As a lover of both fruit and pizza, I confess that it doesn’t get better than this.
When I say pizza though, I mean a crunchy sugar cookie crust topped in a layer of cream cheese frosting and a forest of ripe strawberries, blueberries, raspberries, kiwis and anything else imaginable. Continue reading
Lemon rolls! Since I’ve always adored cinnamon rolls, why not give them a little twist?
The two things in the world that scare me the most are yeast and gelatin recipes which probably explains why I’m so hesitant when it comes to making rolls. Its like one of those silly childhood phobias that you can’t seem to shake off – that one time my cinnamon rolls turned into a sad flat bread still has a haunting presence.
After a week of dining on leftovers, feeling like trash is guaranteed. And that’s why fruit salads exist – mood lifting, skin saving, and strength-building bowls of wonder.
Not to mention, how much vibrance they add to your ordinary day! Colors of summer, a fruit medley that can’t be refused.
My current favorite fruit salad combination is strawberries (the foundation fruit), blueberries (small crunchy compatibility), avocado (creamy goodness), and mangoes (tangy sweetness). With the belated discovery that avocados are social butterflies and fit perfectly into every salad, I promise I’m never going back.
To finish off the salad comes a simple but naturally sweet smoothie. 2 ingredients : ripe mango flesh & soymilk (or milk of your choice, though lets be honest, soymilk is the true queen!!).
MANGO SMOOTHIE RECIPE
Blend 1 ripe mango sliced, 3/4 cups of soymilk, and a tiny squeeze of lime if you are feeling adventurous.
Enjoy & have a wonderful, healthy day!!
I’ve been in a really lemon-centric mood lately – craving not only the classic lemon bars but also lemon cake and lemon ice cream; the list goes on. This week at the grocery store, I ambitiously lugged out two bags of lemons despite my dad’s judging glare. So, I was delighted upon stumbling across this wonderful lemon chicken noodles recipe – what luck ♥♥
I improvised from this Creamy Lemon Chicken Piccatta recipe from The Recipe Critic. Instead of topping with parsley, I cut up cilantro which worked perfectly with the dish. I added mushrooms while cooking the broth – definitely recommend that addition!
Colorful dishes make a beautiful ending to a long day! This dish was vibrant and easy on the eyes.
The first thing I did, coming home from college, was whipping out my baking utensils out of the dusty closet. My pots and pans had rotted away sadly in the 5 months of my absence – I even got quite a scare finding a spider and his web residing in my bread pan…. hmm. (lots of washing ensued)
Banana bread is something in particular I always crave (though in general I’m just a banana person?). Delicious and rich, it always proves to be a worthwhile afternoon snack!
A true documentary of me being a foodie in Shanghai:
My “7th aunt” brought me this gorgeous tray of nai you dan gao 奶油蛋糕！(Cream Cake!) She is such a wonderful human being… They are from Kaisling which an older and respected food brand in Shanghai. And because I’m just such a cream cake fan, these were gobbled in a short moment.
She also brought this huge sheep plushie (as it is the year of the sheep). Ahh so cute….
I like puns but they don’t like me 😦 My flu reached it peak today and we decided to book a visit to the hospital. My only experience with Shanghai hospitals has been on the dark side (grimy hallways out of a horror movie, crowds of people rushing line to line, poker-face nurses stabbing needles, and patients clutching their bleeding wrists with cotton pads hastily pasted on). I’m obviously being over-dramatic but when you have surgery in China, its not the most pleasant of experiences.
We started off our morning with Starbucks before taking a taxi to the hospital and I ordered a Peach Blossom Tea Latte, mmhmm so good, a remedy for sore throats and stuffy noses for sure. Despite being sick, it was a peaceful morning to just write in my journal and sip tea. Continue reading