baking!, recipes!

strawberry loaf!

hello all! it has been SO LONG since I last posted, but this time i pinky promise to never leave like that again…lol mom life had me tied down until recently. as of a few nights ago, my daughter is officially sleeping all the way through the night in her own bedroom and taking two perfectly long naps during the day. HOW COULD I BE SO LUCKY?! my life has changed completely and suddenly I have time again! Time to do me – to bake, read, paint, nap, whatever! Hopefully I don’t jinx it…and I know it wont always be like this, but whatever, let me celebrate 😛

ANYWAY. this past weekend a bunch of my friends and our family’s got together to go strawberry picking at bella’s organic farm on sauvies island. when i pick berries, i get in the zone and then end up with too many berries. enter, strawberry loaf. this recipe will put one whole cup of (sliced) strawberries to use and is seriously SUPER easy to make. you pretty much just put everything together and stir. what you end up with is a moist, fruity cake with a cracked, almost crunchy crust. it is seriously amazing. my husband and i ate an entire loaf today. no shame.

strawberry loaf

WHAT YOU NEED

  • 1 cup strawberries
  • 3/4 cups flour
  • 1 cup sugar
  • 2 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 cup vegetable oil
  • 1/8 cup olive oil
  • 2 eggs, beaten
  • 1 tsp finishing sugar (optional)

preheat oven to 350. grease one 9×5 loaf pan.

slice strawberries and place in medium bowl. sprinkle 1 tbs sugar (from 1 cup) over the strawberries. set aside.

in another bowl combine flour, sugar, cinnamon, salt, and baking soda. add oil and eggs to strawberries, then fold in flour mixture. stir until just combined. pour the mixture into your greased pan. sprinkle finishing sugar on top of loaf if you want to,

bake for 45 min

cool on wire rack

ENJOY!

baking!

yam trio frittata!

I made a frittata. A yam trio frittata. A frittata so delicious, it brought me out of my blogging hiatus. Those who regularly read my posts know, it has been way too damn long! I’ve just been caught up in doing new mom things, like eating take out and not folding my laundry. It feels like things are finally getting back to normal these last couple weeks. My daughter, Nori Luz, is 6.5 months old and is becoming quite the independent woman! More down time for mom!! YAY! Anyway, back to the fritatta! I bought some precut yams at new seasons – a trio pack of purple, white and orange yams. I paired the yams with some goat cheese and grilled onions, poured over beaten eggs and BOOM! delicious brunch addition that looks and tastes like it was harder to make than it was – and when you’ve got your hands full with other things, thats what you want! no one needs to know how easy it can be 🙂

yam fritatta

What you need

  • 4 eggs, beaten
  • 1/2 cup diced yams
  • 1/2 sweet onion, diced
  • 2 tbs goat cheese
  • 1 tbs olive oil
  • salt and pepper

Preheat oven to 400. In a cast iron skillet, heat olive oil on medium high. Cook onions and yams until lightly browned, about 8 mins. Remove from heat. Sprinkle goat cheese evenly around yams. Pour egg on top. Add salt and pepper. Put in oven for 7 mins or until eggs are set. ENJOY!

baking!

apple cake!

More often than not, when I bake using fruit, it’s because I bought fruit earlier in the week with the intentions of snacking healthy but ended up choosing junk food instead. I could beat myself up about it, but I’d rather just accept that I’ve got a mean sweet tooth and turn my almost bad fruit into amazing things, like cobblers and cakes. This time around, I made an apple cake. I really love baked goods that can double as a treat and as breakfast – who doesn’t love NOT cooking first thing in the morning? Making coffee is hard enough some mornings. Gosh – it’s amazing how much my morning attitude has changed since having Nori Luz! Mama’s sleepy. And hungry. Oh yeah, about that cake. It turned out perfectly moist, perfectly sweet and perfectly delicious. I really enjoyed biting into soft apple pieces suspended in the cake – I had only had apple pie until now, so it was a new sensation for me but I can strongly say, I was into it. Would I make it again? You betcha.

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What you need:

  • 1 egg
  • 1/2 cup vegetable oil
  • 2/3 cup sugar
  • 1/3 cup brown sugar
  • 1 cup flour
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp vanilla
  • 2 cups diced, peeled apples

Preheat your oven to 350. Grease and flour a 9″ round pan and set aside.

Beat together your vegetable oil and eggs until frothy. Add remaining ingredients until well combined. Stir in apples. Pour into prepared pan.

Bake for 30-40 minutes. Do not remove from pan for 10 mins. ENJOY!!

cooking!

single jar berry jam!

A week or so ago, a friend and I took a trip to a “u-pick” farm with our daughters. We loaded the girls up in the car, and set out to have a fun day. When we got to the farm, I put Nori Luz into her carrier and off we went to pick some strawberries. This plan wasn’t well thought out, as I ended up doing what seemed like 100 squats with baby attached to me while grabbing strawberries. Luckily, the raspberries and blueberries were a little easier to grab. Regardless, I ended up with about a pint of both strawberries and raspberries and about 1/3 pint of blueberries, as they weren’t really ripe yet. When I got home, I washed my fruit, put the baby down for a nap and made some jam! I made just enough to fill a pint sized mason jar. I’m not sure if I didn’t add enough sugar, or if my blueberries were a little too tart, but I ended up with a refreshingly sour jam. The next morning, I woke up feeling like I had been hit by a train – my legs were so sore from squatting at the farm that I could hardly even walk. I felt so unhappy, but then I remembered that all the pain was worth it and hobbled down to my kitchen, and made myself some toast and jam and everything was alright.

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What you need:

  • 2 pints berries (I used 1 strawberry, 1/3 blueberry and 2/3 raspberry)
  • 1 cup sugar

Place fruit and sugar into a medium saucepan and cook over a medium flame. While waiting for a boil, mash down fruit with a wooden spoon or a potato masher. Once boiling, cook for 2-3 mins, stirring. (Be sure to taste the jam for sweetness, mine was tart, if too tart, add up to 1/2 cup sugar.)Remove from heat, place in jar and refrigerate for up to 2 weeks. ENJOY!

baking!

cocoa dusted almonds!

As a new mom, I find it much harder to find time to bake treats and cook healthy meals. I often find myself snacking on candy to make it through the day. What I really needed to find is a healthy AND sweet tasting snack that’ll keep me going when I can’t find the time yet to make a real meal – these cocoa dusted almond do the trick. They’re refined sugar free and a great grab and go snack. THe best part, is they require very little prep work – your pretty much just mixing things together. Easy peesy.

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What you need:

  • 1 1/2 cups dry roasted almonds
  • 2 tbsp cocoa powder
  • 1 tsp cinnamon
  • 1 tsp agave
  • 1 tsp vanilla
  • pinch salt

Put almonds into a bowl. Pour agave and vanilla on top and stir, to coat each almond. in a separate bowl combine cocoa, salt and cinnamon. Pour coated almonds into the dry and toss to coat. Pour coated almonds into a sifter and shake a few times. ENJOY!

cooking!

chickpea and cauliflower coconut curry!

I love curry. I don’t order it too often when I go out to eat because most of the curry’s that I am interested in contain potato, and I am allergic. I rarely make curry at home, but I think that needs to change. Making curry isn’t hard to do and also is similar to stew, in the sense that you need to let it simmer for a while, which is the best because you essentially set it up, and walk away. Love it. I paired this curry with coconut brown rice, but it would also go well with plain rice (brown or white) or with some naan. This made enough food to feed me and my husband and to have left overs (enough for one large meal or two small ones).

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What you need:

  • 1 tsp vegetable oil
  • 1/2 onion, diced
  • 1 clove garlic, minced
  • 3/4 tbs curry powder
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1/2 tsp cinnamon
  • 8 oz coconut milk
  • 8 oz chickpeas (or about 1/2 a can)
  • 1/2 a head of cauliflower, broken into florets
  • cilantro
  • lime

Heat oil in a medium sauce pan. Add onion, and cook over medium high heat until transparent. Toss in garlic and spices. Add in the rest of the ingredients and bring to a boil. Cover, reduce heat to simmer and cook for 25 minutes. Top each serving with some cilantro, to taste and a lime wedge. Serve over rice or with naan. ENJOY!

baking!

strawberry rhubarb bars!

Hooray! Rhubarb is in season – or at least it seemed that way at the grocery store…I couldn’t tell you a single thing about rhubarb, besides that it goes well with strawberries. I’m not sure what it tastes like on it’s own, I’m not sure if it is a fruit or a veggie and without being labeled at the store, I would have had no idea it was there. I’m glad I saw it, though, because I whipped up some delicious mix in pan strawberry rhubarb bars! Since you make it all in the pan, there is very little clean up and that means more time to sit and savor! They’re delicious on their own, with a scoop of vanilla ice cream, or make a nice breakfast with some plain yogurt. No matter how you serve them, they’re sure to please!

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What you need:

  • 1 cup oats
  • 3/4 cup flour
  • 1/2 cup brown sugar
  • 1/4 tsp salt
  • 6 tbs unsalted butter, melted
  • 1 tsp cornstarch
  • 1 tbs sugar
  • 1/2 cup rhubarb, diced
  • 1 1/2 cup strawberries, diced

Preheat your oven to 375. Line an 8×8 pan with parchment. Combine oats, flour, sugar and salt in pan and mix. Pour in melted butter and combine with hands until clumps begin to emerge. Scoop out 1/2 cup of the mixture and set aside. Press the rest down firmly and evenly in the pan. Scatter the strawberry and rhubarb on top of the crumb crust and sprinkle cornstarch and sugar evenly on top. Sprinkle your remaining crumb mixture on top as well. Bake for 35 mins. Allow to cool in pan. ENJOY!

baking!

no bake cereal bars!

Since my last post, my life has changed significantly! On April 21, I gave birth to my amazing daughter, Nori-Luz! Since then, I’ve just been getting used to being a new mom, eating a lot of take out and getting little sleep. Its hard to cook myself and husband nice meals when I am constantly feeding our daughter, heck, its hard to even eat a bowl of cereal – enter, the cereal bar. Easy to grab and snack when you’ve only got one free hand and since they’re no bake, a crying baby can’t distract you from taking them out of the oven on time! I made mine with honey bunches of oats, but you could really use any cereal you’d like.

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What you need:

  • 3 cups cereal
  • 1/2 cup almonds, chopped
  • 1/2 cup unsweetened coconut flakes
  • 2/3 cup honey
  • 1/2 cup brown sugar
  • 1/4 tsp salt
  • 3/4 cup unsweetened peanut butter
  • 1 tsp vanilla

Grease a 9×13 pan and set aside. Combine cereal, almonds and coconut flakes in a medium mixing bowl. In a small saucepan combine honey, brown sugar and salt until smooth. Remove from heat and add peanut butter and vanilla. Pour liquid mixture into dry mixture and stir. Pour mixture into prepared pan and press flat. Allow to cool completely before cutting into bars. ENJOY!

about me!

im having my baby!!

hey all! don’t be surprised if you dont see any posts from me for a little bit – I am being induced tonight and will have a baby by monday! i’m sure i’ll be too busy feeding her and changing diapers to bake anything amazing for a while, but just know that i’ll be back soon! AHHHHH! i’m so excited 🙂

cooking!

orange avocado salsa!

I love to buy clementines from the store when they are in season, but I always have a hard time finishing the whole bag. They just give you so many!! I suppose getting a lot is better than not, but I’m not really one to want to eat 3 or 4 clementines at a time every day for a week. Some people are, I guess. In order to use up some of my clementines, I decided to use one in a salsa that I served with salmon and homemade tortilla chips! It was a nice change to the normal sides we eat, and since it was light and fruity, it made the whole meal feel really sunny.

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What you need:

  • 1 avocado, chopped
  • 1 1/2 clementines, peeled and cut into small pieces
  • juice of 1/2 lime
  • cilantro (to taste)
  • salt and pepper (to taste)

Combine all ingredients in a bowl. Enjoy!