Smooth(ie) Operator: Nutella, Peanut Butter, Banana

[Image: Me]

I am a big believer in eating breakfast in the morning, but I also understand that it's early and the last thing you really want to do is make breakfast. But no one said breakfast had to consist of 2 eggs, bacon, and a side of toast. With school, it's been increasingly difficult to eat healthy, so when I get a chance, I opt for a lower carb meal or meal substitute. My go-to lower carb choice, especially for breakfast is a smoothie. And today's post is just about that: how to make a lower carb smoothie.

As a diabetic, I'm allowed a certain number of carbs per meal, it's about 60. Granted, with life being as hectic as it's been, it's been really difficult to maintain that count; however, when I do have the time to prep a more diabetic-friendly option, I lean toward a smoothie (This is mostly in the mornings when I'm on the go). The smoothie I'm relating to has less than 60 carbs per serving. And I'd say it's a pretty hefty serving, considering it lasts me up until my snack or next meal (usually within 3-4 hours).

The items you'll need (refer to image above) are:
- 2 Cups Unsweetened Almond Milk
- 1 Tblsp Peanut Butter
- 100g Greek Yogurt
- 1 small/medium-sized banana
- 1 Tblsp Nutella

To start, place all ingredients in the blender. I usually start with the liquids then work my way with the solids. Placing the banana whole into the blender may get a bit tricky, so cut the banana bit by bit and put it into the blender.

Then, to begin blending, I start with a lower speed just to get all the ingredients nicely mixed for about a minute, followed by a higher speed for another minute.

 
[Image: Me]

When all is said and done, and to your blended liking, pour the contents into a tumblr. I like to add a couple of cubes of ice to keep my smoothie colder longer while I'm on my way.

[Image: Me]

Considering the Greek Yogurt and the Peanut Butter are sources of protein, I really do find that I'm not only fuller faster, but I'm also fuller for a longer period of time, which certainly helps when it comes to my blood sugar levels. The longer it takes my body to break down food, the better, that way I can avoid spikes in my sugar.

Do you have a breakfast specialty? How about a snack? Any lower carb delights that help you get you through to your next meal?

Buon Appetito!
Tonia

#lifeofahangrygirl

Colour, Temperature, Taste: The Perfect Cup of Coffee

[Image: http://scene7.targetimg1.com/is/image/Target/12992127?wid=480&hei=480]

It's almost midnight. It's crunch time. As much as my body is craving a nice cool bed, where the sheets are crisp and the pillows are soft, and my eyes can barely blink for fear of passing out, being held open simply by the brightness of my laptop screen, a yearning much stronger lingers. A desire for something more powerful than sleep itself: Coffee. Dark, liquid courage, sans alcohol, to arouse any sleep-deprived wanderer is the secret weapon of the student masses. "C'mon, Tonia. Just another month. You can do this!", Rick's voice echoes through my mind as I struggle to keep awake. So much to do, so little time. But here we are, the final stretch until Graduation.

Where am I going with this? Despite my melo-dramatic introduction, coffee is not just a means to keep me awake. I genuinely enjoy the taste of coffee. *Gasps* I know, right? But it's really not all that bad. With anything food-related,  you just have to find the right coffee-related beverage that suits you.

What do I look for when it comes to the perfect cup of coffee? A number of things. First, colour is a great indication of how the coffee will taste: the darker the colour, the more likely the taste is stronger and bitter. The lighter the coffee, the more likely the taste is lighter and smoother. Don't get me wrong, just because the roast is lighter, doesn't mean it has less caffeine. The opposite is true. According to  Cafe Altura, the lighter the coffee blend, the stronger the caffeine. The darker the coffee blend, the lighter the caffeine. For example: A dark roast has less caffeine than a lighter roast. Vice-versa is also true. Crazy, eh?

Though many would argue against this claim, I agree with Cafe Altura. With 23 years of  coffee experience, I find that a lighter roast gives the most caffeine in comparison to a darker roast. Hahaha yes, I was given coffee at a very young age. No, no Venti for me at the age of 4, but, my nonni, they always let us try new things when we were kids. The same holds true for wine, but that's for another blog post!

In addition to a blond-amber colour, temperature and taste are equally as important in defining the perfect cup of coffee. In terms of temperature, scalding is a no-no. Starbucks and Second Cup have a tendency of serving coffee at volcano-high temperatures; however, Starbucks' lattes, along with Aroma's, always serve their lattes at the perfect temperature, as an f.y.i. ;)

I would say the best coffee at the best temperature while on-the-go is definitely Timothy's coffee. The colour and temperature their coffee is served is fantastic, and if you choose their Breakfast Blend, you'll not only have the perfect colour and temperature, but it's also one of the few I'd deem the perfect taste: Sweet, smooth, with hints of cocoa. Breakfast Blend is one of the few blends on my "perfect" list.

The other perfect coffee blend is, without question, Archer Farms Breakfast Blend. It pains me to see Target leaving Canada, for they carry Archer Farms. This coffee blend is the perfect balance of colour and taste. As a mild and flavourful roast, it's the perfect cup to wake up to in the morning or in the middle of the night during crunch time.

Have a favourite coffee blend? Not into coffee, what do you drink to keep awake?

Buon Appetito! Cin cin (aka Cheers)!
Tonia

#lifeofahangrygirl

[Fries] Supreme Victory

[Image: Me]

I am a sucker for fast-food. It’s convenient, salty, and not good for me, but it tastes so good. Mind you, I don’t eat it often for personal reasons; however, just like every other human being, you can’t help but fall victim to it’s fried, empty-calories especially when you’re stressed. Be it school, work, the daily grind of mid-20-something life, fast-food is that something that always makes the world a much better place, even if its just for the 15 minutes it takes you to eat it. This is why I am posting to you today. As much as I love fast-food, especially a certain chain that specializes in “authentic” Mexican, it gets pretty expensive, not only on my wallet, but also on my gut.

The “How-To” I’m about to suggest is NOT going to taste like the fast-food real thing; however, it’s a compromise between your craving, health, and wallet. And it’s fun to make!

What you’ll need in order to create this dish:

- French Fries
- Lean Ground Beef
- Queso (Cheese) Sauce
- Salsa
- Sour Cream
- Fresh Chives

The idea behind this "How-To" is to create the dish to your preference; therefore, dress the fries how you wish with the amount of ingredients that you prefer. For my own dish, I prefer to choose lower fat options (such as low-fat sour cream and lean ground beef) just so I can think I'm doing some good and seconds don't feel so bad :P

[Image: Me]

The first layer contains French Fries. I usually line the bottom of the plate to create a nice solid foundation for the toppings.

[Image: Me]

The second layer contains a ½ cup of ground beef, lightly seasoned with black pepper and pink Himalayan salt to taste.

[Image: Me]

The third layer consists of the Queso (cheese) Sauce. I recommend letting this simmer on low heat for easier use when it comes time to pouring the sauce over the fries.

[Image: Me]

The fourth layer consists of salsa. Mild, medium, hot, super hot, whatever your heart fancies, place the salsa atop the Queso sauce layer.

[Image: Me]

The fifth layer is for the sour cream. 2 tablespoons is more than sufficient, but, if you’re having one of those days, an extra spoon or three works just as well ;)

[Image: Me]
f

To finalize the Homemade Fries Supreme, we have fresh chives for that little extra zest. Finely chop the chives and sprinkle atop the sour cream for a lovely colourful accent, not that that really matters in the grand scheme of things. Meaning, you’re about to indulge in the greatest homemade creation of MANKIND! Well, granted, if you’re in the mood for a little fast-food without actually having to leave your house hahaha.

Is there a fast-food dish you enjoy creating?


Buon Appetito!
Tonia


#lifeofahangrygirl

Live. Love. Lasagna.

 [Image: Me]

Lasagna. Who doesn’t like lasagna? You know how in life everyone has that one thing they pride themselves on? Well, for me it’s definitely lasagna. Maybe it’s the process of making lasagna that I thoroughly enjoy. Or maybe it’s the fact that it reminds me of my Nonna, who always makes lasagna for those extra special occasions. From making the sauce, to cooking the ground pork, to constructing the actual lasagna with noodles and shredded mozzarella, I find making lasagna therapeutic in a way; an art. Oh! And everyone who tries my lasagna falls in love with it ;) With that in mind, I thought to myself, it’s only right I share most of my lasagna recipe with you all today. Most? Yes, because like my Nonna says, the best recipes always have one secret ingredient… and it’s not love if that’s what you’re thinking hahaha. 

To begin, you’ll need the following:

- 1L of Tomato Sauce
- 1LB Lean Ground Pork
- 4 Hot Italian Sausages

- 2 Tblsp of Extra Virgin Olive Oil

- Grated Parmesan Cheese

- 1 Ball of Mozzarella

- 1 Box Oven-Ready Lasagna Noodles
- 1 Mid-Size Glass-Baking Dish

First, pour 2 tablespoons of Extra Virgin Olive Oil into a sauce pot and turn the stove top element to high heat. Take the sausages and place them into the pot, turn to medium heat. Cook until brown.

 [Image: Me]

Once sausages are brown, pour in tomato sauce. Bring to a boil for 15 minutes, then reduce heat to a simmer for another 30 minutes. Note that the sausages are simply for flavouring the sauce, but you’re more than welcome to use the sausages in the lasagna. In my house, they’re usually eaten as a snack during the lasagna making process, where only the sauce itself is leftover for the lasagna :P

  [Image: Me]

While the sauce simmers, pre-heat pan for lean ground pork. Once pork is in the pan, reduce heat to medium. Cook until brown. 

[Image: Me]

Now is the fun part! It's time to construct the lasagna. Pre-heat the oven to 425 degrees. Begin with saucing the bottom of the glass-baking dish followed by a single layer of lasagna noodles.

 [Image: Me]

  
Next, add a single layer of sauce, lean ground pork and Parmesan cheese. 
 

 [Image: Me]

Finally, add the shredded mozzarella. When completing the final layer of all ingredients, add extra sauce along the edges to avoid burning/drying out of any exposed lasagna noodles. Have any leftover mozzarella? Use it up! It’s the last and final top layer, make it really cheesy (the top is the best part, especially when the cheese gets a little crispy on the sides of the lasagna).

 [Image: Me]

Finally, place the lasagna in the oven, middle rack, for 30 to 40 minutes. Check the oven periodically to see that the lasagna is cooking evenly and the edges are not burning. If you notice the edges are burning/drying out, add more sauce to those areas.

Once the lasagna is cooked, place the dish on the stove to set for 10 minutes. This will help the sauce and cheese settle into the noodles and the meat ensuring maximum moisture and taste :)

And voilà! Tonia’s lasagna is ready to mangia (to eat)!

 [Image: Me]

Is there a recipe you love to make? A recipe you’re proud to call your own?

Buon Appetito!
Tonia

#lifeofahangrygirl

A Meat Lover's Dream

[Image: http://www.musketrestaurant.com/sitebuildercontent/sitebuilderpictures/web-1.JPG]

Okay, okay. I have to admit I've never had German food. Although, I will also admit I love meat and potatoes. So, where am I going with this? Well, see, Rick and I are very competitive when it comes to trying new food and when he has the chance to brag, he brags ;) Lately, he's been quite the talker, telling me about this epic Meat Platter-for-2 from The Musket in Toronto. I, naturally, got jelly and wanted to try this monumental meal - Like I said, I love meat and potatoes and it was only right that I too experience this culinary anomaly.

Finally, for Rick's birthday a few weeks ago, we went out with his friends to The Musket - a German restaurant run by... Germans! It doesn't get anymore authentic than that. Situated in an industrial area, neatly tucked away between concrete and steel, is an old tavern. Once inside, we were welcomed by bright fluorescent lights as they reflected off the yellow walls and varnished wood.

[Image: http://www.musketrestaurant.com/sitebuildercontent/sitebuilderpictures/.pond/interior.JPG.w560h340.jpg]

A howl, which I assumed was laughter, caught me off-guard, but slowly I smiled as my eyes delighted at the food that passed me by: "Meeeeeeeeeeeeeat! Meat!, I exhaled. The same guy that howled from laughter, yelled from the top of of his lungs: "HAPPY BIRTHDAAAAY, RICHARD!" No, we didn't know the gentleman, but we quickly realized that we were being greeted like one of the family (I believe he was one of the restaurant's owners).

Did I mention the beer yet? No, I don't think I did. This beer I could not pronounce, but it was one that had my name on it. My lips touched the glass, the beer was cold and frothy as I took my first sip - it was smooth on my palette as it danced over my tongue. I continued to drink this German liquid gold as we made our way to the table. 

As we sat down, the waitress came to take our order. It was time for the dream to come true: Rick ordered the Meat Platter-for-2 and a grilled shrimp salad to start. The grilled shrimp arrived first. I'm not entirely sure if this is considered a German dish; however, it was yummy! I'm a sucker for grilled seafood (refer to previous blog on Christmas Eve Fish Feast for further evidence) and enjoy a simple salad with my meal. The shrimp, tender and juicy, had a light, buttery-garlic taste which complimented the bitterness of the vinegar in the salad dressing quite nicely.

[Image: Me]

Then, it arrived. The moment I had been waiting for, for over a year: The Meat Platter-for-2!

[Image: Me]

The platter consisted of a silver serving tray adorned with all the German fixings: sauerkraut, boiled potatoes, pickled red cabbage and two large stacks of meat, each containing 1 sausage, 1 porkchop, 1 steak and 1 schnitzel. I wish I could say I finished off my portion of the tray; however, it's safe to say that Tonia's eyes are bigger than her stomach and there was no way she could have completed the mangia (aka "eats" in Italian) at hand. The beer, though, is another story :D

Overall, how was my experience with German food? Excellent. It's no surprise that I loved it, but I am happy to have finally tried the meat platter. And I'm most certainly proud that Rick and I are now even when it comes to trying new food.

On second thought, I wonder what cuisine he has yet to experience :P

Buon Appetito!
Tonia

#lifeofahangrygirl

The Vegan in Hogtown

[Image Credit: Me]

As a self-proclaimed carnivore, (well, many would describe me as such) I found it particularly intriguing when I was delighted to be adventuring on a foodie journey I had all too rarely endeavoured before: Vegan Cuisine. Now, now, don't panic, I have arranged with my mother to set aside an emergency veal sammy upon my return! I joke. This is an experience I have been so excited to take part in ever since the idea came to fruition a month or so ago.

Dee, an avid vegan-er and chef, also one of my bests, has been on the path of vegan righteousness for the last 5 years. A lifestyle she has come to embrace with open arms and always willing to share in all its animal-free glory. Yes, she's a hippie, but a hippie I have come to love and respect for being as passionate and dedicated as she is to the calling.

Alas, on the weekend, Dee and I ventured out to the great TDot in search of the Vegan Holy Grail: The Hogtown Vegan. We entered the restaurant, a cozy little nook just off of Bloor and Ossington. Dark wooden floors and Teal-painted walls welcomed us as the hostess showed us to our table. The menu consisted of a modest 2 pages and also an fsi menu that carefully detailed all Gluten-Free options.

[Image Credit: Me]

We carefully navigated through each item and selected accordingly: To start, an appetizer - a tantalizing spin on the classic fries supreme called the Fries Supremacy.

[Image Credit: Me]

As for mains, Dee ordered the the Unchicken Caesar Wrap with Coleslaw (by the time I reached my phone to snap a pic, she had finished hahaha) and the Gluten-Free Southern Comfort pour moi, which consisted of Gluten-Free Mac'n'Cheese, Un-chicken Fingers, and Collard Greens.

[Image Credit: Me]

Favourite food item?  I really enjoyed the Fries Supremacy: fresh-cut fries topped with nacho “cheese” sauce, fakin’ bits, sunflower sour cream and scallions. Naturally, the dish was served sans-meat; however, there was the un-dairy ingredients that actually tasted really good. Of course, the sunflower sour cream didn't taste like real sour cream because it's not! But, for what it's worth, it was delicious and added a creamy element to the spice of the nacho "cheese".


Would I try Vegan cuisine again? Absolutely, it's a cuisine I've come to like very much. It's different and enjoyable when you find options that suit you, just like any other cuisine. Zen Gardens, off of Derry and Hurontario, is amazing and Vegetarian! But, that's for another post ;)


Have you ever tried a cuisine you were originally unsure of? How did it turn out?


Buon Appetito!
Tonia


#lifeofahangrygirl

Three Words: Nonna's. Amaretti. Cookies.

[Image: By Me :)]

There is nothing like Nonna's homemade cookies: Amaretti, Nutella Crescents, Cocoa Fingers... you name it, Nonna makes it. Correction: There is nothing like Nonna's cooking. Whether it's her famous (to me anyways) penne or her veal or even her epic Christmas Eve Feast (as posted previously in my blog). Whatever she makes, it's always yummy.

I know what you're all saying, that it's the love; her love that makes her food heaven sent. While that may be true, without question, it's the simplicity of her gastronomic prowess that makes her culinary delights... delightful!

Today, let me talk to you about my Nonna's cookies, specifically her Amaretti (i.e. almond cookies for the non-paesanos). Even though I have been sworn by the Godfather himself not to indulge on all the ingredient details, I can say that the recipes my Nonna has created and make, use only the best and fewest ingredients. Why? Well, my Nonna, she's always been one for the simple things in life. Whether it's fashion, entertainment, or food, my Nonna appreciates the basics. Her humility is admirable to say the least. But, I digress. 

Her Amaretti are composed of 5 simple ingredients:
- fresh ground almonds
- sugar
- vanilla powder
- vanilla extract
- egg yolk

Whaaaaa, you say? Yeah, it's that simple. But the simplicity of those ingredients allow for those strong flavours to speak for themselves. I salivate just thinking about them (could totally eat a couple with a piping hot cup of espresso right now haha).

My dad's mom, my Nonna, is THE queen of cookies. My mom's mom, my other Nonna Cas, is THE queen of lasagna. But that's a different post ;)

Buon Appetito!
Tonia

Homemade Comfort - A Poem

Nothing compares to homemade soup. The heated, salty broth mixed with the sweetness of vegetables: carrot, potatoe, celery, cauliflower, onion, green pepper -- all paired ever so sparingly with mini pasta. The second helping tasted even better than the first.

Nothing compares to homemade soup when your mama makes it for you when you're feeling under the weather. It's like a warm embrace on a cold winter's eve: Soothing, wholesome, fulfilling. Mama always has the perfect RX.

Nothing compares to homemade soup when you haven't eaten a full meal in 2 days. The void that had developed in the pit of my stomach, angered by the pains of illness, only to finally be comforted by this delicious liquid goodness. My god, have I never been more happy to simply taste something of substance. Never had soup tasted so good, so complete.

Nothing compares to homemade food as it brings with it the comforts of home and heart: Dependable, safe, nourishing. I remember when I was a kid, it was always the comforts of homemade food that always brought a smile to my face. From my nonna making us homemade lasagna to penne to pizza and to my mom who always made the best in homemade baked goods: brownies, biscotti, banana bread -- nothing else ever compared. Even now, nothing does.

Do you have a favourite comfort food? If so, what is it? When do you most crave it?

Buon Appetito,
Tonia

#lifeofahangrygirl

Kale-ifornication

[http://www.boston.com/finds/thegrommet/august/Kale%20Chips.jpg]

Hello my lovely foodies!

Apologies for my delay -- caught a terrible stomach bug this weekend, no fun :(  But alas, I am back, slowly but surely, and today I want to talk with you guys about the following: kale! 

Why kale you ask? Well, it's yummy, low carb (few of the many reasons why it's good for you), and, as far as my social media feeds go, everyone is coming up kale.  As part of my New Year's resolution, I wanted to find new ways to eat the food I love while maintaining a lower carb in-take. One of the first foods that came to mind were chips. I love chips! Actually, I love potatoes, but that's a different post.  I thought to myself, how could I satisfy my chip craving with something low-carb: kale chips! 
 
So, after many hours of Pinterest surfing (yes, I got distracted with boards other than kale), this is what I came up with.

You will need/do the following:
- preheat oven at 300 degrees
- large cookie sheet
- parchment paper
- 4 cups of kale/without stems
- 1 tbsp. extra virgin olive oil
- 1 tsp. himalayan pink salt

- 1 tbsp. garlic powder  - 2 tbsp. parmigianno grated cheese   

To start, I bought a bag of pre-washed kale and began to tear away the stems.

Next, I poured the extra virgin olive oil over the kale to give them a coating, that way the ingredients would hold better to the leaves.

After, I laid the kale evenly on the parchment paper-lined cookie sheet and sprinkled the salt, garlic powder, and cheese. I tossed the kale with the ingredients and evened out the leaves again. Lastly, with the remaining cheese, I sprinkled it atop the kale.

I placed the kale in the oven, middle rack, and let it cook for 10 - 15 minutes. Make sure to check in at the 10-minute mark to ensure it doesn't burn -- you don't want the kale to brown. Let cool for 15 minutes. 

  

Verdict: Not bad haha! I would probably add a bit more salt, maybe an extra pinch or 2, and add more cheese. Replacement for chips? Probably not, but all in all, it was a great experiment and I would try it again.  

Are there any snacks you've modified according to your diet?  If so, what snack was this and how did you make it?  

Buon Appetito!
Tonia

#lifeofahangrygirl