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It’s a bit late, but welcome spring! I’m just happy that it’s officially spring. However, the weather is still a bit cold for me, especially in the morning. I hope it’s warmer in your world and basking in the sun. I baked this cake to welcome the season. I made my favorite Purple Yam (Ube) and Coconut Screw pine (Buko Pandan). I love the vibrant green color from the screw pine and the purple color from the yam. And the flavor? Insanely delicious! ❤ The icing tasted like ice cream. This cake surely is my best pick to celebrate spring or Easter.
Thank you for visiting. I appreciate it. Have a lovely spring and a peaceful Holy week! ❤
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Hello Spring! ❤
Well, actually this is a little bit late I’m afraid. I created this post last week and wasn’t able to publish.
The weather was nice, so I decided to go for a walk to clear my head. The breathtaking view of the Bull Run Mountains peeking through the trees from a distance is like the morning sun rising bringing promise to a new day; and the irises and grass beckoning and conforming that spring season has indeed arrived.
As I reached the highway, I made a beeline to the grocery store to buy greeting cards and chocolates. As I was crossing the bridge, a shiny object caught my attention. A nickel! The walk has earned me a nickel! Yay! 😀
There wasn’t any pathway as I passed the bridge and people who saw me probably thought that I have lost my mind walking through muddy grass and hopping like a frog to get across. 😀
Well, I made it to the strip mall. As I walked through the parking lot, I noticed a new restaurant that will be opening soon; Sakura Grill, a Japanese restaurant. A food banner display made me so excited I couldn’t help but take pictures. Look at how scrumptious all the dishes are. Mm…I especially like the Godzilla Roll and Deep Sea Roll. It’s so nice to finally have a variety of restaurants nearby. My husband and I love Japanese food. We will be trying out this restaurant for sure. 😀
Well, it was quite a walk. I took a different route going back. The walk took me two hours overall. I left home at around 8:00 a.m. My legs had quite an exercise and I was famished when I reached home at 10:00 a.m. I didn’t want my exercise to be for naught, so I had my usual healthy comfort food, Open-Faced Egg White Omelet with Quinoa with a glass of ‘green” (green apple, wheat grass, spinach, and celery) drink. Satisfied. ^_^
Come dinner time, we opted for a healthy dinner. My husband requested his favorite winter drink afterwards. But instead of serving it hot, I served it on the rocks; for two. 😀 You can get the recipe here.
I also want to share the delicious dinner we had about a week ago. The Harissa Chicken from fromthebartolinikitchens.com. I highly recommend this recipe because it was really delicious. My husband and I really liked it. If you are searching for a new chicken recipe to try, try the Harissa Chicken. You can get the recipe here. Check it out, you won’t be disappointed. 🙂
I wish for everyone to have an exciting spring. Thank you for stopping by. Have a great weekend. 🙂
Spring has sprung. I thought presenting a fresh plate with vibrant color of vegetables reminds us what the season is all about. This gorgeous dish is exactly that.
This dish is super easy to make. All you need to do is peel, slice, chopped, season, and roast. Viola! You have a delicious side dish in 14-16 minutes.*
This recipe yields 2-3 servings
- 1 large bulb of golden beet, washed, peeled, and cubed in small bite pieces
- 4 small purple potatoes, quartered
- 1 small organic carrots, sliced
- 4 large Brussels sprouts, quartered
- 5 cloves of garlic, finely chopped
- salt and ground black pepper to taste
- shredded parmesan cheese
- a handful of organic fresh Italian parsley, chopped
- Extra Virgin Olive oil
- Preheat oven to 450 degrees.
- In an inch deep baking tray, add the carrots, beets, purple potatoes, Brussels sprouts, and garlic.
- Season with salt and pepper then drizzle with olive oil. Mix to combine all the flavors.
- Roast in the oven for 14-16 minutes* or until tender but not too soft.
- Remove from the oven and add the chopped Italian parsley and shredded parmesan cheese.
Beautiful! How is that for easy! You can add herbs like rosemary and thyme if you prefer. I’m sure it would be delicious too. Now, go and roast your vegetables. Your family will thank you for it. 😉 Until next time. Have a colorful, beautiful spring. 🙂
*Note: Due to variations on all ovens, cooking time may require adjustments.
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