the freedom of happy.

Sometimes in the middle of tuition payments, bill payments, and rent cheques, it can feel almost impossible to get ahead and make ends meet. It's times like these, when I turn to the small, intricate things in my life that although often taken for granted, are the things that make me happiest, and in turn cost nothing.

- the sound of hugo purring as he's curled up beside me in the morning.
- laughing until it hurts
- secret crushes
- walking in the rain (added plus, if you have rain boots for puddles).
- dancing all night, and not caring what anyone thinks.
- the way i feel after a yoga class. more collected, open-minded, and able to face the challenges of the day.
- drinking a whole pot of coffee, while lost in a good book.
- talking for hours
- trust
- finishing something you started
- being good to the environment
- recipes that turn out perfectly the first time

baked tofu.

Today I had my first day off in what seems like an eternity, and I used it to finally try out a recipe that I found a few months ago. The combination of peanuts and pineapple offered a wonderful balance of sweet and savoury, and the steamed kale really complimented the nutty astringency. At first, the recipe seemed daunting, and a bit time consuming, but I was pleasantly surprised at the ease in which it all came together. Although the recipe called for both kale and bokchoy, I used only what I had on hand: broccoli and green kale, and was definitely happy with the results. I'm always happy with the discovery of recipes for vegan entrees, so that I can make things a little bit more exciting when my friends come for dinner.

Baked Tofu with Pineapple and Steamed Greens:

2 large bunches of steamed kale and bokchoy
1 Tbsp rice vinegar
1 tsp old bay seasoning
1 can pineapple rings
1/4 c crushed peanuts or cashews
Extra firm tofu, cut in rectangles
3/4 c pineapple juice
1/4 c tamari (i used gluten-free)
3 Tbsp peanut oil

Mix pineapple juice, vinegar, tamari and peanut oil with the seasoning in a baking dish. Add tofu and bake in a preheated oven at 400 degrees for 20 minutes. Flip after 10. Sear pineapple rings, and then sautee the greens. Mix together and serve.

freshly baked.

The winter has been a busy one for me trying to balance school work, real work, exercise,and some form of social life (so as not to become a stressed out hermit) and it's been hard to fit in any time for blogging. Or for baking. Now that spring has finally sprung, and the weather is beautiful, I have made a few trips over to Kensington Market to stock up on fresh produce and health food store staples. I'm in the midst of studying for my final exams, but as always, a much needed study (and baking) break was first on my agenda tonight.

I've had the babycakesNYC cookbook for over a year now, but tonight I tried a recipe for the first time. I'm always conscious of baking with the most healthy ingredients; gluten free flours and as little sugar as possible so the recipes in this book never disappoint. Always a huge fan of both cornmeal and ginger, I thought that the addition of fresh peaches to these ginger-corn muffins would be a great way to step up my game.

The muffins turned out so well, and while they baked, the amalgamation of the three distinct flavours flooded my entire condo. I feared they would be time consuming, but in fact they were simple and relatively quick to whip up.



Here's the recipe. I hope you too, can enjoy these muffins which will now be a staple in my recipe box.

Ginger-Peach Corn Muffins:

Roasted Peaches:
4 c sliced peaches, with skin remaining
1/3 c agave nectar
2 Tbsp fresh lemon juice

Muffins:

3/4 c almond milk
1 Tbsp apple cider vinegar
1 c quinoa flour
1 c cornmeal
2 tsp baking powder
2 tsp baking soda
3/4 tsp xanthan gum
1 tsp ground cinnamon
1 Tbsp ground ginger
1/2 c coconut oil
3/4 agave nectar
1/3 unsweetened applesauce
1 Tbsp pure vanilla extract.

Preheat the oven to 325 degrees. In a medium bowl, toss together the peaches, agave nectar and lemon juice. Spread peaches evenly and bake on center rack for 20 minutes, or until they are sizzling with carmelized edges.
Let the peaches stand for 30 minutes, or until cool.
Keep the oven temperature the same. Pour the rice milk and apple cider vinegar into a small bowl. Do not stir; set aside to develop "buttermilk". In a medium bowl, whisk together all the dry ingredients. Then add the agave, coconut oil, vanilla, and applesauce to the dry ingredients. Follow up with the buttermilk mixture and mix gently until the batter is smooth and the ingredients are fully incorporated.
Pour batter into muffin trays and top each with 2-4 slices of carmelized peaches. Bake the muffins for 22 minutes.

I hope that you will enjoy these healthy muffins as much as I do.

sparkle and shine.

I cannot believe how fast 2010 has flown by. Every morning I wake up, one day closer to 2011 and am in awe of the people I have met this year, and the personal growth I have achieved academically, socially and emotionally. Although I have always been a firm believer that New Year’s Eve is overrated, I still always love the notion of dressing up and making some type of party plans. Champagne is a must, as are sexy stilettos, good friends and just enough sparkle to make sure you’re not forgotten as the clock strikes midnight.

Here are a few of my top fashion picks for starting the year off right:

happy new year. by nycbritt featuring crystal jewelry

1. Deborah Lippmann Nail Color in “Dark Side of the Moon”-$18
2. Janis Savitt “Snake Chain and Crystal Necklace”-$2165
3. Vince Sequined Crepe T-Shirt- $295
4. YSL Platform High Heeled Pump- $795
5. Alice + Olivia Sequined Embellished Silk Blend Top- $160
6. Gucci Skinny Leather Pant- $1990
7. Winter Kate “Adalia Bustier Top”- $155
8. Nars Sheer Lipstick in Metallic Raspberry- $22
9. Bobbi Brown “Sparkle Glamour” Eye Quad- $40