Healthy Pumpkin Chocolate Chip Bread

A couple of weeks ago, I realized that I had a massive can of pumpkin puree, an hour of free time, and a craving for a warm, squash-y baked treat.

Yes – I know it’s the middle of summer and August is on the horizon, but it’s never too late (or early?) for some pumpkin quick bread! Especially when chocolate chips are involved.

Yum! This recipe uses spelt flour, but you can easily substitute any of your favourite flours (AP, whole wheat, or a combination). I loved the addition of oats in here, and find it amazing that this recipe goes easy on the oil.

It’s worth buying some super high-quality chocolate chips for this one – you won’t regret it!

Also, I put mine in the freezer and they are as good as fresh after you microwave ’em.

Healthy Pumpkin Chocolate Chip Bread

Ingredients:

  • 1 1/3 cups flour (I used spelt)
  • 1 cup quick oats
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 2 eggs
  • 1/3 cup honey
  • 2 tablespoons melted coconut oil
  • scant 1/2 cup milk
  • 1 1/4 cups unsweetened pumpkin puree
  • 2/3 cup semisweet chocolate chips

Directions:

  1. Preheat the oven to 350 degrees F.
  2. In a medium bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside.
  3. In a large, separate bowl, beat together the eggs, honey, and oil on medium speed until combined. Add the milk and pumpkin and beat again until evenly combined. Add the dry ingredients, then gently stir them in by hand, just until combined. Do not over mix. Fold in the chocolate chips.
  4. Pour the batter into the prepared pan. Smooth the top, then sprinkle with oats and chocolate chips. 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.
  5. 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.

 

Also, check out how cute and funny my mom is…

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I love making shopping lists.

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This meal was nice – roasted broccoli, baked salmon, couscous.

 

At aerials I learned how to do a meat hook!

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And that’s it for today. Only 10 days until I am back home in BC!

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?

Holy Cannoli

Mattachioni is an Italian restaurant in the Junction. I ordered this tasty pizza for one, which had the crispiest, doughiest, freshest-tasting crust I’ve had. It was topped with fresh mozzarella, stracciatella (like burrata), basil, arugula, and marinated tomato. It was a “pizza bianca”, which means that instead of tomato sauce, it was dressed with a mild white sauce.

Dessert was two pieces of this cannoli. It was my first time trying cannoli, and I’m in love. Crisp, cookie-like, with a citrusy sweet ricotta filling, these were hearty and the perfect way to end my meal.

Is this true or what?

I found these charts quite helpful, especially the one about marinating times. How about you? Do you like infographics like this one?

My class schedule is out! Yay! These are my courses for the spring/summer term, which goes from May 1 to mid-August. I really like my schedule, especially the Friday 😉

I’m so excited about this roti that I can’t type anymore. Creamy, spinach-y, and loaded with flavour. Saag paneer (spinach and paneer cheese) is my all-time favourite indian dish. This was so filling and I was dying halfway through but powered through the whole thing. Worth it!

My grandma is the most thoughtful, content, candid, and funny person I know. I was lucky to FaceTime with her on Saturday afternoon.

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Some recent meals cooked by Mom back home in BC.

And two quinoa flour recipes! Again, I don’t have any pictures (Best Food Blogger of 2017… I know) because I love baking after dinner. And sadly, there’s never any natural light by then!

Quinoa Flour Banana Bread

INGREDIENTS

  • 1 2/3 cups quinoa flour
  • 2 tsp baking powder
  • 1/2 tsp sea salt
  • 2 tsp ground cinnamon
  • 1 large egg
  • 2 large overripe bananas
  • 1/4 cup milk
  • 1/4 cup maple syrup
  • 1/4 cup melted coconut oil
  • 1/2 cup chocolate chips, optional but recommended

INSTRUCTIONS

  1. Preheat oven to 375 degrees. Grease a loaf pan.
  2. Place all ingredients except quinoa flour in blender. Blend well.
  3. Add quinoa flour and mix to combine. Add chocolate chips. Stir.
  4. Spread batter into pan.
  5. Bake 55 minutes, or until golden brown and toothpick comes out clean.
  6. Cool and enjoy!

Healthy Quinoa Flour Carrot Cake

INGREDIENTS

  • 2 cups almond flour
  • 1 cup quinoa flour
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1/2 tsp ginger
  • pinch sea salt
  • 1/2 cup melted coconut oil
  • 1/2 cup honey
  • 1/4 cup maple syrup
  • 3 eggs
  • 1 tsp vanilla extract
  • 1 cup grated carrots

INSTRUCTIONS

  1. Preheat oven to 325 degrees. Grease and/or line pan with coconut oil.
  2. Whisk together dry ingredients in a mixing bowl (almond flour to sea salt)
  3. Mix wet ingredients together (melted coconut oil to grated carrots). Mix until smooth.
  4. Add dry to wet, whisking after each addition.
  5. Pour batter in prepared pan, tapping on the counter to release air bubbles.
  6. Bake 35 minutes until toothpick comes out clean.
  7. Cool 20 mins. Flip over and release when cool. Cool completely before slicing.

That’s it! I have an 8-page report due TOMORROW and I’ve only written one, so I should go now!

Goals and Green Oats

On Saturday, I lounged around the house all day before heading to Tabülè, a Lebanese restaurant in Midtown Toronto. There are two locations – one on Queen Street, and one on Yonge Street. They serve lunch from their dinner menu on Saturdays and Sundays.

My entree was the eggplant dish, which was absolutely divine. The eggplant reminded me of tempura, being lightly crispy on the outside but steaming hot and creamy inside. The tahini dressing was lemony and full of sesame flavour, and the lentil-rice base was hearty and flavourful.

Eggplant Vegetarian Plate
drizzled with taheena on a bed of müjaddara and topped with fresh pomegranate seeds

I’ve always loved eggplant, but this dish takes the cake for the #1 eggplant dish I’ve ever had.

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Dessert was equally impressive. The waitress recommended the custard, and I was happy to try it. On the side, I had two scoops of gelato (smaller than I’d expected): one vanilla halva, the other pistachio. The Künafa Ashta blew my mind. Warm, lightly-sweetened custard with tiny curds and a rich milky flavour, topped with crisp “threads” and a honey-like syrup and crushed pistachios. This dessert was certainly one to remember. A must-try if ever visit Tabülè.

Künafa Ashta
filo layered with custard and topped off with rose water syrup

Oatmeal has been in my bowl every morning. I like having a side of yogurt with granola.

These eggs were cooked in the last little bit of my spaghetti sauce and topped with smoked Gruyere cheese. Like a lazy girl’s shakshuka! The runny egg yolks tasted awesome with avocado toast.

St. Patrick’s day on Friday was celebrated with green oatmeal! I know it doesn’t look appetizing. It didn’t smell appetizing either, when it was cooking – I was preparing myself for the worst as I stirred some quick oats into the pureed spinach and banana. Fortunately, this breakfast was actually JUST AS TASTY as my usual banana oatmeals. I couldn’t detect the spinach at all.

Toronto’s Reference Library is an incredible place. Like a museum!

I love pancakes! Where did my pictures go?

Raspberry Oat Pancakes

Serves 1 (2 pancakes)

INGREDIENTS

  • 1/4 cup quick or rolled oats
  • 1/4 tsp baking powder
  • 1/2 medium ripe banana
  • 1 egg
  • 1/4 tsp vanilla extract
  • pinch salt
  • coconut oil or butter, for greasing
  • raspberries, to decorate the top (I used frozen, unthawed)

INSTRUCTIONS

  1. Place all ingredients in blender. Blend until very smooth. If the batter is too thick, add a splash of milk. If the batter is too watery, add a little flour (or extra oats) to thicken. I used a bit of coconut flour, which is extremely absorbent.
  2. Set batter aside to thicken for a few minutes.
  3. Lightly coat a large nonstick skillet with butter or coconut oil. Drop batter onto skillet. Place raspberries on top. Cook until bubbles appear, then flip and cook until both sides are golden brown. This recipe makes 2 pancakes.

On a completely different note, let’s talk GOALS.

I took a peek at my calendar. It is Sunday, March 19th as I write this, and I have 8 practices left before I am no longer eligible to practice at Cirque-Ability. On an unrelated note, can you believe it’s already mid/late-March? Where did January go? What happened to February? What did I do for the first three weeks of March?

Anyways. 8 practices left. That rounds to a little over 15 hours of aerials left in this month. I should have done this before, but I am going to set some goals and update at the beginning of April.

  • Silks goal: feel solid doing a ginger-isadora, and be confident in a helicopter-flag. Plan a routine to do, and run through it until it is memorized and comfortable.  Film myself doing all tricks from Levels I to IV. Straight leg inverts in the air (a small beat is okay).
  • Hoop goal: learn all Level II tricks, and do a Level II routine. Do a pullover without cheating. I just finished Level I and feel comfortable doing a Level I routine. Do a solid knee hang backbend with straight arms.
  • Acro goal: do a good roundoff, and hold a handstand for 5 seconds.
  • Other goal: register for a 1-month unlimited membership at the gym and at the yoga studio YogaTree on Bay/Dundas. Register for aerials classes at Brass Butterflies, Waterloo for May-August. Register for a one-month membership at the City Dance Corps.
  • Goals’ goal: set April goals for flexibility and conditioning. Take ‘before’ photos for flexibility and determine number of max repetitions for strength at the beginning of April.

Back to the food! New recipe for you guys. This was created when I realized I didn’t have 2 cups of hazelnut flour… I had 3/4 cup. Sad.

Pantry-Clearing Raspberry Cake

Serves 16

INGREDIENTS

  • 3 large eggs
  • 1/2 cup maple syrup
  • 1/2 cup coconut oil, melted
  • 1 tsp vanilla extract
  • 1 tbsp cinnamon
  • 1 tsp baking powder
  • pinch salt
  • 3/4 cup hazelnut flour
  • 3 tbsp coconut flour
  • 1/4 cup quick oats
  • 1 cup quinoa flour
  • toppings: chocolate chips, berries, coconut, etc. as desired

INSTRUCTIONS

  1. Heat oven to 320°F degrees. Grease 8×8 pan and line with parchment.
  2. Whisk all ingredients together.
  3. Pour into pan and top with desired toppings. I used frozen raspberries.
  4. Bake for 30 minutes, until top is golden brown.
  5. Allow to cool completely before removing from pan.
  6. Enjoy!

If this cake is cut into 16 squares, each piece will have under 190 calories, 5 grams of protein, 2 grams of fibre, and 6 grams of sugar.


Cool link for you: scrambled eggs around the world!

Speaking of around the world, I’ve been visiting lots of restaurants and cafes around Toronto that serve food from different countries. It’s been great! I can’t wait to go to Rol San, a Chinese dim sum place.

Do you like dim sum? What would you order from their menu?

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This is what I’d have:

  • 2: steamed BBQ pork buns
  • 3: steamed custard buns
  • 24: pan fried pancakes
  • 27: fried eggplant
  • 38: puff BBQ pork pastry
  • 40: deep fried taro puffs with pork
  • 41: coconut red bean cake
  • 42: sesame paste ball
  • 43: baked milk tart
  • 50: deep fried pumpkin with yolk, cashew, sweet potato
  • 53: homemade steamed rice rolls

Okay, happy Monday!

Cheesy Waffles, Coconut Flour Brownies, and Makeup (ʘ_ʘ)

Quickie post this morning because I have to go to TD Bank and deposit my first cheque! Yay for PAYDAY 🙂
On a completely different note, you should run to the store ASAP and pick up some chocolate chips and coconut flour, because these amazing paleo brownies need to be made. I was totally skeptical about coconut flour in brownies (haven’t had much luck with coco flour in the past), but these were spectacular.
Not only were they easy to make, but they also tasted SUPERB. Fudgy yet a bit cakey, and 100% chocolate deliciousness.
Coconut Flour Brownies
Serves: 9 servings
Ingredients
  • ½ cup coconut flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1/2 cup coconut oil
  • ½ cup dark chocolate chips
  • 1 tablespoon cocoa powder
  • ½ heaping cup honey (you can also use 1/2 cup packed light brown sugar)
  • ½ cup almond milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat the oven to 350ºF. Grease an 8×8 nonstick pan or place parchment paper on it.
  2. In a small bowl, mix together the coconut flour, baking soda and salt.
  3. Heat the coconut oil in a small saucepan over low heat until melted. Add the chocolate chips, cocoa powder and honey. Stir the mixture until the chocolate chips start to melt, then remove the pan from the heat and stir until the chips are completely melted and the mixture is very smooth. Set aside to cool.
  4. Whisk together the almond milk, eggs and vanilla in a large bowl. Slowly whisk in the cooled chocolate mixture.
  5. Sift the dry ingredients into the chocolate mixture and whisk vigorously until no lumps remain. Allow the batter to rest for 5 minutes so that the coconut flour can absorb some of the liquid.
  6. Pour the mixture into the prepared dish. Bake for 25 minutes, or until a tester inserted in the middle comes out mostly clean. Remove the dish from the oven and allow to cool completely before cutting into squares.

Not really a recipe: 2 eggs + 1 ripe banana in the blender with a pinch of cardamom, cinnamon, 1/4 tsp baking powder, and some salt, then enough coconut flour and almond milk to make pancake-batter texture. Cooked in coconut oil and topped with almond butter and yogurt, these were filling, SO delicious, and hearty.

I made a massive batch of granola to take with me to Toronto. Not sure why I’m posting it now. This granola recipe is the one I always use, but this time I tripled the recipe!

First time making gnocchi was a success! I used fresh gnocchi from Vincenzo’s, the Italian grocery store, and added leftover pumpkin pasta sauce, mushrooms, and zucchini. Cheese on top is pecorino romano!

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Broccoli-cheddar soup was also made and enjoyed alongside avocado toast.

A couple weeks ago, I went from Waterloo to Toronto for my first training session at work. Since my work starts at 10:00, and I left Waterloo at 6:00 AM, I had plenty of time to stop at Lady Marmalade, a brunch restaurant in Toronto. There, I enjoyed these super cheesy spinach waffles with two poached eggs and a tomato-orange sauce. Avocado on top instead of bacon – the perfect touch 🙂

Oh! And a London Fog latte was also chugged. This was amazing!

Toronto is such a bright, diverse, colourful city. The Christmas-ized mall was lovely.

Have you make shakshuka before? This certainly wasn’t the most authentic, but I followed Minimalist Baker’s recipe, made a couple changes, and enjoyed this chickpea rendition. It was especially yummy on top of quinoa with a smattering of nutritional yeast.

1-Pot Chickpea Shakshuka
Serves: 2 cups (3 servings)
Ingredients
  • 1/2 tbsp avocado oil
  • 1 red bell pepper, chopped
  • 2 tsp garlic
  • 1 14-oz can diced tomatoes
  • 1.5 tbsp tomato paste
  • 1/2 tbsp coconut sugar or maple syrup
  • sea salt to taste (depends on whether your diced tomatoes are salted/unsalted)
  • 1 tsp smoked or sweet paprika
  • 1/2 tsp ground cumin
  • 1 tsp chili powder
  • 1/8 tsp ground cinnamon
  • pinch cayenne pepper
  • pinch cardamom
  • 1 can cooked chickpeas, rinsed and drained
FOR SERVING optional
  • Lemon wedges
  • Bread
  • Rice
  • Pasta
  • Quinoa
Instructions
  1. Heat large metal skillet over medium heat. When hot, add oil, pepper, and garlic.
  2. Saute for 4-5 minutes, stirring frequently, until soft and fragrant.
  3. Add diced tomatoes, tomato paste, coconut sugar, sea salt, paprika, cumin, chili powder, cinnamon, cayenne pepper (optional), and cardamom (optional). Stir to combine.
  4. Simmer for 2-3 minutes.
  5. Scoop 3/4 of the sauce into a blender and blend for a creamier result.
  6. Add chickpeas. Stir to combine. Simmer for 15-20 mins to allow the flavours to develop.
  7. Taste. Adjust seasonings.
  8. Serve with bread, pasta, rice, quinoa, etc. Garnish with lemon juice or spices.
  9. Store leftovers covered in the refrigerator up to 4 days, or in the freezer up to 1 month. Reheat on the stovetop until completely warmed through.

Waterloo was SO snowy! Good thing there isn’t a speck of snow in Toronto now.

On my last day in Waterloo, I went to Alexa Baker‘s lovely studio for a photoshoot. She has a great studio in Kitchener, where model Victoria did my makeup and helped me get used to the lights.

Here are some of the photos that emerged! We took the yoga shots today, and the silks photos are from a couple months ago 🙂

In honour of the two weeks that I lived completely alone in Waterloo ( 😥 ), here are some tips for things to do!

Things To Do When Home Alone

  1. Play music really loud
  2. Take a nap
  3. Read a good book
  4. Do a home spa treatment (I made homemade oil + brown sugar + baking soda exfoliator for my legs and feet, which get so dry in the winter!)
  5. Watch a movie
  6. Clean up (sad but I actually did this)
  7. Call a friend
  8. Talk to yourself
  9. Buy food
  10. Make food
  11. Eat the food
  12. Draw something pretty
 Bye for now!

Peanut Butter & Chocolate Swirl Banana Muffins

I can’t believe that there are less than three days until Christmas. This semester seemed to fly by, and the holidays really snuck up on me.

I have a delicious muffin recipe to share with you guys today. It involves powdered peanut butter, chocolate and bananas, so we really can’t go wrong here. I know I shared a recipe just yesterday, but… chocolate.

Mmmm. These froze exceptionally well and made a perfect yogurt/oatmeal topping.

 Give it a try!
Peanut Butter & Chocolate Swirl Banana Muffins
Serves: 9
INGREDIENTS
  • 2 medium bananas, ripe
  • 1 egg, beaten
  • 1 tablespoon oil
  • ¼ cup milk (I used almond, but coconut, cows, or soy would work)
  • ½ teaspoon vanilla
  • ¾ cup spelt flour
  • ⅓ cup brown sugar
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • ½ cup quick oats
  • ¼ cup chocolate chips (I used Enjoy Life)
  • 3 tablespoons PB2
INSTRUCTIONS
  1. Line nine muffin tins with paper/foil liners, or grease a nonstick muffin tin. Set aside.
  2. Preheat oven to 350 degrees.
  3. Mash bananas with a fork.
  4. Add oil, egg, milk, and vanilla. Whisk well.
  5. Add flour, sugar, salt, and baking soda and stir until just combined.
  6. Add oats and stir.
  7. Melt chocolate chips in microwave safe measuring cup for 30-45 seconds. Stir until smooth.
  8. Cool slightly, then add ½ of batter to measuring cup and stir until combined.
  9. Add PB2 to the remaining batter and mix well.
  10. Scoop 1 to 1-1/2 tablespoons of PB2 batter and 1 to 1-1/2 tablespoons of chocolate batter in a lined muffin tin.
  11. Swirl batters together with a toothpick.
  12. Repeat for remaining batter.
  13. Bake for 15-17 minutes or until toothpick inserted comes out clean.
178 calories, 19g sugar, 3.2g protein
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It’s been frosty recently! The roads have all been iced over.

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And a hot chocolate at Princess Cafe with my friend Lily! This was taken before our final exams ended.

And a potluck dinner enjoyed with fellow volunteers at school. Highlights include that incredible thyme sweet potato hash and great, creamy mac and cheese.

I even bought a new notebook a couple weeks ago, hoping it would motivate me to study.

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SO glad finals are over! Now I don’t need to serve my meals with a side of biochemistry or physiology.

Here’s that quinoa veggie casserole again. I always devour this!

Mmmmm. Perfectly comforting, satisfying, and warm in my belly.

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At home in BC, Mom made my brownie recipe! She said that the family devoured it. Wish I was there to have some. Mom’s baking always looks fantastic.

Relatable.

I found some old Nepal pictures on the Volunteering Solutions Instagram page. I lived in Nepal throughout the month of August and it was a spectacular experience. Blows my mind to think that, six months ago, I was one of those little flying paragliding dots.

Since we’re nearing the end of 2016, it’s almost time to buy a new planner! Planners are my love. I could search for ages for the perfect planner, and have plans to go to Staples this morning to check ’em out.

Hope y’all have the loveliest rest of the week!