Sponge Toffee or Homemade Crunchie Bar

Posted by Pussycat in Sweets | Tagged , , , , , | 4 Comments
18February2019

I’m practicing a new motto for things going on in my life these days and it’s… “cause I can“…. simple… no excuses, no explanations, no discussions… just…. Cause I Can.

I recently saw an article where Sam Smith talks about hating his body and the article includes a shirtless photo of him by the beach…. he is so talented and what struck me was that in this article he felt he needed to make excuses and justify taking this picture…. because of course, he’s not wrong…. there will always be some folks that judge and make comments on why he’s taking and showing off this photo… to Sam I say….. Cause YOU can…..

It’s funny how when things are going badly or you’re struggling people are always happy to hear about what’s going on and like to feel for you. But when things actually are going well and there are no issues somehow there are always those who can’t handle it. You hear the whispers… Why is she spending money on that…. I can’t believe she’s leaving that job… blah blah blah… It’s crazy when you think about it. I’m sure I’m not the only one. For a while I’ve been feeling kinda guilty that things in my life have actually been going really well. Somehow it’s easier to see it in someone else; enter Sam Smith article, cause you can SAM… and CAUSE I CAN too.

I’m embarking on wedding planning with my first child. She is a bright amazing young woman whom I not only love because she’s my child but I also adore as a person…. I like having her around. She’s funny and smart and all the things you hope your child will be… I worked really hard doing my best raising her and also got really really lucky… just because she’s truly amazing. And now I get to plan a wedding with her…. and we can do what we want…. CAUSE I can. We have the venue nailed down… 😉 and we just bought a beautiful wedding dress… so it’s starting to feel real…. And I’m so looking forward to this with her and the ‘Cause I Can’ is very loaded full of gratitude for so many reasons… It’s going to be a fabulous party!

Why am I making crunchie bars at home when I’m trying to get back into shape and shouldn’t really have these around the house much less eat them… Cause I can. And so can you… so so easy!

Sponge Toffee

  • 1 Cup Sugar
  • 1 Cup Light Corn Syrup
  • 1 Tablespoon Baking Soda (I sift and set aside)
  • Several squares of melted chocolate for drizzling or dipping

Mix the sugar and corn syrup in a saucepan before putting on the stove. Cook, on medium heat… do NOT touch it just allow it to cook and come to a light golden brown color…about 3 minutes of simmering time …. about 300 degrees F with a candy thermometer. I take it off just a smidge before it reaches that temperature and quickly stir in the baking soda. If you leave it even 30 seconds too long it will be too dark and taste burnt.

The mixture will bubble and you need to make sure you give a good mix to break up any of the baking soda. (Any clumps left behind taste awful!) Then pour onto a sheet pan lined with parchment paper. Allow to cool. Then drizzle with chocolate or break apart and dip in chocolate. Either way … add chocolate and eat… YUMMY.

French Lentils and Eggs

Posted by Pussycat in Main Dishes, Sides | Tagged , , , | 2 Comments
6February2019

Every so often when you are looking forward its also good to look back. Sometimes the universe conspires and what seems like a very little thing is something more monumental and evidentiary of changing … changing in ways you would maybe not otherwise have noticed. I’m having this experience right now in a few ways. Once of which is the looking back at where this blog started some six years ago.

In my CrossFit class this morning I shared some of my lentils. They have been my ‘go to’ over the last few weeks. I’ve been burning off energy at the gym and was looking for something easy and make ahead and healthy to have for an early day meal. I love these lentils. I love the sourness of them and the creaminess of them. My mother used to serve them with a boiled hot dog and egg when I was growing up. I’m not entirely sure why or how those all go together but they do. Though I’ve dropped the ‘hot dog’ portion of this meal I still enjoy the lentils with a side of boiled egg.

But I digress…. after talking to someone in class about lentils and how hard it is to find a tasty way of eating them (for those of us not used to eating much of them) I brought her a container and shared how I love to eat them. I’m not so sure she will love them as much as I do, they are after all part of my history and childhood and so they are more to me that JUST the sour lentils. They are also very comforting. But I shared them and let her know that if she liked them the recipe can be found here…. on my blog… so imagine my surprise when I looked here to see if they showed up on the front page only to find that they were here but six years ago… a version with a photograph so flat and boring it surprised me.

It surprised me that I didn’t have a more recent post featuring the lentils, seems I dreamed the recipe of it… and must have posted the new picture somewhere else. Also it surprised me that my pictures of six years ago were so awful and flat and unappetizing… and it surprises me that I didn’t find the time to delete these awful posts…. 😉 But I didn’t and so my original post remains… with the terrible shots…. and now it’s time for a redo… a new version of a post that was at the beginning of this blog adventure for me.

I’ve been told I should take pics of my physical progress every two weeks as I move my body through CrossFit classes. We see ourselves everyday and so the changes aren’t so readily apparent … we see ourselves everyday and don’t notice the small daily changes… unless of course we have the evidence to look back.

I’ve been taking the pictures.. not religiously but certainly periodically enough to notice that some things have changed…. I always try to look ahead but sometimes without looking back you are not really able to see where you are… and in turn appreciate where you are and how you have been moving forward.

There… that’s my little bit of mindfulness for today… and so you don’t have to go searching back for the lentil recipe… please see below and bon appetite!

  • 2 Cups Lentils
  • 3 or more Cups Water (add more as needed while the lentils are cooking)
  • 10 – 12 Peppercorns
  • 2 Bay Leaves

Roux

  • Small Onion diced
  • 2 Tablespoons Oil
  • 1 Tablespoon Butter
  • 2 Tablespoons Flour (or more, enough to create a thin paste)

Add in

  • 2-4 Tablespoons Vinegar (I will generally put a little more)
  • Salt to Taste

1-2 Eggs boiled to the desired doneness; I generally like mine just less than hard-boiled with the yolk still very soft (boiled about 8 minutes).

Instructions

Rinse the lentils and add enough water so they are covered.  Add peppercorns and bay leaves and cook on medium-high heat until firm but not crunchy.   While lentils are cooking dice a small onion and fry in the butter and oil (medium heat) until translucent.  Once translucent add the flour and continue to fry on medium heat until the flour is lightly browned.

As soon as the lentils are cooked to the desired firmness add the roux and stir.  Bring to a boil and this will thicken the lentils. Once thick you can add the 2-4 tablespoons of vinegar and salt to taste.  Remove the peppercorns and bay leaves and serve with hard-boiled eggs.

The lentils refrigerate very well and will store for one to two weeks.  If you’ve stored them you might have to add a bit of water when heating up to keep them at a creamy consistency.

Skinny Zuppa Toscana

Posted by Pussycat in Soups | Tagged , , , , , , , , | Leave a comment
27January2019 





This soup, as with other things I find I love in restaurants (like the Goog at BDI posted about here) will at some point get adapted, typically because we want it at home and don’t feel like going out … or as was true of the Goog, out of necessity, we were so in love with it that we couldn’t go all winter without ;). I don’t always intend on making it less salty or less processed or less fat. I just want it at home, at my convenience and these are just bonuses. I’m not sure I could bring myself to pour a whole cup (more or less) of full fat cream into soup…. And this soup doesn’t need it to taste creamy and wonderful….  





I’ve made this soup numerous times and taken it to work, people love it. I always was asked for the recipe and so it’s just about time I posted it here…. so so easy…. why warm up the car in this insane weather when you can have this in the comfort of your own home and not have to feel guilty about how heavy or salty it is… if you do …. 😉





It’s minus 30 degrees in our neck of the woods and that’s some crispy chilly f…. frosty weather. Soup wouldn’t necessarily be something I would make in bulk for my ‘healthy’ and dietary meals just because it’s not as easy to count as chicken breasts and roasted Brussel sprouts… but sometimes the cold warrants a good soup that has the power to heat you from the inside out… and this soup does it for me.





And…. seven week challenge or not… any way of eating has to be sustainable in the long run and my way of eating needs to occasionally include this soup.










Zuppa Toscana





  • 3 large Italian Sausages cut into bite sized pieces (hot or medium)
  • 4 small red potatoes cut into bite sized pieces
  • 8 cups of water or salt free broth (I’ve used both chicken or vegetable and both are fine)
  • 1 bunch kale or 6-8 leaves chopped fine
  • 1 small onion diced fine
  • 1/4 cup oil
  • 1/4 cup flour
  • 2 cups milk
  • Salt to taste 





Cook the Italian sausage in large pot on medium heat and ensure the meat is cooked through, then add the broth and potatoes and simmer until the potatoes are soft.  Once the potatoes are almost soft add the kale and simmer for a few more minutes.





While the soup is cooking make the roux in a fry pan; fry the diced onions in oil until translucent then add the flour and fry for 3-5 minutes and set aside.





Once the potatoes and kale are cooked add the roux to the soup and simmer until thickened.  Salt to taste and serve hot with a nice crusty piece of bread….  You can add parmesan but that will definitely change the calorie content and I find the soup hits the craving even without the cheese.





This is one of our favourites on days when the temperatures are frigid and we need something to warm us up.  Plus I just generally LOVE soup because it’s easy and comforting.  

















                                                                            

                                                                        

                                                    

                                                    

                                                

                                            

                                                    

                                                        

                                                                
                                                                    
Raw Coconut Matcha Energy Bars

                                                                    

                                                                            
                                Posted by Pussycat in About Me, Sides                                            
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                            16January2019                                                

                                            		
                                        

                                    


                                                                            

                    





Last week I started the Starke 7 Week Challenge at our CrossFit gym and because I’ve been working out pretty hard I’ve also been pretty hungry… and when I say hungry I mean… Stopped dead in my tracks… “Oh my God I need food… NOW!… Watch out for your ARM!!! 😉 ” kind of hungry… and there had better be something available immediately. For the first little while I was eating fruit and a handful of homemade chocolate covered almonds I posted before… found here.










Even when we went on our trip at the beginning of January I brought a baggie of these with me and I’ve just gotten into the habit of having some in my purse at all times. I’ve also added dried cranberries, apples and currents to my ‘treat baggie’… just to keep it interesting. 😉





But now it’s time to start getting serious about my snacks. I feel like I need something a little stronger… something I feel like I can actually EAT not just snack on …










Here is my most recent favourite protein bar. Mostly unchanged from how I found it on Food Monster… An app I subscribe to…. Posted there by Steph McKercher who also has a nutrition blog The Grateful Grazer if you want to check out more of her stuff.










The bars are delicious and filling and fulfil an urge to actually eat something substantial when I’m out and about…. I added a bit of lemon just because the Matcha can be a bit strong… and who doesn’t love a little lemon in their tea?










Raw Coconut Matcha Energy Bars





Makes 16 Bars





  • 2 Cups dates, pitted and quartered
  • 1 Cup almonds
  • 1 Cup cashews
  • 1/2 Cup hemp seeds
  • 4 teaspoons pure vanilla extract
  • 1 tablespoon lemon juice (this is my addition not in the original recipe)
  • 2 tablespoon matcha powder, plus additional for sprinkling
  • 4 tablespoons unsweetened cacao nibs
  • 1/2 Cup unsweetened coconut flakes





Combine almonds, cashews, hemp seeds, vanilla, and 2 tablespoons matcha powder in food processor and pulse until well-combined. Mixture should stick together when pressed. then add cacao nibs and pulse just enough for the cacao to be dispersed.





Line a small dish with parchment paper (so bars are easier to  remove later) pack the mixture down until it’s smooth.  Sprinkle coconut and additional matcha on top and press down with the back of a spoon. 





Place dish in freezer for an hour, remove by limiting the parchment and cut into 16 bars, storing in the fridge for up to a week.





I’ve doubled this recipe from its original but it could also easily be halved back to make eight bars instead.





Calories per serving 175 kcal, protein 5.32g (10%), fat 12.96g (27%), carbohydrates 11.6g (5%)





*I subscribe to Food Monster, it provides a seemingly endless number of recipes for vegan, gluten free, and all things healthy and homemade. 





Happy Snacking!