Fig, Banana and Peach Smoothie

After a 6-week long holiday in Europe, I’m finally back home. It was a beautiful trip, which I will post about later, but for now, you’ll have to content with a smoothie recipe. One thing about traveling is that you can’t always find the healthiest foods all the time, so I’m trying even harder to eat healthy now that I’m home. For example, this was my first smoothie in 6 weeks!!! And I think I passed my monthly quota of meat and potatoes by a mile. Whoops.
Fig, Banana and Peach Smoothie

This smoothie is the sweetest smoothie I’ve ever tasted, and this is without any additional sugars. The sweetness mainly comes from the figs, which came from our own fig tree! The rest of our garden exploded as well, including the lettuce and zucchini. The only thing that kinda turned for worse was the grass. Brown grass is not that nice… Anyways, I’ll try to finish up the vacation post soon (hopefully), and make more food!
Fig, Banana and Peach Smoothie

The blueberries actually come from a blueberry farm close to our house. We always go there during the summer because the blueberries are awesome, sweet and cheap. Yes, I love my fruit. All I’m missing is the stone fruit. It’s not hot enough to grow them here :(.
Fig, Banana and Peach Smoothie

Fig, Banana and Peach Smoothie

  • Servings: 3
  • Time: 15 mins
  • Difficulty: Easy
  • Print

The sweetest smoothie you’ll ever taste without any added sugars. It tastes like fig jam with a delicious undertone of peaches and bananas. Almost sounds like a wine description ;).
Ingredients:
2 bananas, sliced
1 peach, chopped into cubes
5 large figs
1/2 cup almond milk, or how much you need to almost cover up all the fruit

Instructions:

  1. In a blender, blend all the ingredients together until smooth. Serve right away by itself or as a smoothie bowl with toppings such as granola and more fruit.

Raspberry Dutch Baby Pancake

Raspberry Dutch Baby Pancake

Hey guys! Anyone want a fluffy and crispy on the outsides really easy pancake to make? I got a 12-inch skillet for my birthday a few weeks ago and this is the first time I made something with it. I wanted to do either a frittata or a dutch baby pancake but finally decided on the pancake. And it’s super delicious and fulfilling in the morning, but I’m sure this could pass for dessert too.

Raspberry Dutch Baby Pancake

Like I said, it’s super fluffy and crispy on the edges, plus has some sweetness from the raspberries and the raw cane sugar. I was so surprised when I looked in the oven because all I could see was that my pancake had billowed up to twice its size.

Raspberry Dutch Baby Pancake

I’ll admit, not quite as healthy as I would’ve liked because I used normal flour and butter, but it is really good and I used almond milk and raw cane sugar to sort of balance it.

Raspberry Dutch Baby Pancake

Raspberry Dutch Baby Pancake

  • Servings: 2 big or 4 small
  • Time: 30 mins
  • Difficulty: Easy
  • Print

A sweet and fluffy dutch baby pancake in a 12-inch skillet with delicious raspberries.
Ingredients:
4 eggs
2 tbsp. raw cane sugar
1/4 tsp. salt
1/2 cup all-purpose flour
1/2 cup almond milk
1/4 cup raspberries
4 tbsp. butter (do not omit!)

Instructions:

  1. Preheat oven to 425 °C (218 °F). In a stand mixer fitted with a whisk, beat the eggs, sugar and salt until frothy, about three minutes. Whisk in the flour until well-combined. If there are lumps, you can use a blender to make the batter smooth. Lastly, fold in the raspberries.
  2. Once the oven is preheated, melt the butter in a 12-inch skillet over the stove-top (making sure to coat the sides) and at once, pour in the batter and place the skillet in the oven. Bake for 16 to 18 minutes, or until puffy and slightly brown.
  3. Cut the dutch baby into 2 to 4 wedges. Eat straightaway with extra raspberries and maple syrup if desired.

Greek Yogurt Healthy-Freddo with Berries

Greek Yogurt Healthy-Freddo with Berries

The day I’m done school the weather decides to be blistering hot. Well, blistering hot compared to the rest of the year. It’s 30°C here and I know that might not seem hot in other places, but trust me, here it’s incredible.

Greek Yogurt Healthy-Freddo with Berries

I decided to beat the heat by making a cold dessert, and what better than the Italian dessert Semifreddo, which literally means half-cold? I was looking at Elisabeth Prueitt’s cookbook, titled Tartine All Day, and I happened upon the most gorgeous picture of chocolate Semifreddo. I was so hyped to make it until I saw the ingredients and realized I didn’t have half of them and it wasn’t as healthy I would have liked.Read More »

No-Bake Matcha Tahini Energy Bites

No-Bake Matcha Tahini Energy Bites

Sometimes we all need a bit of extra energy. Especially when it comes in the form of a sweet and nutty ball with matcha and dates. These bites literally melt in your mouth! And I absolutely adore the soft texture of the dates with a bit of crunch from the almonds and chia seeds.
No-Bake Matcha Tahini Energy Bites

I call this the easiest and healthiest dessert, snack, whatever, invented! (My dad called them donkey shit but whatever, it’s the taste that counts, right?) It only takes 5 minutes to blend all 5 ingredients in a food processor before popping them in the fridge for a few hours. I may or may not have also licked the pot sparkling clean while waiting for the bites to firm up.Read More »

Matcha Coconut Latte

Matcha Coconut Smoothie

My birthday was a few days ago and I made the most chocoholic cake ever. It was a layer of chocolate cake (from Minimalist Baker) with Greek yogurt chocolate mousse (from Half Baked Harvest) topped with melted chocolate, but it wasn’t healthy enough and didn’t look that nice to post, but it was so goddamn good.
Matcha Coconut Latte

These matcha lattes will just have to replace the cake :(. Last week was so hot (well, compared to our rainy weather), and I decided to make a cool drink. The smooth and cold coconut milk mixed with the sweet and green tea flavour of matcha definitely works together.Read More »

Avocado, Spinach and Brie Sandwiches

Avocado, Spinach and Brie Sandwiches

We’re approaching finals again and I’m relieved that provincials have been removed. I still need to do a few final exams, but I think it’ll be okay. I predict that food will become my best friend during those stressful times, which is why I’m trying to eat really healthy now so I’ll be prepared for those food urges later on.
Avocado, Spinach and Brie Sandwiches

Last week, I made Style Sweet CA’s lemon mousse cake with raspberries and it was so good! There were a lot of eggs in it, but the result was mouth-watering. I changed a few things to make it healthier, and I was very pleased with the cake. Probably going to post it on Instagram soon since it looked so good.Read More »

Gluten-Free Cranberry Scones

My mom makes the best scones ever. No kidding. Every time she makes them people always ask for the recipe. Recently, we’ve had some gluten-free people ask for a modified scone, so she provided! And it tastes (well to my opinion) even better than her original scones.
Mom's Gluten-Free Scones

There is still butter in it, but sometimes you have to embrace it. I love how these scones melt in my mouth and the cranberries give it some extra sweetness.Read More »

Breakfast Overnight Rolls

Breakfast Overnight Rolls

Last week, for mother’s day, I made Sweet Potato, Avocado and Eggs Hash for breakfast, and I also made bread! These rolls are really easy to make and have a bit of a crunchy crust with a soft interior.
Breakfast Overnight Rolls

They might just look like potatoes, but I assure you it tastes much better than a raw potato. I like how they’re single portions because it makes it so much cuter and easier to serve because you don’t need to cut out a slice from a big loaf.Read More »

Sweet Potato, Avocado and Eggs Hash

Sweet Potato, Avocado and Eggs Hash

Happy Mother’s Day for all those mothers out there! Today my brother and I prepared breakfast for my mom and this dish was the star.
Sweet Potato, Avocado and Eggs Hash

We actually have a video of when we were younger, making breakfast for my mom, and it’s terribly funny. My brother had to stand on a chair to reach the stove-top and he had so much trouble cooking a simple egg that he had to call me over for help (you can hear the fear in his voice). Then he tries to cut the bread, but it’s looks terrible, so I go over and try, which results in me cutting an even worse slice. In the end, we manage to plate the scrambled eggs on a really overly thick slice of bread, and I complete it by just randomly putting an unpeeled banana on top. Least to say, it was not my best dish.

Thankfully, well I think, I’ve improved from those earlier experiments in the kitchen.Read More »

Olive and Grapeseed Oil Almond Cake with Mascarpone Raspberry Cream

Olive and Grapeseed Oil Almond Cake with Mascarpone Raspberry Cream

I’m very pleased with this cake. I started from Life Love Food’s Honey Olive Oil Almond Cake, but I made a few changes because I either didn’t have the ingredients, the pan or the patience :). I can also proudly say that the mascarpone raspberry cream was all me! I do use a lot of recipes online to help me with my baking adventures because of ratios, proportions and other scientific stuff that comes with baking, but not for the cream.
Olive and Grapeseed Oil Almond Cake with Mascarpone Raspberry Cream

Baking healthy means changing many things, like butter, sugar, eggs, flour, etc. Although I haven’t reached the healthiest point in baking (like I still use AP flour which I’ve heard was bad but other flours are just way too expensive and I’ve been wanting to try cashew cheesecake forever but cashews are also very expensive), I’m happy with baking because it still tastes good and doesn’t take too much of my time.Read More »