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?

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?

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.



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!!!!



  • 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 🙂

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 🙂



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


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


  • 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.
  • 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 🙂