I thought I would be able to stop myself from writing about food, but here I go. Since I am a university student, I can get really lazy when it comes to cooking. I mean, I live next to a sushi place, why would I want to cook?
So, by starting this series, my aim is to encourage and push myself to cook more often and to also put more thought into my food. I have always enjoyed cooking, especially during exam season (to basically run away from studying). In this first post of the series, I’ll show you my go-to breakfast and lunch.
For breakfast, I tend to have granola with fruit, honey, and yogurt. Along the way, I am aiming to eliminate dairy from my diet entirely; for health reasons. This meal fills me up quick, and is extremely delightful. It feels more like a dessert than anything, and it’s for all you sweet-tooths out there!
I start off by picking the fruit I’d like to use on top of the granola. Usually, I go for mangoes, raspberries, or, what I went for today, strawberries.
I chop the strawberries, and add yogurt into a bowl. I then get to my favourite part, the honey! I add a drizzle on top of the yogurt, and mix them together.
I then proceed by adding granola on top of the yogurt, and then the chopped strawberries as well.
Of course I couldn’t start the day off without caffeine. I had green tea with lemon, my favourite.
For lunch, I decided to have salmon with a side of quinoa salad. I started off by cutting 3 pieces of salmon fillets.
I then mixed some olive oil with minced garlic to add on top of the salmon fillets.
Next, I sliced three pieces of lemon to add on top. As it cooks in the oven, the lemon would slowly melt and the juices would spread on the salmon. So yummy!
Following this step, I wrapped the fillets with the foil, then placed them in the oven which I preheated to 400 degrees (F). They take about 20 minutes to cook.
As the fillets are cooking in the oven, I started working on the quinoa salad. The first step was to cook the quinoa. I added 1 cup of quinoa and 1 and 1/2 cups of water, left them to boil, and then turned down the heat and left it to cook for 12 minutes.
As the quinoa was cooking, I decided to add tomatoes and 1/2 an avocado to the salad, and so I cut them to small pieces.
When the quinoa was cooked, I used some of it for the salad and put the rest in a container in the fridge to use for another time.
I then added the quinoa to the tomatoes and avocado, a bit of olive oil, squeezed half a lemon, and added a pinch of salt and pepper.
That is it! The salmon was done in 20 minutes, and the salad was ready to go. This meal is so delicious and filling. I had it with a glass of ice cold water to keep me hydrated enough in this dry weather.
P.S. I might have had McDonalds for dinner. I guess we’ll never know.
I hope you enjoyed this post! Let me know if you’d like to see more posts about food.