Tag Archives: protein cake

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: a variety of eats

As I transitioned to enjoy again the joy of cooking and eating new combos, I’ve been eating a more varied spread of food! 🙂

Breakfasts:

Almond milk, cherry (sooo sweet that I cannot eat more than a handful at the time) and a tortilla-egg mess

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I simply heat a tortilla, spread LC cheese, cracked two eggs (one each side) and top with ketchup.

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Sliced peaches, homemade soy milk and radish pancakes

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A “pudding-dessert” like combo of 1/2 cup ricotta cheese, 2 tbsp coconut flour, almond essence, 1/2 cup almond milk, topped with walnuts. Really tasty! 🙂

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Cherry, chocolate almond milk and a protein cake. I used a different recipe this time:

  • 1 scoop of protein powder
  • 1/4 cup egg white
  • 2-3 tbsp almond milk
  • 1 tbsp flax meal
  • 1/2 mashed banana
  • 1/2 tsp baking powder
Mix everything and microwave for 3 min.

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It’s a very high protein and tasty but the texture is a bit too chewy, not as cakey like as my original protein cake.

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Meals:

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A soup made with winter melon, bamboo, black fungus, tomato and mushrooms. I love it so much that I’m cooking another batch right now! 😉

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chinese one pot meal without the sausage

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Wonton with purple laver soup (still 15 more serving to go!)

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Cleaning fridge kind of dinner. Corn-black rice porridge with

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sauteed lotus, mustard greens, black fungus and onion

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steamed egg

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Korean-chinese dinner?

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sauteed greens with mushrooms

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and store-bought kimchi (I had to wash it out 2-3 times to make it less spicy and salty)

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Grilled chicken with salad

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I like simply grilled chicken more than any other form.

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Salad and almost cheeseless pasta casserole

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Chopped salad made with mixed greens, cherry tomato, cucumber and mushrooms, dressing with olive oil, balsamic and mustard.

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The almost cheeseless casserole is delicious. I can’t wait to make more variation of it! 🙂

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I’d say it was a good week of eats! Variety keeps nutrition all covered and more fun to eat as well! 🙂

Q: What was the last blogger recipe you made?

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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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