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 🙂
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.
The name (and featured photo) says it all. In this dish is where you’ll find a clash of flavours, both savoury and sweet. And let me tell you, no one really wins this time. Instead, it’s a harmonious marriage of the two sides, forming a union that will seriously blow your mind.
So earlier today I was watching Junior MasterChef. I love the kids on that show. They’re talented, witty, and of course adorable! Now if I could cook like them… 🙂 The cooking challenge was to play around with “the art of deception”. Max Brenner was the guest for the day and he showed them how to make sweet foods look like savoury foods. A tad baffling, but point being I was inspired by the whole sweet-meets-savoury, even though not exactly like what was shown on-screen.
After the episode, it was time to get some lunch. I wanted salad with chicken breast. But that was too boring. So I opened the fridge and let my creative cooking juices flow.
If you love salads, give this a go! But be warned: this is not for the faint of heart. It is for those who are bold, those who are daring and for those with just a little quirkiness in them (those like me, and the potential you).
A few months ago, I decided to pick up simple, healthy cooking. I admit I used to be really afraid of the kitchen, and a tad too apathetic as well — “What’s the big deal with cooking? It’s dirty work and time-consuming. I just want to have food on my plate and to eat it.”
Yet, as I’ve discovered, it’s really not that hard once you get the hang of it. In fact, I dare say I’ve been drawn to the Dark Side: addiction to cooking! 😀
Why I say this is particularly fun is because staying on campus means I’ve got limited grocery supplies in the fridge. Each weekend I’ll stock up at the local supermarket and whatever I get has to last me the week (painful, I know). And so I took it upon myself as a challenge to create healthy, yummy dishes in whatever combinations my taste buds deem fit. It’s all like a game, really!
Today’s feature is something I created last week for lunch.
It’s got the right mix of vegetable, protein and oil so I’m taking a bet here by saying it’s a pretty decent addition to your meal!