Looks Gross, Tastes GREAT

Hello, friends! I hope you all had the most fantastic Easter weekend. I did, especially when you consider the number of almond croissants that I devoured. You’ll see. 😉

This was my long weekend plan, most of which didn’t play out because the weather was gorgeous and I didn’t want to be cooped up in a yoga studio.

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Almond croissant numero un was at Delysees, where I nibbled on a warm croissant with a dark hot chocolate.

On Sunday, I tried Russian food for the first time. This was a trout coulibiac from The Tempered Room. It was a puff pastry (similar to a wellington) filled with flaked trout, roasted kale, lentils, slices of hard-boiled egg, and quinoa. Definitely not the most authentic, but a delicious, protein-filled healthy twist to a Russian classic.

Let’s be honest, this doesn’t look the greatest. But it tasted AWESOME.

That was devoured alongside a buttery kale and sweet potato scone.

London Fog tea lattes are my favourite, and this was my first time trying the famous Sloane brand of tea. I loved this mug of tea, but thought it was similar to any old supermarket Earl Grey.

Croissant number two. Did I mention this was all in the same day? This chocolate almond croissant was flatter, denser, less flaky, and more buttery.

Another day, I enjoyed a phenomenal brunch at Barque Smokehouse, where I enjoyed cornbread topped with citrus smoked salmon, two poached eggs, and BBQ hollandaise, the crispiest roasted potatoes, and a kale salad with carrots, cabbage, and pear.

Healthy dinner at home involved cauliflower rice and zucchini/yellow zucchini shreds with gruyere cheese.

I can never make the 2 egg + 1 ripe banana pancakes successfully. They always seem to rip or break on me! Even this time, when I added a bit of rolled oats and almond meal to create sturdiness, they tore as I flipped them. Any tips?

Regardless, they tasted fantastic smeared with almond and peanut butter.

Round Two turned out better! I added a bit of quinoa flour this time. I think that contributed to the sturdiness.

Another day, I whisked up four eggs, lots of wilted spinach, and feta cheese. I made it omelette-style, then tossed it into the oven to broil and melt the cheese. This created a filling, delicious, and easy meal that I paired with yogurt and a crumbled date bar.

Saag paneer (spinach + cottage cheese) roti is probably my favourite thing about Toronto so far. This roti from Mother India on Queen West was stuffed with pureed spinach, tender potatoes, and some chunks of paneer cheese. I had a big craving for Indian food after a patient told me about Mother India, and it needed to be satisfied! I loved this roti as much as the one from Gandhi Indian Cuisine. Though Mother India’s roti itself tasted better and was less spicy, Gandhi’s saag paneer roti had bigger chunks of paneer and the spinach looked greener.

It looks gross. I know. But it tasted absolutely incredible.

Can you believe that I have EIGHT more days of work before I’m going back to Waterloo and saying goodbye to Toronto (possibly forever!)?

My sister, Seline, published a book! Her novel is called ‘Journey to Avalon‘ and details the adventures of an awkward, self-proclaimed loser who finds herself with strange powers in the Elemental Academy for the Supernaturally Gifted – and will do anything to go back to her mundane life at home.

I think that’s it for today! I have lots more stuff to show you in the next few days, so stay tuned 😉

16 thoughts on “Looks Gross, Tastes GREAT

  1. How exciting about your sister’s book!! What an accomplishment! And– you weekend looks absolutely delicious!! I most wanted to eat the spinach and egg omlette you made!! pretty and it looks so tasty! Fun post Cindy!

    Liked by 1 person

  2. I used to hate those banana and egg pancakes because they just tasted like banana omelets to me. They never turned out fluffy and always fell apart, even when I added oats!

    I’ve pretty much perfected the banana pancake recipe that I use (modified from my friend Mackenzie’s ordinal). I add one large banana, a splash of almond milk, and 1/4 cup of oats in blender and blend until they’re kinda frothy! This mixture has NEVER failed me and they’re super fluffy and delicious. Sometimes instead of almond milk I’ll sub in a couple tablespoons of Greek yogurt for extra protein! I love topping these pancakes with a little agave and some fresh blueberries!

    PS, thank you for the follow! I have been reading your posts and really have been enjoying them! Your food photos are to die for!

    Liked by 1 person

  3. I have had to struggle with several dishes over the years that were a challenge to photograph as appealingly as possible with minimal results. I’d like to try making that saag paneer roti although the filling might just translate better to samosas. My last batch of home made paneer was a delicious substitute for ricotta in my Easter pasca bread but the milky taste and more texture as fried cubes would be even more satisfying, I think.

    Liked by 1 person

      1. Texture wise I don’t think it’s as rubbery as store bought. Taste wise it’s nice and milky. Cooked, you really can’t tell the difference from what’s in your restaurant meals.

        It’s very easy to make … 8 cups of milk brought just to a boil, take off the heat and add 1/4 cup of white vinegar. Let sit for 20-25 min then pour through several sheets of cheesecloth over a strainer to get rid of the whey. Rinse with cold water and let drain for an hour or so. Squeeze the excess moisture and then refrigerate. If you want it firm, put a weight on it while it’s in the fridge. The next day, you can cut the paneer into 1 inch cubes and fry on a lightly oiled frying pan, turning until all the sides are browned. You don’t to fry it though … just add it to your dishes. It’s great crumbled and added to samosa filling along with the peas and potatoes.

        Liked by 1 person

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