jan-feb-2015-08

Is it really March already? The calendar says so, but I’m still convincing myself it is. The days go by so fast, I really can’t believe we’re in the third month of the new year. I purposely didn’t check in at the end of January, “check in” with this type of post I mean, as I do share bits and pieces regularly along with the recipes. But January was just a blur – like a fog stretched over the lake, when you can’t see the forest, but you know it’s there. A month in which I did share recipes and I know it all happened, but it was so mundane and went by so quickly all I can say is it came and went and that’s it. It does almost feel like it didn’t happen at all.

February was better. If January was the month of me just staring at the fog, February was the month I got back in the boat and began paddling again, got past the fog, to the other side, to the forest. More testing and cooking, more new recipes and ideas. But you’re up to date about all of that.

big little lies liane moriarty

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crispy chickpea spinach salad

I’m afraid some of you think all I eat is pancakes and waffles, because I really don’t. Just thought I should throw that out there. While I love to indulge in sweet treats and often think “I wish I could eat this allll the time”, that’s not really what I want. I think that idea is really nice in theory, but could never be real life. I just don’t think you can feel good if all you eat day in and day out are pancakes, waffles and similar. I would challenge you all to try it, but I don’t want to give anyone a heart attack. Because life is really all about balance and food is no exception. And to balance out all the sweet things, here is a salad.
crispy chickpea spinach salad with mustard dressing
Now, I’m still getting there, and this recipe is definitely helping, but Rok eats a salad for lunch almost daily, which is my new goal now. And it makes perfect sense to have something nourishing, but fairly light for lunch when you’re working. Heavy food can make you feel sluggish and that’s not exactly ideal when you have work to do. Back when I still had an office job, I sometimes ordered a salad too (when I had the time to actually eat it in peace) and I have to say, looking back, it was definitely one of my favorite lunches.

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waffles with bananas baked in ricotta

I don’t know if it’s all the donuts or the cold outside or if I’m just being hormonal but lately I have been craving bigger breakfasts. Bigger, fatter, sweeter. Remember smoothies? Well, they’re my plan C now. Cereal or porridge make plan B and pancakes or these waffles with bananas are plan A. Who doesn’t love a good waffle on a cold morning?

It actually started the other way around with this recipe. I didn’t originally want waffles, I thought of a topping before I considered them as the base. Syrup is good, but if you can put something better on a waffle, then you should do it. These bananas baked in ricotta are a twist on a recipe I’ve had since 1997. I promise I am not making this up. I once mentioned this already, but I have a notebook of recipes from the after-school cooking classes I went to when I was 6 till I was 9 years old. These weren’t professional, they were created by our teacher and just really fun. We all had to pick some after school activities, and unlike singing in the school choir, these cooking classes also taught us all some skills and we often went home with bags of baked goods.

waffles with bananas baked in ricotta

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Triple chocolate crepes

February 13, 2015

triple chocolate crepes

Pancakes. Oh, do I love me some pancakes. My mom was the absolute crepe queen. She made the best non-greasy, almost paper-thin crepes with a tiny crunchy edge. She spread Nutella over them while they were still warm and then she rolled them into crepe cigars. They’ve been my absolute favorite ever since I was a little girl. And let me tell you, when you spread Nutella over a warm crepe and then eat it cold, once the Nutella has completely melted, you really get the best crepe possible.

And whenever she made them, she made plenty. She never saw the point of putting in the effort and then making only 5-10 crepes. Not that there’s anything wrong with that, but if you dedicate the time to crepes, why not throw in an extra egg, extra flour and some milk and make a double batch? And so she did. She made 20+ at a time. Enough for us to have as a dessert after dinner and for breakfast the next morning. She was smart like that. Busy moms always are.

triple chocolate crepes

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