Cranberry Orange Granola + The Bad Ingredients In Your Cereal

December 2, 2016

 

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Check out my guest post over at The Hearty Soul all about the bad ingredients found in conventional cereals. As an added bonus, I’ve also included a recipe for this deliciously warm and comforting Cranberry Orange Granola! 

You can find the guest post here

Have a lovely weekend,

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A Cozy Blueberry Baked Oatmeal

October 28, 2016

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It’s almost the end of October, and the days have started to cool. Big baby that I am, I’ve already started wearing my parka. 

Still, the weather has been just gorgeous for taking Gem to the park: bad seed that she is, she likes to jump the fence of the path and run through the woods, chasing squirrels and embarrassing Allie and I. But, she has a point–it’s much nicer on that side of the fence. No pavement, no joggers. Just you and the trees and the unsuspecting squirrels. So, bad seeds that we are, we’ve started to join her.

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It’s hard to argue with someone that cute, you know? (I’d like to point out that no one ever argues with me, either.) img_1461

This baked blueberry oatmeal came from a need for something easy and warm on a lazy autumn morning. And let me tell you, it fits the bill. Baked oatmeal, for those that have never had it, is like porridge all grown up: you don’t have to babysit it and watch over it. No, it takes minutes to prepare, and then you can toss it into the oven and forget about it. 

Drink your morning coffee.

Snack on some halloween chocolate you’re planning to hand out to the kids.

The world is your oyster. 

The nice thing about this recipe is that you can easily change it for any seasonal fruit–mixed berries, apples, plums, peaches. Make it on a sunday and it will keep for breakfast throughout the week. Or, leave it alone with Allie and it will be gone by the end of the day. Your call. I recommend drizzling maple syrup or honey overtop, because I think with oatmeal, it’s always welcome. But you could leave it plain, or add some sliced banana or two tablespoons of nut butter if you wanted to keep the sugar down.

The especially nice thing about this dish is that it looks fancy. And why strive to be fancy when you can just fake it? 

Enjoy the last few days of October, and be prepared for all things Christmas starting Tuesday. I think nothing will make me happier than seeing Gem in reindeer antlers and Poe, my very awful cat, in a Santa hat. 

Until next time, 

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Blueberry Baked Oatmeal
Serves 4
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 2 1/2 cups rolled oats
  2. 1 tsp baking powder
  3. 1/2 tsp cinnamon
  4. 1/2 tsp nutmeg
  5. 1/2 tsp salt
  6. 2 cups almond milk
  7. Juice of one lemon
  8. 1 egg
  9. 2 tbsp coconut oil, melted
  10. 1/3 cup maple syrup + extra for drizzling
  11. 2 cups frozen blueberries
Instructions
  1. Preheat oven to 375F (my oven is awful, so I baked this at 400F) Grease an 8x8 in pan with coconut oil.
  2. In a medium bowl, mix together almond milk and lemon juice. Let sit for 5 minutes.
  3. In a large bowl, mix together oats, baking powder, spices and salt.
  4. To the almond milk mixture, whisk in the egg, coconut oil and maple syrup.
  5. Place half the oat mixture in the baking pan evenly, and layer with one cup of blueberries. Add the remaining oats, and then the remaining blueberries. Gently press down.
  6. Pour milk mixture evenly overtop.
  7. Bake in oven for 30-45 minutes until golden brown.
  8. Serve immediately with a drizzle of maple syrup overtop.
Adapted from Prevention RD
Adapted from Prevention RD
the nourished mind http://thenourishedmind.ca/

Sweet September + a Cherry Galette

September 4, 2016

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Happy September lovely peoples! 

I have less than one week until school starts–and September can only mean one thing: time for my daily dose of Taylor Swift. I wish I was kidding, but to me, it’s as fall as pumpkin spiced lattes and checking my compact every twenty minutes to make sure my red lipstick is still intact. It’s not by the way. Intact, that is. Ever. 

I’m looking forward to my final year (ahem, hopefully) of culinary school. So far, friends that did the program a year ahead of me said third semester was pure hell, so I’m feeling petrified amped. But fourth semester’s externship sounds like fun, and after that assuming I don’t totally suck, I can graduate! And then, I think I have to get a “grownup” job, which, being a Millenial, I feel should be easy peasy (not). Now, if only there was high paying kitchen job that still allowed you to wear nail polish and curl your hair. 

Ah, well. IMG_1382

This beautiful galette recipe is from the lovely Cannelle et Vanille, and Aran makes gluten-free baking look so breezy (it’s not). 

For the most part, I kept everything the same, although I switched out the rhubarb and strawberry filling for frozen sweet cherries, and replaced the sugar with coconut sugar. I only used the 3 tbsp of water, but based on how much it cracked when I rolled it out, I probably could’ve added another tablespoon or two. 

My favourite thing about galettes, is that even when they look awful, they look great. Seriously, this is so pretty.  And since all I want right now is endless stone fruits, apples and pears,  I think many galettes just might be the answer! On a side note, I’ve recently been addicted to Elle Fitness & Social for helping me stay in shape while I’ve been on such a baking frenzy. Also, for making it hard to walk for days afterwards (I dropped my phone on the floor last week, and just left it there).

But with my new role in Pastry at work, I’ve just been learning so much and trying to apply what I’ve learnt at home. It turns out this is much harder than I realized because I don’t own much in the way of baking supplies. In fact, I used my water bottle to roll out this dough. No joke. 

Regardless, it feels good to be creative. And it doesn’t end with pastry. There are a few other exciting projects happening right now (but my lips are sealed for the time being)! 

Anyway, do yourself (and your hungry friends) a favour: get in your kitchen, blast your favourite Bad Ass Lady Chef playlist and try out this galette. 

Until next time,

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