I walked myself up Moody Park today. Not much to see there which leads me to my not-much-to-see-here dinner! 

Roasted Shoulder Blade Pork Chops with Vegetables

Pre-heat oven to 410

Chop fresh yellow zucchini, red peppers, onion and broccoli 

Place in roasting tin and coat with oil, salt, pepper and garlic

Place 4 pork chops in a HOT pan and sear until the outside of the pork is caramelized

Then place chops on top of the vegetables in the roasting pan and leave in the oven for 30 minutes

After 30 minutes, I would take the pork out, let it rest wrapped in some tin foil and pop the vegetables back in the oven for another 15 minutes. Good luck waiting for your dinner. 

2 cups coconut flour

2 tsp baking soda

1 tsp sea salt

1 tbs cinnamon

3 ripe bananas

1 cup of minced or pureed dates

3 eggs

1 tsp apple cider vinegar

1/4 cup vegetable oil

1 ½ cups carrots, shredded

Instructions

Preheat oven to 350℉.

In a small bowl, combine coconut flour, baking soda, salt and cinnamon.

In another, combine bananas, dates, eggs, vinegar and oil.

Transfer wet to large bowl of dry and blend until completely combined.

Fold in carrots 

Dump mixture into a cake pan

Bake at 350° for 35 minutes 

Let cool

Icing 

1 cup of lemon flavoured greek yogurt

3 Tbp of white sugar (or agave nectar!)

Lean ground pork, green onion, mushroom, radish and yogurt hot sauce

Royal City Farmers Market hosts pie baking contest and i am going to win with this little beauty. 

Here is the recipe:

Crust

2 cups of crushed graham crackers

1/2 cup of sweetened shredded coconut

2 tablespoons of butter

1/4 teaspoon of salt

Filling

Juice from 5 organic lemons

1/2 cup of fine sugar

4 whole eggs

1/2 cup of whipping cream

1/4 teaspoon of salt

Bake the crust first for 7 minutes at 350, let cool and then fill with deliciousness. Bake for 20 minutes. 

On the balcony!

It is what it is!

It was Soft Taco night at our place last night. We put together a delicious spread that you would have loved (and I should have posted). YOU should have BEEN there! 

All i have left is;

Taco Toast!

Avocado

Black Bean mash (garlic, salt and tomatoes)

Hot Peppers

Chorizo 

Make 2 packages of Shirataki noodles. Follow the directions! Rinse well, boil and rinse again

Saute until browned; sliced red peppers, thinly chopped kale, lean ground pork, garlic

Add; one cup of organic vegetable stock, pepper and sriracha. Reduce

Plate and top with ground peanuts

Did you get that? Enjoy! Now get outside!

This summer drink turned out just perfect. 

Daiquiri (for 2)

In your blender:

6 whole frozen strawberries 

3 shots of white rum

Juice from 1/2 of fresh lime 

Juice from 1/2 fresh lemon 

Squeeze of Agave nector

Blend well!

Add to glass and top off with diet Sprite. Stir. Drink. Enjoy! 

I’m a wild one. 

I’m just throwing random things in a bowl to avoid leaving my place today. I think flavour and texture are the important elements to remember while cooking, so i often apply the same principle to baking. With mixed results, to be honest. 

I’m only posting this because it turned out well!

You have to trust me. 

It is dark and gloomy out there in New Westminster. Here is my contribution to a brighter and braver world. 

Strawberry Banana Whole Wheat Muffins (makes 12 large muffins)

In a large mixing bowl;

2 eggs

1/4 cup of room temperature butter

1/4 cup of brown sugar

1 teaspoon of agave nectar

3 mushy brown bananas (the ones sitting on your counter that reminded you to make muffins)

Puree 1 cup of frozen strawberry and add to wet ingredients 

Incorporate well (lumps of banana and butter are a good thing) 

Add, 2 cups of whole wheat flour (slowly and while mixing)

1 teaspoon of baking powder

Lightly grease your muffin tins with butter (don’t cheat yourself)

Bake for 22 minutes in a pre-heat oven at 375

I joined some little cuties on a mini bike ride to the newly opened Pier Park in New Westminster today. I cleverly disguised myself as one on them by offering a Curried Lentil to the potluck lunch. I think they bought it. 

Raid-The-Cupboards Curried Lentils

1 1/2 cans of rinsed and drained lentils

Diced yellow pepper 

Diced mushroom

Saute in a pan with a bit of vegtable oil, garlic and ginger until toasty. Drizzle agave nectar

Add red curry paste (red chilli, garlic, lemon grass, shallot, salt, kaffir lime, cumin, coriander, ginger) to 1/2 a can of lite coconut milk. Mix until blended

Add curry coconut milk to the lentils and reduce for 10 minutes on low

Enjoy with new vegan friends! 

Wally’s Burger just opened at the New Westminster River Market and judging from the line-ups today, i guess it’s pretty good! It is a ‘serious’ burger place with an old school style. I didn’t indulge (go ahead and call me cheap) but i did pick up all the ingredients to make my own. 

Jalapeno Burger Burger 

1 lb lean ground beef

1/4 cup organic bbq sauce

salt, pepper, garlic powder, agave nectar 

(mix by hand)

Topping 

Sauteed mushrooms and jalapeno peppers 

Swiss cheese 

Tonight i added;

Watermelon

Ice cubes

to

Sauvignon Blanc

I was inspired by the mellow but cool scene happening on the patio of The Heritage Grill. I linked to this place last week but it deserves the attention. They has live (good) music every night, folks!