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Spinach Muffins with Crunchy Onion Topping

Muffin-making happens in my kitchen on the weekend.

I had beautiful spinach, and I knew that was going to turn my muffins to green deliciousness.

Love the color!

They were topped off with crunchy crispy onion.

And they were ready to go into the oven.

Finally out of the oven, and they looked absolutely perfect!

Exactly what I expected, the color, and the puffiness.

These are sweet (but not too sweet) and savory at the same time.

So you can enjoy them for breakfast, brunch, lunch, or snack.

Really anytime of the day.

These are not only beautifully green, but also delicious!

The inside is moist and the crunchy onion topping goes so well.

I’m not a big beer drinker, but I bet these can be a good snack for beer drinkers, too.

Since I have cool lunchbox stuff (these are from 100-yen shops in Japan), I decided to quickly put together a meal package.

Isn’t it cool?

The spinach muffins were packed with fresh grapes and pickled rhubarb.

This is a well-balanced lunch, if you ask me.

Spinach Muffins with Crunchy Onion Topping2 tablespoons flax seed meal (ground)
1 and 1/4 cup soy milk
1 ~1.5 cup fresh spinach
1/3 cup canola oil
2 cups all purpose flour
1/2 cup sugar
2 teaspoons baking powder
a pinch salt
1/2 cup crunchy fried onion1. Preheat the oven at 375 F. Line a muffin tin with liners.
2. In a tall container combine flax seed meal and soy milk. Let it stand for a few minutes
3. Add fresh spinach. Puree spinach using a hand blender.
4. Add the rest of the ingredients except fried onion. Combine well but do not over-mix.
5. Spoon the batter in the muffin tins.
6. Place fried onion on top.
7. Bake for about 20~30 minutes or until a toothpick inserted in the center comes out clean.

There is a Blues Festival going on in our city this weekend, and my Spinach Muffins made it there, too.

It’s pretty hot outside, but the music is awesome!

Tofu and Portobello Sushi Rolls

Sushi time!

This is a tofu version.

Teriyaki tofu, cucumber, avocado, lightly pickled carrot, lightly pickled radish, and spinach.

I like a lot of veggies in my roll.

So, it usually looks like this.

Once you know what you are doing, making sushi rolls is not that difficult.

The process is actually pretty fun.

This is a portobello version.

The inside is the same as the tofu version, except that it has roasted portobello in place of tofu.

My sushi roll looks good on my hand-made plate.

I’m so proud of this piece.

I haven’t touched clay for a while, and I should go back to my studio soon.

Have a great weekend!

Cinnamon Double Chocolate Nice Cream

Nice cream again!

It was such a hot and humid day in Minnesota today.

I’m usually not a big ice cream person, but even I crave for one on a day like this.

The nice cream was flavored with cinnamon and cocoa.

And then semi-sweet chocolate chips were folded in.

It’s been about 3 and half years since we moved to the city.

When we lived in the suburb, we had so much space in the almost 4000-square-foot house.

We downsized to the current condo which is less than half the size of our previous house, and I’ve learned to store things by displaying them. I have to!

This really helped me to get rid of things that I don’t love, and now I only buy things that are both functional and aesthetically pleasing.

This is not always easy, but I actually really enjoy the process of taking time to choose things that I welcome to my house, which helps me understand what style, well, slowly.

Cinnamon Double Chocolate Nice Cream

3 banana, cut into small pieces and frozen overnight
cocoa powder
1 tablespoons strong coffee
1/2~1 cup semi-sweet chocolate chips

1. Puree frozen banana in a blender.
2. Add cinnamon, cocoa powder, and coffee.
3. Continue to puree until smooth and creamy.
4. Fold in chocolate chips.

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