After my final exams ended on Saturday night, my lovely roommates Madhulika and Arsalan and I went to Belmont Bistro, a chic restaurant in Kitchener, for a delicious meal.
I ordered the eggs benedict with a side salad and a sweet buckwheat crepe.
The salad was perfectly dressed and decorated generously with chunks of chèvre and tiny sultanas. I also loved the crunchy granola scattered throughout. The sweet crepe was chewy and flavourful.
The eggs benny were certainly some of the best I’ve ever had. I love it when eggs benny are served on biscuits instead of English muffins. These were cooked flawlessly. I had one with spinach and feta, and the other with smoked salmon. Both were divine!
Runny egg yolks and flaky biscuits are my life.
I finished all of this and was ready to start my Christmas holiday!
Couple of recipes for you! I made this flourless chocolate cake a couple days ago and it was divine. If you’re more of a sweet-cake person, swap the 70% dark chocolate for some 50-60%, or increase the honey to 1 cup. This chocolate cake was truffle-esque, rich, dense, and absolutely delicious. Loving the use of coconut oil here!
Healthier Flourless Chocolate Cake
- 4 oz 70% dark chocolate
- 3 whole eggs
- 1/2 cup coconut oil
- 1/4 cup cocoa powder
- 3/4 cup honey
- dash vanilla extract
- sprinkle salt
- sprinkle cinnamon: optional
- Preheat oven to 375 degrees.
- Generously grease an 8-inch pan.
- Melt chocolate and coconut oil together.
- Combine with cocoa powder, honey, and eggs. Make sure it is not too hot, or the eggs will scramble! Whisk well until batter is smooth. Add vanilla, salt, and optional cinnamon.
- Pour into greased pan.
- Smooth top with a spatula.
- Bake for 35 minutes, until the centre is firm.
- Cool in pan for 30 minutes. Remove the sides. Allow to cool completely before serving.
I also baked these sweet potato spice muffins yesterday. The recipe involves a bit more work with blending the sweet potato, but it’s so worth it. These sweet potato muffins are not only exceptionally healthy, but also super delicious and taste like the holidays. Give it a shot!
Sweet Potato Spice Muffins
Serves: 18 muffins
- 1 + 1/2 cups spelt flour
- 1/2 cup buckwheat flour
- 2 Tablespoons ground flaxseed or chia (I used chia)
- 1 teaspoon ground cinnamon
- 1/4 heaping tsp pumpkin pie spice
- 1 + 1/2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 3 large eggs
- 1/2 cup coconut oil
- 1/2 cup brown sugar
- 3/4 cup applesauce
- 1 teaspoon pure vanilla extract
- 1 cup mashed cooked sweet potato – around 1 medium/large sweet potato (I boiled mine, then blended it in a blender with coconut oil)
- Preheat oven to 350 degrees F (180 C).
- Whisk all ingredients (EXCEPT FLOURS) together. Mix until very well combined.
- Add flour slowly and use a spatula to mix. Do not overmix.
- Pour into greased muffin tin. Sprinkle with oats or pecans, if desired.
- Bake for 20 minutes, or until the centre is done. Serve immediately, keep at room temp in an airtight container, or freeze.
That’s it for today, everyone! Wishing you all a lovely rest of the week.