I hope you’re enjoying your holiday, whether or not you celebrate it or not.
Growing up in Japan and Bangladesh, I never got to appreciate the festivity and celebrate it, but my schools always had Easter breaks so it definitely was something to look forward to. (I think they all did…I’m pretty sure we had Easter holidays in primary and secondary, but can’t recall about my high school…anyone out there from my high school reading this? Do you guys remember?)
So this year, I was so excited when C (a friend of mine from uni) gave me this pink easter egg chocolate!!!
Sure, it’s not the first time I’m having an egg-shaped milk chocolate, but I had never gotten one for Easter from somebody, so I was really touched!!
Anyway, as the title suggests, I wanted to share the recipes for some of the food I recently cooked and “non”-baked.
A super easy spinach + asparagus + bell pepper frittata.
I think I have shared this with you a while ago, but I wanted to post it again with all of the ingredients I put into it.
I wouldn’t even call this a recipe, because I literally just threw everything in and let it cook on a pan lightly covered with olive oil over low heat.
Here is a list of everything I put in to this frittata (I don’t measure anything when I cook this kind of a just-throw-in-anything dish, so go ahead and put in anything you like, as much as you desire):
- Egg whites
- Baby spinach
- Red bell pepper
- Shredded mozzarella
- Salt & pepper
- Garlic powder
- Mixed dried herbs.
I just sauteed the veggies first in olive oil, then poured in the beaten egg and egg white mixture.
Seasoned by sprinkling salt, pepper, garlic powder (it’s so useful when I’m lazy and don’t want to chop up fresh garlic cloves) and dried herbs.
Then placed some sliced jalapenos out of a jar, and sprinkled quite a generous amount of mozzarella.
And there you have it!!!
Super easy and yum.
I had the leftovers for several nights, heated in the microwave; the melted cheese is oh-so-good with the jalapenos.
Tempeh and veggie stir-fry.
Yeah okay, so I’m guilty of not measuring anything accurately, but I did eyeball the measurements for this one, just for you guys
Here is the ingredients list:
- 1T extra virgin olive oil
- 1 small onion, sliced
- 1 clove garlic, sliced
- 150g tempeh, cubed
- 1 zucchini, sliced
- 1 cup mushrooms, sliced
- 5-7 stalks asparagus, chopped into large pieces
- 2-3 cups baby spinach
- 1T soy sauce
- 1T oyster sauce
- 1t hondashi powder (you can get it in an Asian store).
Saute the onion and garlic in heated olive oil until the onion becomes tender and transparent; 2-3 minutes.
Add the tempeh and saute for 3-5 minutes.
Add the zucchini, mushroom and asparagus. Saute, 2-3 minutes.
Season with soy sauce, oyster sauce and hondashi powder.
When everything is cooked through, add the baby spinach and saute to let it wilt slightly, but do not overcook to maintain a little crunch and body in the leaves.
Remove off the heat once the extra water from the spinach leaves has evaporated.
I devoured this over brown rice.
Healthy yet satisfying. My kind of meal!!!
I did not have to add any extra salt to it, but if you wish to up the amount of veggies, you could put in a bit of salt.
Although I live by myself, I usually prefer to make lots of servings whenever I cook, so I can get leftovers for those lazy nights!
Oh, and the last but not the least….
No bake peanut butter protein bars.
I’ve been meaning to make these for a couple of weeks now.
I made a half batch of this recipe from Jess’ blog, Blonde Ponytail. (Hey Jess! I finally got around to make them this afternoon!)
I subbed the honey for maple syrup (because I didn’t have any :() and used crunchy peanut butter instead of smooth (I usually buy the crunchy kind, so that’s what I had in my pantry today).
It was so easy to make, and I loved that the ingredients list was so short.
Additional bonus points for only having to dirty one bowl!
Alrighty then, I’m going to it publish and off to reheat some of the stir fry with brown rice for dinner now
Enjoy your holiday!!!!!!