Banana Honey Muffins

I had some bananas getting a tad brown on my counter. Next move? Always baking! Here is a spin on traditional banana bread using the muffin baking ration of:

2 parts flour: 2 parts liquid: 1 part egg: 1 part fat

**These are all weight ratio**.

-I added baking powder/soda for them to rise.
- Bananas add sweetness and can replace the butter in the ratio (although I add extra to give them a bit of extra banana-y flavour!)
- I used unsweetened almond milk as my liquid but you're welcome to use regular milk or even water if you want. I like the richness that milk adds.

Cookin' Tunes:
Best of JoJo (JoJo)
No need for other recommendations, this can play for hours haha :D

Banana Honey Muffins

200g all purpose flour

1/2 tbsp baking powder

1 tsp baking soda

pinch of salt

1 tbsp honey

3 eggs

3 large, ripe bananas

200g almond milk (unsweetened)

1. Preheat the oven to 350F
2. Add all dry ingredients (flour, baking powder, baking soda and a pinch of salt) together in a bowl.
3. Combine honey, milk, eggs, ripe bananas in a mixing bowl. With a masher or fork mash the bananas and stir until combined well. I usually leave a few banana chunky bits, they're yummy :)
4. Pour into individual muffins tins (either greased or with liners).
5. Bake for 25 minutes (until a toothpick can be inserted and brought out clean)
6. Serve by themselves or with honey, jam, butter or peanut butter on top!

Enjoy!

Toasted and Smashed Carrot Veg Sandwich

The Sandwich Process.

 What's the most classic lunch? There are many answers to that question, but the one that comes to mind fastest is......*drum roll*: The Sandwich. A genius invention. Something between two slices of bread, typically.

According to good ol' wikipedia: The sandwich is considered to be the namesake of John Montagu, 4th Earl of Sandwich, because of the claim that he was the eponymous inventor of this food combination.The Wall Street Journal has described it as Britain's "biggest contribution to gastronomy"

Some of the Classics? (in North America anyways)

PB & J.
Ham & Mustard.
The Cubano.
Philly cheesesteak.
BLT (bacon lettuce tomato).
Croque-Monsieur (ham, cheese topped with bechamel).
Monte Cristo (the sweet cousin of the Croque-Monsieur).

What are your favourites?

Why not take your favourite meal and make it into a sandwich? Leftover thanksgiving turkey? Salad? Apple and cheese? --> sandwich those leftovers!

Here's one of my favourite combos. It's simple, fresh, vibrant and with an unexpected ingredient, smashed carrots, your taste buds will surely be left wanting more. Mine were :) The sweetness of the carrots is cut by the spicy siracha and citrus from the tomatos. Annnd of course, the crunchy greens add their crunchy perfection.

Cookin Tunes: The Classics.

Don't Rain on My Parade [Barbara Streisand]

At Last [Etta James]

Somewhere Over the Rainbow [Judy Garland]

Toasted and Smashed Carrot Veg Sandwich

2 pieces Multigrain Toast

1 Medium egg + appropriate oil for cooking **can remove from recipe or replace with tofu or tempeh for vegan option**

1 cup Baby carrots

1 cup Mixed greens (I used spinach, baby kale and arugula)

4 Cherry tomatoes

1 tbsp Siracha

1 Dill pickle

1. Microwave the baby carrots in a covered, microwave safe bowl until soft (about 5 minutes). Mash them with a fork or potato masher. Alternatively, you can use a blender.
2. Spread the carrots across the toast. Top with siracha.
3. In a non-stick pan, cook the egg to your liking. Soft would be delicious but cooking the yolk through is a little less messy when you eat the finished product!
4. Place the cooked egg atop the carrots.
5. Slice the cherry tomatoes and place evenly across the egg. Top with greens and the second slice of toast.
6. Cut diagonally and serve with a dill pickle :)

Banana Chia Smoothie Bowl

Want an interesting breakfast!? An interesting thing that I've seen people doing lately, is not making a smoothie, but a smoothie bowl! This is verrrry appealing to me because 1) I don't feel like I'm eating a complete breakfast when it can all be drank through a straw 2) It's an interesting idea and that in itself appeals to me 3) You can put tons of stuff on it, that ISN'T blended and is delicious.

Cookin' Tunes:
You and I [Michael Buble]
Latch [Boyce Avenue ft. Marie Johnson]
Ever Be [Bethel Music]

Banana Chia Smoothie Bowl

1.5 Frozen bananas

1/4 cup Unsweetened Almond Milk

2 tbsp Vanilla

1 tsp Cinnamon

1/2 cup Apple Pecan Granola (recipe here)

2 tbsp Chia seeds

1. Throw frozen bananas, almond milk, vanilla and cinnamon s in a high speed blender (I use Vitamix). Blend until thick, not runny. Pour into a bowl.
2. Top with Apple Pecan Granola and chia seeds.
3. Devour!

Other things to try on top?

- Feel free to add unground flax seeds

- Fresh fruit

- Chocolate chips

- A scoop of your favourite nut butter

- Chopped and/or roasted nuts

Apple Pecan Granola [sugar, dairy free]

I love granola.

It's good on its own as a snack, on top off a smoothie bowl or with a little milk in the morning. I tend to have a problem with buying granola because of all the added sugar and unnecessary calories that are somehow jam-packed inside each box- It's just a matter of personal preference.

I find that making it at home gives me control of what's put in it, and of course, it's more satisfying knowing that you made it rather than some factory haha You can play with different flavours and sweeten [or not] with whatever you want.

This recipe is inspired by my love of warm apple ____. (i.e. anything- pie, crumble, baked apples, sauce etc). I also used a sweet apple to avoid the need for adding sugar but if you find that you want it a bit sweeter, add a tbsp of honey or some diced dates :D

Some Cookin' Tunes:
The Scientist [Coldplay cover by Boyce Avenue ft.Hannah Trigwell]
You Don't Miss a Thing [Bethel ft Amanda Cook]
Where You Are [Leeland]

Apple Pecan Granola

5 cups Large oats [or quick oats]

1/2 cups Egg whites

1 cup Pecans
1/2 cup Bran cereal

2 tbsp Cinnamon

1 Shredded large apple

2 tbsp Vanilla

1. Preheat the oven to 350F. Add all the ingredients to a big bowl and mix well!

2. Spread out evenly on a parchment covered baking tray.

3. Bake for 15 min. Then stir and bake for another 3-7 minutes (until firm and somewhat crunchy)

4. Enjoy!

Use the granola in a Banana Chia Smoothie Bowl (here) or on top of a Frozen Fruit Morning Bowl (here)!

Omelette Perfection.

What are the most basic things that any cook should know how to make properly? I think an omelette is considered to be a basic breakfast item that is in the arsenal of any self-proclaimed cook, or non-cook. :)

I was inspired to make an omelette because of my friend, Erin, who recently let me try my hand at retrieving eggs from a chicken coop. Let's just say, although I've still alive now, there were points where I though I'd have to leave a chunk of my hand in there. Those beaks looked quite sharp and combined with chickens' peircing eyes, I thought my hand was a goner...I'm sure it was entertaining for all :) BUT I did get some fabulous, fresh eggs!

Fresh from the coop!

The blank canvas of eggs as a base gives you the room to be as creative as you want and make them right for literally any occasion; breakfast, brunch, lunch, even Lupper or supper. Furthermore, when you can get the omelette to have a clean fold, without the insides falling everywhere or serving it in bits and pieces because you tried to "flip" it,  it is sure to impress!

But how on earth do you get a nice thoroughly cooked, cleanly folded plate of egg-bliss? I have recently begun using a crepe pan to make them!

1. They allow the egg mixture to spread out evenly and thin enough that there is no need to flip it at all! You can cook it on one side only and avoid the mess of trying to flip it!

2. The pan is non-stick so it is easy to remove and....to fold over before removing from the pan! SO easy and I tell ya, it makes dang goog looking omelettes!

3. Gives you another reason to have a crepe pan around the house so that one day you can make yummy, homemade crepes! :)

I like to use 4 egg equivalents for each omelette but only 1 yolk in total. That way I can cut the cholesterol without sacrificing a nice golden, rich colour and flavour.

What to put in it?

Be creative! Use whatever you like and then give it a fancy name!

Savoury? Spicey? Cheesey? Go for it!

Here's two recipes to start of the omelette creating!

But before we cook, we must put on some good Cookin' Tunes:

Oh where is my hairbrush? [Veggie Tales] (nostalgic much?)

Yahweh [Hillsong]

Rise [Hillsong]

Kay, now we're ready. Go to it! :D

Asparagus Spinach Omelette

1 egg

3 egg whites

5-10 asparagus shoots (cooked)

1.5 cups chopped spinach

salt and pepper to taste

1. Combine egg and egg whites in a bowl. Whisk together until well combined and frothy. Feel free to add 1-2 tbsp of milk to the mixture, but not too much otherwise the mixture will be too runny.

2. Turn the stove onto medium heat and place crepe pan on heat. Pour the egg mixture into the center of you crepe pan- make sure that it evenly spreads out over the entire surface of the pan! Note: if the pan is too hot, to bottom of the omelette will cook before the top does. You could end up with a burned bottom-runny top omelette- Not what we're going for here! :)

3. After a minute, add the asparagus shoots to the top. Make sure to only cover half so we can fold it over nicely later.



4. Allow the omelette to cook through until the pan can be rotated without running juices.

5. Add the spinach on top of the asparagus

6. Use a spatula to lift the side you're going to fold up (i.e. the side without the asparagus- it's lighter without the veg and less likely to rip), and fold over onto the veggie side!

7. Add salt and pepper to taste

8. Serve right away



9. Celebrate your success!

Savoury Chicken Omelette

1 egg

3 egg whites

1 leftover chicken breast (diced)

1.5 cups chopped spinach

1/2 sweet red pepper (rings)

Spicy aged cheddar cheese

Salt and pepper to taste

1. Combine egg and egg whites in a bowl. Whisk together until well combined and frothy. Feel free to add 1-2 tbsp of milk to the mixture, but not too much otherwise the mixture will be too runny.

2. Turn the stove onto medium heat and place crepe pan on heat. Pour the egg mixture into the center of you crepe pan- make sure that it evenly spreads out over the entire surface of the pan!

3. After a minute, add the chopped spinach over top. Feel free to cover the whole surface, or half, you choose!

4. Nicely place the red pepper rings on one side of the omelette.



5. Add the diced chicken on top of the red pepper rings and grate desired amount of spicy, savory cheddar cheese.

6. Let the omelette cook through until there are no free juices on top.

7. Use a spatula to lift the side you're going to fold up (i.e. the side without the asparagus- it's lighter without the veg and less likely to rip), and fold over onto the veggie side!

9. Add salt and pepper to taste

8. Serve right away. optional: grate more cheese over top, fresh chopped basil and/or your favorite hot sauce!

Inspired.

Recently I have taken the plunge...

...to buy a vitamix that is! ;) 

After eyeing them online and in stores for so long I finally got the courage (and money) to purchase one on Ebay for a super good price! Woohoo! I have been researching their usefulness for the past year and as you can imagine, my brain was 1. overwhelmed with excitement when it arrived and 2. overwhelmed with the possibility of things that this one kitchen appliance can help me make. In the package for the mixer came a lovely recipe book called "Creations". Normally, unless baking, I never use a recipe. I think it is a matter of my pride, but also that I just like to create/discover flavor profiles and techniques myself. It's a relaxing and quite fun! BUT being that I spent a good chunk of cash on this appliance, I wanted to avoid damaging it at all costs and so I decided to learn how to use it 'properly' and follow their recipes and steps to a tee. After a few days of getting comfortable with the machine, it was time to 'do my own thing'!

Just kidding.

The Creations recipe book has some really amazing and creative (go figure!) recipes, ones which I wanted to adapt and make my own. Which one to choose?! When in this situation, I tend to follow my stomachs' lead. My hunger and the challenge presented by making a quiche were good catalysts for adapting the quiche with brown rice crust recipe! (Here is the link to the original, unadapted version!)

 Here we go!

Brown Rice Quiche with Caramelized Onions, Mushrooms and Fresh Veg

Crust:
2 cups brown rice (cooked)
1 cup egg whites
pinch of salt

Filling:
2 cups white mushrooms
1 medium red onion
1 tbsp olive oil
pinch of salt
1.5 tsp 1tbsp reduced sugar maple syrup (or 1 tsp brown sugar)
1.5 cup assorted broccoli slaw (or broken up whole)
2 cups baby spinach
1 large tomato
2 tbsp all purpose flour
1 tbsp paprika
1-1.5 cup egg whites
1 cup unsweetened almond milk (or preferred milk)
fresh grated parmsean  (optional; to taste)

1. Preheat the oven to 350F

2. Mix cooked brown rice, pinch of salt and eggs whites together in mixing bowl. Make sure to stir constantly if adding recently cooked (and therefore hot) brown rice to egg whites because we don't want the white to cook before you coat the rice. 

3. Pour the rice mixture into non-stick pie plate (or one like with parchment paper). Use a silver rounded spoon to push the rice down along the bottom and then up the sides to create the perfect  'crust' shape.

4. Place in the oven for 10 minutes (until dry, but still a little moist- not dried out) 

5. Remove from and let cool while attend to the filling!

6. Wash and slice mushrooms. Rough chop onion. Add olive oil to pan (that you have a lid for) and place on high heat. Add mushrooms and onion to pan and then cover. Once moisture begins to leave the mushrooms and onions, a lot of steam will be created and it will help to rapidly soften them.  

7. After ~3-5 minutes (when the mushrooms/onions have shrunk a bit due to moisture loss), add the maple syrup for sweetness. (You can omit this step completely if you want as well- won't take away any deliciousness from the dish). Cover over again and leave for another few minutes (3-5)

8. Mix egg whites, almond milk, flour and paprika. Whisk together (it's okay if there are a few lumps, but do your best!)

9. Spread broccoli slaw evenly across brown rice crust. Follow with even layer of mushrooms and onions from the stovetop. Baby spinach next! 

10. Pour egg mixture evenly over the veggies in the crust

11. Slice one large tomato into rounds. Lay across the top of the quiche and place in oven (350F) for approximately 55-60 minutes. There will probably be a large bubble in the center of the quiche when you go to take it out, just pop that sucker!

12. Add freshly grated parmesan (to taste) and enjoy!

:) It's always a good idea to cook to some good tunes. Recently, I've been blasting Bethel Musics' Loft Sessions. If you don't know em', check them out- it's good stuff (I've hyperlinked the title to one of my favs!)

In the mood for more quiche? or a frittata? or an omlette? Er, wait..what's the difference?! 

Check it out here!