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Pumpkin Parfait #breakfastofchampions

As the school year sets into full swing, I choose my go-to breakfast. It takes a little effort but I make it sunday night and I’m set for a full week! This combination of pumpkin, walnuts, cinnamon, blueberries and yogurt contains appetite suppressants, antioxidants, omega-3, and beta-carotene. So in a nutshell, it’s a superfood parfait.

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Ingredients for Pumpkin Mix:

1 container of Activia low-fat vanilla (or plain) yogurt

1/4 cup of honey

2 tsp of pumpkin spice [I like mine spicy]

1 container or pure pumpkin puree

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Ingredients for Walnut Crunch:

1/2 cup of chopped walnuts

1/2 tsp of butter

3 pinches of brown sugar

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Steps:

  1. Combine all Pumpkin puree ingredients into a container that has a seal or lid.
  2. In a small pan, melt butter and coat 1/2 cup of walnuts. Add brown sugar and mix until caramelized.
  3. Once walnuts are caramelized, remove from heat and let cool for 10 minutes.
  4. Add walnuts to pumpkin puree and put container in fridge.

In the mornings I love adding the pumpkin puree to kashi’s cinnamon cereal and topping it with blueberries. I refrain from adding the cereal to the mixture to prevent the cereal from becoming soggy.

Enjoy!

Peach Lavender Water

For a lady who says she wants to be healthy, I never drink as much water as I should. I like beverages with a flavour so I took a recipe intended to make soda (which I have done and it is amazing), but instead I simply used the combination of peaches and lavender to flavour my water. The result was a refreshing, non-perfumey, drink with a delightful aftertaste.

I have a tiny lavender plant on my windowsill that I keep throughout the year. When I tried this recipe the plant had no flowers so I used the leaves instead. If you use the flowers, use 1 blossoms per 1 cup of water. If you use the leaves, use less as they have a stronger flavour.

INGREDIENTS

– 2 inch sprig  of lavender with leaves

– half of a ripe peach

STEPS

– snip the sprig  of lavender and place in a litre container

– cut half of the ripe peach into 1/2 inch slices and place on top of lavender

– fill the remaining space of the container with water

Refrigerate over night and the next morning.. enjoy!

DIY Almond Milk

I used to be a milkaholic.. that is, until I tried almond milk. Not only is it absolutely delicious but it is so good for you. For all you lactose fearing – wanna be milk drinkers – this is the answer to your prayers. Personally, I prefer the taste to soy milk. Maybe it’s me but I prefer the slightly nutty flavour. After hearing the disturbances in ladies “cycles” because of soy I also was inclined to test out the almond route.

INGREDIENTS –

  • 4 1/2 cups Raw Almonds  (Pre-soaked in water overnight)
  • 18 Pitted Dates
  • 12 cups of Water
  • 1 tsp of Cinnamon
  • a cheesecloth

STEPS –

After soaking almonds over night, strain and measure half 2 1/4 cups of almonds and place in blender. Add 1/2 tsp of cinnamon, 6 cups of water and 9 pitted dates. Blend. Pour over a cheesecloth into a mixing bowl and allow only the juice to seep through. I did this in two parts only because my blender could not handle the amount of ingredients. Place in a jar (or anything with a seal) and put it in le fridge! ta-da! easy peasy.

This batch makes a little over a quart of almond milk. I had enough to fill up a quart jar (see above) and another tiny jar (not pictured)

This recipe I nabbed from Fitsugar off of pinterest – and ladies, if you do not already have pinterest  I urge you to get on the bandwagon because it’s sites like these that inspire you to become more fit and it has a billion and one recipes. Healthy or not, they are all delicious. It also has a ton of workouts. If you’d like, you can follow my boards at www.pinterest.com/anaprildaisy

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