A College Girl's Guide to a Happy, Healthy Lifestyle!

Tag: vegetarian

RECIPE | S’Mores Bites | Happy National S’Mores Day!

Ah, S’mores. Along with watermelon, ice cream, and BBQ, S’mores is (are?) a summer staple. What better day to make them then on National S’mores Day? Who even comes up with these holidays?   If you haven’t heard of s’mores, then I am very sorry. […]

Mistakes Happen | Tah-Dig with Potato Crust | Red Cabbage, Pistachio, and Mint | One Cook, Two Books

Note: the events discussed in this post occurred Wednesday, August 2nd. Being a stressed out college student, I’ve been wrapped up in school work and have not been able to post to my blog until today. My apologies!   There are some days that just […]

Soup’s On! | Red Lentil Soup with Cumin and Lime | One Cook, Two Books

Note: the events discussed in this post occurred Tuesday, August 1st. Being a stressed out college student, I’ve been wrapped up in school work and have not been able to post to my blog until today. My apologies!

 

If you were only allowed to eat one type of food for the rest of your life, what would it be? Sandwiches? Salad? Soup?

 

If I had to choose, I would answer soup without any doubt in my mind. Soup is, and most likely forever will be, my favourite food in existence. It is so versatile! As of late, my favourite has been creamy soups. I love not only the uniform flavour, but the smooth texture as well. When I found that Mina Stone had this healthy staple in her book, I was more than thrilled to recreate it myself.

 

Red lentils, yes? Then why is it that every time I cook red lentils…

… they come out yellow?

Seriously! They started orange but with the smallest amount of turmeric turned yellow in colour. It’s not that big of an issue, but it seems to be a constant curve ball thrown at me. Maybe it’s my tumeric that I have… hm…

 

Well, either way, this was a lovely recipe. I was nervous about the jalapeno, though it added just the right peppery flavour without too much heat. The cilantro added a lovely freshness as well. Of the entire dish, my favourite part was definitely the lime juice.

 

I don’t recall ever having lime in soup before, so it was nice to try something new. It added such a great tartness that the dish needed, though the soup also tasted fine just without it.

 

My dad was obsessed with this recipe. He questioned why we “don’t make things like this enough,” so I guess I’ll be making this soup more often!

A Lesson I Still Have Yet to Learn… And that Gross Looking Food Doesn’t Have to Taste Gross | Aginares Me Araka | One Cook, Two Books

Note: the events discussed in this post occurred Thursday, July 27. Being a stressed out college student, I’ve been wrapped up in school work and have not been able to post to my blog until today. My apologies!   There is one continuous struggle I […]

I tried to Be Gluten Free but then This Recipe Came into My Life | Egg Noodles with Garlic, Chili, Lemon Zest, and Parsley | One Cook, Two Books

I tried to Be Gluten Free but then This Recipe Came into My Life | Egg Noodles with Garlic, Chili, Lemon Zest, and Parsley | One Cook, Two Books

Note: the events discussed in this post occurred Wednesday, July 26. Being a stressed out college student, I’ve been wrapped up in school work and have not been able to post to my blog until today. My apologies!   I started to watch a documentary […]

I Used to be Afraid of Parsley | Herb Salad with Feta and Toasted Almonds | One Cook, Two Books

Note: the events discussed in this post occurred Tuesday, July 25. Being a stressed out college student, I’ve been wrapped up in school work and have not been able to post to my blog until today. My apologies!

 

As with many of the lovely recipes by Mina Stone, today’s recipe called for something I had never heard of before. An herb salad.

 

Herb Salad with Feta and Toasted Almonds, in case you wanted to know the full name of the recipe.

 

Now, I assumed that this salad was going to involve mixed greens and then some herbs and maybe some added vegetables. Boy, was I wrong. When Mina Stone says herb salad, she. Means. Herb. Salad.

As in a salad made only of herbs.I was terrified. Parsley is definitely up there on the list of herbs that I am quite picky with, so making an entire salad based on the green? How on earth was that going to turn out well?

 

Between you and me, mighty interweb, it actually turned out marvelously. The combination of the sharpness of the herbs, with the brininess of the feta and the softness of the toasted almonds created the perfect salad. All of the flavours worked wonderfully hand in hand.

The next day I had the salad with leftover quinoa and a lemon yogurt poppy seed dressing. The combination of the salad with the pop of the quinoa and sweetness of the dressing was splendid! This is one salad I do see myself making again and again.

Dessert for Breakfast Isn’t Always a Bad Thing! | Maple Yogurt with Berry Compote | One Cook, Two Books

Note: the events discussed in this post occurred Sunday, July 23. Being a stressed out college student, I’ve been wrapped up in school work and have not been able to post to my blog until today. My apologies!   Brunch: The best meal of the […]