Sunday 31 December 2023
Vegan Chicken Katsu
Thursday 14 December 2023
6 Months of Weight Training
I am very new to weight training. I've been doing some arms with dumbbells and machines for years but never got serious about full body. Now in my 40's I realise how important lifting weights is as we get older and we start to lose muscle tone and bone density. I did a bit of research and found a fantastic YouTuber, Cheryl Coulombe or "Lift with Cee" (@ceelifts on IG). She targets exercises for over 40's and since she started lifting in her 40's and at 59 looked absolutely incredible and I was sold to at least try out her workouts. My biggest fear was not knowing where to start or injuring myself further.
So having said that, this is my 6 month account of doing her weight training videos. I have a lower back injury so I started with core exercises and followed her beginner lifting videos for the entire 6 months, deciding I would only start a new workout after the 6months. I could increase the weights if I felt like I need it though. She has some great introduction videos here too. I love that she talks about "fat loss" over "weight loss" since as we gain muscle we may not see a big difference on the scales but certainly will in how our body looks, feels and burns energy.
This is what my workouts looked like;
7 days a week - 8,000+ steps (Cardio), moved to 10,000 steps a day in October
2 days a week;
- July - Started with Beginners lifting
- August - Moved to Full Body Workout 30mins (these are great when I don't have time for the full 60mins)
- September-December - Moved to 30min Upper Body + 30min Lower Body
In the beginning I added in 3-5 days a week - 10 min Core exercises (Core) because my back needed the core strength. Probably for a couple of months I did this.
And here are the results by month (July 10 - Starting stats);
|
|
Aug 8 |
Sept 30 |
Oct 23 |
Nov 10 |
Dec 10 |
Jan 9 |
|
|||
Weight |
146.5lbs |
147lbs |
146lbs |
145lbs |
146lbs |
145lbs |
144lbs |
|
|||
Biceps |
12" |
11.5" |
11.5" |
11.5" |
12" |
12" |
12” |
|
|||
Chest |
38" |
37.5" |
37.5" |
37" |
38" |
37" |
38” |
|
|||
Waist |
35" |
35.5" |
35.5" |
33.5" |
34" |
34.5" |
34” |
|
|||
Hips |
40.5" |
41" |
40.5" |
39" |
40" |
39" |
39” |
|
|||
Thighs |
22" |
22.5" |
22" |
21.5" |
22” |
22.5” |
22" |
|
|
Sunday 26 November 2023
Purple Carrot - Meal Delivery Review
Thanksgiving 2023!
Thanksgiving 2023 already behind us! We had our plans change last minute but here's what I was able to get together on a coupe days notice!
Rebel Cheese (ordered from Purple Carrot) - Balsamic Fig and Smoked Cheddar
Monday 20 November 2023
Chocolate Pie
I found this recipe that didn’t use tofu, because I didn’t have any. I used a premade vegan GF graham cracker crust I had got on sale and the filling took all of 5-10mins to make. Just needs a few hours to set. It was ma HUGE hit! Tasted like chocolate mouse :)
Original recipe from One Lovely Life.
Thursday 26 October 2023
Bubble & Squeak
Bubble and Squeak is almost and English version of a hash frittata. Recipe by Jamie Oliver.
Bubble & Squeak
Ingredients
1 kg potatoes
600 g mixed vegetables , such as carrots, swede, turnips, parsnips, kale, Brussels sprouts
40 g unsalted vegan butter
olive oil
a few sprigs of fresh herbs , such as rosemary, sage, thyme or whatever you have knocking about in the fridge
Method
Peel and trim all the vegetables, cutting the root veg into small cubes.
Cook the veg in a large pan of boiling salted water for 10 minutes, or until they are all cooked through.
If you’re using swede or turnips, put them in about 5 minutes earlier than everything else as they take slightly longer to soften up. If using kale, just blanch this for a few minutes right at the end.
Once all the veg is cooked, drain and leave to steam dry for a few minutes.
Melt the butter and a large splash of oil in a medium non-stick frying pan (roughly Put a medium non-stick frying pan (roughly 26cm–28cm) over a medium heat. Cast iron works well.
Pick and chop the herb leaves, then add to the pan with the cooked vegetables. Season well with sea salt and white pepper, then mash everything up in the pan.
Pat everything into a flat layer and cook for 3 to 4 minutes, or until a lovely golden crust starts forming underneath. Fold those crispy bits back into the mash, then pat and flatten down and repeat the process for about 15 or 20 minutes. Concentrate on building up flavours, character and crispiness.
Halfway through the cooking, flip it over. If it breaks don’t worry, just push it back together.
Let it crisp up on the underside then nick a bit and taste it. This is the time to correct the seasoning.
Vegan Wine - 2023
After moving to the States, trying to find vegan wine seemed so daunting. In Australia labelling laws require wines to state whether they are vegan or not (by way of disclosing if any animal products used in the making of the wine). The hardest part in the States is finding out if it's vegan, and then if you do find one, finding a good one. Different states have different laws as well so there might be a great vegan wine in California that is not able to be sold in Florida. Florida is one of the strictest. The laws are there to give local wineries a chance but when the local wineries are either not good or not vegan then that's when I take issue.
Here are some wines (available in Florida at least) that hopefully will suit everyone's budget and taste! They are wines that I have tried and liked and that are available online from Lueken's Liquor or Total Wine. For some reason there are "Not sold in Florida" wines that are sold on the Lueken's website even though it's Florida based so look there first!
Not in Florida or can't find these wines in your area? Barnivore.com is a database there to help locate vegan wine, beer and spirits. You can even contribute! If you email a winery and they give you the vegan green light, forward the email to Barnivore.com and they will add it. Another hot tip (you're welcome) is to download the wine list of any fancy vegan restaurants in your state - they've done the research for you so their wine list should already be vegan and somewhat available to the general public.
White
Pouilly Fumé - Domaine des Berthiers, Jean Claude Dagueneau, Sauvignon Blanc, France 2020
Pinot Grigio di Trebbiano- Terre di Chieti, Impero, IGT 2019 – Italy
Sauvignon Blanc - CMS-Washington State, Columbia Valley – 2019
Chardonnay Organic - Gerard Bertrand – 2019
Gavi di Gavi - Tenuta Il Bergo DOCG , Piemonte, Italy – 2020
Rose – Calafuria Tormaresca- Salento IGT, 2020 – Italy
Rose Organic - Gerard Bertrand, Languedoc – 2020
Chenin Blanc - Baron Herzog, Kosher for Passover, 2019 – CA
Chardonnay - Alois Lageder Lowengang Estate, 2016 – Italy
Sauvignon Blanc - Domaine de Reuilly Les Pierres Plate 2017 – France
Petit Chablis - Domaine Louis Moreau Petit Chablis 2020 – France
Moscato D`Asti - Azienda Agricola Mustela, DOCG – 2019
Pinot Grigio Effervescent - Naturally Sparkling Organic Pinot Grigio, NO added Sulfites, Pet Nat, Spontaneous Fermentation
Chateau Ste. Michelle (Rieslings are vegan)
Hedges Winery - cheap and all vegan
Nautilus Sauvignon Blanc, Marlborough NZ (one of my favorites)
Crowded House Sauvignon Blanc, Marlborough NZ (sister company of my FAVE wine Catalina Sounds)
Baron Herzog - Chenin Blanc (all past 2013 are vegan)
The Simple Grape
Austin Hope (Hope Family Winery)
Barton & Guestier (B&G - all vegan wines)
Reef Ridge Sauvignon Blanc
Red
Organic Chianti -Classico Coltibuono DOCG, 2018 – Italy
Paso Robles Red Blend - Obvious Wines N.01 Dark & Bold, 2017
Barbera D`Asti Superiore - La Luna e I Falo` DOCG, 2016 – Italy
Reyneke Organic - South Africa, Cab/Merlot blend, 2017
Aglianico Organic “Bocca di Lupo” - Castel del Monte, 2014
Organic Bordeaux - Château MOYA, 2015 – France
DLD 100% Syrah - Red Mountain, 2014 – Washington State
Pinot Noir, The Seeker - La Chapelle de Guinchay, 2019 – France
Grand Vin de Bordeaux - Cheateau Gaby, Canon Fronsac – France
“Baby Amarone” Corvina - Tinazzi Private Collection, 2018 – Italy
Bodegas Ondarre - Gran Reserva Rioja, 2010 – DOC Spain
Cabernet Suavignon-Gran Reserva, Antinori, 2015 Maipo Valley – Chile
Barbaresco Riserva Spezie - Vite Colte DOCG, 2008 – Piemonte, Italy
Nebbiolo D`Alba “Baby Barbaresco” - La Ganhija DOC, 2019
Organic Super Toscan Nemorino-2015 Aged in French Barrel
Macphail Dutton Ranch - Pinot Noir 2014 – California
Brunello di Montalcino - Terre al Sole, 2015 – DOCG
Brunello di Montalcino -Telegramme, Famlle Brunier 2016 – France
Barolo Vite Colte - Paesi Tuoi, 2013 – DOCG
Sagrantino di Montefalco - PERTICAIA Magnum 1.5L, 2013 – DOCG
Nero D`Avola Organic -Caruso Minini, Marsala, Sicily 2019
Montepulciano D'Abruzzo-La Piuma D.O.C. 2019 Forli, Italy
Valpolicella Classico-Corte Volponi, D.O.C. 2016 Peschiera del Garda, Italy
Pinot Nero-Ombroso I.G.T. Provincia di Pavia 2019, Italy
Organic Montepulciano d'Abruzzo-Torre Zambra , Federico de Cerchio, 2020 Italy
Old Soul Cabernet Sauvignon
Elouan Wines - all Reds are vegan
Hedges Winery - cheap and all vegan (Washington State)
The Seeker Pinot Noir
Barton & Guestier (B&G - all vegan wines
El Burro, Malbec, Mendoza AR
Boen Pinot Noir, Russian River Valley, CA (red wines vegan only)
Portlandia Pinot Noir, Oregon
Sparkling
Agusti Torello Mata Cava Brut Reserva Organic – 2013 – Spain
Conca d'Oro Rose`-Spumante Rose`, Conegliano Veneto 2018, Italy
Laurent Perrier-La Cuvee -NV Champagne – France
Laurent Perrier Cuvee Rose’-NV Champagne – France
Dom Perignon Millesime- Vintage 2008 – Champagne – France
Champagne Perrier Jouet - BELLE EPOQUE 2011
Dolce Veleno Conca d'Oro-Sweet Red Sparkling, Conegliano Veneto 2018, Italy
Afters
Dow’s Tawny Port 10y
Sherry Napoleon Amontilladobera
Sherry Pedro Ximenez Triana D`
Moscato D`Asti Mustela 2018 Asti
Vinsanto Del Chianti Le Torri Superiorea
Grappa Bianca Gra`It D
Grappa Di Amarone Bonollo
Amaretto Di Saronno
Sambuca Molinari
Limoncello Piacentino
Amaro Sfumato Rabarbaro `Asti
Remy Martin V.S.O.P. Cognac Superiorea
Courvoisier V.S. Cognac
Hennessy V.S. Cognac
Frangelico Hazelnut liquor
Sunday 22 October 2023
Butternut Ginger Soup
Sticky Toffee Cupcakes
I made these sticky toffee cupcakes for a Halloween party based on the original Sticky Date Pudding recipe. They were delicious and a big hit! Moist and caramelly :)
Ingredients
Pudding
300 g Pitted dates, I used medjool dates.
250 ml boiling water
1 tsp baking soda
1 cup GF baking flour
1/2 Tsp Baking Soda
2/3 cup unrefined vegan sugar
1/2 cup vegan margarine at room temperature.
Caramel sauce
130 ml canned coconut cream (you can leave coconut milk in the fridge over night and just scoop out the cream from the top)
2/3 cup unrefined vegan brown sugar
2 Tbsp vegan margarine
Method
Preheat your oven to 180 degrees C and prep 12 cupcake tray with liners.
In a small bowl, add the dates, boiling water and baking soda and let the dates soak for 10/15min until they are softened. Keep the water!
In larger bowl, add the flour, baking soda, sugar and softened margarine.
Pour the liquid from the dates with the flour and keep the dates aside.
In a food processor, add the dates and pulse until they’re finely chopped, then add the dates to the other ingredients.
With an electric beaters, beat the mixture until smooth and creamy.
Spoon mixture into each cupcake liner till around the halfway mark (they will rise) and bake for 40-45 min or until a knife comes out clean when poked into the centre.
To make the caramel sauce, add in a saucepan on high heat, the 3 ingredients and bring to boil while whisking. Reduce the heat to low and let it simmer for 10 to 15 min.
Let cool to room temperature then use an electric mixer to add in small amounts of powdered sugar until thick. (I used the whole bag and added in a dash of vanilla extract).
Friday 11 August 2023
Marinated Vegan Feta/Goat Cheese
Original recipe from Cheese Knees. I used Violife vegan feta but you could easily use tofu or another brand vegan feta style cheese. Mine looks crumbly in the photo because I had previously frozen the cheese and then thawed (do no recommend).
Marinated Vegan Feta/Goat Cheese
Ingredients
¾ cup olive oil separated
3 cloves garlic sliced
½ teaspoon red pepper flakes
½ teaspoon dried thyme
8 oz. tofu or vegan feta cut into 1/2" squares
¼ white onion sliced
Rind of a whole small lemon
6 leaves fresh basil
Method
Heat a small skillet over medium/high heat. Add 2 tablespoons of olive oil. When the olive oil is fragrant, add the garlic to the pan. Sauté the garlic for 1-2 minutes until fragrant.
Remove the skillet from the heat and add it to a large measuring cup with a pour spout.
Whisk in the remaining olive oil into the hot olive oil and garlic. Add the red pepper flakes, dried thyme, and salt to the olive oil and whisk. Set aside.
Place the goat cheese rounds into a large Mason jar. Carefully tuck the onion slices, lemon rind and basil around the goat cheese. Pour the olive oil mixture over the goat cheese and cover the Mason jar.
Gently turn the Mason jar upside down a few times and let the goat cheese marinate for 1-3 hours in a cool, dark place (but not in the refrigerator). Enjoy immediately.
If you are not going to use the marinated goat cheese the day of, place the mason jar in the fridge for up to 5 days.
Remove the goat cheese from the fridge 30 minutes before using to allow the olive oil to come to room temperature.
Friday 7 July 2023
Brussels Sprouts with Gochujang Aioli
Original recipe by Alexander Yim published in Northeast Florida Edible magazine. The original recipe was great but I found frying the Brussels Sprouts a little greasy for my taste so I recommend cooking in the oven as in Glazed Brussels Sprouts.
Brussels Sprouts with Gochujang Aioli
Ingredients
2 Lbs Brussel Sprouts, washed, bottoms removed and halved
spray oil
salt & pepper to taste
For Aioli;
1 cup vegan mayo
1-2 Tbls gochujang paste
1/2 tsp minced garlic
1/2 tsp onion powder
1/2 Tbls agave
Salt & pepper to taste
Garnish
Mint leaves
crushed peanuts
Method
Preheat oven to 425°F and set an oven rack in the middle position.
Line a baking sheet with heavy-duty aluminum foil.
Directly on the prepared baking sheet, toss the Brussels sprouts with 2 tablespoons of the oil, the salt, and the pepper.
Roast, stirring once halfway through, until tender and golden brown, about 20 minutes.
While roasting Brussels Sprouts mix together the Aioli ingredients in a small bowl and whisk gentle to combine.
Serve Aioli either in a dipping vessel or mix through. Top with mint leaves and crushed peanuts.
Wednesday 17 May 2023
Eurovision 2023! An International Food Extravaganza!
We are die hard Eurovision fans in our house, so much so we invited our American friends over this year to enjoy in the splendor! I thought the best thing might be to try to have an international theme for finger food. Not all of it "European" but the thought was there lol