Food: vegan curry with tofu

Vegan curry with tofu:

• 1 block of firm tofu, sliced
• 2 bell peppers, sliced
• 1 large onion, chopped
• 2 cups mushrooms
• 2 tbsp peanut butter
• 1 cup almond milk
• 2 tbsp soy sauce
• 1 tsp cumin
• 1 tsp cayenne pepper
• 1 tsp curry powder
• 1 tbsp brown sugar
• 2 tbsp corn starch
• coconut oil, salt

Direction:

1. Cook tofu with coconut oil, 5 min each side

2. sautee onion, bell pepper with coconut oil for 5-7 min and add mushrooms

3. in a small sauce pot, boil almond milk, peanut butter, brown sugar, soy sauce and the spices

4. boil for 1-2 min and add corn starch dissolved in some water

5. pour the sauce into the veggies and tofu

6. simmer for 5 min, add salt if necessary.

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: 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

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

so refreshing and nutritious

enjoyed every bite of it

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

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

and a decaf latte with almond milk.

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

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

Another similar combo

celery, tofu and dry shrimp.

A cleaning fridge kind of salad.

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

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

Both Saturday and Sunday I had salad for lunch

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

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

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