Food is an ESSENTIAL part of my life, if you haven’t got that part figured out by now.
When I’m not busy, I’m either thinking about food, reading about food, cooking food or day/night dreaming about food. I plan for tomorrow’s meals after finishing tonight’s dinner. Sometimes I toss and turn in bed for a while before I finally decide what I will have for breakfast/lunch/dinner the following day. Then I woke up late the day after, rushing out to work with coffee and protein bars in my hand… As I drive to work, I kick myself for spending too much time thinking about food last night instead of sleep.
When we invite friends over for dinner, I will plan for my dinner menu weeks ahead (I’m a last-minute person for everything else in life)!! I have a flavour profile for each dinner, I pick out my appetizer, main, dessert and drink carefully.
I take hosting very seriously. 🙂
I find it extremely hard to plan for weekend brunch! For the reason that we hardly have time to sit down for a Sunday brunch! We are both a bit of workaholic. Fortunately, the boy and I finally had our first lazy Sunday in a long time. (Unfortunately, no breakfast in bed service at chez-boy since he would set the kitchen on fire)
More often than not I do something savory for brunch. Breakfast skillet is so simple and only requires ONE pan! But today I was in the mood to indulge myself, the boy just benefits.
Happiness is sleeping-in together, rolling around in bed like kids and PANCAKES.
To satisfy my pancake cravings guilt free, I used buckwheat and rice flour in my pancake mix instead of regular flour.The buckwheat adds a nice nuttiness to the pancakes. Also, this recipe calls for
buttermilk almond milk, but still super light and fluffy!
I am never a fan of special diets for “health purposes”. Instead I’m an avid believer in eating healthy, wholesome food. At the time, the boy lived on processed meat, bottled salad dressing, prepackaged everything… It is challenging to avoid processed food, take-out meals given our busy lifestyle (Hiya, 50 to 60 hours working week?), nevertheless I made eating healthy a priority for us.
This year, the United Nations declared 2016 as the International Year of Pulses to raise awareness and the importance of pulses in making our lives more healthy, nutritious and sustainable. We have been cooking more with chickpeas (our house stable hummus recipe), beans (kidney beans, mung beans) and lentils (like our awesome lentil stew).
My relationship with food develops as I focused on local, sustainable food sources. Providing healthy alternatives to my family and friends is a way for me to express my love and caring to them and the environment we live in.
Blueberry Buckwheat Pancake
Adapted from Oh She Glows
Prep time: 10 minutes
Cook time: 10 minutes
Serves: 2 people
- ½ cup buckwheat, ground into flour
- ¼ cup blend of wild rice, brown rice and white rice, ground into flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- ¾ cup almond milk
- 2 tablespoons maple syrup
- 1 tablespoon vanilla extract
- 1 medium banana, diced – optional
- ½ cup blueberries, fresh or frozen
- In a high-speed blender, blend the buckwheat and rice until it’s a fine flour (according to blender instructions).
- Add the cornstarch and baking powder to blender, pulse to mix the dry ingredients well.
- Making the batter in the blender by adding almond milk, maple syrup and vanilla extract and blend until just combined. Add the diced banana and fresh blueberries to the batter now if using any.
- Heat a large greased skillet over medium to low. Measure out approximately ¼ cup of batter and pour onto the hot skillet. Add frozen blueberries to the pancake while still runny. Cook for about 2 minutes or until many bubbles appear, flip and cook the other side for another couple minutes.
- Stack them high and serve immediately while warm with blueberry sauce!
- 2 cups of frozen blueberries
- Zest and juice of one lemon
- 2 teaspoons cornstarch
- 2 tablespoons honey
- ¼ cup water
- In a small saucepan over medium to low heat, add all ingredients except cornstarch. Cook for about 5 minutes, until the blueberry juice starts to come out and reach a slow simmering
- Mix the cornstarch with a couple tablespoon of water and stir into the simmering sauce. Turn off the heat, as the sauce will thicken up quickly with residual heat.