I’ve started making my oatmeal look pretty again!
I guess it’s time to update the Oatmeal page, too.
I recently bought a little carton (is that the right word? Clamshell?) of blackberries on discount, and those little guys made their way into every oatmeal bowl.
Another day I went grocery shopping at Whole Foods and could not resist their hot bar… again.
Fried rice was also made and enjoyed along with the beautiful twinkly view of downtown Toronto. And yes, that’s a sweet potato with yogurt, granola, and peanut butter for dessert – truly a la Cassie!
Tsujiri’s is a Japanese dessert store that specializes in matcha desserts. I had the famous Tsujiri sundae to see what all the hype was about! Creamy, flavourful, and delicate, this sundae was balanced with crunchy rice puffs, chestnut, mocha, and a sakura-blossom cookie. Rachel, if you ever come to Toronto, this is the place for you!
Another day I devoured a chocolate almond croissant while walking around. I originally bought it for a breakfast treat, but it was fresh out of the oven and I couldn’t resist “just one bite” until I was left with just crumbs. This rocked my whole weekend.
This is the atrium, a beautiful mall-office hybrid next to my work building! I come here to drop off the mail once in a while.
I had some bok choy and other Asian veggies to use up, so they were all sautéed into this quinoa stir-fry with egg, edamame, and mixed veggies. It was delicious with a soy sauce/sesame oil/sriracha/maple syrup sauce.
I’ve been craving banana baked goodies recently and made this batch of healthy squares. Made in the blender with only a few ingredients, these are nutritious, dense, and loaded with amazing banana flavour.
Blender Coconut Flour Banana Squares
Serves: 9 squares
- 4 large eggs
- 4 ripe bananas
- 3 tbsp maple syrup
- 1/2 cup coconut flour
- 1/4 tsp sea salt
- 2 tsp ground cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- Preheat oven to 350. Grease an 8×8 pan.
- Blend all ingredients well in the blender. Allow batter to sit for 10 mins.
- Pour into square pan for 40 minutes, or until top is golden and knife comes out clean.
- Remove and cool for 1 hour before cutting. Cut and enjoy!
They also make a delicious oatmeal topping! Don’t be fooled by the pics – I definitely had seconds and thirds of those squares. 🙂
Ice cream was also devoured. This was from Fugo’s, a specialty ice cream shop across the street from my work. Dangerous, I know. This is why I can’t bring my wallet with me to work! This scoop had Skor bits, brownie chunks, and a caramel swirl.
So my biggest revelation this week was that I am actually a gelato girl. This incredible cup was loaded with coconut gelato and black sesame gelato from Millie Creperie/Creamery. I could NOT get enough of this and will be going back ASAP. The coconut one makes me drool just thinking about it. I wish I could show you how flavourful and tasty it is!
Sweet potato oatmeal topped with a crumbled blueberry buckwheat muffin. YUM!
The view from my place on the 31st floor. Whoa.
After silks another day, I headed to Gloria Cafe for this amazing meal. It was very unlike me to order plain tomato + cheese toast, but this sammie blew my mind. Freshly-baked bread, salt and pepper, slices of tomato, butter, and creamy cheese were whipped into this incredible panini that I’m still daydreaming about. Will definitely be going back to Gloria Cafe for more of this deliciousness. Almond tart for dessert.
Scrambled eggs with spinach and cheddar are so simple, but dead delicious.
I believe that’s it for the day! Have a gorgeous Wednesday everyone 🙂