Food: not creative but I like these

Last week I wasn’t creative at the kitchen… well… I haven’t been since I got pregnant. I had one breakfast combo everyday, two dinner combos that I switched up and I love them despite how boring they sound.

Breakfast: wrap with LC, steamed spinach, 2 fried eggs and mustard

and a smoothie made with 1 cup of almond milk and half cup of frozen strawberries

simple and tasty.

On Monday night I went to a graduation party of my friend Belen. She prepared quite a lot of finger food for the guests

and a lovely flower arrangement

I tried few of the food but didn’t dare to eat much because it was dinner time and I’d better stick with simple and low sodium options. So when I got back home, I made a soup and a wrap

a miso soup with bok choy and arame

a wrap filled with eggs, LC, spinach and roasted bell pepper

The two combos that I’m currently obsessed are

#1: tortilla pizza and kale stir-fry with coconut oil

I use 1 tbsp of coconut oil to sautéed onion, mushrooms, carrots and half bunch of kale

the sweetness of the coconut oil is really special for a savory dish. This tortilla pizza has roasted bell pepper, spaghetti squash, cheese and tons of italian seasoning and black pepper.

Every night before getting home, I’d think about what I want for dinner. I’d think many options and recipes that I’ve been wanting to make, but at the end this combo always called my name. It’s tasty, it’s ready in <20 min and I love it!!! 😀

Dessert combo has been 1/2 cup of pumpkin topped with greek yogurt, 1/2 cup of fiber one (if I didn’t have that morning) and a special drink that I discover to avoid pregnancy-constipation. It’s made with black fungus and chinese red dates. Basically I cook them in slow cooker for 12 hrs, then blend it and drink 1 cup every night. It works like wonders! 😆

Another combo

this time, I used spinach,, spaghetti squash and cheese.

and more…

2 small tortilla pizza, one with roasted bell pepper, broccoli slaw and cheese

the other one with spinach, tofu and cheese

and a miso soup with collard greens and celery.

YUM YUM~~~

The second combo I’ve been loving is stir-fry rice with veggies and tofu/egg

this one has 1 cup of brown rice, 2 cups of celery chopped thin, 1/2 cup carrots and 1/4 block of firm tofu. Seasoned with Goya Azafran seasoning, S+P.

Another combo was also very good

1 cup brown rice, 2 fried eggs, 1/5 pack firm tofu, 1 cup celery, 1 cup chopped red cabbage and 1/2 cup carrots.

I don’t know why I can never make a stir-fry rice that is rice based instead of veggie based. I think I just love veggies too much, so every time I prepare something, I load on veggies! 🙂

Snacks

1/2 medium water melon eaten with a spoon… old method… perfect for a summer day afternoon.

Mama Pea’s chocolate protein ice cream

I recently bought a new blender that can crush ice so I had to try this. It’s ABSOLUTELY amazing!!! No doubt that Mama Pea has it almost every night!!! I think I’ll follow her routine! 😉

I’ve been drinking a lot of decaf ice coffee. Maybe it’s because it’s getting warm, or maybe I just love the experience of sipping through slowly! 😉 So I bought a Starbucks ice coffee mug and made it at home! 😉

and to make it special, I add 1-2 drops of almond extract! What a brilliant idea!!! 🙂

So, that’s all for last week’s food. I haven’t figured out what I’ll be having for this week… maybe a little more lingering on these two favorite combos so far! 🙂

Q: Are you obsessed with any food lately?

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.

roll and enjoy! 😉

I used this Whole Sweet Peppers… love it!

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

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.

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.

one day I bought a wrap from home.

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

and blueberry cheesecake for dessert.

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.

YUM~

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

Lunch at home (Saturday and Sunday).

butter lettuce, tomato, lemon juice and olive oil

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

Love the burned cheese

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

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

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?

Food: meals

Since I rediscover my love (a short one) of stir-fries, I had it several times last week, mixed with other meals.

#1: lotus roots, bell peppers, onion, mushroom, bamboo, romaine and tofu with olive preserve olive leaf

served with oatmeal

#2 Miso soup with seaweed and mushrooms

It’s highly detoxing this soup.  I had it with a grilled wrap filled with scrambled tofu with onion and asparagus

#3 Seafood rice porridge

#4 Another stir fry made with onion, mushrooms, brussel sprouts, peppers, romaine and tofu with a miso-tahini-ginger sauce.

served with toasted tortilla

#5 A staple soup (that I’m getting sick of): tomato seaweed soup with tons of white pepper

tortilla pizza using May’s magical sauce

I follow almost exactly her method

1. Heat the tortilla on stove in a oven prove pan

2. Spread it with 2 tbsp of tomato paste mixed with italian seasoning and minced garlic

3. Top veggies as desire. I used broccoli and eggplant this time.

4. Spread the magical cheeseless sauce: 2-3 tbsp hummus, 1 tbsp nutrition yeast, 1 tbsp water

5. Dizzle tahini (I used 1/2 tbsp) diluited with water

6. Broil for 5 min until cripsy

7. Cut it with something really sharp! (I’m getting a pizza cutter tonight!)

Fantastic meal! I enjoyed every bite of it! Besides that this is more healthy than conventional pizza, I like its taste much more and it won’t disturb my stomach and guts!!! YEAH~ Obviously I’m going to have it more… hopefully I don’t get sick of it too soon!

Q: Do you like unconventional pizza? which one?