Back in BC

Hello! I just got my wisdom tooth out. It was the second tooth that I had removed. My first one came out about two years ago.

Here is a flashback to Prince Edward Island. This was my office at the University of Prince Edward Island, and the dinner that we had on our last day. Seline ate the chicken masala skillet, and I had a lovely summer salad, a piece of pan-fried Atlantic salmon, and a great bowl of chowder. Seline and I shared the cinnamon roll on a skillet, topped with vanilla ice cream, for dessert. This was a great dinner from Fishbones.

This is our bedroom and bathroom, which we will be very sad to leave. We loved living in Charlottetown, and we will miss our lovely room and washroom.

Some final moments in downtown Charlottetown, including pics from our daily walk home. I always feel so connected with the PLACES that we visit, and I don’t want to forget the little mundane details.

Before our flight, Seline and I ate sandwiches. Her sandwich, unpictured, was a pesto chicken ciabatta from Receiver Coffee. I had a turkey and harvarti sandwich on multigrain bread from Leonhard’s Restaurant and Cafe. This great sandwich was loaded with a lot of turkey, mixed greens, and mustard dressing.

Things We Did (and Didn’t) Do in Charlottetown

NEVER GOT TO SEE

  • Papa Joe’s
  • Hopyard Beer Bar (fries, pub food)
  • The Chip Shack
  • Terry Berries 20 Great George St, 11-7 hours

RESTAURANTS WE’VE ALREADY VISITED

  • COWS (ice cream) x6
  • Leonhard’s (breakfast and lunch) x4
  • Himalayan Indian Cuisine x4
  • Dairy Queen x4
  • Small Print Board Game Cafe x3
  • Pilot House x3
  • Brakish x2
  • Piatto Pizzeria
  • Dave’s Lobster Charlottetown
  • John Brown Grille
  • Beanz Espresso Bar and Cafe
  • Fishies on the Roof
  • Lobster on the Wharf
  • Merchantman Fresh Seafood and Oyster Bar (S favourite)
  • Receiver Coffee Co.
  • The Gahan House
  • Terre Rouge (brunch; dinner)
  • The Dining Room at the Culinary Institute
  • Mavor’s
  • La Sazon de Mexico
  • Fishes on the Roof / Fishbones
  • Row House Lobster Co.
  • Kettle Black
  • Water Prince Corner Shop
  • Sims Corner Steakhouse and Oyster Bar
  • Claddagh Oyster House
  • Cedar’s Eatery
  • Brickhouse Kitchen & Bar (S favourite)
  • RedWater Rustic Grille

We were very happy to see family when we got back home. We were also happy to go to Ikea! We love Ikea.

Arnie didn’t really miss me, but he was really cute.

For the first few days back in BC, we had plenty of errands to run. Often, I ate waffles in the morning and then we’d go to places like Home Depot.

Mom’s cooking is always a delight. The other day, she made corn on the cob with butter, sautéed garlic green beans, scrambled eggs with shrimp, and chicken thighs sautéed with mushrooms and onions.

One of my good friends from UPEI will come to Vancouver soon. We might have vegan high tea in Vancouver together.

I also had time to go skating! It was nice to be back on the ice and skate around in circles. I want to skate for the University of Waterloo varsity figure skating team in September, but I don’t have my doubles any more.

Another couple of great dinners cooked up with family:

  1. Chicken florentine rolls with asparagus, feta, spinach // roasted baby potatoes // garlic and cheddar pita // brown butter sage mushroom quinoa risotto
  2. Chicken with creamy mushroom sauce // homemade cheesy onion bread // sautéed garlic green beans // gratin dauphinoise

Chicken with Creamy Mushroom Sauce

Serves 4

INGREDIENTS

  • 3 tbsp olive oil
  • 1 tbsp butter
  • 200g button mushrooms (white), sliced
  • 1 onion, chopped finely
  • 2 garlic cloves, chopped finely
  • 1 heaping tbsp all-purpose flour
  • salt and pepper
  • 600g boneless, skinless chicken thighs, cut into 1in pieces
  • 1 1/4 cup chicken stock
  • 1 tbsp finely chopped sage
  • 3 tbsp heavy cream

DIRECTIONS

  1. Heat 1 tbsp oil and butter in large frying pan.
  2. Cook mushrooms for 5 minutes until brown.
  3. Add onion. Cook for 2-3 mins until soft.
  4. Add garlic. Cook for 1 minute.
  5. Remove vegetables from pan. Wipe pan clean with paper towels.
  6. Heat remaining 2 tbsp oil in the pan.
  7. Season flour heavily with salt and pepper. Toss chicken in flour, shaking off excess.
  8. Cook chicken for 8-10 mins, turning, until golden all over.
  9. Add stock, sage, and boil.
  10. Add mushroom mixture. Simmer 5 mins, stirring occasionally, until sauce reduces.
  11. Add cream. Cook 2-3 mins until chicken is cooked and sauce is thick and creamy.

Gratin Dauphinoise

Serves 4

INGREDIENTS

  • 1 kg Yukon Gold potatoes
  • 1 tbsp softened butter
  • 2 chopped garlic cloves
  • salt and pepper
  • 1 3/4 cups cream

DIRECTIONS

  1. Preheat oven to 350 degrees.
  2. Finely slice potatoes.
  3. Rub 8×8 deep-sided ovenproof dish with butter.
  4. Spread in half the potatoes.
  5. Sprinkle with garlic. Season, and arrange potatoes nicely on top.
  6. Pour in the cream. You should just be able to see the cream coming up around the edges.
  7. Dot the top with remaining butter.
  8. Put dish on large baking sheet.
  9. Cook in centre of the oven for 1 hour, until potatoes are soft, cream has evaporated, and top is golden.
  10. Rest 10 minutes before serving.

This chocolate cake was on my to-bake list for a long time, and we finally made it! It stuck to the pan, but was still really delicious.

Paula Shoyer’s Chocolate Quinoa Cake

Serves 12

INGREDIENTS

  • 130g quinoa, 1.5 cups water (or 2 1/4 cups cooked)
  • melted coconut oil for greasing
  • 2 tbsp cocoa powder
  • 1/3 cup orange juice from 1 orange
  • 4 large eggs
  • 2 tbsp pure vanilla extract
  • 3/4 cup melted coconut oil
  • 300g sugar
  • 80g dark unsweetened cocoa powder
  • 2 tsp baking powder
  • 1/2 tsp kosher salt
  • 55g bittersweet (70%) chocolate

GLAZE

  • 140g bittersweet (70%) chocolate
  • 1 tbsp oil
  • 1 tsp pure vanilla extract, careful when adding

DIRECTIONS

  1. Boil quinoa and water over medium heat.
  2. Reduce heat to low. Cover saucepan. Cook quinoa until liquid is absorbed. It should be funny cooked and not crunchy.
  3. Preheat oven to 350 degrees. Grease 12-cup Bundt pan. Sprinkle cocoa powder over the greased pan. Shake the pan to remove excess starch.
  4. Place quinoa in a blender. Add orange juice, eggs, vanilla, oil, sugar, cocoa, baking powder, and salt. Process until mixture is very smooth.
  5. Melt chocolate over a double boiled. Add chocolate to quinoa batter and process until well-mixed. Pour batter into prepared Bundt pan. Bake 50 mins, or until skewer comes out clean.
  6. Let cake cool 10 mins. Turn it out of the pan onto a wire cooling rack. Let it cool on the rack.
  7. Melt chocolate for glaze in a double boiler. Add oil and vanilla. Whisk well. Let glaze sit 5 mins. Whisk it again. Use silicone spatula to spread the glaze over the top of the cake, allowing it to drip down the sides.
  8. Serve at room temperature. Store leftovers airtight at room temperature.

One more new-ish dinner – creamy salmon pasta.

Salmon Pasta

Serves 4

INGREDIENTS

  • dried pasta
  • salt and pepper
  • 3.5 oz heavy cream
  • salmon
  • 1 tbsp chopped capers
  • zest from 1/2 lemon
  • 2 tbsp finely chopped dill
  • parmesan cheese

DIRECTIONS

  1. Fry salmon. Break into pieces.
  2. Cook pasta in large pan of salted water.
  3. Mix cream with capers, lemon zest, and dill. Season heavily.
  4. Drain pasta. Reserve 1 ladle of cooking water.
  5. Return pasta to pan with water.
  6. Toss sauce with pasta. Add shredded salmon. Stir enough to mix. Add parmesan cheese.
  7. Serve with more parmesan.

That’s pretty much it for now.

39017321_315230895885573_9063703019853447168_n

Have a good rest of the week.

Cooking, Baking, and Books | Lately

Good Sunday morning!

I’ve been back in BC for a little over a week, and things have been going so smoothly. I’ve been relaxing at home with the family, seeing friends, and spending time with my sister, who has just started her second semester of her last year of high school.

Some eats:

  • braised ribs with vermicelli noodles, carrots, quail eggs, Chinese greens, brown rice
  • coconut curry with chicken breast, cauliflower, edamame, and steamed green beans
  • coconut curry with chicken breast, cauliflower, edamame, and steamed green beans
  • purple rice, tofu with ground pork and scallions, steamed broccoli, carrot scrambled eggs
  • butter noodles with fried chicken breast and poached egg

 

  • purple rice, tofu with ground pork and scallions, steamed broccoli, carrot scrambled eggs, baked fish
  • honey garlic chicken wings and drumettes, lotus root patties with ground pork, sautéed green beans
  • satay chicken, tofu with ground pork, sautéed vegetables with scallion oil, rice

Another day, Mom and I baked an almond flour cake, that we topped with frozen sliced peaches, berries, and sliced almonds. This tastes so good, and I love the texture that almond flour lends to baked goods.

After a lovely dinner (lobster ravioli for me, steak and fries for Seline) at Joeys, Seline and I watched the Death Cure, the third movie in the Maze Runner trilogy. I first watched it in Taiwan, but was happy to see it in theatres again, this time with my sister. I was (and still am!) a lover of James Dashner’s writing, even when the Maze Runner books first came out back in 2009. I felt like the movies did the books justice, and loved the action. This series, in my opinion, made the best movies compared to Divergent, the Hunger Games, and other YA book-to-movies.

A book that I read yesterday, by Tommy Wallach, has been stuck in my mind. I love books full of unpredictable twists. Another afternoon, I made a collage of things I like and value. You can see the aerials and yoga, the studying, a map and camera to represent travel, some of my favourite quotes, my bookshelf, and of course, my family.

Seline and I spent some time with her friend at the local mall, where I devoured this taro and oolong tea soft serve, which was topped with sweetened condensed milk. In between the layers of soft serve, you’ll find plenty of pureed taro and whole red beans.

Since today is Seline’s birthday, we are going to Brown’s Social House to celebrate. We have a lot of exciting things planned for today, since she is turning 18. 🙂

  • 10:00 buy helium balloons
  • 12:00 lunch at Browns
  • 4:00 Juillet Cafe?
  • 5:00 Diva mani/pedi
  • 6:00 dinner
    • mushrooms, onions, garlic cooked and mashed with shredded gouda and spices, into puff pastry wheels
    • mashed potatoes
    • corn on the cob
    • bread machine bread
    • chicken
    • garlic green beans
    • Dairy Queen cake dessert
  • 8:30 I, Tonya movie

Have a lovely rest of the weekend!

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?

Marché With Rae

Not too long ago, I spent some time with Vancouver blogger friend Rachel. Rachel has been super busy lately, finishing her first year of university, returning from a monthlong trip to Europe, and getting ready for the new school year.

We met up at Le Marché St. Georges, a quaint, homey cafe and market with a fairly extensive coffee bar, patisserie, and brunch/lunch food options.

Side note: for stunning photography and snippets of life, you’ll have to take a look at her Instagram. Otherwise, for mouthwatering food photos (especially ice cream!), visit her foodie Instagram.

Rachel ordered the Crepe of the Day, which featured marinated mushrooms, goat cheese, and arugula, all enveloped by a toasty buckwheat crepe. I had a London Fog, which looked adorable in a 12 oz bowl, followed by the most delicious asparagus and asiago quiche (chard salad on the side).

Despite sitting outside on this hot, hot day, I was completely infatuated by my hot, creamy, crispy quiche. The asparagus was tender, the eggs sharp and flavourful, thanks to the asiago. My favourite part of the quiche was the crust, which tasted fresh, buttery, and flaky – an easy 10/10.

IMG_0372

Of course, no get-together would be complete without dessert!

At Earnest Ice Cream, a Vancouver staple just a few blocks away, we sampled some of their flavours and enjoyed one scoop of espresso flake (Rachel) and cookies and cream (me).

It was hard to decide between cookies and cream, London Fog, oatmeal brown sugar, and some other unique and flavourful options.

IMG_0380

Rich, creamy, just-sweet enough, studded with texture – I’m in love. The quality is absolutely stellar.

My “Winter in BC To-Do List” is already growing. I need this sesame shaved ice in my life!

IMG_0385

Then we parted ways!

Previous meet-ups with Rachel:

  1. The first time we met, we had croissants, coffee, and hummus toast at Matchstick Coffee Roasters (alongside our mothers)
  2. Salad for lunch at Railtown Cafe, followed by incredible Soft Peaks ice cream and shopping at Daiso
  3. Brunch at the trendy Cafe Medina, where we had super unique lattes and shared Mediterannean brunch specials
  4. Incredible vegan brunch and special brownies at Heirloom Vegetarian
  5. Lebanese dinner at Nuba
  6. And now, brunch/lunch at Le Marché St. Georges with ice cream from Earnest 🙂

I miss you already, Rachel! Here’s to many more delicious meals and great conversations. ❤

New Things

A new thing from last week: moving for my first time. I’m scarred.

#sleptonthefloorforfivenights #nevermovingagain

Another new thing: before I left Waterloo, I visited Perimeter Institute with my friends. One of them works at Perimeter, which is an institute for theoretical physics. It’s a beautiful, massive, modern, bright building with a lovely bistro and great desserts. You can bet that I had two desserts + two mugs of tea with milk and honey.

New thing #3: I met up with Vivian, an incredible Schulich Leader and WE Day speaker from UBC. We enjoyed dinner at The Chickpea, a new vegan restaurant on Main Street in Vancouver. I ordered the fried eggplant dish, which was topped with yams, chickpeas, and garlicky tahini. There was a great hummus on the side, along with salad and chickpea fries.

Not including the lovely conversation, dessert was the highlight of my night. This was a vegan carrot cake, super tender and just sweet enough, served with the richest, creamiest vanilla ice cream (vegan, made with coconut milk). L-O-V-E. Honestly I cannot say enough good things about this coconut vanilla ice cream.

Mom made a great dinner a couple days ago – braised chicken with taro. On the side, I made a rolled black sesame and red bean crepe sweetened with brown sugar.

20930572_1866820063344523_1711056863_o

Indian food! I need some. Where is my palak paneer at?

Screen Shot 2017-08-15 at 10.30.22 AM

A couple days ago, I made pesto pizza on naan flatbread, topped with stir-fried mushrooms.

So yummy! Seline’s had garlic tomato sauce instead of pesto, and some Tex Mex cheese on top. We loved, loved, loved this dinner. 5 stars from me, 4 from Seline 😉

This morning, I savoured some buns that Grandma bought for me. I’m super lucky to have a lovely 奶奶 (granny) who buys me all kinds of buns. Here, we have:

  • cocktail buns filled with sweetened shredded coconut
  • red bean bun
  • taro bun (my #1 favourite because it was soft and perfectly sweetened, with a “bolo” topping)

On another note, another new thing: I went skating yesterday. I grew up doing competitive figure skating, so it completely filled my heart to be back on the ice after three years.

Grandma ❤ Her nails are always on point, as her her hand-knitted sweaters.

Grandma and I had lunch at Pho99, a Vietnamese restaurant where we both enjoyed lemongrass chicken with rice, bone broth soup, and fresh cabbage.

The best new thing! À la Evangeline (check out her new post, by the way – I have hearts in my eyes), I enjoyed a waffle breakfast yesterday. I made the batter with one egg, 1/2 a banana, 1/4 tsp baking powder, 1/8 tsp baking soda, and plenty of vanilla and cinnamon. After a few minutes in the waffle maker, my waffle tasted great with nut butter and blueberries. ❤ Have I been converted? Maybe 70% 😉

An oldie, but a goodie – I made some chocolate banana bread. It’s my favourite recipe, which uses applesauce, a small amount of sugar, and no eggs. It tasted wonderful with yogurt, more summery blueberries, and crispy coconut cookies. I had seconds thirds.

20931129_1881469508537004_1994790628_o

Enjoy the rest of your week, everyone!

BC, I’ve Missed You ❤

I’ve missed having big, fluffy blueberry-studded pancakes topped with the creamiest nut butter and a smattering of more fresh blueberries.

So much, in fact, that I had this breakfast three days in a row. Half a mashed banana in the batter makes quite the difference for texture and subtle sweetness, in my opinion.

I made banana pancakes another morning, bunny-style. Pretty proud of how these turned out, in terms of taste and presentation!

20862411_1879435438740411_39810266_o

Seline is a fabulous artist, and she persuaded me to do some doodling with her. We drew the same picture of a goddess character from her favourite anime, Seven Deadly Sins. My rendition is on the left, and hers is on the right.

My mom cooked Hainanese chicken rice another day, which we enjoyed with braised broccoli and carrots.

We played with the aerial silks at the Vancouver Circus School, went to the Kaleidoscope Arts Festival in Coquitlam, and looked over LaFarge Lake.

More delicious Hainanese chicken rice was devoured. This is one of my favourite versions of chicken + rice. I love Chinese bok choy, stir-fried with garlic.

20883274_1877570345593587_783725471_o

There is always a plethora of cookies and baked goods in the Wei family home. Here, I have dessert: yogurt with a blueberry-banana muffin top, lemon poppyseed muffin, cream cheese pound cake, and a coconut cookie.

Mom is looking so cute here as she cooks. Seline put a removable tattoo on my wrist, and I think it’s fun to look at.

Mom makes a great winter melon stew with krill, as well as braised chicken drumsticks with taro chunks. I adore taro. Do you like taro? Have you tried it in sweet and savoury dishes?

More dessert: I made an Earl Grey cake on my second day home, and that was super flavourful and crumbly. On the right: cream cheese pound cake turned into French toast for one breakfast, topped with a generous smear of Nutella.

This morning, my breakfast consisted of a large mug of unpictured English Breakfast tea latte, and a big plate of two scrambled eggs, baked treats, a chopped peach, and creamy honey-flavoured yogurt with flaxseeds and blueberries. Breakfast was followed by a little too much nibbling on shortbread cookies.

The family doggie turned nine a few weeks ago, but he is still full of energy. He loves the park!

Yesterday, met up with the grandparents in Burnaby, where we ordered lots of great sushi. My favourite rolls are the Aburi flame-seared ones.

This is completely out of place, as it’s from back in Waterloo – Famoso Pizzeria, where I savoured this great Cavoletti pizza with (get this!) toasted walnuts, chopped dates, honey, crispy prosciutto, brussels sprouts, and gorgonzola. For my side, I chose a salad topped with Caprese ingredients – mozzarella, tomato, and pistachio pesto.

With tiramisu and a scoop of salted caramel gelato. Yummmm. Tiramisu is amongst (among?) my top five favourite desserts.

Rouzao rice is a Taiwanese specialty that my mom cooks once in a while. It’s essentially a stew of ground pork and pork belly, spiced with soy sauce, star anise, onions, and garlic.

A couple nights ago, my family and I went to the Richmond Night Market, where Seline and I shared a carton of takoyaki (deep-fried octopus balls), and I had a bag of sesame bubble waffles and a taiyaki (Korean fish-shaped waffle filled with red bean).

Recently, I’ve been spending a lot of time working on our vacation plans. My family is going to Salt Spring Island in two weeks, so I am very excited about all the activities we’ll be doing.

With a mug of tea, I spend some mornings designing the activities of each day. It’s such a short vacation (~3 days total), but so much to do there.

Screen Shot 2017-08-14 at 10.05.02 AM.png

I can’t wait to go to a public skating session. Skating is great in the summer, in my opinion.

Screen Shot 2017-08-14 at 9.15.02 AM

Yesterday, I feasted on the most delicious homemade crepe I’ve made. Here’s the super simple recipe:

Easy Nutella Banana Crepes

Serves 1

Crepe INGREDIENTS

  • 1 egg
  • 2 tbsp milk
  • 1/4 cup flour
  • 1/8 tsp salt

Topping INGREDIENTS

  • 1 banana, sliced thinly
  • 3 tbsp Nutella

INSTRUCTIONS

  1. Whisk together all crepe ingredients.
  2. Grease pan with butter or coconut oil. Pour batter into large pan and rotate pan in circular motion so batter coats the surface evenly.
  3. Cook over medium-high heat. Cook for 2 minutes, until bottom is cooked. Flip and cook the other side.
  4. Place crepe on a cutting board and generously spread Nutella on the entire crepe. Top with sliced banana, fold, and place on a plate. Decorate with more banana slices.

NOTE: You can place banana slices on the center third of the crepe and then fold the two sides over, or place bananas on 1/4 of the crepe and do two half-folds.

I also baked up a storm!

These lopsided round-ish treats are muffin tops that I found via Evangeline on Nutrition with a Mission, who discovered them on Athletic Avocado. I made a couple small changes here and there:

Blueberry Banana Muffin Tops

Makes 6 large, 12 small

INGREDIENTS

  • 1 packed cup almond flour
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/2 cup nut butter (I used a mix of brazil nut and cashew nut butter)
  • 1 egg
  • 2 tbsp maple syrup
  • 1 tsp vanilla
  • 1 ripe banana, mashed
  • 1/2 cup blueberries
  • 1/3 cup crushed nuts (I used a mix of roasted nuts from Costco, like cashews, almonds, brazil nuts, peanuts, etc.)
  • 1 tbsp coconut oil, melted
  • 1 tbsp coconut sugar
  • 1/2 tsp cinnamon

INSTRUCTIONS

  1. Preheat oven to 350.
  2. Line baking sheet with parchment paper.
  3. Combine almond butter, egg, maple syrup, vanilla, and banana in a bowl. Whisk until well-combined. Add a splash of water or milk if needed.
  4. Add almond flour, cinnamon, and baking soda. Mix in blueberries, and combine.
  5. Mix all topping ingredients together.
  6. Spoon batter into 6 large or 12 smaller muffin tops.
  7. Bake muffin tops for 20 minutes, or until done.

I also made these tasty lemon poppyseed muffins.

Vegan Lemon Poppyseed Muffins

Makes 12 muffins

INGREDIENTS

  • 2 flax eggs (2 tbsp flaxseed meal + 5 tbsp water)
  • 3/4 cup unsweetened applesauce
  • 1/3 cup lemon juice
  • 1 tsp lemon zest
  • 1 tsp vanilla extract
  • 1/4 cup melted coconut oil or grape seed oil
  • 1/4 cup unsweetened vanilla almond milk
  • 1/4 cup maple syrup
  • 1/3 cup sugar
  • 1/2 tsp sea salt
  • 1.5 tsp baking soda
  • 1 tbsp poppy seeds
  • 1/2 cup quick oats
  • 1/2 cup almond meal
  • 1 cup flour

INSTRUCTIONS

  1. Preheat oven to 375. Grease or line a standard muffin tin.
  2. Prepare flax eggs. Allow to rest.
  3. Add applesauce, lemon juice and zest, oil, almond milk, maple syrup, sugar, baking soda, salt, and whisk for one minute. Foaming will occur as the lemon juice reacts with the baking soda.
  4. Add flour, almond meal, and oats. Stir with a spoon until combined. Do not over-mix. If batter appears too thick, add more almond milk. It should be thick and not pourable. Stir in poppy seeds and whisk again.
  5. Divide batter evenly between 12 muffin tins.
  6. Bake for 17-22 minutes, until toothpick comes out clean.
  7. Cool for several minutes in the pan. Remove from tins, and let cool on a cooling rack. Will keep, covered, for several days.

The muffins, and the muffin tops, were both incredible. If you have a day in the kitchen, I highly recommend giving them a shot!

Another recipe I tried, adopted heavily from Allrecipes to reduce sugar (original was 2 cups), and swap 75% of the oil for unsweetened applesauce.

German Apple Cake

Serves one 9×13, can cut into 12 medium-sized pieces

INGREDIENTS

  • 2 eggs
  • 3/4 cup unsweetened applesauce
  • 1/4 cup coconut oil
  • 1 cup brown sugar
  • 1 tbsp ground cinnamon
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 4 heaping cups apples, peeled, cored, and diced (I used 4 gala apples)

INSTRUCTIONS

  1. Preheat oven to 350 degrees. Grease and flour one 9×13 inch cake pan.
  2. Toss diced apples with a scoop of flour to coat (prevents sinking).
  3. Beat oil and eggs until creamy. Add sugar and vanilla.
  4. Add cinnamon, baking soda, then salt.
  5. Add flour, and mix until combined. Fold in the apples.
  6. Pour batter into prepared pan. Bake for 45 minutes, until cake tests clean.

Have a beautiful week, everyone ❤