I enjoyed very much this week’s food because they’re easy to make, nutritious and fresh enough for hot weather (over 100F!!! :shock:)
Breakfast continued to be “messy parfait”. I love it so much that every morning after I wake up I look forward to my breakfast!😉
this combo has 2 chopped nectarine, 1 protein brownie, 1/3 cup cottage cheese mixed with 1/4 cup almond milk and 1 tbsp chia seed
After I finished the protein brownie, I made another batch replacing cocoa powder with 1/3 cup shredded coconut.
this combo has the coconut protein cake, 1/2 cup greek yogurt and nectarines.
And one more combo with cottage cheese, almond milk and chia seed (sit at the fridge overnight), coconut protein cake and nectarines. YUM~~~
I just made another batch of protein cake, this time mango & coconut protein cake
- 1 1/4 cup oats, grounded
- 1/3 cup unsweetened coconut flakes, grounded
- 60g protein powder (vanilla)
- 200 g mango, puree
- 1/2 cup egg white
- 1/2 cup almond milk
- 1/2 tbsp baking powder
- 42g chopped walnuts
- 1/4 cup NuNaturals stevia baking blend
this one has chopped romaine, mushrooms, cherry tomatoes, cucumber, tofu, corn and half large avocado. Dressing: balsamic, olive, mustard.
this one used kale and Mama Pea’s sunshine salad dressing
Same salad ingredients as the previous one and the dressing is made using 1 tbsp tahini, 2 tbsp water, 1 tbsp vinegar, 1 tbsp nutritional yeast, minced garlic, salt and pinch of stevia.
And my favorite salad combo this week!!!
made with chopped romaine, tomatoes, cucumber, tofu, 2 boiled eggs, 1 avocado, dressing: balsamic, mustard, nutritional yeast, chia seed and almond milk.
Love the creaminess of extra avocado.
Dinners were chinese food.
A salad made with sliced cucumber, mung bean sprout and mushroom (pic of the can below), salt, sesame oil and pinch of sugar.
napa cabbage soup with homemade fish ball and dry shrimp
sautéed chinese greens with oyster mushroom
this week’s porridge: aduki, mung bean, chinese red dates and oatmeal
with scrambled eggs with tomato
sauteed greens with oyster mushroom and sautéed zucchini with black fungus, fish balls and dry shrimp
soup of napa cabbage, seaweed, dry shrimp and fish balls
I’m loving my homemade meals lately. Although I haven’t been very creative, but I enjoy them a lot.
Q: What are you loving lately?