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?


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


  • 1/2 Spaghetti squash
  • Coconut powder


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


  • 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?