Pancakes!! Who doesn’t love them? Well okay SP doesn’t (weirdo). This was my first meal of day one going vegan for a month. I just had to start with something I’d eat whether I am vegan or not, plus it was the weekend..
One guess as to where I found this recipe… yup I bet you know it. Pinterest. Probably my biggest time waster. This recipe is from the pretty bee I followed her recipe pretty much to a T. The only exception was I didn’t have white spelt flour just the regular which looks a bit like whole wheat and I added some vanilla extract because its a habit when it comes to my pancakes or crepes.
Also note that when you first mix the batter it seems a bit more runny but when you give it a good 5 minutes or so wait (as she mentions in the recipe) the batter will be perfect for fluffy pancakes so don’t fret and add more flour or you will ruin it! Though I can’t comment if you use other flours as I have not tried.
I think it is a must try recipe whether you are vegan or not. Especially if you know people with tons of allergies. Enjoy!
Clearly life is busy and I don’t get around to posting much but what I have been doing is meal prepping weekly to reduce the stress of figuring out what to eat. I’ve come across few recipes for these egg muffins so I thought hey why not! Its an easy and quick breakfast on the go.
To me they taste like a mini frittata. These are great because it is a guilt free breakfast and I get my veggie and protein in the morning without it being a chore.
Egg Muffins serves 6
7 large Eggs & about half a carton of Egg whites (~250g)
3 cups chopped Vegetables (I used mushroom, spinach & onions)
1/2 cup of shredded cheese of your choice (feta is great too) or more
Salt & Pepper (I just sprinkled it in without measuring)
Cayenne (for some kick) optional
Parmesan (to sprinkle on top, optional)
Preheat your oven at 350F and spray/grease your muffin tin well or line them. Mix the eggs well in a big bowl and most of the egg whites.
Toss in the veggies and the shredded cheese, mix it up. (I put in a leaf of spinach into each tin and mixed the rest)
Season with salt pepper and whatever spice of your choosing.
Divide your egg mixture into your muffin tins (I had my tin poured practically to the rim) and pour the remaining eggs white to top off your tin. Sprinkle some parmesan on top. Pop them in the oven for 25 minutes and voila! they are done. Check by poking in a knife, if it comes out clean you’re good to go.
I don’t let them sit in the muffin tin long as I find my eggs still tend to stick even when it is well greased. Also the eggs do rise quite a bit but will deflate as they cool, so don’t worry about it spilling over.
I usually don’t keep these in the fridge for more than 4 or 5 days, you could freeze them but I am not sure how they taste after as mine never last that long. I just make mine and eat them with the 5 day mark. I consider 2 muffins as a serving.
You could also try using 12 eggs if you don’t want to mix in the egg whites. Experiment and modify it to your hearts content. I’m sure adding bits of bacon into this would be amazing too. Laterz
I was given a packet of curry laksa to try by my boss who hails from the same country I’m from, Malaysia that is.OMG I was shocked that a pre made package tasted close to something made from scratch. I was excited to try it and finally got round to making it. This packet says it serves 6 but I guess it depends on how much curry you want to add to your noodles. Usually its serve with a lot of curry, as in deep soup bowl amount.
The directions to prepare it is given though you can always add things to it that you want its all personal preference. Usually the basic ones have bean sprouts, a boiled egg, deep fried bean curd (or tofu goreng as we call it) and a mixture of bihon (thin rice noodles) and yellow noodles. The rest depends on who serves it and where you eat it.
So basically apart from the noodles, bean sprouts, coconut milk and bean curd that the packet tells you to add, I added:
Fish balls (however many you like per serving)
Shredded chicken (1 large chicken breast for 2 people)
Boiled egg (usually half per person but SP declined the egg)
What also works with this are seafood stuff like prawns (yum!) for example. I also added more bean sprouts the second time I had this as I needed more veggie crunch of some sort. Just don’t overcook the bean sprouts, blanching them is more than sufficient.
I froze the left over curry and noodles into portions. You could always just cook enough noodles for however many meals you are preparing instead of the 600grams called for on the packet. So if you ever come across this packet (asian grocery stores, TNT in my case) give it a try. Laterz.
Chunky hearty and healthy! Its a weird summer day today, cool and cloudy and I felt like a hearty soup that was in keeping with healthy eating. Plus I know making a pot means I can go back and grab food on the run if I don’t feel like cooking.
I ran through the ingredients to “add recipes” on MyFitnessPal and it came out really low on the calorie scale, seems wrong but who knows. All I care about is that it is a hearty filling soup that doesn’t induce guilt. It is super chunky and may serve more if your portions are small. Also this soup is not very soupy as the quinoa absorbs the liquid, so if you want it more “liquidy” add more stock.
I did not use oil to sauté my veggies this time around so if you want that touch of oil go for it! The whole process took about 45 minutes give or take.
Quinoa Bean Soup serves 6-8
5 oz Organic wild quinoa
1 big can (795ml) Diced tomato no salt added
1 can (540ml) Navy beans (drained and rinsed)
2 cups Chicken stock (I just used regular Knorrs or sub for veggie stock)
1 cup Mushrooms
1 cup Chopped sweet onions
2 Carrots (mine were about 10 oz)
1 medium Green bell pepper
1 medium Red bell pepper
3 cloves Garlic minced
1 TSP Italian spice/herb
1/2 TSP Chili powder
1/2 TSP Dried parsley
Salt to taste
Pepper to taste
Chop vegetables to small bite size pieces, sauté chopped vegetables with the herbs/spice in a bit of chicken stock in your pot for about 5 minutes.
Add can of diced tomatoes and rinsed navy beans, stir in and add the quinoa and the rest of the chicken stock. Bring to boil and turn heat down medium/low(5-10minutes). Stirring occasionally.
Let the soup simmer for about 15 minutes till everything is fully incorporated and quinoa is cooked. Add salt and pepper to taste and serve.
I have about 1 cup in those containers. The MyFitnessPal calculations are based on 6 servings for the recipe above. Laterz.
Okay so yesterday I felt awful I was dizzy and felt just so tired I had to bail on work. Yeah that bad. Got home and was thinking why on earth do I feel so bad and then light bulb moment! My body was detoxing….
I started having smoothies consistently about 3 weeks ago but it was just for breakfast and I wasn’t rigid about my meals.The past week I have been doing smoothies breakfast and/or lunch and I’m having healthy meals for dinner except the weekend which I let go a little. Yesterday I guess my body just started really purging and I felt awful.
Well heres to pushing on with healthy eating and a yummy citrus smoothie I made for breakfast!
Orange Delight Smoothie serves 1
1 cup fresh squeezed Orange juice
1 cup Pineapple chunks (I freeze mine)
1 cup Spinach
1 TBSP Sunflower seeds (raw unsalted)
1 TBSP Honey or date paste
1/2 avocado or 1 banana
1 Lemon juiced
I just throw this all into my Nutribullet and blend. Laterz
CARBS!!!!!! I admit my tendency to inhale things that I love until I am sick of it. Potatoes are one of the many things I overeat when I have not had them in a while.
Anyways I have made roasted potatoes a number of times usually I just throw what ever spice and herbs I fancy so if you asked me I wouldn’t be able to tell you exactly how much or how many different herbs and spices I added. This time while I was browsing ideas for a side dish for a steak dinner and knowing I was leaning towards potatoes because I had a bag that was starting to “grow” I went on reliable Pinterest. There are ton of herb roasted potatoes, so many similar to what I’ve made but I decided to use a recipe (somewhat) from Cinnamon Spice & Everything Nice.
I only altered the recipe some by adding nutmeg (don’t ask why I just felt like it) and a pinch of cayenne. Also I had a bit more potatoes and threw in some left over baby carrots.
Next time I will probably cut my potatoes a little smaller to make the cook time a little less. Maybe my oven just sucks but it took and hour and twenty to get the potatoes to a state I liked.
Char Siu refers to a way of flavouring and preparing BBQ Chinese pork. I guess I am a fan to a point. I find it a bit too sweet for my taste buds sometimes. Last night SP was hounding me to cook the pork strips we bought from a local Korean grocer. Seeing as how I’ve never cooked pork belly strips before I was racking my brain as to how to prepare them and decided to do a version of Char Siu that wasn’t too sickly sweet. The recipe I’m giving is all approximation I didn’t use exact measuring spoons as I don’t quite measure stuff when I throw things together on a whim.
Sara’s Version Char Siu Pork Belly Strips Serves 3
~1 1/2 lbs Pork Belly Strips (I had 9 strips)
1 TBSP Honey
1 1/2 TBSP Chinese wine
1 TBSP Soy Sauce
1 TBSP Oyster Sauce (i did a heaping spoon)
1 TBSP Dark Soy
~1 1/2 TSP Chinese 5 Spice
1/2 TSP White pepper
2 TBSP Brown sugar (in actual char siu I believe its about 1/3cup of sugar)
1 Tsp Red pepper flakes
2 cloves minced garlic
Marinate the pork with all the ingredients overnight if possible (I did half an hour) in the fridge.
Take the pork out to sit at room temperature while you preheat the oven to 400F. At this time I place the pork on a rack over a baking pan.
Bake in the oven for 30 minutes, flipping them over at 15 minutes and slathering on the left over marinade over the strips.
After 30 minutes I turned the oven to broil on high and let it crisps for about 3-4 minutes or so. Watch that you don’t burn your pork. To serve I cut them to smaller bite size pieces.
This recipe does not provide a super sweet pork though some might still find it too sweet. Adjust recipe to your taste buds as this is a guideline. Laterz