I love good ‘ol comfort food, one of my favorites is Mexican rice with shredded cheese on top, black beans and avocado. Btw there’s two thing that can ruin this dish, and that is an unripe or over ripe avocado, seriously it’s like a game of Russian Roulette with avocados but today I got lucky and it was just right 🤗
My local Japanese cafe Brooklyn Ball Factory makes Matcha Latte and its’ the damn best Matcha Latte I’ve come across, its perfectly sweetened and always made to perfection every time. I ordered matcha latte from other cafes and no one makes it the way they do.
I’ve had the typical cafe muffin but I recently noticed this pancake wrap treat called Dorayaki. Dorayaki is a red-bean pancake which consists of two small pancake-like patties filled with sweet Azuki red bean paste and different flavored fillings.
It’s mildly sweet I would compare the pancake taste to a crape but obviously made differently. The matcha flavored Dorayaki goes great with morning coffee or with matcha latte (my personal favorite).
Ever been on a diet but had the urge to devour a whole cake or a box of cookies? Well we can rejoice knowing there’s a snack called Fat Bombs and it’s great for those who are looking for a low carb snack to satisfying your sweet tooth and wont throw your diet routine out of wack. Fat Bombs have the ability to keep you feeling full until your next meal or as a after dinner snack.
I have been meal prepping which has been successful the past 2 weeks, but one thing I forgot to incorporate was snacks! How could I forget?! as a junk food lover I usually opt for a mini size candy bar or a small prepackaged fruit pie but even those aren’t the healthiest. Today I was craving something sweet and there was no candy bars or fruit pies to suffice my sugar craving.
During my last grocery run I brought whole wheat rice cakes as a healthy snack but no matter what flavor they are, it just taste too plain so I threw on some fruit, peanut butter and ground cinnamon for flavor and it tasted just fine! I should’ve added some flax seeds and cacao nibs for the added fiber and antioxidants.
This mornings rainy weather called for pancakes whilst listening to doo-wop music in the background. I usually make buttermilk pancakes but during our recent grocery run I picked up Kodiak Cakes peanut butter crunch mix. I improvised todays breakfast which turned out to be better than I thought and I’m glad Marcin liked them 😊
These pancakes are topped with strawberries, cacao nibs,peanut butter, syrup and Reese’s peanut butter crunch cereal (you can substitute for vegan cereal)
Unfortunately my fiancé is working on valentine’s day but he surprised me with a reservation to a local vegan restaurant Modern Love. Every time we drove past it I made subtle hints about wanting to dine there some day. Well I’m happy to say today was the day he made it happen. ❤️
When am I not on my mobile devices 🙄
We don’t really dine out often, as much as we used to compared to when we started dating (mostly because of personal preference) but it was nice to try something new and have a date night while catching up on other things other than our home life.
If you googled “honey roasted carrots” right now I’m sure numerous recipes will pop up on the search engine and that’s exactly what happened to me and I felt a bit overwhelmed as to which one will taste better. Keep in mind as I mentioned in previous food posts I like easy, simple recipes and this recipe is no different. These oven roasted agave carrots can be eaten as a appetizer, snack or side dish.
So after an hour of research I found the basic ingredient is to add any damn thing you want! Seriously, some people like a sweetness or spice to it….as for me, I like both. Here is my version:
Ingredients [1 serving]:
6 Whole carrots (washed and clip the tops)
1tsp Butter (earth balance)
1tsp Coconut oil
Pinch of Salt
Pinch of Pepper
2tsp Agave nectar
*Fresh Rosemary for garnish
Preheat oven to 400 degrees. Wash and clip the tops of the carrots. Line cooking sheet with parchment paper. Apply a generous coat of coconut oil on carrots and melt the butter (15 sec.) and drizzle onto the carrots or use a glazing brush. Then use a pinch of salt and pepper and add the agave nectar. Cook for 25 minutes *you can either add the fresh rosemary to cook or after for garnish.
If you tried this recipe or tweaked it to your own liking feel free to leave your feed back, I would love to hear from you 🙂