Bread and Pizza, Breakfast, Brunch, Muffins and other sweets, Uncategorized

Weekend specials

As much as I wanted these days to stay away from the kitchen, and mostly for the oven, we still had to eat something.  The idea to stay away from the oven it’s not as easy as it seems.

Like almost every Saturday, we indulged a frittata for breakfast. Usually, when I make the weekend frittatas, I just check the fridge and decide pretty quick what should I throw into the pan. This time the winners were: green olives; red pepper and tuna. The greens you can see in the picture is fresh dill. In my opinion, there is no frittata without fresh herbs. They make such huge difference in frittatas. I have to admit though, that I don’t have them always handy so I will use dry herbs instead. The herbs I used the most are dill, parsley, oregano or basil.

 

tuna frittata 3

 

Saturday’s lunch followed with a homemade (from scratch) pizza: Artichoke, Tuna, and Feta Cheese Pizza. Some of you might think tuna again? Well, the tuna can in olive oil I like to buy is pretty big, so I try to use it throughout the day. When it’s not possible, I would store the rest in an airtight glass container and use it in the next days. Most of the time the other half of the can will end up in a Greek Pasta Salad or Potato Tuna Salad.

What I like about making pizza is that you have just enough for lunch and dinner and you have time to focus on other projects.

 

artichoke tuna and feta pizza

And, of course, there’s no such thing as not indulging our sweet tooth during the weekend 😉

I checked what we had in the fridge and pantry, and the winner was chosen:  Cinnamon – chocolate chips buns! You might ask: why chocolate chips in a cinnamon bun but it was my daughter’s request to try them this way, and I have to say I will most definitely make them again. They were yummy!

 

Cinnamon chocolate chip buns

 

And because is Summer and it’s so hot, and it’s very humid here in Toronto, one way I ensure that we all stay hydrated is making citrus infused water that the whole family can enjoy.

 

citrus-infused-water-3

 

Stay chilled!

 

 

Uncategorized

Sunday’s Specials – Family Day Specials

This weekend we celebrated Family Day in Ontario, so it was a long weekend. I needed this so much. Honestly, Saturday just flew away since I had a lot of errands to run, that kept me away from home since morning to the early evening. Sunday ended up feeling more like Saturday for me and today, Monday, felt like Sunday. Bit complicating, isn’t it? Yeah, I know. Unless you’ve experienced this feeling before, I sound a bit like a nutter. 😛

In our household, nothing brings our family together like a home cooked meal.

What brought us together for breakfast this lovely weekend, was the famous hummus that all of us are very fond of, but I usually have to stay away because I cannot eat tahini paste and garlic. But my peeps said they can skip those ingredients and they will be just fine. Honestly, it turned out so delicious and I was able to eat it too. Yay !!!

Homemade Vegan Hummus (no tahini):

Hummus 1.jpg

Alongside the hummus we also had some homemade  Lemon Mint Black Tea that even by hubby devoured.. I added a teaspoon of vanilla agave nectar as sweetener and the whole pitcher was empty in just a few hours!

Lemon Mint Black Tea: 

lemon-mint-tea

For lunch the winner was a Vegan Kale Potato and Chickpea Stew:

Kale potatoe and chickpea stew.jpg

And we closed our culinary Family Day adventure with some Vegan Coffee Dark Chocolate Muffins. The addition of the coconut milk was just best option and I think it made them so fluffy and moist and they just melted in our mouths.

Vegan GF Coffee – Dark Chocolate Muffins  ( NO SUGAR )

  • 1.5 cups of banana flour
  • 1 teaspoon baking
  • 3 tablespoons organic Cocoa
  • 1/2 cup vegan chocolate chips
  • 1/4 cup of chopped pecans
  • 1/4 cup of Sultana raisins ( my daughter doesn’t love them but I thought of adding them to help with sweetness )
  • one pinch of Himalayan salt
  • 1 cup coconut milk
  • 1/2 cup cashew milk
  • 3 tablespoons organic agave nectar
  • 1 teaspoon organic pure vanilla extract
  • 1/4 cup of grape seed oil

Mix all dry ingredients together. Mix all wet ingredients in a different bowl. Add the wet ingredients over the dry one and mix to incorporate. With an ice-cream spoon place the batter in a prepared with muffin paper tray. Bake for about 15 – 20 minutes depending on the oven.

Melt 50 grams of dark chocolate. Add three tablespoons of coconut milk. Pour over and just enjoy them and try to stop after one LOL

vegan-coffee-dark-chocolate-muffins

For those of you who celebrated Family Day I hope you had a great day and for all the others I hope you made it through the Monday with a big smile on your face.