Today I’m happy to be sharing with the second video I shot for the Egg Farmers of Canada’s new network – Eggcentric TV!
Since the application launched last month, I’ve been really enjoying watching all the videos and recipes on the application. It’s a pretty cool network, where you can get great recipes, learn how to make a 1 minute hollandaise (which I can’t wait to try myself!) or make an omelette, find out about the nutrition in eggs – and whether or not you should be worried about the cholesterol in eggs (the short answer is not really), and so much more. And I can’t lie, it’s also pretty cool to be able to tell people they can find me on it!
My new video that is going live on Eggcentric TV is for one of my favourite super fast, nutritious and yummy meals – Sour Cream and Onion Scrambled Eggs.
There are a couple days/week where I teach three fitness classes and don’t get to have supper until 8pm or later. Let me tell you, I am ravenous by the time supper rolls around. Not only that but I’m also tired and let’s be real – a little hangry. 😉 That’s why eggs make the perfect go-to, and why this recipe in particular is such a favourite. In the amount of time it takes to make some toast to go with it, I can have a plate filled with hot delicous scrambled eggs ready to eat. Pair that with a veggie filled smoothie and I’m happily eating supper in under 10 minutes start to finish.
If you haven’t already downloaded Eggcentric TV take a few minutes right now to do so. If you are someone who struggles with meal ideas, or just wants to learn some new techniques for cooking eggs (like that 1 minute hollandaise) you will really love all the great content. It’s available in iTunes and on ROKU – and be sure to let me know if you watch any of my videos
Disclosure: This post has been brought to you by the Egg Farmers of Canada and Eggcentric TV. All opinions expressed are entirely my own.
It’s Easter Monday so probably many of us have lots of leftovers from Easter Sunday, and aren’t really in the mood for cooking something fancy today. That’s why I decided to save this warm spinach and apple salad recipe to share today as it is fast, easy, delicious, and only uses five ingredients which you probably already have!
This recipe is using apples from the new no name® Naturally Imperfect™ that I told you about a few weeks ago, but really any apple will do.
- 1 pkg (142 g) PC Organics Baby Spinach
- 3 tbsp (45 mL) olive oil
- 2 no name® Naturally Imperfect™ medium apples, cored and thinly sliced
- 4 tsp (20 mL) pure maple syrup
- 4 tsp (30 mL) balsamic vinegar
- Place spinach in large serving bowl.
- Heat olive oil in frying pan over medium heat; cook apples for 1 to 2 minutes or until softened. Whisk together maple syrup and vinegar; pour into pan and cook another 1 to 2 minutes. Pour over spinach and toss. Serve immediately.
There is just something so enjoyable about a warm salad, and the addition of the apples makes it that much better. I remember when I use to scoff at fruit in a salad (except for of course fruit salad), but now it’s become one of my favourite flavour combinations – especially when paired with balsamic vinegar. Yum!
Disclosure: This is a sponsored post for President’s Choice. All opinions are my own.
Good morning friends! I hope you had a fabulous weekend.
Today I’m back with another recipes from the President’s Choice Spring Insider’s Collection. This time it’s a meatless main (for Meatless Monday perhaps?) with two of my favourite things – pasta and pesto. When I saw the Asparagus Pesto and Tomato Burrata Pasta recipe as part of the new Insider’s Collection I knew I had to try it – with my own spin.
I’m going to share the original recipe below, and then I’ll tell you what things I changed when I made mine (because you can see right off that I didn’t use asparagus – we don’t get along very well).
- 8 oz (250 g) asparagus, tough ends removed
- ⅓ cup (75 mL) lightly packed PC® Fresh Basil
- ⅓ cup (75 mL) grated PC® black label Aged 36 Months Parmigiano Reggiano
- 3 Tbsp (45 mL) lightly toasted pine nuts
- 1 Tsp (5 mL) grated lemon rind
- 1 Tbsp (15 mL) fresh lemon juice
- ¾ Tsp (4 mL) salt
- ½ cup (125 mL) PC® New World EVOO Extra Virgin Olive Oil
- 1 pkg (250 g) PC® black label Heirloom Tomato and Burrata Pasta
- ½ Tsp (2 mL) freshly ground black pepper
- Shaved PC® Black Label Aged 36 Months Parmigiano Reggiano (optional)
- Chop all but four asparagus stalks; place in food processor with basil, grated cheese, pine nuts, lemon rind, lemon juice and salt. Pulse until chopped. With machine running, drizzle in ⅓ cup (75 mL) of the oil, scraping down sides, until smooth; transfer to bowl.
- Shave remaining four asparagus stalks into ribbons using vegetable peeler starting from end to tip; set aside.
- Cook pasta in large saucepan of boiling salted water for 3 to 4 minutes; drain. Meanwhile, heat large frying pan over medium heat; add 2 Tbsp (25 mL) of the oil and half of the pesto. Add pasta and swirl, gently turning pasta to coat; transfer to platter.
- Coat asparagus ribbons gently with remaining 1 Tbsp (15 mL) oil; arrange over top of pasta and sprinkle with pepper and, if using, shaved cheese.
Because I knew I couldn’t use asparagus but still wanted to make the dish, I opted for a more traditional pesto instead of the asparagus pesto. Besides beefing up the basil and omitting the asparagus, I also swapped the pine nuts for ground almonds (because I already had ground almonds), I left out the lemon juice and rind because – well, I forgot to buy a lemon, and I used grated parmigano reggiano because it was on sale.
Otherwise, I followed the recipe (and I’m sure if you and asparagus are friends, the original recipe is delicious), but as it is with all my swaps it was still SUPER YUM. Oh my gosh.
Anytime you have the chance to have a fresh made pesto versus jarred, and fresh pasta versus boxed – go for it. The difference in taste is remarkable and makes you enjoy eating it so much more.
I really urge you to give them one a try (without – or with – the modifications), I don’t think you’ll be disappointed!
You know, sometimes life can be oh so difficult. Like when you *have* to make smoked cheddar and bacon biscuit rollups. It’s a tough job, but someone had to do it. 😉
When the new PC Insider’s Collection came out I shared a video on Facebook with all the goodies they sent me, and along with those goodies were some recipes. I’ll be sharing another one with you later this month, but this one was so delicious it took top priority!
Bacon + cheese = happiness. Am I right, or am I right?
- 3 cups (750 mL) all-purpose flour
- 1-¼ Tsp (6 mL) baking powder
- ½ Tsp (2 mL) each baking soda and salt
- ⅓ cup (75 mL) cold PC® Salted Country Churned Butter, cubed
- 1-⅓ cups (325 mL) very cold buttermilk
- 2 Tbsp (25 mL) PC® Whole Grain Dijon Mustard
- ¼ cup (50 mL) PC® black label Bacon Marmalade Spread
- ½ cup (125 mL) cooked and chopped PC® Naturally Smoked Bacon (about 5 slices)
- 2 cups (500 mL) shredded PC® Aged 2 Years Smoked Cheddar
- Preheat oven to 400°F (200°C). Spray 12-cup muffin pan with cooking spray.
- Sift flour, baking powder, baking soda and salt together in large bowl. Cut in cold butter using pastry blender or two knives until coarse crumbs form with pea-sized pieces of butter throughout. Pour in cold buttermilk; using your hands, mix gently just until mixture comes together into a lumpy dough (do not over mix).
- Turn dough onto floured surface. Using floured rolling pin, roll into 16 X 9-inch (40 X 27-cm) rectangle. Dust off excess flour with pastry brush; spread mustard then marmalade all over in a thin even layer. Sprinkle bacon all over followed by 1-½ cups (375 mL) of the cheese.
- Roll up gently starting from long edge, rolling or stretching slightly if needed to form log that is 18 inches (45 cm) long. Cut into1-½ inch (4 cm) thick rounds; transfer to muffin cups. Sprinkle remaining cheese over top.
- Bake in centre of oven for 18 to 20 minutes or until golden brown and cooked through. Let cool in pan for 5 minutes then carefully transfer to rack to cool for another 5 to 10 minutes. Biscuits can be served at any temperature.
And don’t worry. I did my due diligence and taste tested these three times (which means I ate three rollups) to make sure they were blog worthy.
I told you it was a tough job! 😉
If you live in an area where you don’t have access to President’s Choice products (which means you are likely outside of Canada), you could certainly still make these, though you will probably need to find a substitute for the bacon marmalade. I feel like an apricot or apple marmalade might be good, but if you are afraid of experimenting I’m sure they’d work just fine without that element as well.
I sent my husband a text as work when these came out of the oven to show him what awaited him. Apparently he was impressed because he showed it to some of his coworkers, haha. Bacon and cheese for the win everyone. Bacon and cheese for the win.
Disclosure: This recipe is part of the Spring 2016 Insider’s Collection by President’s Choice and was originally posted on pc.ca/insiders. Recipe re-published with permission. This post was sponsored by President’s Choice. All opinions expressed are my own.
TGIF friends! And it’s especially a nice TGIF for me because I am taking most of next week off for a little mental (and physical) health break! Teaching fitness classes and coaching and blogging is all fun and I have no complaints about how I get to earn a living, but girlfriend needs some time off now and again! Everyone keeps asking me what I’m going to be doing on my vacation, and really besides a couple dates with friends and a few movies on Netflix and onDemand, the answer is not much. One thing I want to really concentrate on this spring/summer is finishing all the online courses I’ve registered for and not completed. And a big part of that is watching videos and listening to lectures online, which I’m hoping to get a jump start on next week. That’s where today’s post come in! I was sent a set of AfterShokz Bluez 2S Wireless Bone Conduction Headphones this week, which are making it really easy for me to listen to lectures and podcasts on the go without everyone in the room having to listen along with me!
I have a pair of traditional headphones that I keep at my desk when my husband and I are both working at the same time, but I find they hurt where they wrap around my head and really aren’t all that comfortable. And earbuds and I have always had a love hate relationship. I’ve got really small ear holes (is there a more technical term for that? haha) so unless they come with different rubber covers to adjust to different ear sizes they are in general pretty uncomfortable.
That’s what makes the AfterShokz Bluez 2S so different -they don’t actually go in your ears! Instead they rest just outside your ears on your cheek bones and the bone conduction technology delivers music through your cheekbones. This means you can listen to your music or audiobooks or podcasts, but still be able to hear what is going on around you at the same time!
I know, it sounds crazy, but now that I’ve tried them I really like them! They are more comfortable that traditional headphones and don’t go in my ear so the size of the speaker isn’t any issue. At first I was concerned that there would be a lot of sound leakage (you know, when you can hear everything that is happening in someone else’s headphones), but was pleasantly surprised at how little sound leakage there actually is. You can certainly hear bits and pieces coming from the headphones, but nothing compared to what I first imagined.
As a runner, and a runner who has notoriously had issues with headphones while running, I don’t think these would work for me in that regard. They aren’t adjustable, and while there is an adjustable tension band included to provide a more secure fit, I have a tiny head (my brother would tell you I have a head like a ping pong ball…) so even with the band the fit is fairly loose. However, I would have no issues wearing this on a walk or hike, or on a bike ride -I especially think these would be great for cyclists because of the open ear design (in case you are worrying about getting them wet from sweating, they are IP55 certified to repel sweat, dust and moisture). Chances are the most typical use for me will be general (non athletic) but it’s nice to have these on standby should I ever actually take up cycling like I keep saying I am.
The triangular button you can see on the side in the above photos is the multi-function button which easily allows you to play or pause music, skip songs, answer or end a phone call, redial and a number of other calling functions without ever having to get out your phone. Pretty cool! And in case you are afraid you’ll get lost in all the functions when using the Bluez 2S, they also come equipped with Audrey Says™ which provides voice prompts to help you along the way.
On the underside you’ll find the micro USB port for charging. One full charge will give you 6 hours of continuous play, or 10 days of standby time. This is also where you will find the power button and the volume controls. It’s taken me a few tries to get use to adjusting the volume from below (my other wireless headphones have the controls on top so it’s been a bit of a learning curve), but that’s a pretty minor learning curve.
I haven’t had the chance to try out all the features yet but so far those I’ve used I’ve found user friendly. And because I’ve been enjoying my Bluez 2S Headphones so much I’m delighted that they have offered to give one of YOU your very own pair!
To Enter: Follow the instructions in the Rafflecopter widget below.
Please make sure to follow the directions provided, I do check entries and any who do not follow the rules will be deleted.
Giveaway is open to residents of Canada and the USA.
Disclosure: I was provided with the Bluez 2S Wireless Headphones in exchange for this post. All opinions are entirely my own.