Quick & Easy Vegetarian Kale Soup

After deciding that I needed to branch out a bit a try new foods, I landed on the delicious and nutritious kale.  This is recipe number 1 and it was a success!  It was super easy to do, full of nutrients and you can make it ahead of time.  Lots of lunches for school and work :) Enjoy!

Yummy School Snack/Breakfast: Healthy Wholegrain Muffins

These are by FAR my favourite muffins of all time.  I make them often and eat them for snacks or for a quick breakfast as I'm running out the door.  Let me know if you've tried the recipe and what you think! :)

Wholegrain Raspberry Chocolate Chip Muffins

Preheat oven to 350 degrees F.

2 eggs
2/3 C Brown sugar

School Lunches: Rachel's Favourite Sandwich!

I am seriously in love with this sandwich.  I just ate it again today.  Just make sure you keep it cool with an ice pack!

Chicken Sandwich a la Rachel

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School Snack Ideas

Everyone around me seems to be heading back to school: Taryn is off to do her fancy phD, my sister-in-laws are heading off to university, high school and elementary school.  I feel like I'm missing all the fun back to school shopping!  But then I remember all the exam cramming and report writing... maybe I don't miss school so much.

To make your life a little bit easier, I've been brainstorming some ideas for easy snacks you can pack and take with you when you're in the middle of class and hunger punches you right in the kidneys.  Or stomach.  Whatever.

Let us know in the comments below what YOUR favourite healthy snacks are for school!

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Simple, Easy, Healthy - Back to School Snack!

Here's a healthy chickpea recipe that you can follow on Sunday nights. 

Ingredients: 

1 can of chickpeas - drained and rinsed thoroughly 

3 tablespoons of vegetable oil 

2 dashes of table salt

1 tsp of black pepper

+ your own spices. I add cayenne pepper and cajun spices (I like spicy!)

Detox Yoga

Remember avoid these exercises if you have back, neck or shoulder pain. Ask a doctor before making any changes to your regular fitness routine.


King of the fish pose - Ardha Matsyendrasana 

• Targets your liver and kidneys
• Stretches the shoulders, hips and neck
• Stimulates the digestive fire in your belly

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What's on my iPod? July Jams

Its been a while since I did one of these, so I thought I'd let you know how I've updated my IPod!

Warm up


Who Says
Selena Gomez & The Scene


Super Bass
Nicki Minaj 


I Wanna Go
Britney Spears



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What I Eat in a Day!

Although we have a dailybooth account (www.dailybooth.com/RachhFit) Rachel and I were thinking to ourselves, hey! We vlog an entire day of what we eat and why...unfortunately Rach went to Texas and I went to work and so I wasn't able to complete a vlog...so here's a BLOG!

This is what I would eat on a typical weekday. And its not to say that every day is perfectly balanced. Some evenings I will have icecream or chips because I feel like it. My mindset is that you should never restrict yourself of something, unless it is horribly unhealthy for you, because your craving will get even bigger and stronger! So when I do eat chips, popcorn, icecream, chocolate or candy (mmmm...swedish berries...) I try my best to eat "in moderation." Meaning I consciously eat and watch my serving sizes so I don't over do it.

Berry Delicious Recipes!

Yes... I'm quite behind on this one... but here are some of my favourite berry recipes from our May FOTM!

Pizza for Breakfast?! - March Food of the Month!

So our healthy and delicious food of the month is Eggs!  Taryn and I had such a good time cooking these recipes for you girls and hopefully you like them as much as we do!  


QUESTION:  What are YOUR favourite ways to eat eggs?

Pizza Frittata

(from the Get Cracking Website)

(Makes 4 servings)

1 tbsp (15 mL) olive oil
1/2 cup (125 mL) diced onion
1/2 cup (125 mL) diced sweet green pepper
1-1/2 cups (375 mL) sliced mushrooms (8 oz/250 g)
2/3 cup (150 mL) sliced pepperoni (3.5 oz/100 g)
8 eggs
1/4 cup (50 mL) grated Parmesan cheese
Seasoning Mix (see recipe below)
Salt and pepper, to taste
1/2 cup (125 mL) pizza or tomato sauce
3/4 cup (175 mL) shredded mozzarella cheese

Heat oil in a 10-inch (25 cm) non-stick skillet over medium heat. Add onion, green pepper and mushrooms. Cook, stirring, until vegetables are soft. Add pepperoni; cook for 1 minute.

Beat eggs and Parmesan cheese in a medium bowl. Stir in Seasoning Mix (or 3-1/2 tsp/17 mL bulk Seasoning Mix) and salt and pepper. Pour egg mixture over vegetable mixture in skillet. As egg sets at edges, use spatula to gently push cooked portions toward the centre of the skillet; tilt skillet to allow uncooked portions to flow into the empty spaces. When frittata is almost set, place pan under preheated broiler to cook top.

Remove from oven, spread with pizza sauce and sprinkle with mozzarella cheese. Return to oven until cheese melts. Cut into wedges and serve.

Seasoning Mix (Bulk measurements are in italics)
1-1/2 tsp (7 mL) dried oregano (1/3 cup/75 mL)
1 tsp (5 mL) dried basil (1/4 cup/50 mL)
1/2 tsp (2 mL) garlic powder (5 tbsp/25 mL)
1/2 tsp (2 mL) onion powder (5 tsp/25 mL)
1/4 tsp (1 mL) dried thyme (2-1/2 tsp/12 mL)

Combine seasonings in a small bow; stir until blended. Use as directed above.
Store bulk mix in a glass jar; stir before using. Use with 6 months.

Tips:
* Frittata recipe may be halved and cooked in a small skillet.
* Frittata can be cooked completely on the stove top; proceed as above, cooking frittata until set before adding pizza sauce and cheese, then covering skillet with lid to melt cheese.

The PERFECT Hard-Boiled Eggs

(from AllRecipes.com)

"The use of a little salt and vinegar makes these hard boiled eggs easy to peel with no tearing or sticking."

INGREDIENTS:

1 tablespoon salt 1/4 cup distilled white vinegar

6 cups water 8 eggs

DIRECTIONS:

1.	Combine the salt, vinegar, and water in a large pot, and bring to a boil over high heat. Add the eggs one at a time, being careful not to crack them. Reduce the heat to a gentle boil, and cook for 14 minutes.
2.	Once the eggs have cooked, remove them from the hot water, and place into a container of ice water or cold, running water. Cool completely, about 15 minutes. Store in the refrigerator up to 1 week.