Babies, Baking Powder, and Beets

Before we look at FOOD, look at baby Cindy! Mom was doing a big house clean back home in BC, and she stumbled upon this photo of little me. I think I was one or two here.

img_8340.jpg

The good thing about the summer semester is that there’s barely anyone here, so campus always a quiet place to study.

The bad thing about the summer semester is that there’s barely anyone here, so the cafe is closed for the term, and Starbucks is only open from 9:00 to 3:00.

IMG_8339

Check out this neat infographic on the humble sweet potato.

18664490_10155291086564054_2962701985955253475_n

I made the strangest mishmash dinner bake the other day, which featured green beans, black beans, red peppers, quinoa, corn tortillas, and red enchilada sauce and smoked cheddar. I can’t believe I forgot the green onions, which were sitting, perfectly chopped up, in the fridge.

Delicious pumpkin noodles were devoured. I loved the addition of peas.

I made a black bean burger and topped it with smoked cheddar to serve with arugula and quinoa, tossed in a honey-mustard dressing. Delicious and simple.

Another day, my almond flour banana bread was a sad failure because I forgot to add baking powder. WHO forgets to add baking powder? Me. They tasted just as good, though  dense like a brownie. Not complaining though, because brownies are always a happy surprise.

Last week was the week of salads! Black bean burger, beets, fig goat cheese and avocado made great toppings for a bed of couscous and arugula.

With my extra beets, I made…

Red Velvet Cupcakes

Makes 9

INGREDIENTS

  • 2 large beets
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 tsp ground cinnamon
  • pinch sea salt
  • 1.5 cups almond meal
  • 3-4 tbsp cocoa powder
  • 3 tbsp oil or melted butter
  • 1/4 cup honey or maple syrup
  • 1 tsp baking powder
  • 1/2 cup chocolate chips

INSTRUCTIONS

  1. Preheat oven to 320 degrees. Grease a muffin tin VERY well.
  2. Puree beets in a blender.
  3. Mix all ingredients together. Add chocolate chips. Save some to top, if desired.
  4. Spoon into 9 muffin tins. Top with additional chocolate chips, if you’d like.
  5. Bake 45 minutes, or until cooked through.
  6. Cool completely in the muffin tins.
  7. Serve alone or with toppings.

Hope everyone enjoys the rest of this… month? And welcome to JUNE!

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.

Screen Shot 2017-03-25 at 6.32.55 PM

 

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!

Great Food + The Best Holiday Pun

This is honestly the greatest joke I’ve ever seen.

A couple is walking in St. Petersburg Square on Christmas Eve. They feel a slight precipitation.

“I think it’s raining,” says the man.

“No, it’s snowing,” replies the woman.

“How about we ask this Communist officer here? He is always right!” exclaims the man. “Officer Rudolph, is it raining or snowing?”

“Definitely raining,” Officer Rudolph replies before walking off.

The man turns to his wife with a smile. “See? Rudolph the Red knows rain, dear.”

And this is one of the best breakfasts of the week!

Vegan Banana Bread Buckwheat Bake

Serves 2
  • scant 2/3 cup buckwheat flour
  • 2 tbsp almond meal
  • 2 tbsp ground flax
  • 2 tsp cinnamon
  • 1/2 tsp baking powder
  • pinch salt
  • 1 medium banana, ripe
  • half of 3/4 cup unsweetened almond milk
  • 1 tsp vanilla extract
  1. Preheat oven to 350 degrees. Grease 6 muffin tins with liners or grease a baking dish with coconut oil.
  2. Mash banana until egg-like. Whisk in milk and vanilla.
  3. Add all dry ingredients to the wet bowl. Whisk until just combined. Mixture will be thick.
  4. Bake for 34-38 minutes, until centre is golden brown.
  5. Allow to cool for 5 minutes. Slide a knife around the edge to release.
  6. Top with nut butter and maple syrup.
The nutrition stats for this tasty breakfast are also quite impressive. Each serving has 270 calories, with 20% of your daily required potassium. The buckwheat also provides 9.5 grams of fibre (40% of daily required intake). There are only 9 grams of natural sugar involved. Plus, this vegan brekkie boasts over 8 grams of protein.
Some other good points? I copied and pasted this from a nutrition-analysis website:

It’s so dark and dreary outside nowadays. 😦

You can see that I’ve been loving buckwheat recently!

Vegan Buckwheat Pancakes

Serves 1

INGREDIENTS
  • 1/4 cup almond milk
  • scant 1 tsp ground flax
  • scant 1 tsp melted coconut oil or vegetable oil
  • 1/4 tsp vanilla extract
  • 2 tbsp buckwheat flour
  • 2 tbsp spelt flour
  • 1/4 tsp baking powder
  • 1/4 tsp cinnamon
  • sprinkle salt
INSTRUCTIONS
  1. Stir together milk, flax, oil, vanilla. Allow it to sit for 5 minutes.
  2. Whisk flours, baking powder, cinnamon, and salt together in a medium bowl.
  3. Add wet ingredients to dry ingredients. Stir until well-blended.
  4. Oil nonstick skillet over medium heat. Pour 1/4 cup batter into skillet. Cook for 3-4 minutes, until bubbly. Flip and cook for 2 more minutes on opposite side. Repeat until all batter is used. Add oil to skillet as needed.
  5. Serve with maple syrup, cinnamon, and desired toppings.
If served with 1/2 banana, 2 tbsp peanut butter, and 1 tsp honey, then this recipe is only 420 calories, with 8 grams of fiber and 13 grams of protein.
 How impressive is that? Not to mention, it’s low in sodium and 100% free of trans fat (thanks to no butter) and free of cholesterol (thanks to the lack of eggs). It’s also very high in manganese and vitamin B6 from the buckwheat. Amazing!
These muffins turned out great. The original recipe called for 1/4 cup coconut oil, but I replaced that with applesauce.
Cherry Chocolate Chip Muffins {vegan}
Ingredients
  • 1/3 cup quick oats
  • 1 cup spelt flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • pinch salt
  • 1/4 cup packed brown sugar
  • 1/4 cup applesauce
  • 3/4 cup almond milk
  • 1 tsp vanilla extract
  • 1 heaping cup frozen cherries, pitted and lightly chopped
  • 1/4 cup mini chocolate chips
Instructions
  1. Preheat oven to 375 degrees F.
  2. Mix all wet ingredients.
  3. Add dry ingredients, adding flour last. Do not overmix.
  4. Fold in cherries and chocolate chips.
  5. Spoon into 9 greased muffin tins. Top with remaining chocolate and cherries, if desired.
  6. Bake for 25 minutes, until golden. Let rest for 5 minutes. Transfer to a cooling rack to cool completely.
  7. Serve warm and enjoy!
  8. Store in airtight container to keep fresh. Transfer to freezer if needed.
Per 1 delicious muffin: 112 calories, 2 grams fat, 2 grams fiber, 8 grams sugar, 3 grams protein
Low cholesterol and high in manganese, phosphorus, and selenium
screen-shot-2016-12-02-at-7-08-10-pm
Friends and I rented the “Boiler Room” at the local burger store and had an awesome dinner there. This was their veggie burger with brie, tomato, and mushrooms, and a side of great sweet potato fries.

I made a great veggie quinoa casserole, and I can’t wait to share the recipe!

Lasagna was also made, devoured, and frozen. And then devoured again the next day.

Almond butter and banana sandwiches are an old favourite. This time, I smashed the banana instead of slicing it.

Leftover trout was tossed onto avocado toast and served with muffin and yogurt for breakfast.

Mexican-style sweet potatoes were also devoured.

Here was some of that trout! I seasoned it super simply, with cayenne, paprika, garlic, butter, and lemon. It tasted great!

I try my best to do some meal prep when I have a couple hours at home. I made muffins, overnight oats, and chopped some peppers and mushrooms.

I also baked some sweet potatoes and made a mess in the kitchen.

Any thoughts on this infographic? Because I entirely disagree. Uh, if I want a donut, I want a good old donut. Not a mossy green bubbly drink. Whoever made this – did you really think a craving for cheddar would be curbed by kale and flax?! You’ve got to be kidding…

cyu-uthxeaakity-jpg-large

My blog is snowing!

screen-shot-2016-11-30-at-10-49-09-pm

I also found this recipe and can’t wait to replicate. Love peanut butter oats!

img_3994

Made a new friend at a Zumba class because she was wearing a Nicolas Cage t-shirt. This made my day. Rational Treasure? YES!

img_3996

Lily and I made a Princess Cafe date…

img_4019

And I attended some free fitness classes at my school.

screen-shot-2016-11-30-at-9-21-51-pm

What have you been up to lately?