Crazy Sexy Adventure Day 18: Vacation Procrastination

I leave for Miami the day after tomorrow. I plan on throwing whatever is clean into my luggage 15 minutes before departure and cursing myself the entire time I am away that I didn’t plan more efficiently. Acknowledged. Progress.

I’ve been enjoying the same chocolate cherry milkshake smoothie for breakfast for the greater part of this cleanse. If it aint broke… It’s simply frozen banana, frozen cherries, a heaping spoonful of cocoa powder, chia seeds, almond butter and almond milk with a few big handfuls of spinach or kale (or both!) I sometimes add a handful of raw oatmeal if I’m hungrier.

I bummed around for the morning, watching a few episodes of Dexter — I plough through TV series’ like no body’s business. In the last little while I finished LOST, Mad Men, Arrested Development, Community and Girls. It’s a wonder I get anything else accomplished.

Eat – TV – Eat again

Traditional chicken salad has never really appealed to me, but the thought of veganizing the popular, gloppy mess of a sandwich staple sounded fun.

Chick-Un Salad

Serves 1


1/4 block extra firm tofu, pressed and diced

1/2 apple

1/2 c. grapes

2 tbsp. walnuts, chopped

1 celery stalk, diced

2 tbsp. red onion, diced

1 tbsp. hummus

1 tbsp. Dijon mustard

1 tbsp. lemon juice

salt and pepper to taste


Mix and serve with crackers, in a sandwich, wrap or over a bed of greens.

Come to think of it, this would have made a great stuffing for lettuce wraps.

After lunch I declared the day to be TO beautiful to sit at home and watch a handsome serial killer murder other serial killers (seriously, how do they come up with this stuff?) I put on some people clothes and took a stroll to the natural foods market to do some window shopping and pick up a couple of food things to take with me to Miami — protein powder sample packs and a few different kinds of bars, “just in case” things. We’ll probably do a quick grocery trip once we get to Miami because I’m so high maintenance according to my loving family 🙂

My walk accidentally ended up being about a 4 mile loop! Carrying groceries on the way back! Afterwards I took my favorite hot and sweaty class at Yoga Passage so basically my laziness earlier in the day was effectively cancelled out. It’s science.

Cookie Dough Ice Cream Sandwiches

Hey there! My week was a bit ridiculous with last-minute paper writing, working, working and working. Things have finally slowed down and I’m bored out of my mind. What is thiiiis.

Last night I went to a family shin-dig and brought along an experiment that I had brewing in my head

Raw, vegan cookie dough ice cream sandwiches. This is what I day-dream about.

I used this recipe for the cookie dough mixture, it’s seriously ridiculous how good this stuff is. My dad even liked it and he’s not really one for my ‘weird hippie paste shit food’ His words, not mine.

The ice cream was a simple banana soft serve spiked with cream of coconut which I highly recommend. For six sandwiches, I used 1.5 frozen bananas and 1/4 c. coconut cream. It allowed me to assemble these babies and re-freeze them without the banana soft serve going too icy.

I used a muffin pan to mould the sandwiches, stuck them in the freezer and let them defrost slightly in the fridge before popping them out and serving.

Here, There, Everywhere. Also, Soup.

I think the weather makers in Calgary are confused. Alternating threats of rain and blasts of sunshine. WHAT DO I WEAR !?

Slept in and made a yogurt mess

Greek Yogurt, Rolled oats, trail mix (sunflower seeds, pumpkin seeds, dried cranberries and golden raisins) banana, honey and peanut butter.

Eaten with my favorite spoon that makes everything taste better. It’s science.

School: Research paper on psychoanalytic feminism, the male gaze and the portrayal of women in advertising. Boom.

Physical Activity: Body Combat, Quick weight sessions, Yoga (always) and walking everywhere because I’m too poor to buy a car. Also this:

Work: I like it a lot.

Social life: #FAIL. I’ve kind of become that friend who sucks at making time for her friends. Not cool, acknowledged and working on it.

I bought a day planner. I expect it to fix everything. Also, do you even realize how difficult it is to find a day planner half way through the year? Some people need some time to get their shit together.

I’m at this weird stage where I want to do everything and have no money or time to do any of it. Buy a car, move out, yoga teacher training, travel the universe NEW KITTEN. None of it is happening any time soon. Not cool, acknowledged and working on it.

After school snack

Cinnamon apple sauce, granola and almond butter. This is even better if you let it sit for a little while so the granola gets soggy. True story.

I went to hot yoga later in the evening and just finished the quickest dinner, let’s call it spicy Thai soup with shrimp and vermicelli.

Boiled vegetable broth and a splash of full fat coconut milk, threw in shrimp and lemon grass, garlic, ginger, sliced onions, diced tomato, siracha. Simmer while you shower off your yoga stank, throw in a handful of brown rice vermicelli and shrimp. Simmer for a few more minutes until cooked through and finish with a squirt of lime.

If I go to sleep RIGHT NOW I will be able to get 7 hours of sleep. This weekend is insane!

Breakfast Nostalgia + Healthier Spinach Artichoke Dip

I do this thing where I find a breakfast concoction that I love and eat it daily –sometimes twice a day if it’s a breakfast-for-dinner situation– for weeks, even months on end until one day, the thought of it makes me want to hurl. I move on to a new breakfast obsession and make sure to avoid my previous flame like the plague. Then, one day, I remember my old favourite breakfast and invite it back into my rotation.

I ate this breakfast daily at a HORRIBLE time in my life that I would never want to repeat. Remember that one fateful month that I decided to take a semester’s worth of Chemistry in four weeks? It was positively miserable. But here’s what fueled me through it.

Toast, banana, peanut butter, raspberry jam, chocolate chips, granola, coconut

I’m currently in the last couple of weeks of school, so basically, this is my life right now…

I’m not complaining, though. I love all of my classes. I’m writing a research paper on blogging communities and studying the Confucian Analects. Life is good.

Sad but true: I had a dream about spinach artichoke dip on the train ride home the other night. Sad but true: If I am in a moving vehicle, there’s a very good chance that I am asleep.

Spinach Artichoke Dip

Serves me. 

  • 3 c. fresh spinach
  • 1/2 c. canned artichokes (rinse well), chopped
  • 1/4 c. carmelized onions, chopped
  • 1/3 c. cottage cheese
  • 1 laughing cow wedge
  • 2 tbsp. vegetable broth
  • 2 tbsp. parmesan cheese
  • black pepper to taste

In a small sauce pan, heat the vegetable broth with the spinach until it is just wilted. Add onions and artichokes, heat through. Stir in cottage cheese, laughing cow wedge and pepper until everything is well combined. Sprinkle with parmesan and broil on high for five minutes

I ate it all. Straight from the oven. Didn’t come up for air once. The entire inside of my mouth is scalded. So… there’s that.

The best kind of Saturday

I don’t think I’ve experienced ONE negative thought this whole day. I slept until 8:00 and woke up to make a breakfast worthy of the weekend.

Peanut Flour Pancakes. I know I’m a bit behind on the peanut flour trend but I’m glad I finally jumped on the bandwagon. Gluten-free, 16 grams of protein per serving and delicious. It’s not available in any Calgary stores (that I’m aware of) but I ordered it from here and it was on my door step in two days!

I’m excited about this stuff because I have yet to find a protein powder that I like, but this could serve as a good supplement in smoothies or to make bars with. My protein needs aren’t terribly high, but while carbohydrates fill me up at the meal, protein is what keeps me full, and who likes to be hungry? Not to mention, I become terribly unpleasant the moment my blood sugar dips.

Anywho, mix:

  • 1/3 c. peanut flour
  • 1/2 tbsp. ground flax
  • 1 tbsp oat bran
  • 1/4 c. almond milk
  • 2 tbsp egg whites
  • 1/4 tsp. baking soda
  • pinch of salt

then cook in a lightly greased pan, shower with toppings and enjoy!

Next time, I will add cinnamon and vanilla extract, I don’t know why I skipped those today.

I decided I wanted a tall stack of mini cakes rather than one or two big ones, which is what I usually do.

Topped with seared banana (just half a banana sliced through the middle and fried alongside the cakes!) greek yogurt, maple syrup and extra peanut butter. The peanut flour is de-fatted and fat is what ensures maximum rib-stickage for me!

Good breakfast.

After I cleaned up from breakfast I headed to The Yoga Passage for 11:30 Ashtanga 2 followed by 1:15 Restorative. I can’t even express how happy I am to have this place be a part of my life. I want to do this every day for the rest of my life (and my next life) I found that this past week I was a little bit hard on myself and overly analytical and lo and behold all of those thoughts and feelings magically dissolved after my practise thanks to my teachers’ always powerful words.

almost went right home after yoga, but hanging out at Starbucks for a couple of hours with the book I’m reading for my English class sounded much more inviting. What is it about coffee shops that makes a person infinitely more productive?

Dinner was roasted Cornish game hen with roasted veggies and baguette

I found WINE

Hope you all have had an equally fantastic Saturday. Seeya tomorrow!

Chilly Whack

Oh me oh my. I’m slowly re-heating after a chilly day at the clinic. Unfortunately our heat was not working! 100 phone calls later, things should be back in order by MONDAY. Oh, life.

This morning, I fueled the furnace with a hot bowl of apple cinnamon oatmeal with a big scoop of almond butter

oats, chia seeds, almond milk, cinnamon, apple sauce, chopped apple, almond butter, walnuts

Worked and worked and grabbed a cinnamon plum tea on my way home. DEFROST ME.

I didn’t formally exercise today, but all of my muscles were contracted for 6 hours straight, that counts right?

Throughout this cleanse, I’ve been sticking with oats for breakfast because they’re easy and delicious and filling. But I’ve had a hankering for crunchy cereal all of a sudden! Unfortunately, Lucky Charms are not on the program (I checked) so I took matters into my own hands

Detox Cereal

Inspired by Quinoa Granola

1/4 c. millet
1/4 c. quinoa
1 1/2 c. rolled oats
3/4 c. nuts and seeds (I used almonds, sunflower seeds and pepitas)
2 tbsp whole flax seeds
1/2 c. unsweetened apple sauce
1 tsp. cinnamon
1 tsp. vanilla
2 tbsp. honey (or maple syrup)
2 c. puffed brown rice

Preheat the oven to 300.

Rinse millet and quinoa and lay out to dry slightly. In a bowl combine oats, millet, quinoa, nuts and seeds.
Mix applesauce, honey, cinnamon and vanilla. Pour over oat mixture and stir until evenly coated.
Spread mixture onto a baking sheet in a thick layer (this makes clusters!) and bake for 45 minutes, stirring every 15.
Mix granola clusters into brown rice cereal and store in an air-tight container.

Stay warm!

Yoga Sandwich

I woke up early even though I didn’t need to be into work until 1:00 today.

We’ve experienced our first snowfall this week in Calgary, so oatmeal for breakfast is a given

This morning I had a very brown bowl of banana oats. In the mix was rolled oats, banana, chia seeds, cinnamon, dried cranberries, salt and almond milk. On top was a hefty blob of almond butter and walnuts.

I went to 9:30 Vinyasa Flow at The Yoga Passage and made my way to work thinking I had set myself up for a nice relaxing day ahead of me.

False. It was a pretty hectic day at work and more than anything I wanted to collapse into my couch come 6:00.

Actually, more than THAT I wanted to go back to The Yoga Passage and bend, twist and breathe my day away, so that’s exactly what I did.

One glorious, hot and sweaty hour and fifteen minutes later, I was ready to make my way home to my couch.

Last night I made some throw-it-in-a-pot-and-simmer soup so left overs were waiting for me to devour as soon as I walked in the door

This soup was a pleasant surprise. The flavour and texture is exactly what I was looking for and it was embarrassingly easy to put together. It’s vegan, gluten-free and cleanse friendly. Also, it’s delicious. Totally delicious.

Black Bean Sweet-potato Soup

1 large onion, chopped
1 large carrot, chopped
1 stalk of celery, chopped
1 red bell pepper, chopped
1 extra-large sweet potato, cut into chunks
1 can black beans, rinsed
1 tbsp cumin seeds
1 tsp. paprika
1/2 c. loosely packed cilantro
3 cloves of garlic
4 cups of vegetable broth
2 cups of water
1 tbsp olive oil
salt and pepper to taste

DIRECTIONSIn a large stock pot, heat olive oil to medium. Saute onions, carrots, celery and bell pepper until tender. Add garlic, cumin, paprika, sweet potatoes, vegetable broth and water. Simmer until potatoes an carrots have softened. Stir in black beans and puree half of the soup* stir in spinach and cilantro at the last-minute and season to taste.

*to puree half of the soup you can use an immersion blender and puree it to the desired consistency, or place half of the soup into a blender, puree it, and place it back into the pot. This will thicken the soup without the use of any extra starches.

I’ve enjoyed this two nights in a row for dinner and today for lunch. I garnish it with lime juice, nutritional yeast and hot sauce.

Today’s double dip into the yoga studio has left my triceps and shoulders quivering, one chaturanga too many! I have some trashy television calling my name

Nutty Week


Here I am, collapsing into the couch in my stretchy pants with MCOT (my cup of tea) and a DVR full of bad great television. Would you still be my friend if I told you that I love the terrible remake of Beverly Hills 90210? I do, friends, I really, really do.

Last Sunday, as I was color coding my schedule for the upcoming week –wait, what?– I realized that this week was as packed as could be. Thankfully, the very last thing on the schedule was a Friday morning Ashtanga class with Gord at The Yoga Passage. Bliss. Even when he does his plank-lower-hover-pushup-hold-lower-hover-hold-pushup-plank-repeat-one-hundred-times series.

This week I found myself awake until 2:00 baking 250 cupcakes, meringues and whoopie pies for an event, I saw my best friend in a pink wig and a tutu, I went to a party and a club in the same night (and some how was still in bed by midnight…) bought a BCBG dress for 30 dollars at a thrift store, but it was a tiny bit too big so I stapled it to my bra. I fueled with several cups of coffee, went to a step class (Hi, I’m 83 years old), had 2 martinis and a mini cupcake for dinner, and realized I am the most socially akward person on the planet, and not in a charming way either. Success(?)

I made things

Roasted Almond Butter

1 c. roasted almonds – 1/2 tsp. coconut oil – 1 pinch salt

Vanilla Pepita-Sun Butter

1/2 c. roasted sunflower seeds – 1/2 c. roasted pumpkin seeds – 1 tsp. vanilla extract – 1/2 tsp. coconut oil – 1 pinch of salt

Maple-Cinnamon Pecan Butter

1 1/4 c. roasted pecans – 1 tbsp. maple syrup – 1 tsp. cinnamon – 1/2 tsp. coconut oil – 1 tsp. vanilla – 1 pinch salt

SUN day

It’s so increadibly shiney outside I need to finish my chores quickly so I can get out and play today!

Breakin’ Fast.

Apple Spice Pancakes

1 1/4 c. whole-wheat flour
2 tsp. baking powder
1 tsp. cinnamon
pinch of salt
1/2 c. apple sauce
1 egg
1 c. unsweetened almond milk
1 tsp. vanilla extract
coconut oil for cooking

DIRECTIONSIn a bowl combine flour, baking powder, cinnamon and salt. In a seperate bowl, mix apple sauce, egg, almond milk and vanilla. Stir dry ingredients into the wet, cook on medium high heat in a coconut-oil greased pan. Enjoy with your choice of toppings.


Somewhere over the Hump

I was so ready to MOVE following yesterday’s unplanned (but much needed) rest day. Spin class was the best one yet. I’m new to it, <10 classes, but I feel like I’m finally at the point where I don’t feel like I want to die/cry/vomit/leave the entire time. Today, I just closed my eyes and let it burrrrrrrrrrrrrrrn. On Wednesday (hump day) spin classes, hills = humps and we are biking OVER said humps! Or so the teacher says. It still amazes me that she can TALK the entire time, as I gasp for air in the back of the class.

 Home from work with dinner happening in the oven. This morning, I ate my breakfast, digested while watching the Food Network and then had time to get started on tonight’s meal before going to the gym. Life is rough some days, I tell ya. I was aiming for a mediterranean meatloaf of sorts and it turned out delicious. Toot, toot. <that’s my own horn.


Mediterranean Turkey Meatloaf

1 tbsp olive oil
1/2 red onion, chopped
1 small tomato, chopped
2 c. spinach
1 clove garlic, minced
1 tbsp basil pesto
1/4 c. greek yogurt
2 tbsp hummus
1 egg, beaten
1 lb ground extra lean turkey
1/3 c. rolled oats
1/2 c. crumbled feta cheese

DIRECTIONSHeat olive oil at medium heat in a skillet. Add onions and cook until slightly golden brown. Add tomatoes, garlic and spinach and continue to cook until most of the liquid evaporates. Cool completely. In a small bowl, combine greek yogurt, hummus, pesto and egg. Mix together the ground turkey, the yogurt mixture and the cooked vegetables in a large bowl. Add oats and mix completely. Be gentle and do not squeeze the meat between your fingers, mix with a fork if necessary. Gently fold in feta cheese and form the mixture into a loaf on an oven safe dish. Cover with aluminum foil and bake at 350 for 50 minutes. Remove the tinfoil and broil on low for another 10 minutes

Enjoyed alongside some potato salad: steamed potatoes dressed with olive oil, lemon juice, oregano, garlic, salt and pepper and some camera-shy wine.

Such a delicious, sit-back-and-rub-your-belly kind of meal!