Coconut Banana Nut Cupcakes

A non-traditional holiday sweet treat!

Ingredients:

1/3 Cup butter
2/3 Cup sugar
2 Eggs
1 Tsp vanilla
2 Tbsp milk
3 Medium ripe bananas (frozen and thawed)
1/2 Tsp nutmeg
1/2 Tsp cinnamon
1 Cup flour
1/4 C
hopped pecans
1/4 Cup unsweetened shredded coconut

Bake at 350 for 18 minutes.


The cream cheese frosting is bought (so shameful) but it was in my fridge on a whim!

Mushroom Omelette with Artichoke, Avocado and Feta

I'm not keen on the title but it gets the point across. What a sophisticated omelette this is, served with italian roasted potatoes. Hello adulthood!

Ingredients:
2 Large free-run eggs
Splash of milk
1 Artichoke diced
2 Mushrooms diced
1/2 Avocado cubed
1 Tbsp of feta crumbled

Directions:
Beat eggs and milk, add other ingredients and cook in a frying pan with a lid just below medium heat for about ten minutes. Check it periodically!

Because my flipping skills are less then stellar I have this sub-par photo but wanted to share this creation anyways!

My Puttanesca Recipe

Subsite anchovies for onions. Not that I don't like "real" puttanesca… I just don't have confidence using anchovies yet! …And it is a bit of a creepy concept.

Fun fact: Puttana translates to "whore." Puttanesca which originated in Naples was referred to as a whores supper. Am I selling it?

It's fresh, salty, tangy, comforting and EASY! Better?

Ingredients:
1 Cup of my homemade kale marinara (slightly spicy)
1 Small yellow onion sliced
1 Tbsp of capers
10 Black olives (pitted and quartered)
2 Artichokes quartered (I used canned, shameful)
1 Tbsp of my pecan pesto
2 Cups of cooked ancient grain pasta (buckwheat soba noodles would be good too!)

Directions:
Soften onions over medium heat in olive oil, salt and pepper. Add sauces and other ingredients until heated through then toss in the cooked pasta. You can drizzle extra olive oil on top to finish. This isn't meant to be a saucy dish and this recipe serves 2!

Pecan Pesto: http://comeforfood.blogspot.ca/2015/09/seasonal-pasta-with-pecan-pesto.html

Kale Marinara: http://comeforfood.blogspot.ca/2013/12/tomato-kale-marinara.html

Seasonal Pasta with Pecan Pesto

Totally inspired from my Farmer's Market Cooking Class yesterday! I used seasonal vegetables bought at the market.

My seasonal Vegetables:
Onion sliced
Garlic minced
Yellow pepper sliced
Zucchini chopped
Tomato diced

Pecan Pesto:
2 Cups of basil
2 Cloves of garlic minced
Olive oil (to mix)
1/3 Cup pecans
salt and pepper
- puree in a blender

Directions:

Blanch vegetables (starting with the hardest ones) to equal parts olive oil and a cup of water. Simmer well-seasoned vegetables until desired tenderness and add a couple dashes of red pepper flakes. Add cooked pasta (2 cups uncooked) and pesto (about 2 tablespoons). Mix well and top with your choice of protein.

Homemade Raspberry Simple Syrup

Helloooo raspberry mojitos!

Ingredients:
1 Cup sugar
1 Cup water

(heat until sugar melts)

2 Cups of raspberries (frozen from garden)
Simmer for 10 minutes then let steep for 10 more.
You can strain but I chose not to because I think it will be prettier and tastier this way! Or you can add some fresh raspberries to your cocktail to garnish.

Muddle with mint, lime, run and top with soda!

Enjoy a seasonal summer happy hour with this tart treat!

Muddle 1/2 lime with 4 mint leafs

fill glass with ice

2 oz rum

1 oz simple syrup

Top with soda water

Garnish like a pro

Skinny French Toast with Stewed Strawberries

I conqoured my french-toast fear! After seeing a cousins post last week I've been dreaming about the often-thought about, rarely ordered french toast. Ok, it doesn't cross my mind as often as cinnamon buns but I do love a good french toast!

Ingredients (for 2 pieces):
2 Slices of ancient grains bread (or choice)
2 Eggs
1 Good splash of milk
1/2 Tsp vanilla
1/4 Tsp of cinnamon
1 Cup quartered strawberries
1 Tsp white sugar
Butter
Maple syrup

Directions:

In a pot bring strawberries and sugar to a simmer for about 10 minutes or until desired texture. Stir every couple minutes.

In a flat bowl beat eggs, milk, cinnamon and vanilla. Lay bread flat on both sides to absorb mixture and add to a pan over medium heat with melted butter. (I never waited long enough and always failed). So this takes some time! Wait until one side is golden delicious and flip. The bread should be a medium brown colour and not squishy if that helps.

Top with the stewed strawberry sauce and add maple syrup if you wish. (Thanks Laurin extended family for this bottle!)

Greek Inspired Pasta Salad

Why not post? It's simple and makes for good lunches for the work-week!

Ingredients:

2 Cups of uncooked fusilli pasta

1 Can chick peas

1 Red pepper diced

1/2 English cucumber cubed

1 Small red onion

Lemon

Balsamic vinegar

Feta garnish

Avocado

Directions:

Cook and cool pasta, add diced vegetables and chick peas. I add the avocado and cheese before packing/eating. Bring a big lemon wedge or half a baby lemon and a small drizzle of balsamic. I would have totally added a sprinkle of oregano but none in stock wouldn't you believe it? Fresh green peas would also be a delicious suggestion! So this salad keeps getting bigger...

A fresh cold meal that stores well!

Basic Blueberry Pancakes

A beautifully sweet seasonal weekend breakfast. You may need to add a bit of water (1/4 cup) to lighten up the batter mixture.

Ingredients:
1 1/3 Cup flour
3 Tsp baking powder
1/3 Cup sugar
1 Egg
1 Cup milk
3 Tbsp butter
1 Tsp vanilla
1/2 Tsp cinnamon
1 Cup of blueberries

2 Cups of halved strawberries
Maple syrup (to top pancakes if desired)



Directions:

Blend butter and sugar then add egg, milk, , vanilla, and dry ingredients. Mix in blueberries last.
Add a small paddle of mixture to a warm lightly buttered pan. Bake one first side until you see bubbles beginning to form then flip.

Stewed strawberries: wash and cut strawberries in halves or quarters. Sprinkle with a tablespoon of sugar and let stew in a pot on medium heat for a minimum of ten minutes stirring sometimes.

Classic Greek Tzatziki

Side note: I can spell that word!

This goes good in wraps, as dip, topping or as one of my friend's suggested: salad dressing!
Terible picture, I should be ashamed of myself but I'm moving this weekend annnnnd lazy so sorry.

Ingredients:

1 Cup plain greek yogurt
I Lemon juiced (1 tbsp)
Lemon rind (how much you want (1 tsp)
1 Cucumber seeded and grated
1 Large garlic clove finely minced
2 Tbsp of fresh baby dill minced
Salt and pepper



Directions:
Seed and grate the cucumber and sprinkle with salt. Leave aside for half hour or so to disgard of excess water. I strained it like I do frozen spinach. You should be left with about a cups worth. Then combine ingredients and put in the fridge. I'm sure it's fine to eat right away but I just find sauces like this taste better with a little time to marry.

Enjoy this refreshing cool summer topping! Opa!

PB Cookie Sandwiches w/ Maple Walnut Ice Cream

If this isn't just the CUTEST summer dessert, then I don't know what is! If I made the ice cream it would be even more special….

I used my peanut butter cookie recipe, that you may have already seen on this blog and added a scope of maple walnut ice cream. What a winning combination!




Ingredients:

½ Cup unsalted butter, room temperature

½ Cup brown sugar

2 Eggs

1 Tsp vanilla extract

½ Cup peanut Kraft smooth peanut butter

1 ½ Cup all purpose flour

1 Tsp baking soda

1/2 Tsp cinnamon

Serve it from a cute cookie jar.

Who does that anymore?

Directions:

Cream butter and sugar, then add peanut butter, eggs, vanilla and cinnamon. Lastly add the combined flour and baking soda (I always only use one bowl by doing it in this order).

Roll into the ball size of your choice and gently press with a fork (dipped in flour to avoid sticking). Bake at 350 for 10-14 minutes depending on size. Bake on parchment paper for the perfect cookie.

Then squish it! 

Quick Coconut Curry Bowl

I never thought to put broccoli in a coconut curry dish before… apparently I wasn't thinking!

















Ingredients:

1 Yellow Onion diced
1 Large garlic clove minced
1 Orange bell pepper diced diced
1 Small broccoli head chopped
1/2 Cup sliced carrots
1/2 Cup sliced mushrooms
1 Hot house tomato diced
1 Cup vegetable stock
1 Can coconut milk (full fat)
1 Tbsp curry powder
1/2 Tsp of ground ginger (or 1 Tsp fresh)
1/4 Tsp red pepper flakes
salt and pepper

Served with rice and peas.

Directions:

Saute onions in olive oil then add garlic and other veg. Season with S&P then add coconut milk and stock. Let simmer until vegetables are tender (no more than 10 mins). Add diced tomato five minutes before serving.

Chicken, Bean & Veg Quesadilla with Zesty Guacamole

I've been dreaming of making a 7-layer burrito for the past couple weeks but ended up making this delicious creation. Inspiration works in wonderful, mysterious ways.

This recipe made 3 quesadillas and was generous on the refried beans!

Ingredients:
3 large tortillas
1 Can of reduced salt refried beans
1 chicken breast
1/3 Cup of corn
1/3 Cup of sliced mushrooms
1/2 Small zucchini
1/2 Yellow bell pepper
1 Small yellow onion
Fresh Spinach

Zesty Guacamole Recipe:
3 ripe avocados
1 Lime juiced
1 Clove of garlic minced
4-5 quartered cherry tomatoes
1/4 Red bell pepper diced
Salt and pepper
MASH IT TOGETHER!

Quesadilla directions:
Saute diced onion in olive oil with salt and pepper. Once softened add diced pepper, mushroom, zucchini and corn. Lastly add diced baked chicken (seasoned with chill powder and cumin).
Spread refried bean on tortilla, add filling to half of the tortilla and top with spinach then fold tortilla. Place on a baking sheet with parchment paper and bake for 15 minutes at 350.

Serve with guacamole, salsa and sour cream if you choose (or plain 2% yogurt).

You'll want to siesta after this feast for sure! Comfort food and leftovers… meal planning made easy!

Carrot Cake Breakfast Muffins

Cake for breakfast! ..Don't feel bad. You could sub the raisins for white chocolate  chips and make it a little more sinfully delicious, but I think once you read the recipe you'll feel better about making it!




Ingredients:
1 1/2 Cups all purpose flour (or GF substitute)
1/2 Cup brown sugar
2/3 Cup rolled oats
1/4 Cup butter
1/4 Cup raisins
1 Tsp vanilla
1 Tsp cinnamon
1 Tsp baking soda
1/2 Cup milk (or almond)
1/3 Cup mashed banana
1 Cup of grated carrot
1 Apple peeled and grated
1 Egg








Directions:
Mix sugar and butter then mash in one thawed frozen banana. Add egg and vanilla then grated carrot, apple and milk. Mix in cinnamon. Then add oats, flour and baking soda. Lastly mix in the raisins (add more if you wish) and fill in muffin liners. Bake at 400 degrees for 25 minutes. Should be golden brown.

Enjoy!

Simple Split Pea Veg Soup

Six ingredients + time. Effortless, flawless, scrumptious and a one-pot mess! SOLD.

True to this blog's form I have never made split pea soup before. I've daydreamed about it for years sadly but never attempted. This soup cannot be screwed up, I'm telling' ya. Yes it does need to simmer for an extended period of time, but watch some netflix and have a cuppa this is a bowl of relaxation in the making. Sorry, I haven't blogged for a while so I'm obviously over-excited about this post!

Six Ingredient Split Pea Veg Soup from scratch! 

Ingredients:

1 1/2 cups of green split peas
1 Onion diced
1 Clove of garlic minced
2 Cups of diced carrots
2 Cups of diced celery
Stock (I used chicken)
6 Cups of water (add more if needed)

Directions:
Saute diced onions in olive oil for five minutes, add garlic, carrots, celery. Saute for another five miinutes. Make sure to season as you go with salt and pepper. Add rinsed split peas, stock cubes and water. If using boxed stock use half stock/half water. Bring to a boil then let simmer for 40-50 minutes string periodically. When the texture is right for you, the soup is ready! I didn't even blend this mushy goodness. It may look distasteful to some, but it is anything but! Enjoy :)

I feel like if you garnished it with a drizzle of maple syrup you wouldn't be disapointed. I am stealing that from the much loved Vancouver restaurant Burgoo's.

GF Peanutbun Cookies

A sweet fusion of flavours! Yes, you can.

I used my GF peanut butter oatmeal raisin cookie recipe from my old blog "live wheat free" and incorporated a cinnamon glaze frosting because I really obsess over thinking about cinnamon buns with a sugary icing. I hope I didn't lose you… these aren't too indulgent, but they sure do taste it!

Cookie Ingredients:

1/4 Cup butter
1 Cup peanut butter
1/2 Cup brown sugar
2 Eggs
1 1/2 Tsp Vanilla
1/2 Tsp cinnamon
1 1/4 Tsp baking soda
3 Cups of oats
3/4 Raisins (thompsons)

Glaze Ingredients:
1/2 Icing sugar
1/8 Tsp cinnamon
2 Tbsp milk







Directions:
Roll a tbsp scoop of dough, place on parchment paper and gently press down with a fork. Bake for 14 minutes at 350. These cookies do expand and so you can make smaller and adjust the time.

These do not taste like 'flourless' cookies [disclaimer]

Go make some friends!

Blueberry Banana Muffins

Purple muffins! A pinch of fun, a scoop of healthy and a dollop of delicious! This big blueberry banana oatmeal muffins are a weekend treat!

Ingredients:
1 1/2 Cups flour
1 Cup of oats
1/2 Cup sugar
3/4 Cup milk
3 Medium frozen bananas
1 Cup frozen blueberries
1 Egg
1 Tsp vanilla
2 Tsp baking powder
1 Tsp baking soda
1/3 Cup butter
1/4 Tsp cinnamon

Directions:
Cream butter and sugar, ass defrosted bananas, egg, milk and vanilla. Add dry ingredients then bake at 400 degrees for 22-25 minutes.

Roasted Beet + Cauliflower Soup Du Jour

That's means a soup offered on a particular day, and today kind of inspired this creation so it's a fitting title for a wonderful blend of flavour!

Ingredients:

5 Medium beets

1/2 Head cauliflower

4 Cloves of garlic

1 Yellow onion

1 White potato

1 Carrot

2 Stalks of celery

2 Chicken stock cubes

1 1/2 Tsp of dried parsley

Olive oil, salt and pepper

Directions:

Roast the cauliflower, carrot, beets and potato for about 45 minutes at 350. The garlic only gets roasted for 25 minutes. 

In the pot slowly soften the diced onion in olive oil, salt and pepper then add diced celery, top with about 8 cups of water and 2 chicken cubes (or veg). Add the remainder of the ingredients and let simmer until everything is tender, cool, then blend!

Happy Valentine's Day! 

Vegan Black Bean Quesadilla with Roasted Garlic and Sweet Potato

Ding ding ding! Winner of the longest title goes to….

This dish was inspired by lack of groceries and a good old friend coming for lunch - lucky us!



Ingredients:

1 Sweet Potato
6 Cloves of garlic
1 Small zucchini
1 Red pepper
1 Can of black beans
1/2 Can refried beans
1 Cup of corn kernels
1 Packet of fajita mix
1/2 Avocado

Directions:
Dice the sweet potato and toss with oil, salt and pepper. Roast for 25 minutes with garlic cloves (wrapped in tin foil, tips chopped off with a little oil) at 350.

In a fry pan, saute diced pepper and zucchini in a bit of oil, add corn, black beans then potatoes. Mix with packet of fajita mix (which is totally cheating, but it's organic and msg free so give a sister a break)!

Take large whole wheat tortilla (or spinach) and evenly cover the entire side with refried beans (1/4 of can). Fill ingredients on half the tortilla (add a few roasted garlic cloves and fresh avocado) and then fold. Place in oven on parchment paper for 15 minutes at 350 flipping half way through. 20 minutes if you like it a bit crispier. Top with salsa (and you can refer to my homemade guacamole recipe!



























Look who made the blog! Ta-daa!

Flourless Vegan Banana Nut Bars

…a Hipsters dream treat ;)

I made this for my tea party this afternoon as many people are GF these days and it just so happened to turn out vegan as well. Lucky ducks! These baked granola bars don't taste like anything is missing so don't let the label limit you - this snack is easy and delicious! (And healthy if that's something you also care about.) OK!



Ingredients:
3 Medium ripe bananas
2 Cups of oats
1 Cup of natural peanut butter
1/2 Cup slivered almonds
1/2 Cup roasted sunflower seeds
1 Tbsp honey
1 Cup dried apricots
1/2 Cup raisins (re-hydrated)
1 Tsp vanilla
1/2 Tsp cinnamon

Directions:
Finely dice apricots (and re-hyderated if not soft). You can use a food processor if you have one but I just diced by hand.

Heat through the peanut butter and honey over low heat.

Mash bananas with cinnamon and vanilla, add rolled oats and dried fruit. I re-hydrated the raisins in boiling water to help bind.

Combine all ingredients and evenly press down on parchment paper in a 8x11 dish. Bake at 350 for 25 minutes and wait until completely cooled before cutting.

Southwest Veg Hash

I've been feeling uninspired and tired of eating routinely so I made my first hash ever (veg).

Ingredients:
1 Sweet potato cubed
1 Yellow onion diced
1 Clove garlic minced
1 Yellow bell pepper diced
1 Can of black beans rinsed
1 Cup of frozen corn kernels
Cumin
Chili powder
1 Fried egg…

Directions:
Roast the sweet potato in oil and 1 tsp each of cumin and chill powder for 40 minutes at 360.
Sautee diced onions until softened then add garlic, bell pepper and other ingredients. (salt and pepper). I served this with fresh avocado and a fried egg on top because that seems  luxurious enough to get someone out of a food funk, right? T'was!

Hearty Lentil and Vegetable Soup

So - I noticed it's been a while since I posted something healthy. Here it is…

Ingredients:
1 Cup of dried green lentils
1 19oz Tin of diced tomato
10 Cups of water
1 Large sweet potato
1 Yellow onion
2 Cloves of garlic
2 Carrots
2 Stalks of celery
1 1/2 Tbsp of italian seasoning
Salt and pepper

Direction:
Cook 1 cup of dried lentils separately in 2 cups of water over simmer for about 25 mins or until tender.
Brown diced onion in olive oil with salt and pepper, add minced garlic then other equally diced veg. Add water, stock and drained canned tomatoes. Add seasoning and let simmer until desired texture.

This is a quick dish and tastes heavenly!

Banana Oatmeal Breakfast Muffins

I really can't picture myself making muffins without oatmeal these days. Truthfully, I never pictured myself being a muffin maker, but here I am! Making muffins…

Ingredients:
1 1/4 Cups flour
2 Cups oats
1/2 Cup brown sugar
1 Tsp vanilla
2 Tsp baking powder
1 3/4 Tsp baking soda
3/4 Tsp cinnamon
2 Eggs
1 Cup of bananas (frozen and defrosted)
1/4 Cup butter
Pinch of salt.

Directions:
Cream butter with sugar, add vanilla, mashed bananas, eggs then combine with dry ingredients. Add about 1/4 cup worth of mixture to paper cups in muffin tins and bake 18-22 minutes at 325.

It's like the best banana bread you ever ate, shaped like a muffin, in your mouth!

Semi-Milk Chocolate Brownies

As requested I have posted this variation of my brownie recipe (adapted from Anna Olson's Triple Chocolate Brownie recipe).

Ingredients:
2 Cups semi-sweet chocolate chips
2/3 Cup of butter
1 Tsp vanilla
1/2 Cup sugar
1/2 Cup flour
3 Eggs
Pinch of salt
1 Cup milk chocolate chip pits

Direction:
Melt semi-sweet chocolate and butter in a double boiler. Take off heat and add vanilla, salt, sugar - mix. Add flour and mix then one egg at a  time and mix. Lastly add the milk chocolate and empty on parchment paper in a  rectangular cake dish. Bake for 35-40 minutes at 325. Normally I do 38.

PS. If you serve with a plate of fruit you won't feel as bad about eating 3!

Eggnog Pancakes!

I would double this batch!

Ingredients:

2 Eggs

2 Cups eggnog

1 1/2 Cups all-purpose flour

1Ttbsp (15 mL) sugar

1 Tsp  baking soda

Directions:

Cook over medium heat in a  non cook skillet. Wait until slightly bubbly then flip! You'll get it eventually - making pancakes isn't really something you learn by reading directions.

This was christmas breakfast! Served with a homemade apple-pear sauce, Quebec Maple syrup from a family-friend's farm and local sausage. Yummers. 

The Best Peanut Butter Cookie Recipe

The secret ingredient is cinnamon!

Ingredients:

½ Cup unsalted butter, room temperature

½ Cup sugar

½ Cup brown sugar

2 Eggs

1 Tsp vanilla extract

½ Cup peanut Kraft smooth peanut butter

1 ½ Cup all purpose flour

1 Tsp baking soda

1/2 Tsp cinnamon

¼ Tsp salt

Adapted from an Anna Olson recipe.

Directions:
Rolls dough into small balls and place on parchment paper. Press down gently with a fork once (first dipped in flour to reduce sticking to the dough). Bake for 10-12 minutes on parchment paper

depending on the size.

Eggnog Cookies

Better late than never! And these are so worth a try! First time making them… even though I'm not a HUGE eggnog fanatic the spices were so nice.

Ingredients:
2 1/4 Cups of flour
2 Tsp baking powder
1/2 Tsp of cinnamon
1/2 Tsp of nutmeg
1/2 White Sugar
1/2 Cup brown sugar
3/4 Cup butter
1/2 Cup eggnog
2 Large egg yolks.

Directions:
Combine sugar with butter and cream. Add vanilla, egg yolks, eggnog and blend.
Mix dry ingreedients separately then combine.
Bake at 350 for 10-12 minutes (Until buttons are golden). I just put some plops of dough on parchment paper to give it a rustic feel and topped with pieces of pecans.

Plated with my double chocolate butterscotch brownies.