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Pumpkin Vegetable Soup + Fitness 5 on Friday!

Here’s another recipe from 6F feasting (this one’s also pilfered from Jun)! I know the weather’s warming up in most parts of the world, and I tend to enjoy warm soups on cold nights, but I’ve been caught in severe thunderstorms for the past couple nights and it’s really making me want to just not leave my study room, since, I’ve pretty much moved in. (More on that later on in this post. In any case, hope you enjoy! :]

Pumpkin Vegetable Soup

Ingredients:
-1/2 kabocha, chopped
-chicken stock, water or dashi stock
-carrots, chopped
-daikon, chopped
-ginger, sliced (~1-2 inches, thinly sliced, but it depends on how gingery you like things)
-sea salt, to taste
-freshly ground black pepper, to taste
-miso paste (optional)

Instructions:
1) Boil everything until cooked.
2) Add boy choy or Napa cabbage at the end if you want leafy greens!
3) If using miso, add it to your bowl when serving and not when boiling it, because it loses flavor if boiled for too long.
Here’s Round 2 of JVKom’s Fitness 5 on Friday! :]

1. What is your least favorite exercise and why?

Hands down, long-distance running. :[ It’s at least partially due to the fact that I suck at it, but for the most part, I just vastly prefer activity that calls for the utilization of my type II muscle fibers. They function a lot better than my type I’s. :P

2. What is your resting heart beats per minute? (to calculate count your pulse for 15 seconds and multiply by 4)

76. :[ This makes me sad because I’m pretty sure I was along the lines of 62 last year.

3. Do you prefer to exercise alone or with company?

If I’m lifting weights, I tend to like going it alone because it’s way more efficient. (My type A tendencies shine through here, har har.) I used to run/jog with Mekala and/or Sylvia while we caught up on life, before we effectively ended up in 3 different time zones (thanks, school/life). I miss that quite a bit. :[

4. What is your go to exercise outfit?

If I could have it my way, I’d exclusively wear workout clothing for pretty much every day of my life. That being said, on days where I don’t have to look nice, I can invariably/ideally (the latter is because winters here kinda suck) be found in a tank top and shorts. Depending on the activity, this may or may not include a pair of heels.

JUST KIDDING. I’m just modeling them (a girl at our studio blinged em’ out). I can’t walk in heels to save my life.

5. Think about this time last year. Are you more or less active than you were a year ago?

Ah, this also makes me very sad. :[ About this time last year, I was fresh out of my very first powerlifting competition and not feeling endless bouts of study guilt for being at the gym (“But Farrah, you should be studying! Get out of here!”), so I was definitely a lot more active. I sincerely hope that by mid-summer, I’ll be done with this madness forever.

I had a dream the other night that I asked my brother to punch me in the stomach (this is a regular occurrence when I’m home) and he did, but I no longer had the abs to block him like I usually do. It was fairly disheartening. He sent me a list of badass quotes, and I want this to be talking about me someday:

“Just remember, somewhere, a little Chinese girl is warming up with your max.” – Jim Conroy

This is what I mean when I say that I’ve “moved into my study room.”

…And this is what my current life has been reduced to, except multiply this by about 3 filled-up notebooks.


If you’d like to join in on the linkup, answer the following questions and link up your post on Friday (it goes live at 7 a.m. EST!). (On social media, the hashtag will be #F5onF. :)

JVKom Chronicles
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Chicken & Quinoa

I pilfered this recipe from Jun! It was from our winter break feasting (one of em’, anyway; if you want more of where this came from, just go after the “6F” tag! :]). I have a crap ton of studying up ahead and can’t afford to spend time blogging, so these are all scheduled posts until June/part of July is over. (Then mayhaps I can begin to live again.)

I transcribed most of this from an email and left parts of it untouched for your [well, mine] entertainment.

Chicken & Quinoa

Ingredients:
-1 onion, chopped
-5+ cloves garlic, minced
-1/8 cup sun-dried tomatoes, chopped
-2 cups quinoa
-4 cups chicken/vegetable stock or water
-“bell peppers or whatever”
-1 lb. chicken, cubed
-sea salt, to taste
-freshly ground black pepper, to taste

Instructions:
1) Cook sun dried tomatoes (they’re usually in oil already, so no need to use extra oil!). Cook onions + garlic til translucent.
2) Add chicken until they’re mostly cooked, then add quinoa and water.
3) Bring to boil and then turn it down to low, cover, and simmer for about 15 minutes.
4) Add bell peppers at the end and let it steam with the stove off.
5) MIX AND EAT YEAHHH. You can also add whatever spices you’d like (e.g. cumin, curry powder, coriander, chili powder, etc.)!

Kahlua-Baked Brie

Lemme just throw in a disclaimer that this stuff is in no way healthy, but it is delicious in every way possible and you need to try it. I don’t usually even like cheese and I still thought it was amazing and couldn’t stop eating it. :O (We spread it on crackers. <3 ) Billions of thanks to Rey for giving us this idea. *-*
This is pretty much one of the easiest recipes in the world because you never have to remember portions (it’s 1:1 for everything).

Kahlua Brie

Ingredients:
-1/2 cup Kahlua
-1/2 cup brown sugar
-1/2 cup pecans
-1/2 small round of brie

Instructions:
1) Preheat oven to 350. Bake the brie for 15 minutes.
2) While brie is baking, pour kahlua + brown sugar into a saucepan and bring to a boil. Simmer for ~10-15 minutes. Add the pecans and stir to mix.
3) Pour kahlua mixture over the brie.
4) Serve on crackers!

Kale Chicken Salad with Orange Cumin Vinaigrette

On my last-ish day of winter break, I went over to Jun’s to hang out and see everyone before I ran off back to the bitter, bitter cold. He’d made a bowl of guacamole that we (me, Jun, Steph) demolished (we rather guiltily hid all evidence of its existence) and a gargantuan bowl of salad (recipe from here!).

F: Thank you! :D :D :D
J: It’s my job to feed you. :]
F: Happy wife, happy life!

Kale Chicken Salad with Orange Cumin Vinaigrette

Ingredients:
(Salad)
-kale
-orange slices, quartered
-chicken, cooked + cut into bite-sized pieces
(Dressing)
-1 rounded tsp Dijon mustard
-1 rounded tsp orange zest
-1 tsp cumin, or to taste
-1/4 tsp red pepper flakes, or to taste
-1 tbsp fresh orange juice
-1/4 cup rice vinegar
-1/3 cup EVOO, or to taste
-sea salt, to taste
-freshly ground black pepper, to taste

Instructions:
1) Place all dressing ingredients into a mason jar, cover, and shake vigorously.
2) Add dressing into bowl with kale/chicken/oranges, to taste.

The dressing makes about 3/4 cup!

Strawberry “Cheesecake”

Strawberry “Cheesecake”

76 calories, 11g CHO’s, 3g fat, 1g protein, 2g fiber, 43mg sodium per slice!

(For the record, this is what happens if you don’t wait for it to hang out in the fridge for about an hour.)

I was also a genius and didn’t read into the whole copyright business/legalities from the website I adapted this from, so if you want the actual recipe, go there! (Sorry! :x ) The only things we changed up are listed below:

  • Using sweetened shredded coconut instead of unsweetened (we couldn’t find unsweetened at the store :[ )
  • Murdering 3/4 cup of cashews in the food processor for the cashew butter in the filling
  • Using the cashew pulp we had from making cashew milk in the crust
  • Not adding the sweetener into the filling

It made enough to fill a small cake pan and a loaf pan, so…loosely 24 small-ish servings (slices). We polished both of them off within 2 days of break. This probably needs to stop.

“Pour the tea, or you shall never bring honor to your family!”