Hello readers! My name is Raquel and I’m the blogger behind Kitchin-it.
Just a few days ago I was checking out Kylie’s new post on the blog when I read she was looking for a person to write a guest post. It’s funny how I always complain about how much of a stressful person I am and how I’m constantly trying to control it… but it seems like I actually love getting into stressful situations. Right now I am on the last week of the summer semester, with 2 exams, 1 presentation and 3 papers to hand in, plus I have to post recipes on my own blog, plan my boyfriend’s birthday (which is next weekend) and I’m also going on vacation really soon and lots of things need to be taken care of before I leave. But yeah…imma guest-post for her!
I was considering writing a story about my love for peanut butter…but then you were gonna think I’m weird.
So, I decided to tell you a bit of who I am and how I fell in love with food and nutrition. It’s actually funny that I say that, because when I was little (and not so little too) I used to hate food. I only liked pasta and candies.
Not until I was about 14 years old my interest for food and nutrition began to appear. I remember I used to sit with a friend and write down “diets” we wanted to follow just to look like Emma Watson. We never followed them by heart but it was definitely fun to write them down.
One year later, my family and I moved to England. I remember that back then my elective courses in high school were graphic design and hotel management. I always wonder what would’ve happened if I had stayed there. I’ll probably be writing about hotels and not food. But 6 months later, we moved back to Venezuela. That’s when my love for nutrition started to increase. I think it’s because people back there seems to be a lot into “diets” but not many people actually study it. And of course, I was attracted to what people avoided. So when all my school peers were deciding to be in engineering or medicine, I was praying to get into a nutrition program. I have to confess that I was still considering hotel management. I know…it’s not even close, but I like hotels.
When I was 18, I got accepted in a University in Montreal so I ended up moving here. With what I’ve learned so far in life and with the help of different courses, I realized that healthy food doesn’t have to be a bunch of lettuce or avoiding chocolate. Instead, there has to be an equilibrium and it doesn’t have to be boring.
Right now I couldn’t be more in love with food and nutrition. And that love keeps growing. But I think I better stop talking about my love for food and nutrition now. I don’t want you to cry or make my boyfriend jealous.
So I’ll leave you this delicious (and healthy!) recipe. I hope you enjoy it :)
Shrimp and Veggie Thai Noodles
Start to finish: 50 minutes, serves 5 to 6
- Brown rice vermicelli noodles for 6 portions (Check package instructions)
- 2 cups water
- 2 eggs, lightly beaten
- 2/3 cup chopped bell pepper
- 1/2 cup chopped carrots
- 1 cup chopped broccoli
- 1 medium onion, chopped
- 2 tablespoons olive oil
- 1 teaspoon minced garlic
- 2 cups uncooked shrimp
- 1 ½ cups bean sprouts
- 1 ½ cups green beans
- 1/2 cup peanuts
- 3-4 tablespoons gluten-free soy sauce
- Cook noodles following package instructions.
- In a separate saucepan, add 2 cups of water and heat over medium-high heat.
- Add carrots and cook until lightly softened. Then add the bell peppers and green beans and cook for about 5 more minutes. Put aside for later use.
- In a wok, add the olive oil and heat over medium-heat
- Add the garlic and cook until lightly golden. Then add the onions and eggs. Stir constantly until scrambled.
- Add the shrimps and cook. When curled and pink, add the bean sprouts and broccoli. Keep stirring until ingredients are softened.
- Add the carrots, bell peppers and green beans into the wok mixture and mix well.
- Add the gluten-free soy sauce and the peanuts and remove from heat.
- Add this mixture to the cooked noodles.
- Mix, serve and enjoy!