Last week I wasn’t creative at the kitchen… well… I haven’t been since I got pregnant. I had one breakfast combo everyday, two dinner combos that I switched up and I love them despite how boring they sound.
Breakfast: wrap with LC, steamed spinach, 2 fried eggs and mustard
and a smoothie made with 1 cup of almond milk and half cup of frozen strawberries
simple and tasty.
On Monday night I went to a graduation party of my friend Belen. She prepared quite a lot of finger food for the guests
and a lovely flower arrangement
I tried few of the food but didn’t dare to eat much because it was dinner time and I’d better stick with simple and low sodium options. So when I got back home, I made a soup and a wrap
a miso soup with bok choy and arame
a wrap filled with eggs, LC, spinach and roasted bell pepper
The two combos that I’m currently obsessed are
#1: tortilla pizza and kale stir-fry with coconut oil
I use 1 tbsp of coconut oil to sautéed onion, mushrooms, carrots and half bunch of kale
the sweetness of the coconut oil is really special for a savory dish. This tortilla pizza has roasted bell pepper, spaghetti squash, cheese and tons of italian seasoning and black pepper.
Every night before getting home, I’d think about what I want for dinner. I’d think many options and recipes that I’ve been wanting to make, but at the end this combo always called my name. It’s tasty, it’s ready in <20 min and I love it!!!
Dessert combo has been 1/2 cup of pumpkin topped with greek yogurt, 1/2 cup of fiber one (if I didn’t have that morning) and a special drink that I discover to avoid pregnancy-constipation. It’s made with black fungus and chinese red dates. Basically I cook them in slow cooker for 12 hrs, then blend it and drink 1 cup every night. It works like wonders!
this time, I used spinach,, spaghetti squash and cheese.
2 small tortilla pizza, one with roasted bell pepper, broccoli slaw and cheese
the other one with spinach, tofu and cheese
and a miso soup with collard greens and celery.
The second combo I’ve been loving is stir-fry rice with veggies and tofu/egg
this one has 1 cup of brown rice, 2 cups of celery chopped thin, 1/2 cup carrots and 1/4 block of firm tofu. Seasoned with Goya Azafran seasoning, S+P.
Another combo was also very good
1 cup brown rice, 2 fried eggs, 1/5 pack firm tofu, 1 cup celery, 1 cup chopped red cabbage and 1/2 cup carrots.
I don’t know why I can never make a stir-fry rice that is rice based instead of veggie based. I think I just love veggies too much, so every time I prepare something, I load on veggies!
1/2 medium water melon eaten with a spoon… old method… perfect for a summer day afternoon.
I recently bought a new blender that can crush ice so I had to try this. It’s ABSOLUTELY amazing!!! No doubt that Mama Pea has it almost every night!!! I think I’ll follow her routine!
I’ve been drinking a lot of decaf ice coffee. Maybe it’s because it’s getting warm, or maybe I just love the experience of sipping through slowly! So I bought a Starbucks ice coffee mug and made it at home!
and to make it special, I add 1-2 drops of almond extract! What a brilliant idea!!!
So, that’s all for last week’s food. I haven’t figured out what I’ll be having for this week… maybe a little more lingering on these two favorite combos so far!
Q: Are you obsessed with any food lately?