BITE SIZE SNACKS

We're welcoming a little one in a few months, and in anticipation, I've been stockpiling a list of relatively easy to make snacks. They have been a lifesaver during pregnancy (so hungry all the time), and I imagine they will come in equally handy in the early days of mother-hood (eaten one-handed and easily prepped in advance). 

BASIC OVERNIGHT OATS

There are a lot of recipes out there for overnight oats, and some are way more involved and ingredient heavy than others. For us, the beauty of overnight oats is their simplicity -- toss a limited number of ingredients together the night before, and have breakfast at the ready when you wake up. We've started to be more efficient in the kitchen, really trying to limit how much time we spend there. I love cooking, but when you're on duty 3 meals a day, 7 days a week, sometimes the shortcuts can be nice.

SOURDOUGH DISCARD CARROT MUFFINS

It's now been 13 months of working from home, and though there are a lot of things about this new normal that we still can't get used to, having more relaxed weekday mornings has been a really lovely benefit. With that comes the desire for breakfast dessert, and though I'd happily bake scones or cakes weekly, I was in need of something a little healthier. These muffins have minimal sugar so definitely feel perfectly appropriate for breakfast, and are a great way to use up leftover starter.

SUNFLOWER SEED 'TZATZIKI' SANDWICHES

As we round out one year of COVID, one year of the meal plan, and one year of working from home, I'm reminded how much this space, and food in general, has been a life line these past 12 months. Watching the time pass as our meals, and cooking style, shifted through the seasons. Spring 2021 has sprung, and with that comes a slow shift back to simple, veggie packed meals. 

This sandwich has become a house favourite since we first discovered a version of it on Jesse's original blog several years ago. I'm always looking for unique ways to devour the fresh loaves of sourdough we have on the go, and this definitely hits the craving. 

INSTANT POT COCONUT STEEL CUT OATS

A few years back, we had a lovely winter stay at the Drake Devonshire. I've spoken about it in this space before. I can still remember the coconut oatmeal I ordered one of our mornings there, and have been meaning to recreate it since. We had no almond butter in the house, but that was easily solved with a quick oven roast and food processor blitz of whole almonds. This is one of those simple yet delicious breakfasts, that feels both perfectly satisfying and wonderfully warming on these blustery February mornings. 

CHICKEN SHAWARMA

We've been making this recipe for years. My love for middle eastern food runs deep, and I will take any excuse to eat pita and hummus for dinner. The chicken works equally well in the winter baked in the oven, or grilled on the bbq in the summer months. Whatever you do, don't skip the pickled turnips -- they add a lovely vinegary complement to the flavour packed chicken. 

CRÈME BRÛLÉE + REFLECTIONS ON 2020

This year was so much more than COVID-19.