Hua HIn Night Market finds: Grilled Corn of all different varieties and colours. Of course we got the multicoloured corn, which is a less sweet and deliciously chewy version of it’s relative, sweet corn. I watched the stallholder shucking fresh corn and putting it straight on the grill - no slathering of butter or sugar - and it was a strangely satisfying sight. A real question though: why does grilled corn taste so much better from street stalls than it ever does at home?
The last of the dinosaur (-sized strawberries): Balsamic and Black Pepper Roasted Strawberries
Yes, I’m getting obsessed with balsamic. Balsamobsessed. I think it started with this morning’s caprese sandwich with balsamic glaze, but it was so good and I was thinking - how good would the sweetness of strawberries taste, not just roasted, but roasted in the sour-sweetness of balsamic? I had to use up the last of my lovely huge strawberries, and thus was born what today’s ama a a azing (I seriously cannot emphasize enough how much of a must-do this is) roasted strawberries, perfect to top a salad with for dinner or to eat with yogurt for breakfast.
Preheat the oven to 200 degrees celcius
Cut the strawberries into slices and place them in any sort of baking dish, making sure they’re spread out in one even layer
Cover all the strawberries completely with balsamic vinegar, making sure that there is extra balsamic liquid in the baking dish (it gets infused with the liquid from the strawberries and just becomes amazing), and then add an even sprinkling of black pepper
Bake for 5-10 minutes, depending on how many strawberries you have
Take them out and serve warm on a salad or cold the next day with your breakfast, and be sure to drain the strawberry-balsamic juice for further use!
Delicious and nutritious. Preheat your oven to 400 degrees. Rinse them and roll them around to get the skins off. On a foil-covered pan,drizzle them with olive oil (I personally use a spray which does a better job at covering all of them) and roll them around in a spice of your choice. Bake for 20-30 minutes- the longer, the crunchier!
Healthy lunch box ideas pt. 2 is now up on the blog - this time featuring a summery strawberry/asparagus pasta salad with pesto dressing + chocolate hazelnut “nutella” balls and fresh fruit <3 www.amillionmiless.com
Big breakfast today - gingerbread oatmeal made with banana, hazelnuts, raisins, and rice milk; topped with sliced banana, chilli peanut butter, soya yoghurt and a sprinkle of cinnamon. I also had a Pink Lady Apple and three glasses of orange juice 🍊🍎🍌
Following the deliciousness of yesterday’s blueberry banana chia seed smoothie, I was trying to think up some way I could eat just the smoothie for breakfast and still get my fill of carbs and protein as well as vitamins and minerals. And then, I chanced upon this: the perfect, super easy solution to making smoothies even better than they already are.
Blend together cooked oatmeal (I cooked mine in soymilk for extra nutrients and also I just love oats cooked in milk), dates and walnuts for the base. It should form a sticky, chewy texture. Press it into the bottom of a non-stick square baking pan (don’t worry, no baking forthcoming though).
Shapes and forms: Vegan mango soy-yogurt popsicles
Remember the vegan mango frozen yogurt that I had for breakfast a few days ago? I poured a little soy yogurt into popsicle sticks and added chunks of mango following the same recipe, and I had ice cream for breakfast. And it was awesome.