Food: dinner

First let me show you what I cooked for Star and Adam last Sunday

the usual suspects: red sauced pork

bok choy. According to Star, I made the most delicious sautéed bok choy in the world, and I don’t even know my secret! 😉

pork short ribs and chinese yam soup

sauteed mushrooms with pork and chili

I instead made myself a macrobiotic meal: chopped lettuce, tomato, tofu, butternut squash, brown rice and miso paste

and a soup made with daikon, arame and parsley.

Dinners during the week:

#1

brown rice, sautéed bok choy with mushrooms and shiitake.

#2: A daikon, arame, bok choy soup

with sauteed tomato, tofu, mushroom and green onions

brown rice with aduki beans

#3: macrobiotic plate: tomato, celery, butternut squash, tofu, brown rice with aduki

and steamed daikon greens with eggplant in a tahini/miso sauce

#4: brown rice with aduki

sauteed celery, bok choy, mushroom and yuba (tofu skin)

arame with daikon cooked in tamari

#5: Macrobiotic plate

#6

stir-fry couscous with celery and smoked tofu, seasoned with S+P and curry powder

sauteed bok choy with mushrooms

My sautéed method: heat sesame oil, add the vegetables, cook for 1-2 min, add shoyo, mirin and pinch of sugar. Add some water if needed, cook for another 1-2 min and serve. Sometimes I would top some roasted sesame seeds as well. A true asian flavor! 🙂

Q: Do you use sautéed method? What’s your favorite sautéed dish?

Food: breakfast and lunch

Last week after I finished the frozen waffles that I made over the weekend, I switched to savory breakfast combo.

A wrap with laughing cow cheese and Tj’s lightly whipped cream cheese, lettuce, roasted bell pepper and a big fried egg.

roll and enjoy! 😉

I used this Whole Sweet Peppers… love it!

On Sunday, I wanted a sweet breakfast. So made blueberries pancakes, served with almond milk and two oranges.

Really easy to make pancakes: 1/3 cup of Bob red mill’s organic high fiber pancake/waffle mix, 1/3 cup almond milk, 1/3 cup frozen blueberries, stevia/cinnamon/vanilla extract, 1/2 tsp baking powder and 1 tbsp flax meal.

I like it a lot so I made some more for the week. I hope the freezing method works with pancakes too.

Lunches.

#1: roasted asparagus, roasted butternut squash and turkey meatball with marinara sauce. One of my favorite combo at our cafeteria. I had it twice last week.

one day I bought a wrap from home.

A simple egg salad made with boiled eggs, celery, parsley, greek yogurt, mayonnaise and curry powder.

and blueberry cheesecake for dessert.

I found bringing wrap for lunch very convenient, so I brought the following day this combo: 2 fried eggs, LC, cream cheese, roasted bell pepper and lettuce.

YUM~

Another lunch staple at work: Vietnamese noodles. This one has rice vermicelli, teriyaki chicken, assorted vegetables and miso ginger broth.

Lunch at home (Saturday and Sunday).

butter lettuce, tomato, lemon juice and olive oil

tortilla pizza. Toppings: spiralized zucchini, roasted bell pepper, mozzarella, tons of italian seasoning, S+P.

Love the burned cheese

the next day I wanted more pizza. So the same pizza combo and a soup

miso soup with radish, bok choy and arame. very detoxing! 😉

My goal for lunch nowadays is to get as much as protein as possible since I prefer a macrobiotic meal for dinner. Every other day I’d get some sort of protein from animal, either chicken, turkey or fish. And the other day I’d have tofu, egg or beans. With this in mind, I’ve been able to get 70-100 g of protein in a daily basis.

Q: Do you like wraps? What are your favorites fillings?

Food: meals of the week

I’m having a lot of fun trying new dishes lately, I guess you’re enjoying reading them, aren’t you? 😉

Stir-fry veggies (onion, brussel sprouts, asparagus, spinach, tofu) with Tj’s thai sauce, served with brown rice

I used to love this sauce, I could eat it everyday, so I got it again. Unfortunately I was not obsessed with it this time.

笋烧肉 (red sauced pork with bamboo), my mom’s favorite

black chicken soup with black fungus and shiitake mushroom, a very nutritious soup that I have at least once a month.

mung bean sprouts sautéed with chili, a recent favorite dish of mine

the usual suspect, sautéed bok choy

a usual dinner at home

Sauteed yam with chili and pork

bok choy with mushrooms

tofu with mixed veggies and shrimp

Opss…. I asked for more one-pot meal

had it with a soup made with tomato and spinach

I’m loving rice with soup lately. I’m not usually a soup person, but I’ve been asking for more soup to mom lately! Sometime, I even feel I can’t have a meal without soup. 🙂

After that meal, I had 2 times of this: 1 bowl of one-pot meal cooked with shredded chinese cabbage and chili sauce （菜泡饭）. I’m in love of this combo!!! I had at least 5 times over the last two weeks and still want more.

accompanied with steamed tilapia topped with chinese pickles （雪里红）

Q: Are you a soup person? What’s your favorite soup?