{ delectable }

Let me make it up to you with a recipe for kale baked eggs

YIKES. I’m a little embarrassed to see that my last post was back in March! Every year I resolve to post here more often; every year I go in with the best intentions but the craziness of life gets in the way and recapping it often falls by the wayside because I’m so tired and I really need to stop saying that “I’m so tired” and that “I’m so busy”. What have I been up to since March? Mostly working, to be honest. I’ve been dangerously treading the line of being a workaholic (barf, I’m trying to actively avoid this as much as possible) and I think I’m finally turning the corner, which is how I somehow found time (read: mental energy) to write a post! By day, I’m a social media guru and most of my waking hours are consumed by doing things on the internet, leaving little time (and frankly, desire) to manage my own social media/digital/online pursuits. Though I’m constantly exhausted, I’m grateful for the opportunity. Unrelated, I also bought a condo! This September was my 3 year anniversary in Calgary and what better way to ring it in than with a condo purchase. Wooo! The adventures of pretending to be an adult.

Have you ever watched Rachel Khoo’s “My Little French Kitchen”? I was always impressed with her resourcefulness in cooking within such a tiny space. SO INSPIRING! Making croque madams on a tiny counter? Amazing. While my kitchen is no longer little, nor was it ever French, I’m super pumped to try new recipes in it. SO MUCH COUNTER SPACE. I might finally be able to make a lasagne with all of this counter space but if you read the title of this post, I didn’t make a lasagne (yet). Nevertheless, please excuse my absence with a recipe for Kale Baked Eggs (c/o LEAF). YES TWO CONSECUTIVE RECIPES FEATURING KALE, WHY ARE YOU SURPRISED.


What you’ll need (adapted from this recipe): Serves 2
– 1 leek, chopped & cleaned
– half a bunch of green onions/scallions, chopped
– half a bunch of black tuscan kale, chopped
– 1 tbsp butter
– juice of half a lemon
– 2 eggs
– 1 small to medium sized yam
– 1 tbsp olive oil
– red chilli flakes, salt and pepper

1. Preheat oven to 350F.
2. Chop your yam into relatively equal cubes.
3. Toss in olive oil, salt, and pepper.
4. Place in oven for 40 mins, tossing once or twice during baking time.
5. Wash your greens. Chop.
6. In a saute pan, melt 1 tbsp of butter over medium heat
7. Add kale, green onions, and leeks.
8. After the greens have wilted just a liiiitttle bit, squeeze in the juice of half a lemon + sprinkle some salt to taste
9. Let the greens wilt just a little bit more
10. Off the heat, transfer the greens into a 10″ cast iron skillet
11. Make 2 wells in the greens, crack eggs into the wells
12. Place in oven and bake for 10 mins or until your eggs are set
13. Serve greens and eggs with your roasted yams, ENJOY.

Kale Baked Eggs

This is going to become one of my go-to’s for breakfast, lunch, and/or dinner. It’s so easy and healthy (minus the butter.. I’m sure you can figure out how to make this without the butter though), you should definitely try it this weekend.



Raw Tuscan Kale & Quinoa Salad

On weekends, I like to prepare my food for the rest of the week otherwise I feel SUPER SHAMBLES. Weekday mornings are made are less frantic when there are healthy pre-portioned meals and snacks in my fridge that can be tossed into my bag before running out the door. This shredded raw kale salad only calls for a handful ingredients that you already have in your pantry and incorporates 2 of everyones favourite buzzwords foods: KALE AND QUINOA.

Raw Tuscan Kale & Quinoa Salad

Raw Tuscan Kale & Quinoa Salad (3-4 servings):
– 10 to 12 stalks of tuscan kale
– 1 1/2 C quinoa (uncooked)
– 3 C water or chicken stock
– 1/2 of a small red onion, thinly sliced
– a few pinches of salt to season
– 1 tbsp red pepper flakes
– A little less than 1/8 C balsamic vinegar
– 1/4 C olive oil
– 1/4 C shredded parmesan or pecorino (feta is also really good in this salad)

Cook your quinoa (I cook mine in a rice cooker 1:2 ratio of quinoa to water). Set aside.
Chiffonade/shred/fine chop the kale leaves and place in a large bowl. Add onion, salt, red pepper flakes, vinegar, and oil. Massage the kale with your hands, massage it real good! Doing this will make the kale sweeter, tender, and incorporates all of the flavours from the dressing & red pepper flakes. Once you’re done massaging your kale, add your cooked quinoa. Mix. Add the cheese. Mix. And you’re pretty much done!

For added nutrients, I usually add a sprinkle of sunflower seeds, pumpkin seeds, hemp seeds, and crumble up some leftover baked salmon into it. It’s also really good with a poached egg (erhmahgerd dat oozy yolk, you guys), shredded chicken, canned tuna, or whatever protein you have in your fridge. It’s one of those “kitchen sink” salads where you can add whatever that’s in your pantry or fridge, and you’re sorted. Sometimes I add panko for a crunchy texture, or craisins (or blueberries if they’re in season) for added sweetness. Seriously really easy to adapt.

Anyways. Improve your life with dark leafy greens, meal prep some wholesome clean food, sweat at least once a day, drink as much water as possible… then watch your energy and concentration skillz soar.


Zaru Soba

Processed with VSCOcam with f2 presetRewind to a couple of weeks ago when it was still summer and amazing and I was living off of these cold soba noodles because the nights were warm and who wants to be hovering over a stove in that kind of heat? Not me. During the summer, cold soba noodles (commonly called “zaru soba”) are a “thing” in Japan! This dish is healthy, light, and easy to make. Here’s my take on it:

Cold Soba Noodles (Serves 1):
– Soba noodles, however much you plan to eat. Usually they’re in bundles and I use 1/2 to 3/4ths of a bundle.
– 2 to 3 tbsp of soy or tamari sauce, depends how salty you want it to be
– 1-2 tsp rice wine vinegar
– 1 tsp agave nectar or honey
– 1-2 tsp sesame oil
– 1 green onion, I used chives because that’s what was in my fridge
– 1/4th of a carrot, cut into matchsticks
– 1/4 C edamame beans, OR whatever protein you want to eat
– toasted sesame seeds to sprinkle on top

Bring a pot of water to boil with some salt. Cook the soba noodles for ~6 minutes or until they’re tender but not mushy. Once they’re cooked, dump them into a bowl of ice water OR run them under cold water until they’re no longer warm.

In a larger bowl, mix the soy sauce, vinegar, agave nectar, and sesame oil. Add the drained noodles and mix. Add your carrots, onion, and protein, mix. Sprinkle with sesame seeds, mix.

Leave the dish in the fridge for 20-30 mins to let the flavours deepen (or eat it right away, whatever. If you’re hungry, you’re hungry).

See you next year, summer :(


Superfood Green Smoothie Bowl

At last! A breakfast post where I describe what I actually ate for BREAKFAST (rather than dinner). This smoothie bowl was inspired by my semi-recent trip to Australia where you could buy acai bowls at almost every other corner. Making them seemed pretty straightforward so I couldn’t justify paying $10 for one. As such, here’s my attempt that definitely costs less than $10 and it comes together in 3 easy steps:
Superfood Green Smoothie Bowl

INSTRUCTIONS: Step 1, blend up your favourite smoothie ingredients (I like a frozen banana, mango, pineapple, and spinach blend with a scoop of protein powder), hold back on the liquid so that it errs on the thicker side. Step 2, pour it into a bowl. Step 3, top it with fresh fruit, granola, nuts, or seeds. Above, I used banana, goji berries, frozen blueberries, granola, sunflower seeds, and some apple slices. If you need a little more direction on assembling a smoothie bowl, this is a great post over at Oh My Veggies.

I have a smoothie for breakfast (almost) every single day, so dumping it into a bowl with some extra toppings was a nice way to switch things up. It’s SO filling and SO nutritious, it certainly beats a bowl of yogurt and granola any day! Plus, it feels like you’re eating ice cream for breakfast so what’s not to love? Confession, I also eat this for dinner sometimes… old habits die hard.


Easy Watermelon Salad

Stampede Week is almost over and I’ve been trying my hardest to stick to regularly scheduled programming! With all the beverages and BBQ’s and TONS OF FOOD in general (ummm deep-fried everything…), it’s so easy to get derailed from clean eating and exercise. As such, I was craving something light and refreshing to balance my gluttony from the weekend.

This watermelon salad is so refreshing and super easy to make; serve it as a side dish at your next BBQ :)

Ingredients (serves 1)
– 2ish cups of watermelon, cubed
– 1.5 tbsps of balsamic vinegar (I used blackberry ginger because I’m fancy)
– A squeeze of lime juice
– Chiffonade 5 (more or less) leaves of mint.. or basil!
– A sprinkle of feta, however much you like

Instructions: Mix everything in a bowl, save some extra feta & mint for garnish. I later sprinkled on some pumpkin and sunflower seeds for texture (…and honestly because I don’t want to risk being iron deficient)

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This was also my first time picking out a watermelon and it turned out okay! Not the best watermelon ever, but not terrible either! My parents would be so proud, haha.


Shiki Menya

Shiki Menya, Calgary

FINALLY got around to trying Shiki Menya in Bridgeland a few weekends ago :) I’m not a ramen connoisseur but I do nay settle for mediocrity when it comes to ramen, and not all ramen is made equal! Thankfully, Shiki Menya is pretty comparable to the ramen I’ve had in Vancouver. I tried the kara miso garlic (negi, soft tamago, menma, char siu, corn, garlic “ra-yu” chili oil) with a refreshing glass of cold ocha. Cloudy broth? Check. Hand made noodles? Check.

With the ubiquity of pho restaurants, a new ramen place is a welcome addition to the noodle soup game in Calgary. I’ve read reviews and some people have commented that the broth is salty, but they’re all in regards to the tonkotsu classic so maybe avoid that if you’re not into salty soup? I’ve had salty bowls of ramen before and it’s never fun (I’m looking at you, Nomiya). Should you decide to check it out, I’d recommend getting there early (we waited outside before they opened!) as they only make 100something bowls per day else you’ll be waiting in hangry purgatory.


Banana Protein Pancakes

I can’t remember the last time I ate breakfast food for actual breakfast. Case in point: these pancakes that I made. For lunch.

Banana Protein Pancakes

I adapted this recipe by Vega, then topped them with maple agave nectar, bananas, raspberries, and chopped walnuts. This was my first time making/eating protein pancakes and the palatable result was surprising; for some reason I was expecting the texture to be really DENSE or dry and they weren’t! I mean, they weren’t fluffy-dreamy-cloud-pancakes, but they’ll suffice after my long runs on the weekend i.e., that awkward time where it’s too late for breakfast but too early for lunch and you need carbs and protein.  I was pretty famished and needed some food in my mouth hole like, ASAP and these were super easy to throw together. Win!

… And then I may or may not have slathered the leftovers with Nutella the next day. FATKIDPROBLEMS.