Wednesday 7 June 2017

Combined Celebrations

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Monday 27 February 2017

Pink Pancakes - Pancake Tuesday

So today is the last day of the month of February. Can you believe that? For me, February didn't even feel like a month. Anyway, today also happens to be the day for Pancake Tuesday or also know as Shrove Tuesday. With all my "healthy-eating" goals, I was going to make the protein pancake, but I'm not up for that today. However, we can classify this as healthy (wink-wink) because this is ovo-vegetarian and there's no artificial colour required to make it pink. How chic is this? You can certainly make this in every other occasion or just simply for breakfast because it's quick & easy to do.

Heads up, if you don't like beetroots, this pancake is not for you!

Prep time: 10 minutes
Cooking time: 35 minutes

Anyway, here are the ingredients that you'll need:

FOR THE PANCAKE:

135g plain flour (I used gluten free flour)
2 tablespoon caster sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
130ml almond milk (or any milk you prefer)
2 tablespoon butter (melted)
2 large eggs lightly beaten (I think it will be fluffy if you only use 1 egg)
1 teaspoon vanilla extract
2 medium sized cooked beetroots
Coconut oil for cooking

FOR THE DRIZZLE:

Frozen mixed berries (cranberries, blackberries, blackcurrants, and raspberries)
1/2 cup caster sugar
175ml water

METHODS

FOR THE PANCAKE:

Mix all the dry ingredients.
Mix the liquid ingredients with the dry ingredients.
Stir them well together.
Because I have a small blender here in Uni I minced the beetroots first and blended it in the blender using the batter of the pancakes until everything was smooth.
Transfer into a mixing bowl and stir them again. (For this, I think it's better to cook in in a coconut oil as butter can change the colour into a yellow-ish one.)
In a heated non sticky-pan, add a small very amount of coconut oil and cook it on medium heat. Flip the pancake and then viola! You're done!

FOR THE DRIZZLE:

While you're cooking the pancake, add all the ingredients together in a different pot and allow for it to boil until you get the texture that you desire. Stir.

You can add some fruits for extra taste.

I hope you'll give this a try and enjoy eating it as much as I did.

Take care.

xoxo,

Xyza ❤️

Tuesday 29 November 2016

What I Learned From Not Wearing Makeup For A Month

Winter mornings are always the toughest and I always have a constant battle about whether I should skip lecture or not. I don't know about you but this semester has been tough for me especially because I have three 9:00am lectures/week. Anyway, one day I decided that I should stop wearing make-up so I can have extra time with my bed. Ha! I'm pretty sure some of you can relate. That extra 5 minutes doesn't always go as planned.

If you are a makeup enthusiast like me and you go out without anything on your face, you'd know the real struggle. However, I suddenly got used to not wearing makeup for a week so I told myself to try it for another week. But then I was like "Why not make it a month instead?" So I challenged myself to do it.

Every morning I wake up always exhausted. What can I say?

So here's what happened to me for the past month without makeup:

1) I didn't have to worry about spending my time to fleek my eyebrows

2) Having the assurance that my boyfriend, family, and friends love me for who I am. I mean, they have witnessed my panda looks & sparse eyebrows everyday but they love me still.

3) Well, I lied. I actually used lip stain sometimes. But that was the beauty of it, a pat of stain here and there and I was good to go without looking totally dead.

4) I was able go to sleep without the problem of removing my makeup. Long days in uni are tough and removing makeup was out of the equation of exhaustion.

5) Watching makeup tutorials but not being able to practice it on my face was tough. Desi Perkins was out there blending her eyeshadows and I was on the other side of the screen thinking "slaaay gurl" but I couldn't slay it myself because of my own challenge.