Recent Posts

Spaghetti Squash With Peanut Sauce and Soy-Roasted Seeds

What are your problem cravings? I have a few. Brownies, chips, gin & tonics, homemade macaroni and cheese. Why are some of the best tasting things, also the worst things for you? Why does cocoa taste so good when mixed with flour and eggs and […]

Blueberry Coconut Frozen Yogurt Date Bars

I love all the random connections that happen on a regular basis. Because I work at the grocery store I work at, I know the lady who works in the smoke shop, who sells lottery tickets to a man who has a son who has […]

Haddock With Blackberry Avocado Salsa

I think everyone should own a journal. It’s so satisfying to come home after a long hard/great/amazing/crappy/productive day and just dump it all out into a precious little book. But it’s also incredibly motivating and helpful to have one! I make charts to keep track of my workouts, my water intake and my daily habits/hobbies. It helps motivate me to keep doing everything I want to do everyday, because I know I want to color in my little boxes so it doesn’t look empty and disappointing. It has definitely helped me, anyway.

I’m so excited, I just got brand new journaling pens (these) and double-tip markers (these) from michael’s arts & crafts store, and used a 55% off coupon on each of them! I haven’t even opened their packages yet, but can’t wait to tonight. But first, I have a cooking class I can’t wait to go to. The chef is going to be cooking a beef tenderloin steak with a mushroom and red wine pan sauce. I just love the opportunity to learn proper techniques to cook a steak first hand from a chef. I obviously cook a lot, but steak is something I don’t cook a lot of. And there’s always room to learn! Even if it was something I cooked all the time, you can never know too much, and it’s always good to go out and be taught by the best!

To talk about journals again for a moment – one of the habits I like to track is waking up early. I was up at 5:30am this morning. I don’t remember the last time I wasn’t dead to the world at that time in the morning, unless I was up all night and going to bed at 5:30 instead of waking up at that time. But my goal is to wake up at 6am every day! My mom has already got into a habit of it, and I wish to join her. The other day, she finished and folded 2 loads of laundry while catching up on her favorite shows, left the house and ran all her errands around town and got back before it was even 11am. Now THAT’S taking advantage of time. And it really does make you more productive to be up early. In the morning, you’re more motivated. At night you just want to laze around, browse social media or drink your tea in bed with your favorite book (or journal!). That’s just what evenings are about. But the morning is a whole new game, and I really want to make the most of mine by at least being awake. I challenge you to do the same! I also challenge you to try this recipe, because it’s definitely a new favorite of mine. Hope you have a great thursday!


Haddock With Blackberry Avocado Salsa

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

Ingredients

  • 1 haddock fish fillet
  • 2 green onion
  • 1 tbsp. roughly chopped cilantro
  • 1 avocado, diced
  • 1 tomato, diced
  • 1/2 c blackberries cut in half
  • 1 tbsp. lime juice

Directions

  1. In a bowl, combine the avocado, tomato, blackberries, green onion, cilantro and lime juice. (The recipe makes more salsa than you'll probably need to top your fish, but just refrigerate any leftover and use it in a salad, on top of fish the next day or eat with melted cheese on toasted baguette slices!)
  2. Add 1 tbsp butter to a pan over medium heat, and wait for the butter to get hot and browned.
  3. Add your fish fillet to the pan and cook on each side for about 5 minutes or until brown and crispy.
  4. Plate, and top with your salsa.
  5. 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


 

Beet Red Bowl w/ Lime Cilantro Vinaigrette

Happy February 1st! My recipe is accidentally appropriate to start off the month of “love” with this beet red bowl! That actually wasn’t planned at all, as much as I’d like to say it was. I hope your January was as productive and awesome as […]

Dark Chocolate Banana Carrot Muffins (Sugarless & Flourless!)

Guess what? I’ve now been posting on this blog for a whole year! I started it last year in January. January is always a good, motivating month for me. And here we are, 25th of January. The month is almost over! Have you picked up […]

Mushroom Fried Cauliflower Rice

Happy thursday, everyone! It’s crazy how January is already over half gone! I think I’ve been spending it rather well. I’m really focused on my water intake lately. That is always my worst area. I have an app to keep track, which I mentioned in my last post. I also have a favorite water bottle I fill up a few times in the day (got it for christmas from my bff!), which I also find helpful! Did you know you should drink room temperature, or even warm water? I used to hate room temperature water, but I don’t mind it so much now. Drinking cold water does exactly to your digestive system as jumping into cold water would do to your skin – constricts, restricts and your blood vessels shrink. It also hinders your hydration, which is kind of back tracking. Most of the time I drink water, it’s not warm or hot but it’s room temperature, unless I pour a glass with a meal – then I pour a glass of water from the filter in the fridge. I also add lemon to it, which I’ve mentioned before but it helps me drink SO much more, because I find it tasty instead of it being just bland water. There’s also lots of health benefits of lemon water (here’s a nice article on some of the benefits) which is a happy bonus!

Speaking of health benefits – let’s talk cauliflower. Cauliflower is anti-inflammatory and anti-oxidant rich. It’s full of vitamins and minerals, it’s great for your heart, your brain AND your digestive system! I might be getting a little too excited, but cauliflower is seriously amazing. You can do so many things with it, use it as a substitute for so many ingredients, and make delicious couch-gobbling comfort food HEALTHY and guilt-free! When I was eating this dish, my mind went to chinese food and thai food. I thought to myself: I’m definitely eating this next time I crave thai take-out. It’s very similar to mushroom fried rice you’d order at a chinese food restaurant, but similarly flavoured to lots of thai dishes. Or maybe you just have to try it for yourself and decide!

I have a fun group chat with some family members/family friends and we’re all eating healthy together and giving out all our ideas, recipes and motivation for each other! It helps a ton, and it just makes it so much more fun. I also have a friend and a cousin that share the hobby of working out with me, and we often bounce ideas and motivation off each other as well! It’s hard sometimes to stay motivated and keep on track, so if you find that’s one of your problems I HIGHLY recommend finding someone or multiple people in your life who’s doing the same thing and start chatting, meeting up or journaling together. Everyone benefits highly, I promise! You could even spend a night watching netflix and trying out this mushroom fried cauliflower rice recipe! Next time I make this I’m putting it right into one of those fold up cardboard take-out boxes, throwing on some yoga pants and getting in my bed to watch my favorite shows. I’ll feel like I’m cheating life, relaxing and eating carby, 1000-calorie thai food, when I’m literally just eating a box of nutrition. I think I just figured out my weekend plans. 😉


Mushroom Fried Cauliflower Rice

  • Prep Time: 15m
  • Cook Time: 15m
  • Total Time: 30m
  • Serves: 2

Ingredients

  • 2 c sliced mushrooms
  • 1 green onion, chopped
  • 1 egg, whisked
  • 1/4 tsp. garlic powder
  • 1/8 tsp. ground ginger
  • 1 tbsp. honey or agave
  • 2 tbsp. soy sauce
  • 1/2 of a cauliflower, minced into rice sized pieces
  • 1 tbsp. olive oil
  • 1 tbsp. white vinegar
  • 1/4 c water

Directions

  1. Heat olive oil in a frying pan over medium heat.
  2. Add your mushrooms and cook for 5 minutes, until brown.
  3. In a small dish, mix together the soy sauce, vinegar, honey, garlic powder and ground ginger until fully combined.
  4. Push all your cooked mushrooms to one side of the pan and add a little more olive oil.
  5. Pour in your whisked egg, and scramble it.
  6. Once your egg is scrambled into small bite size pieces, add the cauliflower and water and mix.
  7. Let cook while stirring often for 2 minutes. (As long as your cauliflower is chopped finely enough to resemble rice, this should be enough cooking time before adding the sauce. If your cauliflower is a little chunky, add a minute or two).
  8. Add the soy sauce mixture. Continue stirring and cook 2-3 more minutes, until the sauce isn't as liquidy.
  9. Remove from heat, plate, and garnish with green onion. 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


 

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 […]


Please wait...

Hey! Subscribe To My Blog!

Want to receive an e-mail when I make a new post?
Social media & sharing icons powered by UltimatelySocial