The outfit of the day marked by a hashtag has long been tag of choice for those who feel like they’re looking their best for the day’s to-do. Take a look at my personal Instagram and I’m quite guilty of this practice of slight self-admiration and accomplishment.
Lest we look like a potato sack after rummaging the closet and striking a pose in front of the mirror for an hour, but I digress.
I just spent 5 hours of my day boiling a dozen eggs in tea and spices to achieve just that, their OOTD.
I have loved dates since I was a little child living in California where some date varieties are locally grown, however, they fell off my radar during my young adulthood for some unknown reason. Recently, I’ve been longing for breakfast foods and snacks that are slow burning and full of good energy. Something hearty to fill me up and suppress my appetite during those gaps between the big meals.
After my post about our honeymoon in Montréal and the food adventures, I had forgotten to link our wedding video here. I mean, it was only just released to us last week, so it’s only fair that I share it with you all here…
It’s a love and hate relationship, really. In the age of clean eating and diet lifestyle, we try our best to shy ourselves away from carbohydrate staples like rice and… well, couscous.
I took nearly two months away from eating rice with every meal. Being of mixed-Asian descent, I can wholeheartedly say that was a difficult time. My belly felt empty, I was irritable, bloated and cramped… I jest.
But really, I found myself grazing the pasture looking for anything in the fridge to calm my random cravings. But that’s besides the point…
I came across this recipe by Google search because I had chickpeas in the pantry and an 8-pack of drumsticks with no plan chilling (or icing) in the freezer. Low and behold I found this recipe and couldn’t wait for the long weekend to try it out.
Meal-prepping takes up my weekends so I thankfully had this Memorial Day weekend to cook a little extra on the side for lunch or dinner.
So out came the chicken, some tomato paste, spices, chick peas and celeriac. I reckon any root vegetable would work in this dish, but since I had a lonely celeriac sitting amidst the onions, he came along for the swim.
I adjusted the salt and pepper levels to taste and balance. I used a full can of tomato paste because us Americans only sell paste in cans rather then resealable tubes…
…and lunch was served.
I’m reminded of the first time I came across couscous as a young adult. I tried to pronounce it with light humour and imagined a French mime motioning me to purse my lips as I sounded it out. Koos-koos…
Behold the bane of our existence. Not only do we have to wake up, make our beds and dress ourselves, but we have to make sure we are eating the right things all the time. Diet trends give variety for those on restrictive diets. Or those you think they can look like Ryan Gosling by summertime in paradise.
Sometimes we give into these recent trends just to humour ourselves…
How will this new superfood fit into my lifestyle and will it work?
Happy New Year everyone! It has definitely been quite some time since my last visit here. A lot has happened, I got married, went on a fabulous honeymoon and now, I’m in the beginning stages of immigrating to Toronto, Ontario so I can call Justin Trudeau, “Daddy!”
But that is not why I am here today. Let’s talk about food shall we?
Fall of 2016, I spent a week in Montréal, Québec as a newlywed and we were able to experience an amazing food scene. We all love eating and trying new things and I will admit, I do have a slight penchant for French cuisine or at least foods with a slight French accent and yes, Montréal is in Canada and not France… but folks, the food no joke over there.
There is some serious comfort food to be had in French Canada.
Now, if you are not in the mood to trek around the old city or climb the hilly streets of downtown then download theFoodoraapp and have it delivered to your hotel room.
Overnight oats are definitely a topic of debate in any household. You take some oats, some toppings, liquid, sweetener and throw it in a jar for the following morning’s enjoyment.
Wait… did you say the following morning?!
Yes, the following morning.
This cup of oatmeal has to sit in your refrigerator overnight in order to get the best out of its process and ingredients within. So then, is it worth all this meal prep?
If you ask my roommate, a late 20’s, always on-the-go, job on Wall Street, not-savvy-in-the-kitchen type of guy’s guy, he would whole-heartedly say it is just a bunch of expensive ingredients thrown together that strongly resembles something out of a pre-packed, overly processed, instant sir-mix-a-lot sort of thing. “So why not save yourself the hassle and just buy the Quaker Oats?” he would say.
The goal with overnight oats is not to fill you up in that large portioned “American” sort of way, it is to mix together wholesome ingredients that are also slow-burning giving your body energy and nourishment over a long period of time.
Honestly, that peaches and cream packaged oatmeal is enticing and quite tasty, but full of artificial hullabaloo that cannot possibly be good for you. Anything that looks like some sort of nuclear bio-chem sourced powder does not sit well when it comes to clean eating.