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.
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.
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 »
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.
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 »
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 »
This is definitely one of the easiest and delicious things I’ve ever made. A muffin in a mug which takes about five minutes to prepare, then one minute to microwave sounds unbelievable, am I right? But it actually works.
It’s healthy, delicious and gluten-free. Plus, there’s blueberries! (Oh and just to put it out there: I love blueberries.)
Since I’m a lazy person, and I just didn’t feel like doing anything today, this is what I made as a snack and I was surprisingly awed by how good it tasted. Read More »
These might not be the nicest photos, but it sure is a delicious dessert!
I’ll state that this is healthy because, first of all, there’s apples (duh!), which contain important antioxidants. Secondly, there’s a minimal amount of added sugar and it still tastes sweet!Read More »
I was flipping through a cookbook, La Tartine Gourmande by Béatrice Peltre, that I had lying around in my house, mainly out of guilt that I had never actually made anything in it yet. All the recipes looked so good but I was feeling lazy. And then I reached the dessert section.
If you’ve read some of my other blog posts, you might know that I have a thing for desserts. So naturally, my interest in the cookbook spiked up to like 200% and I wanted to make everything. Lemongrass and blackberry teacakes, dark and white chocolate mousse cake, rhubarb mousse fraisier, apple and pear verrines, spiced panna cotta… There were just so many yummy-looking recipes!Read More »