One Million Stars

Hi everyone!

26233018_1624373514321908_4353650444787057847_o.jpg
Pearl Cafe breakfast and lunch menu

I hope you are all having an absolutely lovely Easter weekend so far.

Recently, I’ve been very excited about visiting some new restaurants in the area (since we’re on Easter break and the mid-semester reading week!). This restaurant, Pearl Cafe, is one that tops my To-Visit list. I really want to try their homemade angel hair spaghetti with silky eggplant, chilli, and goat cheese. Doesn’t that sound amazing? There are a couple other places that are high up on my list, including Naim (for brunch), Gerard’s Bistro, and Sassafras Canteen.

Here’s the bulletin board at my local yoga studio, Zama Yoga, where I volunteer as a Karma Yogi. That wonderful title just means that I help to vacuum, mop, wrap up garbage, and dust, once a week.

Back home in BC, Arnie is doing well. I have no idea what warranted this photo, but Mom sent it over to me one day. Seline, Mom, and Dad went on a day trip a few days ago to Victoria, where they visited the University of Victoria. Seline is possibly going to UVic next year, so I’m glad they had the opportunity to look around the campus, get a sense of the student life there, and, of course, try one of Victoria’s famed restaurants! They ended up going to Original Joe’s.

Mom sent me these wonderful photos of their meals from Original Joe’s. Seline loved her bacon jalapeño mac and cheese, and Dad enjoyed the chicken tenders. Mom’s bruschetta chicken fettuccine with pesto cream sauce was also very popular amongst the three of them. Though I wish they’d also tried that chocolate fudge brownie ice cream with cookies and cream crust (!!!), they were too full for dessert.

Studying on campus. Sometimes when I have a commitment after school (i.e. aerials, my only commitment LOL), I pack my dinner. This time, it was a delicious hearty Botanica salad mix and some yogurt with blueberries and a muffin.

This looks very fancy, and it was! Because I didn’t make it. 🙂 I got the salad from a vendor at the Jan Powers market, and cooked up an egg with cheese, and fried some of a pumpkin and spinach scone on the side.

Same meal, different day, different filter?

This is One Million Hearts, a super cool exhibit that opened up at King George Square in Brisbane’s city centre. I love this exhibit because of its vibrancy and lovely cause.

I’ve been really into walking recently! I will come back to this with a special post shortly.

And yes, still very much in love with veggies, rice, and halloumi. I could eat this every single day, and I do.

This lovely plate included salads from Botanica, a crushed falafel, and an egg that I cooked up with some grated cheese (I think it was provolone, but I’m onto some Gouda now!). The salads tasted wonderful and very refreshing.

I bought a few tennis balls to roll out some knots, but within half an hour, I broke BOTH of them! This was my first time seeing the inside of a tennis ball, and I guess I was surprised by how fragile they were, and that they were hollow inside.

So I ended up buying a $2 spiky massage ball from Kmart, which is much tougher and has been helping immensely for relieving muscle tension.

spiky-ball-exercises

On Saturday last week, I visited a new (to me) part of town called New Farm. New Farm is known for their lovely markets, performances, and cafes. This cafe, called MYLK + KO, is famous for their vegan, vegetarian, and gluten/dairy-free brunch dishes. I started with the cocowhip, topped with tons of peanut butter, cocoa granola, strawberries, and berry coulis.

My main dish was equally beautiful: falafel, a maple pumpkin slice, halloumi, roasted red pepper hummus, tons of grilled veggies, savoury dukkah, and sprouts. One of the best veggie breakfasts I’ve ever had, and it was so fun to photograph.

On a different note, I am now really into chai lattes! After purchasing a box of chai tea bags, I’ve been brewing up the chai religiously every morning. The creaminess of the milk, mixed with gentle spice from the tea bag, and sweetness from the honey is perfection.

Cindy’s Chai Latte

INGREDIENTS

  • 1 chai teabag
  • 1/2 cup water
  • 1 cup milk
  • vanilla extract OR vanilla bean paste, to taste
  • cinnamon, to taste
  • 1 tbsp honey

DIRECTIONS

  1. Combine water and milk in a saucepan. Simmer until it almost reaches a boy;.
  2. Break open the teabag. Pour the loose tea into the saucepan. If you don’t, the tea will be weak. Whisk and allow to simmer for 3 minutes.
  3. Remove from heat and let sit for 5 minutes, giving the tea even longer to brew. Add honey, vanilla, and cinnamon.
  4. Strain out the tea leaves using a fine kitchen sieve, or even coffee filters/paper towels.

Last night I ate something that was unbelievably delicious – milk chocolate enrobing a perfect piece of feathery light Aussie honeycomb. This was from Noosa chocolatier, and one of the best chocolate things I’ve ever eaten. The chocolate was creamy and rich, contrasting with the airy honeycomb. I can’t wait to go back to Noosa for another.

Finally, a tasty salad mix with a variety of quiches! There’s quite a lot on this colourful plate:

29995661_2132151473478046_1347842125_o

  • 1/4 pumpkin red onion quiche (Botanica)
  • 1/4 spinach quiche (Botanica)
  • 3/4 spinach goat cheese egg quiche (homemade)
  • 1/4 Botanica salad (coleslaw, sweet potato pesto couscous, carrot quinoa, spinach and rice with pumpkin)

That’s pretty much all for now. Wish I had more to share, but I really have not been doing much recently. I wish you all a beautiful weekend full of delicious eats!

Simple Guide to Nutritional Yeast

What is Nutritional Yeast?

  • a type of inactive yeast
  • flaky, powdery texture
  • has a savoury, cheesy flavour
  • vegan and gluten-free
  • can be found in most health-food stores

Why You Should Try “Nooch”

  • tastes like parmesan cheese, so it’s absolutely delicious
  • loaded with B vitamins
  • contains 6 grams of protein in each quarter cup
  • plenty of zinc and fibre

Creative Ways to Use Nutritional Yeast

  • add it to pasta
  • add to popcorn
  • use in Tex-Mex or Mexican dishes as a sub for cheddar
  • sprinkle some on buttered bread
  • use in lasagna
  • make an Alfredo sauce
  • topping for vegetarian chili
  • use in tofu stir-fries
  • sprinkle on salad
  • use to top salads or breadsticks
  • use in French toast batter to add richness
  • in place of cheddar in vegan broccoli-cheddar soup
  • use to make vegan omelettes or quiche
  • add to mashed cauliflower
  • use it to make cauliflower dishes
  • add to stuffed peppers
  • the easiest mac and cheese ever: 1/2 cup nutritional yeast with 1/4 cup warm water, oil, salt and pepper
  • mix into scrambled eggs for eggy flavour and great yellow hue
  • add to casseroles, whether they have rice or quinoa
  • toss it into the blender with cooked/canned beans, olive oil, and lemon for a great cheesy dip
  • add to burritos
  • sprinkle on shakshuka
  • add to scalloped potatoes
  • blitz to make a mock parmesan
  • mash into baked potato with garlic
  • blend to make creamy cheesy sauce
  • stir into pesto
  • top sautéed vegetables
  • use to top pizza or flatbread
  • use to make vegan hollandaise sauce
  • make a cheese spread with it, then use it for grilled cheese
  • stir it into vegan gravy
  • use to thicken stews, sauces, and soups
  • use in vegan mac and cheese recipes
  • whisked into salad dressing for thickness and unami flavour
  • use in vegan baking, like for savoury biscuits
  • add to scrambled eggs (adds a great sharp flavour, and enhances the yellow hue of your eggs)
  • stir into soups
  • add to curry mix
  • stir into risotto
  • sprinkle on chips, like kale chips
  • stir into sweet treats, like peanut butter cups, to add rich flavour (melt 1/2 cup chocolate chips OR cocoa powder with oil, then layer with a mixture of peanut butter and nutritional yeast, chill to set)
  • sprinkle on top of avocado toast
  • use in tofu cheesecakes, to add cream cheese flavour

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.

20930572_1866820063344523_1711056863_o

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

Screen Shot 2017-08-15 at 10.30.22 AM

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.

20931129_1881469508537004_1994790628_o

Enjoy the rest of your week, everyone!

Unchronological Order

Good morning, everyone! I hope you are all having the loveliest of mornings. This was a meal of garlicky cheddar broiled pita, scrambled tofu with peas, and sautéed zucchini with mushrooms and peppers. Eaten about a month ago, and I’m just posting this now because I’m terribly disorganized.

These treats are from Vincenzo’s (specialty European grocery store in Waterloo), and I can’t wait for my family to try them. I also bought these and took these pics back in May (whaaaat?) and I’m not sure why I’m just sharing them now.

  • caramel milk chocolate
  • Scottish all-butter shortbread
  • white chocolate cranberry shortbread
  • tiramisu cream milk chocolate
  • 99% dark chocolate for my very health-conscious grandfather
  • French pure butter cookies
  • 3 bags of Italian black truffle chips

During a FaceTime session between my mom and I, she decided it would be a good idea to DRAW a picture of me – this is what I got. :O

Another day, my friends and I went to Menchies for frozen yogurt to celebrate after our Physiology final exam.

My Menchies cup was loaded with:

  • taro frozen yogurt
  • Nutella frozen yogurt
  • Oreo frozen yogurt
  • chocolate frozen yogurt
  • cinnamon toast crunch cereal <– my favourite cereal as a kid, next to Corn Puffs and Reese’s. Multigrain Cheerios and Lucky Charms (only the charms, though, let’s be real) were so good, too. Man, I could write a whole post about different cereals. What was your favourite?
  • peanut butter crackle
  • chocolate crackle
  • cheesecake chunks
  • brownie chunks
  • Nanaimo bar
  • yogurt-covered pretzel
  • peanut butter sauce
  • peanut butter cookie dough <– I need more of this in my life
  • Oreo pieces

And 12 hours before the Menchies, we were studying on campus. I am going to miss Athena and Jasmine so much. 😦

Recently, I’ve been living off of Minimalist Baker recipes. I adapted her chocolate breakfast quinoa bowl and have been loving this breakfast with a banana + lots of peanut butter in the morning. It’s so easy to make, and is wonderful meal prep for the days that you feel like having a variation from oatmeal.

I made two batches over the last 1.5 weeks, and will buy another can of coconut milk later today so I can make another 4 servings!

Rich Chocolate Breakfast Quinoa

Serves 4

INGREDIENTS

  • 1 cup uncooked white quinoa
  • 1 can of coconut milk + enough water to make 2 cups total
  • sea salt
  • 3 heaping tbsp unsweetened cocoa powder
  • 2 tbsp maple syrup
  • ½ tsp pure vanilla extract

INSTRUCTIONS

  1. Rinse quinoa well. Drain.
  2. Heat saucepan over medium heat. Add rinsed, drained quinoa. Toast for 3 minutes while stirring rapidly to dry up water.
  3. Add coconut milk and water mixture, a pinch of salt, and stir. Boil over high heat. Reduce heat to low. Cook for 20-25 minutes, uncovered. Stir occasionally. If it stops simmering, increase heat to medium-low. It should be slightly simmering.
  4. When the liquid is absorbed and quinoa is tender, remove from heat and add cocoa powder, maple syrup, and vanilla. Stir to combine.
  5. Adjust flavours if needed, adding more water if you prefer a thinner texture.
  6. Eat! Don’t forget to top with chocolate, berries, more milk, or sliced banana. Nut butter is a must for me.
  7. Leftovers keep in the fridge, covered, for 2-3 days.

This morning, I realized that my milk was due to expire soon so I quickly whipped up a giant mug of hot chocolate. This mug was warm, sweet, but not too sweet, comforting, and absolutely delicious despite the hot and sunny weather. I enjoyed it with a chocolate almond croissant that I froze a few months ago. Thank you, past Cindy.

Easiest Hot Chocolate

INGREDIENTS

    • 2 tablespoons unsweetened cocoa powder
    • 1 tbsp honey
    • Pinch of salt
    • 1 cup milk
    • 1/4 teaspoon vanilla extract

PREPARATION

    • Whisk together the cocoa, maple, salt, and about 2 tablespoons milk in a small saucepan over medium-low heat until cocoa and honey are dissolved. Whisk in the rest of the milk and heat it over medium heat, whisking occasionally, until it is hot. Stir in the vanilla and serve.
    • If you like it frothy, blend it in the blender or use a milk frother.

Cocoa powder, guys. Apparently every recipe I made this week involves that good stuff. Since I didn’t have any coconut oil, I resorted to this recipe which is entirely free of added fats. The verdict? Not my favourite. I thought it had an odd bread-y texture, which was off-putting for brownies. I wouldn’t make this again. 😦

Fat-Free Vegan Brownies

Ingredients

  • 3/4 cup flour (I used spelt)
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup cocoa powder
  • 2/3 cup maple syrup
  • 1 tbsp water
  • 2 tsp vanilla extract
  • 2 tbsp flax meal plus 6 tbsp water, whisked together

Instructions

  1. Preheat oven to 350. Sift all the dry ingredients, including the flour, cocoa, baking soda and salt, into a bowl and set aside.
  2. In another bowl mix together the maple syrup, water, flaxmeal mixture, and vanilla extract. Whisk until well mixed.
  3. Add the flour-cocoa mixture to this in 3 batches, mixing after each addition using a ladle or spatula. The batter will be thick.
  4. Prepare an 8 X 8-inch baking pan by lining it with parchment. Leave an overhang on each side of the pan so you can easily lift the brownies. Pour the batter in and spread evenly.
  5. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  6. Cool thoroughly. Lift out the brownies using the foil overhang as handles, and cut into squares. Enjoy!

And that’s it for today! I hope y’all have the best rest of the week, and I cannot wait to share some exciting stuff with you. Seriously exciting.

Stay on your toes!

IMG_9348.PNG

Creating a Restaurant-Worthy Salad

Happy Thursday, friends!

Wordy post to share with you all today…

14269842_1459701920713050_1604529917_n

Let’s get to it!

5 Ways to Amp Up Your Salad (and topping ideas!)

  1. Try different types of lettuce greens to mix up the texture and flavour of your salad. Arugula is my favourite, but I want to experiment with other tender mild leaves with crisp ones.
  2. Arugula and watercress are peppery. Endive, radicchio, treviso, and dandelion greens are bitter. Purslane and sorrel have bright, lemony flavours. Kale, mustard greens, and cabbage? These are sturdy, work well shredded, and add body to your salad.
  3. That being said, buy greens from the farmer’s market! Clamshells tend to go bad faster. Greens from the market are so fresh!
  4. Remove excess water after purchasing. Wrap in a paper towel and then in a plastic bag in the crisper.
  5. Before serving, make sure leaves are completely dry. Spin them in the salad spinner in batches, without spinning overly hard to prevent the leaves from getting crushed. You can pat them with a paper towel, or roll them up in another towel.
  6. Smaller greens like spinach should be stemmed, but leaves left whole.
  7. Use a dressing with fat (oil). Try making your own vinaigrette using olive oil.
  8. The most basic vinaigrette dressing follows one rule – 1 part vinegar to 3 parts oil. For example, whisk 1 tsp of vinegar with 3 tsp (1 tbsp) oil.
  9. Sweetness is essential in a salad. I like some honey, or maybe maple syrup. Dijon mustard complements the sweetness perfectly!
  10. Careful not to overdress the salad.
  11. Make your salad in a massive bowl to ensure that every leaf is fully coated and seasoned.
  12. Season the salad with more salt than you’d expect. This is a restaurant secret that makes salads at places like Cactus Club so amazing. Sprinkle in a little flaky sea salt – your salad is guaranteed to be much more flavourful.
  13. Vegetables on top add brunch and colour. Try radishes or eggplant! Some other ideas – carrot, cucumbers, radishes, sprouts, fennel, roasted vegetables, tomatoes, beets, or more.
  14. Squash add awesome colour and texture. Try butternut, acorn, zucchini, or any other member of the squash family you can think of.
  15. For protein, experiment with chicken, turkey, fish, beans, or tofu. I want to try tempeh!
  16. Speaking of protein, try grilling, searing, broiling, steaming, or blackening any of the above (maybe not the beans).
  17. Dried fruit add a bit of sweetness and chew. I like cranberries!
  18. Seeds and nuts are a salad must-have, in my opinion. I think walnuts, sunflower seeds, and pistachios work beautifully with goat cheese and fruit. Sesame seeds, cashews, and peanuts are awesome in Asian-style salads. Make sure the nuts are toasted! They not only add flavour and texture, but also extra nutrition.
  19. Eggs are phenomenal salad toppers. Try them hard-boiled, poached, fried, or mashed into egg salad!
  20. For a starch, potatoes, corn, brown rice, whole wheat bread (on the salad as croutons, or even on the side!), whole wheat pasta, or quinoa/couscous are all fantastic.
  21. One word – avocado. Creamy, flavourful, beautiful. Can you ask for more? Okay, maybe for them to have smaller pits. And to not go from ripe to rotten so quickly!
  22. Garlic, shallots, and onion add beautiful flavour to the salad, or even the dressing itself.
  23. Herbs, like basil, add wonderful flavour.
  24. Any kind of cheese would work beautifully in a salad.
  25. Dress your salad lightly – literally. Be very gentle with the salad tongs. Even better? Use your hands!

Salad Ideas

Amazing Arugula

  • arugula
  • beets
  • cucumber
  • radish
  • chickpeas
  • feta
  • sunflower seeds
  • lemon + EVOO

Chop Chop

  • romaine and iceberg
  • beets
  • egg
  • tomato
  • cheddar

Kale It

  • baby kale
  • artichoke hearts
  • asparagus
  • quinoa
  • goat cheese
  • toasted almonds
  • tomato vinaigrette

Slammin’ Salmon

  • field greens
  • tomato
  • fennel
  • asparagus
  • oranges
  • olives
  • citrus vinaigrette

Spinach

  • baby spinach
  • mushrooms
  • bacon
  • egg
  • tomato
  • goat cheese
  • crispy onions
  • dijon vinaigrette

Build your own (choose a protein, too – see #16!)

Lettuce

  • Romaine
  • Chopped Iceberg
  • Wild Arugula
  • Farmers Market Field Greens
  • Baby Spinach
  • Baby Kale

Crunch

  • Crispy Kabocha Squash
  • Sliced Almonds
  • Walnuts
  • Crispy Bacon Bits
  • Olive Oil Croutons
  • Sunflower Seeds
  • Pumpkin Seeds
  • Dried Cranberries
  • Dried Blueberries
  • Pecans

Cheese

  • Feta
  • Parmesan
  • Aged Cheddar
  • Crumbled Blue
  • Pesto Bocconcini
  • Goat’s Cheese

Toppings

  • Honey Crisp Apple
  • Grape Tomatoes
  • Quinoa
  • Asparagus
  • Sliced Farm Eggs
  • Edamame Beans
  • Pickled Red Beets
  • Kalamata Olives
  • Roasted Beets
  • Breakfast Radishes
  • Shaved Fennel
  • Cucumber
  • Oranges
  • Fresh Chickpeas
  • Pesto Marinated Chickpeas
  • Roasted Peppers
  • Button Mushrooms
  • Pickled Cauliflower
  • Shaved Jalapeño
  • Artichoke Hearts
  • Avocado

Hope everyone has a fantastic Friday and weekend ahead of them!

  1. What are your favourite salad toppings?
  2. Do you have any plans for the weekend?

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.

DSC06318

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!

DSC06066

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…