BC, I’ve Missed You ❤

I’ve missed having big, fluffy blueberry-studded pancakes topped with the creamiest nut butter and a smattering of more fresh blueberries.

So much, in fact, that I had this breakfast three days in a row. Half a mashed banana in the batter makes quite the difference for texture and subtle sweetness, in my opinion.

I made banana pancakes another morning, bunny-style. Pretty proud of how these turned out, in terms of taste and presentation!

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Seline is a fabulous artist, and she persuaded me to do some doodling with her. We drew the same picture of a goddess character from her favourite anime, Seven Deadly Sins. My rendition is on the left, and hers is on the right.

My mom cooked Hainanese chicken rice another day, which we enjoyed with braised broccoli and carrots.

We played with the aerial silks at the Vancouver Circus School, went to the Kaleidoscope Arts Festival in Coquitlam, and looked over LaFarge Lake.

More delicious Hainanese chicken rice was devoured. This is one of my favourite versions of chicken + rice. I love Chinese bok choy, stir-fried with garlic.

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There is always a plethora of cookies and baked goods in the Wei family home. Here, I have dessert: yogurt with a blueberry-banana muffin top, lemon poppyseed muffin, cream cheese pound cake, and a coconut cookie.

Mom is looking so cute here as she cooks. Seline put a removable tattoo on my wrist, and I think it’s fun to look at.

Mom makes a great winter melon stew with krill, as well as braised chicken drumsticks with taro chunks. I adore taro. Do you like taro? Have you tried it in sweet and savoury dishes?

More dessert: I made an Earl Grey cake on my second day home, and that was super flavourful and crumbly. On the right: cream cheese pound cake turned into French toast for one breakfast, topped with a generous smear of Nutella.

This morning, my breakfast consisted of a large mug of unpictured English Breakfast tea latte, and a big plate of two scrambled eggs, baked treats, a chopped peach, and creamy honey-flavoured yogurt with flaxseeds and blueberries. Breakfast was followed by a little too much nibbling on shortbread cookies.

The family doggie turned nine a few weeks ago, but he is still full of energy. He loves the park!

Yesterday, met up with the grandparents in Burnaby, where we ordered lots of great sushi. My favourite rolls are the Aburi flame-seared ones.

This is completely out of place, as it’s from back in Waterloo – Famoso Pizzeria, where I savoured this great Cavoletti pizza with (get this!) toasted walnuts, chopped dates, honey, crispy prosciutto, brussels sprouts, and gorgonzola. For my side, I chose a salad topped with Caprese ingredients – mozzarella, tomato, and pistachio pesto.

With tiramisu and a scoop of salted caramel gelato. Yummmm. Tiramisu is amongst (among?) my top five favourite desserts.

Rouzao rice is a Taiwanese specialty that my mom cooks once in a while. It’s essentially a stew of ground pork and pork belly, spiced with soy sauce, star anise, onions, and garlic.

A couple nights ago, my family and I went to the Richmond Night Market, where Seline and I shared a carton of takoyaki (deep-fried octopus balls), and I had a bag of sesame bubble waffles and a taiyaki (Korean fish-shaped waffle filled with red bean).

Recently, I’ve been spending a lot of time working on our vacation plans. My family is going to Salt Spring Island in two weeks, so I am very excited about all the activities we’ll be doing.

With a mug of tea, I spend some mornings designing the activities of each day. It’s such a short vacation (~3 days total), but so much to do there.

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I can’t wait to go to a public skating session. Skating is great in the summer, in my opinion.

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Yesterday, I feasted on the most delicious homemade crepe I’ve made. Here’s the super simple recipe:

Easy Nutella Banana Crepes

Serves 1

Crepe INGREDIENTS

  • 1 egg
  • 2 tbsp milk
  • 1/4 cup flour
  • 1/8 tsp salt

Topping INGREDIENTS

  • 1 banana, sliced thinly
  • 3 tbsp Nutella

INSTRUCTIONS

  1. Whisk together all crepe ingredients.
  2. Grease pan with butter or coconut oil. Pour batter into large pan and rotate pan in circular motion so batter coats the surface evenly.
  3. Cook over medium-high heat. Cook for 2 minutes, until bottom is cooked. Flip and cook the other side.
  4. Place crepe on a cutting board and generously spread Nutella on the entire crepe. Top with sliced banana, fold, and place on a plate. Decorate with more banana slices.

NOTE: You can place banana slices on the center third of the crepe and then fold the two sides over, or place bananas on 1/4 of the crepe and do two half-folds.

I also baked up a storm!

These lopsided round-ish treats are muffin tops that I found via Evangeline on Nutrition with a Mission, who discovered them on Athletic Avocado. I made a couple small changes here and there:

Blueberry Banana Muffin Tops

Makes 6 large, 12 small

INGREDIENTS

  • 1 packed cup almond flour
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/2 cup nut butter (I used a mix of brazil nut and cashew nut butter)
  • 1 egg
  • 2 tbsp maple syrup
  • 1 tsp vanilla
  • 1 ripe banana, mashed
  • 1/2 cup blueberries
  • 1/3 cup crushed nuts (I used a mix of roasted nuts from Costco, like cashews, almonds, brazil nuts, peanuts, etc.)
  • 1 tbsp coconut oil, melted
  • 1 tbsp coconut sugar
  • 1/2 tsp cinnamon

INSTRUCTIONS

  1. Preheat oven to 350.
  2. Line baking sheet with parchment paper.
  3. Combine almond butter, egg, maple syrup, vanilla, and banana in a bowl. Whisk until well-combined. Add a splash of water or milk if needed.
  4. Add almond flour, cinnamon, and baking soda. Mix in blueberries, and combine.
  5. Mix all topping ingredients together.
  6. Spoon batter into 6 large or 12 smaller muffin tops.
  7. Bake muffin tops for 20 minutes, or until done.

I also made these tasty lemon poppyseed muffins.

Vegan Lemon Poppyseed Muffins

Makes 12 muffins

INGREDIENTS

  • 2 flax eggs (2 tbsp flaxseed meal + 5 tbsp water)
  • 3/4 cup unsweetened applesauce
  • 1/3 cup lemon juice
  • 1 tsp lemon zest
  • 1 tsp vanilla extract
  • 1/4 cup melted coconut oil or grape seed oil
  • 1/4 cup unsweetened vanilla almond milk
  • 1/4 cup maple syrup
  • 1/3 cup sugar
  • 1/2 tsp sea salt
  • 1.5 tsp baking soda
  • 1 tbsp poppy seeds
  • 1/2 cup quick oats
  • 1/2 cup almond meal
  • 1 cup flour

INSTRUCTIONS

  1. Preheat oven to 375. Grease or line a standard muffin tin.
  2. Prepare flax eggs. Allow to rest.
  3. Add applesauce, lemon juice and zest, oil, almond milk, maple syrup, sugar, baking soda, salt, and whisk for one minute. Foaming will occur as the lemon juice reacts with the baking soda.
  4. Add flour, almond meal, and oats. Stir with a spoon until combined. Do not over-mix. If batter appears too thick, add more almond milk. It should be thick and not pourable. Stir in poppy seeds and whisk again.
  5. Divide batter evenly between 12 muffin tins.
  6. Bake for 17-22 minutes, until toothpick comes out clean.
  7. Cool for several minutes in the pan. Remove from tins, and let cool on a cooling rack. Will keep, covered, for several days.

The muffins, and the muffin tops, were both incredible. If you have a day in the kitchen, I highly recommend giving them a shot!

Another recipe I tried, adopted heavily from Allrecipes to reduce sugar (original was 2 cups), and swap 75% of the oil for unsweetened applesauce.

German Apple Cake

Serves one 9×13, can cut into 12 medium-sized pieces

INGREDIENTS

  • 2 eggs
  • 3/4 cup unsweetened applesauce
  • 1/4 cup coconut oil
  • 1 cup brown sugar
  • 1 tbsp ground cinnamon
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 4 heaping cups apples, peeled, cored, and diced (I used 4 gala apples)

INSTRUCTIONS

  1. Preheat oven to 350 degrees. Grease and flour one 9×13 inch cake pan.
  2. Toss diced apples with a scoop of flour to coat (prevents sinking).
  3. Beat oil and eggs until creamy. Add sugar and vanilla.
  4. Add cinnamon, baking soda, then salt.
  5. Add flour, and mix until combined. Fold in the apples.
  6. Pour batter into prepared pan. Bake for 45 minutes, until cake tests clean.

Have a beautiful week, everyone ❤

Goodbye, Waterloo

On Wednesday (3 days ago), I flew out of Toronto and came back home to BC.

My last few meals in Ontario were absolutely delicious.

Good times were spent with my friends (this is Kianna, my friend from aerial silks) – and we had a great lunch at Solé Seafood Bar.

Complimentary bread, tomato and blue cheese noodles, spinach and feta flatbread – both of which I shared with my friend Lara. Kianna had the shrimp scampi.

For dessert, we had a dark chocolate tart with creme fraiche and berry coulis.

One day, I cooked Gordon Ramsay scrambled eggs, which turned out irresistibly creamy. They did take a little extra effort to make, and I prefer my spinach + cheddar eggs.

Meal plans were created:

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I liked my sweet potato fries, salmon, with broccoli couscous. The garlic aioli was my favourite part.

Pancakes are always a dreamy breakfast. Chopped prunes on top!

Almond Flour Pancakes

Serves 6 pancakes

INGREDIENTS

  • 1 cup almond flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • Cinnamon
  • 1 large egg
  • 1 tbsp melted butter or coconut oil
  • 1/2 cup water
  • 1/2 vanilla extract

INSTRUCTIONS

  1. Whisk dry ingredients together.
  2. Beat together liquid ingredients. Whisk wet into dry.
  3. Allow batter to rest for 10 minutes.
  4. Heat up pan to medium-high. Cook pancakes until tops are bubbly, edges are dry, and bottoms golden brown. Flip over and cook for another 1-2 minutes.
  5. Serve hot with butter.

Have a lovely rest of the day, friends!

Summer Things (Quinoa Overload)

Good Saturday morning, everyone! This semester is a challenging one. It’s called my “2B” semester, and it’s known by all as the semester “2B or not 2B” because it’s kind of that make-it-or-break-it time.

A delicious creamy pumpkin quinoa casserole was made, topped with loads of fontina (new favourite cheese!) and broiled. I loved every bite of this 8×8 pan that I made!

Long lab reports were written… (this isn’t even all of it!). Glad it’s done.

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Memes were made for my sister, Seline 🙂

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I had plenty of great toast. This was a multigrain thick-sliced loaf baked in-store at Vincenzo’s, and it had great crunch and wonderful flavour from all the seeds. I topped half with smashed avocado, and the other half with almond butter and chopped prunes.

I’m really excited for next week, because I made a full food schedule. I’m looking forward to trying a dark chocolate breakfast quinoa recipe, and revisit some old favourites like broccoli casserole and sweet potato spinach stew. A shopping list was also made!

These peanut butter chocolate banana snacking squares are some of my favourite desserts of all time. All-time, I tell you!

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These chocolate muffins were chock-full of ricotta and surprisingly egg-free! The ricotta lent a great, springy texture.

Mom eats so much fruit back home in BC. I miss having fruit bowls all the time, because it’s pretty unfeasible for a university student to eat say, 1/4 an apple with 1/2 a kiwi, 1/2 a banana, and 1/2 a pear. 😦

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Canada Day happened! No, I didn’t go to see the fireworks… but I stayed at home and listened to got annoyed by them all night. Is that close enough?

Another serving of that amazing pumpkin quinoa casserole, with some brownie! I made a massive pan of spectacular brownies, using pureed prunes (soaked in boiling water). They turned out very rich and decadent… and I have two squares left before I’ve eaten an entire 8×8 pan. By myself.

Oats – I mean quinoa! – in a jar with banana slices.

As you can see, I have a lot of quinoa to use up before I move out in mid-August. This was  another quinoa dish, this time mixed with sautéed mushrooms and yellow squash, mixed with a ricotta-plum tomato sauce, and topped with fontina. It tasted great! On the side, some garlicky green beans sautéed with tons of butter. Butter makes everything better 😉

Another day, I whipped up these glorious pancakes! Two eggs and half a sweet potato were whisked with a bit of flour, some baking powder, vanilla, and cinnamon. They always turn out super tender, and a perfect base for nut butter, yogurt, and granola. This was my favourite breakfast of the week.

Here is that quinoa-ricotta-plum tomato casserole again! I have one serving left, which I’ll be having for dinner tonight. The fontina is my favourite part 🙂

Some other things: I have to sell everything on my desk (actually, everything in my room for that matter). Also, my favourite calculator broke, and it was the saddest moment of my life. Friends and I are loving the summer semester, and we live in the same direction so we often walk home from classes together. Also, FaceTime-ing with Seline! She is the best.

Baked oatmeal (my favourite recipe) was made and enjoyed with blueberries, granola, and coconut chips. Almond butter on top of the baked oats. I have another serving of baked oats that I’ll be savouring tomorrow morning with some peanut butter!

Mom and Dad look so cute.

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Another afternoon, I walked to Sobeys to grocery-shop and saw the nicest sunset over Columbia Lake.

Revisiting old photographs – I took this when I visited the Ripley’s Aquarium last year with my dad. It’s o-fish-ially the best non-food photo I’ve ever taken. <– I’m also good at stealing puns and reusing them multiple times.

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One more thing that I found on the internet and completely agree with:

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Hope you all have a wonderful, wonderful rest of the weekend!

Life.

Screen Shot 2017-05-21 at 1.08.40 PM.pngDo you like poetry? Quick promo, friends! Did y’all know that my crazy, studious, funny, awesome 17 year-old sister writes a blog, too? Hers is called Purely Poetic, and she writes all about mythical lands, strange sensations, and weird-but-wonderful worlds. Seline has a way with words, and is quite talented when it comes to writing creatively. Paired with some incredible aesthetics, I think you will love her writing. Take a look by clicking on this link, which will open up in another tab.

On another note, Mother’s Day was last weekend, and I was more than happy to wish a special day to my one and only mom. ❤ She is such a resilient, compassionate, caring person.

I had oatmeal this morning with an overripe banana, cocoa powder, tons of sunflower butter, and granola with hemp hearts to top.

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Yesterday night’s dinner was fresh pasta from the market, cooked with a pumpkin sauce and market asparagus with frozen peas. Parmesan on top!

The same sauce paired gloriously with fresh gnocchi. I love gnocchi. In fact, I think it is my #1 favourite pasta. What’s yours?

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For lunch yesterday, I met up with some friends to enjoy a meal at Cafe Pyrus. Every semester, the Schulich Leaders Foundation sponsors a get-together, and this time one of my friends recommended this vegan cafe in downtown Kitchener. I savoured every sip of my vanilla steamer, and loved the Angry Vegan sandwich: a panini with Daiya, caramelized onion, spinach, tomato, and a great garlicky aioli. Broccoli soup of the day was tasty, too.

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I wish I was back in Toronto so I could see this aerials showcase, starring my friends. 😥 They all look so beautiful in this shot.

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Eggs, broccoli, cheese, yogurt, fruit, granola – what better breakfast can you ask for?

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Loved this dinner that I enjoyed two nights in a row: baked herb salmon, broccoli, and a side of schoolwork.

I went to Freshii last weekend for this deluxe salad, which was loaded with brown rice (it was essentially a grain bowl), beets, carrots, corn, mushrooms, beans, aged cheddar and feta cheese, crispy wonton strips, spinach, and a spicy yogurt sauce. Loved this!

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Pancakes are another love, of course: this tasted awesome smeared with peanut butter and sunflower butter.

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A tasty lunch featured eggs and frozen almond croissant from Thobors.

Met with my friends at The Works, where I had a big turkey burger with great toppings! I love arugula on my burgers.

Meal prep, which involved a mediocre quinoa pesto chickpea salad and subpar cucumbers.

Chocolate baked oatmeal always exceeds my expectations. This tasted incredible with yogurt and granola… plus peanut butter. Always, peanut butter.

Baked sweet potato, beans and corn, cheddar, avocado, salsa. I need to buy more sweet potatoes this week. They are so versatile.

These are Seline’s drawings. Her artwork never fails to impress me. She did these spontaneously, somehow… with just a pencil and an old notebook!

Her oil paintings are equally wonderful. The waterfall painting is one of my favourites that she’s done. I cannot believe that she is self-taught, and has only been painting for two years.

Yay for cookies! Make this recipe, friends. I adopted the recipe slightly from Oh She Glows, and it is brilliant. And vegan. 😉 I made it with some arm power and a handheld whisk. You don’t need an electric beater for this. You won’t regret it – I baked ’em up and all ten were gone in 4-5 days. I was the only one eating them.

Peanut Butter Chocolate Chip Cookies

10 large cookies

Ingredients:

Wet ingredients:

  • 1 tablespoon ground flax mixed with 3 tablespoons water
  • 1/4 cup virgin coconut oil (do not melt)
  • 1/4 cup peanut butter (see note)
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla extract

Dry Ingredients:

  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons cocoa powder
  • 1.5 cups oat flour
  • 1-2 teaspoons non-dairy milk (only if needed to moisten batter)
  • 1/4 cup mini chocolate chips

Directions:

  1. Preheat oven to 350F and line a large baking sheet with parchment paper. In a large mixing bowl, mix together the flax and water and set aside for a few minutes so it can thicken up. Whisk the flax egg again once thickened.
  2. Add the rest of the wet ingredients into the bowl with the flax egg (coconut oil, sunflower seed butter, brown sugar, cane sugar, and vanilla). Beat the ingredients until combined and smooth.
  3. Now, beat in the dry ingredients, one by one, as you go down the ingredient list (baking soda, baking powder, salt, cocoa powder, oat flour). If your dough is a bit dry, add a teaspoon (or two) of non-dairy milk and beat the mixture again. The dough should be moist enough to form balls without cracking, but not super sticky.
  4. Beat the chocolate into the batter or simply stir by hand.
  5. Shape balls of dough (about the size of a golf ball or 2 heaping tablespoons) and place on the baking sheet 2-3 inches apart. Gently press down on each ball with your hand to form a disc (it should be 1/2-inch thick or so). Sprinkle lightly with salt.
  6. Bake for about 12 minutes until the cookies are spread out nicely.
  7. Cool cookies on the baking sheet for 7 minutes or so and then transfer to a cooling rack for another 10-15 minutes.

One more recipe! This one was a killer dessert that satisfied every cakey craving.

CHOCOLATE CHIP COOKIE MICROWAVE MUG CAKE
 Serves: 1
INGREDIENTS
  • ¼ cup oat flour
  • ¼ teaspoon baking powder
  • ⅛ teaspoon salt
  • 2 tablespoons + 2 teaspoons unsweetened vanilla almond milk
  • ½ tablespoon maple syrup
  • ¼ teaspoon vanilla extract
  • ⅛ teaspoon butter extract (optional)**
  • 1 tablespoon mini chocolate chips
  1. Spray a microwavable mug with cooking spray and then mix together oat flour, baking powder, salt, milk, maple syrup, vanilla and butter extract (if using). The batter should be somewhat thick, but not dry. Add 1 to 2 teaspoons more of almond milk as needed for consistency. Stir in mini chocolate chips and sprinkle a few over the top, if desired.
  2. Microwave on high for about 1 minute and 25 seconds. Take out of the microwave and if desired transfer to a plate. Enjoy!

Have a great rest of the weekend, everyone!

Looks Gross, Tastes GREAT

Hello, friends! I hope you all had the most fantastic Easter weekend. I did, especially when you consider the number of almond croissants that I devoured. You’ll see. 😉

This was my long weekend plan, most of which didn’t play out because the weather was gorgeous and I didn’t want to be cooped up in a yoga studio.

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Almond croissant numero un was at Delysees, where I nibbled on a warm croissant with a dark hot chocolate.

On Sunday, I tried Russian food for the first time. This was a trout coulibiac from The Tempered Room. It was a puff pastry (similar to a wellington) filled with flaked trout, roasted kale, lentils, slices of hard-boiled egg, and quinoa. Definitely not the most authentic, but a delicious, protein-filled healthy twist to a Russian classic.

Let’s be honest, this doesn’t look the greatest. But it tasted AWESOME.

That was devoured alongside a buttery kale and sweet potato scone.

London Fog tea lattes are my favourite, and this was my first time trying the famous Sloane brand of tea. I loved this mug of tea, but thought it was similar to any old supermarket Earl Grey.

Croissant number two. Did I mention this was all in the same day? This chocolate almond croissant was flatter, denser, less flaky, and more buttery.

Another day, I enjoyed a phenomenal brunch at Barque Smokehouse, where I enjoyed cornbread topped with citrus smoked salmon, two poached eggs, and BBQ hollandaise, the crispiest roasted potatoes, and a kale salad with carrots, cabbage, and pear.

Healthy dinner at home involved cauliflower rice and zucchini/yellow zucchini shreds with gruyere cheese.

I can never make the 2 egg + 1 ripe banana pancakes successfully. They always seem to rip or break on me! Even this time, when I added a bit of rolled oats and almond meal to create sturdiness, they tore as I flipped them. Any tips?

Regardless, they tasted fantastic smeared with almond and peanut butter.

Round Two turned out better! I added a bit of quinoa flour this time. I think that contributed to the sturdiness.

Another day, I whisked up four eggs, lots of wilted spinach, and feta cheese. I made it omelette-style, then tossed it into the oven to broil and melt the cheese. This created a filling, delicious, and easy meal that I paired with yogurt and a crumbled date bar.

Saag paneer (spinach + cottage cheese) roti is probably my favourite thing about Toronto so far. This roti from Mother India on Queen West was stuffed with pureed spinach, tender potatoes, and some chunks of paneer cheese. I had a big craving for Indian food after a patient told me about Mother India, and it needed to be satisfied! I loved this roti as much as the one from Gandhi Indian Cuisine. Though Mother India’s roti itself tasted better and was less spicy, Gandhi’s saag paneer roti had bigger chunks of paneer and the spinach looked greener.

It looks gross. I know. But it tasted absolutely incredible.

Can you believe that I have EIGHT more days of work before I’m going back to Waterloo and saying goodbye to Toronto (possibly forever!)?

My sister, Seline, published a book! Her novel is called ‘Journey to Avalon‘ and details the adventures of an awkward, self-proclaimed loser who finds herself with strange powers in the Elemental Academy for the Supernaturally Gifted – and will do anything to go back to her mundane life at home.

I think that’s it for today! I have lots more stuff to show you in the next few days, so stay tuned 😉

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!