Category Archives: Original Recipes

Brussel Sprout Caesar Salad

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Hey blog friends,

 

How’s it going?! I’m pretty stoked cuz I’m headed up to my cottage for 5 days…really extending that long weekend hehe. I need to be one with nature. Although let’s be real, within one day I’ll be cursing the mosquitos and refusing to open my eyes in the lake. Jk, I never open my eyes in lake water. There are some things you just don’t want to see.

The reasoning behind this recipe went something like this: I want caesar salad–>I have brussel sprouts about to go bad–>brussel sprouts taste good with bacon–>brussel caesar salad. THE END.

Brussel Sprout Caesar Salad

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This salad is easily modified to be vegan, paleo, or veggie. Simply swap out chicken and bacon for protein of choice (I’m thinking roasted edamame would be good, and also work with the green theme so bonus for color coordination).

Ingredients

(serves 2 very hungry people)

  • About 4 cups of brussel sprouts, halved (but keeping that little stem on them at the bottom so that when you cut them they dont flake into a million pieces. )
  • 2 decent sized chicken breasts, cut into chunks
  • about 6 strips of bacon
  • finely diced green onion *I really just threw this in cause it was about to go bad. Didn’t regret it tho
  • 4 cups chopped romaine lettuce
  • garlic, salt, pepper, hot pepper for seasoning
  • For the dressing: I used this one from Detoxinista and LOVED it. I also added capers because I really liked them in this vegan caesar dressing, although I’m sure it would be good without. Also for any fellow Kingston dwellers, Tara’s (aka food Mecca/where my money goes to die) sells very cheap nutritional yeast! Just look for the bulk bags.

Directions

  • Heat a medium sized frying pan with a bit of olive oil and add diced garlic. Once it starts to brown, add in chicken chunks. KEY: season the shit out of those chickin chunks. My chicken used to taste blah and thats cause I wayy underseasoned it. Add garlic salt, pepper, hot peppers, and then add them again.
  • Get the bacon going while chicken is cooking. Medium is best, unless you like very chewy bacon (in which case do low heat).
  • Let your meat cook and chop the sprouts/green onions/romaine.
  • Probably time to flip the chicken. SEASON AGAIN ON OTHER SIDE. Really, just do it.
  • Also time to flip bacon. Try not to get grease on you or less you become known as the girl who smells like bacon. Not the worst title, but also not the best.
  • Make dressing! I just put it all in my little food processor and weeeee let it spin. I love that thing.
  • Chicken is probs done (about 5-7 min on either side, or until it is no longer pink in the middle). Remove. Time to cook the sprouts: if bacon is not done, just drain a little bacon fat from the pan and put it in the chicken pan. Add sprouts (keep heat on medium, you want a bit of a char), SEASON and let cook for a few minutes.
  • Assemble the rest of the salad, chop bacon into chunks and remove brussel sprouts when they have a golden brown tint.
  • Add dressing and sprouts,  then feast!

Couple other things:

  • I’m very into this blog lately! Carly posts a lot of body-positive content, and her writing is hilarious.
  • FAVE DESSERT OF LATE: sauteed banana with coconut butter and salt. honestly salivating a little just writing that. I’m thinking sweet plantains would be best cause they wouldn’t get as mushy, so I’ll be trying that next.

bananas

 

{Mine looked something like this. Plus a large mountain of coconut butter.}

  • I’m kinda thinking of doing a Whole 30.  I have been kinda thinking of this for awhile, but been a bit wary cause of the whole no alcohol situation. It is summer, and I like caesars. And strongbow. However since booze makes my stomach twist up like I’ve swallowed a snake, it might just be time.
  • THIS PUGS OF WESTEROS VIDEO IS EVERYTHING I HAVE EVER WANTED. Honestly, if I ever got a pug I would become a full on hermit and never leave the house and just dress him/her up as various characters from my favorite movies and stop having a social life. Although not gonna lie, it would have been way funnier/cuter if the Prince Joffrey pug had been a puppy. Also considering Prince Joffrey as my potential future pug’s name. Other front runner: Pigwidgeon.
  • The nerdy scientist in me loves these histology plates. I always thought histology was kind of beautiful and clearly I’m not the only one. Although I don’t know if I could eat off them…maybe more of a display plate.

histoloy plates

 

  • Lastly, I recently ordered some Epic Bars off Barefoot Provisions. I am ridiculously excited for their arrival. It is a testament to my desperation to try these that I spent 12 dollars on shipping on these babies. You know I have a job when…

What I’m listening to today (besides Don’t Wait cause I’m still crushing on that song):

The Triumphant Return: Lemon Lovin’

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Oh haaaaaaaaay blog!

I’m back!! After a looooooong bloggy break, I am back for good. I really wish I had been able to keep up the blog during school but man, second year LIfe Sci at Queen’s is out to get ya. But no matter, I’m here now baby. Just to bring you up to speed on my life, here’s some new things to the world of the chocochilichica

1. I MOVED! hooray! into a lil 2 bedroom with my world traveller bff (who actually isn’t here til september, so it’s my not-actually-a-bachelorette pad for now).

2. I finished second year. No small feat friends

3. I’m living in Kingston for the summer. Toronto, I’ll miss you, but Kingston is pretty cute.

4. I’m writing the MCAT this summer. This is a big reason why I’m not going home to Toronto, its  easier to go to and from my prep course in ktown, and I can focus more in my own place. Here’s to a summer of studying!

5. Along with many other small summer goals to keep me sane, I’m gonna try being a (mostly) vegan! I’ll post a detailed explanation of my decision to switch to plant based foods soon, but its for health reasons. I find the connection between animal protein and disease to be really interesting, and I thought I’d give it a go while I can spend more time in the kitchen.

ANYWAYS

The past couple weeks have been pretty hectic. I was here, then I was in Toronto, then I was moving then I was back in Toronto, then I came here for good on Friday. I can attest that the 401 is quite scenic right now.

Move in day was PANDEMONIUM. It was just me and my mama moving all my stuff, and people, I have a lot of stuff. My mom has seriously impressive biceps (she’s a landscaper), so we managed to get it done! THANKS MOM U RULE.

However, by then end of it I had developed the attitude of a 4 year old and almost had a tantrum when my mom suggested we ‘unpack a bit’. I never said I was perfect.

So, I’ve been spending my time here so far unpacking. And you can bet the first thing I did was unpack my beautiful shiny new kitchen and fill it with delicious vegany foods.

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{The oven preheats to a broil in 6 min. I have no words….}

While cruising the local metro (and getting ripped off at the checkout….:|), I stumbled upon something magnificient.

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{“A cross between a lemon and a mandarin orange”}

MEYER LEMONS!!!!!!!!!

I have read about these little golden nuggets of pure lemon goodness for forever! As the bag states, they are a ‘culinary favorite’. They also smell amazing. A bit sweeter then a regular lemon, and very perfume-y.

Once I brought my bag of fancy lemons home, I cut one open and took a little nibble. Hey, it’s half lemon half orange right? Not super sour, but also not the kind of citrus fruit you’re gonna wanna eat raw. I proceeded to lurk around foodgawker for meyer lemon inspiration, and came up with a few ideas for using up the bag.

What to do with the large bag of lemons you just bought

by dachocochilichica

1. Hate to state the obvious but: MAKE LEMONADE. Here’s a foolproof recipe that makes awesome lemonade. Add a sprig of mint in there to make all your friends think you fancy. At the very least make some flavoured water.

Meyer Lemonade finished

2. Infuse some olive oil. I bought a little oil sprayer (I was really sick of buying PAM) that had a filter thingy so you can infuse the oil. I threw a chunk of lemon, 2 cloves of garlic and some black pepper into my sprayer and its soooo good. Great for misting sweet potato friends or just drizzling on salads (Update: I originally wrote sweet potato friends, and thought it was so hilarious that I decided to leave it. I mean fries. But really, they could also be my friends.)

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{check this lil guy out: you pump the top part to build the pressure to spray the oil. I like my olive oil misters the way I like my men: eco friendly and cute}

3. Make yourself some baked goods. The options are endless!!! I’m envisioning lemon pancakes, lemon oatmeal in the morning with cranberries, some orange-lemon muffins for a double citrus flavor punch. If you find yourself with an overwhelming number of lemons (it happens), head on over to foodgawker (or even google) and just search lemon. Let the creativity build from there!!!

I started with some muffins because I just got a new muffin pan! Value village is where it’s at guys, that bad boy was only 4 bucks. And it has already brought me a night’s worth of entertainment.

Here’s the recipe for my fellow lemon lovers

Lemon Blueberry Cornmeal Muffins

These make a really refreshing, not too sweet muffin. I had some of this cornmeal mix lying around the casa, and simply replaced half the recommended amount of water with lemon juice and added in some lemon zest to increase that citrus flava. The directions below sort of follow the directions on the back of the package. Feel free to sub your favourite berry for the blueberries, blackberries or cranberries would be good too!

Ingredients

-Bob’s Red Mill Cornmeal mix. I’m sure this is easy to replicate if you do a little bit of research!

-Zest of one lemon

-1/2 cup lemon juice (about 4 lemons)

-1 egg OR 1 tbsp flax seed soaked in 3 tbsp of water (aka a flax egg/how vegans bake)

-3/4 cup of water

-1/4 cup light tasting oil of choice (I used coconut cause I like the way it tastes in baked goods)

-1 cup thawed blueberries

-pinch of sea salt

Note: I added vanilla and cinnamon to the mix, as I am of the opinion that they make all baked goods better. But honestly, save your vanilla cause all you can taste is the lemon!

Method

1. Preheat oven to 350.

2. Its lemon time!! Grate one whole lemon to get the zest, then just quarter and squeeze to get the juice. Repeat with more lemons (but dont add any more zest) until you get 1/2 a cup of juice. Prepare to grate your finger, then squeeze lemon juice directly into the open wound. Extra fun if you have sensitive skin.

Side note: I realized after I had juiced all my lemons that I was throwing away precious lemon flavor in the zest of the other 2 lemons I used. So I grated the little juiceless quarters (and some more of my fingers) to add zest to my oats in the morning. If you think this is something you’d enjoy, please grate them before you quarter and juice the lemons, so that at least one of us does it properly.

3. Mix all wet ingredients together . Note: if you’re using coconut oil, it has a pretty low melting point so it might solidify into chunks if you melt it then add it to cold liquids. I recommend adding all the other liquid ingredients, then moving on to step fourbefore adding the oil so that the ingredients have time to warm up to room temp. Cooking is science!!

3. Add the cornmeal mix to the wet ingredients, and stir it up.

4. Add mixture to muffin pan (after eating a few spoonfuls of batter and declaring to no one that its the most amazing lemon flavour you’ve ever tasted) and pop it in the oven for about 35 min. Remove when a knife stuck in the middle comes out clean (check about half way through baking time, some oven temps vary)

5. Devour, then maybe share some.

Congrats for making to the end of this epic post! Didja miss me?!


Hoping to save enough moneys to make it to Osheaga this year…where I’ll get to see these guys live!

Wheat-less

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Hey guys,

Hope all those who are also on reading week are enjoying it! It has gone by abnormally fast, which makes me sad, but it’s been a nice little break. I love being home for a week or two, it gives me my Toronto fix but also makes me appreciate my own place in Kingston.

Here are the top 5 things I love about being home

1. Seeing my baby sister/friends/family

2. Eating leftovers that I did not cook ( me luv leftovers)

3. Reading the paper when I eat breakfast

4. Toronto culture: Queens can feel a bit like a very large high school sometimes. Everyone is in their 20s and very attractive. It’s refreshing to be around different people and just blend in.

5. FIZZY WATER! I love perrier but it is expensive and HEAVY. I went down to my basement fridge and discovered an entire case…..

 

Another thing about being home is that I see doctors. Ive been to the normal doctor, optometrist, and dentist to be checked out. However, I have unfortunate news.

 

I have to go off wheat/gluten.

 

I LOVE WHEAT! however, I do not love what is happening to my insides lately after I eat (rhyme!).  I get these weird stomach cramps, and after seeing my doctor the only thing he recommended was trying to go off wheat and see if it helps. Which was exactly what I was afraid of, but oh well. My poor mother will never know what to make me for dinner when I come home now.

Surprisingly, the biggest change will be getting different bread and flour. I actually almost did a backflip when I found out that oats dont have gluten in them, so I can keep that. Which is good cause I’m really into oats cooked in milk with honey for breakfast lately.

ANYWAYS

The biggest impact of this gluten free nonsense is the lack of snacks. Most of my go to snacks are gluten-y, like toast, crackers, cereal. So I had to come up with a lil snacky to have at home.

Enter gluten free cookies

 

Cranberry Pecan Apricot Jam cookies

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{I am really good at tearing wax paper…}

I used apricot jam cause I found some fancy stuff in the back of our fridge that needed using. However, these can be easily adapted if you don’t have apricot jam. Just add in 1/2 cup maple syrup and some chopped apricots and youre good to go!

Ingredients

-1 1/2 cup quick cooking oats (certified gluten free if youre life is over like mine)

-1/2 cup melted butter: okay, normally I would use coconut oil here to get some healthy fats in there, but there was none at my parents house. that being said, I forgot how good butter is in cookies. Your call.

-1 egg

-1 tsp baking soda

-1 tbsp cinnamon

-1/4 cup apricot jam (Note: start here, taste the batter, and if you want it sweeter add more. I think I ended up with an amount between 1/4 and 1/2 a cup)

-1/4 cup chopped pecans

-1/4 cup dried cranberries

Makes about 12 smaller cookies, or 10 bigger ones

Method

1. Preheat oven to 350 degrees.

2. Mix everything together (really, just mix it all up). Be sure to get rid of any chunks of jam.

3. Use a tablespoon to drop down cookies onto wax paper coated cookie sheet.

4. Bake for 20-25 minutes.

 

These were a little crumbly, probably because I didn’t use flour, but they were exactly what I had in mind. Needless to say, they are all gone. Another thing that’s nice about being home, I don’t have to eat everything I bake myself. Also I don’t pay for ingredients.

 

Also sometimes I come home to a pie with my name in it:

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{thanks grandma!}

Enjoy the last of your Reading Week, or just Happy Friday!

 

Avalanche!!!

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Soo this happened on friday…

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Yeah, its about up to my thighs in the unplowed part (which is most of my street unfortunately). They actually cancelled classes!! Thankfully after my midterm, I didn’t want that hanging over my head til Tuesday. This large amount of snow really emphasized that we need a shovel in our house. Although I felt very authentically Canadian digging out my friends car with my hands, it was highly ineffective.

Faced with a literal wall of snow when I open my door, it is safe to say that I will be staying in for a large portion of this weekend. So I might as well make some snacks!!! I’ve made this recipe a few times, and its perfect for when I want something sweet but also filling. Also, it reminds me how much I neglect brown rice…..it aint always about the quinoa!

Here ya go!

Chai Infused Brown Rice Pudding

Ingredients

-1 cup brown rice

-1/2 cup raisins (optional)

-1 tbsp loose leaf chai tea (loose leaf will give a better flavor but bags will work too)

-1 cup maple syrup or 3/4 cup honey or1 cup sugar

-2 1/2 cups milk of choice (I went with half coconut, half 1%, but you could also do half water if youre trying to keep the calories low)

-2 tbsp chia seeds (optional, but awesome)

-1 tbsp cinnamon

-1 tbsp vanilla

-pinch sea salt

Makes about 4 serving

Directions

1. Put your milk on the stove in a medium sauce pan, heat on medium. Stir often.

2. You’re going to infuse your milk with tea now, so depending on the kind of tea you have (bags, loose) put that in there. Here’s how mine looked

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{thats my little infuser}

3. As an amazing smell wafts over your kitchen, measure out the rice. Let the steeping process go on for about 3-5 minutes, depending on how strong you want your flavor.

4. Bring the milk to a gentle boil, add the rice, spices, and sweetener. Stir often

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5. After about 15 minutes, do a taste test on your rice. It should be chewy, but not hard. If it seems good, take your pot off the heat (don’t worry, it should look very liquidy, this is pudding not real rice!)

6. Add in raisins and chia seeds, and let it set for about 10 minutes.

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{The finished product. Thought: I need to work on my photography}

7. Eat!!

Tip: if youre rice pudding dries out a bit while microwaving it for seconds (ya I did), just top it off with a splash more milk.

This recipe is soooo good! A perfect companion for the weather.

You probably noticed I included chia seeds (WHOA chia is one letter away from being chai! cool!). If you don’t already know, these little guys are great! They have a ton of omega 3s in them, and theyre really useful for baking because they’re a great binding agent. When they get wet they get a little jelly coating around them and it really makes things stick together. They don’t have a very defined taste, so you can toss em into anything!

Here’s a little more info on chia seeds, and a great chia pudding recipe from Angela.

Anyways, I’m going to go have a mug of tea the size of my face and catch up on Greys (BEST. MORNING. EVER.), have an excellent weekend!! If you got snowed in too, stay safe! The roads are craaaazy. Here’s an excellent song to get your morning going.

{I am slightly obsessed with The Lumineers. This is one of those rare albums where every song is awesome. They just announced their tour to Canada, and once again I am thankful my parents decided to raise our family in Toronto. I CAN’T WAIT!}

Chemistry, Anatomy and Muffins

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Hewwooooo,

It’s been a pretty laid back Saturday at mi casa. First of all, my house is pretty empty. Good for studying/using my incredibly noisy food processor.

Second, it’s so pretty out! If I stay in my jammies, drink enough tea, and occasionally look outside I can convince myself that I’m having fun staying cooped up in my room reading about organic chem for 4 hours.

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{this is the view from the balcony in my room. I can’t go out there, the landlords deemed it unsafe and put a stopper on my door, so sometimes I just press my nose up against it and pretend}

After a 3 am indulgence in pizza pizza that may or may not have been related to alcohol consumption, I woke up with a weird feeling tummy. I’ve been eating pretty well lately, sticking to clean proteins, healthy fats and slow carbs, and I think my system was just in shock at the amount of crap I put in it. However, I am a firm believer in the Julia Child motto, “Everything in moderation, including moderation”.

To remedy this situation and get me back on track, I decided to make some muffins for the week! I accidentally bought wayy too many veggies for the eggplant lasagna (it was originally going to include zucchini), I had a veggie crisper that overfloweth.

Enter Zucchini Muffins!

Zucchini Banana Chocolate Chip Muffins

The amount of fiber in these muffins is impressive, but I guess a whole banana and zucchini will do that. Because the fruit/veggies make these really moist, they take a WHILE to cook, so bear that in mind while you’re whipping em up. Luckily, the prep is really short!

Ingredients

Makes 6 muffins

  • 1 small zucchini, grated
  • 1 medium ripe banana, mashed
  • 1 1/2 cups whole wheat flour
  • 1 tsp cinnamon
  • 1/2 cup choco chips
  • 1/2 cup walnuts
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1 egg white
  • 2/3 cup oil (I used coconut, but any oil would work)
  • pinch sea salt
  • 1/2 cup maple syrup or 1/3 cup honey or 1/2 cup sugar, whatever you got on hand
  • 1/2 cup milk or water

1. Preheat the oven to 375.

2. Mix wet ingredients together: zucchini, banana, egg white, oil milk/water, maple syrup or honey.

3. Mix dry ingredients together in separate bowl: flour, baking soda and power, sea salt and cinnamon,

4. Mix both bowls of ingredients together, and pour into muffin cups. Bake for about an hour or until a toothpick/fork comes out clean.

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{the aftermath}

These muffins are soo good, and full of healthy fats, fiber and whole grains. And chocolate chips. In other words, exactly what I want in a muffin. I better get my butt back to my desk (First midterm in less than 2 days….wahhh), so see ya later!

Something to cheer up fellow students who have also realized they actually have to start studying

Date Night! ft. Ryan

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Hey world,

Today has been a very busy but good day. We learned about the very elusive lymphatic system today in my anatomy class (elusive because I am in 2nd year Life Sciences and, until today,  had no idea what the spleen did…)

Reminded me of this little guy….

Look at him go!

Anyways, tonight is DAAATE NIIIIGHT! date night with who, you may ask? me and my new basil plant?

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{So cute! it was the same price as a bunch of fresh basil, so if it doesn’t die in like, a week, itll be worth it!}

But no. Not my date. My date is this guy!

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Meet Ryan. He’s my awesome boyfriend, who tolerates my prolonged indecision at the grocery store, is a bit of a genius, and buys me perrier when I’m broke. Also I love him LOTS AND LOTS.

Since we spend pretty much all day in class together with our friends  (and in labs…and projects…) we decided we need to have some more couple time. Revolutionary, I know. So it’s looking like were gonna try and cook dinner together every week!

But we have vastly different palates, as well as opinions on certain types of cheese, so I’d say were probably not going to be making the exact same thing.

Last week we did pizza, but this week, continuing with the italian theme, we decided on LASAGNA! minor setback: I don’t eat pasta. Haven’t for a couple years now, and after trying to make myself like soba noodles cause I adore tomato sauce, I just don’t see the point. It tastes like nothing!

So I set out to find some kind of alternative. Due to my previously mentioned love for tomato sauce, finding pasta substitutes is one of my specialties. Zucchini noodles, spaghetti squash noodles, and now….EGGPLANT noodles!

I’d read some recipes for ‘low carb’ veggie-noodle lasagnas, and although I’m not super concerned with the carb aspect (if you had seen the amount of garlic bread I had before dinner you would see what I mean), I am always trying to get more veggies in. And eggplant is one of the many vegetables I need to use more, so it was perfect!

Eggplant-Noodle Chicken Lasagna

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I used ground chicken cause I’m not a big pork fan and its leaner, leaving more of my daily saturated fats for CHEESE! mmmmm. Feel free to substitute ground beef or pork

Makes one lasagna

Ingredients

  • 1 medium eggplant
  • 1 small onion
  • 1 jar tomato sauce (I usually like organic tomato sauce cause I find it has a purer flavor)
  • 4 cloves garlic, peeled and grated (note: I find garlic to give a much better yield if you grate a peeled clove on a fine grater…you get fresh garlic puree, and its faster than finely chopping)
  • fresh basil! about 5 leaves, depending on your preference
  • 1 1/2 cups ricotta cheese
  • 1 tsp salt ( I almost always use garlic salt cause I love garlic, but regular is good!)
  • 1 tsp black pepper
  • 1 tsp each oregano and thyme
  • 1 tbsp olive oil
  • 1 cup fresh parmesan flakes
  • 1 lb ground chicken

Directions

1.Preheat oven the 375.  Heat up the oil in a frying pan on medium heat, and chop up your onion. Grate 2 cloves of garlic, and pop these and the onion in the pan.

2. Once the onions have released a little bit of their moisture, add in the chicken. Season it a bit with a pinch of salt, pepper, and chili (if you like chili).

3. Let the chicken/onion mix cook a bit while you slice your eggplant layers! they should be about as thick as your index finger. start laying the foundation layer in your pan (a deeper dish 8×12 is perfect).

4. Stir chicken around, and let it cook until its no longer pink. This should take a bit longer, so mix up your ricotta layer. Mix cheese, oregano, basil, and more salt and pepper. Give er a bit of a taste test, and make sure its not too bland! Spread about half onto your eggplant layer.

5. Once the chicken is cooked its smooth sailing. Add the chicken, and then add more layers to your hearts content/pan depth.

6. Sprinkle parmesan on top layer and wrap the whole thing with tinfoil. Place in oven for 1 hr, removing the tinfoil about 40 min in let the cheese get all crispy and amazing.

Enjoy!

PS. This was Ryans lasagna. We’re calling it the Behemoth…

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Ryan’s Music Request….

Sweet Potato Coconut Lime Soup

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Hello!

I have an awesome recipe to share today. Its creamy, spicy, and perfect for those cold slushy days that make you want to put plastic bags around your feet to keep them dry (judge all you want but my feet were dry and my boots were not). Even more important, its one of the first original recipes from yours truly!

Usually if I have an idea in my head for a recipe, I’ll google some of the ingredients first to see if there’s any variations of it out there (white chocolate rosemary ice cream, I’m coming for ya). From there I’ll look at a couple recipes and mix and match what I like from each.

UNTIL NOW! I am happy to report that I have reached another level in cooking. Maybe I’ll buy myself a graduation present (in the form of some pricy peanut butta). I had an idea for this soup and ran with it. No recipe checking needed.

Sweet Potato Coconut Lime Soup

I decided to speed this recipe up by microwaving the sweet potato until soft. If youre not into the microwave, that’s fine, just bake your sweet potato at 350 for about an hour ahead of time and peel off skin before adding to soup.

sweet-potato-lime-soup.

{NOTE: this is not my photo. I tried to take a pretty photo of my soup, with a garnish even, only to discover that my camera from grade 10 is no longer compatible with my computer. I discovered this after I ate the soup. It was the last serving. So here is a rough estimation (although, for the record, mine had a cute little lime wedge on it). }

Ingredients

  • 1 hefty sweet potato (probably between medium and large if you wanna be specific), peeled and cubed
  • 1 red onion, chopped
  • 3 cloves of garlic, grated
  • 1 tsp grated ginger (fresh is better, and feel free to add more if you really want some gingery flavor in there)
  • 2 tbsp thai red curry paste OR 1 tbsp hot sauce, 2 tbsp curry powder and 1 tbsp cumin
  • 1 can full fat coconut milk*
  • 1 cup chicken/veggie broth
  • 1 lime
  • 1 tbsp coconut oil (any oil is fine but I was rolling with the coconut theme)

*if you wanna do light coconut milk, feel free, but bear in mind that the soup will be a bit watery.

Makes about 6-7 cups of soup! About 4 generous single portions.

1. In a large soup pot heat the oil on medium. Add in garlic, onions, ginger and saute until onions soften

2. Chop up sweet potato while onions are doing their thang. Put in microwaveable bowl.

3. Add coconut milk and broth to soup pot, and turn up the heat a little bit. Add spices/curry paste and stir.

4. Microwave sweet potato cubes until softened. They should retain their shape, but be easier enough to chew. I did mine for about 5 minutes.

5. Add sweet potato to soup, let it simmer for about 5-1o minutes to let the flavors meld a bit. Here’s a good time to add the zest and juice of your lime, unless you want it for a garnish.

6. Puree using blender, and serve!

This soup was amaaaaazing. I’ve always been a big fan of squash soups, particularly butternut, but this one is so simple it might be my new fave. It would have been even simpler if my very bestest friend hadn’t moved to Switzerland for exchange and taken her immersion blender with her (did you really need it in Switzerland? youre not gonna be making soup! ….miss you).

But I digress.

Make this soup. Its  been taste tested by a few members of my household, and they agree.

To make up for my photo fail, here’s a picture of the pretty mug my baby sis got me for Christmas (also a test to see if she’s reading this)

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{filled with chai tea of course}

Also, if you love yoga like myself, check out this link! Good thing to be aware of

How to avoid yoga injuries

This song has been stuck in my head ALL DAY