“And that’s how it works
That’s how you lost the girl”
Okay, to straighten things out on behalf of all girls, we love food. If we say we are hungry after indulging the whole pan of roasted butternut squash and chocolate brownies, do not question us; just feed us with more food. Oh and if we say we don’t want dessert at a restaurant, order dessert anyways because we are masters of reverse psychology. Or maybe it’s just me who loves food because a typical conversation with me goes along the lines of…
People: want to hang out or something?
Me: no
People: why not?
Me: too busy
People: oh with studying?
Me: no, eating
People: oh……
Well, maybe not to that extent, because people make me smile, but I do love my food and I love sharing it with others! I just want to spend my life laughing, passing on acts of kindness, exploring provincial parks, implementing philanthropic initiatives, and sharing my love for healthy food with people.
“Say it’s been a long six months”
There is nothing better than enjoying a healthy “gourmet” home-cooked meal on a Saturday afternoon after what seems like a 6-month long stressful week of sleepless nights and soggy leftover cucumber black bean wraps. With all the events going on and all the exams coming up in university, my sleep and eating schedules have gone all wonky and the only thing propelling me forward is the thought of heading home for Christmas, meeting up with new and old friends, jamming to Christmas music, doing some Christmas baking, and hitting the slopes on Grouse Mountain.
Although classes have ended, I have yet to conquer the three final exams ahead, and they are really giving me major anxiety. I get so nervous for exams that I literally start shaking, my heart starts racing, and I become way too jumpy for my own good. Just thinking about exams right now is making me feel sick to my stomach, but on the bright side, food will always be there to help to feel better.
I mean, isn’t it the best feeling ever when you take the first bite of a meal when you are really hungry? And when you decide to go to bed earlier so breakfast can get in your belly sooner? How about those times when you were so excited for food that you disregarded any type of table etiquette and spontaneously decided to be a caveman and eat with your bare hands instead? Yeah, food holds so much power over our emotions and it just amazes me. Keep doing you, food. Keep spreading the love.
“Remind her how it used to be”
The simple elementary, middle, and high school days of all play and little work… we can all remember those wonderful care-free days, but we can’t move forward without some sort of challenge in life… right? Shucks, who am I kidding, university is depleting my brain instead of enlightening it. But when I refocus on my goals and things I love doing, I realize that it is ABSOLUTELY A WONDERFUL TIME TO BE ALIVE. Today is going to be a good day because I say so. And the fact that I’m listening to Christmas music 24/7 is making me way too cheerful, and people think I have a problem smiling to myself on the bus.
“Broke your heart, I’ll put it back together
I would wait for ever and ever”
Although avocados can sometimes be viewed as a “bad” food because of its high fat content, these fats are essential for good health and can help lower cholesterol levels. Its high folate content also mean that it will put your heart “back together” by keeping it healthy! So… if Ronald MacDonald, Queen of Dairy (aka Dairy Queen), or King of Burgers (aka Burger King) have left you heartbroken, avocados got your back!
“And that’s how it works
That’s how you get the girl”
- 2 portobello mushroom caps
- 1 tsp. olive oil
- 1 large tomato, sliced
- 2 avocados
- ½ lime, juiced
- 1 c. parsley, loosely packed
- ¼ c. nutritional yeast
- 1 small sweet potato
- Pinch of cajun
- 6 oz. uncooked spaghetti (gluten-free if desired)
- Cracked black pepper to taste
- Sea Salt to taste
- Preheat oven to 425 F.
- Finely julienne sweet potato into thin strips, pat dry with paper towel, toss them with some olive oil and cajun, and put them on a parchment-lined baking sheet in the oven for 10-15 minutes stirring every 5 minutes.
- Preheat large non-stick skillet with olive oil on a stovetop on medium heat.
- While waiting for skillet to heat up, take a spoon and scrape off the "gills" of the portobello mushrooms.
- Once skillet is heated, add in minced garlic and sauté until brown. Put the garlic on top of the flat side of the portobello mushrooms.
- Place the portobello mushrooms upside down (scraped side up) for 15 minutes with the lid on. Crack in black pepper and sea salt to taste.
- lace portobello mushrooms upside down. (scraped side up) for 15 minutes.
- While waiting for mushroom to bake, cook spaghetti al dente according to package instructions.
- Mash the avocados, add in lime juice, parsley, and nutritional yeast in a small bowl.
- Mix the avocado mixture with the spaghetti until evenly coated (it's way easier if you use your hands)
- Slice a large beefsteak tomato into slices. Place a few tomato slices onto the portobellos mushrooms.
- Pile the spaghetti generously on top of the portobello mushroom caps, along with sweet potato crisps.
- Serve immediately!
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