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!! ❤


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?

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?

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 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 😀