As I transitioned to enjoy again the joy of cooking and eating new combos, I’ve been eating a more varied spread of food!
Almond milk, cherry (sooo sweet that I cannot eat more than a handful at the time) and a tortilla-egg mess
I simply heat a tortilla, spread LC cheese, cracked two eggs (one each side) and top with ketchup.
Sliced peaches, homemade soy milk and radish pancakes
A “pudding-dessert” like combo of 1/2 cup ricotta cheese, 2 tbsp coconut flour, almond essence, 1/2 cup almond milk, topped with walnuts. Really tasty!
Cherry, chocolate almond milk and a protein cake. I used a different recipe this time:
- 1 scoop of protein powder
- 1/4 cup egg white
- 2-3 tbsp almond milk
- 1 tbsp flax meal
- 1/2 mashed banana
- 1/2 tsp baking powder
It’s a very high protein and tasty but the texture is a bit too chewy, not as cakey like as my original protein cake.
A soup made with winter melon, bamboo, black fungus, tomato and mushrooms. I love it so much that I’m cooking another batch right now!
chinese one pot meal without the sausage
Wonton with purple laver soup (still 15 more serving to go!)
Cleaning fridge kind of dinner. Corn-black rice porridge with
sauteed lotus, mustard greens, black fungus and onion
sauteed greens with mushrooms
and store-bought kimchi (I had to wash it out 2-3 times to make it less spicy and salty)
Grilled chicken with salad
I like simply grilled chicken more than any other form.
Salad and almost cheeseless pasta casserole
Chopped salad made with mixed greens, cherry tomato, cucumber and mushrooms, dressing with olive oil, balsamic and mustard.
The almost cheeseless casserole is delicious. I can’t wait to make more variation of it!
I’d say it was a good week of eats! Variety keeps nutrition all covered and more fun to eat as well!
Q: What was the last blogger recipe you made?