A 5'3 Perspective


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Healthy Buffalo [Not Chicken] Wings

If you’re ever in need of a healthy and vegan crowd-pleasing snack, this is your go to recipe. It is simple enough to make before work [yes I do that often] but taste like it came from a restaurant. This recipe was born because I kept buying these delicious spicy bites from the ready made section of our organic food store and I knew I could make it for much cheaper. Buffalo Cauliflower BitesIngredients

1 medium head of cauliflower
1 T. olive oil (or enough to coat the cauliflower lightly)
1 T. paprika
1 T. chili Powder
2 t. garlic powder
1/2 t. salt
2 T. hot sauce

Directions

Preheat the oven to 425F. Chop the cauliflower florets into bite sized pieces and move them into a large zip lock bag. Add olive to the bag with cauliflower, seal and shake until each piece is lightly coated. Add the rest of the spices to the zip lock bag and shake well until completely coated. Pour mixture onto a tin foiled lined shallow baking dish. Bake for 20 minutes. Once baked, allow the cauliflower to cool. Toss in a generous amount of hot sauce. Serve and enjoy!

If you want to make this an authentic substitution for wings, serve with a blue cheese dip!

Happy eating friends!

xo Lauren


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Fall Favourites: Raw Apple Pie

This recipe is amazing. Not only is it addictive and delicious, it is extremely healthy, raw and beyond easy to make. The ingredient list is minimal but you will need a food processor to get the best results. I highly recommend making this dessert to share at your Thanksgiving dinner!

Recipe from Sweetly Raw

Recipe from Sweetly Raw

Ingredients

Crust:
2 cups pecans
1 cup walnuts
¾ cup pitted dates

Filling:
6 medium sized apples
½ cup pitted dates
¼ cup raisins
2 tsp cinnamon

Directions

Start by making the crust. In a food processor, combine all ingredients until they become crumbly. Press half of the mixture into a 9” pie plate and set the other half aside. To create the filling, core the apples (feel free to leave the skin on) and puree two of them in a food processor until the texture is like applesauce. Add the dates, raisins and cinnamon and process until thoroughly combined. Transfer this mixture to a large bowl. Roughly chop the remaining four apples and then pulse in the food process to cut them into small chunks – make sure you do not over process and turn these into applesauce. Combine the apple chunks with the apple, date, raisin and cinnamon mixture in the bowl and then spread the filling into the pie crust. Sprinkle the remaining crust over the filling and refrigerate for at least 4 hours before serving.

Tip: Use a sharp knife to cut the pie and it will be easy to serve and stay together.

Have a wonderful Wednesday!

xo Lauren


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Overnight Pr-Oatmeal

We’ve all heard it a million times, breakfast is the most important meal of the day. But preparing a nutritious and delicious meal before the sun comes up can be an absolute pain. This overnight “pr-oatmeal” recipe is something you can throw together minutes before hitting the pillow and it will be ready to eat when you wake up.

Overnight Pr-oatmealIngredients

1/3 cup dry oats
1/8 cup chia seeds
1/8 cup pecan pieces (or other nut of choice)
1 scoop of protein powder – I use Optimum Nutrition Cookies and Cream
1/2 and apple chopped into very small pieces
1 cup almond coconut milk (or milk of choice)
cinnamon

Directions

In a container, combine all ingredients and stir well. Place in the fridge overnight. Enjoy cold or heat in the microwave if desired in the morning.

This is a breakfast that will keep you going right through to lunch. And the best part, it tastes like dessert. Now that is a breakfast I can stand behind!

For more recipes and WIAW posts, visit Peas and Crayons.

xo Lauren


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What I Ate Wednesday, Plus A Peanut Butter Chocolate Chip Cookie Dough Recipe

By the time you read this I will be driving the highways of Ontario with my man to visit friends and family in my favourite Canadian city – Toronto! Just because I’m on vacation, doesn’t mean I’m leaving you high and dry – I’m just shifting things a little, instead of sharing what I ate Wednesday, I’m showing Tuesday’s eats! No big deal right? Didn’t think so, but if it does bother you, scroll down, I have an awesome peanut butter chocolate chip cookie dough energy bite recipe to share to make up for it! You’re welcome ;).WIAW

Breakfast – This is my favourite meal ever. Yes, ever. Egg white omelette with spinach and goat cheese, topped with homemade guacamole [avocado, lime juice, salt and pepper], with a side of sweet potato pieces. In the background you can see Neil’s french toast and cherries! Oh and don’t forget the Second Cup French Vanilla flavoured coffee!
Snack – A juicy Ontario peach.
Lunch – Not the best looking meal, but it sure tasted great! Salmon, broccoli and sweet potato [yes I am on a yam bender today].
Snack – Typical veggies in a Zip-lock baggy.
Dinner – A salad beast! Lettuce, fresh blueberries, grilled chicken, goat cheese and candied walnuts [walnuts tossed in maple syrup and heated on the stove], topped with Cranberry – Pear White Balsamic from The Unrefined Olive in Ottawa. If you love olive oils and balsamic vinegars, this spot is a must visit!
Dessert – PEANUT BUTTER, CHOCOLATE CHIP, COOKIE DOUGH balls! Yes I have been on a “bite” creating bender – this recipe is the easiest one yet.

Here is what you need: 
1/4 cup coconut flour
1/3 cup almond meal
1/3 cup peanut butter
2 tbsp honey
1 tbsp softened coconut oil
splash of vanilla
1/4 cup chocolate chips

Directions:
In a large bowl, combine all ingredients, except for the chocolate chips. Once the mixture is uniform, fold in the chocolate chips. Roll into approximately 10 balls and place on wax or parchment paper. Place in the freezer for at least half an hour to harden.

You can serve these delicious bites straight from the freezer. Otherwise – store them in the fridge, they will not keep if they are left out. Keep that in mind if you are bringing them to work for lunch…. or maybe just don’t bring them – I learned the hard way.

Happy hump day friends!

xo Lauren


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What I Ate Wednesday [And A Recipe]

Remember when I promised to share the recipe for those coconut lemon balls I raved about? Well I’ve tweaked them just a tiny bit over the week and decided that they are ready to be revealed, but first, let’s take a sneak peek into my photo food diary. WIAW

Breakfast – Green [Brown] Smoothie. During the summer months I always crave something cold and refreshing for breakfast. To make this beast of a smoothie I used about a cup of frozen berries, a huge handful of spinach, a scoop of protein powder and water.
Snack – Goat Yogurt with blueberries and pecan pieces.
Lunch – Zucchini noodles with tomato sauce.
Snack – A big bag of veggies. This is my go to afternoon snack, usually consisting of carrots, cucumber and cherry tomatoes.
Dinner – Steak, a couple pieces of chicken, roasted asparagus and zucchini, and homemade sweet potato fries.
Dessert – Coconut Lemon Goji Balls!! As promised – head over to I’m Fit Possible, where Tara was lovely enough to host me as a guest, to see my recipe.

Have a lovely day friends!

xo Lauren


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What I Ate Wednesday [And A New Breakfast Recipe]

Lately it feels as though I have been going grocery shopping on a daily basis but rarely have any meals to make. Over the past week I have been using the clean out the fridge mentality. For today’s What I Ate Wednesday, I unintentionally went with a meatless theme as well – which is very atypical for me. I also came up with a delicious and simple new breakfast recipe – banana, egg white and oat pancakes – the name says it all but I’ll share the specifics at the end of this post! WIAW

Breakfast – Healthy Pancakes [scroll down for the recipe] topped with fresh blueberries.
Snack – A handful of almonds.
Lunch – Homemade bento box of cucumber, hard boiled eggs, lactose free cheese, yellow pepper and hummus.
Pre-workout Snack – Goat yogurt with blueberries and pecan pieces.
Dinner – Grain free, vegetarian enchiladas

Recipe: Veggie Filled, Meatless, Grain-Free Enchiladas

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Dessert – Lemon Coconut Balls – I’ll share the recipe for these soon, I promise!

On weekdays, my go to breakfast consists of either egg whites and spinach, or goat yogurt and berries – but lately I have been feeling so uninspired by the choices. Last week I came up with a new and extremely simple pancake recipe that I have been cooking non stop – it even gets the boyfriend seal of approval!

Banana, Egg White, Oat Pancakes

Ingedients
1 ripe banana
3/4 cup gluten free oats
1/3 cup egg whites
cinnamon [use as much or as little as you like]
dash of vanilla

Directions
Mix all ingredients in a large bowl until well combined. Cook on a skillet/pan as you would a typical pancake. For me it takes approximately 2 minutes per side, sometimes less.

What was the best thing you made or ate this past week? Did you try any new recipes?

xo Lauren


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What I Ate Wednesday

If you follow any full fledged healthy living blogs, you’ve likely seen this type of post a million times. If not, here is a quick run down – What I Ate Wednesday, also known as WIAW, was started as a once a week food diary which allowed people [healthy living bloggers] to show off their beautiful and nutritious meals through pictures. Since then, WIAW has transformed into a weekly social event for bloggers worldwide.

Although I have been hesitant to join the movement since I know people will compare their diets to mine, but that isn’t the point. I love reading What I Ate Wednesday posts from others because it gives me new recipes and meals to try – that is the reason I am sharing my eats with you. This is a pretty typical day for me, except for dinner… that was a bit of a splurge, but totally worth it!

Thanks to Jenn of Peas and Crayons for hosting this Wednesday party!WIAW

Breakfast – Tea and Oats In A Jar, made using gluten free oats, unsweetened almond milk, chia seeds, cinnamon, strawberries, pecan pieces and stevia].
Snack – Big container of veg!
Lunch – Baked Salmon, Sweet Potato and Broccoli with a bit of lemon juice.
Snack – White Chocolate Raspberry Quest Bar – one word – UNREAL.
Dinner – Homemade Gluten Free Pizza Chicken Pizza with Spinach, Roasted Red Peppers, Broccoli, and Lactose Free Cheese.
Dessert – A Maple Coconut Ball. When these bad boys are in my fridge, I just can’t resist.

Happy hump day friends!

xo Lauren