2B or not 2B

My phone lock screen was my school schedule, but it’s been ten weeks so I don’t think I should be using the schedule anymore. My memory isn’t that bad… I hope. This semester, my 2B semester, is pretty insane.

New wallpaper = Mom’s buttered toast.

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A new ice cream truck opened in Uptown Waterloo (ice cream in uptown FINALLY!), so I had to stop by to try some! I had a scoop of Grammy’s Cupboard (vanilla with cookie dough, peanut butter cups, and brownie chunks – OMFG I know), and one scoop of chocolate caramel swirl with cashews. This tasted amazing, was a bit on the sweeter side, but I don’t think I would buy it again, considering the 2 half-scoops (= 1 full) was $5.00.

 

Here’s what it looks like! The person who served me was very gracious and kind.

 

Before the hearty ice cream, I had a glorious meal at Princess Cafe. The sandwich was my all-time favourite: grilled cheese with harvarti, goat cheese, walnuts, rosemary butter, and honey. The soup of the day was vegan tomato ale, which I was extremely skeptical about, but it tasted incredible. I am officially a fan of tomato soup! I enjoyed every drop of the soup and savoured every bite of the rich, crispy, cheesy, crusty sandwich.

 

For breakfast (don’t ask me why I am moving in reverse chronological order) – I enjoyed a bowl of plain oatmeal topped with a banana and tons of peanut butter. Yes, there is more underneath the massive scoop. Hemp hearts and cinnamon also made an appearance.

 

Then, the oats became granola, the bowl became a jar, and my nice messy desk at home became the bus stop bench on a sunny day. That sounded kind of poetic… or maybe I just have very low standards for poetry. This was so yummy – PB on anything!

 

Jars, because they save my lazy butt from washing dishes 😉

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So colourful! The natural lighting at the window makes for some lovely photos of my lunch and snacks. I wish I could say that I made those falafel, but I didn’t – everything else is homemade!

 

This frittata was also homemade, and I can’t wait to make another one. Eggs, spinach, roasted red peppers, mushrooms, and garlic goat cheese came together to make a tasty breakfast that I enjoyed with a nectarine and some yogurt with granola.

 

I’m cleaning out my room and found these pictures that I drew two years ago! Drawing is so much fun. I used to love drawing so much, but now have no time to draw waste all my time doing other things.

 

Have an incredible week, friends!

Week of Quotes III

  1. Listen. Take the best and leave the rest.

  2. Patience is not the ability to wait, but the ability to keep a great attitude while waiting.

  3. If it doesn’t challenge you, it doesn’t change you.

  4. Don’t try to understand everything. Some things are just not meant to be understood, just accepted.

  5. Tell me, and I’ll forget. Teach me, and I will learn.

  6. ‘It’s impossible.’ said Pride. ‘It’s risky.’ said Experience. ‘It’s pointless.’ said Reason. ‘Give it a try,’ whispered the heart.

  7. If you can’t make a mistake, you can’t make anything.

Crunchy Chocolate-Dipped Granola Bars

Hello, friends! Is anyone else in shock that it’s already July? I can’t believe it. June sort of flew by in a blur of midterms (I had TEN already, and one more to go before final exams start in the last week of July. I wish I were kidding). There was also plenty of great food consumed during the month of June – check out this great arugula salad with grilled halloumi, pesto pasta, and sautéed veggies.

One afternoon, I had a horrible headache and thought my head was going to explode! It was terrible; I’m normally not someone who gets headaches at all and feel so sorry for people who have regular migraines 😥

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One afternoon, I went to Aroma Cafe. I’ve been there a few times before, and their soup and sandwich combination is always such a treat. This time, their soup was creamy cauliflower, and was definitely one of the Top 5 soups I’ve ever enjoyed. Creamy, rich, mushroom-y, with a touch of sweetness, this perfectly velvet-textured soup was unforgettable. My sandwich was turkey and harvarti with roasted red peppers and avocado on homemade sourdough.

For dessert, the owner of the cafe, a lovely woman called Kiki, made taiyaki, a sweet fish-shaped waffle filled with red bean. It’s a traditional Korean street food. I’ve never been to Korea, but I think Kiki nailed this recipe! It was such an enjoyable dessert. Next time, I want to buy some to take home and enjoy with ice cream!

Speaking of desserts, say hello to my new favourite. I made this recipe twice in a week, and enjoyed every single square myself. As you can see, I am pretty selfish when it comes to good food, especially desserts 😉

These taste the best straight out of the fridge, with a scoop of yogurt or some fruit. They are chewy, just-sweet enough, with a touch of saltiness, and great crunch from the nuts and richness from the nut butter binder.

Make these as soon as possible. I promise you won’t regret it! Oh, and don’t leave out the chocolate dip.

Crunchy Chocolate-Dipped Granola Bars

Makes 1 8×8 pan

Ingredients

GRANOLA BARS

  • 1 cup (90 g) quick oats
  • 1/3 cup (30 g) pecans
  • 1/4 cup (28 g) flax
  • 2/3 cup (49 g) shredded unsweetened coconut
  • 1/4 tsp salt
  • 1/3 cup (about 5) chopped prunes
  • 2 Tbsp (32 g) nut butter
  • 2 heaping Tbsp (45 g) melted coconut oil
  • 1/4 heaping cup (60 ml) maple syrup

FOR TOPPING

  • 1/2 heaping cup (60 g) chocolate chips
  • 1 heaping Tbsp (15 g) coconut oil

Instructions

1.Preheat oven to 350 degrees F (176 C) and arrange oats and pecans on a bare baking sheet. Bake for 10-15 minutes or until slightly toasted. They shouldn’t be browned, just slightly toasted for more flavor. Reduce oven heat to 325 degrees F (162 C). The second time I made this recipe, I skipped this step, and it turned out fantastic as well.

2.In the meantime, add flaxseed, coconut, and salt to a large mixing bowl and stir. Set aside.

3.Once oats and pecans are toasted, add to the mixing bowl along with chopped prunes. Loosely stir to combine and set aside.

4.Add nut butter, coconut oil, and maple syrup to a small saucepan and bring to a low boil over medium heat, stirring occasionally. Then remove from heat and immediately add to the oats.

5.Mix thoroughly, ensuring that the prunes and the sunflower butter mixture are evenly dispersed and coating all of the dry ingredients.

6.Add the mixture to a parchment-lined 8×8-inch baking pan and spread into an even layer. Then top with another layer of parchment paper and press down with something flat – such as a measuring cup – to press into an even, uniform layer.

7.Bake at 325 degrees F (162 C) for 20-25 minutes or until the edges are golden brown. Remove from oven and let cool in the pan. Transfer to the freezer to speed cooling time.

8.Once cooled, lift out of the pan and slice into desired number of bars. I cut them into 16 squares, but I ended up eating two squares each time anyways. Maybe try 8 or 9 instead?

9.Melt chocolate and coconut oil in a small mixing bowl over a double boiler on the stovetop. Dip squares in chocolate and set on parchment paper to harden. Place in freezer. Once bars have dried/cooled, store in the fridge.

I hope all my fellow Canadians had a wonderful long weekend!

Week of Quotes II

  1. People trying to bring you down are already below you.

  2. Great minds discuss ideas. Average minds discuss events. Small minds discuss people.

  3. Look in the mirror. That’s your competition.

  4. Old ways don’t open new doors.

  5. It starts with a dream. Add faith – it becomes a belief. Add action – it becomes a part of life. Add perseverance – it becomes a goal in sight. Add patience and time – it ends with a dream come true.

  6. Difficult roads lead to beautiful destinations.

  7. You are good enough. Smart enough. Beautiful enough. Strong enough. Believe it.

Top 24 Favourite Recipes on The Flying Foodie

I’ve been wanting to do a post like this for a while!

I scoured my Recipes page and browsed through so many old posts to compile this listicle (you know, list + article).

Most of my favourite recipes are easy to make, require minimal ingredients, and are super flavourful and filling.

What do you think? They are in no particular order. 🙂

Personal Favourite Recipes My Blog

  1. Chocolate Banana Almond Flour Cake: rich, banana-y, with a great texture, it’s easy to see why this is one of my all-time favourites.
  2. Chickpea Blondies: I make this all the time, swapping peanut butter for almond or cashew, and the honey for maple. It always, always, turns out wonderfully.
  3. Vegan Banana Bread Buckwheat Bake: like a cake made a baby with a muffin, this breakfast cake reminds me of a modern baked oatmeal.
  4. African Peanut Stew: this recipe is why I love cumin.
  5. Peanut Butter Cookie Baked Oats: do I need to explain?
  6. Almond Flour Berry Cake: I make this all the time, changing up the fruit to match what’s in season. I’ve done it with blueberries (frozen), and even peaches and blackberries. Most of the time, I double or even triple the recipe!
  7. Baked Banana Oatmeal: it’s a classic. I often always pair this with Greek yogurt and nut butter.
  8. Paleo Coconut Flour Cake: I had a deep, dark hatred for coconut flour… until I attempted this recipe. Sweet, rich with coconut flavour, and with a spongy texture, this recipe is coconut flour perfection.
  9. Loaded Mexican Sweet Potatoes: believe me when I say that this recipe is so good, you might not even need the cheese! I’m a huge cheese lover, so that says something…
  10. 100-Calorie Chocolate Banana Cake Squares: YES. This one is in the Top 3 for sure. You would never guess that it’s made completely oil-free by swapping the butter for applesauce, and with a rich, deep chocolatey flavour, this satisfies all my dessert cravings with minimal oil and sugar. I buy extra bananas to make this. Heck, my roommates “preserve” their bananas so these cake squares can be made.
  11. Sweet Potato Tofu Hash: I am not a savoury breakfast person, but if I had to choose, this would 100% be the one.
  12. Black Bean Brownies: try it.
  13. Maple-Soy Salmon: I make this at least twice a month.
  14. Homemade Cinnamon Vanilla Almond Milk: okay, so I’ve only made this once. But it was so tasty that I don’t think I ever want to buy store-bought almond milk again.
  15. Sweet Potato Spice Muffins: I made a whole batch of these to bring to Toronto when I moved here a couple months ago. They vanished in less than a week.
  16. Spicy Butter Salmon: when my salmon isn’t marinated in maple syrup and soy sauce, this is the one. It pairs beautifully with any grain or veggie.
  17. The Best Banana Muffins: from raisins to pistachios to chocolate chips, my mom and I have done it all. It always turns out well, and is incredibly popular with friends and family.
  18. Chocolate Peanut Butter Banana Snack Bread: this recipe does require more ingredients than most, but it’s chewy, oat-y, and flavoured with just the right amount of peanut butter and cocoa powder. I love it for a quick pick-me-up snack in between during classes.
  19. Spicy Spinach Coconut Noodles: noodle lovers, this one is for you! Just save me a plate.
  20. Healthy “Costco” Blueberry Muffins: so close to the real thing, minus the diglycerides, sulphites, and all that…. whatever it is.
  21. Decadent 2-Minute Microwave Chocolate Mug Cake for One: last summer, my roommates and I made this recipe every night. The same recipe for weeks. It’s THAT good. I like mine with peanut butter… but then again, is there anything I won’t add nut butter to?
  22. Creamy Vegetable Quinoa Casserole: this is made on a weekly rotation. It’s the best meal prep!
  23. Peanut Sauce: from drizzling on tofu to a dip for fresh summer rolls, this recipe is versatile and balances all the right flavours of spice, sourness, and sweetness. I always find myself licking plates and bowls when peanut sauce is involved.
  24. Quinoa and Almond Flour Carrot Cake: this cake is truly amazing. It uses nutritious quinoa flour and a good dose of almond flour for a carrot cake with excellent flavour and health benefits. It’s one of my #1 favourite toppers for yogurt or oatmeal!

I love revisiting old posts and thinking about how my recipe preferences change over time, though the old favourites stay the same.

What are the top recipes on your blog?

Week of Quotes I

  1. Apologizing does not always mean you are wrong and the other person is right. It means you value your relationship more than your ego.

  2. Never tolerate disrespect – even from yourself.

  3. Struggles today make strength tomorrow.

  4. Every corpse on Mount Everest was once a highly-motivated individual.

  5. I opened two gifts this morning – my eyes.

  6. Seek respect, not attention.

  7. Don’t be sad, because sad backwards is das, and das not good.