Move Well: #colormeradyyc

Color Me Rad 5K 

Hello beautiful people!  Now that exams are over, I feel I can now post on things OTHER then food... hah.  So this past weekend, my lovely friend and I participated in the Color Me Rad 5k  just for fun!  Get on out there yyc!  There's so many active things you can do!

Before the mess.... so fresh and clean...  So, as we were jogging in 30+ weather, you pass through different stations of dry and also wet paint.  The wet was okay especially in the hot weather, unless you get hit in the butt cheek such as myself or other questionable areas..... 

 OH... also got some in ze eye... that was not fun.  Funny story... I won't mention which colored station >=P... I got smoked in the boob.... and I yelled that to Jhesica after we passed it and a lady behind me replied with "There's totally a boob guy!".  She too fell victim and got hit in the boob....  I'm sure it was a coincidence... all in good fun ;).

Anyway, I encourage you guys get up and just go outside!  The weather has been quite fantastic.  Go for a walk or put on those running shoes that have been sitting in the abyss of your closet!  Get up and move and explore the city!

I still think we look cute ;).  Want a hug?

Enjoy!

Eat Well: #abcsofyyc #unapizzaandwine

ABC's of YYC (Week 21: U)

Una Pizza and Wine
618 17th Ave SW

I was busy studying for finals this week, so John was oh so very kind and went to Una to grab some takeout!  Our household rarely indulges on pizza so we were quite excited!  John was overwhelmed by the delicious aromas as the pizzas were presented to him.  After a quick drive home, they were all still hot and fresh!

Mushroom- roasted cremini mushrooms, smoked mozzarella and grana padano cheese, fresh arugula, truffle oil

The mushrooms were incredibly flavourful and went very well with the other toppings.  The little bit of bitterness from the arugula really enhanced the flavour profile.  Surprisingly, John enjoyed this one the most even though he prefers his meat.

Sausage- spicy italian sausage, caciocavallo cheese, grana padano, fresh basil, san marziano tomato sauce

The sausage was delicious and provided a hint of heat.  The pizza presented a great balance of flavours but it seemed a bit lacking.  It could have definitely used a bit more sausage.

4-Maggi- provolone piccante, friulano, fior di latte mozzarella and pecorino romano, finished with truffle oil and local urban honey

Their cheese blend provides a beautiful savouriness balanced by the sweet organic honey.  So unique and tasty!  A favourite for the majority of us.

Unas pizzas have a thin delicious crust and provides incredible unique flavours.  The pizzas were crispy but still had a chewiness to them.  We all enjoyed the 4-Maggi and the Mushroom pizza more than the Sausage.  Hopefully next time we can dine at the restaurant and enjoy their wonderful selection of wine!

Enjoy!

 

Eat Well, Feel Well: #tofuinmypie

Chocolate Fudge Pie

Hello beautiful people!  I was going to wait a bit before I posted this, however, I was feeling down in the dumps and did not want to stare at my endless lecture notes any longer... Yay Finals week.

So instead of studying yesterday, I made a chocolate fudge pie with it's main ingredient being TOFU!

Whatttttttt?  Yes, Tofu!  And you know what it tastes great!

Recipes by Oh she Glows and Chocolate Covered Katie

Crust: for 1 9-inch 

3/4 cup raw almonds

1/4 cup coconut oil (melted)

3 tbsp Maple Syrup

1/4 tsp fine grain sea salt

1/2 cup Oat Flour

1 cup Rolled Oats

*Tip:  Read the instructions before you go ahead and begin mixing everything together...... =)

Filling: 

12.3oz Firm Tofu (I may try medium firm next time so it's more mousse like)

1 1/2 tsp Cocoa Powder

1 tsp Vanilla Extract

2 tbsp Almond Milk

Pinch of salt

1 and 1/3 cup of Chocolate Chips

1/3 cup Coconut Flakes**

1 tsp Coconut Extract**

**I wanted some coconut flavour.  Definitely need to increase both amounts next time.

Preheat oven to 350F.

Lighty grease your 9 -inch pie dish with coconut oil.  Put the almonds into the food processor and grind until a flour forms.  Ad the coconut oil, maple syrup,salt, and oat FLOUR and grind until a dough forms.  Pulse in the Rolled oats so there's still texture to the crust. 

The dough should be sticky.  Put the dough evenly over the base of the pie dish.  Beginning at the center, press the dough firmly into the dish, slowly moving outward and upward.  Push hard enough that it will stick together.  Poke holes with a fork so that air can escape when you bake this.

Bake for 10-13 minutes, until golden brown and you smell them almonds.  Cool for 20 minutes.

That block...

Melt the chocolate with a double boiler or microwave.

Till it's silky smooth. 

Put everything except the coconut flakes into the food processor and bend until smooth.  Pour the mixture into a bowl and fold in the coconut flakes.   

Put the mixture into the pie crust and chill in the refrigerator!  

Delicious!  You won't even know there's tofu in it. 

Garnish with fruits, yogurt, peanut butter or red bean!  The possibilities are endless!

For those who are feeling down at the moment, smile!  Keep it positive and do not fret over trivial things... which is what I will try to do. 

Enjoy!

Eat Well: #abcsofyyc #teatro

ABC's of YYC (Week 20: T)

Teatro
200 8 Ave SE

You step through the doors into a large and beautiful dining room, it feels like you're dining in a castle.  The grand windows along with the soft colored walls result in a bright and welcoming atmosphere.  

Charcuterie - house cured artisan meat, house preserves, gnocco fritto

The fried dough puffs make this charcuterie board one of the best ones we've had in town.  Instead of croutons, they provide you with gnocchi filled milk breads which were wonderful.  They were soft pillows of deliciousness that accentuated the flavours of the meat.  Each type of meat had it's own distinct flavour without being overpowering.  The spicy grainy mustard and sun dried tomatoes provided a bit of heat and acidity to each bite.  

Prosciutto Wrapped Guinea Fowl - confit guinea crocchetta, marinated eggplant, grilled eggplant puree, salsa verde

The croquet was delicious with its thin crust and hot steamy filling.  The sausage was tender and flavourful, but slightly over salted.  The sauces provided a wonderful balance to the savoury fowl.  One of the sauces brought a strong smoky flavour which really enhanced the dish.  Even with the sauces and eggplant to help equalize the savouriness, John was left feeling that they could have toned down the seasoning.  

Icelandic Cod - pomme puree, artichoke, shaved asparagus, red wine jus

The cod was cooked very well and seasoned well.  The sauce was on the side upon request.  It was actually quite strong and the pieces Kim had with it, overpowered the fish.  Nevertheless, the other components of the dish were great in flavour and texture.  The puree was airy and light with the fish and fennel providing a contrasting texture.

Coconut Milk Panna Cotta - coconut cake, lime meringue, passion fruit sorbetto, fresh pineapple

Great multitude of flavours from the variety of components that went together perfectly.  The Panna Cotta was soft and smooth while the coconut cake provided texture.  The pineapple chunks and sorbet brought a splash of acidity to balance out the flavours.  

Overall, the meal was quite enjoyable and the environment was lovely.  The charcuterie was definitely the highlight of the night.  Both the mains were tasty and prepared well, however the fowl was slightly over seasoned.  The Panna Cotta was a light and wonderful way to end the night.  John was also very happy as he got to taste the Chateau Montifaud 50 year again, as he once had a bottle but gifted it away =(.  

Enjoy!

 

Eat Well: #abcsofyyc #trungnguyen

ABC's of YYC (Week 20: T)

Trung Nguyen
132 3 Ave SE

The weather was crappy on Wednesday but we were both still super excited because it's finally time for Trung Nguyen!  This place serves the best Banh Mi you can get in Calgary.  We have been coming here since 2006 and we still love their subs each and every time we go.  The owners are super friendly and they remember everyone's order.  She even recognizes John's voice, so every time he calls she starts prepping our subs.  

Kimmy was at home studying so John had to go pick up the subs.  It took a while to get home so the subs got cold, but this resulted in the bread being soaked with their delicious satay sauce =D. 

Sate Beef - hot peppers only (John) and everything (Kim)

Each bite was pure bliss!  The perfect balance of flavours from each component is accompanied by the delicious and tender beef.  The bread had a nice crunchy exterior, yet was soft on the inside.  The satay sauce is just perfection; creamy, savoury and spicy!

Trung Nguyen has been our favourite Banh Mi place for the past 9 years and it'll continue to be.  Honestly, we have given other places a shot but they always fall short in some aspect.  We have actually converted friends over from their so called "favourites", so now we all go to Trung Nguyen together.  So if you haven't been, go out and enjoy a delicious sub for yourselves!

Enjoy!