Travel food

YAY I’m finally in America!!! I’m all settled in so now I can spend some time on the computer to catch up on what my eats have been for the past couple of days (I wasn’t able to take photos of everything but I’ll post what I have^^)

My traveling day started out busy with last-minute checking etc. so in the few moments I got to relax, I loaded up on my favorite high fiber tofu ice-cream for breakfast (hey, it’s healthy!! 😉 ) so that I would stay satisfied in case I didn’t eat for a while. Then I headed over with my mom and brother to the bus that would take us to the airport.

As a snack at the airport, I bought these two jelly-like traditional Japanese desserts called “mizu-youkan.” Their initial flavor was very yummy at first, not too sweet with a smooth and slightly grainy texture, but it kind of got tiring after a while (it was nice for a change but probably won’t buy again)

(on the left is green tea flavor, and on the right is the sweet red bean paste flavor)

My mom had pre-ordered the vegan meals for me on the plane (thanks mom!) so I was able to have a relatively nice dinner and breakfast, a little bland maybe, but better than brownie, chicken curry, sausage, and custard-filled croissant!

This was my vegan dinner aboard United Airlines:

Boiled (?) veggies (bak choi, carrots, radishes, olives, and potato wedges -no flavorings), a green salad (w/ lemon wedge),  a roll (didn’t eat the roll), and fruit salad

This was my brother’s dinner;

Chicken curry, white rice, a bit of veggies, a green salad (came w/ packaged salad dressing), a different type of roll, and a brownie

My vegan breakfast:

Apple chunks and raisins in a sweet cinnamon sauce and polenta (I’ve never had polenta but I think that’s what it was -no flavor at all except for a miniscule amount of cinnamon on top)

My brother’s breakfast:

Sausage, hash brown, cheese and spinach eggs, and a cream filled croissant

All in all, not so bad but a little lacking in flavor… the movies were good though! 😉

Skipping over to the first night in the USA, we (my cousins and relatives) had a BIG barbeque where I got to try my FIRST EVER VEGGIE BURGER!!!!

I had one of these with lettuce, tomato, pickles, onions, fruit salad and some blackberry pie (without the crust) and the whole meal was VERY YUMMY!!! :DDD

The next day I slept in a little and then worked out for 2 HOURS with my aerobics-teaching aunt and cousin doing aerobics (obviously), pilates, and yoga! It was physically tiring but a TON of fun exercising with my wonderful family and good music. Afterwords, we fueled our bodies with some healthy foods:

We each had half of a whole-wheat english muffin broiled with a slice of tofurella (tofu-cheese) and topped with spinach and tomato, PLUS blueberries and pineapple (I also added a sprinkle of flax seeds and almonds. Yes, you heard me, FLAX SEEDS!!!! AT LAST!!!! I absolutely loved their nutty flavor and the way they vaguely reminded me of sesame seeds). A perfect lunch…

This is the tofurella (lol tofu mozzerella!) that we used. My aunt was very pleasantly surprised to discover it in her fridge 😛

More updates coming later!! ❤


PB&J and eggs

WOW I slept 12hrs last night!!! -the result of an exhausting exam week hehe. Another result… my body seems to have taken a hit because I caught a nasty cold 😦 so I’ve been trying to have a ton of warm and hot things like oatmeal and soup to heat me up. What do you eat/do when you have a cold?

I started out the late day with a “hot” (temperature-wise and popularity-wise) classic flavor combo: Peanut butter and jelly!!

PB&J Oats

  • 1/2c. Bran sticks
  • 1c. Water
  • Mango tea-bag
  • 1/2tsp. Chia seeds
  • 1/4c. Egg whites
  • 1/2c. Pumpkin
  • 70g. Raspberries
  • Vanilla essence
  • Almond essence
  • Caramel powder
  • Cinnamon
  • Natural sweetener
  • Toppings (Chopped nut mix (almond, peanut, cashew), rasperries, natural sweetener, and cinnamon)

Prepare as you would Dessert Oats. The tea-bag is to be put in at the beginning and removed before egg whites are added.

To tell the truth, I had not intended to go for a specific flavor but the PB&J flavor that came from the nuts and the raspberries (the pumpkin texture was vaguely peanut buttery) was a very welcome surprise!! I also added a sprinkle of salt on the nuts (salty nuts are kinda my weakness… this way I can have that flavor without going overboard), but only on the nuts and the end result was very tasty. You could try replacing the raspberries with strawberries or blueberries etc. for a different “jam” flavor, but make sure not to leave out the pumpkin which is essential for the texture!!



I had to finish up my egg whites today before I leave on vacation (I’m going to keep blogging btw!! There will be SO many new things to experience in USA!!!), and I suddenly had a craving for some mexican food!  So I decided to make a frittata (even though I think it’s Spanish lol) and have it with salsa, which is always in supply in our house.

I started out with a huge plateful of diced veggies (pumpkin, zucchini, eggplant, onion)…


Sauteed them in a pan with fresh garlic, nutritional yeast (for a cheesy flavor), and taco seasoning…

Added eggwhites and some more seasoning on top…


On the left side is mild salsa (I’m not too keen on ultra-spicy things but I do love me some salsa!! 😛 ) and on the left is a new sauce I created based on my calico beans recipe; it was PERFECT with the frittata, although not so mexican… oh well! So I got to have two different sauces to eat with my cheesy, taco-y, veggie-filled frittata =) It was VERY satisfying and I enjoyed every bite!!

Mexican Frittata

  • 100g. Pumpkin
  • 50g. Zucchini
  • 50g. Eggplant
  • 50g. Onion
  • 1/2c. Egg whites
  • 1 clove Diced garlic
  • Taco seasoning
  • Nutritional yeast

Sautee veggies with spices until desired consistency, then add egg whites and more spices if needed. Thats how simple it is!!!


Sweet Tomato Sauce

  • 1tbsp. Tomato paste
  • 1tbsp. Dijion mustard
  • Natural sweetener
  • Water (to thin)

Mix and dip (or spread) !!

This can be used as a dipping sauce, a pizza sauce, or any other kind of sauce for that matter because you can adjust the flavoring to suit just about any type of dish!! -very versatile!

Hope you enjoyed this post!!


An early autum

Countdown- only TWO more days ’till leaving for vacation in USA!!! woot woot!!

This means I need to seriously use up the last perishable things remaining in my section (lol) of the fridge- pumkin, shredded carrots, eggplant, frozen raspberries, frozen banana, papaya, nut butter, egg whites.

So this morning, I made… take a guess… Dessert Oats!!! haha big surprise there! =)  ’twas a combination of carrot cake and pumpkin pie flavors and was undoubtedly scrumptious!!!!

Awesome Autum Oats

  • 1/2c. Bran sticks
  • 1c. Water
  • 1/2tsp. Chia seeds
  • 1/4c. -ish Shredded carrot
  • 1/4c. Egg whites
  • 1/2c. Steamed and mashed pumpkin
  • Vanilla essence
  • Almond essence
  • Caramel powder
  • Natural sweetener
  • Pumpkin pie spice
  • Toppings (chopped almonds and drizzle of 100% maple syrup)

Prepare as you would Dessert Oats. Just make sure to add carrots in the beginning so they are nice and soft at the end!

Sorry to cut it short today – gotta go do some major PACKING!!! <33

A sure sweet day!

Today my sweet tooth was demanding DESSERT, so I planned my meals accordingly. It’s always best to listen to your body and not deny it’s cravings!! (and it IS possible to have something healthy and sweet at the same time 🙂 )

Morning treat: Papaya Sorbet

Using some cut papaya that I froze overnight, I blended it with a little bit of lemon juice and lime juice to make an ultra creamy frozen treat!! This is one of my favorite ice cream replacements and makes me feel all tropical and exotic (I’m in love with the ocean, dolphins, sea-life, beaches, etc. so its like a dream getaway!)

  Papaya Sorbet

  • ・1c. Frozen papaya chunks
  • ・1/2tsp. each Lemon juice, Lime juice
  • ・ Sweetener to taste (add coconut flavoring too if you have it!)


Notice the dolphin? -my favorite spoon 🙂

Lunch was yet another type of Dessert Oats!! haha I know I’m making theis a lot but I am TOTALLY hooked!!!


Daigaku-imo Oats!!!!


Daigaku-imo is a Japanese favorite where sweet potatoes are fried and coated with a sugar or sweet syrup and sesame seeds. “Daigaku” means university, “imo” means potato, and it supposedly recieved this funny name because the inventors were university students who were trying to raise money for there school! Nevertheless, it is widely eaten in Japan and is one of my favorite snacks here.


(Above) The sweet potato after it was baked, and then after it was mashed with some caramel powder, sweetener, and water to be added to oats!


Daigaku-imo Oats

  • 1/2c. Bran sticks
  • 1c. Water
  • 1/2tsp. Chia seeds
  • 1/4c. Egg whites
  • 1/3c. Baked and mashed sweet potato
  • 1tsp.+ Vanilla essence
  • 4 drops Almond essence
  • Caramel powder
  • Natural sweetener
  • Toppings (Sesame seeds, 100% maple syrup, cinnamon)

Prepare as you would Dessert Oats and enjoy a taste of modern Japanese culture!!


Because lunch was late again, dinner was on the light side but very satisfying!!! I haven’t had cake for like, AGES and I was very much in the mood for some!

So I decided to try an all new recipe, completely experimental (yikes!!)  :O










Caramel Apple Cake


  • 1.5c. Small apple chunks (I probably could have added more)
  • 1/4c. + 1/2c. Water
  • 1.5 tbsp Sweetener (More or less depending on what type you use)
  • 1tsp. Cornstarch
  • 1/2tsp. Cinnamon
  • 1/2tsp. Vanilla
  • 1/4tsp. Light molasses
  • 1/2c. Crushed bran sticks
  • 1/2c. Wheat bran
  • 1.5tsp. Butter Buds
  • 2tsp. Baking powder
  • 1/2tsp. Apple pie spice
  • 1/3c. Plain or vanilla soy milk


Preheat oven to 180°c. Place apple chunks and 1/4c. water in a covered microwavable bowl and cook until soft (about 4min. at 1000w.) Meanwhile, stir 1/2c. water with cornstarch,  sweetener, vanilla, cinnamon, and molasses in a pot over the stove until a caramel-like syrup is formed. Then drain the water from apples, mix in with the syrup and set aside. Next, mix the remaining ingredients together, add the apple mixture, and pour into non-stick baking pan (add a little water if too crumbly). Bake for 20min. or until crispy on top and moist inside. The nutritional information for 1/3 of the pan using no-calorie sweetener is about 90cal, 7g. fiber, and almost no fat!!! Beware you don’t finish off all of the dangerously delicious batter before it’s put in the oven though!! lol. I almost did *wink wink*. I might try using homemade apple sauce with a touch more natural sweetener instead of the caramel-apple mixture (it might rise more because apple sauce is often used to replace oil in baking.)


Mine piece was eaten with a chocolate-vanilla tofu ice cream and a drizzle of 100% mayple syrup and boy did it hit the spot… mmm =)

What’s your favorite no-guilt cake recipe?

Back to the basics

I’ve been having a rough time this week and my appetite is non-existent 😦  But today I decided I needed to shape up because otherwise my body and mind would continue to fight and ignore each other. So even though I wasn’t that hungry this morning, I knew it was going to be a long day with exams so I made the descision to make something small, satisfying, and blog worthy (which would result in blogging, and blogging makes me happy – a very important component for healing)!


Slight variation from the Cereal Mess I made a couple of days ago: I used blueberry soy yogurt instead of plain (and only 1/2 the amount) and added a couple pieces of leftover fruit salad. It wasn’t too big and it definitely hit the spot!! No guilty feelings 🙂

After exams, I got home really late in the afternoon but I decided to have “lunch” anyway because I knew if I didn’t, my body would crave food and my mind would go crazy = likely to do something I would regret like compulsively over-stuffing myself. So I treated myself to a Mango Golden Pine Tea  (zero calories and no awful chemicals!!) that brings back fond memories of my all-time favorite drink “Taxi” from Holland,

 and I fed my body what it had been craving for a couple of days (but had been denied… I’m so sorry body!!) ~ A creamy bowl of oats!!!!!

I realize this doesn’t look very appetizing lol but I thought it would be interesting to see how these sticks became the yummy smooth concoction in the photo below 😛

Well actually, more like a creamy bowl of “bran” because I felt today was a day to get a good dose of fiber. Plus, I got to open a new bag of my trusty organic bran sticks so they were nice and crunchy 😉 And check this out: 1/2c. serving has 70cal, 1.5g. fat, 6g. protein, 13g. fiber!!! So I substituted bran sticks for my usual rolled oats and made Banana Bread Oats!!

Banana Bread Oats

  • 1/2c. Organic bran sticks
  • 1c. Water
  • 1/2tsp. Chia seeds
  • 1/4c. Egg whites
  • 1/2 (50g.) Melted banana
  • Splash of soy milk
  • 3/4tsp. Vanilla essence
  • 4 drops Almond essence
  • Natural sweetener
  • Cinnamon
  • Caramel powder
  • Toppings (Nutopia, maple syrup, apple pie spice, more cinnamon 🙂  )

Prepare as you would Dessert Oats and devour!!!

The bran was smoother than oats, and with the added creaminess from the soy milk and chia seeds it was DELISH!!!! I will definitely make Dessert Oats with bran again! (another plus point is that it takes less time to make the bran smooth than it does to cook oats.)

Dinner came not long after because I was in the mood for CREAMY PUMPKIN!!!

 Creamy Pumpkin Stew

I used the recipe for Vegan Pot Pie but omitted the cornstarch and butterbuds and added pumpkin (the veggie combo was shredded carrots, diced zucchini, diced eggplant, and onion).

It turned out exactly how I wanted it to, becoming creamy with the pumpkin that I added in the very beginning and having a ton of creamy veggie flavor. It tasted so much better and made me feel so much better than the typical cream soups that are laden with butter, oil, or dairy would have. And the color!!! WOW. I think orange just moved up into the top 3 of my favorite colors list!!! ;D

So today ended up a lot nicer than it started, and I plan to continue like this. So off I go to exercise with my stationary bike then its BED. No more studying for me tonight!!! Health trumps exams any day in my world. How about you?

Faux is in!!


Exam morning started out with a sweet&tart delicacy ❤

“Ruby” Fruit Cream

  • 1/4 (20g.) Frozen banana
  • 100g. Frozen raspberries
  • 2 Frozen strawberries (2 of the 4 that were left!)
  • 1/2tsp. Vanilla essence
  • Toppings (100% Maple syrup, cinnamon, Crystal Light powder (Raspberry Ice)

Using the recipe for Fruit Cream, I used predominantly raspberries in this concoction, which resulted in a creamy and tart (yes, a very interesting combination) ice cream with a sweet aftertaste. I topped it off with a drizzle of maple syrup and a sprinkle of cinnamon and Crystal Light (Raspberry Ice) powder; notice the beautiful gloss and crimon color!! hehe I’m very proud of how the photo turned out 😛 The tartness was a little strong for my liking so I tried a couple of different drinks to see if any of them balanced out the flavor, and came to the conclusion that black coffee or vanilla-y flavored drink (vanilla soy milk or yogurt drink etc. those who live in America should definitely try it with almond milk or coconut milk/water) was the perfect match.

After school, I stopped at the organic store to browse a little and discovered THIS:


This is the first time that I’ve found faux meat that doesn’t contain sugar, milk, eggs, and other weird chemicals in Japan. This product “Daizu-kara-age” (soy bean fried chicken) is made from soy bean protein and and all you have to do to prepare it is soak it in water or a broth and then you can use it in any dish you want!!! Even though its a little more hassle than the ready-made packaged stuff, its definitely worth it to get it all-natural. I think it might be destined to become bran crusted “nuggets” or “meat” in a pumpkin stew. Can’t wait to use it!!!

Question of the day: What are the ingredients in your favorite faux meat product?

Icecream!!! no dairy, no soy?

There was so much fruit left over from yesterday that I ended up freezing some for future use in a smoothie etc. (Fresh frozen fruit is always sweeter and tastier than pre-bought frozen fruit!)

I thought about making a smoothie…  (this photo is from a while ago, made with non-frozen fruit= not the best texture)

But as the concoction continued to blend, the texture became creamy and exactly like ice cream!!

We can probably thank the banana for the creaminess, and the other fruits (pineapple, mango, apple, blueberry, cherry, cranberry) for the refreshing Hawaiian flavor (add coconut powder for an even stonger vibe). It wasn’t icy like sherbet, so if you want fruit in a creamy and healthy form, this is perfect! It also contains no dairy or soy so its good for people who are lactose intolerant etc.

Fruit Cream

  • 1/4+ Frozen banana
  • 1c.+ Frozen fruit

Blend and occasionally stir until ice cream-like consistency!! (It might take a while, but your patience will be rewarded!)

Nutritional benefits: Fiber, vitamins, minerals, antioxidants… come on, this could go on forever; it’s fruit!

I’ll have to cut it short today because we’ve entered exam week  (>o<) but I’ll try and post at least one of my eats every day (^o^)

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