Cheaty Kitchen

Cheaty’s Easy Homemade Veggie Burgers

2012-07-13T15:51:52Z

I made these delicious veggie burgers for the first time earlier this evening, and they were a hit!

I’d never made them before because they seem so messy to make, and like a lot of work…. But these were seriously a cinch! So I had to share.

They’d probably look better with black beans, but all I had were red kidney beans (no wonder, because I never eat them)….

Anyway, here’s the recipe:

Ingredients:

1 15-oz can beans/1.5 cups cooked beans (black beans, pinto, red kidney)
1/2 cup salsa
1 oz sliced onion (or more, to taste)
1.5 cups bread crumbs (I use spelt or wholest grain possible)
1 tsp cumin
pepper (to taste)

Note: You can probably sneak some spinach, carrot or beets in there too to amp up the nutritional value.

Instructions:

1. Pour the beans and the salsa into your food processor, and blend until smooth.
2. Add in the onions, cumin, 1 cup of the bread crumbs, pepper, and blend.
3. Pour the mixture into a bowl.
4. Get (just a little) messy, and use your hands to make 8 nice-sized patties. As you form them, gently press both sides of the burgers in the remaining bread crumbs, and place them on a pan or baking sheet lined with parchment paper.
5. Let them set in the refrigerator for 15-30 minutes while you prepare other parts of your meal (or clean up or make the kids’ lunches!).
6. Bake in preheated oven at around 350ºF for around 20-25 minutes (I’m not really sure about the timing — I just waited ’til they browned a little bit), turning once.

Stick them in a fresh, lightly-toasted, whole-grain bun or bagel, and top ‘em up (Daiya, Vegenaise, veggies, Dijon, the works!).

Oh! And they freeze really well, too…! Just stick one in the toaster, flipping once, and it’s ready to munch.

Bon appetit!

Love!

xo Haley-O

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Kathy Freston (LOVE!) on the Ellen Show

2011-04-21T00:11:23Z

Check out one of my favourite authors, Kathy Freston, teaching an eager family how to eat a plant-based diet. It’s a 3-minute video and well worth the watch, not only because Kathy’s GORJ and glowing, but because there’s some good info and tips for those interested in (what Kathy calls) “leaning in” to a healthier lifestyle. Checkit!

Love that dog!

So what’d you think? Inspired? Tacos?

Love!
xo Haley-O

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Kale Smoothie for Weight Loss

2011-02-04T02:49:29Z

As many of you know, I’m in the middle of a major weight loss challenge. It’s no joke. I have to lose a good 15 pounds (25 would be ideal, but I’m being realistic and leaving room for major muscle gain, which I’ve been experiencing big time) by the end of April for a big “After” photo in the June issue of Today’s Parent Magazine. Can you say “eek”?!

I’ll be posting updates on how I’m doing in a new blog on Todaysparent.com. When I have the link I’ll give it to you asap.

In the meantime, I’m loving the green smoothie my naturopath Jennifer Baer recommended for me. And after stepping on my scale this afternoon, I realized that every time I get into a green smoothie kick, I start to lose weight. Every time. I just started drinking them again this week and my weight is ACTUALLY dropping. And I think it’s the kale.

Yes, kale can taste disgusting in a smoothie, but, I’m telling you it does wonders for weight loss. And when you have the right ingredients, and if you blend it well, a kale smoothie can be quite yummy. I splurged a while back on a Vitamix, and I haven’t looked back since. With a 7-year warranty, the exorbitant price is well worth it. ANYWAY! Here are the ingredients. Just dump them in and BLEND WELL:

1 cup kale
1 cup berries
1 banana
1 cup soy/rice milk
3/4 cup apple juice
1/4 cup sunflower seeds
cinnamon to taste

Sometimes I add chocolate Vega Shake-and-Go Smoothie powder for extra protein, omega 3s and chocolaty goodness….

Makes 2 servings (refrigerate for a snack or breakfast the next day).

Enjoy!

Photo: daveeza

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The Feel Good Guru’s Fall Fast Begins….

2011-02-04T02:53:24Z

Have you met the Feel Good Guru (aka Moira Nordholt)?

I heard about her on Dr. Melissa West’s podcast (which I love), Returning to the Body Mind. Melissa interviewed her, and I was riveted and inspired, and I checked out her website and her fasts as soon as humanly possible. I think the thing that inspired me the most to get fasting was Moira’s idea of teaching or advocating for causes not by preaching but by being a fabulous example. Her glowing skin, abundant energy and positive attitude certainly inspire me to dump my Starbucks soy no-water-tazo-chai AND cookie addictions horrible habits and start eating clean — as in, at least for 21 days, no wheat, no sugar, no coffee, no alcohol and, of course, no animal products.

I’ve talked about this before. I’ve been trying to diet (again) for years now, but I haven’t been able to stick to one plan since the Rascal was born — eating horribly became my coping mechanism for horrific symptoms of prenatal anxiety and OCD (it was the worst in the Fall)…. And now I seriously have a good 20 pounds to lose. I really really do. It’s important. For my health. And because my daughter’s still young enough that she won’t notice if I shed a ton of weight….

I never want her to see me “diet,” anyway. So, let’s just not call it a diet. It’s a fast, a cleanse. Losing weight will be the by-product of a healthier, lighter, happier, cleaner, more energetic me…. More on this on the main site…. In the meantime, here’s a video promo of Moira’s new “Autumn Fast.” (See HERE for how you can get the fast for FREE!)

So thank you Moira! And thanks, too, to @lindseyjay for motivating me with tweets every day — and Moira herself (@feelgoodguru) checking in with tweets. LOVE!

Moira (a Toronto resident, by the way!) is totally generous with her ideas, and she’s encouraged me to share some recipes from the fast with you. The first is the all-important GREEN SMOOTHIE! Enjoy….! (This recipe has been lifted word-for-word from Moira’s fast.)

Here’s how for 2:

Soak a cup of organic almonds overnight in spring water.
This activates the live enzymes in the almonds – packed full
of potential, beautiful trees waiting to grow. In the morning,
drain and rinse.

In a blender or vita-mix:

Add to the almonds 1 organic banana, 1 organic mango or
other fruit like orange, pear, apple, pineapple or whatever
looks great at the farmers’ market or in the produce
section. (Always buy organic to avoid countless toxic
chemicals in and on your food.)

Add a cup of your favorite soy milk,
almond milk or rice milk (I use Eden
Original for my smoothies), a cup of
orange or apple juice, 2 tablespoons of
a green food supplement (I’m using
Garden of Life Perfect Food Super Green
Formula), 2 tablespoons of walnut,
hemp seed or flax seed oil, and a pinch
of cinnamon.

Blend until all the ingredients are velvety
smooth. Sip slowly at room temperature
and feel immediately the benefits of
going green.

So…who’s with me? If you’re with me, you can grab the ebook FOR FREE — HERE’S HOW!

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Skinny New Cookbook & Butternut Squash Ravioli Recipe (video)

2010-10-31T15:14:43Z

Skinny Bitch author and former model Kim Barnouin has a new cookbook out, and it’s just as bitchy as the rest of the books in the series — actually, a lot gentler, I must say. It’s called Skinny Bitch: Ultimate Every Cookbook, and I’m a fan….

In addition to truly scrumptious and creative recipes, there are great tips scattered throughout the book (kitchen tips, tips on eating seasonally, diet tips, antioxidant tips, tea tips, etc.). I’ve haven’t read a cookbook cover-to-cover in a long time…. But I did, indeed, read this one cover to cover. Rest assured, it has none of the horrifying and distressing information that made the original Skinny Bitch so powerful and provocative (and, in turn, largely responsible for turning yours truly vegan in the first place). The information in Kim’s The Ultimate Everyday Cookbook is positive and encouraging, and the photos are literally mouth-watering.

Although I’ll stick to the simpler recipes in the book, here’s a video of Kim making her Butternut Squash Ravioli on The Today Show. Enjoy!

By the way, as of today, Halloween (in 10 minutes), I’m breaking up with Starbucks soy chai lattes. We are DUNZO. I’m breaking up with this horrid drink on Kim’s advice — I love how she likens food addictions to relationships (in one of those yummy tip pages in the book). I’ve never broken up with anyone before. I guess there’s a first time for everything….

Love!

xo Haley-O

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New Moon Kitchen One-Bowl Oatmeal Cookies! RECIPE!

2010-10-18T00:33:23Z

I am thrilled to bring you a recipe from my absolute FAVOURITE vegan cookie company, New Moon Kitchen. Those of you whose children have peanut allergies, or who love healthy baked goods, and, of course, most vegans, know and love this brand. You’ve no doubt seen them in the natural food stores and wholesome bakeries. It’s hard not to dive into these like a regular Cookie Monster — ME WANT COOKIE! I know, because they gave me a ton to try and share with my family, neighbours, kids’ teachers — everyone loved the cookies. Nom nom nom!

I think I loved “Momints” the most…, but it’s really a toss up: I’m a sucker for those chocolate-chip “Bite Me” cookies, too….

What we have for you is the recipe by New Moon Kitchen’s “Boss Lady/Baker Babe,” mom-to-be (by now she may have given birth!) Eden Hertzog herself! Thank you, Eden! I haven’t tried the recipe yet — I was too eager to post it for YOU, first — but I can’t wait! ENJOY!

One-Bowl Oatmeal Cookies (made with spelt flour)

By Eden Hertzog (New Moon Kitchen)

I consider this recipe to be a cure-all for rainy days, sugar cravings, and something fun and easy to do with kids. Everyone loves fresh baked cookies right out of the oven, and this recipe makes it easy – and also healthy (no eggs, dairy products or nuts – safe for most kids!).

1. Preheat your oven to 350F. Put on your apron!

2. In a large mixing bowl, add the following ingredients:

1 cup liquid sweetener of your choice – this can be Maple Syrup, Agave Syrup, or Brown Rice syrup. Best to use what you have on hand; these syrups will produce similar results.
1 cup pure sunflower oil
½ c raw sugar
1 tsp vanilla

3. Mix the ingredients together.

4. Then add:

3 cups quick cooking oats
2 ½ cups light spelt flour
2 tsp baking soda
¾ tsp salt
½ tsp cinnamon

If you feel inclined to add some chocolate to the recipe, throw in a cup of chocolate chips. Or if you’re really being good, use raisins or nuts instead.

*To keep this a one-bowl experience, simply “fluff” the soda/salt/cinnamon into the oats and flour.

5. Now mix the dry ingredients into the wet (that were sitting so patiently on the bottom of the bowl). Do not over-mix or knead this dough – just fold everything together and be sure that all the dry pockets are gone.

6. Using two spoons, or better yet, an ice cream scoop with a thumb release feature, scoop dough into cookies approx. 1.5” in diameter. If you like a chunky cookie, just leave the batter on the trays as is. If you like a thinner, crisper cookie, press the cookies lightly with the heel of your hand.

7. Bake at 350F for 12-13 mins (or until golden on top)

If you are interested in taking some of the fat and sugar out of these cookies, you can substitute ½ cup of apple sauce and simply remove ¼ c each of oil and liquid sugar. No one will know….

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Hugh Jackman’s on his way to going VEGAN

2010-09-28T13:55:39Z

The gorj Hugh Jackman has gone vegan. Further motivating me to keep this wonderful lifestyle up. Go Hugh! For full deets, check Brendan Brazier/Vega’s blog. Hugh’s following Brazier’s diet plan and wrote the forward to the latest edition of Brazier’s bestselling Thrive.

Ooo! And even more deets in this interview HERE!

Love!
xo Haley-O

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Green Beans with Shallot-Mustard Vinaigrette

2010-09-04T02:22:44Z

I was never a green beans fan until I tried this recipe. I seriously could eat a massive bowl of this. It’s got the perfect mix of juicy, crunchy, tangy, sweet, spicy, slightly bitter (the beans) — perfection. It’s rare that you find a good green bean recipe, you know? So, enjoy!

Makes the perfect side dish with added benefits of vitamins and omega 3s (walnuts)! Or eat it as a meal on its own with added tofu (see below).

This recipe was created by my Naturopathic Doctor/Holistic Nutritionist Jennifer Baer. She’s the Director of Body of Knowledge Healing Arts. See, she knows what she’s talking about. Thanks for the recipe, Jenn!

Ingredients
3-4 cups green beans or haricots verts, washed and trimmed
1/3 cup walnuts, chopped and lightly toasted in pan
1/4 cup unrefined olive oil (optional — I don’t use oil in this recipe)
2 Tbs apple cider vinegar
2 Tbs fresh lemon juice
2 Tbs honey, heated briefly or run under hot water (made liquidy)
1 tsp mustard powder or 1 Tbs Dijon-style hot or grainy mustard
1/4 cup fresh dill, trimmed
2 Tbs finely diced shallot
Generous amounts of sea salt and fresh ground pepper (to taste) (optional — I don’t use the salt)

Instructions
Steam beans uncovered for a few minutes until bright green and tender crisp. Immediately cool under running cold water or in an ice bath. Drain well and set aside.

Combine all other ingredients well and pour them over the green beans.

Toss to coat and refrigerate at least 30 minutes before serving.

Optional: Add crispy tofu cubes (3/4″ cubes pan fried until golden brown on all sides).

Bon appetit!

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Tess Challis’s Oven Roasted Cauliflower with Rosemary & Garlic

2010-04-11T02:05:46Z

Quintessence C. Challis (aka @TessChallis on twitter) has a much better photo of this fabulous, kids-will-love-it roasted cauliflower dish on her own blog. I overdid mine a bit. See, just because one has a “kitchen blog,” doesn’t mean one cooks remotely perfectly all the time, especially when said “kitchen blogger”’s 2-year-old decides he wants to toilet train while her cauliflower is roasting. But I digress….

At my corner organic health food store, they always have fresh cauliflower and, for some reason, I’m always compelled to buy it. This vegetable mystifies me a bit. It’s not green like other superfoods, but it’s super healthy — loaded with vitamin C, folate, fiber and various anti-cancer phytochemicals. In fact, it’s one of the only “white” foods that’s not bad for you — as opposed to white sugar, flour, rice, etc..

I love me some “Roasted Cauliflower with Rosemary and Garlic” for every-day dinners. Tess also recommends it for “Thanksgiving (or any special occasion) and can be prepared in advance.” Awesome.

My kids LOVED this cauliflower dish, and so did I. So much so that I bragged about it to my mother, on the phone, during dinner.

Here’s the recipe — stolen word-for-word with gracious permission from Ms. Challis herself. As she recommends, “simply toss all of the ingredients together and marinate overnight. Pop it into the oven half an hour before dinner, and there go you! Simple elegance.” CHECK IT:

INGREDIENTS (Serves 2):

2 teaspoons fresh rosemary leaf, stems removed and chopped
4 teaspoons olive oil, extra-virgin or regular
6 medium cloves garlic, minced or pressed
½ teaspoon sea salt (plus up to ⅛ teaspoon more if you like)
¼ teaspoon each: organic sugar (or sucanat) and ground black pepper
½ teaspoon balsamic vinegar
3½ cups chopped cauliflower (cut into bite sized pieces)

INSTRUCTIONS:

1. Preheat the oven to 400° F. Place everything but the cauliflower in a large bowl and stir to mix. Next, add the cauliflower and combine well with the seasonings using a rubber spatula. At this point you can allow the mixture to marinate for up to 24 hours (refrigerated in an airtight container) if you like.
2. Spread the mixture onto a large ungreased cookie sheet, using the rubber spatula to scrape all of the herbs and spices onto the cauliflower. Bake for about 15 minutes.
3. Turn the cauliflower over with a heat proof spatula and bake for another 10-15 minutes, or until lightly browned and very tender. Remove and serve. Feel impressed with yourself for as long as you like.

Now that you’ve sampled a recipe, why not check out Tess’s awesome book (LOVE), Radiant Health, Inner Wealth: A Fun, Comprehensive Toolkit for Ultimate Wellness. This book is not only jam-packed with fun and fabulous recipes (we’ll be featuring more here soon), but also tons of guidance on everything from meditation to meal-planning, and a 2-week plan that will rejuvenate you and get you back on track when you’ve fallen off the wagon…*COUGH.* Cheaty highly recommends….

Isn’t Tess GORJ! Many thanks to Tess for sharing her cauliflower recipe with us. Check out her blog, too, for great info, samples of her recipes, and her signature sassy wit!

Enjoy the recipe. Let us know how it goes!

Love!

xo Haley-O

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Low-to-No-Fat Pea Soup

2010-02-26T19:56:10Z

As many Torontonians in my area know, one of the best pea soups in the city can be found at United Bakers — a Kosher-style restaurant in Lawrence Plaza. It’s not my favourite place to go because it’s not exactly chic…, not at all chic, and because I usually see half the people I knew in high school when I go there — and I like to relax when I dine. I used to take out their pea soup and their Greek salad ALL the time. But, now that I’m vegetarian, I can’t eat these dishes. The pea soup has butter in it, and, of course, the Greek salad has cheese in it. Until now, I haven’t met a pea soup as great as theirs, though. Until now….

Meet the best low-to-no-fat pea soup on the planet — right here in Cheaty’s kitchen, and soon in yours if you take my word for it. This soup tastes EXACTLY like United Bakers, without the BUTTER, and without any added fat. The secret, I think, is in the carrots and sweet potatoes….

CHECKIT!

Ingredients:

2 cups dried split peas (rinsed)
6 cups water (or vegetable broth)
1 onion (chopped)
2 cloves of garlic
2 carrots (sliced)
2 stalks of celery (sliced)
2 handfuls kale or spinach (chopped)
1 potato (peeled and chopped)
1 sweet potato (peeled and chopped)
1/2 tsp dried marjoram
1/2 tsp dried basil
1/2 tsp turmeric
1/2 tsp ground curmin
Sprinkle of pepper
Sprinkle of salt (optional, to taste)

Instructions:

1. In a large pot, combine peas, water/broth, onion, garlic, carrot, celery, potato, sweet potato, and marjoram, basil, turmeric, and cumin. Cover loosely.

2. Let it simmer, medium heat, until the peas are tender — approx. 1 hour.

3. Scoop as much of the soup as you like into a blender and puree until smooth. I like my pureed soups a LITTLE crunchy and colourful, so I puree about 3/4 of it. If you want a perfectly smooth soup, you can use a hand blender, of course, or transfer the whole thing to a blender or food processor.

4. Return the soup to the pot, stir in the pepper (and teeny bit of salt to taste — only if you feel it’s necessary).

Storing: I’ve kept this soup in my fridge for up to a week. I ladle up only what I need each time because it’s not good to keep reheating it.

This soup is so hearty it’s a meal in itself. Enjoy! And let me know how you like it!

Love!
xo Haley-O

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Cheaty Kitchen

Cheaty’s *Easy* Homemade Veggie Burgers

Kathy Freston (LOVE!) on the Ellen Show

Kale Smoothie for Weight Loss

The Feel Good Guru’s Fall Fast Begins….

Skinny New Cookbook & Butternut Squash Ravioli Recipe (video)

New Moon Kitchen One-Bowl Oatmeal Cookies! RECIPE!

One-Bowl Oatmeal Cookies (made with spelt flour)

Hugh Jackman’s on his way to going VEGAN

Green Beans with Shallot-Mustard Vinaigrette

Tess Challis’s Oven Roasted Cauliflower with Rosemary & Garlic

Low-to-No-Fat Pea Soup

Cheaty’s Easy Homemade Veggie Burgers