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hope (7) savoury (5) vegan (4) sweet (2) breakfast (1)

Sunday, 6 April 2014

Thai Peanut Curry

Thai cuisine is delicious. Two years ago, I had the opportunity to go to Bangkok- it changed my life. You can read about that on the other blog.
But on a lesser note, it also increased my love of Thai food! Mangos and sticky rice, pad thai, thai milk tea...I am about that life. ;)

This is a classic curry that I make quite a bit. It's fairly quick and easy- I'd say the whole process takes 30 minutes. I use a red curry paste from an Asian super market as a base. For this recipe, make sure whatever you use is paste and not sauce! We're making our own sauce with the coconut milk and peanut butter!
(Makes 2-3 servings)
1 1/2 - 2 tablespoons of red curry paste (this is fairly strong, so add to taste!)
1 cup of coconut milk (light version works well too!)
1 1/2 tablespoons crunchy natural peanut butter
1/2 cup water
Dried red chilli flakes
1 carrot
1 floret of broccoli
1/2 a red pepper
1/2 a medium zucchini
Banh Pho flat rice vermicelli noodles ( or you can opt for jasmine rice)
1-2 chicken breasts or tofu (optional)
1. I heated the coconut milk until almost boiling in a small saucepan and added the curry paste and the peanut butter. I added water to increase the sauce (it tends to thicken as you let it simmer anyways). Mess around until it tastes as peanutty as you like and the leave to simmer over low heat.
2. Sliced up the vegetables and chicken. Sautéed the chicken, and the broccoli and carrot over medium heat in a skillet. You can use oil for this, but I prefer to use water (just keep adding enough water so that the mix doesn't stick to the pan!) After the chicken is cooked (think not pink), add the pepper and zucchini.
3. This has its own step because it is very important: add the chilli flakes ! I like it spicy, but I'm a little mental with spice. Of course, you don't want it to mask the peanut so moderation is key.
3. Add the peanut sauce the meat and veggies, and simmer over low heat.
4. Boil water in a large pot and boil your noodles. I used about a quarter of a package. They don't take long to cook, so I just keep testing them until they seem edible. Drain.
5. Plate your vermicelli and fantastic peanut curry.
6. Eat and be happy (because that's important)!

Have a blessed week.

Tuesday, 1 April 2014

Figs on Toast


              It wouldn't good for continuity if I didn't make figgy sorts of things would it, given the name of my blog! It's been another grey day here-winter won't let up. For summer, we wait.
 I had this for lunch- it's sliced figs, British cheddar, on a Warburton thin and broiled in the oven for about two minutes. I topped it with a little prosciutto and romaine lettuce. I also had carrot soup.
Yum, lunch!


Sunday, 30 March 2014


Happy Sunday to you all! I made this shake (juice?) yesterday. Let's just say it tastes very 'medicinal'.
I liked the apple-ginger-lemon combo. The apple adds a bit of sweetness and the ginger gives you a bit of kick. And the lemon is just that nice compliment.
two bunches of kale
one apple
juice of half a lemon
nob of ginger (to taste)
I threw all of that in the magic bullet and blended. It took about ten minutes of stopping and starting and mixing to get to the right consistency. I am not a fan of the chunks!
Be blessed and stay healthy! :)

Friday, 28 March 2014

Yukon Gold and Adirondack Blue

So I googled the names for these mini gold and blue/ purple potatoes- and I realized that potatoes have fun names!
I had this bag of assorted mini taters kicking around the pantry for a week or so, and they were starting to get a little tetchy (you know, less firm and ready to tuber all over the place!). So I decided to slice, season, and toss them in the oven for lunch.
Here they are in all their post-baking, spicy glory! I don't know if you can tell, but I like my cayenne pepper...
1 bag of tetchy or not so tetchy assorted and colorful taters
A few splashes of extra virgin olive oil (as much as you're comfortable with)
cayenne pepper
ketchup (for afters, of course)
I heated the oven to around 400 degrees and lined a baking tray with parchment. I halved the potatoes after a good wash under cold water and added the seasoning to taste. Tossed the them in a bit of EVOO and them placed the lot in the oven for about 20-25 minutes, flipping half way.
Our oven is a bit broken, so I usually have to check that nothing has caught fire or turned to ash. I know. Mental.

Just like these taters. Yum! I served them, as a side, with a black bean-corn-zucchini-carrot ratatouille casserole thing, and some romaine.

Thursday, 27 March 2014

Brownies (with Black Beans and Oats)

I've been hearing a lot about black bean brownies lately, so I decided to try my hand at it. You can find the recipe I used here.
This was a really simple recipe. I used a dash of honey instead of stevia (who has stevia!) and added walnuts for some crunch. I also used a blender, as I don't have a food processor.
Overall, I must say that I am impressed by this recipe. The brownies taste chocolate-y and sweet! I still think classic brownies with peanut butter icing will never be beat. But I do like that you get the added nutrition of black beans and oats in a deceptively sweet treat!
This recipe is a win-win.

Wednesday, 26 March 2014

Homemade Salmon Burgers

Salmon is expensive, but delicious and nutritious. I found some ground salmon at the grocery store and decided to try my hand at making these little patties.
Some ground salmon
1/2 fresh, bright yellow lemon
dash of pepper
dash of salt
paprika galore
1 egg
Bag of bun ( I used the flatbread thins)
romaine lettuce
dressing or hot sauce or whatever condiment you wish
mild pepper
I mixed the salmon with the lemon, pepper, salt, paprika, and egg. I mushed that concoction around until it seemed to be well seasoned and seasoned through out. Forming small rounds, about an inch thick, I placed the patties on a parchment-lined baking sheet. I then had to wait for six minutes, because I forgot to preheat the oven to 350 degrees. Rookie mistakes.
I popped the patties in the oven, flipped them over after ten minutes, and took them out at around the 25 minute mark (they should look a little goldeny- see the photo).
I allowed the patties to cool, toasted my bread, washed my lettuce, sliced my pepper, and then put a little salsa dressing on the toasty bread. I assembled my sandwich. And then I took a photo for IG and my blog.
I ate this and it was delicious.

Overnight Oats

I follow a lovely lady on Instagram (@theghostonmyback) who always posts these delicious looking healthy breakfast treats. I tried my hand at it and improvised a little.
1 tablespoon chia
2 tablespoons steel cut oats
          splashes of milk (as you like, but enough to cover the oats)
1 mashed banana
a dash of vanilla (bean or essence)
handful of sliced almonds
a bit of granola
a selection of berries
figs, figs, figs
I mixed the chia, oats, milk, banana, and vanilla together, and left it over night in a cramped corner of my fridge. The next day, I topped the breakfast mixture with almonds, strawberries, blackberries, sliced figs, and a dash of Kashi whole grain granola (for crunch!)
I enjoyed this breakfast- it's not too sweet but it's satisfying! And you can add honey if you have a sweet tooth!

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 Kind of grew up all over. Kind of love travelling, art, books, music, loving people, tea, food from different cultures, grace, the beautiful world God has made. I enjoy all things creative. Check out Elephants are People (http://godisnotanelephant.blogspot.ca/) for my reflections on life, faith, art, and hope. Figs and Ginger (http://sheeatsfigsandginger.blogspot.ca/) is about healthy living, hope (a general theme!), and recovery.  In the mean time, if you'd like to hear do something else I love- check out http://elephantandgirl.bandcamp.com/. I'd love to hear from you!