Alright! I’ve got a super long post today, but I promise it’s worth reading because I’m going to share some of my new recipe obsessions 🙂 Keep scrollin’ on!
You have probably already seen the recipe for my healthy tuna pasta bake. I swear this recipe is irresistible and such a go-to! I added lots more veggies this time, including celery, mushrooms, and carrots.
This dinner took longer than expected: chicken broth quinoa with TONS of sautéed vegetables and baked spicy salmon. I made the salmon with garlic, cayenne and paprika, with some butter on top of maximum deliciousness.
Scrambled eggs are a go-to. This meal was dairy-free because I ditched the cheese for nutritional yeast. Some nutritional yeast whisked into eggs adds a nice parmesan-like flavor, and, well, lots of nutrition. 🙂 Roasted red pepper hummus on my toast. Delicious! This was a lunch because I’m always cooking oats for breakfast.
Tuna salad made with a mashed avocado and cheddar cheese, grilled until toasty. I enjoyed this lunch while waiting for my granola to bake, and while talking to Mom on FaceTime.
Cottage cheese pancakes that failed miserably in terms of appearance. Thankfully they did not taste bad! Cottage cheese makes pancakes heavy and hard to flip, in my opinion.
Falafel, spinach, hummus, and couscous with kabocha squash that was roasted… and burned.
Better pancakes made with coconut flour and egg. these were a little too eggy for my taste, which from my experience is quite normal for coconut flour recipes. They were good nonetheless, topped with nut butter, coconut, maple, and chocolate yogurt blobs.
This was the kabocha that I made after a day at Niagara Falls. I baked it for 40 minutes instead of 20 (smart Cindy) and they were definitely overbaked. Still delicious, though, with couscous, spinach, and shrimp.
Then I needed cheese the next day! 1 egg + 1 egg yolk (you’ll see why in just a second!) scrambled with spinach, and two pieces of toast with avocado. One with harvarti and the other topped with brie, these toasts were a simple dinner.
The egg white went into this amazing coconut flour cocoa mug cake. This was one of the BEST things I’ve ever made in a microwave. Here’s how I made it:
Coconut Flour Mug Cake
- 1 tbsp. maple syrup
- 1 large egg white
- 1/4 cup + 1 tbsp. unsweetened almond milk
- 2 tbsp. coconut flour
- 1 tbsp. cocoa powder
- 1/8 tsp baking powder
- 1/8 tsp baking soda
- Grease coffee mug with coconut oil.
- Mix all wet ingredients and whisk well.
- Add baking soda and baking powder. Whisk well again.
- Add cocoa powder and coconut flour. Mix until combined.
- Pour batter (it is liquidy!) into the mug and microwave for 2 minutes. Serve and enjoy with Greek yogurt and peanut butter for HEAVEN!
Try making pear oatmeal with coconut milk. No recipe needed – just make basic oats, throw in a chopped pear, and add a big splash of creamy coconut milk. This bowl is so filling, so delicious, and tastes like a decadent dessert. Topped with granola and muffin for me 🙂
Here’s that salmon I was talking about earlier. Just top with cayenne, paprika, garlic, and some butter. Don’t skimp on the butter here, guys. Salmon is naturally buttery, but a little extra doesn’t hurt anyone 😉 Plus it adds a richness that offsets the fishiness of the fish. Salt and pepper, too!
- Garlic, minced or crushed
- Salt and pepper
- Easy as that! Bake at 400 degrees for 13-15 minutes, depending on the thickness of your filet. This took 13 minutes.
I don’t think I need to give you a recipe for toast! Plain whole wheat bread topped with my new kale pesto and some brie. Bake until crisp, then broil to melt the cheese. Heavenly.
Here it is, along with some sautéed vegetables. The best comforting dinner.
Why not grill some avocado and throw it in a sandwich with harvarti, roasted red pepper, and avocado with hummus? This sandwich was phenomenal.
I made a lasagna one afternoon using cottage cheese and a bunch of chopped vegetables, with butternut squash sauce and cubed butternut squash. Sounds pretty gourmet (actually, not really) but it was really just the leftover veggies I had in the fridge, along with leftover cheese and some frozen butternut squash. It turned out dang delicious, though. I ate this square but could’ve easily downed another.
Thai green coconut curried tofu with vegetables, brown rice, and crushed cashews made an easy lunch.
More of that pasta bake!
This plate of food isn’t the most photogenic, but I can’t get over how good the veggie + tuna + cheddar combination is.
And, more curry. This time with frozen edamame because all my tofu was gone. 😛 Don’t you guys feel like edamame is “the forgotten protein”? Everyone refers to nuts, beans and lentils, tofu, and eggs for vegetarian proteins – but edamame is delicious and rich in protein as well. Eat up!
Leftover cottage cheese from my lasagna went into stuffed French toast, with a sliced pear, almond butter, and cinnamon. I would highly recommend making French toast with cottage cheese! It’s delectable.
A ton of veggies: 1/2 a head of cauliflower roasted and chopped, sautéed with spinach and served with a poached egg and avocado toast.
Avocado on a multigrain pita with an omelet.
Brie cheese on a burned pita with pesto, sweet potato, and cauliflower. What do you do when you burn an entire plate of food because you forget that you hit the “broil” button? Well, if you’re me, you plate it all, photograph it, and eat it all because charred food is actually kinda good.
This looks like a ton of pancakes (well, it is. 8 of ’em!), but it is just one recipe. Super simple: two eggs, almond flour, and 1/4 cup of applesauce make up the base. Toppings are yours to choose from, but I made a simple sunflower butter chocolate sauce out of maple syrup, sunflower butter, cocoa powder, coconut oil, and salt. Microwave and spread to your heart’s content!
I always have my breakfast with some Earl Grey tea, or if I’m feeling a little fancy, I make myself some London Fog latte. This is the recipe I use every time 🙂 I don’t have a milk frother so it isn’t super cafe-like, but tastes absolutely amazing and always warms me up.
Cindy’s Favourite Homemade London Fog Latte
Serves one lucky person
- 1 cup boiling water
- 1 Earl Grey tea bag
- 1/2 cup milk or almond milk (I use unsweetened vanilla almond milk)
- 1-3 tsp sugar (I use one heaping tsp of coconut sugar)
- 1/4 tsp vanilla extract (optional)
- Place tea bag in water for 3 minutes.
- Remove tea bag.
- Stir in the sugar until dissolved.
- Microwave milk or almond milk for 50 seconds to a minute until warm-hot and nearly simmering. You can whisk it here if you would like it to be foamy, but I personally don’t like foam.
- Stir the milk into the latte.
- Add the optional vanilla extract.
Broccoli, parmesan, and a little soup before class.
Are you getting sick of my Thai curry yet? This batch had sweet potato in it. My favourite curry addition!
This was a multigrain pita with banana and chocolate sunflower butter, pan-fried until crispy and absolutely glorious.
I really liked this dinner of couscous with broccoli, shrimp, goat cheese, and butternut squash. It is my go-to dinner because it takes 10 minutes to whip up when everything is chopped up in the fridge.
Tomato scrambled eggs that because a big plate of mush.
Pear oatmeal is a whole new world of delicious. I love these photos!
I love the combination of pasta with squash, garlic, and cheese. Once, I made a super yummy butternut squash and ricotta bake, but for some reason, I can’t seem to find the photos! They must be hidden somewhere in my computer. 😦 Does that ever happen to you? Oh well, maybe this is a fitting place to share the recipe!
Butternut Squash Ricotta Pasta Bake
- 1 bowl chopped butternut squash (flexible – to your taste)
- canola oil
- 1 clove minced garlic
- Dried basil
- 200g diced tomatoes
- sea salt
- 250g dried penne (I used whole wheat)
- freshly ground black pepper
- 1/4 cup ricotta cheese
- 2 tbsp parmesan cheese
- 250 mL chicken broth
- 100g mozzarella ball
- Fresh sage, leaves picked
- Butter for cooking sage
- My squash was frozen so I popped it in the microwave for a minute with some water. Otherwise, roast it, or use leftover squash.
- Pour a couple of lugs of olive oil into a large frying pan, add the garlic and fry for a couple of minutes. Add your tomatoes to the pan, breaking them up with a wooden spoon and bring to the boil. Drop in the squash, bring to the boil, then simmer for 10 minutes.
- Meanwhile, bring a large pot of salted water to the boil, add the penne and cook for a couple of minutes less than it says on the packet. Drain, then toss with the sauce.
- Sprinkle sauce with dried basil and sprinkle into the pan with some salt and pepper. Stir in the ricotta and the stock, then bring back to the boil.
- Rub a large baking tray, ovenproof pan with olive oil and spoon in all the pasta and sauce. Tear over the ball of mozzarella.
- Pop it into the preheated oven and bake for 15 minutes or until golden and bubbling. I broiled it for about 10 minutes on low. Lightly fry sage in butter and sprinkle on top.
Dang, I really wish I had pictures for you! Just believe me that it was super yummy, okay? 😉
Yesssss to randomnessssssss. Okay, that was weird. I swear I’m not usually that annoying.
I want this taped on my wall! Or printed on my phone case!
Or tattooed on my back! Or on a shower curtain! Or – oh my goodness – as a yoga mat! What are some of your favourite ways to take a break?!
Whew! Was that a long post or what?!
Happy Friday (tomorrow) guys!