Latest Recipe Post

Australia Night

Australia has been on my travel list since the third grade when I picked it to do an extensive presentation on it. It was absolutely devastating seeing as the wildfires tore across the country just a few months ago.

When the random country generator pulled up Australia I was so excited, however I 10981__32785.1524094492quickly realized I did not know very much about Australian cuisine besides knowing that Vegemite is an Australian staple. After doing some research, I realized that Australia is somewhat like America, it is strongly influenced by lots of the different cultures that make up the country! It was exciting to see but it made it difficult to pick a meal that represented Australia. 

Ultimately we settled on a menu, in which I was so excited to make an Australian dessert staple – Pavlova!

Pavlova is something I had seen so many times being made on the Great British Baking Show but I never thought I would be making one and it intimidated me so much. A pavlova is delicate dessert made with whipped egg whites that is crispy on the outside and soft and pillowy in the inside , somewhat like a marshmallow but better, and it’s a perfect dessert for anyone looking for something that’s gluten free!


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Overall it was a great meal! The tofu and pineapple skewers were delicious and made for great leftovers as the bbq sauce intensified in flavor. As a vegetarian I did not have the rolls or pie, but they were also a success, no complaints at this dinner table! We used puff pastry on both and the egg wash gave them such a great golden color!


Kale Haloumi Salad Ingredients: 
  • Bunch of lacinato kale massaged with lemon juiceIMG_1662
  • 1 roasted sweet potato -cubed
  • 2 tbsp sunflower seeds
  • 2 tbsp cranberries
  • Haloumi cheese – as much as you’d like! 
  • Dill Garlicky Greek Yogurt Dressing/dressing of your choice 

The kale salad’s star is definitely the haloumi cheese! It was a little pricey but SO WORTH IT! The way to prepare it is simply heat up a pan and once it’s hot place the haloumi slices and you’ll see it sizzle. After a minute or so turn it over and you’ll see it is nice and crisp. Let it crisp up on the other side and enjoy while it is nice and hot! It’s so good!


Pavlova:

I followed the recipes linked above for the pavlovas, however I opted for making six mini pavlovas rather than one large one. This did cut down on the baking time and made it easier to share!

I topped them with the lemon curd recipe and fresh strawberries and blueberries. A light dusting of powdered sugar finished off the pavlovas! FYI I had some lemon curd leftover and it was great on french toast and mixed in with greek yogurt. I also opted for freezing some to see how it would hold and it was still tasty!

Easy Quick Bagels

This was my first attempt at making bagels and I was pretty pleased! Now here me out, these aren’t going to taste like your New York Deli bagels, they are in on way made the same nor are they supposed to be exactly like your typical chewy bagel. BUT with that said, they make a great bagel sandwich, can successful satisfy those bagel cravings, delicious sweet or savory and the best part is they are SO EASY!!!

I made a couple “cinnamon raisin” which were great! I’m not a big cream cheese fan (I’m weird, I know) so I had mine with peanut butter and banana fore breakfast. The others were topped with sesame seeds and they were great for veggie packed sandwiches. 

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I made this sammie right here on the toasted sesame bagel with hummus, roasted beets, carrots, cucumber, avocado and a layer of mixed greens! 

Another great way to have these would be to recreate the classic childhood favorite — pizza bagel bites!


Recipe

Ingredients

  • 1 cup (5 oz) all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt 
  • 1 cup PLAIN greek yogurt ( Fage is great for this!)
  • 1 egg white 

Optional Toppings: sesame seeds, everything but the bagel seasoning, cinnamon sugar, poppy seeds, Parmesan 


  1. Preheat your oven to 375F and prep your baking sheet with parchment paper or a silicone mat and spray with non-stick spray (can’t be too safe!)
  2. In a bowl mix your dry ingredients: flour, baking powder and salt.
  3. Add in your yogurt to the dry ingredients until well combined. This wont be one smooth dough, there will be bigger pieces that come together while the rest looks a bit crumbly. 
  4. On a clean counter top, dust a little bit of flour. Dump your dough onto the floured surface and knead for a few rounds. You will know you are done kneading when the dough is still a little sticky but does not stick to your hands. 
  5. Split the dough into four balls. Roll each ball out into a rope and then pinch the ends together to make the shape of your bagel. 
  6. Place your four bagels onto your prepared baking sheet.
  7. In a small bowl whisk your egg white for the egg wash. Brush each bagel top with the egg wash and now add any of the toppings you would like – sesame seeds, everything but the bagel seasoning, cinnamon, etc. 
  8. Place your bagels in the oven for 25 minutes. 
  9. Let your bagels cool for 15-20 minutes before slicing and enjoy!

Notes:

1. If you do not have a scale to measure out your flour, make sure you are measuring out one cup correctly.

  • Rather than scooping out flour with your measuring cup from the flour bag, you should first fluff the flour with your spoon. 
  • Person using a knife to even off the top of a measuring cup filled with flourThen scoop out flour with a spoon from the bag and put into your measuring cup until it is full.
  • Lastly level it off with a knife. This will ensure you do not over pack your measuring cup!

 

Three-ish Ingredient Pancakes

So I’m calling this a three-ish ingredient recipe because you could probably get away with just the banana, eggs, and oats but I like to add a few more for more flavor and fluff. The vanilla and cinnamon compliment the banana so well and the baking powder helps add some extra “uhhmff” and fluff to the pancake! The flax also helps keep these guys together and provide some great nutrients like omega-3s, fiber, and lignans. You can learn more about the benefits of flaxseed here. 


Recipe

Ingredients

  • 2 eggs
  • 1 banana
  • 1/3 c. of rolled oats
  • 1 ½ tsp cinnamon
  • 1 tsp flax meal
  • 1 tsp vanilla
  • 1 1/2 tsp baking powder
  • oil for pan

Optional toppings: banana slices, berries, nut butter, maple syrup


Screenshot 2020-05-02 at 11.26.16 PM1. Place all ingredients (except for the oil) into a high speed blender. After all the ingredients are well combined, let the batter sit for a 3-5 minutes.

2. While the batter rests, heat up a nonstick pan on low-medium heat. Add a spray of olive or coconut oil and pour the batter in (about 3-4 tablespoons).

3. The pancakes will be ready to flip after a couple minutes- once you see bubbles forming on the surface of the batter you will know it is ready to flip! If you notice your flipped pancake is too dark, you can turn down the heat.

4. Recipe yields about 4-6 medium size pancakes. Top with your favorite fruits, nuts, peanut butters and maple syrup!

Notes:

  1. A thin spatula works best for flipping the pancakes! 
  2. These can also be stored in the fridge for 3 days or frozen, simply pop them in the microwave and enjoy!
  3. This is a relatively delicate pancake recipe so I do not recommend adding in mix-is into the batter but you can go all out with the toppings!

 

Cinnamon Swirl Banana Bread

This Cinnamon Swirl Banana Bread has become a favorite! After making it twice in one week, I know it’s here to stay! I have a theory this would make great French Toast but I can’t manage to keep in the house long enough to try! I’ll keep ya’ll posted if that ever happens! 

Recipe

Ingredients 

  • 2 ripe bananas (the spottier/riper the better)
  • 2 eggs                                                                                  IMG_1777
  • 2 tbsp of olive or melted coconut oil
  • 1/4 c. almond milk
  • 1/4 c. maple syrup
  • 1 tbsp coconut palm sugar
  • 1 tsp vanilla extract
  • 1 c. oat flour
  • 1 c. gluten free flour (I like Bob’s Red Mill 1-1 GF mix!)
  • 1/4 c. almond flour
  • 1 tbsp cinnamon 
  • 2 tsp baking powder 

Cinnamon Swirl

  • 1/4 c. unsweetened applesauce
  • 1/4 c. coconut palm sugar
  • 1 tbsp cinnamon

Instructions

  1. Preheat your oven to 350F and prepare your pan. I use this pan (9” x 5”)and line it with parchment paper (love this one from Thrive Market!). Set aside.
  2. In a large bowl mash your bananas – you can use a fork here or let them go for a few minutes in your stand mixer. Then add the rest of your wet ingredients: eggs, oil, almond milk, maple syrup, and vanilla. Mix until all ingredients are well combined. Then add in coconut sugar and mix well. 
  3. In a separate bowl add in all your dry ingredients: oat flour, gf flour, almond flour, baking powder, and cinnamon. Slowly add in your dry ingredients to your wet ingredients and mix until just combined! You do not want to over mix the batter. 
  4. In your now empty bowl you can mix together the ingredients for the cinnamon swirl: applesauce, cinnamon, and coconut sugar. 
  5. Pour half your batter into your prepared pan and then top it with half your cinnamon sugar mixture. Swirl it with a knife gently. Pour the remainder of your batter and smooth it out. Then add the rest of your cinnamon topping. I like to add it in dollops and then run my knife through it gently to make a nice swirl on top.
  6. Place your pan in the oven and bake for 40-45 minutes, until a toothpick comes out clean!

Notes:

  1. If your almond milk is cold you may notice that your coconut oil solidifies a bit. For this recipe that should not be an issue but it can be avoided if you leave your almond milk and eggs out to reach room temperature!
  2. Room temperature eggs work best when baking but don’t worry if you don’t have time to let them sit out!