Low-Carb Recipe Ideas

Hey, everyone! Recently I’ve been experimenting with eating less carbs.

Little summary of my normal diet: oatmeal, bread, pancakes, sandwiches, more bread, grilled cheese, potatoes, granola, fancy little desserts, sweet potatoes, couscous, pizza, muffins, garlic bread, more pretty little desserts, rice, rice, rice, rice, more rice.

It’s a lot of carbs.

I mean, it’s great! Who doesn’t love grilled cheese and rice? Since coming to Australia, though, I’ve been trying to change it up a little bit. Rather than purely eliminating rice from my diet, which would be tragic, I’ve been making small changes.

Changes like using 1/2 cauliflower rice and 1/2 regular rice in stir-fries. Or having omelettes with salad on the side, instead of toast. Eating eggs and veggies instead of my typical morning oatmeal. So far, it’s been wonderful. This is absolutely NOT to say that I don’t eat granola or desserts or grilled cheese anymore – I absolutely still do – but making tiny swaps and healthier additions have made me feel more refreshed.

Here’s a little list that I compiled a while ago to kick-start a series of healthier changes! I’ll be honest, some of them would definitely make me feel deprived (eg. only hard-boiled eggs with berries for breakfast?!), so I haven’t tried them all. The bolded ones are my favourites. 🙂

Breakfast

  • breakfast wrap using egg as “tortilla”
  • breakfast enchiladas
  • pepper egg in a hole
  • egg-applesauce pancakes
  • chocolate banana smoothie
  • poached eggs with tomatoes
  • jalapeno popper egg cups
  • Greek yogurt with LOTS of mixed berries
  • vegetable frittata
  • vegetable omelet
  • egg quiche
  • cottage cheese with berries
  • hard-boiled eggs with berries
  • scrambled eggs with vegetables
  • green smoothie
  • cauliflower breakfast hash
  • cauliflower breakfast bake
  • fluffy cauliflower breakfast bake
  • cauliflower hash browns

Lunch and Snack Ideas

  • cucumber salad with shrimp
  • turkey roll ups (fill with cream cheese, peppers, cucumbers, avocado, hummus, and cheese)
  • grilled chicken spinach salad with nuts
  • tuna salad with avocado
  • mixed berries fruit salad
  • broccoli with quinoa and halloumi
  • Greek yogurt
  • taco salad
  • chia pudding
  • cauliflower cheddar mash
  • pizza soup
  • egg salad in a lettuce wrap
  • chocolate mousse
  • trail mix with seeds and dried fruit
  • hard boiled eggs
  • cottage cheese with berries
  • stuffed mushrooms
  • cheese slices with grapes
  • Greek salad
  • vegetarian minestrone soup
  • vegetables with hummus

Dinner Sides (mix and match with mains below)

  • mashed cauliflower
  • cauliflower breadsticks
  • roasted vegetables
  • makeover spinach gratin
  • brussels sprouts gratin

Dinner Protein Mains

  • cheesy meatballs
  • crustless pizza
  • burger with no bun, topped with mushrooms and onions and cheese
  • turkey lettuce wraps
  • turkey spinach meatballs
  • california spicy crab stuffed avocado
  • salmon patties
  • crustless spinach quiche
  • marinated grilled shrimp
  • shrimp stir-fry with vegetables
  • shredded harissa chicken
  • broiled tilapia parmesan
  • Dijon garlic, lemon dill salmon, maple-soy salmon

Dinner Cauliflower Mains

  • cauliflower fried rice
  • cheesy cauliflower bake
  • loaded grilled cauliflower steak
  • cauliflower baked ziti
  • cauliflower shepherd’s pie
  • cauliflower tamale pie
  • pizza cauliflower bake

Dinner Zucchini Mains

  • zucchini enchiladas
  • chicken parmesan stuffed zucchini
  • loaded zucchini skins
  • lasagna stuffed zucchini boats
  • scalloped zucchini
  • zucchini cheesy bread
  • stuffed zucchini
  • zucchini manicotti

Dinner Spaghetti Squash Mains

  • tomato basil spaghetti squash
  • pizza spaghetti squash
  • 4-cheese spaghetti squash
  • spaghetti squash feta egg bake

Dinner Other Veggies

  • broccoli chicken divan
  • tuna melt on a tomato
  • egg roll in a bowl
  • eggplant lasagna
  • taco lettuce cups
  • cheesy butternut squash skillet
  • bell pepper nachos
  • stuffed peppers
  • taco-filled tomatoes

Finally, a list of low-carb veggies that happen to be delicious…

… with cheese, of course.

Low-Carb Vegetables

  • broccoli
  • cauliflower
  • spinach
  • kale
  • brussels sprouts
  • cabbage
  • swiss chard
  • lettuce
  • cucumber
  • sprouts
  • eggplant
  • green beans
  • lemon
  • peppers
  • spaghetti squash
  • tomatoes
  • celery
  • parsley
  • avocado
  • radish
  • bok choy
  • mushrooms
  • garlic
  • asparagus
  • yellow squash

Himalayan Food and Heavy Salads

Good morning, everyone! It’s a beautiful Sunday morning here in Brisbane. The weather’s been much for manageable recently. In fact:

The last few weeks, it’s been so hot that…

  • my Polysporin liquefied

    IMG_7499
    Eat Street Markets (about an hour from my house) sells these ridiculous-looking donut fries, and I think I need them in my life! The chocolate looks perfectly melty, malty, and I love the combination of textures here. I should start planning my trip to Eat Street just for this!
  • must keep room door open to allow air flow
  • carry sunglasses everywhere
  • I chug more water than I have ever chugged in my entire life
  • I don’t even need to warm up before exercising because I’m alreadywarm
  • I get a tiny sweat pool where I wear my glasses or sunglasses
  • I love lectures because they are in AC-ed rooms
  • my legs stick to chairs and they hurt to peel off
  • I shower twice a day
  • I use ice-cold water which is not even ice cold (like room temperature)
  • 7am is already burning
  • shopping malls are now AC heavens
  • I make my ceiling fan spin so quickly that it’s going to fall offand kill me
  • food scraps are stored in the freezer
  • I put my face in the freezer and take deep breaths
  • if you step barefoot outside, you will get cooked
  • I choose iced smoothies over my favourite hot tea
  • I don’t want to cook
  • I wear whole-body sunscreen all day
  • bus stops need shade covers
  • I am actually desperate to go to the beach, and I dislike beaches
  • I put my water bottle in the freezer

Anyways, on Thursday night I went to a place called MADO Turkish Cuisine. For my main course, I was debating between the veggie casserole, the moussaka (eggplant lasagna), and the eggplant boat. I ended up with the veggie casserole, which wasn’t even a casserole – it was a veggie stew in a clay pot.

For dessert, I enjoyed the kunefe, which is a crispy, chewy, sticky, springy Turkish cheese pastry doused with rosewater syrup and topped with pistachios. A very unique dish with such bright flavours and a unique, indescribable texture. Have you tried kunefe before?

  • vegetable casserole in clay pot, 2 bites salad, rice with peas, 1 piece Turkish bread
  • 1 kunefe

I had this image saved to my phone for a long, long time, because I’ve been planning a trip to Himalayan Cafe for a while. Everyone knows I have a bit of a Nepal/Tibetan obsession, and my infatuation with Nepali food is no exception. Needless to say, I had to make an effort to visit this beautiful place for dinner one day…

And I did! This gorgeously-decorated restaurant reminded me of traditional Nepali homes, complete with floor pillows, lanterns, papyrus menus, and small side dishes full of aromatic lentil stew and beans. One of my favourite parts of the dinner was the pan-fried Sherpa bread, which was spongy, slightly sweet, and topped with savoury tomato sauce and a little cheese.

  • 1 small bowl kidney bean stew, 1 bowl yellow lentil dahl, 1 bowl chickpeas with potatoes, few scoops jasmine rice (took the rest home), apple yogurt with chopped apple, 1 large piece Himalayan tomato paste cheese bread
  • 1 Himalayan chocolate brownie with nuts, 2 scoops ginger and cinnamon ice cream

I’ve been into tracking my health lately, and spent a lot of time choosing my plant on Plant Nanny (a water-drinking app to keep hydrated!) and looking at Fitbits.

Then, I bought my own Fitbit! Mine is the Alta HR (Heart Rate), in black. I’m still figuring it out and haven’t mastered the device, but it’s been a wonderful, motivating tool so far. And, of course, much better than my iPhone’s Health app. I bought it on Saturday and spent a good amount of time exploring one of my favourite parts of Brisbane, the Queen Street Mall.

My Fitbit also tracks the amount of sleep I get, including how much REM, light, and deep sleep I have. I find it pretty accurate, but I’m also one to fall asleep seconds after my head hits the pillow.

On Saturday, I visited the Davies Park Farmers Market. It is, so far, my favourite market in Brisbane. The atmosphere was peaceful and charming, the people were friendly, and there were so many stalls. The produce was very inexpensive, and I loved the diverse spread of ethnic eats.

One vendor at a beautiful shortbread cookie stall recommended the crêpes around the corner, from Pascale’s Crêpes. How could I say no to crepes?

Wow. I am so glad I went for these, because not only were they super cheap and freshly-made by Pascale on the spot, but absolutely delicious. I’m a huge fan of buckwheat crêpes because I love their rich, roasted, grainy flavour and crispy texture. The spinach, mushrooms, and cheddar cheese inside were perfect!

Moments later, I got dessert from Pascale as well. My dessert crêpe was equally delicious, and the combination of vanilla ice cream, Nutella, and sliced banana (YUM) really hit the spot.

  • 1 buckwheat crepe with spinach, cheddar, mushrooms
  • 1 regular crepe with banana, Nutella, 2 scoops vanilla ice cream

Another day, I baked a farmer’s market almond bostock and made a spinach omelet for lunch. I’m such a fan of almond croissants that I find myself forgetting how delicious bostocks are. On a totally different note, the filter on these photos reminds me of Rachel’s photography – her food pics are always sunny and alluring.

  • 2-egg omelet with spinach and Manchego
  • 1/2 almond bostock

For dessert, some fresh berries (also from the market) with yogurt and nuts.

  • 1/2 container strawberries, 2 scoops Greek yogurt, some honey-roasted macadamia nuts and cashews

IMG_7432

I’ve said it many times before, but the UQ campus is just gorgeous. I’m in love with it!

In one of my courses, we spent a lab day identifying and examining different mosquitos. Being a Kinesiology (Exercise Science) major, it was a unique experience, and I definitely learned a lot.

Completely unrelated but exciting news! My sister and I will be travelling to Prince Edward Island (Canada), for the month of July 2018. I will be going there to volunteer at the University of Prince Edward Island, and we thought it would be an awesome opportunity to spend time together after she graduates from high school. Basically, it’s going to be a disastrous-hilarious Paris 2.0.

25 Reasons Why My Sister and I Will Visit Charlottetown, PEI

(I actually wrote this list to convince her, because Seline didn’t want to go to PEI initially. She thinks it’s going to be boring. Hope I will prove her wrong!)

  1. Lighthouses!
  2. Pretty much a vibrant seaside capital city
  3. Beautiful lawns and flowerbeds (like Jardin Luxembourg)
  4. Maritime accents
  5. People are known to be the nicest of Canada
  6. Parks
  7. Boating tours
  8. Incredible ice cream shops
  9. Basilicas, cathedrals
  10. Biggest fireworks in Canada (next to Ottawa)
  11. 500 historic buildings
  12. Flight is much shorter than London
  13. Beautiful harbours
  14. Mild weather, even in the summer (high is about 23)
  15. Modern and urban, yet beautiful old sights
  16. Huge transportation hub
  17. Victorian-era houses
  18. Lots of shows, performances, theatres, musicals
  19. Pretty much the birthplace of Canada (Charlottetown = “birthplace” of Confederation), AND we will be there during Canada Day
  20. Great summer festivals
  21. Golf courses where we can finally accomplish our dream of riding a buggy
  22. Very safe
  23. World-class shopping and restaurants

In my Health Psychology class, I’ve been looking at increasing vegetable intake for people with Chronic Kidney Disease.

I did my presentation last Wednesday, and it was probably the most scared I’ve been since arriving in Australia. I was the second person to present, and the student before me did a spectacular, entertaining, insightful presentation about the health implications of tinnitus. Before my presentation, I could feel my heart pounding! Fortunately, it went pretty well.

Delicious cauliflower rice has also been on the menu, usually alongside falafels and omelets.

  • cauliflower and broccoli rice, saffron rice, zucchini, carrots, tomato, red pepper, 1 falafel, 1 egg omelet with Manchego cheese

The beautiful Brisbane weather has made it super easy for me to walk around, soak up the sunshine, and see new places.

A new discovery: there is a tiny takeaway cafe in Brisbane’s Fortitude Valley region called Botanica Real Food. They serve freshly-made salads, up to FIVE types in a medium container. The ladies there really pack it in, so this full-course-meal salad weighed a solid kilogram.

28939067_2111297785563415_338215856_o

From left to right:

  • pearl barley and broccoli with capsicums and parsley
  • vegan pesto and pearl couscous salad with red onions and spinach
  • shaved broccoli salad with cashew dressing and dried cranberries
  • chickpea and carrot salad with pickled red onions
  • potato, pea, and dill salad

I actually ended up dividing it into a few meals, served with other mains – like this awesome pumpkin quiche (also from Botanica).

  • pumpkin and red onion ricotta quiche, 1/5 Botanica salad box (broccoli salad with cashew dressing, chickpea and carrot salad, pesto and pearl couscous salad, pearl barley and broccoli with capsicums, potato pea and dill salad)

Packed up for lunch another day.

  • 1/5 Botanica salad box (broccoli salad with cashew dressing, chickpea and carrot salad, pesto and pearl couscous salad, pearl barley and broccoli with capsicums, potato pea and dill salad)
  • 1/4 ricotta and walnut streusel coffee cake, blueberries, Greek yogurt

This is what the inside of Botanica looks like. These photos were taken yesterday… because I went again. They are fresh, delicious, and so addictive!

Yesterday’s salad box was almost the same, with the addition of some cabbage and a freekeh and eggplant pilaf.

Another quiche! I am in love with quiche. Their crust has an amazing whole-grain flavour. I also ate the tastiest chocolate hazelnut dessert from Le Bon Choix, which I bought on my walk home.

Alright! I wish I had more to share, but this post is already long enough.

Have a beautiful and delicious week, everyone ❤

Menus and Stuff

Good Monday morning, everyone ❤ Last week was one busy week, and this week will be equally packed with classes, presentations, and more. Here’s what I ate recently.

Omelet with peppers, asparagus, tomato, Provolone cheese (a new favourite).

Dinner at Fogata Latin Cuisine. I don’t always get appetizers, but when I do, it’s cheese bread. Brazilian cheese puffs are a little chewy like mochi, with a springy texture and good savouriness from the cheddar.

  • 6 pieces Brazilian cheese bread
  • 1 stuffed pepper with couscous and pulled pork, cassava puree, parsnip chips, radishes and sprouts
  • Pavé (large Brazilian tiramisu cake) with caramel sauce, cookies and cream ice cream, whipped cream (uncomfortably full after this big meal, not happy and not confident. Ice cream was good portion but dessert cake was just too large.)

Another day, another omelet, this time served with cauliflower rice and spinach.

Working at the library on an early Monday morning 🙂

I found myself in a post by the University of Waterloo for International Women’s Day! This was pretty cool.

Screen Shot 2018-03-10 at 9.36.02 PM

Life around campus at the University of Queensland. One day, I am definitely going to try one of their famed pizzas. The one I want to try is the vegetarian four seasons, which means the four quarters of the pizza have different toppings. It sounds so good!

I went to the Milton Farmer’s Market on one Sunday morning. It was truly a beautiful day. Next time I go to the market, I want to try the mini Dutch pancakes. There was also a mushroom vendor who was cooking up some mushroom dishes, and it smelled divine!

I’m still in love with cauliflower rice, veggies, and halloumi. I decided not to buy halloumi yesterday, though, considering I’d been chomping on halloumi like a fiend for the last month.

Another day, I had yogurt with raspberries and macadamia nuts (roasted with honey), plus chocolate coconut roughs. This was following a great lunch of cauliflower rice with spinach, topped with carrot pancakes.

Menus for places that I want to go! Okay, I did go to Fogata Latin Cuisine already. But next on my list are Mu’ooz, an Eritrean restaurant, and Abode Cafe, which is famous for their ham and cheese toastie (The Dulcie). Golden sourdough, mango sauce, Gruyère – this sounds incredible.

Another day, I picked up some tarts from the farmers market and devoured them alongside a veggie mix. This was so, so good. I love Portuguese tarts and the flakiness of their crust; plus, these fillings were so fresh. They went perfectly with the simple veggies.

  • 1 Portuguese chicken and herb pastry, 1 Portuguese goat cheese, walnut and honey pastry, cauliflower and broccoli rice, saffron rice, zucchini, carrots, tomato, red pepper, Manchego cheese

I’ve been experimenting with different filters. They all take on a slightly different look depending on how much light is coming into my room, depending on the time of day. Which one is best?

One assignment that I am working on is about pureed vegetables in baked goods, as an increased veggie intake, among other things, will improve the health of people with chronic kidney disease (hence the kidneys in the background). This is for my health psychology class, where we look at various theories for health interventions.

Last but not least, my weekend plans. I ended up taking a long walk instead of going to Perrin Park’s fitness program, and skipping a few bakeries on Sunday because I purchased way too many at Chouquette (ate them all yesterday without taking pics!). On the right? One of my sister’s best roasts. She always cracks me up. Another 99 days until I reunite with my favourite loser.

That’s pretty much… it… for today. I wish I had something better, cooler, more exciting. But I don’t. Have a beautiful week ✌️

Top 15 Meal Prep Tips

Meal prep!

When it comes to meal prepping, I have pretty much made every mistake possible. From leaving this raw to scorching that, I have learned a lot about preparing healthy, tasty food in bulk.

Here are some of my best tips:

  1. Plan the right number of meals, leaving some room for fun activities. For instance, I often overestimate the number of meals I need in a week. I think, I have school five days this week, which means five healthy lunches and five great snacks. But what I leave out is the fact that there might be free pizza on Tuesday, or drinks and board games on Friday. I’ve learned to look at my calendar carefully beforehand, or even cook one less meal than I should (and just buy something special one day of the week!). That way, nothing goes to waste.
  2. Write down cooking times! In the words of Shape magazine: Cooking multiple things, multiple ways, and for multiple times without a timer of some sort is a recipe for disaster, and you don’t want to waste time and money on burning up a chicken. Solution: Download a multi-timer app—there are lots for both iOS and Android. You can set, say, 40 minutes for acorn squash in the oven, 20 minutes for barley on the stove, and another 20 for that sauce in the fridge to set up.
  3. Stock up on spices. The bare minimum for me would be salt and pepper, garlic powder, cumin, cayenne pepper, and curry powder.
  4. Avoid pre-cut vegetables like the plague! They are so pricey, and you don’t get to choose the shape of the veggie. I love to cut my sweet potatoes in small cubes so they cook faster. When you buy in bulk, it’s fresher and much cheaper.
  5. Scour your kitchen for things that should be used up, and base your meal prep off of that. Extra lentils? Plan a lentil stew!
  6. Plan when which meals will be eaten. Delicate items like berries, zucchini noodles, and lettuce wraps will go bad sooner, so they should be gobbled up first. Heartier things like potatoes, grains, chili, and stew can last longer, so plan to eat those later in the week.
  7. Whatever takes the longest to cook, make that first. That way, the chili/stew/pulled pork can cook low and slow while you prepare other things, or clean the kitchen.
  8. Use glass containers or BPA-free plastic containers. I have a love-hate relationship with glass containers because they are heavy, but reheat well. Now, I do half in glass and another half in plastic, depending on what else I need to take to school that day (to avoid overpacking and making my backpack into a 10-kg dumbbell).
  9. Leave some freedom an wiggle room. Be sure to prep some treats. For me, I love yogurt with baked goods and nut butter as a satisfying snack or dessert.
  10. Make what you know you love. My favourite things to meal prep include Thai green curries with vegetables and rice or quinoa, bean chili topped with cheese, and sweet potato or pumpkin stew. As a result, I make these all the time and never seem to tire of them.
  11. Find recipes that look amazing, and stick to them, especially when you go to the grocery store. Whenever I go to the store before getting recipes, I end up with a bunch of ingredients that I don’t need, and they spoil. Now, I find recipes first, write out a shopping list, and stick to the list. This also helps with that #studentbudget.
  12. Pack a good balance of healthy carbs, fat, and protein. While plain, buttered gnocchi is absolutely delicious, be sure to add veggies and protein. Also, watch the portion sizes.
  13. Don’t. Dress. Your. Salad. Ahead. Of. Time.
  14. Save your recipes on your computer or write them down. If you love it, you’ll want to come back to it.
  15. Meal prep with some entertainment! Not going to lie, it isn’t very exciting to stand and chop peppers for an hour. Why not put on an upbeat (or sad, if that’s what you’re into) playlist? Or watch a TV show or movie? Or – my favourite – FaceTime a friend or family member to chat?

Hope these tips work for you, and have a beautiful, healthy, rest of the week!

These photos are from Google, and therefore not my own.

Simple Guide to Nutritional Yeast

What is Nutritional Yeast?

  • a type of inactive yeast
  • flaky, powdery texture
  • has a savoury, cheesy flavour
  • vegan and gluten-free
  • can be found in most health-food stores

Why You Should Try “Nooch”

  • tastes like parmesan cheese, so it’s absolutely delicious
  • loaded with B vitamins
  • contains 6 grams of protein in each quarter cup
  • plenty of zinc and fibre

Creative Ways to Use Nutritional Yeast

  • add it to pasta
  • add to popcorn
  • use in Tex-Mex or Mexican dishes as a sub for cheddar
  • sprinkle some on buttered bread
  • use in lasagna
  • make an Alfredo sauce
  • topping for vegetarian chili
  • use in tofu stir-fries
  • sprinkle on salad
  • use to top salads or breadsticks
  • use in French toast batter to add richness
  • in place of cheddar in vegan broccoli-cheddar soup
  • use to make vegan omelettes or quiche
  • add to mashed cauliflower
  • use it to make cauliflower dishes
  • add to stuffed peppers
  • the easiest mac and cheese ever: 1/2 cup nutritional yeast with 1/4 cup warm water, oil, salt and pepper
  • mix into scrambled eggs for eggy flavour and great yellow hue
  • add to casseroles, whether they have rice or quinoa
  • toss it into the blender with cooked/canned beans, olive oil, and lemon for a great cheesy dip
  • add to burritos
  • sprinkle on shakshuka
  • add to scalloped potatoes
  • blitz to make a mock parmesan
  • mash into baked potato with garlic
  • blend to make creamy cheesy sauce
  • stir into pesto
  • top sautéed vegetables
  • use to top pizza or flatbread
  • use to make vegan hollandaise sauce
  • make a cheese spread with it, then use it for grilled cheese
  • stir it into vegan gravy
  • use to thicken stews, sauces, and soups
  • use in vegan mac and cheese recipes
  • whisked into salad dressing for thickness and unami flavour
  • use in vegan baking, like for savoury biscuits
  • add to scrambled eggs (adds a great sharp flavour, and enhances the yellow hue of your eggs)
  • stir into soups
  • add to curry mix
  • stir into risotto
  • sprinkle on chips, like kale chips
  • stir into sweet treats, like peanut butter cups, to add rich flavour (melt 1/2 cup chocolate chips OR cocoa powder with oil, then layer with a mixture of peanut butter and nutritional yeast, chill to set)
  • sprinkle on top of avocado toast
  • use in tofu cheesecakes, to add cream cheese flavour

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!

IMG_1056

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!

IMG_1065

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. 🙂