Happy Saturday! This week I started driving school and I am so excited because I get my G2 on July 12th, so I am going to be cruising all around town! But I guess that is why I haven’t posted for a bit. The classes are almost 6 hours after school twice a week, and combine that with exams coming up plus summatives, I am barely scraping by right now. However, because of this extremely stressful period in teenagers lives this month, I decided that this post should be one surrounding how to stay healthy even when there is no time. Yes, of course it would be much easier after for example, basketball practice and a long day at school to stop at McDonalds and pick up a big mac for dinner, or another form of fast food loaded with fats and sodium, even I am guilty of that! But there are other options! Some of my favourite take out meals in my city that are better for you are pita pit, subway, Quan 99 (a Vietnamese place that sells the best vermicelli!), or even a quick stop at farm boy for a wrap. Although not always am I feeling like those, so today I am going to share with you some of my favourite recipes because I love cooking, and I love spreading health awareness! I am Miss Teenage Brantford 2016, and I approve these recipes!
For breakfast, I generally will have a smoothie. My mom buys a whole bunch of different things to try putting in them for health benefits like shellfish powder, wheatgrass powder, and many different protein supplements. But for this recipe, I am going to give you the basis of what I put in, and then you can choose what strange extras that you want to add in.
Lacey’s Chocolate Strawberry Smoothie
1 cup almond milk
Handful of frozen strawberries
1 teaspoon honey
1 teaspoon cocoa powder
Put all your ingredients into a blender and blend until they are a smoothie consistency, thicker than water, but not as thick as frosting. Then just pour and serve, and it tastes just like a chocolate covered strawberry! With the almond milk instead of regular milk, you wont feel as hungry because of the protein from the almonds.
Then for a snack I often will throw a handful of nuts into a container and throw it in my backpack for school and munch on then during second period. At lunch, I change it up quite often! Soups, sandwiches, salads, I eat all the s words! One of my favourites is this recipe for a Chickpea Salad!
Lacey’s Chickpea Salad
1 19Oz can chickpeas
Handful fresh herb like parsley or cilantro
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon cumin
1 tablespoon olive oil
Salt and pepper to taste
Handful of lettuce
½ cup kefir milk or yogurt or plain yogurt
1 tablespoon lemon juice
1 tablespoon garlic powder
1 teaspoon sesame oil
1 teaspoon sesame seeds
First preheat your oven to 425 degrees Fahrenheit. On a baking sheet put down a line of parchment paper. Then in a medium bowl, mix chickpeas with olive oil, basil, oregano, cumin, salt, and pepper. One chickpeas are covered, pour them over the baking sheet and spread them out. Cook in the oven for 10 minutes. While they are cooking, chop herbs and put them in the greasy bowl to soak up the rest of the spices. Then in another bowl, mix the milk, sesame oil, lemon juice, garlic, and salt. Take chickpeas out of the oven, sprinkle with the chopped herbs and put back in the oven for another 10 minutes. Prepare your plate with washed lettuce, put some chopped tomatoes on that, and once your chickpea mixture has finished cooking, place them over top. Finally, top with the sauce in long rows, and garnish with sesame seeds. Delicious!
Dinner in my house is never organized! From my dad coaching two basketball teams, my mom working late, and my older sister working the evening shift, there is never time to prepare dinner. In many cases, I will prepare foods such as chili, or soups, freeze them, and then reheat them during dinner. So the next recipe is for my favourite meal, dessert! I am a total chocoholic; hence this next recipe is made with chocolate!
Black Bean Brownies
1 15 oz. can black beans, well rinsed and drained
3 large flax eggs (2 heaping tablespoons flax seed meal + 6 tablespoons water)
3 tablespoons coconut oil, melted (or sub other oil of choice)
3/4 cup cocoa powder
1/4 teaspoon sea salt
1 teaspoon pure vanilla extract
1/2 cup organic cane sugar, slightly ground or pulsed in a food processor or coffee grinder for refined texture
1 1/2 teaspoons baking powder
Optional toppings: crush walnuts, pecans or semisweet chocolate chips
Preheat oven to 350 degrees Fahrenheit. Lightly grease a standard muffin pan. Make sure you’ve rinsed and thoroughly drained your black beans. Prepare flax egg by combining flax and water in the bowl of the food processor. Pulse a couple times and then let rest for a few minutes. Add remaining ingredients (besides walnuts or other toppings) and puree – about 3 minutes – scraping down sides as needed. You want it pretty smooth. If the batter appears too thick, add a tablespoon or two of water and pulse again. It should be slightly less thick than chocolate frosting but nowhere close to runny. Evenly distribute the batter into the muffin tin and smooth the tops with a spoon or your finger. Optional: Sprinkle with crushed walnuts, pecans or chocolate chips. Bake for 20-26 minutes or until the tops are dry and the edges start to pull away from the sides. Mine are about 24 minutes. Remove from oven and let cool for 30 minutes before removing from pan. They will be tender, so remove gently with a fork!
The last recipe is based off of Minimalist Baker, a blog online, so search her up! She has great recipes that are great for you! Anyways, I hope you if you try out these recipes, that you’ll love them as much as I do! Have a great weekend!
Got to go eat some brownies now,