Food

Yummy pancakes

Posted by on Jun 3, 2012 in Blog, Food | 0 comments

I woke up this morning wanting pancakes. I was getting ready to make them and realized I had no eggs. To top it off, I’m currently on a no sugar diet. With a little Google-fu, I found some substitutions. This is super quick and easy!

Ingredients:

  • cup flour (whichever kind you prefer)
  • tablespoon raw honey
  • tablespoons baking powder
  • 1/8 teaspoon salt
  • 1 cup almond milk (you can use soy if you prefer)
  • 1.5 tablespoons grapeseed oil

Directions:

  1. Set a stove element with a pan to medium heat.
  2. Combine flour, baking powder and salt in a bowl.
  3. Melt the raw honey until it is liquid. Mix with almond milk and oil and add to your mixture.
  4. Mix until smooth
  5. Optional: add apples, berries, bananas or peaches to the mixture
  6. Spoon one pancakes’ worth of the mixture into the pan. If you find the pancakes sticking to your pan, you might need to add a little oil.
  7. Once you start seeing bubbles, carefully flip the pancake.
  8. Cook for about a minute more (you can flip it to see the other side getting a bit golden brown)
  9. Optional – serve with yogurt 
Enjoy!
* I used unsweetened almond milk, raw honey and blueberries because they all have a low Glycemic Index. The yogurt further prevents a spike in blood sugar levels.
*You can make this recipe using cow’s milk too :p
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AH Fettuccine Pad Thai

Posted by on Dec 27, 2011 in Blog, Food | 0 comments

Lesson of the day: sometimes being unprepared leads to greatness 😉

Here’s the story. I’m craving Pad Thai…and I figure I probably can’t get all the ingredients it being a holiday. I barely make it to No Frills and accidentally grab rice Fettuccine instead of rice noodles. It’s the same thing, right? I also had no peanuts or peanut oil or sesame oil or lemons (but we had homemade lemonade from the night before) or tamarind paste…but we made do. With my trusty accomplice, Harrison Fine (hence the AH…Ania, Harrison…get it?), we were all set to go.

So, without further ado, here is the recipe…because, frankly, it was delicious!

Ingredients:

  • 1/2 bag fettuccine (rice, not flour)
  • 1 package stir fry vegetables (mine said “Japanese” on it)
  • 1/4 tsp garlic powder (optional…good thing because we didn’t have any)
  • 1/4 cup chopped fresh cilantro (try not to forget this like we did)

For the sauce:

  • 3 Tbsp peanut oil (vegetable oil works too…really, we tested it)
  • 1 Tbsp sesame oil (see above…and add like a tablespoon of sesame seeds)
  • 4 1/2 tsp lemon juice (or lemonade works too, trust us)
  • 4 1/2 tsp maple syrup (nothing funny about this one)
  • 1 Tbsp soy sauce
  • 1 1/2 Tbsp rice vinegar (or balsamic or white…really whatever at this point)
  • 3/4 tsp tabasco (you could also use sriracha sauce because it’s amazing)
  • 1/4 c + 1 tsp creamy peanut butter (really, we just eyeballed the amount and it was fine)
  • 1/4 cup peanuts, chopped fine (almonds work fine too)

Directions:

Boil enough water to cover noodles. Pretend you’re making pasta, because really that’s what it is. Reading the instructions on the pasta package is helpful.

In a large skillet over medium heat, heat frozen vegetables and garlic powder (if you have it) until heated through. Make sure to mix or they’ll start to burn.

In a medium bowl, whisk together sauce ingredients until well combined. No matter how gross it looks just trust that it will get better. Seriously…trust us. Once whisked, test out the sauce…add whatever you think is missing…we went with more hot sauce and soy sauce. It was amazing.

Once vegetables are warm and sauce and noodles are ready, remove vegetables from skillet and set aside. Return skillet to medium heat and add sauce and noodles, stirring together until noodles are thoroughly coated. Add vegetables back to skillet and stir to combine everything. Divide amongst 2-4 plates and sprinkle with fresh chopped cilantro, if desired.

Eat and enjoy with a loved one…or a friend…or alone or with your invisible friend (Keep in mind, if you feed your invisible friend, you will have a big mess to clean up). Mostly the eating and enjoying part is important.

(this recipe has been modified with the help of this website and the silly creative minds of Ania and Harrison)

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Ania’s Fantastic French Toast

Posted by on Dec 10, 2011 in Blog, Food | 0 comments

You might remember, when back in October I made banana muffins by tweaking a recipe. I do this often, experimental cooking is fun!

So here is a simple and delicious breakfast, a little twist on your traditional French Toast.

What you’ll need

1 egg

1 tbsp yogurt (I used strawberry)

1 tsp vanilla extract

cinnamon (optional)

nutmeg (optional)

1-2 tbsp vegetable oil or butter

2 slices of bread (I’d go for something soft and fluffy vs a pumpernickel rye)

Preheat oil or melt butter on a skillet. Mix the egg, yogurt, vanilla and spices in a shallow bowl. Dip bread in bowl, making sure it’s fully covered. Do not leave to soak for too long. Place bread in hot skillet. Fry for about a minute (you can check if it’s starting to turn golden brown) and turn over to fry on the other side. Repeat with 2nd slice of bread. 

Serve on a plate with fresh fruit and maple syrup.

This recipe makes one serving. My cat doesn’t eat French Toast 😉

Fun twist —-> cut up baguette or a bun to make mini 2 bite French Toast!

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