New Things

A new thing from last week: moving for my first time. I’m scarred.

#sleptonthefloorforfivenights #nevermovingagain

Another new thing: before I left Waterloo, I visited Perimeter Institute with my friends. One of them works at Perimeter, which is an institute for theoretical physics. It’s a beautiful, massive, modern, bright building with a lovely bistro and great desserts. You can bet that I had two desserts + two mugs of tea with milk and honey.

New thing #3: I met up with Vivian, an incredible Schulich Leader and WE Day speaker from UBC. We enjoyed dinner at The Chickpea, a new vegan restaurant on Main Street in Vancouver. I ordered the fried eggplant dish, which was topped with yams, chickpeas, and garlicky tahini. There was a great hummus on the side, along with salad and chickpea fries.

Not including the lovely conversation, dessert was the highlight of my night. This was a vegan carrot cake, super tender and just sweet enough, served with the richest, creamiest vanilla ice cream (vegan, made with coconut milk). L-O-V-E. Honestly I cannot say enough good things about this coconut vanilla ice cream.

Mom made a great dinner a couple days ago – braised chicken with taro. On the side, I made a rolled black sesame and red bean crepe sweetened with brown sugar.

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Indian food! I need some. Where is my palak paneer at?

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A couple days ago, I made pesto pizza on naan flatbread, topped with stir-fried mushrooms.

So yummy! Seline’s had garlic tomato sauce instead of pesto, and some Tex Mex cheese on top. We loved, loved, loved this dinner. 5 stars from me, 4 from Seline 😉

This morning, I savoured some buns that Grandma bought for me. I’m super lucky to have a lovely 奶奶 (granny) who buys me all kinds of buns. Here, we have:

  • cocktail buns filled with sweetened shredded coconut
  • red bean bun
  • taro bun (my #1 favourite because it was soft and perfectly sweetened, with a “bolo” topping)

On another note, another new thing: I went skating yesterday. I grew up doing competitive figure skating, so it completely filled my heart to be back on the ice after three years.

Grandma ❤ Her nails are always on point, as her her hand-knitted sweaters.

Grandma and I had lunch at Pho99, a Vietnamese restaurant where we both enjoyed lemongrass chicken with rice, bone broth soup, and fresh cabbage.

The best new thing! À la Evangeline (check out her new post, by the way – I have hearts in my eyes), I enjoyed a waffle breakfast yesterday. I made the batter with one egg, 1/2 a banana, 1/4 tsp baking powder, 1/8 tsp baking soda, and plenty of vanilla and cinnamon. After a few minutes in the waffle maker, my waffle tasted great with nut butter and blueberries. ❤ Have I been converted? Maybe 70% 😉

An oldie, but a goodie – I made some chocolate banana bread. It’s my favourite recipe, which uses applesauce, a small amount of sugar, and no eggs. It tasted wonderful with yogurt, more summery blueberries, and crispy coconut cookies. I had seconds thirds.

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Enjoy the rest of your week, everyone!

2B or not 2B

My phone lock screen was my school schedule, but it’s been ten weeks so I don’t think I should be using the schedule anymore. My memory isn’t that bad… I hope. This semester, my 2B semester, is pretty insane.

New wallpaper = Mom’s buttered toast.

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A new ice cream truck opened in Uptown Waterloo (ice cream in uptown FINALLY!), so I had to stop by to try some! I had a scoop of Grammy’s Cupboard (vanilla with cookie dough, peanut butter cups, and brownie chunks – OMFG I know), and one scoop of chocolate caramel swirl with cashews. This tasted amazing, was a bit on the sweeter side, but I don’t think I would buy it again, considering the 2 half-scoops (= 1 full) was $5.00.

 

Here’s what it looks like! The person who served me was very gracious and kind.

 

Before the hearty ice cream, I had a glorious meal at Princess Cafe. The sandwich was my all-time favourite: grilled cheese with harvarti, goat cheese, walnuts, rosemary butter, and honey. The soup of the day was vegan tomato ale, which I was extremely skeptical about, but it tasted incredible. I am officially a fan of tomato soup! I enjoyed every drop of the soup and savoured every bite of the rich, crispy, cheesy, crusty sandwich.

 

For breakfast (don’t ask me why I am moving in reverse chronological order) – I enjoyed a bowl of plain oatmeal topped with a banana and tons of peanut butter. Yes, there is more underneath the massive scoop. Hemp hearts and cinnamon also made an appearance.

 

Then, the oats became granola, the bowl became a jar, and my nice messy desk at home became the bus stop bench on a sunny day. That sounded kind of poetic… or maybe I just have very low standards for poetry. This was so yummy – PB on anything!

 

Jars, because they save my lazy butt from washing dishes 😉

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So colourful! The natural lighting at the window makes for some lovely photos of my lunch and snacks. I wish I could say that I made those falafel, but I didn’t – everything else is homemade!

 

This frittata was also homemade, and I can’t wait to make another one. Eggs, spinach, roasted red peppers, mushrooms, and garlic goat cheese came together to make a tasty breakfast that I enjoyed with a nectarine and some yogurt with granola.

 

I’m cleaning out my room and found these pictures that I drew two years ago! Drawing is so much fun. I used to love drawing so much, but now have no time to draw waste all my time doing other things.

 

Have an incredible week, friends!

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!

Return of the Pretty Oats

I’ve started making my oatmeal look pretty again!

I guess it’s time to update the Oatmeal page, too.

I recently bought a little carton (is that the right word? Clamshell?) of blackberries on discount, and those little guys made their way into every oatmeal bowl.

Another day I went grocery shopping at Whole Foods and could not resist their hot bar… again.

Fried rice was also made and enjoyed along with the beautiful twinkly view of downtown Toronto. And yes, that’s a sweet potato with yogurt, granola, and peanut butter for dessert – truly a la Cassie!

Tsujiri’s is a Japanese dessert store that specializes in matcha desserts. I had the famous Tsujiri sundae to see what all the hype was about! Creamy, flavourful, and delicate, this sundae was balanced with crunchy rice puffs, chestnut, mocha, and a sakura-blossom cookie. Rachel, if you ever come to Toronto, this is the place for you!

Another day I devoured a chocolate almond croissant while walking around. I originally bought it for a breakfast treat, but it was fresh out of the oven and I couldn’t resist “just one bite” until I was left with just crumbs. This rocked my whole weekend.

This is the atrium, a beautiful mall-office hybrid next to my work building! I come here to drop off the mail once in a while.

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I had some bok choy and other Asian veggies to use up, so they were all sautéed into this quinoa stir-fry with egg, edamame, and mixed veggies. It was delicious with a soy sauce/sesame oil/sriracha/maple syrup sauce.

I’ve been craving banana baked goodies recently and made this batch of healthy squares. Made in the blender with only a few ingredients, these are nutritious, dense, and loaded with amazing banana flavour.

Blender Coconut Flour Banana Squares

Serves: 9 squares

Ingredients

  • 4 large eggs
  • 4 ripe bananas
  • 3 tbsp maple syrup
  • 1/2 cup coconut flour
  • 1/4 tsp sea salt
  • 2 tsp ground cinnamon
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  1. Preheat oven to 350. Grease an 8×8 pan.
  2. Blend all ingredients well in the blender. Allow batter to sit for 10 mins.
  3. Pour into square pan for 40 minutes, or until top is golden and knife comes out clean.
  4. Remove and cool for 1 hour before cutting. Cut and enjoy!

They also make a delicious oatmeal topping! Don’t be fooled by the pics – I definitely had seconds and thirds of those squares. 🙂

Ice cream was also devoured. This was from Fugo’s, a specialty ice cream shop across the street from my work. Dangerous, I know. This is why I can’t bring my wallet with me to work! This scoop had Skor bits, brownie chunks, and a caramel swirl.

So my biggest revelation this week was that I am actually a gelato girl. This incredible cup was loaded with coconut gelato and black sesame gelato from Millie Creperie/Creamery. I could NOT get enough of this and will be going back ASAP. The coconut one makes me drool just thinking about it. I wish I could show you how flavourful and tasty it is!

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Sweet potato oatmeal topped with a crumbled blueberry buckwheat muffin. YUM!

The view from my place on the 31st floor. Whoa.

After silks another day, I headed to Gloria Cafe for this amazing meal. It was very unlike me to order plain tomato + cheese toast, but this sammie blew my mind. Freshly-baked bread, salt and pepper, slices of tomato, butter, and creamy cheese were whipped into this incredible panini that I’m still daydreaming about. Will definitely be going back to Gloria Cafe for more of this deliciousness. Almond tart for dessert.

Scrambled eggs with spinach and cheddar are so simple, but dead delicious.

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I believe that’s it for the day! Have a gorgeous Wednesday everyone 🙂

Cheesy Waffles, Coconut Flour Brownies, and Makeup (ʘ_ʘ)

Quickie post this morning because I have to go to TD Bank and deposit my first cheque! Yay for PAYDAY 🙂
On a completely different note, you should run to the store ASAP and pick up some chocolate chips and coconut flour, because these amazing paleo brownies need to be made. I was totally skeptical about coconut flour in brownies (haven’t had much luck with coco flour in the past), but these were spectacular.
Not only were they easy to make, but they also tasted SUPERB. Fudgy yet a bit cakey, and 100% chocolate deliciousness.
Coconut Flour Brownies
Serves: 9 servings
Ingredients
  • ½ cup coconut flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1/2 cup coconut oil
  • ½ cup dark chocolate chips
  • 1 tablespoon cocoa powder
  • ½ heaping cup honey (you can also use 1/2 cup packed light brown sugar)
  • ½ cup almond milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat the oven to 350ºF. Grease an 8×8 nonstick pan or place parchment paper on it.
  2. In a small bowl, mix together the coconut flour, baking soda and salt.
  3. Heat the coconut oil in a small saucepan over low heat until melted. Add the chocolate chips, cocoa powder and honey. Stir the mixture until the chocolate chips start to melt, then remove the pan from the heat and stir until the chips are completely melted and the mixture is very smooth. Set aside to cool.
  4. Whisk together the almond milk, eggs and vanilla in a large bowl. Slowly whisk in the cooled chocolate mixture.
  5. Sift the dry ingredients into the chocolate mixture and whisk vigorously until no lumps remain. Allow the batter to rest for 5 minutes so that the coconut flour can absorb some of the liquid.
  6. Pour the mixture into the prepared dish. Bake for 25 minutes, or until a tester inserted in the middle comes out mostly clean. Remove the dish from the oven and allow to cool completely before cutting into squares.

Not really a recipe: 2 eggs + 1 ripe banana in the blender with a pinch of cardamom, cinnamon, 1/4 tsp baking powder, and some salt, then enough coconut flour and almond milk to make pancake-batter texture. Cooked in coconut oil and topped with almond butter and yogurt, these were filling, SO delicious, and hearty.

I made a massive batch of granola to take with me to Toronto. Not sure why I’m posting it now. This granola recipe is the one I always use, but this time I tripled the recipe!

First time making gnocchi was a success! I used fresh gnocchi from Vincenzo’s, the Italian grocery store, and added leftover pumpkin pasta sauce, mushrooms, and zucchini. Cheese on top is pecorino romano!

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Broccoli-cheddar soup was also made and enjoyed alongside avocado toast.

A couple weeks ago, I went from Waterloo to Toronto for my first training session at work. Since my work starts at 10:00, and I left Waterloo at 6:00 AM, I had plenty of time to stop at Lady Marmalade, a brunch restaurant in Toronto. There, I enjoyed these super cheesy spinach waffles with two poached eggs and a tomato-orange sauce. Avocado on top instead of bacon – the perfect touch 🙂

Oh! And a London Fog latte was also chugged. This was amazing!

Toronto is such a bright, diverse, colourful city. The Christmas-ized mall was lovely.

Have you make shakshuka before? This certainly wasn’t the most authentic, but I followed Minimalist Baker’s recipe, made a couple changes, and enjoyed this chickpea rendition. It was especially yummy on top of quinoa with a smattering of nutritional yeast.

1-Pot Chickpea Shakshuka
Serves: 2 cups (3 servings)
Ingredients
  • 1/2 tbsp avocado oil
  • 1 red bell pepper, chopped
  • 2 tsp garlic
  • 1 14-oz can diced tomatoes
  • 1.5 tbsp tomato paste
  • 1/2 tbsp coconut sugar or maple syrup
  • sea salt to taste (depends on whether your diced tomatoes are salted/unsalted)
  • 1 tsp smoked or sweet paprika
  • 1/2 tsp ground cumin
  • 1 tsp chili powder
  • 1/8 tsp ground cinnamon
  • pinch cayenne pepper
  • pinch cardamom
  • 1 can cooked chickpeas, rinsed and drained
FOR SERVING optional
  • Lemon wedges
  • Bread
  • Rice
  • Pasta
  • Quinoa
Instructions
  1. Heat large metal skillet over medium heat. When hot, add oil, pepper, and garlic.
  2. Saute for 4-5 minutes, stirring frequently, until soft and fragrant.
  3. Add diced tomatoes, tomato paste, coconut sugar, sea salt, paprika, cumin, chili powder, cinnamon, cayenne pepper (optional), and cardamom (optional). Stir to combine.
  4. Simmer for 2-3 minutes.
  5. Scoop 3/4 of the sauce into a blender and blend for a creamier result.
  6. Add chickpeas. Stir to combine. Simmer for 15-20 mins to allow the flavours to develop.
  7. Taste. Adjust seasonings.
  8. Serve with bread, pasta, rice, quinoa, etc. Garnish with lemon juice or spices.
  9. Store leftovers covered in the refrigerator up to 4 days, or in the freezer up to 1 month. Reheat on the stovetop until completely warmed through.

Waterloo was SO snowy! Good thing there isn’t a speck of snow in Toronto now.

On my last day in Waterloo, I went to Alexa Baker‘s lovely studio for a photoshoot. She has a great studio in Kitchener, where model Victoria did my makeup and helped me get used to the lights.

Here are some of the photos that emerged! We took the yoga shots today, and the silks photos are from a couple months ago 🙂

In honour of the two weeks that I lived completely alone in Waterloo ( 😥 ), here are some tips for things to do!

Things To Do When Home Alone

  1. Play music really loud
  2. Take a nap
  3. Read a good book
  4. Do a home spa treatment (I made homemade oil + brown sugar + baking soda exfoliator for my legs and feet, which get so dry in the winter!)
  5. Watch a movie
  6. Clean up (sad but I actually did this)
  7. Call a friend
  8. Talk to yourself
  9. Buy food
  10. Make food
  11. Eat the food
  12. Draw something pretty
 Bye for now!

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…