Easy No-Bake Chocolate Mousse

Happy Chocolate Day! Otherwise known as Valentine’s Day 🙂 This chocolate mousse recipe is for all the chocolate lovers out there. It’s Jonty’s creation (my chocolate-loving guy) and he’s made it a handful of times over the last few months. It has 4 ingredients, is super simple to make, and is actually pretty healthy for you! Are you ready?

You need egg whites, good-quality dark chocolate (at least 70% dark), plain Greek yogurt and a touch of sugar. The resulting dessert is so light and airy, and tastes so unbelievably decadent, yet there’s not a drop of cream to be found.

ClimbEatCycleRepeat.com | Easy No-Bake Chocolate Mousse

The first time Jonty made it, we thought it might have been a fluke result, mainly because we were wary about using non-fat Greek yogurt (sometimes things just taste better with fat and cream). But each time he’s made it, the result has been the same – an easy, superstar chocolate mousse!

ClimbEatCycleRepeat.com | Easy No-Bake Chocolate Mousse

 

ClimbEatCycleRepeat.com | Easy No-Bake Chocolate Mousse

Jonty has developed this chocolate mousse using basic ratios:

  • 1 part egg white
  • 1 part dark chocolate
  • 1 part Greek yogurt
  • 1/2 part sugar

So 1 egg white will give you 1 ramekin dessert. If you want turn this into a romantic dessert for two, just use 2 egg whites and scale. You want to turn this into a family dessert for four? Use 4 egg whites and scale. So easy!

This is going to a short and sweet, because the sun is shining, and we’re severely lacking in Vitamin D! So, we hope you’re having a great Chocolate Day, celebrating any way you’d like 🙂

ClimbEatCycleRepeat.com | Easy No-Bake Chocolate Mousse

 

ClimbEatCycleRepeat.com | Easy No-Bake Chocolate Mousse

 

ClimbEatCycleRepeat.com | Easy No-Bake Chocolate Mousse

Happy Valentines Day, Galentines Day, Family Day or general Chocolate Day 🙂

Easy Chocolate Mousse
 
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
This almost-raw chocolate mousse is an easy, healthy dessert that will wow all your guests!
Ingredients
  • 2 egg whites (60g)
  • 30 g granulated sugar
  • 60 g good-quality dark chocolate (at least 70% or higher)
  • 60 g non-fat Greek yogurt
Instructions
  1. In a clean, dry bowl, whisk the egg whites until they start to form peaks. While whisking, slowly add the sugar, one spoonful at a time, until it is all incorporated. Continue to whisk the mixture until stiff peaks have formed.
  2. Meanwhile, melt your chocolate. You can either do this in the microwave on the lowest heat setting, or over a bowl of hot water. Once the chocolate is melted, stir in the Greek yogurt.
  3. Fold the egg white mixture into the chocolate mixture and fold to combine.
  4. Spoon the mousse into 2 ramekins and refrigerate at least 30 minutes, or until the mousse has set.

Enjoy this easy chocolate mousse!

ClimbEatCycleRepeat.com | Easy No-Bake Chocolate Mousse

Apple and Brussels Sprout Slaw

Did you watch the Superbowl this past weekend? We did not. We don’t have cable, so we didn’t even watch the commercials, like many choose to do. Instead, we climbed in the last bouldering competition of the season (I managed to nab third place!). It was a great way to spend a Sunday afternoon, especially if you prefer to play versus watch.

ClimbEatCycleRepeat.com | Apple and Brussels Sprout Slaw

Just because we don’t watch football, doesn’t mean we don’t enjoy some of the classic football-watching nibbles! On Saturday we picked up a bone-in pork-shoulder from the local butcher to make the most delicious slow-cooked pulled pork, and I baked a batch of my super-soft slider buns (Jonty was still taking his welding course, so I had the kitchen to myself). And what goes hand-in-hand with a meal like this? A good-old tangy, crunchy slaw!

ClimbEatCycleRepeat.com | Apple and Brussels Sprout Slaw

The great thing about a meal like this is that you can make everything a day or two before, and it tastes better the longer it sits. And after a good day of hard bouldering, coming home to dinner all prepped to eat, is like wonderful gift to yourself 🙂

ClimbEatCycleRepeat.com | Apple and Brussels Sprout Slaw

This apple and brussels sprout slaw makes use of the great winter fruits and veggies at the market. Feel free to use the standard green cabbage, if you don’t like brussels sprouts or can’t find them in the store. And I would urge you to find a great tart, crunchy apple for this recipe (we use our favourite Pink Lady apples). When pairing the slaw with something like pulled pork, we find the acid in the coleslaw helps to cut down the richness of the pork.

ClimbEatCycleRepeat.com | Apple and Brussels Sprout Slaw

If you’re still living under a blanket of snow (apparently Vancouver still wants to hit us with the white stuff this year!) this is a great winter salad to add a bit of colour and crunch to your meal.

Apple and Brussels Sprout Slaw
 
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
This is a tangy, crunch slaw that holds up well in the fridge, with flavours improving the longer it sits.
Ingredients
For the salad
  • 1 tart apple (like Pink Lady), julienned
  • 12 - 15 brussels sprouts, shredded
  • 1 red Thai chili pepper, finely chopped (optional)
  • 2 green onions, green and white parts thinly sliced
  • ¼ cup cilantro, chopped
For the dressing
  • 3 tbsp non-fat greek yogurt
  • 1 tbsp extra virgin olive oil
  • 1 tsp apple cider vinegar
  • 1½ tbsp fresh lemon juice (about 1 medium lemon)
  • Salt and pepper, to taste
Instructions
  1. Mix the apple, shredded brussels sprouts, chili pepper, green onions and cilantro in a bowl.
  2. Whisk together the dressing ingredients, and pour over the salad. Toss to combine.
  3. Season with salt and pepper, to taste
  4. Let sit in the refrigerator at least 30 minutes before serving.

Enjoy this Apple and Brussels Sprout Slaw!

ClimbEatCycleRepeat.com | Apple and Brussels Sprout Slaw

 
// ]]>

Clumpy Gingerbread Granola

One of the gifts we received for Christmas was a 6 month subscription to the Raw Spice Bar company. We get 3 spice mixes sent to us every month, with recipe ideas for each. It’s been a fantastic gift! One of the packets that came in the post last month was a German Gingerbread spice mix (a mixture of ginger, coriander, cinnamon, allspice, nutmeg, black peppercorns, cloves, mace and star anise). There were a few different recipes that were suggested, but the one that really caught my eye was for a Gingerbread Granola.

ClimbEatCycleRepeat.com | Clumpy Gingerbread Granola

Jonty is taking a 5-week welding course, which has him tied up on Saturdays. So I’ve been spending that time keeping the apartment warm by making sure the oven in constant use, trying out new recipes. Some recipes have been pretty great, others have been meh. This was a really good one.

I tweaked the Raw Spice Bar’s version slightly, by adding more variety of nuts and seeds, and decreasing the amount of sugar originally called for. I don’t like granola super-sweet, and I think this ended up being the perfect balance between salty-and-sweet and slightly-spicy (I think due to the freshly ground dried ginger).

ClimbEatCycleRepeat.com | Clumpy Gingerbread Granola

Do you like your granola super chunky and crunchy and clumpy? I’m definitely in that camp. There’s something extremely satisfying about munching on a big nugget of granola. And when you get one of those pieces that is flecked with sea salt and gingerbread spices? Gah, so darned good!

ClimbEatCycleRepeat.com | Clumpy Gingerbread Granola

The key to making super clumpy granola is simply to resist the urge to stir it. That’s it, just leave it be, especially once it comes out of the oven. When the granola has cooled completely, you can gently break it up into large pieces.

ClimbEatCycleRepeat.com | Clumpy Gingerbread Granola

I tell you, this stuff is addictively good. When I was taking pictures, I couldn’t stop sneaking little edge pieces – you know, the ones that weren’t photo-worthy 😉

Jonty told me mid-week that we needed to get rid of the granola ASAP because he couldn’t stop eating it! Seriously good.

ClimbEatCycleRepeat.com | Clumpy Gingerbread Granola

This gingerbread granola kept my breakfast routine interesting for the week. My favourite was with a dollop of Greek yogurt and some fruit (the oranges are fantastic at this time of year!).

So if you like gingerbread spices and clumpy granola and food that will keep your body fueled, give this recipe a try. It should keep in an airtight container for a few weeks, if you can make it last that long. 😉

Easy Gingerbread Granola
 
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
This easy clumpy Gingerbread Granola is a healthy way to start your day, or munch on as a quick snack.
Ingredients
  • 315 g (3 cups) large flake oats
  • 100 g (1 cup) walnut pieces
  • 60 g (1/2 cup) cashew pieces
  • 75 g (1/2 cup) raw pumpkin seeds
  • 2 tbsp flax seeds
  • 1 pkg German Gingerbread Spice (see notes)
  • ½ tsp sea salt
  • 55 g (1/4 cup) coconut oil
  • 100 g (1/3 cup) maple syrup
  • 40 g (2 tbsp) molasses
  • 1 tsp vanilla extract
Instructions
  1. Pre-heat the oven to 325 F and line a large baking tray with parchment paper.
  2. In a large bowl, mix together the dry ingredients (oats, nuts, seeds, Gingerbread spices and sea salt).
  3. In a small saucepan or microwave-safe bowl, heat together the coconut oil, maple syrup, molasses and vanilla extract.
  4. Pour the coconut oil mixture over the oat mixture and stir to thoroughly combine.
  5. Spread the granola mixture on the parchment-lined tray and bake in the oven for 30 minutes, rotating the pan every 10 minutes.
  6. Remove from the oven and allow to cool completely on the pan before breaking up into large pieces.
Notes
If you don't want to use the German Gingerbread Spice mix, make your own by combining the following dried spices: 1 tbsp ground ginger, 2 tsp cinnamon, 1 tsp ground coriander, ¼ tsp allspice, ¼ tsp ground nutmeg and ¼ tsp ground cloves.

Enjoy this Clumpy Gingerbread Granola!

ClimbEatCycleRepeat.com | Clumpy Gingerbread Granola

Multi-Seeded Bread

I try to bake bread once a week, often on a Monday when I’m not in the office. There’s something really great about easing into the start of the week with a home smelling of freshly baked bread, I urge you to try it sometime, perhaps as a New Years goal? It doesn’t even have to be on a Monday! 🙂

I was all ready to go with the bread baking last week: the mixer was out, the oven was pre-heating and I started to weigh out the ingredients for my go-to marbled rye bread, when alas, I realized we didn’t have anymore yogurt!

We needed bread, and I didn’t want to run down to the store for more yoghurt. So I begrudgingly picked up my bread book, in a pouty attempt to find another loaf inspiration (yes, a somewhat first-world problem I admit).

ClimbEatCycleRepeat.com | Multi-seeded bread

The bread gods must have sensed my pain, though, because the book magically opened to a recipe for a multi-seeded bread. And, aside from a few seed swaps, I had everything I needed! Phew!

ClimbEatCycleRepeat.com | Multi-seeded bread

I don’t know if I’ve mentioned it before, but all of the breads I make can either be made in one sitting, or can be split over a few days. While I often choose to make a loaf in the morning, you can easily mix up the dough the night before and leave it in the fridge (up to 4 days) until you’re ready to bake. It’s a great way to make bread, if you’ve got commitment issues 😉

ClimbEatCycleRepeat.com | Multi-seeded bread

This particular loaf has all the health benefits of whole-grain rye flour, as well as enough seeds to make it taste interesting. I used a combination of pumpkin, sunflower, flax and poppy seeds. I think next time I make this I’ll try adding a few walnuts into the mix too.

ClimbEatCycleRepeat.com | Multi-seeded bread

And then as soon as the multi-seed bread was cool enough to slice, I slathered it with homemade peanut butter and raspberry jam, and all was right in my world again!

ClimbEatCycleRepeat.com | Multi-seeded bread

Multi-Seeded Bread
 
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
This gives a nice, soft sandwich loaf. It tastes great toasted or as it is! Recipe adapted slightly from Artisan Breads Everyday.
Ingredients
  • 325 g (~2.5 cups) unbleached bread flour
  • 45 g (~1/3 cup) rye flour
  • 15 g (~2 tbsp) pumpkin seeds
  • 15 g (~2 tbsp) sunflower seeds
  • 15 g (~1.5 tbsp) flax seeds
  • 15 g (~2 tbsp) poppy seeds
  • 2 tsp coarse kosher salt
  • 7 g (1¾ tsp) instant quick-rise yeast
  • 30 g (1.5 tbsp) pure maple syrup
  • 170 g (3/4 cup) lukewarm water
  • 85 g (1/4 cup + 2 tbsp) lukewarm milk (any kind, or more water)
Instructions
  1. Toast the seeds in a dry skillet or under the broiler, until they become fragrant. About 7 to 10 minutes.
  2. In the bowl of a stand mixer, combine all of the ingredients and mix with the dough hook attachment, until just combined (about 2 minutes). Stop mixing and let the dough sit for 5 minutes, to allow the flour to fully hydrate.
  3. On medium-low speed, knead the bread with the dough hook attachment for 3 or 4 minutes, until the dough starts to come together into a smooth ball. Add more flour, 1 tbsp at at time, only if the dough is very sticky. You want the dough to be soft and supple and slightly tacky (so the dough just sticks to your finger when you press into it).
  4. Transfer the dough to a floured work surface and gently knead by hand for a few minutes. Add flour, only when necessary. You should have a nice soft, smooth ball of dough at the end.
  5. Place the dough in a lightly-greased, clean bowl. Cover with a cotton kitchen towel and let it rise in a warm, draft-free place until the ball has doubled in size, about 30 to 45 minutes.
  6. Prepare a 8x4-inch loaf pan by lining it with parchment paper. Take the dough out of the bowl and pat it into a rectangle shape. At the short end, tightly roll up the dough into a log shape, pinching the seams together. Gently place the dough, seam-side down, into the parchment-lined loaf pan. Let the dough rise at room temperature, until it just starts to dome over the edge of the pan (about 30 to 45 minutes).
  7. About 15 minutes before you plan on baking the bread, pre-heat the oven to 350 F. Bake the bread for 40 to 45 minutes, rotating the pan halfway through the bake time. When cooked, the top should be a deep golden brown, and the bottom of the loaf should sound slightly hollow when tapped.
  8. Leave the bread to cool in the pan for 5 minutes, then turn out of the pan and allow to cool completely on a wire rack.
Notes
This bread freezes very well. Once it has cooled completely, slice up the entire loaf before placing in a tightly-sealed freezer bag.

Enjoy the Multi-Seeded Bread!

ClimbEatCycleRepeat.com | Multi-seeded bread

One-Pot Sausage and Chickpea Bowl with Goat Cheese

The holiday season seems to ensure we consume more than our daily quota of sugar intake, which is probably why we crave our veggies and greens. With Vancouver still reeling from its unusual cold snap, we’re also embracing our veggies roasted or sauted. This one-pot sausage and chickpea bowl with goat cheese hits many of our winter food requirements:

  • It’s hot (hello, roasted goodness)
  • It still has lots of colour (hello, tasty veggies)
  • It’s satisfying (hello, chickpeas and local sausage)
  • It has cheese (enough said) 🙂

ClimbEatCycleRepeat.com | One-pot-sausage-and-chickpea-bowl-with-goat-cheese

This meal is quick to put together (think, under 30 minutes) and I like to think of it as more of a broad pairing-guide, than a recipe. During the winter, we usually have roasted vegetables 4 or 5 times a week and change-up the protein as our cravings desire. So this recipe is more of a “what to add to your warm veggies” meal, than anything else.

I know I’ve mentioned it before, but we like spicy food. We picked up a few pork Habanero sausages from the local butcher, and they really added a great flavour to this meal. Pair that with a few cloves of garlic, a glug or two of white wine, and a sprinkle of tangy goat cheese, and this meal definitely elevated our roasted veggies up a notch or two.

ClimbEatCycleRepeat.com | One-pot-sausage-and-chickpea-bowl-with-goat-cheese

 

ClimbEatCycleRepeat.com | One-pot-sausage-and-chickpea-bowl-with-goat-cheese

I can see this sausage and chickpea bowl coming together in one of two ways:

  1. The lazy-man’s approach: Roast your veggies and chickpeas together on a tray in the oven. Cook the sausages at the same time, flipping them every 7 or 8 minutes, until they’re cooked through. Then throw everything into a large bowl, mix with the fresh herbs, and top with a sprinkling of goat cheese.
  2. The slightly more active-man’s approach: Saute the veggies and chickpeas together in a large pot on the stove. Cook the sausages in the oven, flipping them every 7 or 8 minutes until they’re cooked through. Then throw the sliced sausages, fresh herbs and a sprinkling of goat cheese into the veggie pot.

ClimbEatCycleRepeat.com | One-pot-sausage-and-chickpea-bowl-with-goat-cheese

Either way, the result is quick, flavourful and healthy meal that will ease any guilt you might have after taste-testing all those extra rugelach, for quality-assurance purposes 🙂

ClimbEatCycleRepeat.com | One-pot-sausage-and-chickpea-bowl-with-goat-cheese

One-Pot Sausage and Chickpea Bowl with Goat Cheese
 
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
This healthy one-pot meal comes together in under 30 minutes. Use any veggies you'd like, to completely customize your dinner.
Ingredients
  • 1 medium onion, thinly sliced into half moons
  • 3 cloves garlic, diced
  • 2 medium bell peppers, sliced into strips
  • 1 pint (~350 g) cherry tomatoes, halved
  • 2 red thai chilies, finely chopped (optional)
  • 1 small bunch of kale, thinly sliced or shredded
  • 1 can (398 mL) chickpeas, drained and rinsed thoroughly
  • 150 g (~2 large) pork Habanero sausages (or flavour of your choice)
  • Glug of white wine, or white wine vinegar
  • 50 - 75 g soft goat's cheese
  • Handful of fresh cilantro, finely chopped
  • Handful of fresh mint, finely chopped
Instructions
  1. Prick the sausages and place on a tray. Broil in the oven for 25 minutes, or until cooked completely, flipping every 5 to 7 minutes. Allow to cool briefly before slicing into pieces.
  2. At the same time, heat a small amount of olive oil in a large pot over medium heat.
  3. Add the onions, garlic and chilies and saute until translucent, about 5 minutes. Add the bell peppers, tomatoes and chickpeas and cook until softened, about 10 minutes.
  4. Deglaze the pan with a glug of white wine, then add the chopped kale and stir until the kale starts to wilt.
  5. Add the sliced sausage, cilantro and mint to the pot and stir until combined.
  6. Divide into bowls and top with the goat cheese.

Enjoy the One-Pot Sausage and Chickpea Bowl with Goat Cheese!

ClimbEatCycleRepeat.com | One-pot-sausage-and-chickpea-bowl-with-goat-cheese