Candy Cane Beet Salad

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Ingredients:

2 candy cane beets, peeled and very thinly sliced

big spoonful of mandarin oranges

1 Tbsp pistachios, chopped

2 Tbsp herbed goat cheese

1.5 tbsp olive oil

1/2 tsp agave nectar

1/2 tsp sea salt

1/4 tsp black pepper

2 tsp lime juice

2 tsp apple cider vinegar

Directions:

1. In a med sized bowl mix together beets, olive oil, agave nectar, sea salt, black pepper, lime juice and apple cider vinegar. Let it merinade for a couple of hours to take the bitterness out of the beets.

2. When you are ready to serve, top with mandarin oranges,pistachios and herbed goat cheese.

xo erin

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Egg Drop Soup

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Breakfast, lunch or dinner soup!

Ingredients:

6.5 c veggie broth

1 c water

3 cloves of garlic, cut in half

1/2 onion, chopped

2 carrots, chopped into slices

1 zucchini, chopped

6 sliced mushrooms

1/2 tsp sea salt

1/2 tsp pepper

1/2 tsp fresh basil

Poached Egg:

1 egg

6 c water

2 Tbsp vinegar

2 tsp sea salt

Directions:
1. In a large pot add veggie broth,water and bring to a boil.
2. Reduce heat to low-med and add your veggies & spices- garlic, onion, carrots, zucchini, mushrooms, sea salt, pepper and fresh basil ( or dried if you don’t have fresh.)
3. Let your soup cook for about 40 minutes or until veggies are at desired softness.
4. When there is about 10 minutes left of cooking start poaching your eggs- if you don’t have an egg poacher make them in a pot! Add water to a pot with vinegar and sea salt. Bring water to a boil then turn it down to med- take eggs out of the fridge right when you are about to crack them into the pot of water because you want them to be cold! Once egg is cracked into the water let it cook a bit then take a spatula and gently scrape off the bottom. You can then fold the egg a bit with a spoon to help it stay together. Cook 3-4 minutes for soft and 7-8 for hard. Remove poached egg from water with a slotted spoon and place on a paper tower. You can cut the edges off if you would like.
5. Once soup is done, scoop into bowl and drop your poached egg into it! I like my egg soft boiled because it makes the soup creamy:)

xo erin

Baymax for Breakfast

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I feel like I have never watched so many movies in my life than in the last couple of weeks! I am still off work recovering from my surgery so I have a lot of time on my hands where I need to relax! One of my favourite movie dates so far- my little cousin came over last weekend to watch Big Hero 6 with me and we loved it! It was so sad but so cute! So this morning I had a little fun with my hard boiled eggs…they became little Baymax heads!

The perfect hard boiled egg….

Apparently older eggs are easier to peel once they are cooked, so I have followed this tip.

Directions:

1. Place eggs in your pot in a single layer covered in at least 2 inches of cold water.

2. Heat pot on high heat and bring to a full rolling boil. Boil eggs for 10-12 minutes.

3. Remove from heat and immediately run eggs under freezing cold water. add ice to the pot and let the eggs sit for 15 minutes in the ice bath.

4. Peel your eggs- and voila!

xo erin

Balsamic Baked Kohlrabi

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Hit up the Calgary Farmer’s Market! {Probably one of my favourite places!}

I bought this beautiful kohlrabi and it was HUGE! They had samples of it and I couldn’t resist- it was so fresh and delicious tasting! The guy I bought it from told me that if you drizzle it in balsamic and bake it, it is dang good! And he was right!

Ingredients
Kohlrabi
Balsamic Vinegar
Sea salt
Directions
1. Pre heat oven to 350 F
2. Line a baking sheet with tin foil. Chop your Kohlrabi into cubes and place it in a med sized bowl. Drizzle with balsamic vinegar till lightly coated. Spread onto baking sheet and sprinkle with sea salt.
3. Bake for about 25 minutes