baked scallops with kale and enoki mushrooms in cheesy sauce
1 slice homemade cinnamon cake
1 dark chocolate Lindt ball + strawberries
*UPDATED* WATER: 3 liters + innumerable little cups of green tea and other teas
– Missing my boyfriend :( “Come back sooner!!!” He said today during our Skype chat. “You think I don’t want to???” I replied.) So I am now here, spending all day doing my loaded assignments, secretly hoping if I get things done early, time will fly faster (when I know deep down it won’t).
– I’m craving for a big, crunchy, chilled Fuji apple right now.
honey-orange glazed broiled sea bass with kale over cheesy sauce
WATER: 2 liters + innumerable little cups of green tea and other teas
– Last night, I baked a very simple cinnamon cake. We all have a sweet tooth. I currently ran out of fresh fruits at home, so when this kind of thing happens, I bake a cake that I know I can trust. Why? Well… It’s healthy and I’m not guilty at every bite. I always make these kind of cakes with lots of honey, cacao powder and flaxseeds just to fill myself up and to satiate cravings for sweet things. Just because this time I don’t have honey in the house, I used agave nectar.
For the dry ingredients, I mixed 4 cups spelt flour, 1 1/2 cup coconut palm sugar, 1 cup golden flaxseeds, 1 cup sesame seeds, and 1 tablespoon chocolate whey protein powder. For wet ingredients, I mixed 2 eggs, 1/3 c vanilla soymilk, 3 tablespoons light agave nectar, and 1/3 c black coffee. Then I mixed everything in a large bowl, then sprinkle 1 tablespoon ginger powder, a generous amount of cinnamon powder, and 1 teaspoon sea salt to stir until everything blends. On a foiled round pan I brushed the bottom with coconut oil and its sides. I sprinkled strawberries and blueberries on the brushed pan before I pour the whole mixture into it. Then I put it in a 400 degrees F pre-heated oven. Waited for 30 minutes and I let it cool for about 10 minutes, before I sprinkled cacao powder on top of the cake.
– Again, I didn’t feel like filling up my stomach after an amazing experiment I had in the kitchen this late afternoon preparing the sea bass. It was a major success, a time well-spent experimenting on something risky (because more than 50% of the time, I didn’t know what I was doing). t think this might be a signature recipe I’ll pass down to my kids or something. I’m posting the recipe in a minute, so bear with me! For sure I’ll make this again and again, especially to my family, my boyfriend and his family, and other loved ones of mine! *So excited*