Just Banana and Egg Pancake

Did you know that you could make pancakes with just two eggs and a mashed banana as batter?! Thanks to my friends Janeen and Beth for this pure gem!

For extra nutrition, I often add 1/4 cup almond flour, 1/4 cup of milk (needs an extra egg to hold it together).

Amazing with Nutella but very good on it's own because the cooked banana is so sweet!

Savoury Kale and Potato Crepe

My street-food favorite! I can make it at home! Yippeee!

Crepe:
1/2 cup spelt (or other whole grain) flour
2 eggs
1/2 cup milk

Filling:
1 bag chopped kale
3 waxy potatoes, diced
1 clove garlic, crushed
juice of 1/2 lemon

1 slice cheddar cheese cut up

1. Boil chopped kale and diced potatoes until soft. When soft, drain and mix w. lemon juice & garlic.
2. Mix crepe ingredients (Should be quite liquid. If too thick, add milk. If too thin, add flour). Pour on  an (already very hot) frying pan or skillet coated with a bit of butter or olive oil. Flip when you can get under it with a spatula.
3. Once flipped, add a cut up slice of cheddar cheese to melt. Remove to a plate.
4. Put hot potato/kale filling on top of crepe, fold and enjoy!

Cool thing is that the filling and the crepes can be kept separately in the fridge for at least a week and enjoyed whenever you need a quick meal.

Could-Kale-Really-Be-This-Incredible Salad?!

1 bunch chopped kale (stems removed)
1 cup grated carrots (throw in food processor)
1 cup sliced almonds
1 cup tofu (or chicken)

Dressing:
2 Tbps. canola or olive oil
2 Tbps. rice vinegar
1 Tbps. honey
2 tsp. soy sauce
1 tsp. sesame oil
1 tsp. minced fresh ginger (can be bought in a squeeze bottle where I live!)
1/2 tsp. salt


1. Combine the veggies and let sit in the dressing. If it's still too crunchy (which it usually is for me), I put the whole shebang in a frying pan with 2 Tbsp. of water and let it steam a little (dressing on is fine).
2. Delicious with tofu or chicken that's been sauteed in the dressing or some combination of soy sauce/ginger/oil.

Shakshuka

Ohmigosh! I adore this Israeli dish. My family is getting sick of it. I now serve it ALL THE TIME. So easy, so delicious.

1 Tbp. olive oil
2 cloves garlic
2 onions
2 cans diced tomatoes
2 bell peppers (any color)
1/2 tsp. cumin
1/2 tsp. turmeric
1 tsp. paprika
salt and pepper to taste
6 eggs
coriander
crumbled feta
pita bread

1. Sautee onions, garlic, peppers until translucent
2. Add the tomatoes, spices and simmer
3. Crack the eggs on top and let simmer until the whites have hardened.
4. Sprinkle with chopped coriander and feta

Serve with warm pita

Spanikopita Tartine

The amazing flavour burst on this little toastie was kind of mind-blowing! I highly recommended. I put some toasted chopped walnuts on top for extra protein. Taken from my Abel & Cole CSA circular.