Sunday Fun-day Slow Cooker Balsamic Chicken

Sunday afternoons I like to tidy the house and make something delicious that will help make Monday easier.  Today I was inspired by my boyfriend, Casey Ardley.  We always try to out due our shelves when it comes to wining and dining. Last time he made chicken he used Nonna Pia's Balsamic reduction and it was so good.

Today I made for you a Slow Cooked Chicken to perfection! I also prepared a chicken stock that only took a few minutes extra to prep, so when I come home Monday night I can easily make a soup.

Tip of the day:
Always buy a whole chicken.  Per kilogram the whole chicken is always cheaper.  It is a simple way to save money.













Ingredients for Slow Cooker Chicken

1 whole chicken (butcher the chicken into 2 breast and 2 thighs and leave the wings for the stock)
1 can of tomatoes (2 fresh tomatoes)
3 sprigs of Rosemary
2-3 Tbsp of Nonna Pia's Balsamic Reduction-Rosemary Flavour
1 onion
Salt and Pepper

Directions:

1. Butcher the chicken. Click here for some tips from Food and Wine magazine.
2. Cut the chicken breast in half and place in slow cooker. Add the chicken thighs as well. I skinned my chicken, but you can do what ever pleases you.
3. Chop the onion and place on top.  Place the tomatoes on top.
4. Sprinkle on the Rosemary.
5. Top with the Balsamic Reduction.
6. Set slow cooker on high for 2-3 hours or on low for 4-5 hours.

Serve with a fresh salad from the farmers market.

Click here for the chicken stock.

Hubbub Sandwich Bliss Review

For some, the sandwich is just something they pack for an easy lunch. This may include something like ham, cheese, lettuce, tomato and mayo with dry bread.  It is time to reinvent the sandwich and think beyond Subway and Quiznos.  A sandwich can be an epic creation and anything done right can be gourmet.  Often I hear people start with sentences such as "I won't eat that..."  But, once something is done to perfection those taste buds relearn that proper food combinations can elevate any food!

Where did I eat this week?
I had the ultimate pleasure of eating a sandwich at Hubbub Sandwich Bliss located in Vancouver BC.  It is a must for any foodie!  At first sight, the restaurant has simple and clean decor. It is a very comfortable environment for sitting or taking out.  The open concept kitchen has impressive attention to cleanliness and detail. And you won't end up smelling like a sandwich when you leave....big bonus!

What did I eat?
Every sandwich begins with a base of pickled jalenpenos, creamy garlic sauce, romaine lettuce, cilantro and crunchy caramelized onions atop a toasty baguette.  Then you simply choose a protein. What a genius idea to set up a perfect base for each sandwich. My boyfriend and I both opted for the pulled pork and it was definitely sandwich bliss.  My first bite blew my hair up like the static ball at Science World.  Combining jalenpenos and cilantro is a great marriage of flavours.  This sandwich was refreshing and satisfying.  The pork is marinated for 24 hours until spicy and tender.  It was the perfect combo of juicy and spicy with the right baguette to meat ratio.  The baguette, itself, was a home run.  It was messy enough to be juicy, but not messing enough that I am wearing the sandwich.

What else?
Gluten Free:
Hubbub creates a warm environment for all types of food lovers. There is an option for Gluten free diets as well. Get any of the proteins on a creative fresh salad. We tried the Quinoa Salad and Clean Slaw.  The Clean Slaw offers a blissful combination of cabbage, coconut, mint and cilantro in a light vinaigrette.  And, of course, there is a liquor licence so it could be a great way to start a friday night before heading to a party.

Overall Review: 5/5
This is fresh and intuitive while keeping it simple. The next best part of this sandwich bliss is that you are supported BC local boys who know good food and service.  These true leaders work with their employees on the lines! Thank you Ben and Stephan for giving the gift of great food! My mouth is salvating at the thought of trying the Veggie (Red peppers, eggplant and squash baked with a chilli-lime mariande.) Keep up the hard work.  Any plans to open up in Whistler?

Wheat free cookies

Looking for a tasty cookie without flour and butter??? I am still playing with the recipe, but I think this is a great start.  They look pretty good!

Yield: 12-15

Ingredients:
1/2 cup peanut butter
1/2 cup almond butter
1/8 cup of honey
splash of vanilla
2 large eggs
optional 3/4 cup oats
heaping tsp of baking soda

Other substitutions: Use coconut flour or rolled oat flour instead of oats.  I think you could skip the honey and add apple sauce.

Directions:

1. Preheat oven to 350.
2. Put all ingredients into a mixer except chocolate chips and mix until smooth. Then stir in chocolate chips.
3. Make each cookie about 2 TBSPs and scoop onto parchment paper.
4. Cook for 10 minutes.

They will be chewy and delicious!

Cleansing: Is it for you?

Twice a year I usually try to cut out diary (mainly cheese), bread (and anything with gluten), sugar, and wine. On this diet plan I can eat all the fruit and veggies I like, organic meat and increase my fibre.  My current dilemma has been should I take supplements at the same time to encourage my body to rid it self of toxins.  I have done the Wild Rose Cleanse many times, but I find the supplements too harsh for my system.  I am currently trying Botanica's Restorative Cleanse, and so far I am very pleased!  There are only 2 supplements that you have to take per day for 2 weeks.  In particular there is one compound for skin.  Our skin can often be the last organ that our body treats.  It can become dry in the winter and is responsible for protecting us for the toxins from the air.

Why do I do it?
I find cleansing re-sets my clock and cycle.  When too many toxins build up I feel bloated and tired. There are times where I like to throw caution to the wind and eat and drink whatever I please. All of a sudden eating cheese and crackers between meals becomes a routine.  So, naturally a few pounds creep on. If 5 -10 pounds creep on every year in 3 years that could be 30 pounds. That is not a place I want to go to.

Each time I do a cleanse I feel great and I eat better after as well.  I am not craving as much bread and cheese. I can't say the same for wine; I always like my wine!

My ultimate goal is to maintain a balance and eat according to my cleanse Monday to Friday and treat my self on the weekends. This is a great way to maintain weight and have treats too!  However, over the holidays (and then some) my regular healthy diet crashed a bit.  Who wants to join me as I reset my diet?

I will outline my 14 day meal plan as I go along (maybe I will have the strength to go for 3 weeks):

Day 1
Water Plan: Cucumber infused water (if you had vegetables or fruit to your water it will be more enjoyable)
Breakfast: 2 poaches eggs, smoothie (1/2 banana*, water, berries and pineapple).

*some cleanses will say to stay away from tropical fruit.  You do have to be careful not to have too much because of the sugar content.

Lunch: Salad in a Mason Jar!!  It is so fancy that you have to love it!!  The night before we had roasted carrots and beets, so that started my salad! I added lettuce and tomato as well.  Dressing: lemon, olive oil, dill, salt and pepper.  I also found that Simply Natural's Organic Stone Ground Mustard doesn't have any sugar.  If you are avoiding vinegar than you have to say away from this one This salad lasted me 3 mini meals through out the day: 11am, 1pm and 5 pm snack. I am grazier and like to keep my energy levels up.

Dinner: Casey's Chicken Stew
Beverage: lemon infused water.

Plan ahead! I cut some apples and put them in a pot with lemon and cinnamon.  I cooked them until it looked like apple sauce without sugar.  This is a great topping for your oatmeal!

Day 2:
Breakfast: Oatmeal with my no sugar apple sauce that I made the night ahead.
Snack:1 hard boiled egg
Lunch: Casey's Chicken Stew
Snack: 3 handfuls of popcorn with pepper
Dinner: Salad: blueberries, avocado, tomatoes, lettuce, kale and cucumber
Beverage: 1 pomegranate squeezed into a large picture.

Day 3
I am going skiing today, so I need to fuel myself before I go.
Breakfast: Oatmeal with No sugar apple sauce.  Blueberry, banana and water smoothie.
Lunch: Ahhh lunch on the mountain.  I was planning for trouble here.  I ended up with a vegetarian and gluten free soup.  It was a spicy, yam, curry and lime soup.  I also got a side of edamame beans. Paired with 2 large glasses of water.
Snack: 1/2 bar Energy Bar from Nita lake Lodge (nuts, seeds, cranberries, raisins)  It was definitely a rich treat for an apres ski treat. I will be staying away from that one unless I exercise.
Snack: Sauted Kale with butter and salt and pepper
Dinner: Spaghetti Squash with a chicken, onion, tomato and rosemary.  This was pretty satisfying!
Water: infused with berries today.

Day 4
Today I am filled with positivity and feeling great!  So far I am really enjoying this cleanse.  My skin looks great and my energy levels are up.  The scale is going in the right direction at a good pace.  My belief that healthy weight loss should be 1-2 pounds per week.
Breakfast: Omelette 2 eggs and mushrooms.  For some reason the mushrooms tasted so rich and I didn't have or want any cheese.
Green Tea
Lunch: Spaghetti Squash with a chicken, onion, tomato and rosemary.
Snack: Lightly panfried kale
Dinner: Stirfry

Day 5:
Water infusion: MINT It is so refreshing and I am drinking a lot of it!
Breakfast: blueberry and banana smoothie
Lunch: Left over Stirfry spilt into 2 meals: 11am and 2pm
Dinner: Ashley and Matt's creation

Day 6:
Breakfast: Eggs

Casey's Gluten Free Chicken Stew

This is a creamy tasting stew without the cream or flour or gluten!

Ingredients for chicken stock:
chicken bones
1 onion
2-3 celery stocks
3 carrots
1 head of garlic
a bunch of rosemary
salt and pepper


Directions to make stock:

1. Get an entire chicken and cut apart the legs and breasts.  Store in fridge for later

2. Now you need to make chicken stock.  Chop carrots, onions, celery, garlic, rosemary, kosher salt and pepper. Brown the veggies until they sweat for about 10 minutes.  Add the chicken bones. Add water (about 8 litres).  Bring to a boil and then simmer for a few hours.  Drain the lumps out and put back on the stove and reduce for an hour or so.

Ingredients for stew:
1 Tbsp butter
2 chicken legs (chopped bite size)
1 onion (chopped bite size)
2-3 carrots (chopped bite size)
3 celery stocks (chopped bite size)
2 bay leaves
1 Parsnip (chopped bite size)
10 button mushrooms (chopped)
1-2 tbsp Rosemary

Roux
3 Tbsp butter
3 Tbsp Quinoa flour

Directions for stew:
1. In a heavy bottom pot add some butter, add chopped chicken legs and caramelize.  Remove the chicken and then add one large onion, 2-3  carrots, 3 celery stocks.  Cook for 5-10 minutes until they start to sweat.

2. Add enough chicken stock to cover the veggies and then 1 litre of water. Add 2 bay leaves. Add chopped parsnip.

3. Add mushrooms, rosemary and add the cooked chicken back.

4. Making a gluten free Roux.  Melt butter in a saucepan and quinoa flour.  The ratio should be 1:1.  You may need to make more if you want a thicker stew.

Casey likes to eat this with bread, butter and red wine.  I would too, but I am on a cleanse!

Thai (sans fish) Coconut Curry Soup

My boyfriend is allergic to fish, so my version of Thai soup does not have and fish.  Typically a lot of Thai food has fish sauce.

Ingredients for soup base:
Below are the ingredients that I use for many soups.  You can create a tofu, chicken or vegetable soup. Get creative.  If you like curries this is a really neat base for a soup.
1 can of coconut milk
2 tsps of curry paste (mine is spicy so that is all I need. If you have a milder version add cayenne too!)
1/2 onion finely chopped
handful of cilantro
2 fresh squeezed limes

minced ginger

*4-5 limes leaves 

*1 stick of lemongrass 

2-3 cups of chicken or veggie stock
* you can find these with the fresh herbs

Here are the vegetables I decided to add this time:
2 carrots chopped
1 large yam chopped
1 large sweet potato chopped
a handful of vermicelli noodles (add at the very end)


Directions:
1. Scoop the hard part of the coconut milk and put in a saucepan on med heat.  Melt the coconut milk and add the curry paste.
2. Add onion and sauté for 5- 10 minutes.  Add cilantro, ginger, lime leaves and lemongrass.
3. Add carrots, yams, sweet potatoes and and heat for about 10 minutes.
4. Add rest of coconut milk, stock and lime juice.  Bring to boil.
5. After it boils turn to low heat and simmer for about 45 mins.  At this point you can turn it to really low and leave for as long as you like.
6. 5 minutes before serving add your vermicelli noodles.  They are really yummy in this soup.

Enjoy!!

Omelette making for Dummies

Are you afraid to make an omelette?  Does it turn out to be fancy scramble eggs? I usually don't even try to make an omelette because I lack patience.  Fear no more because I have figured out the way to make a clean looking omelette. I was inspired by the consistency of a crepe.  I like a nice thin egg for my omelette.  If it is too thick it is hard to cook. It may take some practice, but you can do it too!  This meal is great for breakfast, lunch or dinner, so do not miss out!

Tip:  Be patient with this one!

Ingredients:
Yield 1:
3 good quality eggs (I believe this makes a difference for omelette making)
1 Tablespoon milk
1/4 cheese
2 pieces of cooked bacon
salt and pepper
a dollop of butter (1/2 tablespoon
a dash of oil (1tsp)

Optional:
1/4 cooked spinach 1/4 red pepper.

Instructions:
1. In a bowl whisk 3 eggs and add milk. Add salt and pepper.  Set aside.
2. If you need to cook your bacon get it going now.
3. Grate your cheese and have it ready to go.
4. Cook some spinach and red pepper. Set aside.
5. You can start once all of our ingredients are prepped.  Your omelette needs all of your attention.
6. Pre- heat you pan to med-low (I set mine to 4 out of 9).  Add butter and oil.  Once the butter is melted gently add your egg.  You may not need to use all of the egg.  You want just enough to cover the bottom of the pan. You want the butter/oil to stay on the pan evenly so the omelette doesn't stick.  Let it cook for about 2 minutes.
7. Gently with a spatula release the edges from the pan.  Lift the pan and move the egg around that hasn't cooked.
8. Once the egg isn't moving around it is now time for the trickiest part.  Now your mission is to release the egg form the pan, so if you shake the pan the egg will move independently.   Turn down the heat to low. Gently with your spatula release the egg straitly with the outer edge.  Once the edge is released stick the spatula under the egg gently. Wiggle the egg until it release from the pan.  Now if you shake the pan the egg should gently move around like a thin pancake.
8.  Now add cheese, bacon and spinach.  Once the cheese starts to melt flip the omelette in half.
9. Now eat! Yummy!!!