The Best Food Court Meal I’ve Ever Had

Hey, hey, hey! Quick update on everything, now that September is coming to a close.

Yes, I know that many of my previous posts were flashbacks to my short time at home in BC. And as much as I wish I was back in BC, chowing on croissants every morning, I’m actually living in Scarborough, a quiet, academic suburb of Toronto. You might remember the little tour post that I did of my room/bathroom/kitchen and my office at work.

Remember my day at SLXCA in downtown Toronto? On the same day, I went to the Kensington Market, where I stopped at Hibiscus Cafe and devoured this buckwheat crepe with brie, roasted apples, pecans, arugula, and avocado. Super beautiful, yes, but the flavours needed a little something (maybe pepper?).

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Most of my eats at home have been simple, but oh-so-delicious. This quiche was from the farmer’s market, and I’ve been purchasing one little one every week. Truly the best crust I’ve ever had.

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Soups have also been making regular appearances, along with scones.

I found out recently that the uwaterloolife Instagram account featured me! I’ve seen my paragliding photo from Nepal 2016 used in several University of Waterloo Study Abroad advertisements. I was thrilled to see this post, shared with me by a friend, since I don’t have my own Instagram.

Pumpkin seeds, guys! Why did it take me so long to fall in love with them?

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On a tragic note, I finished all my sunflower butter. I suppose that merits another trip to Trader Joe’s once I return to BC? 😏

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Life at the college has been good, too. My students, for the most part, have been incredibly dedicated, well-prepared, and ready to learn and work hard. Thank you ❤

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Check out this stunning stretch that I walk down, each time I go to the Dollarama, Bulk Barn, and Food Basics plaza. Gorgeous, right? I had no idea that Scarborough would be so dramatically different from downtown Toronto.

Dollarama is a lifesaver. I love my soft slippers and the Halloween decorations that I purchased for my office. It’s never too early for Halloween, if you ask me.

Now this! O-M-G (part 1). On Saturday, I visited Scarborough Town Centre, the local mall, where I enjoyed this amazing lunch from Naan&Kebab. You see, I was expecting a greasy, sticky mess with dry, hard pieces of chicken, and perhaps a couple limp leaves.

Nope, nope, nope. What did I get instead?

  • two generously-sized pieces of piping hot, toasted naan bread
  • a large helping of basmati rice cooked in savoury beef broth, mixed with shredded carrots and plenty of plump, juicy raisins
  • six large, tender, flavourful and spiced chunks of chicken
  • a creamy, rich, and spiced just-right chickpea stew
  • romaine lettuce, red cabbage, mixed vegetables, and two types of salsa, with a creamy spiced yogurt on top

For less than $12. I tried to save half for a future meal, but I knew after my first few bites that it wasn’t happening – it was too fresh and tasty, so I happily finished it all. Next time, I’m going to try the paneer version!

Sweet Jesus is pretty much a legend in Toronto. Everyone knows about it, and most people have tried it. Well, on Saturday, I got to see what the hype was all about. I chose the vanilla and chocolate swirl ice cream. A generous drizzle of Nutella was artfully drizzled on top of the soft serve, and the entire thing was coated in crunchy chopped pistachios and cornflakes. The soft serve itself reminded me of Costco ice cream. My only complaint is that it was physically hard to eat, simply because of the size of the ice cream compared to the size of the cup. It got pretty messy, but I should have asked for a larger cup, or at least some napkins.

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The same day, I cooked up a vegetarian chili for dinner.

Vegetarian Chili

Serves 4-6

INGREDIENTS

  • 1.5 tsp oil
  • 1/2 cup chopped onion
  • 1/3 cup chopped carrots
  • 1.5 cloves minced garlic
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped red bell pepper
  • 1/3 cup chopped celery (I omitted since I didn’t find any)
  • 1 scant tbsp chili powder
  • 3/4 cup chopped mushrooms
  • 14 oz can diced tomatoes with liquid, chopped or crushed
  • 10+ oz kidney beans
  • 10+ oz black beans
  • 5+ oz whole kernel corn
  • 1/2 cup pumpkin puree
  • 1 tsp ground cumin
  • black pepper
  • cayenne
  • cinnamon
  • 3/4 tsp dried oregano
  • 3/4 tsp dried basil

INSTRUCTIONS

  1. Heat oil and saute all vegetables with chili powder. Add salt.
  2. Stir in tomatoes, kidney beans, black beans, and corn. Season with remaining spices. Stir in pumpkin.
  3. Boil, then reduce heat to medium.
  4. Cover and simmer for 20 minutes. Stir occasionally.

The chili itself was a winner! These are some of the topping ideas that I’ll be using next time. This time, I kept it simple with some shredded cheddar.

TOPPINGS

  • cheddar cheese (personal favourite)
  • sour cream, creme fraiche, or thick plain yogurt
  • lime
  • avocado
  • cornbread
  • rice

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I saw some kind of list about Top 10 Fall Soups (or something!), and had the urge to create a big pot of chicken and wild rice soup. Since I didn’t want to buy and cook chicken, I subbed in an entire carton of white mushrooms. I really enjoyed this soup, especially on the second day with extra salt.

Creamy Mushroom Wild Rice Soup

Serves 5

INGREDIENTS

  • 3 tbsp butter, or oil
  • 1/2 cup diced onion
  • 1/2 cup diced celery
  • 1/2 cup diced carrot
  • white or cremini mushrooms, sliced
  • shallot
  • 1 clove minced garlic
  • 1/4 cup AP flour
  • 2 cups milk
  • 3 cups chicken broth
  • 1 cup cooked wild rice
  • 1/2 tsp dried parsley flakes
  • 1/2 tsp garlic powder
  • 1/4 tsp dried thyme
  • 1 bay leaf
  • 1/2 tsp salt
  • black pepper

INSTRUCTIONS

  1. Melt butter in a large pot over medium heat.
  2. Add onions, celery, and carrots. Cook until tender, about 7 mins. Add mushrooms and shallot.
  3. Stir in garlic clove. Cook for another minute, until fragrant. Add flour until dissolved.
  4. Slowly stir in milk, 1/4 cup at a time, stirring frequently until thickened. Add broth, wild rice, parsley, garlic, thyme, bay leaf, and season with salt and pepper.
  5. Bring to a low boil. Reduce to simmer, cook for 30-40 minutes.
  6. Remove bay leaf.
  7. Serve!

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And that’s pretty much it for today! I hope everyone has a wonderful weekend.

Marché With Rae

Not too long ago, I spent some time with Vancouver blogger friend Rachel. Rachel has been super busy lately, finishing her first year of university, returning from a monthlong trip to Europe, and getting ready for the new school year.

We met up at Le Marché St. Georges, a quaint, homey cafe and market with a fairly extensive coffee bar, patisserie, and brunch/lunch food options.

Side note: for stunning photography and snippets of life, you’ll have to take a look at her Instagram. Otherwise, for mouthwatering food photos (especially ice cream!), visit her foodie Instagram.

Rachel ordered the Crepe of the Day, which featured marinated mushrooms, goat cheese, and arugula, all enveloped by a toasty buckwheat crepe. I had a London Fog, which looked adorable in a 12 oz bowl, followed by the most delicious asparagus and asiago quiche (chard salad on the side).

Despite sitting outside on this hot, hot day, I was completely infatuated by my hot, creamy, crispy quiche. The asparagus was tender, the eggs sharp and flavourful, thanks to the asiago. My favourite part of the quiche was the crust, which tasted fresh, buttery, and flaky – an easy 10/10.

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Of course, no get-together would be complete without dessert!

At Earnest Ice Cream, a Vancouver staple just a few blocks away, we sampled some of their flavours and enjoyed one scoop of espresso flake (Rachel) and cookies and cream (me).

It was hard to decide between cookies and cream, London Fog, oatmeal brown sugar, and some other unique and flavourful options.

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Rich, creamy, just-sweet enough, studded with texture – I’m in love. The quality is absolutely stellar.

My “Winter in BC To-Do List” is already growing. I need this sesame shaved ice in my life!

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Then we parted ways!

Previous meet-ups with Rachel:

  1. The first time we met, we had croissants, coffee, and hummus toast at Matchstick Coffee Roasters (alongside our mothers)
  2. Salad for lunch at Railtown Cafe, followed by incredible Soft Peaks ice cream and shopping at Daiso
  3. Brunch at the trendy Cafe Medina, where we had super unique lattes and shared Mediterannean brunch specials
  4. Incredible vegan brunch and special brownies at Heirloom Vegetarian
  5. Lebanese dinner at Nuba
  6. And now, brunch/lunch at Le Marché St. Georges with ice cream from Earnest 🙂

I miss you already, Rachel! Here’s to many more delicious meals and great conversations. ❤

5 Birthday-Brightening Gestures

Last Tuesday, the 13th, was my birthday! I’m now 19 years old 🙂 It was a pretty bad time to have a birthday, with important final exams happening on the 14th, 16th, and 17th! Thankfully, those exams are all over now.

5 Birthday-Brightening Gestures

  1. My beautiful, talented friend from aerial silks gave me a ride home on Tuesday night. It was 10:00 PM, dark, snowy, and -15 degrees. Even though she lived in the opposite direction (Kitchener), she offered to drive me HOME, instead of the nearby mall. Thank you, Leah!
  2. My friend Lily from school gave me a high-quality, warm, and classic pair of leg warmers from Roots. I love them! I put them on shortly after and couldn’t stop thinking about how comfy they were. Looks like I will be having a warm winter 🙂 If you check out my aerial silks page, you’ll see that I’ve been really loving the leg warmers!
  3. My friend Jasmine made a MEME of me. If you guys know me, you’ll know that I am a meme lover. My life probably revolves around memes. Anyways, she found a hideous picture of me and made a meme out of it. Had me laughing for a good five minutes.
  4. Roommates Madhulika and Arsalan bought me a white chocolate vanilla bean cheesecake from Vincenzo’s, the local Italian grocery store. They knew it’s my favourite cheesecake, and they plated it, put candles in it, and surprised me when I got home. It was so sweet of them (literally) to buy that for me. Look how surprised and happy I was in the picture below. I got home at around 10:00 PM on the Tuesday, and they surprised me the minute I walked in – hence the big winter jacket, messy hair, and sweat on my face 🙂
  5. My 16 year-old sister Seline, in BC, wrote a little poem for me! You can read it here. It’s called Rotations and is quite a unique piece of writing. Seline’s poetry-writing skills are much better than mine. Definitely check out her corner of the internetfor some thought-provoking poetry, incredible images, and muses from a mature high-schooler.

Needless to say, it was a much birthday than my 18th, when I lost my ID AND KEYS the day before my biology final exam. 😉 To be fair, it makes a pretty funny story now that I think about it.

Next up – a hot chocolate recipe! Friends, you need to make this. I’ve done it before with almond milk and Enjoy Life chocolate chips for a vegan version and it is equally delicious.

Favourite Easy Hot Chocolate from Scratch
Serves: 1
Ingredients
  • 1 cup milk
  • 1 Tbsp unsweetened cocoa powder
  • 1.5 Tbsp semisweet chocolate chips
  • 1 tbsp vanilla sugar, or regular sugar
  • pinch cinnamon, optional
Instructions
  1. Alternatively, add milk to a saucepan over medium heat.
  2. Once milk is warm, add cocoa powder, chocolate, sugar, and cinnamon and whisk to combine.
  3. Continue cooking on stove top until completely combined and has reached your preferred temperature.
  4. Serve with a blanket, a movie, a group of friends, and in front of a fireplace. Just kidding. If you’re suffering through #finalexams (you know, #studentlife), enjoy the hot cocoa with a side of notebooks, stress, and calculators. 😉

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When I’m studying:
  • Where is my white-out?
  • Let me check my email.
  • How many more days until Christmas?
  • My foot is falling asleep.
  • What time is it?
  • I’m thirsty.
  • Where’s that sheet? I swear it was important.
  • I need to pee.
  • Why can’t I focus?
  • I’m thirsty again.
  • I wonder what Mom is doing.
  • What is that sound?
  • I’m cold.
  • Should I do my laundry?
  • I really want to look at memes.
  • What should I make for dinner?
  • Let me check my email again.
  • What is the minimum mark I need to get on this final to do well in the course?
  • I want to do yoga.
  • I don’t understand this.
  • Can I go another day without washing my hair?
  • It’s kinda cold in the house!
  • Where is my eraser?

My math final exam was on Friday. We are allowed a double-sided “cheat sheet” with ANYTHING we want on it, and this was mine:

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Looking at math makes me shudder now. Linear algebra is the worst because it doesn’t exist in the BC curriculum – so coming to Ontario was a shock because my friends had tons of linear algebra experience.


Creamy Vegetable Quinoa Casserole

Makes 3 Servings
Ingredients
  • as much quinoa as you like, around enough for 3 servings (cooked – rice works as well)
  • as many veggies as you like (I used broccoli, zucchini, frozen peas, and mushrooms)
  • 215 mL milk
  • 1.5 tbsp flour
  • 1/4 tsp garlic powder
  • salt, to taste
  • ground black pepper, to taste
  • pinch cayenne, to taste
  • 1/2 cup cheddar cheese, plus a little more to top
  • 1 tbsp nutritional yeast or parmesan cheese
  • 1/2 tsp Dijon mustard
Instructions
  1. Preheat oven to broil setting.
  2. Stir-fry veggies in butter or oil. I use medium heat.
  3. When soft, add most of the milk.
  4. Whisk flour, garlic powder, salt, black pepper, cayenne, nutritional yeast, and Dijon mustard with the remaining milk.
  5. When the milk bubbles, add the milk/flour mixture.
  6. Stir well.
  7. When the mixture thickens, add cheddar. Stir to melt.
  8. Add quinoa. Mix and season.
  9. Pour into a casserole dish. Top with cheese. Broil until the cheese is melted.
For one out of three servings, the SAUCE has 140 calories, 9 grams of protein, and is high in calcium, phosphorus, riboflavin, and vitamin B6.

I put crushed crackers on top and broiled it for a super crispy top. It was dreamy.


My birthday cake was this mug cake after lunch! It’s my new favourite recipe, and I’m sure you’ll enjoy it too 🙂 It’s super fluffy and spongy thanks to the egg.

1-Minute Chocolate Peanut Butter Sponge Cake

Makes: 1 serving

INGREDIENTS

  • 2 tablespoons powdered peanut butter
  • 1 tablespoon unsweetened cocoa powder
  • 1 tablespoon all-purpose flour
  • 1 tablespoon packed brown sugar
  • 1/2 teaspoon baking powder
  • 1 egg
  • 1 tablespoon water or almond milk

INSTRUCTIONS

  1. Whisk together all ingredients in a small mixing bowl until well combined. Transfer to a microwave-safe ramekin, mug or bowl.
  2. Microwave for 55 seconds. Remember, microwave power levels very dramatically. The first time making a microwave cake, keep a close eye as to not over-cook the cake.
  3. Serve with extra chocolate chips and a big scoop of peanut butter.

I filled mine with a generous scoop of chocolate chips. It’s the size of a muffin and quite filling! Amazing quick dessert 🙂

Eggs, veggies, and avocado toast are my favourite quickie meal.

Can you tell I have a lot of whole wheat bread at home? PB and banana sandwiches never fail me, especially toasted. Mmmmm.

Yummy cheese and broccoli quesadilla made with a kamut tortilla from the St. Jacob’s Farmers Market…

… and my new hair crush – the fictional Daenerys from Game of Thrones. Being cursed blessed born with straight, flat, plain black hair, I’ve always been super envious of those who have perfect curls and waves. I’m also huge fan of braids. So, I don’t really know why I’m posting these, except for the fact that I. LOVE. Her. Hair.

It’s cold outside! Last Thursday, we had -25 degrees with the wind chill. The snow is also getting higher and higher – check out how it goes over my boots! Uh oh.

My doggie Arnie, a funny pic, and the special poster in my room 🙂

That’s it for today, guys! I have lots of fun stuff planned now that my final exams are over. Can’t wait to get going on finishing that end-of-2016 list of things to do!

30-Minute Comfort Food Dinner

Who doesn’t love pasta? No one, that’s who. Because this pasta is seriously delicious and loaded with all kinds of vitamins, minerals, and… cheese.

I announced (yes, it’s a big deal because it’s pasta) in a post earlier this week that I’d post a recipe soon. Voila – a delicious cheesy tuna penne pasta bake made with pantry ingredients.

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Sharp white cheddar, to be exact! It’s my all-time favourite for snacking, in eggs, and in pasta. I love bringing a little rectangle of cheddar to class to nibble with crackers, and grating it right into omelets or scrambles. What else is in here? Some tuna, lots of spinach, frozen peas and butternut squash, and roasted red peppers.

This awesome dinner was made up on the fly after a Power Yoga class with my new yoga friends, and since it was a Friday, I didn’t have much in the fridge. This is made entirely of pantry staples and turned out so well.

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I can’t wait to make this again! 🙂

Easy Breezy Tuna Pasta Bake

Serves 2

INGREDIENTS
  • 2 tbsp butter
  • 1 tbsp flour
  • 1/2 cup milk
  • minced garlic, to taste
  • dijon mustard, to taste
  • salt and pepper to taste
  • chopped green onions
  • cubed butternut squash (I used frozen —> thawed in microwave)
  • around 1/4 cup peas (I used frozen —> thawed in microwave)
  • 1 roasted red pepper, chopped
  • spinach, as much as you’d like (I used three big handfuls)
  • 1/2 can tuna
  • 2 single-serving blocks of cheddar cheese (around 1/3 cup shredded)
  • more cheese for the top (I used goat cheese mozzarella)
  • breadcrumbs for sprinkling on top: OPTIONAL
  • uncooked pasta, I used whole wheat penne (enough for 2 servings)
INSTRUCTIONS
  1. Cook pasta according to instructions. Use salted water. Drain.
  2. Melt butter in a saucepan.
  3. Cook green onions until soft over medium heat.
  4. Whisk flour and milk together.
  5. Slowly drizzle flour and milk mixture into the butter. Cook over medium heat until thickened.
  6. Add garlic, mustard, salt, pepper. Taste and adjust.
  7. Add squash, peas, roasted red pepper, spinach, and tuna.
  8. Stir in the cheddar. Add the pasta.
  9. Mix well.
  10. Pour into baking dish and top with additional cheese and optional breadcrumbs.
  11. Broil until golden and crispy on the outside.
  12. Serve with parmesan cheese and freshly-ground black pepper.

Leftover pasta keeps well in my opinion. I don’t mind microwaving it the next day. This makes fabulous leftovers, but let’s face it… there wasn’t much left over. 😉

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Makes two hearty and delicious servings but can easily be doubled and modified – add the veggies you like and remove the ones you don’t like or don’t have. This is my new go-to dinner for busy nights!

Lots happening lately, including soup by Mom at home in BC, henna with lotion (!), and Aunt Mimi’s wings night out. And Seline’s messages about what beauty is in 2016. She cracks me up!

Also, I found my photos featured on Princess Cafe’s Instagram page! Man, I really should make an Instagram…

And last but not least, Mission Nutrition! I’m part of this peer health education team that is responsible for lots of booths, fundraisers, and game nights for health and nutrition. I met some great people by joining this team. 🙂

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That is it for today, guys, because I have loads of studying to do! Three midterms on Tuesday, two on Thursday, and another one the week after that. Oh my!

PS: I love blogging and meal-prepping as an excuse to procrastinate 😉 But my “Clinically Oriented Integrated Anatomy” textbook is calling my name, so I’ll see you in my next post!

Blueberry Sour Cream Coffee Cake

Hi everyone! I was super bored this afternoon, so for our potluck party tonight, I whipped up a blueberry-lemon coffee cake before the SWEATIEST hot yoga class. 🙂
This recipe was inspired by Ina Garten’s on Food Network, with some modifications. Below is the recipe that we used, but I think next time I will replace sugar with coconut sugar (in streusel) and maple syrup (in cake batter). Next time, I’ll also be using a heaping teaspoon of cinnamon instead of the lemon zest, simply because I’m not a lemon fan! I’ll also be adding a bit less sour cream – maybe a scant 2/3 cup. I might even use Greek yogurt next time!
I’m thinking raspberries would be perfect here too… next time, next time. 😉
We cut ours into 16 slices, which were pretty small but very filling after our big potluck dinner. I was stuffed afterwards! Sorry – no pictures today because I was too busy popping fallen pieces of streusel into my mouth. This streusel recipe is AMAZING and I’m going to add pecans next time. Enjoy!

Blueberry Sour Cream Coffee Cake
Makes 6-8 servings
INGREDIENTS
For the streusel:
1/4 cup granulated sugar
1/3 cup light brown sugar, lightly packed
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
114 g coconut oil, melted
1 1/3 cups all-purpose flour
For the cake:
6 tablespoons unsalted butter, at room temperature (3/4 stick)
3/4 cup granulated sugar
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 teaspoon grated lemon zest
Generous 2/3 cup sour cream (eyeballed this!)
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon fine sea salt
1 cup fresh blueberries
Confectioners’ sugar for sprinklingDIRECTIONS

  1. Preheat oven to 350 degrees. Butter a 9-inch round baking pan.
  2. Combine both sugars, cinnamon, and nutmeg in a bowl. Add flour. Stir in the coconut oil. Mix well and set aside.
  3. Cream butter and sugar in a separate bowl (we used our KitchenAid). Beat for 4-5 minutes, until light and fluffy.
  4. Add eggs one at a time. Then, add vanilla, lemon zest, and sour cream.
  5. Sift flour, baking powder, baking soda, and salt. Remove some of the dry ingredients (mixed), and flour the blueberries. Roll the wet blueberries in the dry ingredients to coat them in the flour mixture.
  6. Turn mixer to low speed and add dry ingredients until just combined. Do not overmix.
  7. Carefully fold the blueberries into the batter. Stir with a spatula.
  8. Pour batter into prepared pan. Spread with a spatula or knife.
  9. Use fingers to crumble the topping evenly over the batter. Bake for 50 minutes, or until a knife comes out clean.
  10. Cool completely and cut into slices to serve. You can enjoy this with confectioner’s sugar, more berries, ice cream, or whipped cream.

6 slices (198 g each) = 685 calories, 34.5 g fat, 44 g sugar

8 slices (148 g each) = 514 calories, 25.8 g fat, 33 g sugar
12 slices (99 g each) = 343 calories, 17.2 g fat, 22 g sugar
16 slices (74 g each) = 257 calories, 12.9 g fat, 16.5 g sugar
24 slices (49 g each) = 171 calories, 8.6 g fat, 11 g sugar

Wild Rice Restaurant Review + An Uninvited Guest?!

Good morning everyone! How are you all doing? I just enjoyed a bowl of oatmeal (updated my oatmeal page, by the way!) topped with cherries, caramelized banana, hemp hearts, cashews and an incredible sour cherry buckwheat scone from Purebread Bakery in Vancouver. In less than half an hour, I’ll be doing a Circuit class, followed by 45 minutes of indoor cycling, AKA spin class, and then an hour or so of hatha yoga. In the afternoon, I have a driving lesson and will be making summer rolls for dinner! So excited. :mrgreen:

Anyways, my sister and I had lunch together – just the two of us, after an hour of aerial silks – at Wild Rice Restaurant in New West. It’s by the River Market in the Quay, near the river. We had quite the view!

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The restaurant itself is:

  • modern and clean
  • decorated with balloons, lights, and paintings
  • sunny with plenty of windows
  • has plenty of seating, including a spacious patio
  • COOKING: fresh, local, organic (no heat lamps, no hormones, no microwaves)
  • Gluten-free, vegan options on regular menu

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We chose to sit indoors because it was a bit windy. After much deliberation (coconut shrimp? Vegan butter “chicken” with tofu?), I decided I was in the mood for something light and fresh, and ordered their house salad.

House Salad with chicken: mixed greens, slow roasted cherry tomatoes, cucumber, radish and candied pecans, mirin soy vinaigrette

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This salad was pretty yummy! There was a massive pile of greens, which I am 99% sure came from Costco, and every leaf was coated in a slightly sour, salty dressing made with soy sauce and ginger. There was a pile of cherry tomato compote, sliced radishes, and candied pecans scattered on top. I found the pecans absolutely delicious with the greens and dressing, but unfortunately, I had only five pieces or so on my salad. 😦 The chicken, which was hormone-free, was sautéed perfectly with a nice, seared crust on the outside. I like how Wild Rice uses both chicken breast and chicken thigh pieces to top salads.

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Seline had chicken tenders with fries. She loved the slightly-spicy aioli dip. We enjoyed a couple pieces of flatbread as well. Seline said they were like “Americanized green onion pancakes from Taiwan”. I liked the garlicky oil on top, and the bread was so tender! I dipped some in her aioli. 🙂 Yum!

Panko Chicken Tenders & Fries: hand filleted boneless breast, smoked paprika, parsley
Flatbread: grilled, brushed with garlic oil

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Our meal was humungous! I barely finished my salad (there was a HEAP of greens here!) and really enjoyed the chicken and pecans. Still, we had room for dessert!

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Chocolate Cake: cocoa sauce and vanilla ice cream
Oh my goodness. This dessert was like heaven on a plate. It was like a big square of black bean brownie (though a tad sweeter and more cake-like) topped with cold ice cream. There was also a chocolate sauce on top, and a raspberry coulis. This was similar to the molten chocolate lava cake from Cactus Club, but to be honest, I much prefer this one! You get sweetness and rich flavour from the cake, cut by the sour raspberry puree. The cake was warm, and with the cool ice cream, was just divine.

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Seline and I devoured this in less than a minute, and we fought over who got the last bite. 🙂

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Chocolate Cake: cocoa sauce and vanilla ice cream
Sticky Toffee Pudding: served traditionally with butterscotch sauce and vanilla ice cream
The following week, we came with our parents! Seline and I raved about Wild Rice for the longest time, and finally convinced Mom and Dad to come eat with us at this lovely, delicious, yet underrated restaurant. This time, I DEVOURED the coconut shrimp (truly the best coconut shrimp dish I’ve ever had – including curry!), which came with rice. Unfortunately, I didn’t bring my camera so I can’t show you the plate of HEAVEN that I ate.
Anyways! For dessert, we HAD to order the chocolate cake again! This time, I also wanted to try the sticky toffee pudding. Unlike Earls, this toffee pudding was chocolate-less. Instead, there was a wonderful butterscotch sauce (like the one I had on the galette at Coastal Cookery in the Sunshine Coast). The cake itself was soft, moist, and sweetened with tender chopped dates. Date desserts are one of my favourite sweets, and I really enjoyed this warm cake with the chilled vanilla ice cream. The perfect end to a yummy lunch!

After a trip to Costco a couple weeks ago, I enjoyed a rotisserie chicken drumstick with a spinach, apricot, and blackberry salad with crispy chickpeas and poppyseed dressing. This lunch was just okay – not my favourite.

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Roasted vegetables with Israeli couscous. Not my favourite grain – quinoa still holds the crown for that category.

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Quinoa stir-fry with leftover roasted vegetables, topped with feta cheese and crispy chickpeas

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Roasted potato wedges // chicken and onion stir-fry with asparagus // roasted vegetables

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My plate, with a little chicken, veggies, and ginger-turmeric rice

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Mixed green salad with strawberries, raspberries, blackberries, roasted pecans, feta cheese, and poppyseed dressing

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EW! Guess what I found in my spinach? This little guy was quite the uninvited guest. But I guess he wanted some yummy salad, too?

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Oh yeah! There was some quinoa in here, too. I love Brianna’s salad dressing (this one was from Whole Foods).

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The bites with a little berry, a little feta, and a big candied pecan were the best. 🙂

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Do you like salad? Normally, I’m not the biggest salad person because I prefer veggies to be warm and tender, preferably with some sauce or flavouring. Salads, which are cold and, well, raw, aren’t typically part of my weekly meal rotation. Yummy meal salads, like this one or this one, however, are so much fun to eat at restaurants because you get to try new ingredients. 🙂

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That’s it for now! Have a great day, guys. Stay tuned for my next Coast Post – it’s going to feature THE most delicious cheesecake I’ve ever eaten. 😉