Food: groceries & a new salad obsession

SAturday’s breakfast: the usual banana-egg pancake. This time instead of coconut flour I used almond flour. It’s nice too but I prefer the texture of the one with coconut. It’s more cake-like.

from Tj’s and WF

• My new beloved soy yogurt
• mushrooms
• nut butter
• organic pear (for Sofia)
• Suzie’s thin corn cake (obsessed with it)
• Theo chocolates
• 2 bunches of organic kale (for my new salad obsession)

• organic romaine 
• banana
• cherry tomato
• avocado (a weekly must!)
• cocoa powder
• golean cereal
• organic thousands island dressing (mom’s favorite!)
• english cucumber
• Tj’s vainilla almond milk

New products: Baby organic Whole grain oatmeal cereal, for Sofia

oatmeal is better than rice because rice could be constipating.

Raw sunflower seeds (for a baking project)

Justin’s honey almond butter. I’ve read so many good things about it that I need to try it.

Theo chocolates: dark chocolates with toasted coconut (thumb down!), with mint (thumb up!)

And here’s my new salad obsession: massaged kale salad with tahini-avocado

Ingredients:

• 3-4 cups of kale
• 1 cup chopped cherry tomato
• 1/2 cup chopped mushrooms
• 1/2 avocado
• 1 serv. firm tofu, scrambled
• 2 Tbsp tahini
• 1 Tbsp lemon juice
• 1 Tbsp maple syrup
• salt
• pinch of cayenne pepper

Method:

1. Prepare the dressing: tahini, lemon juice, maple syrup, salt and cayenne pepper well mixed.

2. Pour the dressing over kale, add chopped avocado, tofu and mix well with hands (or massage it).

3. Add cherry tomato and mushrooms.

4. Let it sit for 30-60 min before serving.

5. Prepare to enjoy a tasty, filling and delicious salad!! 🙂

Q: Do you like kale? What’s your favorite way to eat it? I didn’t like kale first unless it’s in chips form. But lately I’m obsessed with it, it has became my favorite green veggie. The key to eat it raw is to massage it with the dressing and let it sit for a while before serving. It’s soooo delicious and full of nutrients.

Food: messy parfait, salad and chinese food

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

Mix wet and dry separately and bake at 350F for 30 min.

Salad is all I crave during this hot weather. So whenever I have lunch at home, I’d make a nutritious salad

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.

#1

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

#2

with scrambled eggs with tomato

#3

sauteed greens with oyster mushroom and sautéed zucchini with black fungus, fish balls and dry shrimp

#4

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?

Food: not creative but I like these

Last week I wasn’t creative at the kitchen… well… I haven’t been since I got pregnant. I had one breakfast combo everyday, two dinner combos that I switched up and I love them despite how boring they sound.

Breakfast: wrap with LC, steamed spinach, 2 fried eggs and mustard

and a smoothie made with 1 cup of almond milk and half cup of frozen strawberries

simple and tasty.

On Monday night I went to a graduation party of my friend Belen. She prepared quite a lot of finger food for the guests

and a lovely flower arrangement

I tried few of the food but didn’t dare to eat much because it was dinner time and I’d better stick with simple and low sodium options. So when I got back home, I made a soup and a wrap

a miso soup with bok choy and arame

a wrap filled with eggs, LC, spinach and roasted bell pepper

The two combos that I’m currently obsessed are

#1: tortilla pizza and kale stir-fry with coconut oil

I use 1 tbsp of coconut oil to sautéed onion, mushrooms, carrots and half bunch of kale

the sweetness of the coconut oil is really special for a savory dish. This tortilla pizza has roasted bell pepper, spaghetti squash, cheese and tons of italian seasoning and black pepper.

Every night before getting home, I’d think about what I want for dinner. I’d think many options and recipes that I’ve been wanting to make, but at the end this combo always called my name. It’s tasty, it’s ready in <20 min and I love it!!! 😀

Dessert combo has been 1/2 cup of pumpkin topped with greek yogurt, 1/2 cup of fiber one (if I didn’t have that morning) and a special drink that I discover to avoid pregnancy-constipation. It’s made with black fungus and chinese red dates. Basically I cook them in slow cooker for 12 hrs, then blend it and drink 1 cup every night. It works like wonders! 😆

Another combo

this time, I used spinach,, spaghetti squash and cheese.

and more…

2 small tortilla pizza, one with roasted bell pepper, broccoli slaw and cheese

the other one with spinach, tofu and cheese

and a miso soup with collard greens and celery.

YUM YUM~~~

The second combo I’ve been loving is stir-fry rice with veggies and tofu/egg

this one has 1 cup of brown rice, 2 cups of celery chopped thin, 1/2 cup carrots and 1/4 block of firm tofu. Seasoned with Goya Azafran seasoning, S+P.

Another combo was also very good

1 cup brown rice, 2 fried eggs, 1/5 pack firm tofu, 1 cup celery, 1 cup chopped red cabbage and 1/2 cup carrots.

I don’t know why I can never make a stir-fry rice that is rice based instead of veggie based. I think I just love veggies too much, so every time I prepare something, I load on veggies! 🙂

Snacks

1/2 medium water melon eaten with a spoon… old method… perfect for a summer day afternoon.

Mama Pea’s chocolate protein ice cream

I recently bought a new blender that can crush ice so I had to try this. It’s ABSOLUTELY amazing!!! No doubt that Mama Pea has it almost every night!!! I think I’ll follow her routine! 😉

I’ve been drinking a lot of decaf ice coffee. Maybe it’s because it’s getting warm, or maybe I just love the experience of sipping through slowly! 😉 So I bought a Starbucks ice coffee mug and made it at home! 😉

and to make it special, I add 1-2 drops of almond extract! What a brilliant idea!!! 🙂

So, that’s all for last week’s food. I haven’t figured out what I’ll be having for this week… maybe a little more lingering on these two favorite combos so far! 🙂

Q: Are you obsessed with any food lately?