Category Archives: Weight Loss

Who Needs Toast?

I like a toast soldier as much as the next guy, but this is a great way to get more flavour and vitamins if you favour an eggy breakfast.


I started with a sliced onion, half a bell pepper, diced, and a chopped hot pepper in a nonstick pan. A regular pan will work also; just add water in small increments to keep it all from sticking. After it got going a bit on medium heat, I added about a cup of chopped kale.

Once all this was softening, I chopped and added two ripe tomatoes – one red, one yellow. Once it came to full heat, I cracked in four eggs, reduced the heat to medium-low, covered the pan and cooked undisturbed, save occasional checks until the eggs were done.

Quick, easy, and tasty. To veganize I might substitute cooked kidney beans or tempeh for the eggs.

Advertisements

And we are still eating it…

  
We have really been focusing on local veg this week. One thing I love to make is a big Asian-inspired slaw. Although it began with a recipe, in truth, it is this simple: 

Grate a bunch of winter veg – think celeriac, carrot, beet, turnip, cabbage. A food processor makes it  easy to do a big bowlful. Toss this with a tablespoon or so of sesame oil, some vinegar (change it up!), grated ginger and garlic – as much as you like, a teaspoon of honey or maple syrup, and some sesame seeds, any colour. Beets make an especially eye-catching mix. 

On day one we are it with poached fish. Yesterday we tucked some in our sandwich. And last night, we buried some Whitehouse Meats smoked wild boar sausage in it and baked it for half an hour at 350, covered. It was delicious with mashed blue potatoes.

Inspired DIY for Breakfast

  
You might look at this bowl and see fruit, or delicious walnuts, or cinnamon. I, however, see yogurt. It’s yogurt I made myself. 

I’ve been contemplating making my own yogurt for ages. The time was never right. I wasn’t organized, or finished off the yogurt, or didn’t have enough milk when the urge struck. But finally, I found my moment. Inspired by my friend from the Interwebs, The Zero Waste Chef, I decided to give it a go. I read lots of different recipes and methodologies. Most involved some convoluted method for keeping the yogurt warm without using a yogurt-maker. The beginning part was similar for most, but here’s what I did:

Heat milk to 180 degrees, stirring all the while. (I used about 3/4 of a 1L jar that I planned to used to store it in). Each expert differed on milk. Some wanted whole milk only. We drink 1% when we drink milk. I used that.

Now, cool it down to 110.

As I understand it, this helps break down the casein and makes the milk more “fermentation friendly”.

I poured it into an overnight-rated Thermos – the kind that is supposed to keep your food hot for a very long time. To this I added about 1/3 cup or 75ml of yogurt with active cultures – the kind we usually buy. Plain. No additives or preservatives. Then I called it, gave it a shake, and let it sit all day. 

At dinner time I peeked in, with some trepidation. It looked yogurt-y. It was thick enough that it was hard to pour from the Thermos. It wasn’t as smooth as a commercial variety, but it definitely tasted like yogurt. This morning, some of it was breakfast. No sugar added, just fruit that was frozen in season, a sprinkling of cinnamon, and some chopped walnuts. Probably this was the most chemistry fun I’ve had since learning the orange juice volcano.

Eat Veggies Any Way You Can!

  
We’re well into the first week of 2016 and always looking for ways to get a few more plants into the diet, and to waste less.

Today’s feature? An open-face, use-it-up omelette. It features leftover salad and some unfinished quark, but cottage cheese and any leftover veg would work. For two:

2c/500 ml leftover veg, sautéed in a lightly oiled pan

Lightly beat 3 large eggs and pour over.

Start some rye or whole wheat toast if desired.

Top omelette with 1/3 – 1/2 c quark or low fat cottage cheese and cook over low heat until golden on the bottom.

Fold and serve with toast, comme ça:

  

Turnaround Time!

  
Those of you who follow me on Twitter @WalkEatLive know that I’ve been moving over the past couple of weeks. It’s been a change, for sure. A few years ago my husband and I took an opportunity to relocate to Nova Scotia. We had a great time, and made some very good friends. We embarked on the grow-your-own food lifestyle we had imagined. But a funny thing happened. Even though we had returned to the province where we were born missed the city we had called “home” for more than 30 years. We missed our kids and big family dinners. And all the pounds we had shed during our weight loss journey started creeping back on, and we started getting fat. It turns out we were a textbook example of why communities with a high walk score are a good thing. Our motto is to that it’s always better to take action than to complain. So here we are, back in Toronto. 

We’re walking like crazy and eating healthy food. Already we are seeing a difference. And we’re not so far away from the new friends we’ve made. We’ll continue to visit for the sights and sounds of the sea, and they know our door is always open. After a couple of weeks on the road, we are thrilled to be back in our own kitchen, making tasty meals like this one.
I hope you’ll keep reading as I bring some stories, some recipes, and some meal ideas to show how homemade can be fast, healthy, and delicious.

Where’s the Veg?



OK, so technically a tomato is a fruit. Nonetheless, a tried and true weight management strategy is to make sure you get some fruit or veg in every meal. We like to add tomato, diced cucumber, or grated carrot to our tuna sandwiches (on whole grain homemade rye bread). Replace half the mayo with Dijon will also give your tuna salad a flavour kick! 

Turkey Apple Caesar

Delicious! We are always inspired to find new ways to use things like a basic roasted turkey. Soups, salads, stews, chilis…it’s all good. Today’s lunch finished off the last of the bird.

IMG_2178

For two:

1 package of romaine hearts – chop or leave whole and arrange on plates
Top with:
110g diced roast turkey
1 medium apple
For the dressing, mix:
10ml/2t anchovy paste
15ml/1T each Dijon and lemon juice
30ml/2T fat free plain yogurt
Drizzle over your salad and grate on a light serving of Parmesan cheese.