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?


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!!