Study Motivation: Finding Joy in Little Things

10 Ways to Find Happiness While Studying

  1. Great-smelling candles or lotions
  2. Notebooks (I just typed nootbokes?) that are cute, colourful, sleek, modern, or whatever YOUR aesthetic is.
  3. An open window
  4. Simple snacks like fruit, nut butter, and yogurt
  5. Finding the right time of day to study. I love mornings, but I might be in the minority with that one!
  6. An energetic study buddy
  7. Big, beautiful study tables or calendars
  8. Essential oils like peppermint or citrus for energy
  9. Plants or some kind of greenery
  10. Relaxing music in the background. I always turn to Celtic music.

Speaking of academics, my sister recently received a $750 award for writing a great essay. She attended a brunch and conference to receive the award.

Meanwhile, I made an enchilada casserole! This was made with green chili sauce, lots of onion and garlic, roasted sweet potato (the best part) and delicious yellow corn tortillas. Broccoli and salsa on the side.

Another day I made a random dinner with couscous, a fried egg, salad with honey mustard dressing and nutritional yeast, and fried garlic broccoli. So good.

Friday afternoon is my Princess Cafe day. On Friday, I had the most delicious panini filled with roasted sweet potato, Sriracha mayo, spinach, black bean salsa, and lots of gooey cheddar cheese. The multigrain bun was perfectly crispy and tasted incredible next to broccoli-potato soup.

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Busy week ahead – happy Monday, everyone!

Whole Foods & A Yoga Rave?!

Last Wednesday night involved going to the yoga studio for yoga teacher training after dinner, where we had a Groove dance party with flashing finger lights. It was very different to explore freestyle movement in this way. I felt a little self-conscious when dancing and wished that there was more instruction (like Zumba) or more structure (like traditional yoga).

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I mentioned that I had an interview at the Toronto Health Centre! For this interview, I had to go to downtown Toronto. After my interview, I did a short 20-minute walk to the nearest Whole Foods, because, let’s be real, I had serious WF withdrawal. Oh, and I got to visit Uncle Tetsu’s, a famous Japanese cheesecake shop where I purchased a cheesecake and a honey madeleine.

I enjoyed my dinner at the Whole Foods hot bar. I wish they had the nice blue bowls that the WF in Vancouver uses. Mac and cheese was as good as usual. I noticed that the Toronto WF has more meat-based options, like pulled pork, chili, and other meaty dishes.

Then I dug into this incredible cheesecake. YES. It tasted like a cloud. <– best description for Japanese cheesecake.

Have you ever tried Jap cheesecake? Do you like it?

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Another day, I asked Mom to draw a picture of me, and this was the result!

She’s not wrong.

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Hot oats in a peanut butter jar with crumbled chocolate cake on top. Because it was the day of my biochemistry midterm. You gotta do what you gotta do?!

Check out this recipe!

Mexican Sweet Potatoes

Serves 2 as a main course
Ingredients
  • 1 tbsp olive oil
  • 1 cup diced onion
  • 2 medium garlic cloves, minced
  • 1/4 tsp chili powder
  • 1/4 tsp ground cumin
  • 1 can black beans, drained and rinsed
  • fine sea salt and freshly-ground black pepper
  • fresh lime juice
  • green onion, or additional toppings if desired
Directions
  1. Preheat oven to 400 degrees.
  2. Line baking sheet.
  3. Poke holes in each potato using a fork. Place on baking sheet and roast for 45-75 minutes, depending on the size of each. When flesh is tender and you can easily slide a knife through, you’re done. Let cool for 10 minutes.
  4. Heat oil over medium heat. Add onion and garlic. Sauté for 3-4 minutes, until soft. Add chili powder, cumin, and black beans. Cook for another minute. Add salt, pepper, and lime.
  5. Slice each potato in half. Score flesh in a crisscross pattern. Gently mash flesh with a fork to fluff. Sprinkle on sea salt and pepper to season. Layer on black beans. Garnish with green onion, pinch each of chili powder and cumin, salt, and pepper. Serve immediately.

Raspberries are no longer in season, but still ah-mazing with yogurt, chocolate cake, and nut butter. This is my favourite dessert!

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You must try this! Better than a pumpkin spice latte, I promise.

Actually, I don’t promise because I’ve never tried a PSL!

Dreamy Cinnamon Pumpkin Nut Butter

  • Coconut oil
  • Peanut or almond butter
  • Maple syrup
  • Pumpkin puree
  • Optional: ground cinnamon (I 100% recommend this! Okay, maybe it’s not optional.)
  • Optional: ground ginger
  • Optional: pumpkin pie spice
Microwave to melt. Stir together. Enjoy with apple slices, on toast, in oatmeal, on a spoon, or straight up on a finger. Not that I would know how that tastes or anything. 😉

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More of those baked sweet potatoes. They are delicious!

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Starbucks English breakfast tea latte that was so hot it killed 90% of my tongue cells. Took two days to recover!

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Lunch at Princess cafe involved a turkey sandwich with pesto, goat cheese, garlic mayo, and roasted red pepper. The soup was roasted beet and rosemary. I loved it!

Of course, I had to get the usual coconut cream pie 🙂 It’s my favourite thing at Princess Cafe! Although I do have a lot of favourites.

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Dear Past Cindy, thank you for making lasagna and freezing a bunch of pieces for future dinners.

Dear Past Cindy, thanks for making overnight oatmeal as a quick and tasty lunch that fills you up. Also, thanks SELINE for pointing out that cinnamon apparently looks like mold?

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Terrible lighting, delicious food. You can never go wrong with black beans, rice, and avocado!

Frozen and microwaved berries were dolled up with some yogurt and crumbled muffin, and avocado toast.

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Quiet night of studying at Princess Cafe. This soup was creamy curried cauliflower, and the sandwich involved eggplant and cabbage.

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I love, love, love these chocolate peanut butter banana squares. It’s a vegan recipe, too. This makes an awesome snack (if you have buddies who will let you know if you’ve got chocolate on your teeth). 🙂

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Let’s play Decode My Sister’s Teacher’s Writing! What on earth does this say? I think I have it figured out, but it took Seline and I a couple days. What do you think it says?

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That’s it for today! I’ve got a couple sweet posts in the making, including a bucket list and a super yummy (I just typed super sexy…) tofu hash.

Peace. ✌

The Cheapest Thing I’ve Ever Made

Good evening, friends! I’m not feeling the best right now. You know the post-dinner end-of-the-week slump where you just want to eat ten scoops of peanut butter and then lie down and sleep for 12 hours?

That’s me right now.

Pancakes one morning! Pics coming up.

Thick and Hearty Paleo Banana Pancakes

Serves 1: makes 2 pancakes

Ingredients
  • 1 small overripe banana, or half large
  • 1 egg
  • 1/4 tsp cinnamon
  • 1/4 tsp baking powder
  • 1/4 tsp vanilla extract
  • pinch salt
  • 3 tbsp. almond flour
  • 1 tbsp. coconut flour
  • coconut oil for frying
  • desired toppings
Instructions
  1. Mash banana. Add egg, cinnamon, baking powder, vanilla, and salt. Whisk well.
  2. Add almond flour and coconut flour, whisking until combined.
  3. Heat coconut oil over medium-low heat and fry two pancakes. When golden brown, flip and cook the other side. If the pancakes get too brown, lower the heat.
  4. Serve immediately with toppings, and enjoy!

Brown sugar and soy sauce salmon with a rice vinegar marinade. Turned out quite tasty over leftover fried rice.

This breakfast was SO filling! Oats topped with two chopped kiwis, a square of banana bread, yogurt, and granola. Whew.

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PEANUT STEW! This was the cheapest thing EVER. Spinach, sweet potatoes, peanut butter, rice. Does it get any more inexpensive than that?! Also, it was freaking delicious. It was so good that I made two batches in a week, each batch serving three.

In other words, I ate this exact same peanut stew six times in seven days. The toasted peanuts on top are perfection.

Peanut Stew with Sweet Potatoes and Spinach
SERVES: 3
INGREDIENTS
  • 1 tablespoon olive oil
  • 1/2 red onion, diced
  • 2 cloves garlic, minced
  • 2 teaspoons ginger, minced
  • freshly-ground black pepper
  • 1/4 teaspoon salt
  • scant 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon cumin
  • 1 large sweet potato, cut into 1/4″ cubes
  • 2 cups low-sodium vegetable broth or chicken broth (I used chicken)
  • 1 tablespoon honey
  • 1/4 cup smooth peanut butter
  • 3 cups spinach, roughly chopped
  • Brown Rice to serve
  • Peanuts, lightly toasted
INSTRUCTIONS
  1. Heat olive oil over medium heat in a pot. Add onions and saute for 4 to 6 minutes, or until onions are fragrant. Stir in garlic and ginger, continuing to cook for two more minutes.
  2. Stir in pepper, salt, cayenne, and cumin. Start on the low end of the cayenne pepper and add more only if you want it spicier. Cook for 1 to 2 more minutes until spices are fragrant.
  3. Next add in sweet potatoes, carrots, veggie broth, and honey. Bring mixture to a boil and reduce to a simmer over low heat. Stir in peanut butter and let stew cook for 15 to 20 minutes.
  4. Once the sweet potatoes are soft, stir in spinach and continue to cook until spinach has wilted. Serve with over brown rice if desired and top with toasted peanuts.

Mac and cheese was devoured. This vegan mac and cheese (which I topped with real dairy cheddar… I know) was made with kabocha squash! Ahhhh-mazing.

Last week I shared some cinnamon bun muffins with you guys! Here is the recipe, copied and pasted from a paleo recipe site. Hence the links to all the ingredients below.

Cinnamon Bun Muffins
Serves: 9 muffins
Ingredients
Instructions
  1. To make the muffins, combine almond flour, coconut flour, baking soda, and salt in a medium bowl
  2. In a large bowl blend together oil, agave, eggs, and vanilla
  3. Blend dry ingredients into wet and scoop a scant ¼ cup at a time into lined muffin cups
  4. To make cinnamon topping, combine agave, cinnamon, and oil in a small bowl
  5. Spoon topping onto muffins
  6. Bake muffins for 8-12 minutes at 350°.

Another day, another dessert…

Strawberry Banana Crumble

Serves 1

Ingredients

  • 1 banana
  • handful berries
  • 1 tbsp maple syrup
  • 110 mL quick oats (7.5 tbsp)
  • 3 tbsp almond meal
  • 1/4 tsp cocoa powder
  • 1/8 tsp vanilla extract
  • 1/2 tbsp coconut oil
  • 1/8 tsp ground cinnamon

Instructions

  1. Preheat oven to 400 degrees.
  2. Slice bananas into a bowl. Toss with berries.
  3. Place fruit in baking dish. Drizzle with 1 tsp maple syrup. Bake for 10 minutes.
  4. Make crumble layer by mixing remaining ingredients (including remaining 2 tsp maple syrup), except coconut oil and cinnamon.
  5. Melt coconut oil in the microwave, then add cinnamon and pour into bowl. Mix all ingredients together.
  6. Once fruit has cooked for 10 minutes, remove baking dish from oven. Spread crumble layer on top. Return to oven and bake for 20 minutes, until top is golden brown.

And mac and cheese, of course.

Vegan squash sauce is irresistible, but you can take it up a notch with extra veggies, caramelized onions, and yup, broiled cheddar on top.

So good.

Quesadilla with avocado, egg, salsa, and cheddar. Classic and so delicious.

This sweet potato and ricotta tart filled with chopped spinach turned out okay.

It looked beautiful, but I think something was missing in terms of flavour. I might add goat cheese, scallions, and mushrooms next time.

Sometimes, messy food can be the most delicious. I probably had egg yolk on every single finger after devouring this tasty sandwich!

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Pancakes were also enjoyed a second time. New recipe!

Oatmeal Ricotta Pancakes

Makes 3 pancakes

Ingredients
  • 1 egg
  • 1/4 cup almond milk (or regular milk)
  • 1/4 cup quick oats
  • 1/4 to 1/2 tsp cinnamon, to taste
  • 2 tsp ground flax
  • 1/4 tsp baking powder
  • 2 tbsp. ricotta cheese
Instructions
  1. Mix all ingredients together. Cover, let batter rest overnight in the fridge to soften oats.
  2. Heat nonstick pan over medium-low heat and cook 3 pancakes. Flip when golden-brown and cook opposite side.
  3. Enjoy with Greek yogurt and other desired toppings. I like berries and maple syrup!

That’s it for today, everyone! Make sure you check out some of my brand-new PAGES: Acro Yoga, Aerial Silks, and Yoga Photo Journal. 🙂 I will update them regularly!

Have an awesome weekend.

PS: did you know that if you click furiously on the words under the TAG section, you can add as many tags as you want?! Now I have 239408 tags for this post…

PB Mug Cakes, Yoga, and a Disappointing Cafe Experience

Happy new week, everyone!

I’m starting to fall in love with yoga the more and more I do it! I’ve been going to hot yoga every day since final exams ended and doing a teeny bit of practice by myself in the kitchen. Do you like yoga? What are some of your favourite poses? To you, is yoga more emotional, spiritual, or physical?

One afternoon I took a nice walk around Victoria Park in Kitchener. It’s been a while since I’ve seen rippling lakes and green grass!

Tea latte at Café 22, one of my favourite places in Uptown Waterloo. This was their small London Fog latte, which I highly recommend. So good. And I actually want one right now.

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We recently moved our dining table next to the window, so I get to look out the window and at my laptop while I eat. 🙂 Also, Arsalan (roomie’s BF) came home from Japan recently! He was so kind to give me two beautiful handmade ceramic teacups. Aren’t they pretty? Do you like handmade utensils or kitchenware?

I’ve also been volunteering at the Research Institute of Aging, where Professor Heather Keller, my nutrition professor, leads a team of students to create healthy recipes for seniors. Turns out a MASSIVE percentage of seniors in long-term care homes are malnourished, whether it’s because they don’t like the food, they don’t have an appetite, or they aren’t enjoying the mealtime experience.

Bloggers, I could use your help! Let’s brainstorm some ideas for recipes that are…

  1. Not labour-intensive: it needs to be easy for cooks to prepare
  2. Can be made in bulk
  3. Can be refrigerated or frozen
  4. Not expensive: we have nearly $8 PER DAY, PER PERSON, so that rules out coconut flour, quinoa, etc.
  5. “Traditional”: sorry, no hipster things like green juice, kombucha, kale, etc.
  6. Nut-free, because of allergies
  7. High in nutrients! For example, sweet potatoes instead of regular white potatoes
  8. Easy to chew and swallow: this rules out things like sticky date balls, crunchy nut clusters, etc.

Tricky, right? What are some of your ideas?

PS: our first idea was avocado pudding, but turns out one serving is 3 avocados, which is $9 in total. :O That idea had to be trashed, unfortunately.

Salmon fishcakes! They were simple: 2 eggs, 1 can salmon, and a bunch of spices.

When I didn’t have any baked goods for dessert, I just melted some chocolate and ate it with strawberries for a makeshift fondue.

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Vegan butternut squash pasta with a nutritional yeast sauce and spinach. I actually quite liked this, despite my LOVE for real, creamy cheese.

I bought some [expensive!] strawberries and they didn’t taste that good. 😦

More pasta, this time with brown butter and sage! Idea from a special commenter 🙂

Baked oatmeal…

… enjoyed two days in a row.

Went to My Thai, a restaurant in Uptown Waterloo, with the roomies one day! Arsalan enjoyed vegan pad thai.

Madhulika and I enjoyed the amazing emerald curry with coconut sticky rice.

We shared banana spring rolls for dessert with vanilla ice cream! What a great end to the meal.

Leftover curry sauce turned into a delicious vegetable stir-fry the next day.

And then there was STILL leftover curry sauce, which became vegetable noodles! I was uncomfortably full after this. It doesn’t look like much, but I was stuffed!

Yeah, yeah… more pasta.

I don’t even have the effort to explain how good this was. Please make this.

Best-Ever Peanut Butter Mug Cake

  • 2 tbsp. spelt flour (or all-purpose)
  • 2 tbsp. peanut butter
  • 2 tbsp. almond milk
  • 1 tbsp. maple syrup
  • 1/4 tsp baking powder
  • 1/4 tsp vanilla extract
  • pinch salt
  • sprinkle cinnamon (optional)
Whisk together and microwave for 60 to 80 seconds.

This was one of my favourite meals of the week: quinoa with sweet potato, carrots, zucchini, spinach, roasted red peppers, and avocado on top with cayenne pepper and lemon juice. It was surprisingly filling!

More baked oats. Attractive, I know.

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Thoughts on warm salads? I used the last of my goat cheese here. So yummy!

Coconut and pineapple Thai-style fried rice was devoured another day. Seared tofu makes it really satiating, while pineapple provides a punch of flavour.

Roasted and shredded salmon on top of baked broccoli and yukon gold potatoes. They were all tossed with couscous and served with avocado and goat cheese. YUM!

And a simple oatmeal topped with a makeshift “crumble”, which was almond and coconut flour with nut butter, maple syrup, and some coconut oil.

More of the same 🙂

Spicy coconut-peanut noodles with tofu and shredded carrots and zucchini, and seared tofu.

I usually make two servings of whatever I have, so that a) it’s easier to make b) I’ll have another meal the next day.

These are some recent Mom meals: banana muffins, shrimp and chicken pasta, and some Chinese dishes. She also went on a cookie-baking rampage the other day and whipped up a whole table’s worth of COOKIES! What are your favourite dishes cooked by Mom? You know, the ones that simply cannot be replicated?!

This morning I took the bus to Pure Kitchen and Juice Bar after volunteering at the Grand River Hospital. I do patient registration, which is fun until there are 20 people in line, with two “Pats”, a “Jon” and a “Ron” and a “Don”, and a “Kryzhchevish”. My job is to take everyone’s name, record some health information, and call them up when their appointments are ready.

Anyways!

Pure Kitchen is located in the heart of downtown Kitchener. I had REALLY been looking forward to it for a long time, and when I got there, I was even more excited!

For my lunch, I decided on the small grain bowl, which came with brown rice, oven-roasted chicken, roasted sweet potato, chickpeas, spinach, sprouts (literally THREE sprouts, not satisfied), raw seeds, roasted mushrooms, and a spiced cranberry vinaigrette. Am I the only person who doesn’t like cold chicken? How do you guys feel about it?

Disappointment #1: For around the same price, you can have all of the ingredients placed into a whole wheat wrap. I asked for that option, grilled, but they were out of wraps. Um, you are a sandwich + soup cafe. You serve wraps. It’s 12:00, noon – how can you be out of wraps?

Disappointment #2: I asked for the meal to be served in a bowl, but they told me that they only provide these wasteful cardboard-paper box things.

Disappointment #3: Three sprouts in here.

Disappointment #4: Why was this cold? In fact, it was almost freezing. If the menu states “roasted chicken” and “roasted mushrooms” as well as “roasted sweet potato”, customers would assume that they are hot, or at least warm, right?!

Disappointment #5: Four massive leaves of spinach. Massive.

On the bright side, the rice was really good.

These were on the table for samplers, and they weren’t terrible. The green juice was a little bitter, and the granola was sticky, too chewy, and topped with a brown pineapple sorbet thing that never melted. I wouldn’t buy any of these.

I also ordered the Feel Good smoothie, which was made with maca, cacao, banana, almond butter, and almond milk. Sounds amazing, right?

WRONG. The $8 smoothie tasted “burned”. I have no other way of describing it. I couldn’t detect a hint of banana, almond butter, creamy almond milk, or even chocolate. The only flavour I could describe was a BURNED flavour.

Disappointment #where are we… oh #6: The smoothie tasted like a scorched tree branch or piece of firewood that had been blended with a scoop of ice.

I asked for the smoothie to be re-made after having half of it, and the lady did re-make it for me, this time it was so icy and not fully blended.

Disappointment #7: Smoothie #2 was 90% unblended ice.

The best part of the meal was the almond croissant that I enjoyed for dessert. It was truly amazing and almost redeeming. Have you ever had a croissant for dessert? Slightly heated up?! Oh my goodness, it’s gold.

On a totally different note…

How do you guys feel about running? If you’re a runner, what motivates you (ie. what do you THINK about when running?) If you aren’t a runner, what are some of your favourite ways to squeeze in some cardio?

Also, do you have to race to be a runner?

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Alright, that’s it for today! It’s 9:17 PM and I feel like I just ate dinner. Which, I kind of did. I always feel a little guilty for eating dinner after 8:00 PM, but unfortunately, I have commitments, I have things to do, and sometimes, it just isn’t realistic to have a beautifully-made dinner fresh on the table at 6.

Today, it was a lasagna that went from freezer to microwave at 8:30 PM because I got stranded at Goodlife Fitness because it started pouring (and thunderstorm-ing). 😦

Do you feel guilty when you end up eating later? Is there a certain time that you don’t “allow” yourself to eat? Back at home in BC, my mom was ADAMANT that after 6:30, no food allowed. For 18 years of my life, as soon as the clock ticked 6:31, it was “too late to eat”. This mentality really stuck with me and caused eating problems in my life. Thoughts?

PS: I just found out that I can click on all the tags that I want to add to this – I just added about 999 tags to this post, haha! 😀

The Biggest Quiche Failure + May and June Schedule

I tried to make a quiche with an almond crust the other day. That didn’t turn out too well, but the filling was scrumptious with wilted arugula, mushrooms, and creamy garlic-herb goat cheese. So basically I had frittata with smooshed almond meal crust on the side. Don’t you just love having mushy garlicky almond crust with your eggs?

#actuallynotthatbad

This quick and easy dinner was a success! I mixed leftover cubed squash with beans, corn, mushrooms, and scallions before baking it with cheddar on top. Served with avocado.

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Whipped banana oatmeal with fresh and amazing blackberries and hearty granola.

Enchiladas never get old to me! This was made with green tomatillo sauce, sweet potatoes, and lots of black beans and old cheddar.

A random stuffed squash with quinoa stir-fry. Weird, I know… but delicious! Have you ever had stuffed squash? I made this acorn squash with butter, spinach, goat cheese, and parmesan. It was super yummy.

Speaking of super yummy, you guys need to give butternut squash mac and cheese a try. This dish was creamy, cheesy, and satisfied by craving for warm comfort food.

Leftovers the next day (yup I ate the whole dish in two servings).

And some tofu curry with eggplant, peppers, spinach, and cashews. Lime wedges, too, which I’m glad I used because they went black and moldy the next day.

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Believe it. More enchiladas. More beans.

And again. Sorry, it was finals week. 😉

Simple oatmeal with a scattering of chocolate chips and crunchy granola. Chopped pear cooked inside.

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A huge batch of granola was made and devoured while FaceTiming Grandma, who lived in the Wei home for a couple weeks after her surgery. Now Grandma’s feeling a lot better and moved from Coquitlam back to her apartment in Burnaby. But it was nice to FaceTime her every day!

Ooey, gooey brie and goat cheese vegetable sandwich with heaps of kale pesto.

Repeat dinner. I promise this is the last of beans you’ll see.

Pink raspberry oats with crushed sunbutter cookie dough ball and cashews.

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Oh sorry, I lied about the beans. THIS is the last you’ll see of them. I swear. Yes, I made about 3 batches of enchiladas in the last month. Oh my.

This dinner looks like one of those “divide your plate like this” pictures. The fish was so freaking good with butter, cayenne, paprika, and garlic. Roasted veggies and rice with a spoonful of Madhulika’s (roommate) Israeli couscous.

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Banana oatmeal with a hearty square of coconut flour banana bread with chocolate chips. See my last post for the recipe!

Microwaved a square of lasagna one night (thawed overnight in the freezer) with some wilted spinach. Who’s got time to cook wash a sink full of dishes? Well, I kind of do. But not during finals week.

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You’re not seeing double and I swear this was a different day 🙂 Different plate, same sandwich. Brie, get in my mouth ASAP.

Another day I made a dish full of quinoa vegetable “mac and cheese”. Loaded with carrots and broccoli, this warming supper was truly delicious and mostly guilt-free. Because, quinoa.

Now that finals are over, I’ve been doing lots of volunteering! Here’s the schedule:

  • MONDAY: 8:00 to 11:00 doing Patient Registration at the Grand River Hospital, afternoon at Waterloo Sports Medicine Physiotherapy (I gave two ultrasounds on my first day – it was super fun!)
  • TUESDAY: Morning at Waterloo Sports Medicine Physiotherapy
  • WEDNESDAY: Morning as a fitness assistant at Parkwood Senior Home, afternoon meeting with Peer Health Education team
  • THURSDAY: Morning at KidsAbility School for autistic children
  • FRIDAY: Morning as a fitness assistant at Parkwood Senior Home
  • Weekends are spent either at Community of Hearts Yoga for Yoga Teacher Training OR relaxing (eat + groceries + eat + yoga + eat).

Soon I will have aerial silks lessons on Thursday evenings! I couldn’t be more excited to get back on the silks after a whole year away. And… acro yoga twice a week! MY FAVOURITE.

Also see how I mostly just volunteer in the mornings? That’s because I like to cook, nap, cook, then do yoga in the afternoons. And eat, of course. 😉

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I put the mat outside my room so I can work on some poses! The side crow is my new challenge. Also, check out my school’s fitness schedule. Isn’t it wonderful!? I can’t wait to try some of the new classes.

That’s it for today…

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What do you think of these?

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Okie, that’s really it. Have a great afternoon, everyone!

Invasion of the iPhone Photos

Weekend Musings:

Oatmeal. With Cora’s fantastic new tip on soaking ’em overnight. This made a massive, filling bowl!

Lemon meringue pie for Seline’s birthday. She doesn’t even like lemon… or meringue… or pie. Poor Seline 😦

I had this panini at a cafe (Aroma Cafe)  after studying and doing yoga. With harvarti cheese and fresh veggies, plus a bowl of sweet potato + pear soup.

And a carrot-orange cupcake that I really shouldn’t have eaten because I was stuffed. But it just came out of the oven, and okay, it had cream cheese frosting. I am such a sucker for anything with cream cheese! This entire cupcake was devoured in seconds. I have such a sweet tooth!

Amazing Mom Meals back home. GO MOM! I miss her cooking a lot. 🙂

Gorgeous sunset as I was waiting for the bus on Saturday evening. The sun is going down so early now!

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Oatmeal one morning with all the toppings… yummy.

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Panini from Princess Cafe! Man, it’s really been too long. I HAD to stop by on Sunday for lunch because their sandwich of the day was so intriguing: tofu “steak” with barbecue sauce, harvarti cheese, avocado, caramelized onion. YUM. Maybe it doesn’t sound appetizing, but it was absolutely incredible with the crispy multigrain bread. The photos just don’t do this justice!

I’d love to say that I ate the sandwich, got full, stopped eating, and started studying, but then I’d be lying. What I actually did: I ate the sandwich, got full but still wanted more food, bought a white chocolate cheesecake, asked for it to be packed up and cut in quarters, then ate them all. Seriously.

Things on Facebook that caught my attention and really made me think.

Mom made muffins again and they were a huge HIT! The entire batch was demolished in less than two hours. That’s pretty impressive! 🙂 But that’s how good these homemade banana muffins are. She used raisins!

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Time to study for THREE midterms tomorrow! Wooooo.

Have a peaceful afternoon!

PS: I promise real camera photos are coming…