UPDATE! I found them. Following the kind advice of a Ms. Eleanor, I wandered around Chinatown and finally found Tap Phong Trading Co., a magical Ikea-esque kitchen supply store. I will definitely be purchasing all of my new kitchenware here.
I’m nesting, so I’m looking for all sorts of house-stuffs… and I really like these plates and bowls. I’ve seen them at a couple of restaurants around Toronto, like A-OK Foods and OddSeoul (picture above—courtesy of Blogto.com—is of The Loosey sandwich from Oddseoul) both of which are beauteous restaurants that I would highly suggest going to. More on that later. Where on earth can I get these superterrific dinnerware items!? If you got an inkling, please comment below.
Tonight I threw everything in my freezer together and ended up with donburi deliciousness. Layer one: brown rice. Layer two: green beans, peas, and edamame seasoned with salt, pepper, fish sauce, cilantro, apple cider vinegar, sweet Thai chili sauce, and lemon. I cooked the vegetables in bacon fat. Winning. Layer three: bacon and hot sauce. I should use fish sauce more often. Paired with the lemon juice, it added a nice zing to my dinner.
It’s been so long since I’ve had a donburi. My hiatus was due to a month of minimal carb-eating, but it’s time to hop back on the buri train. Today for lunch, I enjoyed a delicious Katsudon from Ematei. This was my first time going to this hidden Toronto restaurant, but it won’t be my last. My donburi was only 11 dollars, and I could only finish about half of it. Guess I’ll be eating Katsudon again for dinner. Nom nom nom.
Tonight was one of those nights where I looked at the clock, realized I had missed dinner by a couple of hours, poked around in my fridge, realized I desperately needed to go grocery shopping, threw together what few ingredients I had, and happened upon a delicious combination of flavors that fully satisfied the rumbling in my tumbling.
Roasted tamari almonds + dark amber maple syrup + Greek yogurt
Simple and delicious and full of protein. The soy flavor from the almonds compliments the rich maple syrup while the yogurt provides the perfect amount of tartness. Food coma, check. I’d say this is perfect for breakfast or midday snack.
You might be wondering why I seem to be on a healthy sweets recipe-kick as of late. About two weeks ago, I stumbled upon this blog called Chocolate-Covered Katie, and ever since, I’ve been testing out recipes that satisfy my sweet-tooth without giving me a potbelly (this logic doesn’t work so well when you end up eating three “healthy” pies). Katie’s blog has delicious recipes that are secretly healthy, like cookie dough made with chickpeas and banana-split cheesecake bites. Anyway, her blog inspired me to start making some of my own creations. I realized that a lot of her recipes make good use of vanilla extract (for example, the chickpea cookie dough recipe requires a lot of vanilla to mask the taste of the chickpeas) so I tried something similar, but with almond extract. The almond extract is what gives this delicious yogurt treat that “Pop-Tart” taste.
What you need:
- 1 cup vanilla or plain yogurt (I think vanilla greek yogurt would probably taste best, but I used vanilla fat free Activia because I was feeling like Jamie Lee Curtis)
- 1 cup frozen berries (half raspberries and half blueberries works marvellously… I used mostly blueberries in the dessert pictured above, but I thought it could have used a bit more razzmatazz)
- 1/2 tsp almond extract
- 1 tbsp chia seeds (and some extra to sprinkle on top)
- 15 drops SweetLeaf liquid stevia sweetener
- 1 tsp agave syrup
Mix everything together in a bowl and let sit for about ten minutes so the chia seeds can soak up some liquid and become fun and squishy (don’t worry, the frozen fruit will keep everything chilled). After ten minutes, give it another stir and garnish with a sprinkle of chia seeds and some decorative fruit. Shazam! It’s ready.
I’d play around with some of the proportions, namely the sweetener. I might skip out on the stevia/agave syrup, and just use honey; perhaps a bit more calorie-dense, but probably a lot tastier. You could also try adding some protein powder for a nice post-workout snack. Perhaps add some vanilla extract too? Also, I think this would be delicious as a parfait with some oatmeal or cereal layered in between. Get fancy and let me know how your creations turn out!
As an alternative, you could just blend a bunch of Pop-Tarts and some ice cream in a Magic Bullet.
Some changes, cause Don Buri said
So, I kinda regret discovering this amazing combination of delightful gustatory (yep, I just used that word) perfection because I will probably never be able to enjoy an apple with just plain ol’ peanut butter ever again, but I thought you might like to be let in on a little secret: the following super easy recipe is definitely what ambrosia tastes like. Now that I’ve written one of the longest sentences this blog has ever seen, I will share with you a very simple recipe that will change your life.
- 2 parts peanut butter
- 1 part cashew butter
- coconut milk (add to reach your desired consistency)
- vanilla extract
- agave syrup
- Himalayan pink salt
All you gotta do is mix all of that together and enjoy with an apple. Now excuse me while I fall into a deep sleep and dream about this incredible discovery. Up next, I’m gonna try adding some flour and making this into a cookie.
I stopped in Whole Foods today to do some lunch-option perusing, and I stumbled upon the “Korea Counter.” I ordered a Bulgogi Bowl, which included brown rice, beef bulgogi, kimchi, cilantro, sprouts, some other greens, and a delicious spicy sauce (basically a Korean donburi). I’m not sure if the “Korea Counter” is specific to this Whole Foods, or if it is a widespread thing, but it’s worth investigating. This bowl was cheap, scrumptious, and satisfying. That ginger cider on the side was quite yummy as well. Good job Whole Foods, A+!