The Tiniest Asparagus

Hello! Lately, my agenda has been full of exciting activities. This week is O-Fest, which means there are plenty of introductory sessions that welcome students to the University of Queensland. Next week, it is CONNECT Week, so there are free fitness sessions and other activities designed to help students find friends with common interests. You can see my trusty planner (a kind gift from my sister, Seline) along with my morning cheddar scrambled eggs with mushrooms. Also, my laptop stand is truly a gift!

I got to see some cool animals. Check out this dwarf crocodile, which is ten years old, and this male owl. I had the opportunity to pet both of them, and they are really cute. This was organized by the QUEST Society at UQ. QUEST stands for the Queensland University Exchange Student Society.

The UQ campus is really beautiful, complete with museums (art, geology, and more), a Great Court, and so much more. I love it. Even though I get lost on an hourly basis.

There’s a grocery store called Fruity Capers in the local mall, and they sell the most amazing little vegetables I’ve ever seen. Check out these teeny tiny asparagus, which were about the length of my wrist to fingertips. They are so cute, and cooked in a minute. I put them in my scrambled eggs, which you can see below. I like these tiny asparagus more than large (regular?) asparagus, because they don’t have stalky ends and cook much quicker.

Another afternoon, I happened to pass a place called Noosa Chocolate Factory. They are famous for a massive selection single origin, single plantation & blended slabs delivered fresh daily from the Noosa Chocolate Factory, fine specialty coffee, and rustic hot chocolates. Of course, I had to try one of their renowned drinks! The 35-degree temperature, however, gave me the opportunity to try their iced chocolate drink. This one, which was 56% cocoa, was sweet-but-not-overly-sweet, icy, and had such a rich chocolate taste. No phony stuff here!

In other words, I’m in love. Can I live here? And eat chocolate for the rest of my semester?

Afterwards, I went for a little stroll around this lovely area of Brisbane. There were plenty of souvenir shops, and I loved looking at the lit-up bridges as I walked down the river.

At this grocery store, there are always fresh fruit samples. Next time, I want to try their homemade banana bread! Banana bread is, and always will be, one of my weaknesses. I just want to toast it up and smother it all in peanut butter.

On Friday, I had a day off! No orientation events, no classes, no commitments, nothing. The day before, I created a detailed plan of activities and events that I wanted to attend, but when Friday rolled around, I was so tired (and hot!) that I didn’t want to do anything. I ended up relaxing at home, cooking, and spending time in the downtown area.

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More eats:

  • 2 plates of buffet food: coleslaw, pasta salad, goat cheese spinach salad, melon, cheese, carrots, gratin potatoes, omelet with squash, onion, vegetables, roasted squash and sweet potatoes, crispy fried pita bread (a wonderful Chinese New Year feast with my landlord’s family)

  • breakfast on the bottom right:
    • 2 scrambled eggs with broccoli, cheddar and gruyere
    • vanilla Greek yogurt with 1/2 container blueberries, 1/3 packet pecan butter

I spent the next day strolling around one of my favourite parts of the city, and had the opportunity to visit Morning After Cafe. My dish was absolutely spectacular, and I added halloumi on the side. I’m in love with halloumi!

  • red pepper, eggplant, and onion sauté, cucumber with labneh and dill, fried egg, halloumi, paprika oil

Dessert at Gelato Messina was quite eventful. Their menu was enormous, and you can get three scoops of three flavours in one cup. How could I resist that? After sampling a few, I decided on:

  • 1 scoop pistachio praline, 1 scoop white chocolate hazelnut, 1 scoop milk chocolate peanut butter fudge gelato

All together in a large-sized cup, this dessert was an absolute dream. To be honest, the flavours were on the sweeter side (thanks to the white chocolate, praline, and fudge), and I would’ve preferred the sweetness to be dialled down a little. Nonetheless, delicious!

Few things from recently:

  • This beautiful post by Bucket List Tummy discusses reasons why one should never diet, and is worded in such a clear, inspiring, beautiful way.
  • One of my favourite pairs figure skating teams (Aliona Savchenko and Bruno Massot of Germany) won the event. I was super happy because their performance was flawless, and this was Aliona’s fifth and final Olympics. Are you following the 2018 Winter Olympics in Korea? Which events are you interested in?
  • 56 different names for sugar – interesting!

That is pretty much all I have for today. I hope the rest of your week is wonderful!

New Things

A new thing from last week: moving for my first time. I’m scarred.

#sleptonthefloorforfivenights #nevermovingagain

Another new thing: before I left Waterloo, I visited Perimeter Institute with my friends. One of them works at Perimeter, which is an institute for theoretical physics. It’s a beautiful, massive, modern, bright building with a lovely bistro and great desserts. You can bet that I had two desserts + two mugs of tea with milk and honey.

New thing #3: I met up with Vivian, an incredible Schulich Leader and WE Day speaker from UBC. We enjoyed dinner at The Chickpea, a new vegan restaurant on Main Street in Vancouver. I ordered the fried eggplant dish, which was topped with yams, chickpeas, and garlicky tahini. There was a great hummus on the side, along with salad and chickpea fries.

Not including the lovely conversation, dessert was the highlight of my night. This was a vegan carrot cake, super tender and just sweet enough, served with the richest, creamiest vanilla ice cream (vegan, made with coconut milk). L-O-V-E. Honestly I cannot say enough good things about this coconut vanilla ice cream.

Mom made a great dinner a couple days ago – braised chicken with taro. On the side, I made a rolled black sesame and red bean crepe sweetened with brown sugar.

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Indian food! I need some. Where is my palak paneer at?

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A couple days ago, I made pesto pizza on naan flatbread, topped with stir-fried mushrooms.

So yummy! Seline’s had garlic tomato sauce instead of pesto, and some Tex Mex cheese on top. We loved, loved, loved this dinner. 5 stars from me, 4 from Seline 😉

This morning, I savoured some buns that Grandma bought for me. I’m super lucky to have a lovely 奶奶 (granny) who buys me all kinds of buns. Here, we have:

  • cocktail buns filled with sweetened shredded coconut
  • red bean bun
  • taro bun (my #1 favourite because it was soft and perfectly sweetened, with a “bolo” topping)

On another note, another new thing: I went skating yesterday. I grew up doing competitive figure skating, so it completely filled my heart to be back on the ice after three years.

Grandma ❤ Her nails are always on point, as her her hand-knitted sweaters.

Grandma and I had lunch at Pho99, a Vietnamese restaurant where we both enjoyed lemongrass chicken with rice, bone broth soup, and fresh cabbage.

The best new thing! À la Evangeline (check out her new post, by the way – I have hearts in my eyes), I enjoyed a waffle breakfast yesterday. I made the batter with one egg, 1/2 a banana, 1/4 tsp baking powder, 1/8 tsp baking soda, and plenty of vanilla and cinnamon. After a few minutes in the waffle maker, my waffle tasted great with nut butter and blueberries. ❤ Have I been converted? Maybe 70% 😉

An oldie, but a goodie – I made some chocolate banana bread. It’s my favourite recipe, which uses applesauce, a small amount of sugar, and no eggs. It tasted wonderful with yogurt, more summery blueberries, and crispy coconut cookies. I had seconds thirds.

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Enjoy the rest of your week, everyone!

BC, I’ve Missed You ❤

I’ve missed having big, fluffy blueberry-studded pancakes topped with the creamiest nut butter and a smattering of more fresh blueberries.

So much, in fact, that I had this breakfast three days in a row. Half a mashed banana in the batter makes quite the difference for texture and subtle sweetness, in my opinion.

I made banana pancakes another morning, bunny-style. Pretty proud of how these turned out, in terms of taste and presentation!

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Seline is a fabulous artist, and she persuaded me to do some doodling with her. We drew the same picture of a goddess character from her favourite anime, Seven Deadly Sins. My rendition is on the left, and hers is on the right.

My mom cooked Hainanese chicken rice another day, which we enjoyed with braised broccoli and carrots.

We played with the aerial silks at the Vancouver Circus School, went to the Kaleidoscope Arts Festival in Coquitlam, and looked over LaFarge Lake.

More delicious Hainanese chicken rice was devoured. This is one of my favourite versions of chicken + rice. I love Chinese bok choy, stir-fried with garlic.

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There is always a plethora of cookies and baked goods in the Wei family home. Here, I have dessert: yogurt with a blueberry-banana muffin top, lemon poppyseed muffin, cream cheese pound cake, and a coconut cookie.

Mom is looking so cute here as she cooks. Seline put a removable tattoo on my wrist, and I think it’s fun to look at.

Mom makes a great winter melon stew with krill, as well as braised chicken drumsticks with taro chunks. I adore taro. Do you like taro? Have you tried it in sweet and savoury dishes?

More dessert: I made an Earl Grey cake on my second day home, and that was super flavourful and crumbly. On the right: cream cheese pound cake turned into French toast for one breakfast, topped with a generous smear of Nutella.

This morning, my breakfast consisted of a large mug of unpictured English Breakfast tea latte, and a big plate of two scrambled eggs, baked treats, a chopped peach, and creamy honey-flavoured yogurt with flaxseeds and blueberries. Breakfast was followed by a little too much nibbling on shortbread cookies.

The family doggie turned nine a few weeks ago, but he is still full of energy. He loves the park!

Yesterday, met up with the grandparents in Burnaby, where we ordered lots of great sushi. My favourite rolls are the Aburi flame-seared ones.

This is completely out of place, as it’s from back in Waterloo – Famoso Pizzeria, where I savoured this great Cavoletti pizza with (get this!) toasted walnuts, chopped dates, honey, crispy prosciutto, brussels sprouts, and gorgonzola. For my side, I chose a salad topped with Caprese ingredients – mozzarella, tomato, and pistachio pesto.

With tiramisu and a scoop of salted caramel gelato. Yummmm. Tiramisu is amongst (among?) my top five favourite desserts.

Rouzao rice is a Taiwanese specialty that my mom cooks once in a while. It’s essentially a stew of ground pork and pork belly, spiced with soy sauce, star anise, onions, and garlic.

A couple nights ago, my family and I went to the Richmond Night Market, where Seline and I shared a carton of takoyaki (deep-fried octopus balls), and I had a bag of sesame bubble waffles and a taiyaki (Korean fish-shaped waffle filled with red bean).

Recently, I’ve been spending a lot of time working on our vacation plans. My family is going to Salt Spring Island in two weeks, so I am very excited about all the activities we’ll be doing.

With a mug of tea, I spend some mornings designing the activities of each day. It’s such a short vacation (~3 days total), but so much to do there.

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I can’t wait to go to a public skating session. Skating is great in the summer, in my opinion.

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Yesterday, I feasted on the most delicious homemade crepe I’ve made. Here’s the super simple recipe:

Easy Nutella Banana Crepes

Serves 1

Crepe INGREDIENTS

  • 1 egg
  • 2 tbsp milk
  • 1/4 cup flour
  • 1/8 tsp salt

Topping INGREDIENTS

  • 1 banana, sliced thinly
  • 3 tbsp Nutella

INSTRUCTIONS

  1. Whisk together all crepe ingredients.
  2. Grease pan with butter or coconut oil. Pour batter into large pan and rotate pan in circular motion so batter coats the surface evenly.
  3. Cook over medium-high heat. Cook for 2 minutes, until bottom is cooked. Flip and cook the other side.
  4. Place crepe on a cutting board and generously spread Nutella on the entire crepe. Top with sliced banana, fold, and place on a plate. Decorate with more banana slices.

NOTE: You can place banana slices on the center third of the crepe and then fold the two sides over, or place bananas on 1/4 of the crepe and do two half-folds.

I also baked up a storm!

These lopsided round-ish treats are muffin tops that I found via Evangeline on Nutrition with a Mission, who discovered them on Athletic Avocado. I made a couple small changes here and there:

Blueberry Banana Muffin Tops

Makes 6 large, 12 small

INGREDIENTS

  • 1 packed cup almond flour
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/2 cup nut butter (I used a mix of brazil nut and cashew nut butter)
  • 1 egg
  • 2 tbsp maple syrup
  • 1 tsp vanilla
  • 1 ripe banana, mashed
  • 1/2 cup blueberries
  • 1/3 cup crushed nuts (I used a mix of roasted nuts from Costco, like cashews, almonds, brazil nuts, peanuts, etc.)
  • 1 tbsp coconut oil, melted
  • 1 tbsp coconut sugar
  • 1/2 tsp cinnamon

INSTRUCTIONS

  1. Preheat oven to 350.
  2. Line baking sheet with parchment paper.
  3. Combine almond butter, egg, maple syrup, vanilla, and banana in a bowl. Whisk until well-combined. Add a splash of water or milk if needed.
  4. Add almond flour, cinnamon, and baking soda. Mix in blueberries, and combine.
  5. Mix all topping ingredients together.
  6. Spoon batter into 6 large or 12 smaller muffin tops.
  7. Bake muffin tops for 20 minutes, or until done.

I also made these tasty lemon poppyseed muffins.

Vegan Lemon Poppyseed Muffins

Makes 12 muffins

INGREDIENTS

  • 2 flax eggs (2 tbsp flaxseed meal + 5 tbsp water)
  • 3/4 cup unsweetened applesauce
  • 1/3 cup lemon juice
  • 1 tsp lemon zest
  • 1 tsp vanilla extract
  • 1/4 cup melted coconut oil or grape seed oil
  • 1/4 cup unsweetened vanilla almond milk
  • 1/4 cup maple syrup
  • 1/3 cup sugar
  • 1/2 tsp sea salt
  • 1.5 tsp baking soda
  • 1 tbsp poppy seeds
  • 1/2 cup quick oats
  • 1/2 cup almond meal
  • 1 cup flour

INSTRUCTIONS

  1. Preheat oven to 375. Grease or line a standard muffin tin.
  2. Prepare flax eggs. Allow to rest.
  3. Add applesauce, lemon juice and zest, oil, almond milk, maple syrup, sugar, baking soda, salt, and whisk for one minute. Foaming will occur as the lemon juice reacts with the baking soda.
  4. Add flour, almond meal, and oats. Stir with a spoon until combined. Do not over-mix. If batter appears too thick, add more almond milk. It should be thick and not pourable. Stir in poppy seeds and whisk again.
  5. Divide batter evenly between 12 muffin tins.
  6. Bake for 17-22 minutes, until toothpick comes out clean.
  7. Cool for several minutes in the pan. Remove from tins, and let cool on a cooling rack. Will keep, covered, for several days.

The muffins, and the muffin tops, were both incredible. If you have a day in the kitchen, I highly recommend giving them a shot!

Another recipe I tried, adopted heavily from Allrecipes to reduce sugar (original was 2 cups), and swap 75% of the oil for unsweetened applesauce.

German Apple Cake

Serves one 9×13, can cut into 12 medium-sized pieces

INGREDIENTS

  • 2 eggs
  • 3/4 cup unsweetened applesauce
  • 1/4 cup coconut oil
  • 1 cup brown sugar
  • 1 tbsp ground cinnamon
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 4 heaping cups apples, peeled, cored, and diced (I used 4 gala apples)

INSTRUCTIONS

  1. Preheat oven to 350 degrees. Grease and flour one 9×13 inch cake pan.
  2. Toss diced apples with a scoop of flour to coat (prevents sinking).
  3. Beat oil and eggs until creamy. Add sugar and vanilla.
  4. Add cinnamon, baking soda, then salt.
  5. Add flour, and mix until combined. Fold in the apples.
  6. Pour batter into prepared pan. Bake for 45 minutes, until cake tests clean.

Have a beautiful week, everyone ❤

Summer Things (Quinoa Overload)

Good Saturday morning, everyone! This semester is a challenging one. It’s called my “2B” semester, and it’s known by all as the semester “2B or not 2B” because it’s kind of that make-it-or-break-it time.

A delicious creamy pumpkin quinoa casserole was made, topped with loads of fontina (new favourite cheese!) and broiled. I loved every bite of this 8×8 pan that I made!

Long lab reports were written… (this isn’t even all of it!). Glad it’s done.

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Memes were made for my sister, Seline 🙂

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I had plenty of great toast. This was a multigrain thick-sliced loaf baked in-store at Vincenzo’s, and it had great crunch and wonderful flavour from all the seeds. I topped half with smashed avocado, and the other half with almond butter and chopped prunes.

I’m really excited for next week, because I made a full food schedule. I’m looking forward to trying a dark chocolate breakfast quinoa recipe, and revisit some old favourites like broccoli casserole and sweet potato spinach stew. A shopping list was also made!

These peanut butter chocolate banana snacking squares are some of my favourite desserts of all time. All-time, I tell you!

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These chocolate muffins were chock-full of ricotta and surprisingly egg-free! The ricotta lent a great, springy texture.

Mom eats so much fruit back home in BC. I miss having fruit bowls all the time, because it’s pretty unfeasible for a university student to eat say, 1/4 an apple with 1/2 a kiwi, 1/2 a banana, and 1/2 a pear. 😦

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Canada Day happened! No, I didn’t go to see the fireworks… but I stayed at home and listened to got annoyed by them all night. Is that close enough?

Another serving of that amazing pumpkin quinoa casserole, with some brownie! I made a massive pan of spectacular brownies, using pureed prunes (soaked in boiling water). They turned out very rich and decadent… and I have two squares left before I’ve eaten an entire 8×8 pan. By myself.

Oats – I mean quinoa! – in a jar with banana slices.

As you can see, I have a lot of quinoa to use up before I move out in mid-August. This was  another quinoa dish, this time mixed with sautéed mushrooms and yellow squash, mixed with a ricotta-plum tomato sauce, and topped with fontina. It tasted great! On the side, some garlicky green beans sautéed with tons of butter. Butter makes everything better 😉

Another day, I whipped up these glorious pancakes! Two eggs and half a sweet potato were whisked with a bit of flour, some baking powder, vanilla, and cinnamon. They always turn out super tender, and a perfect base for nut butter, yogurt, and granola. This was my favourite breakfast of the week.

Here is that quinoa-ricotta-plum tomato casserole again! I have one serving left, which I’ll be having for dinner tonight. The fontina is my favourite part 🙂

Some other things: I have to sell everything on my desk (actually, everything in my room for that matter). Also, my favourite calculator broke, and it was the saddest moment of my life. Friends and I are loving the summer semester, and we live in the same direction so we often walk home from classes together. Also, FaceTime-ing with Seline! She is the best.

Baked oatmeal (my favourite recipe) was made and enjoyed with blueberries, granola, and coconut chips. Almond butter on top of the baked oats. I have another serving of baked oats that I’ll be savouring tomorrow morning with some peanut butter!

Mom and Dad look so cute.

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Another afternoon, I walked to Sobeys to grocery-shop and saw the nicest sunset over Columbia Lake.

Revisiting old photographs – I took this when I visited the Ripley’s Aquarium last year with my dad. It’s o-fish-ially the best non-food photo I’ve ever taken. <– I’m also good at stealing puns and reusing them multiple times.

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One more thing that I found on the internet and completely agree with:

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Hope you all have a wonderful, wonderful rest of the weekend!

Creating a Restaurant-Worthy Salad

Happy Thursday, friends!

Wordy post to share with you all today…

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Let’s get to it!

5 Ways to Amp Up Your Salad (and topping ideas!)

  1. Try different types of lettuce greens to mix up the texture and flavour of your salad. Arugula is my favourite, but I want to experiment with other tender mild leaves with crisp ones.
  2. Arugula and watercress are peppery. Endive, radicchio, treviso, and dandelion greens are bitter. Purslane and sorrel have bright, lemony flavours. Kale, mustard greens, and cabbage? These are sturdy, work well shredded, and add body to your salad.
  3. That being said, buy greens from the farmer’s market! Clamshells tend to go bad faster. Greens from the market are so fresh!
  4. Remove excess water after purchasing. Wrap in a paper towel and then in a plastic bag in the crisper.
  5. Before serving, make sure leaves are completely dry. Spin them in the salad spinner in batches, without spinning overly hard to prevent the leaves from getting crushed. You can pat them with a paper towel, or roll them up in another towel.
  6. Smaller greens like spinach should be stemmed, but leaves left whole.
  7. Use a dressing with fat (oil). Try making your own vinaigrette using olive oil.
  8. The most basic vinaigrette dressing follows one rule – 1 part vinegar to 3 parts oil. For example, whisk 1 tsp of vinegar with 3 tsp (1 tbsp) oil.
  9. Sweetness is essential in a salad. I like some honey, or maybe maple syrup. Dijon mustard complements the sweetness perfectly!
  10. Careful not to overdress the salad.
  11. Make your salad in a massive bowl to ensure that every leaf is fully coated and seasoned.
  12. Season the salad with more salt than you’d expect. This is a restaurant secret that makes salads at places like Cactus Club so amazing. Sprinkle in a little flaky sea salt – your salad is guaranteed to be much more flavourful.
  13. Vegetables on top add brunch and colour. Try radishes or eggplant! Some other ideas – carrot, cucumbers, radishes, sprouts, fennel, roasted vegetables, tomatoes, beets, or more.
  14. Squash add awesome colour and texture. Try butternut, acorn, zucchini, or any other member of the squash family you can think of.
  15. For protein, experiment with chicken, turkey, fish, beans, or tofu. I want to try tempeh!
  16. Speaking of protein, try grilling, searing, broiling, steaming, or blackening any of the above (maybe not the beans).
  17. Dried fruit add a bit of sweetness and chew. I like cranberries!
  18. Seeds and nuts are a salad must-have, in my opinion. I think walnuts, sunflower seeds, and pistachios work beautifully with goat cheese and fruit. Sesame seeds, cashews, and peanuts are awesome in Asian-style salads. Make sure the nuts are toasted! They not only add flavour and texture, but also extra nutrition.
  19. Eggs are phenomenal salad toppers. Try them hard-boiled, poached, fried, or mashed into egg salad!
  20. For a starch, potatoes, corn, brown rice, whole wheat bread (on the salad as croutons, or even on the side!), whole wheat pasta, or quinoa/couscous are all fantastic.
  21. One word – avocado. Creamy, flavourful, beautiful. Can you ask for more? Okay, maybe for them to have smaller pits. And to not go from ripe to rotten so quickly!
  22. Garlic, shallots, and onion add beautiful flavour to the salad, or even the dressing itself.
  23. Herbs, like basil, add wonderful flavour.
  24. Any kind of cheese would work beautifully in a salad.
  25. Dress your salad lightly – literally. Be very gentle with the salad tongs. Even better? Use your hands!

Salad Ideas

Amazing Arugula

  • arugula
  • beets
  • cucumber
  • radish
  • chickpeas
  • feta
  • sunflower seeds
  • lemon + EVOO

Chop Chop

  • romaine and iceberg
  • beets
  • egg
  • tomato
  • cheddar

Kale It

  • baby kale
  • artichoke hearts
  • asparagus
  • quinoa
  • goat cheese
  • toasted almonds
  • tomato vinaigrette

Slammin’ Salmon

  • field greens
  • tomato
  • fennel
  • asparagus
  • oranges
  • olives
  • citrus vinaigrette

Spinach

  • baby spinach
  • mushrooms
  • bacon
  • egg
  • tomato
  • goat cheese
  • crispy onions
  • dijon vinaigrette

Build your own (choose a protein, too – see #16!)

Lettuce

  • Romaine
  • Chopped Iceberg
  • Wild Arugula
  • Farmers Market Field Greens
  • Baby Spinach
  • Baby Kale

Crunch

  • Crispy Kabocha Squash
  • Sliced Almonds
  • Walnuts
  • Crispy Bacon Bits
  • Olive Oil Croutons
  • Sunflower Seeds
  • Pumpkin Seeds
  • Dried Cranberries
  • Dried Blueberries
  • Pecans

Cheese

  • Feta
  • Parmesan
  • Aged Cheddar
  • Crumbled Blue
  • Pesto Bocconcini
  • Goat’s Cheese

Toppings

  • Honey Crisp Apple
  • Grape Tomatoes
  • Quinoa
  • Asparagus
  • Sliced Farm Eggs
  • Edamame Beans
  • Pickled Red Beets
  • Kalamata Olives
  • Roasted Beets
  • Breakfast Radishes
  • Shaved Fennel
  • Cucumber
  • Oranges
  • Fresh Chickpeas
  • Pesto Marinated Chickpeas
  • Roasted Peppers
  • Button Mushrooms
  • Pickled Cauliflower
  • Shaved Jalapeño
  • Artichoke Hearts
  • Avocado

Hope everyone has a fantastic Friday and weekend ahead of them!

  1. What are your favourite salad toppings?
  2. Do you have any plans for the weekend?

From Thanksgiving to Healthy Blueberry “Buttermilk” Pancakes

Happy belated Thanksgiving, my Canadian friends!

I hope you all had an incredible day full of great food, laughter, and special moments with family and friends. I’m writing this as I enjoy my breakfast – whole wheat pita bread with a ton of melted butter, scrambled eggs with cheddar and spinach, and yogurt with peanut butter, raspberries, granola, and some chocolate banana bread. I always tend to go a little overboard with breakfast on days that I don’t have school. Since yesterday was Thanksgiving, students at the University of Waterloo also get Tuesday and Wednesday off to make a full “reading week”. I’m planning to spend the next couple of days just relaxing!

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Mom made a pseudo-Thanksgiving dinner that involved bone broth, pumpkin pie from Superstore, two pizzas and Church’s chicken, and a big, beautiful salad. Those crackers look kind of interesting, too.

At my friend Mary’s house, the table was set beautifully. I loved the cornucopia centrepiece and fall-accented tablecloth.

This was my first plate! I definitely had seconds. Moving clockwise from 12:00 – mashed acorn “pepper” squash, roasted turkey breast, steamed broccoli and cauliflower, apple and butternut squash hash, roasted sweet potatoes, raw carrot and green beans, the best celery-bacon-bread stuffing I’ve ever tasted, and strawberry jello with pineapple. The stuffing and squash mashes were incredible. What did you enjoy for Thanksgiving dinner?

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We’re kind of moving back in time here, but a couple days ago I enjoyed chocolate oatmeal with peanut butter and a serving of yogurt with fruit for breakfast.

I had my first Skype interview! It was done in a big room with six cubicles. All the interviewees got to wear headsets with microphones to speak to the hiring managers. My interview was around 30 minutes long, and I loved getting to meet my potential boss and some of her colleagues. It was a cool experience, but I didn’t like how the camera was much higher than the screen. It made “eye contact” a little awkward! Have you ever done a Skype interview?

For some reason, I thought it would be a good idea to snap photos of my oatmeal on my bed? Pumpkin oats are finally IN now!

Another day I had whole wheat bread with smashed avocado, a delicious filet of spicy salmon, and some roasted brown sugar squash. An amazing lunch!

LASAGNA! ❤ This vegetarian lasagna was made with heaps of zucchini, mushrooms, and peppers, along with a whole box of spinach and fresh ricotta cheese and a ball of mozzarella. I had this two days in a row and froze the rest. YUM.

And pumpkin baked oatmeal was made and enjoyed for a couple days! This recipe serves 2, and you can use either rolled oats or quick oats. I found a vegan recipe since I was out of eggs and was pleased by how tasty this was.

Simple Vegan Pumpin Baked Oatmeal
  • 1 cup rolled oats
  • 1/2 tbsp cinnamon
  • 1/2 tsp baking powder
  • 1/2 tbsp chia seeds
  • 1 tbsp maple syrup
  • 1 cup almond milk
  • 1 tsp vanilla
  • 1 cup pumpkin puree
  1. Preheat oven to 375 degrees. Grease baking dish.
  2. Whisk together all ingredients and mix well. Fold in raisins or nuts, if desired.
  3. Bake for 35 minutes, or until golden brown.

My sister’s best friend, Brianna, delivered a tray full of banana bread and pumpkin sugar cookies to Seline. They loved these, and it inspired me to bake something with the rest of my ripe bananas!

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I made my go-to recipe for chocolate banana squares. I still have a hard time believing this amazing vegan recipe is low-sugar, oil/butter-free, and made with whole wheat flour. Granola was also made, this time using quick oats, maple syrup and coconut oil, and walnuts. I love, love, love this granola recipe.

Some of it was jarred and given to the Zach family (Mary’s family). I told you, we’re going in a weird order today… reverse chronological?!

Needless to say, I had a ton of dishes to wash afterwards, so I enjoyed washing them while watching Mockingjay Part II on my laptop. Have you guys seen that movie? Thoughts? PS: watching something while doing dishes makes it much less of a chore 🙂

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Another day, I thought I would take a nap at 6:00 PM, wake up in an hour, and then cook a delicious salmon filet. I must have been incredibly tired because I didn’t wake up until 9:00 PM, and it was so dark outside! Oops. Instead, I rolled groggily out of bed and felt instantly refreshed once I smelled this simple red curry with eggplant, mushrooms, spinach, and red pepper cooking… in the microwave. I also thanked past Cindy for making this!

A couple days ago, I tried a new recipe for pancakes. I made the following changes:
– halved the recipe
– replaced banana with a whole egg (instead of half an egg)
– greased pan with butter
– added a pinch of salt
– used frozen blueberries
– used oat flour instead of whole oats, since I don’t have a blender
– used just a sprinkle of cinnamon
– enjoyed with maple syrup

Next time, I will add more blueberries since it was easy to flip. I will also add more cinnamon next time.

It tasted like a buttermilk pancake in flavour, but the texture was a bit creamier, gummier, and was fragrant like oats. I loved it and will be making this recipe again. I highly recommend it if you’re a pancake lover like me! Next time, I might also experiment with other fruit like raspberries or even chocolate chips.

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Next time, I will add more blueberries since it was easy to flip. I will also add more cinnamon next time. It tasted like a buttermilk pancake in flavour, but the texture was a bit creamier, gummier, and was fragrant like oats. I loved it and will be making this recipe again. I highly recommend it if you’re a pancake lover like me! Next time, I might also experiment with other fruit like raspberries or even chocolate chips.

Still, absolutely 100% deliciousness.

A different recipe this time, but still using oat flour. I think I may have cooked these too long or over-mixed the batter, because it was quite firm and hard to chew. The flavour was excellent though, so I think the recipe just needs a bit of tweaking.

Last Friday, I went to downtown Toronto for my interview at Sunnybrook Health Sciences Centre. The best part of the day was going to Rahier in the morning for an earl grey tea latte and an almond croissant.

I was walking down the street to the hospital when I noticed another bakery – Patisserie LaCigogne, so I HAD to indulge in another croissant. Yup, I had two decadent chocolate almond croissants in less than an hour. It was a sweet day, literally and figuratively.

Mom Meals! Does anything catch your eye here? For me, it’s the MUFFINS and that kabocha soup! It’s crazy how much you can do with kabocha. Here in Waterloo, it’s called “buttercup squash”. I’ve made curries and pancakes out of kabocha, but there are a million other uses that you can read about here. Yes, kabocha pudding is a thing – and leave it to Miss SuperFitBabe to invent that!

I don’t know why I love these photos so much. It’s crazy what good-ish lighting can do for a food shot! I made a red eggplant curry with spinach and served it on quinoa, with lots of peanuts. Yummy.

Dessert was arguably yummier, with raspberries, peanut butter yogurt, granola, and a square of chocolate banana bread.

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More squash and more salmon – I ended up standing over the sink, stuffing squash into my mouth before I had to head out the door! These were ADDICTIVE.

Skies are cool.

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On a different note, I wrote an article a while back about my time in Nepal, and how doing yoga there was different from yoga here in North America. This was for a Yoga Teacher Training assignment, and I was lucky to have my article actually published by both Yoga Today, Yoga Anonymous, and Gaiam! For some reason, I’m super proud of that 🙂

This infographic was neat!

And something punny that I found on Facebook 🙂

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That’s it for today! Hope everyone has a great rest of the week. Can’t believe the weekend is already here!

PS: check out the world’s most random tags that I used for this post 😛