WHAT I ATE: WEEKEND EDITION {gluten free + vegan}

I just realise that What I Ate Wednesday and What I Ate Weekend (Edition) can use the same hashtag. Is that a life hack?

I've been trying harder to eat a vegan diet, and ended up not eating any animal products last weekend. 

SATURDAY

As I mentionned on instagram, I've been in a bit of a breakfast rut lately. My go-to oatmeal feels too heavy and hot for the sweltering weather, but everything else seems blah. I ate half a grapefruit with two buckwheat crackers, topped with PB and raspberry jam. I drank an iced matcha latte, because I am easily swayed by trends — did I mention that I started my day with some oil pulling? I am becoming a sad cliché of myself.  

My aunt and cousins came over for a late lunch. We ate a big salad (with kale, avocado, tomato, black beans, red peppers, cucumber, spring garlic, etc) and corn on the cob. It was my first local corn of the season, and damn it was good. 

Who doesn't love a good lunch dessert? My sister made banana bread with nuts and chocolate chips, and we ate it with blueberries and strawberries. It was delicious.

We ended up eating lunch so late that no one was hungry for dinner. We ate popcorn (with nutritional yeast) and watched King Jack. I don't watch movies very often (but I watch a lot of television), but I really enjoyed this one!

SUNDAY

For breakfast, I had a smoothie bowl (kale, black cherries, banana, coffee, chia seeds and mint) topped with fresh strawberries, coconut and some homemade granola. 

I was in a rush to get to improv practice, so I threw half an avocado, hummus, my favourite pickled hot peppers (they come in a 2L jar at Costco) and some more buckwheat crackers in a bowl. I sprinkled chili powder and squeezed lemon juice over everything. It was quick and filling.

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After practice, I went to a park with some friends to eat arepas from Arepera du Plateau. I got one with plantains, black beans and avocado. If you live in Montreal and haven't tried them yet, you really have to go!

GINGER, COCONUT MILK & NOODLE SOUP {gluten free + vegan}

coconut milk vegan gluten free soup

After 4 amazing days in New York to attend the Del Close Marathon, I was sick in bed for 72 hours with a cold. Maybe it was my body saying I needed to take a break after so much fun and excitement — after all, we performed a 1:40AM show in front of our biggest fans (my sister and her boyf) and literally no one else. Or maybe it was because of the dirty subway and sitting on sidewalks while we waited to see shows and get into restaurants. Either way, I was sick and snotty, alternating between napping and watching SVU. And every once in a while, I would get up and eat some soup. 

By some stroke of genius, as soon as I started feeling sick, I made a big batch of soup that lasted me through the weekend. Being sick during the summer is the worst, but watching TV guilt-free and eating soup isn’t too bad.  And whether I had been sick or not, I would have been happy to eat this soup, because it's goshdarn tasty. 

It’s full of garlic, onions and ginger, which are all supposed to make you feel better. Add some avocado pieces, basil, chives and a squeeze of lime for extra fun. Skip the noodles if you want something lighter — I just happen to crave carbs when I'm sick. It's easy to adapt, because the last thing you want to do when feeling ill is go to the store for ingredients.

gluten free vegan noodle coconut milk soup

RECIPE

  1. Heat olive oil on med-high heat in a wok or large pan.
  2. Sauté onion until translucent (5 minutes), then add garlic, ginger and mustard seeds and continue cooking (2 minutes).
  3. Add the carrots and sweet potato to the pan, sauté for 2 minutes then add water, stock, sambal oelek and tamari.
  4. Bring to a boil, then lower heat and let simmer for 45 minutes, stirring occasionally.
  5. Add frozen peas, coconut milk, and lime juice and zest. 
  6. When ready to serve, add rice noodles to serving bowl and ladle soup on top. 
  • 1 tbsp olive oil
  • 1 onion, diced
  • 5 cloves garlic, chopped
  • 2 inches ginger, chopped
  • 1 tsp brown mustard seeds
  • 5 carrots, chopped
  • 1 large sweet potato, chopped
  • 1 cup frozen peas
  • 1 litre vegetable stock
  • 1 litre water
  • 1 tbsp sambal oelek
  • 1 tbsp tamari 
  • 1 can coconut milk
  • juice and zest of 1 lime
  • 1 package brown rice noodles, cooked

Top with: avocado, basil leaves, chives, garlic flower and more lime juice.

gluten free vegan thai coconut soup

"CHOCOLATE MILKSHAKE" SMOOTHIE {gluten free + vegan}

For when it's a million degrees out and you need a refreshing and decadent snack. 

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Guys, I have a secret I must get off my chest. I had a revelation a few days ago: I don't like soft serve ice cream anymore. For the first time in my life, I can relate to Adam Sackler on Girls — specifically when he described it as "sweet mucus". I may go back on my word, but right now it just doesn't appeal to me. I still like gelato (I'm not a monster), but classic vanilla soft serve doesn't do it for me anymore. I've always been anti-chocolate soft serve, because it tastes nothing like chocolate and that just seems wrong to me.

As a teenager, I spent two summers working at the local ice cream parlour and I ate a lot of ice cream. Whenever the bosses would leave, I would grab a bowl and make myself a "baby" sundae, with all of the toppings: salty caramel, raspberries, rainbow sprinkles, nuts, crushed up skor bits, and the list goes on. If you hadn't noticed, I love condiments and toppings. Yet, even in my ice cream heyday, I could never wrap my head around one thing: milkshakes. If you've never made one IRL, essentially you take a 20+ ounce glass, fill it 3/4 full with soft serve ice cream, add milk and chocolate syrup, and blend it using the machine with a spinning stick. Sometimes people would ask to have extra "thick" milkshakes, which just meant more ice cream and less milk. That's more ice cream than anyone should ever consume in one sitting! I could go on but for everyone's sanity I'll keep it at that. If you would like to know more about my thoughts on milkshakes, come see my stand-up entitled "Milkshakes and other things I rightfully hate". It's currently showing in my mother's basement. 

Despite my best efforts to avoid milkshakes, I accidentally created something that is very milkshaky. But it's healthy and delicious, and doesn't have the gross aftertaste ice cream always leaves me. Even though, as I type this, it's 12°C and pouring rain IN THE MIDDLE OF JUNE, I continue believing that summer is right around the corner. If you live in a similar climate, try fooling your brain into thinking it's already warm and sunny with a festive chocolate and peanut butter smoothie. If you're already experiencing "summer" (firstly, fuck off!), this is a delicious and refreshing treat. And it's so healthy that you could have it for breakfast. Now, enough talk and just go make it!

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RECIPE

INSTRUCTIONS

 

Add all of the ingredients to a blender and blend until smooth.
 

INGREDIENTS

  • 2 frozen (ripe) bananas
  • 2 tbsp peanut butter
  • 2 tbsp raw cacao
  • 1/2 tbsp chia seeds
  • 1/2 tbsp flax seeds
  • ~2 cups almond (or any) milk  
  • Handful of ice
  • Optional: 1/4 cup gf oats

NOTES:
* Use less milk if you want a thicker smoothie.
* Use more ice if you want the texture of a slushie. 
* You can replace the almond milk with iced coffee.
* You can add a handful of spinach for a health boost, and you will hardly be able to tell it's there.