Good morning everyone! Quick glimpse at the view outside my window. Welcome to Columbia Street, as seen from the 4th floor!
My usual bus stop on the way to the hospital, mall, and Uptown Waterloo. The bus to school is on the other side. Here’s the 7!
Breakfast these days has been mostly oatmeal. Gosh, I really need to update my oatmeal page. That’s on my list of things to do this winter after finals!
I honestly think I’ve experimented with every single oatmeal combination possible.
Opened a jar of pumpkin puree and enjoyed pumpkin oats topped with yogurt…
And something similar but in pancake-form the next day. With chocolate chips and blobs of yogurt. No maple syrup necessary, I promise (well, except for a little bit mixed into the plain Greek yogurt).
This plain ‘ole bowl was simply topped with hemp hearts.
And this lovely chocolatey bowl with crumbled muffin was a favourite. Gooey, melty mini chocolate chips on top were the best.
Blackberries made an appearance too. Two mornings in a row!
They reappeared for a pancake breakfast. 4 different nut butters here for max deliciousness.
AB + B sandwich for a fast and easy brekkie. Toasted quickly in coconut oil.
And one more bowl of oats 🙂 Yes, there are oats under there! Topped with a crumbled chunky apple-pumpkin muffin, this bowl was the epitome of fall comfort food.
Lunches were eggy for the first part:
Simple frittata with veggies, sweet potato (microwaved = so fast), goat cheese and avocado toast. I think I’m the last person to jump on the avocado toast bandwagon.
Leftovers for lunch the next day – perfect!
I stopped by Princess Cafe one Sunday afternoon and enjoyed this broccoli basil soup, the soup of the day.
Along with an amazing sandwich of the day: roasted beet hummus, granny smith apple, spinach, avocado, goat cheese, roasted red pepper on multigrain.
Another lonely frittata and soup.
More butternut squash soup with cheese toast for a light lunch, followed by muffin! Keep scrolling for the muffin recipe.
First dinner here: a stuffed pepper with leftover quinoa and veggies, goat cheese (also leftover) and cheddar on top with avocado and broccoli (leftovers, as well, if you haven’t guessed already). Salsa added tons of flavour mixed into the quinoa!
Spaghetti squash stuffed with, well, squash and tomato + spinach sauce with cheese and pine nuts // broccoli and mushroom stir-fry with garlic
I really enjoyed this! Unfortunately with the tomato sauce, spinach, mushrooms, AND squash, the bottom of this was so wet and soggy: it was like squash tomato soup at the bottom 😛
Coconut chickpea curry with spinach and peas, quinoa, roasted cauliflower
Leftovers with more quinoa
Roasted sweet potato, monkfish, zucchini and potato gratin, broccoli, quinoa. A horrible photo on my room table because the kitchen table was a supermess! The entire kitchen is a disaster zone after I cook 😛
Salmon patties, roasted cauliflower, roasted sweet potato with sweet potato aioli, quinoa
Healthy Salmon Cakes
- 1 can boneless, skinless red salmon
- 1/4 cup quick oats
- 1/4 cup ricotta cheese
- 1 egg
- 1 tsp Dijon mustard
- Big squeeze lemon juice
- Salt and pepper
- Optional: green onions, garlic, chopped pepper, dill, chives, cilantro
Spaghetti squash with lentil sauce, spinach, pine nuts and goat cheese, zucchini and mushroom stir-fry
More spaghetti squash with lentil sauce, topped with ricotta and parmesan
Wild BC snapper with roasted cauliflower, couscous, sweet potato
Desserts have been a mishmash of mostly muffins and nut butter, with yogurt. You’ll see the recipe for these muffins in a little bit!
One day I went to Sabletine Fine Pastries, where I bought an apple puff pastry and a chocolate pear tart. Madhulika let me try some of this banana chocolate cake.
Muffin! Here’s la recette:
100-Calorie Pumpkin-Ricotta Muffins
- 1/3 cup brown sugar
- 1/3 cup pumpkin puree
- 1/3 cup ricotta cheese
- 1/4 cup unsweetened almond milk
- 1 large egg
- 1/2 tbsp coconut oil, melted
- 1/4 tsp vanilla extract
- 1/4 cup quick oats
- 3/4 tsp baking soda
- 1 tsp cinnamon
- pinch salt
- 1 cup spelt flour
- Preheat oven to 350 degrees.
- Mix wet ingredients (dark brown sugar to vanilla extract)
- Add the next four ingredients: rolled oats, baking soda, cinnamon, salt. Mix well with a whisk.
- Pour in the spelt flour and whisk until just combined. Do not overmix.
- Separate into 9 greased muffin tins.
- Bake for 15 minutes.
Let cool for 5 minutes before removing from tins. Enjoy with nut butter!
These babies are really healthy – a little over a teaspoon of oil for the entire batch of muffins! Still, they have loads of flavour from pumpkin and cinnamon, with ricotta’s fluffy texture and the heartiness of oats.
These muffins are high in manganese and an excellent source of Vitamin A and selenium. Each medium-sized muffin, if you make 9, is only 105 calories with just a gram of saturated fat. They are also low in sugar and sodium but high in fibre and potassium. Plus, with an egg and ricotta, each muffin boasts 4 grams of protein! That’s a large number for just a muffin – keep in mind that a whole egg has 6g of protein. Whoo!
I adore them on my yogurt, with nut butter and berries. Try chocolate yogurt!
Back in BC, Mom made some amazing meals – and egg tarts!
She also baked this incredible chocolate-vanilla sponge cake with homemade whipped cream.
Mom, you are soooooo talented!
Is this true or what?
Meagan Duhamel is a Canadian pairs figure skater who has been vegan for quite a while, but recently started a nutrition blog. I’m so excited for her future posts. Click here to check out her newly-launched blog!
And what a creative blog name, right? 😀
Quote of the Day, as seen on an email I received from Pranalife Yoga:
I think that’s it for today! I hope everyone has a wonderful weekend 🙂