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 »
I finally made something other than desserts and baked goods! Since my mom usually makes dinner every night, I never make dinner, but this time, my parents were out and I had to prepare dinner myself. I have been longing to make a Buddha bowl in, like, forever, so that’s exactly what I did.
It might not look like the best dinner ever, but it certainly tasted like it. And it took me under 30 minutes to make, so I call this a successful meal.
Who knew Buddha bowls could bring so much joy to the eater? And I think the cold winter weather (it was snowing here!) might have made me appreciate a warm bowl of yummy veggies even more.Read More »
Healthy fries just got real. Sure, they don’t actually taste like salty potato fries, but don’t compare them to that unhealthy junk. Think of it as soft baked zucchini coated with a crispy layer of cheesy goodness and breadcrumbs.
I think summer flew by way too fast. I did summer school for a month, went camping one time and now it’s already school again. I don’t know if I should be sad or happy. On one end, I know I’ll have lots of homework and projects and classwork and tests, but on the other hand, I am excited to see my friends again and see if there are any new kids coming (our school is small so a new kid is a big deal)!
I will now veer away from the topic of school since that’s making me anxious. 🙂 Read More »
A friend came back from a trip in France recently and they came over to our house, bringing lots of dreamy chocolates for us to taste. They were melt-in-your-mouth type of delicious. Anyways, that day, I had made muffins using the zucchini from our garden because we always have way too much, and my friend tasted one and said it was pretty good. I was happy, but then he paid me the utmost compliment any baker can get (or at least, in my rankings of compliments). He asked for another one! And then cheerfully gobbled it up.
Whenever someone asks for a second serving, I know they truly like it and that can brighten up my day no matter what kind of day it is. Even if it’s pouring rain and I have soccer practice. Outside. And my friend didn’t even flinch when I said it had zucchini in it :). A true eater.
These moist muffins are loaded with zucchini and chocolate, and there is no oil! Also, they are sweetened with maple syrup and cane sugar, which is a healthier alternative to your regular white granulated sugar. An all around A+ in my books.
Sneaking in that zucchini without compromising chocolate’s delicious taste. These muffins are even healthier with applesauce instead of oil or butter.
Ingredients: 1 cup white flour
1/4 cup cocoa powder
1 1/2 tsp. baking powder
1/2 tsp. baking soda
2 large eggs, room temperature
1/3 cup Greek yogurt (try it homemade)
1/4 cup maple syrup
1/4 cup cane sugar
1/3 cup applesauce, no sugar added
1 cup grated zucchini, lightly pressed to remove large amounts of water
1/2 cup chocolate chips
Preheat oven to 175 °C (350 °F). Grease 12 muffin tins with butter or coconut oil.
In a medium bowl, mix together the flour, cocoa powder, baking powder and baking soda.
In a small bowl, whisk the eggs, Greek yogurt, maple syrup, cane sugar and applesauce. Once thoroughly mixed, fold in the grated zucchini.
Stir the wet ingredients into the dry ingredients and lastly fold in the chocolate chips. The mixture shouldn’t be too liquid (if it is, add a 1/4 cup more flour). Divide the batter into the prepared muffin pan.
Bake for 18 to 22 minutes, until the top of the muffins have risen and a toothpick inserted comes out clean.
Let the muffins cool down in the muffin tins for 5 minutes before removing and placing on a metal rack. Eat warm or store in an airtight container for up to 5 days.
Surprise! You might have noticed that I’m posting on a Wednesday instead of the weekend like I normally do. Well it’s all due to the great outdoors. My family and I are going camping for the weekend so I won’t have access to internet, which is why I’m leaving you guys with this easy dinner idea before I go. I got this idea from a recent episode of MasterChef where I saw all these really yummy looking bowls of bibimbap being made. The contestants on that show are so talented! (I’m cheering for Dan by the way. Love him!)
Let me first explain what bibimbap is. A Korean dish, literally meaning “mixed rice”, it is usually served in a hot stone bowl with rice (the stone bowl is so hot that there is a delicious layer of crispy rice on the bottom) and topped with vegetables, meat and an egg in the middle. The most traditional dishes use raw eggs and raw meat which should get cooked as it is mixed in the hot rice before eating. I, sadly, do not have stone bowls and had to content with these colourful Moroccan bowls that my dad picked up from one of his many travels all over the world. And since I couldn’t heat my bowls over the stove top, I couldn’t get a crispy layer of rice on the bottom, but it still tasted delicious!
My version of this Korean dish leans towards the healthier side, with delicious pan-fried chickpeas, minced turkey and lots of vegetables.Read More »
I recently started using Pinterest, mainly because every time I see something interesting on the website this annoying pop up appears and I can’t see what caught my eye. So I made an account. I didn’t understand why people would take hours just pinning stuff, but now it all makes sense. I love putting everything in boards. It feels like I’m organizing my life. And it’s so easy. That’s also where I found the inspiration for these healthy delicious brownies.
Nowadays, you can hide veggies in anything and it will still taste good. Like these chocolate zucchini brownies. I am insanely in love with this. The chocolate just oozes in my mouth and afterwards my hands are covered with sticky chocolate, but it’s worth it! (Although having chocolaty fingers in Spanish class is not ideal when we have to write stuff down.)Read More »
Just in time for Valentine’s day! I was debating whether to make cookies, or maybe dessert, but I decided to change things up a bit since most of my posts are about baked goods anyways. This soup has such a lovely shade of red, and with feta cheese on top it tastes super good! Velvety and creamy, this soup has no milk or cream! My entire family loved it.
Did I mention that it is a one pot recipe? And it doesn’t need chicken stock for taste because water does the job quite well with the beets, sweet potatoes, and carrots.Read More »
An easy, yummy vegetable to eat as a side dish. Asparagus. When you hear the name, most of you think of the weird after smell that you can smell when you go to the bathroom. But it is completely worth it! Just make sure you don’t go to a public washroom afterwards (you know, the embarrassment when you come out of the stall and see everyone wrinkling their noses!).
This a pretty short post, but I’m so wrapped up with stuff in school that it is hard to find time to write food posts. But I usually post stuff on my instagram account, @akitchenfable, so you can check that out if you ever get anxious of waiting for me to post something. I know you guys can’t wait to hear from me 😉 .Read More »
This makes the perfect lunch or side dish for dinner.
Kale doesn’t taste that wonderful on its own, but mixed with a ton of ingredients including persimmon and toasted almonds, I couldn’t stop taking another serving.
It was that good.
Before, my mother never wanted to buy kale, even though she knew it was healthy. She took one look at it in the store, and decided it looked too bland. So we never ate kale a lot, except when someone brought kale salad over to a party. And the kale salads always tasted awesome, but it didn’t change my mother’s opinion on kale.Read More »
This nutritious, tasty wrap is always one of my favorite lunches. The shrimp is naturally a bit salty, and combined with avocado, it just, somehow… works. And if you don’t have a tortilla wrap, no fears! The avocado and shrimp mixture tastes great on its own.Read More »