I do love basil fried rice, always have and always will. However SP’s stomach can’t really handle rice so I don’t cook it as much as I would (which is a big deal I’m asian after all). I’ve evolved and my life doesn’t revolve around rice that much anymore.
This recipe is spicy as we both like spice so feel free to tone it down. I did eyeball some spices so I will try my best to determine the amount. I am going to assume you have some experience cooking so you know how much flavour you would want to add or take away. I recommend using chilli paste instead of chilli powder if you have it for a better flavour, I was just out of it.
1 cup Tricolour quinoa (I used Elan) (i had a little over 1 cup bc it was left over)
1 block firm tofu
1 to 2 tbsp oil (i used coconut)
2 medium carrots (julienne)
Half a medium onion (diced)
1 clove garlic (minced)
1 inch ginger (minced)
1 bunch fresh basil (chopped)
1tsp chilli powder
1/2 tsp salt
1/2 tsp black pepper
2 tbsp soy sauce (more if you want i kept it light)
1 red pepper
Wash and cook quinoa
Chop/dice/mince veggies etc. and mix all spices and soy sauce together in a small bowl
Heat your wok/pan with oil and toss in the veggies and cook for about 5 minutes (i don’t like my veggies too soft) add onion cook till translucent
Add ginger and garlic along with the spices soy sauce mixture stir in for a bit.
Add cooked quinoa and stir in till mixed and add basil. Mix in for a few minutes, taste for seasoning adjustments and you’re done.
Pancakes!! Who doesn’t love them? Well okay SP doesn’t (weirdo). This was my first meal of day one going vegan for a month. I just had to start with something I’d eat whether I am vegan or not, plus it was the weekend..
One guess as to where I found this recipe… yup I bet you know it. Pinterest. Probably my biggest time waster. This recipe is from the pretty bee I followed her recipe pretty much to a T. The only exception was I didn’t have white spelt flour just the regular which looks a bit like whole wheat and I added some vanilla extract because its a habit when it comes to my pancakes or crepes.
Also note that when you first mix the batter it seems a bit more runny but when you give it a good 5 minutes or so wait (as she mentions in the recipe) the batter will be perfect for fluffy pancakes so don’t fret and add more flour or you will ruin it! Though I can’t comment if you use other flours as I have not tried.
I think it is a must try recipe whether you are vegan or not. Especially if you know people with tons of allergies. Enjoy!
It has been a long past year and still going. I have experienced some personal challenges/difficulties that I will not get into. Of course there were ups during the long periods but my general anxiety level has been high and is still generally high. I am working towards solving these issues. Moving on….
On another note SP and I have decided to try going vegan for the month of July so I will be posting some recipes. What brought about trying this out? Well gotta love Netflix…. we watched “What the Health” and though having studied health sciences/kinesiology during my school years, some things were new to me. I think a lot of us have become inured to what we eat; you don’t think about the process of which you get your food. I’m not saying that this applies to everyone but some of us just ignore the fact or we truly are not educated to the process of the food we eat go through.
On some level watching this show did affect me. I’m not saying I will completely be vegan and banish everything out of my life from now on but I will try to be more aware. So trying this for a month I will see how I feel and if it is something I will permanently stick to. Mostly for my health because I don’t know if I could go through my closet or makeup and start throwing everything out. My thinking is better to try and make an impact on some level than not at all.
Of course most recipes I will be trying will be stolen from the world of Pinterest and I will credit the authors when their recipes are used. Heres to being healthier and kinder to my body and the other living creatures.
Clearly life is busy and I don’t get around to posting much but what I have been doing is meal prepping weekly to reduce the stress of figuring out what to eat. I’ve come across few recipes for these egg muffins so I thought hey why not! Its an easy and quick breakfast on the go.
To me they taste like a mini frittata. These are great because it is a guilt free breakfast and I get my veggie and protein in the morning without it being a chore.
Egg Muffins serves 6
7 large Eggs & about half a carton of Egg whites (~250g)
3 cups chopped Vegetables (I used mushroom, spinach & onions)
1/2 cup of shredded cheese of your choice (feta is great too) or more
Salt & Pepper (I just sprinkled it in without measuring)
Cayenne (for some kick) optional
Parmesan (to sprinkle on top, optional)
Preheat your oven at 350F and spray/grease your muffin tin well or line them. Mix the eggs well in a big bowl and most of the egg whites.
Toss in the veggies and the shredded cheese, mix it up. (I put in a leaf of spinach into each tin and mixed the rest)
Season with salt pepper and whatever spice of your choosing.
Divide your egg mixture into your muffin tins (I had my tin poured practically to the rim) and pour the remaining eggs white to top off your tin. Sprinkle some parmesan on top. Pop them in the oven for 25 minutes and voila! they are done. Check by poking in a knife, if it comes out clean you’re good to go.
I don’t let them sit in the muffin tin long as I find my eggs still tend to stick even when it is well greased. Also the eggs do rise quite a bit but will deflate as they cool, so don’t worry about it spilling over.
I usually don’t keep these in the fridge for more than 4 or 5 days, you could freeze them but I am not sure how they taste after as mine never last that long. I just make mine and eat them with the 5 day mark. I consider 2 muffins as a serving.
You could also try using 12 eggs if you don’t want to mix in the egg whites. Experiment and modify it to your hearts content. I’m sure adding bits of bacon into this would be amazing too. Laterz
Chunky hearty and healthy! Its a weird summer day today, cool and cloudy and I felt like a hearty soup that was in keeping with healthy eating. Plus I know making a pot means I can go back and grab food on the run if I don’t feel like cooking.
I ran through the ingredients to “add recipes” on MyFitnessPal and it came out really low on the calorie scale, seems wrong but who knows. All I care about is that it is a hearty filling soup that doesn’t induce guilt. It is super chunky and may serve more if your portions are small. Also this soup is not very soupy as the quinoa absorbs the liquid, so if you want it more “liquidy” add more stock.
I did not use oil to sauté my veggies this time around so if you want that touch of oil go for it! The whole process took about 45 minutes give or take.
Quinoa Bean Soup serves 6-8
5 oz Organic wild quinoa
1 big can (795ml) Diced tomato no salt added
1 can (540ml) Navy beans (drained and rinsed)
2 cups Chicken stock (I just used regular Knorrs or sub for veggie stock)
1 cup Mushrooms
1 cup Chopped sweet onions
2 Carrots (mine were about 10 oz)
1 medium Green bell pepper
1 medium Red bell pepper
3 cloves Garlic minced
1 TSP Italian spice/herb
1/2 TSP Chili powder
1/2 TSP Dried parsley
Salt to taste
Pepper to taste
Chop vegetables to small bite size pieces, sauté chopped vegetables with the herbs/spice in a bit of chicken stock in your pot for about 5 minutes.
Add can of diced tomatoes and rinsed navy beans, stir in and add the quinoa and the rest of the chicken stock. Bring to boil and turn heat down medium/low(5-10minutes). Stirring occasionally.
Let the soup simmer for about 15 minutes till everything is fully incorporated and quinoa is cooked. Add salt and pepper to taste and serve.
I have about 1 cup in those containers. The MyFitnessPal calculations are based on 6 servings for the recipe above. Laterz.
Okay so yesterday I felt awful I was dizzy and felt just so tired I had to bail on work. Yeah that bad. Got home and was thinking why on earth do I feel so bad and then light bulb moment! My body was detoxing….
I started having smoothies consistently about 3 weeks ago but it was just for breakfast and I wasn’t rigid about my meals.The past week I have been doing smoothies breakfast and/or lunch and I’m having healthy meals for dinner except the weekend which I let go a little. Yesterday I guess my body just started really purging and I felt awful.
Well heres to pushing on with healthy eating and a yummy citrus smoothie I made for breakfast!
Orange Delight Smoothie serves 1
1 cup fresh squeezed Orange juice
1 cup Pineapple chunks (I freeze mine)
1 cup Spinach
1 TBSP Sunflower seeds (raw unsalted)
1 TBSP Honey or date paste
1/2 avocado or 1 banana
1 Lemon juiced
I just throw this all into my Nutribullet and blend. Laterz
Theres this little health food spot that opened up by me. It is yummy convenient and guilt free in my opinion. Great way for me to stick to clean eating when I get lazy to prep or cook my meals. The place is called Good To Go and so far everything I’ve tried I have loved.
Their menu is limited but that is definitely not a problem. Their food so far has been fresh (at least when I get them) and satisfying. Their prices are comparable/cheaper to a lot of other health food spots . They have smoothies, salads, wraps and soup. Mind you I have only had 4 items from their menu as I make my smoothies daily at home so I don’t generally spend money on smoothies.
Their hours are 9:30 to 5pm, so I guess its more lunch crowd than anything else. So far I’m happy with this place as it is convenient on lazy days. My favourite so far is the burrito bowl with guacamole dressing. But really the wraps I’ve had (Turkey and pesto chicken) are just as good and filling and so is the godzilla salad.
So if anyone that does drive by the area I definitely recommend stopping by and grabbing a bite here. Laterz.