Just like that, another school term has come and gone. Now that it’s winter break, I have time to test new recipes, including a cucumber yeasted bread and some Ovaltine cookies.
Off to Toronto this weekend to celebrate our anniversary! Other than that, here are some fast easy meal ideas for finals season. Good luck on exams, everyone!
One of my earliest childhood baking memories is of Pillsbury slice-and-bake cookies, so this year I made a vegan version of this classic holiday treat. These taste even more buttery than the packaged cookies, and better yet you can customize them with your own flavours and colours!
Homemade Egg McMuffins incoming! This breakfast sandwich recipe is great for meal prep because you can make lots at once, and they can be frozen with no issues.
So happy! I managed to stick to roughly 1500 cal every day for this diary, all the while eating yummy food. Hope you had as productive of a week as I did!
Discovered an amazing way to use drumsticks and thighs: Filipino chicken adobo! I’m super happy with my food diary this week. Lots of varied and healthy eating, and all within my calorie budget too.
Although most contestants are apprehensive about Bread Week, this is probably the GBBO Bake Along challenge I was most excited about. I just love eating bread!
We’re making fig rolls for this week’s GBBO Bake Along! Well, date rolls to be precise because I don’t have figs. Dont @ me, I’m poor.
Ready in 15 minutes, this simple lentil miso soup can be made on the stove or Instant Pot. This nourishing vegan dish is the perfect antidote to a cold day.
The first challenge of my GBBO Bake Along is sadly a disaster! Not only am I three weeks late, my cake also suffered a terrible accident en route from the oven.