Unchronological Order

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

Serves 4

INGREDIENTS

  • 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

INSTRUCTIONS

  1. Rinse quinoa well. Drain.
  2. Heat saucepan over medium heat. Add rinsed, drained quinoa. Toast for 3 minutes while stirring rapidly to dry up water.
  3. 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.
  4. When the liquid is absorbed and quinoa is tender, remove from heat and add cocoa powder, maple syrup, and vanilla. Stir to combine.
  5. Adjust flavours if needed, adding more water if you prefer a thinner texture.
  6. Eat! Don’t forget to top with chocolate, berries, more milk, or sliced banana. Nut butter is a must for me.
  7. 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

INGREDIENTS

    • 2 tablespoons unsweetened cocoa powder
    • 1 tbsp honey
    • Pinch of salt
    • 1 cup milk
    • 1/4 teaspoon vanilla extract

PREPARATION

    • 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

Ingredients

  • 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

Instructions

  1. Preheat oven to 350. Sift all the dry ingredients, including the flour, cocoa, baking soda and salt, into a bowl and set aside.
  2. In another bowl mix together the maple syrup, water, flaxmeal mixture, and vanilla extract. Whisk until well mixed.
  3. Add the flour-cocoa mixture to this in 3 batches, mixing after each addition using a ladle or spatula. The batter will be thick.
  4. 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.
  5. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  6. 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!

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8 thoughts on “Unchronological Order

  1. All the feels of unchronological order, haha! I post some pictures that I took several months ago because I don’t really have any other particularly exciting photos in the present moment of a blog post, sometimes! XD There are still SO many photos left behind a year ago that never made it to the blog! And my grocery hauls would be FILLED with peanut butter. NO. Question. Oooh and taro froyo? Sounds delicious!

    Liked by 1 person

  2. You’re a bit of a chocoholic, I think. 🙂

    I’ve done a breakfast quinoa but just milk, brown sugar and cranberries. Really tasty but I needed MORE cranberries. Some orange zest would have been nice too.

    Liked by 1 person

    1. Orange zest is a brilliant idea for breakfast quinoa. I bet that tastes so wonderful, too, with the creamy texture from the milk and brown sugar as well. Thanks for that great tip – now I want to whip up that concoction.

      Liked by 1 person

      1. I think any dried fruit would be a great add-in … figs, dates, apricots, prunes, raisins, of course. And orange zest and cranberries go together really well. If you like, sliced or slivered almonds would be a nice addition too for additional chew.

        Liked by 1 person

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