Smokey Vegetarian Egg Scramble

Eggs have to be one of the most amazing foods in the history of eating things. They’re so versatile and perfect for a filling breakfast, but don’t limit yourself to the wee hours of the morning, eat eggs whenever you want! Time is a construct, and thus breakfast foods should be eaten whenever.

So, as par for the course, I woke up at 6:30 am even though it’s Saturday. As I write this, my boyfriend is still snoozing and I’m enjoying the cool morning air and getting very hungry, and what better way to start my day (I’ll be working in my garden today on my homegrown veggies!) than a scramble.

Smokey Vegetarian Egg Scramble (315 cal)

  • 2 Eggs (I’ve convinced myself brown eggs taste better)
  • 1/4 cup diced yellow onion
  • 1/4 cup diced orange bell peoer
  • 1/4 cup frozen corn
  • 1/4 cup baby Spinach
  • 3 grape tomatoes
  • 3 balls cocktail bococcini cheese
  • a pinch of smoked paprika (you will soon learn this is my favourite thing in my spice cabinet)

I even took pics while cooking this time!

Heat your frying pan on a medium heat, spray it down with some cooking spray (or butter or live dangerously and trust your non-stick, you rebel, you) and lightly fry up your onions, pepper and corn. Add in your smoked paprika. I find the frying part releases a lot of flavour in spices so I like to put them in at this point rather than later.

Quarter your grape tomatoes. Roll your spinach leaves into a little cocoon looking thing and cut them horizontally. I mean you can chop the shit out of them if you want, but I think they look nicer this way.

Crack your eggs into a bowl, add a touch of cold water and beat them up in the bowl. Quarter your cheese balls and add those to the eggs.

When the veggies in your pan look like this, it’s time to add your eggs and the rest of your ingredients:

Continue cooking on medium heat until your eggs are how you like them (even though I’ll never understand you runny egg people…)

Now you are like super-powered to start your day! And the whole process took like 15 minutes. Go out there and grab the world by its neck.




Homemade Frozen Yogurt, for the Ice Cream Lover Inside

Hi, my name is Tannis, and I’m a sugar-addict. *Crowd gasps* I know, I know. Like a bad sugar addict. For example, I went to a Tupperware party (because they were serving food) and browsing through the catalogue I saw an ice cream scoop. For those of you know know and love Tupperware, or don’t love it but went to the party anyhow because… food, then you know that the prices can be a little steep. And I saw this scoop and went, “Why would I spend $35 on a scoop when I just eat from the carton?!” That’s me, this is how I roll, these are the decisions I make in my life.

So anyhow I decided to give up sugar for 14 days (only 14 because I have a pizza date I need to attend!) which means I’m living off of whole foods right now, and unfortunately the miracle that is ice cream is not part of this plan. And that birthed this super simple, super easy homemade frozen yogurt.

Hold onto your hats ladies and gents, because this is about as simple as you can get!

Mango Frozen Yogurt (170 cal, makes 2 servings)

  • 1 cup plain Greek yogurt
  • 2 cups frozen mangoes
  • 1 tsp real vanilla extract
  • 1 blender/Nutri-bullet/Ninja/whatever fast spinning blade thing you own

Combine all of your ingredients into your blender thing. I used a Nutri-bullet and had to add a touch of water so it stopped making that scary noise. Pulverize everything until it’s nice and smooth. Freeze it. Eat. I didn’t let mine freeze quite long enough when I took this pic, but I didn’t care, I wanted to eat it.

Feel free to add some honey to sweeten this up a little, you don’t have to suffer sugar-free with me if you don’t want to.

If you really want to live on the edge, a bit of lime juice would make this super delightful!

Stay cool food friends.


Milan’s Lazy Spanish Rice and Greek Grilled Chicken Breast

Ok, so you probably think that since I’m writing a food blog I love to spend hours in the kitchen cooking. That would be a lie. I like cooking, because I like eating, and I get bored with food so I make up new recipes, and I struggle with my weight so I try to make them healthy. That’s basically the story. So when my boyfriend said he was going to make his “Lazy Spanish Rice”, I got hooked on the word lazy and was like, yeah that’s going on the blog.

The chicken is pretty damn lazy too, so this is the lazy person recipe. So put your sweatpants on, or take them off, whatever your deal is.

Milan’s Lazy Spanish Rice – makes 8 servings (124 calories)

  • 2 cups of rice
  • 1 can diced tomatoes (796ml)
  • 1 can kidney beans (540 ml)
  • 1 cup chopped celery
  • 1 cup chopped yellow onion
  • 1/2 cup chopped red peppers
  • 1/2 cup frozen corn
  • 3 cloves garlic
  • 1 tbsp chilli powder
  • 1/3 cup chopped cilantro
  • 1 package low sodium Oxo chicken stock

Put the rice in a pot, and add the liquid from the can of tomatoes and the oxo stock (or whatever stock you have, it’s pretty standard stuff) and add enough water so your liquids equal 2 3/4 cups. I’m following my boyfriend’s instructions on this so it’s like a tasty game of telephone. Bring it to a boil and let it simmer

In a separate pan, fry up your celery, corn, garlic, onions, and red pepper and chill powder.

Drain the kidney beans. Personally, I always wash them because I’m certain that gross liquid is what makes you fart. Someone should do a fart test on that. Prove me right.

Once your rice is cooked add your pan ingredients, kidney beans, the tomatoes from the can and cilantro. Keep the heat on low and stir it all together.

Voila! Lazy Spanish rice

Greek Grilled Chicken Breast (180 calories per breast)

I normally marinade my chicken breasts the night before. The flavour is better and my meat is mostly frozen and I’m the type of person that forgets to pull it out until hungry is raging within and then I just give up and eat crackers. If you’re more organized, go you!

  • 1/4 cup olive oil
  • 1/2 cup plain Greek yogurt
  • Juice from 1 lemon
  • Smoked paprika (if you have an Epicure dealer, get her to hook you up, their smoked paprika is the best!)
  • Onion powder

Mix that goodness up and marinade your breasts (heheh) overnight. Basically just BBQ it. Please don’t give yourself salmonella, so make sure the breast is cooked thoroughly. You can use a meat thermometer, or go old school and just make sure it isn’t pink inside.

There! Lazy meals made healthy.

Cafe Mosaics

Well, he certainly has and other Edmontonians thinking about Sunday brunch!

Do I have something on my face?

One aspect of the foodie trend that I love is the subsequent dying stereotypes surrounding vegetarian cuisine. The image of tasteless tofu sitting next to raw vegetables is far from reflecting what actually makes up really good vegetarian dishes. Edmonton’s been moving in this direction for a long time with awesome comfort food spots like the Clever Rabbit on 124 Street and my personal favourite food truck ever, Sailin’ On, the owner of which now also runs the kitchen at the Buckingham on Whyte Avenue.

A new favourite haunt of mine for vegetarian comfort food options is Garneau’s Café Mosaics. Nestled near the end of Whyte Avenue, just past the Silk Road Spice Merchant, sits the unassuming eatery that looks like it’s been crafted entirely from recycled materials. Some of the tables have wicker basket chairs, perfect for storing jackets and bags when you sit down to eat.

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Steak Salad – Have Your Meat and Eat Your Greens

Ok so how boring is salad? I swear if someone serves me iceberg lettuce outside of a burger one more time I’m going to go Battle Royale on them. Seriously, I lived a good portion of my adult life thinking salad was the worst ever, because who doesn’t get sick of lettuce, tomatoes and carrots in every single salad.

But then I got real broke and I had to learn how to combine ingredients to make them stretch further, and meat was expensive so I started playing around with different salads. Now I can afford meat more regularly, but I still love salads.

Steak Salad with Parmesan (265 cal)

  • 1 1/2 cups of Baby Spinach
  • 1/4 cup blueberries
  • 6 grape tomatoes
  • 1 mini cucumber
  • 1/4 cup blackberries
  • 3oz Top Sirloin Steak (that’s what in this recipe, but seriously you can use whatever steak you have. I just had this leftover from dinner so it’s in the recipe)
  • 2 tsp Parmesan Cheese (if you want to use that weird stuff that comes in a green container, do you. Me? I love the hard cheese and I just use a vegetable peeler to slice it into my salad. Strong cheese + steak + fruit = happy excited taste buds

Salad really doesn’t have to be boring. And it’s one of those things you can eat a lot of without much guilt.

You might notice no dressing on this list. That’s because I don’t really eat salad dressing but if you want a nice light one, mix together some olive oil, lemon or basaltic vinegar, and salt and pepper. Unless you prefer Ranch, in which case, stop eating salad and go get some chicken wings.





Easy Office Peanut Butter Toast (or “Why the Hell Do I Get Up So Early?”)


I get up waaaaaaay too early for work. Like what sane person gets up at 5:30 am every day? Do you know what that does to a person? It makes it so that sleeping in is like 7 am on weekends and by 10 you’re wondering where the hell everyone is.

Yea I’m that person. FML. Oh well, at least I can get yoga in the park done before some dog comes and drops a deuce on the hill. Small blessings.

So breakfast. Someone asked me what I do for breakfast. I’m like the biggest breakfast eater. Hands down best day of my life was when all-day Egg McMuffins came to Canada. So I like breakfast. And my early morning schedule doesn’t allow for cooking so I have to pack it up the night before.

Today it was toast. Yup. I’ll make it sound fancier for you to justify posting about it instead of only talking about Egg McMuffins.

Ancient Grains Toast with Organic Peanut Butter, Sliced Banana and Chia Seeds (396 calories)

  • Toast your Ancient Grains Bread. I don’t care how brown you like it. I’m a toast wimp, so I don’t fully commit to toasting
  • Spread on about 1 tsp of organic or natural peanut butter on each slice. Basically read the Peanut Butter label and if the Ingredients are more than just “peanuts”, then it’s full of sugars and stuff
  • Slice up your banana and daintily position the slices on your toast because you’re writing a food blog
  • Eat leftover banana
  • Evenly sprinkle about 1 tsp of chia seeds onto both slices
  • Eat your breakfast while your coworker tells you about the hockey game

Spend the rest of the day in office purgatory but it’s cool cause you fuelled your body to dredge on.

Turkey Burrito Bowls – Flights to Mexico Are Expensive

You know what I love? Ground turkey, because you can leave it in your freezer forever and sometimes you can find it on a big sale at Superstore and it’s super versatile and really healthy.

This Turkey Burrito Bowl serves about 8 normal sized people who like to eat, or maybe 16 really small people, or like 4 marathon runners. I dunno. For me it’s like 8, so that’s what I based the serving size and calories on. You’re welcome.

Turkey Burrito Bowl – Serves 8, 322 Calories (give or take)

Ground Turkey

  • 1 Package of PC Blue Menu Minced Turkey
  • 1/2 Pack of Old El Paso Taco Seasoning

Put your frying pan on the stove, turn that stove onto medium heat, if your pan sucks and the non-stick is all worn off make sure you spray it with cooking spray. Even if it’s not and you’re just anxious about burning it, spray it with cooking spray. Cool. Put your turkey in the pan and let it cook, making sure you break it up with a wooden spoon or something else and turning it frequently. When it’s all nice and sealed, drain the excess liquid out of the pan, into a separate container, like an old coffee tin. Don’t pour it down the drain. Apparently that’s not nice to do.

Then add your Old El Paso taco seasoning, put a bit of water into the pan, stir that seasoning in right nice into the ground turkey. Turn the burner to low and let it cook some more. You should probably cover it.


  • 1 can of chickpeas
  • 1 tbsp Olive Oil
  • 1 pinch Chili Powder
  • 1 pinch Salt

Drain the chickpeas into a colander and rinse them off. Put them in a fair sized container (which you probably bought at the Dollar store or stole from a potluck, you naughty person, you), add the olive oil, chilli powder and salt. Put the lid on and shake it up. That’s it.

Pico de Gallo

Ok I love this stuff, so listen closely

  • 3 medium-to-large tomatoes (on-the-vine taste better IMO)
  • 4 gloves garlic
  • 1 cup cilanto
  • 1/4 red onion
  • 1 tbsp olive oil
  • 1 pinch salt
  • Juice from 2 limes

Chop the tomatoes into nice little salsa sized squares. Put those into another of your ill-gotten container. Dice those onions up and put those into your container. Garlic? Chopped, into the container. Cilantro, chop the heck out of that, into the container it goes. Lime juice? Container. Olive Oil and salt? You know the drill, container. Stir it all together and let it sit while you make the rest.

*Super fun side note* This stuff tastes ever better overnight! The longer it sits, the better it gets. Just, if you’re going to make it the night before, don’t eat it all before dinner. Or do, but then make more. I’m not the boss of you.

Sauteed Veggies

  • 1 Red Bell Pepper
  • 1 Yellow Bell Pepper
  • 1/3 Yellow Onion
  • 3 Cloves Garlic
  • 1/4 Cup Cilantro
  • 1 tsp Chili Powder
  • 1 tsp Cumin

Slice all of your peppers and your onion lengthwise, or into nice long strips. Chop up your garlic and throw that and your peppers into a frying pan that’s been sprayed. You can live on the edge a little if you want and not spray it, but I live with anxiety so….

Sautee your pepper, onion and garlic on a medium heat with the chlili powder and cumin until everything is not like too soft, but not raw either. You know what I mean? Like it shouldn’t fall apart, but you’re not eating raw onion. Throw in your cilantro and stir it all up together and turn that heat to low.


  • 2 Cups Basmati Rice
  • 2 3/4 Cups Water

Throw your rice and water in a pot, let it come to a boil and once it has, turn it down to a low heat and let it cook until it’s done. It should take about 15 minutes to cook. If you like stickier rice, you can add a bit more water. That’s really it. That’s how you make rice.

Ok, so at this point everything is complete! The rest is up to you. You can plate it all nice and Instagrammable like the picture and impress your friends and co-workers with your mad skills, or you can throw it all together in a mash like some sort of savage.

Garnish with 1/2 avocado and some lime.

Happy eating!