I have been baking oatmeal into lots of baked goods lately, in an attempt to create a variety of reasonably healthy and filling breakfast options. Having food ready to go in the morning has been really helpful in getting my days off to a good start the last few weeks, and this recipe is no exception.
These muffins are delightful because they combine hearty oats with fresh seasonal raspberries and blueberries. There’s nothing better than baking with fresh fruit, and I certainly miss berries in the Fall and Winter when they’re not as juicy (or affordable). Plus, the zucchini in these muffins keeps them moist and lighter than the average oatmeal muffin, so these won’t leave you feeling weighed down. Perfect for a summer morning!
I have fallen off my breakfast smoothie wagon lately, although I am still eating breakfast daily! (I am very proud of this.) However, I’ve come up with a new and delicious version of a green smoothie, which I’m happy to share today!
The original clean green smoothie recipe I wrote is still the one I revert to most often when I’m reaching for my blender in the morning. I like its light flavour and texture, and the ginger really gives it some zing! This smoothie is pretty different, as it contains both peanut putter (or your choice of substitute nut butter) and yoghurt. It is heavier and creamier, less fruity, but more protein-packed.
Either way, it’s nice to shake things up a bit and try new ways of getting my metabolism up and running in the morning, so this is a welcome addition to my breakfast rotation!
My mother has a wonderful recipe to dress up fresh strawberries that never fails to wow friends and family: strawberries, sugar, and black pepper.
It is seriously — and surprisingly — amazing. The sugar breaks down the fruit and creates a syrupy juice and the black pepper’s spice brings out the flavours of the fruit. These strawberries can be eaten on their own or atop some yoghurt, ice cream, and all sorts of cakes.
So I thought: why not put them in muffins?
Read on if you want to see more of this… I promise it is worth it!
I have been coming across so many blog entries about chia pudding and cold oatmeal lately, my curiosity got the best of me and I combined both concepts into one recipe this weekend.
The basic premise of chia pudding is that chia seeds, a very healthy and nutrient-packed superfood, take on a tapioca-like texture when they’re soaked in any liquid. This quality makes these seeds the perfect candidate for a healthy dessert option. They are an easily digestible plant-based protein, easy to integrate into various recipes (they’re often used as egg replacements in vegan baking, since they bind ingredients together effectively), and neutral in flavour. And yes — chia seeds are used to grow the “hair” on Chia pets!
Cold oatmeal, on the other hand, is made by combining oatmeal and milk — either dairy or non-dairy — and letting it sit in the fridge for a few hours. The idea is that you can enjoy a healthy filling oatmeal breakfast in the summer without having to have it hot, which can feel a bit heavy when it’s warm and humid out. Oats are an excellent source of fibre and protein, low on the glycemic index, and may help reduce risks of heart disease (according to the FDA). What’s not to like?
Naturally, I can’t just follow a recipe, so when I decided to try my own cold oats/chia pudding, I had to make up my own… no recipe escapes unaltered when I get my hands on it!
I have neglected my poor blog lately! I decided to take a bit of an extended break while I finished up my undergrad degree… and I am officially done! Come June 12, I will have a Bachelor’s diploma in my hand and a huge smile on my face. Right now, though, all I have to worry about is an entire summer stretching out ahead of me… bliss!
I can’t say that I cooked a lot while I was studying for my exam and writing my final paper, but I did manage to whip up a few snacks and meals here and there. I am really looking forward to cooking for myself more now that I’ve finished my coursework. I have big plans for May, including some Spring cleaning in my apartment (it looks like a tornado landed in here…) and in my tummy. I’m aiming for fresher food with lots of produce, vegetable-based proteins, and as little refined sugar as possible.
But enough about that and on to the recipe!
This particular loaf got me through a week of breakfasts, and was inspired by my mom’s recipe for hazelnut cake (which I’ve blogged about before). That cake is so nutty and sweet, I can’t get enough of it! Or maybe I can — after all, it is cake, and often I’d prefer a healthier alternative — that’s where this bread comes in. The nuts improve the bread’s nutritional profile as they are a source of protein, so this is probably one of the best candidates when it comes to having a baked goodie for breakfast.
My sister and I went to visit our aunt and uncle in Ottawa a few weeks ago, so I went on a little adventure to bring them a nice hostess gift. My father’s side of the family enjoys good food, so I was looking to bring them a few tasty treats. One of the things I ended up giving them was a small package of lavender shortbread cookies. We had them with tea during our stay and they were fantastic — buttery, sweet, and floral.
Of course, when I find a recipe that I like, you can bet that I’m going to try to recreate it in my own kitchen. I approached these cookies in similar fashion to the way I make my tea-infused shortbread cookies (see recipes here and here). That is, I “steeped” the lavender in the melted butter before incorporating the rest of the dough ingredients. I wanted to make sure the lavender flavour would come out through the cookie base, which is akin to a sugar cookie.
I’m not sure I can even classify this as a recipe as it is really simple… but I just have to post it as it is SO GOOD! But first, here is a bit of information regarding matcha.
I am a big fan of matcha green tea powder. Matcha consists of green tea leaves that have been steamed and then ground into a fine powder. Lots of coffee shops nowadays serve matcha flavoured drinks, but beware: these are loaded with unnecessary fats and sugars, which greatly reduces the benefits of the matcha and covers up its natural flavour.