Oh my goodness, ladies and gentleman, I am bursting with happiness right now. Today was my first day of frosh week at Laurier Uni, and it was absolutely incredible. Full of hot guys, friendly people, old friends, exchanges of schedules, laughs. I felt truly carefree for the first time in so long.
It is crazy how, right away, I felt so at home here, like this is MY school. I’m just so excited about what’s coming up.
In honour of back to school/work/routine, I thought today’s Motivation Monday could be about cool recipes. But first, a little rant about what “eating right” can mean.
I get really frustrated when people define healthy eating in one way. “I’m trying to eat healthier.” Ok… what does that mean? To some people, “healthy” eating is cutting back on calories and fat. For some, it’s incorporating more fruits and vegetables, or other whole foods.
When I started recovering from my debilitating eating disorder, the healthiest thing I could possibly do was go eat a burger and fries, with ketchup, because all three were huge fear foods. So, my point is, there are no “good” foods and “bad” foods.
I am genuinely passionate about food and nutrition. In fact, I would call it one of my two primary passions. I love experiencing with different ways of eating and advising others, and I can’t wait to study it in school, in edition to Christian Studies.
For me, since following Minnie Maud mostly successfully, “healthy” eating is challenging fear foods, but mostly eating whole foods, paleo foods, that are gluten free, dairy free, and often vegetarian. I eat to fuel myself, and I eat and try to enjoy my food. Enjoyment is something I am continuing to work on. Anxiety around food sucks, frankly.
Today I’m sharing with you some of my favourite paleo recipes that also happen to be insanely delicious.
Mix 1 cup oats, 1 cup water, 1/2 t baking powder, 1/2 t salt, 2 stevia packets, and cinnamon to taste in oven-safe bowl. Add 1 apple, chopped. Bake at 450 degrees for about 25 minutes. Top with peanut butter! Heavenly breakfast.IMG_20150907_102004
In small skillet, saute 100g firm tofu with 1 t coconut oil. Remove from skillet and keep warm. In same skillet, saute 1/2 onion, 2 cloves garlic, 1/2 chopped bell pepper, and 1/2 cup baby carrots. Add 1 t dried cilantro and 1 tsp curry powder. Add tofu and stir for 4-5 minutes, until veggies are tender. Serve over brown rice or quinoa.
Brew 3/4 cup coffee. In a small glass, froth 3/4 cup unsweetened almond milk with milk frother. Pour over coffee. Stir in 2 packets stevia and cinnamon to taste.


In blender, place 2 frozen bananas, 1 T peanut butter, 1 T cacao, and 1/2 cup almond milk. Add more of ingredients to taste. Blend until creamy and top with sweeteners, fruits, etc (try dates and maple syrup; you will die and go to heaven).
If you try any of these recipes, be sure to take a photo and tag me on Instagram! @cassiescookery.

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