Tag Archives: radish

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: radish pancake

I first wanted to make chinese radish cake (萝卜糕)but then I realized that I didn’t have rice flour. So I made pancake instead.

Radish pancake, chinese style (12 palm size pancakes)

  • 900g, chinese radish
  • 1 small onion, chopped
  • 10-12 dry shiitake mushroom, hydrated
  • 4 eggs beaten or 1 cup of egg white (I was running out of egg so I used carton egg white liquid)
  • 1/4 cup WW flour
  • 1/2 cup oat bran
  • 1/2 tbsp baking powder
  • oil for sautee onion and shiitake
  • S+P

1) shred chinese radish. With a spiralizer it’s much easier.

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2) boiled it in water for 3-4 min. Rise well and chop roughly.

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3) hydrate shiitake mushrooms and chopped it or grounded it food processor

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4) sautee onions in some oil and add to the radish

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5) Add sautéed shiitake mushrooms

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6) Mix flours, eggs and baking power and add to the mix.

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7) Heat the pancake maker to 350F and spread the mix. Cook 5-6 min each side or until brown.

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Final products! 🙂

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Can’t wait to have them for breakfast with some homemade soy milk! 🙂

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Food: breakfast and lunch

Last week after I finished the frozen waffles that I made over the weekend, I switched to savory breakfast combo.

A wrap with laughing cow cheese and Tj’s lightly whipped cream cheese, lettuce, roasted bell pepper and a big fried egg.

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roll and enjoy! 😉

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I used this Whole Sweet Peppers… love it!

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On Sunday, I wanted a sweet breakfast. So made blueberries pancakes, served with almond milk and two oranges.

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Really easy to make pancakes: 1/3 cup of Bob red mill’s organic high fiber pancake/waffle mix, 1/3 cup almond milk, 1/3 cup frozen blueberries, stevia/cinnamon/vanilla extract, 1/2 tsp baking powder and 1 tbsp flax meal.

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I like it a lot so I made some more for the week. I hope the freezing method works with pancakes too.

Lunches.

#1: roasted asparagus, roasted butternut squash and turkey meatball with marinara sauce. One of my favorite combo at our cafeteria. I had it twice last week.

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one day I bought a wrap from home.

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A simple egg salad made with boiled eggs, celery, parsley, greek yogurt, mayonnaise and curry powder.

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and blueberry cheesecake for dessert.

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I found bringing wrap for lunch very convenient, so I brought the following day this combo: 2 fried eggs, LC, cream cheese, roasted bell pepper and lettuce.

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YUM~

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Another lunch staple at work: Vietnamese noodles. This one has rice vermicelli, teriyaki chicken, assorted vegetables and miso ginger broth.

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Lunch at home (Saturday and Sunday).

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butter lettuce, tomato, lemon juice and olive oil

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tortilla pizza. Toppings: spiralized zucchini, roasted bell pepper, mozzarella, tons of italian seasoning, S+P.

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Love the burned cheese

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the next day I wanted more pizza. So the same pizza combo and a soup

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miso soup with radish, bok choy and arame. very detoxing! 😉

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My goal for lunch nowadays is to get as much as protein as possible since I prefer a macrobiotic meal for dinner. Every other day I’d get some sort of protein from animal, either chicken, turkey or fish. And the other day I’d have tofu, egg or beans. With this in mind, I’ve been able to get 70-100 g of protein in a daily basis.

Q: Do you like wraps? What are your favorites fillings?

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