2013

Two Ingredient Pancakes

stargrace August 11, 2013 No Comments

There are a LOT of two ingredient pancake recipes out there, but I first saw the recipe over on Undressedskeleton.

• 1 banana
• 1 egg
• 1 tsp cacao powder (optional)
• honey (optional)
• cinnamon (optional)

These pancakes are the easiest things to make. Mash a banana. Add an egg to the mixture. Mix. You can continue to add anything you want, oats, fruit, etc. I added a bit of natural cacao powder to mine. Fry them in a non-stick skillet until they’re cooked just like a regular pancake. Drizzle them with a little bit of honey, fruit, and cinnamon, and enjoy!

Poached Egg Salad

stargrace August 10, 2013 No Comments

I was thinking to myself “I’d really like to learn how to poach an egg!” – turns out, it’s very easy. This simple recipe wasn’t adapted from anything I found online but rather from stuff I had in the fridge.

• 2 eggs
• 2 strips of bacon
• 1 cup fresh baby spinach
• 1 tomato, diced
• 1/4 a red onion, sliced
• 1 tsp honey mustard

You’ll need a pot of boiling water to poach your eggs in. There’s a few methods but I stuck to a simple one. When the water is boiling, spin a ladle in it around and around until you make a little tornado in the water. Then, gently lay your raw egg (from inside bowl or cup is easiest) into that tornado, pouring it out. The speed of the water spinning around will cause the egg to wrap around itself. Leave it in the water for 2-3 minutes and scoop it out with the ladle. You’ve just poached an egg!

The rest of the meal is just very basic salad fixings. I lay the eggs on top of a bed of baby spinach, with the other ingredients scattered around. Take the honey mustard, water it down a bit, and lightly drizzle it over. Add some chili flakes if you want a little heat.

Greek Salad with Sardines

stargrace August 8, 2013 No Comments

This salad is inspired by Eating Well – Greek salad with Sardines 

• 1 tbsp lemon juice
• 1/2 tbsp extra virgin olive oil
• 1 clove garlic, minced
• 1 medium tomato, cut into chunks
• 1 cucumber, cut into chunks
• 1/3 cup crumbled feta cheese
• 1/4 cup thinly sliced red onion
• 3 sliced olives
• 1 can sardines, with bones, packed in olive oil or water, drained

Whisk lemon juice, oil, garlic, in large bowl. Add tomatoes, cucumber, feta, onion, and olives. Gently toss. Divide the salad into portions, top with sardines.

Inspired Cucumber Salad

stargrace August 8, 2013 No Comments

This recipe is adapted from ‘Oh she glows’ – Thai-Inspired Hydrating Cucumber Salad with Roasted Spiced Chickpeas

• 1 medium cucumber (I used 2 small lebanese cucumbers)
• 1 red pepper, diced
• 1/4 cup sliced red onion (I kept the pieces larger as I really enjoy red onion)
• 1/4 cup roughly chopped cilantro
• Roasted spiced chickpeas (recipe follows)

Roasted chickpeas

• 1.5 cups cooked chickpeas
• 1/2 teaspoon olive oil
• 1/2 teaspoon sea salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon chili powder
• 1/4 teaspoon ground ginger
• 1/8 teaspoon turmeric

Preheat oven to 400F

Rinse and drain the chickpeas, and with a couple of pieces of paper towel, roll them around until they’re dry.

Add the chickpeas to a bowl and stir in the oil. Then add the rest of the spices.

Put the chickpeas on a baking sheet

Roast at 400F for 20 minutes. Stir the chickpeas up a bit, and roast them again for another 15-20 minutes. Keep an eye on them since ovens are different. Cool for 5 minutes and add them to your salad. They don’t stay crisp too long. You can also freeze them when they’re cool and reheat them in the oven for about 5 minutes to get them crispy again.

On to the salad!

Slice cucumbers down the middle lengthwise. Scoop out the seeds. Slice into half moons and toss into a bowl.

Add the cut up red pepper and red onion, and cilantro. Add the chick peas.

Ta da. Simple!

I left the dressing off of this recipe. I actually made the one from the original but it smelled really.. interesting, and decided that I would try it plain. It was quite delicious and the chickpeas make it a very filling (and spicy) salad.