Proud to be an AmERIKAn!

Happy Independence Day, America! It's the time of the year where people get to drink American flag printed Budweiser cans and blare "Proud To Be An American" and no one bats an eye. This year I'm feeling patriotic as ever because for the first time in a long time, I am not abroad on 4th of July. Setting off fireworks and wearing a weekend's worth of red, white, and blue is everything I want and more. I hope everyone is being safe this holiday weekend and has an amazing independence day.  

Besos, 

Erika 

T-Shirt: University of South Carolina

Shorts: Gangnam Subway Station

Shoes: Converse

Chambray: American Eagle Outfitters 

Lipstick: Etude House

Happy Canada Deh

It's July 1st! So you know what that means, right?! It's Canada Day!! While I may not be Canadian...Canada still holds a special place in my heart. Being an expat in South Korea was lonely at times, however I was fortunate enough to meet some of the most incredible people, many of whom were Canadians, that shaped my life forever. So bust out the two-fours and eat poutine until your heart's content. I may not be in Canada to celebrate, but you better believe that I am decked out in red and white today and will be going out for a rip ;) 

 xx Besos, 

Erika 

Crop: Forever 21

Shorts: TJMaxx

Shoes: Shoopen

Lipstick: Nature Republic

Baked Falafel Recipe

Hi, y'all! It's been a while... after going on an unbelievable trip across Southeast Asia, I've since "officially" moved back home to Canada after living in South Korea for two years!

BIG STUFF!

I'm still going through a lot of adjustments, but one of the first things I wanted to tackle (and share with you) was my diet.

After eating my way through Southeast Asia, then coming home for Christmas (turkey coma), then visiting friends across Canada (read: eating out + ordering in), I decided it was time to get back to cooking!

So, here is a simple recipe for making baked falafels at home!

 

1 cup dried chickpeas
1/2 large onion, roughly chopped (about 1 cup)
2 tablespoons finely chopped fresh parsley
1 teaspoon salt
1/2-1 teaspoon dried hot red pepper
4 cloves of garlic
1 teaspoon cumin
1 teaspoon baking powder
4-6 tablespoons flour

Preheat your oven to 375 degrees.

Place drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.

Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours. 

 Form the chickpea mixture into balls about the size of walnuts onto a non-stick pan.

Bake until brown (about 20 minutes).

Stuff half a pita with whatever you desire! I served mine with cucumbers, lettuce, hummus, hot peppers and feta cheese.

Enjoy!