If you want to know how to burn nearly 200 calories in less than a minute, keep reading!
Step 1: chop a sweet potato.
Step 2: season and toss with coconut oil, brown sugar, a touch of maple syrup, cinnamon, and salt.
Step 3: bake for half an hour, forget about it, then BROIL it on high. Then forget about it again.
Done – 150 cals, BURNED.
Don’t worry, I still ate these guys 🙂 The burned black parts were actually really good after I scraped off what I could. The cluster of sweet potatoes on the bottom right of the photo on the left was what I thought I could salvage. But the black parts were so tasty anyways! Here it is with the dinner that we enjoyed, also featuring tilapia, tofu, and sautéed corn. Dad’s bowl is on the right – he doesn’t like fish, or sweet potatoes, or basically anything that’s not from his childhood. He basically had just rice, corn, and tofu.
Some oatmeal – plain banana oatmeal topped with granola, shredded coconut, almond butter, berries, and a drizzle of maple syrup. Not the best bowl of oats, but this was from a while ago (hence the almond butter – it’s so addictive we can’t have it in the house anymore!).
I think you all know by now how much I adore naan bread! This is super easy to make, too. I apologize in advance for the dark photos! Just cook an omelet as you normally would and plop it in a piece of naan, then fold it in half. I like it when the cheese is all melty. Spinach is a great veggie filler here.
One afternoon, Mom and I made marbled chocolate pound cake. The recipe was nothing incredible, so I’m not sharing it on the blog. I do, however, have a great recipe for marbled chocolate banana bread, which you can find here, if you’re interested. 🙂
This dinner was nothing short of spectacular, though. We had brown rice with stir-fried mixed vegetables. The real star of the show was the chicken and taro stew, which was braised in a savoury and flavourful mixture of soy sauce, garlic, and scallions. It was a bit spicy with the crushed red pepper, and the mellow taro flavour was great with the chicken. I loved the taro so much that I only had a couple bites of chicken!
Dinner the next day featured roasted vegetables and more sweet potatoes (not burned, this time!), cabbage, and bok choy fried rice. There was also a “lion’s head meatball”, made by Grandma. It was the most tender meatball I’ve ever eaten, and filled with ginger and scallions. Really enjoyed it with the simple rice. I definitely had seconds with this dinner – every dish was perfect!
Simple lunch another day included a pesto omelet with leftover roasted vegetables (chopped finely). Plus a small piece of whole wheat toast, Villagio brand, which I’m not crazy about. 😦 With crumbled blue cheese and black pepper, this omelet was pretty yummy. Speaking of blue cheese, strong cheese adds mind-blowing flavour to simple, mellow-tasting foods like eggs and vegetables. If you’re adding flavourful cheese, a little bit goes a long way. I’ll be sharing a list of ways to decrease sodium consumption below – and using sharp cheese is one of my favourite tips. Keep reading!
This dinner was another fantastic meal. Plain quinoa with sautéed broccoli (sprinkled with crushed peanuts for textural contrast – see #14 in our list below!), and braised chicken with tofu and carrots. Stewed carrots in soy sauce are super yummy with quinoa, in my opinion. Try it out! Oh – and everything looks better with chopped scallions sprinkled on top 🙂
Here are some tips that my mom and I use as often as we can in our home kitchen to decrease the amount of sodium we consume. What do you think? What are some ways you eat less salt?
15 Ways to Cut Sodium While Boosting Flavour
- Use high-quality, sharp cheese. Though cheese is naturally salty, the stronger cheeses impart so much flavour that you’ll only need a little. Try goat cheese, blue cheese, or extra-sharp aged cheddar/gouda.
- Roast your veggies! The natural sugars will caramelize and add tons of flavour.
- Add sautéed mushrooms or caramelized onions.
- Cook with large-grain sea salt and add pinches wisely. Taste as you go so you don’t accidentally sprinkle too much. I always season with my fingers rather than a salt shaker!
- Use spices, like cinnamon, nutmeg, or spicy ones like paprika and curry powder for extra zing.
- Add some chili in the form of cayenne powder or spicy peppers. A bit of hot sauce will work, too!
- Add some herbs, like basil, thyme, or rosemary. Dill is my personal favourite! You can also try dried herbs – Italian herbs can be found anywhere.
- Cook with onions, garlic, scallions, leeks, and ginger. These add lots of flavour to the oil.
- Cook with dried krill or dried mushrooms.
- Add some vinegar.
- Dress up food with a drizzle of lemon juice.
- Add just a bit of soy sauce, miso, or fish sauce instead of salt. A little drizzle is enough! Be careful with these salty sauces.
- Sprinkle vegetable dishes with sesame seeds for extra pop and another layer of flavour.
- Top vegetables with special textures, like crunchy nuts and seeds.
- When a recipe calls for anything less than 1/2 tsp of salt, just add a big pinch (1/8 tsp).
Thanks for reading today’s post, everyone. I hope the tips above were helpful! If you have any that I missed, comment below to share. 🙂 See you all next time!