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I'm known to geek over anything anatomy or adaptive sports. You’ll find me stopping to pick flowers for my hair, living waist deep in my studies or spending the weekend cooking up a storm.
I'm an Aries and ENFJ by nature.
My favorites are fruit, artsy things, wearing aprons and sprawling down on the ground instead of actual chairs.
This is my place of inspirations, thoughts, and daily occurrences. Enjoy.
I basically like cooking because I can lick the spoon and/or pot after each one is finished…
Zesty Braised Chicken Thighs with Lemon and Capers: “Sauvignon Blanc adds zip to the lemon-and-caper infused liquid”. Of course I have cooking white wine stocked up in my fridge - luckily it was Sauvignon Blanc this time around. Recipe here.
One Pot Vegan Pasta: The name is simple but the dish is simple and good. I used a gluten free fusilli brown rice pasta and extra mushrooms. Use any veggies, pasta or herb toppings to your liking. Recipe here.
Pumpkin Protein Buckwheat Bake x 2: Because I still had lots of canned pumpkin leftover from last week.
Orange Maple Polenta Porridge: If you want to make a slight change from hot oats or quinoa, polenta is a good pal to have in the morning too! Recipe here.
What was left in my kitchen: Chicken breast simmered in a tomato sauce with onion, spinach and sliced mushrooms.
So we had a ‘fifth’ person finally move back into our shared house. However, I couldn’t surrender any of my fridge space (1 shelf, 1 drawer, and a select few spots on the door side shelves). Sorry ladies & gents, for someone who cooks 95% of what they eat, I do need that space for food!
Well, if I think of it - I’m actually not sorry. That’s just the way it is.
Buckwheat Tabouleh: The idea was intriguing - but I kind of over simmered my buckwheat so it was just overall too mushy. Word to the wise - simmer but don’t let you buckwheat lose its bite! Recipe here.
Greek Salad Dressing: For a topping over a salad of basically everything I had left in my fridge (spinach, kale, chickpeas, black beans and mixed white/red quinoa) Recipe here.
Lentil & Buckwheat Salad: The recipe calls for the raw buckwheat groats to be mixed with an egg, then cooked in a skillet. It made them cooked and crunchy - something I’ve never had and really enjoyed! I decided to decrease the time they simmered in the broth (discarding the extra) so they stayed that nice, crisp texture :) Recipe here.
Millet with Apricot Breakfast Cereal: It is good to change up my regular breakfast meal of cereal and granola at least once a week. I almost always then go for a hot cereal choice! Recipe here.
Everyday Granola: Always.
Greek Cucumber and Feta Salad: Words cannot explain how wonderful and refreshing this is on a hot summer afternoon. Recipe here.
Roasted Chickpeas, Garlic Parmesan: These suckers are crunch and savory. I’ve realized I probably will need to ‘snack’ more when I’m working. I tend to hit a ‘low’ or sometimes almost crash about 2-3 pm. I plan to do many different kinds of these so I can carry them around in my scrub pants’ pockets (in a ziploc baggie, of course!). Recipe here.
Ginger Tom Collins: Made these for a thursday evening with ginger syrup I 'happened' to have left over from when I made candied ginger. Isn't the life of cooking just a never ending continuum of fun? Recipe here,
Sourdough Bread (Gluten Free): This took a few days of ‘prep work’ (honestly, just mixing the starter once in the morning) but my anticipation grew just as much as the dough did. The rest was very easy and very satisfying. Gluten free girl makes bread? YES. There is something nice about just having a simple option of bread around the house again :) Recipe here.
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