An Outstanding October | Baking and Life

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Breakfast this morning – roasted butternut squash with cinnamon, truffled green beans, 2 scrambled eggs with truffled Gouda, 2 pieces halloumi, roasted brussels sprouts with parmesan // homemade almond milk hot chocolate

This month has been really lovely so far. I am pretty busy with my classes, and have a lot of school work and communication to keep up with. Now that midterms are over, I am happy to have some time to relax and get a head start on studying for the second round of midterms.

Yesterday, I baked chocolate chip banana squares. Since there were five ripe bananas calling my name, I settled on this recipe, which featured five bananas. I adjusted the amounts of flour and added some oats. They turned out AMAZING – I ate two this morning for breakfast after scrambled eggs and veggies. These banana chocolate chip squares are really tender, and satisfy my sweet tooth without being too sweet. I hope you give the recipe a shot!

Five-Banana Chocolate Chip Squares

Inspired by this recipe

Makes 16 squares

INGREDIENTS

  • 5 overripe bananas
  • 1/4 cup honey
  • 1/4 cup melted butter
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 cup buckwheat flour
  • 1/2 cup quick oats
  • 3/4 cup almond meal
  • 1 heaping tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 cup dark chocolate chips

INSTRUCTIONS

  1. Heat oven to 350 degrees F. Put parchment paper on a 9×9 pan.
  2. Place bananas, honey, butter, eggs, and vanilla in a blender. Blend completely and pour into large bowl.
  3. Mix in dry ingredients and chocolate chips.
  4. Bake 30 minutes, until a knife comes out clean.
  5. Cool completely. Cut into 16 squares.

When I found myself with an extra baked sweet potato, I took off the skin and pureed it, then used it in this great recipe for sweet potato baked oats. They turned out fantastic, and had so much flavour. I’m having fun modifying this base recipe (1.3 cups oats, 1 cup liquid) to try different things. I recently tried this with pumpkin puree instead of sweet potato puree, and steeped the almond milk in chai tea leaves for a great pumpkin-chai fall baked oatmeal.

Healthy Sweet Potato Baked Oatmeal

4 servings

  • 1 and 1/3 cups quick oats
  • 1 heaping tsp cinnamon
  • scant 1/4 tsp salt
  • 2/3 cup sweet potato puree (1 medium sweet potato)
  • 1 tbsp chia seeds
  • 3/4 tsp baking powder
  • 1 cup unsweetened vanilla almond milk
  • 1 tbsp melted butter (optional)
  • 1 large egg
  • 1/2 tsp vanilla

Mix all and bake in 8×8 pan for 25 mins at 350 degrees.


One final baking adventure – I had lots of leftover carrots from making Thai green curry, and thought it would be really nice to bake them up into squares. These turned out great – just sweet enough, and loaded with fall flavour. They froze very well.

Apple-Carrot Squares

Ingredients:

  • 1/3 cup almond meal
  • 1/2 cup all-purpose flour
  • 1/2 cup buckwheat flour
  • 1 cup quick oats
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 heaping teaspoon salt
  • 2 eggs
  • 1/3 cup honey
  • 3 single-serve containers of unsweetened applesauce
  • 3 shredded carrots
  • 1/2 cup milk
  • 1 tsp vanilla extract
  • 1/3 cup chocolate chips

Directions:

  1. Preheat the oven to 350 degrees F.
  2. Whisk all wet ingredients.
  3. Whisk all dry ingredients in a separate bowl.
  4. Whisk wet mixture into dry mixture.
  5. Pour the batter into the prepared pan. Smooth the top. Bake the loaf for 45 to 50 minutes. Place the pan on a cooling rack, then let the bread cool in the pan. Gently turn the loaf out onto the rack to cool completely.
  6. Store leftover pumpkin bread in an airtight container lined with paper towels for up to 4 days at room temperature or 7 days in the refrigerator. It can be frozen, wrapped tightly and placed in a ziptop bag, for up to 3 months.

Things from recently:

  • trying to get tickets to Corteo, which is coming to Toronto soon
  • shopping lists
  • choreography ideas
  • recipe for chocolate quinoa breakfast bowl, which I have yet to make
  • new Netflix show on figure skating
  • study schedules
  • ways to learn

Seline and I had lunch at Taco Farm one day, and I had a lovely plate of enchiladas with Mexican rice, arugula salad with pineapples, and sour cream. Seline enjoyed her brunch poutine – a lovely dish of chorizo, veggies, and a fried egg.

Afterwards, we spent some quiet study time at Seven Shores Cafe, where I had a great pumpkin spice chai latte and a vegan chocolate chip cranberry muffin. Seven Shores has the best creative baked goods, and I cannot wait to have their sunflower butter cookie. One day…

 

Another day, another brunch – here, Seline and I savoured meals at Sole. I had the vegetable crepe, which was loaded with spinach, kale, mushrooms, and goat cheese, then topped with a vodka spaghetti sauce and zucchini/squash ribbons. The best part? Fresh pastries – banana bread and pumpkin seed muffins – before the meal. I love pastries as you can see.

 

Random things from here and there:

  • spaghetti squash with Thai green curried vegetables
  • Mom’s homemade cranberry chocolate cookies
  • drew some anatomical structures on Seline!

 

Seline and I LOVE Red House, a restaurant in Uptown Waterloo. Here, I had a beautiful turkey sandwich on potato chive bread (butternut squash aioli was to die for) and a bowl of caramelized onion and golden beet soup. For dessert, I enjoyed the deconstructed lemon meringue pie, which had white chocolate mousse, berry compute, sugar cookie – which I believe should’ve been puff pastry – and lemon curd. Seline had the truffled lamb spaghetti.

 

Snapshots from aerial silks recently.

 

Attending a fun conference at the University of Waterloo!

 

And bits and pieces of volunteering, the fall term with cooler weather, and school stuff. Plus EYE MAKEUP (?!) that my sister experimented on me, for my aerial silks showcase performance.

 

Things from my Notes on my computer.

 

And a couple tasty meals.

 

That’s all I have for ya – wish I could share something more exciting, but every day has just been school, home, school, home, etc. Have a lovely rest of the week!

✧ Lately ✧

Does anyone have a cool human body project idea?

A walk back home, taking the scenic route. What an interesting place, right? In my opinion, this doesn’t even look like Canada.

A trip to the library = six new (to me) books. I. Can’t. Wait.

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Deliciousness in the form of Thai green curry and biryani rice.

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Vegetable Biryani

Serves 4

INGREDIENTS

  • 1 small squash, cut into 1-inch cubes
  • 2 large carrots, quartered and cut into 5-cm  segments
  • 1 small red bell pepper, cut into strips
  • 4 tbsp oil
  • 2 tsp curry powder
  • S+P
  • 2 cups yellow onion
  • 1 chopped jalapeno
  • 1 cinnamon stick, broken in two
  • 4 whole cloves
  • 6 green cardamom pods
  • 1 tsp cumin seeds
  • 4 cloves garlic, sliced thin
  • 1 tbsp finely chopped ginger
  • 1 cup basmati rice
  • 2 cups vegetable broth
  • 2 tbsp golden raisins or currants
  • 1/2 tsp turmeric
  • 1/2 cup roasted cashews

INSTRUCTIONS

  1. Preheat oven to 425. Toss squash, carrots, and bell pepper with 2 tbsp oil, curry powder, and salt.
  2. Roast vegetables until tender when pierced, 20-25 mins.
  3. Warm 2 tbsp oil over medium heat. Add onion, jalapeño, cinnamon, cloves, cardamom, and cumin. Cook, stirring frequently, until onions begin to brown, 6 minutes.
  4. Add garlic and ginger. Cook until aromatic, 1 minute.
  5. Stir in rice. Cook 1 minute.
  6. Add broth, raisins, and turmeric. Simmer.
  7. Reduce heat to low. Cover. Simmer gently until liquid is absorbed and rice is tender, 10-12 mins.
  8. Remove from heat. Keep covered until vegetables have finished roasting.
  9. Fold in roasted vegetables and cashews. Season with S+P. Serve.

I went for the most enjoyable walk on Monday evening.

The beach at East Point Park was quite nice. I’m looking forward to a jaunt to Guild Park soon!

Who knew Scarborough could be so pretty?

The sunshine and superb blue skies made a huge difference. This walk really brightened by day, literally and figuratively.

Another day-brightener: I had pizza twice. One slice was ricotta and olive, the other was poached pear with ham and brie. Completely in love with both.

2018 Winter Olympics! Did they come fast or what? The Olympics make me realize that the years go by FAST. I’m looking forward to figure skating! Also, I finished reading the Maze Runner, and now I’ll have to see the movie 🎥

Tonight, I had chili! Topped with cheddar and lime – the best.

Healthy Pumpkin Chili

Serves 4

INGREDIENTS

  • 1/2 cup broth
  • 1 large chopped white onion
  • sprinkle garlic powder
  • 2 chopped bell peppers
  • 28-oz can diced tomatoes
  • 15 oz can black beans, drained and rinsed
  • 15 oz can pinto beans, drained and rinsed
  • 1 15 oz can pumpkin puree
  • 1 cup broth
  • 2 tbsp chili powder
  • 2 tsp cumin
  • 2 tsp paprika
  • 1 tsp salt
  • 1/2 tsp cinnamon
  • cayenne pepper
  • 1 lime
  • desired toppings

INSTRUCTIONS

  1. Sauté the onion and garlic powder until translucent, about 5 minutes.
  2. Add the bell peppers, cook another 5 minutes. Add the canned tomatoes, beans, pumpkin, broth and spices (excluding the lime until the end). Stir until well combined.
  3. Bring to a slight boil, turn down heat and cover to let simmer about 15-20 minutes.
  4. Turn off heat and stir in the fresh lime juice.
  5. Serve with your favorite spices and toppings.

Have a glorious rest of the week, everyone!

Better Than Butternut: Maple-Roasted Delicata Squash

Have you tried delicata squash before? It’s my new favourite. I bought it from the farmers market at St. Jacobs a while ago and devised this amazing side dish. It was supposed to be served for two meals, but I nibbled off half the tray before it even made it on my plate.

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Delicata tastes like a mix between a sweet potato, a butternut, and a very flavourful yellow zucchini, in my opinion. It’s sweet, so tender, and not stringy or fibrous. Totally delicious! And so easy to prepare. I scraped out the seeds until I had two squash “boats”, and then sliced those into half-moons.

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The shape of these guys makes me happy 🙂

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Toss with…

  • A big pad of melted butter or coconut oil
  • Light brown sugar
  • Pinch each of cinnamon, salt, and pepper
  • Drizzle of maple syrup

And bake until it caramelizes slightly and reaches your desired softness. I checked mine a couple times at the half-hour mark and did a little more than that.

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I served mine with some rotisserie chicken, quinoa, and steamed broccoli with sweet potato aioli drizzle. Try topping the squash with some chopped pecans. It really takes it to the next level!

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Have a beautiful day everyone 🙂

Pumpkin Pie Baked Oatmeal

Oh my yum.

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I feel like I’m SO behind on the pumpkin/fall theme – this was actually the first can of pumpkin I’ve ever bought and used in my life.  Sad to note that it’s almost spring already! Needless to say, I definitely will be buying canned pumpkin again (and again and again) if it means delicious recipes like this one!

Inspired by this recipe, I tweaked and eliminated some ingredients to make the ultimate fall breakfast. You must try this out – see my reasons for making baked oatmeal rather than stovetop HERE!

This is super easy and done in about half an hour. Just mix up the wet and dry ingredients and stir ’em together.

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Plop into a baking dish…

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And bake it up! Serve with additional garnishes – my faves are Greek yogurt + flax, cinnamon, maple syrup, and peanut butter.

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Pumpkin Baked Oatmeal

Serves 2 hungry people!

Ingredients

  • Coconut oil for greasing, or any neutral-flavoured out
  • 1/2 cup pumpkin puree
  • 1/2 cup almond milk (or any milk)
  • 1 egg, room temperature
  • 1 tablespoon coconut oil, melted and slightly cooled *OPTIONAL but recommended
  • 1-2 tablespoons pure maple syrup or dark brown sugar *OPTIONAL but recommended
  • 1/2 teaspoon pure vanilla extract
  • 1 cup rolled oats
  • 1 heaping teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon salt (big pinch of sea salt)

Directions

  1. Preheat oven to 350°F. Lightly grease a big ramekin with coconut oil.
  2. In a large bowl, mix together pumpkin, milk, eggs, coconut oil, maple syrup/sugar, and vanilla; beat until smooth.
  3. Mix dry ingredients together: oats, cinnamon, nutmeg, salt.
  4. Combine wet and dry ingredients. Pour into baking dish.
  5. Bake for 25 minutes until set and slightly golden brown on top.
  6. Cool for about 5 minutes before digging in!
  7. Serve warm with garnishes: warm milk, peanut butter, coconut, toasted nuts, maple syrup, fresh fruit, cinnamon, yogurt, etc.

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Tips

Make sure the milk and eggs are at room temperature. If they are cold, the coconut oil will turn solid! I put the eggs in warm water for 5 minutes and microwaved the milk for 20 seconds. 🙂

You can easily double the recipe and have some for future breakfasts: place individual servings on a plate, drizzle with milk, and heat in the microwave for about 30 seconds to reheat.

I would have added chopped, toasted nuts to the dry ingredients and baked them up inside the oatmeal, but we were out of pecans. 😦 But a big scoop of peanut butter did the trick for me – seriously, you HAVE to try this with peanut or almond butter, and a drizzle of maple syrup. And maybe some yogurt + ground flaxseed on the side.

I want to add chocolate chips next time! :mrgreen: Can’t wait to make this again next weekend. Try it out sometime! Pumpkin fans – you’ll go crazy for this recipe.

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Enjoy!

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