Lately: A Lotta Brunch!

Good morning! Today is Monday, May 7 – Labour Day in Australia. Since it’s a university holiday, I don’t have classes today. Normally I have two classes and a tutorial on Mondays, which would go from noon to around 5:00. So, I’m glad that the entire day is mine to relax, catch up, and sit at home. It also happens to be rainy today, so I’m glad that I don’t have to catch the bus or walk to school with an umbrella.

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Spamming my sister with comments about the book – I want her to read it so badly!

Over the weekend, I went to Dymocks, the Australian version of Coles/Chapters/Indigo/Barnes&Noble. It’s a lovely bookstore in the heart of the city, and I picked up a book called Small Spaces by Sarah Epstein. I was immediately captivated by the synopsis, which I’ll paste below. I thought I’d flip through the beginning of the book, and it was so fascinating that I sat on the ground and read it until a bookstore employee told me to go sit in the back. So I did… and devoured the whole book!

I don’t have enough good things to say about it. I’ve always been a fan of psychological thrillers that are more creepy than gory, diverse characters, lots of action, suspense, and plot twists. This one checked all the boxes, and I would highly recommend it. Truly a remarkable novel – I can’t believe it’s her debut – that I’m probably going to purchase next time I go to Dymocks. Since it’s an Australian book (author is currently in Melbourne, and note the spelling of words like ‘traumatised’ and ‘realises’ below), I doubt I’ll be able to find it in Canada later on.

Here’s the summary, which I pasted from Goodreads. Interesting in a haunting, thought-provoking way, right?!

We don’t pick and choose what to be afraid of. Our fears pick us.

Tash Carmody has been traumatised since childhood, when she witnessed her gruesome imaginary friend Sparrow lure young Mallory Fisher away from a carnival. At the time nobody believed Tash, and she has since come to accept that Sparrow wasn’t real. Now fifteen and mute, Mallory’s never spoken about the week she went missing.

As disturbing memories resurface, Tash starts to see Sparrow again. And she realises Mallory is the key to unlocking the truth about a dark secret connecting them. Does Sparrow exist after all? Or is Tash more dangerous to others than she thinks?

I need to recommend it one more time – if you’re a reluctant reader who loves action and intense scenes/dialogue, this book is the way to go. Check out the author’s website, too! It’s beautifully-designed.

Speaking of books, my sister is rereading the Red Queen series. She’s jotting down all the new-to-her vocab words to define and incorporate into her vocabulary. This will be super helpful for her English provincial exam, which is coming up. Go Seline!

Switching gears…

Brunch with my friend, Grace! Grace and I travelled to Byron Bay for a weekend getaway together, and we reunited at She Bangs Coffee for a lovely brunch. I had the Italian smoked salmon with poached eggs on a beet puree, with dill cream cheese. The eggs were poached perfectly, and I loved all the sharp, tangy flavours from the red onions to the fresh cucumber. The salmon, however, was a little too salty for my taste. I loved the chai latte that I enjoyed before the meal, which was heavily vanilla-scented.

Afterwards, I headed up to the Albion Peace Centre for Brisbane’s Urban Yogi Retreat! Yes, after a very long time of not doing yoga… I did yoga. The event, which I discovered on Facebook, was promoted as “the perfect time out – stress, anxiety and worry melt away and leave you feeling uplifted and rejuvenated and ready to face the world again in just a few hours”. The retreat was suitable for all levels of experience, from the first timer to the seasoned yoga practitioner.

The program was from 11:00 to 3:00, and during that time, we did the following activities.

  • Pranayama: yoga breathing
  • Yoga asana (posture) class
  • Plant-based cooking class, where we learned to make tahini rice balls
  • Plant-based lunch of tofu, cucumber, red peppers, Thai noodles, and soy dressing, plus two spring rolls
  • Introduction to meditation class, with chanting (yoga chanting meditation is called Kirtan)
  • A discussion about yoga philosophy and yoga wisdom
  • Yoga nidra (yogic “sleep”, for full-body relaxation)
  • Tea and the best peanut butter brownies I’ve ever eaten! I asked Yasmin for the recipe, and can’t wait to make them myself.

The food was simply amazing, and the people were so kind. One of my favourite parts of the day was sitting in the grass outside the Albion Peace Centre, barefoot, with the sunshine streaming through the leaves of the trees above us. The four hours went by quickly, and I left feeling emotionally cleansed and ready to get back to schoolwork.

Another day, I had a remarkable brunch by myself. I started with the large chai latte at Corner Store Cafe before diving into this polenta and jalapeño waffle topped with creamed corn, sour cream, poached eggs, and smoked salmon. I’d eyed this on the menu for ages, and it certainly lived up to expectations. Delicious!

Since I had aerial silks practice yesterday, I had an energizing breakfast at home. I had half of a quiche made with pumpkin, spinach, and parmesan, some yogurt topped with cinnamon, and the bottom of a pistachio-raspberry muffin.

After practice, I walked around the area and found a place called Little Loco Cafe. I’ve always wanted to try their – you guessed it – chai latte, so I stopped in for a sip. This was great!

Meanwhile in Canada, Mom was cooking dinner. She made mussels with spaghetti in a spicy basil tomato sauce, topped with parmesan cheese. Her cooking is always so inventive and tasty-looking.

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I asked Seline the same question, and she picked American, Japanese, Vietnamese, Greek and Italian.

That afternoon, I also did a survey for the University of Waterloo’s Food Services. This was one of the questions. How, how on Earth, am I supposed to choose only five of my favourite? Only five cuisines?! I ended up choosing French, Indian, Japanese, Lebanese, and Thai. French because I genuinely love the quality/freshness and richness of French cooking, Japanese for the incredible seafood, Lebanese because I’m a huge fan of garlic, onions, eggplant, and saffron, Indian for and Thai because

If you had to pick five, what would you select?

Last but not least, this is a restaurant that I really want to go to! My Brisbane list of cafes and restaurants continues to grow and grow. If you were to order from this menu by Merriweather Cafe, what would you select?

I would probably get the freshly-baked sourdough topped with avocado, poached eggs, beet hummus, dukkah, and add smoked salmon and halloumi to it. Or – how delicious does a free-range eggs benny with truffle hollandaise sound?! From the brunch menu, the quinoa fritter on a brioche burger looks awesome! I would also order a hot chocolate, a chai latte, or their banana, honey, cacao smoothie (and add peanut butter).

Last but not least, podcasts! I’ve downloaded the bolded ones and have listened to a few. It’s a little daunting to have so much information at my fingertips.

Pre-med Podcasts

  • The Premed Years *
  • PreMedLife
  • Accepted
  • The MCAT Podcast
  • MedStud Memoirs
  • Dear Premed *
  • Academic Medicine Podcast
  • Medical School HQ
  • Pritzker Podcast
  • Sawbones
  • Quackiest
  • Andrea Tooley
  • Kevin MD
  • Medical School Admissions Doctor
  • Get into Medical School
  • Skeptics Guide to the Universe
  • Skeptoid
  • Audio Osmosis
  • The Short Coat Podcast
  • OldPreMeds Podcast
  • Tailing Admissions and Med Student Life

That’s pretty much it, for today. Hope you all have a lovely rest of the week.

I Tried Vegemite!

Good morning, everyone! Hope you are all having a fantastic week so far. I’m writing this on a Monday morning, and I have one more week of no school (yay!) before classes pick up again. I’m loving my restful mid-semester break.

I actually have an essay to work on right now. Which is why I’m blogging instead.

On a much more positive note, I am head-over-heels in love with a place called Noosa Chocolate Factory. They make the richest, most chocolate-y hot chocolate using 56% cocoa. It’s a cross between milk chocolate and dark chocolate, so it straddles the line between sweet and bitter. I adore it, and downed two cups last week. With extra chocolate while I was browsing the store.

Recent meals have been healthy and tasty. For lunch yesterday, I ate:

  • 1/5 Botanica salad (potato, pea and dill salad, kale with tomato sumac, grains with seeds, Israeli couscous with pesto, chickpea and carrot with curry dressing)
  • 2/3 spinach goat cheese egg tart
  • 1-egg omelet with provolone
  • 1/2 vegan Lamington from the farmers market (dessert unpictured)
  • 1/2 vegan cookie dough cheesecake from the farmers market (dessert unpictured)
  • 1.5 scoops light Greek yogurt, honey-roasted cashews

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Similar but different: I had two of the spinach and goat cheese egg tarts. I’m really proud because I made them myself. I heat them up on the stovetop instead of the oven, so the bottom gets nice and crispy (okay, burned, because I don’t watch the heat). Either way, this is one of my favourite lunches. I love the salad combo, especially the vegan pesto couscous salad, and it tastes great with the buttery tart shell with spinach and goat cheese.

I’ve been looking at planning a trip for the mid-semester break. Originally, I thought about booking it with a tour, such as Adventure Dudes or something like that, but I ended up finding a friend who was equally interested in travelling to a local beach town called Byron Bay. We ordered bus tickets and reserved spots in a beachside hostel. I’m pretty excited! We leave on Friday morning and come back Sunday afternoon, so I’ll be sure to take plenty of photos.

I really want to visit this cafe, called Anouk, but I don’t know what I’d order! The apple stuffed french toast sounds divine, as does the breakfast masala. Truthfully, I’d be happy ordering any one of these dishes. What would you order from this renowned breakfast place?

These photos are from a place called the Roma Street Parklands. It’s a beautiful botanical garden.

I took so many photos, and loved watching the water dragons and birds. The plantlife (and wildlife!) here in Australia is drastically different from that of North America. It’s almost miraculous how differently flora and fauna react to existing in different biomes. I love it.

Another day, I went shopping in the downtown area of Brisbane. There, I contemplated buying a new tank top, but I already have quite a few shirts. And this was expensive. Why does Lululemon, and other recreational sportswear brands, have to be so pricey? Like, I’m a student. I’m poor. Must be nice to own a couple $150 leggings though. :’)

A couple random snippets of my life:

  • walking beside the river into the main part of the city
  • a note written to me from an Apple store employee who helped me connect my devices to Bluetooth (she gave me recommendations for places/restaurants in Brissy)
  • April 1st joke by Google Maps – Waldo!
  • King George Square at sunset

One day, I visited Sourced Grocer. It’s an organic grocery store and cafe, famous for their simple but delicious brunch dishes. I dined al fresco, which I adore.

Here is my cabbage pancake, which is topped with a smear of goat cheese, heavily roasted garlic broccoli, a poached egg, and parmesan cheese. On the side, I had a slice of sourdough bread with vegemite, and a rye crumpet with honeycomb and whipped butter.

First of all, the crumpet was divine. Perfectly airy, sweet, buttery. I’d eat this one thousand times. The honeycomb was exquisite, and the flies outside agreed. The cabbage pancake was perfect – crispy, yet tender pancake, beautifully-flavoured charred broccoli that added crisp, and creamy cheese. Of course, the egg was also poached to perfection and added lovely flavour to the other ingredients.

But most importantly! The vegemite. I thought:IMG_7922

  • it wasn’t as bad, or as powerful, as I’d expected
  • I’d really braced myself for the worst-possible tasting condiment, so when I tried it, I was pleasantly surprised!
  • I think people might make the mistake of smearing the entire glob onto their toast (like I would with Nutella or peanut butter), which would make it far too potent, but I used plenty of whipped butter and just enough vegemite
  • definitely something that you start off with a little of (like spicy condiments), and build your way up
  • in terms of flavour, it is rich and salty – reminding me somewhat of condensed, thickened soy sauce with a deeper, slightly bitter aftertaste

Afterwards, I had another typical Aussie treat: vanilla ice cream with milo! Milo is a malted powder (like Nestle hot chocolate mix) that you’d mix with milk or water. This came with crunchy milo cereal pieces. Interestingly, this ice cream was made with nitrogen, making it super creamy and gelato-like – which I love. I prefer the texture of gelato to the texture of ice cream any day.

More photos of Brisbane’s astonishing plantlife ❤

I guess that’s it! I’m going to go wash my tea mug – I’m obsessed with chai lattes. I’ve had a chai latte every morning, religiously, for the past two weeks. I actually shared the chai latte recipe on my last blog post if you’re curious. But let me say it again. I. Love. Chai.

Have a delicious week!

Low-Carb Recipe Ideas

Hey, everyone! Recently I’ve been experimenting with eating less carbs.

Little summary of my normal diet: oatmeal, bread, pancakes, sandwiches, more bread, grilled cheese, potatoes, granola, fancy little desserts, sweet potatoes, couscous, pizza, muffins, garlic bread, more pretty little desserts, rice, rice, rice, rice, more rice.

It’s a lot of carbs.

I mean, it’s great! Who doesn’t love grilled cheese and rice? Since coming to Australia, though, I’ve been trying to change it up a little bit. Rather than purely eliminating rice from my diet, which would be tragic, I’ve been making small changes.

Changes like using 1/2 cauliflower rice and 1/2 regular rice in stir-fries. Or having omelettes with salad on the side, instead of toast. Eating eggs and veggies instead of my typical morning oatmeal. So far, it’s been wonderful. This is absolutely NOT to say that I don’t eat granola or desserts or grilled cheese anymore – I absolutely still do – but making tiny swaps and healthier additions have made me feel more refreshed.

Here’s a little list that I compiled a while ago to kick-start a series of healthier changes! I’ll be honest, some of them would definitely make me feel deprived (eg. only hard-boiled eggs with berries for breakfast?!), so I haven’t tried them all. The bolded ones are my favourites. 🙂

Breakfast

  • breakfast wrap using egg as “tortilla”
  • breakfast enchiladas
  • pepper egg in a hole
  • egg-applesauce pancakes
  • chocolate banana smoothie
  • poached eggs with tomatoes
  • jalapeno popper egg cups
  • Greek yogurt with LOTS of mixed berries
  • vegetable frittata
  • vegetable omelet
  • egg quiche
  • cottage cheese with berries
  • hard-boiled eggs with berries
  • scrambled eggs with vegetables
  • green smoothie
  • cauliflower breakfast hash
  • cauliflower breakfast bake
  • fluffy cauliflower breakfast bake
  • cauliflower hash browns

Lunch and Snack Ideas

  • cucumber salad with shrimp
  • turkey roll ups (fill with cream cheese, peppers, cucumbers, avocado, hummus, and cheese)
  • grilled chicken spinach salad with nuts
  • tuna salad with avocado
  • mixed berries fruit salad
  • broccoli with quinoa and halloumi
  • Greek yogurt
  • taco salad
  • chia pudding
  • cauliflower cheddar mash
  • pizza soup
  • egg salad in a lettuce wrap
  • chocolate mousse
  • trail mix with seeds and dried fruit
  • hard boiled eggs
  • cottage cheese with berries
  • stuffed mushrooms
  • cheese slices with grapes
  • Greek salad
  • vegetarian minestrone soup
  • vegetables with hummus

Dinner Sides (mix and match with mains below)

  • mashed cauliflower
  • cauliflower breadsticks
  • roasted vegetables
  • makeover spinach gratin
  • brussels sprouts gratin

Dinner Protein Mains

  • cheesy meatballs
  • crustless pizza
  • burger with no bun, topped with mushrooms and onions and cheese
  • turkey lettuce wraps
  • turkey spinach meatballs
  • california spicy crab stuffed avocado
  • salmon patties
  • crustless spinach quiche
  • marinated grilled shrimp
  • shrimp stir-fry with vegetables
  • shredded harissa chicken
  • broiled tilapia parmesan
  • Dijon garlic, lemon dill salmon, maple-soy salmon

Dinner Cauliflower Mains

  • cauliflower fried rice
  • cheesy cauliflower bake
  • loaded grilled cauliflower steak
  • cauliflower baked ziti
  • cauliflower shepherd’s pie
  • cauliflower tamale pie
  • pizza cauliflower bake

Dinner Zucchini Mains

  • zucchini enchiladas
  • chicken parmesan stuffed zucchini
  • loaded zucchini skins
  • lasagna stuffed zucchini boats
  • scalloped zucchini
  • zucchini cheesy bread
  • stuffed zucchini
  • zucchini manicotti

Dinner Spaghetti Squash Mains

  • tomato basil spaghetti squash
  • pizza spaghetti squash
  • 4-cheese spaghetti squash
  • spaghetti squash feta egg bake

Dinner Other Veggies

  • broccoli chicken divan
  • tuna melt on a tomato
  • egg roll in a bowl
  • eggplant lasagna
  • taco lettuce cups
  • cheesy butternut squash skillet
  • bell pepper nachos
  • stuffed peppers
  • taco-filled tomatoes

Finally, a list of low-carb veggies that happen to be delicious…

… with cheese, of course.

Low-Carb Vegetables

  • broccoli
  • cauliflower
  • spinach
  • kale
  • brussels sprouts
  • cabbage
  • swiss chard
  • lettuce
  • cucumber
  • sprouts
  • eggplant
  • green beans
  • lemon
  • peppers
  • spaghetti squash
  • tomatoes
  • celery
  • parsley
  • avocado
  • radish
  • bok choy
  • mushrooms
  • garlic
  • asparagus
  • yellow squash

Unchronological Order

Good morning, everyone! I hope you are all having the loveliest of mornings. This was a meal of garlicky cheddar broiled pita, scrambled tofu with peas, and sautéed zucchini with mushrooms and peppers. Eaten about a month ago, and I’m just posting this now because I’m terribly disorganized.

These treats are from Vincenzo’s (specialty European grocery store in Waterloo), and I can’t wait for my family to try them. I also bought these and took these pics back in May (whaaaat?) and I’m not sure why I’m just sharing them now.

  • caramel milk chocolate
  • Scottish all-butter shortbread
  • white chocolate cranberry shortbread
  • tiramisu cream milk chocolate
  • 99% dark chocolate for my very health-conscious grandfather
  • French pure butter cookies
  • 3 bags of Italian black truffle chips

During a FaceTime session between my mom and I, she decided it would be a good idea to DRAW a picture of me – this is what I got. :O

Another day, my friends and I went to Menchies for frozen yogurt to celebrate after our Physiology final exam.

My Menchies cup was loaded with:

  • taro frozen yogurt
  • Nutella frozen yogurt
  • Oreo frozen yogurt
  • chocolate frozen yogurt
  • cinnamon toast crunch cereal <– my favourite cereal as a kid, next to Corn Puffs and Reese’s. Multigrain Cheerios and Lucky Charms (only the charms, though, let’s be real) were so good, too. Man, I could write a whole post about different cereals. What was your favourite?
  • peanut butter crackle
  • chocolate crackle
  • cheesecake chunks
  • brownie chunks
  • Nanaimo bar
  • yogurt-covered pretzel
  • peanut butter sauce
  • peanut butter cookie dough <– I need more of this in my life
  • Oreo pieces

And 12 hours before the Menchies, we were studying on campus. I am going to miss Athena and Jasmine so much. 😦

Recently, I’ve been living off of Minimalist Baker recipes. I adapted her chocolate breakfast quinoa bowl and have been loving this breakfast with a banana + lots of peanut butter in the morning. It’s so easy to make, and is wonderful meal prep for the days that you feel like having a variation from oatmeal.

I made two batches over the last 1.5 weeks, and will buy another can of coconut milk later today so I can make another 4 servings!

Rich Chocolate Breakfast Quinoa

Serves 4

INGREDIENTS

  • 1 cup uncooked white quinoa
  • 1 can of coconut milk + enough water to make 2 cups total
  • sea salt
  • 3 heaping tbsp unsweetened cocoa powder
  • 2 tbsp maple syrup
  • ½ tsp pure vanilla extract

INSTRUCTIONS

  1. Rinse quinoa well. Drain.
  2. Heat saucepan over medium heat. Add rinsed, drained quinoa. Toast for 3 minutes while stirring rapidly to dry up water.
  3. Add coconut milk and water mixture, a pinch of salt, and stir. Boil over high heat. Reduce heat to low. Cook for 20-25 minutes, uncovered. Stir occasionally. If it stops simmering, increase heat to medium-low. It should be slightly simmering.
  4. When the liquid is absorbed and quinoa is tender, remove from heat and add cocoa powder, maple syrup, and vanilla. Stir to combine.
  5. Adjust flavours if needed, adding more water if you prefer a thinner texture.
  6. Eat! Don’t forget to top with chocolate, berries, more milk, or sliced banana. Nut butter is a must for me.
  7. Leftovers keep in the fridge, covered, for 2-3 days.

This morning, I realized that my milk was due to expire soon so I quickly whipped up a giant mug of hot chocolate. This mug was warm, sweet, but not too sweet, comforting, and absolutely delicious despite the hot and sunny weather. I enjoyed it with a chocolate almond croissant that I froze a few months ago. Thank you, past Cindy.

Easiest Hot Chocolate

INGREDIENTS

    • 2 tablespoons unsweetened cocoa powder
    • 1 tbsp honey
    • Pinch of salt
    • 1 cup milk
    • 1/4 teaspoon vanilla extract

PREPARATION

    • Whisk together the cocoa, maple, salt, and about 2 tablespoons milk in a small saucepan over medium-low heat until cocoa and honey are dissolved. Whisk in the rest of the milk and heat it over medium heat, whisking occasionally, until it is hot. Stir in the vanilla and serve.
    • If you like it frothy, blend it in the blender or use a milk frother.

Cocoa powder, guys. Apparently every recipe I made this week involves that good stuff. Since I didn’t have any coconut oil, I resorted to this recipe which is entirely free of added fats. The verdict? Not my favourite. I thought it had an odd bread-y texture, which was off-putting for brownies. I wouldn’t make this again. 😦

Fat-Free Vegan Brownies

Ingredients

  • 3/4 cup flour (I used spelt)
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup cocoa powder
  • 2/3 cup maple syrup
  • 1 tbsp water
  • 2 tsp vanilla extract
  • 2 tbsp flax meal plus 6 tbsp water, whisked together

Instructions

  1. Preheat oven to 350. Sift all the dry ingredients, including the flour, cocoa, baking soda and salt, into a bowl and set aside.
  2. In another bowl mix together the maple syrup, water, flaxmeal mixture, and vanilla extract. Whisk until well mixed.
  3. Add the flour-cocoa mixture to this in 3 batches, mixing after each addition using a ladle or spatula. The batter will be thick.
  4. Prepare an 8 X 8-inch baking pan by lining it with parchment. Leave an overhang on each side of the pan so you can easily lift the brownies. Pour the batter in and spread evenly.
  5. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  6. Cool thoroughly. Lift out the brownies using the foil overhang as handles, and cut into squares. Enjoy!

And that’s it for today! I hope y’all have the best rest of the week, and I cannot wait to share some exciting stuff with you. Seriously exciting.

Stay on your toes!

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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?