Let’s see how I am fueling for Sofia during the last two weeks. I think I gained a little room in my stomach as Sofia has dropped. And I want to deliver a normal weight baby (6-7 lbs), so I’m eating with all my abilities despite lack of appetite. My mom is doing a great job on preparing dinners that are varied and nutritious.
For breakfast I’ve been having this mess combo that I like quite a lot. Chocolate almond milk
in this messy bowl: 1 large peach, 2/3 cup greek yogurt, 1 cup kamut puff, 1 tbsp Tj’s raw almond butter cream
a perfect combination of protein, fat and carb. π
Last weekend I prepared a dinner for the photographer of the maternity pics.
cucumber salad
bok choy
seaweed salad
chicken feet marinated
spicy sauteed potato
spicy red sauced whole fish
They loved the food and I loved the photo session and the company. π
A typical dinner spread prepared by mom
winter melon tomato black fungus soup (I’m having this 2-3 times a week to avoid swelling, so far it works)
sauteed broccoli with mushrooms and smoked tofu
pork filled tofu puffs
porridge made with chinese sausage, brown rice, bok choy and shiitake mushroom
my mom’s favorite soup: pork balls, black fungus and glass noodles, with a lot of spicy sauce
Last weekend I baked some chocolate-nuts cookies for Star’s breakfasts. He likes it a lot! π
Chocolate Nuts cookies (2 dozens)
- 2.5 cups old fashion old meal, grounded
- 1 cup all purpose flour
- 1/2 cup brown sugar
- 1/2 cup regular sugar
- 1 stick butter
- 2 large eggs
- 2/3 cup chocolate chips
- 1 cup assorted nuts (I used walnuts and almonds)
- 1 tsp baking powder
- 1/2 tsp salt
1. Mix dry ingredients (oats, flour, baking powder, salt)
2. Beat sugar with butter, add eggs
3. Combine dry with wet and add chocolate chips and nuts.
4. Make balls and bake for 25-30 min at 375F.
Q: What’s your favorite afternoon snack?
Balance, Joy and Delicias 