Travel: Elk Island National Park

September 8, 2018 |  by  |  Photos, Travel  |  No Comments

Elk Island Camping: 3ten.ca

Camping! Yes – we went camping again. This is our fourth trip of the season and we’ve got two more left. I’m excited since fall camping is beautiful. Okay – check out our photos.

Elk Island National Park

The best part about this park is that it’s only 55 minutes from our driveway to the campsite. That’s it – less than an hour!

Ah, the hazy ski is from all the recent wildfires in BC – makes for pretty photos.

Elk Island Camping: 3ten.ca

Meet Lexis – she’s a sweet pup that we keep an eye on when her family is off exploring the world and catching up with other members of their family. Remember Lexi Girl from an earlier post? She’s so sweet and was a true camping pup.

Elk Island Camping: 3ten.ca

Lexis even paddleboarded with us. Life jackets are important – safety first.

Elk Island Camping: 3ten.ca

Elk Island Camping: 3ten.ca

We love dinner (or any meal, for that matter) over the open fire. So delicious.

Elk Island Camping: 3ten.ca

The perfect mallow.

Elk Island Camping: 3ten.ca

And, we spotted a whole heard of Bison on our way out.

Elk Island Camping: 3ten.ca

Elk Island Camping: 3ten.ca

Elk Island, you were blew our expectations – with lakes, hikes, and wildlife – we had a blast. Our campsite (number 26) was the best. Secluded and tucked in from all the hustle and bustle going on around us. You can certainly hear other people, yet the visual privacy is nice.

Overall, we recommend camping at Elk Island National Park – just be sure to get out and see the park.

Thanks for visiting – and who else loves fall camping?

Recipe: Healthy Pumpkin Brownies

September 5, 2018 |  by  |  Eats, Recipes  |  No Comments

Healthy Pumpkin Brownies: 3ten.ca

Brownies? Yes please! Sugar? No thank you!

A few weeks ago we had some family visit and I like to think I’m a pretty good host. Food is plentiful, treats are stocked and we have beautiful guest rooms that are welcoming and cozy. One thing, however, is that I don’t often eat a lot of treats. So when I do, I crash hard from the sugar. If I eat it for 3 days, I crash for about 6 hours. So with a week of sugary treats (I’m talking like 2 cookies and a handful of sour patch kids a day) I crashed for a full day. Headache? ✓ Fatigue? ✓ Cravings? Oh – the cravings! ✓✓✓

So, here we have a new treat, one without refined sugar and one that will not cause me to think about eating sour patch kids for dinner. Let’s get baking.

Ingredients

  • 3 bananas
  • 2 cups of pureed pumpkin
  • 1 1/2 cup of pure natural nut butter (I used peanut)
  • 1/2 cup + 2 tablespoons of coco powder
  • 1 teaspoon of salt
  • 1 tablespoon of vanilla (optional)

First, mix your nut butter – you want the right consistency. Then, set the oven to 350 degrees

Next, measure out all the of the ingredients and mix well. You can use your food processor or stand mixer.

Healthy Pumpkin Brownies: 3ten.ca

Layer a 9×13 pan with parchment paper and spoon in the mix. You’ll need to spread it evenly and smoothly since it won’t ‘bake-up’ like traditional brownies. It’ll bake in the shape you put it in the oven.

Healthy Pumpkin Brownies: 3ten.ca

Bake fro 14-17 minutes – or until a toothpick comes out clean.

Let them cool in the pan, then chill for 2 hours before cutting.

Healthy Pumpkin Brownies: 3ten.ca

Cut into bars and eat. Keep them in the fridge for a few days or freeze them and pack them for lunches.

Healthy Pumpkin Brownies: 3ten.ca

I hope you enjoy these healthy pumpkin brownies. They are delicious and you won’t end up going through sugar withdrawal when you stop eating them.

Recipe

Recipe: Healthy Pumpkin Brownies
 
Prep time
Cook time
Total time
 
Author:
Serves: 24
Ingredients
  • 3 bananas
  • 2 cups of pureed pumpkin
  • 1½ cup of pure natural nut butter (I used peanut)
  • ½ cup + 2 tablespoons of coco powder
  • 1 teaspoon of salt
  • 1 tablespoon of vanilla (optional)
Instructions
  1. First, mix your nut butter - you want the right consistency. Then, set the oven to 350 degrees
  2. Next, measure out all the of the ingredients and mix well. You can use your food processor or stand mixer.
  3. Layer a 9x13 pan with parchment paper and spoon in the mix. You'll need to spread it evenly and smoothly since it won't 'bake-up' like traditional brownies. It'll bake in the shape you put it in the oven.
  4. Bake fro 14-17 minutes - or until a toothpick comes out clean.
  5. Let them cool in the pan, then chill for 2 hours before cutting.
  6. Cut into bars and eat. Keep them in the fridge for a few days or freeze them and pack them for lunches.

 

Recipe: Mexican Street Corn

September 1, 2018 |  by  |  Eats, Recipes  |  No Comments

Mexican Street Corn: 3ten.ca

Mexican street corn – so good, so pretty, and full of so much flavour. I made a salad version of this, too – check it out – Mexican street corn salad.

Okay, now for the good stuff. Let’s get to it!

Ingredients

  • 4 cobs of corn
  • 1 large jalapeño
  • 1/2 cup of cilantro and green onions
  • 10 oz of crumbled cojita cheese (or feta)
  • 3 garlic cloves
  • 2 tablespoons of lime juice
  • 1/2 cup of mayo
  • dash of chili powder
  • 1 teaspoon of paprika
  • dashes of salt to taste

First, bring a pot of salted water to boil and put in the cleaned corn. Boil for about 6 minutes. Then, char on the BBQ until about 1/4 of the corn is blackened.

Mexican Street Corn: 3ten.ca

While the corn is cooking, make the ‘sauce’ – mix the last 6 ingredients. I mix them in a bag so I can use it as a piping bag when it comes time for assembly. Then, chop the jalapeño, cilantro, and green onions.

Once the corn is ready, place the cobs evenly apart on a board or plate.

Cut the corner of the sauce bag and drizzle with a heavy hand over each cob of corn. Then top with the jalapeños, cilantro, and green onions. Lastly, top with the crumbled cojita cheese. For a little bit of finishing touches, you can sprinkle with a few dashes of paprika.

Mexican Street Corn: 3ten.ca

Done – time to eat up.

Mexican Street Corn: 3ten.ca

It’s messy to eat, but oh, so good.

Don’t forget to scrape up that extra goodness.

Mexican Street Corn: 3ten.ca

Eat it all right away, since it doesn’t keep well all assembled in the fridge. Although, the left over toppings are delicious on nachos!

Mexican Street Corn: 3ten.ca

Mexican Street Corn: 3ten.ca

Thanks so much for visiting and happy cooking!

Recipe

Recipe: Mexican Street Corn
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 4 cobs of corn
  • 1 large jalapeño
  • ½ cup of cilantro and green onions
  • 10 oz of crumbled cojita cheese (or feta)
  • 3 garlic cloves
  • 2 tablespoons of lime juice
  • ½ cup of mayo
  • dash of chili powder
  • 1 teaspoon of paprika
  • dashes of salt to taste
Instructions
  1. First, bring a pot of salted water to boil and put in the cleaned corn. Boil for about 6 minutes.
  2. Then, char on the BBQ until about ¼ of the corn is blackened.
  3. While the corn is cooking, make the 'sauce' - mix the last 6 ingredients. I mix them in a bag so I can use it as a piping bag when it comes time for assembly.
  4. Then, chop the jalapeño, cilantro and green onions.
  5. Once the corn is ready, place the cobs evenly apart on a board or plate.
  6. Cut the corner of the sauce bag and drizzle with a heavy hand over each cob of corn.
  7. Then top with the jalapeños, cilantro and green onions.
  8. Lastly, top with the crumbled cojita cheese. For a little bit of finishing touches, you can sprinkle with a few dashes of paprika.
  9. Done - time to eat up. It's messy to eat, but oh, so good. Don't forget to scrape up that extra goodness. Eat it all right away, since it doesn't keep well all assembled in the fridge. Although, the left over toppings are delicious on nachos!

Recipe

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