Oh my, has it really been more than two months since I posted on this blog? Yikes, I believe it has! Bad Nimmie.
I have tried some new recipes in the past couple months, but have been too distracted by other things to write about it.
Anyway, this photo above is the breakfast I made for my mom this morning. She has to work today. She’s a pharmacist at a hospital, and people need their meds on Mother’s Day too! I got up at 7:30am so I could make fresh waffles from scratch. Here is a previous blog post with the recipe. They were delicious! I had one and a half and so did my mom. :) Continue reading
Disclaimer: Forgot to take a photo, so closest resembling photo above pulled from: http://iamahoneybee.com/2012/01/24/spinach-salad-with-shrimp-avocado-and-grapefruit-with-citrus-vinaigrette/
This is a really great salad that my mom has been making recently. It’s very quick to put together, sounds fancy, and tastes delicious- just how I like my recipes to be! And of course, it’s very healthy and satisfying.
Quick Asian-style shrimp salad
- 1 cup cooked shrimp
- 3 cups chopped lettuce
- 1/2 avocado, cut into bite-size cubes
- 2 medium oranges, cut into bite-size cubes
- Dressing: 1 tablespoon soy sauce, 1 tablespoon olive oil, drizzle of sesame oil, drizzle of hot chili oil, drizzle of agave nectar, 1 tablespoon sesame seeds, splash of vinegar, 1/2 lemon juice
We buy a large bag of cooked frozen shrimp from Costco and thaw the shrimp in warm water for about 5 minutes. The rest is just chopping up the veggies, adding shrimp, and tossing it all with the dressing. And that’s it, you have a quick meal! You can modify the dressing as you like, adding a little more of a certain oil or a little less of another. I find that you can have a really flavorful salad even with a drizzle of a couple of different oils! I like to make olive oil the star of the show since it’s good for you. The agave nectar balances the salty taste.
I try to eat healthy most of the time and save my indulgences for rich, home-cooked meals like thai curry and creamy pasta. Since a good chunk of my days is spent at work, I make sure to bring food from home and keep my cube/staff fridge stocked with healthy snacks. Recent snack has been flaxseed crackers from Trader Joe’s, peanut butter, and raisins. This keeps me away from the vending machine. It’s important to keep your body nourished!
Anyway, good night and hope you had a lovely Easter!
This is not Caesar salad per se, but the closest that I get to it at home. I don’t have time to deal with eggs, garlic, and anchovies, I save that for the restaurants! You might think it’s not worth dedicating an entire post to lettuce, but something wonderful happens when you chop it up and toss it with ranch dressing, freshly shredded parmesan, and a pinch of salt and pepper. That’s the magic I’m talking about here! Continue reading
Dear WordPress friends, it’s been too long! I’m here today to share a recipe for an Indian vegetarian dish that I made this past Wednesday. My mom wrote the recipe and wanted me to test it out to make sure it could be followed by a cook who is new to Indian cooking (i.e. me). As it turns out, my mom forwarded my blog information to a woman at her hospital who is putting together a cookbook with recipes from employees and their family. An “Employee Recipe Book” essentially, to raise money for the March of Dimes foundation. (Just as background, my mom is a pharmacist.) I’m excited to have my recipes be part of a cookbook! They requested an Indian recipe from us as well, and so that’s why my mom wrote this recipe and had me test it out. I was happy to have another push to learn to make some yummy Indian food. :)
This Chickpea and Potato Curry is vegetarian and very, very healthy. It is packed with protein and full of flavorful spices, including a nice addition of ginger and garlic. (You could always make a ginger-garlic paste to use in recipes like this. I used one that my dad had made earlier in the month.) Fat content is very minimal. This dish can be enjoyed on its own with a side of plain yogurt, over a bed of rice, or with roti. I’ve been trying to cut carbs from my diet lately, so I just had it on its own with the yogurt. It’s very tasty! Sometimes if I have mini pita pockets in the fridge, I also pack one with my lunch so I can dip it into the curry. This is a nice option if you don’t want to make roti. Continue reading