Category Archives: Shake

Summery

YESSSS it is definitely feeling like summer here. Out of nowhere the temperature went way up and the sun came out. Who knows how long it will last but I matched the beautiful day with some summery grub.

Strawberry Mango Hemp Smoothie with Muesli

Handful of strawberries, 1 mango, 1 huge tbsp hemp protein, cinnamon, 1 c soymilk, sprinkle of muesli. Energizingggg!

Spent the entire morning doing The Shred and preparing food to take on my two day trip out to Guilin (in the countryside). I guess it’s a little crazy that I’m attempting to pack 6 different meals BUT I prepared a batch of almond butter, breakfast cookie, protein oats, carrots, apples, crackers, homemade basil hummus, celery, cauliflower and the DELISH corn salad that I made for lunch. The best part is that everything, besides the corn is raw (I’m trying to eat at least two raw meals a day because it has been making me feel heavenly).

Mid-Almond Butter Making

Breakfast Cookie - oats, almond butter, hemp protein, soymilk, raisins, cinnamon

SUMMER = Fresh Corn Salad (with basil)

From The Barefoot Contessa Cookbook:

  • 5 ears of corn, shucked
  • 1/2 cup small-diced red onion (1 small onion)
  • 3 tablespoons cider vinegar
  • 3 tablespoons good olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup julienned fresh basil leaves

In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.

Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.

For some veggies:

Snow Peas

And dessert!! I almost don’t want to show this since my food styling has been seriously off this week. I wanted to make banana almond strawberry date ice cream…but I didn’t have any frozen bananas. I ended up making an almond-strawberry-date compote and putting it on top of a split banana. MMM.

This looks hilarious

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Filed under Almond Butter, Dessert, Fruit, Salad, Shake, Travel

Not Busy, Busy, and Unfortunate Looking Food

I have a weird ability to make myself insanely busy when in reality, I have nothing to do. Since I only teach 10 measly hours a week, I really like making use of all that extra time. It’s crazy though how most people (including me) can get tons of stuff done when they’re busy, but seem to accomplish nothing when they have an entire day free. This was a problem for a LONG time when I first got to China, but I finally figured out that if I try to mimic my life at home it’s much easier to have a normal day instead of a day centered around my bed…somehow I was given a california king btw, NOT easy to leave. I usually make up some weird errand like needing to walk 4 miles to a certain store to buy some sort of random thing that I don’t need. Or 45 minutes across the river to go to a chain coffee shop that also has an outpost near my apartment. Whatever works right?
Wednesday and Thursday started out the same: waking up at 7 am and attempting some raw vegan breakfast recipe, hour of interneting, followed by The Shred, a run, and a million make-believe errands. Not the most beautiful creations, but they were beautiful on the INSIDE OKK??

Banana Almond Ice Cream with Muesli

Full of deliciousness. But the consistency isn’t perfect…my ancient freezer makes things ROCK solid so I have to use lots of liquid to make the banana blend-able….better luck next time.

Strawberry Banana Hemp Soup with Muesli

Alright this was also a fail. I attempted to make something similar to the banana ice cream, but with some protein from the hemp. The bananas were SO frozen that there was no way this thing was gonna work. With some muesli on top it wasn’t half bad, but it was pretty unfortunate looking, eh? Next time I’m gonna put it in a giant glass so it looks a little less bizarro.

I came up with three new dinners to make this week that were super filling but very low fat/low cal. Woo! Keeping up with the theme for the week, they were also not the most aesthetically pleasing.

Healthy Huevos Rancheros

Egg whites (4), vegetarian refried beans from a can, and simple pico de gallo. The best part was definitely the pico de gallo, so easy! Chopped tomatoes, onion and cilantro sprinkled with sea salt. Nothing else necessary. I think I spotted some black eyed peas at the store so next time I think I’m going to test those out so that this dish doesn’t look like…well…something horrible happened to it. A crucial dousing of hot sauce went on after this photo.

Steamed Brocolli with Homemade Marinara and Mozzarella

Whipped up some marinara: Can of whole peeled tomatoes, oregano, S&P, fresh basil (YEAHHH METRO) and an onion sliced in half. Simmered for about 30 minutes (Chucked the onion after the sauce reduced a little) Grating cheese is so amazing, this is barely a serving of cheese but it worked for the whole meal. Butttttt I think after I go through the cheese in my fridge I’m gonna phase out all dairy…we’ll see.

Eggplant Pam? With no breading and no cheese...

I’m never really sure how to cook eggplant. Roasting or grilling seems nice but I don’t have an oven or a grill. I just sautéed them with some garlic and covered everything in marinara, but I feel like there’s a better way. Eggplant prepared Chinese style is amazing, I need to figure out their secret.

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Filed under Breakfast, Dinner, Shake

We’re Jammin’

It has rained every single day in April. Without fail. The rain here in Hunan Province is bitter cold and of course both of my heaters are broken. Heater #1 is connected to a shoddy wall outlet and when I turn it on my room fills with smoke. Heater #2, space heater, was used so much that the bulbs burnt out. SO without the option of being a troll in my bed I decided on a different rainy day activity: making jam. I’m an old lady.

Boiling Berries

I didn’t try these berries before throwing them in the pot, and turned out these particular berries  had massive seeds/pits in them. FAIL. I ended up with maybe two tablespoons worth of super tangy jam since I didn’t add any sugar. Luckily it was the perfect amount for an afternoon snack:

Wasa Crackers with Homemade Jam and Almond Butter

Saturday and Sunday turned into a three day weekend after a class cancellation and somehow I was bored enough to recreate what I made for Saturday night’s potluck (plus some pineapple fried rice). I had a ton of leftover ingredients so I thought why not whip something up in case someone wants to come by and eat it….I ended up force feeding the guy I tutor and Jeff, the other volunteer at my school who lives upstairs.

Pad Thai

Closer

http://www.nytimes.com/2010/04/22/dining/21minirex.html?src=me&ref=homepage (without the oil, tofu, shrimp or peanuts)

Oil-Free Thai Style Pineapple Fried Rice

YES feeding my student counts as tutoring, its called food education people. I didn’t really feel like eating rice or noodles so I whipped up a steamed egg vegetable frittata like thing. I have no idea what to call this, but it was awesome. I’m really diggin’ open faced, steamed omelets since the vegetables and spices are dispersed throughout the eggs.

Steamed Omelet with Garlic, Scallions, Bean Sprouts and Cilantro

Followed by a little glass of heaven:

Mango Lemon Smoothie

1 mango, squeeze of lemon, 4 ice cubes. Blend.

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Filed under Almond Butter, Dinner, Shake, Snack