Scholar’s Dinner Banquet

Good morning everyone! I have a couple of meals to share with you guys today. These are actually pretty old photos that were taken in early June! This was a dinner I enjoyed – leftover quinoa mixed with coconut curry sauce, chickpeas, spinach, and chicken breast. This was served on steamed broccoli.

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This Mexican-inspired lunch also involved quinoa – as well as sautéed corn and scallions, canned black beans, half an avocado, freshly-grated white cheddar, and a big scoop of salsa. These are all my favourite Mexican toppings. What a filling and delicious lunch. I love how there’s an emphasis on lean protein and healthy fats here.

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Breakfast one morning was pumpkin oatmeal topped with berries and sliced figs, as well as hemp hearts. According to Seline, this looked “like some biological cell”. She thought it looked bizarre with the rows of fruit! Well, I guess beauty is in the eye of the beholder – and I happen to think oatmeal is super pretty. 😉 Do you like figs?

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We had dinner one night at the school. Our chef and his team of culinary students cooked up a yummy dinner. The counsellors, administrators, and leadership student volunteers helped to set up many large tables for families and gold scholars.

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Everyone was dressed up in suits and dresses. This was our first graduation-related event, and it was so exciting!

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Dinner was buffet-style. I scooped up some salad with ranch, potato salad (spicy with paprika), rice and shrimp in a jambalaya-style dish, a lemon-herb chicken drumstick, and some of the best parmesan penne pasta with vegetables.

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My favourite bites here were definitely the spiced rice with shrimp and the pasta with zucchini and broccoli in cream sauce.

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There was also dessert – my sister and I LOVED the crumbly graham chocolate square, and I also enjoyed the mixed chocolate brownie. It tasted like a truffle bar. Both desserts were incredible! I wish I could find the recipe for the graham chocolate.

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Breakfast the next morning was pancakes. I tried a new recipe, using homemade buttermilk (almond milk + lemon juice). This banana-less recipe didn’t get thick and fluffy, but had great flavor from the acidic lemon. I’ll need to make this recipe a couple of times to make it 100% the way I like it – then I’ll update it onto my Recipe page. 🙂

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Topped with fruit, hemp hearts, and maple syrup, pancakes are always my weekend go-to breakfast.

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Oatmeal comes as a close second when it comes to my favourite brekkie. This shell bowl was topped with chopped cherries, toasted coconut chips, and crumbled chocolate espresso muffin. I love cherry oatmeal, especially when it’s made with fragrant vanilla almond milk.

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A similar but different bowl – adorned with halved cherries, coconut chips, and a scattering of hemp hearts. 🙂 Such a filling and energizing breakfast. You can make it even more satiating with a scoop of almond butter. Have you tried cherry oatmeal?

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That’s it for today! We just spent two nights in Madeira Park, near Sechelt. It’s 7:04 AM and I’m typing this on our little patio, with five, yes, FIVE muffins in front of me! I can’t wait to show you guys all the things I’ve been eating and doing here on she Sunshine Coast. I have some awesome photos to share with you guys in a couple weeks – stay tuned 🙂

4 thoughts on “Scholar’s Dinner Banquet

  1. Yummy meals as usual! I love that seashell bowl too. c: I’ve actually never had fresh figs before, only in soups and I’m not a fan.. but I do wanna try them!

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    1. Oooh fresh figs in soup? That sounds like an interesting match 🙂
      These figs were actually dried and my mom found them at a Pakistani market in our neighbourhood. Dried dates are a bit like a mix between a raisin and a date – with lots of seeds!

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