Month: June 2015

Whole. Roasted. Onion.

Stop what you’re doing right now, and go roast an onion. No, seriously. Everyone needs this in their lives.

You see, I have an allergy to raw onions, and partially cooked ones don’t usually do too well with me either. Then today, seemingly out of nowhere, an idea came to me – why don’t I roast an onion for an hour, like I would a potato, or a beet? Lo and behold.. the birth of pure DELICIOUSNESS.

I roasted this tester for about an hour and 15 mins at 375°F, drizzled with some olive oil, salt, pepper and fresh rosemary. The result? An onion so tender, so aromatic, so irresistible. Keep the onion’s skin on while roasting, and it’ll slide right out when it’s done, giving you this sweet, sweet magic. Eat it with a knife and fork straight out of the oven, put it into a burrito, cut it up and top your sandwiches & salads, or add it to any other dish in need of some sweet onion lovin’! Just go ahead and make it now, thank me later!

Buckwheat Pancakes – Gluten Free!

I’d like to introduce to you a humble little superfood that may already be hiding in your pantry. It’s a little seed that is often mistaken as a grain, and goes by a few different names. Soba. Kasha. Groats. Yes, as you may have already guessed, I’m talking about buckwheat.

I call it a superfood, as it’s got quite an impressive nutritional profile. Low glycemic, high in protein, rich in amino acids, naturally gluten-free, this little seed is super versatile and can easily be prepared in many different ways. With a slightly nutty flavour that is enhanced when roasted, you can grind it into a flour and incorporate it into your desserts. You can sprinkle the raw groats over ice cream for a delicious little crunch. You can enjoy buckwheat in smoothies, as a breakfast cereal, as noodles (known as soba), or, my personal favourite, as a stack of delicious pancakes. Even Oprah praises buckwheat for it’s unique health-promoting properties. 
Buckwheat is the new quinoa. 
(People just don’t know it yet.)

I now present to you easy-peasy flourless buckwheat pancakes, made with few ingredients and a whole lot of love. I served them with a scoop of chai-chia pudding for an added protein and flavour boost, and garnished with some fieldberries for a little pop of colour. I used coconut oil in the pan (a little goes a long way), which added a touch of extra sweetness. All in all, these babies were absolutely delish, and the two of us ate every last bite!

Gluten-Free, Flourless, High Protein
Buckwheat Pancakes
an original recipe by allison sklar

Ingredients
3/4 cup buckwheat groats
1/4 tsp baking powder
pinch fine sea salt
1 egg
3/4 cup buttermilk
1 tsp vanilla extract
1 tbsp agave or real maple syrup
1 tbsp coconut oil

Method
In a high powered blender, food processor, or coffee grinder, grind groats into a fine flour.
Mix flour with baking powder & salt. Whisk in buttermilk, syrup & egg. Mixture will be bubbly!

Heat oil over medium heat in large frying pan.

Scoop about 2 tbsp of batter at a time into the pan, more or less depending on the size of the pancakes that you prefer. Flip when pancake starts to bubble – these cook quickly, so do not leave them unattended! You may have to lower the heat to med-low after a couple of batches.

Serve with fruit, maple syrup & chia pudding.

Find my chia pudding recipe here!

Kale & Eggs with Chile


I can’t believe that it’s been over two months since my last post! The thing is, I haven’t really made too many recipes that I deemed blog-worthy as of late. And of course, I only want to share the BEST. And the easiest. And the tastiest. Well, last night’s easy-peasy budget-friendly dinner had my tastebuds screaming for more. So, naturally, when something ridiculously tasty is also ridiculously simple, I know that it is time to blog!

I used a technique that I’d never tried before – poaching eggs on top of a bed of greens. No water needed here – these eggs were cooked by the magic of steam.

Breakfast For Dinner
a.k.a Kale & Eggs with Chile
original recipe by allison sklar

what you’ll need (serves 2)

3 chopped fresh garlic scapes (3 garlic cloves would work just as well!)
1 chopped green pepper
1 head of kale (leaves only!)
1 generous handful of spinach.
4 eggs 
4 tbsp salted butter
1 tsp La Bombetta (or other red chile paste)
2 tsp Montreal Steak Spice (or more, to taste.)

methodSautée garlic & butter over medium. When it starts to sizzle & wilt, add the green pepper. Move it all around with spatula and continue cooking until pepper begins to soften. Now, add all of the greens – it will look like it’s going to overflow in your pan, but that’s good – it’ll wilt down quickly. Sprinkle with Montreal Steak Spice (I buy the salt-free kind) and add a tsp of your favourite red chili paste (I used La Bombetta). Cook, moving around with spatula, until greens are wilted, about 4 minutes. Crack eggs, one by one on top of greens mixture. Cover the pan (I don’t own a pan cover, so I used a large pizza tray – fits perfectly!) turn heat to the lowest setting, and sit for about 6 to 8 minutes, or until whites are set and yolks are still a lil soft. Serve immediately, on it’s own, or with toast!