1

Salty Greens

Literally the easiest and the most delicious thing ever. Will eat entire bowl(s) of this. Entire. Goddamn. Bowls.

Ingredients:
+ 4 cups cabbage*
+ 1 tsp oil
+ Salt to taste
+ Soy sauce to taste
Instructions:
1. Chop cabbage into thin, half finger-length strips
2. Heat wok/pan on high, add 1 tsp oil
3. Stir fry cabbage until noticeably soft but probably not browning
4. Turn heat to medium-low, add salt**
5. Add tiny bit of soy sauce (~0.25 tsp)
6. Remove from pan and consume.

* Or 3 cups cabbage and 1 cup kale, or like add a tomato, or whatever. Tomato will make it more sour.

** I have a small salt shaker, and I shake it ~20 times with four tiny holes open

Calories: 150 cal

Eat it on its own, with another flavorful dish, with rice, whatever. I paired it with brown rice and it could probably do with some heavier flavoring (sweet chili sauce? Sriracha? Char siu sauce? Bulgogi? Omg mmm bulgogi), but overall 10/10 would make and eat again. Which is good because I need to rid myself of a huge bunch of kale. And cabbage.

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0

My Sprouts Look Muddy

Because it’s winter and I like fall vegetables and why have brussels sprouts never been a part of my childhood? Clearly I have to eat ridiculous amounts of it to make up for lost time.

Ingredients:
+ 4 cups brussels sprouts
+ 1 tbsp + 1 tsp balsamic vinegar
+ 1 tbsp olive oil
+ 3 tsp maple syrup
+ Salt and pepper to taste
+ Garlic to taste
Instructions:
1. Preheat oven to 400 F.
2. Wash and chop brussels sprouts in half. Put in oven-safe dish.
3. Mix with 1 tbsp vinegar, 1 tbsp oil, salt, pepper, garlic to taste.
4. Roast in oven at 400 F for 30 mins, mixing again at 15 mins.
5. Remove from oven. Mix with 3 tsp maple syrup and 1 tsp vinegar.
6. Add additional seasonings if desired.

Calories: 340cal

I had the entire baking dish full of sprouts for my nighttime snack / fourth meal and went to bed happy and extremely full and extremely proud of myself.

2

Edible Brown Goop

Also known as 5-minute chocolate banananana oatmeal. I promise it’s not shit(ty).

Hah. Hah. Okay I’m done.

Ingredients:
+ 2 tbsp rolled oats
+ 0.5 cup almond milk*
+ 2 tbsp unsweetened cocoa powder
+ 3 tsp sugar or sweetener equivalent
+ 0.25 tsp vanilla extract (optional)
+ 1 banana
Instructions:
1. Mix oats, almond milk, cocoa powder, sweetener in a ceramic bowl
2. Microwave for ~30 sec, remove and stir, microwave for another 1 min.
3. Add half a banana, mash as desired, microwave for 30 sec.
4. Add vanilla extract and other spices as desired, mix.
5. Top with remaining half of banana.

Calories: 220 per serving for 1 serving (calculated without sugar).

*Use less if you want a thicker oatmeal, etc.

*Also: I used reduced sugar almond milk, FYI.

Ain’t nobody got time to cook properly in college. Thank god for microwaves.

I was going to take a picture but someone distracted me and I mushed it up. Oops

3

Pumpkin Goop

Now combine the two words together. Ha.

Ingredients:
+ 0.25 cup rolled oats
+ 0.5 cup water
+ 0.25 cup almond milk
+ 0.5 cup pumpkin puree
+ 3 tsp sugar or sweetener equivalent
+ 0.25 tsp vanilla extract
+ Pumpkin spice
+ Cinnamon
Instructions:
1. Pour oats, water, sweetener into a ceramic bowl, microwave for ~ 3 mins
2. Stir in almond milk of choice, microwave for ~ 1 min
3. Stir in pumpkin puree, microwave for 30 sec
4. Add vanilla extract, pumpkin spice, and cinnamon*, mix.

Calories: 220 per serving for 1 serving

* As much as you desire. Or other spices too.

Hot breakfast or lunch or snack! And it takes like five minutes. You’re welcome. There’s no photo to accompany this one because I also ate it in five minutes.

0

Broccoli Barley Bake

Is good. Is fragrant. Kinda like pie. Barley makes it chewy. 10/10 would eat. Is best fresh out of oven. I made this quite a while ago so I don’t really remember what I have to say about it.

Adapted from this recipe here.

Ingredients:
+ 1 cup cooked barley
+ 4 cups chopped broccoli
+ 2 cloves garlic
+ 1 small onion
+ 1 tsp salt
+ 4 tbsp 0% Greek yogurt*
+ 1 egg
+ 2 tbsp chopped basil
+ 1 tbsp black pepper
+ 0.5 cup cottage cheese*
Instructions:
1. Sauté onions and garlic
2. Add broccoli, stir fry until lightly brown
3. Add dash of water and steam for ~2 min., add salt and pepper to taste
3. Combine barley, broccoli, and basil
4. Mix yogurt, cottage cheese, and egg
5. Combine all ingredients in baking dish of choice. Cover with foil.**
6. Bake at 175 Celsius or 350 Fahrenheit for 30 mins.
7. Remove foil, bake for 20 more mins.

Calories: 140 per serving for 4 servings

*Of your choice

**Top with additional cheese if desired, cottage cheese / brie / mozzarella should work. And/or top with more basil and pepper, it looks pretty

I vaguely remember this being not salty enough, but you could always add more salt later (I did). Surprisingly filling. Could probably chuck in the freezer and microwave later. I baked this in a ~25 cm diameter baking dish / cake tin and it spread out to be about 1 cm thick! In retrospect, making this sweeter would probably also be good hmm

0

Worryingly Speckled Muffins

This makes, like, Top 3 of all my summer creations. That’s all I’m going to say. They are OBJECTIVELY good. This makes 6 muffins / cupcakes of about 2 cm diameter each.

(Modified from this recipe.)

Ingredients: 
+ 1 banana
+ half avocado
+ half-ish carrot
+ 2 tbsp butter
+ 3 tbsp sugar
+ 3 tbsp stevia (or sugar)
+ 1 egg
+ 1 cup flour
+ 1 tsp baking powder
+ 1 tsp vanilla extract
+ 2 tbsp applesauce
+ 2 tbsp milk
Instructions:
1. Cream butter and sugar until fluffeh.
2. Beat egg. Mix in.
3. Mix dry ingredients (flour, baking powder, sugar etc.)
4. Add half of mixed dry ingredients, mix quickly.
5. Mash banana and avocado with applesauce. Grate carrot and mix in.
6. Add mashed fruits/veg. Add in remaining flour. Mix.
7. Bake in muffin tin at 175 Celsius for ~25 mins. Top may be lightly brown.

Calories: ~200 cal each.

I topped them with dried mulberries. Dried berries of any sort would probably go well with these. They’re not super sweet (hence a breakfast option, kinda like a scone?) and surprisingly filling. If you mashed the fruits by hand like me, you’ll find specks of green and yellow and orange when you bite into them…which was upsetting for my dad until I explained what they were. That was funny. Heh.

– Aims

0

Glue-In-A-Pan

Or glutinous rice cake, or nian gao (except this is super different from nian gao in Asia, so I like to think of this as a Westernized version). Anyway, it’s sweet and fragrant and chewy and slightly flaky/crispy on the top layer, and 1000% better than I thought it would be when I modified the bejeezus out of the original recipe here.

Working on a chocolate version, so I might as well write this down while that one bakes.

Ingredients:
+ 1 cup glutinous rice flour
+ 1 egg
+ 1 tbsp olive oil*
+ 0.5 cup water
+ 3 tbsp stevia**
+ 3 tbsp sugar
+ 0.5 tsp vanilla or to taste
+ cinnamon powder to taste
Instructions:
1. Mix flour with water, add beaten egg and everything else and stir until not lumpy.
2. Pour into greased dish.***
3. Bake at 180 Celsius for ~40 mins, or until knife can be inserted and taken out clean.

Calories: 775 for entire recipe, makes about 12 small rectangles

* or other oil, I doubt that makes a difference

** stevia brands vary in taste. Also, you can substitute this with sugar

*** the one I used was 20cm x 13 cm, the mochi turned out ~1cm thick.

These were actually popular.

– Aims