Happy Sunday! I hope I am not the only one that directly associates Sunday’s with an early morning light creeping from the nonfunctional blinds, reading and herbal tea (potentially in bed). Doesn’t it sound beautiful? For that reason, I am not one for hating Mondays, weekends just do a good job with calming me down.
Vancouver was supposed to get a major snowfall this morning, but the mother nature must have decided to postpone it, as my iPhone would agree. With the possibilities of getting snow gone, my plans for the day didn’t change: I’ll be reading for an upcoming media criticism project (in various places probably), and I’ll need to take breaks.
Break numero uno, with the courtesy of a hobby of mine: Cooking (and eating). Here are a couple of recipes I have developed, learned, or read online and made my staple. For my college student friends that have no time, I hope this comes as an inspiration.
The “I can’t believe I like salad” Salad
I was introduced to this recipe by a close family member when she came to visit us in Canada, she gets a huge thank you for making me enjoy a salad for the first time.
(OR Pre-packaged greens of choice)
Boiled or canned chickpeas
3 slices of feta cheese
Dressing: ½ lemon, 2 tbsp olive oil
(I personally don’t use the oil as cheese does the job for me)
- If you are boiling your own chickpeas: Soak chickpeas in hot water and a dash of salt overnight. Next morning, boil them for about 15-20 minutes and drain the chickpeas. Voila, use them in wraps, salads, or on top of rice.
- Put chopped vegetables in a large bowl as your base, put in your chickpeas, and dressing. Mix them all.
- Chop 3-4 dates and feta cheese in small pieces, crush the walnuts with your hands, add them on top.
- Enjoy, and get ready to say, “I can’t believe I like salad”, now.
Peas and chicken in a pot (Serving: 4)
1 tsp of Powdered ginger
1 tbsp of Salt
1 tbsp of pepper
1 tbsp garlic
2 tbsp Coconut oil
Chopped (3) chicken breasts
Frozen green peas
1-2 tbsp of tomato paste
- Put chicken breasts in a pot, add enough water to cover it at the same level. Bring the chopped chicken breasts to boil for about 5 mins, drain the chicken and keep the broth.
- Put the chicken, frozen peas, tomato paste and desired amount of broth in the pot. Cook for about 15-20 minutes.
- Add coconut oil and spices to the pot. Turn off the heat and let the dish simmer for 5 more minutes.
Moroccan Egg-Fried Couscous (Serving: 2)
Unlike all the other recipes that were subject to trial and error, this one is one that I found online recently and loved it. Give it a try!
1/2 package of couscous
1 cup frozen mix vegetables/or snap peas (or as desired)
1 tbsp coconut oil
1 tbsp curry
1 tbsp chili
1 tbsp garlic
A dash of salt
- Boil ½ package of couscous in water for 8 minutes (as if you are making pasta). Drain the couscous.
- Take a pan and melt 1 tbsp of coconut oil, add all of your spices now (this is a golden trick that makes the food absorb spices better).
- Add the couscous and frozen veggies, fry them until veggies become soft.
- Form an empty hole in the middle of the pan, pour your eggs and start mixing them with the rest of the stuff in the pan slowly.
- Fry everything until eggs make the couscous look browner.
- Enjoy! I can already feel it smells great. Yum.
Cinn-Apple-and-Oat Cake (Serving: 4-6/Small Portions)
1 whole chopped apple
1 cup oats
2 tbsp whole-wheat flour
1 cup applesauce
½ cup milk
1 tsp vanilla
2 tbsp olive oil
4-5 tbsp coconut sugar
1 tsp baking powder
1 tbsp cinnamon (or as desired)
- Pre-heat oven to 375 degrees F. Put a tiny bit of olive oil to the baking dish and make sure to spread it evenly so the mixture doesn’t stick later on.
- Chop a whole apple and microwave it for 1 minute.
- Take a bowl and stir together the oats, applesauce, milk, egg, vanilla, olive oil, and coconut sugar.
- Add in flour, baking powder, and cinnamon. Stir.
- Pour the mixture into the baking dish.
- Bake for about 15 minutes. Take it out of the oven. Voila!
Let me know if you try the recipes, or have any suggestions for me to try. Happy Sunday!