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?
First off, happy 2013! The old has gone, and the new come.
I believe everyone has had their fair share of highlights in the past year — and while we remember the good, let’s also forget the bad (learn from them, too) then look forward to better things 🙂
I haven’t been able to keep up with the blog in the past few months. Changes will come but possibly slower than expected; yet it’s all about taking things one at a time! I’m just happy to have all of you with me on this journey.
Today being 1st January, I thought I’d start off the new year with something simple and healthy to share. And these two are also part of the goals I had set for myself when I first started sharing. It’s nice, then, to remind myself and to have things go full circle.
I hope you enjoy this easy-to-make and super refreshing almond apple banana smoothie!
Here’s another addition to the no-bake list, if you recall my other no-bake dessert. In fact, I should also start making another list for the uses of Nutella in baking. There are just too many.
Everybody loves Nutella. You can’t go wrong with that.
Today, I added Nutella into one of my favourite snacks: granola bars. And it’s made it my new favourite snack.
I know I promised some time back to post my homemade granola recipe, but that’ll still have to wait. (Good things are worth the wait.) For now, let’s be content with Nutella. We can always count on Nutella like a best friend — like one of life’s simple joys.
I couldn’t think of shorter name for this dish. There’s just so much in it that I can’t quite describe it fully.
The lemon-infused chicken has been something I’ve wanted to cook for a while, after reading about it in the chicken cookbook I’m currently onto. The idea of little lemon pockets in chicken breast sounded too… Adorable.
And then for the spaghetti — I was browsing for Swiss chard recipes (as I happen to have had some in the fridge that needed to be used quick) and chanced upon one that sounded like it could pair well with the chicken.
It was all a series of very unfortunate events, that led to the most pleasant discovery.
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.
Since it’s term break and I haven’t started my summer job, I’ve basically been idling the holidays away.
Not too bad a thing when I consider how, after another year or so in school, I’ll be consigned to a desk (God forbid, though!) for the rest of my career life. Doesn’t sound fun. At all. I need something to satisfy the secret adventurer in me.
So I’ve been taking this opportunity to cook and bake to my heart’s content.
For lunch, I often have chicken. So I’m sharing my simple and quick chicken lunches 🙂
Rolled oats are considered an excellent choice when it comes to a healthy diet. They make for good breakfast food, and can also be eaten as a snack at midday.
As a good source of dietary fibre, iron and thiamine, it is claimed that these oats can help reduce the amount of bad cholesterol in the bloodstream. And for those looking to shed some pounds, it’s amazing that rolled oats have been found to be a “natural weight-loss food” because they fill you up and help keep you on your diet plan.
Today I’m sharing a simple way to prepare and enjoy your rolled oats 🙂
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.