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.

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 »

Matcha Chia Seed Pudding

Matcha Chia Seed Pudding

My pictures are really cringy today but I can affirm that it tasted really good! It’s kind of like an iced matcha latte with all the health benefits for breakfast. So I just searched this up now (if I said I didn’t rely on the internet I would be lying), and matcha is actually really good for your metabolism and burning calories. It also enhances you mood and calms you down.
Matcha Chia Seed Pudding

Chia seeds, on the other hand, provide healthy omega-3 fatty acids, antioxidants and tons of other good stuff. I also have a few other chia seed pudding recipes if you don’t like matcha: banana chocolate, lemon blueberry and vanilla Greek yogurt.Read More »

Tropical Blueberry Smoothie

Tropical Blueberry Smoothie

I’m going to Hong Kong soon!!! Just one more week of school and then I’m off. I actually can’t wait for all the delicious food and the much warmer weather than we’ve been having over here. Like can you believe it’s snowing in March? I fear this city is adopting Quebec’s weather 😦 .
Tropical Blueberry Smoothie

Weirdly, although it’s really cold outside (well, for me it is because I’m a naturally cold person), I still love making smoothies, yogurt bowls, chocolate banana chia seed pudding and all sorts of cold stuff for breakfast. Read More »

Apple Banana Oatmeal with Almond Butter

Apple Banana Oatmeal with Almond Butter

Since breakfast is normally coined the most important meal of the day, you probably understand that skipping breakfast is kinda bad for your health. But do you know why?
Apple Banana Oatmeal with Almond Butter

Some of my friends skip breakfast constantly so this is for you guys ;).

Reasons why you need breakfast:

  1. It gives you energy!
  2. You’re actually less likely to be overweight if you eat breakfast because you’ll feel less compelled to reach for sugary snacks during the day.
  3. It improves memory and concentration levels, so you’ll get better grades at school.
  4. It makes us happier and reduces stress levels.
  5. Provides essential nutrients that you might not get for the rest of the day.

Read More »

Vanilla Greek Yogurt Chia Seed Pudding

Vanilla Greek Yogurt Chia Seed Pudding

There’s only one week before Christmas! Although we’re usually never home during that day, we still celebrate it, just somewhere else. Like this year, we’ll be going to Mexico (so this is my last blog post of 2016) and I can’t wait. The temperature there is supposed to around 20 to 30 degrees, which is way better than the below zero temperatures we’ve been receiving at home. And I hate the cold.Vanilla Greek Yogurt Chia Seed Pudding

The frigid air did not prevent me from making chia seed pudding (even though it’s probably the coldest breakfast you can make) because I can’t hep myself. I just love it so much. (And chia seeds, among other things, are loaded with antioxidants so it’s a win-win!)Read More »

Crunchy Gluten-Free Waffles

Crunchy Gluten-Free Waffles

Being half-Belgian, waffles are a must in our household. Sure, it’s not something we eat everyday, but when we do, we cherish it. There is a traditional recipe, Belgian Liege waffles, which is a thick waffle filled with crunchy sugar pieces, but it’s not very healthy, especially with all the butter and sugar. This is a simpler, healthier version of it which is pretty much a waffle that actually tastes like a thin waffle cookie, or in proper terms “Pizelle” (for those food experts).
Crunchy Gluten-Free Waffles

Please pardon the random banana slices. I was in a rush and the waffles looked so plain so I thought that adding fruit would look better, but, as I said, I was in a rush so they weren’t cut or placed very well. I might’ve been also a bit distracted by the crazy turn of events *ahem, USA elections* that happened this past week. I’m not from the States but it still shocked me.Read More »