Life Lately: Winter 2013

winter-2013-on-callies-plate

Started out the season with an engagement! B and I have been together 8 years, and now ready to start a family, decided 2014 is the year to get married. I am very untraditional about weddings (see potential wedding dresses here), so it’s not going to be a typical affair. Stay tuned to my Instagram for some details!

Lived on this granola! Did you know cocoa is

As someone who loves ritual and routine, (and is ever curious about others)   this book became one of my favourite reads.

Did a fun Holiday lifestyle shoot for My Viva Plan with the lovely Linda Patterson of Timeless Edge photography and creative genius Cory Christopher.

 

What were some of the highlights of your Winter? Did you have a good Holiday season?

 

Health Benefits of tea

On Callie's Plate Le Creuset tea Kettle

One of the first things I do every morning is fill up my kettle for tea. I love the ritual of the preparation and the simple joy that comes from it.

Beyond that, the health benefits are incredible.

Research suggests tea has multiple paths of action including detoxification of chemicals, increasing the level of cellular antioxidant defense which lowers risk of cancers and atherosclerosis (narrowing of the blood vessels), immune system stimulation, and promoting healthful gut bacteria.

- from Revive Wellness’ superfood of the month feature.

 

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Dessert: Banana Soft Serve

I’m not talking about banana-flavored soft serve; I’m talking about soft serve made from bananas!
bananas-oncalliesplate.ca

I can’t remember where the idea originally came from, but someone, somewhere decided to freeze bananas and then run them through a food processor until they whip themselves into a soft-serve consistency. Pure. Genius.

Here’s the “recipe”: Take two bananas, break them into three or four chunks and freeze in Ziploc bags. Once frozen, put the chunks into your food processor and let run for a few minutes, scraping sides as needed. The pieces will eventually break down and turn into a fluffy soft serve consistency.

Be warned however, that you need a good food processor to do this. I broke two (yes, two) of the small, cheap kinds before I bought myself a large powerful Kitchenaid.

Then, I discovered this:

yonanas-oncalliesplate.ca

A contraption made specifically for this process! Pure. Genius.

It’s called Yonanas and has completely changed my life dessert habits. Because the only ingredients are bananas (and other frozen fruit), it satisfies the dessert cravings of those with allergies and intolerances. Kids love it too!

Here’s a list of where to buy(I found mine at Bed, Bath and Beyond.) If you’re skeptical, check out the demo on their website.

Dessert: Saskatoon and Raspberry Crisp

Two years ago Valerie from A Canadian Foodie made a gorgeous Saskatoon and raspberry galette; since I am not confident in my skills at making such a beautiful dessert, I adapted it into a crisp (which you really can’t make look bad.) I also tweaked it to be grain-free, as I’m in an almond-meal craze phase.

Saskatoon-and-Raspberry-Crisp-On-Callies-Plate

Saskatoon and Raspberry Crisp

Inspired by Valerie who was inspired by Blair Lebsack

(makes two)
Ingredients

  • 1 cup Saskatoon berries
  • 1 Tbsp almond meal/flour
  • 1 Tbsp Sucanat (or brown sugar)
  • lemon juice, to taste
  • raspberries
  • ½ cup almond meal/flour
  • 1 Tbsp Sucanat
  • 1 Tbsp butter, margarine or coconut butter

Instructions

  1. Preheat oven to 35o°
  2. In a bowl, toss Saskatoon berries with first measure of almond flour, Sucanat and lemon juice. Divide into two 7 oz ramekins.
  3. Place raspberries on top of Saskatoons
  4. In the bowl you mixed Saskatoons in, mix 1/2 cup almond flour with 1 Tbsp Sucanat and 1 Tbsp (or more) of butter,margarine or coconut butter (I used Earth Balance) until crumbly texture. Use your fingers, I did!
  5. Top each ramekin with crumbly mixture.
  6. Bake in oven for 40 minutes until top is brown and berries are soft.

Life Lately: Summer 2013

life-lately-summer-2013-oncalliesplate

Welcome September. You’re my favourite month, with crisp but still warm days, beautiful colours, and days filled with mugs of tea and Fall fashion!

Even after being out of school for years, I still feel like September is the start of a new year. I get back to a routine (or start a new one) and tend to set more goals in Fall than January 1st. But before I go there, I’m taking a quick look back at life over the Summer…

The first photo sums epitomizes Summer for B and I – lazy days on the lake.

My 83-year old Baba came to visit, and brought me one of my favorite of her vintage dresses. I’ve been trying it on since I was 5 years old!

Said Baba and I at The Enjoy Centre. Have you been? It’s such a fun place to spend an afternoon: lunch at the bistro, shop in the organic market or kitchen goods store, meander through the greenhouse and pick up some freshly baked goods on your way out!

What was on my plate all summer?

On-Callies-Plate-Summer-2013

Looks like mostly salads and liquids!

The first salad is Planet Organic’s “Hail to the Kale” which I was buying on a weekly basis before finally making it at home! (the recipe is here on their website.)

The second salad will herby be my summer go-to salad for years to come. It’s My Viva Plan‘s strawberry salad with champagne vinaigrette.

Daily morning essentials included green tea and green smoothies.

Then Glow Juicery opened and I started adding juices as often as I could. I love the Vitamin G and After Glow best.

 

What was the best thing you did or ate this Summer?