I love to consume, observe, understand, discover, research (and so on) about the greatness of food. At the moment I'm still trying to master recipes from my mother/grandma and YouTube food gurus; but hopefully soon enough I'll be able to make up my own and share them with you! FYI, I'm quite a nutrient freak...so on my own, I'm constantly making sure all the colourful nutrients are in the bowl, then I season it a little according to the flavour so that my tastebuds stay happy.
The Food Blog
Really wanted to make a wrap of some sort and considering I haven't cooked egg for a long time, here's my version of egg roll/omelette. I've been falling in love with vegetables and sweet potato lately so that was gonna be the stuffing.
When I took my first bite, trust me, I felt like I was in fluffy-cloud filled heaven. It was incredibly delicious! I urge you to try it out. You will not regret it. Guaranteed.
Wasn't exactly sure what to call my latest improv dish, but I guess Veggie Quinoa Lettuce Wrap is pretty self-explanatory.
I made it from a nutrients point of view (no doubt that's what all the bright colours represent) and it was simply delicious. I definitely wouldn't mind having it again for tomorrow's dinner.
So I pan fried handfuls of diced veggies - red and yellow bell peppers, broccoli, carrots, celery, split beans - in a reasonable amount of garlic-infused olive oil. Added in a chopped clove of garlic halfway through cooking to enhance the taste. Meanwhile I boiled 1/2 cup of quinoa in 1 cup water for 10 minutes, then continued simmering until all the water was absorbed by the quinoa/evaporated (approx. >10mins). In the end I mixed the cooked vegetables with the delicious quinoa and added in around 10 diced cherry tomatoes plus a few pinches of salt. Yum! Quinoa salad Sally style ready to be eaten.
To serve I scooped around 3 tablespoons onto a fresh lettuce leaf. Veggie quinoa lettuce wrap - done!