My Favourite Tofu Hash, Zucchini Bread, and Overnight Carrot Cake Oats





Basically, you guys need to make this ASAP.

Sweet Potato Tofu Hash

Serves 2


  • large COOKED sweet potato or butternut squash, diced
  • 8 oz firm tofu
  • 5 sliced mushrooms
  • 1 tbsp olive oil
  • 1 tbsp maple syrup
  • 1/2 tsp salt
  • 1/2 cooked sweet onion or scallions
  • 1/2 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp fine black pepper


  1. Turn your stove on med-high. Place your olive oil into a soup pan and wait until it starts to steam and sizzle.
  2. Add your mushrooms and onions. Saute for a few minutes, until mushrooms have shrunken in size.
  3. Add tofu to the pan. Use a spatula to break the tofu block into ‘hash’ while it’s sauteing in the pan.
  4. Add the salt, pepper, cumin and paprika.
  5. Saute tofu and veggies for about 3-5 minutes. You want all the seasonings and spices to penetrate the hashed tofu scramble.
  6. Midway through your tofu saute, add in half the maple syrup. Keep hashing and sauteing. The edges of the tofu should start to firm up.
  7. Add sweet potato to your hash on the stove. Also add your last half of the maple syrup. Do a gentle fold of the ingredients. Keep the heat at low-medium and allow the hash to cook for about 2 minutes. Serve and enjoy.

Came to the realization that if I lived in ancient Greece, I could be an acrobat model for one of their vases! Important realizations, you know?


I also made these and froze a bunch. They are an incredible snack! In fact, I want one right now.

Low-fat Zucchini Squares

  • 3 cups flour: I used a mixture of spelt flour and whole wheat flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tbsp ground cinnamon
  • 3 eggs
  • 2 containers of applesauce (about 1/2 to 2/3 cup)
  • 1/3 cup coconut oil
  • 1 cup light brown sugar
  • 1 tbsp vanilla extract
  • 2 cups grated zucchini (do not drain)
  • OPTIONAL: 1 cup chopped walnuts or pecans
  • OPTIONAL: 1 cup semisweet chocolate chips
Mix wet ingredients. Add brown sugar, then dry ingredients. Add flour at the end. Do not overmix, and carefully fold in nuts or chocolate chips. Bake in an 8×8 pan for 30 mins at 350 degrees, or until done! Enjoy.

I had a carrot to make black bean burgers, but the burgers never happened. Instead, this DID happen, and it was heavenly.

Carrot Cake Oatmeal


  • 1/2 cup rolled oats
  • 1/2 carrot, shredded finely
  • 2 scoops of Greek yogurt
  • 3/4 cup almond milk OR coconut milk, or more/less depending on how thick you like your oatmeal
  • 1 tbsp maple syrup
  • 1/4 tsp vanilla extract
  • 1/4 tsp cinnamon
  • pinch nutmeg
  • pinch salt
  • 1 tsp chia seeds
  • 1 tsp ground flax seeds
  • Optional-but-recommended topping: toasted walnuts, pecans, or granola for crunch
  • Optional-but-recommended topping: raisins for chewiness
  • Optional-but-recommended topping: unsweetened shredded coconut for flakiness
  • Optional-but-recommended topping: almond butter, peanut butter, or cashew butter for rich creaminess


  1. Mix all ingredients and store in fridge overnight, or for around 4 hours.
  2. Enjoy cold, room temperature, or heated up with desired toppings.

Rain is icky. But hey, at least it’s not -30 degrees. And it’s a good excuse to wear my rain boots. 🙂 With sweatpants.

Seline’s room is so beautiful! She made all of these out of straws, spray paint, necklace chains, and fake plants.

I miss Montreal! My roommate was planning to go to Montreal, so I was digging around my blog to search for some of the best places to visit. It was fun to look back on all the fun memories and great food I had while living in Quebec two summers ago. Some memorable places I’ve been in Montreal were…

  1. Olive and Gourmando: MY #1 FAVE. Think fancy-ish Princess Cafe with a vintage European twist. I went 3 times.
  2. Maison Christian Faure: pastry school with lots of amazing and modern baked goodies
  3. Cafe Vasco da Gama – fig and duck sandwich
  4. Jean Talon Marché (Market) – great crepes, fresh produce
  5. Creperie Chez Suzette
  6. La Banquise
  7. Cafe Muru
  8. Presse Cafe is the Montreal version of Tims/Starbucks – they have the best carrot cake I’ve ever eaten

Halloween was a while back, but I wish I had made some of these! How cute are they?!

Bye for now! Two midterms in the next five days, and lots of labs to write. Have an awesome rest of the week!

Red Velvet Beet Pancakes with Drizzles!

Hello everyone! I’m having a super busy week this week, leaving my house at 6:55 every morning to catch two skytrains and a bus to get to the Vancouver Aquarium, where I’m volunteering from 8:30-3:30. I usually get home at around 5:00, and that’s when I take a shower and start cooking dinner. 🙂

Last week, Mom and I bought a container of pre-roasted beets from Costco, and I put them to use in these red velvet pancakes a while ago. If you like chocolatey breakfasts that are still light, I know you will adore this recipe! Please don’t skip the drizzles, too. You will love the slightly-sweet cream cheese frosting and the decadent chocolate drizzle. Yum!

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  • Pancakes are 244 calories with 8g fibre, 13g sugar, and 9g protein
  • Low in saturated fat, have no cholesterol (if using flax egg), and are high in finer
  • High in manganese, magnesium, phosphorus, and selenium
  • Chocolate drizzle is about 95 calories
  • Cheese drizzle is 60 calories


Serves 1, makes 3 pancakes
  • 1 egg or 1 small flax egg (1/2 tbsp ground flax + 1 tablespoon warm water)
  • 1/2 precooked beet
  • 50g spelt flour
  • 1/4 tsp baking powder
  • Pinch of salt
  • 1 heaping tsp to 1/2 tbsp cocoa powder
  • 1/2 tbsp honey
  • 1/4 tsp vanilla extract
  • Generous 1/4 cup almond milk, more if needed
  • Coconut oil for cooking
  1. Prepare the flax egg, if using.
  2. Combine spelt flour, baking powder, salt, and cocoa powder.
  3. Place the beet in the blender with almond milk and blend on high until you have a thick pink-red milk.
  4. Add honey, flax egg, and vanilla extract, and blend again.
  5. Pour the wet ingredients into the flour mixture and stir carefully until just combined. If the batter is too thick, add another splash of almond milk.
  6. Melt coconut oil in a pan and make 3 pancakes. Cook for about 5 minutes on medium heat per side. Flip and continue cooking.
  7. Serve with drizzles, hemp hearts, fruit (raspberries are awesome here), coconut, or chocolate chips!

The texture is excellent here! Sorry for the horrible drizzles. I am the worst drizzler! Back to the pancakes! They are not too sweet and very tender. My favourite kind!

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Chocolate Coconut Maple Syrup (serves 1)

  • 1 tablespoon pure maple syrup
  • 1 teaspoon unrefined coconut oil, melted
  • 1 teaspoon unsweetened cocoa powder
  1. Whisk together until fully combined.

Vanilla Cream Cheese Drizzle (serves 1)

  • 1 tbsp cream cheese or quark (I used quark and loved it)
  • 1/2 tbsp Greek yogurt
  • 1 tbsp almond milk, more if needed
  • Scant 1/8 tsp vanilla extract
  1. Whisk together until fully combined.

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That’s it for today! I have some more great posts coming up that I can’t wait to show you guys 🙂 This is such a great summer so far, and I hope it’s the same for you all!