So yesterday was Peanut Butter and Jelly Day and no one told me? Rude.
Unfortunately even after being notified, it didn’t do me much good. Through my new work (!) I was participating in a Community Reset Program and hence, PB & J definitely wasn’t on the menu. Just lots of juice and some good ol’ raw organic plant-based foods.
Side note: if you live in the Toronto area, please come and check out Village Juicery– 100% organic cold-pressed juices, pressed each day in Toronto! They are never high pressure processed either and believe me, they are some of the best tasting juices around. It’s been a wonderful and inspiring experience working for them so far! Check out my Instagram for some shots of the juice!
But back to PB & J. For those of you who were also unaware, but who absolutely still want to celebrate National PB&J Day, I’ve got a banana bread for you. I wasn’t planning on posting today, but upon learning what day just passed, I scrambled to get it out. Totally worth it.
I don’t think I need to describe the flavour here, I think it speaks for itself. Just look at those swirls. Sometimes I am amazed I managed to dislike PB as a kid. I mean what business did I have calling myself a normal kid when I didn’t like peanut butter? Don’t worry though, I was converted.
However, I will describe is it’s nutritional goodness. I used whole grain spelt flour here so it’s lower in gluten and easier to digest. There’s coconut oil for healthy plant-based fats and natural peanut butter and jam. With all of the natural sweetness from the banana and honey, conventional PB just isn’t needed. Natural peanut butter keeps this healthy and free of refined oils and sugars. As I said, I used honey as the sweetener, but you can totally use maple syrup for a purely vegan recipe.
Even though PB&J Day passed us by, wouldn’t this make a lovely contribution to your Easter breakfast/brunch/snack table?
And on that note, here’s the recipe and Happy Easter (or simply a long weekend) to everyone!
Preheat oven to 325 degrees Fahrenheit and grease a 9×5 inch loaf pan.
Mix together flax seed and water and set aside to gel.
In a large bowl, beat oil and honey together. Add flax mixture, bananas, vanilla, sea salt and cinnamon and stir to combine. Lastly add flour and baking soda and mix until just combined, but don’t over mix. Some lumps are ok.
Pour half the batter into the prepared loaf pan. Dot with half of the peanut butter and jam, pour the second half on top and dollop with the rest of the peanut butter and jam. Take a knife and drag it through the mixture to marble the PB & J through the batter.
Bake for 1 hour 20 minutes. Be sure to check that the bread is done baking by inserting a toothpick in the top. It should come out clean. Let the bread cool in the loaf pan for 5 minutes, then transfer it to a wire rack to cool for 30 minutes before slicing.
While the winter continues to trudge on here in Toronto, small signs of spring are starting to make themselves known. I woke up to chirping birds only a couple days ago and the snow has started to melt revealing murky … Continue reading →
5 years ago, this salad never would have been found in my kitchen. I mean let’s just look at the main ingredients:
20 year old me would have been all, “Ummm what is this foreign language you are speaking?”
Pre-vegetarian and vegan me was the most unadventurous cook in the world. I literally rotated through 3 dinners pretty much every night: chicken stir fry, spaghetti with bolognese sauce and pan fried salmon. Lunches were turkey sandwiches. Breakfast was probably a bagel or some kind oatmeal packet. Dessert- Fudgeos.
Today I have the wonderful opportunity of sharing with you an awesome cookbook from a very special blogger Emily von Euw from This Rawsome Vegan Life. I’m sure you all know her, but in case you don’t, Emily is a wonderful vegan, high raw blogger who posts the most stunning pictures of simple, but delicious food. Her desserts are crave worthy and if you haven’t checked out her book Rawsome Vegan Baking (which I reviewed here), you are missing out on a gorgeous book both in recipes and in photos. Now she’s come out with a new book all about juices, smoothies and healthy snacks. This book is just as good as the last! Continue reading →
This year I was very honoured and excited to participate in Angela at Canned Times “Breakfast in Bed-Fest”. In this year long event, one blogger every month of 2014 shared a healthy, economical and delicious breakfast recipe. I was March’s blogger and I shared a recipe for Oatmeal Raisin Cookie Pancakes for One. Now that 2015 is upon us, it is time for the contest portion of the event! You all get to vote on which of the 12 recipes you liked the most and I would be just thrilled if you would all vote for mine!
I thought I would share the recipe here as well today because it isn’t actually on my blog (although some of you may remember me linking to it back in March). And since it’s one of my favourite healthy pancake recipes to date, it really deserves it’s own place on this lil’ ol’ blog. Continue reading →
Firstly, I just want to say a huge thank you to all of you incredibly supportive people out there regarding my last post. I was truly touched by all the kind words. Some of the negative ones got a little personal so having so much positivity out there to counter it was amazing. To those of you still here and still reading, you are awesome. I am so looking forward to 2015- I feel lighter, more hopeful and inspired.
In that post I said I would continue to bring you all vegan recipes and today I am living up to that promise! You’ll notice that in the title of this post, I added a “v” to signify this is a vegan recipe. I will continue to do this in the future so you can all easily identify plant-based recipes I am posting. These recipes are still a priority for me and I will, to the best of my ability, ensure most of my recipes are vegan or have vegan options. I stand-by what I said, that no matter what diet ultimately works for you, eating plant-based as much as possible is the best thing we can all do for each other, animals and the planet.
So today, I bring you brownies- I hope that not too many of you are on intense New Years cleanses. Although, the nice thing about these are is that they might just fit in with your cleanse/detox/clean diet/whatever you are calling it because they are gluten-free, vegan and sweetened entirely with dates! Continue reading →
Today I’m excited to be participating in the 3rd annual Christmas Cookie Swap party over at Keepin’ it Kind. It’s my third year participating and I think I might just be sharing my best cookie yet!
I love participating in this blog even because I get guest post for one of my favourite bloggers ever AND get to bake cookies for you all wayyy ahead of Christmas. No, I did not need an excuse to start my Christmas baking in early November (I would have done it anyway), but it definitely gave me an excuse to blast some Christmas tunes earlier than is socially acceptable.
Happy belated Thanksgiving (or very early Thanksgiving for my U.S. friends or just happy Wednesday to everyone else)!
It was inevitable…the pumpkin dessert had to make an appearance at some point. I resisted for quite, avoiding all pumpkin but when Thanksgiving comes around it just has to happen! I remember when I was younger we would always go to my grandparents’ for dinner. Being French Canadian, my grandma really knew how to cook a holiday feast right down to the home-preserved pickles, homemade ketchup, tortiere and mashed potatoes. I loved those potatoes so much she always made extra for me. And of course, there were 2 kinds of pie- one of them always pumpkin.
I was always so fixated on the pumpkin, I honestly have NO IDEA what the other one was. I had a selective memory as a child.
Here’s my version of pumpkin pie. I am a lazy cook and couldn’t be bothered to make a traditional pie with crust, so I went for more of a square. And I made them no-bake because I could make them and just stick them in the fridge without having to pay them much mind. Crucial for days I feel like I’m running around with my head cut off trying to get a million things done.
These pumpkin pie squares are packed full of healthy fats from the nuts and coconut and tons of fibre and Vitamin A from the pumpkin. Of course this is dessert so it has to be sweet- maple syrup does a brilliant job of playing up the warming fall flavours and pumpkin pie spice gives it that real pie feel while also delivering a punch of blood-sugar balancing cinnamon. The real secret ingredient here? Coconut flour! Just a couple tablespoons really help thicken the filling up, giving it a traditional texture while also adding a dose of sweetness and fibre. Coconut flour is a tricky ingredient to get used to but it’s magical once you do.
I hope some of you give this a try whether it’s for a Thanksgiving celebration or even if it’s just because it’s fall and that means ALL THE PUMPKIN.
There are a lot of different food cravings that exist out there. Sweet, salty, crunchy, smooth, healthy, deep-fried, decadent, light. And comfort. Comfort is what I associate with Nairn’s. Continue reading →
I come to you all today, with a very un-fall-like recipe. No pumpkin, no squash, apples, or anything of the like. In fact I actually chose lemon and coconut- two tropical flavours that are much happier in the spring and summer. So just what am I doing?
Fall is hands-down my favourite season, even with the knowledge that winter will follow. I love the colours, the copious amounts of tea, coffee, cider, hot chocolate, etc. that I can justify drinking, the sweaters, scarves and boots that I get to pull out of hibernation and the cool crisp breezes I feel on my face. I love the flavours of the food and the feeling of a “new start” that the school year always brings. Continue reading →