And we're back! After an extended summer vacation from the blog, I'll be starting up again and hopefully I'll be posting a few meals each week.
I feel like coming back from my home home and cooking for myself now will take a little bit of time to adjust. After all, almost every meal during my summer break was prepared and planned out for me. However, I'm trying a new system where I buy lots of veggies and chop half of them up to store in plastic baggies. That way, I can just grab a bag to snack on or use as part of a meal.
So, the first meal I just made was a simple salad with some shredded Sobey's roast chicken. I've got the layers as follows: baby arugula, cilantro, cucumbers, tomatoes, red peppers, cottage cheese, onions, chicken, balsamic vinegar and olive oil.
In terms of carbs, I try to eat them only at breakfast and after exercise. So that includes bread, rice, pasta, all the grain-y stuff. I must admit I do sneak in several crackers if I'm really hungry at night (but I handle carbs well anyways). I'm trying to fill up at the non-carb meals with veggies mainly. It's been kinda hard but it's definitely good for me.
Now, to share some of the great food I had over the summer break:
My mom stuffed salmon with parsley and cilantro and then wrapped it with prosciutto and threw them in the oven. Delicious.
My brother and I experimented with salsa recipes several times. Not bad to snack on during family mahjong games haha.
BBQ chicken wings on the barbecue made by yours truly :P
And finally, this is in memory of the Western glass I bought as a gift for my brother, which I ended up using more at home. It shattered, but it was a great colour match for my blueberry smoothie. Goodbye old friend.
Stay tuned for more!
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