Healthy Eating FTW! My Food Prep Favs from Amazon

I love making things, cooking, baking.  Have been eating a bit healthier after a few changes in the diet/exercise category back in January.  I generally feel healthier, happier, and that my life is better since. I don’t really blog about food much because it’s a time I like to put my phone down. I find it relaxing. I usually put on music or a show and take my time creating things to eat.

I have, however, been using some badass kitchen appliances I’ve bought over the last year and they’ve helped with the food prep and healthy eating. I love making a bunch of things on Sunday afternoon, I’ve even started planning them.


We’ve been at the cottage the last few days and the weather is amazing. I’ve got the windows open, music on, and I’m putting things in the oven and prepping food, while typing away on this week’s work.

When I look out the window the leaves are falling every few seconds and catching sunshine on the way down.


Instant Pot: Last year for Christmas I got Sean (well, us!)an Instant Pot electric pressure cooker and I use it so much. I love that little thing. It’s great for cooking a bunch of chicken breast, rice, stew, chilli. I even made up a risotto recipe. I’m planning to get more adventurous and try some new stuff this winter.

Spiralizer: I’m obsessed! I would love to get an electric one but I have read some bad reviews so I haven’t ordered one yet. If you have a reco, LMK! My favourite things to spiral are cucumber, carrot, or beets for salad, zucchini as pasta, carrot for spaghetti, or onion for everything.

You can spiral stuff at the start of the week and store it in a container or ziplock bag with a paper towel and it will keep for a few days. 

Magic Bullet: I use this a lot for salad dressing or sauce for my zucchini noodles. It’s great for smoothies etc but that is obvs.

Garlic Crusher: I love this little OXO guy more than the one you can order without the rubber handle. It’s easier on the hands. I tried a small metal garlic rocker I saw on Buzzfeed but it didn’t work that great (this one $5.79).

Shop my favs below!


 

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My New Fav Summer Meal + WE SAW A REAL MOOSE!

In the last 24hours, Sean and I drove for nearly 12 hours. We were in Stoney Creek near Peterborough for the weekend, left there Monday morning to get to a meeting in Arnprior for 2, then across through Algonquin Park, up to Parry Sound, then back to Muskoka, and home to Toronto today.

Everyone stopped in Algonquin Park to see a moose & moose baby!

It was nice driving together and seeing the sights, but after all that time in the car, I couldn’t wait to get home, ride my bike, do laundry, and make something healthy. We’d been eating mostly roadside snacks (chipwagon, pizza, etc) so I was really craving vegetables.  Hopped on my bike when I got home and zipped over the new West Queen West Metro. Didn’t realise how hot it was out so I was pretty sweaty lol but it was so nice to be back on the road. ☀️🚴🏼‍♀️

casiestewart, metro, groceries, rockit

WAIT, HOW DID THAT BUTTER TART GET IN THERE?

If you’ve seen my tweets you’ll know I got a spiralizer. I didn’t know I wanted one but now I am obsessed! I’ve been making zucchini noodles with avocado cream dressing topped with grilled chicken. It’s so light and delicious.

I made it today when I got home scroll done for deets, it’s so easy!

zuchinni pasta noodles, casie stewart, metro west queen west, toronto, rockit promo

These noodles are a thing of beauty!


What You Need to Make Perfect Summer Zucchini Avocado Pasta

  • Zucchini (for noodles)
  • Chicken breast (optional)
  • For Sauce
    • Avocado 🥑
    • Shallots
    • Cherry tomatoes 🍅
    • Garlic
    • Olive oil
    • Basil 🌿
  1. Cook chicken breast in the oven at 375 for 45 minutes/until cooked, or pop on a BBQ and grill to perfection.
  2. While the chicken is cooking, spiral those noodles. If you don’t have zucchini or a spiralizer, use regular noodles. The sauce is really the best part!
  3. Mix garlic, onion, avocado,🥑 tomatoes, fresh basil, and olive oil in a Magic Bullet, Food Processor, or some other mixer thing. Set side for a minute. It’s time to make the noodles.
  4. Heat a bit of olive oil in frying pan until it’s very hot. Toss zucchini noodles in the pan for a 2-3 minutes moving them around the whole time. They will cook super fast and you don’t want to overcook or they will get soft/mushy. Think al dente!
  5. Throw in the sauce and chicken and mix it around for a minute until warm.
  6. Add salt & pepper to taste.
  7. ENJOY! 

Note how healthy this pasta is! Pop by Amazon to get a spiralizer


Pre-mixed sauce ingredients. Smells amazing!

The noodles look so pretty! This is pre-cook.

VOILA! Fresh homemade pasta perfect for a hot summer day!


I recommend eating outside and enjoying the weather. I was so hot after my ride and I decided to stay in and watch Young & the Restless! 😝✌🏼 Yes, after 35 years, I’m still watching!

 

All ingredients from my local West Queen West Metro!

Check out some other features of the store here on the blog.

 
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West Queen West Has a Metro Now!
Heaps of prepared food. Lots of fresh juice. Massive gluten free section. Huge bread assortment including pretzel croissants (😮?) and Italian bread with real Italian ingredients (might be made by a real nonna?). Huge meat selection that will do custom cuts and a cool female butcher. Fresh sustainable seafood. So much yogurt. Exotic snacks. Self-checkout. Starbucks and collective art space on the lower floor. I also rode my bike there.

A new grocery store in the hood is pretty exciting. Before I lived in the West End, I was at Cityplace when the new grocery store opened up. [I actually even set up a Twitter account based on the store which I then shut down]. Everyone was so excited and that might seem a little dorky but when a new food store opens in your neighbourhood with all your fav things and fresh prepped food, your life is instantly better. So, I  biked over to the new MetroWest Queen West for a tour on opening weekend (10mins bike from home!).

This location puts a focus on local and community with organic chicken from Yorkshire Valley Farms in Etobicoke, pastries from Dufflet in Toronto, and Portuguese products from Borges Foods Ltd. in Mississauga.


v cool lady butcher!

Massive beer selection


Thanks Metro, for inviting me to the opening and the pedicab ride! Make sure to stop by and order a ready-made pizza, pick up some beer for the weekend, and grab yourself a fresh juice.

For info about Metro in-store events and other happenings, follow them on Facebook at Metro Ontario.

YES! This post is sponsored by Metro Ontario.
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KitchenAid Canada + CBCF – Show Us Your Foods! 🍥🍥

This weekend I joined the Canadian Breast Cancer Foundation & KitchenAid Canada in their campaign to help raise awareness + donations. 🍩🍩🍳🍳🍜🍜🍔🍔🍭🍭 Since 2002 Kitchenaid has raised OVER $3.9 MILLION for the CBCF

It’s easy to join in:  👉🏼 1) make foods 🍥🍥 2) 📸 3) post 📲 4) donate 💕 🔗 showusyourfoods.ca

I nominate you to bake/make a great set of foods and share them on the internet. Here’s a little behind the scenes of styling my photo. My new ring light is so amazing. It’s doesn’t come with a stand but Sean had one at the office. 

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On Friday afternoon I went to an orchard north of the city with bloggers from across Canada thanks to Subway Canada. We picked apples and sampled some of their new menu items coming in October. We were greeted with a cute welcome sign and chilled Izze fruit drinks as arrived. Lucky for us the morning rain cleared by the time we arrived and it was a lovely day. I hadn’t been to an orchard since I was a kid.

Our first part of the adventure was a hayride and if you were following my posts in real time, I was really into it. I even made a song about it.

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After our tour of the orchard we sat down for lunch. It’s just started getting a wee bit cold and thankfully our hosts were prepared with blanks to keep warm.

creepin’ Instagram

The new fall menu at SUBWAY features a new Carved Turkey sandwich that will launch October 11th in Canada.  Just after thanksgiving 😋

Executive Chef, Chris Martone made us a delicious salad to start our seated meal with walnut encrusted goat cheese, it was so good. Both Will and I ordered a second plate! 

The new sandwich.

My favourite part of the day was picking apples. I also went into a corn maze, got lost for a minute, and went on the swings.

thank you Will Wong for this cute snap!

Later that day I went to the cottage for the weekend with Sean and Emily. On Saturday I made 3 pies with the apples I picked. Two of the pies were a combo apple pie/apple crisp. I highly recommend this recipe I found on Pinterest. They were honestly SO GOOD. I’ll be bringing 2 to the office today so we don’t eat them all!

After a long relaxing summer I’m thankful for the change in seasons, great time to start something new. ditch old habits, and bring back layered outfits.

Here’s to a great week! 

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A couple weeks ago I had Emily help me at the cottage with hosting hacks for summer (see that post here!). The other night I gave a few of the recipes by Chef Sahir for buterball.ca a whirl. I made a spinach salad, tacos, and burgers for our last night as a fam at the cottage before back to school.

The directions weren’t hard to follow and the shopping list feature made it easy to see what things we needed/already had. Scroll down to compare my photos with the professional ones, we didn’t do too bad. 😋 Thanks to Sean for being an all star helper on this one! ILY!

There’s plenty of time to bbq before ‘old man winter’ so fire it up and give one of these  recipes a go!

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Recipe 1: Beet, Spinach and Apple Salad, w/ Pomegranate Vinaigrette

I love beets and they’re so good in salad. Instead of peeling, cooking, and cooling them I picked up pre-cooked from the salad section at Loblaws. No shame! The almonds are a nice touch with pomegranate dressing. 🍎🍏

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How to Make the Beet, Spinach, Apple Salad ✔️ shopping list

  1. For dressing, place all ingredients except oil in blender container; cover. Blend well. With blender running, gradually add oil through opening at top of blender, blending well after each addition. Pour dressing into storage container and refrigerate until ready to use.
  2. For salad, combine all ingredients, except almonds. Refrigerate until ready to serve.
  3. Whisk dressing and toss with salad mixture just before serving. Sprinkle almonds on top.

Recipe 2: Turkey Tacos

These tacos were so good. I ended up making a breakfast taco and then having the rest of the leftovers after the cottage drive. I added to the filling with a great Chipotle & Cheddar salad from Dole that comes pre-mixed with kale, cabbage, and toppings. We grilled a few hot peppers to go with the tacos too. I love the spice!!!!!!

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How to Make Chef Sahir’s Delicious Turkey Tacos ✔️ shopping list

  1. Heat oil in a skillet and sauté turkey and onion. Preheat oven to 350°F (180°C) to heat up taco shells.
  2. Add garlic, turmeric, chili powder, salt, paprika, pepper, and water. Cook uncovered until water evaporates, stirring occasionally. Remove from heat.
  3. Heat taco shells for 3 minutes.
  4. Using a spoon, fill shells with mixture and garnish with diced tomatoes, grated cheese, salsa, guacamole, or sour cream to taste.

Recipe 3: Athens Turkey Burger

I got small grape tomatoes instead of Roma tomatoes but they were still delicious. Obvs! I absolutely love cooking tomatoes in the oven like this. If you love garlic throw in a couple whole garlics cloves. I cooked some extra garlic and tomatoes to add to breakfast the next morning. I skipped the olive tapenade because I don’t like olives!

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How to Make the Athens Turkey Burger ✔️ shopping list

  1. Combine Feta and whipping cream in a bowl. Whisk until mixture is smooth and slightly thickened. Tip: Can be made day in advance.
  2. Combine kalamata and almond tapenade ingredients in a food processor until mostly smooth, but not a puree.
  3. Combine roma tomato ingredients in mixing bowl then coat evenly with olive oil. Slowly roast in 275°f oven for 3 hours, until softened and flavors intensified.
  4. Cook Frozen burgers on grill as per package directions (approximately. 5-7 minutes on medium heat, being careful not to cook outside too fast.)
  5. Cut buns and half. Grill on direct heat until nicely toasted.
  6. Spread 1 tbsp. of tapenade on bottom buns, and then evenly distribute Feta mousse.
  7. Top with Romaine, burgers then slow roasted Tomatoes. Top and Enjoy!

Each recipe can be found at butterball.ca and I’ve linked to them above. The original recipe photos are below.  See?! We did pretty good! 

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Working with Butterball Canada this summer has also introduced me to a few new recipes to switch things up with my cottage cooking.I’ve got my eye on recipes for Thanksgiving and winter soups. Whiskey marinade? Yes. 

It may be the end of ‘summer holidays‘ but remember it’s still officially summer until the 21st of September. Try a ‘summer of turkey’ recipe already!  Check my hosting hacks from the last post for your next dinner party, link below.

Happy grillin’!

casiestewart, twitter, casie

Simple Summer Hosting Hacks for Outdoor Dining

 

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