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Author: travelwithkay Page 1 of 16

Banff in the summer

So yesterday I took a day trip to Banff National Park. Just an hour and a half’s drive from Calgary. We picked the perfect day for it – glorious sunshine and blue skies!

For those of you who don’t know too much about Banff, it’s located in Alberta’s rocky mountains (also known as the ‘Canadian Rockies’) and is the oldest national park in Canada. The rocky mountain peaks surround the picture-perfect mountain town of Banff, which is filled with quaint boutiques, gift shops and eateries.

We arrived in Banff around 11am and decided to take the gondola ride to the top of Sulphur Mountain. At the top, we got to enjoy 360° views of the national park. Truly stunning! There was comfy seating and we packed a small picnic to enjoy whilst admiring the views, a good way to avoid paying touristy prices in the restaurant there!

We then spent some time wandering around the tourist shops in the town of Banff, stopping halfway for a beer at a lovely rooftop bar!

Rooftop bar!

After that, we grabbed an early supper at a ‘cheap and cheerful’ diner and then headed over to a cute bakery/candy store for bear claws! What a fabulous day!

White bear claw!

travelwithkay xo

Weekday breakfast ideas

During the working week, starting the day off with a healthy, filling breakfast is a must for me! Of course, it also needs to be something that doesn’t take too long! Here, I’ve shared my favourite breakfasts for weekday mornings…

Oatmeal/Porridge – topped with fresh blueberries, cinnamon and Manuka honey. Particularly nice on a cold, winter’s morning!

Tropical Smoothie – made with banana, frozen mango cubes, plain or Greek yogurt, protein powder (I use vanilla whey), almond milk, chia seeds, whole rolled oats. You can add honey for extra sweetness, if desired!

Gluten-Free Dairy-Free Pancakes – if you have a little more time than usual. You can even make the batter the night before and cook them in the morning to save time!

Ingredients; 2 cups (246g) GF flour (I used half plain GF flour and half coconut flour) 2 tsp GF baking powder 1/2 tsp GF baking/bicarb soda 1/2 tsp salt 1/2 tsp ground cinnamon 1 cup (248g) Dairy-Free yogurt (I used ‘Alpro soya plain with coconut’) 1 and 1/4 cups Dairy-Free coconut milk 1 tbsp soft light brown sugar 2 large eggs 1 tsp pure vanilla extract 3 tbsp melted coconut oil or canola oil or vegetable oil

In a large bowl, mix together the flour, baking powder, baking soda, salt, and cinnamon together until combined. Set aside.

In another bowl, whisk yogurt, milk, eggs, and vanilla together. Whisk in oil. Pour wet ingredients into the dry ingredients and gently whisk to combine. 

Heat a griddle or skillet over a medium heat. I find if you have a good-quality non-stick skillet, you don’t really need to grease it. I usually cook about 3 pancakes at a time and use about 1/4 cup batter for each one.

Serve pancakes immediately with toppings of choice. I like either honey or maple syrup and then some fresh fruit!

travelwithkay xo

My Decadent Boston Brownies

It took me a long time to perfect this recipe! Even though brownies are one of those baked goods that most people can easily bake, I’ve also come across some bad ones (too dry…too cakey…too dense etc.).

Follow my recipe for easy, extra-chocolatey decadent brownies! Brownies are super versatile. You can play around with what chocolate chips you want to use…semi-sweet, extra dark, white…whatever! Or maybe you want to swirl in some peanut butter? Or M&M’s?! My recipe uses walnuts but you could substitute the walnuts with others nuts, e.g. macadamia nuts.

I find a lot of brownie recipes use a refined caster sugar. I prefer to use a dark soft brown sugar…this gives them a more ‘fudgy’ taste and make them super moist!

For a dinner party, I like to serve them with fresh crème Chantilly and raspberries!

Ingredients; 115g dark chocolate (I like to use a good-quality chocolate that’s 75% or above)
225g unsalted butter
4 eggs, room temperature
2 tsp vanilla extract
2 cups soft dark brown sugar
1 cup plain flour
½ tsp salt
½ teaspoon baking powder
1 cup chopped walnuts
1 cup chocolate chips (I like to do half milk and half dark)
Icing sugar (optional)

Grease and line a rectangular baking pan with parchment paper. Set aside.

Pre-heat your oven to 165°c.
Using a large heat-proof bowl, melt the chocolate and butter together over a pan of simmering water. Remove from the heat and add the sugar. Allow to cool slightly.

Using either a stand mixer or hand-held mixer, whisk the eggs and vanilla together until light and pale in colour. Gradually add to the cooled chocolate mix. Fold in the rest of the dry ingredients.

Pour the batter into the prepared baking pan and bake until a toothpick inserted in the centre comes out clean, about 20 – 25 minutes.

When the brownies are cool, cut into squares and dust with icing sugar.

travelwithkay xo

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