On Saturday, I lounged around the house all day before heading to Tabülè, a Lebanese restaurant in Midtown Toronto. There are two locations – one on Queen Street, and one on Yonge Street. They serve lunch from their dinner menu on Saturdays and Sundays.
My entree was the eggplant dish, which was absolutely divine. The eggplant reminded me of tempura, being lightly crispy on the outside but steaming hot and creamy inside. The tahini dressing was lemony and full of sesame flavour, and the lentil-rice base was hearty and flavourful.
Eggplant Vegetarian Plate
drizzled with taheena on a bed of müjaddara and topped with fresh pomegranate seeds
I’ve always loved eggplant, but this dish takes the cake for the #1 eggplant dish I’ve ever had.
Dessert was equally impressive. The waitress recommended the custard, and I was happy to try it. On the side, I had two scoops of gelato (smaller than I’d expected): one vanilla halva, the other pistachio. The Künafa Ashta blew my mind. Warm, lightly-sweetened custard with tiny curds and a rich milky flavour, topped with crisp “threads” and a honey-like syrup and crushed pistachios. This dessert was certainly one to remember. A must-try if ever visit Tabülè.
filo layered with custard and topped off with rose water syrup
Oatmeal has been in my bowl every morning. I like having a side of yogurt with granola.
These eggs were cooked in the last little bit of my spaghetti sauce and topped with smoked Gruyere cheese. Like a lazy girl’s shakshuka! The runny egg yolks tasted awesome with avocado toast.
St. Patrick’s day on Friday was celebrated with green oatmeal! I know it doesn’t look appetizing. It didn’t smell appetizing either, when it was cooking – I was preparing myself for the worst as I stirred some quick oats into the pureed spinach and banana. Fortunately, this breakfast was actually JUST AS TASTY as my usual banana oatmeals. I couldn’t detect the spinach at all.
Toronto’s Reference Library is an incredible place. Like a museum!
I love pancakes! Where did my pictures go?
Raspberry Oat Pancakes
Serves 1 (2 pancakes)
- 1/4 cup quick or rolled oats
- 1/4 tsp baking powder
- 1/2 medium ripe banana
- 1 egg
- 1/4 tsp vanilla extract
- pinch salt
- coconut oil or butter, for greasing
- raspberries, to decorate the top (I used frozen, unthawed)
- Place all ingredients in blender. Blend until very smooth. If the batter is too thick, add a splash of milk. If the batter is too watery, add a little flour (or extra oats) to thicken. I used a bit of coconut flour, which is extremely absorbent.
- Set batter aside to thicken for a few minutes.
- Lightly coat a large nonstick skillet with butter or coconut oil. Drop batter onto skillet. Place raspberries on top. Cook until bubbles appear, then flip and cook until both sides are golden brown. This recipe makes 2 pancakes.
On a completely different note, let’s talk GOALS.
I took a peek at my calendar. It is Sunday, March 19th as I write this, and I have 8 practices left before I am no longer eligible to practice at Cirque-Ability. On an unrelated note, can you believe it’s already mid/late-March? Where did January go? What happened to February? What did I do for the first three weeks of March?
Anyways. 8 practices left. That rounds to a little over 15 hours of aerials left in this month. I should have done this before, but I am going to set some goals and update at the beginning of April.
- Silks goal: feel solid doing a ginger-isadora, and be confident in a helicopter-flag. Plan a routine to do, and run through it until it is memorized and comfortable. Film myself doing all tricks from Levels I to IV. Straight leg inverts in the air (a small beat is okay).
- Hoop goal: learn all Level II tricks, and do a Level II routine. Do a pullover without cheating. I just finished Level I and feel comfortable doing a Level I routine. Do a solid knee hang backbend with straight arms.
- Acro goal: do a good roundoff, and hold a handstand for 5 seconds.
- Other goal: register for a 1-month unlimited membership at the gym and at the yoga studio YogaTree on Bay/Dundas. Register for aerials classes at Brass Butterflies, Waterloo for May-August. Register for a one-month membership at the City Dance Corps.
- ‘Goals’ goal: set April goals for flexibility and conditioning. Take ‘before’ photos for flexibility and determine number of max repetitions for strength at the beginning of April.
Back to the food! New recipe for you guys. This was created when I realized I didn’t have 2 cups of hazelnut flour… I had 3/4 cup. Sad.
Pantry-Clearing Raspberry Cake
- 3 large eggs
- 1/2 cup maple syrup
- 1/2 cup coconut oil, melted
- 1 tsp vanilla extract
- 1 tbsp cinnamon
- 1 tsp baking powder
- pinch salt
- 3/4 cup hazelnut flour
- 3 tbsp coconut flour
- 1/4 cup quick oats
- 1 cup quinoa flour
- toppings: chocolate chips, berries, coconut, etc. as desired
- Heat oven to 320°F degrees. Grease 8×8 pan and line with parchment.
- Whisk all ingredients together.
- Pour into pan and top with desired toppings. I used frozen raspberries.
- Bake for 30 minutes, until top is golden brown.
- Allow to cool completely before removing from pan.
If this cake is cut into 16 squares, each piece will have under 190 calories, 5 grams of protein, 2 grams of fibre, and 6 grams of sugar.
Cool link for you: scrambled eggs around the world!
Speaking of around the world, I’ve been visiting lots of restaurants and cafes around Toronto that serve food from different countries. It’s been great! I can’t wait to go to Rol San, a Chinese dim sum place.
Do you like dim sum? What would you order from their menu?
This is what I’d have:
- 2: steamed BBQ pork buns
- 3: steamed custard buns
- 24: pan fried pancakes
- 27: fried eggplant
- 38: puff BBQ pork pastry
- 40: deep fried taro puffs with pork
- 41: coconut red bean cake
- 42: sesame paste ball
- 43: baked milk tart
- 50: deep fried pumpkin with yolk, cashew, sweet potato
- 53: homemade steamed rice rolls
Okay, happy Monday!