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.
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!
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 :(.
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
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.
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.
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.
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.
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!)
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.
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.
Cut the dutch baby into 2 to 4 wedges. Eat straightaway with extra raspberries and maple syrup if desired.
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.
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 »
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.
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 »
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.
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 »
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.
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 😦 .
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 »
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.
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 »
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).
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 »