A summer recipe in the winter in hopes that warmer weather is just around the corner! Full of earthy eggplant, mellow zucchini and juicy peppers, this ratatouille is rich and flavourful. Feel free to play around with the spices to find your favourite flavour combination. As is surprisingly common here on Sophreakin’ Good, this is more of a method than an exact recipe!
One of the very first things I learned how to bake was a lemon poppy seed loaf. It was a terrible mixture of white flour, vegetable oil and sugar, but it never ceased to amaze me how delicious something so simple (though nutritionally useless) could be!
I’m just gonna come right out and say it: make these the day before. Trust me. They’re good right away, but holy fudgy batman do they ever get better after an overnight in the fridge! Made with a handful of deliciously decadent ingredients, these bad boys walk the line between fudge and brownie like they have nothing to lose. They are rich enough for dessert and probably healthy enough for breakfast. I’ll let you make that call.
This plantain bread is reminiscent of a laffa – a type of middle eastern flat bread that is typically a vehicle for shawarma (spiced chicken cooked on a spit), hummus (chickpea spread), labneh (strained yogurt), or other tasty delights. This version, however, is not stretched by hand and baked in a taboun (or clay oven) – it is blended and poured onto a baking sheet! It is simple to make and has just the right amount of chew.
Whenever it comes to overripe fruit, there will always be excuses: they were lying right next to the bananas… they were so beautiful at the store, how could I not buy an entire basket of them!? Regardless of the season or the type of fruit, this crumble is the excuse you’ve been looking for!
First, let’s talk about sharlotka. Technically, it’s a diminuitive term for something or someone named Charlotte. That’s just the way Russian suffix-ing works. But what is a Charlotte-ka, or sharlotka? It’s Eastern Europe’s version of apple pie.
I usually have eggs for breakfast. Nothing else is quite as nourishing, filling and delicious. But sometimes, I get a hankerin’ for pancakes. Specifically banana pancakes. And now that the Jack Johnson song is playing in your head, let’s talk about these grain free dark chocolate banana pancakes.
I don’t like eating bananas that aren’t ripe. If there’s even a bit of green left on them, it feels like I’m eating tree bark. There’s pretty much a 12 hour period when a banana is ripe enough to eat, but not so ripe that it’s unbearably sweet. And if you miss that golden window of opportunity, you’ll enter the realm of banana bread.
When you don’t eat grains for long enough, you learn that it’s not about replacing bread, pasta, rice or corn with substitutes – it’s about finding new and exciting things to eat that make you wonder why you ever considered a bowl of tubular refined carbs with tomato sauce dinner.