A Healthy (But Faaaaaar Too Oversized!) Brekkie

A breakfast I had sometime in May 2012 (yes, my extremely long backlog really is extremely long). At that time, I was really conscientious about my food and trying to eat clean BUT it was during this time that I started packing on the pounds because food became a bit of an obsessive problem for me, and I was too lazy to exercise (it's true what they say - inactivity breeds inactivity. And there is no inactivity quite like unemployment inactivity).

The Best Brownie

Y'all gotta try this recipe. It is LIFE CHANGING because:
A. It is very easy to make (4 INGREDIENTS ONLY)
B. It is good for you (non-cancer causing!!!!!!!!!!!) as it is RAW and full of ANTIOXIDANTS

You will need:

My Go-To Food.

Well, I must admit, I do love dining out*, however, I can't always do that cause: 

1. It's EXPENSIVE

2. Normally, it's not healthy

3. It's time consuming

So.. Here are some of my absolute favorite things to chow down when I'm at home or at uni.

BREAKFAST

Poached Eggs on Wholemeal Toast

I was never a lover of poached eggs up until I had a fantastic salad with poached eggs on top at Cafe Sopra with Daryl. There's something about it, soft, silky whites with a oozy center. It's delish! Definitely a must to have bread or some greens with it to soak up all that goodness. I do variations of this with some smoked salmon, spinach, or harissa tofu on side. Sometimes, I also dribble sriracha on the top.

LUNCH

Salad

That picture above shows what a typical meal for me would be at my uni. Basically, this place called Stock Market mixes up some salads according to your specifications. You start with some salad leaves, pick 7 toppings and a dressing then the salad mixologists toss everything together for you. I frequently have a salad with eggplant, double serving of pumpkin, feta, olives, sundried tomatoes, and pumpkin seeds! Salad+eating on the lawn makes my breaks more satisfying, and uni more bearable.

The After Gym Lunch

Yes, Yes, YES.

You'd be really jealous of me cause I had a phenomenal lunch, and I cooked it all by myself. It's not complicated at all, it's actually crazy simple. Just do as I say.

Asparagus: Snap off the end so you get rid of the annoyingly stringy bit, then rinse. Bring a pot of water to boil, and drop in the asparagus, give it 10 seconds, and scoop it out. This is called blanching. Heat a pan with olive oil and put your asparagus in. When the color changes ever so slightly season with salt, pepper, and a squeeze of lemon. Set aside.