Friday Favourites

ONE: The Price of Free Youtube has acquired the award-winning documentary called “The Price of Free.” Incidentally, the documentary is FREE, and I really recommend you take an evening to watch it. It’s about child slavery and labour, particularly in India. I was appalled to see HomeSense wares are made through child slave labour. HomeSense of course carries products of individual companies, but they should have a much better vetting system in place than one that allows malnourished, imprisoned and abused children to work for free for 16 hours a day to make discount goods. One of the main messages of the documentary is that the price of cheap and discounted goods is paid by someone even if it’s not the consumer.

TWO: Uber Eats I have only used Uber Eats twice before, but it’s not until today that I realized what a total life saver it can be. Even though I’m pretty good about making frozen entrees and meal prepping for those just-in-case days where I don’t feel like cooking (or I’m too busy) even defrosting and plating a ready frozen meal can take 15 minutes or more. So today, I had a few things that needed taking care of urgently, and I decided to use Uber Eats, and it just took away that little bit of stress because it was just one less thing to take care of.

THREE: Uber Simple Meals See what I did there? No, not the company uber, just the word. I’ve learned how to make a microwave Thai rice curry soup, and it’s amazing. Instead of steaming or sautéing the veggies (one cup shredded kale and 1/2 cup shopped red bell pepper), I put them in a bowl with one tablespoon of water, covered, and microwaved until they were soft. Then I added 1/2 cup of black beans, one cup of rice, and 1/3 cup of coconut cream and water to make it into a soup. For seasoning, I used 1/2 tbsp of thai curry powder and salt (my curry powder is unsalted). So good!

 

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FOUR: Spinning With Netflix It’s a little over a year ago that I bought the tiniest Weslo stationery bike (see it here). It’s amazing what it’s done for me in that time, and how much I’ve used it. Recently though, I’ve been wheeling it out to the TV and watching Netflix while cycling. Right now, I’m watching a mix of shows. My last watched is Cable Girls, but I’ve also been trying to get through a boring spot in Wanderlust (which started with a fun premise, but has sort of come to a halt now). With Netflix, you could easily go on for 20+ miles within two episodes, so it’s a great way to make an indoor cycling workout a lot more fun.

FIVE: The Global News Podcast by the BBC I have been listening to this podcast nearly daily for over a year now. It’s amazing because I really feel that they curate some of the most important breaking news from around the world into two 25-minute (or so) episodes on weekdays, and usually just one on each weekend day. It’s extremely informative, and it makes me feel connected to the issues that matter most. While much of the news can be negative, I try to detach myself from negative emotions to keep my day (or morning) from spiralling. Self care is still important! I use the Pocket Casts app to listen.

 

 

 

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Vega Double-Chocolate Baked Donuts (Not Vegan, Contain Egg)

Donuts pair perfectly with coffee, but at nearly 500 calories and deep-fried, it’s hard to justify these classic coffee house treats on any old day. But with a few recipe adjustments, it’s possible (and easy) to make healthier donuts at home!

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These donuts are made with chocolate-flavoured Vega One protein, and a handful of other ingredients. To make them, you will need:

  • A donut baking tray (mine is a Wilbur tray I bought at a sale for $5)
  • 3/4 cup whole grain all-purpose flour
  • 1/2 cup Vega One chocolate protein powder
  • 2.5 tbsp coconut oil + 2 tsp
  • 1/3 cup dark chocolate chips
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 6–8 packets of stevia
  • 1 cup plant milk
  • 1 medium-size egg
  • 1 tbsp cocoa powder

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  1. Heat oven to 380 degrees and mix all dry ingredients evenly with a whisk
  2. Add all wet ingredients to dry and mix evenly with a whisk for 1–2 minutes until mixture is smooth
  3. Brush 1 tsp of coconut oil to grease donut pan or spray to grease
  4. Fill each donut compartment to 3/4 full
  5. Once the oven is heated, set timer to 30 minutes and bake
  6. Once ready to take out of the oven, leave to cool for 15 minutes and very carefully take out of pan. I find using a very thin, sharp-edged knife helps with this
  7. Heat 1/3 cup of dark chocolate chips in a small bowl (that can fit each donut for dipping) with remaining 1 tsp of coconut oil and 1 tbsp water for 45 seconds or until everything is melted
  8. Dip each donut face down (so that you’re dipping the rounded side) and place on a tray to set at room temperature

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This is a really simple recipe. I wanted to make it lower fat, but things get a little too dry with less coconut oil, so maintaining the specified amount of fat is pretty important. As well, because of the protein powder, it takes a little longer to bake than flour-only donuts would.

As well, because of the protein powder, it’s not as easy to use an egg substitute while maintaining the dough’s adherence.

What are your thoughts? This was a nice experiment, and I personally like the taste of stevia. The resulting donuts contain some protein and are lower in sugar and fat than regular donuts.

But, I have to admit that I prefer full-flour donuts much more. I will post these on the blog one day. If you’d like to make those straightaway instead, use one cup of flour and two tablespoons of chocolate powder and leave out the protein.

 

Healthy Easy Vegan Lunch: Tofu Avocado Toast With Stubb’s BBQ Marinade

Today was a study day, so I didn’t fuss or spend much time in the kitchen. I decided to make some easy healthy vegan food.

I wanted to make a quick but still healthy lunch, and something that would hold me over until dinner. Et voila: I made avocado toast.

Of course, there’s a very high chance you’re already sick of avocado toast (I mostly am; it’s a pretty lazy content idea, let’s be honest). BUT this is a twist on avocado toast! (Anyway, that’s what I’m telling myself.) Read on.

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I toasted two slices of Glutino’s gluten free toast, which is so easy to digest. This is especially important on days where I need all of my wits about me and have absolutely no time for that heavy food feeling.

On top of my two slices of toast, I mashed one whole small avocado and added some sauteed cubed extra firm sprouted organic tofu (the whole brick costs $2—it just sounds fancy) marinated for a few minutes (but leave it more longer if you have time) in Stubb’s Texas Steakhouse marinade.

Et finit! Qu’est-ce que c’est? Easy healthy vegan food.

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I haven’t seen this idea before, even though it’s so simple. The toast is good for carbs, the avocado for fats, and the tofu for protein. It’s especially important for plant-based diet adherents to make sure they ingest enough omega-3 fats and whole proteins (tofu* is one).

This meal is adjustable: you can make more or less of any of the ingredients without adding a significant amount of time, and with carrot or cucumber sticks, it would pass for a complete meal in my books.

Hope you try it!

*Disclaimer: I do limit my tofu intake to prevent any potential hormonal effects, whether with sex hormones (estrogen) or thyroid hormones.

p.s. Check out my easy vegan burrito lunch post.

For more easy healthy vegan food ideas, I personally love the vegan recipes on Budget Bytes. They are cheap and (relatively) easy recipes. My favourite of Beth’s recipes (the recipe developer and blogger behind Budget Bytes) is the Pressure Cooker Split Pea Soup.

Healthy Vegan Dinner in a Pinch With Amy’s Kitchen

Amy’s Kitchen is a company that offers vegetarian, organic and non-GMO convenience foods. The company was started by Andy and Rachel Berliner in California in 1987, and it was named after their daughter, Amy. Their canned and boxed soups, frozen entrees, and frozen wraps are widely available at supermarket chains in Canada.

What I like about Amy’s Kitchen is that they use real, healthy ingredients, many of of which are organic, and their products are priced reasonably. Today I want to share how to create a healthy lunch or dinner with my favourite Amy’s wrap.

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You will need:

1 gluten-free Amy’s Kitchen frozen bean and rice burrito ($3.99)
1/4 cup Daiya cheddar cheese
1/4 cup mild salsa

For the salad:
Two cups washed and cut lettuce
Handful of baby spinach
1/2 ripe avocado
5–10 grape tomatoes
1 tbsp balsamic vinaigrette

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Toss salad ingredients and set aside (outside or in fridge depending on how you cook the burrito). Unwrap Amy’s Kitchen burrito and warm up according to instructions, either by microwave oven or conventional/toaster oven. Take out before it’s ready ( 25–30 seconds with the microwave, and 15 minutes with the conventional oven).

Flatten the top side of the burrito by gently pressing down with a fork. Then arrange most of the cheese on top. Place in the oven for 10 minutes or microwave for 15–20 seconds. Take out and flatten with a fork again. Place mild salsa and the rest of the cheese overtop. Place in the oven for another 5 minutes or microwave another 10–15 seconds.

You will love this. 🙂

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