Chocolate Chip Banana Peanut Butter Oatmeal Cookie Pancakes: #215 of 1000 Sustainable Food Experiments

It’s a mouthful of words and a mouthful of wonderful taste sensations. We made these pancakes one weekend for a celebration we were having, and everyone wanted more. You can’t really go wrong with chocolate, banana, peanut butter, and oatmeal. And they’re dairy-free! Thanks to Dana and John for inspiration. This is part of our 1,000Continue reading “Chocolate Chip Banana Peanut Butter Oatmeal Cookie Pancakes: #215 of 1000 Sustainable Food Experiments”

Homemade Waffles with Fresh Berries: #207 of 1000 Sustainable Food Experiments

Here’s another favorite recipe to make with fresh berries. Waffles originated in Belgium and are now enjoyed around the world. The process is not that different from making pancakes, but you’ll need a waffle attachment for your griddle, or a waffle maker. It’s a wonderful weekend treat! This is part of our 1,000 Food Experiments to createContinue reading “Homemade Waffles with Fresh Berries: #207 of 1000 Sustainable Food Experiments”

Chocolate Almond Croissants: #199 of 1000 Sustainable Food Experiments

I’ve been afraid of laminated pastry for a while. So many steps, and trips to the fridge, and what if the butter all leaks out into a mess? But Megan was brave enough to take up the challenge, and she made these amazingly flaky, crunchy on the outside, soft on the inside, AND dairy-free croissantsContinue reading “Chocolate Almond Croissants: #199 of 1000 Sustainable Food Experiments”

Korovai Fruit and Hazelnut Bread: #192 of 1000 Sustainable Food Experiments

Korovai is a braided, decorated fruit bread often served at Russian or Ukrainian weddings. This one is filled with raisins, orange peel, cranberries and hazelnuts. The entire bread is lovingly smothered in apricot jam after baking. We adapted the recipe from the Great British Bakeoff cookbook. This is part of our 1,000 Food Experiments to create sustainableContinue reading “Korovai Fruit and Hazelnut Bread: #192 of 1000 Sustainable Food Experiments”

Strawberry Mango Smoothie: #191 of 1000 Sustainable Food Experiments

Here’s a refreshing summer snack if you have some fresh strawberries to use up. Mix them with some frozen mango, non-dairy ice cream, and soy milk, and voila – a bright and nutritious treat. 🙂 This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours. Ingredients ($5.50 total) 8-10Continue reading “Strawberry Mango Smoothie: #191 of 1000 Sustainable Food Experiments”

Summer Ratatouille: #190 of 1000 Sustainable Food Experiments

We’ve watched the Pixar movie Ratatouille at least a dozen times, but have never worked up the courage to actually make the film’s signature dish. Finally, after 190 of these food experiments, Megan and I decided to give it a go. The hardest part is all the slicing of the vegetables. Other than that, it’sContinue reading “Summer Ratatouille: #190 of 1000 Sustainable Food Experiments”

Soft Pretzels: #180 of 1000 Sustainable Food Experiments

Soft pretzels are boiled in baking soda water like bagels before they’re covered in salt and baked. This gives them their chewy yet fluffy texture. We made a batch of soft pretzels one recent weekend and they were gone before Monday. They’re lovely to have for lunch alongside a kale salad. It’s part of our 1,000Continue reading “Soft Pretzels: #180 of 1000 Sustainable Food Experiments”

Banana Wheat Pancakes: #128 of 1000 Sustainable Food Experiments

For a healthier version of our usual fluffy pancakes, we tried this experiment. Blended up bananas and wheat germ make for a comforting flavor. You can top them with our homemade blueberry sauce, maple syrup, peanut butter, or get creative! This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours. IngredientsContinue reading “Banana Wheat Pancakes: #128 of 1000 Sustainable Food Experiments”

All-Time Favorite Bran Muffins: #115 of 1000 Sustainable Food Experiments

These muffins were almost always around on weekends when I was growing up in Canada. My mom would make a fresh batch on Saturday morning and we would snack on them. With bran and raisins, they’re a pretty healthy muffin choice. Plus they’re a kid all-time favorite! This is part of our 1,000 Food Experiments to createContinue reading “All-Time Favorite Bran Muffins: #115 of 1000 Sustainable Food Experiments”

Quick Weekend Breakfast Scones: #103 of 1000 Sustainable Food Experiments

These scones are one of my husband’s breakfast specialties to whip up for us on the weekend. They are crisp on the outside and so soft inside, pulling apart easily into two halves that can be loaded up with fruit and cream. I like to break them apart and dip each piece lovingly in warmContinue reading “Quick Weekend Breakfast Scones: #103 of 1000 Sustainable Food Experiments”