Tag Archives: macrobiotic

Food: groceries & favorite dairy free yogurt

Last week I enjoyed a lot having macro plate for dinner. This one has brown rice, kale, seaweed salad, steamed asian eggplant, kabocha, tofu and tahini-lemon sauce.

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It fills and satisfied me but at same time easily digested, perfect for dinner so I’ll have it again this week. 🙂

On Saturday we went to four groceries stores: Costco

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  • wild salmon
  • broccoli
  • organic spring mix
  • mushroom
  • cherry tomato
  • pomelo
  • sea salt
  • garlic powder
  • haagen-dazs ice cream bars (mom’s favorite)

new finding! cranberry almond thins

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that comes in packages of 3 cookies, perfect on the go!

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We also went to chinese supermarket for some chinese veggies and tofu. And then Tj’s and WF

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  • chamomille tea
  • Roiboos chai
  • banana
  • sliced almond
  • frozen blueberries

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  • brown rice crisps
  • brown rice
  • soy milk creamer
  • celery
  • fennel
  • kale
  • almond milk

New products: organic sweet pickle relish. to make a vegan thousands island dressing

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Organic soy yogurt unsweetened. I was really happy to find an unsweetened soy yogurt because most soy yogurts are really high in sugar.

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Although its protein content is lower than greek yogurt, 10g per serving is not bad at all.

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I wasn’t sure I’d like it since the last time I purchased a non-dairy yogurt was a total failure. For my surprise, I absolutely love it!!! It’s not as tart as greek yogurt; has a very mild soy flavor; and what I love the most is its INCREDIBLE CREAMINESS!!! I think I’m officially done with dairy yogurt!!! 😆

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Goddness dressing by Maggie’s recommendation

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Ruby red chai. I love chai with almond milk.

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Whole grain dijon mustard

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I got it to replace this one which is too strong no matter how little I put.

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Q: what’s the latest new food/product you got from WF or Tj’s?

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Food: recap of first menu planning week

I followed exactly last week’s menu:

Breakfast: steel cuts oat, almond milk, protein powder, blueberries topped with cottage cheese and PB

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I’m in LOVE with steel cuts! It’s so rich and nutty. Since I program the rice cooker the night before. I don’t mind how long it takes to cook. This combo keeps me full until lunch. Perfect for a busy mom who finds snacking an hassle. 😉

Another combo: steel cuts, almond milk, protein powder, chia seed, pumpkin, cottage cheese and PB

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Lately I’ve been eating breakfast at home while breastfeeding Sofia. Multi-tasking! 🙂

Friday (no work day) instead of pancakes I made a messy bowl of strawberries, greek yogurt, PB2 and rice crisp

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messy but yummy

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Dinners: Tina’s cheesy garlic brussels sprouts with sausage on a bed of romaine lettuce. I used Tj’s jalapeno pepper sausage (love it!), used only 1 LC because it was salty enough. It was really easy to make and the taste is great!

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One pot meal made with millet, chinese sausage, wakame and cabbage. I had it twice. It was convenient to just heat and eat!

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Stir-fry brussel sprouts with oyster mushroom, chicken sausage and some shiritake noodles that I have for ages.

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Sauteed chard, mushroom in coconut oil and tamari, grilled tofu in coconut oil, red quinoa and a miso-tahini dressing (equal part of miso and tahini, splash of maple syrup).

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Really liked this meal. Looks like a macro meal, isn’t it Maggie?

Lunch: salads and one meal at the fancy buffet at my work place (it was a work lunch paid by the department)

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I had salad for appetizer, and this as main dish (roasted butternut squash, roasted beets, grilled salmon and german bread). Didn’t take a pic of the dessert but the chocolate mousse cake was delicious.

Menu planning worked really well. I didn’t have to think much every night what to eat and still got a well balanced delicious meal. 🙂 Definitely will keep doing it.

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Food: dinner

First let me show you what I cooked for Star and Adam last Sunday

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the usual suspects: red sauced pork

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bok choy. According to Star, I made the most delicious sautéed bok choy in the world, and I don’t even know my secret! 😉

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pork short ribs and chinese yam soup

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sauteed mushrooms with pork and chili

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I instead made myself a macrobiotic meal: chopped lettuce, tomato, tofu, butternut squash, brown rice and miso paste

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and a soup made with daikon, arame and parsley.

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Dinners during the week:

#1

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brown rice, sautéed bok choy with mushrooms and shiitake.

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#2: A daikon, arame, bok choy soup

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with sauteed tomato, tofu, mushroom and green onions

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brown rice with aduki beans

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#3: macrobiotic plate: tomato, celery, butternut squash, tofu, brown rice with aduki

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and steamed daikon greens with eggplant in a tahini/miso sauce

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#4: brown rice with aduki

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sauteed celery, bok choy, mushroom and yuba (tofu skin)

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arame with daikon cooked in tamari

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#5: Macrobiotic plate

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#6

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stir-fry couscous with celery and smoked tofu, seasoned with S+P and curry powder

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sauteed bok choy with mushrooms

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My sautéed method: heat sesame oil, add the vegetables, cook for 1-2 min, add shoyo, mirin and pinch of sugar. Add some water if needed, cook for another 1-2 min and serve. Sometimes I would top some roasted sesame seeds as well. A true asian flavor! 🙂

Q: Do you use sautéed method? What’s your favorite sautéed dish?

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