Friday, 7 October 2016

What this blog means and why I created it (Part 2 of 2)

Keeping in mind the words of my wise grandmothers, I created this blog to grow and focus on the things that nurture me. As a happy coincidence, I've always been a life long lover of food, and writing about food and sharing recipes has been easy for me.

As someone else who I also admire once said: 

So why am I writing this now, after having posted no updates in the past year? Because this little blog has been such a great outlet for me to create and share, and much like the healthy foods I frequently enjoy, it helps nurture me.

So pull-up your laptops and napkins: I'm hoping to be back soon with more food posts, and heck, maybe a few extra little life posts like this.


- LC

If you want to grow a giant redwood, you need to make sure the seeds are ok, nurture the sapling, and work out what might potentially stop it from growing all the way along. Anything that breaks it at any point stops that growth. Elon Musk
Read more at:
If you want to grow a giant redwood, you need to make sure the seeds are ok, nurture the sapling, and work out what might potentially stop it from growing all the way along. Anything that breaks it at any point stops that growth. Elon Musk
Read more at:

What this blog means and why I created it (Part 1 of 2)

I started this blog back in 2013 when I had just lost one of my grandmothers and was about to go through even more life changes. Throughout my early and mid 20's I was so concerned with building a life for myself through building a career and community, that I spent all my time trying to make sure everyone around me was happy. I worked some pretty nutty hours, made social plans primarily around what others wanted to do, and wasted time on projects and people that I should have walked away from.

Although I didn't fully realize it back in 2013, I was starting to grow up and figure out that I needed to start putting some of my own needs first. I was previously putting so much on the back burner, and not giving myself enough of the things that fed my soul. In fact, that's part of what lead me to name this blog "eat dear, eat!"

The blog title might seem a little basic and bossy, but it's actually a translation of something both my grandmothers used to say; "coma querida, coma!" On the surface, this may just sound like words of someone trying to plump up their grandchildren, but there was actually a lot of love and sentiment in these words. They didn't mean "hey, shovel your face full of food so you don't starve" but instead meant "please eat, you need the food to help you grow."

Sunday, 29 March 2015

Miami Eats.

A glimpse at what this Canuck munched on while in vacation in Miami ....

Definitely don't have these in Canada ...

Masterfully roasted beans at Panther Coffee

Liquid lunch at punk haven Churchill's

Lounge-like dining area at SuViche

Japanese meets Peruvian ceviche, at SuViche

Café cubano

Bourbon bottle chandeliers at Pride & Joy
Brisket sloppy joe and sides at Pride & Joy

Junk food meets pop art at the Wynwood Walls

Craft beer break at Box Elder

Butcher shop ... literally a bar in front of a butcher shop. Sip and stare at sausage

The best tacos I've ever had. Devoured them before I had a chance to take a picture

Coyo Taco has it's sauce game on lock

View into the Wynwood Brewing Company - Miami's award-winning craft brewery

Beer sampling. Gotta sip 'em all!

The selection of beers tasted, minus the guest tap

Tuesday, 17 February 2015

Hemp & Cocoa Protein Pancakes (Sugar Free, Egg free)

Growing-up, I always looked forward to Pancake Tuesday. This day was also know as "Shrove Tuesday" or "Fat Tuesday," but to us it was simply "leave the boring sandwich at home and eat fluffy, syrupy pancakes for lunch" day. 

At work today, I couldn't stop thinking about those delicious, fluffy pancakes. However, since I no longer have the sweet tooth I had as a child, or eggs in my fridge, I improvised and made protein filled post-gym pancakes. They're not the prettiest looking stack, but they're quite tasty and go well with fruit or jam. 

If you haven't tried hemp protein before, I suggest you give it shot. It's not like your standard body-builder powders that you mix with water and chug, so I typically blend it with berries. The key reasons to use this protein is that it's a great source of fiber and Omega fats, as well as protein. 

Hemp & Cocoa Protein Pancakes (makes 6 small pancakes)
Adapted from here

  • 1/4 Cup all-purpose flour
  • 1/4 Cup hemp protein powder
  • 2 Tbsp cocoa powder
  • 1 small banana, mashed
  • 1/2 cup unsweetened almond milk
  • 1 Tbsp coconut oil, melted (+ more for the pan)
  • 1 tsp cinnamon powder
  • 1/2 tsp baking soda
  1. Place some oil in a frying pan, and heat on medium.
  2. In a medium bowl, whisk together the dry ingredients (flour, hemp protein, cocoa, cinnamon, baking soda)
  3. In a separate bowl, whisk together the wet ingredient (banana, coconut oil, almond milk)
  4. Fold the wet ingredients into the dry ingredients, and mix well.
  5. Drop batter into the pan, in 4-inch circles. Cook each side for 3 minutes.

Monday, 29 September 2014

Healthy Pumpkin Spice and Peanut Butter Cookies - Gluten Free & Sugarless!

It just isn't the fall without pumpkin treats, and I was determined to cut my sugar intake and have my pumpkin too! Inspired by this recipe I whipped-up these easy and healthy pumpkin cookies. Without sugar or sweetener, I upped all the spices and added cocoa powder and pure vanilla extract for a little extra sweetness. They are indeed not very sweet, but if you let them sit in the fridge for a day, the spices start to become more pronounced.

Ingredients (makes 15):
  • 1 Cup Pumpkin Puree
  • 1 Cup All-Natural Peanut Butter
  • 3 tsp Cinnamon
  • 3 tsp Cocoa Powder
  • 1 tsp Pure Vanilla Extract
  • 1/2 tsp Nutmeg
  • 1/2 tsp Ginger
  1. Preheat the oven to 350F.
  2. In a large bowl, combine the pumpkin puree and peanut butter, then stir in the rest of the ingredients until well combined.
  3. Cover the mixture, and place in the fridge for 20 minutes so that the batter can firm-up (this will help you to better form the cookies).
  4. After the batter has firmed up, evenly scoop 15 balls onto a wax-paper lined baking sheet, and flatten slightly
  5. Bake for 13 to 15 minutes, then once baked, let fully cool on the sheet.

Tuesday, 23 September 2014

7 Ingredient Spicy Kale Soup (Healthy & Easy)

Time to dig-out those scarves and sweaters, because it's officially fall! Problem is, while many of my friends and coworkers are high-fiving to no longer having to keep the AC cranked up, I'm grumpily huddled at my desk, wishing it'd be social acceptable to wear a giant blanket at work.

While I'm mostly a proud, typical Canadian, there's one area of Canadiana that I fail miserably at: acceptance of the cold. I'm one of those lucky people who barely sweats, and loves being extra-warm. I'd choose a sun burn over a wind burn any day. So while some people can't wait to take a stroll in the cool, autumn air, I much rather be cozily indoors, huddled over a hot bowl of soup.

So if you're a cold-weather grump like me, you'll real love this super easy to make soup. It's loaded with healthy kale, and has a sriracha kick to remind of the heat you miss so dearly.

Ingredients (makes 5 big servings):
  • 1 Large head of kale
  • 6 Cups low-sodium chicken broth
  • 1 Medium Onion
  • 1 Medium Tomato
  • 1 Medium Potato
  • 2 Tbsp Sriracha 
  • 1 lb (454g) Lean Meat: lean breakfast ham, or lean ground pork or turkey is best
  1. Fully cook the meat, and set aside
  2. Bring broth to a boil, and add the meat and sriracha
  3. Stir in chopped vegetables in the following order:
    • Potato
    • Onion
    • Tomato
    • Kale
      4. Once all ingredient are in the pot, let simmer for 30 to 40 minutes (the kale should turn a darker green, but not turn brownish.


Monday, 11 August 2014

7 Sugar Hacks - Up Your Treat Game!

Even though I'm currently trying to cut-back on sugar, I still appreciate a good dessert hack. For the next event which requires some treats, I'll be sure to use one of these simple tricks:

1) Making marshmallow flowers, by simply cutting marshmallows on a diagonal, and dipping in coloured sugar.

Source: iVillage

2) Dip-dyed marshmallows made by dipping marshmallows in food colouring.

Source: Idlewife

3) Make cupcakes "fluffy" with cotton candy.

Source: Martha Stewart
4) Oreos + smarties = owl faces!

Source: Chocolate for Breakfast

5) Classic rice crispies? Expected. Trix crispies? A colourful surprise!

Source: Cravings of a Lunatic

6) Ditch sprinkles for a colourful cereal topping (then proceed to be naughty, and have cupcakes for breakfast ... )

Source: The Cupcake Daily Blog

7) Get your glitz on - top cupcakes with rock candy!

Source: Dip it in Chocolate