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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Have You Tried These 3 Recipes?

I made all three of these recipes last week… and didn’t take a single picture.

Food blogger award of the year, right? 😉

Either way, I did really want to share these recipe so I hope you enjoy as much as I did. All three will certainly be made again in the future.

 

Mujaddara (مجدرة in Arabic) is the glorious combination of rice, lentils, and onions. It’s actually an ancient dish that has been traced back to an Iraqi cookbook from 1226! It’s the Middle Eastern rendition of rice and beans, AKA a comfort food at its finest. This tasty mixture is flavourful, with earthy notes and aromatic seasoning. On top of its great flavour, mujaddara is super cheap to make.

From Wikipedia:

Mujaddara, with alternative spellings in English majadra, mejadra, moujadara, mudardara, and megadarra) is the Arabic word for “pockmarked”; the lentils among the rice resemble pockmarks. Because of its importance in the diet, a saying in the Eastern Arab world is, “A hungry man would be willing to sell his soul for a dish of mujaddara.”

Serve with sautéed green vegetables, roasted veggies, or a refreshing salad.

Mujaddara: Arabic Rice with Lentils

Serves 4

INGREDIENTS

  • 2/3 cup dry brown lentils, sorted and rinsed
  • 2 cups water
  • sprinkle salt
  • 2 tsp ground cumin
  • 2 tsp minced garlic
  • sprinkle cinnamon
  • sprinkle cayenne pepper
  • freshly ground black pepper
  • 1/2 cup brown rice, rinsed
  • 1/2 cup water
  • 1/4 tsp salt
  • drizzle oil
  • 1 tbsp oil
  • 2 white onions, sliced into rings

INSTRUCTIONS

  1. Heat cooking oil in a skillet over medium heat. Cook onions until browned and caramelized. Remove.
  2. Combine lentils, 2 cups water, sprinkle salt, cumin, and garlic powder in the same pot over medium heat. Simmer and reduce heat to low. Cook until lentils are soft, about 20-30 mins.
  3. Stir rice, remaining 1/2 cup water, 1/4 tsp salt, and a drizzle of oil into the lentils. Cover the pot. Cook until lentils and rice are tender, about 40 mins.
  4. Add onions back, and mix. Serve.

Each 330-calorie serving boasts over 12 grams of protein, lots of iron, as well as hire and manganese. This recipe is also low in saturated fat, is cholesterol-free, and low in sugar. Eat up!

 

Special Scrambled Tofu

Serves 2

INGREDIENTS

  • 1 block medium-firm tofu
  • 1 tsp avocado oil
  • 1 tsp minced garlic, or 1/2 tsp garlic powder
  • 1 heaping tbsp nutritional yeast
  • 1/2 tsp ground cumin
  • 1/2 tsp turmeric
  • 1/4 tsp chilli powder
  • scant 1/8 tsp cayenne pepper
  • 1/8 tsp salt, or more to taste
  • 1 tbsp water
  • freshly ground black pepper, about 1/8 tsp

INSTRUCTIONS

  1. Mix all ingredients except tofu and oil.
  2. Heat the olive oil over medium-high heat. Use your hands to break the tofu into large chunks. Add the tofu and garlic to the hot oil. Cook, stirring occasionally, until the tofu is golden brown on all or most sides. As the tofu is cooking you can break up larger pieces of tofu with your wooden spoon.
  3. Once the tofu is golden brown, add the spice mixture. Stir and continue cooking until the tofu absorbs the nutritional yeast.
  4. Serve the scrambled tofu with a side of toast, avocado, salsa, or more – fresh fruit is a neat idea too! I added sautéed peppers and mushrooms to mine.

 

Golden Coconut Lentil Soup

Serves 4

INGREDIENTS

  • 1 tbsp coconut oil
  • 1 yellow onion, diced
  • 2 cloves garlic or 2 tsp minced garlic
  • 1 tbsp grated or minced ginger
  • 1/2 tbsp ground turmeric
  • red pepper flakes
  • 3 carrots, peeled and sliced
  • 1 cup red or yellow lentils
  • 4 cups water
  • 13.5 oz coconut milk
  • 1/2 heaping tsp salt

INSTRUCTIONS

  1. Add oil to a large pot.
  2. Sauté onion, garlic, and ginger over medium heat for 3 minutes, or until onions are soft and transparent.
  3. Add turmeric and red pepper. Sautee for another minute. Add carrots and sauté again. Add lentils and water.
  4. Place a lid on the pot. Boil over high heat. Turn heat to low and simmer for 20 minutes.
  5. Stir in the coconut milk. Blend half of the warm soup in a blender or with an immersion blender. Add 1/2 tsp salt, or more/less to taste. Serve with cooked rice or quinoa.

Belmont Bistro: The Best Eggs Benny

After my final exams ended on Saturday night, my lovely roommates Madhulika and Arsalan and I went to Belmont Bistro, a chic restaurant in Kitchener, for a delicious meal.

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I ordered the eggs benedict with a side salad and a sweet buckwheat crepe.

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The salad was perfectly dressed and decorated generously with chunks of chèvre and tiny sultanas. I also loved the crunchy granola scattered throughout. The sweet crepe was chewy and flavourful.

The eggs benny were certainly some of the best I’ve ever had. I love it when eggs benny are served on biscuits instead of English muffins. These were cooked flawlessly. I had one with spinach and feta, and the other with smoked salmon. Both were divine!

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Runny egg yolks and flaky biscuits are my life.

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I finished all of this and was ready to start my Christmas holiday!

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Couple of recipes for you! I made this flourless chocolate cake a couple days ago and it was divine. If you’re more of a sweet-cake person, swap the 70% dark chocolate for some 50-60%, or increase the honey to 1 cup. This chocolate cake was truffle-esque, rich, dense, and absolutely delicious. Loving the use of coconut oil here!

Healthier Flourless Chocolate Cake
Serves: 12
Ingredients
  • 4 oz 70% dark chocolate
  • 3 whole eggs
  • 1/2 cup coconut oil
  • 1/4 cup cocoa powder
  • 3/4 cup honey
  • dash vanilla extract
  • sprinkle salt
  • sprinkle cinnamon: optional
Instructions
  1. Preheat oven to 375 degrees.
  2. Generously grease an 8-inch pan.
  3. Melt chocolate and coconut oil together.
  4. Combine with cocoa powder, honey, and eggs. Make sure it is not too hot, or the eggs will scramble! Whisk well until batter is smooth. Add vanilla, salt, and optional cinnamon.
  5. Pour into greased pan.
  6. Smooth top with a spatula.
  7. Bake for 35 minutes, until the centre is firm.
  8. Cool in pan for 30 minutes. Remove the sides. Allow to cool completely before serving.

I also baked these sweet potato spice muffins yesterday. The recipe involves a bit more work with blending the sweet potato, but it’s so worth it. These sweet potato muffins are not only exceptionally healthy, but also super delicious and taste like the holidays. Give it a shot!

Sweet Potato Spice Muffins

Serves: 18 muffins

Ingredients

  • 1 + 1/2 cups spelt flour
  • 1/2 cup buckwheat flour
  • 2 Tablespoons ground flaxseed or chia (I used chia)
  • 1 teaspoon ground cinnamon
  • 1/4 heaping tsp pumpkin pie spice
  • 1 + 1/2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 3 large eggs
  • 1/2 cup coconut oil
  • 1/2 cup brown sugar
  • 3/4 cup applesauce
  • 1 teaspoon pure vanilla extract
  • 1 cup mashed cooked sweet potato – around 1 medium/large sweet potato (I boiled mine, then blended it in a blender with coconut oil)

Directions

  1. Preheat oven to 350 degrees F (180 C).
  2. Whisk all ingredients (EXCEPT FLOURS) together. Mix until very well combined.
  3. Add flour slowly and use a spatula to mix. Do not overmix.
  4. Pour into greased muffin tin. Sprinkle with oats or pecans, if desired.
  5. Bake for 20 minutes, or until the centre is done. Serve immediately, keep at room temp in an airtight container, or freeze.

That’s it for today, everyone! Wishing you all a lovely rest of the week.

The Best Vegan Pasta Sauce + Recipe Rewind

It’s Friday, Friday // Gotta get down on Friday // Everybody’s lookin’ forward to the weekend, weekend ♫ The weekend part is true, Rebecca Black! Every time I announce that it’s Friday, her song crosses my mind. Just me?

A couple days ago I made a massive batch of enchiladas. The corn tortillas come in packages of eight, so I made eight yummy rolls and enjoyed them on four separate days with avocado and medium spicy salsa. Here’s a little list of what I put in these enchiladas:

  • Baked sweet potato, chopped into cubes
  • 1 can of black beans cooked with 1/4 tsp cumin and 1/4 tsp chili powder
  • Frozen corn
  • Chopped green onions
  • Grated pepper jack cheese

They turned out awesome! I could eat enchiladas all day long.

Pear pancakes were also devoured! These lovely pancakes were made with 1/2 grated pear, 2 tbsp spelt flour and 2 tbsp buckwheat flour, 1 egg, a splash of almond milk, 1/4 tsp baking powder and 1/8 tsp baking soda, with lots of cinnamon and a splash of vanilla extract. Cooked with coconut oil and topped with peanut butter and yogurt + more cinnamon. These were great on a slow morning!

French Toast was made another day. I always make this vegan French toast recipe when I’m out of eggs but craving sweet, delicious French toast. It uses traditional French toast spices like cinnamon and vanilla, along with coconut milk for creaminess and nutritional yeast for egginess. I love this recipe.

It just never fails! This was filled with pumpkin, peanut butter, and cinnamon. As you can see, creamy yogurt is practically mandatory with any breakfast I create 😉

It was so tasty that I enjoyed the same breakfast two days in a row. You need to check out the recipe and see for yourself! My original recipe uses peanut butter, banana, and chocolate, but a delicious fall spin could involve pumpkin puree, pumpkin spice, and creamy nut butter. YUM.

I subconsciously had a week plentiful in vegan meals, apparently!

Truth: ran out of eggs and milk, too lazy to go to the store.

Anyways, you need to try out this recipe, too! It’s a vegan mac and cheese recipe made with any type of squash. I used pumpkin puree, but have also made it before using kabocha squash and sweet potato. Pumpkin puree was so convenient and tasted amazing. More mac and peas, please!

Dreamy Squash Mac and Cheese Sauce (Vegan)

Serves 3

Ingredients
  • 1 tbsp. butter or Earth Balance (vegan butter)
  • 1/2 onion, sliced
  • 3/4 cup unsweetened, unflavoured almond milk
  • 1 tbsp. coconut flour
  • 1/4 tsp garlic powder
  • 5-6 tbsp. nutritional yeast (to taste)
  • 2 tsp Dijon mustard
  • 1 cup pumpkin puree, roasted butternut squash, or mashed kabocha squash (boil 10 minutes without skin, then mash well)
  • 1/2 tsp salt
  • freshly-ground black pepper, to taste
  • sprinkle cayenne
  • sprinkle cinnamon
  • finely-chopped sage (optional)
Directions
  1. Cook onion with butter until caramelized (about 25 minutes).
  2. Whisk all other ingredients together until well combined.
  3. Pour wet ingredients into saucepan. Cook until thickened.
  4. If the sauce is chunky because of the kabocha or cubed butternut, transfer to a blender and blend until fully-combined.
  5. Store in airtight container in the fridge for 7 days. Enjoy with any type of pasta and vegetables.

When I was smaller, I hated carrot cake. I think it was those tiny, chewy, crunchy nuts that turned me off because they would be immersed in a squishy bite of spiced quick bread. Something about having nuts in carrot cake just bugged me, but now I’m neutral about them (same deal for raisins). How about you? Do you like carrot cake “loaded” with stuff, or plain? Anyways, here’s a fun and delicious riff on carrot cake – in breakfast form! Win-win, I tell you.

PS: you need to try this with creamy French cheese-style yogurt. I’m not 100% sure of what the name is – fromage blanc, perhaps? – but it tastes incredible with the spiced carrot cake. Reminiscent of cream cheese icing. Mmmm. Cream cheese icing.

Carrot Cake Baked Oatmeal

Serves 2

Ingredients
  • 3/4 cup rolled oats
  • 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • sprinkle salt
  • 1/2 cup lightly packed shredded carrots
  • 1 cup almond milk
  • heaping tbsp maple syrup
  • heaping 1/2 tsp vanilla extract
  • 1/2 tsp freshly-grated ginger
  • OPTIONAL: raisins or chopped walnuts
Directions
  1. Preheat oven to 375 degrees.
  2. Mix all ingredients together.
  3. Transfer to a greased casserole dish.
  4. Top with raisins or walnuts if desired.
  5. Bake for 35 minutes until lightly golden on the edge. It will still look a little wet but will become more firm as it cools.
  6. Let cool for 10 minutes before serving.
  7. When it is fully cool, it will become firm enough to slice into squares.
  8. Top with maple syrup, coconut milk, yogurt, or more.

Last but not least, some loaded Mexican-style sweet potatoes. Black beans, corn, scallions, and that yummy red pepper jack!

That’s it for today, everyone!

In Case You Missed It:

  1. New Favourite Vegan Recipes! 3 Yummy Things to Bake ASAP 🙂
  2. Life Lately – November Edition: co-op, curry, sandwiches, pizza
  3. 3 AWESOME Recipes! Zucchini Cake (low-fat), Tofu Hash, Carrot Cake Overnight Oatmeal
  4. Princess Cafe and Sweet Potato Stew
  5. Whole Foods Toronto and Random Eats
  6. Pancakes, Thanksgiving, and Interviews
  7. My Top 10 Favourite Ways to Be More Active
  8. A Day in the Life of a 2nd Year Kinesiology Student

The Cheapest Thing I’ve Ever Made

Good evening, friends! I’m not feeling the best right now. You know the post-dinner end-of-the-week slump where you just want to eat ten scoops of peanut butter and then lie down and sleep for 12 hours?

That’s me right now.

Pancakes one morning! Pics coming up.

Thick and Hearty Paleo Banana Pancakes

Serves 1: makes 2 pancakes

Ingredients
  • 1 small overripe banana, or half large
  • 1 egg
  • 1/4 tsp cinnamon
  • 1/4 tsp baking powder
  • 1/4 tsp vanilla extract
  • pinch salt
  • 3 tbsp. almond flour
  • 1 tbsp. coconut flour
  • coconut oil for frying
  • desired toppings
Instructions
  1. Mash banana. Add egg, cinnamon, baking powder, vanilla, and salt. Whisk well.
  2. Add almond flour and coconut flour, whisking until combined.
  3. Heat coconut oil over medium-low heat and fry two pancakes. When golden brown, flip and cook the other side. If the pancakes get too brown, lower the heat.
  4. Serve immediately with toppings, and enjoy!

Brown sugar and soy sauce salmon with a rice vinegar marinade. Turned out quite tasty over leftover fried rice.

This breakfast was SO filling! Oats topped with two chopped kiwis, a square of banana bread, yogurt, and granola. Whew.

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PEANUT STEW! This was the cheapest thing EVER. Spinach, sweet potatoes, peanut butter, rice. Does it get any more inexpensive than that?! Also, it was freaking delicious. It was so good that I made two batches in a week, each batch serving three.

In other words, I ate this exact same peanut stew six times in seven days. The toasted peanuts on top are perfection.

Peanut Stew with Sweet Potatoes and Spinach
SERVES: 3
INGREDIENTS
  • 1 tablespoon olive oil
  • 1/2 red onion, diced
  • 2 cloves garlic, minced
  • 2 teaspoons ginger, minced
  • freshly-ground black pepper
  • 1/4 teaspoon salt
  • scant 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon cumin
  • 1 large sweet potato, cut into 1/4″ cubes
  • 2 cups low-sodium vegetable broth or chicken broth (I used chicken)
  • 1 tablespoon honey
  • 1/4 cup smooth peanut butter
  • 3 cups spinach, roughly chopped
  • Brown Rice to serve
  • Peanuts, lightly toasted
INSTRUCTIONS
  1. Heat olive oil over medium heat in a pot. Add onions and saute for 4 to 6 minutes, or until onions are fragrant. Stir in garlic and ginger, continuing to cook for two more minutes.
  2. Stir in pepper, salt, cayenne, and cumin. Start on the low end of the cayenne pepper and add more only if you want it spicier. Cook for 1 to 2 more minutes until spices are fragrant.
  3. Next add in sweet potatoes, carrots, veggie broth, and honey. Bring mixture to a boil and reduce to a simmer over low heat. Stir in peanut butter and let stew cook for 15 to 20 minutes.
  4. Once the sweet potatoes are soft, stir in spinach and continue to cook until spinach has wilted. Serve with over brown rice if desired and top with toasted peanuts.

Mac and cheese was devoured. This vegan mac and cheese (which I topped with real dairy cheddar… I know) was made with kabocha squash! Ahhhh-mazing.

Last week I shared some cinnamon bun muffins with you guys! Here is the recipe, copied and pasted from a paleo recipe site. Hence the links to all the ingredients below.

Cinnamon Bun Muffins
Serves: 9 muffins
Ingredients
Instructions
  1. To make the muffins, combine almond flour, coconut flour, baking soda, and salt in a medium bowl
  2. In a large bowl blend together oil, agave, eggs, and vanilla
  3. Blend dry ingredients into wet and scoop a scant ¼ cup at a time into lined muffin cups
  4. To make cinnamon topping, combine agave, cinnamon, and oil in a small bowl
  5. Spoon topping onto muffins
  6. Bake muffins for 8-12 minutes at 350°.

Another day, another dessert…

Strawberry Banana Crumble

Serves 1

Ingredients

  • 1 banana
  • handful berries
  • 1 tbsp maple syrup
  • 110 mL quick oats (7.5 tbsp)
  • 3 tbsp almond meal
  • 1/4 tsp cocoa powder
  • 1/8 tsp vanilla extract
  • 1/2 tbsp coconut oil
  • 1/8 tsp ground cinnamon

Instructions

  1. Preheat oven to 400 degrees.
  2. Slice bananas into a bowl. Toss with berries.
  3. Place fruit in baking dish. Drizzle with 1 tsp maple syrup. Bake for 10 minutes.
  4. Make crumble layer by mixing remaining ingredients (including remaining 2 tsp maple syrup), except coconut oil and cinnamon.
  5. Melt coconut oil in the microwave, then add cinnamon and pour into bowl. Mix all ingredients together.
  6. Once fruit has cooked for 10 minutes, remove baking dish from oven. Spread crumble layer on top. Return to oven and bake for 20 minutes, until top is golden brown.

And mac and cheese, of course.

Vegan squash sauce is irresistible, but you can take it up a notch with extra veggies, caramelized onions, and yup, broiled cheddar on top.

So good.

Quesadilla with avocado, egg, salsa, and cheddar. Classic and so delicious.

This sweet potato and ricotta tart filled with chopped spinach turned out okay.

It looked beautiful, but I think something was missing in terms of flavour. I might add goat cheese, scallions, and mushrooms next time.

Sometimes, messy food can be the most delicious. I probably had egg yolk on every single finger after devouring this tasty sandwich!

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Pancakes were also enjoyed a second time. New recipe!

Oatmeal Ricotta Pancakes

Makes 3 pancakes

Ingredients
  • 1 egg
  • 1/4 cup almond milk (or regular milk)
  • 1/4 cup quick oats
  • 1/4 to 1/2 tsp cinnamon, to taste
  • 2 tsp ground flax
  • 1/4 tsp baking powder
  • 2 tbsp. ricotta cheese
Instructions
  1. Mix all ingredients together. Cover, let batter rest overnight in the fridge to soften oats.
  2. Heat nonstick pan over medium-low heat and cook 3 pancakes. Flip when golden-brown and cook opposite side.
  3. Enjoy with Greek yogurt and other desired toppings. I like berries and maple syrup!

That’s it for today, everyone! Make sure you check out some of my brand-new PAGES: Acro Yoga, Aerial Silks, and Yoga Photo Journal. 🙂 I will update them regularly!

Have an awesome weekend.

PS: did you know that if you click furiously on the words under the TAG section, you can add as many tags as you want?! Now I have 239408 tags for this post…

PB Mug Cakes, Yoga, and a Disappointing Cafe Experience

Happy new week, everyone!

I’m starting to fall in love with yoga the more and more I do it! I’ve been going to hot yoga every day since final exams ended and doing a teeny bit of practice by myself in the kitchen. Do you like yoga? What are some of your favourite poses? To you, is yoga more emotional, spiritual, or physical?

One afternoon I took a nice walk around Victoria Park in Kitchener. It’s been a while since I’ve seen rippling lakes and green grass!

Tea latte at Café 22, one of my favourite places in Uptown Waterloo. This was their small London Fog latte, which I highly recommend. So good. And I actually want one right now.

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We recently moved our dining table next to the window, so I get to look out the window and at my laptop while I eat. 🙂 Also, Arsalan (roomie’s BF) came home from Japan recently! He was so kind to give me two beautiful handmade ceramic teacups. Aren’t they pretty? Do you like handmade utensils or kitchenware?

I’ve also been volunteering at the Research Institute of Aging, where Professor Heather Keller, my nutrition professor, leads a team of students to create healthy recipes for seniors. Turns out a MASSIVE percentage of seniors in long-term care homes are malnourished, whether it’s because they don’t like the food, they don’t have an appetite, or they aren’t enjoying the mealtime experience.

Bloggers, I could use your help! Let’s brainstorm some ideas for recipes that are…

  1. Not labour-intensive: it needs to be easy for cooks to prepare
  2. Can be made in bulk
  3. Can be refrigerated or frozen
  4. Not expensive: we have nearly $8 PER DAY, PER PERSON, so that rules out coconut flour, quinoa, etc.
  5. “Traditional”: sorry, no hipster things like green juice, kombucha, kale, etc.
  6. Nut-free, because of allergies
  7. High in nutrients! For example, sweet potatoes instead of regular white potatoes
  8. Easy to chew and swallow: this rules out things like sticky date balls, crunchy nut clusters, etc.

Tricky, right? What are some of your ideas?

PS: our first idea was avocado pudding, but turns out one serving is 3 avocados, which is $9 in total. :O That idea had to be trashed, unfortunately.

Salmon fishcakes! They were simple: 2 eggs, 1 can salmon, and a bunch of spices.

When I didn’t have any baked goods for dessert, I just melted some chocolate and ate it with strawberries for a makeshift fondue.

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Vegan butternut squash pasta with a nutritional yeast sauce and spinach. I actually quite liked this, despite my LOVE for real, creamy cheese.

I bought some [expensive!] strawberries and they didn’t taste that good. 😦

More pasta, this time with brown butter and sage! Idea from a special commenter 🙂

Baked oatmeal…

… enjoyed two days in a row.

Went to My Thai, a restaurant in Uptown Waterloo, with the roomies one day! Arsalan enjoyed vegan pad thai.

Madhulika and I enjoyed the amazing emerald curry with coconut sticky rice.

We shared banana spring rolls for dessert with vanilla ice cream! What a great end to the meal.

Leftover curry sauce turned into a delicious vegetable stir-fry the next day.

And then there was STILL leftover curry sauce, which became vegetable noodles! I was uncomfortably full after this. It doesn’t look like much, but I was stuffed!

Yeah, yeah… more pasta.

I don’t even have the effort to explain how good this was. Please make this.

Best-Ever Peanut Butter Mug Cake

  • 2 tbsp. spelt flour (or all-purpose)
  • 2 tbsp. peanut butter
  • 2 tbsp. almond milk
  • 1 tbsp. maple syrup
  • 1/4 tsp baking powder
  • 1/4 tsp vanilla extract
  • pinch salt
  • sprinkle cinnamon (optional)
Whisk together and microwave for 60 to 80 seconds.

This was one of my favourite meals of the week: quinoa with sweet potato, carrots, zucchini, spinach, roasted red peppers, and avocado on top with cayenne pepper and lemon juice. It was surprisingly filling!

More baked oats. Attractive, I know.

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Thoughts on warm salads? I used the last of my goat cheese here. So yummy!

Coconut and pineapple Thai-style fried rice was devoured another day. Seared tofu makes it really satiating, while pineapple provides a punch of flavour.

Roasted and shredded salmon on top of baked broccoli and yukon gold potatoes. They were all tossed with couscous and served with avocado and goat cheese. YUM!

And a simple oatmeal topped with a makeshift “crumble”, which was almond and coconut flour with nut butter, maple syrup, and some coconut oil.

More of the same 🙂

Spicy coconut-peanut noodles with tofu and shredded carrots and zucchini, and seared tofu.

I usually make two servings of whatever I have, so that a) it’s easier to make b) I’ll have another meal the next day.

These are some recent Mom meals: banana muffins, shrimp and chicken pasta, and some Chinese dishes. She also went on a cookie-baking rampage the other day and whipped up a whole table’s worth of COOKIES! What are your favourite dishes cooked by Mom? You know, the ones that simply cannot be replicated?!

This morning I took the bus to Pure Kitchen and Juice Bar after volunteering at the Grand River Hospital. I do patient registration, which is fun until there are 20 people in line, with two “Pats”, a “Jon” and a “Ron” and a “Don”, and a “Kryzhchevish”. My job is to take everyone’s name, record some health information, and call them up when their appointments are ready.

Anyways!

Pure Kitchen is located in the heart of downtown Kitchener. I had REALLY been looking forward to it for a long time, and when I got there, I was even more excited!

For my lunch, I decided on the small grain bowl, which came with brown rice, oven-roasted chicken, roasted sweet potato, chickpeas, spinach, sprouts (literally THREE sprouts, not satisfied), raw seeds, roasted mushrooms, and a spiced cranberry vinaigrette. Am I the only person who doesn’t like cold chicken? How do you guys feel about it?

Disappointment #1: For around the same price, you can have all of the ingredients placed into a whole wheat wrap. I asked for that option, grilled, but they were out of wraps. Um, you are a sandwich + soup cafe. You serve wraps. It’s 12:00, noon – how can you be out of wraps?

Disappointment #2: I asked for the meal to be served in a bowl, but they told me that they only provide these wasteful cardboard-paper box things.

Disappointment #3: Three sprouts in here.

Disappointment #4: Why was this cold? In fact, it was almost freezing. If the menu states “roasted chicken” and “roasted mushrooms” as well as “roasted sweet potato”, customers would assume that they are hot, or at least warm, right?!

Disappointment #5: Four massive leaves of spinach. Massive.

On the bright side, the rice was really good.

These were on the table for samplers, and they weren’t terrible. The green juice was a little bitter, and the granola was sticky, too chewy, and topped with a brown pineapple sorbet thing that never melted. I wouldn’t buy any of these.

I also ordered the Feel Good smoothie, which was made with maca, cacao, banana, almond butter, and almond milk. Sounds amazing, right?

WRONG. The $8 smoothie tasted “burned”. I have no other way of describing it. I couldn’t detect a hint of banana, almond butter, creamy almond milk, or even chocolate. The only flavour I could describe was a BURNED flavour.

Disappointment #where are we… oh #6: The smoothie tasted like a scorched tree branch or piece of firewood that had been blended with a scoop of ice.

I asked for the smoothie to be re-made after having half of it, and the lady did re-make it for me, this time it was so icy and not fully blended.

Disappointment #7: Smoothie #2 was 90% unblended ice.

The best part of the meal was the almond croissant that I enjoyed for dessert. It was truly amazing and almost redeeming. Have you ever had a croissant for dessert? Slightly heated up?! Oh my goodness, it’s gold.

On a totally different note…

How do you guys feel about running? If you’re a runner, what motivates you (ie. what do you THINK about when running?) If you aren’t a runner, what are some of your favourite ways to squeeze in some cardio?

Also, do you have to race to be a runner?

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Alright, that’s it for today! It’s 9:17 PM and I feel like I just ate dinner. Which, I kind of did. I always feel a little guilty for eating dinner after 8:00 PM, but unfortunately, I have commitments, I have things to do, and sometimes, it just isn’t realistic to have a beautifully-made dinner fresh on the table at 6.

Today, it was a lasagna that went from freezer to microwave at 8:30 PM because I got stranded at Goodlife Fitness because it started pouring (and thunderstorm-ing). 😦

Do you feel guilty when you end up eating later? Is there a certain time that you don’t “allow” yourself to eat? Back at home in BC, my mom was ADAMANT that after 6:30, no food allowed. For 18 years of my life, as soon as the clock ticked 6:31, it was “too late to eat”. This mentality really stuck with me and caused eating problems in my life. Thoughts?

PS: I just found out that I can click on all the tags that I want to add to this – I just added about 999 tags to this post, haha! 😀