Simply Greek Salad

The past few months I've begun a whole new phase of my life: surgical residency.

DAH DAH DAHHHH.

But not really. It's more: WOOHOO mixed with sheer terror.

Each day I just want to put in 100%, learn all I can and grow a little bit closer to becoming  an amazing surgeon that can change the lives of people around the world.

Needless to say, I'm strapped for spare time and cooking is taking a major back seat. Honestly, nutrition in general has been a struggle. Granola bars and packaged foods are easily accessible and I know that they're gluten free. Buying healthy food in the hospital that is gluten free, is not only hard to find but hard to do on any kind of budget.

This week, I'm trying to do some meal prep to at least decrease the amount of empty calories I'm taking in and replace them with things that are filling AND good for me. The struggleeeee.

I was inspired by a fellow resident that does a similar thing when she can and by my recent trip to Greece. Colourful. Delicious. Quick. Packed with nutrition. Plus, no lettuce because that stuff always wilts during the day!

Bonus? I got some organic home-grown heirloom tomatoes to use. BOOYAH.

Simply Greek Salad

1 can chopped black olives

15-20 sliced cherry tomatoes

1/4 cup light feta cheese

1 small spanish onion

1 tbsp oregnao

1 tbsp ground corriander

1 tbsp dried thyme
1 tsp dried mint

Mix all ingredients. Divide into containers for the week and place with the rest of your meal prep!

Chocolate Cashew Brownies

Friend: "Hannah, we have people coming over tonight, you want to bake something?"

Me: "Is that even a question: YES."

What's better than a nice stack of gluten free gooey, warm brownies? Dessert-wise, I'm not sure that there's a ton of things. Making brownies gluten free doesn't have to be super tricky, (there are some flourless recipes out there even!). I've experimented with a few recipes and one of the best I've found is from my gluten-free kitchen! Straight forward and always results in a delicious tray of chocolate goodness that can be paired with ice cream, berries or a nice glass of wine.

The only thing that's different in my version is substituting white sugar for organic palm sugar, which I find is 1) not as sweet and 2) adds a richer flavour without sacrificing the structure/sweetness that white sugar gives brownies. Also, I've added cashews for some extra crunch! The high proportion of egg yolks in the recipe is amazing for adding another layer of fudge and goo, which is obviously a bonus!

Chocolate Cashew Brownies

1/3 cup cocoa

1/2 cup plus 2 tbsp boiling water

2 oz Bakers chocolate

4 tbsp unsalted butter (melted)

1/2 cup plus 2 tbsp coconut oil

2 large eggs

2 egg yolks

2 tsp vanilla

2 1/2 cups organic palm sugar

1 1/4 cup robin hood or compliments brand gluten free flour 

pinch of salt

1/2 tsp xanthum gum

6 oz chocolate chunks (I used crushed Bakers)

1. Preheat  oven to 350.
2. Line a brownie pan with parchment or butter
3. Add boiling water and cocoa together. Whisk until smooth.
4. Add chocolate and whisk until smooth.
5. Add butter and coconut oil. Feel free to microwave to help everything melt together easier.
6. Add egg yolks and eggs to the mixture while constantly whisking (this prevents the eggs from scrambling- add them slow and keep whisking!)
7. Add flour, xanthum gum and salt into a separate bowl. Combine well.
8. Add dry to wet in a few batches. Combine with a spatula (don't want to whisk at this point so as to make the brownies too cakey).
9. Add in crushed chocolate. Mix well.
10. Add in roasted cashews and mix well.
11. Bake ~30minutes until a toothpick comes out smooth.

Enjoy!!

Perfect Chewy Chocolate Chip Skor (gluten free)

Follow up to a previous cookie recipe that I worked on following some much needed cookie-research: Gooey Chocolate Chip

This recipe was constructed for a lovely campfire get together with friends celebrating Jesus life, death and importantly, His resurrection on Easter Sunday! We spent the night with friends chatting and then ended the evening with singing. Best.


Why do we celebrate? Because Jesus changes everything. It's through Him, that I can gain a relationship with God- what I was created and purposed for.

Need more info? Here's some amazing resources:
1. http://www.desiringgod.org/
2. https://p2c.com/
3. http://crazylove.org/

An added bonus to this night? These cookies are literally the best ones I've made, gluten free or not. Chewy. Melty. Buttery. Yes.

Perfect Chewy Chocolate Chip Skor (gluten free)

3/4 cup soft butter

1.5 cup organic coconut palm sugar

1/2 cup white sugar

1 tsp vanilla extract

2 egg yolks + 1 whole egg

2 1/4 gluten free all purpose flour (Compliments brand)

2 tsp baking soda

Semi-sweet chocolate chips (pour until you are good with the amount)

Skor bits (the more the merrier)

1. Set the oven to 375F
2. Line baking sheets with parchment paper
3. Combine sugar and butter in mixer with paddle attachment or use a spatchula until creamed
4. Add egg + yolks and vanilla
5. In a separate bowl, add in gluten free flour and baking soda
6. Slowly mix dry into wet ingredients
7. Combine thoroughly and then add the yummy skor and chocoalte chips
8. Roll into ~1in diameter cookies and place on cookie sheets about 5 cm apart
9. Place in the oven for approximately 10 minutes. They will be lightly golden brown!
10. Eat and enjoy with friends!

When your sister is your taste tester

Savoury Kale Salad

I love this salad. It was inspired by a salad that I seemed to be buying a lot at my university but honestly, deep down was one you know you could make it cheaper from home. 

Let the studying commence!

The key to bringing this salad into my busy day is...da da dah: the right tupperware! A large enough container to contain both the salad and a dressing container. Life (actually, salad) saver. Separating the dressing and leafy goodness until that anticipated lunchtime, keeps the greens crisp and fresh!

 Kale: green, leafy veg that is not only great fibre but high in thiamine (i.e. vitamin B1), riboflavin (coenzyme/ vitamin B2), iron (need for them red blood cells), magnesium, phosphorous, calcium, vitamin A, C, K and B6. These serve in so many different physiological processes in the body (read more here). Let's say for example, we all know Calcium is important for healthy bones but vitamin B6? It serves as a coenzyme in the metabolism of fats, carbs, proteins and even your hemoglobin creation!

Almonds: a great source of folate (works with B6 and B12 to aid in cellular DNA synthesis/metabolism), vitamin E (fat soluble vitamin; alpha tocopherol variant is the most biologically active form vs the gamma form; antioxidant function) and a great source of omega 6 fatty acids (essential fatty acid important in the balance of anti-inflammatory processes and inflammatory physiological processes re: eicosanoid production). Read more here.

Cookin Tunes:

Never Stop [Msc Music]

Fear is a Liar [Zach Williams]

Falling into You (acoustic) [Hillsong Young and Free]

Savoury Kale Salad

1 bunch chopped kale

20 roasted almonds

2 tbsp light chevre goat cheese

2 tbps unsweetened dried cranberries

1 1/2 tsp olive oil

1 1/2 tsp lemon juice

salt to taste

1. Coarsely chop almonds.

2. Combine all the salad ingredients in whatever dish you want! (Mine is tupperware extraordinaire)

3. Combine the dressing ingredients in small container and add into the larger container (that way if it leaks, it spills onto the salad and not your bag. PLUS, its a room saver in an already gigantic backpack!)

4. Pair with hard-boiled eggs, roast chicken, chick peas or stay as is! Head on out and start your day! Combine dressing with salad when you're ready :)

Try different dressings! This is a very versatile salad that's simple and would pair nicely with many different dressings. Just remember, the classic ratio for a vinaigrette is 3:1(oil: vinegar/oil)

- honey + dijon

- balsamic + olive oil

- feta +olive oil + oregano + salt + lemon

- apple cider vinegar + olive oil +/- dijon

- plain yogurt + honey + lemon

Be creative- there are endless possibilities :)