Fruit galore!!

I discovered a GINORMOUS box of cherries in the kitchen this morning!!! So of course I had to make Cherry Pie Oats!!!

 Cherry Pie Oats

  • 1/4c. Oats
  • 1/4tsp. Chia seeds (optional)
  • 1c. Water
  • 1/4c. Egg whites
  • 100g. Pitted and diced cherries
  • 1tsp. Vanilla essence (more if neccessary)
  • 3 drops Almond essence
  • Cinnamon
  • Natural Sweetener

 Prepare as you would Dessert Oats.

I topped mine with extra cinnamon, coconut powder, and a spoonfuls of blueberry soy yogurt. I was surprised at how much vanilla I used!!! Usually, too much of it makes the flavor bitter (is that how you would describe plain vanilla essence?) but in this case it just made the oats yummier and sweeter 😀

Throughout the day I made a couple of mugs of konbu dashi soup and mixed in tororo konbu, which is thin, dried strips of kelp (a japanese ingredient). It’s one of my favorite hot-mug recipes to keep me warm and satisfied. I even put a handful of bran sticks on top and microwaved for 30sec. until it became soft and mushy. It was actually just like the bread in french onion soup!! This is inspiration for a french onion soup recipe, but I need to decide what to do about the melted cheese on top…

Because all this is made of is konbu dashi, water, a tiny bit of soy sauce and sweetener, and kelp, its extremely low in calories and has a ton of fiber!!! (especially if you add bran!)

When it became dinner time, a HUGE bowl of fruit salad was made in the kitchen by my mom and me, containing mango, pineapple, apple, banana, cherries, and blueberries!!

It all looked and smelled so good and fruity that I ended up eating my fill of dinner while standing and preparing it 😛

Fruit is the Mother Nature’s ultimate snack food; so full of flavor, sweetness, and nutritious yumminess. Fruit can be used in any sort of dish, from a dessert or snack  to even an ingredient in a soup or  main dish. (A long time ago I remember making a delicious hawaiian-type dish with pineapple, azuki beans, tofu and a sweet soy sauce dressing!) Aghh… the miracles of nature 🙂

I also had a major craving for chocolate today and so I added cocoa powder and vanilla to a small jar of Nutopia for some chocolate nut butter and it turned out great!!! Made a scrumptious snack~ but maybe I had too much… oh well, i know my body enjoyed it so all’s good :)) Now time to do some jumprope and stationary bicycle!! Power time!!!

 Question of the day: What is your favorite fruity main dish?

Comfort food :)

Last night I baked the spaghetti squash with a sprinkle of coconut powder until it became a little crunchy on the inside, and this morning a new creation was born!!!

 I’ve had a craving for some Baked Alaska (a scrumptious dessert with sponge cake topped with a mound of icecream, then slathered and baked with meringue) recently, and after finding out how wonderfully nutty and sweet spaghetti squash was, I wondered, how would it work as a crust? After all, we use potato in baked goods right? Why not squash?

So I filled it with fruit sorbet and then topped it with a ton of meringue and baked it for a minute or so in the oven== Tropical Baked Alaska!!!! Or as I decided to call it, Flamin’ Coconut!!!

Flamin’ Coconut

Crust:

  • 1/2 Spaghetti squash
  • Coconut powder

Filling:

  • 1 Frozen banana
  • 50g. Frozen Raspberries
  • 50g. Frozen Pineapple
  • 1/4tsp. Vanilla Essence
  • 1/4 tsp. Coconut Syrup/essence

Meringue:

  • 8g. Egg white powder
  • 60ml. Water
  • Powdered Sweetener

For a relatively quick breakfast, pre-cook the squash the night before by cutting it in half, scooping out the seeds and gook, placing the halves cut side down in a pan with about 2cm. of water, and cooking them for about 35min. at 180 degrees celcius. Then drain water, turn cut side up, sprinkle with coconut, and continue baking for about 30mins. until slightly crispy on the inside.

In the morning, blend the filling ingredients together until a smooth icecream-like paste is formed and spoon into squash crust. Freeze until ready, and preheat oven to 210 degrees celcius.

After quickly cleaning blender (or not if you don’t mind the meringue turning pink), blend meringue ingredients until stiff but not dry. Then pile the meringue on top of the sorbet and bake until the top is browned. Sprinkle with cinnamon, coconut, and maple syrup and devour!!!! Not only was the flavor amazing (nutty, fruity, creamy) but the colors were amazing too!  (・o・)   Hence the “flamin'” 🙂

 Stage 1                    

                   Stage 2                                                

 Stage 3 

I thought I would be able to eat a late lunch at home since today was a half day at school, but when I was watching a video for one of my classes after school one of the guys in my class tripped on the cord and the dvd machine fell and broke!! :O  So because of the “minor delay” I ended up getting home pretty late so I had a yummy snack: 80cal. Strawberry Tofu-ice cream Sundae ❤ You can see how it’s got strawberry-chocolate-chip, vanilla and strawberry sauce layers. Its got 2.2g. protein, 3.5g. fat, 7.9g. fiber, and only 80cal!!! Soo goood~ The only downfall is that it contains a little dairy, but I’m willing to overlook that considering it uses coconut oil, tofu, and has no sugar 😉

Then for dinner, I was in the mood for my version of comfort food, which equals A TON OF VEGGIES!!!!!!!!!!

I used SEVEN different types of vegetables, and it was jam packed with vitamins and satisfying yumminess!! (I had two HUGE bowls 😛 )

Sweet Oriental Veggie Stew

  • Water
  • Konbu stock (dashi) powder
  • Soy sauce
  • Natural sweetener
  • VEGETABLES (in this case: cabbage, spinach, onion, eggplant, enoki mushrooms, maitake mushrooms, pumpkin. Also good options are carrots, shitake mushrooms, bean sprouts, shirataki noodles, potato etc.)

From my own experience, I have found that the right amount of each ingredient varies with different individuals. For example, I like mine with a little extra sweetness, and sometimes some extra soy sauce for a richer flavor. DON’T FORGET THE PUMPKIN because that is what makes the broth a little thicker and is essential for the flavor!!! You could probably substitute with sweet potato or normal potato and get similar results, but I prefer pumpkin for the vitamin A boost and fewer calories. It’s the perfect dish for people who like to sit down and chill with a big bowl of steaming mushiness (but usually resort to high calorie, meat or milk containing chili or stew).

 

(See how the small bits of pumpkin melted and gave flavor/color/texture to the liquid? 🙂 )

After taking this photo, I added okara powder for some protein and it was heavenly!! I will definitely have to try making some sort of okara stew with mushy pumpkin sometime soon!!

 Question of the day: What is your favorite happy-healthy-comfort food?

Oh My Squash!!

Woke up today like a zombie with a bad headache and was in desperate need of an easy pick-me-up!!

Was craving soygurt===major cereal mess!!!   

 

  • 1/2c. Bran cereal mixture (organic bran sticks and high fiber bran crunch)
  • 40g. Frozen Raspberries from package
  • 40g. Banana
  • 1 carton (110g) Soy fruit-flavored yogurt
  • 1/2tsp. Chia seeds
  • Cinnamon

It was soo creamy and cruchy and fruity!! Plus, even though the raspberries weren’t fresh (fresh ones are waay too expensive in Japan; normally maybe $10 for 150g?!), they were actually super sweet and didn’t taste bland or weird like some frozen fruits do.

Some snackage went on during breakfast as well 🙂 Couldn’t help myself, it was amazing with the bananas and cinnamon!

all gone~ sob… 😥

 

Because of lack of time and good results from previous day, lunch was same as yesterday but with cherry tomatoes added~~

I ate a little early so I would have fuel to do my singing test (in music class) well and quickly review my world history papers because after lunch was the final exam!!!

It was so hot today that on my way home I stopped and got my favorite soy icecream cool down

haha already halfway gone by the time I took the photo 😉

The actual icecream has chocolate icecream on the bottom, softserve type vanilla on top with a little chocolate topping- my add-ins were raspberries, bran crunch, Nutopia, and maple syrup.

Then I got started on my real meal which was Vegan Calico Beans!

I have a very long history with calico beans (a bean, baked bean,veggie and minced meat dish), having huge servings of it every year when I go camping with my family. But obviously, something had to be done about the meat, brown sugar, and ketchup content! So I experimented with my own substitutions and came up with this:

Vegan Calico Beans

  • 1/2c. Beans (I used black this time)
  • 50g. each Diced asparagus, green pepper, onion, mushroom (any combo is great but make sure you don’t leave out the onion and peppers!!)
  • 1/4c. Diced tomatoes with juice
  • 1/4c. Water
  • 1tbsp. Tomato paste
  • 1/2tsp. Dijion mustard
  • Sweetener
  • Caramel powder

Just cook everything together in a pot until the veggies are the right softness! High in protein, fiber, and vitamins and ultra good 🙂

After eating, I baked spaghetti squash for the first time and it turned out great!!!! The flavor was sweet with a hint of nuttiness so I plan to use it tomorrow in a new concoction… stay tuned!!

 

More power to legumes!!

I woke up this morning to find an almost empty jar of nut butter!!! :O

*read My Story to see why this is so amazing!!

This week, ever since I experimented with making my own nut butter, I have been COMPLETELY addicted to nuttiness!! For the past year or so I’ve been refusing to eat peanut butter and other nuts because of their high oil and fat content.

*cough*

 right.

That is no excuse to not eat one of my favorite foods!!! For one thing, the fats in nuts are mostly monounsaturated fats which are the healthy type of fat that reduce bad cholesterol (LDL) levels and they are jam-packed with vitamins and minerals like vitamin E, calcium, magnesium, zinc, phosphorus, folic acid, fiber and protein!! W.O.W.

Plus, the added oil and sugars are no excuse because if you make your own, you can have control over what goes into the recipe!! So on Saturday, I made a small batch of nut butter with equal amounts of almonds, peanuts, and pistachios and added 100% canadian maple syrup (great source of antioxidants) for sweetness. ohh booyyyy

 As you can see, its pretty thick and even a little crumbly, so I did a little research (I didn’t want to add oil) and found out that a lot of people blend in water!

It became reealy nice and creamy but didn’t lose any of its nutty flavor!!! YAY XD

It was such a success that I decided it HAD to have an official name: NUTOPIA  (“Utopia” is used to describe a perfect world/ society but originally means a place that doesn’t exist. Therefore, nuts + utopia = perfect world of nuts that didn’t exist till my amazing godly creation mwahaha 😛 ) It’s amazing because its SOO good and SOO healthy and eating tons of it I don’t feel guilty at all!! Whats more, I actually feel like my body is jumping for joy because of all the healthy boosts its getting, and it is sooooooo decadent 🙂

My conclusion: It is the perfect food for your mental and physical health

And for those of you out there who are worried about weight gain, if you are eating a regularly healthy diet, a couple tsp/tbsp of Nutopia or other healthy nut creations will most likely not make you gain weight. (Look up studies on nuts on the internet) I’ve been consuming nut butter at an alarming rate (a couple tbsp a day at least) but that has not had a bad affect on my weight at all!! EUREKA!! 🙂

So those two jars were finished off in 4 days by ME only! hehe… and this morning I declared an emergency of no more nut butter! So tonight I made a double batch of Nutopia, this time with cashews instead of pistachios. I also added a little more water which reduced the calorie amount to roughly 20cal per tsp!! So even if I go crazy and have a giant tbsp at once its only 60 cal of healthy bliss!!!!

…………NUTTYFEST!!!!!!!……….

Nutopia

  • 1c. Almonds*
  • 1c. Peanuts*
  • 1c. Cashews*
  • 1tbsp. 100% Maple Syrup
  • 1/4tsp. Light Molasses
  • 1/2tsp. Vanilla Essence
  • 1 1/2c. Water

Blend blend blend!!! (Reserve a handful of nuts to add at the end for nut chunks)

*You can use any combination of nuts, just make sure the nuts have been roasted/ cooked without extra oil!

For different flavors, try adding cinnamon, cocoa powder, extra vanilla or molasses etc. Be creative!

My reccomendation for optimum nutrition is to blend in a good amount of flax seeds, but I’ll also point out that I have not tried it yet since flax is nowhere to be found 😉

Okay, so now I’ll do a recap of my day’s eats:

Started out with an interesting blend of flavors: Mango, banana, caramel, coffee, cocoa, coconut, peanuts = Konabanana Oats

Konabanana Oats (inspired by Maegan‘s Fluffy French Toast Oats (from ohhmay.com)

  • 1/4c. Oats
  • 1/2tsp. Chia Seeds
  • Mango teabag
  • 1/2c. Water

Mix and let sit overnight in the fridge.

  • 1/4c. Water
  • 1/4c. Egg whites
  • 1/2 (50g.) Melted banana
  • 1tbsp. Cocoa Powder
  • 1tbsp. Coffee
  • Caramel Powder
  • Drop of Vanilla and almond essence
  • Natural Sweetener
  • Coconut (About 1/2tsp.)
  • Nutopia (1 tsp? I ran out…)
  • Chopped Peanuts (Maybe around 5-10. It turns into a lot after they’re chopped)
  • Coffee grounds (Just a sprinkle)

After putting the oat blend in the hot pan with the 1/4c. water, mix in the banana (melted in the microwave) and then the egg whites into the bubbly mixture. The other flavorings are optional and you can put in what you want according to your mood. Just remember, don’t be afraid to add those nuts!! 🙂 They’ll make you mentally and tummy-wise satisfied.

(For those who are curious, it all came out to be about 270cal. with about 7g. fiber.)

Lunch was really grab-and-go easy- Hummus (mashed chickpeas with a touch of soysauce and sweetener) and raw zucchini sticks! It was amazingly yummy! The sweet soysauce hummus is unusual, yes, but I definitely reccomend it!!

After school I was exhausted (still very tired from staying up late for English term paper and exam) and I felt like having DESSERT 😀 So I made a super-version of my Pumpkin Power Pie recipe.

Pumpkin Super-power Pie

  • 10g. (1/3c. egg white equivalent) Egg white powder
  • 100ml. Water
  • 3/4c. Steamed mashed pumpkin
  • 100g. Soy yogurt (vanilla is possible)
  • 1tsp. Natural Sweetener
  • Caramel Powder
  • Vanilla essence
  • Pumpkin pie spice

Blend egg white powder with water until meringue is formed, then blend in pumpkin, 1/2 the yogurt and other flavorings. Then microwave for about 1min30sec at 1000w. until firm pie-texture on top. Top with more yogurt and spices and enjoy!!! It is a very satisfying meal full of protein, vitamins, and fiber. (About 180-230cal depending on how much sweetener/syrup you use.)

Then I had a lot of Nutopia tasters ;D  heehee

Question of the day: Why is this a tribute to legumes?

Answer: Peanuts at brekkie (breakfast in Australian-slang), hummus at lunch, soy yogurt at dinner. Get it now? ❤

Now I need to go study for my world history exam tomorrow!… while riding stationary bike 🙂

English test prep: food?

Today was myLanguage Arts final!!! agghh!!! haha not. I actually think it went pretty well 🙂  Since it was an english test, it was only fitting that my day should start out with a significant British-American dish:

Pumpkin Pie!!!!

 (Pumpkin is originally from France, but was established as a pie filling Tudor England, then made its way over to North America with the Pilgrims where it became a staple dish in Thanksgiving feasts)

I stumbled upon cheap, organic, low-calorie pumpkin yesterday when I was on a quest for flax seeds (which were not to be found… ?question of the day? -look at bottom of the post for question of the day)

The only pumpkin I’ve ever found here is the higher calorie type (about 90 calories per 100g) so I was literally bobbing up and down with excitement!!! -which might be kind of an over-reaction, maybe, but hey, its THE dream food yummyeats-luvin-friends!! 🙂    So of course I had to try it immediately!! Thus the search began for the perfect quick, healthy pumpkin pie recipe to go along with the vanilla tofu icecream (80cal with 6g of fiber!) that I bought for a treat. This is what I came up with:

Pumpkin Power Pie

  • 7g. (equivalent to 1/4c.) Egg white powder with 40ml. water
  • 1/2c. (100g?) Steamed and mashed pumpkin
  • Pumpkin Pie Spice
  • Caramel Powder
  • Vanilla essence
  • Natural sweetener (such as 100% maple syrup)

Blend egg white powder with water and powdered sweetener until meringue-like consistency, then blend in pumpkin. Mine turned out a little like pudding so I put it into the microwave and cooked it for 50sec. at 1000w. Voila!!! The perfect pumpkin pie consistency and flavor!!! yummmmm…  I had that for breakfast with my tofu icecream, Nutopia (my homemade nut butter), and some extra spices and syrup. It wasn’t a huge meal but all that fiber really filled me up!!! At the end I added a little bran cereal for some crunch (since there was no crust):

 

Dinner was extravagant again but this time from a different variety of cultures: Oriental Humnut Pizza!!

Inspired by the Humnut Pizza recipe (by Maegan from oohmay.com) I wanted to make PIZZA but decided to try a japanese twist on it since we don’t have all the right ingredients in Japan.

Oriental Humnut Pizza

  • Mushrooms
  • Onion
  • Bellpepper

These are the veggies I sauteed with sprinkle of nutritional yeast in the pan beforehand for the topping.

  • 120g. Shredded cabbage
  • 1/3c. Egg whites
  • 1/8c. Wheat bran

Mix this all up for the crust and cook/flatten in pan.

  • 2tbsp. Tomato paste
  • Oregano
  • Thyme
  • Basil
  • Water (until desired consistency)

Spread this on top of crust, then add veggies on top.

  • 2tbsp. Nutritional yeast
  • 1.5tbsp. Hummus
  • Water (until desired consistency)

Then add this mixture on top of everything else and have a grand finale with ground sesame!!

           

Finshed off with some cocoa&caramel powder microwaved with water with some sweetener for a yummy mug of hot cocoa 🙂

Question of the day: Do they actually sell flax seeds in Japan??

Teaser for tomorrow 😀

-Marina

Tribute to yummy food!!

I never used to read blogs but after doing a lot of recipe searching on the internet, food-bloggies have turned out to be an essential factor to my mental and physical well-being (yes, very dramatic 😉 ). Anyway, I have no idea how to blog so I’ll just do my own thing and hope it turns out ok 🙂

soo…

hmm…

even though I’ve never blogged, I recently got into the habit of taking photos of my daily eats so here are some concoctions from the past week:

Pumpkin Pie Oats

  • 1/4c. Oats
  • 1c. Water
  • Mango Tea (try other flavors as well)
  • 1/4c. Egg whites
  • 1/2c. (100g?) Steamed and mashed pumpkin
  • Vanilla essence
  • Almond essence
  • Pumpkin pie spice
  • Natural Sweetener

Cook oats with tea bag and water in pot until soft and creamy. Then quickly and vigorously mix in eggwhites, making sure there are no clumps, and lastly add pumpkin and flavorings. Mix/ cook until desired fluffiness. (Best toppings: Nutopia, meringue with natural sweetener, vanilla tofu-ice cream, vanilla soy yogurt)

Carrot Cake Oats

  • 1/4c. Oats
  • 1c. Water
  • 50g. Shredded carrot
  • 1/4c. Egg whites
  • 1/4 (20g?) Melted banana
  • Vanilla essence
  • Almond essence
  • Pumpkin pie spice
  • Natural Sweetener

Prepare in the same way as Pumpkin Pie Oats but add carrots at the same time as oats. (Best toppings: Nutopia, coconut, maple syrup, vanilla soy yogurt)

Vegan Pot Pie

Sauce:

  • 2tsp. Nutritional yeast
  • 1/2tsp. Butter Buds (optional)
  • 1tsp. Cornstarch + 1 tbsp water
  • 1/2c. Water
  • 2tsp. Consomme
  • 1/2tsp. Soy sauce

Fillings:

  • Diced Vegetables (In this case: 50g. Mushrooms, 50g. Onion, 50g. Carrot, 50g. Zucchini)
  • Beans or faux meat
Mix all sauce ingredients in pot, making sure to dissolve the cornstarch in water to dissolve it, then adding the vegetables etc. until nice and soft. Top with bran for a healthy bite of crunch.
Chowmein
  • 1 pack Shirataki (konjac) noodles
  • 1/2tsp. Soy sauce
  • 1/2 clove Fresh garlic
  • Chopped Vegetables (In this case: 50g. each of bell pepper, Mushrooms, Bean sprouts, broccoli, and onion)
  • 1-2tbsp. Soy sauce
  • 1/2tbsp. Corn starch+ 1/4c. Water
  • 1/2tsp. Consomme powder
  • Sweetener

Santee shirataki noodles in a skillet lined with oven paper with soy sauce until a little less jelly-like then dry and set aside. Next sautee vegetables until desired texture. While vegetables are cooking, mix the last five ingredients together and warm in the microwave for about 20sec. or until dissolved. Finally, add shirataki noodles and sauce to vegetables and cook for about a minute until the sauce has thickened.

Sweet Oriental Veggie Stew

Lassie Smoothie

  • 1/2 (50g without skin) Frozen banana
  • 1 small (75g without pit or skin) frozen peach or 50g. frozen mango
  • 70g. Frozen strawberries
  • 1/2tsp. Vanilla
  • 2tbsp. Yogurt
  • Dash of Raspberry Ice Crystal Light Drink Mix
  • Handful crushed ice

I’ve got a lot of recipes that I’ve accumulated over the months so I’ll try to make as many of them as I can so you can enjoy them as much as I have 🙂

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