tag:blogger.com,1999:blog-15477023100294004042024-02-24T14:13:36.082-08:00Scrumptiously Fit FoodCalgary Food Blog of scrumptious recipes and nutritional tidbits for the health conscious foodie!Scrumptiously Fit Foodhttp://www.blogger.com/profile/17485637501831456869noreply@blogger.comBlogger422125tag:blogger.com,1999:blog-1547702310029400404.post-10317707972363839192021-10-09T10:08:00.010-07:002021-10-12T08:51:59.766-07:00Air Fryer Herbed Chicken Recipe<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_HNsbYmAfHTWEDQ7yRFO-3CCICym2b_GbyGbwkRNrs7yAmKr2Thf7a3nHIM3aMe1gYIB7ocOiCgp8zpEIrdJeh1LZb4zaFaMU9n8mElPg1FGRG-6WE6DPmMoymFqWbnQWmbtQtcVvUh4/s640/IMG_5551.jpg" style="display: block; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="480" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_HNsbYmAfHTWEDQ7yRFO-3CCICym2b_GbyGbwkRNrs7yAmKr2Thf7a3nHIM3aMe1gYIB7ocOiCgp8zpEIrdJeh1LZb4zaFaMU9n8mElPg1FGRG-6WE6DPmMoymFqWbnQWmbtQtcVvUh4/s600/IMG_5551.jpg" width="600" /></a></div>
Another blink of the eye and somehow, we are in fall, the leaves have changed colors and the air is crisper. As with all years, I’m not ready, but one thing that gets me through the transition of summer to winter has always been the delicious flavours of fall. There is something special about baked apples and spice in the air that makes me want to get cozy and turn on the fireplace. <br />
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With the fall season, there is always talks of Thanksgiving dinner on the horizon, especially here in Canada where we celebrate Thanksgiving in October (opposed to November in the USA). I have always been extremely curious about using an air fryer to cook the chicken, this would provide a different texture to the oven cooked turkey and a great addition to any meal. <br />
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I have always wanted to try an air fryer. Ever since we added the instant pot to our line up, I felt the air fryer would be another great addition. I was lucky enough to be able to try out the <a href="https://www.ultimacosa.com/collections/air-fryer/products/ultima-cosa-presto-luxe-grande-air-fryer-8l-stainless-steel" target="_blank">Ultima Cosa Presto Luxe Grande 8L (8QT) Air Fryer</a>. I love how big it is because as a family of four, it allows me to cook much more at once opposed to small batches. It is also big enough to air fry a whole chicken, that sold it! <br />
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As you can guess, one of the first things I cooked in the air fryer was chicken. Everything from chicken thighs, wings to the whole bird! The recipe is simple and transferrable to any of those cuts above. It is also a perfect addition to making a turkey for the Thanksgiving holiday. Here’s my recipe and I hope you enjoy it as much as me and my family does! <br />
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<h3 style="text-align: left;"><b>Air Fryer Herbed Chicken</b></h3>
<b>Ingredients:</b> <br />
<br />
1 Whole Chicken or 5 Chicken Thighs<br />
Salt as needed <br />
1 tbsp dried Parsley<br />
1 tbsp dried Oregano <br />
1 tbsp dried Basil <br />
1 tbsp dried Rosemary <br />
1 tbsp Paprika <br />
2 tbsp Garlic Powder<br />
1 tsp Pepper <br />
3 cloves Garlic <br />
1/4 cup Butter <br />
Olive Oil as needed <br />
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<b>Preparation: </b><br />
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Rub salt all over the chicken and place in the fridge overnight to marinate, if not enough time, marinate for at least 2 hours. <br />
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In a small bowl, combine spices (parsley, oregano, basil, rosemary, paprika, garlic powder and pepper) to create the seasoning mix. <br />
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Mince the garlic and mix it thoroughly into butter. <br />
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Remove chicken from the fridge and rub the butter mixture in between the skin and the meat of the chicken. <br />
<br />
Cover the outer layer of the chicken with olive oil and pat on the spice mix. Leftover spice mix can be stored for future use. <br />
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Set air fryer to 370F. <br />
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For a <b>Whole Chicken</b> - Place breast side down for 25 mins, then flip the chicken and put it back in for another 25 mins.<br />
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For <b>Chicken Thighs</b> - Place skin side down for 15 mins, then flip the chicken and put it back in for another 15 mins. <br />
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Check with the temperature gage until thigh reaches 165F. <br />
<br />
If the chicken has not reached temperature place it back in the air fryer and keep checking until it reaches 165F. The cooking time may vary slightly depending on the type of air fryer used.<br/>
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Remove chicken from air fryer, allow the chicken to cool down for 10 mins and rest before serving.<div>
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Some things I loved about the air fryer include:<br /><ol style="text-align: left;"><li>
How easy it was to use, no set up required. </li><li>
Little clean up, only the main basin needed to be drained of oil and washed. </li><li>
How little smell it produced opposed to traditional stove top frying where it caused the whole house to smell. </li><li>
How little to no oil is needed to achieve this level of crispiness!</li></ol>
I can definitely see myself using the air fryer more and more, keep an eye out for more recipes to come! <br /></div>Scrumptiously Fit Foodhttp://www.blogger.com/profile/17485637501831456869noreply@blogger.com7tag:blogger.com,1999:blog-1547702310029400404.post-54354740311150562462021-07-06T13:03:00.002-07:002021-07-06T13:03:33.049-07:00Banzai YYC<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsjKP8dvnw-zFMJCCn8bbKs13X2XOh2e3OjRJ-v_xfLqv0UFMFTIMH27_ri4bMb_8B2AgAOxGwPZ8jXE_3LjR721GT2wJ-FIvEu8jtMy_rCHCX1R45kx1GsCLdSYxQ-mrZO1KaDYcOXPw/s1440/9811AD57-5BC1-4EEE-AD24-A0831B8E1F25.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1440" data-original-width="1440" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsjKP8dvnw-zFMJCCn8bbKs13X2XOh2e3OjRJ-v_xfLqv0UFMFTIMH27_ri4bMb_8B2AgAOxGwPZ8jXE_3LjR721GT2wJ-FIvEu8jtMy_rCHCX1R45kx1GsCLdSYxQ-mrZO1KaDYcOXPw/w640-h640/9811AD57-5BC1-4EEE-AD24-A0831B8E1F25.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div>I love summer! It is my favorite season of the year and one wonder’s why I live in chilly Calgary where we get essentially 10 months of cold weather, but that’s a different post. Now that it’s warm and sunny we’ve been able to do more walks outdoors, which is what we’ve done with the kids. They enjoy being outside and seeing all the different things nature has to offer. <br />
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Our usual walk takes us past Banzai, where we typically stop off to pick up some lunch so we can enjoy it while at the park. So it was extremely exciting to hear that Banzai opened a new location in Marda Loop and invited us down to check out their new digs. <br />
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Atmosphere:</b> A quaint sushi joint that’s perfect for a quick bite. <br />
<b><br />
Price Range:</b> Mid $10s <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqg7s3_iXEO8EoNJer4HXTgd5CUnZp9-rWKR0p_TMgq3vgRa2eA0MBbdL-G72FLKgU7GTpR939r84ALyBRXHTCHPsmglmRc9zPjJJokgNgFt3u4qPGCJlXFmQ4gE3MDZ7ZupccPkNZFt8/s640/7456703F-1836-4B28-BFCA-2448D3CF8B52.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqg7s3_iXEO8EoNJer4HXTgd5CUnZp9-rWKR0p_TMgq3vgRa2eA0MBbdL-G72FLKgU7GTpR939r84ALyBRXHTCHPsmglmRc9zPjJJokgNgFt3u4qPGCJlXFmQ4gE3MDZ7ZupccPkNZFt8/w640-h640/7456703F-1836-4B28-BFCA-2448D3CF8B52.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></b></div>
Food: I decided to order the Spicy Salmon Poke Bowl, which is something I’ve always wanted to try on their menu. There was a good amount of salmon which was nicely marinated in a sweet soy sauce with lots of avocado and cucumbers on top of perfectly cooked sushi rice. The hubby decided to get the Tonkotsu Red Ramen. The noodles were well cooked and was topped with slices of cha siu pork, corn, bamboo, egg and green onions. <br />
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We also ordered the Tuna Sashimi and Shrimp Tempura which were nice additions to the meal. It was nice to try some of the dishes we’ve been eyeing for a while on their menu. I am still intrigued by their “Create Your Own Poke Bowl”, you can mix and match toppings and sauces to make a bowl all your own. We also really like their bento boxes which comes will crispy chicken katsu or tempura and their sushi rolls. I’ve tried their spicy tuna roll and I love how fresh the tuna is and it’s just the right amount of spiciness. <div>
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My Pick:</b> Poke Boke <br />
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Overall:</b> Currently Banzai is located in Kingsland, Capitol Hill and Marda Loop so hopefully you can find a location close to home. It’s a great place to drop in for a quick bite or to grab some takeaway (they also have delivery options). I love that you can also grab some yummy Japanese treats while there like Pocky Sticks and special Japanese beverages! I’m hoping that the summer weather sticks around for a while this year so we can continue to enjoy our walks to the park and also some al fresco lunch with Banzai! <br />
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Banzai Marda Loop</b><br />
2008 33 Ave SW, Unit 17 <br />
Calgary, Alberta T2T 1Z4 <br />
(403) 475-9973 <br />
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Banzai Kingsland </b><br />
7724 Elbow Drive S.W. <br />
Calgary, AB T2V 1K2, CA <br />
(403) 253-8120 <br />
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Banzai Capitol Hill </b><br />
1104 20 Ave NW, Unit 1 <br />
Calgary, Alberta T2M 1E8 <br />
(403) 453-8120 <br />
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Website: <a href="https://www.banzaiyyc.ca/">BanzaiYYC</a>Scrumptiously Fit Foodhttp://www.blogger.com/profile/17485637501831456869noreply@blogger.com0tag:blogger.com,1999:blog-1547702310029400404.post-90114248344582030092021-04-23T14:05:00.006-07:002021-04-23T14:05:48.937-07:00Instant Pot Char Siu Ribs<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimS68dH__IYFQu7sO-Sp3no8c80I5O5gN-U8PyluOBxMNt0QPL-6oQmEcFX-l38iW9mOu7m9vQoyTprLdp7466eAKDqHPZsTR9UaPfI9D0mR-IO0I3M2ldfZcw5QOu0cH94V4E2HGvr50/s640/IMG_3763.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimS68dH__IYFQu7sO-Sp3no8c80I5O5gN-U8PyluOBxMNt0QPL-6oQmEcFX-l38iW9mOu7m9vQoyTprLdp7466eAKDqHPZsTR9UaPfI9D0mR-IO0I3M2ldfZcw5QOu0cH94V4E2HGvr50/w640-h480/IMG_3763.JPG" width="640" /></a></div><div><br /></div>We’ve recently started a new routine and in trying to juggle this new routine, I've found that there is a lot less time overall in trying to fit everything that needs to be done into a day. As a result, I have had to rely on my pressure cooker and instant pot more. This has led me to adapting some of my favorite recipes to pressure cooker form. <br />
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One of the ones that my family seems to be enjoying quite a bit is the Char Siu Ribs. Tradtionally char siu is done with pork shoulder slowly cooked in the oven for hours to ensure the tenderness of the meat and the infusion of flavour from slowly mopping the sauce over top. The quintessential Chinese BBQ! However, when you’re a mom of 2 and trying to work full time but still wanting a tasty meal, somethings got to give.<br /><br />
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Lucky for me, I've found using the pressure cooker and changing the pork shoulder to ribs has not decreased the taste value of the adapted recipe. It still tastes like char siu but only in rib form, which was by design. I love ribs and will eat them as often as I can. You could probably try this recipe with pork shoulder in the pressure cooker as well, however you’d probably need to marinade the pork shoulder and pressure cook it for longer. This is the perfect recipe to prep in advance and then throw into the pressure cooker when you’re short on time! <br />
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It might seem like I’m being heavy handed with the marinade, but I’ve found that with pressure cooking and the addition of the water, it’s harder for the flavour to be imparted into the meat, hence upping the ingredients. Also don’t forget the honey, it is key in ensuring the sticky sweetness of the char siu. In a pinch you could try to substitute honey with molasses or brown sugar but if you got honey, use the honey! <br />
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Char Siu Ribs Recipe </b><br />
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Ingredients: </b><br />
<br />
1 rack of Baby Back Ribs <br />
4 cloves of garlic, diced <br />
½ tbsp five spice powder <br />
2 tbsp hoisin sauce <br />
2 tbsp rice wine <br />
2 tbsp honey <br />
1 tbsp light soy sauce<br />
1 tbsp dark soy sauce <br />
1 tbsp oil <br />
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Preparation: </b><br />
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Slice the ribs in to individuals pieces and place in to a mixing bowl or ziploc bag, this is so it can sit and marinade. Set aside. <br />
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In a separate bowl, combine diced garlic, five spice powder, hoisin sauce, rice wine, honey, light and dark soy sauce. Stir until all the ingredients are blended together.<div><br /><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg71Bf0tOruYYWJr44oOBt9ziTB26t852sKvW1ycCqlAM8ZhtyGJYuJCJDrLtN26zVN1LZnvYBYb3Pqw9L7q63zDsfNRh-af5-ocP73eE3fg7AhryVmHvxHsHmxsrMwJxGW3qRg9BKhUng/s640/IMG_3752.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg71Bf0tOruYYWJr44oOBt9ziTB26t852sKvW1ycCqlAM8ZhtyGJYuJCJDrLtN26zVN1LZnvYBYb3Pqw9L7q63zDsfNRh-af5-ocP73eE3fg7AhryVmHvxHsHmxsrMwJxGW3qRg9BKhUng/w640-h480/IMG_3752.JPG" width="640" /></a></div><br />
Pour the marinade over top the ribs and mix until each rib is coated. <br />
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Place in the fridge for at least 2 hours or overnight for best flavour (if time permits). <br />
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Heat up the pressure cooker (use saute if you’re using an instant pot). <br />
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Take the ribs out of the fridge and sear each rib until slightly caramelized. <br />
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Once all ribs are seared, place it back in the pressure cooker or instant pot. Pour in the rest of the marinade over top. <br />
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Add in a cup of water or enough until it just about covers the ribs.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYRaWOfhwoAf3ir-tOHRfx-6WxyVMjfVmP8PiaGEHDJkpVTVfdsK7KBqzpGdr6GLMwIJcW5N__fC2UPRRiSJbOE5NlIN278myzlQaxGBaKiEbt1M5G1aIFJDxTGe470DQ12msZj6dIa6o/s640/IMG_3758.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYRaWOfhwoAf3ir-tOHRfx-6WxyVMjfVmP8PiaGEHDJkpVTVfdsK7KBqzpGdr6GLMwIJcW5N__fC2UPRRiSJbOE5NlIN278myzlQaxGBaKiEbt1M5G1aIFJDxTGe470DQ12msZj6dIa6o/w640-h480/IMG_3758.jpg" width="640" /></a></div><br />
Turn on the pressure cooker or instant pot and set for 30 minutes. <br />
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Once the timer is finished, release the pressure. Open up the lid to check the ribs, they should be tender. <br />
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If the ribs are not as tender as you’d like, you can leave them in the pot and turn on the heat to reduce the sauce.<br />
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If the ribs are tender, remove them and reduce the sauce (press saute on the instant pot). If using a conventional pressure cooker, you could just turn on the heat and allow the sauce to slowly reduce. <br />
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Serve the char siu ribs with sauce on the side or poured over the top. <br />
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Enjoy! <br />
</div></div>Scrumptiously Fit Foodhttp://www.blogger.com/profile/17485637501831456869noreply@blogger.com0tag:blogger.com,1999:blog-1547702310029400404.post-33043403610274786622021-03-30T13:01:00.003-07:002021-03-30T13:01:34.912-07:00Trying Out Evive Smoothie Cubes <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ1athgKFt6aHnywKdYlP26Fa4SbonWFi1hTuvgijgzunx6_ejIJd-d3vOtT1KxnGlO4IeB26cnCblXyxYgLwSd-9DMDHnat7p_dS3zP56NGuhNsRae-jc1fYkFwetzzCm_BNg7AgXlbs/s640/IMG_35471.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="442" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ1athgKFt6aHnywKdYlP26Fa4SbonWFi1hTuvgijgzunx6_ejIJd-d3vOtT1KxnGlO4IeB26cnCblXyxYgLwSd-9DMDHnat7p_dS3zP56NGuhNsRae-jc1fYkFwetzzCm_BNg7AgXlbs/w442-h640/IMG_35471.jpg" width="442" /></a></div><div><br /></div>My kids love smoothies and popsicles. We are always making them and keeping them in our freezer. I really enjoy them because it’s an easy way to ensure they get their fill of fruit and veggies. They’re great as snacks and even as a dessert option. One of our favorites is to blend together bananas, greek yogurt, milk, frozen strawberries, blueberries and orange juice. Which are most things we usually have hanging around the house. <br />
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It was amazing to find a local Canadian start up called <a href="https://evivenutrition.ca/" target="_blank">Evive</a> which specializes in <a href="https://evivenutrition.ca/" target="_blank">organic frozen smoothie cubes</a>. It's such an ingenious idea that I wish I’d thought of myself. Their lineup includes both sweet and savory options and even protein packed selections for those who are looking for a quick after workout boost. <br />
<div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgospLdc4N_MfP1hjKAFPekndEIjkYW9LlHBrLyRZn2LdaHPuCYExhp0BlWN3PqobC59SZ0MRUcD2jkUXUuQmj-0JRrBgUBOLZQAIODj98knJIKjd4hj96h-twpM84Cv4UuqtxvDJPofpw/s636/IMG_33591.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="445" data-original-width="636" height="448" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgospLdc4N_MfP1hjKAFPekndEIjkYW9LlHBrLyRZn2LdaHPuCYExhp0BlWN3PqobC59SZ0MRUcD2jkUXUuQmj-0JRrBgUBOLZQAIODj98knJIKjd4hj96h-twpM84Cv4UuqtxvDJPofpw/w640-h448/IMG_33591.jpg" width="640" /></a></div><br />
I really enjoyed mixing the cubes with unsweetened soy milk for an extra protein punch. I love the flexibility of adding in whatever liquid you would like to change it up a little bit and if you’re in a pinch, even adding water is delicious. There are so many options as well so you can rotate through the roster and never get tired of having a delicious smoothie just a shake away (no one will blame you for sticking to your favorite either)!
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They’re made with organic whole fruits and veggies, lots of tasty superfoods such as acai and chia seeds which are all great additions to a healthy diet. Especially for my little ones who may not be so inclined to eat chia seeds by the spoonful, but when they’re in smoothie form, it’s added nutrition that I know they love as well. One of my favorites right now is the Viva, which has dragon fruit, hemp seeds, strawberries, bananas and other delicious vegetables that I wouldn’t have thought went in to a smoothie like cauliflower and shiitake mushrooms! None of which you’d pinpoint when you try it (no worries, no tastes of shiitake mushrooms!). <div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ4p5Q2k7GUZ5V9m07twAfJuLwyY7GNBX4e_c2GH5YRUNMEmNTW3Y6TB27IveHXYzTjv-QTvQNlXJqPB5avQGm4Usd8-uXMZ4IehS3C6onJeq5usLhL4iSt4Ro8zHXA4jA6ep3cRpyTww/s616/IMG_35491.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="616" data-original-width="446" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ4p5Q2k7GUZ5V9m07twAfJuLwyY7GNBX4e_c2GH5YRUNMEmNTW3Y6TB27IveHXYzTjv-QTvQNlXJqPB5avQGm4Usd8-uXMZ4IehS3C6onJeq5usLhL4iSt4Ro8zHXA4jA6ep3cRpyTww/w464-h640/IMG_35491.jpg" width="464" /></a></div><br />
The protein powered cubes are a great choice for those that are looking to up their protein intake especially after a workout. I often enjoy mine as an afternoon snack just after I complete a High Intensity Interval Training (HIIT) workout, which requires refueling for my body with something wholesome and high in protein so my muscles can recover. Their selection of protein cubes are nothing short of amazing, with flavours like Passion Mango, Orange Peach or Cashew Mocha. They all pack 15-18g of protein per one wheel. Again, you can up the protein if you add in milk or unsweetened soy milk. Much more inviting then the protein powder that my husband consumes! </div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZz7VLDfcWqkHV4vlYA-YvOe3KffA2oMOIA-o3XswKD6eA1NfEwErgCuVW5f1iQjInc23NnISzm64s02V1ihsMCpxfhV4cI8C-_rymUiRYZLO93LODU7-na83vsNvqu1e4VvVVJG9iLYs/s640/IMG_35451.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="455" data-original-width="640" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZz7VLDfcWqkHV4vlYA-YvOe3KffA2oMOIA-o3XswKD6eA1NfEwErgCuVW5f1iQjInc23NnISzm64s02V1ihsMCpxfhV4cI8C-_rymUiRYZLO93LODU7-na83vsNvqu1e4VvVVJG9iLYs/w640-h456/IMG_35451.jpg" width="640" /></a></div><br />
There are also savoury cubes which have been an amazing lunch or snack for me especially on busy days where I don’t have a lot of time. I just add a bit of water and heat it up in the microwave and know that I’m enjoying a healthy meal. The Tom Thai was extremely fragrant and was a lovely addition over rice or noodles. The Bam Chili was lovely as a snack with some tortilla chips. It’s nice knowing that it’s nutritious and healthy without the preservatives of other frozen time friendly meals. I don’t eat frozen because of that reason; I don’t believe it’s nutritious as fresh so it’s nice knowing there are options out there! <br />
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I haven’t tried giving my kids the savoury cubes yet, but that’s next on my list! So far they’re still loving the sweet ones and as long as they’re happy then I'm happy to continue giving it to them! Nothing beats healthy, tasty and fast! <br /></div>Scrumptiously Fit Foodhttp://www.blogger.com/profile/17485637501831456869noreply@blogger.com0tag:blogger.com,1999:blog-1547702310029400404.post-26441368457167407452021-01-25T15:18:00.002-08:002021-01-25T15:18:10.504-08:00Hello 2021 with Nature's Path<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiCH4ANzAur0UJDYr3hH7ah6Z1AA72EO_B7Ef3QI-U6h8nMyzS5ThM0XtLk6DNdw3XrRqAHKVCEEwWyU8x4zRPseJO_2fzO2Ken0SJTV0Labz8ZtU1NfLBkIergusKNEGXcVUMSCeXuZA/s640/IMG_3158.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiCH4ANzAur0UJDYr3hH7ah6Z1AA72EO_B7Ef3QI-U6h8nMyzS5ThM0XtLk6DNdw3XrRqAHKVCEEwWyU8x4zRPseJO_2fzO2Ken0SJTV0Labz8ZtU1NfLBkIergusKNEGXcVUMSCeXuZA/w640-h480/IMG_3158.JPG" width="640" /></a></div><div><br /></div>Hello 2021! Like the masses 2020 felt like it was never going to end but here we are in to 2021 and it’s been a nice change of pace so far. With travel still being quite limited, we’ve had a lot of time to spend in the Rockies. Our proverbial backyard. And I've never been more grateful for the fact that we have this beautiful landscape less than an hour away from Calgary! <br /><br />
This year so far we’ve gone out there to snowshoe, hike and hit the slopes. It’s amazing how many different winter activities you can think of when you’re trying to enjoy the snow and luckily for us we got a huge dump before Christmas! <br /><br />
On this last trip out to Castle Mountain we were about to do a hike up to the Castle Mountain Lookout which provides us a view of the beautiful Lake Louise mountain range of the Rockies. When we got to the top, I was so glad that we brought along some snacks. One of the things we packed was the new organic <a href="https://www.naturespath.com/en-ca/products/natures-path-foods/cacao-superfood-granola/ " target="_blank">Nature’s Path Cacao Granola</a>! It really hit the spot especially after snowshoeing up 4km of pretty much straight incline. <br /><br />
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The sweetness of the granola was perfectly balanced from the coconut sugar with a hint of the cocoa from the cacao nibs. The chocolately flavour made it very decadent which was a nice surprise. It didn’t feel like I was just eating any ‘ol granola, but more like I was enjoying a healthy chocolate chip cookie – if that’s a thing. I could also see my kids really enjoying this as well. Who wouldn’t want a chocolate snack? It would be perfect for when they’re out and about and needing a quick pick me up. There is only 7g of sugar in a ½ cup, which isn’t bad considering typically granolas have a pretty high sugar percentage. With the addition of the cacao nibs you don’t even realize that it doesn’t contain as much sugar as other granolas. It’s even gluten free for those who are looking for something that fits their dietary needs. <br /><br />
I also have the <a href="https://www.naturespath.com/en-ca/products/natures-path-foods/cacao-superfood-oatmeal/" target="_blank">Nature’s Path Cacao Oatmeal</a> and can’t wait to dig in to that as well. I think it will be perfect with a cup of steaming hot coffee in the mornings. Something to kick start the day so I know I’ll be ready to go on another adventure whatever that may be. <br /><br />
I was so happy that we brought the granola along which was an easy snack while we were enjoying the scenery and the quiet at the top. I can’t wait to go pick up more so we are sure to have it packed and ready to go when we head out to the mountains again next. Here’s to being in the great outdoors even more in 2021 and continuing to make the most out of the fact that we can’t travel afar for the next little while! Scrumptiously Fit Foodhttp://www.blogger.com/profile/17485637501831456869noreply@blogger.com1tag:blogger.com,1999:blog-1547702310029400404.post-15263452947082182582020-11-28T13:06:00.000-08:002020-11-28T13:06:00.004-08:00Holiday Ideas in YYCDecember is less than a week away in the longest short year ever, so why not go out with a bang with some exciting things that are happening around the city? I think this year more than ever we need to support local and so I thought I'd do a roundup of some fun things for those looking to do just that. Below is some great lead up to Christmas ideas and fun events that you could check out to get into the spirit of the holidays! <br /><br /><b>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEims0tJIPA7skbugvTnhnSaQ4KgDAUGlW2BTgxg8jbb95XS9FjI-LTyoU_uM4vjOlBJofGNzSFI7Bk2TITHzrqyj4bhXMBzHSn0CYzU2_LnFiJhl2YhGEh0uIvPr8SZ7TfoaIU_mAAPwIQ/s640/IMG_2761.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEims0tJIPA7skbugvTnhnSaQ4KgDAUGlW2BTgxg8jbb95XS9FjI-LTyoU_uM4vjOlBJofGNzSFI7Bk2TITHzrqyj4bhXMBzHSn0CYzU2_LnFiJhl2YhGEh0uIvPr8SZ7TfoaIU_mAAPwIQ/s16000/IMG_2761.jpg" /></a></div><div><b><br /></b></div>
Buttermilk Gift Boxes </b><br />
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If you’ve been craving Buttermilk’s famous waffles at home, not only can you get their delicious DIY mix, but a bunch of goodies along with it! They have created fantastic Christmas gift boxes ($78+) that combines all the best thing for your inner breakfast lover. Not only would this be a great Christmas gift, but all the foodies out there it would be a fun surprise to get the holidays kick started! You can find a selection of all their items on the <a href="https://buttermilk-fine-waffles.square.site/" target="_blank">Buttermilk Website</a>. <div><br /><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWK-Z1fyCS5xi2HdtL1qWWd6SqRYykQgO5-j4tkPH-JLTKIpmStlFyenjYahpRtMBAWB_GH-8HZZFlI2KwMyf38PuCm1XJURcol4oKmiQgU3r2fkw26abAbkRtUVAyZAAzK4bBkhkWVdw/s546/IMG_2809.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="546" data-original-width="480" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWK-Z1fyCS5xi2HdtL1qWWd6SqRYykQgO5-j4tkPH-JLTKIpmStlFyenjYahpRtMBAWB_GH-8HZZFlI2KwMyf38PuCm1XJURcol4oKmiQgU3r2fkw26abAbkRtUVAyZAAzK4bBkhkWVdw/w562-h640/IMG_2809.jpg" width="562" /></a></div><br /><b><br />
Market Wines Wine Advent Calendar and Wine Packs </b><br />
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When one thinks of advent calendars, we typically default to the chocolate ones we use to open as kids. Market Wines now has created an advent calendar of our adult dreams. A 12-day wine advent calendar which includes 1 bubbly, 1 rose, 3 whites and 7 reds (~$240). A full bottle for each day leading up to Christmas so you can merrily celebrate along the way. I can’t wait to order one for myself. They also offer 6 and 12 wine packs which would make amazing gifts for the wine lovers on your list. Visit their <a href="https://www.marketwines.ca/shop?category=Holiday+Products" target="_blank">website</a> for the latest selection. <br /><br />
<div class="separator" style="clear: both; font-weight: bold; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy0jvljlgdiC3p6A0ZaBknqX2qH4I-OYDxpkP-D4xPUTS8EdeV6sZTeNvci1Qy4Y5IqiM8waIg5etj4H46AfIRqKh5NBG8m2KZ9XRm4STgcYpX30Ph_pupRHNYrf3tBAn341ejjfMyE0U/s640/Screenshot+2020-11-28+at+1.14.28+PM.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="630" data-original-width="640" height="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy0jvljlgdiC3p6A0ZaBknqX2qH4I-OYDxpkP-D4xPUTS8EdeV6sZTeNvci1Qy4Y5IqiM8waIg5etj4H46AfIRqKh5NBG8m2KZ9XRm4STgcYpX30Ph_pupRHNYrf3tBAn341ejjfMyE0U/w640-h630/Screenshot+2020-11-28+at+1.14.28+PM.png" width="640" /></a></div><div style="text-align: center;"><i>Photo courtesy of Pie Junkie</i></div><br /><b>
Pie Junkie Dessert Gift Boxes </b><br />
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Perfect for those that are looking for something to share with the loved ones (or for themselves, I won’t judge), Pie Junkie has put together special gift boxes that allow you share dessert with those you care about. As they’ve indicated the combinations are endless so be sure to call the store to see and let your creativity flow. Prices vary based on the selection of pies. You can pick up the order or have it delivered for an extra $10 (24 hour notice required). They have multiple locations so check their <a href="https://piejunkie.ca/" target="_blank">website</a> for more details.<br />
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<div class="separator" style="clear: both; font-weight: bold; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpd3fxzRQXRyAAwdEPwp7Om4wUYLBG_9__okrtNk0XXd2hPCHebRW8U05-ezfdiH2hIGHWCgGnm4wsSGR4tD8jpK2soGJSvEphkQYn8CLdg2Ws-XWx7NCptvEZyLlcQkv7G9x61Hh783A/s624/image001+%25281%2529.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="340" data-original-width="624" height="348" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpd3fxzRQXRyAAwdEPwp7Om4wUYLBG_9__okrtNk0XXd2hPCHebRW8U05-ezfdiH2hIGHWCgGnm4wsSGR4tD8jpK2soGJSvEphkQYn8CLdg2Ws-XWx7NCptvEZyLlcQkv7G9x61Hh783A/w640-h348/image001+%25281%2529.png" width="640" /></a></div><div style="text-align: center;"><i>Photo courtesy of Ricardo's Hideaway and Miracle on First Street</i></div></div></div><div style="text-align: center;"><br /></div><div style="font-weight: bold; text-align: left;">
Sippin’ Santa at Ricardo’s Hideaway</div>
<br />The tiki themed Sippin’ Santa will be running from November 12th till December 31st at Ricardo’s Hideaway. They will be making the holidays festive with a Polynesian twist with drinks like North Pole Punch, Runaway Sleigh and Rum Rum Rudolph. Since most of us will be unable to travel, this can be our in town getaway to some place beachy serving up some great drinks. <br />
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<div class="separator" style="clear: both; font-weight: bold; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWofwFj4DLgDsCGFXqWtlPt4Z2JoStofvvrHeXq7ltXHjCQMTr-IYaWQcBQNtCjEkh82ZVtMTuRQSzy5hg0l1Eh-LDvLvng-1YHB27SHjzDfvF0Vj3Vo0dYh2o3wiggV1q6n_7ox55HsA/s404/image001.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="269" data-original-width="404" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWofwFj4DLgDsCGFXqWtlPt4Z2JoStofvvrHeXq7ltXHjCQMTr-IYaWQcBQNtCjEkh82ZVtMTuRQSzy5hg0l1Eh-LDvLvng-1YHB27SHjzDfvF0Vj3Vo0dYh2o3wiggV1q6n_7ox55HsA/w640-h426/image001.jpg" width="640" /></a></div><div style="text-align: center;"><i>Photo courtesy of Miracle on First Street<br /></i></div><div style="text-align: center;"><i><br /></i></div><b>
Miracle on First Street at Proof </b><br />
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Starting November 24th and running all the way until December 24th. Proof will once again be transformed into Miracle on First Street. With drinks like Christmas Carol Barrel and SanTaRex, you can be sure that they’ll be serving up some drinks to get you in the spirit of the holidays. They will also be offering To-Go Cocktail Boxes ($150) who are looking to celebrate at home. Last year, the pop-up had $3,000 in glassware stolen, so this year Miracle on First Street will donate the difference of the amount stolen last year and the amount stolen this year to CUPS – a charity that builds resilient lives for Calgarians facing the challenges of poverty and trauma. The venue also encourages all guests who may have taken a holiday cup last year to donate to the non-profit this year. <br />
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If you know of any other great local venues offering Christmas themed items or events, please let me know and I’d gladly add them to this list! Hope everyone is able to find something unique and local to help them enjoy the holiday season! <br /><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br />Scrumptiously Fit Foodhttp://www.blogger.com/profile/17485637501831456869noreply@blogger.com1tag:blogger.com,1999:blog-1547702310029400404.post-88533087966072540402020-11-20T14:17:00.001-08:002020-11-20T14:18:26.482-08:00New Restaurant: Orchard<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipbonJoh3NYU_YdEPWYhNNYdxNzYk-dylkjV5gfamklOVwrGAZ50Po_QuqQS_R0LS-nMtqEKJ2T303XzgUJcKzizxRihXDIbvZxNbyfbnbBgsUXSO0nXxtJMNuWsuNnm9Y3bv0dbO-y5w/s640/8A7FB626-E782-4C8A-839A-65E962B968DA.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="580" data-original-width="640" height="580" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipbonJoh3NYU_YdEPWYhNNYdxNzYk-dylkjV5gfamklOVwrGAZ50Po_QuqQS_R0LS-nMtqEKJ2T303XzgUJcKzizxRihXDIbvZxNbyfbnbBgsUXSO0nXxtJMNuWsuNnm9Y3bv0dbO-y5w/w640-h580/8A7FB626-E782-4C8A-839A-65E962B968DA.JPG" width="640" /></a></div><div><br /></div>Chilly weather sure does roll in quick in this city and every year I’m shocked even though I have lived here my entire life. I guess the cold is still a shock to the system. Which is why it was so nice to check out the new Orchard restaurant where it feels like you’ve been whisked away to an urban jungle in the middle of our city. <br />
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Atmosphere:</b> Beautifully designed interior which transports you to a fantasy oasis. The interior is covered with unlimited amounts of chandeliers and vines making for one of the most original dining spaces in the city. <br />
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Price Range:</b> Mid $10s – 20+ <div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYFcCKbp8QYW9xNV28il6DMinG34GN60ftfuRAKaoJh5uz5hPN8d8haehO-RPfLeuzFyRBpiN08ptuQ1loPD7OmVbP9MNree2K8Sie4k4-622IbIPWOR-0hGHxLxXA0njXd1B2hfPhIFU/s1084/838C34AE-AE50-44F5-B11B-F5FFEA997803.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="980" data-original-width="1084" height="578" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYFcCKbp8QYW9xNV28il6DMinG34GN60ftfuRAKaoJh5uz5hPN8d8haehO-RPfLeuzFyRBpiN08ptuQ1loPD7OmVbP9MNree2K8Sie4k4-622IbIPWOR-0hGHxLxXA0njXd1B2hfPhIFU/w640-h578/838C34AE-AE50-44F5-B11B-F5FFEA997803.JPG" width="640" /></a></div><div><br /><b>
Food & Drinks: </b>We were excited to stop by lunch since the menu looked amazing! In order to try as much as we could, we shared the Express Lunch, which is a 3 course meal with defined dishes that you could select from. We also then added on additional items off their regular menu to supplement the meal. <br />
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For appetizers we ordered the Tomato Panzanella Salad which consisted of broccoli, tomatoes, shaved vegetables, grapes and topped with crostini and all tossed with a light soy sesame vinaigrette. The Beet Root Salad included endives, apple, hazelnut, segmented oranges and labneh. Both dishes were extremely fresh and flavourful. There was just enough dressing to enhance the ingredients without overtaking the dish. </div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGeb6D0_HujKaPtjHYcvi20RhGiCnPoPfqKsNfSu2FPUUlp9pHCLgn0487oEVl1cEae_vHsKkggZBY8P5FCKCNeOmYmfoiNJ9TUU0lTUrM7jpWR7q0O7zzH5m4_Pxn81OAQWcwasOyYkc/s1080/21CBC99B-F725-4D2B-BCFF-BC9B9BEB1BE1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="972" data-original-width="1080" height="576" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGeb6D0_HujKaPtjHYcvi20RhGiCnPoPfqKsNfSu2FPUUlp9pHCLgn0487oEVl1cEae_vHsKkggZBY8P5FCKCNeOmYmfoiNJ9TUU0lTUrM7jpWR7q0O7zzH5m4_Pxn81OAQWcwasOyYkc/w640-h576/21CBC99B-F725-4D2B-BCFF-BC9B9BEB1BE1.JPG" width="640" /></a></div> <br />Next for mains, we had the Tuna and Shrimp Salad, which is a fancier take on a tuna salad sandwich with the addition of shrimp, fennel, pickled onions and radishes all on a grilled sourdough and served with a side of french fries. I really liked the additional kick of chili on top of the sandwich and will probably now be adding chilis to all my tuna salad sandwiches. I also couldn’t stop eating the fries which were extremely crispy, which is the epitome of how all french fries should be. We also had the Moule Frites. The server mentioned that the frites isn’t more fries, but instead it is served with a side of grilled sourdough which we were perfectly ok with. The mussels in a slightly spicy tomato broth with worked and was perfect for dipping of the bread. The mussels themselves were perfectly cooked and juicy. <br />
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The dessert was part of the Express Lunch and was the Daily Tart, which happened to be a spiced fruit tart. I loved the warmth of the spices and the perfect amount of sweetness in the tart. The only sad part was when it was all eaten. In hindsight I would order the set lunch for that tart alone! </div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1oavyANaMwjPhAXE6i3TeJBZfcuw7XMQfHg_H75hyphenhyphenx3gf6usZNG6EtJ8BTFo9FRVIn6k69KgLrp_lEORH5WwAw8Br_qtf9sy7ULzon517JE8Mk1VO4LLg2bTB4qzGN-ZWyts-OZKGOlg/s1080/856976BF-8282-4ECB-8750-C775A2CFAB5C.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="972" data-original-width="1080" height="576" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1oavyANaMwjPhAXE6i3TeJBZfcuw7XMQfHg_H75hyphenhyphenx3gf6usZNG6EtJ8BTFo9FRVIn6k69KgLrp_lEORH5WwAw8Br_qtf9sy7ULzon517JE8Mk1VO4LLg2bTB4qzGN-ZWyts-OZKGOlg/w640-h576/856976BF-8282-4ECB-8750-C775A2CFAB5C.JPG" width="640" /></a></div>
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They have a great list of cocktails and wine to choose from. I ordered a glass of their Commanderie de Peyrassol rose which was a fruit forward crisp and acidic wine with flavours of currants and berries. My companion ordered the Jungle King made with mezcal koch, tanqueray, banana, lemon, yuzu and egg white. It was tangy and bright, a nice lighter drink for those looking for something to get their tastebuds going. <br />
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My Pick(s): </b>Tomato Panzanella Salad, Moule Frites, Fruit Tart </div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNMOs8Wuf1wxYiSl5Jn38lWdCrHDr807QSGOXN_fqXwA3xGs3mCBtcPqe1YxyYLE59ah2FsWtpPln38wXAUeC81ImxrzB24t0Uqei1lfY8OwNKHqKRzBEWpi3EyxKc5WPvTZuZsgOpfRo/s640/IMG_2711.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNMOs8Wuf1wxYiSl5Jn38lWdCrHDr807QSGOXN_fqXwA3xGs3mCBtcPqe1YxyYLE59ah2FsWtpPln38wXAUeC81ImxrzB24t0Uqei1lfY8OwNKHqKRzBEWpi3EyxKc5WPvTZuZsgOpfRo/w480-h640/IMG_2711.JPG" width="480" /></a></div><br /></div><div><b>Overall:</b> The food and drinks were delicious and to be able to enjoy them in such the amazing surrounding really elevated the whole experience. I can’t wait to come back and try their evening menu and see the glow of the chandeliers at night. I highly recommend everyone to book a reservation since they have only recently opened and are quite busy, however they’re fully booked till the new year. If you can’t wait that long, I would suggest going during the off hours or walk in and see if you could snag one of the few tables they may have. Definitely not a place to be missed especially if you’re hoping to escape for a little while during a time where travel isn’t an option. </div><div>
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Orchard </b><br />
620 10th Avenue SW <br />
Calgary, AB <br />
(403) 233-2392 <br />
Website: <a href="https://www.orchardyyc.com " target="_blank">orchardyyc.com</a></div><br />Scrumptiously Fit Foodhttp://www.blogger.com/profile/17485637501831456869noreply@blogger.com0tag:blogger.com,1999:blog-1547702310029400404.post-27056088306325040262020-09-28T13:03:00.002-07:002020-09-28T13:08:39.568-07:00Market Wines Open at University District!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-4P8K-0pHp2IXxjTRtREfTlDC_YOfUWFjY04NU2BpkD0yQ9XpKx6B7XguMSsaj55ZX3cXxuEM0muyX9cic02u6h1chpw3aZvGTU3OdFk4-8KgzBb3NpXzrsa2jc0RKV12xcRfF2_5crs/s640/IMG_2178.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-4P8K-0pHp2IXxjTRtREfTlDC_YOfUWFjY04NU2BpkD0yQ9XpKx6B7XguMSsaj55ZX3cXxuEM0muyX9cic02u6h1chpw3aZvGTU3OdFk4-8KgzBb3NpXzrsa2jc0RKV12xcRfF2_5crs/w640-h480/IMG_2178.JPG" width="640" /></a></div><div><br /></div>
It’s so nice to see things come together over time. In the past couple years, I’ve been watching the University District come together every time I drive by to go to the mall (which was quite frequent there for a while since I was on mat leave lol). I went to U of C so it was always intriguing to me that they were going to be building a brand new community right by there. It’s exciting to see the changes that were happening and to envision what the new area would look like. <br />
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Fast forward a couple years and things have definitely come together quickly. Once the roads were laid and the zoning all mapped, the stores started to pop up and it was amazing to hear of some of the new shops that have opened. Included is Market Wines, which is a place I frequent quite often to purchase our wines where their initial store is located near the farmer’s market, which was always a bit of a trek for us. So hearing of their new location in the university district was exciting news! <div><br />
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We got to stop in to check out their new digs (a beautifully designed space!!) and also sit through an educational wine tasting with one of the owners. It was nice to not only learn more about each of the wines that were procured but also the stories behind the production of the wine, information about the wineries and the producers themselves. If you’re not familiar with Market Wines, they place an emphasis on sourcing their wines from boutique wineries mainly from the old world (France, Italy, Spain) but also from some new world wineries as well (North and South America, Australia). <br />
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It was such a treat to hear Kevin talk about how each bottle of wine came to be. Due to the situation we’re in and the fact that we can’t travel right now, I found it brought the travels to me and I could imagine being on the hillsides tasting the wine in a little winery thousands of miles away which really enhanced the overall experience. Their whole business model is about the experience, they have curated wines that have a story which allows them to transfer it over to the drinker when they purchase and enjoy the wine. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiThoC-RhEmOfdeOuc8VjvDfw_mYg5CWwN05GLckbUa8N7J_Fjbi2xax8d-M643TmPu30ODZvZfc33oC4OmfwvJdlcpNXByfEivOdkLxDKnfdVnBC4zgzvHUHIVEdkh3Hp3lmMJk729wKM/s640/IMG_2183.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiThoC-RhEmOfdeOuc8VjvDfw_mYg5CWwN05GLckbUa8N7J_Fjbi2xax8d-M643TmPu30ODZvZfc33oC4OmfwvJdlcpNXByfEivOdkLxDKnfdVnBC4zgzvHUHIVEdkh3Hp3lmMJk729wKM/w640-h480/IMG_2183.JPG" width="640" /></a></div><div><br />
They have grouped their wines in to various sections throughout the store. For those looking for a nice bottle to drink on the weekend or something to enjoy right away, their main floor houses a huge selection of wines under $50, beers and spirits. For those who are looking for bottles to put away for a rainy day or special occasions, their upper level houses wines that are meant to be aged a little while before they are enjoyed. <br />
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During our tasting, we got to sample a variety of wines ranging from sparkling to crisp whites to a robust red. Starting with the SVP brut sparkling wine, similar in taste to a champagne but due to the mere fact that it’s not made in the Champagne region in France makes this bottle extremely well priced. It’s a great way to ready our palates for the tasting ahead. </div><div><br />
<img border="0" data-original-height="640" data-original-width="480" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNxNuqb-cN0aDAZanuciWQjSQAAn-ye_0Rn7t5lx3syWdR4PY3UQFrSx-v80DLzp_6IB9cG-73s5UY2Tj61Wk0MwIDbvv1o_OzRkmDd8X__zRcwXXiR-LGpUNd5tDaTZ389LrmGJoLXPI/w480-h640/IMG_2181.JPG" width="480" /><br /><br />
First off, we had the Eric Chevalier Muscadet from the Atlantic region pulling in the cold climate flavours giving it a nice fresh, crisp and dry profile. Sipping this made me think of oysters, the perfect pairing to the mineral content and saltiness in the wine. This bottle was interesting because if the grapes were to be planted anywhere else, it would have been bold and sweet versus the softness we got from the climate in that region. </div><div><br />
Next up was the Jeff Carrel Vignes Perdues from the Languedoc region. A smooth, medium bodied wine made from a blend of grenache gris, maccabeu and carignan blanc giving it an interesting tropical taste profile. The wines where the grapes came from are over 100 years old and therefore is extremely unique in taste. </div><div><br />
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Our first red and my favorite of the evening was the Daniel Bouland Morgon Corcelette. This boutique winery comprised of 60-100 year old vines producing some of the most amazing morgon wines. Medium bodied with the flavour of currants, this wine pairs nicely with various charcuterie and cheeses (try blue cheese). The handmade wines produced can be aged for 10 years and enjoyed when the flavours have had time to really develop. <br />
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Last but not lease the Jeff Carrel Maury Sec, a big robust dry red where the grapes are grown in higher altitude and windier climates giving it a graphite taste with notes of cherries and bold spice. I can definitely see myself drinking this sitting next to a warm fire while eating lamb shank cassoulet or some richer game meats. </div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTdmwIxDMxXhvPRASFpUit_-Bc6E07BGgzh_0buFYKJYxPIZYAy4AMk93G9M_8_udYx9axv9TR7Ei78WgYkfsDlZdqx_CnOna_weL4Hw13-rbLozzU-N0PUHX2KHSNRvudi22muJAH9yI/s640/IMG_2197.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTdmwIxDMxXhvPRASFpUit_-Bc6E07BGgzh_0buFYKJYxPIZYAy4AMk93G9M_8_udYx9axv9TR7Ei78WgYkfsDlZdqx_CnOna_weL4Hw13-rbLozzU-N0PUHX2KHSNRvudi22muJAH9yI/w640-h480/IMG_2197.JPG" width="640" /></a></div><br />
The wine tasting was such a fun experience and due to our social distanced protocols because of Covid, they have the capability to ensure everyone is nicely 6ft apart. You can even have them host wine tastings for private parties, which I’m definitely going to look in to a bit more. </div><br /><div>
During these times where we can’t travel it’s nice to be able to bring some of that travel back to us. Typically, we enjoy buying wine when we’re away and opening it on a special occasion. Market Wines has helped us bridge that gap so that we’re still able to enjoy those specialty boutique wines without the travel. I’m so glad to see that they’ve opened up their new location close by and I can’t wait to see what else they have in store for us. The only difference now is instead of waiting to see what’s going to be built in the university district; I’m waiting to see what Market Wines will be stocking so I can stock up. <br />
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Market Wines</b><br />
University District Location<br />
4109 University Ave NW<br />
(403) 284-4516<br />
Website: <a href="http://marketwines.ca">marketwines.ca</a></div>Scrumptiously Fit Foodhttp://www.blogger.com/profile/17485637501831456869noreply@blogger.com0tag:blogger.com,1999:blog-1547702310029400404.post-3951396110814509142020-08-27T10:15:00.010-07:002021-03-30T13:43:41.073-07:00Restaurant Review: Modern Rooftop<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKUnhzr0dVxePPytLpufjs7PBXnLqNFdn6WVoXkXCZbDdJvr60vGjBCZVnvdorMDyAXuE6rNcsHP9bUW0oESibo_9p-4pf962a08vg_8ZQXBkz4XoIi5qfwbHGAmU3BTfPA3OhF4VqL_c/s640/IMG_1759.JPG" style="clear: left; display: block; float: left; margin-bottom: 1em; margin-right: 1em; padding: 1em 0px; text-align: right;"><img alt="" border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKUnhzr0dVxePPytLpufjs7PBXnLqNFdn6WVoXkXCZbDdJvr60vGjBCZVnvdorMDyAXuE6rNcsHP9bUW0oESibo_9p-4pf962a08vg_8ZQXBkz4XoIi5qfwbHGAmU3BTfPA3OhF4VqL_c/w640-h480/IMG_1759.JPG" width="640" /></a></div>
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It’s been quite the summer so far, definitely unique in the sense that our routines have changes quite a bit but I guess that’s nothing different with everybody else right now. We’ve still tried to make the most of it by doing staycations, going to the mountains more and just enjoying being outdoors. <br />
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This is also the case when we’re trying to dine out, we try to go at times when it’s a bit more quite, aim for a seat on the patio and social distance as much as we can. This is why visiting the Modern Steak Rooftop was perfect! Not only was it a place I wanted to check out prior to covid, but it was modern oasis. <br />
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The rooftop is located at their downtown Stephen Ave location and is situated on the third floor of <a href="https://scrumptiouslyfitfood.blogspot.com/2019/07/restaurant-review-modern-steak-stephen.html" target="_blank">Modern Steak</a>, opening up to wonderful views of the downtown skyline. It’s a great spot not just because of the location but also since it’s on the roof this limits the number of people that will be there (nobody can just walk by) and you’re still outside on a patio! I was extremely glad that we went. <br />
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<b>Atmosphere: </b></b>Romantic and secluded rooftop patio on the top floor of the Stephen Ave Modern Steak location with views of the skyline. <br />
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<b>Price Range: </b>$20 - $30+ <br />
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<b>Food & Wine: </b>Although we’re at a steakhouse, don’t be scared to try their seafood selections because they’re spectacular. There’s a reason why surf n turf became so famous and it was the theme to our night. To start we ordered the Grilled Octopus, Fresh Oysters on the Half Shell and the Modern Steak Tartare, a little bit of surf and a little bit of turf. <br />
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The Grilled Octopus has fast become one of my favorite new dishes here! It’s tender charred octopus served over a beef chorizo pepper ragu with smoked potatoes. Everything about this dish just works and hopefully is something that stays on their menu. The other favorite is the Modern Steak Beef Tartare, I like that the beef is chopped nicely and not overly minced. There’s truffle added in to the tartare (if you like truffle, this place is for you, did I mention you also get served some delicious truffle popcorn when you sit down and decide what you’re ordering?), which I enjoy quite a bit, coupled with their crispy chips on the side. Finally, you can never go wrong with fresh oysters. A little bit of their tangy house made mignonette and a dash of tabasco...perfection. <br />
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For mains we had the Benchmark Angus Ribeye and the Wildrose Filet with Truffle Parmesan Fries and Brussels sprouts in a maple dijon dressing with double smoked bacon. To keep to the surf n turf theme, we also ordered a side of seared scallops to top things off. Our steaks were cooked exactly as requested. I am a huge fan of filets which is extremely tender and this wildrose version hit the spot. I also enjoyed the ribeye which is a bit fattier and has more flavour due to that. The sides were amazing as well, the fries are always my go to when I'm at Modern Steak. They’re always extremely crispy and full of truffle goodness. The brussels sprouts were tangy and salty, overall a great flavour combo. We can’t forget the perfect sear on those scallops either, I’m glad we decided to add them to the order! <br />
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Modern Steak has recently gotten in some off menu rose wines, so be sure to ask when you arrive to see if there are any still available. We were lucky enough to get a bottle of the Gerard Bertrand Joy’s from France. It was nice and crisp, not overly sweet and left hints of watermelon on the palette. It was the perfect wine for a nice hot summer patio day! <br />
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<b>My Pick(s):</b> Grilled Octopus, Wildrose Filet, Truffle Parmesan Fries <br />
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<b>Overall:</b> Be sure to indicate that you want to be seated on the rooftop when you’re making reservations. If you’re making online resos, double check that it’s for Modern Rooftop and not Modern Steak (the restaurant itself) or else you might not end up where you thought you would be. I enjoyed that it was an enclosed patio so it was more intimate and also shielded me a bit from the windy weather we were experiencing that day. The food is great, the view is fabulous and if you enjoy truffle, this is your spot! <br />
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<b>Modern Rooftop </b><br />
100 8 Ave SE <br />
Calgary, AB <br />
(403) 244-3600 <br />
Website: <a href="http://modernsteak.ca">modernsteak.ca</a> <br />
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It’s so exciting that the weather has finally warmed up here in Calgary. We’re getting some crazy storms but I like to tell myself that the rain will only make everything more lush and green. With the warmer weather people are starting to wander outside again and I'm glad to see that some establishments have reopened. <br />
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Here in Calgary more restaurants have opened up and it’s great to see people being able to enjoy the patios and lounges again. There have been some new places that recently opened their doors, one being the new Chinatown cocktail bar Paper Lantern! I was extremely excited to hear that they would be serving Vietnamese inspired drinks and food in a cozy and contemporary space. Since most of us aren’t able to travel right now, it’s like they took a bit of Vietnam and brought it here to Calgary. <br />
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Previous to their opening I was able to sample some of their take home cocktail kits (these cocktails are now part of their menu) featuring house made mixes and even making their own hand carved ice. We ordered the Pandan Pina Colada, a play on the traditional pina colada <br />
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made with a special house made pandan coconut cream. If you’ve never had pandan before, it’s an amazing herb used in a lot of Vietnamese dishes. It has a very mild vanilla like flavour with hints of almond. It is one of my all-time favorite dessert flavours and I was extremely intrigued by the addition of it in a cocktail. It tasted exactly like a pina colada with hints of vanilla. Definitely refreshing and when we enjoyed it on our patio, it felt – for a moment, like we were on the beaches of South East Asia for a tropical vacation.<br />
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Another cocktail we ordered was the Tiger’s Tale. This one was darker using whiskey as a base along with their house made spiced syrup. It reminded me of a cross between an old fashioned and a manhattan. My husband really enjoyed it since those are exactly the type of drinks he would order when we’re out. This one transported us to one of the classy and sophisticated rooftop lounges we visited while on vacation. <br />
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We had a lot of fun tasting each of their cocktail kits and really can’t wait to try a couple more. Now that they’re open, we’re hoping to swing by and visit sometime (anyone want to babysit?). I am excited to sample some of their food offerings as well as the other cocktails on their menu. This is a great new addition to our Chinatown and since most of us are not traveling for the near future, this is a great way to experience something exotic without leaving town!<br />
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Please keep an eye on their Instagram and facebook page for operating hours and visit their website for the latest food and cocktail offerings.<br />
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<b>Paper Lantern Cocktail Bar</b><br />
Basement – 115 2 Avenue SE<br />
Calgary, AB<br />
(403) 457-7765<br />
Website: <a href="http://paperlantern.ca/">paperlantern.ca</a><br />
Instagram: <a href="https://www.instagram.com/paperlanternyyc/" target="_blank">@paperlaternyyc</a><br />
Facebook: <a href="https://www.facebook.com/paperlanternyyc/" target="_blank">Paper Lantern</a></div>
Scrumptiously Fit Foodhttp://www.blogger.com/profile/17485637501831456869noreply@blogger.com0tag:blogger.com,1999:blog-1547702310029400404.post-31479725354688679042020-05-06T12:13:00.003-07:002021-03-30T13:40:27.260-07:00My Comfort Food - Bo Kho (Beef Brisket) Noodle Soup Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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The media has been reporting that home baking and cooking has gone significantly up in the last little while as people are looking towards new hobbies to keep them occupied during these social distancing times. I’ve read that yeast, flour and other ingredients are flying off the shelves. Luckily for us we had a good stock of them at home but at the same time I think we’ve stuck more to the savory side of cooking, which has always been something that’d the family has enjoyed. Nothing beats a good ol bowl of noodles. <br />
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Due to the time we have at home we have been cycling through some of recipes that we haven’t cooked in a while. Those who follow me on instagram know that I tend to default to Beef Pho when we’re craving noodles or five spiced brisket noodles. However, we’ve been craving something heartier to help us transition through this rainy spring weather while self isolating at home. Enter in Bo Kho. A tomato based brisket noodle soup full of flavour and body in the broth. <br />
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My parents have always made this while I was growing up and was part of their noodle rotation so it was natural that I also have it as one of my noodle go tos. One difference is my parents never operated with a recipe and I really had to work on pulling one together to share with everyone. I often cook based on feel and a method...so please take the amounts of each ingredients as a suggestion and adjust as you see fit. Also if there’s anything you’ve done to make it taste closer to the Bo Kho you’re used to, please do share! <br />
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In any case, hopefully during this time aside from baking bread or cookies you can also dive in some savory cooking and enjoy yourselves some noodles. <br />
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Ingredients: <br />
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2lbs Beef Brisket, cut in to 1 inch cubes <br />
3 tbsp Brown Sugar <br />
3 cloves Garlic, minced <br />
2Shallots or 1 small Onion, sliced <br />
1 tbsp Annatto Seed Powder <br />
1 tbsp Five Spice Powder<br />
2 tbsp Tomato Paste <br />
3 tbsp Soy Sauce <br />
3 tbsp Fish Sauce <br />
1-2 litres Water (also depends on how many servings you’re planning to make) <br />
3-4 Carrots, cut in to large chunks <br />
Optional: 2-3 Thai Chillies, halved <br />
1 bunch Green Onions, chopped <br />
1 bunch Thai Basil <br />
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Preparation: <br />
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Place a medium sized stock pot on the stove over medium heat. Once the pot has warmed up, roughly about 2-3 mins, add in about 1 tbsp of canola oil. <br />
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Slowly add in the beef brisket and let brown on all sides and remove from the pot, set aside. <br />
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Add in the brown sugar and let it melt. Stir in the garlic, shallot or onions. Sweat them until they are slightly translucent. <br />
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Pour the brisket back in the pot, add in the annatto seed powder, five spice powder, tomato paste, soy sauce and fish sauce. Stir until well mixed. <br />
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Add in water until it covers the brisket or however much liquid you envision would be required to obtain the number of servings. <br />
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Cover the stock pot with a lid. Turn the heat on high until the pot boils. Make sure to watch so it doesn’t boil over. Once it’s bubbling add in the carrots, thai chilies (if using) turn the heat down to low and simmer for 3-4 hours. Checking occasionally to see that the brisket hasn’t begin to disintegrate, the it’s gone too far. <br />
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When the tenderness of the brisket is at the level that you’re hoping to achieve, typically around 2-3 hours of simmering. Remove the brisket and the carrots but allow the broth to continue to simmer for another hour or so to develop flavour. <br />
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When about ready to serve, taste the flavour of the broth, you may need to add a bit more fish sauce, salt and some sugar to adjust the flavours to your liking. Add the brisket and the carrots back in to warm. <br />
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In a small pot, heat water to boil. Cook rice noodles according to packet instructions. Place in a small bowl. <br />
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Soop the broth along with pieces of brisket and carrots over top the noodles. Sprinkle on green onions and place some thai basil over top to serve. You can also add cilantro and other herbs on top of the broth if you’d like. <br />
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Enjoy! </div>
Scrumptiously Fit Foodhttp://www.blogger.com/profile/17485637501831456869noreply@blogger.com0tag:blogger.com,1999:blog-1547702310029400404.post-11088274311181527642020-03-20T07:45:00.004-07:002021-03-30T13:41:45.516-07:00National French Bread Day with Sweet and Savory Crostinis<div dir="ltr" style="text-align: left;" trbidi="on">
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To avoid all the craziness in the news lately, I’ve been trying to keep busy reading up on other topics like neuroplasticity in the brain and making memories. It's fascinating information if you’ve never heard of it. The power of memories and how it can affect our happiness even years after creating that memory showcases how strong our experiences are. One of the best ways to form new memories and make them ever lasting is to make it multisensory or to do something different. The trigger for me has always our travels and how those moments made me feel. <br />
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One such moment that I recall is when we were staying in the Bastille area of Paris, it was an early morning and we just left our hotel looking for the first boulangerie that was open. After being in awe of all the amazing pastries and trying not to order everything, I decided on an apple croissant and a plain one. Out on the street, barely being able to contain my excitement I bit in to the first one, the memory of the buttery goodness and happiness I felt afterwards could not be contained. My boyfriend (hubby now) and I couldn’t stop smiling all the way to the Notre Dame Cathedral. Needless to say, that was the first stop every day the rest of the time we were there. </div>
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When I found out that March 21st is National French Bread/Pastry Day. I had to blog about it and share my experiences as well as a couple recipes to help celebrate the day because it holds a special place in my heart. I feel like these recipes would be perfect for a get together or as an appetizer. They're quick to assemble and definitely tasty. </div>
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<strong><div style="border-image: none 100% / 1 / 0 stretch;"><strong><br /></strong></div>Fig and Brie Crostinis</strong> </div>
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<strong>Ingredients:</strong> </div>
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1 fresh baguette (cut into 12 slices) <br />
1/4 cup olive oil <br />
1/4 tsp salt <br />
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4 oz. Brie cheese, plain, at room temperature</div>
12 tbsp Bonne Maman* fig jam or any other fig jam you have on hand <br />
12 slices of prosciutto <br />
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Fresh arugula </div>
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<strong>Directions:</strong> </div>
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Preheat oven to 375°F. </div>
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Put slices of bread on a baking sheet, and brush generously with olive oil. Sprinkle a little salt if desired on each slice. </div>
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Bake for about 10 mins, or until crisp and slightly golden. Remove from oven and cool slightly. </div>
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Spread goat cheese on each crostini. Spread about a tablespoon of Bonne Maman Fig Jam on top of the goat cheese. </div>
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Fold the slices of prosciutto neatly and place on top of each crostini. </div>
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Lay fresh arugula leaves on top of each crostini to taste. </div>
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Makes 12 crostinis </div>
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<strong>Honeyed Ricotta Crostinis </strong></div>
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<strong>Ingredients:</strong> <br />
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1 fresh baguette (cut into 12 slices) <br />
1/4 cup olive oil <br />
1/2 cup ricotta <br />
1 cup raspberries or blueberries <br />
12 tsp Bonne Maman* honey or honey you have available <br />
Optional: cinnamon<br />
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<strong>Directions:</strong> <br />
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Preheat oven to 375°F. <br />
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Put slices of bread on a baking sheet, and brush generously with olive oil. <br />
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Bake for about 10 mins, or until crisp and slightly golden. Remove from oven and cool slightly. <br />
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Spread the ricotta on the bread and top with raspberries or blueberries.<br />
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Drizzle about 1 tsp of Bonne Maman honey on each crostini. <br />
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Top with a sprinkle of cinnamon. (I found this gave it a nice flavor kick)<br />
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Makes 12 crostinis <br />
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Moments like the one we had in Paris that day has always resonated with me. Now with kids, I am excited for them to share in those experiences with me. Especially in these unprecedented times, it’s especially important to continue to foster those fond memories. So why not make it multisensory with delicious food! Happy National French Bread Day!
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<span style="font-size: xx-small;"><em>*This post was not sponsored by Bonne Maman, they have provided the first photo and recipe.</em></span></div>
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Scrumptiously Fit Foodhttp://www.blogger.com/profile/17485637501831456869noreply@blogger.com0tag:blogger.com,1999:blog-1547702310029400404.post-25254409779781526392020-02-28T08:10:00.002-08:002021-03-30T13:39:46.317-07:00Foodies in the Park - Alice in Wonderland Pop Up Event<div dir="ltr" style="text-align: left;" trbidi="on">
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Calgarians tend to talk about the weather all the time. It’s an ice breaker for when you meet someone or just a topic at the watercooler. I’m not surprised because 1) it’s constantly changing – we can literally have all four seasons in a day no matter what time in the year – yes it really can snow in June. 2) winter lasts way too long – we’re pretty much guaranteed that for 8 months out of the year there will be some form of snow. Because of these things, Calgarians really look forward to the thaw. <br />
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Typically, Calgary begins to thaw out around April / May. The don’t necessary get the typical spring that other countries around the world experience however, it’s still better then minus -30ºC so I’ll take it! I know I’m excited and am already looking forward to some events in the spring. One particularly is the <a href="https://foodiesinthepark.com/" target="_blank">Foodies in the Park</a> held at Fish Creek Park and hosted by the <a href="https://www.bvrrestaurant.com/" target="_blank">Bow Valley Ranch Restaurant</a> and <a href="https://www.greateventscatering.ca/" target="_blank">Great Events Catering</a>. <br />
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It’s a popup dining event held in the park, where clear domed tents are set up featuring an Alice in Wonderland theme. Everything from the décor, plated dishes to the names of the menus. It truly sounds like a whimsical experience. I was lucky enough to get invited to participate in the menu tasting a little while back. There are 3 menu options and each option come with four courses. There’s a pescatarian (fish) option (The Fish Footman), a meat option (The White Rabbit) and a vegetarian option (Garden of Live Flowers). I really enjoy the name of menu’s because they reflect the Alice in Wonderland theme and when you choose your menu it reminds me of a choose your own adventure (not sure if anybody still remembers those books). <br />
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All three menus start similarly with Artisan Bread and Butterflies (which is a fun play on butter) I won’t completely ruin the surprises. Next is the salad course, An Invitation from the Queen, made with beets, mixed greens, goat cheese and a burnt orange dressing. It's a bit sweet and tangy, a really nice way to get the appetite going. Then it really diverts based on your selection. I got the Dodo’s Prize which is duck confit on a white bean puree with roasted onions and drizzled with a caramel citrus sauce. The second meat dish was the Tweedle Dee, Tweedle Dum Petit Filet. It was cooked perfectly, nice and tender and accompanied by buttered potatoes and greens in a black garlic demi glaze. All menus ended with the Who Stole the Tarts – a selection of handcrafted desserts by the chefs at Bow Valley Ranch Restaurant. <br />
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Each dish has been meticulously plated to fully capture the spirit of Alice in Wonderland. When you’re in the dome and fully submersed in the surroundings, you could almost imagine that this was what they were enjoying at the tea party during Alice’s visit with the Mad Hatter just sitting across from you. The domes were unfortunately not set up outside yet during the preview because the ground was still frozen and it was still quite chilly out. I’ll have a book a spot when the pop up occurs. <br />
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The pop up begins April 16 through May 17 daily. Talking about tea parties, there’s also an option to book an afternoon tea for those who were looking for something besides dinner. They offer the afternoon bookings on Saturday and Sunday at noon. With that experience comes a tiered display of freshly baked scones, daily crafted tea sandwiches and canapes and a signature selection of decadent French pastries and sweets along with choices of loose-leaf tea. I feel like the Mad Hatter should definitely be in attendance here. <br />
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With all these great events happening I’m truly looking forward to the weather warming up. You can bet that I’ll probably be talking about the weather just as much as the next Calgarian until the days we can soak up the sun in +20ºC and not have to lug around all our winter gear. Maybe I’ll go look at that dome booking now... </div>
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For 50% discount on dome bookings please reference <strong>BONNIEHUANG8 </strong><br />
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I am not an affiliate of Foodies in the Park or Great Events Catering, this was not a paid post or an ad.
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Scrumptiously Fit Foodhttp://www.blogger.com/profile/17485637501831456869noreply@blogger.com0tag:blogger.com,1999:blog-1547702310029400404.post-30181725788740363922020-01-26T10:41:00.006-08:002021-03-30T14:18:43.355-07:00New Year, New Decade, New Health Goals with AOR<div dir="ltr" style="text-align: left;" trbidi="on">
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A new year means new resolutions! However, it’s even more special this year because we’re also in a new decade making things a bit more interesting. Not only can you set goals for the upcoming year, you can look at the next 10! What a great way to work towards some long-term goals. I know from talking to friends and family that fitness and health are always a top priority on everyone’s list and I personally feel that some of the issues related to health is more than just a one-year goal. Some things take time and a lot of work to strive to be a better us. <br />
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So when I was asked at the end of last year to look in to DNA analysis for health I was extremely intrigued. I was able to work with <a href="https://aorhealth.com/">Advanced Orthomolecular Research (AOR)</a> - a local Calgary company - to gain a better understanding of how my genetics play a role in understanding my health and health goals. Essentially, I provided a quick saliva swab through their <a href="https://aorhealth.com/products/myblueprint/">My Blueprint</a> kit, sent it in and then AOR did the rest. They analyzed my DNA and provided 26 categories of health data ranging from Physical Fitness to Hormonal Health information. Most of the data was a confirmation on what I already knew, such as, eat less sodium, limit saturated fats but others were more intriguing like what types of exercise is best suited for my DNA profile and how to leverage how my body heals in terms of how to schedule my workout sessions. This along with things to watch out for like my thyroid, heart and sensitivities. I felt like I gained a new appreciation for the body that I have. I even convinced my parents to analyze their profile and we could definitely see some familial linkages there. <br />
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For me as a foodie, it was interesting that AOR also came up with mocktail recipes that feature supplements in a different light by making them fun! I was fortunate enough to be invited down to a session at their office where creative mocktails and presentations on the various research they’ve conducted on DNA information were shared. It was amazing to see some of the leading research that has utilized the genetics. It’s pretty exciting to think about how that knowledge would go to help individuals with genetic disorders. <br />
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I know often times people are skeptical of the information they provide through DNA but AOR is committed to protecting their client data and not disclosing it to a 3rd party. Of course it’s really up to the consumer for their comfort level. However, for me I did feel like the pros outweighed the cons and was able to help me gather more information about myself. Additionally, AOR was able to tailor a whole supplement plan for me based on my results. Including some pop rock probiotics. Who doesn’t like a bit of fun in their day to day like pop rocks? I feel like this has allowed me to pave a new path to health beyond just exercise and healthy eating. It has refocused me through how I perceive health on a day to day basis and putting self care at the forefront of my new goals. What’s better then working on mindfulness being present with myself over the next decade. It’s daunting to think that far but I feel like I’ve taken a step in the right direction in this new year of a new decade.
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Here's a fun Mocktail Recipe that was shared by AOR:<br />
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<b>Mag Synergy Margarita</b><br />
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4 oz lime sparkling coconut water<br />
Fresh lime<br />
1 scoop Magnesium Synergy <br />
Ice <br />
Salt mixed with cinnamon<br />
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Rub the rim of the glass with the lime slice and dip rim in salt and cinnamon mixture.<br />
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Shake the other ingredients with ice, then pour over more ice.<br />
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Garnish with lime and serve.
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If you’re interested in finding out more about AOR, including the My Blueprint DNA kit and supplements please visit their website: <a href="https://aorhealth.com/">aorhealth.com</a>
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Scrumptiously Fit Foodhttp://www.blogger.com/profile/17485637501831456869noreply@blogger.com1tag:blogger.com,1999:blog-1547702310029400404.post-45774160362903282952019-12-05T12:31:00.004-08:002021-03-30T13:44:32.779-07:00Delicious Zucchini Bread<div dir="ltr" style="text-align: left;" trbidi="on">
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Both of my boys were sick recently (tis the season) and so they refused to eat is anything at all. We offered them everything from cheerios to popsicles and it was a feat trying to get them to agree to try something. Luckily one thing worked - zucchini bread. I think it reminded them of banana bread aka dessert. I figured if they were willing to eat something sweet at least I can try and sneak some veggies in, hence the zucchini.<br />
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I know most people don’t think quick breads as healthy and they’re not meant to be eaten on a daily basis but as something to temp little ones when they’re sick or just a treat that’s not so guilt inducing, it will do. Here I’ve upped the amount of zucchinis, packing them in as much as possible and lowered a bit of everything else that normally makes these breads less healthy, aka the sugar! With all the zucchini in to this recipe, it keeps the bread moist and soft.<br />
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<b>Nutritional Tidbit: </b>The lowly zucchini is often overlooked for its nutritional value including important minerals such as calcium, magnesium, iron and potassium! What a great substitute for bananas in the typical loaf or bread. Swap out sugary bananas for zucchinis and you’re also getting more protein!<br />
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<b>Ingredients:</b><br />
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2 cups zucchini, packed down, peeled<br />
1/2 cup vegetable oil or melted butter<br />
1 egg<br />
3/4 cup sugar, or a little less if you don’t mind it being less sweet<br />
1 tsp salt<br />
1 tsp vanilla extract<br />
1 tsp baking soda<br />
1 tsp baking powder<br />
1/2 cup whole wheat flour<br />
1 cup all purpose flour<br />
1 tbsp cinnamon (if you’re not a huge fan of cinnamon you can skip or just use less, but it does give it an extra flavour boost!)<br />
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<b>Preparation:</b><br />
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Preheat oven to 350F. Line a 8” x 4” loaf pan with parchment paper and set aside.<br />
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Peel the outer layer of the zucchini, if you don’t mind a bit more texture in the loaf then you can keep a bit of the outer skin. Using a mandolin, shave the zucchini so they become matchstick sized. Set aside.<br />
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In medium bowl, pour in oil or butter, egg, sugar, salt and vanilla. Whisk until everything comes together. Continue to whisk for 2-3 minutes.<br />
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Stir in baking soda and baking powder until combined. Do no beat or whisk the batter anymore at this point or else the bread will become dense.<br />
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Pour flour in half the flour and combine, add in the cinnamon (if using), then the rest of the flour. Continue to stir. The batter will be quite dry at this point which is required because of how much zucchini we are using in this recipe. <br />
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Add in the zucchini and slowly mix using a spatula until there are no more lumps.<br />
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Scoop in to loaf pan and place in to oven for 55-60 mins. <br />
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Check with a toothpick and make sure there is no wet batter in the loaf, if there is continue to bake for another 5-10 mins until toothpick comes out clean.<br />
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Remove from oven and allow to cool before serving.<br />
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Enjoy!
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Scrumptiously Fit Foodhttp://www.blogger.com/profile/17485637501831456869noreply@blogger.com1tag:blogger.com,1999:blog-1547702310029400404.post-69734619257520649452019-11-21T12:47:00.002-08:002019-11-21T12:47:55.465-08:00Takori Serving up Delicious Fusion Tacos and More!<div dir="ltr" style="text-align: left;" trbidi="on">
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We have always been very lucky to be living in Calgary where the cuisine is so diverse and there are so many options. No matter what you’re craving, there’s a great location for it. No matter if its French to Asian to Mexican or if you’re looking for some tasty fusion food. Enter in Takori by Chef Duncan Ly, owner of <a href="http://scrumptiouslyfitfood.blogspot.com/2017/08/restaurant-review-foreign-concept.html" target="_blank">Foreign Concept</a> and the new Melo restaurants, which takes fusion to the next level by combining Korean and Mexican and taking tacos to new heights.<br />
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<b>Atmosphere: </b>Laid back cool loungey vibes at this Asian fusion taqueria situated next door to sister restaurant Foreign Concept (not to be confused with their South location in Avenida Food Hall).<br />
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<b>Price Range:</b> up to $10s<br />
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<b>Food & Drinks:</b> We started the evening off with some sharing items off the menu such as the Honey Butter Chips with yuzu aioli. This was one of my all time favorite things when Foreign Concept was offering it on their lunch menu. Now you can get them all the time at Takori! The chips are crunchy with an amazing honey butter flavour, think sweet but savory. Its hard to describe so you definitely have to try this one. They can market this for sale and I’ll be buying bags by the boxes! <br />
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Other sharing items included the Spicy Chicken Nachos which features kimchi, green onions, roasted sesame seeds with a cheddar cheese sauce. The ultimate fusion Nachos, they were tasty but not overly heavy probably due to a bit of the spice coming from the kimchi. We also had the Char Siu Pork Belly Quesadillas. Not only did they feature the unctuous pork belly but also caramelized kimchi, cheddar cheese and a roasted garlic salsa verde. The flavours work well together which is unique because you don’t normally think pork belly and cheese, but here’s a dish that proves that it can.<br />
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The stars of the evening and what Takori is known for is their tacos and we got to sample them all! The first was the Ahi Tuna Poke Taco. If you ever wondered how you can make poke a hand held food, this is how…put it in taco form. It tasted exacted as expected and it was even better with just a dash of hot sauce on top. Also a great option for someone who was looking for something lighter. The next were the Slow Roasted Bulgogi Beef Brisket with asian slaw, salsa verde and a cilantro chutney. The beef was tender, fall apart and flavourful. Probably one of my favorites of the evening.<br />
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The Char Siu Pork Belly Taco is topped with kimchi and a yuzu aioli. This reminded me of Pork Belly Baos (Asian steam buns) but instead of the bao, substitute it with a taco shell giving you the added crunch factor. Who can say no to tender fatty pork belly? The last and definitely not least taco was the Pulled Gochujang Chicken with asian slaw and cilantro chutney. The chicken was packed full of flavour and probably my next go to taco of the evening. The slaw and the chutney just brought it all together perfectly.<br />
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If you’ve still got some room after all that delicious food and even if you don’t, you must order the Cinnamon Fried Steamed Buns filled with condensed milk. Think churros crossed with a Chinese steamed bun. You can never go wrong with that. They were melt in your mouth goodness that should not be missed! Be sure couple everything you eat with some delicious margaritas from the bar!<br />
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<b>My Pick(s):</b> Honey Butter Chips, Slow Roasted Bulgogi Beef Brisket Taco, Pulled Gochujang Chicken Taco<br />
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<b>Overall: </b>If you’re craving something different be sure to stop by and check out Takori, especially those honey butter chips. I have to talk to chef about packaging them! It’s a great space for dinner or drinks and snacks. Either case you won’t be disappointed! Don't forget they also have a separate location in the South at the Avenida Food Hall!<br />
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<b>Takori Downtown</b><br />
Inside Foreign Concept<br />
1011 1st Street SW<br />
Calgary, AB<br />
(403) 719-7288<br />
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<b>Takori Avenida</b><br />
Avenida Food Hall and Fresh Market<br />
12445 Lake Fraser Dr SE<br />
Calgary, AB<br />
(403) 813-2790<br />
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Website: <a href="http://takori.ca/">takori.ca</a><br />
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Scrumptiously Fit Foodhttp://www.blogger.com/profile/17485637501831456869noreply@blogger.com1tag:blogger.com,1999:blog-1547702310029400404.post-83346514750101610852019-10-11T13:12:00.005-07:002021-03-30T13:44:57.032-07:00Greenfish Sushi Arrives at Avenida Food Hall<div dir="ltr" style="text-align: left;" trbidi="on">
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Sustainability is a hot topic now and more people are starting to look for ecological and environmentally friendly ways to help preserve our future. However not everyone knows what and how to find it. Enter the new Greenfish Sushi opened by local Calgary Chefs Darren MacLean and Duncan Ly who focuses their entire business model on sustainability and making it accessible for all.<br />
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Everything at Greenfish is made with sustainability at the forefront. Starting with their oceanwise seafood - their name Greenfish is derived from the green list of fish on the oceanwise site, which signifies fish that are not endangered - down to the 100% compostible takeaway boxes and utensils. They’ve taken the guess work out of being environmentally friendly and allowed the customers to know that they’re doing their part by dining there.<br />
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The sushi and sashimi at Greenfish is fresh and delectable taking a page out of Chef Darren MacLean’s flagship restaurant - Shokunin. The head sushi rice chef from Shokunin has been on hand training staff on how to prepare the rice and both chefs have been overseeing the making of the sushi. They have put a very high standard on the quality of what you’re getting when you dine there.<br />
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I got to sample the omakase box which comes with 6 pieces of nigiri sushi, 3 rolls, sashimi, miso soup, edamame and all the accompaniments. Each piece of sushi was handled with care and tasted amazing. This is definitely not your typical food court sushi. This sushi can easily be at a high end sushi restaurants but now you can get it to go. As mentioned previously their entire omakase box is compostible, so once you’re done, everything goes in the compost bin. Makes for a great meal and easy cleanup which won’t leave you feeling wasteful.<br />
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The first of its kind where fast food meets sustainability meets restaurant quality. If you’re hoping to try the sushi but don’t live close to Avenida Food Hall don’t worry there are plans to expand operations across Canada but right now the focus is on Calgary. Fingers crossed for a North and downtown location for those in the North!
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<b>Greenfish</b><br />
Avenida Food Hall and Fresh Market<br />
12445 Lake Fraser Dr SE<br />
Calgary, AB</div>
Scrumptiously Fit Foodhttp://www.blogger.com/profile/17485637501831456869noreply@blogger.com0tag:blogger.com,1999:blog-1547702310029400404.post-56881320649208153552019-08-31T09:53:00.003-07:002021-03-30T13:45:27.548-07:00Fairmont Hotel Launches Global Cocktails<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Times, Times New Roman, serif;">Summer is slowly slipping in to fall but who doesn't continue to enjoy a good cocktail, especially if you can get a few more in on the patio. Especially here in Calgary, we Calgarians will continue to soak up any sunshine we can get! Luckily for us <a href="https://www.fairmont.com/destinations/" target="_blank">Fairmont</a> has recently launched a global cocktail program bringing us more delicious drinks to enjoy.</span><br />
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<span style="font-family: Times, Times New Roman, serif;">They have unveiled 10 new cocktails celebrating the Decades across all there 70 properties including famous locations like The Savoy in London and The Plaza in New York. Some of their creations include:</span></div>
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<li style="margin-left: 15px;"><span style="font-family: Times, Times New Roman, serif;"><i><b>Material Girl</b></i>: This cocktail pulls inspiration from the <i>Cosmo</i>, which many recognize as the popular cocktail from 90's show Sex and the City. However, it's lesser known that the <i>Cosmo</i>first popped up in the 80’s, when Madonna was photographed with one in-hand at NYC's Rainbow Room. Originally a mix of vodka, cranberry and Cointreau, this gin-based version features Botanist Gin and St-Germain, lemon and apple juice.</span></li>
<li style="margin-left: 15px;"><span style="font-family: Times, Times New Roman, serif;"><i><b>Orange Trip</b></i>: Inspired by the <i>Whiskey Sour </i>- created by Vice Admiral Edward Vernon of England to help calm the stomachs of sailors - the refreshing and citrus-forward <i>Orange Trip</i>pays homage to the mid 1800's and features Woodford Reserve bourbon, orange juice, bitters and lemon.</span></li>
<li style="margin-left: 15px;"><span style="font-family: Times, Times New Roman, serif;"><i><b>Chai Tai</b></i>: Representing the 1940's and pulling inspiration from the <i>Mai Tai </i>- the classic rum cocktail first served at Trader Vic’s in California - the Chai Tai features Botanist Gin along with Mount Gay Black Barrel rum, pineapple juice, lime and a hint of chai. Garnish with vibrant pineapple leaves.</span></li>
<li style="margin-left: 15px;"><span style="font-family: Times, Times New Roman, serif;"><i><b>Soul Reviver</b></i>: Inspired by the classic <i>Corpse Reviver</i> - a drink whose popularity soared with its appearance in "The Savoy Cocktail Book" in 1930 - this pink cocktail features a mix of Botanist gin, Casamigos Blanco, Cointreau and Lillet Blanc, blackberries, lemon and a touch of absinthe.</span></li>
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<span style="font-family: Times, Times New Roman, serif;">Each cocktail pays homage to some of the most well known cocktails in history, which makes it fun and inspiring. Luckily for us, there is a Fairmont right in downtown where we can drop in and sample these delicious creations! Hopefully these new cocktail creations will help ease our transition from summer to fall and in to the cooler months!</span></div>
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Scrumptiously Fit Foodhttp://www.blogger.com/profile/17485637501831456869noreply@blogger.com0tag:blogger.com,1999:blog-1547702310029400404.post-71407364833277331902019-07-25T12:57:00.001-07:002019-07-25T12:57:26.663-07:00Restaurant Review: Modern Steak - Stephen Avenue<div dir="ltr" style="text-align: left;" trbidi="on">
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Summer is in full swing and although it hasn’t been the hottest summer there has definitely been some beautiful days. I love warm weather and one thing I enjoy most is dining al fresco on the patios. Calgary has some amazing patios with one of the newest ones opening on top of the new Stephen Avenue Modern Steak and <a href="http://scrumptiouslyfitfood.blogspot.com/2019/04/restaurant-review-bar-modern.html" target="_blank">Bar Modern</a>. If you’re as excited as I am for them open their new rooftop patio, in the mean time you can swing by and check out there delicious menu in preparation for the grand unveiling.<br />
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<b>Atmosphere:</b> Stylish dining area with modern decor that highlights the historical architecture while remaining chic. The renovations have really brightened up the room and opened up the space.<br />
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<b>Price Range:</b> $20 - $30+<br />
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<b>Food & Wine:</b> We were there to enjoy date night and started our meal with the Northern Divine Caviar which comes with potato blini’s, hard boiled egg, capers, red onion and crème fraiche. It’s a lovely interactive experience where you can pick and choose different flavour combinations to accompany the caviar. One of my fave combos was the brininess of the caviar along with the cream crème fraiche and a bit of capers on top. <br />
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Next we had the Endive Salad with dried apricots, goat cheese, bacon, radish in a caramelized honey vinaigrette. I find endive salads so refreshing and this hit the spot. The honey vinaigrette was a great combination with the bitter greens and goat cheese. Both of our starters were a great way to get our taste buds ready for the main courses.<br />
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I had the Seared Scallops served with pork belly, caviar and parsnip puree. I love seared scallops and these ones were perfectly cooked with a good sear on the outside and still a bit opaque in the middle. Everything else on the plate was just a bonus, the unctuous pork belly, creamy parsnip puree and more caviar to top it off. <br />
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When you’re at Modern Steak you have to try their steaks, which are all sourced from local farms around the province. We had the Brandt Lake Wagyu Filet with roasted garlic and parmesan truffle fries with garlic aioli. If you’re not sure what cut to try, you can get the Filet Trio which allows you to taste and compare each of the ranch’s nuances. The steaks had a nice sear on the outside and perfectly cooked throughout. I also couldn't stop eating those parmesan truffle fries.<br />
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The wine and cocktail selection here is also on point, be sure to try some of their new summer cocktails such as the Scottish Sangria made with the Innis and Gunn IPA, that's right, it's made with beer instead of wine. If you're looking for something a bit more traditional there's the Barrel Aged Manhattan, made with their own Modern Steak bourbon. Be sure to ask the server for more details!<br />
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<b>My Pick(s):</b> Brandt Lake Wagyu Filet, Filet Trio<br />
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<b>Overall: </b>A beautiful interior coupled with delicious food is a great way to spend these wonderful summer nights. It’ll only get better once their new rooftop patio is open and I can’t wait! However, they do have a street side patio for the time being to keep us dining al fresco all summer long.<br />
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<b>Modern Steak – Stephen Avenue</b><br />
100 8 Ave SE<br />
Calgary, AB<br />
(403) 244-3600<br />
Website: <a href="http://modernsteak.ca/">modernsteak.ca</a></div>
Scrumptiously Fit Foodhttp://www.blogger.com/profile/17485637501831456869noreply@blogger.com0tag:blogger.com,1999:blog-1547702310029400404.post-42751865621911009262019-06-20T12:44:00.005-07:002019-06-20T12:44:44.438-07:00Restaurant Review: Mister Chen's<div dir="ltr" style="text-align: left;" trbidi="on">
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My husband and I were chatting the other day about how when we were in our early 20s (I’m dating myself here), we were always hard pressed to find places to go and things to do. It was always either a movie or hang out at each other’s places. It’s nothing like how Calgary is today with all the amazing cocktail bars, lounges and restaurants. I guess we’re sort of trying to make up for what we didn’t have and I’m glad that he’s with me in wanting to check out new places. So we were super lucky to be invited down to the new Mister Chen’s to check out their amazing new space!<br />
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<b>Atmosphere:</b> An asian inspired dining room with a loungey vibe.<br />
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<b>Price Range:</b> Mid $10s - $20+<br />
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<b>Food & Drinks:</b> I often struggle with what to order off of a menu, so I was excited when the server told us that the chef was going to put together some plates for us that evening to showcase their cuisine. We started with the Ahi Tuna Tataki with citrus and jalapenos, black sesame topped with ponzu foam. It was right up my alley because I love raw preparations and this dish was packed with flavour. I enjoyed the crust of the sesame with the spicy jalapenos. I thought the spiciness always adds a nice little punch and wouldn’t even mind a bit more of a kick. <br />
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We were also treated to an array of dumplings such as the Mushroom Wonton with a sesame emulsion. I really like the texture and flavour of the wonton, however the wrapper did fall apart a bit, which might be due to the fact that it was sitting in the sauce. The added chili oil here was a great addition. The Wild Boar Pot Stickers were a hit, they had a great crust on the outside and a lovely black vinegar dipping sauce. Overall a great bite! Lastly the “Shumai” Agnolotti with humbolt squid in a miso umami broth was another tasty dish where that miso broth was the star. We enjoyed the flavour of it so much that we kept it as a dipping sauce for the octopus that we had later.<br />
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The appetizers that we shared so far was tasty but nothing prepared us for the fabulous Pork Belly dish that came next. The dish came with 6, that’s right 6 pieces of melt in your mouth pork belly. Served with a sweet Indonesian soya and a crunchy salt and vinegar Chicharrón. My hubby couldn’t stop raving about it. The chicharron was puffed perfection and the pork belly was tender, definitely a winner. It’s a great sharing dish, if they’re nice and you’re in a sharing mood!<br />
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Next we were served the Crispy Octopus with crunchy red pork, avocado chimichurri and smashed potatoes. I enjoyed the texture of this dish, I was expecting a charred octopus, instead the octopus is deep fried giving it a crispy exterior while the interior remains tender. The avocado chimichurri and the pickled radishes worked for me as well as the smashed potatoes. The hubby enjoyed this dish with the umami broth from the agnolotti as mentioned above, either way I thought I would definitely order this again.<br />
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After all those plates we were pretty full and ended the meal with a cooling Yuzu Tart made with condensed milk and accompanied by a cultured butter cream. I did find the tart a bit sweet, but I’m not a huge fan of citrus desserts, my husband liked it. The cream on the side helped.<br />
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The cocktails were tasty that evening as well. We had the bartender surprise us and it was as if he knew us! The hubby got The Pleats made with wild turkey bourbon, cocchi storico, amaro nonino and it tasted like a lighter old fashioned, my husband’s favorite drink. I had the Don’t Blush which reminded me of a sweeter negroni featuring aperol, strawberry sake, orange bitters, prosecco and soda water. Its perfect for summer and can definitely be dangerous since it goes down so easily. <br />
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<b>My Pick(s):</b> Tuna Tataki, Pork Belly<br />
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<b>Overall: </b>We had a great time at Mister Chen’s with their tasty cocktails and some tasty dishes. The vibe was really cool and I enjoyed the look of the dining room. I’m glad my husband and I can still sneak away from the kids from time to time and check out some great places in town. At least now we get to do it in cool surroundings with delicious food and drinks!<br />
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<b>Mister Chen’s</b><br />
2004 4 St SW<br />
Calgary, AB<br />
(403) 764-2436<br />
Website: <a href="http://www.misterchensyyc.com/">misterchensyyc.com</a></div>
Scrumptiously Fit Foodhttp://www.blogger.com/profile/17485637501831456869noreply@blogger.com0tag:blogger.com,1999:blog-1547702310029400404.post-9465355140576671522019-05-23T12:30:00.002-07:002019-05-31T15:54:14.900-07:00Yakima's Delicious New Menu<div dir="ltr" style="text-align: left;" trbidi="on">
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We were on our patio pretty much the whole weekend sipping wine, which could only mean one thing…it is finally summertime in Calgary. It is my favorite season in the city, the leaves start coming out, flowers are in bloom and we commence patio season. Along with patio season also comes new menu launches from restaurants that are focusing on using seasonal ingredients and local produce! One of those places is Yakima Social Kitchen & Bar at the Marriott YYC Airport. We were lucky enough to get invited up to try some of their new dishes and all I have to say is I am still thinking of some of those dishes!<br />
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When we arrived, we were escorted into a beautiful private dining room (after valeting our car, you get free parking when you dine with Yakima, so no worries about having to find parking!). The room was set up with an amazing array of their brand-new appetizer and share dishes, along with a mini bar where their talented bartender was going to be mixing up drinks all night long.<br />
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It was hard to pick and choose what to try first since everything looked so appetizing. One of my first and favorite bites the whole entire evening was the Maple & Soy Cured Smoked Salmon with acadian seaweed salad and pea shoots. I can’t even begin to describe the flavour explosion that hits you along with the fabulous melt in your mouth texture that they’ve managed to achieve with the salmon. Chef Forsythe mentioned that it was achieved through a slow smoking process that allowed the salmon to reach that level of tenderness. I can and will probably eat multiple orders of this as long as they have it on their menu! Fingers crossed it’s something they keep on their menu!<br />
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Another favorite was their Smoked Alberta Brisket Sliders with creamy horseradish mayo, caramelized onions and arugula. Also a result of slow smoking, the brisket were falling apart delicious. I loved that they were in slider form because it’s the perfect size. Some people could find that brisket is a heavy cut of beef so it was perfectly portioned, but if you want more no worries…you can always eat another one. The Pork Belly Egg Noodle featuring cured pork belly, vegetables and sweet soy glazed noodles. One of their Asian inspired dishes, the pork belly and noodles make for a nice combination.<br />
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On the flip side, if you’re looking for something lighter and refreshing, there’s the Tuna Poke which is fresh ahi tuna with sushi rice, avocado, mango, beans, pickled carrots and topped with sriracha mayo. It’s refreshing and healthy, a nice choice for those looking for a lighter meal option. There are also their wonderful salads such as the Yakima Harvest Salad featuring sumac roasted squash and roasted hazelnuts in a wild berry dressing or the Foraged Mushroom Salad with arugula, baby kale, aged gouda dressed with a maple vinaigrette. Both were tasty and fresh.<br />
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Aside from the wonderful bites on display, we were also treated to specially selected dishes throughout the evening directly from the kitchen such as the Three Sister Lentil Stew reminds me of comfort food, flavourful and hearty with squash, corn, spinach and wild rice pilaf. The Pork Chop Bear & Flower Farm served with corn and potato hash, bacon and apple jam. I really liked the presentation with the bone-in, which gives it that extra flavour.<br />
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If you’re looking for something more substantial there’s the Canadian Rangeland Bison Ribeye, a 10oz steak with roasted fingerling potatoes, vegetables, wild mushroom and a red wine jus. It was extremely tender and succulent. I’ve had bison before but definitely never like this, it was another standout dish for me. The Alberta AAA Beef Filet is another option if you’re looking for good ol Alberta beef. The aging process gives it more depth of flavour and it comes with confit potatoes, seasonal vegetables and a marsala wine sauce. <br />
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The food alone was amazing but the fantastic cocktails really brought the meal to a whole new level. Yakima has a new cocktail feature every month and this month is the Strawberry in the Fields. The drink uses elderflower liqueur, tequila, and strawberry hibiscus tea making it taste like summer in a glass. Another one of their unique drinks is the Year of the Butterfly. A gin based cocktail which literally changes color when the lemonade is added in at the end going from a blue to a brilliant purple, amping up that wow factor. Don’t let the size of it fool you, it definitely packs a punch and should be enjoyed slowly to pick up the nuances of the drink. We couldn’t not try their smoked Cardamom Old Fashioned. Unique due to the added cardamom in the simple syrup as well as having the entire drink served under a smoke dome. The found the cardamom added an extra spice flavour to the old fashioned and I quite enjoyed it.<br />
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Those cocktails definitely put us in a summer mood. I’m super excited for all the warm weather ahead and all the amazing summery dishes. Yakima perfectly blends the flavours of Acadian and Asian without losing focus on freshness and flavour. It’s a perfect way to celebrate the upcoming season and I know I’ll definitely be stopping in again soon for their new menu. Smoked salmon anyone?<br />
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Scrumptiously Fit Foodhttp://www.blogger.com/profile/17485637501831456869noreply@blogger.com0tag:blogger.com,1999:blog-1547702310029400404.post-27012663493961571262019-04-24T20:37:00.005-07:002019-04-24T20:53:39.310-07:00Restaurant Review: Bar Modern<div dir="ltr" style="text-align: left;" trbidi="on">
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Summer is around the corner again and all the patios are opening up in and around the city. None of which as exciting as the new Bar Modern Rooftop patio! Not only is Bar Modern new along Stephen Ave (they just opened up in Jan) but they’re also opening up a new rooftop patio this year. It’s such a great location and I was literally giddy with excitement when I heard what their plans were. I had to pop in to check them out asap.<br />
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<b>Atmosphere: </b>Striking dining area in a beautifully refurbished room showcasing the historical sandstone walls and gorgeous architecture. <br />
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<b>Price Range: </b>Mid $10s - $20s<br />
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<b>Food & Wine:</b> I literally wanted to eat everything off of the menu. Starters, first courses, second courses, steaks, bring them all! Sadly, my stomach is only so large so we decided to go with our favorites but first and foremost the Home Made Cast Iron Tray Buns with melted garlic butter. You can never go wrong with chewy warm bread smothered in garlic butter to start a meal. It was exactly as I imagined, fluffy little pillows of joy and definitely a pleasure to eat. I probably could have had the whole tray to myself and contemplated doing so. Luckily for me, my cousin has more reason then I do and told me that there was a lot more food coming.<br />
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Next came our PEI Mussels with saffron cream, tomatoes and grilled in house baguette (yup more carbs...theme of the evening!). The mussels were juicy and perfectly cooked. I enjoyed the saffron cream, it wasn’t overly heavy as not to take away from the taste of the mussels but just perfect for dipping with the toasted baguette.
The Foie Gras Mousse is something I always order when I see it on the menu and this was no different. Served with challah bread and a blackberry jam, the mousse was smooth and decadent. The blackberry jam provided that hint of sweetness that helps cut through the richness of the foie. The challah was more carb deliciousness providing a perfect vessel to transport the mousse off the plate and in to my mouth. Another winner in my books.<br />
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Last but certainly not least was the Modern Steak Tartare. Classic with cornichons, capers and yolk. A twist with the truffle oil and served with crispy gaufrette potato chips on the side. This one is for all the truffle lovers out there, yet it doesn’t overpower the taste of the steak. The chips adding that texture element which is needed in a tartare.<br />
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We ordered a bottle of the Mirabeau Rose because who doesn’t love a good rose any day, not just during the summer. It’s a crisp fruit forward rose that paired perfectly with our dishes that evening. The best part is Bar Modern has half price wine on all their bottles Thursday night, so it was definitely a steal and a great way to celebrate the (almost) end of the week.<br />
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<b>My Pick(s): </b>Home Made Cast Iron Tray Buns, Modern Steak Tartare<br />
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<b>Overall: </b>The atmosphere is amazing. It’s perfect for a evening out or drinks and eats with friends. The food and the service was fabulous as well. I could have eaten a couple more trays of those garlic buns, so needless to say I will have to be back. Especially because they will be opening up their rooftop patio soon! I can’t wait to see the view and enjoy a couple glasses of rose up there. Just a reminder that it is 18+ only unfortunately, so leave the kiddos at home and make a night out of it!<br />
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<b>Bar Modern</b><br />
100 8 Avenue SE<br />
Calgary, AB<br />
(403) 244-3600<br />
Website: <a href="http://barmodern.ca/">barmodern.ca</a></div>
Scrumptiously Fit Foodhttp://www.blogger.com/profile/17485637501831456869noreply@blogger.com3tag:blogger.com,1999:blog-1547702310029400404.post-27274371604081414132019-03-30T12:57:00.003-07:002019-03-30T13:09:11.093-07:00Restaurant Review: Waalflower<div dir="ltr" style="text-align: left;" trbidi="on">
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The weather is warming up and spring has finally arrived. After the deep freeze we experienced in February of this year, I am extremely excited for sunny skies and plus double digit temperatures. Nothing celebrates warm weather more then spritzy fresh cocktails like some of the ones we were treated to by JD Darnes at the newly opened Waalflower. We were super excited when we got invited down to try out their menu and delicious libations.<br />
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<b>Atmosphere:</b> Relaxed dining area looking in to the open bar or the open kitchen surrounded by accents from the original historical De Waal building. <br />
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<b>Price Range:</b> Mid $10s - $20+<br />
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<b>Food & Cocktails:</b> It was a chef’s tasting menu that night, so every course was a surprise coupled with delicious house crafted cocktails. To start we had the Chickpea Socca with labneh, raisins and smoked salt. I wasn’t expecting a middle eastern flare and was genuinely excited. The combination of the tangy yogurt with the sweet and salty aspects of the dish worked very nicely together. At the same time we were also served Olives sourced from Greece, Sicily and Turkey with citrus coriander chilies. Both dishes worked well in getting our appetites kicked up to high gear. The Gardener’s Tonic was the drink pairing made with herbs from the garden as you can guess from the name, a linger taste of fresh peas shoots really comes through especially when paired with the appies we were eating. Plus, the color of the drink is so bright and beautiful, perfect for summer.<br />
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The next set of dishes were heartier with Lamb Meatballs in a charred tomato sauce with artichoke, goat feta and parsley. The meatballs were full of flavour and not at all gamey, which was exciting for me because I’m not a huge fan of the gamey taste of lamb. I think the combination of the charred tomatoes and the parsley really helped. The Eggs and Sausage dish is the quintessential breakfast for dinner plate with beef merguez, dates and tomatoes. A bit salty, a little bit sweet from the dates, made for a knockout plate, this is how breakfast for dinner should be done. We were treated to the Dead Ahead Irish Red Ale by Caravel Craft Brewery as the pairing for this course. It was smooth with notes of honey and caramel which played nicely with the meaty dishes we were eating. The crispness of the beer also cleansed my palate and readied me for the next couple dishes.<br />
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This was probably my favorite course of the night because I love raw fish preparations and here we were served the Ahi Tuna Crudo with grapefruit and pepperoncini and the Steelhead Trout Gravlax with fennel, tomatoes and cucumber. Both dishes were extremely fresh and exciting (not to mention oceanwise), especially with ingredients such as tangy grapefruit and refreshing cucumber you can’t go wrong with either of these plates. If that wasn’t enough to evoke spring and warm weather thoughts, our cocktail pairing was the Bon Vivant – a champagne sangria which tasted literally like summer in a glass. Champagne as a Sangria? You can’t go wrong with that ever! My husband thought it tasted like gummy bears and how is that ever a bad thing?<br />
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For our mains we were treated to the whole roasted Barramundi with a caponata sauce. Since the concept is family style, I enjoyed the presentation of the whole fish, which is how I’ve grown up eating fish. Barramundi is hugely popular in Australia, so I was excited to hear that they are now raising them locally here in Alberta. If you haven’t tried it, you’re in for a treat because its super flaky and buttery. The other dish was the Rossdown Farms Chicken with oregano spinach lemon potatoes and garlic tzatziki. Again, I really liked the Mediterranean take on this dish. The chicken was flavourful and tender, perfectly cooked, which could be hard to do at times with white meat. We were served the Waalflower cocktail with this course, made with Drambuie and Japanese yuzu, rose petal liquor with a whole skinned lemon. It had a nice citrus overtone, but it didn’t dominate the cocktail. The citrus notes played well off the tangy flavours of both dishes and helped cleanse the palette.<br />
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To end our evening, we were treated to some housemade sugar cookies to finish everything on a sweet note. <br />
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<b>My Pick(s): </b>Steelhead Trout Gravlax, Ahi Tuna Crudo<br />
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<b>Overall: </b>The menu by Chef JP Comte has a unique mix of Canadiana, Mediterranean and Middle Eastern. I enjoyed the dishes that had a bit of everything and it made me want to go back to try the ones that we didn’t get to taste that evening. Not to mention the tasty and creative hand crafted cocktails that elicit the flavours of summer and exotic getaways – here’s eyeing “The Zombie” drink!<br />
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<b>Waalflower</b><br />
24 4 St NE<br />
Calgary, AB<br />
(587) 349-9008<br />
Website: <a href="http://waalflower.ca/">waalflower.ca</a></div>
Scrumptiously Fit Foodhttp://www.blogger.com/profile/17485637501831456869noreply@blogger.com0tag:blogger.com,1999:blog-1547702310029400404.post-54334959930482699192019-03-06T08:57:00.001-08:002021-03-30T14:21:37.542-07:00Hoopla Donuts by Phil & Sebastian<div dir="ltr" style="text-align: left;" trbidi="on">
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People often ask me if I miss work now that I’m on maternity leave. To be honest – yes and no. I don’t think anybody misses work, even people who enjoy and love what they do on a daily basis need a break. That’s what I’ve enjoyed most about being on mat leave, the be away from the stress of work replaced by other stresses of course (baby..enough said). However, I do miss certain aspects of work, I miss my friends, being an adult and having adult conversations, but probably most of all having great conversations over coffee.<br />
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So how jealous was I when I found out that Phil and Sebastian opened up a new café in the +15s right by my office! My old stomping grounds! And not just any coffee shop, but a new donut shop. Donuts…and coffee…! Not your run of the mill donuts either, no they were fun and creative with flavours like Passionfruit and Brownie Cheesecake, flavours that rotate differently everyday. It’s like they were just teasing me. <br />
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Luckily, I was invited down to try out some of their amazing creations, so I strapped in my bubs and we headed for downtown! The café is located in the perfect +15 location right by the Metropolitan Center between 5th and 6th Avenue by 3rd Street SW. When we arrived, there was quite the line up already and it was only a little past 9 am. The donuts are baked fresh daily so being their early is key to avoid them running out.<br />
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There are close to 20 flavours to choose from and it was hard to pick since I wanted to try them all! We ended up narrowing it down to the Lychee Vanilla, Rootbeer Float, Churros and Passionfruit Lime. I couldn’t wait to dig in, especially after I got handed my americano to clear up the sleep deprivation.<br />
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The Lychee Vanilla was their daily vanilla feature and is a glazed donut. It wasn’t overly sugary and tasted like a bubbletea. Super unique, how often do you see lychee donuts? The Rootbeer Float was also a glazed donut but with a dollop of vanilla whipped cream on top to represent the ice cream in a traditional float. I never thought to put whipped cream on a donut and really liked it (going to put that one in my back pocket for later use =)). <br />
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Next was my favorite the Churros, it looks like a simple cinnamon sugar donut on the outside, but don’t let that fool you. On the inside was a dulche sour cream filling. Imagine eating a churros inside out, that’s what it felt like. Then we finished with the Passionfruit Lime, it had a zingy lime glaze topped with a sugared lime, but it was the filling that was amazing. Silky passionfruit crème in the middle perfectly balanced out the tarte lime. It’s perfect for those that love their citrus desserts. It also made me curious about the pure Passionfruit donut that’s also on the menu but only available on Mondays and Fridays.<br />
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Not only were the toppings exceptional but the base of the donut itself was delicious. It was soft and doughy with a nice chew and texture. The perfect vessel to get all that wonderful flavour in to your mouth. The menu at Hoopla rotates everyday, I was there on a Wednesday and already I’m curious about the other flavours that are only available other days of the week. <br />
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Since I’m going to be away from work for a bit longer, I need to convince my husband to bring me back donuts until I am back downtown again. So now when people ask me if I miss work, I’m going to say I definitely miss the coffee and donuts! Can you bring me some?<br />
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<b>Hoopla Donuts</b><br />
414 3 Street SW<br />
Calgary, AB T2P 1R2<br />
(403) 453-2162<br />
Website: hoopladonuts.ca</div>
Scrumptiously Fit Foodhttp://www.blogger.com/profile/17485637501831456869noreply@blogger.com0tag:blogger.com,1999:blog-1547702310029400404.post-31682508551899096982019-02-12T13:44:00.002-08:002021-03-30T14:20:25.819-07:00Lilikoi (Passionfruit) Coconut Cheesecake<div dir="ltr" style="text-align: left;" trbidi="on">
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Valentine’s day is just around the corner and typically people start thinking flowers and chocolate. Especially when it comes to baked goods, their minds immediately shift to red velvet and other chocolate inspired treats, but what about something exotic and refreshing. Something that conjures up vacations and tropical destinations. Since some of us won’t have the luxury of traveling for valentine’s day why not bring the vacation to us in the form of a creamy tropical dessert?<br />
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I’m talking about a sweet Lilikoi Coconut Cheesecake inspired by my recent travels to Hawaii. Lilikoi aka passionfruit is used in many different dishes and products on the islands. It’s packed full of wonderful vitamin C and other amazing antioxidants. Couple that with a crunchy coconut crust, it screams the ultimate tropical dessert. What’s more romantic then the tropics.<br />
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Using coconut as the crust is also great for people who have allergies to gluten in a traditional graham cracker crust. I find that it made the cheesecake lighter and more exotic. I’ve partnered with <a href="https://www.bulkbarn.ca/" target="_blank">Bulk Barn </a>to bring you this amazing recipe. Be sure to check out all their amazing <a href="http://smarturl.it/bulkbarnbonnie" target="_blank">Valentine’s Day specials</a>. A great place to pick up the ingredients for all your V-day baking needs.<br />
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<b>Coconut Crust</b><br />
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<b>Ingredients:</b><br />
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2 1/2 cups unsweetened coconut flakes<br />
6 tbsp butter, melted<br />
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<b>Preparation:</b><br />
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Preheat oven to 350°F.<br />
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Mix together the coconut flakes and the melted butter.<br />
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Butter a springform pan.<br />
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Press evenly on to the bottom of a springform pan. <br />
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Put in the oven and bake for 15-20 mins or until edges of the crust is golden. Set aside to cool.<br />
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<b>Lilikoi (Passionfruit) Filling</b><br />
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<b>Ingredients:</b><br />
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2 (8oz) packages cream cheese<br />
1/2 cup sugar<br />
1 tsp vanilla<br />
2 eggs <br />
1/3 cup sour cream<br />
1/3 cup coconut cream<br />
1/4 cup of passionfruit pulp<br />
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<b>Preparation:</b><br />
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Set the oven to 325°F.<br />
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Wrap a springform pan in foil on the outside. This is required because the cheesecake will be baked in a water bath in the oven and it prevents the water from leaking in and ruining the crust and the cheesecake. Set aside.<br />
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In a medium sized mixing bowl, beat the cream cheese until smooth.<br />
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Add in the sugar and continue to beat until fully incorporated. Approximately 5 minutes.<br />
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Add the vanilla and beat until it is combined with the cream cheese mixture.<br />
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Do the same with the eggs, adding them in one at a time followed by the sour cream.<br />
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Pour in the whipping cream and beat.<br />
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Finally add in the passionfruit pulp and mix until thoroughly incorporated.<br />
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Pour the mixture into the springform pan. Then place the springform pan in a larger pan that can hold approximately 1 inch to an 1 1/2 of water. The water is used to avoid the cheesecake from cracking when baked in dry heat.<br />
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Put the entire arrangement in the oven and bake for 1 hour.<br />
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Remove from oven but allow to sit in the bath to slowly cool. Once cool, remove from the water bath and place a piece of foil over the cheesecake and put it in the fridge overnight or for at least 4-5 hours to allow it to completely set.<br />
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If you’d like the cheesecake to have more passionfruit flavour you can make a passionfruit compote to serve with the cheesecake. <br />
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In a small sauce pan mix together 1/2 cup of passionfruit pulp including seeds, 1/2 cup of water and 1/4 cup of sugar over medium heat. <br />
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Keep stirring until it begins to thicken and condense. Remove from heat, let cool.<br />
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When ready to serve, gently run a knife around the edge of the springform pan before unlatching the pan. Top with the passionfruit compote if using. Enjoy!
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Scrumptiously Fit Foodhttp://www.blogger.com/profile/17485637501831456869noreply@blogger.com1