October | Sky-High Carrot Cake

Hello! Short post today, because I have a couple emails to write and some schoolwork to catch up on. It is really crazy how quickly my courses are progressing, now that I’m in a number of upper-level kinesiology courses. I’ve learned so much in the three-ish weeks of school that we’ve had so far.

  • AWESOME pic that one of my friends shared on FB. Credit to the artist; unfortunately I couldn’t find his or her name. I like this piece because it shows which animals the poses are named for. I particularly like the peacock and the locust.
  • Bubble tea at CoCo is on sale until the end of November, so I will have to make sure my sister and I get some!
  • Mom made Caprese salad at home in BC, because she bought some new balsamic vinegar. It looks so good! I love that combo of flavours.
  • Campus on a sunny afternoon
  • Images from Nutrition in Disguise, one of the research groups that I’m involved with
  • And more…

Seline and I had a meal at Symposium last Sunday. It was my first time at Symposium Cafe, but I’ve heard too many good things about their cake to miss out. I devoured the whole thick slice of SKY-HIGH CARROT CAKE, and Seline had the triple chocolate cake. After this lovely meal, I went to my friend’s house for a potluck.

Symposium Cafe Mediterranean salad with salmon // sky-high carrot cake

Another day, Sal and I went to Red House. Red House is one of my favourite Waterloo spots. They have phenomenal salads, soups, pastas, and entrees. Their desserts are always seasonal, and really unique. This time, I had the butternut squash and coconut soup, followed by fried polenta cubes with a beet and goat cheese salad. For dessert, Seline and I shared two: apple crisp with sharp cheddar ice cream and a unique white chocolate cheesecake with Oreo crust and stewed strawberries and figs.

Ennio’s noodles with gorgonzola sauce, seasonal vegetables, roasted garlic (unpictured, but quite tasty) // bread pudding with Nutella, vanilla ice cream

Hands-down the BEST bread pudding I have ever eaten in my life.

I had a midterm last week, and a few more coming up. A lot of studying needs to be done!

The Halloween showcase at Brass Butterflies aerial studio is coming up, and I have been procrastinating on practicing. I need to get back into working on improving my endurance.

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A quick video from aerials:

And some pics that Seline helped me take for my Instagram. I made an Instagram for my job, because I’m working as a Waterloo Warriors Recreation Ambassador this term. So if you’re reading this, you can follow me too. 😉 _cindywei

Things that scare me but I’m doing them anyways this term:

  • research
  • starting a club
  • presenting in front of lecture halls of first-year students
  • aerial performance
  • skating competition
  • teaching a yoga class

Random meal from recently:

  1. Seline’s steak with potatoes, sautéed green beans, and onions
  2. Veggie bean chili with cheddar and fig goat cheese
  3. Vegetable cheddar enchiladas with roasted delicata squash
  4. Quiche with sautéed green beans

More randomness:

  1. Saw this stunning image of rice paddies on Twitter (or Reddit?), and it made me think of the time that I took a bus from Kathmandu to Pokhara, riding past miles of rice paddies. Absolutely incredible, and even more so in person.
  2. A bitmoji that Seline made for me. It’s now my Twitter pic. I’m really a loser, as you can see.
  3. Seline and I went to Menchies the other day because we had a 2-for-1 discount coupon from the mail. My Menchies bowl included chocolate brownie, cheesecake pieces, peanut butter crisp, a malted chocolate ball, cereal, and more. I’m all about the toppings ^_^
  4. Sometimes, between classes, I find Seline and we spend a few hours relaxing, “studying”, and chatting at an on-campus cafe. The other day, I was SO. TIRED. that I slept with my head right on the table.

We made quite a special meal the other day!

Thai green curry with broccoli, onions, mushrooms, carrots, zucchini, yellow bell pepper // rotisserie chicken breast // rice cooked with butter, chicken broth, truffle salt // garlic sautéed green beans

Now, I just have a bunch of recipes for things I baked recently:

Chai-spiced Applesauce Prune Baked Oats

Makes 4 servings

INGREDIENTS

  • 2 cups quick oats
  • drizzle honey
  • 1/2 cup applesauce
  • 1 tsp baking powder
  • 1.5 tsp cinnamon
  • 1 tsp vanilla
  • 1/4 heaping tsp salt
  • 1.5 cups milk
  • 3 chai tea bags
  • 1 large egg, beaten
  • 15 prunes, chopped

INSTRUCTIONS

  1. Preheat oven to 350.
  2. Grease pan – 8 x 10 up to 10 x 10 are perfect sizes.
  3. Bring milk to a simmer. Cut open tea bags, and allow tea to simmer in the milk for 5 minutes. Strain out the tea leaves.
  4. Mix all ingredients and pour into pan.
  5. Bake for 20 minutes.

Chocolate Oat Bars

  • tasted good, but need to add more condensed milk and a splash of oil to the chocolate filling
  • more butter in the crumble
  • double the crumble next time!

INGREDIENTS

  • 1/2 cup semisweet chocolate chips
  • 1/3 cup fat-free sweetened condensed milk
  • 1 cup all-purpose flour (will increase to 2 cups next time)
  • 1/2 cup quick oats (will increase to 1 cup next time)
  • 1/2 tsp baking powder (will increase to 1 tsp next time)
  • 1/2 tsp baking soda (will increase to 1 tsp next time)
  • 1/4 tsp salt (will increase to 1/2 tsp next time)
  • 3/4 cup packed brown sugar (will increase to 1.5 cups next time)
  • 1/4 cup oil (will increase to 1/2 cup next time)
  • 1 tsp vanilla (will increase to 2 tsp next time)
  • 1 egg (will increase to 2 eggs next time)
  • 2 tbsp quick oats (will increase to 1/4 cup next time)
  • 2 tbsp softened butter (will increase to 1/4 cup next time)

DIRECTIONS

  1. Heat chocolate chips and milk in 1-quart heavy saucepan over low heat, stirring frequently, until chocolate is melted and mixture is smooth; set aside. Heat oven to 350°. Line a square pan with parchment paper.
  2. Mix flour, oats, the baking powder, baking soda and salt in large bowl; set aside. Stir brown sugar, oil, vanilla and egg in medium bowl with fork until smooth; stir into flour mixture until blended. Reserve 1/2 cup dough in small bowl for topping.
  3. Pat remaining dough in pan (lightly flour fingers if dough is sticky). Spread chocolate mixture over dough. Add 2 tablespoons oats and the butter to reserved dough; mix with pastry blender or fork until crumbly. Drop small spoonfuls of oat mixture evenly over chocolate mixture.
  4. Bake 20 to 25 minutes or until top is golden and firm. Cool completely, about 1 1/2 hours. For bars, cut into 4 rows by 4 rows.

Brownies, inspired by Allrecipes

Makes 36 servings

INGREDIENTS

  • 1.5 cups butter
  • 3 cups brown sugar
  • 6 eggs
  • 1 tbsp vanilla extract
  • 1 cup unsweetened cocoa powder
  • sprinkle cinnamon
  • 1.5 cups all-purpose flour
  • 3/4 heaping tsp salt
  • 3/4 tsp baking powder

DIRECTIONS

  1. Preheat oven to 350 degrees.
  2. Grease and flour large square pans.
  3. Melt butter in a large saucepan.
  4. Remove from heat. Stir in sugar, eggs, vanilla.
  5. Whisk in cocoa, cinnamon, flour, salt, and baking powder.
  6. Spread batter into prepared pan.
  7. Bake in preheated oven for 25-30 mins. Do not overcook. Cut.

Chocolate Almond Butter Banana Snack Bread

Serves 12 squares

Blender Ingredients

  • 1 egg
  • 3 medium bananas, ripe
  • 1/4 cup almond butter
  • 1/4 cup applesauce
  • 2 tbsp PB2
  • 1/2 cup honey
  • 1 tsp vanilla extract
  • 2/3 cup unsweetened almond milk

Dry Ingredients

  • 1 tbsp + 1/2 tsp baking powder
  • large sprinkle of sea salt
  • 1 1/4 cup almond meal
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup buckwheat flour
  • 1/2 cup AP flour
  • 1 cup quick oats
  • 1/2 cup chocolate chips

Instructions

  1. Preheat oven to 350 and line a 8×8 square pan with parchment paper.
  2. Blend all ingredients from the “Blender Ingredients” section.
  3. Mix all dry ingredients in a bowl until well combined.
  4. Pour into prepared pan and bake for 40 minutes.
  5. Let cool overnight before cutting, or it will be too tender to hold form. Store cooled leftovers in a covered container for up to several days, though best when fresh. Slice and freeze for longer term storage.

Enchanted Scarborough

Good, good morning, everyone!

My sister is starting a Debate Club at her school. I thought that was super neat and wanted to share that with you guys. Go Seline! Have you ever started a school club? How did that pan out?

Looking at housing. A not-so-secret-anymore surprise announcement to be made soon…

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Sadly, my family had to cancel our trip to Whistler. I had it all planned out (this is the simplified table), on a complicated Excel doc with reservation times, ticket pricing, etc. Aww, man.

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On a completely different note, the weekend was absolutely beautiful so I took a long walk.

This is the creek in Scarborough, where you can hop down the hill and stand on the rocks where you can see the river stretch for miles.

Don’t these photographs make Scarborough, a university-oriented suburb in Toronto, look so enchanted? The scenery looked even better in person. It reminds me of something that could inspire a poem, like the magical ones that Seline likes to write on her blog, Purely Poetic.

I normally tutor 4-6 students every day in Anatomy and Physiology, and occasionally Biochemistry and pure Biology.

My good friend yoga is back! I’ve been experimenting with some new poses. The one on the left is called the Super Soldier pose, and it’s one that I’ve never, ever seen before until a random Google search and scroll. It didn’t feel too bad for my first time doing it! Headstands are feeling solid (though I didn’t try a tripod headstand yet), and I did some handstands, balancing for longer than I have before. 🙂

Today’s mission: tripod headstands, more of those super soldier poses, and forearm stands!

 

 

October Eats

Happy Halloween! I hope you all had a safe and delicious end-of-October. 🙂 Check out some of these fantastic meals I’ve had!

PS: I have a super sore throat. I was coughed on yesterday at the hospital, and I’m clearly sick now. 😦 Even after 10 hours of sleep, I feel weak – too bad I have an aerial silks lesson coming up in half an hour! Hoping that the exercise will make me feel better?

Party lunch with steamed garlic broccoli, rice, maple-soy salmon, and stir-fried vermicelli noodles with shrimp.

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Brunch at Whole Foods! I love, LOVE having brunch there. Their cottage cheese is so creamy, and my favourite item here is the blueberry brioche French toast. Also loved the mushroom and goat cheese strata. And yes, I had mac and cheese and chicken cacciatore in the morning. :mrgreen: What an awesome start to my day!

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And then, like it couldn’t get any better… we had ice cream from Rain or Shine!

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Yes, this is my new favourite place. EVER. Here we have strawberry cheesecake, brown butter pear, coffee, and vanilla caramel. This was so delicious and probably the best ice cream I’ve ever had. 100% made in-house with fresh and local ingredients, these ice creams were INCREDIBLE. I wanted to buy the whole store! They even had a peanut butter flavour… next time!

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Lunch at Kefi, a Greek restaurant. These were the appetizers: spanakopita, garlic lemon shrimp, pita bread, and my special spanakopita 🙂

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Seline’s dish of seafood scampi (yup, at a Greek restaurant), and my spinach and feta-stuffed chicken breast with almond green beans and Greek salad.

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Mom had the BEST mousaka, a lasagna-type dish made with eggplant, ground beef, and a cheesy potato layer. This was SO good! She also had tzatziki, lemon-roasted potatoes, and rice. Grandpa had the salmon kebab with the same sides.

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My plate after sharing! I had a little of everyone’s food. YES! 🙂

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This was SO awesome – a mix and match lunch. Mom and I made a big tasting platter with all kinds of dip (spinach ranch, salsa, hummus, etc.) and a big paprika egg salad with scallions. Served with toasted pitas, crunchy tortilla triangles, raw veggies, and cheese + crackers. My favourite combination was the sharp cheddar with grapes and pepper crackers!

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All together… with some more dippers for dessert. Strawberries and sliced bananas with honey + peanut butter Greek yogurt dip – with cinnamon on top!

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Such awesome eats so far. Stay tuned for the next post and have an awesome November. 🙂