Category Archives: Favorite Recipes

#2 Meatless Monday

* For breakfast:

  • Old fashioned oats (oatmeal)
  • Top with oats and almonds
  • Fresh blueberries
  • Half banana
  • Dash of cinnamon powder
  • Chia seeds
  • Splash of almond milk

Oops, I had to use Tupperware. All our bowls and plates were in the dishwasher. :p

* For lunch:

  • Romaine lettuce
  • Sweet red apples
  • Cranberries
  • Roasted pecans
  • Italian dressing

* For dinner: my version of Spicy Thai Noodles

  • 2 tablespoons crushed red pepper
  • 1/8 cup sesame oil
  • 1/4 cup olive oil
  • 3 tablespoons soy sauce
  • 3 tablespoons maple syrup
  • whole grain thin spaghetti or angel hair pasta (your choice of any pasta)
  • green peppers, chopped
  • green onions, chopped
  • pine nuts, chopped
  • sesame seeds
  • cilantro, chopped (I used dried cilantro but fresh cilantro is better! 🙂 )

Directions:
1.) Combine 2 tablespoons crushed red pepper, 1/8 cup of sesame oil and, 1/4 cup of olive oil. Cook over medium heat for 2-3 minutes.

Adjust your red peppers according to your taste. 2 tablespoons of red peppers will be really spicy (my husband and I like it spicy!). So, if you’re not tough enough, you can use 1 tablespoon or less. Your choice too if you want to omit olive oil and use pure sesame oil instead.

2.) After heating, strain out peppers reserving oil.

3.) Add 3 tablespoons of soy sauce and 3 tablespoons of maple syrup to the reserved oil

4.) Boil your pasta according to package directions. I only used half of the 13.5 oz. package of pasta (serves 2 adults with a little left over for my lunch the next day 🙂 ). We used Barilla whole grain thin spaghetti.

I found this idea on Pinterest that if you place a wooden spoon over a pot of boiling water, it prevents water from boiling over. It worked for me! 🙂

5.) While pasta is cooking, stir fry chopped green peppers, green onions, pine nuts, sesame seeds and cilantro in a pan until the pine nuts and sesame seeds are toasted.

5.) After pasta has cooked, drain the pasta and put it in a large dish or bowl. Pour oil mixture on noodles, toss until noodles are well coated.

Do not drain the excess oil mixture. Noodles will be served on a separate plate, anyway.

6.) Serve noodles in a separate plate and sprinkle with the chopped ingredients on top.

I ate it with my left over salad (from lunch) on the side.
Yes, that’s our snowflake plate. It’s August and I miss snowboarding season already. :p

If you try this recipe, let me know what you think. You can add chicken or shrimp (like how they serve in Thai Restaurants) but for the sake of Meatless Mondays, I had to pass on those. Maybe next time. 🙂

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Ja @Ja on the RUN

August 1, 2012

Quick breakfast that never fails…

Warm oatmeal with peanut butter and banana. 🙂

and for a change (instead of my usual coffee), a cup of hot Apple Cider. 🙂

Good Morning everyone! I’m off to meet my friends at the park for a picnic date.

See yah later!

What’s for Breakfast?

A yummy bowl of warm oats with peaches and blueberries. 🙂


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  • 1/2 cup of whole grain old fashioned oats
  • 1/2 cup of honey bunches of oats with almonds (extra granola, love!!!)
  • 1/2 tablespoon of chia seeds
  • fresh blueberries
  • fresh peaches, sliced
  • splash of almond milk

Plus, my warm brewed coffee!

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THANK GOD ITS FRIDAY! 🙂

Have a great weekend everyone!

Survived My First “Meatless Monday”

My first attempt of “Meatless Monday” was quite an adventure and I must say a learning experience.  I still need to educate myself more on meatless options for next week. I’m glad today was a successful experience for my husband and me.  We are definitely looking forward to doing it every week. 🙂

I had my usual daily breakfast of old-fashioned oatmeal. This makes breakfast a no-brainer. I love warm oats mixed with different kinds of fruits. For today. I had

  • warm oatmeal
  • top with cherries, oats with almond, chia seeds, and
  • splash of almond milk

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I just made a simple meal for myself for lunch. I stir fried blanched green beans with minced garlic, seasoned with salt and pepper, plus 2 small pieces of left over corns from our dinner last night. I seasoned the corn with cayenne pepper and Accent.

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We picked up a lot of peaches from the International Store last Friday, so I thought of using them for dinner tonight. I made my version of White Bean Lettuce Wrap with Pesto.

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  • extra virgin olive oil
  • 1 cup diced onion
  • 4 cloves garlic
  • salt and pepper
  • cayenne pepper (optional)
  • asparagus, sliced
  • 1 cup of sliced peaches
  • 1 can of white beans, drained
  • pesto
  • lettuce

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1.) I used cast iron, but you can use any pan you like. Sauté the onions in olive oil until translucent, and a pinch of salt and pepper to taste. Then add garlic.

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Note: I like my garlic crushed using garlic presser. It gives out more flavor to my dish.

Garlic presser crushes garlic cloves efficiently by forcing them through a grid of small holes. The peel remains in the press while the garlic is extruded out. It’s an alternative to mincing garlic with a knife.

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2.) Add asparagus and cook for about 2 minutes.

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3.) Add peaches and cook them until they release some juices. About 3 minutes.

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4.) Add beans and cook for about 2 more minutes. Seasoned with salt and pepper or cayenne pepper.

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5.) Turn off heat and let sit for 5 minutes or so, so that the flavors can meld.

6.) Place lettuce leaves on plate and spoon in beans. Top it with a spoonful of your choice of pesto.

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They turned out so yummy and I loved it. My (meat-lover) husband loved it too. Yay!  Including fruit in my main course is something I should do more often.

In the hope you would consider joining me and participate in “Meatless Monday”,  I would love to hear about your experiences. Feel free to share your ideas and thoughts on the comment section below.

I am definitely feeling more excited about this and looking forward to more of my Meatless Mondays adventure! 🙂

A Relaxed Saturday

My husband had a long day at work yesterday. So today, we decided to just stay at home, relax and spend time together. To liven up our lazy morning, we started off with this yummy broccoli and eggs I prepared for breakfast. It’s good I promise!

  • 6 egg whites
  • 1 cup broccoli florets
  • vegetable oil
  • 1 onion, sliced
  • shredded cheese
  • salt & pepper (optional)
  • salsa as topping (optional)

1.) Heat oil over medium heat in a frying pan.

2.) Add onion and stir-fry for 5 minutes, or until translucent.

3.) Add broccoli and cover for about 2-3 min or until broccoli starts getting soft.

4.) Stir occasionally.

5.) Pour egg whites over broccoli, add salt & pepper to taste (optional).

6.) Add shredded cheese and cover until melted.

8.) Serve this with your own choice of salsa (optional). This is great for lunch and dinner too! However, I ate it this time with a sliced of rye bread instead of salsa.

I know this sounds a little different, I thought so too when my aunt had me over for breakfast at their place. Then it became my favorite way to eat eggs. Try it! You will not be disappointed. 🙂

My Usual Breakfast

  • 1/2 cup of old fashioned oats
  • dash of cinnamon powder
  • half banana, mashed
  • splash of Blue Diamond almond milk
  • top with blueberries, Honey Bunches of Oats with Almonds and Chia Seeds