I’m a little late, but Happy New Year! I hope you’re enjoying your 2015 so far. Wishing you all a great year ahead with lots of delicious food.
I know we’re already halfway through January, and I haven’t been able to keep up with my blog, but rest assured that recipes are on its way – bear with me 🙂
I’m sure some of you might still be detoxing from holiday eats. Or maybe you want to incorporate new meals. Well, I’ve got one protein-packed breakfast item for you: teff porridge. Continue reading Chocolate Teff Porridge
Butternut squash is probably my favourite type of squash around. It’s just the right amount of sweetness and is so versatile, you can use it in anything from pasta to sauces to soups, and it can even be a pumpkin replacement in desserts!
For Canadian Thanksgiving, I made a roasted maple butternut squash, with cinnamon, maple syrup, and chilli powder. What a delicious and healthy side. Butternut squash is full of beta carotene, fibre, and vitamin C along with other minerals. It really is the perfect squash to eat in this season! Continue reading Butternut Squash Pasta
Hopefully you guys remember my carrot cake waffles recipe from awhile back. Even though I haven’t had waffles in a while, I wasn’t really in the mood to bring out the waffle iron…it takes a lot of cleaning, and I’m the laziest person as you recall in my last post 😛
Since I hadn’t made any pancakes in a while, I thought I would post a recipe. You could say that this pancake recipe is inspired by carrot cake, only using zucchini as the star ingredient. Continue reading Gluten-Free Zucchini Pancakes
I don’t know about you, but Thai food is one of my favourite Asian cuisines. It’s extremely spicy (and I LOVE spicy foods), and flavourful with the different ingredients and spices they use. My sister and I usually try to breakdown the flavours we taste whenever we go for Thai food. We enjoy eating various Thai curries a lot, and let’s not forget the delicious Pad Thai! Their soups are also always so flavourful and rich.
Continue reading Thai Tofu Curry
A couple months ago, I posted about a Sri Lankan onion sambol recipe. If you recall, a sambol is a typical condiment made with spices and various ingredients. This time, I have a recipe for a very common one: coconut sambol or pol sambol. This one is made from the flesh of a coconut. Growing up, this was one of my favourite kinds of sambol. It’s one that’s eaten with everything, from rice, as a condiment with boiled root veggies (like potatoes, or yams), roti, bread, or most commonly with a steamed noodle dish made of rice flour (called string hoppers — don’t ask me why it’s called that). Continue reading Sri Lankan Coconut Sambol
I don’t know about you, but September has been such a busy month! After I came back from Calgary, I was thrown into school the following week and finishing up my med school applications for next fall. I already have deadlines to keep up with! On top of that, I have a major conference coming up next month with three oral presentations, plus another presentation at work. BUT, I thrive under pressure….most times. The good news? It’s my final semester, so graduation is in sight. No more school……..until I hopefully get accepted into medicine next year. Forever a student?
Continue reading Gluten-Free & Vegan Banana & Zucchini Bread
You might be asking yourself what the heck pennywort is. It probably also sounds ridiculous on your head. For those who aren’t into botany, pennywort is a low-growing plant with conical-shaped leaves that’s found in swampy areas. The edible kind is scientifically known as Centella asiatica, and is found around Asia. In Sri Lanka, we call it gotu kola, which literally translated means conical-shaped leaf! It’s a bit of a fibrous leaf, similar in texture to kale. Continue reading Pennywort Congee (Kola Kenda)