Tag Archives: egg

Food: a variety of eats

As I transitioned to enjoy again the joy of cooking and eating new combos, I’ve been eating a more varied spread of food! πŸ™‚

Breakfasts:

Almond milk, cherry (sooo sweet that I cannot eat more than a handful at the time) and a tortilla-egg mess

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I simply heat a tortilla, spread LC cheese, cracked two eggs (one each side) and top with ketchup.

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Sliced peaches, homemade soy milk and radish pancakes

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A “pudding-dessert” like combo of 1/2 cup ricotta cheese, 2 tbsp coconut flour, almond essence, 1/2 cup almond milk, topped with walnuts. Really tasty! πŸ™‚

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Cherry, chocolate almond milk and a protein cake. I used a different recipe this time:

  • 1 scoop of protein powder
  • 1/4 cup egg white
  • 2-3 tbsp almond milk
  • 1 tbsp flax meal
  • 1/2 mashed banana
  • 1/2 tsp baking powder
Mix everything and microwave for 3 min.

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It’s a very high protein and tasty but the texture is a bit too chewy, not as cakey like as my original protein cake.

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Meals:

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A soup made with winter melon, bamboo, black fungus, tomato and mushrooms. I love it so much that I’m cooking another batch right now! πŸ˜‰

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chinese one pot meal without the sausage

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Wonton with purple laver soup (still 15 more serving to go!)

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Cleaning fridge kind of dinner. Corn-black rice porridge with

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sauteed lotus, mustard greens, black fungus and onion

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steamed egg

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Korean-chinese dinner?

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sauteed greens with mushrooms

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and store-bought kimchi (I had to wash it out 2-3 times to make it less spicy and salty)

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Grilled chicken with salad

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I like simply grilled chicken more than any other form.

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Salad and almost cheeseless pasta casserole

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Chopped salad made with mixed greens, cherry tomato, cucumber and mushrooms, dressing with olive oil, balsamic and mustard.

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The almost cheeseless casserole is delicious. I can’t wait to make more variation of it! πŸ™‚

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I’d say it was a good week of eats! Variety keeps nutrition all covered and more fun to eat as well! πŸ™‚

Q: What was the last blogger recipe you made?

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Food: breakfasts and snacks

Last week I’ve been more creative for breakfast. Well… at least more varieties.

#1 Fresh peach, iced decaf coffee and toasts with avocado, LC and fried egg

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YUM YUM~

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#2: porridge, fried egg and chinese greens salad

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I made the porridge using 2 part of grounded corns (coarse polenta) and 1 part of aduki beans, cooked in slow cooker at high for 6 hrs.

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boiled chinese greens (万年青) seasoned with tamari, vinegar, sesame oil and toasted sesame seeds

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#3 strawberries pancakes, peaches and ice decaf coffee

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for the pancakes, I used 1/3 cup bob’s mill high fiber pancake mix, 1 tbsp flax meal (diluted in 1 tbsp water), 2 tbsp strawberries puree, 1/2 tsp baking powder, 1/2 tsp vanilla extract

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#4: strawberries pancakes, peaches and homemade soy milk

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For the topping I simply mix 1-2 tbsp coconut flour with 1/4 cup coconut milk. So simple but so good! πŸ™‚

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For snacks at work I’ve been having black sesame seed soup (芝麻糊)

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It doesn’t look so good but it tastes great and it’s a good source of healthy fat and calcium.

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When I stayed at home, I made smoothies. This one has frozen strawberries, silken tofu, coconut milk, cocoa powder and ice.

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Q: What’s your favorite snack lately?

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Food: the usual suspects

Food continued to be “boring” because I don’t want Β to spend a lot of time thinking/cooking when I can only eat a little. So I’ve been relying on quick meals that I’m sure I’d like and that covers daily nutritional needs.

Savory breakfasts: Rudi’s spelt bread, LC, tomato sauce and a fried egg. Almond milk on the side

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iced decaf coffee with almond milk (latest obsession), egg sammie with LC and mustard

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fresh peaches, spelt bread topped with 1/2 avocado and 1/2 LC

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love the richness of avocado

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Meals:

sauteed veggies (red cabbage, collard greens, celery) with two scrambled eggs and two portions of firm tofu, seasoned with Goya Azafran, S+P.

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More tortilla pizzas. This is how I make two at the same time πŸ™‚

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one topped with frozen spinach, olive roasted tomato and mozzarella.

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the other with oyster mushroom, zucchini and mozzarella

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and wonton, those that my mom made for me before she left. I still have more than 20 servings on the freezer. YAY!!!

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I like to put some romaine lettuce and laver in the soup, with tons of white pepper.

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lastly, more protein ice cream. This one has 1/2 cup almond milk, 1/2 cup silken tofu, 1 scoop of protein power, 1/2 cup greek yogurt, 1/4 tsp xanthan gum, 1/3 tsp guar gum, 1 tsp vanilla, 2 tsp almond extract, stevia to taste and 10-12 ice cubes,

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and top it with more greek yogurt. Love it! πŸ™‚

Q: What’s your favorite dessert lately?

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