Hope everyone’s New Year is going well so far! If you’ve made a New Year resolution and have kept it up, I’m proud of you! I didn’t make a resolution but I’ve been trying to eat a little healthier and get in some exercise on a daily basis as my full-time job requires me to sit at a desk 8 hours a day, yikes! Yay for office jobs…
But, since I’m trying to be healthy I opted for this super easy and delicious snack today instead of… Doritos (now I’m not a big junk food eater anyway [except for baked goods – can’t ever stop those] but hey, sometimes I do crave some chips). And even though this required waaaay more work then opening a bag of chips, it was soooooo worth it – you guys HAVE to try this! I promise you’ll be hooked… I ate one too many slices of bread…but no regrets 🙂
If you have fresh figs, I recommend using those. This recipe tastes wayyy better with fresh figs but if you live in a city where that’s not available at this time of the year like I do, then dry figs will do.
Also, I love Artisan baked bread – something about this type of bread that makes food taste just that much better. You can of course substitute any type of Artisan baked bread flavour you please, I recommend trying it with Rye or Flaxseed. But I absolutely love cheese so I opted for Asiago 🙂
Aside from being a great snack, this is also an amazing breakfast item. Feel free to pair it with tea, coffee or simply hot water with lemon to get your day going!
2-4 slices of Artisan baked Asiago Cheese Bread
1/2 cup Ricotta Cheese
1/4 cup Calimyrna Figs, dried and unsulfured, cut into medium size pieces
1 tablespoon honey
dash of cinnamon
1. Toast the bread slightly in a toaster.
2. To assemble toast, spread 1 -1 1/2 tablespoons of Ricotta cheese on each slice, place a few figs on each toast and drizzle with honey.
3. Lightly sprinkle each toast with cinnamon and enjoy!
Hi everyone – Happy 2017!
Hope you all had a chance to spend some quality time with family and friends during the holidays. I know I did and it was a great start to the New Year!
New Year is a time when everyone is trying to get back on track from the bad eating habits from the holidays and we’re all trying to set new goals (whether it is personal or professional goals), trying to be healthier and also of course happier.
I’ve started reading this book which I’ve had my eye on for awhile now and finally decided to buy it because what better time to start getting back on track then the New Year, right?!
It’s called “eat better live better feel better” by Julie Cove from Alkalinesister.com and it’s such an amazing book full of inspiration and recipes! She’s put together a wonderful piece of work introducing people to the Alkaline Lifestyle. Now lets get one thing straight, I definitely cannot live on fruits and vegetables only – I don’t know how Fully Raw Vegans do it, but I give you all the credit! I need my coffee, Indian tea and cheese! But this book has got me inspired to try and be more mindful of what I eat. I highly recommend it.
For those that don’t know, I am Vegetarian (I do eat eggs) but that doesn’t mean I’m always healthy. If you follow me on Instagram (@GlitternStripes) you’ll notice I post a lot of baked goods, pastries and coffee. This year my goal is try and eat more whole foods and incorporate fruits and vegetables into my diet so I can still continue to eat dessert and drink caramel macchiato’s, mmmmmmmm.
I figure if I manage to eat at least 2 fully raw meals a day then I can continue to treat myself with cakes and cookies, right!?
So, the first post of the New Year is going to be of a super easy Green Smoothie!
1 cup Almond Milk (I used So Fresh – Vanilla flavour unsweetened)
1 cup chopped kale
1 medium banana (can use frozen too)
1 teaspoon ground flax seeds
a pinch of cinnamon
- Blend Almond Milk and kale until smooth.
- Add the banana and flax seeds and blend until smooth.
- Pour into your favourite glass, top with cinnamon and enjoy!
*This post is not sponsored by any brand or company. All opinions are my own.*
*Header graphic done with Canva.
’Tis the season to be cozy and warm by the fireplace, sip on hot chocolate while watching Christmas movies and let the snow graciously fall on city streets!
Christmas is only a couple weeks away and I still haven’t even started my Christmas shopping, eeeeks! Maybe after this blog post I’ll go shopping since the snow has finally stopped here in Vancouver and now it’s turning into ugly slush…
So, this is the first time I’ve actually tried this cheesecake flavour.
I’ve made cheesecake many, many times but since it’s the season to be festive I thought why not add some eggnog, nutmeg and cinnamon and make an Eggnog Cheesecake! I would suggest making this at least a day in advance especially if you’re going to take it to a Christmas party so the cake can settle in with the flavours.
2 1/2 cups graham cracker crumbs
5 tablespoons melted butter
1/4 cup + 1 tbsp sugar
3 packages of cream cheese (250g)
1 cup granulated sugar
1 cup eggnog
1 tablespoon fresh lemon juice
3 teaspoons pure vanilla extract
1 tsp cinnamon
1/2 tsp nutmeg
3 cups sour cream, full fat
1. Grease the bottom and the insides of a springform pan (I used a 9-in one). Place the pan on a large square piece of foil and tightly wrap the pan with the foil.
2. For the crust – in a bowl combine all three ingredients and press onto the bottom of the pan. Bake the crust at 325° for 12 minutes.
3. In the meantime, while the crust is baking – In a bowl with a paddle attachment, beat cream cheese until light and fluffy. Add in the sugar and beat until both the cream cheese and sugar have mixed in well. Add in eggs one at a time on low speed.
4. Blend in eggnog, lemon juice, vanilla extract, cinnamon, nutmeg and sour cream.
5. Pour the batter over the crust.
6. Set the springform pan in a larger pan and pour enough hot water to come halfway up to the springform pan. Don’t pour too much otherwise water will seep through the foil into the pan.
7. Bake in the oven for approximately, 1 hour and 30 minutes or until the top becomes a little wiggly and shine free. Let it cool completely and refrigerate for a day. Sprinkle a dash of nutmeg and cinnamon on top and serve.
What festive treats have you baked so far or what will you be baking for Christmas dessert? Comment below, I’d love to know!
If you’ve been keeping up with me, I posted a super delicious Lemon Bundt cake
recipe on the blog last week. The last part to this bundt cake (keep in mind both the frosting
and this topping can be used on any cake) is the Sesame Seed Topping.
This topping can be made in advance and kept in an airtight container and it will last for about a month or two.
1/2 cup sugar
1 tablespoon water
2 teaspoons sesame seeds, toasted
- In a small pot, stir sugar and water on medium heat until sugar dissolves. Bring to a boil and keep stirring constantly.
- Once the sugar has dissolved completely, pour the mixture onto a baking sheet lined with parchment paper. Sprinkle the sesame seeds over the mixture and let it set.
Who likes frosting-less cakes…I don’t! Frosting adds texture and another layer of taste to any cake.
I paired this frosting with the Lemon Bundt Cake.
Mascarpone is most often used in Tiramisu, but I thought it would be a delicious addition to Lemon Cake as well.
I used the frosting pretty quickly without letting it stand in the fridge (because I’m impatient like that) hence why it’s a bit runny but if you put it in the fridge for at least an hour it will become thick and you can layer it on the cake.
1 cup heavy cream, whipped
8 ounces mascarpone cheese (I used TreStelle but feel free to use any mascarpone cheese you can find at your local grocer).
5 teaspoons icing sugar, sifted
- Using an electric mixer, beat cream in a bowl until peaks form. Add the mascarpone cheese and icing sugar and stir.
*This post is not sponsored by any brand or company. All opinions are my own.*