Another savoury dish that is quick, easy, and healthy based on this recipe. I changed it according to what freshest ingredients I had on hand and to taste. It is almost like a salad best served at room temperature. You can keep the leftovers in the fridge and heat up later but I find that it was not as well-received in the family as when it was first served.
- Spaghetti squash – roasted cut side down with a bit of oil (bake at approx. 30 minutes of until done)
- bacon bits (to add some crunch and savoury taste)
- sliced olives
- tomato wedges – cherry or grape tomatoes
- grated cheese (I used French Gruyère)
- olive oil – the good kind you would use in salads
- Roast the spaghetti squash in the oven, cut side down.
- Scoop out the spaghetti squash flesh using a big spoon but keeping the long strands to resemble “spaghetti noodles”.
- Add the bacon bits, sliced black olive, fresh tomatoes and grated cheese.
- Drizzle with olive oil.
Best served at room temperature.
This is the quickest way I found to make 2 dozen delicious cookies in a pinch. I am all for making cookies from scratch so I can adjust the fat and sugar content but these cookies worked really well if you are in a hurry. Done in about half an hour!
These cookies are chewy with a same brownie crackle top you find on regular brownies. It also freezes well.
Brownie Mix Cookie Stack
- 1 box Brownie Mix (I used Duncan Hines Chewy Fudge)
- 1 large egg
- 3 tablespoon water
- 1/3 cup vegetable oil
Mix all the ingredients (you don’t even need a mixer) until well combined. Use a cookie scooper to measure cookie dough for uniform size on a cookie sheet (I use Silpat or parchment paper). Bake on a pre-heated 350 degree oven for 12-15 minutes or the centre is done. Do not over bake. Let cool for 1 minute and transfer to a cookie rack to cool.
Yield: 24 cookies
Coconut flour pancake with maple syrup
Here is a simple coconut flour banana pancake recipe. This is my second attempt in cooking with coconut flour and found this recipe created just the right consistency. Cooking with coconut flour is a little different in that you use a lot less, the batter consistency is a little more runny, and takes a little longer to cook and not as firm when you flip it over. Making it a dollar size makes it easier to flip over.
- 2 eggs (Omega 3 is preferred)
- 1/3 cup mashed banana
- 1/4 cup milk (coconut milk, almond milk, regular milk)
- 1/2 teaspoon vanilla
- 1 tablespoon honey
- 1 tablespoon coconut oil (add coconut oil if you use skimmed milk)
- 2 tablespoons coconut flour (organic preferred)
Yields approximately 16 dollar-size pancakes.
Beat the eggs and add the mashed banana. Add the milk, vanilla, honey and coconut oil. Beat some more until all incorporated. Add the coconut flour to the liquid mixture and let it rest for 5 minutes before cooking. By letting the batter rest for a few minutes, it will allow the liquid to be absorbed by the coconut flour. Use coconut oil to grease a cast iron pan, add more coconut oil in between when necessary. I use a tablespoon of batter for each dollar-sized pancake.
Cook one side longer than traditional (wheat) pancakes. Once the sides are no longer shiny, slide your spatula under the pancake. It is ready once the pancake does not stick to the pan.
Once you flip the pancake, cook the other side until brown. The pancakes will be a bit softer than traditional pancakes.