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. 🙂

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!

Baking for the Smell of It: Brownie Recipe!

Brownies! Yesterday was my last day of classes. With final exams on the horizon, what better way to spend my morning than go grocery shopping and baking? Baking is definitely the best way to procrastinate.

Is there anyone on the planet who doesn’t like brownies?

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Sweet, fudgy, chocolatey, rich, with a perfect crackled top, these brownies are definitely some of the best I’ve ever had.

Even better? They are incredibly easy to make and only require one bowl and less than 15 minutes of prep time. You probably have all the ingredients in your pantry already.

If you like cakey brownies, add an extra egg. For even fudgier brownies, bake for 25 minutes instead of 30. You could even add crushed candy canes on top for a festive holiday treat!

Super Easy Brownies
Serves: 16
Ingredients
  • 150 mL melted coconut oil, butter, OR a combination – COOLED
  • 2 large eggs
  • 1.5 tsp vanilla extract
  • 1.25 cups white sugar
  • 3/4 cup unsweetened cocoa powder
  • 1/2 tsp salt
  • 1/4 tsp baking powder
  • sprinkle cinnamon (optional)
  • 2/3 cup flour
  • 1/3 cup chocolate chips
Instructions
  1. Preheat oven to 325. Grease a nonstick 8×8 baking pan.
  2. Melt butter or coconut oil. Allow to cool.
  3. Add eggs when cool. Whisk. Add vanilla, sugar, cocoa powder, salt, baking powder, and cinnamon. Whisk very well.
  4. Stir in the flour. When there are some streaks of flour left, add chocolate chips. Stir until there are no more streaks of flour.
  5. Pour batter into the pan. Spread batter, then swirl with knife if desired.
  6. Bake for 30 minutes, or until a knife comes out almost clean.
  7. Cool in the pan for 1-2 hours, until completely cool.
  8. Transfer brownies to a cutting board.
  9. Use a very sharp chef’s knife to cut the brownies into 16 squares, using quick, strong motions to prevent the top from crackling and breaking.
  10. Enjoy!

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I’m sure you will love these. 🙂

Let me know if you give this recipe (or any of my other recipes!) a try! I’d love to hear about how they turned out.

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Happy Tuesday, and good luck to fellow students who have upcoming final exams!

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! 😀

Apple & Cherry Baked Oatmeal

Oh, oatmeal. Oatmeal cookies. Breakfast porridge oatmeal. Oatmeal pancakes. Oatmeal crepes. Oatmeal in meatballs. Oatmeal oatmeal oatmeal.

And now, baked oatmeal!

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That word is starting to sound really strange, now. Oatmeal.

Regardless of how bizarre the word “oatmeal” might sound now, this oat-creation is going to warm you up on a chilly spring morning, tingle your taste buds, and have you wishing your stomach could double in size so you can eat the whole thing 😉

Baked oatmeal is wonderful on its own, but I like mine topped with nut butter! Specifically, I used organic sunflower butter (which is unseasoned) that I flavour by adding a little maple syrup, a pinch of salt, occasionally cinnamon, and a bit of melted coconut oil to amp up the drizzly-ness.

Of course, the first time I scooped it out, my oatmeal broke on me! As you can see in the above pictures, it isn’t easy to wiggle this guy out of the baking dish. 😉 The second day, after some time in the fridge, it’s a little stiffer and easier to cut. Perf!

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If you are wondering about the texture, it is like a cross between custard, an extremely soft granola bar, and an oatmeal muffin. I just love it!


 

APPLE CHERRY BAKED OATMEAL

Serves: 2
INGREDIENTS
  • 1/3 cup frozen pitted sweet cherries (I used about 15-20, chopped)
  • 1/2 cup unsweetened applesauce
  • 1 egg
  • 1/2 scant tsp vanilla extract
  • 1/4 tsp cinnamon
  • 1/8 scant tsp salt (just a pinch)
  • 1/4 tsp baking powder
  • 1/3 cup almond milk
  • 2/3 cup uncooked old fashioned rolled oats
 INSTRUCTIONS
  1. Take the cherries out of the freezer and allow them to thaw. Preheat the oven to 375 degrees.
  2. In a large bowl, whisk together the apple sauce, eggs, vanilla, cinnamon, salt, and baking powder. Once combined, add the milk and whisk until smooth.
  3. Roughly chop the cherries and add them to the bowl of liquid ingredients, along with the rolled oats. Stir with a spoon until combined.
  4. Lightly coat a baking dish with non-stick spray. Pour the oat mixture into the dish and then bake for 40-45 minutes, or until golden brown on top and no longer tacky in the center. Divide into two portions and serve warm.
 NOTES

Uneaten portions can be refrigerated and eaten cold at a later time or briefly microwaved to reheat.


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I have a new “thing” of baking a batch of baked oatmeal every Monday afternoon and having 1/2 the batch on Tuesday morning and the other half batch on Thursday morning. Last time, I baked a yummy banana oatmeal! I have 8:00 AM classes on those days (hence the terrible lighting) and don’t want to be whisking pancake batter or whipping bananas into my oatmeal at 7:00 AM. I’d hate to be that one annoying person who wakes up the entire building in the morning. 🙂

Yay for baked oatmeal and quick breakfasts! And nut butter, of course.

Have the BEST weekend, guys!