This Is What Weekends Are About

What a fun filled Saturday I just had. I made sure to make the most of my whole day off from work, because they don’t come along often.

I woke up to sunshine, and sipped on a glass of greens+ extra energy while I contemplated breakfast.


I think you can really see in this photo just how swamp watery it really is.


Seriously – it looks like sludge. Mmmmm.

I spent a good while deciding what to make for myself while instructing my sister on how to make oatmeal. Yes, the girl has never made oatmeal before. She even kicked it up with some frozen blueberries and skim milk powder added in. Perhaps one day I will turn her into an oatmeal aficionado like many in the blog world.

I decided against oatmeal myself, and went for something cool and smooth.


My smoothie consisted of:

  • 1 ripe banana
  • handful of baby spinach
  • 1/4 avocado
  • 3 tbsp skim milk powder
  • 1 tbsp cocoa powder
  • 1 tbsp peanut butter
  • water to fill

Also kinda sludgy looking. That’s how I like my drinks.


On the side, I had a toasted Ezekiel English muffin topped with some saskatoon berry creamed honey.


This was my first time trying out the Ezekiel muffins, as they were on sale at work for $5/pkg. Check out that melty honey goodness.


Breakfast, catching some rays.


Shortly there after, my sister and I decided to get out and enjoy some of the sunshine. We went for a walk around Rocky Point, one of my favourite locations. It was windy along the water, but when you were in the sun it was actually quite warm out. Lots of people had the same idea, out walking their dogs, riding their bikes. ‘Tis that time of year that us Vancouverites break out of our homes to take in the great outdoors.

We ran a few errands, swung back to the house so my sister could get her wallet, and finished off our shopping. Then it was time to consume some lunch.


I went the easy route, and had a couple slices of leftover Veggie Mediterranean pizza.


Extreme pizza close up!


Also enjoyed with some sunshine. I even took the laptop out, and sat on the deck for awhile, so I could let Sienna come outside and wander around a bit. I don’t like letting her out unattended, because she’s not outdoors smart…or any kind of smart for that matter 😉

While out and about, I amassed an assortment of ingredients for my planned dinner kitchen creations.


Like shiitake mushrooms.


Nori and wakame seaweed.


Fresh pea shoots.


And a little Green Cuisine 7 Grain Tempeh.


I hope you can guess what was on the menu.


Did you guess?


I think it’s fairly obvious.


I’ve been having a serious Japanese food craving for awhile, since watching my friend Heather over at Freshly Served – Healthy Vegan Recipes make her own simple brown rice sushi rolls. I finally had some time to dedicate to the sushi making process, so I picked up all the items I needed for the rolls. I thought a little miso soup would be the perfect accompaniment, and I wanted to try it with tempeh instead of the typical silken tofu. Heather assured me it was a good move.

First off, the soup – I looked at a few recipes I had, plus one that Heather sent to me, then added things as I saw fit to make a great tasting soup (which should serve two):

  • 2 cups water
  • 1 small carrot, thinly sliced
  • 8 shiitake mushrooms, sliced
  • 1 green onion, sliced, greens reserved
  • 3 inch piece of wakame, broken into small pieces
  • splash or 2 of tamari
  • 1 tsp vegetable bouillon
  • 1/3 package of tempeh, cubed (package was 227g, or 1/2 lb)
  • 2 tbsp miso

Combine all ingredients except the miso, and bring to a boil, then simmer for 10 min or so – just to get the veggies cooked and flavours incorporated. Remove from heat, and add your miso. You don’t want to boil the miso, as it is a living food, and destroys the cultures. Plus it gives it a weird flavour.

Tip – if you are only going to eat one serving, put 1 tbsp of miso in your bowl, add a bit of broth, and stir it into a slurry. Then add your soup, and mix it in. Do the same when you reheat the leftovers, that way the miso doesn’t get reheated.


Loved the tempeh in here! It really melds well with the miso, and holds up better than tofu does. I think this could become a favourite. Definitely make sure to add the wakame, or other sea vegetable, as it really gives the soup a more authentic flavour. Plus sea veggies are good for you!

Speaking of sea veggies – there were more to be had in my brown rice sushi.


To make sushi rice for 4 maki rolls, you need:

  • 1 cup short grain brown rice
  • 2 cups water
  • pinch of sea salt
  • 1 – 2 tbsp rice wine vinegar

Bring the rice, water, and salt to a boil, turn all the way down to low, and let simmer for 50 min. Removed from heat, and let it sit 10 min. Cool the rice, then mix in the vinegar so that the rice is sticky, and to your own taste.

Tip – to get your rice to cool quicker, spread it out on a baking sheet. You’ll be rolling sushi in no time!

Then all you need are your nori sheets & veggies of your choice, and you are ready to roll! My veggie selection included:

  • avocado
  • carrot
  • red pepper
  • cucumber
  • shiitake mushrooms, marinated in tamari & sea salt
  • pea shoots

Watch Heather’s video for rolling instructions – it takes a little practice, and a bamboo sushi mat really helps, but it’s pretty easy 🙂 And make sure to serve with wasabi, tamari, and pickled ginger (if that floats your boat).


I kind of wished I’d put a little more filling into each of the rolls, but they were still good. I ate one roll, and have saved the rest for later. Well, what was left after my mom and my sister’s boyfriend had some taste tests.


Talk about a superfood filled dinner – sea vegetables, miso, tempeh, avocado, mushrooms. Who says healthy food isn’t tasty? Pfft.


I bet you can all guess what I’m taking for lunch tomorrow 😉

While all this sushi fun was going on, my sister served up turkey taco salads for the family, including fresh made guacamole and oven baked tortilla chips. I may have snagged more than my fair share of chips and guacamole – they were freakin’ awesome. And gone before photographic evidence could be produced.

Other non-food highlights included watching the last regular season game of my beloved Canucks – where they killed Calgary 7 – 3, with Henrik Sedin atop the NHL scoring race. Ovechkin could take over the lead tomorrow, but here’s hoping he doesn’t. We also watched The Blind Side, which was a decent movie. One of those feel good deals.

Now it’s way past my bed time, and I need to be at work for 9 am. At least my lunch is already made! Night!

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Categories: Breakfast, Dinner, greens+, Lunch


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3 Comments on “This Is What Weekends Are About”

  1. April 11, 2010 at 4:57 am #

    Your maki rolls look amazing! I have always been too afraid to make these assuming that I would make a huge mess.

  2. April 11, 2010 at 10:52 am #

    That pizza looks divine! Love your grocery haul too.


  1. He Shoots, He Scores! « from french fries to flax seeds - April 11, 2010

    […] photos being leftovers from dinner last night – miso soup and brown rice […]

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