This is such a simple, yet filling clean meal to cook. I have been making A LOT of quinoa dishes lately, mostly because quinoa is a great vegan protein source and fills me up! It is also so easy to make on my meal prep Sundays and store for the week. Sometimes (a majority of the times), it is difficult for me to get a good “after” picture of my recipes. This is attributed to my tendency to take tastes (eat the entire thing) before I snap a pic. That just means it’s that good right?
You have no idea how many times I have begun to post this recipe, but failed miserably. Why? Because it’s that delicious! The first couple of times, I never got the pretty “after” shot you see above. It was just too good looking and calling my name to devour it–so I did. When I finally got a good, presentable picture and begun to write up this blog post, I kept looking through my pictures and sorting the ingredients all out until my stomach literally begun growling… It is really a miracle that this recipe is finally making it to the world, but I knew I had to share it! I am on a mission to spread this scrumptious meal to the world–er, my readers anyway. Here is the infamous, Vegan Quinoa Chili…
Who knew how easy hummus was to make? So economical too! If you are a common cook, it is very likely that you have all of the ingredients already stocked in the pantry and fridge, maybe you just have to pick up a can of chickpeas and tahini, but that it! Here is my base hummus recipe, but feel free to add in some avocado or roasted red peppers to create a delish take on your hummus!
Back in Colorado, but my breakfast (brunch) game is stronger than ever. Maybe it is just because classes haven’t started yet and I am feeling energized and creative! Yesterday, I woke up late and decided to wait for lunch, but I was still craving breakfast foods. As a compromise, I made gluten-free, Veggie Brunch Burritos! Continue reading
View the full recipe on Kitchenbowl.
What is more satisfying than a colorful, flavorful, vegan Thai dish? Not much… well desserts, but that is a given. I made this dish several times during my vegan challenge month. I had it for dinner, then stored the left-overs in the fridge to pack for lunches and have for dinner again later on during the week. It is a great dish for meal preparation. (The dish was inspired by Angela Liddon.) Continue reading
As a busy engineering student, most times I find it difficult to get out for some “me” time. I am really trying hard this school year at making my health, both physical and mental health, a top priority. Why? Because being healthy makes me happy and when I feel happy, I feel like my life is more put together, and when I feel like my life is put together, I find that I am more inclined to study more effectively. So, this is how my “me” time this weekend went thus far… Continue reading
I apologize for being so behind on my posts, but now that things are slowly settling into place after the move, I can go through all of my recipes and pictures and turn them over to this blog. The last thing I did before moving back to Colorado was have brunch with a really really good friend of mine before we went our separate ways again. He is one of those people that you can not see for months and pick right back where you left off, which is 100% our case. He let me pick my favorite brunch place at home, La Madeleine. That omelet was the beginning of a new obsession of mine. Continue reading
Yesterday, I did one of my favorite things: I ventured to the local Farmer’s Market! Like I said before, I love going grocery shopping, and a farmer’s market is just like outdoor grocery shoppin—full of fresh and local treasures! Back in Fort Collins, I went to the Farmer’s Market every Saturday to stock up on my fresh fruits and veggies for the week until they moved indoors for the winter. During the winter, they periodically held indoor markets that I scribbled down on my calendar so I would not miss the few that they had! Continue reading