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healthy

Cucumber Avocado Salad

Buckwheat Banana Bread

Healthy Pumpkin Bars

Vegan Avocado Sauce

Homemade Chicken Broth

Slow Cooker Pulled BBQ Beef

Simple Healthy Banana Bread

Pumpkin Sweet Potato Curry

Salted Maple Granola

Healthy Blueberry Crisp

Chocolate Avocado Smoothie Bowl

Easiest Chicken Broccoli Pasta Bake

Beetroot Arugula Salad with a Maple Balsamic Vinaigrette

Sesame Salmon Soba Noodle Salad

Slow Cooker Beef Chili

Caramelized Banana Oatmeal

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everylittlecrumb

I was surprised by how much interest I got with my

I was surprised by how much interest I got with my @instantpotofficial experimentation yesterday but also glad because I want to do a lot more with this handy device! Yesterday I made a fun and simple lunch for the kids of Mac and cheese with broccoli on the side. Just so easy, it’s life changing. Delicious too!
For the broccoli:
Ingredients:
- 1 head broccoli cut into equal sized florets
- 1/4 cup water
- Salt and pepper to season
Method:
- Place broccoli and water in the instant pot and set it to high pressure setting for 0 minutes. It’ll take 5 minutes to come to pressure then it’ll beep- quick release the steam, and immediately transfer broccoli to a boil and season with salt and pepper.
For the Mac and cheese (adapted from @the_salty_marshmallow )
Ingredients:
- 400g pack of elbow macaroni (16oz)
- 4 cups hot water with 1 Maggi cube dissolved in them
- 2 tbsp butter
- 1/2 tsp garlic powder - 1/2 tsp each black pepper and salt
- 1/2 cup to 1 cup milk
- 2 cups shredded cheddar cheese - 1 cup mozzarella cheese
Method:
- Add the macaroni, hot water and maggi cube (or chicken broth), butter, garlic powder, salt and pepper to the instant pot.
- Turn instant pot on to high pressure for 4 minutes (or half the recommended cook time of pasta package)
- The instant pot will beep once it comes to pressure then start to count down for the 4 min cooking time. Once it ends, quick release the pressure by turning the vent to the side and letting steam out. - Carefully open the lid, add the milk to the pasta, and add the cheese in 3 different handfuls, stirring between each so that’s it melts properly. If it needs to be more creamy, add extra milk.
- Serve immediately!
Check my story and new instant pot highlight for the step by step💯
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Finally made quarantine banana bread and it was go

Finally made quarantine banana bread and it was goooooood! Officially THE banana bread. I have three banana bread recipes on my website right now, but this blows them all out of the water. I remember making this classic @tylerflorence recipe for banana bread years and years ago and thinking it was perfect. It’s very highly rated, so simple and no frills with basic ingredients. I ventured on many different paths during my banana bread baking since then. Healthy banana bread with buckwheat flour, Nutella swirled banana bread, banana bread made with sour cream, chocolate chips, you name it, I’ve tried it. I never quite forgot the recipe and I finally made it again to see if it would live up to my expectations. Perfection! This is THE classic coffee shop, moist and delicious banana bread. It was demolished in the day, and I don’t think I’ll betray it again. The only difference I made to the original recipe was reducing the sugar from 1 cup to 3/4 cup (still sweet!) and browning the butter in it for a little extra flavor- feel free to just use regular melted butter. Find the step by step in my story! (Bread lift pic inspired by the amazing @butternutbakery )
Ingredients:
2 cups flour (250g)
1 1/2 tsp baking soda
1/2 tsp salt
4 overripe bananas
3/4 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted or browned
2 eggs, room temp
1 tsp vanilla extract
1/2 cup walnuts or pecans, finely chopped
Method:
- Heat oven to 180C (350F) and lightly grease a loaf pan and line with parchment paper.
- Whisk together dry ingredients and set aside.
- Mash two of the bananas with a fork, leaving some texture and set aside.
- In a mixer bowl, add the other two bananas and the sugar and mix on medium speed for 3 minutes until well combined. To this mix, add the melted butter, eggs and vanilla and combine.
- Add dry ingredients and mix until just combined. Fold in the mashed bananas and nuts. Pour batter into prepared loaf pan. - Bake for around 55-60min or until toothpick inserted in the center comes out clean. Bread will be golden brown but if browning too fast and inside batter is still wet, cover with foil. Enjoy warm-nothing like warm banana bread with a cup of coffeee!

I’m typically an Americano girl during the week

I’m typically an Americano girl during the week (flat white on weekends💯), but I would not mind having a unicorn art coffee drink right about now! This coffee pairing was at the beautifully designed @shrqcoffee . Miss exploring coffee shops, but I’m hopeful that inshallah that’s something I’ll be able to do again sooner rather than later!
Need a lot of caffeine this morning because Layla was too excited about our live baking session today to sleep lol! See you this evening at 6pm, check yesterday’s post for the ingredients you’ll need to bake along with our tahini chocolate chip cookie skillet.
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Mark your calendar tomorrow for an extra fun Insta

Mark your calendar tomorrow for an extra fun Instagram live (Thursday, 6 pm Bahrain time). It’s going to be special for a few reasons!
1. Layla is joining me and she is excited and raring to go. I can’t be held responsible if she hijacks the whole thing🤷🏻‍♀️
2. I’m collaborating with the wonderful @nomadeatery to do a take on one of my favorite things to eat at Nomad- the cookie skillet (it’s delicious). I’ll be taking over their page and also streaming it from my page!
3. I’ll be making a tahini chocolate chip cookie skillet that I’ve recipe tested a couple times and it’s one of the best things I’ve ever eaten 🤤 Also- ridiculously easy.
5. Two winners will be chosen from those attending live to win either a new Nomad tumbler or a copper coffee mugs- they are gorgeous!
See you tomorrow! I’m excited! 🍪 You will need:

8 tbsp of butter (113g), softened
1/2 cup tahini
1/2 cup white sugar (100g)
1/2 cup light brown sugar (90g)
1 egg, room temp
1 egg yolk, room temp
1 tsp vanilla
1 cup 3 tbsp flour (160g)
1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1.5 cups chocolate chips .
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You may have noticed I’m kinda obsessed with cin

You may have noticed I’m kinda obsessed with cinnamon swirled things. Can you blame me? Try combining the flavor of cinnamon rolls with my go to fluffy pancake recipe (adapted from @allrecipes) and you’ll never look back. SO good! And the sweetness from the cinnamon sugar swirl means you’ll need barely a touch of syrup to finish these off. I doubled the pancake batter because the original only makes around 6, so the measurements below are for a double batch:

Ingredients:
For the pancakes:
1.5 cups milk
+ 2 tbsps white vinegar
Mixed together and left to stand for 5 minutes
2 cups flour (250g)
4 tbsps sugar
2 teaspoons baking powder
1 tsp baking soda
1/2 tsp salt
2 eggs, room temp
1 tsp vanilla
4 tablespoons butter melted (1/2 stick, 55g)
For the cinnamon swirl:
1/4 cup +2 tbsp brown sugar
1/4 cup melted butter (55g)
1 heaped tsp cinnamon

Method:
1. Prepare the buttermilk by mixing vinegar and milk in a large bowl and letting stand for 5 minutes until curdled.
2. In a separate bowl, mix together flour; sugar, baking powder, baking soda and salt.
3. Add eggs, vanilla and the melted butter to buttermilk and whisk until combined.
4. Dump dry ingredients all at once to wet and whisk until flour patches disappears- a few lumps are fine.
5. Let batter sit for 5-10 min while you heat pan.
6. Mix together all the cinnamon swirl ingredients then transfer to a sandwich bag. With scissors, snip off the corner of the bag.
7.Place a little nonstick spray or butter in the pan and cook 1/4 cup of pancake batter on the pan. After 1-2 min, pipe the cinnamon swirl on in a circular pattern. Let the pancake cook for another min or so then flip and cook on the other side till golden brown.
8. Repeat with remaining pancakes. Enjoy warm dusted with icing sugar or with a drizzle of maple syrup (or you can be extra and make cream cheese icing!)

Felt really good to wake up and eat eggs for break

Felt really good to wake up and eat eggs for breakfast today! Fried eggs with a little sumac, cucumbers and tomatoes drizzled with olive oil and dried mint and golden crispy halloumi strips. I ate the last two maamoul bars with some coffee too and am already looking forward to making a new batch- maybe with walnut this time! What did everyone eat for breakfast?
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What a way to start Eid morning. Totally nailed ba

What a way to start Eid morning. Totally nailed balaleet!!! Something I’ve always loved eating but never knew how to make. Much easier than I expected and so full of flavor. I googled a million recipes then came up with my own take that I think came out pretty perfect if I do say so myself. Hope you’ll give it a try!
Ingredients:
For balaleet:
2 tbsp vegetable oil
2 cups vermicelli nests (420g)
1/2 cup sugar
1/2 tsp turmeric
2 tsp cardamom powder
Pinch of black pepper
1/2 tsp saffron placed in 1/4 cup rosewater
For the eggs:
4 eggs
Pinch saffron
Pinch cardamom
Salt and pepper to taste
Method:
- Heat the 2 tbsp oil over medium high heat and once hot add half the vermicelli nests. Toast on both sides until golden brown, then add the remaining vermicelli. Pour boiling water on top to cover, and boil for 4-5 minutes or according to package directions until cooked al dente.
- Drain the vermicelli over a colander, wipe the same pan with a paper tower until dry, then add the tbsp of butter and oil. Once hot and bubbling, return the vermicelli noodles, add the sugar, turmeric, cardamom, and rosewater saffron mix. Reduce heat to medium, and stir for a few minutes until sugar is dissolved and noodles have dried out a little.
- Whisk together egg and spices, then make an omelette (or scrambled eggs whatever you prefer). Season with extra salt and pepper and top noodles with the egg. Serve immediately! Step by step in story and highlights.
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Last day of Ramadan! How’s everyone feeling abou

Last day of Ramadan! How’s everyone feeling about that? Would love to know!
One of the most popular recipes this Ramadan has been these cinnamon rolls. Ilhamdillah, they’ve gotten rave reviews and I’m so happy you love them as much as I do. Truly a special breakfast or dessert. To make them even more indulgent, I tried a version with lotus. Wow. When used with a light hand, lotus is perfection in these! The cinnamon flavor of the spread perfectly complements the filling. Just warm a little lotus spread in the microwave and drizzle over the cream cheese frosted rolls, and crush some lotus biscuits and sprinkle on top. Game changer! Perfect for Eid breakfast perhaps?
Recipe for the cinnamon rolls can be found linked in bio, at https://everylittlecrumb.com/brown-butter-cinnamon-rolls/ , and all the steps are in the highlights!
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