April 25th

I baked today! I will put a picture and the recipe at the end of this post. First, le food.


Breakfast:




Egg whites and potato scramble, strawberries and mango and a cup of tea.


Lunch:




Beef chow mein with a giant salad, banana and a yogurt parfait.


Dinner:




Salisbury steak with potatoes and roasted veggies. Yes, this was a prepared meal. Because does anyone really make Salisbury steak themselves anymore?


Snacks:




Frozen yogurt with strawberries, mango, coconut and waffle cone pieces. For some reason, the combination of strawberries, chocolate and coconut made me instantly remember Zimbabwe. Still trying to figure out why.


Unpictured: string cheese x2, another yogurt parfait, hot cross bun, nutella, granola bar and half an apple. Don't judge me, my new level of my couch-to-5k program really kicked my butt today.


Last snack: hand pie.
 I got the recipe for this from epicurious.com, but I adapted it a little bit, so I'll put my version here.


Strawberry-Apple Hand Pies
1 cup strawberries, roughly chopped
1/2 apple, peeled and roughly chopped
3 tablespoons sugar
1/4 teaspoon cinnamon
1 tablespoon whole wheat flour
Recipe for one pie crust (any recipe you like, but this is one of my favourites because of its simplicity)
1/2 tablespoon of milk
1 tablespoon raw sugar

Place chopped apples, strawberries, sugar, cinnamon and flour into a small saucepan and cook until apples are soft and juices start to boil - about 5-ish minutes.
Meanwhile, preheat oven to 375 and line a baking sheet with parchment paper.
Roll out pastry dough to be 1/8 inch thick and use a 5-inch biscuit cutter to cut out circles.  I used a ridged one to get the pretty scalloped edges.  Cut out 6 circles, and lay them out on the parchment paper.
Once the fruit is cooked, spoon it evenly across the 6 circles.  You should put enough to make a little lump on one side, with about a 1/2 inch border.  It's okay if some is left over (it may or may not be delicious to eat all by itself...) It is way better to throw out some filling than to overfill the pies and make them impossible to close.  Fold the other half over and use a fork to seal them shut.  I used the extra pastry to make little shapes to put on top.  Cut a slit on the top of each pie for steam to escape.
Brush each semi-circle with milk and sprinkle with raw sugar.
Put in oven for 15 minutes, then turn baking sheet around so pies will bake evenly.  Bake another 7 minutes, or until pies are browned and you can see juices bubbling.

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