Vancouver has experienced quite a weather contrast from last year. Instead of having hot summer weather, we've been experiencing relatively cool, almost Autumn like weather, with heat flashes once in a while.
This week, I decided to enjoy a Hong-Kong inspired breakfast that embraces our variable weather. As a Chinese Canadian, shredded ham and macaroni has been part of my diet at some point or another. This week, I made a very simple macaroni and egg with chicken soup for breakfast, with a simple blueberry shake on the side. This breakfast is a healthy alternative to traditional bacon and eggs, consisting of a balance between grains, fruits, dairy, and protein. This provides athletic students like me enough energy to power me through the day without excess fat. Best part about this breakfast? It can be made in less than 10 minutes with very little prep work needed.
Try it out today!
Macaroni and Egg Soup
Ingredients:
- 3-5 Handfuls of Macaroni
- 1 Handful of frozen peas and carrots
- 1 Egg
- 1-2 Teaspoon of Chicken Bouillon Concentrate (You may use other Chicken flavoured soup base or even chicken soup from scratch if you like)
Instructions:
- Put egg in a pot of water and boil. Once water has boiled, put macaroni and frozen peas and carrots into pot. Cook pasta until al dante (~10 minutes). Put chicken bouillon concentrate in bowl and set aside
- Once cooked, transfer macaroni and vegetables to the bowl. Pour approximately 2-3 scoops of hot water into the bowl. Mix well and enjoy!
Blueberry Smoothie
Ingredients:
- 400g of Blueberries
- 6 Scoops of Vanilla Yogurt
- ~250ml 1% Milk
Instructions:
- In a blender, put blueberries, yogurt, and milk and blend until smooth
Enjoy!
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