Good morning, everyone! I hope you are all having the loveliest of mornings. This was a meal of garlicky cheddar broiled pita, scrambled tofu with peas, and sautéed zucchini with mushrooms and peppers. Eaten about a month ago, and I’m just posting this now because I’m terribly disorganized.
These treats are from Vincenzo’s (specialty European grocery store in Waterloo), and I can’t wait for my family to try them. I also bought these and took these pics back in May (whaaaat?) and I’m not sure why I’m just sharing them now.
- caramel milk chocolate
- Scottish all-butter shortbread
- white chocolate cranberry shortbread
- tiramisu cream milk chocolate
- 99% dark chocolate for my very health-conscious grandfather
- French pure butter cookies
- 3 bags of Italian black truffle chips
During a FaceTime session between my mom and I, she decided it would be a good idea to DRAW a picture of me – this is what I got. :O
Another day, my friends and I went to Menchies for frozen yogurt to celebrate after our Physiology final exam.
My Menchies cup was loaded with:
- taro frozen yogurt
- Nutella frozen yogurt
- Oreo frozen yogurt
- chocolate frozen yogurt
- cinnamon toast crunch cereal <– my favourite cereal as a kid, next to Corn Puffs and Reese’s. Multigrain Cheerios and Lucky Charms (only the charms, though, let’s be real) were so good, too. Man, I could write a whole post about different cereals. What was your favourite?
- peanut butter crackle
- chocolate crackle
- cheesecake chunks
- brownie chunks
- Nanaimo bar
- yogurt-covered pretzel
- peanut butter sauce
- peanut butter cookie dough <– I need more of this in my life
- Oreo pieces
And 12 hours before the Menchies, we were studying on campus. I am going to miss Athena and Jasmine so much. 😦
Recently, I’ve been living off of Minimalist Baker recipes. I adapted her chocolate breakfast quinoa bowl and have been loving this breakfast with a banana + lots of peanut butter in the morning. It’s so easy to make, and is wonderful meal prep for the days that you feel like having a variation from oatmeal.
I made two batches over the last 1.5 weeks, and will buy another can of coconut milk later today so I can make another 4 servings!
Rich Chocolate Breakfast Quinoa
- 1 cup uncooked white quinoa
- 1 can of coconut milk + enough water to make 2 cups total
- sea salt
- 3 heaping tbsp unsweetened cocoa powder
- 2 tbsp maple syrup
- ½ tsp pure vanilla extract
- Rinse quinoa well. Drain.
- Heat saucepan over medium heat. Add rinsed, drained quinoa. Toast for 3 minutes while stirring rapidly to dry up water.
- Add coconut milk and water mixture, a pinch of salt, and stir. Boil over high heat. Reduce heat to low. Cook for 20-25 minutes, uncovered. Stir occasionally. If it stops simmering, increase heat to medium-low. It should be slightly simmering.
- When the liquid is absorbed and quinoa is tender, remove from heat and add cocoa powder, maple syrup, and vanilla. Stir to combine.
- Adjust flavours if needed, adding more water if you prefer a thinner texture.
- Eat! Don’t forget to top with chocolate, berries, more milk, or sliced banana. Nut butter is a must for me.
- Leftovers keep in the fridge, covered, for 2-3 days.
This morning, I realized that my milk was due to expire soon so I quickly whipped up a giant mug of hot chocolate. This mug was warm, sweet, but not too sweet, comforting, and absolutely delicious despite the hot and sunny weather. I enjoyed it with a chocolate almond croissant that I froze a few months ago. Thank you, past Cindy.
Easiest Hot Chocolate
- 2 tablespoons unsweetened cocoa powder
- 1 tbsp honey
- Pinch of salt
- 1 cup milk
- 1/4 teaspoon vanilla extract
- Whisk together the cocoa, maple, salt, and about 2 tablespoons milk in a small saucepan over medium-low heat until cocoa and honey are dissolved. Whisk in the rest of the milk and heat it over medium heat, whisking occasionally, until it is hot. Stir in the vanilla and serve.
- If you like it frothy, blend it in the blender or use a milk frother.
Cocoa powder, guys. Apparently every recipe I made this week involves that good stuff. Since I didn’t have any coconut oil, I resorted to this recipe which is entirely free of added fats. The verdict? Not my favourite. I thought it had an odd bread-y texture, which was off-putting for brownies. I wouldn’t make this again. 😦
Fat-Free Vegan Brownies
- 3/4 cup flour (I used spelt)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup cocoa powder
- 2/3 cup maple syrup
- 1 tbsp water
- 2 tsp vanilla extract
- 2 tbsp flax meal plus 6 tbsp water, whisked together
- Preheat oven to 350. Sift all the dry ingredients, including the flour, cocoa, baking soda and salt, into a bowl and set aside.
- In another bowl mix together the maple syrup, water, flaxmeal mixture, and vanilla extract. Whisk until well mixed.
- Add the flour-cocoa mixture to this in 3 batches, mixing after each addition using a ladle or spatula. The batter will be thick.
- Prepare an 8 X 8-inch baking pan by lining it with parchment. Leave an overhang on each side of the pan so you can easily lift the brownies. Pour the batter in and spread evenly.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Cool thoroughly. Lift out the brownies using the foil overhang as handles, and cut into squares. Enjoy!
And that’s it for today! I hope y’all have the best rest of the week, and I cannot wait to share some exciting stuff with you. Seriously exciting.
Stay on your toes!