We’re approaching finals again and I’m relieved that provincials have been removed. I still need to do a few final exams, but I think it’ll be okay. I predict that food will become my best friend during those stressful times, which is why I’m trying to eat really healthy now so I’ll be prepared for those food urges later on.
Last week, I made Style Sweet CA’s lemon mousse cake with raspberries and it was so good! There were a lot of eggs in it, but the result was mouth-watering. I changed a few things to make it healthier, and I was very pleased with the cake. Probably going to post it on Instagram soon since it looked so good.Read More »
Last week, for mother’s day, I made Sweet Potato, Avocado and Eggs Hash for breakfast, and I also made bread! These rolls are really easy to make and have a bit of a crunchy crust with a soft interior.
They might just look like potatoes, but I assure you it tastes much better than a raw potato. I like how they’re single portions because it makes it so much cuter and easier to serve because you don’t need to cut out a slice from a big loaf.Read More »
In Hong Kong, steamed buns, or Mantou, are essential to any dim sum.
I take no credit for these whatsoever. My mom adapted these buns from a Chinese recipe that I begged kindly asked her to translate for me so I could share the recipe with you guys. The steamed buns taste absolutely wonderful. Soft and warm, with a hint of matcha, I gotta say I loved them!Read More »
This moist bread will rock your world. It has chai tea, medjool dates, almond milk and oat flour, which work so well together. I had never tried tea in baking before, but now I can tell you that I’m hooked! It tastes delicious and all those spices wafting out of the oven door is killer to the senses.
I added walnuts on the top, which give it some extra crunch and taste amidst this dense bread. I’ve not been feeling very creative lately, so this recipe is actually a slight adaptation from Feasting On Fruit’s Chai Spiced Quick Bread. It’s fairly easy to make, but wait until the bread has completely cooled down before cutting it. Trust me, or you’ll end up with broken and a bit soggy slices of bread (yeah, I might’ve been a bit impatient).Read More »
(Disclaimer: This recipe is from the lovely Margaret Anne from Natural Chow, but I’m just posting how I made it using her recipe.)
I was procrastinating bored yesterday and I really wanted to make something easy. When I need inspiration, I always head over to Pinterest and there were like five pictures of bagels that popped up instantly, so if that wasn’t a sign, I don’t know what would be.
My first attempt at these weren’t so bad, if I say so myself. Sure, they aren’t perfectly round and the hole might be a bit too big, but it tastes way better than a store-bought bagel (no preservatives and all those other bad things!).
So when I was looking at the other bagel recipes floating around the internet, all of them had to boil the bagels before baking them. I thought that was very weird, like putting dough in water before baking it? Who came up with that?
Yum. This is a killer bread machine recipe. Why? Because it makes pita pockets! Which you can fill with literally anything, such as an avocado mixture, or curry, or falafel, or your salad, or chunks of chicken wrapped in lettuce… Shall I continue? Oh, and it also has a fragrant fresh smell that wafts from the oven to your nose.
Since I’m all caught up in school, I’ll just leave you with the recipe. And photos of course.
Look! There’s a pocket! It was actually easier than I thought it would be. Read More »
This is the easiest bread recipe you’ll ever come across.
Takes about 2 to 3 hours in total, but hands-on time? Just 15 minutes. SO simple, and I love to add nuts and raisins in it to change the flavor a bit, but you could add so many other things too!
Been working on the school yearbook and it is such a long process, uploading the photos, then designing the pages, taking the photos (of people who would love to run somewhere else so they don’t get their photo taken!), and so much more things I still haven’t done.
Fun thing is, I’m going on vacation soon! Can’t wait, although I have to take one week off of school so I have to do a lot more work to make up for that. But it’s all for vacation. I love eating different food from different cultures! And I’ll be able to relax there. Hopefully.Read More »
This cake has a very rich lemon taste, and is quite dense, which I personally love. And it’s an easy one bowl recipe!
And it is very, very healthy. The ingredients scared my brother because he was like “no butter, no eggs, and no refined sugar? It’s not going to work.” But thankfully it turned out to taste quite good.
Did you know that lemons eliminate toxins from your body, and help with weight loss and digestion? That I think, makes lemons taste even better. Read More »
No butter, oil or refined sugar! These muffins taste really good, and because it’s so healthy, I allowed myself to add chocolate chips to make it even more delicious. This recipe can easily be used for banana bread, but I liked the muffin version better because it stays moist longer and are easier to pack in lunchboxes.Read More »
I love this recipe. It was so easy to make, and the results were delicious. The bread is moist, and the addition of lemon and blueberries with the zucchini really made a difference in taste. It is definitely not one of those weird tasting zucchini creations. This is really really really good.Read More »