How was everyone’s Monday? Mine was terrific! Very productive. Second week at the new job and already found a co-author and one project has started! FAST I am! In most of the things I do I’m very fast! hehehehe…. you guys are smart! I bet you guessed right about the “big” news. Hold down, I’ll reveal it soon.
I left work at 6:15pm. Grabbed baguette at Au Bon Pain, the WW kind, and ate the whole thing on my way back home :shock:! Work is hard! 😆 well…. that’s not true, but it’s energy consuming.
7:15 pm- home – dinner black chicken soup, stir-fry chinese mustard green with oyster mushroom, baked kabocha, coconut ice cream! well… I was hungry!!!
8:15pm- coach – wait for the husband.
8:55pm- coach- husband not coming yet!
9:05pm- coach- blogging! It’s nice to have a hobbie 😉
Today I want to share two recipes that I made over the weekend.
#1: Fermented rice
It’s a typical dish in China. It’s great to improve blood circulation and it’s very nutritious. It takes 24-48 hrs to make.
Day 1: soak glutinous rice (1 lb) for at least 12 hrs
- steam rice for 30 min
- use 2 g of rice leaven dissolved in water
make sure that it’s just 2 g.
- let the rice cool until you can touch it.
- mix the rice with the leaven, add a splash of water
- pad it well
- wrap the bowl with plastic and towel
- put it in the oven
- wait at least 24 hrs until some liquid has released and the rice become sweet and sour
Every morning I’m rushing out…I need a quick breakfast solution. So I made these.
Ingredients for 6:
- 3 eggs beaten
- 2 tbsp coconut oil
- 1 tbsp vanilla extract
- 1 cup pumpkin puree
- 1/4 cup wheat germ
- 3/4 cup rye flour
- 1 tsp baking powder
- 3 tbsp stevia baking blend
- 1 cup shredded zucchini
bake for 30 min at 330F
Simple, nutritious and yummy~~~ 🙂
Q1: What’s your grab-to-go breakfast?
Q2: Do you like your job? Why?