Recent Posts

Kiwi Mint Coconut Popsicles

It’s so nice and hot out lately that I’m only inspired to make delicious, refreshing popsicles! It’s hard to come up with hot, baked meals when you don’t even want to turn on your oven. I’m so ready for beach days, camping and spending all […]

Cranberry-Lime Pistachio Energy Bites

How have I not posted an energy ball recipe before? I’m surprised with myself. I love whipping these up because anything grab-and-go is my favorite thing. As much as I love spending tons of time in the kitchen and making elaborate, delicious and beautiful plates […]

Skinny Baked Orange Chicken Broccoli Almond Spring Rolls (with Peanut Butter Soy Dip)

I love spring rolls. I love these kind, and I love the one’s with the crispy outside! But these ones are so fun to make at home, and I’m surprised it took me this long to post a spring roll recipe! They’re a great summer recipe. Perfect to make for yourself on a relaxing day, or cook for company! They’re perfect for any occasion – family gathering, or BBQ or dinner party with friends! They’ll go with any kind of food, and everyone will love them. Take it from me 🙂

Spring rolls are easy to make but you might have to get the hang of it first. Your first one, and maybe your second one might be a little messy or falling apart, but by your third you’ll get it. You’ll be a pro before you know it. It’s very simple – get a dish big enough to put your rice paper sheets in. Fill it with hot water, and set beside a cutting board or flat surface. Submerge your rice paper completely in the water (I usually keep my fingers underneath it to easily remove it) you can dip it in and out of the water and even flip the rice paper, and then remove it when you feel it softening. Lay it out on the cutting board or flat surface. Placing them slightly closer to one edge, lay out a little of each of your ingredients (I used about 4 pieces of chicken per roll). You’ll also get the hang of how much ingredients to put in them. It’s better to put a little too much than too little. Too little and your spring roll will fall apart when you cut it in half or bite into it, and won’t hold together well. The fuller it is, and the tighter you wrap it, the better it will keep together. Fold in the sides of the rice paper first.

Roll up starting from the edge closest to you, tucking and tightly wrapping as you go (not too tightly, you can rip the rice paper!). The rice paper should adhere on it’s own. You can leave them uncut, or you can cut them in half with a sharp knife to display their pretty colors and ingredients! I always cute mine in half. Serve them with extra sesame seeds, and peanut sauce. When I made these they were all for me – but like I said, these are perfect for serving to guests! They’re fun and easy, but look very impressive and appetizing.

The weather is great, so I’ll be posting tons more spring roll recipes! I just love them. They’d also be great for a picnic! Which I plan on having a few this summer. Speaking of which, I’ve already kind of had one if you count the one I had yesterday inside the car with my mom. We packed a picnic basket and cooler, and I planned out the whole meal – it was delicious! There was thai coconut rice, mini roast beef sandwiches, baked salmon and fresh fruit! We were scouting out a location to go camping in september. We knew we’d be on the road for a few hours, so we packed a big, delicious lunch. We were going to picnic outside but the mosquitoes were horrendous. Either way it was a lot of fun – and I think we found the perfect place to camp! I’m so excited. And I’m excited for all the picnics I’m going to have this summer and all the spring rolls I’m going to make! 🙂


Skinny Baked Orange Chicken Broccoli Almond Spring Rolls (with Peanut Butter Soy Dip)

  • Prep Time: 30m
  • Cook Time: 30m
  • Total Time: 1h
  • Yield: 6-8 spring rolls

Ingredients

  • 1 tbsp. orange zest (will need about 2 large oranges to get the amount of zest and juice you need)
  • pinch of salt & pepper
  • 1/4 c slivered almonds
  • 2 c broccoli florets
  • 1 1/2 skinless boneless chicken breasts // cubed
  • 2 tbsp. corn starch
  • 1/8 c white vinegar
  • 1 tbsp. soy sauce
  • 1 clove garlic // minced
  • 2 tbsp. coconut sugar
  • 3/4 c chicken broth
  • 3/4 c freshly squeezed orange juice
  • 1/4 c soy sauce
  • 1 tbsp. melted peanut butter

Directions

  1. Combine orange juice and zest, chicken broth, coconut sugar, garlic, soy sauce, vinegar and salt & pepper. Add 2/3 of your marinade to a baggie with your chicken. Let sit in the fridge for at least half an hour.
  2. Meanwhile, bring 1 cup water to a boil. Add your Broccoli and steam for 5 minutes. Immediately rinse with cold water. Set aside.
  3. Preheat oven to 450°F.
  4. Transfer your pieces of chicken to a baking sheet lined with parchment. Bake for 10 minutes.
  5. While it's baking, bring the rest of the marinade to a boil and add the cornstarch. Let simmer and stir for about 2 minutes or until thickened. Remove from heat. When the chicken has baked for 10 minutes, (the chicken may have released some liquid, you can pour that off the sheet) generously brush on the thickened marinade, bake another 10 minutes and brush on more marinade and (optional: at this point you could also add a 2nd cooking sheet lined with parchment to the oven, with your slivered almonds in a single layer to lightly toast them) finally bake another 5 minutes and remove from oven. (The chicken should bake for 25 minutes altogether).
  6. Sprinkle the chicken pieces with sesame seeds.
  7. For the peanut butter soy dip, mix 1/4 cup soy sauce with 1 tbsp melted peanut butter.
  8. Create your spring rolls by placing the rice paper sheets in a wide, shallow bowl of warm water until soft (about 10 seconds, less or more depending on how warm your water is). Then lay it out on a flat surface.
  9. Fill with chicken, Broccoli, sprinkle of almonds and a stick of green onion (keeping it all closer to the edge closest to you and leaving space around all sides of your fillings).
  10. Fold in the sides over your fillings first, and then gently roll up, tucking as you go.
  11. Serve immediately with the peanut butter soy dip! 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


 

Quick & Easy Blueberry Walnut Baked Brie

I just realized I never made my post on tuesday! The week is just flying by on me. I woke up and it was thursday, and I thought: I definitely didn’t make a post 2 days ago. I went about my day completely oblivious to […]

Beet Green Salad Bowl With Green Onion Yogurt Dressing

I think more often than not, I buy ingredients first and then come up with a recipe based around them. Instead of coming up with a recipe idea first, and then buying ingredients for that recipe (I do that a lot too, though). That was […]

Berry Tea Almond Milk Popsicles

Popsicles are so fun because you can easily make them a healthy snack, but they’ll still be a delicious dessert. These taste like a combination of a refreshing iced tea, and a creamy milkshake. I made mine in these freeze pop zip-lock bags but you can definitely make these in regular popsicle molds instead. Check your weather forecast and make these the night before a day that’s supposed to be hot and sunny. These are so refreshing on a warm day to cool down with. I mean, all popsicles are, but these taste better than regular popsicles. These actually surprised me, they were even yummier than I thought they’d be! I’m definitely going to be trying lots of different variations of tea flavored popsicles. And I’ll be sure to post my successful ones here on the blog 😉

So my last few posts I’ve mentioned Brett and his new job he might have. The last time I talked about it he was in his training stages and still had to take a test and pass it to finally know for sure if he got it. Well… he got it! Incase you missed those posts, his new job is at a casino as a poker game dealer! So he makes tips on top of his hourly wage, which is great. He’s super excited but stressed at the same time, because there’s a lot to know and remember, and poker players can be a little difficult sometimes. But mostly he’s just relieved he got it. There was definitely a lot of anticipation leading up to the test. And he was told he wouldn’t find out he got it until later that night when they’d call everyone but they gave him the job on the spot after his test! He even got 100% on the written part! Pretty proud girlfriend right here 🙂

Don’t you just love the look of fresh berries in your popsicles? And the taste, of course! You can use frozen berries instead of fresh, for some reason I just prefer to use fresh ones. And I used a mix of blackberries, raspberries and blueberries, but you could just use all one kind of berry if preferred! Either way, they’ll be delicious, I’m sure!


Berry Tea Almond Milk Popsicles

  • Prep Time: 5m
  • Cook Time: 5m
  • Total Time: 10m
  • Yield: 6 popsicles

Ingredients

  • 2 1/2 c vanilla unsweetened almond milk
  • 1/4 c blueberries
  • 1/4 c blackberries
  • 1/4 c raspberries
  • 3 berry flavoured tea bags (I used pure leaf's black tea with berries)
  • 2 1/2 c vanilla unsweetened almond milk
  • 1 1/2 tsp. coconut sugar (or 1 packet of stevia or other sweetener)
  • 1/4 c blueberries
  • 1/4 c blackberries
  • 1/4 c raspberries
  • 3 berry flavoured tea bags (I used pure leaf's black tea with berries)
  • 1 1/2 tsp. coconut sugar (or 1 packet of stevia or other sweetener)

Directions

  1. Heat milk over high heat until simmering.
  2. Add tea bags and coconut sugar or sweetener and remove from heat. Let tea steep 5 minutes (lightly press on the tea bags with a spoon to get more flavour out).
  3. Diving the berries equally between 6 molds (1-3 of each berry in each) using popsicle molds or freezie bags and pour in almond milk tea to the top.
  4. Freeze overnight. 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


 

Baja Fish Taco Bowls with Red Cabbage & Green Apple Cilantro-Lime Slaw

Tacos are one of my favorite things because they’re so full of yummy fillings! And you can make them with so many different things – shrimp, fish, beef, tofu! So many delicious options. I think my top favorite is fish. Followed closely by shrimp. But […]

Sweet Potato & Lentil Shepherd’s Pie

I’ve been wanting to post my take on sweet potato & lentil shepherd’s pie for so long! I’ve seen it done before, but I wanted to mix up the flavors a bit and put my own spin on it! I finally gathered up my thoughts […]

Spaghetti Squash with Soy-Sesame Honey Tofu

The weather is insanely nice today! I worked 8-3:30 but it was actually pretty fun and exciting because it was my store’s grand opening today (although it was open all through renovations, but still). So all kinds of extra little things were going on, like local artists playing music, a big BBQ outside, face painting and balloon animals – it was fun! It made up for the fact I had to work on such a BEAUTIFUL day! But I got the rest of the day to relax and take advantage of this weather. Although I didn’t necessarily spend it outside still, I spent it with the windows and doors wide open, birds chirping and music playing, and making these delicious spaghetti squash boats!

I got out my cute high-wasted white shorts and pretty floral flowy top and put it on as soon as I got home from work. It’s sunny and hot, with a nice fresh breeze of cool air every once and a while. I can’t believe what a perfect day it is. And I can’t wait for more of these days! They really get me excited to BBQ, and to come up with all kinds of deliciously healthy BBQ’d meals and share them with you guys! And of course healthy frozen desserts like popsicles! Can’t wait! Well, I suppose I can wait. As long as I’ve got some of these spaghetti and tofu boats to eat while I do. They’re so enjoyable, you’ll really want to sit down and take the time to enjoy this meal. Tofu is one of those things that you need to flavor properly, and if you do it’s delicious. And in this recipe, it’s delicious.

In my last few posts I mentioned Brett getting a new job and starting training to be a game table dealer at a casino in our town! Just thought I’d give a little update and let everyone know that it’s still going really well. He’s still in the training stage though, and eventually will still have a test to pass before he knows for absolute certain that he has the job. But I definitely have faith in him! He’s very determined and he practices all the time (we were playing ultimate texas hold ’em for a good 2 hours the other night!). So I think he’ll do just fine 🙂 but no matter what, I’m happy! The test is hard, and anyone could fail it. If he does, we’ve got a back up plan and all is good! So that’s where we’re at for now! Life’s pretty great 🙂 and so is this recipe 😉


Spaghetti Squash with Soy-Sesame Honey Tofu

  • Prep Time: 15m
  • Cook Time: 45m
  • Total Time: 1h
  • Serves: 2
  • Yield: 2 spaghetti squash boats

Ingredients

  • 1 spaghetti squash
  • 4 tbsp. olive oil
  • 350 g package extra firm tofu
  • 1 garlic clove // minced
  • 1 tsp. grated ginger
  • 1 tsp. white vinegar
  • 1 tbsp. sesame oil
  • 1 tbsp. honey
  • 1 tsp. sesame seeds
  • 2 sticks of green onion
  • 1/4 c soy sauce

Directions

  1. Preheat oven to 400°F.
  2. Cut spaghetti squash in half and remove seeds.
  3. Place on a large cooking sheet with parchment paper, drizzle each half with 1 tbsp olive oil and sprinkle with salt and pepper.
  4. Put in the oven and bake for 45 minutes.
  5. In a small dish, mix the soy sauce, honey, sesame oil, vinegar, ginger and garlic.
  6. Heat 2 tbsp olive oil in a pan over medium heat.
  7. Cut up your tofu into dice-sized cubes.
  8. Add tofu to your pan and cook about 15 minutes, turning all the pieces often, to try to get all sides crispy.
  9. Remove from pan and set aside.
  10. In the same hot pan you just cooked your tofu in, add your soy sauce mixture.
  11. Let heat and thicken while you roll it around the pan. Pour a little bit back into the dish and then put the tofu back in the pan with the sauce and stir to fully coat. Toss with sesame seeds.
  12. When your spaghetti squash is done cooking, remove from oven and loosen the "noodles" with a fork.
  13. Pour the little amount of soy sauce mixture you saved in the dish into your spaghetti squash halves to lightly flavor them.
  14. Add your tofu on top of each half, and garnish with green onion.
  15. Serve & 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


 

Extreme Milkshakes (For My Birthday!)

It’s my birthday today! I’m 24 now! I decided since it’s my birthday I’d make my post a bit different today. I actually celebrated my birthday this past weekend instead of today, since I work today and I got the weekend off! I just wanted […]


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