Tag Archives: healthy living

What She Ate (Hello! It’s a Link Up!)


As some of you may already know, I was recently diagnosed with a second autoimmune disease.  Yep, my immune system is a rock star in the bad sorta binge drinking kinda way.  But moving on.  My naturopath suggested that I do a therapeutic diet for the next month to help ease the inflammation in my body, give everything a chance to heal/rest and in the meantime potentially identify some foods which may need to be completely eliminated.  The diet is pretty restrictive, but in reality is still full of great healthy options.  If you know me, though, you know I’m a high-fructose corn syrup in the form of candy candy candy kinda girl.  So that part of the elimination diet list that said ‘no sweeteners’ hit hard in my candy crack fogged brain.

fruit salad

It’s the end of my first week and I think so far I’m doing good, but the real test will come tonight when I go to the movies sans-goodies.  Oh my!  Oh wait, I can sneak a bottle of 100% pure fruit or vegetable juice.  Poo.

We already eat pretty darn tootin’ healthy.  (with the exception of the previously professed candy problem).  We make most of our food from scratch, eat a diet full of whole foods and a good variety of fresh fruits and veggies.  However, when it comes to cooking I don’t know the first thing about laying off the cheese.

curried rice apple chickpea salad

I thought this would be a great opportunity to invite some fellow bloggers to join in a link-up.  (Disclaimer:  I don’t suggest that anyone embark on any kind of diet without first talking to your doctor).  It seems that there are many of you out there who are making the choice to either eat healthier or for one reason or another have had to give up some type of food.  So why not link up together and spend a little time every couple of weeks sharing some healthy eats, new recipes and naughty (but healthy) indulgences.  You don’t have to be on a special diet to join, you just have to share an interest in home cooked deliciousness.

vegan chocolate mousse

So if you are interested in joining this link up let me know in the comments below and I’ll send you all the info you need by email (including the little banner guy up above and the button).  We will have a new theme every couple of weeks…like a culinary challenge.

Here are two recipes from my first week that I wanted to share.  Easy-Peasy my friends and so gooooood!  For starters,  I can’t give up chocolate.  I just can’t.  I was lucky to have my friend Steph stop by for a visit and she brought with her this recipe for Vegan Chocolate Mousse.  I believe it was originally intended to be served in a chocolate tart of sorts, but it makes a pretty good imitation of a pudding.  And you all know how much I love pudding.

Vegan Chocolate Mousse

2 cups avocado
1/3 cup unsweetened almond or soy milk
2/3 cup maple syrup (or to taste.  I used honey and a lot less)
1 tbsp peanut butter or tahini
1 tbsp arrowroot or coconut flour
1/3 tsp salt
1 tsp vanilla extract
1/4 cup cocoa powder, sifted

whir it all up in a blender and enjoy.

And here is a lunch staple in our house (which I had to modify slightly because I can’t have peppers or dried fruit or mayonnaise or Worcestershire sauce…ho hum).

Curried Rice, Chick Pea and Apple Salad

2 cups cooked brown basmati rice
5 green onions, sliced
1 apple, seeded and chopped
1 cup or 1 can cooked chickpeas
1 tsp ground turmeric
1 tsp curry powder
1/2 tsp salt
1/3 cup lemon juice
1/3 cup olive oil

mix. mix. mix. voila. eat.

* adapted from the cookbook “Beyond the Moon” by Ginny Callan.  I love this book.


I can’t get the link-up thingamajingy to work…hopefully up for next time.  In the meantime, you should really head on over to Abhaya to check out the gorgeous Indian Slaw recipe that Sondra posted.  It looks absolutely yummers!  Coconut and Lime and Roasted Peanuts…need I say more!

You can also head on over to the What She Ate Pinterest Board to see all the delicious healthy eats!

When in Doubt…Bake Bread

Whole Wheat Molasses BreadI needed to bake this Sunday to clear my head (ummm…plus we are still making all our own bread and had been out for days).  I have to say I have done very little of the bread baking lately. Mr. Beardpants has been fixed on these tasty potato bread loaves and I have happily indulged without getting my own hands involved.  But there is something therapeutic about kneading and punching down dough.  The ‘punching’ being my favourite part.

So this weekend, while I processed changes that have just happened along with changes to come…I baked (and later savoured a huge chunk of whole wheat molasses bread with homemade crabapple jelly…delish!).

This bread recipe turned out exactly the way I wanted it to.  I don’t know if you know how rare that is?  To bake bread is to accept imperfection, but I think the universe was trying to soothe me.  The density, the magic bubbles in the bread…that thing that makes it taste just perfect warm with a little slap of butter.  The hollow hard knock on the underside of the bread and cutting into a soft pillow interior.  yum.

So I thought I’d share.  I have a gazillion old cookbooks on a teetering shelf because I can’t say no the stacks in the second hand stores or lining the tables of a garage sale.  So this recipe comes from an old purity flour cookbook that I got for a $0.25 and that I remember my mom used to bake from.

This recipe makes 4 loaves

Whole Wheat Molasses Bread

Scald 1 1/2 cups milk
Pour into a large bowl and add

1/2 cup molasses
2 tbsp salt
1/2 cup shortening

Stir until shortening melts

2 1/4 cups water
cool to lukewarm

Meanwhile, dissolve
2 tsp sugar
1 cup lukewarm water
over this sprinkle,
2 envelopes active dry yeast
Let stand for 10 minutes.  Then stir briskly with a fork.  Add softened yeast to luke warm milk mixture.  Stir.

Beat in
6 cups whole wheat flour
beat vigorously by hand
Then gradually beat in with a spoon
6 to 6 1/2 all-purpose flour or white bread flour

I worked in the last of the flour while kneading as it became too hard to stir.  Flop the dough onto a floured surface and knead for 8 to 10 minutes.  Shape into smooth ball and place in a greased bowl.  Cover with a damp tea towel and let rise until doubled in size (about 1 1/4 hours).  Punch down and shape into 4 loaves.  Place in greased loaf pans and let rise again until doubled (about 1 hour)

Bake in preheated oven 400 F for 30 to 35 minutes.