Roasted Garlic Mashed Potatoes

The other night I was in a garlic-y mood for supper and I decided to whip up some Roasted Garlic Mashed Potatoes. Sounds fancy, doesn’t it?

Well, it’s not. It’s super easy and super delicious! In other words, it’s a win-win!

What You Need:

  • Potatoes
  • Milk
  • Butter
  • 6-8 cloves of roasted garlic (find out how to make your own here)

What You Need To Do;

  • Boil potatoes as usually until cooked.
  • Once cooked, mash them with a bit of butter and milk (or substitute as needed if you need to make it vegan or paleo).
  • Once mashed, throw in as many cloves as desired until its suits your palate

See, told you it’s easy! Now go make it! Delicious, isn’t it!?


Banana Oat Pancakes

When you have overripe bananas on hand, what do you do? You make banana oat pancakes!

Source: Texanerian

What You Need:

  • 3 small or 2 medium overly ripe bananas, mashed
  • 2 tablespoons coconut oil or butter, melted
  • 2 teaspoons lemon juice
  • 2 teaspoons vanilla
  • 2 eggs
  • 1 cup oat flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg

What You Need To Do:

  • In a large bowl, combine the wet ingredients (bananas through eggs) and stir until well combined.
  • In a medium bowl, mix together the remaining ingredients.
  • Pour the dry ingredients over the wet and stir just until combined. There might still be some lumps.
  • Let the mixture sit for 10 minutes.
  • Meanwhile, heat a non-stick pan over medium-low heat. Spray it lightly with cooking spray or lightly butter it.
  • Pour ¼ cups of batter onto the pan and cook for 3-4 minutes until bubbles start to form around the edges of the pancake.
  • Flip it and cook for another 90 seconds or until golden brown on the bottom.
  • Continue with the remaining batter and serve the pancakes immediately.
  • Cover and refrigerate any leftovers for up to 4 days.

(* To make your own oat flour, grind quick or rolled oats in a coffee grinder or food processor until it resembles flour.)

I bet you’ll make them again!

Cauliflower Pizza Crust

I have one word for you. Wow. That’s it.

Cauliflower pizza crust does not sound appealing but you know what they says, “don’t judge until you’ve walked in a person’s shoes.” How can you judge before you try? It’s absolutely delicious. I wasn’t sure how Evan was going to react to the idea of “cauliflower” being the base of pizza but thankfully he’s open to trying new things and he loved it! Score 🙂

Source: Dear Crissy

What You Need:

  • 1 cup cooked, riced cauliflower
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese
1 egg, beaten
  • 1 tsp italian seasonings
1/2 tsp crushed garlic
  • 1/2 tsp salt
pizza sauce
  • toppings of your choice

What You Need to Do

To rice the cauliflower, cut florets into chunks and pulse in a food processor until you see rice-like bits. You could also use a cheese grater to produce the tiny pieces. Do not over process or else it will turn to mush.

Microwave the riced cauliflower in a bowl for 5-8 minutes. If you don’t have a microwave (like me) spread the cauliflower onto a baking sheet for about 10-15 minutes on 400. But keep a close eye on it as it can turn dark very quickly. Remove from microwave or oven and let cool.

To make the crust: Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray.
In a medium bowl, combine 1 cup riced, cooked cauliflower, 1 egg and your cheese. Next, add Italian seasonings, crushed garlic and salt. Making sure everything is well mixed, place your “dough” on the cookie sheet and pat out a 9″ round. Be sure not to press it too thin as it’s easy to create holes.

Bake your dough at 450 degrees for 15 minutes.

Remove from oven. Add sauce, cheese, and your favorite pre-cooked toppings to your pizza. Place pizza under broiler just until cheese is melted, be sure to keep an eye on it!

I modified this recipe a tad by using only parmesan cheese and I only uses oregano as a herb.

Seriously, give this recipe a shot. You will not regret it. Its booming with flavour!


Homemade Café Mocha

The other night, Evan and I were craving something sweet but at the same time, we both wanted coffee. So I thought, “why not combine the two?”

What You Need:

  • A cup of coffee
  • 1 Tbsp Cocoa
  • 1Tbsp Honey or Brown Sugar

What You Need to Do:

  • Pour your coffee, and put the cocoa and honey into the coffee. Mix well, and enjoy!

Don’t you just love it when you make something up yourself and it actually works! Me too J This is one of those simple recipes where you think to yourself, “this was really easy, why havn’t I thought of this before?”

Evan has been making this himself every since we experimented with making our own café mocha which tells me, this lovely drink is a keeper!

Savoury Chicken and Vegetable Soup

I saw this recipe on Against All Grain and I had to make it! Pretty much because it has squash in it 🙂 I am happy to report, it is delicious!

What You Need:

  • 2 garlic cloves, minced
  • 2 carrots, peeled and cubed
  • 1 cup butternut squash, peeled and cubed
  • 1 small sweet potato, peeled and cubed*
  • ½ yellow onion, quartered
  • 2 tablespoons extra virgin olive oil
  • 4 cups chicken stock, store-bought or homemade
  • 2-3 cups leftover shredded chicken or 1 pound uncooked chicken breasts
  • ¾ teaspoon dried parsley
  • 1 teaspoon sea salt
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ¼ teaspoon dried oregano
  • ¼ teaspoon cracked pepper
  • 1 cup water
  • 2 cups baby spinach

What You Need to Do:

  • Preheat oven to 425 degrees F.
  • Toss the vegetables in the olive oil and sprinkle with salt and pepper. Roast for 20 minutes, until the vegetables are tender.
  • Meanwhile, bring the chicken stock to a simmer in a large stockpot. Add the chicken, herbs, and salt and pepper. Cover and cook while the vegetables are roasting, about 15 minutes. For raw chicken breasts, cook for about 45 minutes, until chicken is cooked through and tender enough to shred with a fork.
  • Add half the vegetables to the soup, and place the other half in a blender. Make sure to put all of the onions quarters into the blender. Puree the vegetables with the 1 cup of water.
  • Add the vegetable puree and baby spinach to the soup. Simmer for 5-10 minutes, until the spinach is wilted and the soup is hot.
  • Adjust seasonings to your taste.

Go ahead, you know you want to make it…you won’t be disappointed 🙂

Roasted Butternut Squash Soup

“The only thing that would make this better is if there was more.” Evan’s exact words after finishing this delectable soup.

If you have yet to notice, I am obsessed with squash and since it is in season, I have been on a squash kick lately. This soup is one of my favourite dishes to make. It is jammed packed with flavour and all things lovely about squash 🙂

I made up this recipe on my own one night when I had some leftover squash in the fridge and whipped this Roasted Butternut Squash Soup together in hopes that it would turn out. I havn’t stopped making this soup since. It’s perfect, especially for the beautiful fall season.

What You Need:

  • 1 medium butternut squash
  • 2 cloves of garlic
  • 1 medium onion
  • Olive Oil
  • Salt and Pepper
  • 2-3 cups of vegetable broth
  • Blender or hand-held blender

 What You Need to Do:

  • Preheat oven to 400.
  • While the oven is heating up, prep all the veggies. Peel the garlic but leave it whole (if you don’t, the garlic will burn). Cut squash and onion into chucks.
  • Place all veggies on a baking sheet, drizzle with olive oil, and give it a dash of salt and pepper. Mix with your hands until all the veggies are coated.
  • Place in oven and cook for approx. 30 minutes or when all the squash is soft and fully cooked.
  • Remove from oven and place all the veggies in a pot.
  • Pour veggie broth into the pot if you are using a hand-held blender or blender if you are using a regular blender. Start with 2 cups. Blend the brother and veggies. If you find the soup is too think for your liking, add more brother until it is the desired consistency. After blending, allow the soup to cook for another 5 minutes.

VOILA! There you have it, Roasted Butternut Squash Soup. I love how roasting the veggies gives the soup such an intense, wonderful flavour.

Enjoy 🙂

Harvest Vegetable Soup

Being on a budget, Evan and I mostly buy our produce when it is in season because when it is in season, it’s a good price. It’s a win-win really 🙂

This recipe is inspired by my good friend whom I watched make this for her family and I must say it is one of my favourites. This recipe allows you to be creative and also allows you to change it up according to what you tastebuds like. Use this recipe as a guideline to make your own Harvest Vegetable Soup creation!

What You Need:

  • Blender or hand-held blender
  • 1 tsp olive oil
  • 1 Butternut Squash
  • 1 Onion
  • 4 Cloves of Garlic
  • 1 Sweet Potato
  • 1/2 of a Bell Pepper
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp dried rosemary
  • 1 tsp dired parsley
  • Salt and pepper to taste
  • Vegetable broth (enough to cover the vegetables; basically enough to be able to puree the soup)

What You Need to Do:

  • Preheat a large pot and put oil in.
  • Mince garlic and let cook until you can smell the garlic.
  • Cut up the onion into chunks and put in cook. Let cook until the onion has soften.
  • Prepare all your vegetables accordingly and cut them into chunks.
  • Once onion is soften, place all the vegetables into the pot. Let cook for approx. 5 mins.
  • Pour vegetable broth into pot until it comes approx. 3/4 of the way from the top of the vegetables.
  • Let cook until all vegetables are cooked thoroughly.
  • Puree to desired consistency (I leave mine a bit chunky so there is some nice texture).
  • Serve warm!

I love this soup and I hope you do too! Very fitting for the first day of October 🙂

Enjoy! ❤