Category Archives: Breakfast

Berries and Tofu Smoothie Bowl (Vegan)

Over the past year, I have been trying to eat less meat and more plant-based proteins. I was never a big meat eater, so the transition was pretty easy. To me, the change has been beneficial, especially for my gut. I have a lot less indigestion and heartburn. Trying to cooperate these ingredients in recipes has been fun too. Tofu is my favourite, I mostly use it in savoury dishes or soups, but I can also make it into a simple and nutritious sweet treat, like this smoothie bowl ! You can use any berries and toppings of your choice. For a thicker smoothie, freeze some of the berries first. Look at the beautiful and vibrant colours ! It’s definitely a treat for your eyes and your tummy !  

Makes one serving

  • 150 g mixed berries (I used fresh raspberries, frozen blueberries and blackberries)
  • 150 g soft tofu
  • 1 tablespoon of maple syrup to sweeten (optional)
  • Toppings of choice (other fruits, seeds and nuts)

Blend all ingredients together then add toppings 

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Lemon Coconut Muffins

My friends often ask me how I come up with recipe ideas. Most of the time is seasonal, like using berries in the summer and pumpkin in the fall. Sometimes it’s just sort of random and use whatever I have at home. The other day, I was cleaning up my pantry, I found a bag of shredded coconut, some coconut oil and a few leftovers that I’ve only used once or twice ! Then I remembered I had  some coconut milk in the fridge too ! (Wow…didn’t realize I love coconut so much…..) So, I came up with these very “coconuty” muffins ! I added some lemon juice and zest to add fresshness and balance the flavour, and I just love that golden crust on top ! So, if you have some extras lying around, don’t waste them ! Create your own recipes ! You may come up with something really delicious ! You never know !  

Makes about 8-10

  • 200 g all-purpose flour
  • 3 g baking powder
  • 3 g baking soda
  • pinch of salt
  • 1 egg
  • 100 g granulated sugar
  • 120 mL unsweetened coconut milk
  • 80 mL buttermilk
  • 60 mL coconut oil, melted and slightly cooled
  • 5 mL pure vanilla extract
  • 30 mL lemon juice
  • Zest of a small lemon
  • 30 g unsweetened shredded coconut + more to sprinkle on top
  1. Preheat oven to 350ºF
  2. Sift together flour, baking powder, baking soda and salt, side aside
  3. In a separate bowl, whisk together sugar and egg
  4. Mix in coconut milk, buttermilk, melted coconut oil, vanilla extract and lemon juice
  5. Add wet ingredients into dry ingredient, mix until just blended
  6. Stir in lemon zest and shredded coconut
  7. Spoon batter into muffin tins lined with lightly greased muffin cups, about 3/4 full
  8. Sprinkle top with more shredded coconut
  9. Bake for about 18-20 minutes

Dark Chocolate Granola

Happy New Year ! My first post of 2019 ! Do you have any new year resolution ? I am sure eating healthier is on everyone’s list, especially after the holiday indulgence…..but wait…..I still like my chocolates ?! So……let’s start with a recipe that has chocolate but also healthy and good for you ! How about granola ? It is easy to make and you can pretty much put whatever you like in there, nuts, seeds, dried fruits…..and yes, CHOCOLATES ! Use darker chocolate if you don’t mind the bitterness as it’s healthier. I used 85%, but if that’s too dark, you can use 60-70 %. Normally, I weigh all the ingredients in my recipe, but granola is very flexible, you can easily adjust the amount to your taste. 

I hope everyone is off to a good start this year ! Stay healthy and be happy !    

Makes about 2 cups     

  • 1 cup quick oats
  • 1/4 cup unsweetened shredded coconut
  • 1/4 cup dried cranberries
  • 1 tablespoon chia seeds
  • 1 tablespoon unsweetened cocoa powder
  • 50 g dark chocolate, coarsely chopped (I used 85 %) 
  • 1/4 cup maple syrup
  • 3 tablespoons melted coconut oil 
  • 1 teaspoon pure vanilla extract 
  1. Preheat oven to 300ºF
  2. Mix together all dry ingredients 
  3. Add maple syrup, coconut oil and vanilla extract, mix well
  4. Place a thin and even layer on cookie sheet lined with parchment paper
  5. Bake for about 20 minutes, stirring once
  6. Cool and store in air-tight container for up to 2 weeks

 

 

Mini Apple Walnut Loaves

When my kids were younger and were still in Scouts, we used to sell apples to raise money every September. It takes quite a bit of courage for a 6 and a 9-year-old to go up to strangers and ask for donations. It was such a good experience and I was so proud of them. Now that their interests have changed and we are no longer in Scouts, I really miss those years of fund-raising, camping, hiking and all the other activities that we have done….  

Fall is the apple season and there are so many different kinds of apple. Gala is my favourite ! It’s not too big, it’s sweet and has the perfect texture for eating or baking. And I made these mini loaves with walnuts the other day. They taste best when warm….and even better with a scoop of vanilla ice-cream ! I like to make them in mini loaves as you don’t need to bake them as long and can freeze them very easily for later.  

Makes 4 mini loaves (dimensions of pans: 5.75 x 3.25 x 2.25 inches)

  • 360 g all-purpose flour
  • 10 g baking powder
  • 4 g baking soda
  • 2 g salt
  • 3 g ground cinnamon
  • 100 g granulated sugar
  • 100 g demerara or brown sugar
  • 2 eggs
  • 180 mL vegetable oil
  • 150 g sour cream
  • 10 mL pure vanilla extract
  • 400 g diced apples, about 3-4 apples (I used Gala, washed, peeled and cored)
  • 120 g coarsely chopped walnuts
  1. Preheat oven to 350°F
  2. Lightly oiled and floured 4 mini loaf pans
  3. Sift together flour, baking powder, baking soda, salt and cinnamon, set aside
  4. Whisk together eggs and sugars until frothy, mix in oil, vanilla and sour cream
  5. Add wet ingredients into dry ingredients, mix until just cooperated
  6. Stir in apples and walnuts
  7. Pour batter into 4 loaf pans and bake for about 35-40 minutes

 

Tools that I used 

Chicago Metallic 59440 Commercial II Non-Stick Mini Loaf Pans, Set of 4

You can get the mini loaf pans through the Amazon website by clicking the above link. I will receive a small compensation if you purchase the item. 

Coffee Cake Muffins 

The past month has been super busy! Kids were on spring break, we went for a mini vacation to Portland with my parents. I came back to start a new pharmacy job, meanwhile trying to prepare for 3 Spring markets….. I was basically working 14-16 hours a day! It was exhausting but I had so much fun doing the markets. I love to share my baking passion and people’s responses are very positive and encouraging. I also love meeting and talking to other artisan vendors. It makes me really appreciate the time and effort that they put into their art, whether it’s food related or not. So go visit your local artisan markets and I am sure you will discover some very amazing local vendors and their products.

This is a recipe I did a while ago. I usually try to have one or two “spare” recipes so I can keep posting when I am busy. It’s a very simple muffin recipe but the crumble makes them taste so good! It’s a perfect afternoon snack with a cup of coffee! And definitely need it on my 16 hour-day!

Makes about 12 

For the muffins

  • 360 g all-purpose flour
  • 10 g baking powder
  • 4 g baking soda
  • 2 g salt
  • 200 g granulated sugar
  • 180 g unsalted butter, melted
  • 60 mL canola oil
  • 2 eggs, lightly beaten
  • 300 g sour cream
  • 10 mL pure vanilla extract

For the crumble

  • 60 g demerara or brown sugar
  • 90 g all-purpose flour
  • 2 g ground cinnamon
  • Pinch of salt
  • 60 g cold unsalted butter, cut into small pieces
  1. Preheat oven to 350°F
  2. To make the crumble, mix together flour, brown sugar, cinnamon and salt
  3. Rub in cold butter with fingers until resemble wet sand, set aside
  4. To make the batter, sift together flour, baking powder, baking soda
  5. Mix in sugar and salt
  6. Add eggs, vanilla, sour cream, melted butter and oil, stir until just blended
  7. Spoon half of the batter, then half of the crumble into lightly oiled and floured muffin tins
  8. Layer with the remaining halves
  9. Bake for about 25 minutes

Recipe adapted from Sour Cream Coffee Cake Muffins with Streusel Topping at www.justataste.com

Chocolate Peanut Butter Overnight Oats 

Happy New Year ! This is my very first post of 2018 ! Hope you all had a good winter break. So, what are your New Year’s resolutions ? I bet eating healthier is one of them. For someone who loves sweets like myself, it can be a little tricky. I don’t want to refrain myself from sugar totally, but yet feel guilty at times having too much sugar. Everything in moderation I guess…..I do cook and bake at home as much as I can, trying to avoid the unnecessary additives. Luckily my kids, especially my daughter, also enjoy cooking. One day during her winter break, her friend came over and they made lunch together ! Not just a simple sandwich, but some impressive cheeseburgers, fettuccine Alfredo and Caesar salad from scratch ! And they didn’t need much of my help, I was just the cleaning lady ! The food tasted fantastic and the girls had so much fun. That’s a way better activity than playing video games ! 

Getting back to my “trying to be healthy” recipe…..Chocolate Peanut Butter Overnight Oats ! It’s yummy and super easy to make ! See this picture……..

That’s all you need ! So enjoy ! (BTW, my daughter and I were so excited when we found out how to do this illustrative picture ! We learned something new again !)  

Makes 1 serving 

  • 1/4 cup quick oats
  • 2 teaspoons chia seeds
  • 1 teaspoon cocoa powder 
  • 1 tablespoon creamy peanut butter 
  • 1 tablespoon maple syrup 
  • 1/2 cup milk (dairy or non-dairy)
  • 1/2 banana
  1. Mix all ingredients, except banana, in a mason jar
  2. Refrigerate overnight 
  3. Place banana pieces on top just before serving 

Baked Cinnamon Doughnuts (with Butterscotch Glaze and Toasted Walnuts) 

Another school year has just started ! I can’t believe my son is in high school ! He is certainly excited to move on and become an official teenager, and I am happy to see him growing up and becoming more independent. But as a mom, I would never stop worrying about him ! Is he doing well at school, is he making new friends, and are they good kids, etc….Luckily, my kids and I are very close, and we would talk about almost everything…..I am sure there are things they don’t want me to know !

Since the kids are back to school, I finally have a little more time to work on my recipes. These cinnamon doughnuts are nice surprise ! I was trying to make some cinnamon apple waffles but they didn’t turn out right. So, I switched and made doughnuts instead. And I am so glad  I did ! They are so soft and tasty even without any toppings. But hey, why not kick them up 2 more notches ! The butterscotch glaze is heavenly ! No kidding, my daughter would have “drunk” the whole bowl if I didn’t stop her ! The toasted walnuts are really nice too, they add extra flavour and crunchiness. Pecans would also be a good alternative. You can refrigerate the extra butterscotch sauce for up to 1 week. Rewarm and drizzle it on some vanilla ice cream, and you’ll have another dessert !  

Makes about 12 doughnuts     

For the doughnuts

  • 300 g all-purpose flour 
  • 6 g baking powder 
  • 3 g baking soda 
  • 2 g salt 
  • 6 g ground cinnamon 
  • Pinch of nutmeg 
  • 30 g brown sugar 
  • 30 g granulated sugar 
  • 2 eggs (slightly beaten)
  • 300 mL buttermilk 
  • 60 mL vegetable oil 
  • 5 mL pure vanilla extract 

For the butterscotch glaze  

  • 60 g unsalted butter 
  • 120 mL whipping cream 
  • 120 g brown sugar
  • Pinch of salt
  • 5 mL pure vanilla extract

You will also need about 90 g walnuts 

  1. Preheat oven to 325ºF 
  2. Toast walnuts on a baking sheet lined with parchment paper for about 10 minutes, let cool and crush into small pieces
  3. Turn oven up to 350ºF
  4. In a large mixing bowl, sift together flour, baking powder, baking soda, salt, cinnamon and nutmeg, add both sugars
  5. In another bowl, mix together eggs, buttermilk, oil and vanilla extract 
  6. Add wet ingredients into dry ingredients, mix until just blended 
  7. Pour batter into lightly greased doughnut pans and bake for about 12 minutes, let cool
  8. To make the glaze, cook butter and whipping cream in a small non-stick pot over medium heat until butter melts
  9. Add sugar and salt , stir continuously until thicken and smooth  
  10. Add vanilla, let cool slightly
  11. To assemble, dip one side of doughnuts into the glaze, then the crushed walnuts, best to serve immediately

 

Butterscotch sauce recipe adapted from Mark Bittman, “How to Bake Everything” 

 

Books and Tools

 

How to Bake Everything: Simple Recipes for the Best Baking

Wilton Nonstick 6-Cavity Donut Pan

You can get the doughnut pans and the cookbook through the Amazon website by clicking the above link. I will receive a small compensation if you purchase the item.