Three Days in Toronto

Good morning! Check out some of these incredible eats in PEI, before we flash back into the lovely couple of days that my sister and I spent in Toronto. A few nights ago, I savoured this lobster risotto, and my sister had a great gouda mac and cheese with a garlicky baked topping.

For dessert, I had a lovely sticky toffee pudding with whisky caramel sauce and vanilla ice cream. This was very tasty, and definitely one of the top three desserts I’ve ever eaten. Amazing. This made my list for all-time best desserts I’ve ever eaten.

This meal was from a restaurant called Cedar’s Eatery, where Seline had chicken souvlaki with Greek salad and rice, while I ate lentils and caramelized onions on rice with fattoush salad. For an appetizer, we shared a plate of calamari with sweet chili sauce.

I’m not sure why I have this here, but it’s a bit of a flashback into my time in Australia. I will miss this so much – it’s the exit from my house, going onto High Street, and my favourite quiche in the world.

Our AirBnB in Toronto, which was located at Bathurst and College. It was an excellent location.

Seline and I loved the Royal Ontario Museum, where we saw a neat Fear and Fascination spiders exhibit, a fashion exhibit, and plenty of contemporary and historical artwork.

Here are some fun photos from the Ripley’s Believe-it-or-Not Aquarium and Yonge-Dundas square. Seline’s favourite part of the aquarium was touching the horseshoe crabs and manta rays. I loved the jellies and seahorses.

Seline’s first impression of Toronto wasn’t too bad, but we arrived in the middle of a heat wave. It was a little too humid for her, but we are glad to have done plenty of fun stuff, and eat so much delicious food. This Greek meal was from Mezes, where I ate pastries stuffed with beet and leek, spinach and feta, and Greek cheese. AMAZING meal! I would die for Greek food.

Brunch from Aunties and Uncles before our flight to PEI. Seline had their classic breakfast with bacon, scrambled eggs, potato hash, and toast, while my pear, walnut, and brie grilled cheese (on challah!) was served with a green salad.

Moonbean Cafe has the most delicious London Fog, in my opinion. I tried it cold one day, and hot another. They also make such tasty spinach-feta borekas, which are like a hybrid between a bagel and a puff pastry.

Dinner at Byblos included awesome baguette pides and slices of Mediterranean beef cheek.

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We spent four hours at Light Cafe one afternoon. Seline loved her BLT chicken sandwich and lobster bisque, and I thoroughly enjoyed my truffle mushroom risotto with parmesan.

For dessert, we shared charcoal black sesame waffles with black sesame sauce and ice cream (one scoop each of vanilla and sesame).

Finally, this was brunch from Signatures Cafe, which is located inside a hotel. I love eggs benedict, especially on brioche, so this was a divine breakfast. Mine was topped with sauteed kale and spinach, and Seline’s with bacon.

That’s all for today – I have some things to do before the end of the day. Have a lovely rest of the week!

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Charcoal Waffles ♡_♡

Mmmm, pizza. It’s been a while since I’ve had truly, truly amazing pizza and this one from Lamanna’s, an Italian bakery and hot table in Scarborough, did not disappoint. Smothered in provolone and mushrooms, the toppings were simple and tasty – but the crust, charred to perfection, was my favourite part.

Dessert? Large gelato with a scoop of pistachio and a scoop of hazelnut (check out that size compared to the little gelato spoon and my water bottle!) – followed by an unpictured lobster tail cream pastry. Talk about an amazing lunch!

Another day, I had lunch at Light Cafe in downtown Toronto, a chic and modern new spot in Baldwin Village.

The truffled mushroom croissant is their specialty, loaded with creamy truffle mayonnaise, sliced tomato, shiitake mushrooms, and lettuce. The croissant was toasted and tasted fresh. Salad was dressed in sesame, and had plenty of fresh tomatoes inside.

The soup was another highlight: rich, creamy, savoury Lobster Bisque!

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For dessert, I had to order the famous Light Cafe dish – black sesame waffles. There were four heart-shaped black sesame waffles, made with charcoal for that incredible colour, a little vial of rich sesame syrup, a scoop of vanilla ice cream, and a scoop of black sesame ice cream. All of it was devoured. 😇

Waffles with ice cream is hands-down one of my favourite desserts of all time, and bonus points for special-flavoured waffles like ube (purple yam, specialty of the Philippines), black sesame, or red bean.

This is one of my favourite photographs from my trip downtown. I love how 50% of it is that urban traffic look with trees in the back, and the other half is a pretty lake with trees, and apartments in the back. The contrast is cool!

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The reason for my Toronto trip? Stock. Up. On. Muffins. Since I don’t go downtown very often, and I won’t be going often anymore since it’s starting to get chilly, I bought plenty of muffins, chopped ’em into thirds or quarters, and stashed them in the freezer. These are some of the muffins I remember:

  • blueberry streusel
  • blueberry bran
  • plain blueberry
  • blueberry scone
  • lemon poppyseed
  • carrot
  • banana chocolate chip
  • mixed berry and oat
  • cornmeal
  • lemon currant scone
  • ginger scone

There were definitely more, but that’s all for the ones I can recall. 😎 Apparently, I seem to like muffins a lot?

Excitement. In the form of a delicious plate of coconut Thai green curry with broccoli, mushrooms, onion, and carrots – and in the form of a new book. Sci-fi isn’t really my genre, but this one, RUSH by Eve Silver, had me intrigued all the way through.

A trip to the library meant I took lots more snapshots of the books that are on my to-be-read list. I can’t wait to take these out and see if they’re good.

On Mid-Autumn Festival, which is like Chinese Thanksgiving, I had an incredible meal at a buffet called Dragon’s Pearl, with friends of my grandfather. I. Love. Buffets. So what did I enjoy this time?

  • yorkshire pudding, mashed potatoes and gravy
  • steamed ginger and scallion fish
  • Japanese sweet egg, bean curd sushi, other assorted sushi
  • stir-fried vegetables, crispy stir-fried noodles
  • peking duck on a flatbread, with sweet and sour sauce and cucumber
  • creamy crab salad
  • crispy shrimp cakes
  • garlic mussels
  • grilled salmon and plaintains

Dessert was just as delicious.

  • tiramisu
  • green tea cake
  • sweet sesame mochi ball (favourite)
  • regular cheesecake
  • unsweetened cheesecake
  • bread pudding with golden raisins, whipped cream on top (#2 favourite)
  • English trifle
  • kiwi custard tart

Do you like buffets? I’m a sucker for variety, so I adore buffets!

One morning, I had some quiet time to myself in the office so I started designing a new poster for the Integumentary System, which is the system about human skin, hair, and nails.

Totally random note here. This is such a beautiful logo! I like graphic design a lot and want to learn more about designing lettering.

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Speaking of graphic design, I’m creating a PDF doc of Anatomy-related study tips. The entire study guide is written out now, but I’m figuring out how I’d like to design the other pages. What do you think?

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That’s pretty much it for today, guys. Hope you all have the most wonderful rest of the week. 🙂

Goodbye, Toronto

I may physically be in Waterloo, but my heart is still in Toronto!

I moved to Toronto on January 1, and worked in downtown Toronto for four months. It was a wonderful (and delicious) experience, at times exciting and invigorating, and other times boring and exhausting.

In other words, I loved it.

I loved browsing through leotards and practicewear at Malabar on Queen and McCaul.

I loved listening to dramatic Disney songs and reading analyses.

I loved working at the Toronto Health Centre, where I helped to create all kinds of posters, catalogues, and flyers.

Creating these were the highlight of my work term!

I loved making lists and preparing to move out. I also loved looking at summer vacation packages to the Sunshine Coast. I can’t wait until we go! Mom has been working hard to create the trip itinerary.

Goodbye, 123 Edward Street!

Goodbye, Aura Condos!

Also, goodbye to these horribly dirty, worn-out shoes that somehow managed to survive a trip to Paris, a trip to Kathmandu, and two trips to the Sunshine Coast.

Thank you, Toronto, for the beautiful memories.

And hello Waterloo, as I continue with my spring/summer semester!

Everything I Ate in April

Hello, friends! This month, I recorded every single thing I ate and drank. Not because I was trying specifically to eat less or more, but simply so I could be more aware.

One of my goals for the month was to eat mindfully. Since I like to see things laid out and written in detail, it only made sense for me to record each meal and snack. 🙂 Here it is:

1

  • B: earl grey tea latte // banana chocolate quinoa and peanut butter, yogurt with granola
  • L: black bean soup, grilled cheddar sandwich // carrot almond cake over yogurt with almond butter
  • D: pasta with vodka sauce, mushrooms, spinach, carrots // banana chocolate chip quinoa bread over yogurt with cashew butter

2

  • B: hot chocolate // carrot almond cake over yogurt with almond butter
  • L: fry bread, 2 poached eggs, salad with beets, dill sauce, smoked salmon, goat cheese // mini greek frozen yogurt with peach preserve, Callebaut white chocolate, toasted coconut
  • D: pasta with vodka sauce, mushrooms, spinach, carrots // yogurt with sour cherry pie slice and pecan coconut croissant piece

3

  • B: earl grey tea latte // banana chocolate oatmeal with peanut butter, yogurt with granola, raspberry cake square, chocolate banana almond square
  • L: black bean soup // yogurt with carrot cake, granola, almond butter
  • D: 2 eggs with vodka sauce, mushrooms, spinach, carrots, parmigiana reggiano cheese, 2 slices toast with avocado spread // yogurt with cashew butter and chocolate banana almond square

4

  • B: hot chocolate // 2 eggs with mushrooms, parmigiana reggiano cheese, 1 slice avocado toast // yogurt with peanut butter and carrot almond cake
  • L: black bean soup
  • D: fried shrimp, squash, green beans, coconut milk, pureed squash, steamed rice // ube waffle with ube ice cream

5

  • B: earl grey tea latte // avocado toast, yogurt with sour cherry pie slice
  • L: pasta with vodka sauce, mushrooms, spinach, carrots, parmigiana reggiano cheese
  • D: Thai yellow curry with butternut squash, broccoli, mushrooms and cauliflower quinoa // yogurt with 2 chocolate banana breads and peanut butter

6

  • B: hazelnut hot chocolate // 1 whole wheat lavash, peanut butter, banana, yogurt with chocolate banana bread and almond butter
  • L: Thai yellow curry with butternut squash, broccoli, mushrooms and cauliflower quinoa
  • S: deKEFIR regular frozen yogurt with pineapple chunks, quinoa crisps, walnuts, and crispy pie bits
  • D: pasta with vodka sauce, mushrooms, spinach, carrots, gruyere cheese // yogurt with banana quinoa chocolate chip bread and 1/4 coconut pecan croissant, cashew butter

7

  • B: hazelnut hot chocolate // 1 banana over oatmeal with peanut butter, yogurt with chocolate banana almond bread and chickpea chocolate chip blondie
  • L: Thai yellow curry with butternut squash, broccoli, mushrooms and cauliflower quinoa
  • S: one scoop pistachio rosewater gelato, one scoop peanut sesame gelato
  • D: 1 whole wheat lavash with gruyere, wilted spinach, and parmigiana reggiano cheese // yogurt with 1/4 coconut pecan croissant, 1 square carrot cake, almond butter

8

  • B: spicy mayan hot chocolate // yogurt with cashew butter, 1 square carrot cake, 1 slice chocolate chip banana quinoa bread
  • L: Thai yellow curry with butternut squash, broccoli, mushrooms and cauliflower quinoa // 1 whole wheat lavash, peanut butter, banana, chocolate chips
  • D: 1 whole wheat lavash with gruyere, wilted spinach, and parmigiana reggiano cheese // 1 square raspberry coconut oat cake, 1 square chocolate banana almond cake, 1 square chickpea chocolate chip blondie, almond butter

9

  • B: small sweetened English breakfast tea latte
  • L: Humita with mashed corn, basil, and onions, cheese empanada // one scoop chocolate oreo ice cream, one scoop vegan coconut milk salted caramel
  • D: Thai yellow curry with butternut squash, broccoli, eggplant, mushrooms and quinoa // yogurt with chocolate banana quinoa flour bread

10

  • B: spicy mayan hot chocolate // oatmeal, one banana, peanut butter, yogurt with 1 square chocolate chip chickpea blondie, 1 square banana almond flour chocolate bread
  • L: Thai yellow curry with butternut squash, broccoli, mushrooms and cauliflower quinoa
  • D: saag paneer roti // large peanut butter fudge cookie

11

  • B: oatmeal, one banana, peanut butter, yogurt with 1 square carrot cake, 1 square banana almond flour chocolate bread
  • L: spinach feta 2-egg frittata // yogurt with 1/3 date square
  • D: Thai yellow curry with butternut squash, broccoli, eggplant, mushrooms and quinoa

12

  • B: 1 banana, yogurt, almond butter, 1 square carrot cake
  • L: Thai yellow curry with butternut squash, broccoli, eggplant, mushrooms and quinoa
  • D: spinach feta 2-egg frittata // yogurt with 1 chocolate banana square and 1 piece chocolate chip banana quinoa bread

13

  • B: 2 eggs, 1 banana, peanut butter, almond butter
  • L: Thai yellow curry with eggplant, mushrooms, butternut squash
  • D: 1 whole wheat lavash, spinach, gruyere cheese // yogurt with 2/3 date bar

14

  • B: 2 eggs, 1 banana, peanut butter, cashew butter // yogurt with one raspberry square and one chocolate banana almond square
  • L: Loblaws salad bar // yogurt with almond butter, chocolate chip banana quinoa bread
  • D: X

15

  • B: yogurt with simple banana oat bread, peanut butter // small english breakfast tea latte
  • L: kale salad with pears and carrots, cornbread with citrus smoked salmon, 2 poached eggs, BBQ hollandaise sauce, roasted potatoes, BBQ sauce
  • D: cauliflower rice with gruyere, sautéed zucchini and yellow squash noodles // yogurt with simple banana oat bread, peanut butter

16

  • B: banana, plain oatmeal, peanut butter, yogurt with simple banana oat bread
  • L: medium hot chocolate and almond croissant // london fog tea latte, trout wellington with kale, lentils, quinoa, kale and sweet potato biscuit, chocolate almond croissant
  • D: X

17 MON

  • B: 1/2 sweet potato, oats, peanut butter // yogurt with 1/2 banana and simple banana oat bread
  • L: 1/3 cauliflower, pepper, zucchini/yellow squash frittata // 1/2 banana with yogurt, simple banana oat bread, and cashew butter
  • D: trout coulibiac with kale, lentils, quinoa, hard-boiled egg

18 TUES

  • B: earl grey tea latte // 1/2 sweet potato, oats, peanut butter // plain yogurt with chocolate banana almond square
  • L: 1/3 cauliflower, pepper, zucchini/yellow squash frittata // vanilla soft serve with cornflakes, pumpkin seeds, crispy rice, honeycomb, matcha powder
  • D: quinoa with peppers, broccoli, cauliflower, cheddar cheese // yogurt with simple banana oat bread, raspberry square

19 WEDS

  • B: earl grey tea latte // 1/2 sweet potato, oats, peanut butter
  • L: 1/3 cauliflower, pepper, zucchini/yellow squash frittata, zucchini/yellow squash noodles
  • D: quinoa with peppers, broccoli, cauliflower, cheddar cheese // 1 banana, 2 milk chocolate squares, peanut butter and yogurt, pecan coconut croissant

20 THURS

  • B: earl grey tea latte // 1 banana, oats, cashew butter, yogurt with 1 chocolate almond banana square
  • L: quinoa with peppers, broccoli, cauliflower, cheddar cheese // yogurt with 2 chickpea blondies
  • D: 1 sweet potato with peanut butter

21 FRI

  • B: earl grey tea latte // 1 banana, oats, cashew butter, yogurt with 1 slice chocolate chip quinoa flour banana bread
  • L: quinoa with peppers, broccoli, cauliflower, cheddar cheese
  • D: palak paneer, yellow lentil dahl with cilantro, potato and cauliflower curry, vegetable pakora, curry rice, carrot rice pudding // peanut butter caramel cookie, 1 scoop totarn (ube) ice cream, 1 scoop cinnamon toast ice cream

22 SAT

  • B: earl grey tea latte
  • L: quinoa with peppers, broccoli, cauliflower, cheddar cheese // chocolate chip oat banana bread with peanut butter, cashew butter, yogurt
  • D: tempeh, brown rice, sweet potato, tahini maple lemon dressing, bokchoy, broccoli, beet sauerkraut, sprouts, hulled watermelon seeds // 1 scoop black sesame gelato, 1 scoop green bean coconut gelato

23 SUN

  • B: 1 cup milk, 1/2 tsp turmeric, spices
  • L: quinoa, broccoli, mushrooms, peas, carrots, corn, cheddar cheese, roasted acorn squash // yogurt with cashew butter, chocolate chip oat banana bread
  • D: quinoa, broccoli, mushrooms, peas, carrots, corn, cheddar cheese, roasted acorn squash // yogurt with cashew butter, chocolate chip oat banana bread, 1/8 piece peach almond tart, 1/8 piece chocolate hazelnut cake

24 MON

  • B: earl grey tea latte // banana, oats, cashew butter, blackberries, yogurt, chocolate chip oat banana bread
  • L: quinoa, wilted spinach, roasted acorn squash, feta cheese
  • D: quinoa, broccoli, mushrooms, peas, carrots, corn, cheddar cheese // 1/4 piece peach almond tart, 1/4 piece chocolate hazelnut cake

25 TUES

  • B: earl grey tea latte // banana, oats, blackberries, yogurt, chocolate chip oat banana bread
  • L: quinoa, wilted spinach, roasted acorn squash, feta cheese // 1/8 piece peach almond tart, 1/8 piece chocolate hazelnut cake
  • D: quinoa, broccoli, mushrooms, peas, carrots, corn, cheddar cheese // yogurt with blackberries, chocolate banana almond square, raspberry square

26 WEDS

  • B: earl grey tea latte // banana, oats, 2 tbsp cocoa powder, 1 milk chocolate square, blackberries, yogurt, chocolate chip oat banana bread
  • L: rice with beans, jerk chicken thigh and chicken leg
  • D: quinoa, peas, carrots, corn, spinach, cheddar cheese // yogurt with chocolate chip oat bread, chocolate banana almond square

27 THURS

  • B: banana, oats, 2 tbsp cocoa powder, 1 milk chocolate square, yogurt, chocolate chip oat banana bread
  • L: quinoa, peas, carrots, corn, spinach, cheddar cheese, acorn squash // 1 scoop earl grey ice cream
  • D: arepa with fried plantains, black beans, avocado, tomato, freso cheese // london fog tea latte

28 FRI

  • B: banana, oats, 2 tbsp cocoa powder, 1 milk chocolate square // 2 pieces simple banana oat bread with butter
  • L: quinoa, peas, carrots, corn, spinach, cheddar cheese // 1/2 piece peach almond tart, 1/2 piece chocolate hazelnut cake
  • D: chicken breast in pomegranate syrup-walnut sauce, cucumber-tomato-red onion vinegar dip, saffron basmati rice and regular basmati rice // saffron ice cream with pistachios, pomegranate, rose petals // 1 scoop pralines and cream ice cream, 1 scoop chocolate peanut butter ice cream

29 SAT

  • B: medium hot chocolate
  • L: Egyptian black tea with mint, milk, and sugar, eggs with bean stew, balady bread, cucumbers, tomatoes, and peppers in vinegar sauce, Egyptian cheese // london fog tea latte, pistachio chocolate croissant, chocolate cake with chestnut cream and walnut sponge with rum
  • D: X

30 SUN

  • B: small english breakfast tea latte
  • L: quinoa, peas, carrots, corn, spinach, cheddar cheese // simple banana oat bread
  • D: quinoa, peas, carrots, corn, spinach, cheddar cheese

Next month, my goal will be to analyze and understand how I feel with each meal, depending on what I eat.

Have you ever logged everything you ate?

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 😉

Pow Wow!

Over the weekend, I discovered this super simple recipe for creamy black bean soup. Thanks, Allrecipes! Spicy, rich, and full of black beans, this recipe is a keeper. I served mine with a simple buttery, cheesy grilled cheese.

Black Bean Soup

Serves 2

INGREDIENTS

  • 1 can black beans (15 oz), rinsed and drained
  • 3/4 cup vegetable broth or water with salt
  • 1/2 cup chunky salsa
  • 1 tsp ground cumin
  • 1 tsp minced garlic
  • lime juice, as much as you’d like
  • cayenne pepper, as much as you’d like

INSTRUCTIONS

  1. Combine half the beans, broth, salsa, garlic, and cumin. Blend until fairly smooth. Add the rest of the beans.
  2. Heat in saucepan over medium heat until thoroughly reheated. Stir in lime and cayenne pepper.
  3. Ladle into bowls and top with desired toppings.

I’ve been into quinoa porridge recently, blending up a whole overripe banana with some milk and cocoa powder, then cooking it up with cooked quinoa and topping it with peanut butter. The PB becomes gloriously melty, and tastes awesome with yogurt and granola.

I also created the BEST banana chocolate almond cake! Pictures to come, but here’s the recipe. This will be made again soon!

Banana Chocolate Almond Cake

Makes an 8×8 pan. I cut mine into 16.

INGREDIENTS

  • 2 cups almond flour
  • 1/3 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • sea salt
  • 2 eggs
  • 2 overripe bananas
  • 1/3 cup avocado oil
  • 1/2 cup maple syrup or honey

INSTRUCTIONS

  1. Preheat oven to 350.
  2. Place all ingredients except flour in a blender.
  3. Mash bananas. Whisk in eggs. Beat well, then add oil and syrup or honey.
  4. Add dry ingredients and use a whisk to stir until fully combined.
  5. Grease baking pan with oil or line with parchment.
  6. Bake 40 minutes. Remove and cool completely before tilting out of the pan.

Toronto is such a lovely city. I walked around the touristy Nathan Philips square on Sunday, when there was lots of sunshine.

On the same day, I had a tasty brunch at the Pow Wow Cafe in Kensington Market. The Pow Wow Cafe serves indigenous food. I had a fry bread (literally deep-fried dough) topped with two poached eggs, smoked salmon, goat cheese, and dill sauce. Potatoes, fruit, and a fresh beet salad on the side.

After that, I stuffed my face with frozen greek yogurt from Grk Ygrt, also in the Kensington Market. While this concoction with Callebaut white chocolate, toasted coconut, and peach preserve was tasty, this was the “mini” size which cost over $5. It was called the Maui Wowie!

Finally, I made a simple pasta with leftover sliced carrots, mushrooms, and spinach, with a creamy tomato vodka sauce and topped with feta cheese. Cleaning the fridge and the pantry!

That is really all I have to say for this foggy Tuesday morning. Have a lovely week, friends 🙂