Sad news. My friend, Summer, is on her way out and I’ve truly enjoyed her company these past 8 weeks. To end this period of excess food, patio and BBQ eating, sangria sipping fun, my friend Rochelle invited me and a few other girlfriends for a weekend up at a farm outside of the city.
Organizing a girls weekend away is a great way to spend quality time with friends you might not get the opportunity to see regularly. It takes some planning, determining how many people you’d like to go with and what you’d like to do.
For us, it was all about healthy eating (well, some…), physical activities and, above all, relaxation.
Rochelle and Jennen were our chefs for the weekend and both made some very healthy and delicious meals that I wanted to share with you. I literally had 4 of Jennen’s muffins, they were so delicious. I usually find vegan baked goods to be incredibly dry but these muffins were so moist. Here is her recipe if you want to re-create them, you’ll love them.
Jennen’s Gluten free vegan chocolate chip muffins
Preheat oven at 350
1 cup of Quinoa flour
1 cup of gluten free oats
1 cup organic brown sugar
1 teaspoon of baking soda
1 teaspoon of aluminum free baking powder
1 teaspoon salt
2 tablespoons of chia mix in half a cup of almond milk (substitute for eggs)
1 cup of Almond milk
1 teaspoon of vanilla (organic natural)
Half a cup of chopped bananas
Half a cup of vegan chocolate chips
Quarter cup of raw organic cacao powder
Put all wet ingredients together
Then mix with dry ingredients
Fold bananas and chocolate chips at the end
Put in muffin tins with cooking spray or muffin cups
Bake for 30-40 minutes – yields 12 muffins 220 calories
For dinner, Jennen made a simple salmon and it was delicious- finger licking delicious to be exact! Here is her recipe:
Jennen’s miso glazed salmon
Preheat @ 400
4 -6 ounce filets
1\4 sugar (honey, maple syrup or brown sugar)
2 tablespoons miso
2 tablespoons of Soya sauce
2 tablespoons warm water
Mixed all together – marinate for a minimum of 2 hours
Bake it @ 400 for approximately 20 minutes
Can be done with cod
Served over brown basmati rice and veggies
The fish was served with this Kale Caesar salad inspired by a recipe found in the book Refresh co-authored by Ruth Tal and Jennifer Houston.
With next weekend being a long one, why not plan a little girls getaway? From camping (or glam-ping, if you’re like me) to someone’s cottage, it’s a fun way to avoid the hassles of the airport and still get away.
Have any of you been on a girls weekend lately? Have any tips? Let us know in a comment.
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