Green Eggs and Toast

Hi guys! I’m typing this on our sunny little outdoor patio in the Beach Club Resort of Parksville, Vancouver Island! These are some meals from about a month ago that I haven’t shared with you yet – sorry I’ve been so behind with these! I’ve almost caught up. 🙂

The first meal we have here is coconut chicken curry with frozen peas and spinach, served over bicolour quinoa. Mom bought some red quinoa the other day and mixes it with the white. I can’t really tell the difference between the two types of quinoa – if anything, the red simply has a bit more of a pronounced quinoa flavour. As usual, curry was delicious!

DSC03262 DSC03263

Lunch another day was Thai soup. We bought this from Costco, and I was really surprised with the ingredient list and local/organic ingredients. This tasted pretty fresh, despite being a bagged soup. It was definitely much better than canned! We cooked it on the stovetop with an added scoop of leftover quinoa and some baby spinach. Topped with croutons just because Mom was nibbling them and raving about how crunchy good they were. 🙂


This dinner looks like a random mishmash of veggies and protein – and it is! Roasted sweet potatoes and vegetables with a scoop of white quinoa and chive scrambled eggs. The vegetables were made as usual, tossed with olive oil and a bit of salt and freshly-ground black pepper before being popped into the oven for about half an hour. As for the eggs, we grow chives in our backyard and Mom is always adding them to scrambled eggs. They add a whole new dimension of flavour. Have you tried scrambled eggs with herbs?

DSC03275 DSC03279

Leftover quinoa is truly so versatile! Here, I sauteed leftover quinoa with chopped roasted vegetables (also leftover from last night), added some lemon juice and black pepper, then topped it with grated sharp white cheddar cheese. This meal was SO filling, voluminous, and healthy. The perfect lunch for keeping you going throughout the afternoon!

DSC03291 DSC03292

Omelets are another go-to lunch in my book. Here, I have a souffle-inspired omelet with pesto, spinach, and white cheddar cheese, served with buttered whole wheat toast. Toast and eggs is such a classic and tasty combination – I feel like I can’t have one without the other. 😛 By the way, I usually opt for one egg + one egg white, and whisk up both egg whites until frothy before dumping one egg yolk back. The reason I typically use one egg yolk rather than two? Because I like my omelets to be extra fluffy, and the rich and dense yolks seem to weigh them down. Luckily, Seline adores Caesar salad and eats egg yolks as often as I choose to wrap up for the fridge.


A different version of the same meal – here, my omelet is folded in thirds and stuffed with goat cheese. Guys, goat cheese is practically MADE to be sprinkled in omelets. They add a big punch of flavour and become slightly melty cheese pockets. YES!

DSC03308 DSC03310

The middles of the omelets are always so creamy and luscious. Ideally, this omelet would’ve included sauteed mushrooms, but we were out! 😦


A substantial snack one afternoon involved toast, peanut butter, and sliced bananas with and hemp hearts. This snack features protein, fat, and complex {good} carbohydrates for lots of “filling-ness” and long-lasting energy. This peanut butter, unfortunately, isn’t my favourite. Nothing beats good old Maranatha in terms of both almond and peanut butter. Hemp hearts add a boost of nutrition here.


Yep, another omelet! Black pepper and a pinch of sea salt are mandatory. So is butter for your toast!


Another morning, I tried something totally CRAZY – green eggs! Okay, maybe they need a more appetizing name. How about cheesy pesto pinwheels? 😀 No food colouring here; this was simply two eggs blended with three massive handfuls of baby spinach and a scoop of pesto. I’ll show you!


Grab a blender and crack two whole eggs in, then add a tiny splash of water (optional). Top it with a scoop of pesto and as much baby spinach (I want to try kale next time!) and whatever seasonings you desire. I went with the simple route: sea salt and black pepper.

DSC03375 DSC03376

Let it blend until there are no visible green chunks or pieces of spinach. It took me about 30 seconds to a minute to make it completely green. This sort of reminds me of a green smoothie – but smells and tastes savoury. The blender does an amazing job of breaking down the egg, “whisking” it, so the texture is super fluffy and aerated.

DSC03378 DSC03379

Then, I cooked it over medium-low heat on a buttered nonstick skillet. Since this was such a big skillet, it is very thin and more crepe-like. Add a sprinkle of cheese, if you wish. 🙂 I love Costco’s sharp white cheddar, which I grate myself. The cheese should melt quickly. When the edges of your green eggs start to curl away from the sides of the pan (you may have to turn the heat up a bit), you’re ready to roll it up!

DSC03381 DSC03382

I find that one or two rubber spatulas and some agile fingers will do the trick. Oh, and buttering the skillet beforehand is a lifesaver. 🙂 If you are careful, using a knife right on the skillet should work – or, you can transfer it onto a cutting board before chopping the cheesy pesto egg roll into bite-sized pieces.


Your cheddar-pesto pinwheels are ready! I loved mine on top of buttered whole wheat toast.

DSC03389 DSC03391

Don’t be scared of the colour – I promise you will not taste the spinach at ALL. All you’ll be able to detect are the lovely flavours of egg, cheddar, and garlicky basil pesto. This is the perfect lunch that tastes like a decadent cheese roll – without excessive fat and WITH a boost of nutrients. Try it out!


Of course, you can be lazy and simply cut it up wrap-style for easy munching. 🙂

DSC03421 DSC03424

Parmesan, gouda, asiago, goat cheese, or any cheese you can imagine – would work perfectly here. Again, don’t let the colour freak you out! I promise the flavour of the spinach will be completely neutralized, or even covered, by the cheese and pesto.


Just a regular omelet here – another soufflé-inspired omelet. All you have to do is whisk the eggs until they are super frothy and foamy before stirring the egg yolks in. It’s super easy and fun to cook. 🙂 As for the toast, this brand of whole wheat bread is not my favourite. Villagio bread is much thicker than regular WW bread, but smaller! I’d rather have more bites of a thinner toast. 😛

DSC03753 DSC03752

This was still a very tasty lunch – even though I should’ve added some veggies.


Here I used two eggs because I cracked both yolks by mistake. You can really see the difference in the colours – this omelet is much yellower than the one before. This omelet was stuffed with wilted spinach and feta cheese, and served with roasted vegetables.

DSC03728 DSC03730

I have a couple more posts to share with you until I post the Sunshine Coast vacation food photos – stay tuned and have a lovely weekend 🙂

Matchstick Coffee with Rae

Hi everyone! How are you all doing?

To all Vancouverites out there – check out the sunshine we’ve had the past week! It’s incredible. I’m loving Vancity more and more every single day (when the sun is out, of course). I was so sick of the rain, and the recent weather has just been PERFECT for spring walks, gardening, and biking.

DSC04091 DSC04092

Monday morning was Victoria Day, so there was no school. Unfortunately, hot yoga was also cancelled. 😥 This time, I called to make sure – last time I showed up and there was no one there! It’s okay, though… more time to cook a delish bowl of banana oats. This one featured banana, berries, fresh pumpkin muffin, and hemp hearts. I also stirred in an egg white during the last minute of cooking. It bulked up the oats a bit, added valuable protein, and didn’t change the flavour one bit (thanks, banana!).

DSC04100 DSC04097

Dad drove Mom and I to Matchstick Coffee on Kingsway so we could meet up with the lovely Rachel of Moments with Rae and her mother. We were there a couple minutes earlier and spent some time admiring the super hip decor. I love Vancouver and it’s hipster places – Bandidas Taqueria is another favourite.

DSC04099 DSC04101

Their menu isn’t bad (my photo IS bad, though – sorry!) and features food for every appetite. From granola to hummus toast to salad, everything is fresh and healthy. Plus, their menu uses mostly organic and local produce. It makes me very happy to know that such influential restaurants care about nutrition and their environmental footprint 🙂

DSC04103 DSC04104

First, I ordered a pretty little cappuccino for Mom. The barista put it into a to-go cup with a pretty design on it, but I asked her to pour it into a mug, so the nice foamy swirl disappeared. But it still tasted very fresh. I added some cane sugar to sweeten it up a bit. This was very high-quality coffee, but since I’m not a huge coffee person, it wasn’t my favourite food of the day. More on that almond croissant in just a bit!

DSC04108 DSC04115

I was debating between the Harvest Salad and the hummus toast, but the lady I spoke with at the counter recommended the hummus toast, hands down. It was definitely the right choice! Thick slices of bread were smothered with creamy white bean hummus and topped with thinly-sliced beets, purple carrots, cucumbers, mixed greens, dill sprigs (I think), freshly-ground black pepper, sunflower seeds, and a drizzle of honey. The sunflower seeds were excellent – they added such a nice flavour and contrasting texture. The drizzle of honey was perfect on the greens, and I felt like it complemented the whole wheat bread. Yummy!

DSC04120 DSC04111

Matchstick Coffee, along with Thomas Haas and several other bakeries (Thierry and Chez Christophe’s, to name a few) are known for their incredible almond croissants. I ordered one of these famous croissants, and coincidentally, so did Rachel! It’s funny because Rachel and I ordered the EXACT same foods – white bean hummus toast + almond croissant. Only difference was that she ordered lattes and I chose the cappuccino for mom. 🙂

DSC04119 DSC04113

I thought this croissant was super yummy, though not as light and tender as the one from Thomas Haas. It was still a top-notch baked good, though. Too bad their chocolate almond croissants were sold out. When I eat these little big guys, I go for the centres first! Their creamy, fragrant insides are my favourite thing. Ever. I absolutely loved this croissant. Wish I had some right now! Look how buttery and flaky it is!

DSC04114 DSC04124

That photo on the left inspired by Rachel – her top-view photos are stunning. 🙂



That’s it for now – I’ve got a yummy recipe post that I can’t wait to share with you all. Have a wonderful weekend!

Already Summer?!

Can you believe we’re already more than a week into June? I definitely can’t. I know I always say this, but this week month has gone by so quickly. Seriously! I feel like we’re still in February. 😉 Oh, and did you check out my new header?! I LOVE it! It’s a simple collage of all my fave photos/meals.

I mentioned this in my last post, but I will be going to Montreal this summer! I was assigned to a city called Saint-Eustache in Quebec. I will be working at a daycare/family-service place with children aged 0-6. I’m really excited! Some of my friends have done summer camps in Montreal, and others work at animal shelters. I think it will be exciting to work with babies, especially since I’m usually volunteering with toddlers and school-age kids. Weee!

I think I also mentioned this last time, but we keep on having teacher strikes. The relationship between the Canadian government and schoolteachers is kind of tense right now. We’re already on our third week of rotating strikes. I hope this doesn’t affect our final exams and report card marks. 😦

I’ve been overeating A LOT recently. It seems like we always have muffins in our house, and if you know me at all – I cannot resist muffins sweet homemade baked goods.
In fact, I just had lunch at 1:00. I wasn’t hungry after a huge breakfast at 9:00 (grapes, cherry-almond oatmeal + yogurt). I started with a nectarine. Then I made a grilled cheese sandwich with cheddar and avocado. After that, I nibbled on some big farmer’s market strawberries and raspberries. After THAT, I had a bowl of yogurt topped with crumbled muffin. I’m SO stuffed now, plus we’re having an early dinner. :/
I think the problem is that there is TOO much good food at our house, and I simply can’t stop eating them. Yogurt, oatmeal, a big loaf of whole wheat bread, avocados, cheese, ravioli (oh, yum), organic cherries, grapes, and nectarines. 4, yes 4, fresh muffins from Matchsticks. Mimi brought them, and they are HUMONGOUS. No one in my family likes muffins, especially the “gourmet-flavoured” ones: lemon-Earl Grey, cranberry-orange, and pear honey-almond. Basically all four muffins are mine – I guess that’s a blessing AND a curse! I really need to rope in my sweet tooth and evaluate my hunger before nibbling.


Mom cooked this incredible dinner last weekend: tofu and scallion stir-fry with ginger and garlic, tomato scrambled eggs (I told you how much I love ’em on this post), and curried chicken drumsticks. They were marinated in coconut curry powder + plain yogurt. I LOVED every single component of this dinner!

DSCN7339 DSCN7340

Seline’s and mine. I usually skip Mom’s garlicky Caesar salad because the dressing has three cloves of minced garlic – and I had tutor after. :mrgreen:

DSCN7342 DSCN7341

Dessert on the same day: crumbled lemon-poppyseed muffin with honey roasted pecans/walnuts, blueberries, and chia seeds on honey Greek yogurt.

DSCN7345 DSCN7347 DSCN7346

More of that heavenly lemon-poppyseed muffin, this time crumbled on oatmeal with sliced banana, strawberries, raspberries + blueberries, and a big blob of almond butter. Dee-lish. Breakfast is honestly my favourite time of the day, especially when I have lots of oatmeal toppings.

DSCN7352 DSCN7351 DSCN7349

Lunchy-lunch lunch. I don’t know why I like these photos so much. I’m now obsessed with adding goat cheese to my scrambled eggs. This makes them so creamy and savoury-good. I always make this for a quick + yummy lunch, but really it could work for breakfast, lunch, OR dinner. Super satisfying, and uber-healthy too!

DSCN7379 DSCN7380

Love my Mom Dinners. This is wintermelon with krill, garnished with green onions. So simple, yet super satisfying and flavourful. I know it’s not a very pretty dish. 😥 Sorry… I wanted to dig in!


Beef and broccoli stir-fry with carrots, onions, and mushrooms. We sure have this often! You can check out all of the variations on this search page.


Fried rice with scallops, bok choy, and egg white. The egg white was leftover from Mom’s Caesar dressing last night (we use only the yolk for that). The dried scallops MAKE this dish. They infuse the whole dish with a rich, seafood-y flavour that I adore. This fried rice was incredible – one of my top 3 favourites ever?!


All together!


My bowl. Check out how Mom cuts those carrots! 😀

DSCN7437 DSCN7435 DSCN7438

‘Nother breakfast. My teeth hurt a lot on this day. I’d just come back from the orthodontist, and I got ze wires tightened. I’m also starting to wear elastics. Needless to say, I had to eat a soft and creamy breakfast. Oats + yogurt to the rescue! This was plain almond-milk oatmeal topped with Greek yogurt, super melty Barney Butter, and a crumbled cranberry-orange muffin. One of my best oatmeal bowls evah! I loved this combo of sweet (oats) + citrusy (muffin) + rice and salty (BB), and tangy (yogurt).

DSCN7439 DSCN7441 DSCN7442

This lunch was amazing: Whole Foods bread, sliced banana, and tons of peanut butter – all grilled to perfection in coconut oil. I didn’t want this lunch to end!

DSCN7530 DSCN7529

And… lastly, a lovely fried rice dinner. Fried rice is sort of the Chinese equivalent of a kitchen sink salad; anything you want to get rid of goes in! Here, we have eggs, cubed chicken breast, mushrooms, cauliflower, green peppers, onions, and scallions. Nothin’ weird about that. 😉 Tons of sesame on top. But honestly, the cauliflower/mushroom/peppers were excellent additions to this fried rice. It was so, so, so good. I had two bowls – the last picture shows my second serving.

DSCN7360 DSCN7358 DSCN7361

I think that’ll be it for now. I still have some homework to wrap up before going to a post-departure training session with my family at 6:30 (hence the early dinner I mentioned). I can’t wait to show you guys my next post – I have a KILLER salad to show you, as well as some ah-mazing oatmeal concoctions AND a trip to Whole Foods. I hope you have a wonderful Sunday. 🙂