Overnight Chocolate Chia Pudding

Chocolate chia pudding topped with shredded coconut, dried cranberries, and granola. This overnight chocolate chia pudding is the perfect make ahead breakfast, especially with summer winding down and days becoming hectic with work and back to school.

Overnight Chocolate Chia Pudding | Cooking with a Wallflower

I seriously need some chocolate right now.

These last couple days have been rough and so totally stressful. And unfortunately, it’s going to be like that for a few months.

Have you ever had one of those periods? Where you’re just so overwhelmed by life? How do you de-stress? Just take it one day at a time, right?

Or maybe it’s time for a vacation?

Overnight Chocolate Chia Pudding | Cooking with a Wallflower

I’m a self professed chocolate addict. It’s my comfort food.

Back in college, I even had a chocolate emergency kit for all those late night study sessions.

I swear, I can give practically anything up except for chocolate. Milk chocolate in particular.

And right now, I feel like I’m in need of chocolate.

So what can be better than to start the day with breakfast made of chocolate?

Seriously, chocolate for breakfast, and it’s guilt free too!

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Peach Mint Lemonade

Blended peach swirled in mint lemonade. This peach mint lemonade is both refreshing and delicious, perfect for a warm summer day.

Peach Mint Lemonade | Cooking with a Wallflower

Did you miss National Lemonade Day?

I almost did.

But if you did, you can still enjoy this Peach Mint Lemonade.

Peach Mint Lemonade | Cooking with a Wallflower

A few weeks ago, Forsythe Farms CSA contacted me to ask if I would like to guest post for them.

I thought it would be a fun challenge, to take ingredients that come in their CSA box to create a recipe. Kind of like a mystery box challenge. Except I get to cheat because I get to add my own ingredients.

I love the idea CSA boxes because it means that sometimes you get to try new foods. There might be a fruit that you’ve seen at the farmer’s market or the supermarket, but you’ve been hesitant to try. Or maybe these CSA boxes will get you to think creatively about your next meal, or your next dessert.

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Wallflower Weekly Finds, 80

For me, summer is all about the weather, the stone fruits, the berries. It’s all so hard to resist.

Before I went to the farmer’s market regularly, I had no idea that there were so many different types of peaches and nectarines.

When you shop at the supermarket, peaches and nectarines come in only two types: yellow and white.

Peaches

And after all those taste testing at the stalls at the farmer’s market, I finally discovered a favorite: the O’Henry.

So I’m practically hoarding all these peaches while they’re still in season =)

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Life of a Wallflower, 29 – Sonoma Valley

Today, I’m sharing photos of my recent trip to Sonoma Valley. Be prepared for a ton of photos. =)

Every summer, my sisters, my cousins, and I take a trip together.

Sonoma Valley | Cooking with a Wallflower

We’re all obsessed with food, which makes traveling together so much easier.

But with 5 different schedules, sometimes it’s difficult to plan a vacation together. So this year, we were thinking of just doing a day trip up to Sonoma County.

Have you ever been?

Sonoma is similar to Napa, but it’s not as touristy, which means it’s a lot more relaxing and less crowded.

At the last minute, we opted to do an overnight trip, that way we would have more time to explore, and let’s be honest, eat.

Sonoma Valley | Cooking with a Wallflower

Our first stop was Sausalito.

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Roasted Summer Vegetable Spring Roll Bowls with Tamarind Sesame Vinaigrette

Rice vermicelli tossed with roasted asparagus, carrots, mushrooms, mixed greens, and fresh herbs. This roasted summer vegetable spring roll bowls with tamarind sesame vinaigrette is delicious and refreshing, perfect for hot summer days.

Roasted Summer Vegetable Spring Roll Bowls with Tamarind Sesame Vinaigrette | Cooking with a Wallflower

Happy Monday!

Today, I’m sharing vegan spring roll bowls with you!

Spring rolls are one of my favorite meals.

Filled with simple ingredients, it’s so refreshing and healthy without tasting like it’s healthy.

Roasted Summer Vegetable Spring Roll Bowls with Tamarind Sesame Vinaigrette | Cooking with a Wallflower

Spring rolls have so much texture from different vegetables and herbs and so much flavor when dipped in the accompanying sauce.

I made a version of spring roll bowls several weeks ago: garlic shrimp spring roll bowls with garlic tamarind vinaigrette. Savory and still refreshing, it was my favorite dish for a long while.

But this time, I wanted to make a vegan version so that everyone could enjoy it.

Roasted Summer Vegetable Spring Roll Bowls with Tamarind Sesame Vinaigrette | Cooking with a Wallflower

I love that these spring roll bowls take so little time to make. I grew up making spring rolls so it’s really easy for me to wrap them, but I do know how frustrating it can be when the rice paper sticks to itself. Or even worse, when you think you’re at the verge of success, and suddenly the spring roll splits down the middle and your hard work starts to spill all over. It’s one of those Ugh! moments.

So why not simplify it?

Why not have all that goodness served in a single bowl? No mess. No frustration.

Spring roll bowls. Yes, please.

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Stone Fruit Salad

Mixed greens tossed with peaches, nectarines, plums, apricots, and cherries topped with a drizzle of poppy seed dressing. This stone fruit salad is refreshing and filled with some of the best fruits of summer.

Stone Fruit Salad | Cooking with a Wallflower

Are you watching the Olympics?!

I’m not a sports person so I don’t usually watch sports unless it’s like the most important game of the season, the last one. But when it comes to the Olympics, I’m so obsessed with watching the swimming and the gymnastics. It’s so dramatic in a nail biting kind of way. I’m constantly hiding my face behind my hands and peeking through my fingers. I seriously can’t stand the suspense, and yet I can’t resist watching.

It’s been a few very unproductive days because I’m just sitting there watching the games.

Are you watching too? And if you are, which events are you watching?

Stone Fruit Salad | Cooking with a Wallflower

Anyways, let’s talk salads.

Summer is all about the fresh produce. But the best part for me? Stone fruits.

Peaches, nectarines, cherries, apricots, plums, pluots, which is your favorite pick?

Stone Fruit Salad | Cooking with a Wallflower

Does it even matter? Because I’m using almost all of them in this salad!

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Wallflower Weekly Finds, 79

I can’t believe it’s almost a week since my little getaway trip to Sonoma County.

We visited St Francis Winery and Vineyards in Santa Rosa along with so many other places. But I loved that we were able to do a free self guided tour through St Francis Winery’s vineyards. I don’t drink a lot of alcohol so sometimes I just want to walk around, admire the architecture, and take in the scenery.

Sonoma Valley | Cooking with a Wallflower

The view from the vineyard was just absolutely breathtaking and so peaceful. And all that lavender!

It was exactly what I needed to relax and to feel inspired again. But one day just didn’t feel like enough, and I’m already missing all that sunshine!

I’ll share all the places we visited in a later post, but you can see some of our photos on Instagram.

Sonoma Valley | Cooking with a Wallflower

Photo taken by Victoria Giang

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Honey Strawberry Skillet Cornbread

Cast iron skillet cornbread filled with corn kernels and sweet strawberries. This honey strawberry skillet cornbread is crusty on top and moist in the center, perfect for serving alone or as a summer side.

Honey Strawberry Skillet Cornbread | Cooking with a Wallflower

I just got back from my mini trip up to Sonoma Valley!

We originally planned on just doing a day trip, but at the last minute, we decided to book a room at a local hotel so that we would be able to spend more time exploring, eating, and wine tasting.

The trip still felt short, even though we extended it, but it was enough for me to feel a little refreshed and ready for the week.

I’ll definitely share photos with you later.

Honey Strawberry Skillet Cornbread | Cooking with a Wallflower

During our trip, one of the places we ate at, Sauced BBQ & Spirits, offered honey cornbread as a side. I loved that it was slightly sweet and filled with fresh corn.

I love cornbread and corn muffins, and when I have the option to choose it as a side, I’ll very likely pick it. The crusty edges, the moist center, the fresh corn, the hint of sweetness. It’s so addictive.

I could probably eat cornbread by itself all day.

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Peach Berry Sunrise

Fresh orange juice poured over a blend of sweet peach, blackberries, and strawberries. This peach berry sunrise is a deliciously sweet and refreshing drink, perfect for warm summer days.
Peach Berry Sunrise | Cooking with a Wallflower

I’m super excited!

This weekend, we’re doing a little getaway up north. Every summer, my sisters, two of our cousins, and I try to do a little trip together. Two years ago, we did a few days in Southern California. Last year, we did an overnight trip to Napa County to do some wine tasting and relaxing. This year, since we had difficulty syncing all five of our schedules, we’re doing a day trip up north. By north, I really just mean an hour or so from San Francisco.

It’s going to be another food filled weekend because we’ve bookmarked a whole bunch of restaurants we want to try in the Santa Rosa and Petaluma area. Plus, maybe some cheese tasting.

Our plans aren’t quite set yet, but I’ll definitely share photos at a later time.

Peach Berry Sunrise | Cooking with a Wallflower

This peach berry sunrise!

I’m in love with the vibrant colors as well as the blend of fresh berries, peach, and citrusy orange juice.

With orange juice as the main ingredient, this smoothie is the perfect way to start the day.

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Wallflower Weekly Finds, 78

My friend Emily, from Emily’s Daily, and I wanted to take a little break from the chaos of work and life. So we decided to indulge ourselves with a fancy-ish meal at M.Y. China, a Martin Yan brand restaurant located at the top of the Westfield San Francisco Centre. What we really wanted to come for was to try their Asian inspired dessert.

In the end, we ordered three entrees and one dessert. As usual, we were a little greedy and ordered more than we should have because we always want to try everything. Picture two girls with a ton of dishes on a table that’s too small to fit everything. That’s almost always how Emily and I eat.

M.Y. China | Cooking with a Wallflower

We ordered the Cauliflower and Portobello Mushroom with Hoisin Glaze, the Da Dao “Knife Cut” Fish Noodles with Seafood and Vegetables, and Jasmine Tea Smoked Sea Bass with a Honey Glaze.

I actually have no idea why the noodles were called fish noodles. There wasn’t any fish in the dish that I could see. Every dish was delicious.

M.Y. China | Cooking with a Wallflower

And of course, dessert! Lychee Panna Cotta with Chrysanthemum Granita and Mint Essence. I was immediately in love with the flavor.

Now, how do I make this at home?

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