Impromptu Carrot Salad

This impromptu carrot salad was a side for our pad see ew, so we could stretch it out a bit. I was trying to emulate this French grated carrot salad (except we only had one carrot) and/or the little salads you get at sushi restaurants. (more…)


Carrot Muffins (again)

So, I started making these Whole Wheat, Carrot & Applesauce muffins again (see previous post & recipe), because they’re so tasty, and I learned two good things:

  1. These are (as far as I can tell…) freezable. I kept one batch in the fridge for nearly three weeks and they tasted fine (I microwaved them, then stuck them in the toaster oven for a bit).
  2. The muffins apparently survive even if you accidentally bake them for nearly twice as long as you’re supposed to! (Oops!) They were a little dryer than usual, but since their “usual” is on the moist side, it was fine!

Green Curry Fried Rice

We love making Thai curries (our go-to brand of curry paste is Maesri, which The BF orders on amazon, and we use all different brands of coconut milk). To make it slightly different this time* around, though, we made the rice fried in the curry sauce rather than just the bed for it. In the end, it wasn’t all that different-tasting from our usual way of making it, but it sure was good! Especially since we had fluffy bits of battered/fried tofu (instead of regular firm/semi-firm tofu that we fried ourselves). *Meal cooked Feb. 2015.

Salad: Spinach, Avocado, Walnuts, Blue Cheese…


Now, on to your regularly scheduled food post: This tasty salad was made (Nov. 2014) with what we had on hand that night: Spinach, avocado, walnuts, blue cheese, tomato, mushroom, carrot, paper-thin red onion + balsamic vinaigrette, sea salt & black pepper. Disclaimer: I can’t take *too* much credit for how tasty this was… We already knew, from another recipe that we did not invent, that spinach, blue cheese, and walnuts go together quite awesomely, and we also already knew that avocado makes everything even better!

Gyoza, Veggies & Rice #2


Remember when I said (in Dec. 5th’s post) that gyoza, veggies, rice and dipping sauce were a standard go-to meal for us? Well, it’s even better (for your wallet and for the world) when you can incorporate leftovers. If you eat rice and veggies often, there will always be something on hand! Here we were able to use up leftover jasmine rice and bits of already-fried tofu from a curry meal three days ago (we had made too much tofu) + snap peas, sliced carrots and sliced radishes left over from a big salad. Delicious! And now we know that you can saute radishes.


Whole Wheat Carrot & Apple Sauce Muffins


A slightly different spin on your typical muffin, these call for whole wheat flour, honey instead of sugar, and applesauce. I came across the recipe (here it is) when wondering what I could do with my whole wheat flour.

Disclaimers: I don’t buy into the idea that using whole wheat magically makes your recipes healthy, or morally superior to recipes that do not use whole wheat. I also don’t believe that using something (in this case, honey) other than regular old granulated sugar to get your sugar fix is superior to getting it the more usual way. The thing is, these just TASTE REALLY GOOD! Besides, it’s important to experiment, and see if you like what certain substitutions (e.g., corn flour to batter things rather than regular flour, honey in place of sugar, peanut oil instead of vegetable oil, coconut cooking spray instead of butter spray, etc.) do to the taste and flavor of your recipes. I hope you can give these a try!