Great Food + The Best Holiday Pun

This is honestly the greatest joke I’ve ever seen.

A couple is walking in St. Petersburg Square on Christmas Eve. They feel a slight precipitation.

“I think it’s raining,” says the man.

“No, it’s snowing,” replies the woman.

“How about we ask this Communist officer here? He is always right!” exclaims the man. “Officer Rudolph, is it raining or snowing?”

“Definitely raining,” Officer Rudolph replies before walking off.

The man turns to his wife with a smile. “See? Rudolph the Red knows rain, dear.”

And this is one of the best breakfasts of the week!

Vegan Banana Bread Buckwheat Bake

Serves 2
  • scant 2/3 cup buckwheat flour
  • 2 tbsp almond meal
  • 2 tbsp ground flax
  • 2 tsp cinnamon
  • 1/2 tsp baking powder
  • pinch salt
  • 1 medium banana, ripe
  • half of 3/4 cup unsweetened almond milk
  • 1 tsp vanilla extract
  1. Preheat oven to 350 degrees. Grease 6 muffin tins with liners or grease a baking dish with coconut oil.
  2. Mash banana until egg-like. Whisk in milk and vanilla.
  3. Add all dry ingredients to the wet bowl. Whisk until just combined. Mixture will be thick.
  4. Bake for 34-38 minutes, until centre is golden brown.
  5. Allow to cool for 5 minutes. Slide a knife around the edge to release.
  6. Top with nut butter and maple syrup.
The nutrition stats for this tasty breakfast are also quite impressive. Each serving has 270 calories, with 20% of your daily required potassium. The buckwheat also provides 9.5 grams of fibre (40% of daily required intake). There are only 9 grams of natural sugar involved. Plus, this vegan brekkie boasts over 8 grams of protein.
Some other good points? I copied and pasted this from a nutrition-analysis website:

It’s so dark and dreary outside nowadays. 😦

You can see that I’ve been loving buckwheat recently!

Vegan Buckwheat Pancakes

Serves 1

INGREDIENTS
  • 1/4 cup almond milk
  • scant 1 tsp ground flax
  • scant 1 tsp melted coconut oil or vegetable oil
  • 1/4 tsp vanilla extract
  • 2 tbsp buckwheat flour
  • 2 tbsp spelt flour
  • 1/4 tsp baking powder
  • 1/4 tsp cinnamon
  • sprinkle salt
INSTRUCTIONS
  1. Stir together milk, flax, oil, vanilla. Allow it to sit for 5 minutes.
  2. Whisk flours, baking powder, cinnamon, and salt together in a medium bowl.
  3. Add wet ingredients to dry ingredients. Stir until well-blended.
  4. Oil nonstick skillet over medium heat. Pour 1/4 cup batter into skillet. Cook for 3-4 minutes, until bubbly. Flip and cook for 2 more minutes on opposite side. Repeat until all batter is used. Add oil to skillet as needed.
  5. Serve with maple syrup, cinnamon, and desired toppings.
If served with 1/2 banana, 2 tbsp peanut butter, and 1 tsp honey, then this recipe is only 420 calories, with 8 grams of fiber and 13 grams of protein.
 How impressive is that? Not to mention, it’s low in sodium and 100% free of trans fat (thanks to no butter) and free of cholesterol (thanks to the lack of eggs). It’s also very high in manganese and vitamin B6 from the buckwheat. Amazing!
These muffins turned out great. The original recipe called for 1/4 cup coconut oil, but I replaced that with applesauce.
Cherry Chocolate Chip Muffins {vegan}
Ingredients
  • 1/3 cup quick oats
  • 1 cup spelt flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • pinch salt
  • 1/4 cup packed brown sugar
  • 1/4 cup applesauce
  • 3/4 cup almond milk
  • 1 tsp vanilla extract
  • 1 heaping cup frozen cherries, pitted and lightly chopped
  • 1/4 cup mini chocolate chips
Instructions
  1. Preheat oven to 375 degrees F.
  2. Mix all wet ingredients.
  3. Add dry ingredients, adding flour last. Do not overmix.
  4. Fold in cherries and chocolate chips.
  5. Spoon into 9 greased muffin tins. Top with remaining chocolate and cherries, if desired.
  6. Bake for 25 minutes, until golden. Let rest for 5 minutes. Transfer to a cooling rack to cool completely.
  7. Serve warm and enjoy!
  8. Store in airtight container to keep fresh. Transfer to freezer if needed.
Per 1 delicious muffin: 112 calories, 2 grams fat, 2 grams fiber, 8 grams sugar, 3 grams protein
Low cholesterol and high in manganese, phosphorus, and selenium
screen-shot-2016-12-02-at-7-08-10-pm
Friends and I rented the “Boiler Room” at the local burger store and had an awesome dinner there. This was their veggie burger with brie, tomato, and mushrooms, and a side of great sweet potato fries.

I made a great veggie quinoa casserole, and I can’t wait to share the recipe!

Lasagna was also made, devoured, and frozen. And then devoured again the next day.

Almond butter and banana sandwiches are an old favourite. This time, I smashed the banana instead of slicing it.

Leftover trout was tossed onto avocado toast and served with muffin and yogurt for breakfast.

Mexican-style sweet potatoes were also devoured.

Here was some of that trout! I seasoned it super simply, with cayenne, paprika, garlic, butter, and lemon. It tasted great!

I try my best to do some meal prep when I have a couple hours at home. I made muffins, overnight oats, and chopped some peppers and mushrooms.

I also baked some sweet potatoes and made a mess in the kitchen.

Any thoughts on this infographic? Because I entirely disagree. Uh, if I want a donut, I want a good old donut. Not a mossy green bubbly drink. Whoever made this – did you really think a craving for cheddar would be curbed by kale and flax?! You’ve got to be kidding…

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My blog is snowing!

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I also found this recipe and can’t wait to replicate. Love peanut butter oats!

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Made a new friend at a Zumba class because she was wearing a Nicolas Cage t-shirt. This made my day. Rational Treasure? YES!

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Lily and I made a Princess Cafe date…

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And I attended some free fitness classes at my school.

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What have you been up to lately?

16 thoughts on “Great Food + The Best Holiday Pun

  1. That pun KILLED ME. And so did the rest of the food porn! 😛

    I LOVE the snow on your blog, it’s just super festive! The muffins, banana bread and buckwheat pancakes sound delicious, and I’m so happy that you’re making so many vegan friendly recipes! As for cravings, I usually wait on it until I eat enough healthy foods and THEN have the donut (as long as it’s vegan!!)!

    Liked by 1 person

    1. Can your blog get snow as well? I think it’s a WordPress feature for the winter! I’m super curious about how veganism has been going for you so far. Perhaps you could do an update and outline some of the highlights and struggles and behind-the-scenes of having a plant-based diet. 🙂 Would make a fascinating read!
      Yay! Glad you think the food looks yum!

      Like

    1. The chart is a joke! I would get slapped by my meat-loving sister if I told her to help herself to a handful of dried apricots instead of a steak! And thank you, Betsy! Your comment made me smile 😀

      Like

  2. I love your Christmas joke XD! I’m a sucker for good puns. Heck I even like bad puns, I just like puns lol.

    Your recipes look amazing as always ^^. And I agree on the chart! Everything in moderation! Quitting donuts period is just gonna make you eat a whole box in one sitting; it’s always better to eat at least half a donut now and again as a treat instead of finding a different fix as punishment.

    Liked by 1 person

    1. Wish I could take credit for the amazing pun, but it wasn’t my creation – found it on Buzzfeed!
      Yes, I totally agree. It’s better to indulge a little every day than to indulge a TON one day and feel sick out of it. And I am 100% with you about not using food as a punishment/reward. We aren’t dogs!

      Liked by 1 person

  3. Cute joke. I liked your cravings chart. The only problem is, it’s easier/faster just to grab the actual item than to spend the time making the food fix. I have a chicken liver craving right now but didn’t find it on your chart. 🙂

    Liked by 1 person

      1. I always thought foie gras was goose liver! I have had foie gras once and found it interesting (though, to be fair, it was a mousse-cream foie gras, which was odd). I’d love to try a “real” foie gras or chicken liver, though the thought of it kind of freaks me out.

        Liked by 1 person

      2. Yes, foie gras it is the liver of a force fed goose. Chicken (and turkey) liver tastes similarly but isn’t as ‘fatty’ as the goose’s. You can make pate with chicken livers. Or buy liverwurst which is also made with chicken liver if you’re curious about the taste. Chicken liver is rich in iron which is why it’s often recommended for women.

        Liked by 1 person

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