Tag Archives: menu

Life: weekend & menu planning

Friday: Sofia had her first little Gym experience (recap soon)

Saturday: gift hunting for a 2-years old boy since we’re invited to his birthday party

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It was not an easy endeavor (so many toys out there!!!) but I finally decided with a train kind of thing. Hope he likes it

Groceries

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New products: whole chicken. I’ve never roasted a whole chicken at home. I always liked roasted chicken when eating out, so why not try to make at home.

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last week I bought some steel oats from the bulk section, since I liked it so much, I got this one from Tj’s.

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Another flavor of the Irene’s biscotti. This one is coffee amaretto which I couldn’t taste much the amaretto. I think like the cranberry one more.

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Mary’s gone crackers. Nice as dipper for cottage cheese with some maple syrup.

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I realized that crunchiness is what I look for in snacks. Either savory or sweet, it MUST be crunchy!

someone was entertained while mom put away all the groceries 😉

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Sunday: food preparation for the week

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1.5 hrs later

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lunch:

Mom’s

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Mine:

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soooo delicious!!!!! Definitely will make it again.

At the birthday party: Sofia and Valentina (birthday boy’s little sister)

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There were a lot of kids!!!

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For the first time in life I had fun being surrounded by sooo many kids.

Dinner: sautéed sugar snap pea with purple cabbage

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fresh bamboo sautéed with chinese pickles

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served with oatmeal with celery

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Menu planning:

Breakfast: steel cuts with berries, protein powder, almond milk, cottage cheese and PB.

Lunch: salad (greens, tomato, cucumber, homemade roasted bell pepper, mushroom, eggs, tofu, avocado), dressing (olive oil, apple cider, soy sauce, nutritional yeast, cayenne pepper, curry powder)

Snack: pumpkin chia pudding + frozen blueberries + rice crisp

Dinners:

  • Monday: roasted chicken, mashed cheesy cauliflower
  • Tuesday/Thursday: Kale goat cheese frittata, roasted cauliflower, quinoa
  • Wednesday: above dinner
  • Friday: stir-fry corn noodles with chicken sausage, bok choy and black fungus

Q: Where are you going on vacation this summer? I’m planning for our summer vacation. Since Sofia is still so young, I don’t want to take long flights so the original idea of going to China is out. Cancun seems a good candidate: nonstop short flight, well-developed tourism, relaxing and beautiful beaches. I’m looking for an all-inclusive resort so we don’t have to worry about anything. If you’ve been in Cancun, any tip on where to go, where did you book it, and what to do/see?

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Food: new products and menu planning

A big haul from Tj’s and Whole Food

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new products to try this week: Spicy Jalapenio chicken sausage. I’m sure I’ve had this brand’s sausage before but it was a long while ago

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Uncured Black Forest ham for mom’s morning breakfast

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sugar snap peas. Can you believe i never had this? Unbelievable! 😯 As I was searching for new salad ingredients, I say why not, let me try this. And I am so glad I grabbed it because it’s so tasty, crunchy, sweet and fresh! I can eat it as snack nonstop!

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Irene’s cranberry biscotti. I got it at WF. It was $5.99, freaking expensive I know. But I was intrigued because it has no refine sugar, a short ingredient list, no artificials, its main ingredient is egg white ane each biscotti is 20 kcal. I ate one at the parking lot! Yeah, I was really intrigued. I was expecting something bland but it was just the opposite. It’s crunchy, sweet and really good flavor. I like it even more than standard biscotti because the texture is less dense. The only downside in addition to the price tag is that it’s a bit too sweet for me, I can’t eat more than 2-3 at once. So, if you like biscotti, give it a try.

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Apple cider vinegar. I’m not sure I’m ready for the vinegar shot in the morning, but due to its benefits, I will use it in the salad dressing.

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Bare Fruit apple chips. Since I love so much the Yoga vive chips, I wanted to try this one too since it’s a bit cheaper ($3.49 vs. $4.99). Well… although it’s good, crunchy and tasty, it’s not as popped as the Yoga vive ones. I guess I’ll keep buying Yoga Vive from now on.

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Chopped Chard read to cook. I was looking for kale in Tj’s but couldn’t find it, so I’ll give this a try. I like chard too, they’re probably even more versatile than kales.

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For dinner on Saturday I used up last weekend’s produce. Made a sauteed mustard greens with mushrooms

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chinese turnip with onion cooked in coconut oil and soy sauce. I couldn’t believe how sweet it turned out. Was it the coconut oil or the onion? Anyhow it was delicious, definitely making it again.

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together with oatmeal with 1/2 cup of chopped celery (it adds freshness and texture)

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Sunday morning: food preparation for the week

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made carrot ginger miso dressing for the salad

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carrot ginger miso dressing 

  • 1 cup of baby carrots steamed
  • 1 tbsp white miso
  • 1 tbsp tamari
  • 1/2 meyer lemon juice
  • 1 tbsp sesame oil
  • 1/2 inch ginger
  • 1/2 cup water
  • pinch of stevia

All blend together. Yumminess~~~ 😀

Prepare tomorrow’s salad

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mix of greens (baby arugula, baby spinach, romaine, parsley), cucumber, cherry tomato, tofu, lentils, chickpea, 2 eggs and goat cheese. CAN’T wait to dig in tomorrow!!!

Lastly prepared Monday’s dinner. Ingredients used: wakame

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chinese lean pork sausage

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cabbage

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and millet

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Ok, now menu planning. I NEVER EVER thought I’d do menu planning because I always prefer eating whatever I’m in mood of, so deciding what I’ll have for dinner a week in advance wouldn’t work for me. But since I got back to work I’ve been eating poorly, specially for dinner because I don’t have time nor energy to think what I want to eat. I just eat whatever it’s possible to make in 5-10 min and done with it. The result? I got bored with food, felt unsatisfied with what I was eating, was eating way too much snack to fill the energy-gap that I need to support the breastfeeding. I had a conversation with Star last week and told him the situation. He suggested me to start some menu planning and ask for my mom’s help to do the preparation so I can just cook when I arrive. My dear husband even sent me a menu! How sweet he is! 🙂 Although I didn’t take his menu but I am adopting the idea of menu planning for the week. Just think about it once over the weekend, do as much preparation as possible, and hopefully I’ll eat more balanced and interesting meals.  So, here’s my first menu planning for the week:

Breakfast: rice cooker oatmeal (oats, almond milk, protein powder) using the preset timer feature. Pour everything the night before and will have warm oats ready to eat the next morning.

Topping ideas: pumpkin, blueberries, strawberries, cottage cheese and peanut butter (2 TBs or I’ll be hungry in 3 hrs)

Lunch: salad as above

PM Snack: greek yogurt with nut butter

Dinners:

Friday-Sunday: at home so I’ll eat what I’m in mood of. 😉

Q: Do you do menu planning? What’s on your menu this week?

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