Month: October 2015

Better than Starbucks – Pumpkin Spice Latte

Yes we are fully embracing fall and I know sure well that you will be bombarded with pumpkin-this and pumpkin-that.    In and effort to reduce my sugar consumption I am going cold turkey and giving up my sugary Starbucks daily drinks. There’s no lying that when their Pumpkin Spice Latte was release for fall I had 11 of them in the first week. Sure, I got them made with Starbucks’ new coconut milk, and always had them made half sweet, but there’s no kidding that I was sucking back 500 calories of pure sugar every morning. But I needed a substitute, and fast. I have a Nespresso espresso machine and milk frother that I LOVE so homemade lattes are totally possible. I’m proud to say this recipe beats the Starbucks artificially flavoured drinks for me. Sure, they take a little longer to make, but your waistline and blood sugar spike will thank you.  These are totally vegan, made with almond milk, and homemade coconut cream as a topper instead of whipped cream. Also, the …

Bacon, Leek, and Mushroom Quiche

Ahhh, Sunday mornings, no feeling of rush or perception of time. Just the whole day ahead of you to do whatever you please. I always begin my Sundays by turning on the TV program, “Sunday Morning” at 9am. This was a tradition with my dad and I that I have continued on my own. There’s nothing like the familiarity of Charles Osgoode’s soothing voice talking about the rural farmer-turned toilet seat artist. After sipping on my coffee, that’s when I begin breakfast. Whether it be scones, quiche, or lox, Sunday breakfasts are always something I look forward to. With the weather turning from fall to winter, it seemed appropriate to cook up something comforting. 

Incredibly Easy Pumpkin Scones

In need of a little pick-me-up? How about a warm, light, flakey, spiced pumpkin scone, it’s finally the weekend! Our family had these for Thanksgiving breakfast. They took my mom 20 minutes to whip up, and even shorter for my family to devour all of them. Needless to say, I didn’t have much time to snap photos before the vultures (my siblings) swooped in.  My mom made me an entire batch today to freeze. She puts them in individual freezer bags, so I can pull them out on the weekends and have a warm breakfast. Go mom!

Pumpkin Cheesecake Swirl Bars with Candied Walnuts

Just in time for Thanksgiving! This year, we decided to stray a little from the norm of pumpkin and sweet potato pies and try our hand at adding a little something modern to the traditional. I’ve had a craving for cheesecake ever since the Japanese style cheesecake revolution has hit Toronto. Anyone else seen those line for Uncle Tetsu’s!? So why not try making our own!

The Epitome of a Fall Breakfast – Baked Pumpkin Steel Cut Oats

As the days are getting shorter and the air gets colder, I start to crave warmer and heartier breakfasts. I try to fill up on protein in the mornings, and keep sugar to a minimum, giving me plenty on energy to get me to lunch without a mid-morning snack. For years now, I usually have one of two things for breakfast: a greek yogurt parfait, or a bowl of steel cut oats. The yogurt parfaits generally take me from spring to summer, but when the air gets colder I transition into steel cut oats when I need some warmth to coax me out of bed in the early mornings. Not to brag or anything, but I think I’ve got steel cut oats perfected. My family makes a pot of these every weekend, and I’ve tried every brand of oats, every cooking method (saucepan, crockpot, microwave, and oven), and every flavour combination. I’ve never shared any of these recipes on the blog, but I’m going to start now. (Get ready for my apple-pie oats, coconut cream …

Tortilla Soup

So when it’s cold outside I crave warm foods. This can be a struggle for lunches at work, but soups are the perfect solution. Easily reheated in minutes and just as good the second time around.  I’m a sucker for toppings. They make everything and anything better. In this case, tortilla soup gives you plenty of options. I like adding tortilla chips to my bowl of soup and letting them sit and absorb the soup so they become soft. Then top with avacadoe chunks, sour cream, and a sprinkle of cilantro.    I became hooked on tortilla soup on Vancouver. There is a lunch spot on Homer St. that serves the best tortilla soup and enchiladas.  All you Italians must know that August is the month of tomatoes. I’m not Italian, but my dad is proud of our massive vegetable garden and we had no shortage of tomatoes. This recipe is best with ripe Roma tomatoes straight from the garden, but the grocery store ones will do, just make sure they are Roma! Ingredients: 1 tbsp …

Pumpkin Loaf (the delicious but healthy kind)

Somehow we tend to think breads and loafs are healthier versions of cookies and cakes. Well that’s not usually the case. Carrot cake and Zucchini bread may use slightly less sugar, but are chalk full of oils and fats. We strove to change this connotation. Presenting the best damn pumpkin loaf you’ll ever eat. I ate half a loaf for dinner last night and the other half for breakfast this morning …. Ingredients: 1 C pumpkin 1/2 C Greek yogurt A few spoonfuls of applesauce (I used this since I didn’t have an egg) 1 tsp vanilla 1/3 C coconut oil 3/4 C b sugar 1 tsp baking soda 1/4 tsp salt 2 tsp cinnamon 2 tbsp pumpkin spice (recipe here: Pumpkin Spice Blend) 1 C flour 1/2 C oat flour (put oats in the blender until they are powdery ) 1/2 cup dark chocolate chips Method: Mix the pumpkin, yogurt, egg, vanilla, coconut oil, and b sugar.  In another bowl, whisk baking soda, salt, spices, flours.  Mix the wet and dry together. Add coco chips. …