I’ve had some serious cravings for some waffles all week long and figured it was a sign that I should whip some up when I found my girlfriends old waffle maker while moving into my new place..With only a few simple ingredients, there I was friday night making some Coconut Banana Waffles for the morning. I ended up having a few left over so I wrapped them straight up and put them in the fridge to eat on another special occasion.
¾ cup overripe mashed bananas (2 small bananas), plus more for topping
2/ 3 apple sauce
½ teaspoon vanilla extract
Heat waffle iron on high heat, about one notch down from the highest setting.
In a medium bowl mix together the flour, coconut sugar, baking powder, sea salt and nutmeg. Stir in the chopped walnuts.
In a double-broiler, combine the melted coconut oil and coconut milk. Microwave for 30 seconds, or until the mixture is lukewarm. Whisk in mashed banana, egg, and vanilla extract.
Add wet ingredients to dry ingredients and stir until just combined. Be careful not to over mix. Pour batter onto the heated waffle iron, enough to cover the center and most of the central surface area. Once the iron has stopped steaming and the waffle is deeply golden, transfer it to a cooling rack or baking sheet. Don't stack your waffles on top of each other, or they'll lose crispness. Place in oven to keep warm. Repeat.
Top with sliced bananas and pure maple syrup, and serve.
One of my favourite things about living on the west coast is the access I have to fresh seafood. These Salmon Bowls are easily my go-to when I’m looking for a quick and hearty meal to cook up. I usually tend to serve the salmon with some sweet potatoes, avocado and sautéed kale and tomato. The flavour combination is always top-notch.
1 bunch kale (removed from stem, torn into small pieces, washed and dried)
1 cup chopped tomatoes
2 cloves of garlic (finely grated with a microplane grater or finely chopped)
1 tbsp extral virgin olive oil
sprinkle of sea salt
2 tablespoons coconut oil
2 pounds sweet potatoes, cut into 1-inch chunks
½ teaspoon fine sea salt
¼ teaspoon ground black pepper
Preheat oven to 350 F. Cut the salmon into 4 smaller filets.
Dust with Montreal steak spice mixture. Over medium/high heat, melt the olive oil. Lay the seasoned filets face-down in the frying pan. Cook them over medium/high heat for 4 minutes.
Flip the filets then immediately transfer them to the oven. Bake 4-5 minutes for a more rare finish or 6-7 minutes for well done.
For Sauteed Kale and Tomatoes
In a large frying pan, heat the oil
When oil is hot, but not burning, add the garlic and tomatoes.
Sautee until the garlic is fragrant and tomatoes are soft, about 2 min.
Add the kale and using a pair of tongs, rotate the bottom leaves to the top. Continue to do this as the kale cooks down, about 5 - 7 minutes.
For Sweet potatoes
Preheat oven to 400°F. In a small saucepan, melt coconut oil over medium heat. Toss potatoes with oil, salt and pepper together in a large bowl until evenly coated. Spread potatoes in a single layer on a large rimmed baking sheet. Roast, stirring occasionally, until tender, about 40 minutes
Layer salmon, sautéed kale and tomatoes, sweet potatoes and avocado in a bowl and enjoy!
“If you’ve been as merry as we have, you might be feeling in need of a fresh start. The last glass of eggnog has been drank and our bellies are full of mulled wine, turkey, stuffing and pies—it’s the perfect time of year to cleanse our systems and get a head start on those healthy resolutions.” Check out the rest of this post up on the lululemon blog
Everyone should attempt to make this amazingly tasty Spaghetti Squash Pad Thai. This type of meal brings me back to the time I was living in good ol’ Montreal. While working at American Apparel, I used to pop on over across the street to grab this deliciously authentic Pad Thai from a strange indoor mall restaurant that I wish I could recall the name. What I love most about this dish is that its completely gluten-free and filled with tons of fresh veggies to kick start you into the new year.
¼ cup plus 2 Tablespoons lemon juice (about 2 lemons)
2½ tbsp tamari
1 tbsp paprika
1 cups water, preferably filtered + more if needed
Cayenne pepper to taste
Preheat your oven to 400 F.
Cut the squash in half, and scoop out all the seeds. Season with salt and pepper, and place face-down on a baking sheet. Bake for 40-45 minutes, or until fork-tender.
Remove from the oven and let cool until you can handle it. Once you can handle it, use a fork to scrape innards out into a colander. Let the "noodles" drain while you make the rest of the recipe.
In the meantime, make the sauce. Put all of the ingredients for the sauce into a small saucepan and whisk to combine. Put over medium-low heat to warm. Don't let it come to a boil, just keep it warm while you are cooking the rest of the meal.
In a large saucepan, heat the toasted sesame oil over medium-low heat. Add red onion and all of the garlic to the pan. Cook until fragrant, about 1 minute. Add the red cabbage, carrots, red pepper, and 1 cup of bean sprouts. Cook until vegetables are warm but not soft about 5-7 minutes. From there add the steamed kale, and stir in the spaghetti squash and prepared sauce. Mix well.
Serve garnished with cilantro, crushed peanuts, remaining green onion, and lime.
These Banana Oat Ginger Pancakes are one of the best meals to wake up too– especially, after an evening of fun! Not only are they quick to whip up.. they’re also light on the ingredient side, so you won’t have to go running out to the grocery store. The original recipe was posted on the Cookie and Kate website, I just added about a tablespoon of freshly grated ginger.
Ive been meaning to get this Roasted Apple Butternut Squash Soup recipe up for awhile now. It’s one of my all-time favourite flavour combinations, that truly gets me through these cold and rainy winter months. This time around I decided to top it fresh parmesan, toasted sunflower seeds and pomegranate jewels.
1 (3 pound) butternut squash - peeled, seeded, and cubed
2 Granny Smith apple - peeled, cored, and cubed
1 tablespoon olive oil
salt and ground black pepper to taste
1 large onion, chopped
salt and ground black pepper to taste
4 cloves garlic, minced
½ cup apple cider
1 cup veggie stock
Preheat an oven to 375 degrees F. Place squash and apples in a large bowl and drizzle with olive oil; mix to coat; sprinkle with salt and pepper. Place squash and apples on a baking pan. Roast the squash in the preheated oven until fork-tender and caramelized about 30 to 40 minutes depending on your oven.
Meanwhile drizzle a bit more olive oil on pan sauté the garlic and onions with a bit of salt and pepper; about 5 minutes. Pour the apple cider over the mixture; reduce heat to medium-low and bring to a simmer; allow to reduce to about half its original volume. Stir in the veggie stock; simmer over medium-low heat for about 15 minutes.
Puree the roasted squash and apples and veggie stock mixture in small batches using a blender, Garnish each bowl with whatever your heart desires.
Can you tell I’ve been having some major cravings for middle eastern food as of late? These Baked Quinoa Falafel Burgers absolutely hit the spot for me. I contemplated making homemade pitas, but I decided to opt in for the Collard greens instead- a healthier alternative and quite tasty at that.
Combine all the ingredients in a food processor and mix until the it forms a ball in the machine. Be careful not to over-mix it, as that will make it too sticky. Taste and adjust seasoning.
Measure out dough into approximately 1 Tbsp. sized balls. Heat coconut oil in a large, oven-safe skillet over medium-high heat. Place the patties in the skillet; cook until golden brown, about 3 minutes on each side.
Transfer skillet to the preheated oven and bake until heated through, about 10 minutes.
Serve wrapped in collards greens with all the other fixings you’d like.
With the holidays fast approaching I’ve decided to stick around the city this weekend and do a little prep work. I’m pretty much 85% done my Christmas shopping which I’m quite excited about.. seeing as most of my gifts will have to be shipped this year! Since I’m not going back to Ontario, I’ll be heading over to the island this week to spend some time with my cousins and then back up to Whistler to do some snowboarding! This Beet & Goat Cheese Dip has been on my mind for a while now. I first tried this combination while in Israel, and I thought it was about time I recreated it.
Place the beets on a sheet of foil. Drizzle oil over top, and fold up into a packet. Roast for 45 minutes to 1 hour.
Once the packet is cool enough to handle, slip the beet skins off.
Place the beets and peeled garlic clove in the bowl of a food processor. Add the goat cheese Process until combined. Add ¼ teaspoon of freshly ground pepper to start, and a pinch of salt. Pulse a few times to incorporate the seasonings, taste, and add more salt and pepper if you like.
Who needs meat? When you can make these tasty Vegetarian Meat-less balls with cinnamon and pomegranate jewels, packed with flavour you’re going to love. It’s that time of year again when I start craving more wholesome meals that can warm me up on a rainy winter day. It’s definitely a bit of a change from the snow that I was used to getting while living in Ontario. I will say that I’m most certainly looking forward to heading up to Whistler soon to do some riding. Vancouver is great like that, you really get the best of both worlds. Other life updates are as followed; I absolutely love my job, I’ve been learning a ton and having a lot of fun along the way. I work remotely on sundays so I’m taking the time to explore different coffee shops around Vancouver. Besides work and the blog I’ve also been practicing a ton of yoga, trying to work my way up to be able to press into handstand! Life is absolutely wonderful.
1 ounce very finely shredded Parmigiano-Reggiano cheese
½ cup bread crumbs (gluten free)
¼ cup chopped flat-leaf (Italian) parsley, packed
2 eggs, divided
1 teaspoon salt
1 pinch cinnamon
freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 pinch dried oregano
½ pomegranate seeds
Heat olive oil in a skillet over medium-high heat. Add garlic and sauté till golden, from there add mushrooms to the hot oil, sprinkle with salt, and cook and stir until liquid from mushrooms has evaporated. Stir butter into mushrooms, reduce heat to medium, and cook and stir mushrooms until golden brown, about 5 minutes.
Stir onion into mushrooms and cook, stirring often, until onion is translucent, 5 minutes. Remove skillet from heat and transfer mixture to a mixing bowl.
Mix oats into mushroom mixture until thoroughly combined. Gently stir 1 ounce Parmigiano-Reggiano cheese into mixture. Add bread crumbs, ¼ cup parsley, and 1 egg; season with salt, black pepper, cayenne pepper, oregano, cinnamon and pomegranate seeds. Mix together with a fork until crumbly. Stir in remaining 1 egg. Mixture should hold together when pressed.
Cover bowl with plastic wrap and refrigerate at least 4 hours. For best flavor and texture, refrigerate overnight.
Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.
Form mixture into small meatballs using a 2-tablespoon scoop. Roll meatballs lightly between your hands until smooth, if desired; arrange meatballs on prepared baking sheet. Bake in the preheated oven until meatballs are lightly golden brown, 12 to 15 minutes.
With the holidays right around the corner there’s no better way to enjoy them than baking up some delicious Ginger Cookies. As noted in my previous blog post.. I spent most of the weekend on the island with my cousins baking/cooking up a storm and sifting through various cook books for recipe inspiration. We made everything from Grilled Veggie Panini’s — Sweet Potato Gnocchi — Mountain loafs, I was definitely loving every minute of it! Seeing as I ate the remaining cookies on the ferry ride home, I may have to make these bad boys again for others to enjoy.
Preheat oven to 350 degrees F. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.