Things That I Can’t Wait to Eat in Cambodia!

Traditional Cambodian Foods to Eat

Tons more info over at my good friend, Wikipedia.

  • prohok ktis (traditional fermented river fish, pork, coconut milk)
  • num banh chok (breakfast, thin noodles with green fish gravy)
  • Cambodian Khmer red curry with baguette bread
  • bai sach chrouk (grilled sweet pork, broken rice, broth with onions on the side)
  • lok lak (stir-fried beef in brown sauce of oyster/soy/palm sugar)
  • ang dtray meuk: grilled squid
  • kuy teav (pork broth rice noodle soup with garlic, scallions, shrimp, lettuce, etc.),
  • kdam chaa
  • lort cha (stir-fry noodles with greens, bean sprouts, egg)
  • fish amok (curry in a banana leaf)
  • bread with cream cheese
  • coconut milk dessert in the food stands
  • fried crickets
  • omelettes
  • bobor congee
  • samlor korko (pumpkin soup, pork ribs)
  • tropical sour fruits
  • Ah Ping
  • beef saraman curry
  • kaw (braised chicken or pork, topped with egg, sweet sauce)
  • Cambodian sandwich
  • tai krolap tea
  • lemon tea (tai kdao kroich chhmaa) with sugar
  • mango salad
  • Cha houy teuk (sweet jelly)
  • grilled and fried bananas
  • Num sang khya l’peou (pumpkin custard with coconut milk on top)

All in all, I’m super excited for 2018!

Study Motivation: Finding Joy in Little Things

10 Ways to Find Happiness While Studying

  1. Great-smelling candles or lotions
  2. Notebooks (I just typed nootbokes?) that are cute, colourful, sleek, modern, or whatever YOUR aesthetic is.
  3. An open window
  4. Simple snacks like fruit, nut butter, and yogurt
  5. Finding the right time of day to study. I love mornings, but I might be in the minority with that one!
  6. An energetic study buddy
  7. Big, beautiful study tables or calendars
  8. Essential oils like peppermint or citrus for energy
  9. Plants or some kind of greenery
  10. Relaxing music in the background. I always turn to Celtic music.

Speaking of academics, my sister recently received a $750 award for writing a great essay. She attended a brunch and conference to receive the award.

Meanwhile, I made an enchilada casserole! This was made with green chili sauce, lots of onion and garlic, roasted sweet potato (the best part) and delicious yellow corn tortillas. Broccoli and salsa on the side.

Another day I made a random dinner with couscous, a fried egg, salad with honey mustard dressing and nutritional yeast, and fried garlic broccoli. So good.

Friday afternoon is my Princess Cafe day. On Friday, I had the most delicious panini filled with roasted sweet potato, Sriracha mayo, spinach, black bean salsa, and lots of gooey cheddar cheese. The multigrain bun was perfectly crispy and tasted incredible next to broccoli-potato soup.

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Busy week ahead – happy Monday, everyone!

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?

Sweet, Spicy, and Sour: BLOOM Review!

Happy Family Day long weekend, Canadian friends! Today, I’m sharing an extremely delayed post that I should have shared weeks ago. I went to Bloom, a restaurant in West Toronto, for their Winterlicious meal.

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Bloom is located on Bloor Street in West Toronto. They serve Nuevo Latino cuisine, which is essentially a beautiful blend of Latin American and Spanish cuisine. The restaurant itself is warm, modern, and friendly, with a small team of chefs dedicated to creating tasty dishes using simple ingredients with bold flavours.

SOPA DE SETAS

Puree Of Wild Foraged Mushrooms With Roasted Poblano Peppers

This soup was made with tons of chewy mushrooms, onions, garlic, and potatoes. It was flavourful, rich, and almost ‘meaty’ in flavour, despite being a vegetarian option. The mushrooms added plenty of texture and flavour, and was surprisingly not pureed (as the menu had stated). I had been expecting a creamy soup, but this was a lovely surprise.

I also received a pot of tea with sugar and milk. Delicious addition to the meal. Thanks to Chef Pedro for this!

FRITURAS DE MAIZ (V) (GF)

Corn Fritters & Wild Mushrooms Escabeche, served With Chili Avocado & Piquillo Pepper Jam

Y’all probably know I love fritters (for some reason, I just typed BLISTERS… okay). These were some of the best I’ve had, and extremely photogenic too. The sweet chili jam was the cherry on top. Everything in this meal was extremely flavourful, and I wish there were more fritters.

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A great view of Bloor street, lovely customer service, and seriously Instagrammable meals. What’s not to love? Plus, you haven’t seen dessert yet 😉

PUDDING DE GUAYABA CON SALSA DE VAINILLA

Guava Bread Pudding With Vanilla Creme Anglaise

Guava! Cool! The only thing I knew about guava before this meal was that my dad liked unripened guava… dipped in Taiwanese sour plum powder. Weird. I know. This dessert was unbelievable. It looks small, but it sure was mighty. I loved it!

Overall, a phenomenal meal with excellent service, and a great location. I will certainly be back!

Foodie February

Let’s get started!

Spinach, banana, peanut butter smoothie topped with homemade cashew granola.

Another smoothie made with the same ingredients and topped with the same yummy granola. This turned out a little too green for me.

Frozen banana with cocoa powder and a splash of milk to make a creamy chocolate banana pudding. Topped with more granola (I’m addicted) and a drizzle of hazelnut-almond butter.

A tasty apple-caramel danish from Gloria Cafe, along with an unpictured tomato and cheese sandwich that I adored.

Coconut bo lo bro from Lucullus Bakery with Thai green curried eggplant, mushrooms, cauliflower, and tofu

Baked vegetable eggs topped with four Italian cheeses, with roasted carrots, sweet potatoes, and parsnips. The thyme added excellent flavour!

Winterlicious/Summerlicious retweeted by Canoe post on Twitter! This made my day.

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Chocolate beet brownies (recipe coming soon) with yogurt, granola, and almond butter for a quick and delicious dessert.

Mashed banana and cocoa powder made this oatmeal bowl extra-yummy. Crumbled sweet potato spice muffin on top, with a big ‘ol scoop of almond butter.

Sweet potato oatmeal topped with peanut butter, and a side of yogurt with granola. YUM!

I’m such a granola and yogurt addict. I want this with every meal!

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Roasted sweet potatoes with salt and pepper, maple-soy salmon with garlic, and the tastiest sautéed broccoli with lemon.

Baked broccoli eggs topped with a mix of pecorino romano and grana padano, on top of toasted multigrain buns for a yummy, nutritious dinner.

Cartwheel! It was my first time learning to cartwheel. Even as I child, I NEVER cartwheeled. Fun!

That’s it for today, y’all. I can’t wait for the weekend – it’s about time to add to my Toronto Eats page!

My Food Philosophy

“Are you vegetarian? Gluten-free? Vegan? What the heck is paleo? Are you paleo?”

As a nutrition-obsessed foodie who loves to cook, I often hear questions like this one, and my answer is simple: none of the above. My philosophy to food and healthy eating is all about savouring every bite in a balanced, forgiving way. Food is one of the greatest pleasures in life, though it is slowly becoming the enemy, something we blame and fear. When fresh ingredients (and love!) are used to make anything from kale salads to triple chocolate cakes, they all belong in our diets.

If you want to wrap yourself in a blanket and have a bowl of a caramel ice cream, do it. And if you overdo it this time, forgive yourself and move on. Given the fact that humans spend five to six years of their lives eating, a single meal mishap is nothing to stress out about.

As for the said diet labels, there are days where I am completely vegan (most of the time, it is unintentional!), and other days where I’m the biggest carnivore. Sometimes I’ll enjoy dairy-free meals, and other times I’ll make yummy paleo or grain-free desserts. Every diet has great benefits and shortcomings.

Of course, there are days where my diet doesn’t fit into a box at all! For reasons explained in a couple pages, I am 90% vegetarian, with an emphasis on plant-based ingredients. While I strive to enjoy a variety of seasonal produce, unique grains, and other delicious things like salmon, nuts, eggs, and yogurt, I don’t like to label myself a vegetarian. When Mom spends hours salting, basting, and roasting a turkey on Thanksgiving, I will happily help myself to a piece… or five. During the summer that I lived in France with my sister, I devoured steak tartare (raw beef topped with uncooked egg yolk) and frequently found myself ordering crispy fried duck. If Grandma lovingly prepares a beef stew, I will certainly not refuse the juicy chunks of meat that she cooked with so much care.

Cooking and enjoying food need not be complicated, time-consuming, or restrictive.

A healthy diet = balance = cook at home as much as possible + variety of minimally-processed goodies + occasional indulgences