I think that childhood book Goodnight Moon gave me a false sense of security. Seeing as how I start residency July 1st (Canada Day woot! woot!), I should be more prepared for something like Hello Moon we meet again. Farewell sunshine, I will be ghostly pale for the next little while. There should be a new book called Lady of the Night. Or maybe not. But something like that.
Argh. Lets forget about what will be in a few days and focus on The Now. I have gotten totally into my blogging and cooking and picturing during my vacation and I ended up on a few awesome sites. Check them out here:
1) My watermelon salad on The Glitter Guide
2) My Juicy Turkey Burgers on The Berry
3) My own facebook page! WOOHOO
And As Usual here are the lost posts that never quite made it to the site because I do not like my pictures when they are not taken during the day. I have not mastered the No Natural Light look. Unfortunately, Its something Im going to have to master any day now lol!
Uber Cheesy Mac N CheeseCaprese Salad BitesStrawberry Rhubarb CobblerPecan Pie Bars
Hope you all have a great weekend, and of course Canada Day! OH CANADA!
You know those lazy weekend days where its dark and gloomy outside and the morning just calls for a big stack of pancakes? This wasnt one of those days. It was a gorgeous day out and I had a whole day planned but all I wanted to do was stuff my face with pancakes. Im classy like that apparently.
I had these banana pancakes bookmarked for a couple of months because they use ingredients that I always have at home, especially a dark spotted banana. I like them green and if theres even one brown spot on it, I cant eat it. That means lots of pancakes will be coming my way which is good since these pancakes are fluffy and tasty, and surprisingly not full of butter. I used regular flour, but next time Im going to try whole wheat flour. To be Healthy.
Note: The amount of syrup in this picture is scant. I obviously use much more.
- Cooking spray or butter for greasing the pan
- 1 1/2 cup all-purpose flour
- 2 tablespoons sugar
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 very ripe banana, peeled and mashed well
- 1 cup milk (any %)
- 2 eggs
- 1/2 teaspoon vanilla extract
- Maple syrup, sliced banana, walnuts (if desired) for serving
- In a medium bowl, stir together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together mashed banana, milk, eggs, and vanilla until thoroughly combined. Using a wooden spoon, fold wet mixture into dry ingredients until just combined. The batter will be slightly lumpy.
- Preheat you frying pan or griddle to medium high heat and coat with butter or coking spray. Using a 1/3 measuring cup, scoop batter onto the griddle. Cook until a few holes form on top of each pancake and the underside is golden brown, about 2 minutes and then flip and cook the pancakes for another 2 minutes.
- Continue with the remaining batter.
- Serve with sliced banana, walnut halves and maple syrup.
Slightly Adapted from A Bitchin Kitchen blog, originally William Sonoma
Ive made some smoothies with coconut water this past week and they were amazing! Coconut water has always been something I love drinking as a special treat so I was super excited while grocery shopping last week because there was a great deal on fresh coconut water! Ah, the little things in life.
I took advantage of this fine deal and loaded up on it to use in some great drink and popsicle ideas. Coconut water is just so fresh and it really adds a little je ne sais quoi (thats french- I should practice in case my blog needs to be bilingual) to any smoothie.
This smoothie uses frozen mango, peach (with skin on), coconut water and a squeeze of fresh lime juice. It was really tasty and refreshing! I enjoyed one post workout, and had it again while reading a magazine on my roof. Oh, vacation life. How I enjoy you. Guess Ill start being a doctor again next week.
Mango Peach and Coconut Water Smoothie
- 1 cup frozen peach chunks
- 1 cup frozen mango chunks
- juice of half a lime
- 2 cups unsweetened coconut water
- Blend all ingredients in a blender until smooth. Add more coconut water to reach consistency that is desired.
An easy refreshing drink you can enjoy this summer! More coconut water recipes to come!
This watermelon,feta and mint salad is a fantastic salad I created in my kitchen last week. Here is how it came to be:
I got a few herbs for a makeshift garden on my little ledge (its NOT a balcony) that I really enjoy taking care of. See that basil plant? He kept me company while studying for my medical licensing exams. He sat right next to me all day, and I made sure he got all the sun and water he needed. I sound like Tom Hanks with his ball named Wilson from Cast Away, eh? I think I did get a little cabin fever while stuck inside studying.
Now that Im on vacation though, I can let my plants outside for some sunshine (when we get it) and then I get to use them in my cookingand I guess for company too! Wohoo! My mint was getting outta control so I snipped it good, real good. And thats how this watermelon salad came to be. Thank you my minty friends.
This salad is really awesome as a side to any BBQ. Ive made it twice in the same week once as a side for steaks and another as a side for lamb. Its fresh, creamy, peppery, zesty and every other adjective. Its a real winner. And a Jennie Original.
Watermelon Mint and Feta Salad
- 1/8th of a watermelon (you can make it into larger cubes, or into smaller diced pieces)
- 1/2 cup feta cheese, crumbled (add more if you like your cheese!)
- 1/4 cup fresh mint, julienned
- 4 cups arugula
- 3 tbsp extra virgin olive oil
- juice of 2 limes
- 1 tsp honey
- salt and pepper to taste
- Mix together the olive oil, lime juice, honey, salt and pepper. Set aside.
- When ready to serve, place in a large bowl the watermelon, mint, arugula and feta cheese.
- Toss with the dressing and serve.
Its an easy one. And a yummy one. And a healthy one. Oh My! Guess you should try it out!