Do you like poetry? Quick promo, friends! Did y’all know that my crazy, studious, funny, awesome 17 year-old sister writes a blog, too? Hers is called Purely Poetic, and she writes all about mythical lands, strange sensations, and weird-but-wonderful worlds. Seline has a way with words, and is quite talented when it comes to writing creatively. Paired with some incredible aesthetics, I think you will love her writing. Take a look by clicking on this link, which will open up in another tab.
On another note, Mother’s Day was last weekend, and I was more than happy to wish a special day to my one and only mom. ❤ She is such a resilient, compassionate, caring person.
I had oatmeal this morning with an overripe banana, cocoa powder, tons of sunflower butter, and granola with hemp hearts to top.
Yesterday night’s dinner was fresh pasta from the market, cooked with a pumpkin sauce and market asparagus with frozen peas. Parmesan on top!
The same sauce paired gloriously with fresh gnocchi. I love gnocchi. In fact, I think it is my #1 favourite pasta. What’s yours?
For lunch yesterday, I met up with some friends to enjoy a meal at Cafe Pyrus. Every semester, the Schulich Leaders Foundation sponsors a get-together, and this time one of my friends recommended this vegan cafe in downtown Kitchener. I savoured every sip of my vanilla steamer, and loved the Angry Vegan sandwich: a panini with Daiya, caramelized onion, spinach, tomato, and a great garlicky aioli. Broccoli soup of the day was tasty, too.
I wish I was back in Toronto so I could see this aerials showcase, starring my friends. 😥 They all look so beautiful in this shot.
Eggs, broccoli, cheese, yogurt, fruit, granola – what better breakfast can you ask for?
Loved this dinner that I enjoyed two nights in a row: baked herb salmon, broccoli, and a side of schoolwork.
I went to Freshii last weekend for this deluxe salad, which was loaded with brown rice (it was essentially a grain bowl), beets, carrots, corn, mushrooms, beans, aged cheddar and feta cheese, crispy wonton strips, spinach, and a spicy yogurt sauce. Loved this!
Pancakes are another love, of course: this tasted awesome smeared with peanut butter and sunflower butter.
A tasty lunch featured eggs and frozen almond croissant from Thobors.
Met with my friends at The Works, where I had a big turkey burger with great toppings! I love arugula on my burgers.
Meal prep, which involved a mediocre quinoa pesto chickpea salad and subpar cucumbers.
Chocolate baked oatmeal always exceeds my expectations. This tasted incredible with yogurt and granola… plus peanut butter. Always, peanut butter.
Baked sweet potato, beans and corn, cheddar, avocado, salsa. I need to buy more sweet potatoes this week. They are so versatile.
These are Seline’s drawings. Her artwork never fails to impress me. She did these spontaneously, somehow… with just a pencil and an old notebook!
Her oil paintings are equally wonderful. The waterfall painting is one of my favourites that she’s done. I cannot believe that she is self-taught, and has only been painting for two years.
Yay for cookies! Make this recipe, friends. I adopted the recipe slightly from Oh She Glows, and it is brilliant. And vegan. 😉 I made it with some arm power and a handheld whisk. You don’t need an electric beater for this. You won’t regret it – I baked ’em up and all ten were gone in 4-5 days. I was the only one eating them.
Peanut Butter Chocolate Chip Cookies
10 large cookies
- 1 tablespoon ground flax mixed with 3 tablespoons water
- 1/4 cup virgin coconut oil (do not melt)
- 1/4 cup peanut butter (see note)
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3 tablespoons cocoa powder
- 1.5 cups oat flour
- 1-2 teaspoons non-dairy milk (only if needed to moisten batter)
- 1/4 cup mini chocolate chips
- Preheat oven to 350F and line a large baking sheet with parchment paper. In a large mixing bowl, mix together the flax and water and set aside for a few minutes so it can thicken up. Whisk the flax egg again once thickened.
- Add the rest of the wet ingredients into the bowl with the flax egg (coconut oil, sunflower seed butter, brown sugar, cane sugar, and vanilla). Beat the ingredients until combined and smooth.
- Now, beat in the dry ingredients, one by one, as you go down the ingredient list (baking soda, baking powder, salt, cocoa powder, oat flour). If your dough is a bit dry, add a teaspoon (or two) of non-dairy milk and beat the mixture again. The dough should be moist enough to form balls without cracking, but not super sticky.
- Beat the chocolate into the batter or simply stir by hand.
- Shape balls of dough (about the size of a golf ball or 2 heaping tablespoons) and place on the baking sheet 2-3 inches apart. Gently press down on each ball with your hand to form a disc (it should be 1/2-inch thick or so). Sprinkle lightly with salt.
- Bake for about 12 minutes until the cookies are spread out nicely.
- Cool cookies on the baking sheet for 7 minutes or so and then transfer to a cooling rack for another 10-15 minutes.
One more recipe! This one was a killer dessert that satisfied every cakey craving.
CHOCOLATE CHIP COOKIE MICROWAVE MUG CAKE
- ¼ cup oat flour
- ¼ teaspoon baking powder
- ⅛ teaspoon salt
- 2 tablespoons + 2 teaspoons unsweetened vanilla almond milk
- ½ tablespoon maple syrup
- ¼ teaspoon vanilla extract
- ⅛ teaspoon butter extract (optional)**
- 1 tablespoon mini chocolate chips
- Spray a microwavable mug with cooking spray and then mix together oat flour, baking powder, salt, milk, maple syrup, vanilla and butter extract (if using). The batter should be somewhat thick, but not dry. Add 1 to 2 teaspoons more of almond milk as needed for consistency. Stir in mini chocolate chips and sprinkle a few over the top, if desired.
- Microwave on high for about 1 minute and 25 seconds. Take out of the microwave and if desired transfer to a plate. Enjoy!