Do you have those food moments where sometimes the simplest dish will be the best thing you’ve ever eaten?
Egg on toast is one of those things for me. Though the above photo looks simple enough, I made Drew Barrymore’s recipe for her favourite open-faced egg sandwich recipe and it was divine.
I bought a crusty organic French loaf from Whole Foods, toasted the bread and then slathered some fancy Boursin Herb & Garlic cheese on top before layering on fresh basil and sliced tomato. I cracked an egg into a non-stick frying pan and cooked it on medium-low until the yolk was just set. I like to give my egg a sprinkle of freshly ground pepper and red pepper flakes before sliding it on top of my toast.
The results are breakfast perfection. The cheese paired with the basil, tomato, the runny egg yolk and the crunch of the bread is everything I would want from breakfast. I added some leftover salad greens from my dinner the night before and some cut fruit and I was in heaven.
Thank you Drew Barrymore for sharing. Here’s her recipe on Refinery 29.
If you’re planning on doing some holiday baking this weekend – this recipe is it. I fell in love with this raspberry and almond thumbprint cookie and not only is it delicious and packed full of protein, it’s also vegan AND gluten-free! I met the amazing Kristin Dahl of Dahl House Nutrition through our mutal friend, the lovely Meghan Telpner – whom I wrote about here, she brought this cookie to a picnic and I instantly devoured a bunch on the spot.
Thank you SO much Kristin for sharing your recipe with me!
5 cups Almond Meal (you can also make your own by pulsing almonds in your food processor)
1/4 cup brown rice flour
2 tbsp ground flax
1/4 tsp sea salt
1 tsp baking powder
1/2 cup raw almond butter
1tbsp melted coconut oil
1/4 cup + 3tbsp pure maple syrup
1/2 tsp almond extract
5-6 tbsp raspberry preserves
1/3 cup shredded coconut (for rolling)
Combine all dry ingredients
Combine all wet ingredients (with exception of jam)
Then combine wet & dry ingredients, roll into small balls
Roll in shredded coconut & place on baking sheet
Press thumb in the center of ball, fill with small amount of raspberry preserves
I have a new favourite Italian restaurant in Toronto.
If you’re craving truly authentic Italian food in an unpretentious setting in Toronto’s Corso Italia neighbourhood – then this mom & pop restaurant is for you. La Bruschetta on St. Clair Avenue West knocked it out of the park for me. I get to enjoy a lot of fine dining thanks to this job, but I would take a home cooked Italian meal from La Bruschetta any day.
So how did I come across this place? My accountant is the same accountant as the owner of La Bruschetta and he swears by the food – it is delicious. Since we were dining with a regular, Paul and I sat back and let our accounting team order and let the staff at La Bruschetta work their magic.
We started with a half order of Penne All’ Arrabiata, cooked perfectly al dente in a spicy, garlic tomato sauce ($13, above). First off, you should know that ALL the pasta is made fresh in-house, so you should eat as much of it as humanly possible. We followed this with the Rigatoni Boscaiola tossed with a ground lamb and cremini mushroom bolognese, simmered in brandy and finished with truffle oil ($21, above). So many flavours happening at once with this dish and all of it complimenting on another. The pasta dishes were some of the best I have ever eaten.
We enjoyed two delicious salads – Caesar Salad ($9) with homemade dressing and a Spinach Salad ($12) served with sliced pear, walnuts and brie cheese in a honey, nectar and garlic dressing. Continue reading →
I hosted a few of our neighbours at our place last weekend before we all headed out to watch the local Christmas Boat Parade. It does get chilly at night here in Los Angeles, so I hatched a plan to create a DIY Hot Chocolate Bar where we could load up our to-go coffee cups with spiked hot chocolate and stroll over to see the boat parade together.
The Booze – Bailey’s is a must for me. I grabbed a few mini bottles of Kahlua and one big bottle of my all-time favourite – Amarula, which is a cream-based liquer made with fruit from the marula tree. You can pick out 2-3 of your favourite liquers or a bunch of minis if you’re thinking of hosting your own DIY Hot Chocolate Station over the holidays.
The Hot Chocolate – For the actual hot chocolate itself, I bought the darkest cocoa mix I could find and followed the recipe and mixed it with boiling water in my crock pot. I chose water over milk for anyone who doesn’t do dairy, so everyone could be included.
Make sure you use a whisk to get all the hot chocolate lumps up and crank your crock pot to high once your guests start arriving. I put out a ladle and spoon rest so people could help themselves.
The Hot Chocolate Toppings – Anything you can possibly imagine! I chose mini chocolate chips, Christmas sprinkles, maraschino cherries, mini marshmallows, whipped cream, candy canes and French Vanilla Piroutte cookies for stir sticks.
In terms of decor, I grabbed a bit of greenery and used gold chevron wrapping paper from Target as an inexpensive table cloth. The roll only cost me $5! The cute mini bowls I found at Michael’s for $1/each and I already owned the Mason jars. Continue reading →
This recipe was inspired by a rouge can of chickpeas I had sitting in my pantry for almost 6 months. Since I love curry, I decided to make an Indian Chickpea & Cauliflower Curry to serve over steamed basmati rice or naan bread. Rice works better because the curry is a bit thin and can absorb better in rice.
Serve with a fresh green salad or some sliced cucumbers and you have an easy, hearty and flavourful weeknight dinner. Double the recipe and make an extra batch – because it freezes very well! Continue reading →