Food: not creative but I like these

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 sautΓ©ed 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!!! πŸ˜€

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! πŸ˜†


Another combo


this time, I used spinach,, spaghetti squash and cheese.


and more…


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! πŸ™‚


1/2 medium water melon eaten with a spoon… old method… perfect for a summer day afternoon.


Mama Pea’s chocolate protein ice cream


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! πŸ˜‰

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! πŸ˜‰ So I bought a Starbucks ice coffee mug and made it at home! πŸ˜‰


and to make it special, I add 1-2 drops of almond extract! What a brilliant idea!!! πŸ™‚


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! πŸ™‚

Q: Are you obsessed with any food lately?



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5 responses to “Food: not creative but I like these

  1. And now I’m craving pizza… πŸ™‚ I’m telling you, chocolate protein ice cream is where it’s at! And congrats on your pregnancy!

  2. your tortilla pizza looks delish!
    and i’m in a big salad rut lately. maybe it’s the warm weather!

  3. Tasha

    What is the ratio of black fungus and red dates you use for the drink? And how do you prepare your black fungus? My mom buys it dry but I’m not sure how it’s prepared.

    • balancejoyanddelicias

      I first hydrate black fungus for an hour or so, then wash it and put it in the slow cooker together with red dates. Ratio? Maybe 4:1, more fungus than dates. Add enough water to cover them all.

  4. i haven’t had watermelon in ages and now i want some πŸ™‚ i have been having green smoothies in the morning and evening lately! i froze a ton of kale and use a frozen banana and it makes my smoothies really creamy plus i get all the benefits from the frozen kale. i totally agree with you about the coconut oil, it lends itself to the sauteed kale beautifully!

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