Tag Archives: salad

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: 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: find my way

As I mentioned in my pregnancy update post. I’ve been experiencing extreme bloating and water retention in my belly for the past week. I didn’t know what was going wrong and it occurred to me that I could play with my diet to see if it makes a difference. And this does! 😆

For breakfast, I’ve been having either protein cake or kabocha waffles.

accompanied with silk soy milk (50% of daily calcium per cup!)

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spreading waffles with Peloponnese Hummus. A giveaway to come soon.

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Or with fresh picked strawberries, LC and soy milk

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Lunch last week was kind of random. One time I had subway turkey veggie sandwich on wheat bread

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Another time I had bibimbap: white rice, assorted korean pickles, seaweed, teriyaki cod and fried egg.

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Now, here let me show you two dinners that seemed “innocent” but caused a major water retention and bloating the next day.

Stir-fry veggies with Trader Joe’s chicken sausage and “noodles”, seasoned with soy sauce and sweet chili sauce

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It was really tasty but I think the sausage (processed food) and the heavy seasoning was the problem.

And the second problematic meal: Trader joe’s turkey meatball, frozen veggies and “noodles” cooked in 1 cup of marinara sauce, S+P

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The same problem, processed food and too much sodium in the sauce.

I think both of them are healthy meals. In non-pregnancy state, I’d happily eat them often because I enjoy the taste of them and they’re healthy. But in my current state, my body is extra sensitive to seasoning and sodium, so I won’t have them, at least at night.

Switching to more pregnancy-friendly meals. I’ve had some successful combos that did not cause bloating nor water retention.

#1:  stir-fry whole wheat couscous with celery, broccoli and tofu, lightly seasoned with low sodium tamari and pepper.

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it was quite tasty as well

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#2 salad made with arugula, tomato and beets, dressed with olive oil and balsamic

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and grilled chicken breast, simply seasoned with salt (after cooking) and lemon

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I had this on Friday for lunch and I liked it so much that I had the same combo for lunch on Saturday again

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this time the salad with made with butter lettuce, tomato and cucumber.  It’s so fresh and it provides a good source of protein.

I made a dessert over the weekend: blueberry cheesecake

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Blueberry cheesecake

Ingredients (8 servings)

  • 3 cups of fage 0% with blueberries preserve
  • 2 whole eggs plus 2 egg whites, beaten
  • 1/4 cup trader joe’s lightly whipped cream cheese
  • 2 tbsp of honey
Blend everything and bake for 60 min at 325F.
A dessert that is high in protein, low in fat and sugar. 🙂
#3: macrobiotic plate made with 1/2 cup of wheat berries, firm tofu, chopped bell pepper, steamed broccoli and shredded nori. The sauce was made with silken tofu, miso and tahini

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full of vitamins and minerals, and very low in sodium

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#4: Macrobiotic plate made with brown rice, steamed butternut squash (in love with it!) and sautéed veggies

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I used 1/2 package of collard greens, some shiitake mushrooms and black fungus. I sautéed them in 1 tbsp of sesame oil, 1 tbsp of low sodium tamari, add 1/4 cup of water, and cover it for 5 min.

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topped with shredded nori

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#5: macrobiotic plate made with cucumber (marinated in vinegar and pinch of sugar), sautéed collard with celery (same method), butternut squash and boiled wakame.

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I didn’t have rice that night because I had half package of this rice cake as snack in the afternoon. It’s soooo good! 🙂

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I’m happy to find my way out of the extreme bloating and water retention situation through diet. I’m a true believer of the power of using food to heal our body. Whenever I feel imbalance in my system, the first thing I’d check is my diet, and I’ll play around with it to balance it out. This time the way out seemed to be to eat extremely clean, no processed food, low seasoning, low sodium, specially at dinner time. I’ve decided to have macrobiotic meals for dinner from now on. And during the day I’ll make sure to get enough protein. This way I can ensure that I get all necessary nutrients and feel good at the same time. 🙂

Q: How diet/food affects your body? Do you notice a difference in your body when you switch your diet?

Disclaimer: by diet I don’t know a diet to lose weight, but to refer a way of eating.

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