Tuesday, 29 January 2013

Zucchini Cake

Zucchini cake is one of my favorite things to bake (In reality I think I like eating it more then baking it.). Normally I would try and do some kind of icing, or drizzle, but I was pressed for time when taking these photos. 

Have some zucchini you need to use? Put it in a cake!

1 cup all-purpose flour
1 cup whole wheat
1 tbsp baking powder
1 tsp  cinnamon
1/2 tsp salt
1/4 tsp  nutmeg
1 egg
3/4 cup packed brown sugar
1/2 cup each vegetable oil and milk (I used Almond Milk)
2 tsp  vanilla
1-1/2 cups  grated (unpeeled) zucchini
1/2 cup chopped walnuts, (optional)

In bowl, stir together flour, baking powder, cinnamon, salt and nutmeg.

In separate bowl, whisk together egg, brown sugar, vegetable oil, milk, and vanilla. Stir in zucchini, and walnuts (if using). Pour over dry ingredients; stir just until combined. Scrape into greased pan.

Bake in centre of 350°F (180°C) oven for 1 hour or until cake tester inserted in centre comes out clean. Let cool in pan on rack for 10 minutes. Turn out onto rack; let cool completely.

"I'm also good with chocolate chips!"

Monday, 28 January 2013

Breakfast Trail Mix Cookies

Ok, so these cookies aren't exactly "healthy" breakfast food, but they're a nice break from my normal meal of oats and fruit. You could probably make these even healthier by substituting the butter for mashed banana or apple sauce. I'll probably experiment more with this recipe because these came out really delicious.

1 1/4 cup rolled oats
1 1/4 cup trail mix (I used equal parts chocolate chips, dried cranberries and peanuts)
3/4 cup whole wheat flour
1/4 cup brown sugar
1/4 cup room earth balance (or real butter)
1/4 cup water
1 flax egg (or real egg)
1/2 tsp baking soda
1/2 tsp salt
3/4 tsp cinnamon 
1/4 tsp nutmeg

-Preheat oven to 350*F.
-Mix all dry ingredients together, then do the same with the wet. Add The wet to dry.
-Bake for 12-15 mins, until cookies are firm enough to transfer.
-Cool on a baking rack, and then store in an airtight container.

These cookies would also be great with 1 tsp orange zest.

Adapted from this recipe

Strawberry Banana Smoothie

Smoothies are my number 1 favorite food! They're great for breakfast, a mid afternoon snack, or, if made right, can qualify as a dessert :)

This isn't the most original smoothie I've made, but it's still a classic.

serves 2

7 medium strawberries
1 pre chopped, frozen banana
1 cup almond milk (or another milk sub)
2 tbsp plain yogurt
1/2 cup water
splash of vanilla

Blend & Enjoy!

Tuesday, 22 January 2013

No Knead Bread

I love baking bread. It has saved me a ton of money, and it's unbelievably easy to do. If you're frugal like me, baking bread is one of the best money saving tips I can suggest. Each loaf costs me under a $1 and requires minimal effort.

Some of my favorites:
- 0.5 cup raisins and 1 tsp cinnamon
- 1 tsp Italian seasoning and 0.5 tsp garlic powder
- 1 tbsp orange zest with 0.5 cups dried cranberries and 1 tsp cinnamon 

This particular loaf is just plain, but it still tastes delicious

makes one loaf
1 cup whole wheat flour
2.25 cups bread flour
1.25 tsp salt
.75 Tbsp active dry or instant yeast
1.25 cups warm water

STEP 1: In a large pot or bowl, combine the dry ingredients (flours, yeast, salt, and seasoning if you're using some). Stir until everything is evenly combined.

STEP 2: Add the warm water (or cranberries if you're using them) to the dry ingredients and stir until everything is moistened. If the mixture does not form a cohesive ball of dough (no dry flour left on the bottom of the bowl), add more water 2 Tbsp at a time until there are no more dry bits.

STEP 3: Loosely cover the bowl and let sit at room temperature for two hours. 

STEP 4: After two hours, sprinkle a little flour on the dough and your hands and form the dough into a smooth ball. Prepare a baking sheet with either parchment paper or foil and a generous sprinkle of cornmeal. Place shaped dough ball on the baking sheet and let rise for 1 to 1.5 hours or until double in size.

STEP 5: Preheat the oven to 425 degrees. With a very sharp knife, make a few shallow slashes across the dough from one side to the other. Brush the dough with water and then bake for 30 minutes. Let the bread cool on a wire rack before slicing.

Wednesday, 9 January 2013

Mini Cupcake Cookies

I have to admit, the only reason these cookies came about is because I ran out of parchment paper to cover my cookie sheet. So I improvised with my mini muffin tin and some liners. 

Oatmeal Peanut Butter Cookies
Adapted from this recipe

  • 1/2 cup natural chunky peanut butter
  • 1/2 cup packed brown sugar
  • 1 egg (or 1 flax egg)
  • 1-1/4 cups quick-cooking oats
  • 1/2 teaspoon baking soda
  • 1/2 cup mini dark chocolate chips
  • 1 tsp cinnamon 


  • In a small bowl, cream peanut butter and brown sugar until fluffy. Beat in egg. Add oats, cinnamon and baking soda to creamed mixture; mix well. Fold in chocolate chips.

  • Drop a tablespoon of dough 2" apart onto greased baking sheets; flatten slightly. Bake at 350° for 6-8 minutes. Remove to wire racks to cool. Store in an airtight container. Yield: 2 dozen.

Tuesday, 1 January 2013

Easy Peasy Black Beans

This black bean recipe is my go-to for an easy, almost pre free, meal. I do several variations depending on what I have on hand, but here's the one I did yesterday.

Easy Peasy Black Beans

1 19oz can of black beans
3/4 cup of salsa
1/2 cup of water (or stock)
2 garlic cloves
3 tbsp chopped pickled hot peppers
1 tps taco seasoning

1. Saute your chopped garlic in some oil in a small pot. Once fragrant add your drained and rised black beans.

2. Add salsa, and gradually add water as needed (I prefer mine to be a bit thicker) Add your seasoning and hot peppers. 

3. Bring to a boil, then simmer for 15- 20 mins.

I like to enjoy these beans in many different ways: 
Over rice
In a burrito 
Added to scrambled eggs 
Taco Salad
By themselves :)