Tag Archives: breakfast

Food: recap of first menu planning week

I followed exactly last week’s menu:

Breakfast: steel cuts oat, almond milk, protein powder, blueberries topped with cottage cheese and PB


I’m in LOVE with steel cuts! It’s so rich and nutty. Since I program the rice cooker the night before. I don’t mind how long it takes to cook. This combo keeps me full until lunch. Perfect for a busy mom who finds snacking an hassle. πŸ˜‰

Another combo: steel cuts, almond milk, protein powder, chia seed, pumpkin, cottage cheese and PB


Lately I’ve been eating breakfast at home while breastfeeding Sofia. Multi-tasking! πŸ™‚

Friday (no work day) instead of pancakes I made a messy bowl of strawberries, greek yogurt, PB2 and rice crisp


messy but yummy


Dinners: Tina’s cheesy garlic brussels sprouts with sausageΒ on a bed of romaine lettuce. I used Tj’s jalapeno pepper sausage (love it!), used only 1 LC because it was salty enough. It was really easy to make and the taste is great!


One pot meal made with millet, chinese sausage, wakame and cabbage. I had it twice. It was convenient to just heat and eat!


Stir-fry brussel sprouts with oyster mushroom, chicken sausage and some shiritake noodles that I have for ages.


Sauteed chard, mushroom in coconut oil and tamari, grilled tofu in coconut oil, red quinoa and a miso-tahini dressing (equal part of miso and tahini, splash of maple syrup).


Really liked this meal. Looks like a macro meal, isn’t it Maggie?

Lunch: salads and one meal at the fancy buffet at my work place (it was a work lunch paid by the department)


I had salad for appetizer, and this as main dish (roasted butternut squash, roasted beets, grilled salmon and german bread). Didn’t take a pic of the dessert but the chocolate mousse cake was delicious.

Menu planning worked really well. I didn’t have to think much every night what to eat and still got a well balanced delicious meal. πŸ™‚ Definitely will keep doing it.

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Life: last few days of maternity leave

I’m heading back to office next Tuesday. 😦 SAD SAD SAD to leave this little person.

So what I did over the last few days?

  • Soaking up with her ALL the time!!!


I say this over and over again, but I’m loving her more each day!!! She’s been the nicest baby girl ever!!! Sooo adorable to be with!


She still loves bath time. The other night when I was holding her, my mom said. You know what she looks like?



the koala I hold in Australia! πŸ˜†


of course, Sofia is so much more fun!!! She smiles at the camera! πŸ˜‰


  • I set up the curtain for the nursery, ALL by myself, with the drill and all! So proud of myself! πŸ™‚


We have blinds but during the day the it’s still very bright. After four months, babies begin to behave more like adults and need dark room to sleep better during the day. So I got the block light curtains from overstock.com. I got in the lightest shade (beige) but it stills blocks most of the light.

  • Watching her several times at time because she could turn all the way to the other side of the crib!!! I’m terrified that one day she’ll roll over or get stuck at the side. Swaddle days are limited.Β 


We do tummy time everyday to catch her first roll, and after she does that, we won’t swaddle her anymore at night.

We’re trying to let her sleep in the crib for naps as well now that we have the curtain. She has no problem falling sleep, but her naps are shorter this way. So she’s not ready to wean the swing. We’ll try later.


Healthy nut butter cookies with raisin (12 cookies)

  • 1/3 c. almond butter
  • 1 T. ground flax + 3 T. water, whisked and allowed to sit until thickened
  • 1/4 c. almond milk
  • 1/3 c. stevia baking blend
  • 1 t. vanilla
  • 2/3 c. oat flour
  • 1/3 c. vanilla protein powder
  • 1/2 t. baking soda
  • 1/4 t. sea salt
  • 1/4 c. raisin
  1. Preheat oven to 375 degrees.
  2. Using an electric mixer, cream together nut butter, egg, milk and sweetener and vanilla.
  3. In a separate bowl, combine oat flour, protein powder, baking soda and salt.
  4. Add flour mixture to the wet ingredients and beat until well combined.
  5. Fold in raisins.
  6. Scoop dough out by heaping spoonful and place on a lightly greased cooking sheet.
  7. Bake for 8-10 minutes, until cookies are set and lightly browned. Allow to cool for one minute before transferring to a cooling rack.


I find it a bit too sweet, so next time I’ll decrease the sweetener. Otherwise it’s really good. I’ve been having 2 in the afternoon as snack and loving it! πŸ™‚

I also found a new breakfast combo that I’m absolutely in love and portable to work! πŸ™‚

It’s STUFT Mama’s protein pumpkin cookie dough


Protein Pumpkin Cookie Dough
  • 1/2 cup pumpkin
  • 15 g protein powder
  • 2 tablespoons PB2 (12 grams)
  • pinch of stevia extract
  • 1/3 cup oats
  • cinnamon, splash of vanilla
  • 1/2 cup Tj’s rice crisp
Combine all ingredients except for rice cereal. Carefully stir in rice cereal. Cover and refrigerate.
The first time I made it, I refrigerate for 30 min with the rice cereal mixed in. When I ate it, it was not crunchy so the next day I mixed it before eating and I like it more. πŸ™‚
With added cocoa powder.


YUM YUM~~~ Love it!

I also tried making a new chinese dish: soy glazed duck!


My parents loved it!

Still enjoying black chicken with black fungus and bok choy.


a new tofu which is called vegetarian chicken in China. Used it for stir-fry and it gives a great flavor.


Got to enjoy the last weekend with my loves! πŸ™‚ See ya later~~~


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Food: breakfasts and dinner

This week’s breakfast combo replicates what I’ve been having in Buenos Aires almost everyday: toasts WW sprouted bread (in Buenos Aires, just simple bread, either WW or white); orange, almond milk, preserve and cream cheese.


I really like the cream cheese I had in Buenos Aires, it’s lighter and it has more intense flavor. I can’t find a bread in the US that is similar to that kind. Any recommendation on cream cheese???



Monday: 1 baked sweet potato and a salad


with the new dressing combo: 1 tbsp lemon grass infused olive oil and 2 tbsp balsamic. Can’t wait you how much difference it makes to a salad, you really need to try a good quality balsamic, it makes a whole world of difference to your salad. This salad has greens, tomato, celery, cucumber, tofu and egg.


Tuesday: baked salmon and salad




Wednesday: stir-fry shiritake noodles with broccoli, tofu and Tj’s turkey balls.


I used sweet chili sauce from Tjs.


Thursday: Stir-fry shiiritake noodles with frozen veggies and chicken


It was such a big meal that by the end I felt disgusting. My eyes are already bigger than my stomach. When I cook I’m afraid that there’s no enough food, but at the end, I always ended up making too much! As I don’t like wasting food, they all go to my belly, which is growing slowly! πŸ˜‰

Q1: Have you discovered any secret ingredient lately? Balsamic!!!

Q2: What are you craving during spring/summer? Salad.


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