Here we are, 4 days into July, and how many days into summer? And yet, we are still having dark, cold, rainy weather. As much as I don’t like it to be super hot, this is a bit ridiculous. Because you just know we’ll go from February weather to scorching hot August weather instantly, with no chance to acclimatize. Ugh.
Enough bitching about the weather though. Time for food!
I was up early enough for a Sunday, mostly because I had to go to work. Had I gotten up even earlier, I would have made the waffles I’ve had on the brain for the past few days. Alas, I had to go a different route.
PB & B on toast.
More specifically, peanut butter, cinnamon creamed honey, and banana on toasted Silver Hills “The King’s Kamut” sprouted grain bread.
Even MORE specifically, one slice had peanut butter, while the other had cashew butter. Only because I used up the last of the peanut butter jar and didn’t want to mix up a new one.
There was also a glass of mystery juice.
Dear sun – please reappear so my photos look better. Thanks.
Today was a full work day, which means packed food.
They of course included leftovers from last night’s dinner. Like fresh shrimp springs rolls.
A whole whack of fresh berries, with a few cherries thrown in for fun.
And of course, the mystery dish from last night – Thai Red Vegetable Curry. Inspired by the same cookbook as last night – The Essential Asian Cookbook.
- 1 tbsp oil
- 1 onion, sliced
- 2- 3 tbsp red curry paste
- 1 can (398 ml) coconut milk
- 1 cup water
- 2 – 3 cups cauliflower florets
- 1 cup green beans, cut into 1 inch pieces
- 1 sweet bell pepper (red, yellow, or orange) sliced into strips
- 1 can (398 ml) baby corn, cut in half
- 1/4 cup fresh basil, coarsely chopped
- juice of one lime
- 1 tbsp brown sugar
- 2 tbsp fish sauce
- Heat oil in large wok/skillet/pot. Cook the onion and curry paste for 5 min.
- Add coconut milk and water, bring to a boil and simmer for 5 min.
- Add cauliflower, and simmer for 5 min.
- Add the beans, corn, and bell pepper, simmering until the vegetables are soft (or done to your liking).
- Stir in the basil, lime juice, brown sugar, and fish sauce. Serve with brown rice.
You could easily sub in other vegetables you have on hand, or change it up into a green curry. I served mine over short grained brown rice, which I think is my new favourite rice variety. The flavours in this curry are awesome – subtly sweet with some heat, plus all that creamy goodness of the coconut milk. Just check out the side view.
This will make your belly happy.
Such a great packed lunch today. Full of flavours, colours, and fun. Oh, and fibre.
Pretty sure between this lunch and my breakfast I was sporting one massive fibre baby. Fibre-licious!
When I arrived home from work, the family was having a “fend for yourself” kind of night. I first made up three batches of garlic scape pesto (mostly to freeze), then decided to use some of it in my dinner.
We only had regular pasta, so I went with some spaghetti. I also made sure to remind mom we needed whole wheat pasta in the house again. I think she rolled her eyes at me.
I also had a small piece of leftover wild sockeye salmon.
And an unphotogenic, but tasty sauteed portabella mushroom.
To be quite honest, dinner didn’t really do anything for me. I wasn’t really in the mood for anything though, and just wanted to use up things from the fridge. Sometimes that’s just how it goes.
I did have a little treat later on though – a dark chocolate vanilla ice cream bar. Very decadent and delicious. Even if I couldn’t focus on it with my camera to save my life.
Tomorrow is a big day. Or at least a big morning. I get to register for my first year of Dietetics classes at 7:45 am! Although really, I don’t even have to do it then, because even if the classes are full, they have to let me in. I’m not sure why they don’t just put us on a standardized timetable so we don’t have to go through all the hassle of emailing to get into classes, but there must be some method to their madness, right? Oh yeah, and I have to work tomorrow morning. D’oh! Night.