Proof

Hey guys! Hope the last couple of days went well for you. 🙂

This weekend was honestly a BLAST. In the morning, I did lots of acro yoga with friends. After going to Chapters and relaxing at lunch, I did a fun “mindful movement” class and then did some ZUMBA! I am the worst Zumba dancer you’ll ever see (why was I born so uncoordinated?!), but it’s just so much fun to move to upbeat music.

On Saturday, I met up with the legendary SHERRY WONG! If you have a minute, you should  check out these links to read about how amazing she is.

MACU01_GUIDE_PART_TIME_JOBS_SCHOLARSHIPS_POST01
Second Year Biology student at York University, Sherry Wong

Sherry grew up in Waterloo but moved to Toronto to study at York University last year. She came back to Waterloo for a weekend to celebrate a friend’s birthday, and messaged me about having a meet-up! It was so nice to see her in person, talk about all kinds of things, and eat good food.

We made a reservation for Proof Kitchen at 8:15 AM on Saturday, and I did a half-hour walk there while Sherry jogged for 15 minutes to get here. I’m glad I wasn’t the only person in the lounge/restaurant wearing athletic clothing!

We had to loop around a TON of construction to get here. Proof Kitchen is actually part of a hotel.

After a very difficult decision-making process, I finally settled on the salmon, rye bread, and poached eggs. Sherry went for something sweet and ordered the banana pancakes! Both dishes were recommended by our kind and thoughtful waitress. She was right – both dishes were really, really good. And so filling!

  • Banoffee Pancakes / caramelized bananas/ pecans/ vanilla whipped cream/
  • New Brunswick Salmon + POACHED Eggs on Toast / carpaccio spiced grilled salmon / dark rye toast/ poached eggs / fennel salad/ hollandaise sauce

Another day last week, I made summer rolls with seared tofu, mushrooms, cucumbers, and peanut sauce – using my favourite peanut sauce recipe. 🙂

Creamy, cheesy pasta and stir-fried broccoli. I use this easy, healthier recipe every single time I make mac-and-cheese. It always turns out perfectly, regardless of the pasta shape or vegetables I choose to toss in.

Another day, more tofu and more peanut sauce. This was served over rice, with lots of cucumbers and crushed peanuts. So yummy!

I also made peanut butter granola yesterday. They turned out more firm and “hard” than crunchy and shatter-y, but had that awesome peanut butter flavour that I was going for.

Oil-free 5-Ingredient Peanut Butter Granola {1-bowl recipe}

Ingredients
  • 1/4 cup peanut butter
  • 1/4 cup honey
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla extract
  • 2 cups old-fashioned rolled oats or quick oats
Instructions
  1. Preheat oven to 325 degrees.
  2. Microwave peanut butter and honey in a large bowl, until melted. Stir together. Add cinnamon and vanilla. Stir well.
  3. Add oats and mix well to combine, until fully coated.
  4. Spread oat mixture on a baking sheet.
  5. Bake for 15-20 minutes, or until golden brown. Remove when done (it will still be soft) and store in mason jars when cool.

And I made curry with kabocha squash, chickpeas, and zucchini. Served over brown rice!

Also, I baked my favourite-ever almond cake and vegan-ized the recipe by using flax eggs instead of real eggs because I didn’t have any. Also omitted the oil, so this loaf turned out a tad drier and flatter than the regular. Still, it was super delicious and I only have a couple squares left. 😥

C’est ça for today! I have a Skype call to do in 15 minutes with some people to organize a big event that I’ll tell you more about next time. Have a great night!

Okay, bye now… for real.

14 thoughts on “Proof

  1. Hello Hello it’s me! I am glad that you had time to meet Sherry and had a wonderful breakfast with her. You both are beautiful and are confident girls. I enjoyed reading your food blog. You are giving me lots of good ideas of what to cook for dinners. I also like to make desserts from your recipes. Especially “my all time bananas muffins”!

    Liked by 1 person

  2. The last photo is the story of my life!! Hahaha, I wear way too much black! Anyways, Sherry Wong seems like SUCH a rad young woman! I love that she’s taking so many initiatives to make positive changes in the world–and at such a young age! That’s amazing, and so cool you got to meet her too! By that way, the banoffee pancakes, salmon on toast with poached eggs, PB granola and curry are tantalizing me!

    Liked by 1 person

    1. Me too! I have 3 pairs of black leggings, and then there’s the black capris (three pairs too) and black shorts… oh, and tank tops! It’s just such a versatile colour.
      Cassie, are you out of school already? Is it summer break for you down in the US? 😀

      Liked by 1 person

      1. Yes–and even though I say I need more color in my wardrobe, I always turn to black clothes whenever I’m shopping for them, haha! If you look in my closet, you’d think I was pretty goth. XD
        Anyways, yes, we got out of school on May 28th when I graduated! I don’t visit Cal Poly until September 18th! When does your summer break begin??

        Liked by 1 person

      2. My summer break started on April 20th, muahaha! I’ve been in Waterloo for the past two months volunteering and getting my yoga teacher training certification, so I’m not taking summer courses. I’m going back to BC next week, and then I’ll be in Nepal for all of July before going back to BC in August, then school in Waterloo for the fall. 😛

        Liked by 1 person

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