Recent Posts

Baby Bok Choy & Turkey Meatballs

How is everyone’s new year’s resolutions going? Did you know it takes about 21 days to develop a habit? You are mostly likely not going to stop your new habit after you’ve been doing it for 21 days, and we’re already past halfway there! Hopefully […]

Carrot Pineapple Ginger Juice

Happy new year! It’s good to be back. I took a bit of a break in december – I just wasn’t feeling it. It was a bad month for me. When my head isn’t in it, I don’t want to force myself to do certain […]

Salmon With Sriracha Dill Lentils

Believe it or not, this recipe came to me in a dream! I was plating the salmon, and pouring a lentil mixture over top of it, and perfecting the look to start photographing it for my blog! I woke up, and thought – what a great idea! Topping salmon with a lentil mixture. It was definitely weird when I was plating it, and pouring over the mixture on the salmon just like in my dream. I felt like I had already done it before. Why was I doing it again?

I still had a recipe to develop, though. Even though I had the basic idea, I didn’t know what to flavour the lentils with. But last night I was eating some cracked pepper & herb wings at a restaurant with my dad and step mom, and we had a delicious dill dip with them. I remembered how well dill pairs with salmon, so that’s how I figured out exactly what I wanted to do!

Also, this recipe is perfect for an active lifestyle! Salmon is one of the healthiest foods for you out there, check the top of any healthy food list and it’s sure to be there! Lentils are also a huge source of protein and fibre! This meal is loaded with all good things for you, and perfect to eat before a workout, or to replenish yourself afterwards!

Has December totally snuck up on anyone else? It’s the 1st! How did that happen? I almost felt like I was cheating when I opened day 1 on my chocolate advent calendar. I kept thinking – there’s no way! It’s not the 1st, why am I opening this? If you read my last post, I told you how I really want to be thoughtful and frugal with my gifts this year by making all kinds of handmade and homemade gifts for everyone. I haven’t even gotten started yet! Usually I start getting ready for christmas pretty early, so I feel completely out of sorts right now! I better start dedicating time through my week to making gifts and getting ready. I still haven’t completely got into the Christmas faze yet, either. I decorated most of my house. I think once we get the real tree, I’ll really get into it. And go complete christmas-mode!


Salmon With Sriracha Dill Lentils

  • Prep Time: 5m
  • Cook Time: 10m
  • Total Time: 15m
  • Serves: 2
  • Yield: 2 salmon fillets

Ingredients

For The Salmon

  • 2 salmon fillets
  • Drizzle of olive oil
  • Squeeze of fresh lemon juice

For The Lentils

  • 1 tbsp. fresh lemon juice
  • 1/2 tsp. sriracha
  • 1 tsp. olive oil
  • 1/2 c canned lentils (rinsed/drained)
  • 1 tsp. dried or fresh dill

Directions

  1. Preheat oven to 550 degrees F.
  2. Lay out two pieces of tin foil. Lay a fillet of salmon on each. Drizzle with a bit of olive oil, and squeeze some fresh lemon over the tops.
  3. Fold the tin foil over the salmon and fold in the sides, so it's completely wrapped in the tin foil.
  4. Place each wrapped salmon on a baking sheet, and set in the oven to bake for 9 minutes. (If salmon is not cooked all the way through, put back in for another 2 minutes and check again).
  5. In a small dish, combine the lentils, sriracha, lemon juice, olive oil and dill.
  6. When the salmon is done, place them on serving plates and spoon half your lentil mixture over the top of each salmon. Serve and enjoy!

If you make this recipe, I’d love to hear about it! Leave a comment below, or take a photo and tag it on instagram or twitter with #itscrunchthyme


 

Protein Power Salmon Salad

I have extreme Christmas fever right now. Is anyone else like me, and absolutely adore Christmas? I know there’s lots of you that hate it, you feel like Cindy Lou Who through the first 3/4 of the movie when she complains about everyone getting cabobbled […]

Quinoa Apple Stuffed Squash With Cranberry Vinaigrette

So I had all the intentions in the world to post this two thursdays ago, but last minute plans were made with my dad that evening instead! Right after I made the recipe, I had a couple photoshoot to photograph, then got ready in 10 […]

Salmon Stuffed Portobello

Last week I didn’t make a blog post on thursday. I mentioned how I moved in my last few posts, but last week we had to move out temporarily for a few days, then move back in. We moved back in on Friday and then Saturday we had a Halloween Housewarming party! (If you’re following my instagram, you might’ve seen my picture of the jack-o-lantern pepperoni I made for the pizzas!). So I’ve been busy! I almost didn’t even have a recipe for this week ready in time because I’ve been so busy getting a costume together for this weekend (Brett and I always get really into costumes and spend a lot of time making them). But in-between thrift shopping and sewing costumes before work, I whipped up these salmon stuffed portobello mushrooms!

My housewarming party was so much fun! Besides the jack-o-lantern pepperoni pizza, I also made a pizza with olive spiders! I also made an apple sangria with homemade apple cider I made the night before. I used apples that I picked myself when I went apple picking with my friend Emma. A friend of mine that works with bees gave me a bottle of honey as a housewarming gift, which I thought was lovely. We played board games and laughed all night. We were up until about 3am when everyone started leaving. I think it was probably the best party I’ve ever had! Everyone had such a great time, and I was so glad everyone came!

My roommates’ birthday and Brett’s birthday are both coming up, just a few days apart. I’m excited to make them cakes and celebrate with them! But I guess I’ll get to the recipe now, since that’s probably why you’re here 😉


Salmon Stuffed Portobello

  • Prep Time: 10m
  • Cook Time: 30m
  • Total Time: 40m
  • Yield: 2 Stuffed Mushrooms

Ingredients

  • 1 salmon fillet
  • Dried dill, to taste
  • 1/3 c plain greek yogurt
  • 1 lemon
  • 1 clove garlic, minced
  • 5 fresh basil leaves, chopped
  • 1/2 c chopped tomato
  • 1/4 c chopped red onion
  • 2 portobello mushrooms
  • Salt & pepper

Directions

  1. Preheat oven to 375°F
  2. Wash and de-stem your portobello mushrooms.
  3. Place on a cooking sheet with the fleshy belly pointed up. Drizzle with a bit of olive oil and sprinkle with salt & pepper.
  4. Place in the oven for 15 minutes.
  5. Set your salmon on a large piece of tin foil. Drizzle with olive oil, and squeeze fresh lemon on top. Sprinkle with dill.
  6. Fold both sides up and over your salmon, and roll up the edges so it's completely enclosed.
  7. Turn the oven to 550 and let it preheat for 5 minutes with the mushrooms still in it.
  8. Add the foiled salmon and cook everything another 10 minutes.
  9. While that cooks, In a small bowl, combine the tomato, red onion, garlic and basil.
  10. In another small dish combine the yogurt and 2 tbsp freshly squeezed lemon and a generous pinch of dill.
  11. When the timer is up, remove the cooking sheet from the oven.
  12. Immediately (but carefully as not to burn yourself) flip over the mushrooms to let the access liquid come out. Then turn them back around to begin stuffing.
  13. Spoon half the yogurt mixture, and half the tomato mixture into each mushroom.
  14. Cut your salmon in half, and place a half into each mushroom.
  15. Garnish with extra dill and basil if desired.
  16. Serve immediately and enjoy!

If you make this recipe, I’d love to hear about it! Leave a comment below, or take a photo and tag it on instagram or twitter with #itscrunchthyme


 

Tofu Fennel Soup

Hello everyone! So I’ve mentioned I moved in my last couple posts. So far, I am LOVING it here! I also loved making and enjoying this delicious soup in my cozy kitchen. The property here is just beautiful. I actually had a photoshoot with one […]

Fall Harvest Quinoa Bowl (+ We Moved!)

Hello everyone! Sorry this post is a day late. My friend had a proposal planned, that got cancelled and post-poned last minute to yesterday. (She was literally texting brett and I at 9pm the night before planning it out with us). So my day was […]

Power Pumpkin Muffins (And Our Camping Trip! + Photos)

So last week, I mentioned I would be going camping this week and my next post would be right after I got back and I’d tell you all about it! We planned to go two nights and be back this morning, but we actually came back home late yesterday evening! We did everything we set out to do, and so both of us decided instead of spending another night in the tent and leaving first thing in the morning (before even having a coffee) and lugging all our stuff and our blankets and tent in the rain, we would just do it all that night and head home. It was nice to shower and sleep in my own bed, the only thing we were really missing out on was falling asleep to the sounds of the brook (which I did miss, a lot). But it was such a fun little adventure! I’m so glad we found the spot we did. Mom found out who the land owner was and got permission to camp there. The brook was wonderful, the area was beautiful, and it was completely secluded and private. I even made a few squirrel friends!

Our first meal made over the fire was salmon, broccoli and baby red potatoes! We wrapped them each in tin foil and added olive oil, salt, pepper & herbs. Then we read our books and wrote in our journals by the fire. In the morning we rushed to make eggs, ham & toast in the short spurt of pouring rain that came out of nowhere! (Not pictured). We went on a hike and gathered birch bark for kindling and apples. For lunch we boiled dehydrated chili we had prepared beforehand in our new dehydrator, and made fresh biscuits in a pan! It was a really late lunch as we spent a lot of time in the tent hiding out from the rain, and our hike took up some time too, so we were too full to even bother with supper and had lemon yogurt as a snack instead.

I suppose you’re also here for this pumpkin muffin recipe! This recipe I had to try a few times to get just the right amount of liquid and dry ingredients. My first try was just too much pumpkin, and I couldn’t get them to fully cook into muffins, they just stayed as mush. They also were very bland, so I added lots of delicious flavour boosters my second try. I love the combination of the pumpkin, the dried cranberries and the mini dark chocolate chips. Such a delicious blast of flavour in your mouth! These muffins are pretty crumbly, so they’re messy, but totally worth it. It also makes them perfect for crumbling over things like yogurt, cottage cheese, cereal, oatmeal or smoothie bowls! Such a fun addition for a delicious kick of pumpkin to your usual breakfast!

I think fall flavours are my favorite kind of flavours. I’m so excited to go picking out pumpkins and carve them! And of course, roast all the seeds in some olive oil and herbs (Mmm!). I’m also going apple picking in the next few weeks, and plan on making apple pie, caramel apples and pumpkin spice apple sangria! Yum!


(Sugarless, Flourless) Power Pumpkin Muffins

  • Prep Time: 5m
  • Cook Time: 30m
  • Total Time: 35m
  • Yield: 6 muffins

Ingredients

Dry Ingredients

  • 1/2 c almond flour (or coconut flour)
  • 1/2 c dried cranberries or raisins
  • 1 tbsp. hemp hearts (optional)
  • 1 tbsp. ground flaxseed
  • 1/2 tsp. ground nutmeg
  • 2 tsp. ground cinnamon
  • 1/4 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1 1/4 c 100% whole grain large flake oats
  • 2 tbsp. mini dark chocolate chips (+ more for garnish)

Wet Ingredients

  • 1 1/4 c canned pumpkin
  • 1 large egg
  • 1 large egg white
  • 1 tbsp. canola or peanut oil
  • 1 tbsp. honey
  • 3 tbsp. pure maple syrup
  • 1 tbsp. vanilla extract

Directions

  1. Preheat oven to 350°F.
  2. Add all the dry ingredients to a medium bowl and mix well.
  3. Add the wet ingredients to a large bowl and whisk.
  4. Add the dry ingredients to the wet ingredients and mix until combined.
  5. Evenly divide the mixture into a half dozen muffin tin lined with paper cups. (Note: the muffins will not rise, so create a muffin shape with the mixture, making tall rounded tops).
  6. Top with extra oats and chocolate chips.
  7. Bake for 30 minutes.
  8. Remove from oven and place on a cooling rack until cooled. Store in the fridge in an air-tight container and consume within 5 days.

If you make this recipe, I’d love to hear about it! Leave a comment below, or take a photo and tag it on instagram or twitter with #itscrunchthyme


 

Sunbutter Date Cookies

Happy thursday! In my last post, I was telling you about my camping trip I’m going on really soon! I mentioned I was going monday the 25th, but we’re actually going tuesday the 26th until thursday the 28th! My post that day will be a […]


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