Category Archives: 2 Portions

Real Love Comes from the Heart

What is your favourite vegetable that starts out as a flower and turns into something delicious? Can you actually think of vegetables that come from a budding flower?

If not here is the list I found of them from Wikipedia:

  • Artichoke
  • Broccoli
  • Broccolini
  • Caper
  • Cauliflower
  • Daylily
  • Courgette
  • Squash

Am I the only one who hasn’t heard of a Daylily?

Well my two favourite vegetables in that list are definitely broccolini (which I actually like to call broccoletti) and artichokes! Yum artichokes!

I actually recently introduced my nieces to artichokes. During Ramadan we went to a Boston Pizza with their grandmother (siti in Arabic) while Siti didn’t eat anything I had a salad and shared with the monkeys. The youngest really liked the artichokes!

So I am happy about that! She and I can enjoy artichoke together.

Obviously with all this talk of artichoke you can see that tonight’s feature vegetable is definitely artichoke hearts.

IMG_0689

I got the recipe from Better Homes and Gardens the direct link to the recipe can be found here.

Ingredients:

  • 4 oz (114g) spaghetti
  • ¼ cup (27.5g) parmesan cheese
  • ½ red onion (40g), chopped
  • 1 Tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 can (398ml) crushed tomatoes
  • 1 can (398ml) artichokes hearts, drained and coarsely chopped
  • Salt and pepper to taste
  • ½ teaspoon dried basil leaves
  • Grated parmesan

Instructions:

  1. Cook spaghetti as directed on package until al dente.

  2. Once pasta is cooked drain most of the water but set aside a bit of the pasta water to combine with the parmesan cheese.

  3. In a medium pan sauté the red onion and garlic in olive oil. Once fragrant add the crushed tomatoes with their juices and the artichoke hearts and mix well. Add salt, pepper, and basil to mixture.

  4. Once sauce is cooked, spoon pasta onto plate and place sauce on spaghetti. Sprinkle with parmesan and enjoy!

Real love comes from the heart… the Artichoke heart!

Now although this was a pretty simple supper, it was sooo good. But then artichokes are one of my favourite!

Anyone else a fan of artichokes?

So it is officially September and it seems that the cool air has come as soon as August ended. I swear yesterday was insanely cold. You could feel the instant change from the previous day to yesterday. BRRRR.

I am dreading the cold that comes with Autumn though I do really like that time of year.

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I saw this on Facebook and loved it! But there are two additional things that make Autumn the best season.

  • Heeled booties
  • Vampy lipsticks

Especially the last item!

What do you love about Autumn and do you call it Fall or Autumn?

Anyway I hope you give this simple recipe a go and enjoy it!

Happy eating!

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Delicious One Pot Rice and Beans with Chicken and Cilantro

Happy Friday everyone!

I’ve had a pretty quiet week this week. From Monday through to Thursday I was completely free. So got up to some things. Took the public transport like a pro yesterday though. Went from one side of the city allllll the way to the other side. Now I know that may not seem all that impressive, but my new city is a HUGE city.

Edmonton_street_map

I feel like I have accomplished a lot after going from the one side of my city to the other. But I became much prouder today after having hung up a few things in my kitchen! Anyway we aren’t here to listen to my happy moments, we are here for food!

My handiwork

So for this evening’s meal I made a basic rice and beans dish, except it wasn’t just your normal rice and black beans dish, but a fabulous dish.

I’ve been wanting to make this recipe for a good while and finally got around to it. This recipe comes from the website Cooking Classy while the direct link for this recipe can be found here. Are you still curious to what I’ve cooked up? Well it is a One Pan Cilantro, Lime, and Chicken Rice and Bean dish. How good does Cilantro, Lime, and Chicken sound in a black bean and rice dish? Heavenly!

Black Bean and Rice with Chicken, Cilantro, and Lime

The recipe I followed was for four portions but I pretty much halved it.

Ingredients:

  • 1 breast (283g) of chicken, diced
  • 1 teaspoon olive oil
  • Salt and pepper
  • 2 green onions (10g), sliced (set aside half the chives for later)
  • 1 clove of garlic, minced
  • 1 cup (237ml) vegetable broth
  • 1 chili pepper, sliced
  • 1 teaspoon lime zest
  • 2 Tablespoons lime juice
  • 1 can (250ml) black beans, rinsed and drained
  • 1 cup (185g) white rice
  • ¼ cup (15g) chopped cilantro

Instructions:

  1. Heat oil in a large skillet for medium-high heat and fry chicken seasoned with salt and pepper for approx. 6 minutes, add the white bits of the green onions and garlic to the chicken and cook for a minute.

  2. Sit in broth, green bits of green onion, green chili, lime zest, lime juice, black beans, and season with salt and pepper to taste. Bring mixture to boil. Add rice and allow to boil fully emerged in broth for a minute. Remove dish from heat while lid is on skillet and allow dish to rest for 5/6 minutes.

  3. If rice is not cooked fully, return pan to medium heat and cook and toss for 1 minute to allow rice to absorb excess moisture. Remove from heat, toss in cilantro and let rest uncovered 3 minutes.

  4. Top rice and beans with cilantro and green onion. Squirt some lime juice in the bowl before serving.

  5. Enjoy

I am so glad that I made this meal. It was so delicious! Lime, cilantro, and green onion is the perfect combo. Absolutely perfect.

Also, have any of you heard of Ma’amoul? It is the most delicious cookie I have ever come to know. My boss likes to purchase them for us to all enjoy at work. However today while I was grocery shopping I thought to buy some for my apartment too. I probably should have been strong but I really couldn’t help myself! Ma’amoul is a shortbread pastry generally filled with dates. This cookie is a traditional Lebanese cookie and is soooo good. I’m not really a date person but these are delightful!

Date Ma'amoul

I hope that you get to enjoy both the rice and bean dish and the date ma’amouls! The website Cooking Classy is a great website for fantastic recipes and I hope you enjoy it as much as I do.

Happy eating!

Homemade Mac n Cheese with a Spicy Red Twist

Everyone, lets raise a glass to my successful meal today!

Raise your Glass
Raise your Glass

Officially I’ve been living on my own for two days and a bit. This past Thursday my mom flew back home. Though I really shouldn’t be saying home as Canada should qualify as home to me now. Anyway I’ve now cooked up three suppers and 2/3 were absolutely god awful. Okay, maybe not that bad but bad enough that I couldn’t even post a photo let alone blog about them!

Anyway today was a very successful day! Also a last minute meal decision if I might add. Thank you FoodGawker!

Before I continue, how has everyone been? I feel like it has been such a very long time since writing on here. I mean I know I wrote once while at my sister’s house but other than that? Nada! I almost couldn’t get back into it but then I remembered just how much I like writing. And then there is my pathetic new age love for taking photos of food. My brother-in-law has commented on this a few times even.

So back to food.

What are two things that all North American’s seem to like? From my understanding the first love of all North American’s is definitely Mac & Cheese while the second food love for all is definitely Sriracha. So what can one do with these two food items? Well combine them of course!

Macaroni & Cheese and Sriracha
The American Staple

I got the recipe from Life as a Strawberry and although I didn’t completely follow the recipe, my outcome was still incredibly fabulous. Not only in looks but also in taste! The original recipe for my meal can be found here if you feel the need to cook it!

Mac & Cheese Spaghetti with Sriracha

Ingredients:

  • 4 oz (113g) spaghetti
  • 2 Tablespoons butter (salted)
  • 2 Tablespoons white flour
  • 1 cup (236ml) almond milk
  • 1 cup (115g) Monterey Jack cheese, grated
  • Salt and pepper to taste
  • ½ teaspoon Sriracha, plus 1 teaspoon as garnish
  • ½ teaspoon dried cilantro
  • Pinch of parsley

Instructions:

  1. Cook spaghetti in salted water until al dente. Drain and set aside.

  2. In same pot, spoon butter and allow to melt. Spoon in flour and mix continuously to form a roux. Slowly add milk to roux and whisk constantly until smooth.

  3. Allow sauce to thicken. Remove from heat one at desired thickness and add cheese. Stir cheese until completely melted. Add salt and pepper and ½ teaspoon of Sriracha sauce and mix well.

  4. Add cooked spaghetti to cheese sauce and mix until all spaghetti is coated.

  5. Spoon spaghetti into serving bowls and sprinkle with Sriracha, dried cilantro, and a couple of leaves of parsley for a touch of green.

  6. Enjoy!

Although parsley wasn’t the herb of choice, it tasted quite good with the spaghetti!

Also, why on earth doesn’t Monterey Jack cheese exist in other continents besides North America? I always read about this cheese when reading North American blogs or food related things and have always wondered what it tasted like. I thought it would be spicy. Boy was I wrong, it’s just sharp.

Cheesy Goodness

Delicious though! This cheese really does need to become an international thing!

It would make for a fabulous cheese on an International Cheese platter at some restaurants! Mmm mmmm!

Basically this was an excellent meal and I cannot wait for more deliciously executed meals.

Happy eating y’all!

Homemade Mushroom Stroganoff Heaven

Well hello all! It has been so long since I’ve cooked my own meal, but it’s been even longer since being on here! I honestly miss being in the kitchen! Luckily I got to be in it today!

So, last time I posted something on here I was still in South Africa. That isn’t the case anymore! I’ve since been in the Netherlands for two weeks at the end of May and for the last three or so weeks been in Canada!

If you haven’t noticed yet, well, I travel a lot. It isn’t always traveling even, it is more that I move a lot. Though before it was just part of my dad’s career, now it is for me to search for the place to settle down. Well sort of. I still lust to one day find a man who travels for work and move with him. You know, like mom did with daddy. Lucky lady!

Well now I’m here in Canada, looking for work and a place of my own. Though for the last while I’ve been living with my older sister and her family. Which reminds me:

Happy first day of Ramadan!

For those of you who don’t know what Ramadan is, here is a link containing the information on it. Basically it is a time when you fast for 30 days from sunrise to sunset. Although I do not fast, I respect those who do fast and know how hard it is.

Anyway, today’s dish is pretty great. When I was a kid my mom would make beef stroganoff often. I remember disliking it at first and then as the years went on I started to like it more. Just before I gave up eating beef I did really enjoy it, but now four and a half years later I craved some stroganoff and thought I would make some!

Mushroom Stroganoff

As I am living with my sister and her family we cook large meals to feed all seven of us and as my sisters family doesn’t eat pork and I don’t eat red meat our meals are limited to poultry and fish. Now I am not sure about you, but in my opinion eating chicken all the time can get a bit boring so I brought up the idea of making a beef stew for the kids and everyone else while I would make a vegetarian dish for myself. The idea was great, however everyone else left the house so stew wasn’t made, but I did get to do my stroganoff! Yay.

Gosh how I missed being in the kitchen.

I got the recipe from Amuse Your Bouche, the direct link to the recipe can be found here. This website/blog that I got my recipe from is an amazing place to get recipes. Great options and it makes me so happy to find fantastic food from them.

Ingredients:

  • ¾ cup (139g) white basmati rice
  • 1 Tablespoon olive oil
  • 1 cup (160g) red onion, diced
  • 3 cloves garlic, minced
  • 1 ½ cups (150g) mushrooms, sliced
  • ¼ cup (60ml) vegetable stock
  • 1 teaspoon paprika powder
  • Pinch of black pepper
  • 3 Tablespoons plain yoghurt
  • 4 Tablespoons chopped parsley
  • 6 parsley leaves for garnish

Instructions:

  1. Cook rice as directed on package. Once cooked, drain and set aside and begin with the stroganoff.

  2. Heat a medium saucepan with olive oil and sauté garlic, onions, and mushrooms. Cook until mushrooms are soft and garlic and onions are fragrant. Add vegetable stock to mushrooms and garlic, add smoked paprika powder to the pan and mix. Season with black pepper (and salt if needed).

  3. Remove stroganoff from heat and add yoghurt and parsley. Mix well.

  4. To serve, spoon some rice into serving dish and pour some sauce into the rice, top some mushrooms on the rice and use a few parsley leaves as a garnish.

This was a great great great dish! Even my mom who is a little ill with a common cold liked it!

Mushroom Stroganoff
Mushroom Stroganoff

If any of you like mushrooms as much as I do, you must try this! It was superb! I even went for seconds! DELICIOUS!

I honestly cannot wait to make this again once I’m on my own. Actually I can’t wait to return to Amuse Your Bouche to find other spectacular meals.

Anyway, I hope you enjoy this recipe!

Happy eating!

Mouthwatering Mexican with Homemade Sauces and a Salad

Oooh Mexican! Now that is one type of cuisine that everyone seems to love! Our family does not exclude that stereotype whatsoever. We definitely love it! Although it seems we prefer homemade Mexican dishes over attending restaurants which serve Mexican dishes. I don’t know about you, but most restaurants we’ve been to seem to have mediocre dishes. Even the guacamole seems to taste so boring at certain Mexican restaurants we have been to!

Well, when I make Mexican influenced dishes, they taste nothing BUT bland!

Before I give you the recipe for my spectacular meal, let me start by telling you that I made all the sauces from scratch. Including the garlic chili sauce (which you can EASILY buy in the store). Why did I make a garlic chili sauce from scratch? Well I mostly didn’t know that could be found in stores here. I mean it is a basic sauce, but so is Sriracha and I only know that to be in the States. So I always need to end up making spicy sauces similar to Sriracha, including this garlic chili sauce.

Garlic Chili Sauce

I got the recipe for the sauce on White on Rice Couple, but the direct link to the recipe can be found here. I mostly followed the recipe, except I used less chilis than the recipe called for. Much less chili’s. The recipe calls for a cup of chilis but I only used two. Just 2. And my mouth was still burning! Not sure how others can handle more than that.

Ingredients:

  • 2 chili peppers, chopped
  • 2 Tablespoons olive oil
  • 1 head of garlic, crushed and sliced
  • ½ (113g) red onion, chopped
  • 1 can (400g) chopped tomatoes
  • 4 Tablespoons rice vinegar
  • 3 Tablespoons sugar
  • 1 Tablespoon fish sauce

Instructions:

  1. Rinse, clean, and remove stems from chili peppers, dry peppers and then and thinly slice.

  2. In a small sauce pan, heat olive oil and add garlic and onion and sauté until fragrant.

  3. Then add can of tomatoes and chili peppers to garlic and onion and mix. Allow to simmer on low for a minute or two. Now add rice vinegar, sugar, and fish sauce and mix well.

  4. Allow sauce to simmer for five minutes, this will break down the heat from the chili peppers.

  5. Remove pan from heat and allow sauce to completely cool down.

  6. Once cool, pour tomato mixture into a small food processor and blend until smooth.

  7. Pour into a bowl or a sauce boat and use as desired.

When making this much, you make about a cup or so of the sauce. So I used some for my actual Mexican meal, but I’ve got so much that I will use it for multiple things this week! Plus my dad likes spicy so this should be good for him too!

I really do not know how people could handle a cup of chili peppers though, YIKES!

The recipe for the meal itself was found at Simple Roots Wellness, but the direct link for the website can be found here. This recipe calls for a Sriracha sauce, but as I said Sriracha is not found in any of the places I’ve lived as of late so I made my sauce with a garlic-chili sauce flavouring. And delicious it was!

Vegetarian Version

Ingredients:

  • 3/4 cup (100g) Vegetarian Meat Crumbles
  • 3 cloves garlic, sliced
  • 2 teaspoons chili garlic sauce
  • 1 Tablespoon molasses
  • 1 ½ teaspoon tomato paste
  • 1 teaspoon Worcestershire sauce
  • 1 Tablespoon dried oregano
  • 1 Tablespoon cumin powder
  • ½ teaspoon paprika powder
  • Salt & pepper to taste
  • ¼ cup (59ml) water

Salad:

  • ½ head lettuce, chopped
  • 1 can sweet corn
  • Roasted sweet potato
  • 1 tomato, chopped
  • 1 avocado, sliced
  • Bunch of cilantro, chopped

Cream Sauce:

  • ½ cup (100g) goat cheese
  • ¼ cup (59ml) water
  • 2 teaspoons garlic chili sauce

Instructions:

  1. In a small Wok, sauté veggie meat crumbles.

  2. Add sliced garlic and garlic chili sauce and mix well. Add molasses, tomato paste, and Worcestershire sauce to meat crumbles and mix.

  3. Season with dried oregano, cumin powder, paprika powder, salt and pepper, and water to veggie mince.

  4. Mix well and allow to simmer until liquid becomes a light sauce.

  5. Meanwhile combine goat cheese, water, and garlic chili sauce in a mini food processor until smooth. Pour into a small bowl and place in fridge.

  6. When ready to serve, place lettuce in a bowl and add choice of toppings. Top with veggie meat crumbles and slices of avocado.

  7. Drizzle on cream sauce and enjoy!

This recipe was originally meant to be made with actual mincemeat and as my parents do not eat veggie meat substitutes, I made them the original version of the recipe. If you wish to make the recipe with mincemeat then double everything from the chili sauce to the water for the meat. You can also double the ingredients for the salad. The goat cheese sauce is the same for both the veggie crumbles and normal mincemeat.

Ground Beef version

This was the first time I have ever touched mincemeat in years. I hate cooking it. The smell of the meat in a pan is God awful! I actually never even liked it when I did eat meat way back when.

Cooking it today made me think of middle school, when I took Food Economics. I did love that class. I even learnt how to sew in that class! But I also learnt that I dislike the smell of ground beef! Thankfully I still do!

Anyway, that is the meal for the evening! A fabulous meal indeed. One that each and every one of us truly loved. Including mom who dislikes goat cheese and yet she didn’t mind the goat cheese sauce! Lucky me!

If you all end up making this, I hope you enjoy it! It was a good one!

It’s Taco- I mean Tofu Tuesday!

Who needs a taco-Tuesday when you can always have a tofu-Tuesday?

Actually, I have no idea how people make tofu taste so damn delicious. When I was working at the Keltic Lodge in Nova Scotia, a lovely married couple who I befriended made me this divine tofu dish. It was definitely tofu, but it didn’t have the consistency nor did it taste like it. It was kind of spicy and dried. I loved it. I just have no idea how they came about making it.

I actually have no idea how people dry their tofu and make it into amazing things. I need a vegetarian/vegan teacher to educate me on how to drain the liquid from tofu and create amazingness from it.

Today I did try to remove the tofu from the packaging it came in and place it between a dishcloth with a cutting board beneath it and a plate above it BUT the tofu just disintegrated. I wasn’t even pressing hard. It just became a blob of crumbs. A liquefied blob of crumbs. How can anything be liquefied? Well my tofu was! Maybe it was because I got the tofu in a box, gosh I don’t know!

Morinaga Tofu in a Box

Anyway, I tried to make this recipe I found on Popsugar on how to bake tofu. I really did try. It just flopped.

Marinated Tofu

Ingredients:

  • 1 block tofu, sliced
  • 2 Tablespoons soy sauce
  • 1 Tablespoon agave nectar
  • ½ teaspoon thyme
  • ½ teaspoon dill
  • 1 teaspoon cumin

Instructions:

  1. Preheat oven to 350ᵒF (175ᵒC) and line a cookie sheet with tin foil or parchment paper.

  2. Place tofu slices on tray and drizzle with soy sauce and agave nectar.

  3. Sprinkle with thyme, dill, and cumin and pop in oven.

  4. Bake for 30 to 35 minutes.

  5. Enjoy!

I did all of this and my tofu still came out a liquid absorbed blob. It doesn’t taste all too bad, but it wasn’t what I wanted. Because like most people, I dislike the consistency of tofu! Vegetarian meat crumbles are so much easier to eat than tofu as they are more of a solid that tofu is.

Tofu on a bed of Quinoa with Asparagus

Well I served the tofu on a bed of quinoa with some pan fried asparagus seasoned with salt and pepper. Nothing all too special, but I can tell you that that asparagus did rock my world!

I made enough food for two people, though due to a hungry mother hen, half of my asparagus was consumed. Thus making this dish only for one person. Plus lets be honest, I was kind of turned off by my failure with tofu that I couldn’t go for a round two.

Anyway, if any of you can successfully dry tofu out I would really like to hear how this dish went for you! I’m sure once it comes out properly it is magnificent. Please let me know!

Happy eating!

Rice Noodles with Shrimp Scampi

Food. Food is a deadly thing. It is amazingly delicious most of the time, but it is so grand that sometimes you end up stuffing your face. And you know what? I stuffed my face today. I really did. I have a food baby in my belly.

So today mom and I had it lazy. Initially we had planned to go down to the neighbourhood clubhouse for dinner (as every Wednesday they have a buffet dinner), but instead we made our own meals at home. And mom didn’t even make her own meal. She popped her “meal box” into the microwave though and ended up with sweet and sour chicken curry. I however made a real meal. Best of all it was my favourite protein ever!

Shrimp.

I love love love shrimp. I’m not too keen on removing the shell from king or queen shrimp, but normal shrimp that has already been deveined and such is perfect for me.

Rice Noodle Shrimp Dish

I got the recipe from The Recipe Club but if you would like to see the recipe directly, here is the link. The original recipe feeds four people while my recipe is perfect for two. Or even just one very hungry mouth (like mine was).

Ingredients:

  • Vegetable oil
  • Kosher salt
  • 1 brick rice noodles
  • 1 Tablespoon salted butter
  • 1 Tablespoon olive oil
  • 1 Tablespoon (approx. 3 cloves) garlic, chopped
  • 2/3 cup (205g) frozen shrimp, thawed
  • 1 ½ Tablespoon parsley, chopped
  • Zest of ½ lemon
  • Juice of ½ a lemon
  • 3 slices of half a lemon
  • Pinch of red pepper flakes
  • Pinch of salt and pepper

Instructions:

  1. Bring a pot of water to boil. Add salt and vegetable oil to water as you bring you water to boil.

  2. Meanwhile in a small skillet or frying pan combine butter and olive oil until bubbling. Add chopped garlic and cook until aromatic (be careful as garlic burns easily). Add shrimp and cook until pink (approx. 5 minutes), then remove from heat and add parsley, lemon zest, lemon juice, and lemon slices. Add last two ingredients and set aside.

  3. Water should be boiling now. Place your rice noodles into the pot and allow to cook. Noodles should be cooked in just 3 minutes.

  4. Drain noodles and return to pot. Combine shrimp mixture with noodles and toss till all is coated.

  5. Serve and enjoy!

Shrimp with Rice NoodlesOkay, so I didn’t quite combine my shrimp and noodles all that well because rice noodles are a difficult thing to deal with, BUT I tried. And it still came out pretty well! I may have placed a few too much lemon juice in it though. I also could have done more by adding more garlic as I am a garlic lover, though I was quite content with this. I mean an hour later and I am still very very full.

I really do have a food baby.

Anyway, you may have noticed I called the measurement for the rice noodles a brick. The reason I do that is because the noodles come in a rolled up chunk which is very brick-like. Think like your raw egg noodles that you get for ichiban instant noodles. The noodles are shaped in a brick. Well rice noodles are much the same.

This was a delicious and I am glad to have enjoyed a lovely shrimp dish. Shrimp is definitely my favourite shellfish from the shellfish family. It is just a shame my mom doesn’t like them. That is one good thing to look forward to when living alone again. More delicious shrimp dishes!

Oh well! I hope you all enjoyed this recipe and have a wonderful rest of the day!

It is a Healthy Ice Cream Type of Day

I scream, you scream, we all scream for ice cream!

I love ice cream. I miss ice cream treats or ice cream cakes from Dairy Queen! But you know, it is probably a good thing that we do not have a DQ in the Netherlands or South Africa or I would be fat. Super fat.

In the meantime though I can always make ice cream with my ice cream machine. Just days before my sister and her boyfriend arrived in South Africa for the holidays, I got a small ice cream machine. And pretty much everyone who knows me well knows that I will have an ice cream machine on my wedding registry for when I get married. That and a juicer. I’ll be able to slim down on a juicing diet and regain my fat from ice cream, well the ice cream that is milk-based.

My First Ice Cream Machine

Anyway a few weeks ago I made my first batch of ice cream. A yoghurt ice cream which is normally called frozen yoghurt. I never remember the term “frozen yoghurt” though, so I always end up just calling it yoghurt ice.

But I got the recipe from Justataste via Pinterest. Loved it! Although the recipe was slightly large for my minuscule machine so I did halve it. The recipe is of a healthy strawberry frozen yoghurt but I couldn’t find frozen strawberries so mine was made into a mixed berry frozen yoghurt. I also combined the recipe with a recipe in my instruction manual for my machine (you know, just in case the original recipe broke the machine – WHICH probably wouldn’t have happened). Below you can see the recipe:

Ingredients:

  • 2.5 cups (338g) frozen berries, thawed
  • 2 Tablespoons agave nectar
  • 3 Tablespoons Greek yoghurt
  • 1 Tablespoon lemon juice

Instructions:

  1. In a sieve, mash berries and drain juices into a bowl to set aside. Blend whole berries into food processor with agave, Greek yoghurt, and lemon juice.

  2. Add berry juices to berry yoghurt mixture in food processor. And blend till smooth.

  3. Meanwhile prep ice cream machine and turn on.

  4. Pour berry mixture into ice cream machine and allow to freeze to for as long as machine is to be used (mine said a max of 40 minutes).

  5. Once berry mixture is at desired consistency, stop machine and enjoy! Keep in mind that homemade ice cream does not have the same consistency as store bought ice cream)

Although the original recipe I had followed said it was a 5 minute recipe, this forty minute one came out pretty well.

Fresh Frozen Yoghurt

I then placed the ice cream into a little container and popped it into the freezer so I could eat it much later. This did however change the ice cream to be much harder but with a little pop into the microwave all can be made good again!

I still have some leftover berry frozen yoghurt in the freezer even! Yay me.

Eating my Frozen Yoghurt

Not only do I want to share my ice cream with y’all, but I recently re-vamped a giant T-shirt for workout purposes. I don’t know if any of you know, but I do Pilates biweekly as well as Taiji, a martial arts type thing once a week. And yes, the proper name is Taiji which is derived from Taijiquan.

Anyway, I wanted a new workout shirt that was both inexpensive and cute and I pretty much got that. I bought an extra-large shirt from the men’s section of a store and brought scissors to it to make it into this awesome workout shirt!

I got the original idea from a WordPress blog entry by Dollars, Sense, and More and had to do the same thing! The original link for that entry is found here. Although I was initially somewhat confused by the instructions, I later grasped what was to be done and made this:

Back of ShirtFront of Shirt

I did tweak it ever so slightly. But unintentionally as I did cut a hole in the seam by the shoulders. Oops! I then cut three lines on the shoulder seam and pulled apart the seam. I pulled at the shoulder bits to lengthen the material and then tie them together. The shoulder now looks like so:

Shoulders of Shirt

I can say that my Pilates instructor loved my shirt. I too quite love it. But I learnt that the shirt isn’t practical for Pilates usage as we lay on our backs often. And although we lay in a neutral spine the wrapped racerback middle area does press into the soft spot of my back just below my shoulder blades. Not that comfortable. I’ll have to re-vamp a few other shirts till I find the right one for my Pilates. Who knows, maybe I’ll also make shirts for my good friend and Pilates instructor as she really did like the shirt.

Now if you guys want to workout and get back into the fashion world (at least like I did) but you crave for something sweet, this may be just the entry for you with a re-vamped shirt and ice cream and all!

Happy eating and working out!

Avo-Avo-Avocado All the Time!

If you like avocado come to South Africa! This country seems to have avocado this and avocado that in every which way you look. Not that I mind as I love avocado, or avo as the locals call it.

My dream is actually to own my own avo plant. I am going through the process of trying to grow one at the moment even! Though it is a very difficult process. You have to get the pit (seed) from your avocado, insert four toothpicks around the pit and emerge half of the pit in a glass of water (ensuring that the point of the pit is facing upwards). You then have to wait a few days for the skin of the pit to fall off and wait up to three weeks until you (MAYBE) see roots sprout from the bottom of the pit. That is when you finally plant your avocado seed to EVENTUALLY (it takes up to 7 years) get your own fruit. Such a long process, eh? And you never know if your pit is good enough until you see roots coming out. Ugh.

Growing an Avocado Tree

Anyway, with avocado being a big thing in this country, I too like to do things with this fruit. So earlier this week I made an avocado hummus! Mmmm mmmmmm!

Ingredients:

  • ¾ cup of can (410g) chickpeas, drained
  • ½ large avocado, cubed
  • 2 Tablespoons olive oil
  • 2 teaspoons lemon juice
  • 1 Tablespoon tahini
  • 1 clove garlic, chopped
  • Salt and pepper to taste
  • 1 teaspoon paprika powder

Instructions:

  1. In a food processor combine all ingredients except paprika powder and blend until smooth.

  2. Place green avocado hummus in a bowl and sprinkle paprika powder on top.

  3. And enjoy!

Eat with chips, on bread, in a pita, or with fresh vegetables. I had mine with mini carrots!

Avo Hummus

It was absolutely wonderful. I ate it so quickly that I could only offer a little to my mom to try. And I got lucky as she wasn’t too keen on it! Instead I just finished the entire Tupperware container myself. Excluding the one bite mom had of it.

The thing about my Avocado Hummus is that there were some chickpea chunks, but I love chickpeas so it didn’t matter much, However if you like your hummus smooth like creamy mashed potatoes then by all means blend until fully smooth and lacking any graininess!

This was a great snack for when you were craving something and would usually eat something unhealthy!

I hope you all enjoy this hummus as much as I did!

New Meal for a New Year

Happy hump day! Actually happy New Year too, because I learnt that one can say that all of January if one hadn’t said it yet to someone. Frankly I find that kind of weird, but I do remember people greeting me with a “happy new year” through much of January while I was still at school.

I feel really bad for being lazy and never writing on here. That’s a lie, I feel bad for being lazy in general. I feel like I haven’t cooked in ever! I planned on making a meal last week and instead I fell asleep in front of the laptop – who does that!?

I hope you all have been enjoying 2015 so far by doing amazing things, do any of you have New Year’s resolutions that need to be completed? I didn’t make any resolutions, I just hope to be more on point when it comes to studying. Today I did get some studying into my day! And as you may be able to tell, I cooked this evening!

Spaghetti with Sundried Tomatoes and Spinach

Today I made a Spaghetti with Sundried Tomatoes and Spinach. Although my mom isn’t too fond of sundried tomatoes, she went for seconds!

I got the recipe from here and pretty much followed it to a tee.

Ingredients:

  • 5oz (300g) whole wheat spaghetti
  • 1 Tablespoon olive oil
  • 5 cloves garlic, thinly sliced
  • 1 clove garlic, chopped
  • 2 Tablespoons sundried tomatoes, chopped
  • 5 cups (565g) fresh spinach, chopped
  • 2 teaspoons balsamic vinegar
  • 1/3 cup feta cheese, crumbled
  • Salt and pepper to taste

Instructions:

  1. Cook spaghetti in a pot of boiling salted water until al dente for as long as directed on packaging. Add a tablespoon of oil into the water to keep spaghetti from sticking.

  2. Heat olive oil in a small skillet over medium heat and cook garlic until golden brown (approx. 3 minutes). Transfer garlic to paper towel to drain of oil.

  3. In a large skillet drain oil from smaller skillet and begin to fry chopped garlic. Add chopped sundried tomatoes and spinach and sauté with balsamic vinegar. Bring up heat to medium-high and cook until spinach is wilted.

  4. Toss spaghetti with sundried tomatoes and spinach mixture. Stir in ½ cup pasta water. Season with salt and pepper. Sprinkle with feta cheese and most of toasted garlic chips.

  5. Plate up and top with ½ teaspoon of feta cheese, additional salt and pepper, and three or four garlic chips. Serve warm.

Spaghetti with Sundried Tomatoes and SpinachThis to me is such a nice meal for Spring and Summer. So perfect for us in the Southern Hemisphere as it is the peak of Summer in South Africa! We have had some pretty hot days!

I hope you all love this meal as much as my mother and I did! It really was lovely. Anything garlicky is great though. I love garlic.

Anyway I hope 2015 is great for you and your family and enjoy the year of the Sheep, especially if this year is your year in the Chinese Zodiac!

Happy eating!