I’m currently at the early/planning stages of a couple of projects, yet again. A new business venture is in the works and if things work out, I’m mostly likely taking on two more job opportunities! I guess it goes without saying that I’ve been extra anxious lately, what with all the planning sessions, meetings, interviews, and inevitable occasional episodes of debilitating self-doubt (😅). Consequently, I have not been getting much restful sleep the past few months. I can’t seem to stop thinking or worrying about almost every single thing and it keeps me up at night. When I do fall asleep, I wake up still feeling exhausted. I mean I do have my days off, in which I just stay in bed all day and Netflix. However the moment I shut everything off and try to go to bed, I start thinking and feeling anxious again. One time, I spent almost two hours just lying in bed, with my thoughts, in the dark. Does anybody have tips for me? How can I shut my brain off and truly relax? Sleeping pills? Some sort of healing, therapy, or cleansing?
Anyway, today, in the interest of taking my mind off of things for a bit, I decided to cook a nice meal for myself.
One of my recent awesome purchases is this vegan bagoong from Vegan Mom, which inspired me to cook something I’ve never cooked before: kare-kare from scratch!
Continue reading “New Projects, Sleepless Nights, and a Vegan Kare-Kare Meal”
I’ve been craving for something chocolatey these past few days, but couldn’t get myself to actually eat an actual chocolate candy bar or any chocolate flavored dessert for that matter. Remorse is something I really don’t want to deal with right now (😂) plus I’m trying to follow a stricter diet in the next few weeks. I’ve been a little loosey goosey with my food choices lately (ugh). I get lazy days, too. 😣✌
So anyway, last night, while daydreaming about chocolate, I thought of how it’d be so good to have a bowl of warm and chocolatey champorado. However, that meant basically eating spoonfuls of extra sugary white rice that just doesn’t help my “I’m trying to follow a stricter diet” plan.
But since I was determined to have my champorado and thankfully, always willing to try and make healthier versions of dishes/recipes I love, I present to you, my Skinny Champorado.
My first idea was to use multigrain red rice from Benguet instead of white malagkit rice (because that’s our rice at home), but that’s still rice. If I wanted to make a significantly healthier champorado, then I’d have to replace the rice altogether. Next option was quinoa, but didn’t have any on hand plus it might be too soft and mushy for this particular dish. I then thought of rolled oats, sure, but still a bit too mushy so I wasn’t too convinced.
Continue reading “Recipe: Skinny Champorado”