one of my favorite restaurant burgers. I always find that the weird extremely circley (circley?) ones that you buy in store are just that.. very circlish. Does that make sense?
The ones from costco are fantastic though: Kirkland Garden Burgers. Highly recommended. As an at home meal, I absolutely think you can skip the bun all together, or at least enjoy it open-faced. Today, I paired mine with some pickled jalapenos and goat cheese on the grill. I also threw half of a yellow pepper on the grill thinking I would eat it all together, but ended up dipping it in some greek yogurt on its own. =)
By the way, Greek yogurt has become a part of my new love affair. I just don’t know how it is soo creamy and not bad for you at the same time. I won’t question it though! <3
I love making a big batch of homemade veggie burgers that are ready to thaw out when I need them but haven’t had the chance quite yet this year. Has anyone else tried a really good store-bought veggie burger?
—when taking a shower, run the water at half instead of full blast.
I may consider my length of showers the least green thing about me. Especially when I get really busy in school, it is really easy to escape into a steamy shower for 15 minutes. Any keen green friend of mine out there in the Internet world knows how big of an issue this really is. So here is my backup for my quarter-of-an-hour shower.
1. If I do indeed run the water at half blast, I will say I am saving, at least, 1/3 of the water I would be using at full. 15 minutes turns into 10.
2. I shower every second or third day. That would mean, if I were to shower everyday, I would be at a 3-5 minute shower.
So there. It fits right into the idealized 4 minute shower window plus we have a high-efficiency hot water heater at my house. Am I being over-idealistic or does this make sense to everyone else as well?
Count me in. I’m always trying to think of new stuff to bring to school with me for lunches, especially during those week long stay-cations in the library. Ugh.
- Peanut Butter (or other nut butter)
- Organic Crofter’s Raspberry Jam
- Dorset Cereal (the one in the green box is what I used— any other granola or granola-esque cereal will do)
- Whole wheat bread
I’m pretty sure you can take the cake from here.
A fantastic alternative is to throw it in a wrap and put it in the microwave for about 10 seconds. I did it the other day with strawberries and agave instead of jam and it was just to die for!
The wrap makes a good on-the-go breakfast (of course not to eat in the car.. damn distracted driving law) while the sandwich is good for lunch later without the granola going soggy like it does in yogurt.
Have a good weekend all. Enjoy that sunshine!
I have been keening hard for a chocolate chip muffin. In fact, the other day I was standing in line to grab one at Tim’s and it was a “me vs. the line moment.” There were two chocolate chip muffins left and 13 people in line. Needless to say, it hit 10 people before both the muffins were gone. The extent of my sadness can be expressed to the point that I made a facebook status about it.
If you are anything like me, you get the most done when you should be doing other stuff. It could be called procrastination, but I mean, if you are being productive then I think that is all that matters. Now i’m sure that studying linear algebra trumps baking chocolate muffins, but lets be real here, we all know what actually happened.
It was a fantastic morning too. I planned on getting up at 7:00am. I hate7am. I only struggled with myself for 2 minutes.. twoooo minutes. Any morning person knows that not falling into a full-fledged war with the snooze button is more than an accomplishment; it’s along the same lines as Snooki staying sober for this 9 months of alleged pregnancy, ie. miracle.
Despite my early waking to study, I still ended up deciding to bake instead. The recipe for these muffins really amused me because everything is thrown in a blender or food processor and then straight into the muffin pan. I’m one of those people that likes to pretend I am on a cooking show though. You know… all your ingredients prepared into individual bowls, all set out beautifully in front of you. My mom really hates that though, the whole 27 dishes for a dozen muffins that is. So I decided to go for it.
I used a couple substitutes, only because I didn’t have quite enough of the proper ingredients. That is: a) no apples to make applesauce — had to use oil instead b) not quite enough greek yogurt and not quite enough liquid egg white — cracked a whole egg in there to make up for the loss of both c) I completely missed the vanilla by accident. I blame the 7 am for that one. I also have no idea how I managed to completely miss out on adding any hemp hearts, chia seeds, wheat germ or any of my other superfoods. I blame that one on the fact that I was too busy singing upbeat country songs in my unusually pleasant morning mood. More specifically: “why can’t everyday be just this go-ooo-ooooodd.”
I borrowed the recipe from this fantastic little 16 year old (seriously impressed) over at healthyisbetter.tumblr.com. Make sure you follow the link through the photo to check out her great blog too. =)
Triple Chocolate Chunk Muffin Knock-Offs of Whole Food’s 6 Dollar per 4 Chocolate Chunk VitaTop Muffins
- 1 3/4 cup oats
- 3 egg whites
- 3/4 cup unsweetened cocoa
- 1/2 cup unsweetened applesauce
- 1 tsp vanilla extract
- 1/2 cup plain Greek yogurt (or regular plain low fat yogurt)
- 1/2 tsp cream of tartar (or 1-1/2 Tbsp. vinegar)
- 1-1/2 tsp baking powder
- 1-1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup hot water
- 1 cup sugar substitute (like Splenda granular) OR 1/4 cup + 2 tbs stevia
- 1/2 cup semi-sweet chocolate chips (or use white chocolate or peanut butter chips!)
Preheat oven to 350 degrees. Line 2 (12-cup) muffin pans with foil cupcake liners, or spray muffin tin with non-stick cooking spray. Set aside.
In a blender, (or food processor), mix all of the ingredients together, except for the chocolate chips. Blend until oats are ground and mixture is smooth.
Place mixture in a bowl and gently stir in 1/2 of the chocolate chips (set the rest aside). Scoop mixture into prepared muffin pans.
Place muffins tins in the oven for 10 minutes. After 10 minutes, remove muffins from the oven (but don’t shut oven off), and distribute the other half of the chocolate chips on top of each muffin.
Place the muffins back into the oven and bake for an additional 2-5 minutes, or until a toothpick comes out clean. *Note, you could skip this step by putting all of the chips in the batter, and baking the muffins for 12-15 min straight, but this method gives the muffins the traditional ‘VitaTop Muffin’ look with the chocolate chips on top!
Cool muffins before removing from pan. ENJOY!!!
BTW. it’s thursday friends. and that means tomorrow is Friday.
PS. yes, in fact I did use santa muffin cups for my mini’s. It’s all about portion control people ;)