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Poblano and Provolone Stuffed Portobello w/ Garlic Sour Dough Crumbs

Life is a weird thing. All your little tiny choices lead up to big consequences. A tiny seed of an idea is planted, and eventually becomes a huge shift or change in direction down the road. I’ve recently went through a major change myself. I […]

Mango Cashew Chicken Fresh Spring Rolls with Sweet Mustard Sauce

Lately I’ve had this huge urge to get rid of maybe, 50% of what I own. I just have so much stuff! And I know at least half of it I wouldn’t miss if it was gone. Spring is upon us. I think I’m going […]

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 sugar? My goal is to always create recipes that taste incredibly satisfying. You practically inhale it, and the bag of lays in your cupboard is the last thing you’re thinking about, because you’re too busy eating something delicious. A lot of people frown at the idea of starting to eat healthy, or going on a dreaded diet. But I’ve never once considered myself on a diet. Although, I do restrict myself from things. But basically all I try to do, is eat healthy, but make it interesting, so I don’t get distracted and want to binge eat something bad for me. Eating healthy has a bad rep. People think it’s all boring salads and cucumbers. A healthy meal can be as satisfying as thai takeout. And that’s what I think about when developing my recipes. It needs to wow me. I don’t want to start thinking my food is boring, or I’ll find something that isn’t (like brownies).

I don’t know about all of you, but I’m getting so eager for warmer weather! I actually don’t mind snow and cold weather that much. But yesterday I was thinking about last summer and all the things I did. I went picking strawberries and made strawberry pie, I picked flowers multiple times a week (some for edible garnishes and some for a vase on my table), I took part in open farm day where you visit farms all over the island and learn a ton of interesting stuff, I went picking apples, I went digging clams (and then made my Steamed White Wine Coconut Clams recipe), I climbed to the top of a bunch of lighthouses, and visited the butterfly house for the first time ever. It was such an eventful summer, and I want to try to make this one even better! I already have plans to take a tour at a certain winery. And plans to start a garden with my mom! We started compost buckets specifically for the garden we’re planting. I’m so excited.

I suppose summer is still a while away, though. We still need to go through spring first! I actually love spring, too. And all the delicious green vegetables that are in season! I love rain, too. After all, april showers brings may flowers 🙂


Spaghetti Squash With Peanut Sauce and Soy-Roasted Seeds

  • Prep Time: 10m
  • Cook Time: 40m
  • Total Time: 50m
  • Serves: 2
  • Yield: 2 spaghetti squash bowls

Ingredients

  • 1 spaghetti squash
  • 1/8 tsp. white vinegar
  • 1/4 tsp. honey
  • 1/4 tsp. ground ginger
  • 1/4 tsp. soy sauce
  • 2 tbsp. olive oil
  • 2 green onion
  • 2 sprigs of cilantro

Peanut Sauce Ingredients:

  • 1/2 c natural creamy peanut butter
  • 1 tbsp. soy sauce
  • 1/2 tsp. ground ginger
  • 1 tbsp. fresh lime juice
  • 1 tbsp. honey
  • 1/2 c water

Directions

  1. Preheat oven to 400.
  2. Cut in half and remove the seeds and set them aside (I use my hands. Sometimes they're your best tool).
  3. Set spaghetti squash halves with the insides facing up on a baking sheet with parchment paper. Drizzle with olive oil, and sprinkle with salt & pepper.
  4. Bake for 30 minutes.
  5. Separate any stringy bits from the seeds, then wash and drain.
  6. Dry slightly with paper towel.
  7. In a small dish, mix the seeds, 1/4 tsp soy sauce, 1/4 tsp ground ginger, 1/8 tsp white vinegar and 1/4 tsp honey. Let sit until the spaghetti squash has been cooking 30 minutes.
  8. Add the seeds to the baking sheet and bake everything an additional 10-15 minutes.
  9. In another small dish mix the peanut sauce ingredients. (Add more water if the sauce seems a bit thick).
  10. Using a fork, scrape out all the spaghetti "noodles" from the squash and into a bowl.
  11. Toss with the peanut sauce.
  12. Return noodles to the spaghetti squash skin (or a serving bowl).
  13. Garnish with the squash seeds, green onion and cilantro. 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


 

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 […]

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 you hoped it would be! I got myself a reward for one month of working out! It was a pack of 12 different colored FitBit Flex 2 bands. I used to have different colors for my FitBit Flex, then it got ran over by a car in my driveway. So I used the opportunity to upgrade to a Flex 2, but just had the black band since I got it a few months ago. I loved having the different colored options because I found it kind of fun to match it with my outfit or workout clothes (or my work uniform!). It’s always a good idea to reward yourself for working out, or eating good/taking care of your body etc.

One rule I do stick by, is to not allow food as a reward. For some people, a donut or a piece of cake is perfect motivation for staying active. And that’s perfectly fine – you do you. But that just wouldn’t work for me. I get mad cravings for brownies – and I might treat myself to one sometimes – but I just can’t wrap my head around enjoying a treat after just working on burning calories like that off. A donut itself would probably equal the exact calories I lose in my workouts, so I wouldn’t of made much progress if I did that. For some people, their workout may very well be entirely so they can enjoy a treat like that after. Kudos to you, you’re enjoying more sweets than I am, so maybe you’re the smart one.

Sometimes I get asked about my workout routine. I won’t go into complete detail about the proper way to do the exercises, but I will tell you all the names of them (you can always google them) and the order in which I do them/the amount of sets etc. I’ll start by explaining how I lay out my routine – because it’s very non-traditional and different from any other way I’ve seen them done. Normally, when you do a workout you will do so many reps of the first exercise, then the 2nd, 3rd and so on. Then you repeat the entire workout for a 2nd set, and again for a 3rd. At that point, you’re done. I find repetitiveness boring, and to keep my mind in the routine, I didn’t want to do an entire routine then repeat the whole thing again. So what I do, is I interchange two exercises, doing 3 sets of them, then move onto the next exercise without having to go back to those exercises again. They’re done. But my routine actually starts with 3 interchanging exercises. So this is my routine:

  • Running on the spot (60 sec)
  • Standing cross crunches (60 sec)
  • Standing crossover toe touches (60 sec)

– repeat x 3 –

  • Side-lying leg lifts (20 reps each leg)
  • Elbow plank (30 sec)

– repeat x3 –

  • Burpees (with pushup) (30 sec)
  • Bicycle crunches (45 sec)

– repeat x 3 –

  • Inchworm (with pushup) (5 reps)
  • Alternating superman (45 sec)

– repeat x 3 –

  • V-sit with russian twist (holding 10lb weight) (30 sec)
  • Elbow plank with hip dips (30 sec)

– repeat x 3 –

And that’s it. The entire workout takes about 40 minutes, but with my warm up stretches it’s about an hour altogether. If an exercise starts to get easy, I either increase the amount of seconds by 5, or increase the amount of reps. In my first month of working out, not much changes. But soon, according to the last time I was really into my workout routine, I will probably make some sort of change every 2 weeks or so.

I gobbled this salad up in minutes. I used it to fuel me before one of my workouts. Even though the cooking time is a while – because of the beets and the kaniwa/quinoa – it’s so worth it! You could also just used canned beets to save time. Or pre-cook your beets the day before or at the start of the week, for a quick add-in to your meals the next few days! Either way, you have to try this bowl full of delicious. It’s as good on the taste buds as it is on the eyes. And your body will thank you 🙂


Beet Red Bowl w/ Lime Cilantro Vinaigrette

  • Prep Time: 10m
  • Cook Time: 40m
  • Total Time: 50m
  • Serves: 1
  • Yield: 1 bowl

Ingredients

For The Lime Cilantro Vinaigrette

  • 4 tbsp. olive oil
  • 2 tbsp. lime juice
  • 1 tbsp. apple cider vinegar
  • 1 tbsp. honey
  • 1 tbsp. finely minced fresh cilantro

For The Bowl

  • 1 red/purple/orange carrot
  • 1 blood orange
  • 1 c cooked kaniwa or quinoa
  • 1/2 c raspberries
  • 2 beets
  • a few cilantro leaves (for garnish)

Directions

  1. Boil your beets for 40 minutes or until fork tender.
  2. Peel (the peeling should slide off using just your fingers) and slice.
  3. (You can cook your kaniwa or quinoa while the beets cook if you haven't yet cooked it)
  4. In a small dish, combine the vinaigrette ingredients (lime juice, olive oil, apple cider vinegar, honey and cilantro).
  5. Cut off both ends of your blood orange. Slice the side peelings off with your knife, and slice into slices.
  6. Grate your carrot.
  7. Arrange your kaniwa or quinoa at the bottom of a serving bowl.
  8. Place your beets, raspberries, blood orange and grated carrot around the bowl.
  9. Garnish with cilantro.
  10. Pour over the dressing just before serving.
  11. 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


 

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 […]

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 that helps motivate you somehow! We all have priorities, and sometimes our top priorities shouldn’t be our top priorities. This year I’m all about making NO excuses. I was pretty strict on excuses when I was working out before, though. I at least always made sure I only had 2 rest days a week. Usually, my rest days are thursdays and sundays, but some days I just wouldn’t feel like doing my workout so I’d think “I’ll just make today my rest day and not have one sunday/thursday”. I did this a lot and it would mess up my week, or I’d end up with two rest days really close together or far apart, which isn’t ideal. But this year, I don’t even want to allow my rest days to be flexible. Strictly thursday and sunday unless I have an incredibly good reason. The main reason for this, though, is because not doing a workout just because I didn’t feel like it is what brought on the habit of not doing my workout just because I didn’t feel like it, and it made it easy to eventually do less and less workouts and eventually stop altogether. I feel like this will help avoid that, and help me stick to it! You have to set boundaries and restrictions or you’ll start allowing yourself to falter here and there.

Do you guys like using apps to track all your fitness information? I have an app that tracks what I’m eating and the amount of calories. You can add in if you did a workout or went for a run or walk, and it subtracts the calories from your total of the day. Even though I’m not strict on calorie counting, it’s just nice to see it all in front of me instead of having no idea. But I forgot how fun it was to take all my knowledge on eating healthy and low carb, and coming up with delicious recipes with it! This recipe is going to be a new favorite of mine, specifically for the turkey meatballs. I found turkey hard to get used to cooking with, because it’s not as flavourful as chicken or beef on it’s own. You need to give it the right add-ins that help the turkey to shine, but not go too far as to completely overtake it’s flavour. This is my favorite turkey meatball I’ve had to date. If you aren’t a fan of bok choy, there’s lots of things you could do with a turkey meatball. Just take my recipe and cook it into any other kind of dish!

I also have an app that tracks how much water I’m drinking. You can also set little reminders to remind you to get hydrated. I find that very useful, since I’m pretty bad at reaching my goal otherwise. I also love infused waters for the same reason. They help me drink more since I’m drinking something tasty, and not just flavourless liquid. I made a post a while back of my favorite flavour combinations for infused water. I hope everyone is doing good with their resolutions as well, and I wish you all the best for 2018!


Baby Bok Choy & Turkey Meatballs

  • Prep Time: 15m
  • Cook Time: 20m
  • Total Time: 45m
  • Serves: 2

Ingredients

  • 3 baby bok choy

Turkey Meatballs

  • 1/2 of a chilli pepper, finely minced
  • 1 clove garlic
  • 3 tbsp. fresh parsley, finely chopped
  • pinch of cayenne powder
  • 1/4 tsp. salt
  • fresh cracked pepper
  • 450 g minced ground turkey

Optional:

  • 3/4 c balsamic vinegar (or 2 tbsp balsamic reduction)

Directions

  1. In a bowl combine the ground turkey, parsley, chilli pepper, cayenne, garlic, salt & pepper.
  2. Roll into golf-ball sized balls and place in a pan over medium heat. Cook, turning often to ensure even cooking.
  3. Meanwhile, put a medium pot of water on the stove over high heat to boil.
  4. Chop off the thick end of the bok choy so the pieces come apart.
  5. Place in the boiling water for 1 minute to blanch.
  6. Then remove from pot and place in cold water to stop the cooking process.
  7. If using balsamic vinegar, put a small pot over medium-high heat. Bring it to a boil, and reduce heat slightly to let simmer for 8 minutes.
  8. If using already-made balsamic reduction, ignore that step and just drizzle it on at the end.
  9. Add the bok choy to your pan of meatballs, and drizzle with your balsamic reduction. 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


 

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 […]


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