I have taken the time off to adjust to a new stage of life. Been working for the past three months on internship and I will have another three to go. I’m back to give my blog another go! Isn’t life about making time for the things you love? 🙂
Sharing a herb lemon salad that I promised to post the recipe, uh, 12 weeks ago on my Instagram… Yes, it has been that long!
But appropriate nonetheless, as I have been receiving requests from girlfriends for simple (and healthy) salad dressings. I will be incorporating more of these onto the site!
And as we enter spring, it’s all about colour. So really, colourful salad, why the hell not?
Well, today’s post will provide an answer to that question.
Of late, K and I have found that baking and cooking together can be such a splendid way to spend quality time. So yes, he does cook with me sometimes! And then, of course, comes eating together which is possibly the best part ha ha.
K eats a lot of chicken (since it’s one of the cleanest meats) and so I’ve picked up this preference too. We tend to have that kind of influence on each other 🙂
But that also means having to source for all kinds of new (healthy) chicken recipes — I’m currently even reading a book on it — to prove this meat can be so versatile, and to avoid the boring “same old same old” ways of preparing chicken.
Today’s feature is something we cooked two weeks ago. Talk about a symphony of flavours and this is definitely what I’d like to call a winner winner chicken dinner.
You just need to know what to put in between those two bread buns. (Then again, some burgers don’t even have bread!)
There’s a whole variety of stuff you can choose to make. Today’s feature has got sweet potato and kidney beans for the burger patties. The original recipe is vegan, but I did add an egg in mine and if I’m not wrong vegans don’t take eggs. So it’s not vegan anymore! But in true Ely style, it’s been given a twist.
Together with some fresh vegetables on the side, I think I felt pretty good eating this burger. Thanks to the potato it’s slightly sweet, which is a tad deviant from the usual savoury taste.
Eggs are good for you. No matter these are presumably from the Devil. Let me repeat myself: eggs are good for you.
On an interesting side note, a quick search on Google (Wikipedia, more like) will tell you that the name originated somewhere in the 18th or 19th century, and is used to refer to “spicy or zesty food”. Not sure if today’s featured dish is necessarily spicy, but you can be sure I added just enough zest to it!
Definitely a healthier option than your usual Deviled Eggs, I’ve used only half the amount of egg yolks and replaced it with tons of avocado instead — ah, that’s easy to guess, considering the name I gave this dish. But, for the special ingredient that gives this version an “Ely twist”, you’ll have to read on.