weekly noms


(courtesy of neighbour Cait)
seriously, what part of that title doesn't sound utterly delicious?

the best part is the "snacking" descriptor which seems to give the green light on having a little slice for breakfast (it's just a snack!) and maybe a little one after lunch with some tea, and maybe a pre dinner  bite, and of course another piece at 10pm with my last tea of the day.
  •  1 1/2 cup flour
  • 2/3 cup sugar (cane sugar was used here)
  • 4 tbsp oats (grab a handful from the bulk section)
  • 1 tsp baking soda
  • 1/8 tsp salt
  • 1/4 cup oil
  • 1 egg
  • 1 cup mashed banana (two bananas)
  • 1 tsp vanilla
  • 1/4 cup chocolate chips
  • 2 tbsp almond slivers (toasted)  
  1. Preheat oven to 350 degrees. Combine dry ingredients in a bowl, leave out 1 tsp of oats.  Combine wet ingredients in another bowl and whisk together
  2. Make a well in the dry ingredients and add the wet.
  3. Fold in the chocolate chips.  Spray a square baking pan with cooking spray or use shortening to grease, and pour mixture into the pan.  Mixture will be thick.  
  4. Top with remaining oat and the toasted almonds.
  5. Bake for 30 minutes or until toothpick comes out clean and the top is brown and crisp!


Vegified 
Pasta Sauce!

I'm sure you will agree pasta is the easiest meal to whip up on those rushed and/or lazy evenings.  I usually choose a whole grain pasta or at least one with amped up fibre, the one shown above is gluten free corn pasta.  Used a pound of organic ground beef for this pasta, starting off with oil, a chopped up onion and 2 garlic cloves.  Once the meat was cooked, I added 4 chopped up carrots (these are smaller carrots so you might only use two), a can of organic tomato sauce ($20 for a dozen at Costco?),  1/4 cup parmesan, 1/2 tbsp oregano and a few pinches of rosemary.  Let it simmer for about 20 minutes before throwing in 5 fistfuls of spinach leaves.   

This wasn't a real recipe, I sort of threw it together and it turned out great!  Kevin was more than happy to have a huge bowl of leftovers for lunch the next day.


Gluten Free Banana Chocolate Chip Pancakes!

The original recipe is Martha Stewart's Basic Pancakes, the only difference being Bob's Red Mill Gluten Free flour, 1 mashed up banana, and 1/2 cup chocolate chips.  Kevin has made pancakes for a while now, and these definitely were the best tasting he has ever made.  They did not taste gluten free,  in fact, they tasted like the best fucking pancakes EVER.
  • 1 cup gluten free flour
  • 2 tsbp sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup milk (Almond milk worked great)
  • 1 mashed banana
  • 2 tsbp unsalted butter, melted, or vegetable oil
  • 1 large egg
  • 1 tbsp vegetable oil
  • 1/2 cup chocolate chips
  1. Preheat oven to 200 degrees.  Have a baking sheet ready to keep cooked pancakes warm in the oven.  In a small bowl, whisk together flour, sugar, baking powder and salt.  Set aside.
  2.  In a medium bowl, whisk together milk butter (oil) and egg.  Add dry ingredient to wet and whisk until just moistened.  Fold in chocolate chips.  DO NOT OVERMIX.
  3.  Heat a large skillet (non-stick) over medium.  Fold a sheet of paper towel in half and moisten with oil, carefully rub pan with oiled paper towel.
  4.  For each pancake, spoon 2/3 tbsp of batter onto pan.  Use the back of spoon to form into a round.
Cook until surface has bubbles and a few have burst, about 1-2 minutes on each side.  Transfer to the baking sheet and keep warm in over while finishing the rest of the batter.


WAFFLE MANIA chez Neighbour Cait


OMG can't get enough of all the fresh summer berries!!!


leftover quinoa with coconut yogurt, local strawberries, and mango for brekkie!


Had Marla over with Nai, Myles and Kane for our first outside meal of the year!

They had to cancel on our last indian night, so it was a great excuse to do another one since i hate indian food so much.  Nai brought over some kale and we all snacked on crunchy crispy chips before during and after dinner.  I tried my hand at a new recipe Aloo Gobi which was super easy and turned out pretty darn good.  I played with different amounts but it worked out alright in the end.  


(link to original recipe, changes were made below)
  • 2 cups cauliflower (small florets) ( i used all but a few pieces of a whole cauliflower)
  • 2 medium potatoes (i used about 5-6 new potatoes quartered)
  • 1/2 inch shredded ginger
  • 3 tsp coriander powder
  • 1/4 tsp tumeric
  • 1/4 tsp cayenne pepper
  • 3 tbsp water
  • 3 tbsp oil
  • 1/2 tsp cumin seeds
  • 2 bay leaves
  • 1 tsp salt
  1. Par boil the potatoes and cauliflower to speed up the cooking process unless you have time!
  2. In a small bowl, mix the shredded ginger, coriander powder, cayenne, turmeric, and 3 tbsp of water to make a paste.  Mine was a bit watery and i would suggest increasing the amounts slightly if you are wanting to use an entire cauliflower.
  3.  Heat oil in a pan.  Test heat by adding one cumin seed, if the seed cracks, the oil is ready!
  4. Add cumin seeds and bay leaves and give a quick stir.
  5. Add the spice paste and stir until spices start leaving oil.
  6. Add cauliflower and potatoes.  Add pinch of salt and 1/4 cup water.  Cover and simmer 15-20 minutes until tender, mixing every 3-4 minutes.







and last but not least, one of my absolute favourite brekkies
Soft Boiled Egg with Mashed Peas on Toast
courtesy of whole living magazine, branch of Martha Stewart


i don't think i have ever mentioned my love for eggs but i love them.  i haven't made this recipe in a while, the first time i made it was strictly from memory after seeing it in Whole Living magazine at work.  they did a whole section on healthy egg recipes which are now ALL available on their site!  SCORE!!!  

the recipe boasts the caramelized shallot is what makes this recipe, but i use onions and i am blissfully ignorant with my pedestrian onions.  they also sit their regal egg in one of those adorable egg cups, but since mine need to be kid-friendly, i need to have my eggs peeled.  plus i don't have those egg cups...


  • 1/4 cup extra virgin olive oil
  • 1 shallot diced or half an onion
  • 2 cups peas (fresh or frozen, thawed)
  • 2 tsbp freshly chopped mint, plus leaves for garnish
  • Coarse salt & pepper
  • 6 large eggs
  • 6 slices of your favourite toast


  1. Heat 2 tbsp oil in a pan over medium heat.  Add shallot/onions and cook, stirring until caramelized about 3-4 minutes.  Add peas and 1/2 cup water and cook, covered until peas are tender but still bright green about 2-3 minutes.  Mash with a potato masher (or a fork) and add mint and remaining oil.  Stir until combined and season with S&P.
  2. Place eggs in small saucepan and cover with water.  Bring to a boil and cook 2 minutes.  Remove and immediately cut tops with a serrated knife  and place in eggy cup!  Season with S&P.  If you are doing peeled eggs, be sure to add a teaspoon of baking soda to the water when boiling to make the peeling easier.  


and that's this week in food!
bon appétit!






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