Stupidly Delicious

Good morning guys! I hope everyone is having a beautiful day. It struck me yesterday that this Friday is going to be December. I can’t believe it. Looking at my 2017 New Year’s Resolutions, I feel like it hasn’t been that long since I last created these yearlong goals. Time really flies.

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Sweet Potato Coconut Curry

Serves 4

INGREDIENTS

  • 1 tbsp curry powder
  • sprinkle cumin
  • 1 tsp salt
  • 1/4 tsp ground ginger
  • 1 medium yellow onion, diced finely
  • 1 cup water
  • 1 14 oz can coconut milk
  • 2 large sweet potatoes, peeled and cut into 1/2-inch cubes
  • 3 scallions, sliced thinly
  • 1/3 cup raisins

INSTRUCTIONS

  1. Toast spices for 30 seconds, stirring the whole time.
  2. Add onion and scallions and 1/3 cup water. Cook 5 mins, until onion and scallions are soft and translucent.
  3. Whisk in coconut milk and remaining 2/3 cup water. Boil.
  4. Add sweet potatoes. Decrease heat to med-low. Cover. Simmer rapidly for 10-15 mins, or until sweet potatoes are tender. Stir occasionally.
  5. Add raisins. Simmer uncovered for 5 mins, or until sweet potatoes break down into the sauce. Stir frequently. Remove from heat.
  6. Scoop curry into bowls and serve with brown rice and lime wedges if desired.

I spent some time over the weekend creating a new resume format for my sister, Seline. She chose the colour and style, so I just helped to put it all together.

 

For myself, I’ve been working on a Personal Statement for a co-op contest, as well as revising my own resume.

 

Last week, I had some delicious meals from Whole Foods. This bowl included barbeque smoked meat, mac and cheese, a cauliflower meatball, and more.

 

Few things from recently:

  • Did you guys know I’m interested in true crime and criminal psychology? My sister and I have been watching a lot of Unsolved Mysteries on YouTube.
  • On Sunday I had a great time, thanks to this detailed agenda – you’ll see in a moment!
  • Shopping lists
  • I made a 2048 tile! I must be the only person who still plays 2048…

 

I went to BakerBots Bakery on Sunday, where I bought this incredible pumpkin tart that I devoured yesterday. This buttery shortbread crust was filled with creamy, sweet, cinnamon-y pumpkin and topped with the fluffiest whipped cream, crispy glazed pumpkin seeds, and a homemade pumpkin cream puff.

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I also had a cinnamon bun! This cinnamon bun was from BakerBots as well. When I was in line to buy some pastries and ice cream, the girl in front of me insisted that I try their cinnamon buns. I must have looked very indecisive (they had such a large spread of treats!) because she told me, without hesitation, that I “have to try their cinnamon buns. They’re delicious. Stupidly delicious. Seriously, stupidly delicious.” I’m not a huge cinnamon bun fan, since I prefer cakes and muffins, but you can only see so many delicious scones and cinnamon buns from Cora’s site (which, Cora, if you’re reading this – I bought a donut and a muffin from Through Being Cool yesterday!). So I had to get a cinnamon bun.

And she was absolutely right. Stupidly delicious. Can I eat ten of these right now?

 

My office at work is now decorated for Christmas. I tried to make it anatomy-themed. Check out all the photos saved on my phone for inspiration!

 

Another incredible dessert: this banana eclair from Roselle. It was filled with white chocolate cream, vanilla chantilly, and rum-glazed bananas. I really loved how the eclair itself was crisp and light, rather than soft, mushy, and heavy.

 

My friend and I went to the Christmas market in Toronto. It was great to catch up on the cold, blustery Sunday and see all the lovely vendors and Christmas decorations.

 

I. Love. Christmas. From the lights to the carols to the fluffy scarves and the hot chocolate, I wish everyone could have that warm fuzziness of Christmas year-round.

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Ooooh, guys. Look at this. I’m freaking out. Let me just explain this deliciousness in point form:

  • Chewy (with crispy edges) peanut butter cookie with caramelized peanuts and chunks of peanut brittle
  • Ube ice cream (Japanese/Filipino sweet potato)
  • Toffee swirl ice cream with chunks of toffee

I devoured this in a heartbeat. Hands-down one of my Top 3 All-Time Favourite Desserts.

 

I also loved this brunch at Karelia Kitchen, where I munched on purple cornmeal pancakes, a poached duck egg, smoked salmon, and the best beet-cured gravlax.

 

That was all post-silks!

 

And these are some much simpler, but delicious nonetheless, meals from home. 🙂

 

I hope everyone has a festive week ⭐️

N♡VEMBER

Good morning, everyone! 

I hope you are all having an awesome, awesome week full of reflections and all the deliciousness in the world. Here are some things from recently:

  • funny meme about abs and Christmas figurines
  • a drawing of the neuromuscular junction, one of the tricky topics that students are currently struggling with (as a tutor, the colours are so helpful)
  • tomato scrambled eggs made a comeback
  • cute text message from Mom

One Sunday, I went for pizza. This slide was perfectly charred on the bottom and smothered with mushrooms and mozzarella.

Spent one beautiful, hilarious day with my friends. We met for brunch at the Starving Artist, where I devoured potato waffles topped with smoked salmon, poached egg, capers, and hollandaise. On the side were the creamiest maple beans and fresh greens. My friends, who didn’t order Bennies but enjoyed fruit on their waffles, also had plenty of good things to say about their meals.

It was great to see all of my lovely Waterloo friends again. I hadn’t seen them since mid-August, and I missed them!

One evening, I enjoyed a big bowl of palak paneer. Hands-down my number one favourite Indian dish. On the side, some freshly-made garlic naan bread. My mouth waters when I think about this. Dear Indian food, I love you.

The same day, I bought goodies from Whole Foods’ hot bar to enjoy at lunch the next day. I really enjoyed the cauliflower “meatball” and their BBQ pulled pork.

It was rainy on the day that I went to Toronto, but fortunately I had a pair of great boots. Comfortable, warm shoes make all the difference.

Why did I go to Toronto? To suture this banana.

Well, I actually went downtown to meet a friend and attend a medical school conference called MedX Toronto. Here, I learned all about the MCAT exam, admissions, interviews, med school life, and even had to opportunity to connect with med students and learn to stitch. I need a lot of practice, as you can see. 🏥

This was the scrumptious Moroccan stew that I made two weeks in a row. I love having it for lunch, served with fluffy couscous. The second time I made it, I used extra carrots and omitted the sweet potato. I love the plump raisins and flavourful spices with the chickpeas. I can’t wait to make it again. It’s hearty, cheap (!), and so tasty.

I finally submitted my Visa information for my Australian student Visa. Now I’m waiting on my course schedule to come out, and I’ll see it in a few weeks time. I’m still in shock by the fact that I will be in the Southern Hemisphere in less than four months.

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One thing I love to do is plan where I’m going to go, whenever I go downtown. I love creating these elaborate walking routes and seeing where I want to go, and which fun places are in close proximity. I can’t wait to revisit Karelia Kitchen for their spectacular beet-cured gravlax, Bakerbots for the hands-down best ice cream sandwich, and, of course, Moonbean for their incredible spinach borekas and London Fog tea lattes. Every time I admire the gorgeous, colourful photos by Cora at My Little Tablespoon, I get irrationally excited about the downtown TO food scene.

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It’s always hard to decide which restaurants/cafes I want to try. Lots of lists are always made, and they help me narrow down the options. I’m seriously looking forward for my next trip downtown. 🙂

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Speaking of lists, I’ve started a list of all the holiday baking I can’t wait to do, à la Nutrition on a Mission. But Christmas pancakes, man, I can’t wait.

Have a lovely rest of the week, everyone!

 

Starstruck: 2017 Schulich Leader Scholarship Get-Together

Saturday was SLxON, a special networking event for Schulich Leader Scholarship recipients across Ontario. It took place, like last year, at the MaRS Discovery Centre in downtown Toronto. This year, it was extra-special because the event was Canada-wide.

A post from the 2016 SLxON can be found here!

Here are some photos from the event.

We had a great time, especially during the Instagram challenge.

How does SLxON make you feel? Wish I had thought of the word starstruck. These people amaze me.

SLXCA… with our bodies! The floor was pretty comfortable.

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There were some fantastic speakers and a wonderful presentation by Dr. Julielynn Wong, who was incredibly passionate and inspiring.

Selfie!

❤ ❤ ❤

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More ❤ ❤ ❤ at the post-event, at Prenup Pub where we had snacks and drinks.

Then it was off to Scarborough for a restful night at home!

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!

Goodbye, Waterloo

On Wednesday (3 days ago), I flew out of Toronto and came back home to BC.

My last few meals in Ontario were absolutely delicious.

Good times were spent with my friends (this is Kianna, my friend from aerial silks) – and we had a great lunch at Solé Seafood Bar.

Complimentary bread, tomato and blue cheese noodles, spinach and feta flatbread – both of which I shared with my friend Lara. Kianna had the shrimp scampi.

For dessert, we had a dark chocolate tart with creme fraiche and berry coulis.

One day, I cooked Gordon Ramsay scrambled eggs, which turned out irresistibly creamy. They did take a little extra effort to make, and I prefer my spinach + cheddar eggs.

Meal plans were created:

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I liked my sweet potato fries, salmon, with broccoli couscous. The garlic aioli was my favourite part.

Pancakes are always a dreamy breakfast. Chopped prunes on top!

Almond Flour Pancakes

Serves 6 pancakes

INGREDIENTS

  • 1 cup almond flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • Cinnamon
  • 1 large egg
  • 1 tbsp melted butter or coconut oil
  • 1/2 cup water
  • 1/2 vanilla extract

INSTRUCTIONS

  1. Whisk dry ingredients together.
  2. Beat together liquid ingredients. Whisk wet into dry.
  3. Allow batter to rest for 10 minutes.
  4. Heat up pan to medium-high. Cook pancakes until tops are bubbly, edges are dry, and bottoms golden brown. Flip over and cook for another 1-2 minutes.
  5. Serve hot with butter.

Have a lovely rest of the day, friends!

Life.

Screen Shot 2017-05-21 at 1.08.40 PM.pngDo you like poetry? Quick promo, friends! Did y’all know that my crazy, studious, funny, awesome 17 year-old sister writes a blog, too? Hers is called Purely Poetic, and she writes all about mythical lands, strange sensations, and weird-but-wonderful worlds. Seline has a way with words, and is quite talented when it comes to writing creatively. Paired with some incredible aesthetics, I think you will love her writing. Take a look by clicking on this link, which will open up in another tab.

On another note, Mother’s Day was last weekend, and I was more than happy to wish a special day to my one and only mom. ❤ She is such a resilient, compassionate, caring person.

I had oatmeal this morning with an overripe banana, cocoa powder, tons of sunflower butter, and granola with hemp hearts to top.

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Yesterday night’s dinner was fresh pasta from the market, cooked with a pumpkin sauce and market asparagus with frozen peas. Parmesan on top!

The same sauce paired gloriously with fresh gnocchi. I love gnocchi. In fact, I think it is my #1 favourite pasta. What’s yours?

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For lunch yesterday, I met up with some friends to enjoy a meal at Cafe Pyrus. Every semester, the Schulich Leaders Foundation sponsors a get-together, and this time one of my friends recommended this vegan cafe in downtown Kitchener. I savoured every sip of my vanilla steamer, and loved the Angry Vegan sandwich: a panini with Daiya, caramelized onion, spinach, tomato, and a great garlicky aioli. Broccoli soup of the day was tasty, too.

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I wish I was back in Toronto so I could see this aerials showcase, starring my friends. 😥 They all look so beautiful in this shot.

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Eggs, broccoli, cheese, yogurt, fruit, granola – what better breakfast can you ask for?

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Loved this dinner that I enjoyed two nights in a row: baked herb salmon, broccoli, and a side of schoolwork.

I went to Freshii last weekend for this deluxe salad, which was loaded with brown rice (it was essentially a grain bowl), beets, carrots, corn, mushrooms, beans, aged cheddar and feta cheese, crispy wonton strips, spinach, and a spicy yogurt sauce. Loved this!

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Pancakes are another love, of course: this tasted awesome smeared with peanut butter and sunflower butter.

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A tasty lunch featured eggs and frozen almond croissant from Thobors.

Met with my friends at The Works, where I had a big turkey burger with great toppings! I love arugula on my burgers.

Meal prep, which involved a mediocre quinoa pesto chickpea salad and subpar cucumbers.

Chocolate baked oatmeal always exceeds my expectations. This tasted incredible with yogurt and granola… plus peanut butter. Always, peanut butter.

Baked sweet potato, beans and corn, cheddar, avocado, salsa. I need to buy more sweet potatoes this week. They are so versatile.

These are Seline’s drawings. Her artwork never fails to impress me. She did these spontaneously, somehow… with just a pencil and an old notebook!

Her oil paintings are equally wonderful. The waterfall painting is one of my favourites that she’s done. I cannot believe that she is self-taught, and has only been painting for two years.

Yay for cookies! Make this recipe, friends. I adopted the recipe slightly from Oh She Glows, and it is brilliant. And vegan. 😉 I made it with some arm power and a handheld whisk. You don’t need an electric beater for this. You won’t regret it – I baked ’em up and all ten were gone in 4-5 days. I was the only one eating them.

Peanut Butter Chocolate Chip Cookies

10 large cookies

Ingredients:

Wet ingredients:

  • 1 tablespoon ground flax mixed with 3 tablespoons water
  • 1/4 cup virgin coconut oil (do not melt)
  • 1/4 cup peanut butter (see note)
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla extract

Dry Ingredients:

  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons cocoa powder
  • 1.5 cups oat flour
  • 1-2 teaspoons non-dairy milk (only if needed to moisten batter)
  • 1/4 cup mini chocolate chips

Directions:

  1. Preheat oven to 350F and line a large baking sheet with parchment paper. In a large mixing bowl, mix together the flax and water and set aside for a few minutes so it can thicken up. Whisk the flax egg again once thickened.
  2. Add the rest of the wet ingredients into the bowl with the flax egg (coconut oil, sunflower seed butter, brown sugar, cane sugar, and vanilla). Beat the ingredients until combined and smooth.
  3. Now, beat in the dry ingredients, one by one, as you go down the ingredient list (baking soda, baking powder, salt, cocoa powder, oat flour). If your dough is a bit dry, add a teaspoon (or two) of non-dairy milk and beat the mixture again. The dough should be moist enough to form balls without cracking, but not super sticky.
  4. Beat the chocolate into the batter or simply stir by hand.
  5. Shape balls of dough (about the size of a golf ball or 2 heaping tablespoons) and place on the baking sheet 2-3 inches apart. Gently press down on each ball with your hand to form a disc (it should be 1/2-inch thick or so). Sprinkle lightly with salt.
  6. Bake for about 12 minutes until the cookies are spread out nicely.
  7. Cool cookies on the baking sheet for 7 minutes or so and then transfer to a cooling rack for another 10-15 minutes.

One more recipe! This one was a killer dessert that satisfied every cakey craving.

CHOCOLATE CHIP COOKIE MICROWAVE MUG CAKE
 Serves: 1
INGREDIENTS
  • ¼ cup oat flour
  • ¼ teaspoon baking powder
  • ⅛ teaspoon salt
  • 2 tablespoons + 2 teaspoons unsweetened vanilla almond milk
  • ½ tablespoon maple syrup
  • ¼ teaspoon vanilla extract
  • ⅛ teaspoon butter extract (optional)**
  • 1 tablespoon mini chocolate chips
  1. Spray a microwavable mug with cooking spray and then mix together oat flour, baking powder, salt, milk, maple syrup, vanilla and butter extract (if using). The batter should be somewhat thick, but not dry. Add 1 to 2 teaspoons more of almond milk as needed for consistency. Stir in mini chocolate chips and sprinkle a few over the top, if desired.
  2. Microwave on high for about 1 minute and 25 seconds. Take out of the microwave and if desired transfer to a plate. Enjoy!

Have a great rest of the weekend, everyone!