Tag Archives: porridge

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! 😉

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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

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After I finished the protein brownie, I made another batch replacing cocoa powder with 1/3 cup shredded coconut.

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this combo has the coconut protein cake, 1/2 cup greek yogurt and nectarines.

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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

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this one has chopped romaine, mushrooms, cherry tomatoes, cucumber, tofu, corn and half large avocado. Dressing: balsamic, olive, mustard.

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this one used kale and Mama Pea’s sunshine salad dressing

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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!!!

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made with chopped romaine, tomatoes, cucumber, tofu, 2 boiled eggs, 1 avocado, dressing: balsamic, mustard, nutritional yeast, chia seed and almond milk.

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Love the creaminess of extra avocado.

Dinners were chinese food.

#1

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A salad made with sliced cucumber, mung bean sprout and mushroom (pic of the can below), salt, sesame oil and pinch of sugar.

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napa cabbage soup with homemade fish ball and dry shrimp

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sautéed chinese greens with oyster mushroom

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this week’s porridge: aduki, mung bean, chinese red dates and oatmeal

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#2

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with scrambled eggs with tomato

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#3

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

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#4

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soup of napa cabbage, seaweed, dry shrimp and fish balls

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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?

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Food: summer meals

DC has been really hot last week… we reached 100F several days! So hot breakfast doesn’t sound appetizing anymore. I’ve been having parfait or “messy” breakfast last week and love them!!!

#1 Parfait and chocolate almond milk

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layer of quinoa, greek yogurt, peach, more quinoa and walnuts as topping

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so refreshing and nutritious

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enjoyed every bite of it

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#2 A “mess” made with chopped nectarine, greek yogurt and protein brownie

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love this combo so much!!!! I have two more brownies, yeah~~~

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and a decaf latte with almond milk.

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Dinners have been mainly a quick stir-fry, korean side dish and porridge. Last week’s porridge was made with oatmeal and aduki bean

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stir fry of napa cabbage, mushroom, dry shrimp and tofu

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Another similar combo

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celery, tofu and dry shrimp.

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A cleaning fridge kind of salad.

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A base of greens, sautéed tuscan kale with coconut oil and tamari, top was a serving of broccoli “cheese” pasta bake

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Another stir-fry with napa cabbage, tomato, black fungus, tofu and homemade fish ball

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Both Saturday and Sunday I had salad for lunch

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made with romaine lettuce, tomato, bell pepper, mushroom, 2 boiled eggs and 1 medium avocado. Seasoned with balsamic, lemon and mustard.

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Salad is so good with eggs and avocado! Can’t wait to have more!!! 🙂

Q: What’s your favorite summer breakfast and salad?

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Food: chinese food comeback

Last week I’ve been eating more chinese food, something that I haven’t been doing for a long time! 🙂 I got into a food rut for a while, now I feel that my cooking urge and creativity in the kitchen is back since I got to spend more time at home alone during weekends. 🙂 YEAH~

For breakfast, I’ve been having egg sammie and protein cakes.

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with two chopped peach. Love them!!!! And iced latte.

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Porridge (corn grits, aduki beans and barley) and two dishes

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sauteed mustard greens with oyster mushrooms

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fish ball (packaged) and purple laver soup

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Veggie-tofu pudding (recipe to come)

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porridge with homemade fish ball soup, and sautéed soy bean sprouts

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homemade fish balls are not as chewy as the packaged ones, but they’re full of flavor and nutrition.

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As dessert I’ve been having frozen strawberries with Ricotta cheese. Got to get the calcium! 🙂

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Q: What was the last meal you cooked? Did you follow a recipe or you just made your own? I don’t usually follow any recipe unless it’s a baking goodie, I’d rather read several recipes and create my own with my taste preference and ingredients on hand. 

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