Friday & Saturday: Vegan Banana Blondie Recipe

You probably all know my favourite oatmeal by now: cocoa powder with a mashed overripe banana, topped with chocolate chips, pumpkin-ricotta muffin, and hemp hearts. The best!

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Another day, another bowl: this one wasn’t as delicious 😦 I used a new mixed berry blend, which was really watery and diluted this bowl of oats. It also cooled down the oats quite a bit so I had to microwave my bowl. Maybe I added too many cherries and blackberries 😛 I miss my baby wild blueberries.

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The last bit of my coconut chickpea curry, mixed with butternut squash, spinach, red bell pepper, and peas over brown rice.

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This was so quick and easy to throw together, and kept me full for such a long time. Plus, I used up the last little veggie bits in my fridge.

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While my curry simmered on the stove, I whipped up a quick and easy dessert: banana blondies, made vegan! I’ve been thinking about adapting a vegan diet for a while now. It’s something that’s been on my mind for a long time. As you can see from most of my recipes, I am really close to a fully plant-based diet (minus the occasional cheese, yogurt, eggs, and weekly bit of fish). I haven’t decided to make the leap yet but have been incorporating more and more vegan meals into my diet.

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Anyways, this bread was made vegan by accident mainly because I had two eggs that I wanted to save for the next day. I promise you guys are going to L-O-V-E this recipe as much as I do. They took about 10 minutes to whisk together (IN ONE BOWL – Wooo!) and took just half an hour or so to bake. Plus, they are lightened up and just as hearty as my all-time favourite banana muffins.

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Lightened Up Vegan Banana Blondies Recipe
makes 6 blondies
  • 1 large banana
  • Generous 1/2 tbsp coconut oil, melted
  • 2 tbsp brown sugar
  • 2 tbsp almond milk
  • 1/2 tsp vanilla extract
  • 3/4 tsp baking powder
  • 1/8 tsp baking soda
  • 1/2 tsp cinnamon
  • pinch salt
  • 3/4 cup spelt flour
  • 1/4 cup chocolate chips
  1. Preheat oven to 320 degrees.
  2. Grease the tin you would like to bake in.
  3. Mash banana. Add coconut oil, sugar, milk, vanilla. Whisk well.
  4. Add baking powder, baking soda, salt, and cinnamon. Mix well.
  5. Add flour and chocolate chips. Stir carefully just to combine. Do not overmix.
  6. Bake for 30 to 40 minutes, depending on thickness.
  7. Knife inserted to middle should come out clean. Do not bake for too long.
  8. Slice into 6 pieces and enjoy. Let cool if you can wait that long.
  9. Store in the fridge or at room temperature for 2 days. Best enjoyed fresh out of the oven!
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Each piece, if cut in 6, has 140 calories (110 if you omit the chocolate chips, but I love ‘em and wouldn’t recommend taking them out!) and 3 whopping grams of fiber. Low in sugar and has 3 grams of protein on top of that! Plus, as you’d guess, this recipe is low in sodium, high in potassium, manganese and selenium. Delicious, and not too sweet!
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I topped my oatmeal this morning with one of those squares, crumbled up – and a special nut butter inspired by Jack’s recipe!

For one serving, I microwaved this combo for 20 seconds:

  • 2 tbsp sunflower seed butter (almond or peanut butter would work too, but I’m running low!) 😦
  • 1 tsp maple syrup
  • 1 tsp coconut oil
  • 1 tsp cocoa powder
  • 1/8 tsp vanilla extract
  • sprinkle of salt

So easy, and incredibly delicious in my warm whipped banana oatmeal.

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For lunch after a Zumba class, I went to Thrive Energy Lab, a place near Vincenzo’s grocery store and Sabletine Fine Pastries.

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I actually stopped by Thrive last Sunday and was SO disappointed when it was closed 😦 Obviously I was really looking forward to this trip.

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I enjoyed the falafel salad bowl, which was topped with sprouts, lemon-tahini sauce, cucumbers, beets, and zucchini noodles. Zoodles! 😀 And lemon and pickle, which I avoided.

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This bowl was so tasty. The falafels were my favourite part, followed closely by the delicious beets, hummus, and lemony drizzle. The zucchini noodles were surprisingly delicious – it was my first time having zucchini noodles and I loved them. This meal was so satisfying.

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Followed by a massive 20 oz smoothie: peanut butter (honestly this guy put in 1/3 cup and I drank it ALL), dates, banana, almond milk, coconut cream, agave, cocoa powder, cocoa nibs, and chocolate chips. It was decadent, thick, creamy, not overly sweet, and AMAZING. Like I said, I tried to stop at half because I was already stuffed, but couldn’t. Some big gulps later, this cup was gone :O

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Groceries and Christmassy things! And detergent, dish soap, and other stuff that I need around the house. This was freaking heavy and I can’t believe I carried it around with me all afternoon. Luckily I had my backpack with me!

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Dinner after my shower (new cocoa butter body scrub from the Body Shop was so luxurious!) was simple: leftover rice mixed with tomato scrambled eggs and steamed asparagus. This dinner took 10 minutes MAX, I tell you!

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3 minutes makes asparagus perfectly tender-crisp. This brown rice was so hearty and went well with the soft tomatoes and tender eggs. Scallions added just the right amount of flavour here!

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I had a food baby after this meal but needed dessert: I busted into my new raspberry stash and yogurt, and enjoyed with some of yesterday’s blondies. Now I’m super full and happy and have lots of studying to do 🙂

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Hope you’re all having a great weekend!

Studying = Student Dying?

Good morning everyone! Quick glimpse at the view outside my window. Welcome to Columbia Street, as seen from the 4th floor!

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My usual bus stop on the way to the hospital, mall, and Uptown Waterloo. The bus to school is on the other side. Here’s the 7!

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Breakfast these days has been mostly oatmeal. Gosh, I really need to update my oatmeal page. That’s on my list of things to do this winter after finals!

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I honestly think I’ve experimented with every single oatmeal combination possible.

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Opened a jar of pumpkin puree and enjoyed pumpkin oats topped with yogurt…

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And something similar but in pancake-form the next day. With chocolate chips and blobs of yogurt. No maple syrup necessary, I promise (well, except for a little bit mixed into the plain Greek yogurt).

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This plain ‘ole bowl was simply topped with hemp hearts.

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And this lovely chocolatey bowl with crumbled muffin was a favourite. Gooey, melty mini chocolate chips on top were the best.

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Blackberries made an appearance too. Two mornings in a row!

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They reappeared for a pancake breakfast. 4 different nut butters here for max deliciousness.

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AB + B sandwich for a fast and easy brekkie. Toasted quickly in coconut oil.

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And one more bowl of oats 🙂 Yes, there are oats under there! Topped with a crumbled chunky apple-pumpkin muffin, this bowl was the epitome of fall comfort food.

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Lunches were eggy for the first part:

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Simple frittata with veggies, sweet potato (microwaved = so fast), goat cheese and avocado toast. I think I’m the last person to jump on the avocado toast bandwagon.

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Leftovers for lunch the next day – perfect!

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I stopped by Princess Cafe one Sunday afternoon and enjoyed this broccoli basil soup, the soup of the day.

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Along with an amazing sandwich of the day: roasted beet hummus, granny smith apple, spinach, avocado, goat cheese, roasted red pepper on multigrain.

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Another lonely frittata and soup.

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More butternut squash soup with cheese toast for a light lunch, followed by muffin! Keep scrolling for the muffin recipe.

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First dinner here: a stuffed pepper with leftover quinoa and veggies, goat cheese (also leftover) and cheddar on top with avocado and broccoli (leftovers, as well, if you haven’t guessed already). Salsa added tons of flavour mixed into the quinoa!

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Spaghetti squash stuffed with, well, squash and tomato + spinach sauce with cheese and pine nuts // broccoli and mushroom stir-fry with garlic

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I really enjoyed this! Unfortunately with the tomato sauce, spinach, mushrooms, AND squash, the bottom of this was so wet and soggy: it was like squash tomato soup at the bottom 😛

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Coconut chickpea curry with spinach and peas, quinoa, roasted cauliflower

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Leftovers with more quinoa

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Roasted sweet potato, monkfish, zucchini and potato gratin, broccoli, quinoa. A horrible photo on my room table because the kitchen table was a supermess! The entire kitchen is a disaster zone after I cook 😛

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Salmon patties, roasted cauliflower, roasted sweet potato with sweet potato aioli, quinoa

Healthy Salmon Cakes

  • 1 can boneless, skinless red salmon
  • 1/4 cup quick oats
  • 1/4 cup ricotta cheese
  • 1 egg
  • 1 tsp Dijon mustard
  • Big squeeze lemon juice
  • Salt and pepper
  • Optional: green onions, garlic, chopped pepper, dill, chives, cilantro
Mix well. Form into patties and pan-fry on medium heat until golden brown.

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Spaghetti squash with lentil sauce, spinach, pine nuts and goat cheese, zucchini and mushroom stir-fry

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More spaghetti squash with lentil sauce, topped with ricotta and parmesan

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Wild BC snapper with roasted cauliflower, couscous, sweet potato

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Desserts have been a mishmash of mostly muffins and nut butter, with yogurt. You’ll see the recipe for these muffins in a little bit!

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One day I went to Sabletine Fine Pastries, where I bought an apple puff pastry and a chocolate pear tart. Madhulika let me try some of this banana chocolate cake.

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So good.

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Muffin! Here’s la recette:

100-Calorie Pumpkin-Ricotta Muffins

  • 1/3 cup brown sugar
  • 1/3 cup pumpkin puree
  • 1/3 cup ricotta cheese
  • 1/4 cup unsweetened almond milk
  • 1 large egg
  • 1/2 tbsp coconut oil, melted
  • 1/4 tsp vanilla extract
  • 1/4 cup quick oats
  • 3/4 tsp baking soda
  • 1 tsp cinnamon
  • pinch salt
  • 1 cup spelt flour
  1. Preheat oven to 350 degrees.
  2. Mix wet ingredients (dark brown sugar to vanilla extract)
  3. Add the next four ingredients: rolled oats, baking soda, cinnamon, salt. Mix well with a whisk.
  4. Pour in the spelt flour and whisk until just combined. Do not overmix.
  5. Separate into 9 greased muffin tins.
  6. Bake for 15 minutes.
  7. Let cool for 5 minutes before removing from tins. Enjoy with nut butter!

These babies are really healthy – a little over a teaspoon of oil for the entire batch of muffins! Still, they have loads of flavour from pumpkin and cinnamon, with ricotta’s fluffy texture and the heartiness of oats.

Warm out of the oven, these are so heavenly!
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These muffins are high in manganese and an excellent source of Vitamin A and selenium. Each medium-sized muffin, if you make 9, is only 105 calories with just a gram of saturated fat. They are also low in sugar and sodium but high in fibre and potassium. Plus, with an egg and ricotta, each muffin boasts 4 grams of protein! That’s a large number for just a muffin – keep in mind that a whole egg has 6g of protein. Whoo!

I adore them on my yogurt, with nut butter and berries. Try chocolate yogurt!

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Back in BC, Mom made some amazing meals – and egg tarts!

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She also baked this incredible chocolate-vanilla sponge cake with homemade whipped cream.

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Mom, you are soooooo talented!

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Is this true or what?

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Meagan Duhamel is a Canadian pairs figure skater who has been vegan for quite a while, but recently started a nutrition blog. I’m so excited for her future posts. Click here to check out her newly-launched blog!

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And what a creative blog name, right? 😀

 

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Quote of the Day, as seen on an email I received from Pranalife Yoga:

To improve is to change; to be perfect is to change often.
~ Winston Churchill

I think that’s it for today! I hope everyone has a wonderful weekend 🙂

 

Better Than Butternut: Maple-Roasted Delicata Squash

Have you tried delicata squash before? It’s my new favourite. I bought it from the farmers market at St. Jacobs a while ago and devised this amazing side dish. It was supposed to be served for two meals, but I nibbled off half the tray before it even made it on my plate.

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Delicata tastes like a mix between a sweet potato, a butternut, and a very flavourful yellow zucchini, in my opinion. It’s sweet, so tender, and not stringy or fibrous. Totally delicious! And so easy to prepare. I scraped out the seeds until I had two squash “boats”, and then sliced those into half-moons.

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The shape of these guys makes me happy 🙂

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Toss with…

  • A big pad of melted butter or coconut oil
  • Light brown sugar
  • Pinch each of cinnamon, salt, and pepper
  • Drizzle of maple syrup

And bake until it caramelizes slightly and reaches your desired softness. I checked mine a couple times at the half-hour mark and did a little more than that.

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I served mine with some rotisserie chicken, quinoa, and steamed broccoli with sweet potato aioli drizzle. Try topping the squash with some chopped pecans. It really takes it to the next level!

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Have a beautiful day everyone 🙂

Thinking of Summer

It started snowing yesterday, here in Waterloo. I’m not sure how I feel about that. The snow is beautiful on rooftops and bare tree branches, and it makes me feel like I’m walking in a snow globe when I’m on campus. The bad thing, though, is obvious… the cold! It was minus thirteen this morning. Brrrrr.

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How appropriate, then, that I’m sharing meals from the SUMMER with you guys! These were photos taken late last spring, so that was obviously a long time ago. It honestly feels like two years ago. Enjoy these ancient photos that were taken before moving to Waterloo, my grad, before my family trip to the Sunshine Coast (I miss this so much), and before Paris. Whew!

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Devilled eggs with canola mayonnaise, mustard, spices and paprika // mixed green salad with poppyseed dressing, berries, cashews

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Thai-style beef fried rice with Thai basil, fish sauce, and tomatoes // rotini pesto pasta salad with roasted peppers, shrimp, and shredded white cheddar

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Garlic and vinegar cold salads: black cloud ear fungus with cilantro // seaweed and scallion salad // cucumber with garlic and chilies

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Pan-fried sausage // honey-soy sauce chicken drummettes and wings with sesame seeds // pan-fried barbecue corn with mustard and pepper

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Sausage scrambled eggs // spicy fried fish with scallions

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Toasted kaiser buns topped with Tex-Mex cheese (Monterey Jack, cheddar, mozzarella) and garlic butter

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My plate had a little of everything, and I especially liked this cold noodle salad in Japanese dressing.

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Mom’s party food is so creative and everyone loved the dinner 🙂

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Banana oatmeal can’t be beat! This bowl was topped with farmer’s market blackberries, cashews, coconut chips, and hemp hearts. So yummy 🙂

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I made pancakes for Dad one morning. This recipe is very simple and makes fluffy, sweet pancakes that he loves.

Brown Sugar Pancakes (for one)

  • 1/4 cup brown sugar
  • 2 tbsp butter
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 large egg
  • 1 cup milk
  • 1/2 tsp vanilla extract

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For myself, I tried a new recipe for PB cookie pancakes. I wasn’t completely satisfied with these as I found them a bit too dense, but I’m going to play around with the recipe. I still prefer PB on top rather than mixed into the batter.

Peanut Butter Cookie Pancakes for One
Serves: 1 (Makes 3-4 pancakes)
Ingredients
  • 1 ½ teaspoons flaxseed meal (I used a whole egg instead of the flax egg)
  • 1 tablespoon water
  • ½ very ripe banana
  • 2 tablespoons peanut butter
  • ¼ teaspoon vanilla extract
  • ¼ cup spelt flour
  • ¼ cup rolled oats
  • ¾ teaspoon baking powder
  • Pinch of salt
  • 3 tablespoons almond milk
  • Maple syrup, to serve
Instructions
  1. Whisk together the flaxseed meal and water in a medium-sized bowl. Let sit for 5 minutes.
  2. Add the banana half and mash thoroughly. Mix in the peanut butter, blackstrap molasses and vanilla extract.
  3. Add the spelt flour, rolled oats, baking powder and salt. Pour in the milk, and mix until just combined.
  4. Preheat a skillet over low heat. Grease with cooking oil spray, and then add a scant ¼ cup of batter for each pancake (an ice-cream scoop is perfect for this). Shake the pan a little to spread the batter.
  5. Cook for 3 – 4 minutes (or until bubbles appear on the surface and the edges are a little dry). Flip the pancakes, and cook for 1 ½ – 2 minutes on the other side. Adjust the stove heat as needed.
  6. Serve with maple syrup. Enjoy!

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Leftover pan-fried tofu over broccoli, pea, spinach quinoa stir-fry with scallion oil and sesame seeds

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Oatmeal topped with caramelized banana, cherries, muffin, hemp hearts

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Made a mess in the kitchen one day with lots of plates and bowls. I made squash custard and Italian baked eggplant, some of my favourite vegetarian dishes.

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The squash custard and eggplant pieces were served with mixed green salad + red pepper dressing + pecans and some pan-fried salmon with lemon juice.

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The squash custard was excellent! This recipe serves three.

SUMMER SQUASH CUSTARD
INGREDIENTS
  • 1 squash, sliced into 1/2 inch rounds (2 cups)
  • 1 tbsp olive oil
  • 1/2 medium onion, chopped coarsely
  • 1.5 oz goat cheese
  • 1.5 tbsp butter
  • 2 tbsp cornmeal
  • 1 beaten egg
  • 1/2 cup milk
  • 1.5 tbsp chopped fresh dill
  • 1/2 tbsp sugar
  • 1/2 tsp salt
  • 1/4 tsp freshly-ground black pepper
 INSTRUCTIONS
  1. Preheat oven to 400°F. Heat the olive oil in a frypan. Add in the squash and onions and cook over medium-high heat, covered, until tender, about 10 minutes.
  2. Mash slightly with a potato masher or large fork. Add the goat cheese and butter while still hot and stir until melted.
  3. Mix in the cornmeal, eggs, milk, dill, sugar, salt, and pepper.
  4. Pour into an 8-by-8-inch baking dish or 6 individual ramekins that have been coated with cooking spray.
  5. Bake for 40 minutes (35 minutes for the ramekins) or until golden brown on top. Serve warm or at room temperature

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One busy morning I had plain oatmeal topped with hemp hearts, a big chopped peach, and some Greek yogurt with cashews. A simple but very flavourful and fresh bowl!

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Lunch one day was hummus + roasted garlic and rosemary crackers, a piece of apple scone, chopped kiwi, and a mixed greens + quinoa + goat cheese + black bean salad.

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Pancakes never disappoint for breakfast. These were simple spelt pancakes topped with berries, coconut chips, and hemp hearts.

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Quinoa with steamed broccoli + scallion oil + sesame and tomato scrambled eggs again.

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Dessert was Greek yogurt with crumbled apple scone, raspberries, and chopped mixed nuts. This is my all-time favourite go-to dessert because of all the flavours and textures. It’s also filling and nutritious!

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Overnight oatmeal that I transferred from this new jar into my oats bowl. Served with Earl Grey and topped with caramelized banana, peanut butter, coconut chips, date-nut muffin, blackberries, and hemp hearts.

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Scrambled vegetable eggs {zucchini, roasted red pepper, mushrooms, scallions} with salsa and sharp white cheddar

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Chopped kiwi with hummus + avocado + red pepper + goat cheese sandwich, apple scone and rosemary + roasted garlic crackers, hummus

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Delicious bowl of Morning Glory oatmeal: kitchen sink muffin crumbled on top of a bowl of banana-carrot oatmeal, with coconut chips, raisins, nuts, and hemp hearts

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Egg salad sandwich made with one egg and one piece of bread. Also some banana-spelt muffin, hummus, sesame kamut flatbreads, and chopped kiwi.

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Oatmeal with banana muffin, raspberries, peanut butter. I was running late on this day and made this bowl in less than 10! Quick oats have saved my life multiple times 🙂

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Classic Mom Dinner here, with stir-fried vegetables, chicken, and chive scrambled eggs. Plus brown rice!

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The chicken stir-fry was actually a sesame-honey chicken recipe from Iowa Girl Eats. I used a bit less honey and added sesame seeds and sesame oil.

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More pancakes! These were pear pancakes topped with hemp hearts, coconut chips, and raspberries. Two are cocoa pancakes and the other two plain 🙂 Delicious!

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These desserts were from a French-style bakery on Commercial Drive. One is a chestnut cream puff (there is chestnut puree under the whipped cream) and the other was a classic cheesecake.

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Both were quite good! The cheesecake was simple but very flavourful, and I enjoyed the chestnut. Neither dessert was too sweet, which I appreciated. Do you like desserts that involve “exotic” things like passionfruit or chestnut?

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OATMEAL! A chocolate-banana base today, topped with massive blueberries and peanut butter. Hemp hearts to sprinkle on top for extra protein, nutrients, and okay… visual appeal.

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Ooooh these pancakes are one of my faves ever! Dark chocolate pancakes with banana in the batter for maximum tenderness, topped with chopped cherries, hemp hearts, and blobs of Greek yogurt with coconut chips on top.

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Holy yum.

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Tropical oatmeal also made an appearance: caramelized banana, coconut chips, chopped kiwi, and some of Beaucoup Bakery’s tropical scone.

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 These were buttermilk pancakes that I topped with a maple syrup and peanut butter sauce, raspberries, and blobs of yogurt. I forgot how delicious buttermilk pancakes were!

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Frittata with goat cheese and lots of veggies.

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PureBread bakery’s white chocolate cherry scone with buckwheat flour is the #1 scone in the world. Banana oatmeal is my favourite, and cherries are my favourite fruit. Coconut chips have the best texture and incredible flavour… you can guess how much I loved this bowl. One of my all-time faves!

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Healthy veggie quinoa bowl topped with hummus and goat cheese.

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Good stuff! 🙂 For the mind, the tastebuds, and the body. Woo!

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That’s it for today, guys! On Wednesday I have an interesting “exam” where I have to describe one of three random chemical processes in a cell. I have about ten minutes to explain the process, draw diagrams, and answer questions from my T.A. I love things like that and want to be well-prepared!

Also, on December 5th, my group will present this poster to our Kin 104 class of about two hundred people. It is sort of a meta-analysis, but we only analyzed two articles that supported and refuted the use of milk as something that promotes bone health. It was interesting to research and a fun poster to make!

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Anyways, hope you enjoyed taking a peek at June 2015 😉 Good times. Have a fantastic week, everyone!

Thursday Tradition

Good morning everyone! How has your week been? I’m so glad it’s finally Friday. Do you have any plans for the weekend?

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Some little tidbits of food that I enjoyed at Princess Cafe last Thursday and the Thursday before that. I’ve been to Princess Cafe multiple times and you can see previous meals here and here.

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This was a sandwich special: brie with harvarti, walnuts, honey, and poached pear with rosemary butter and a side salad of spinach, beets, maple vinaigrette and roasted beets.

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For dessert I couldn’t resist a butter tart! This was heated up and perfectly gooey with a buttery crust.

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Another time I gave Madhulika’s favourite sandwich a try – the curried tuna melt! The soup of the day was a vegan carrot ginger with coconut milk, so I had to give that a try as well. It certainly did not disappoint!

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Flavoured with tons of chopped vegetables, herbs, and curry powder, this tuna salad was insanely flavourful and went so well with the hearty multigrain bun, cheddar, and tomato slice. It was seasoned so nicely.

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Mmmm. Check out how gooey the cheddar is. I can hardly begin to explain how perfectly crispy the bread was, and how fresh and zesty the filling tasted.

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Someone nominated me for this award earlier but I never got around to writing a post on that!

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If you missed a couple of posts, these are some of the things I’ve shared recently. 🙂

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Pumpkin & Apple Muffins

 Do you like muffins? Some people are cookie-people. Others are crazy for cake. My mom – she’s nuts for scones. Me? Muffins all the way.
Wait!
If you aren’t a huge fan of the fall flavours of pumpkin and apple here, don’t leave just yet! Take a look at my all-time favourite banana muffins, Better-than-Costco blueberry muffins (you know what I’m talking about!) and classic healthy pumpkin muffins – with chocolate chips!
And, of course, you can browse the Recipes page for many more ideas, including pancakes, cookies, quick breads, scones, and more. 🙂
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Tender, hearty, slightly-sweetened with flavourful spices and fruit. Streusel for bonus points (no streusel here, unfortunately). Instead, these nutritious fall-inspired muffins are loaded with pumpkin puree and chopped apple. Nuts would be a fabulous addition! Other ingredients include lemon and almond milk to make a faux buttermilk, as well as an egg, brown sugar, coconut oil, and a mixture of 4 simple dry ingredients.
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Squeezing about half a lemon into almond milk causes it to “curdle” and separate. It becomes buttermilk!
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Chop up an apple. I had half an apple left over from nibbling, so I technically threw 1.5 apples in here. It was chunky and totally awesome. These are ambrosias, by the way. They aren’t made to be baked, but it worked fine.
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I tossed the apple chunks in the mixture of dry ingredients. That’s a cool trick that prevents the apple chunks from sinking to the bottom of your muffins. Meanwhile, the lemon juice made the almond milk look weird and pretty gross. Perfect!
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My wet ingredients got mixed up, and the coconut oil hardened and solidified a little bit. No problem – I simply placed the bowl into a bigger mixing bowl filled with hot water and stirred. This smelled like some kind of amazing, fruity, coconutty caramel with hints of vanilla. It was divine.
Next up, the wet ingredients were poured carefully into the dry, along with some quick oats because the mixture was too runny.
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Then the batter was scooped into muffin tins and baked for a little less than half an hour.
They made the apartment smell like a glorious apple-cinnamon-pumpkin-vanilla cake, and emerged from the oven steaming hot and so fluffy.
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 Of course, I enjoyed one straight out of the oven, slathered with a generous amount of peanut butter. Nah, who am I kidding – I had two out of the oven. They were amazing. Check out how melty the nut butter gets!
Oh – and see how the apple chunks are suspended in the mixture rather than sinking to the bottom during baking? That’s because we tossed ’em in the flour mixture. This tip works for blueberries and chocolate chips as well!
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Recipe, please?

Pumpkin & Apple Muffins (makes 9)
INGREDIENTS
  • 1/3 cup packed light brown sugar
  • 1/2 tsp cinnamon
  • 1 cup spelt flour
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 2 tbsp coconut oil
  • 1 egg
  • 1/2 cup pumpkin puree
  • 1/2 tsp vanilla extract
  • generous 1/3 cup milk (can use coconut milk or any milk with lemon juice squeeze, I used almond milk)
  • 1/4 cup quick oats
  • 1 apple, cut in chunks: I used 1.5 apples
DIRECTIONS
  1. Preheat oven to 350 degrees.
  2. Whisk dry ingredients (not sugar).
  3. Toss apple chunks with a scoop of dry ingredient mixture.
  4. Whisk wet ingredients (includes sugar).
  5. Add “buttermilk.”
  6. Carefully mix wet into dry. Do not overmix.
  7. Carefully stir in the apple chunks.
  8. Fill into 9 muffin tins and tap to remove air bubbles.
  9. Bake for 25 minutes or until knife comes out clean.
  10. Cool for 15 minutes.
  11. Remove and cool completely.
  12. Enjoy with nut butter!

If you’re as much of a muffin lover as I am, you are really going to enjoy these.

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They’ll last 3-4 days at room temperature in a sealed container, but I froze half of them (and then polished them off in about a week). These are the ideal topping for oatmeal or yogurt.

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What kinds of muffins do you like? Let me know if you give this recipe a shot 🙂 Happy Wednesday everyone!