The Vancouver Pastry Taste-off

Ultimate 5-Sentence Backstory: I love almond croissants. I really, really, really love almond croissants. I left my home in BC to come back to Ontario for work. Dad offered to take me on a Vancouver almond croissant tour. I was told to not be too greedy…

#1

Yes, I know it’s not a croissant… but why don’t we talk about it anyways?

Sour cherry buckwheat scone from Purebread Bakery ($4.50): crispy exterior, very tender inside, excellent flavour with a strong, toasty, grainy (but not excessive) buckwheat taste. I really enjoyed it. The texture is crumbly, which I really like and look for in a good scone, and it is studded with fairly large, juicy dried cherries. This is one of my favourite scones of all time, and in fact, I chose to come to Purebread for this scone, which I’ve had before (and have been thinking about, ever since). I vaguely remember there being white chocolate chunks in this scone previously, but I did not find any chunks of white chocolate this time.

#2

Almond croissant from Sweet Victory Bakery ($9.50 for the croissant and a London Fog tea latte): firm, loose/separated layers, chewy, hard, scantily-filled. This was my least favourite croissant because it was more hard than crispy, causing me to suspect that it had been baked a day or two ago. I picked up a London Fog tea latte from Sweet Victory, and enjoyed it greatly, despite it being a little cooler than I would’ve liked – they nailed the flavour and I liked the touch of latte art, which I rarely see on tea lattes. Completely unrelated: the bakery itself was quite nice, and I loved the modern décor (marble, geometric gold, wood finishings).

#3

Double-baked almond croissant from Thomas Haas: heartily-filled, and the almond filling was reminiscent of blanched almond flour. It was not very gooey, and held its shape nicely. The layers were buttery, and the exterior crisp (not hard). There was much more filling than the almond croissant from Sweet Victory, and the texture was better as well. In fact, Thomas Haas’s almond croissant beat the almond croissant from Sweet Victory in every sense: taste, texture, and in my opinion, presentation. This croissant was my dad’s second favourite, and my mom and I ranked it third place.

#4

Lavender Earl Grey scone from Purebread Bakery ($4.50): lavender haters beware – this scone was extremely strong in lavender flavour. I could barely detect the Earl Grey, and had I not known it was a lavender Earl Grey scone, I would’ve assumed it was purely lavender. My dad disliked this scone greatly, as he hates lavender. You can smell the lavender from quite a distance away. My favourite thing about this scone was the dense, buttery texture. I don’t want to say that it was fudge-like, but it was truly a dense, thick scone with immense buttery flavour.

#5

Almond pistachio croissant from Thomas Haas: this croissant had a large “puff”, in that there was a lot of air space between the base, where the filling ended, and the peak of the croissant. The filling was minimal. Unlike Delysees (Toronto), where the pistachio croissant is filled to the brim with gooey pistachio paste, this croissant had a mere smudge of pistachio-almond paste, which was disappointing. The texture of the pistachio was similar to chestnut, noted my mom. My dad pointed out that the filling could be saltier. This croissant was truly a disappointment; I would’ve liked to see at least six times as much filling and a crispier exterior, as if it’d been double-baked like the almond croissant from Thomas Haas. Both Thomas Haas croissants came in cute paper bags (unlike the paper bags from other places), and I was offered a nice plastic bag to hold the two.

#6

Double baked rhubarb cheesecake croissant from Beaucoup Bakery ($4.60): fantastic topping. The topping of this double baked rhubarb cheesecake croissant was the best of the batch. I loved the crispiness of the top, as well as the caramelized sugar on the base. As for the filling, the rhubarb was cooked until very tender, though not mushy, and carried its signature sour flavour. The sweet, crusty exterior provided excellent contrast to the sour-tender filling of the rhubarb and cheesecake. My mom noted that the cheesecake filling tasted like sour cream, so it would’ve been nice to detect some citrus or vanilla notes in the cheesecake batter filling. On a different note, we felt that the chunks of rhubarb inside were too big and would’ve been more enjoyable if they were cut smaller.

#7

Chocolate almond croissant from Beaucoup Bakery ($4.60): incredible croissant. My dad ranked this one in second place, while my mom and I felt like it should come in third. It was filled generously, and the chocolate was rich and satisfying. Almonds covered the top generously, but I wish the chocolate had been more evenly spread. We cut the croissant in fourths, and my quarter was almost entirely filled with chocolate while my parents’s pieces lacked chocolate completely. Regardless, this croissant was tender inside and had rich, buttery layers that I would not hesitate to order again and again.

#8

Almond croissant from Timbertrain Coffee Roastery ($4.90): good thing we tried this one last, because all three of us agreed that this croissant was the number-one croissant of the batch. First of all, the filling was more “liquid-y” than the filling from Thomas Haas’s croissant, and all three of us enjoyed the gooeyness. The layers tasted like perfectly-toasted bread, though one end of the croissant was slightly burned. Despite being crisp, the croissant was anything but hard. The filling was sweet, but not too sweet, and the exterior provided great contrast. We also enjoyed the base of the croissant, which carried the taste and texture of caramelized sugar. There was no doubt that this almond croissant came in first place, and I would easily go back to Vancouver for more of these. My only complaint? Timbertrain Coffee Roastery doesn’t make tea lattes – I wanted a London Fog tea latte, but they could only make mistos (steamed milk + tea base), as they don’t have syrups in their cafe.


Any thoughts? Are you a croissant or scone person? What do you look for in a good pastry?

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 😉

Purple Waffle

Screen Shot 2017-04-06 at 2.30.28 PMSeline, my lovely little 17 year-old sister, will be going into Grade 12 in September. These are the courses she chose. Seline wanted to focus on courses in the world of arts, potentially going to law school in the future. Her Grade 12 schedule looks dramatically different from mine. While she is taking courses like economics, law, and Japanese, I studied biology, chemistry, and physics. Good job, Seline!

 

On Tuesday night, I did two yoga classes and went to Platito Filipino Soul Food, a restaurant in Baldwin village. I savoured this dish of fried shrimp, crispy squash, coconut milk sauce, and green beans with a side of steamed rice. The best part of the dish was the creamy, crispy squash – and the worst part was when I fully bit into a massive chunk of raw ginger. I nearly died.

The dessert that followed was absolutely spectacular: an ube (purple yam) waffle topped with ube ice cream, two sticks of a Filipino snack, and shredded macerated coconut. The waiter initially hesitated when I ordered this and asked if I wanted to switch it for the smaller ube cheesecake, meant for one person. He told me that this waffle was meant to serve 2-3 people, but I had to try it!

And of course I demolished the entire thing. Crispy, rich, with the slightest hint of saltiness (just perfect), I loved the combination of textures, flavours, and temperatures in this glorious dish.

Another day, I used leftover spaghetti sauce to make shakshuka. Simply heated up the sauce in a nonstick pan, cracked in two eggs, and covered it up for five minutes while I toasted some bread for avocado toast. I topped the eggs with some parmigiana regiano cheese and it was lovely.

Yesterday, I left work early and went to deKEFIR, a frozen kefir shop in the Bay-Adelaide Centre in the Financial District of Toronto. It was my first time trying frozen kefir (you all know how obsessed I am with good old froyo), and I was pleasantly surprised. A little tart, sweet (though not as smooth and creamy as gelato), with a rich dairy flavour, the kefir itself was fantastic. I had four toppings:

  • Quinoa Qrunch (like puffed rice, but made with quinoa)
  • candied walnuts
  • chopped pineapple
  • crunchy pie crust

The quinoa was my favourite part. This was the regular size and cost $5.30.

A few days ago, I made a Thai yellow curry! I had a package of mix that I whisked into a can of coconut milk, and added chopped butternut squash, broccoli, and mushrooms. This tasted fantastic over a mixture of quinoa and chopped, steamed cauliflower. Thai yellow curry is meant to be made with white potatoes and beef to stand up to the hefty, gingery flavour of the curry, but I really liked how the broccoli soaked up the flavour.

Last time, I shared a recipe for banana chocolate almond flour squares. I’ve been loving these little squares so much! I use them to top my oatmeal, my yogurt, and everything in between. It’s creamy, rich and chocolatey, and has the lovely texture of almond flour. It tastes incredible with peanut butter.

Yum! What could make a better breakfast?

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Aerials season is over! I am going to miss this place.

Mom finally opened the package of masala that I bought in Nepal, 10 months ago. She used the fried rice masala to make rice with eggs and peas. While the flavour was fantastic, she wished she had some chopped beef or chicken to add into the rice. Nice cooking, Mom!

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I think that’s it for today! Not much has been happening recently, except for the sad fact that I have only 15 more days of work left before I go back to Waterloo for school! I am going to miss Toronto, but trying to make the best of it while I’m here.

 

Pow Wow!

Over the weekend, I discovered this super simple recipe for creamy black bean soup. Thanks, Allrecipes! Spicy, rich, and full of black beans, this recipe is a keeper. I served mine with a simple buttery, cheesy grilled cheese.

Black Bean Soup

Serves 2

INGREDIENTS

  • 1 can black beans (15 oz), rinsed and drained
  • 3/4 cup vegetable broth or water with salt
  • 1/2 cup chunky salsa
  • 1 tsp ground cumin
  • 1 tsp minced garlic
  • lime juice, as much as you’d like
  • cayenne pepper, as much as you’d like

INSTRUCTIONS

  1. Combine half the beans, broth, salsa, garlic, and cumin. Blend until fairly smooth. Add the rest of the beans.
  2. Heat in saucepan over medium heat until thoroughly reheated. Stir in lime and cayenne pepper.
  3. Ladle into bowls and top with desired toppings.

I’ve been into quinoa porridge recently, blending up a whole overripe banana with some milk and cocoa powder, then cooking it up with cooked quinoa and topping it with peanut butter. The PB becomes gloriously melty, and tastes awesome with yogurt and granola.

I also created the BEST banana chocolate almond cake! Pictures to come, but here’s the recipe. This will be made again soon!

Banana Chocolate Almond Cake

Makes an 8×8 pan. I cut mine into 16.

INGREDIENTS

  • 2 cups almond flour
  • 1/3 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • sea salt
  • 2 eggs
  • 2 overripe bananas
  • 1/3 cup avocado oil
  • 1/2 cup maple syrup or honey

INSTRUCTIONS

  1. Preheat oven to 350.
  2. Place all ingredients except flour in a blender.
  3. Mash bananas. Whisk in eggs. Beat well, then add oil and syrup or honey.
  4. Add dry ingredients and use a whisk to stir until fully combined.
  5. Grease baking pan with oil or line with parchment.
  6. Bake 40 minutes. Remove and cool completely before tilting out of the pan.

Toronto is such a lovely city. I walked around the touristy Nathan Philips square on Sunday, when there was lots of sunshine.

On the same day, I had a tasty brunch at the Pow Wow Cafe in Kensington Market. The Pow Wow Cafe serves indigenous food. I had a fry bread (literally deep-fried dough) topped with two poached eggs, smoked salmon, goat cheese, and dill sauce. Potatoes, fruit, and a fresh beet salad on the side.

After that, I stuffed my face with frozen greek yogurt from Grk Ygrt, also in the Kensington Market. While this concoction with Callebaut white chocolate, toasted coconut, and peach preserve was tasty, this was the “mini” size which cost over $5. It was called the Maui Wowie!

Finally, I made a simple pasta with leftover sliced carrots, mushrooms, and spinach, with a creamy tomato vodka sauce and topped with feta cheese. Cleaning the fridge and the pantry!

That is really all I have to say for this foggy Tuesday morning. Have a lovely week, friends 🙂

 

Lately: Favourite Ways to Add Protein

Hey friends! Good Thursday morning. I hope you’re all having a wonderful week so far. I’ve got a couple of cool new (to me) recipes to share with you while I devour this morning’s bowl of chocolate pear oatmeal.

I baked this almond raspberry cake yesterday, and I’m actually eating a big square of this right now crumbled over my oats. Unlike normal cakes made with dense white flour and refined white sugar, this recipe uses almond meal (ground almonds) and maple syrup/honey.

Can you believe that 1 cup of almond meal has 24 grams of protein? I just googled it and was pretty shocked. I used 1 egg + 1 flax egg because my carton was nearly empty, but if you do use 2 eggs, that pumps up the protein even more.

This cake is super delicious and reminds me of a sturdy, not-overwhelmingly-sweet almond croissant.

Gluten-Free Paleo Almond Cake with Raspberries
Serves: 4
INGREDIENTS
  • 1 cup almond meal, firmly packed into measuring cups
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon fine-grain sea salt
  • 1 egg
  • 1 tbsp ground flax + 2.5 tbsp water
  • 1/3 cup maple syrup
  • 2 tbsp coconut oil
  • 1/2 tsp vanilla extract
INSTRUCTIONS
  1. Make flax egg by combining flax with water. Set aside for 5 minutes.
  2. In the same bowl, beat egg, maple, coconut oil, and vanilla extract.
  3. Add baking powder, baking soda, cinnamon, salt. Whisk well.
  4. Finally, add almond meal. Mix until just combined. Decorate with raspberries if desired.
  5. Bake at 325 degrees for 45-50 minutes.
  6. I like mine served with a scoop of yogurt. Store in the refrigerator.

Another snack I’ve been having is tea! I usually steep English breakfast tea or Earl Grey tea in boiling water and then add half a cup of milk. The milk adds creaminess, a little sweetness, and 4 grams of satisfying protein. This snack warms me up and fills my belly in the best possible way.

If you’re a tea addict, I highly recommend purchasing a milk frother! It’s a life changer.

Of all the ways to add protein to my diet, nuts would have to be my all-time favourite way. They are epitome of a healthy snack! I always sprinkle toasted walnuts and pecans on my yogurt and oatmeal. They add sweetness, crunch, and, um… nuttiness.

Doesn’t this brownie look amazing? It tasted pretty dang amazing too. Plus… it’s vegan! You would never guess that it’s free of butter and eggs. I encourage you to give this recipe a try, especially if you’re a little fearful of black bean brownies.

Vegan Brownies
Serves: 9 brownies
Ingredients
  • flax eggs (2 Tbsp (14 g) flaxseed meal + 5 Tbsp (75 ml) water)
  • 1/2 cup (112 g) melted vegan butter (or coconut oil)
  • 1/2 cup (96 g) coconut sugar (or organic cane sugar)
  • 1/4 cup (60 ml) maple syrup (or agave nectar)
  • 1 tsp vanilla extract
  • 3/4 tsp baking powder
  • 1/4 tsp sea salt
  • 1/2 cup 48 g) unsweetened cocoa powder
  • 3/4 cup (120 g) spelt flour
  • 1/4 cup (27.5 g) almond meal
  • optional: 1/3 cup vegan chocolate chips
Instructions
  1. Preheat oven to 350 degrees F (176 C) and lightly grease an 8×8-inch (or similar size) baking dish with coconut oil, then line with parchment paper (the oil helps the parchment paper stick to the sides).
  2. Prepare flax eggs in a small mixing bowl. Set aside.
  3. To a large mixing bowl add melted vegan butter or coconut oil, coconut sugar, maple syrup and vanilla extract. Whisk thoroughly to combine and start dissolving the coconut sugar.
  4. Add flax eggs and whisk once more until combined. Then add baking powder, sea salt, and cocoa powder and whisk.
  5. Add gluten free flour blend and almond meal and fold with a spatula until just mixed. Then add desired add-ins (optional), such as vegan chocolate chips or nuts.
  6. Add the batter to the prepared baking dish and spread into an even layer with a rubber spatula. Add a few additional toppings if desired, such as chocolate chips and nuts (optional).
  7. Bake for 22 minutes, or until the edges appear dry and slightly fluffy and the center is no longer wet or sticky.
  8. Remove from oven and let cool in the pan for at least 10 minutes, preferably 45 minutes – 1 hour (the longer they cool, the less tender they will be). Then gently lift out of pan and use a sharp knife to cut into desired number of squares (I went for 9).
  9. Store completely cooled leftovers in an airtight container at room temperature up to a few days. Will keep in the freezer up to 1 month.

Sometimes I like topping my yogurt with almond butter and crumbled cookie. 1/2 tbsp of almond butter not only tastes amazing but adds a bit more protein to the plate. Also, Greek yogurt is a protein God when it comes to vegetarian snacking. I always go for 2% plain Greek yogurt and sweeten it myself with a little maple syrup and cinnamon.

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What is this odd concoction? I actually had this for breakfast, but it would totally work as a snack as well. I mixed 2 eggs with some applesauce and tried to make pancakes, but they turned into a scramble that I topped with 1/4 cup of Greek yogurt, hemp hearts, and way too much nut butter. This kept me full for HOURS.

Yum! Sliced apple with brie cheese. Brie is probably not the highest protein cheese, but it sure tastes good with gala apple slices. I wish I had some white cheddar for this – yum.

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Last but not least for high-protein snacks – a tasty oatmeal pancake made with egg and topped with nut butter. This recipe was inspired by Kate! https://thedomestikatedlife.com

So for a couple more tips on nuts and stuff like that, check out Nuts.com. You can also take a look at this like to see some nutritious high-protein snacks. It was fun to look at those snack ideas and then put this post together because a) I eat and photograph nuts all the time anyways, and b) they shared this cool graphic with me!

Check it out:

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So, why all the hype about protein? You might already know it as the macronutrient that helps you build muscle, but what else? Here are some of my favourite reasons.

  1. Protein is satisfying and can help to reduce appetite.
  2. It is great for bones.
  3. It promotes heart health.
  4. Protein stabilizes blood sugar levels.
  5. It can also help to improve your mood!
  6. It reduces cravings and the temptation to engage in late-night snacking.
  7. It can boost metabolism and help burn fat.
  8. Protein can help your body repair itself after a tricky workout.
  9. You don’t need too much of it (definitely not as much as the media hypes it up to be)
  10. It can be found in most foods (some are nonintuitive – like peas!)

Now, onto something that is completely unrelated, my crow pose!

And a little flow that I like to do. One of my favourite yoga instructors suggested trying chaturangas on one foot!

It’s been rainy the past couple of days, so I’m really missing this sunny day when I could do yoga in the parking lot in the morning. Still working on that headstand, though. 😛

Check out this recipe for coconut flour banana bread. I made it a couple weeks ago and really like it! Coconut flour is loaded with fibre, and the almond butter adds extra protein (yup). Plus, who doesn’t like banana bread – especially with chocolate chips?

Coconut Flour Chocolate Chip Banana Squares (gluten-free, paleo)

INGREDIENTS
  • 3 medium ripe bananas, mashed
  • 1 teaspoon vanilla extract
  • 1/4 cup almond butter
  • 2 eggs, at room temperature
  • 1/2 cup coconut flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup dark chocolate chips
INSTRUCTIONS
  1. Preheat oven to 350 degrees F. Line a 8×4 inch or 9×5 inch loaf pan with parchment paper and spray with nonstick cooking spray.
  2. In the bowl of an electric mixer, combine bananas, vanilla and almond butter; mix until well combined, smooth and creamy. Add in eggs, one at a time and mix on medium speed until combined. With the mixer on medium-low speed, add in coconut flour, baking soda, baking powder, cinnamon and salt; mix again until just combined. Gently fold in chocolate chips.
  3. Pour batter into prepared pan and smooth top. Bake for 25-35 minutes or until tester inserted into center comes out clean. Remove from oven and place on wire rack to cool for 20 minutes, then carefully invert, remove bread from pan and place back on wire rack to cool completely. Cut into 12 slices.

Perfect on oatmeal! With peanut butter, of course.

Changing the topic again…

Yay for school being over!

BeFunky Collage

That means more time to go out to cafes and enjoy sandwiches,

more time for yummy dessert like this coconut cream puff,

and more time to cook veggie pasta with goat cheese, pesto, and parmesan.

It also means more time in the morning to bake… brownies for breakfast? For real.

Brownie Batter Breakfast Bake
Yields: 1 serving
Ingredients
  • 1/4 cup quick oats
  • 2 Tbsp. almond meal
  • 1 Tbsp. unsweetened cocoa powder
  • ¼ tsp. baking powder
  • pinch of salt
  • pinch of cinnamon
  • 1/3 cup milk or almond milk
  • 1 Tbsp. maple syrup, to taste
  • ½ tsp. vanilla extract
  • 2 tsp mini chocolate chips, divided
Instructions
  1. Preheat oven to 350°F, and lightly coat an individual sized ramekin or oven-safe bowl with coconut oil.
  2. In a medium-sized mixing bowl, whisk together all ingredients (use 1 tsp chocolate chips). Fold in chocolate chips, reserving a few to sprinkle on the top.
  3. Transfer batter to your greased ramekin, topping with reserved 1 tsp chocolate chips. Bake for 20-25 minutes, depending on desired consistency.
  4. Remove from oven and allow to cool for about 5 minutes before adding any additional toppings and digging in!
  5. Serve with yogurt, crushed nuts, and nut butter. Enjoy hot or warm!

More time to decorate my oatmeal…

And maybe not if I’m feeling lazy.

It’s kind of ridiculous how many eggs I’ve devoured in the past week. Eggs + spinach + cheese and whole wheat pita/bread is my favourite quick and easy lunch of all time.

More oats with a side of Physics, taken before the exam. 😛

Quinoa topped with cheddar and a poached egg.

Granola oatmeal, because why not top oats with oats?

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This was roasted sweet potato with quinoa and a delicious salmon in red curry with peas and spinach. Mmmmm dinner dreams.

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I’m so boring with breakfast, I know.

Come to think of it, I’m pretty boring for all my meals.

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Amen.

And again. Wow, I really don’t get sick of the same stuff!

Okay, finally something different! Mashed ripe banana in cocoa oatmeal with almond butter swirl.

Okay, back to boring.

One day I bought a couple desserts to split with the roomies! Our favourite was the vanilla bean cheesecake.

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When you run out of toppings you can improvise with… chocolate.

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C’est tout for today! Hope you all have a wonderful rest of the week.