Plants! We love plants around our house. Well, in all fairness, Bryce loved plants long before I knew how awesome they were. He bought our very first ficus (I forgot a photo – silly me) about 9 years ago and it’s still going strong. It’s almost as tall as me – so neat.
About a year ago I shared a post on pottery – we took a pottery class and made a handful of pots. Well, I wanted to share a little updated on some of those plants.
If you check out the post, the very first photo, top right, has a twiggy looking plant – that’s the same one as below. Hard to believe how much it’s changed.
This is one of our favourites – it’s a Wandering Jew and it loves the sun.
Okay – this one took us years to find. The small Swiss Cheese plant. We found a large one after hunting for about 2 years, yet it was just far too big. Then, a few weeks ago we happened to find this small one – total score! It’s doing well so far, which is awesome.
This one is a cactus – not too sure what it’s called, I think Fire Sticks since the ends turn bright red in the sun. It loves the south facing window and all that Alberta sun.
Alright, time to share a little before and after with you. This guy is huge – twisting and growing taller by the day. If you see the small version to the left, that’s about twice the size this big guy was only a year ago. I’m so impressed how plants grow so differently.
Our spider plant started to have babies – look at the little spider plants growing off the ends. It’s happy, making us happy.
Well – there you have it – a little tour of our indoor house plants. Takes Bryce about an hour or so every 4-7 days to water them and it’s time well spent. They clean the air and it’s proven that plants make you feel better.
Broccoli apple salad – a bit of a twist on my broccoli grape salad. Basically, I had apples and didn’t have grapes so with a few other changes, this is a new lunchtime favourite.
Oh – and don’t use soft apples, fuji apples are the best in this recipe. They stay sweet and crisp. Let’s get to it!
4 heads of broccoli, with stems
2 fuji apples
1/2 a white onion
1/4 cup of roasted pecans
1/2 cup of cranberries
1 tablespoon of poppy seeds
1/2 cup of mayo
2 tablespoons of apple cider and sugar
First, gather all of your ingredients. Cut the broccoli into bite sized pieces and use a cheese grader to shred the stems. It’s a strange part of this salad, the grated broccoli stems, yet give it a try – you’ll be surprised. I’m a big fan of minimizing waste, so I’ll even cut the stems and put them in stir-fry. So good. Alright, back at it. Next, dice the cucumber (I take the seeds out so the salad stays crunchy longer – plus, it’s a good snack while I’m making the salad), apples, and onion.
In a separate bowl mix the mayo, apple cider, and the sugar together.
Mix all of your ingredients together with the dressing.
Ensure the dressing gets into all the pieces – you want it to sort of marinate the broccoli.
Chill the salad for at least one hour and then eat up.
It’s so fresh and filling – perfect for lunch.
There you have it – a new fall salad ready to satisfy. Eat up and enjoy.
Banana bread pancakes – what? Yes! I took my best gluten free banana bread recipe and turned it into these flat delicious breakfast cakes. Let’s bake up!
1 stick of salted butter
1/2 cup of coconut sugar
1 1/2 teaspoons of vanilla
2 cups of gluten free flour (with xanthan gum)
1/2 teaspoon of salt
2 teaspoons of baking soda
1 cup of yogurt
2 overly ripe big bananas (or 3 small)
First, cream the butter and sugar in your mixer. Then add in the eggs and vanilla. In a separate bowl sift together the flour, salt, and baking soda. Mix in 1/2 cup at a time until well mixed. Then, add in the yogurt and bananas and mix well.
In a pan add in about 1 tablespoon of canola oil. Drop in about 1/2 a cup of batter for each pancake. My pan fit 4, yet don’t crowd them.
Cook for about 2-3 minutes then flip. Keep an eye on them since you don’t want them to burn. Keep flipping back and forth on low if you feel like the middle isn’t quite cooked. They should be done after 3-4 minutes per side.
I eat them with butter – yet you could add peanut butter, agave or maple syrup and I’m sure they’d be super tasty.
Eat every last bite.
This recipe has become a breakfast favourite. I often cook up a recipe and freeze them – so good in the toaster, too. Happy Saturday and I’ll see you again soon.
In a separate bowl sift together the flour, salt, and baking soda. Mix in ½ cup at a time until well mixed.
Then, add in the yogurt and bananas and mix well.
In a pan add in about 1 tablespoon of canola oil. Drop in about ½ a cup of batter for each pancake. My pan fit 4, yet don't crowd them.
Cook for about 2-3 minutes then flip. Keep an eye on them since you don't want them to burn. Keep flipping back and forth on low if you feel like the middle isn't quite cooked. They should be done after 3-4 minutes per side.
Done! I eat them with butter - yet you could add peanut butter, agave or maple syrup and I'm sure they'd be super tasty