Food: quick meals

I’m less and less interested in cooking lately… maybe because I don’t have much appetite or I am just tired most of the time. So meals have been just quick and simple, but making sure I get all the nutrients, specially protein and calcium.

Breakfast combo have been all over the place. One day I wanted something sweet but didn’t want to spend time preparing anything elaborated. So, I had a big white peach (still loving it!), almond milk (for the calcium) and a bowl of greek yogurt with frozen straberries and flax meal

Some other day I had a breakfast frittate made with 2 eggs and 2 egg whites, spinach, tomato and mozzarella.

simply pour the beaten eggs into a pan until it’s half way cooked, top with the veggies and the cheese and bake at 400F for 10 min.

I should make this more often, it’s tasty and nutritious.

Dinners have been veggie loading because usually I’ll have a carb+protein for lunch at work.

oatmeal porridge with

cucumber salad

seaweed salad

sauteed greens with oyster mushroom

Brown rice with

and sauteed celery with black fungus and dry shrimp

sauteed greens with mushrooms

oatmeal with

sitr fry of chicken tenderloin, black fungus, summer squash, bell pepper and mushrooms

And still loving the convenience of homemade panini

this grilled summer squash, spinach and mozzarella

served with steamed broccoli with ketchup

cheese + tomato + spinach

oatmeal with

sauteed broccoli, black fungus, onion and jumbo shrimp

Star’s meal: big bowl of rice

with sauteed greens with chili

scrambled egg with spicy sauce

That’s how I’ve been eating.. as you can see, stir-fries are still my best friend! 🙂

Q: What are you loving this summer? I’m loving water melon and peaches.

Food: stir-fries

I’ve been living in stir fries this week. They’re easy to prepare and within 15 min a balanced nutritious meal is ready.

For breakfast I’ve been having almond milk with an egg sammie

spinach, laughing cow and fried egg

frozen veggies with chicken breast, served with brown rice

frozen veggies, summer squash and firm tofu, with sweet and sour sauce from Tj’s, served with brown rice

broccoli, bell pepper and shrimp with hoisin sauce, served with brown rice

And a chinese meal

sautéed green with a lot of garlic

sauteed tomato, zucchini, green onion and tofu

Star’s meal: bok choy and pork ribs

pressure cooker cooked pork ribs with fermented soy beans

I’m usually too full for any dessert, so I’ve been having 1-2 pieces of dark chocolate after dinner. Baby is taking all the room down there! 🙂

Food: food this week

Last week’s breakfast combo has been: orange, soy milk and a protein cake

topped with coconut butter. For the protein cake I use: 1 whole egg, 1 egg white, 1/2 cup pumpkin, 2-3 tbsp coconut flour, 1 tbsp coconut oil, 1 tsp baking powder and 1 tbsp cocoa power. Mix everything and microwave for 3 minutes.

Love it! 🙂

Lunch highlight of the week: turkey meat loaf, wild rice salad with chickpea and roasted squash

and a side of salad made with greens and asparagus

Dinners:

salad topped with grilled shrimp

sauteed veggies with shrimp using TJ’s Thai Red sauce and “noodles”

Soup made with kimchi, chinese cabbage, black fungus, fish balls and “noodles”

And I finally made macrobiotic balanced plate

It has brown rice, broccoli, chinese cabbage, roasted pepper, beets, butternut squash, tofu, topped with miso paste and seaweed flakes

and the carrot/squash sauce. Simply blend boiled squash, carrot with olive oil and salt.

Wednesday night we invited some friends for dinner. We went to a new vietnamese restaurant close by, Four sisters. We were 5 and ordered the fix menu for six.

Young lotus root salad with shrimp and pork

I loved this salad, fresh and spicy. I think I devoured half of it before anyone else even tried it.

crispy pork spring rolls

I didn’t care for the rolls, don’t like fried food nor pork.

vietnamese sweet and sour soup with vegetables and seafood

It was good, had two cups.

chinese broccoli sautéed with garlic

I love how garlic it was, had at least 1/3 of the plate

marinated beef

shrimp sautéed with garlic and scallion

grilled lemon grass chicken

caramelized fish in a clay pot

I was too full for all these and they arrived.

Another balanced plate: rice, zucchini, broccoli, green bean, butternut squash, chinese cabbage, tofu and miso paste

top with the shredded seaweed that I bought from Argentina

and the carrot/squash sauce

Snacks I had this week at work:

And finally for dessert every night, I’ve been having butternut squash topped with coconut butter.

My love for squash/pumpkin is finally back! Coincidentally, this week I need extra vitamin A for the baby. 😉

Q: What are you loving this week?