Banana Almond Oat Cookies

Three of my favourite words! Banana, Nut Butter, Oatmeal.

Put them all together to make one delicious, healthy dessert? Heck yes!

Banana Almond Oat Cookes

(This recipe was good for just me, or about 4 ball shaped cookies!)

Ingredients

1 Tbsp almond butter

2 Tbsp maple syrup or other liquid sweetener (I used sugar free hazelnut syrup!)

1/2 c oats

1/4 tsp salt

1/4 tsp cinnamon

1 Tbsp chopped almonds

2 Tbsp mashed banana

Method

1. In small pot, combine almond butter and maple syrup over low heat, stirring, until melted and combined.

2. In separate bowl, combine remaining ingredients.

3. Remove pot from heat. Add oat mixture to pot, and stir, until you have an incorporated dough.

4. Roll into balls, or press into a small baking dish, or flatten into cookies on a cookie tray. Whatever shape your heart desires! This recipe can easily be quadrupled multiple times and you can make granola bars on a large tray!

5. Bake at 325 for about 20 minutes, or until slightly golden brown. Allow to cool before enjoying with peanut or almond butter!

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Flavourful Dinner For One: Eggplant Curry with Creamy Cauliflower Soup

So.

This meal was so much fun to make!

I decided to blast some tunes and cook a hearty dinner after a long day of working, and coming home from work to work from home and study.

What come to be was an eggplant chickpea curry with a cauliflower carrot soup, both packed with seasoning, flavour, and sustenance.

I ate these alongside leftover Thanksgiving turkey cuz😍

Cauliflower Carrot Soup

Ingredients

Cooking spray/oil

2 Tbsp chopped carrot

1/2 red onion, diced

1/2 cup chopped cauliflower

1/2 cup water

1/2 tsp garlic powder

1 Tablespoon parsley

1 tsp coconut oil

1 tsp flour

1/2 c almond milk or regular milk

3 Tbsp nutritional yeast or Parmesan cheese

salt and pepper to taste

Method

1. In medium sauce pan, heat carrots, onion, and cauliflower in oil over medium-high heat. Stir frequently for about 5 minutes, or until lightly browned. Stir in garlic and cook until fragrant. Add water; bring to a boil. Reduce heat to low. Cover and simmer about 20 minutes; mixture will be thick. Stir in parsley.

2. Heat coconut oil in small saucepan over low heat. Stir in flour and cook, whisking constantly, about 2 minutes. Slowly whisk in milk of choice.

3. Add milk mixture to soup, and stir to combine. Top with Parmesan and salt and pepper. Serve hot.

Chickpea Eggplant Curry

Ingredients

cooking spray/oil

1 cup cubes eggplant

1/4 cup diced onion

2 Tbsp sundried tomatoes

1/2 tsp cumin

1/2 tsp garlic

1/2 tsp ginger

1 tsp curry powder

1/2 cup chickpeas

2 Tbsp almond milk or regular milk

1 Tbsp parsley

Method

1. In medium skillet, sauté eggplant and onion in oil over medium heat about 3 minutes. Stir in tomatoes.

2. Add additional oil or spray again with cooking spray, and then add cumin, garlic, ginger, and curry. Mix well. Cover and reduce heat to low to simmer, 25-30 minutes, or until eggplant is very soft.

3. Pour into serving bowl, and stir in milk of choice and parsley. Serve warm; delicious with pita bread or chips!

Lemon Thyme Chicken with Roasted Fingerlings and Fennel Salad

When I have time to really cook… that’s my down time.

Me in the kitchen with zero stress, a few hours on my hands, and some awesome tunes is probably my absolutely favourite kind of me time. All for the sake of flavour creating, plating, and watching raw turn to edible, colourless become full of life.

That’s my cooking passion.

Tonight, with some free time after a long work day, I decided to make a fancy shmancy dinner for myself that I perfected from a recipe I made for my friend Bethany and I this past week.

I am really proud of this one, and think amateur chefs like me will find it quite easy!

Lemon Thyme Chicken with Roasted Fingerlings and Fennel Salad

Ingredients

(For one person)

5 oz chicken, chopped (or a chicken leg; chicken breast; any part of the chicken will work here)

1 Tbsp + 1/2 Tbsp + 1 Tbsp vegetable oil, divided

2 tsps + 2 Tbsp lemon juice, divided

2 tsp + 1 tsp dried thyme, divided

salt and pepper

2 tsps garlic powder

1/4 c red onion, thinly sliced

2 Tbsp soy sauce

3 fingerling potatoes, sliced lengthwise

2 cups mixed greens

2 stalks fennel, thinly sliced

Method

1. Preheat oven to 450 degrees. In small bowl, place 1 T oil, 2 tsps lemon juice, 2 tsp thyme, garlic, and onion. Mix well. Add chicken to bowl. Cover and refrigerate at least 30 minutes.

2. Place chicken on a foil lined baking tray. Pour marinade over top. Surround chicken with potato slices; drizzle 1/2 Tbsp oil over potatoes. Sprinkle 1 tsp thyme over potatoes. Season everything generously with salt and pepper.

3. Bake in preheated oven for 25-30 minutes; remove potatoes. Bake chicken 15-20 minutes longer, or until done.

4. Pour juices from chicken pan in a sauce pan along with some cooking spray or extra oil. Add soy sauce; cook over high heat, about 2-3 minutes. Pour over chicken.

4. To make salad, toss greens with fennel. In small dish, combine remaining oil and lemon juice. Pour over greens, and toss to coat. Sprinkle with salt and pepper. Serve everything together, and enjoy! So flavourful, absolutely no sauce needed. I recommend using chicken that has the skin on– because the crispy skin is the best part!

Perfect Smoothie Bowl

This morning, my smoothie bowl was too runny. I digress.

It was, however, delicious, and, flavour-wise, all I would alter is the amount of liquid I used.

So here’s an old photo of the same recipe with the perfect ratio.😍

Make this before the weather gets too cold!!

Berry Almond Smoothie Bowl

Ingredients

just enough liquid to blend

1 1/2 cups frozen cherries

1 frozen banana, chunks

1 heaping spoon almond butter

1 cup spinach

1 Tbsp cocoa powder

Method

1. Place all ingredients in blender and blend, scraping sides as necessary. Don’t add too much liquid if you want a thick consistency!

2. Pour into a bowl and top with favourite toppings, such as granola, nut butter, fruit, nuts. Enjoy!

My Easy Sweet Potato Toasts

While I love making this breakfast, these toasts make a perfect lunch, dinner, or snack.

They are one of the recipes found in my breakfast cookbook, Cassie’s Cookery, available on the home page of my blog– but I thought I’d share it today!

Sweet Potato Toasts Five Ways

Ingredients

1 large sweet potato

1 egg, cooked as desired (I like mine sunny side up)

2 strawberries, chopped

1 Tbsp peanut buttet

1/2 banana, sliced

1 Cremini mushroom, sliced

1/4 avocado, mashed

nutritional yeast, salt, and pepper

1 Tbsp cocoa powder mixed with 1 Tbsp water and maple syrup or stevia

1 date, chopped

1 tsp shredded coconut

cinnamon to taste

Method

1. First, wash and prick sweet potato. You can bake it in the oven, but I always just make mine in the microwave, on high for 5-7 minutes. Allow potato to cool.

2. Slice potato into five thin “slabs” lengthwise. Top one with a bit of avocado and egg, plus salt and pepper. On another slab, top with more avocado, and sliced mushroom and nutritional yeast. Another slab gets the cocoa mixture and strawberries. Spread another with peanut butter and top with banana. The last one gets the date, coconut, and cinnamon. Season with salt and pepper as desired. Enjoy!!

Roasted Carrots and Freekeh with Roasted Chicken

Tonight I was blessed to host my first dinner gathering at my new place to celebrate one of my dear friends’, Matteo’s, birthday.

I threw together this simple yet delicious and healthy recipe to serve everyone.

Roasted Carrots with Freekeh and Chicken

Serves 6

Ingredients

3 large carrots, chopped

2 Tbsp vegetable oil

1/2 onion, diced

1 tsp cumin

salt and pepper

4 large Swiss chard pieces

1 3/4 chicken broth

1 cup freekeh mixed with brown rice

1 tsp Basil

1 tsp oregano

Method

1. Preheat oven to 425 degrees. Place carrots on large pan. Drizzle with oil. Cover with tin foil. Roast 10 mins in preheated oven.

2. Meanwhile, remove leaves from chard stems. Chop stems in 1-2 inch pieces. Place stem pieces on pan with carrots. Sprinkle with salt, and coat everything evenly. Roast, uncovered, 12 minutes.

3. Meanwhile, heat 1 Tbsp oil over medium high heat. Add onion; sauté 3 minutes. Add cumin; stir well. Add chicken broth and grains, and season with salt and pepper to taste. Bring to a boil; reduce heat. Cover and simmer, 25-30 minutes, or until all liquid is absorbed.

4. Add chard leaves; let simmer 5 minutes. Add carrot mixture and mix everything well. Season with basil and oregano. Serve with roasted chicken!

It was a simple hit amongst my friends, and I’ll definitely remember it as an easy way to elevate rice in the future!

UPDATE: Delish Homecooked Dinner, Saying Yes and Saying No, Breakfast Series

It’s been a hot minute since I’ve been on the blog!

I guess I’ve been busy living. Ive been trying to stay off social media and technology because every time I get a little taste of LIFE I’m like, This is how it’s meant to be. This is freaking GOOD.

I also realize how much more equipped I am to serve when I’m actually livin’.

I wanted to drop in to share a simple, time saving dinner recipe for you guys. Super simple, ingredients probably already in your fridge, and impressive.

Looks average, tastes gourmet!

Chicken (or Fish) and Potatoes, Vamped Up

Ingredients (for 2 servings)

1/2 Tbsp butter or margarine

1/2 yellow onion, chopped

1 1/2 c chicken broth

salt and pepper to taste

1 1/2 c uncooked corn

1 cup baby potatoes, quartered

2 tsp oil

2 tsps miso paste

For the chicken

1 Tbsp oil

2 large chicken breasts

2 cups broccoli

1 Tbsp margarine

2 tsps balsamic vinegar

salt and pepper

Method

1. In soup pot, melt butter over medium heat. Add onion and sauté until translucent, about 5 minutes. Add remaining soup ingredients and stir. Bring to a boil; reduce heat and simmer, uncovered, about 15 minutes.

2. In medium skillet, heat oil over high heat. Add chicken and butter and cook about five minutes; flip, and cook 5 minutes more. Add broccoli and more butter if needed. Add balsamic and season to taste. Reduce heat, and sauté until chicken is done and broccoli is tender.

3. To serve, split potato mixture and chicken mixture into two portions. Drizzle with olive oil and balsamic vinegar, and serve with extra boiled corn or steamed broccoli for variety, if desired.

Finally, I guess I’ve been feeling this pressure that I can’t quite articulate. To be on it. To be the best friend and “perfect” to every person I encounter. But these feelings of needing to “measure up” in my own strength will only lead to burnout, because I can’t do it. Only He can, and I know it. So it’s time to surrender.

More than that, I count all things to be loss in view of the surpassing value of knowing Christ Jesus my Lord, for whom I have suffered the loss of all things, and count them but rubbish so that I may gain Christ Phil 3:8

Jesus, thank you for being such a loving, forgiving, always gracious Father. Your love for us blows my mind! I feel that I don’t deserve your grace, and yet You always grant it. Thank you. Show me Your peace, Lord, so that I am actually equipped to serve You and love others the way you would have me. In Jesus’ name I pray. Amen.