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.

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

• 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

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

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

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

• 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

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

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

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!!! 😆

Goddness dressing by Maggie’s recommendation

Ruby red chai. I love chai with almond milk.

Whole grain dijon mustard

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

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

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

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

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

messy but yummy

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!

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

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

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).

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)

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.

Food: dinner

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

the usual suspects: red sauced pork

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

pork short ribs and chinese yam soup

sauteed mushrooms with pork and chili

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

and a soup made with daikon, arame and parsley.

Dinners during the week:

#1

brown rice, sautéed bok choy with mushrooms and shiitake.

#2: A daikon, arame, bok choy soup

with sauteed tomato, tofu, mushroom and green onions

brown rice with aduki beans

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

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

#4: brown rice with aduki

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

arame with daikon cooked in tamari

#5: Macrobiotic plate

#6

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

sauteed bok choy with mushrooms

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?