What’s up friends? Here to share the most purple thing I’ve eaten…ever? And share some weekend eats.
Friday started outwith some delicious egg and bacon breakfast tacos. Yum. Inspired by some leftover corn chip [read: fancy Fritos] that we sprinkled on top.
After work we headed to Culinaerie – to take a cooking class themed Picante! Normally we are volunteers so it was great and felt super indulgent to take the class and not have to clean up anything. Ha! On the menu was
- Habanero-Citrus Raw Salsa with Banana Leaf Grilled Queso
- Guajillo-Crispy Duck Tostada with Orange Pickled Red Onion
- Chocolate-Chipotle Cake with Dark Chocolate Glaze
Shown below is the first dish, the grilled queso!
I looooved this, if you can’t tell by how excited I am ;). Even though I do avoid dairy, I couldn’t here and just enjoyed it! the cheese was wrapped in banana leaves then grilled for about 10 minutes until warm. On top we added this super spicy but delicious salsa – habanero peppers, carrots, onion and cilantro. Super spicy, but it balanced so well with the cream cheese!
Up next were duck tostadas – YUM! Not the best pic (lactaid in the background)….but it was so tasty.
On top of the crispy tortilla was mashed white beans // shredded duck breast // orange oregano salsa. We loved this salsa way more that we thought we would and added a lot more at the end. It was simple – red onion, orange juice, red wine vinegar, olive oil and oregano – but again, very well balanced with the duck. Topped with cherry tomatoes and cilantro.
And finally, the cake!! The filling was so good and definitely stole the show. Raspberry jam + pureed adobe chipotle peppers, mixed with pecans. Simple to make, and such an interesting flavor! Pedro didn’t eat much of this chocolaty goodness…but I did 😉
Fast forward to Saturday – picked up lots of great things at the market! My instastories had it all but the highlights were these beautiful spring onions + all the flowers.
And last but certainly not least…I woke up today wanting to make something special and pulled out this Maqui powder from Chile!! I’m told it’s the next super fruit so of course I had to try it out. I got some in powdered form and added it to a basic pancake recipe and it turned out great. I also needed to use up an almond milk yogurt I bought / had been wanting to try, so this was a perfect combo {recipe below}. Check out that BATTER!
Then dressed in almond butter and blueberries.
The spread.
The maqui.
Hope your weekend was lovely and full of enjoyable food, too 🙂
- ½ cup oat flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
- 1 Tablespoon maqui powder
- 1 Tablespoon coconut sugar (optional)
- 150 grams almond milk yogurt (about 1 single serving container or just over ½ cup)
- 1 egg
- 2 Tablespoons almond milk
- Mix the oat flour, baking powder, baking soda, salt, sugar and maqui in a large bowl to combine.
- In a separate bowl. mix the yogurt, and egg until smooth. Add in the almond milk.
- Make a well in the center of the dry ingredients, then add the wet ingredients in and mix slowly to combine. The batter will turn a beautiful color as you stir!! Add in a splash more milk if the batter looks too thick.
- Heat a skillet to medium an wait until a drop of coconut oil sizzles a bit before placing batter (I used ¼ cup scoop) on the pan. Wait until you see a few small bubbles form on top of the pancakes, then flip!
- Keep making pancakes until you get tired or run out of batter 🙂 Serve with toppings of your choice - we used raw almond butter and blueberries!
Terrasoul Maqui Berry Powder
Vital Proteins Collagen Peptides (20 oz)
