Food: food this week

Last week’s breakfast combo has been: orange, soy milk and a protein cake

topped with coconut butter. For the protein cake I use: 1 whole egg, 1 egg white, 1/2 cup pumpkin, 2-3 tbsp coconut flour, 1 tbsp coconut oil, 1 tsp baking powder and 1 tbsp cocoa power. Mix everything and microwave for 3 minutes.

Love it! 🙂

Lunch highlight of the week: turkey meat loaf, wild rice salad with chickpea and roasted squash

and a side of salad made with greens and asparagus

Dinners:

salad topped with grilled shrimp

sauteed veggies with shrimp using TJ’s Thai Red sauce and “noodles”

Soup made with kimchi, chinese cabbage, black fungus, fish balls and “noodles”

And I finally made macrobiotic balanced plate

It has brown rice, broccoli, chinese cabbage, roasted pepper, beets, butternut squash, tofu, topped with miso paste and seaweed flakes

and the carrot/squash sauce. Simply blend boiled squash, carrot with olive oil and salt.

Wednesday night we invited some friends for dinner. We went to a new vietnamese restaurant close by, Four sisters. We were 5 and ordered the fix menu for six.

Young lotus root salad with shrimp and pork

I loved this salad, fresh and spicy. I think I devoured half of it before anyone else even tried it.

crispy pork spring rolls

I didn’t care for the rolls, don’t like fried food nor pork.

vietnamese sweet and sour soup with vegetables and seafood

It was good, had two cups.

chinese broccoli sautéed with garlic

I love how garlic it was, had at least 1/3 of the plate

marinated beef

shrimp sautéed with garlic and scallion

grilled lemon grass chicken

caramelized fish in a clay pot

I was too full for all these and they arrived.

Another balanced plate: rice, zucchini, broccoli, green bean, butternut squash, chinese cabbage, tofu and miso paste

top with the shredded seaweed that I bought from Argentina

and the carrot/squash sauce

Snacks I had this week at work:

And finally for dessert every night, I’ve been having butternut squash topped with coconut butter.

My love for squash/pumpkin is finally back! Coincidentally, this week I need extra vitamin A for the baby. 😉

Q: What are you loving this week?