Garlic Lemon Zucchini Noodles

Since I got back from my trip, I’ve really been focusing on getting back into shape. I exercise everyday, and try to eat healthy foods. That’s why I haven’t posted my usual cookie and cupcake recipes! But I promise they’ll be back soon ;)

Garlic Lemon Zucchini Noodles from Square Root of Pie

This recipe is really great especially since it’s been so hot here in LA. It may technically be fall already, but it’s still 95 degrees outside! This dish is completely raw, so no sweating over the stove.

Garlic Lemon Zucchini Noodles from Square Root of Pie

I eat this as a meal, but if you want something a little heartier it would still make a great side dish, or even a healthy afternoon snack.

Garlic Lemon Zucchini Noodles from Square Root of Pie

Garlic Lemon Zucchini Noodles
Vegan, gluten free. Serves 1 as a meal or 2 as a side dish.

1 medium zucchini
handful (6-7) cherry tomatoes, halved
4-5 leaves fresh basil, chopped
1 clove garlic, minced
juice of 1/2 lemon
1 Tbsp olive oil
splash balsamic vinegar
salt and pepper to taste

Make zucchini noodles using a julienne peeler. Put in a medium mixing bowl with tomatoes and basil, and set aside.
2. Combine all remaining ingredients in a small bowl to make a vinaigrette.
3. Toss noodles with vinaigrette until completely coated. Enjoy!

Garlic Lemon Zucchini Noodles from Square Root of Pie

Lemon Pepper Kale Chips

After an extremely long vacation, I’ve been back in the States for about a week and a half now. I had an amazing time, but I’m really happy to be home – traveling is exhausting! This was my first time backpacking. I went to England, The Netherlands, Denmark, Belgium, France, Spain, Italy, Switzerland, Germany, Austria, Czech Republic, Hungary, and Turkey! I got to meet a lot of awesome people from all over.

Now I’m just at home relaxing for a bit before I move to New York City and start my new life. I have a lot of free time, so I’m trying to take advantage of it while I can! Unfortunately, sitting around the house with the television on leads to a lot of snacking…

Lemon Pepper Kale Chips from Square Root of Pie

This snack is a tasty, healthy alternative to potato chips. It definitely fulfills your craving for crunchy, salty foods, but without all the guilt.

Lemon Pepper Kale Chips from Square Root of PieI have to say, I’m usually not much of a kale fan… it’s too bitter! A little bit of kale, okay. But a whole kale salad? Never in a million years! I can’t do it! I know it’s good for me, but I can’t eat it. Kale chips on the other hand… I can eat a whole batch of these all by myself.

Lemon Pepper Kale Chips
Vegan, gluten free.

1 bunch kale, washed and dried
1-2 Tbsp lemon olive oil
fresh cracked pepper

Preheat oven to 300F. Line a baking sheet with parchment paper.
2. Remove stems from kale and cut leaves into 1 1/2 to 2 inch pieces. (The leaves will shrink in the oven, so cut pieces bigger than you want your chips!)
3. Put kale in a large bowl. Drizzle with olive oil, and toss to coat evenly.
4. Spread out kale on the baking sheet. Sprinkle with salt and pepper.
5. Bake for 25-30 min, until crisp.

Lemon Pepper Kale Chips from Square Root of Pie

I love these with the lemon olive oil! It really gives it a nice flavor. If you don’t have any, you can always use regular olive oil with a bit of lemon juice, or experiment with other flavors!

Lemon Pepper Kale Chips from Square Root of Pie

I Eat Vegetables

I promise, I do.

I realized I refer to this as a vegetarian food blog, but instead of posting creative vegetarian recipes I just post desserts! Which is especially silly since I eat an awful lot of creative vegetarian food. So I’m going to focus more on posting recipes for *real* food, not just desserts. Although I won’t ever lose my sweet tooth, I promise :) Exciting recipes forthcoming!

I got to run around Seattle a couple of weeks ago for a job interview, which was pretty fun. There wasn’t a ton of things to do as a tourist besides drink lots and lots of yummy coffee, but I did stop by Pike Place Market where they have the first Starbucks, lots of smelly fish, and tons of produce stands.

So that’s kind of my inspiration for this dish – it’s really all about the vegetable. That and the fact that I happened to stop by the Asian market and picked these up! You can serve it as a side, or I like to eat tons of it as a snack.

Spicy Garlic Bok Choy
Feel free to double or even triple the recipe, depending on how many people you’re serving.

3 baby bok choy, halved
2 Tbsp soy sauce
1 1/2 tsp teriyaki sauce
1 tsp sriracha
1 large clove garlic, minced
chili flakes to taste

Steam bok choy in the microwave, about two minutes.
2. In a medium bowl, stir together all sauces and spices. Add the bok choy and coat thoroughly. Serve warm.

Easy right? And delicious.


Last weekend my dad and brother were here visiting my school, so that was really great. We did a bit of sightseeing around Pittsburgh, went to the Andy Warhol museum, saw Hunger Games (a second time for me), and went out to eat… a lot. In three days with them we went out to eat four times. I never eat at restaurants that much, and I was feeling kind of gross afterward. I really don’t understand how some people can do that all the time!

For brunch on Saturday, we went to Pamela’s, which if you’re from Pittsburgh you know has the best breakfast in the entire world. If you’re not from Pittsburgh, you should be sad you don’t have Pamela’s. I was afraid I talked it up too much and my family would be disappointed, but they were just as impressed as I said they would be.

They’re famous for their hotcakes, which are about halfway between a pancake and a crepe. I need to figure out how they do it! I had some stuffed with apples, my brother had them with strawberries, and my dad had French toast.

I actually had two weekend breakfasts – I cooked with two friends on Sunday. Yes, that’s right, we added a new member to our breakfast club! I wasn’t entirely satisfied with the result, so I’ll skip posting the recipe. If you’re curious though, we made German pancakes.

Instead, I’m going to explain how to prepare an artichoke. I absolutely love artichokes, and would be perfectly content to eat one everyday. They were on sale for a dollar apiece at the market last week, so I got one and had it over the weekend. I was a bit intimidated by it, but preparing it is really easy.

First, start by tearing off some of the petals from the bottom and slicing off most of the stem.

Then, take your kitchen shears and cut off the tops of the petals where they have that annoying little thorn. Just do this for the bottom 2/3 of the artichoke, and then slice off the whole top third. After it will look like this:

Then, rinse the whole thing, making sure to get water in between the petals. Put it in a glass bowl in about 3cm of water, cover with plastic wrap, and microwave 5-7 min until tender.

Then eat!! Pull off the petals and scrape off the meat on the inside with your teeth. You can dip it in melted butter with some lemon pepper, which is amazing. I didn’t have any lemon pepper, though, so I dipped mine in pesto!

Snack Attack

I’m a big snacker. I’m always snacking between meals, which is actually really good for you – as long as you snack on healthy things. Especially for college students, I think it’s really easy to get into a habit of munching on potato chips and Goldfish all day. Obviously those things are fine to eat occasionally, but I never buy them because I know I’ll end up eating too much of them. I like to think I have a pretty healthy set of snacks, so I wanted to write a quick post about what I eat.

  • Raw nuts, particularly almonds and cashews. Nuts are packed with protein, which is great for vegetarians like me, and essential fatty acids. I really like to grab a small handful of almonds to eat as a post-workout snack.
  • Granny smith apples. Any apples, really, but granny smith is my favorite kind – they’re tart and crisp and just taste fresh. I like to toss apple slices with a little bit of lemon juice and a dash of cinnamon; it tastes like apple pie!
  • Kakimochi, aka Hawaiian rice crackers. Not exactly the healthiest, but I have so much from my recent trip to Hawaii that they just need to be eaten up. In moderation, of course.
  • Baby carrots and hummus, especially the Mediterranean Hummus from Trader Joe’s.
  • Frozen grapes. They’re really great if you’re craving something sweet – it’s like a popsicle only much healthier and bite-sized.
  • Roasted or grilled chickpeas are a great way for me to get extra protein. Toss some chickpeas with a little olive oil and spices, and either roast in the oven for 30 min or throw on the stove for about 15 min. They’re addictive! As for spices, I like to use a Hawaiian curry seasoning my grandma gave me, but you can try curry powder, cumin, or even cinnamon.

If you ever want to know more about what you’re eating, I like to look at this site for nutrition info. It has way more information than you’d ever really need to know about any food you can imagine, which is really great if you’re using raw ingredients which don’t usually come with a nutrition label.

What about you guys? What do you snack on? Let me know in the comments – I’m always looking for more ideas!

I Am Way Too Busy

I am officially back at CMU. Crash course in Maya (a 3D graphics program) means I’m living in the computer cluster, and when I’m not I’m either doing Chinese homework or in dance rehearsal. I have no life! Yay!

I’ve realized that cooking is hard. I like cooking when I have a lot of time and a fun recipe to try, but that’s almost impossible. With my schedule, I usually cook my dinner when I wake up in the morning and take it with me to school, because I don’t come home until 10pm at night. I have breaks during the day but I live way too far away – it’s not worth it to go home. Also, cooking without a fully stocked kitchen is really tough. All the time I’m freaking out, ugh I don’t have garlic! Why didn’t I buy peas? I need tortillas! Life is hard.

A really good friend of mine lives downstairs from me, so Saturday morning we made pancakes for breakfast. Just out of the box, because we were lazy, but they were good. Next time we’ll throw in fruit or chocolate chips or something. I think we’re going to make breakfast a regular thing, so expect some yummy breakfast recipes coming your way soon.

Today I had a bit of free time (free time? what is that?) so I decided to try out a cool recipe I found on Pinterest. I love fried cauliflower, so I thought this might taste similar but with less work and less oil, and it did! They’re like healthy, guilt-free french fries. Unfortunately all the cauliflower on the right side of the pan got a little burned, so I think my oven has a hot spot. Also, next time I think I will turn down the temperature a little bit. Also also, I didn’t have nearly as much cauliflower as the recipe called for, so I eyeballed the amounts a little. For this though, it really doesn’t matter.

Baked Cauliflower Fries
Original here.

2 heads cauliflower
1/4 C olive oil
1 1/2 tsp ground black pepper
1 tsp salt
1/2 tsp cumin

 Preheat oven to 400 degrees (next time I’m going to try 375).
2. Wash and cut the cauliflower (or be lazy like me and buy it pre-cut).
3. Mix olive oil, salt, pepper, and cumin in a large bowl. Throw all the cauliflower into the bowl and mix until leach piece is evenly coated. Don’t be afraid to get your hands dirty.
4. Spread evenly on a baking sheet covered in foil. Bake for 45min to 1 hour until browned, turning each piece over every so often for even crunchiness.
5. Serve, preferably with ketchup. I’m much more of a mustard girl, but I definitely say ketchup for these.