2015 is here and I thought I would try ‘making a comeback’ by posting more regularly (maybe weekly or bi-weekly). In the past year or so, I have been posting my food pictures mainly on Instagram (among all other photos I take in my daily life). That said, with the new year come the New Year’s resolutions, including eating healthier, being more organized and disciplined.
The first recipe of the year is “Sweet Potato Nachos” inspired by one of Oh My Veggies‘ weekly meatless plans. I first made this last year, and I remember it was quite flavourful. Then I kind of forgot about it, until recently. This is a very easy dish to make, as a snack, or a simple meal. You can customize it with your preferred toppings, and you can also decide on how much topping you want to use.
2 large sweet potatoes, peeled and sliced into thin rounds
Salt and pepper
Shredded cheddar cheese
A can of black beans
Green onions, chopped
Preheat the oven to 400° F.
Toss the thinly sliced sweet potatoes in a bowl with olive oil, salt and pepper.
Place the sweet potatoes (in single layer preferably) in a baking pan and put it in the oven for 20-25 minutes.
Once the sweet potatoes turn brown and crispy, you can flip them so that the other side also cooks well.
Remove the pan from the oven and add the celery, black beans and cheese on top.
Bake for another 5-7 minutes.
Take the pan out and top with remaining shredded cheese, avocado, green onions and sour cream.
Well… I haven’t been posting recently. I just got really swamped after my last salad post with the planning of my photo exhibition (you can take a peek at my photography at inspiritia.tumblr.com), going to all my friends’ birthday parties (Many of them are born from mid April to mid May), celebrating my own birthday and hosting + hanging out with Sarah who’s visiting from New York (we made sushi yesterday-post coming up) and we’re going to enjoy a full relaxing day at the spa tomorrow.
Lately… in pictures.
Preparing for the “Artists Among Us” Art Exhibition
Enjoying the City Night View from my Windows
Dancing till the Night ends?
Sucrerie de la Montagne at Rigaud
Alright, let’s move on to today’s post about the Fish and Kale Bruschetta!
You think Spring has settled in as the temperature goes higher and higher, but as soon as you store all your winter coats and boots away, the weather plays a joke on you and cools down drastically by a lot. So here I am, walking home from work on this chilly evening fighting against the wind, hoping to get home as fast as I can.
And since I don’t have any strong motivation to spend a lot of time cooking on this Monday evening, I opted for this quick and easy Noodle Soup for supper. To make it healthier, you could add lots of veggies of your choice.
What I did here is:
Boil 2 cups of water
Add the soup base/stock cube
Add the fish balls and tofu cubes
After 1-2 minutes, add the baby Bok Choy and Bean Sprouts
STEWS are wonderful, a comfort food that’s perfect for colder weathers! They are extremely flavourful with lots of nutrients conserved. Stews are healthy: you can add lots of vegetables but be careful not to add too much salt, they are easy to prepare and so appetizing. Plus you can do other things while you let it stew on the stove!