I’m over a week into my Oh She Glows 30 Day Challenge – and am loving it so so much. I am learning a tonne about blogging/ Instagram, the food community, and about recipe testing. I’m so glad I bit the bullet and decided to start this blog, something I have been thinking over for the past few years. Now that my masters degree is almost complete, I will need something to keep me engaged in research and in healthy eating (let’s cross fingers a new career offers me that too!) But for now I have this lovely blog to entertain me. Thanks again for joining me on this fun journey… I have so many ideas up my sleeve to share with you… just you wait!!
Okay, so first up I want to review the Warm and Roasted Winter Salad Bowl, which was posted not long ago at the beginning of 2015. To be honest, I was a bit skeptical about this recipe as it seemed a bit similar to her Roasted Potato and Asparagus Salad. But I was ready to put my taste buds to the test, and got to prepping!
It asks for a couple cloves of garlic, but I was busy making the Roasted Tomato Pizza (stay tuned for post tomorrow), and wanted some garlic for that too – so to heck with it, I roasted the whole clove.
I was shocked by how easy it was to prep, and how the flavours really came together with the pepita seeds, kale and avocado. Yes it was similar to the Roasted Potato and Asparagus salad – but it was also different. Less intense in mustard flavour too, this one really made the vegetables talk.
Like I said, lots going on as far as flavour and textures. And this makes a LOT of food. Calorie count is a bit high (see nutrition here), but I considered it for four meals, and could definitely see five or even six meals present. See here for the full review
I decided to try the coveted 3-Layer Nut Dream Cups for dessert yesterday. Next week I think I’m definitely going to have to pick a chocolate/coconut free dessert, I think I’ve overdone it a bit. My taste buds weren’t ready for this one, so sorry if my review is a bit biased. I was impressed by the final result, but lets just say my thrifty-ness was not in my favour with this one. I thought it would be easy to make the coconut butter and sunflower butter using my food processor. For those who don’t know, I don’t have the 400$ one that many food bloggers have. Mine is great, but it is an attachment to an immersion blender, so I feel like it’s not meant for big tasks such as this (sorry tenants upstairs!).
Here was my attempt at making them… I ended up taking shifts with the seeds in my food processor and coffee grinder. Finally, it ground up with an addition of a few tablespoons of melted coconut oil.
Well the hard work paid off, the end product was very beautiful! For some reason mine only made enough for 6 cups, I didn’t have a ton of coconut butter in the end (after using about 1.5 cups of shredded coconut).
Overall, I liked them, but didn’t love them – I think it was the sunflower butter. I could take my hard work in them and it frustrated me haha. I will have to bring them for a friend or two tomorrow and see what they think (ahem: Kendra and Emily!)
Here’s my overall review on them – you can see the nitty gritty here
Okay! That’s it for me today folks, I promised you I’d keep the posts slightly shorter and more frequent 🙂 Let me know if you have tried these recipes and what you think!
xoxo Hannah