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.