Food: groceries & a new salad obsession

SAturday’s breakfast: the usual banana-egg pancake. This time instead of coconut flour I used almond flour. It’s nice too but I prefer the texture of the one with coconut. It’s more cake-like.

from Tj’s and WF

• My new beloved soy yogurt
• mushrooms
• nut butter
• organic pear (for Sofia)
• Suzie’s thin corn cake (obsessed with it)
• Theo chocolates
• 2 bunches of organic kale (for my new salad obsession)

• organic romaine 
• banana
• cherry tomato
• avocado (a weekly must!)
• cocoa powder
• golean cereal
• organic thousands island dressing (mom’s favorite!)
• english cucumber
• Tj’s vainilla almond milk

New products: Baby organic Whole grain oatmeal cereal, for Sofia

oatmeal is better than rice because rice could be constipating.

Raw sunflower seeds (for a baking project)

Justin’s honey almond butter. I’ve read so many good things about it that I need to try it.

Theo chocolates: dark chocolates with toasted coconut (thumb down!), with mint (thumb up!)

And here’s my new salad obsession: massaged kale salad with tahini-avocado

Ingredients:

• 3-4 cups of kale
• 1 cup chopped cherry tomato
• 1/2 cup chopped mushrooms
• 1/2 avocado
• 1 serv. firm tofu, scrambled
• 2 Tbsp tahini
• 1 Tbsp lemon juice
• 1 Tbsp maple syrup
• salt
• pinch of cayenne pepper

Method:

1. Prepare the dressing: tahini, lemon juice, maple syrup, salt and cayenne pepper well mixed.

2. Pour the dressing over kale, add chopped avocado, tofu and mix well with hands (or massage it).

3. Add cherry tomato and mushrooms.

4. Let it sit for 30-60 min before serving.

5. Prepare to enjoy a tasty, filling and delicious salad!! 🙂

Q: Do you like kale? What’s your favorite way to eat it? I didn’t like kale first unless it’s in chips form. But lately I’m obsessed with it, it has became my favorite green veggie. The key to eat it raw is to massage it with the dressing and let it sit for a while before serving. It’s soooo delicious and full of nutrients.

Food: no so great

Last week I said I was enjoying a lot my meals, well… this week was the opposite. I didn’t enjoy the food I was eating, I didn’t know what else I could eat, I was bored with the usual suspects. 😦 I don’t know why…. it just happened.

Breakfast was the only meal that I still like.Still enjoying  a lot the Peach/greek yogurt/protein cake “mess”

Dinners #1

last serving of fish ball, napa cabbage and dry shrimp soup

sauteed iceberg lettuce

#2

winter melon, tomato, bamboo and black fungus soup

store-bought japanese seaweed salad

#3

sautéed chinese mustard greens with oyster mushroom

purple laver, tomato and egg soup

Then I got tired/bored of chinese food. Besides I had some digestive issues (bloating, constipation and fullness) this week, I had to switch to smaller meals.

I got this WW Tuscan Paine from Trader Joes

made a sandwich with tomato paste, 1/2 avocado and cheddar cheese

grilled a bit

served with tomato (which I love during this season, they’re so sweet!)

enjoyed this meal. More sandwiches to come! 🙂

Q: Do you get tired of your usual food sometimes? What do you do then?

Food: messy parfait, salad and chinese food

I enjoyed very much this week’s food because they’re easy to make, nutritious and fresh enough for hot weather (over 100F!!! :shock:)

Breakfast continued to be “messy parfait”. I love it so much that every morning after I wake up I look forward to my breakfast! 😉

this combo has 2 chopped nectarine, 1 protein brownie, 1/3 cup cottage cheese mixed with 1/4 cup almond milk and 1 tbsp chia seed

After I finished the protein brownie, I made another batch replacing cocoa powder with 1/3 cup shredded coconut.

this combo has the coconut protein cake, 1/2 cup greek yogurt and nectarines.

And one more combo with cottage cheese, almond milk and chia seed (sit at the fridge overnight), coconut protein cake and nectarines. YUM~~~

I just made another batch of protein cake, this time mango & coconut protein cake

• 1 1/4 cup oats, grounded
• 1/3 cup unsweetened coconut flakes, grounded
• 60g protein powder (vanilla)
• 200 g mango, puree
• 1/2 cup egg white
• 1/2 cup almond milk
• 1/2 tbsp baking powder
• 42g chopped walnuts
• 1/4 cup NuNaturals stevia baking blend

Mix wet and dry separately and bake at 350F for 30 min.

Salad is all I crave during this hot weather. So whenever I have lunch at home, I’d make a nutritious salad

this one has chopped romaine, mushrooms, cherry tomatoes, cucumber, tofu, corn and half large avocado. Dressing: balsamic, olive, mustard.

this one used kale and Mama Pea’s sunshine salad dressing

Same salad ingredients as the previous one and the dressing is made using 1 tbsp tahini, 2 tbsp water, 1 tbsp vinegar, 1 tbsp nutritional yeast, minced garlic, salt and pinch of stevia.

And my favorite salad combo this week!!!

made with chopped romaine, tomatoes, cucumber, tofu, 2 boiled eggs, 1 avocado, dressing: balsamic, mustard, nutritional yeast, chia seed and almond milk.

Love the creaminess of extra avocado.

Dinners were chinese food.

#1

A salad made with sliced cucumber, mung bean sprout and mushroom (pic of the can below), salt, sesame oil and pinch of sugar.

napa cabbage soup with homemade fish ball and dry shrimp

sautéed chinese greens with oyster mushroom

this week’s porridge: aduki, mung bean, chinese red dates and oatmeal

#2

with scrambled eggs with tomato

#3

sauteed greens with oyster mushroom and sautéed zucchini with black fungus, fish balls and dry shrimp

#4

soup of napa cabbage, seaweed, dry shrimp and fish balls

I’m loving my homemade meals lately. Although I haven’t been very creative, but I enjoy them a lot. 🙂

Q: What are you loving lately?