The Biggest Buffet(s). Ever.

Breakfast at Xin, a buffet on the first floor of our hotel:

  • almond croissant, bolo bao (Hong Kong style pineapple bun), coconut cocktail bun
  • you tiao (oil crullers) with shrimp and scallion rice rolls and sesame sauce
  • sago custard dumpling, vegetables, fried turnip cakes, baked beans, pumpkin glutinous rice ball with lotus cream filling, char siu bao (barbecue pork bun)
  • vegetable and cheese omelet
  • random ticket (3-day pass) from our time in Angkor Archaeological Park in Siem Reap,

I ate all of it and it was awesome in a now-I-can’t-walk and that-was-so-worth-it way.

Macau is lovely because there is always a lot to see (shows and performances!) and do. We love wandering around the hotels, all of which have a unique theme. The Parisian and the Venetian are both beautifully adorned with European-inspired decor.

Another day, we had dinner at Yum Cha, a dim sum restaurant. We ordered some delicious food – I wasn’t expecting it to be so tasty. Along with a mug of sweet Hong Kong style milk tea, I ate:

  • shrimp siu mai
  • wok-fried beef slices with wide noodles (one of my favourite HK foods)
  • tofu rolls with mushrooms and broth
  • prawn dumplings
  • oil crullers wrapped in rice sheets, soy sauce and sesame dip
  • steamed charcoal buns filled with salted egg yolk and cheese (super unique, and loved the sweet and salty nature of the filling)

This was the centrepiece at Studio City, another nearby hotel.

These are some of my favourite photos of Grandpa. ❤

(All taken after I rode a 4D Batman Flight ride… twice. Truly felt like I developed vertigo after that experience!)

The same day, Dad and I had lunch at BRASSERIE, a lovely French restaurant. Dad had the set menu, which included a raclette cheese appetizer, a chicken Cordon Bleu with Comte cheese and French ham, and creme brûlée. My orders were à la carte – a French onion soup, Croque Madame, and creamy chocolate fondant with white cheese sorbet and vanilla cream, with fresh berries.

I love how it’s easy to go from one hotel to another, without having to walk too much outside.

One night, the three of us watched a show called the House of Dancing Water. It was a stunning show with powerful music, an easy-to-follow storyline, and spectacular special effects and stage changes. The athleticism, while not on the level of Cirque du Soleil, were very diverse and featured divers, contortionists, gymnasts, and ballerinas. The stage was incredible, as it morphed from a pool deep enough for 24-metre dives into flat land for floor acrobatics.

Another evening, dinner at Bene. I loved my creamy conglichie pasta in ricotta cheese, with cured pork loin and plenty of black truffle. I topped my plate with so much parmesan cheese after this photo. 🙂

Tiramisu for dessert. Dad and I shared one, and I asked the waiter to serve it on two plates. Dad was kind enough to give me the larger slice of tiramisu and some of his hazelnut gelato.

The following day, we had the biggest buffet breakfast. Ever. It was quite a once-in-a-lifetime experience, as we dined in Cafe 360, a rotating restaurant on the 60th floor of the Macau Tower.

Here we go! Along with a large glass of sweetened milk tea (very tasty)…

Plate 1:

  • Portuguese spinach soup
  • cheese and saffron bun

I liked tearing off chunks of the flavourful, cheesy bread and dunking it into the brothy vegetable soup.

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Plate 2:

  • naan bread, basmati rice, mango chicken vindaloo, homemade pickled lemon, spicy mint sauce
  • cheesy mushroom bread pudding
  • 2 char siu (barbecued pork) pastries
  • salmon fried rice with eel sauce
  • sago sweet dumpling with custard
  • glutinous rice in lotus leaf with chicken
  • Japanese style sautéed vegetables (cabbage, peppers, carrot, black sesame)
  • lentil dahl in small bowl on the side

Plate 3 (revisiting all of my favourites from Plate 2):

  • 2 sago sweet dumplings with custard
  • 2 char siu (barbecued pork) pastries
  • cheesy mushroom bread pudding

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Plate 4 (dessert):

  • serradura/sawdust pudding/Macau pudding (condensed milk pudding with whipped cream and crumbled Marie cookie), topped with coffee biscotti – this was my favourite part, and I’ve never had serradura before. It’s a Portuguese/HK dessert, and I loved the flavour/texture which reminded me a bit of a nutty, less-sweet, pudding-like caramel mousse.
  • Portuguese almond cake
  • hazelnut torte with raspberry jam
  • praline creme brûlée with fresh berries
  • slivered almond, cinnamon bread pudding with vanilla sauce
  • creamy apricot jam with crushed spice cookies
  • pecan pie with walnuts and whipped cream

At the end, I was so full that I could hardly walk. You know when you realize, upon standing up, that you have serious regrets about eating so much? That was me – because I wanted to do the bungee jump!

Okay, maybe I was a little really freaked out by the bungee jump. So I ended up doing the SkyWalk, in which I walked around the outside of the tower with a harness and an instructor who helped take pictures.

It was certainly not as exciting as the bungee jump, but I didn’t throw up all four plates of buffet food, like I would’ve if I did the bungee jump. So, I’d call this a success!

The view, while not comparable to the stunning beaches of Cambodia or rice fields of Nepal, was pretty cool. Everything seemed so still from up high, and the lake practically unmoving. The cars, people, and buildings were minuscule, and it almost looked like one of those decorative model cities.

What a spectacular couple of days. What’s next? Tomorrow, we will be leaving Macau to go back to Taipei, which is a one-hour flight. After a day and a half in Taiwan, we will finally be flying back to Vancouver.

Our trip has been exciting and invigorating, and full of new and unique experiences, but at the same time, I am 99% ready to go home and get back into my regular routine which includes banana oatmeal, walks with my doggie, and hanging out with my sister.

Have a great rest of the weekend!

My Last Time in Downtown Toronto | Delicious Desserts and More!

Happy Monday!

Most people who know me know that I adore Mondays. I think they are an excellent time to reset, bounce back from the weekend, and set new goals and new plans to achieve them. I started my Monday with a great mug of tea and a wonderful bowl of creamy peanut butter oatmeal with banana slices and the richest yogurt. 🙂

Saturday was a bit of a dark and dreary day, so I had plenty of time to type up my work term report. The co-op program at the University of Waterloo requires co-op students to write a 6-8 page reflection every semester. This time, I discussed how my current job (tutoring at Centennial College) differs from my previous job (clinical assistant at the Toronto Health Centre).

I also designed this Studying 101 booklet cover page, which was inspired by blog layouts.

Yesterday, I did a major scraping of the dryer’s lint filter. Holy cow. 🐮 I’m surprised that there were no fires due to this big mountain of lint. Crazy!

  • On the left: my backyard, which, for some unknowing reason, has a picnic bench
  • On the left: the beautiful Trinity-Bellwoods park, which is such an active and fun place (I’d love to live near this neighbourhood in the future)

I’d love to live near Trinity-Bellwoods park because Nadège is nearby. I love this bakery wholeheartedly, and have been here several times. In fact, it was my first destination on my first visit to Toronto. Everything is a winner here.

My next stop was Delysèes, home to some of the most beautiful cakes and pastries I’ve ever seen. Their pistachio croissant is one of my favourite sweet, nutty breakfast baked goods, and their macarons and individual cakes are equally stunning and delicious. The rose one is beautiful, as is the blue gemstone!

And yes, I always spend a little too much money here, thanks to my indecisiveness. Should I get the vanilla-hazelnut or the pistachio? I love hazelnut cream, but pistachio is so good. What should I do… why not just try them both?

Lunch involved some great flatbread from Forno Cultura. This one was called the Rapini, and was topped with charred, smoky rapini, garlic chips, plenty of sauteed onions, and slightly acidic tomato sauce that paired nicely with creamy, rich parmesan. The star of the show, however, was the crispy spiced crust.

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I headed to Butter Avenue for dessert, where I ordered this adorable ube chestnut choux. I’ve seen pictures of this pastry on Butter Avenue’s Twitter and Instagram, and knew I had to try it.

  • the choux pastry was like a crispy cream puff crossed with a Chinese pineapple (bolo) bun, crackly on the outside but fresh, rich, and buttery inside
  • the mashed and sweetened ube (purple sweet potato) enveloped a mountain of delicate chestnut cream, which tasted amazing with the choux
  • deep inside, there was a hazelnut sable, which was hands-down one of the best nut-based cookies I have ever eaten – now, I really want to try baking hazelnut sable
  • the snowman was made of white chocolate, and completely edible

Goodnight, Toronto.

Then I was underground again, being whisked off to Scarborough. 😥 I was exhausted by the time I returned home…

… but not too exhausted to take photos of the goodies I’d purchased! Hazelnut-chocolate sandwich cookies and hot chocolate mix from SOMA Chocolatemaker.

Hazelnut hot chocolate and malted milk hot chocolate that I absolutely cannot wait to dive into. I’ve tried them both before, and they are absolutely scrumptious. Expensive, but it’s chocolate. Justified.

The cakes that I mentioned? The ones I bought from Delysèes? This is what they looked like after a day of prancing around Toronto. Completely deconstructed, but completely edible. I can’t wait to have this Russian chocolate mousse bomb and the salted caramel and Nutella pillow. I also have a tasty, unpictured pistachio éclair hiding in that white box.

That’s pretty much it for today, except one thing – I went to the library yesterday and now have a mini-list of books to check out.

New-to-me books that I want to read:

Have a beautiful week, everyone! I am going to enjoy mine more than usual, since it’s my last week in Scarborough (and Ontario) for a whole year. ❤

Charcoal Waffles ♡_♡

Mmmm, pizza. It’s been a while since I’ve had truly, truly amazing pizza and this one from Lamanna’s, an Italian bakery and hot table in Scarborough, did not disappoint. Smothered in provolone and mushrooms, the toppings were simple and tasty – but the crust, charred to perfection, was my favourite part.

Dessert? Large gelato with a scoop of pistachio and a scoop of hazelnut (check out that size compared to the little gelato spoon and my water bottle!) – followed by an unpictured lobster tail cream pastry. Talk about an amazing lunch!

Another day, I had lunch at Light Cafe in downtown Toronto, a chic and modern new spot in Baldwin Village.

The truffled mushroom croissant is their specialty, loaded with creamy truffle mayonnaise, sliced tomato, shiitake mushrooms, and lettuce. The croissant was toasted and tasted fresh. Salad was dressed in sesame, and had plenty of fresh tomatoes inside.

The soup was another highlight: rich, creamy, savoury Lobster Bisque!

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For dessert, I had to order the famous Light Cafe dish – black sesame waffles. There were four heart-shaped black sesame waffles, made with charcoal for that incredible colour, a little vial of rich sesame syrup, a scoop of vanilla ice cream, and a scoop of black sesame ice cream. All of it was devoured. 😇

Waffles with ice cream is hands-down one of my favourite desserts of all time, and bonus points for special-flavoured waffles like ube (purple yam, specialty of the Philippines), black sesame, or red bean.

This is one of my favourite photographs from my trip downtown. I love how 50% of it is that urban traffic look with trees in the back, and the other half is a pretty lake with trees, and apartments in the back. The contrast is cool!

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The reason for my Toronto trip? Stock. Up. On. Muffins. Since I don’t go downtown very often, and I won’t be going often anymore since it’s starting to get chilly, I bought plenty of muffins, chopped ’em into thirds or quarters, and stashed them in the freezer. These are some of the muffins I remember:

  • blueberry streusel
  • blueberry bran
  • plain blueberry
  • blueberry scone
  • lemon poppyseed
  • carrot
  • banana chocolate chip
  • mixed berry and oat
  • cornmeal
  • lemon currant scone
  • ginger scone

There were definitely more, but that’s all for the ones I can recall. 😎 Apparently, I seem to like muffins a lot?

Excitement. In the form of a delicious plate of coconut Thai green curry with broccoli, mushrooms, onion, and carrots – and in the form of a new book. Sci-fi isn’t really my genre, but this one, RUSH by Eve Silver, had me intrigued all the way through.

A trip to the library meant I took lots more snapshots of the books that are on my to-be-read list. I can’t wait to take these out and see if they’re good.

On Mid-Autumn Festival, which is like Chinese Thanksgiving, I had an incredible meal at a buffet called Dragon’s Pearl, with friends of my grandfather. I. Love. Buffets. So what did I enjoy this time?

  • yorkshire pudding, mashed potatoes and gravy
  • steamed ginger and scallion fish
  • Japanese sweet egg, bean curd sushi, other assorted sushi
  • stir-fried vegetables, crispy stir-fried noodles
  • peking duck on a flatbread, with sweet and sour sauce and cucumber
  • creamy crab salad
  • crispy shrimp cakes
  • garlic mussels
  • grilled salmon and plaintains

Dessert was just as delicious.

  • tiramisu
  • green tea cake
  • sweet sesame mochi ball (favourite)
  • regular cheesecake
  • unsweetened cheesecake
  • bread pudding with golden raisins, whipped cream on top (#2 favourite)
  • English trifle
  • kiwi custard tart

Do you like buffets? I’m a sucker for variety, so I adore buffets!

One morning, I had some quiet time to myself in the office so I started designing a new poster for the Integumentary System, which is the system about human skin, hair, and nails.

Totally random note here. This is such a beautiful logo! I like graphic design a lot and want to learn more about designing lettering.

KMBIALogobw_1481236321

Speaking of graphic design, I’m creating a PDF doc of Anatomy-related study tips. The entire study guide is written out now, but I’m figuring out how I’d like to design the other pages. What do you think?

Screen Shot 2017-10-01 at 8.12.20 PM

That’s pretty much it for today, guys. Hope you all have the most wonderful rest of the week. 🙂

Crunchy Chocolate-Dipped Granola Bars

Hello, friends! Is anyone else in shock that it’s already July? I can’t believe it. June sort of flew by in a blur of midterms (I had TEN already, and one more to go before final exams start in the last week of July. I wish I were kidding). There was also plenty of great food consumed during the month of June – check out this great arugula salad with grilled halloumi, pesto pasta, and sautéed veggies.

One afternoon, I had a horrible headache and thought my head was going to explode! It was terrible; I’m normally not someone who gets headaches at all and feel so sorry for people who have regular migraines 😥

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One afternoon, I went to Aroma Cafe. I’ve been there a few times before, and their soup and sandwich combination is always such a treat. This time, their soup was creamy cauliflower, and was definitely one of the Top 5 soups I’ve ever enjoyed. Creamy, rich, mushroom-y, with a touch of sweetness, this perfectly velvet-textured soup was unforgettable. My sandwich was turkey and harvarti with roasted red peppers and avocado on homemade sourdough.

For dessert, the owner of the cafe, a lovely woman called Kiki, made taiyaki, a sweet fish-shaped waffle filled with red bean. It’s a traditional Korean street food. I’ve never been to Korea, but I think Kiki nailed this recipe! It was such an enjoyable dessert. Next time, I want to buy some to take home and enjoy with ice cream!

Speaking of desserts, say hello to my new favourite. I made this recipe twice in a week, and enjoyed every single square myself. As you can see, I am pretty selfish when it comes to good food, especially desserts 😉

These taste the best straight out of the fridge, with a scoop of yogurt or some fruit. They are chewy, just-sweet enough, with a touch of saltiness, and great crunch from the nuts and richness from the nut butter binder.

Make these as soon as possible. I promise you won’t regret it! Oh, and don’t leave out the chocolate dip.

Crunchy Chocolate-Dipped Granola Bars

Makes 1 8×8 pan

Ingredients

GRANOLA BARS

  • 1 cup (90 g) quick oats
  • 1/3 cup (30 g) pecans
  • 1/4 cup (28 g) flax
  • 2/3 cup (49 g) shredded unsweetened coconut
  • 1/4 tsp salt
  • 1/3 cup (about 5) chopped prunes
  • 2 Tbsp (32 g) nut butter
  • 2 heaping Tbsp (45 g) melted coconut oil
  • 1/4 heaping cup (60 ml) maple syrup

FOR TOPPING

  • 1/2 heaping cup (60 g) chocolate chips
  • 1 heaping Tbsp (15 g) coconut oil

Instructions

1.Preheat oven to 350 degrees F (176 C) and arrange oats and pecans on a bare baking sheet. Bake for 10-15 minutes or until slightly toasted. They shouldn’t be browned, just slightly toasted for more flavor. Reduce oven heat to 325 degrees F (162 C). The second time I made this recipe, I skipped this step, and it turned out fantastic as well.

2.In the meantime, add flaxseed, coconut, and salt to a large mixing bowl and stir. Set aside.

3.Once oats and pecans are toasted, add to the mixing bowl along with chopped prunes. Loosely stir to combine and set aside.

4.Add nut butter, coconut oil, and maple syrup to a small saucepan and bring to a low boil over medium heat, stirring occasionally. Then remove from heat and immediately add to the oats.

5.Mix thoroughly, ensuring that the prunes and the sunflower butter mixture are evenly dispersed and coating all of the dry ingredients.

6.Add the mixture to a parchment-lined 8×8-inch baking pan and spread into an even layer. Then top with another layer of parchment paper and press down with something flat – such as a measuring cup – to press into an even, uniform layer.

7.Bake at 325 degrees F (162 C) for 20-25 minutes or until the edges are golden brown. Remove from oven and let cool in the pan. Transfer to the freezer to speed cooling time.

8.Once cooled, lift out of the pan and slice into desired number of bars. I cut them into 16 squares, but I ended up eating two squares each time anyways. Maybe try 8 or 9 instead?

9.Melt chocolate and coconut oil in a small mixing bowl over a double boiler on the stovetop. Dip squares in chocolate and set on parchment paper to harden. Place in freezer. Once bars have dried/cooled, store in the fridge.

I hope all my fellow Canadians had a wonderful long weekend!

Top 24 Favourite Recipes on The Flying Foodie

I’ve been wanting to do a post like this for a while!

I scoured my Recipes page and browsed through so many old posts to compile this listicle (you know, list + article).

Most of my favourite recipes are easy to make, require minimal ingredients, and are super flavourful and filling.

What do you think? They are in no particular order. 🙂

Personal Favourite Recipes My Blog

  1. Chocolate Banana Almond Flour Cake: rich, banana-y, with a great texture, it’s easy to see why this is one of my all-time favourites.
  2. Chickpea Blondies: I make this all the time, swapping peanut butter for almond or cashew, and the honey for maple. It always, always, turns out wonderfully.
  3. Vegan Banana Bread Buckwheat Bake: like a cake made a baby with a muffin, this breakfast cake reminds me of a modern baked oatmeal.
  4. African Peanut Stew: this recipe is why I love cumin.
  5. Peanut Butter Cookie Baked Oats: do I need to explain?
  6. Almond Flour Berry Cake: I make this all the time, changing up the fruit to match what’s in season. I’ve done it with blueberries (frozen), and even peaches and blackberries. Most of the time, I double or even triple the recipe!
  7. Baked Banana Oatmeal: it’s a classic. I often always pair this with Greek yogurt and nut butter.
  8. Paleo Coconut Flour Cake: I had a deep, dark hatred for coconut flour… until I attempted this recipe. Sweet, rich with coconut flavour, and with a spongy texture, this recipe is coconut flour perfection.
  9. Loaded Mexican Sweet Potatoes: believe me when I say that this recipe is so good, you might not even need the cheese! I’m a huge cheese lover, so that says something…
  10. 100-Calorie Chocolate Banana Cake Squares: YES. This one is in the Top 3 for sure. You would never guess that it’s made completely oil-free by swapping the butter for applesauce, and with a rich, deep chocolatey flavour, this satisfies all my dessert cravings with minimal oil and sugar. I buy extra bananas to make this. Heck, my roommates “preserve” their bananas so these cake squares can be made.
  11. Sweet Potato Tofu Hash: I am not a savoury breakfast person, but if I had to choose, this would 100% be the one.
  12. Black Bean Brownies: try it.
  13. Maple-Soy Salmon: I make this at least twice a month.
  14. Homemade Cinnamon Vanilla Almond Milk: okay, so I’ve only made this once. But it was so tasty that I don’t think I ever want to buy store-bought almond milk again.
  15. Sweet Potato Spice Muffins: I made a whole batch of these to bring to Toronto when I moved here a couple months ago. They vanished in less than a week.
  16. Spicy Butter Salmon: when my salmon isn’t marinated in maple syrup and soy sauce, this is the one. It pairs beautifully with any grain or veggie.
  17. The Best Banana Muffins: from raisins to pistachios to chocolate chips, my mom and I have done it all. It always turns out well, and is incredibly popular with friends and family.
  18. Chocolate Peanut Butter Banana Snack Bread: this recipe does require more ingredients than most, but it’s chewy, oat-y, and flavoured with just the right amount of peanut butter and cocoa powder. I love it for a quick pick-me-up snack in between during classes.
  19. Spicy Spinach Coconut Noodles: noodle lovers, this one is for you! Just save me a plate.
  20. Healthy “Costco” Blueberry Muffins: so close to the real thing, minus the diglycerides, sulphites, and all that…. whatever it is.
  21. Decadent 2-Minute Microwave Chocolate Mug Cake for One: last summer, my roommates and I made this recipe every night. The same recipe for weeks. It’s THAT good. I like mine with peanut butter… but then again, is there anything I won’t add nut butter to?
  22. Creamy Vegetable Quinoa Casserole: this is made on a weekly rotation. It’s the best meal prep!
  23. Peanut Sauce: from drizzling on tofu to a dip for fresh summer rolls, this recipe is versatile and balances all the right flavours of spice, sourness, and sweetness. I always find myself licking plates and bowls when peanut sauce is involved.
  24. Quinoa and Almond Flour Carrot Cake: this cake is truly amazing. It uses nutritious quinoa flour and a good dose of almond flour for a carrot cake with excellent flavour and health benefits. It’s one of my #1 favourite toppers for yogurt or oatmeal!

I love revisiting old posts and thinking about how my recipe preferences change over time, though the old favourites stay the same.

What are the top recipes on your blog?

Everything I Ate in April

Hello, friends! This month, I recorded every single thing I ate and drank. Not because I was trying specifically to eat less or more, but simply so I could be more aware.

One of my goals for the month was to eat mindfully. Since I like to see things laid out and written in detail, it only made sense for me to record each meal and snack. 🙂 Here it is:

1

  • B: earl grey tea latte // banana chocolate quinoa and peanut butter, yogurt with granola
  • L: black bean soup, grilled cheddar sandwich // carrot almond cake over yogurt with almond butter
  • D: pasta with vodka sauce, mushrooms, spinach, carrots // banana chocolate chip quinoa bread over yogurt with cashew butter

2

  • B: hot chocolate // carrot almond cake over yogurt with almond butter
  • L: fry bread, 2 poached eggs, salad with beets, dill sauce, smoked salmon, goat cheese // mini greek frozen yogurt with peach preserve, Callebaut white chocolate, toasted coconut
  • D: pasta with vodka sauce, mushrooms, spinach, carrots // yogurt with sour cherry pie slice and pecan coconut croissant piece

3

  • B: earl grey tea latte // banana chocolate oatmeal with peanut butter, yogurt with granola, raspberry cake square, chocolate banana almond square
  • L: black bean soup // yogurt with carrot cake, granola, almond butter
  • D: 2 eggs with vodka sauce, mushrooms, spinach, carrots, parmigiana reggiano cheese, 2 slices toast with avocado spread // yogurt with cashew butter and chocolate banana almond square

4

  • B: hot chocolate // 2 eggs with mushrooms, parmigiana reggiano cheese, 1 slice avocado toast // yogurt with peanut butter and carrot almond cake
  • L: black bean soup
  • D: fried shrimp, squash, green beans, coconut milk, pureed squash, steamed rice // ube waffle with ube ice cream

5

  • B: earl grey tea latte // avocado toast, yogurt with sour cherry pie slice
  • L: pasta with vodka sauce, mushrooms, spinach, carrots, parmigiana reggiano cheese
  • D: Thai yellow curry with butternut squash, broccoli, mushrooms and cauliflower quinoa // yogurt with 2 chocolate banana breads and peanut butter

6

  • B: hazelnut hot chocolate // 1 whole wheat lavash, peanut butter, banana, yogurt with chocolate banana bread and almond butter
  • L: Thai yellow curry with butternut squash, broccoli, mushrooms and cauliflower quinoa
  • S: deKEFIR regular frozen yogurt with pineapple chunks, quinoa crisps, walnuts, and crispy pie bits
  • D: pasta with vodka sauce, mushrooms, spinach, carrots, gruyere cheese // yogurt with banana quinoa chocolate chip bread and 1/4 coconut pecan croissant, cashew butter

7

  • B: hazelnut hot chocolate // 1 banana over oatmeal with peanut butter, yogurt with chocolate banana almond bread and chickpea chocolate chip blondie
  • L: Thai yellow curry with butternut squash, broccoli, mushrooms and cauliflower quinoa
  • S: one scoop pistachio rosewater gelato, one scoop peanut sesame gelato
  • D: 1 whole wheat lavash with gruyere, wilted spinach, and parmigiana reggiano cheese // yogurt with 1/4 coconut pecan croissant, 1 square carrot cake, almond butter

8

  • B: spicy mayan hot chocolate // yogurt with cashew butter, 1 square carrot cake, 1 slice chocolate chip banana quinoa bread
  • L: Thai yellow curry with butternut squash, broccoli, mushrooms and cauliflower quinoa // 1 whole wheat lavash, peanut butter, banana, chocolate chips
  • D: 1 whole wheat lavash with gruyere, wilted spinach, and parmigiana reggiano cheese // 1 square raspberry coconut oat cake, 1 square chocolate banana almond cake, 1 square chickpea chocolate chip blondie, almond butter

9

  • B: small sweetened English breakfast tea latte
  • L: Humita with mashed corn, basil, and onions, cheese empanada // one scoop chocolate oreo ice cream, one scoop vegan coconut milk salted caramel
  • D: Thai yellow curry with butternut squash, broccoli, eggplant, mushrooms and quinoa // yogurt with chocolate banana quinoa flour bread

10

  • B: spicy mayan hot chocolate // oatmeal, one banana, peanut butter, yogurt with 1 square chocolate chip chickpea blondie, 1 square banana almond flour chocolate bread
  • L: Thai yellow curry with butternut squash, broccoli, mushrooms and cauliflower quinoa
  • D: saag paneer roti // large peanut butter fudge cookie

11

  • B: oatmeal, one banana, peanut butter, yogurt with 1 square carrot cake, 1 square banana almond flour chocolate bread
  • L: spinach feta 2-egg frittata // yogurt with 1/3 date square
  • D: Thai yellow curry with butternut squash, broccoli, eggplant, mushrooms and quinoa

12

  • B: 1 banana, yogurt, almond butter, 1 square carrot cake
  • L: Thai yellow curry with butternut squash, broccoli, eggplant, mushrooms and quinoa
  • D: spinach feta 2-egg frittata // yogurt with 1 chocolate banana square and 1 piece chocolate chip banana quinoa bread

13

  • B: 2 eggs, 1 banana, peanut butter, almond butter
  • L: Thai yellow curry with eggplant, mushrooms, butternut squash
  • D: 1 whole wheat lavash, spinach, gruyere cheese // yogurt with 2/3 date bar

14

  • B: 2 eggs, 1 banana, peanut butter, cashew butter // yogurt with one raspberry square and one chocolate banana almond square
  • L: Loblaws salad bar // yogurt with almond butter, chocolate chip banana quinoa bread
  • D: X

15

  • B: yogurt with simple banana oat bread, peanut butter // small english breakfast tea latte
  • L: kale salad with pears and carrots, cornbread with citrus smoked salmon, 2 poached eggs, BBQ hollandaise sauce, roasted potatoes, BBQ sauce
  • D: cauliflower rice with gruyere, sautéed zucchini and yellow squash noodles // yogurt with simple banana oat bread, peanut butter

16

  • B: banana, plain oatmeal, peanut butter, yogurt with simple banana oat bread
  • L: medium hot chocolate and almond croissant // london fog tea latte, trout wellington with kale, lentils, quinoa, kale and sweet potato biscuit, chocolate almond croissant
  • D: X

17 MON

  • B: 1/2 sweet potato, oats, peanut butter // yogurt with 1/2 banana and simple banana oat bread
  • L: 1/3 cauliflower, pepper, zucchini/yellow squash frittata // 1/2 banana with yogurt, simple banana oat bread, and cashew butter
  • D: trout coulibiac with kale, lentils, quinoa, hard-boiled egg

18 TUES

  • B: earl grey tea latte // 1/2 sweet potato, oats, peanut butter // plain yogurt with chocolate banana almond square
  • L: 1/3 cauliflower, pepper, zucchini/yellow squash frittata // vanilla soft serve with cornflakes, pumpkin seeds, crispy rice, honeycomb, matcha powder
  • D: quinoa with peppers, broccoli, cauliflower, cheddar cheese // yogurt with simple banana oat bread, raspberry square

19 WEDS

  • B: earl grey tea latte // 1/2 sweet potato, oats, peanut butter
  • L: 1/3 cauliflower, pepper, zucchini/yellow squash frittata, zucchini/yellow squash noodles
  • D: quinoa with peppers, broccoli, cauliflower, cheddar cheese // 1 banana, 2 milk chocolate squares, peanut butter and yogurt, pecan coconut croissant

20 THURS

  • B: earl grey tea latte // 1 banana, oats, cashew butter, yogurt with 1 chocolate almond banana square
  • L: quinoa with peppers, broccoli, cauliflower, cheddar cheese // yogurt with 2 chickpea blondies
  • D: 1 sweet potato with peanut butter

21 FRI

  • B: earl grey tea latte // 1 banana, oats, cashew butter, yogurt with 1 slice chocolate chip quinoa flour banana bread
  • L: quinoa with peppers, broccoli, cauliflower, cheddar cheese
  • D: palak paneer, yellow lentil dahl with cilantro, potato and cauliflower curry, vegetable pakora, curry rice, carrot rice pudding // peanut butter caramel cookie, 1 scoop totarn (ube) ice cream, 1 scoop cinnamon toast ice cream

22 SAT

  • B: earl grey tea latte
  • L: quinoa with peppers, broccoli, cauliflower, cheddar cheese // chocolate chip oat banana bread with peanut butter, cashew butter, yogurt
  • D: tempeh, brown rice, sweet potato, tahini maple lemon dressing, bokchoy, broccoli, beet sauerkraut, sprouts, hulled watermelon seeds // 1 scoop black sesame gelato, 1 scoop green bean coconut gelato

23 SUN

  • B: 1 cup milk, 1/2 tsp turmeric, spices
  • L: quinoa, broccoli, mushrooms, peas, carrots, corn, cheddar cheese, roasted acorn squash // yogurt with cashew butter, chocolate chip oat banana bread
  • D: quinoa, broccoli, mushrooms, peas, carrots, corn, cheddar cheese, roasted acorn squash // yogurt with cashew butter, chocolate chip oat banana bread, 1/8 piece peach almond tart, 1/8 piece chocolate hazelnut cake

24 MON

  • B: earl grey tea latte // banana, oats, cashew butter, blackberries, yogurt, chocolate chip oat banana bread
  • L: quinoa, wilted spinach, roasted acorn squash, feta cheese
  • D: quinoa, broccoli, mushrooms, peas, carrots, corn, cheddar cheese // 1/4 piece peach almond tart, 1/4 piece chocolate hazelnut cake

25 TUES

  • B: earl grey tea latte // banana, oats, blackberries, yogurt, chocolate chip oat banana bread
  • L: quinoa, wilted spinach, roasted acorn squash, feta cheese // 1/8 piece peach almond tart, 1/8 piece chocolate hazelnut cake
  • D: quinoa, broccoli, mushrooms, peas, carrots, corn, cheddar cheese // yogurt with blackberries, chocolate banana almond square, raspberry square

26 WEDS

  • B: earl grey tea latte // banana, oats, 2 tbsp cocoa powder, 1 milk chocolate square, blackberries, yogurt, chocolate chip oat banana bread
  • L: rice with beans, jerk chicken thigh and chicken leg
  • D: quinoa, peas, carrots, corn, spinach, cheddar cheese // yogurt with chocolate chip oat bread, chocolate banana almond square

27 THURS

  • B: banana, oats, 2 tbsp cocoa powder, 1 milk chocolate square, yogurt, chocolate chip oat banana bread
  • L: quinoa, peas, carrots, corn, spinach, cheddar cheese, acorn squash // 1 scoop earl grey ice cream
  • D: arepa with fried plantains, black beans, avocado, tomato, freso cheese // london fog tea latte

28 FRI

  • B: banana, oats, 2 tbsp cocoa powder, 1 milk chocolate square // 2 pieces simple banana oat bread with butter
  • L: quinoa, peas, carrots, corn, spinach, cheddar cheese // 1/2 piece peach almond tart, 1/2 piece chocolate hazelnut cake
  • D: chicken breast in pomegranate syrup-walnut sauce, cucumber-tomato-red onion vinegar dip, saffron basmati rice and regular basmati rice // saffron ice cream with pistachios, pomegranate, rose petals // 1 scoop pralines and cream ice cream, 1 scoop chocolate peanut butter ice cream

29 SAT

  • B: medium hot chocolate
  • L: Egyptian black tea with mint, milk, and sugar, eggs with bean stew, balady bread, cucumbers, tomatoes, and peppers in vinegar sauce, Egyptian cheese // london fog tea latte, pistachio chocolate croissant, chocolate cake with chestnut cream and walnut sponge with rum
  • D: X

30 SUN

  • B: small english breakfast tea latte
  • L: quinoa, peas, carrots, corn, spinach, cheddar cheese // simple banana oat bread
  • D: quinoa, peas, carrots, corn, spinach, cheddar cheese

Next month, my goal will be to analyze and understand how I feel with each meal, depending on what I eat.

Have you ever logged everything you ate?