Food: summer meals

DC has been really hot last week… we reached 100F several days! So hot breakfast doesn’t sound appetizing anymore. I’ve been having parfait or “messy” breakfast last week and love them!!!

#1 Parfait and chocolate almond milk

layer of quinoa, greek yogurt, peach, more quinoa and walnuts as topping

so refreshing and nutritious

enjoyed every bite of it

#2 A “mess” made with chopped nectarine, greek yogurt and protein brownie

love this combo so much!!!! I have two more brownies, yeah~~~

and a decaf latte with almond milk.

Dinners have been mainly a quick stir-fry, korean side dish and porridge. Last week’s porridge was made with oatmeal and aduki bean

stir fry of napa cabbage, mushroom, dry shrimp and tofu

Another similar combo

celery, tofu and dry shrimp.

A cleaning fridge kind of salad.

A base of greens, sautéed tuscan kale with coconut oil and tamari, top was a serving of broccoli “cheese” pasta bake

Another stir-fry with napa cabbage, tomato, black fungus, tofu and homemade fish ball

Both Saturday and Sunday I had salad for lunch

made with romaine lettuce, tomato, bell pepper, mushroom, 2 boiled eggs and 1 medium avocado. Seasoned with balsamic, lemon and mustard.

Salad is so good with eggs and avocado! Can’t wait to have more!!!

Q: What’s your favorite summer breakfast and salad?

Food: breakfasts and snacks

Last week I’ve been more creative for breakfast. Well… at least more varieties.

#1 Fresh peach, iced decaf coffee and toasts with avocado, LC and fried egg

YUM YUM~

#2: porridge, fried egg and chinese greens salad

I made the porridge using 2 part of grounded corns (coarse polenta) and 1 part of aduki beans, cooked in slow cooker at high for 6 hrs.

boiled chinese greens (万年青) seasoned with tamari, vinegar, sesame oil and toasted sesame seeds

#3 strawberries pancakes, peaches and ice decaf coffee

for the pancakes, I used 1/3 cup bob’s mill high fiber pancake mix, 1 tbsp flax meal (diluted in 1 tbsp water), 2 tbsp strawberries puree, 1/2 tsp baking powder, 1/2 tsp vanilla extract

#4: strawberries pancakes, peaches and homemade soy milk

For the topping I simply mix 1-2 tbsp coconut flour with 1/4 cup coconut milk. So simple but so good!

For snacks at work I’ve been having black sesame seed soup (芝麻糊)

It doesn’t look so good but it tastes great and it’s a good source of healthy fat and calcium.

When I stayed at home, I made smoothies. This one has frozen strawberries, silken tofu, coconut milk, cocoa powder and ice.

Q: What’s your favorite snack lately?

Food: the usual suspects

Food continued to be “boring” because I don’t want  to spend a lot of time thinking/cooking when I can only eat a little. So I’ve been relying on quick meals that I’m sure I’d like and that covers daily nutritional needs.

Savory breakfasts: Rudi’s spelt bread, LC, tomato sauce and a fried egg. Almond milk on the side

iced decaf coffee with almond milk (latest obsession), egg sammie with LC and mustard

fresh peaches, spelt bread topped with 1/2 avocado and 1/2 LC

love the richness of avocado

Meals:

sauteed veggies (red cabbage, collard greens, celery) with two scrambled eggs and two portions of firm tofu, seasoned with Goya Azafran, S+P.

More tortilla pizzas. This is how I make two at the same time

one topped with frozen spinach, olive roasted tomato and mozzarella.

the other with oyster mushroom, zucchini and mozzarella

and wonton, those that my mom made for me before she left. I still have more than 20 servings on the freezer. YAY!!!

I like to put some romaine lettuce and laver in the soup, with tons of white pepper.

lastly, more protein ice cream. This one has 1/2 cup almond milk, 1/2 cup silken tofu, 1 scoop of protein power, 1/2 cup greek yogurt, 1/4 tsp xanthan gum, 1/3 tsp guar gum, 1 tsp vanilla, 2 tsp almond extract, stevia to taste and 10-12 ice cubes,

and top it with more greek yogurt. Love it!

Q: What’s your favorite dessert lately?