These couple weeks have been so hectic and busy with finals and exams. I’m GLAD they are finally over!!! We have been slacking on our meal prep (sorry!). Zoe and I are also leaving for Hong Kong tomorrow morning, so we’ve been focusing on finishing everything that we have in the fridge – so our meals have just been a random mix of leftovers. We’ve definitely gone the simple route and made a ton of roasted veggies and eggs, toast and salads!
But here are the things we’ve been eating this week! We did our best to be as creative as possible with the limited ingredients we have. Thats just the reality of life 😉
Some of you may have seen our latest creation – Our bombay omelette (Click Here). We had a ton of eggs at home (2 cartons of eggs) and decided we needed to make something other than just boiled eggs and scrambled eggs. This omelette turned out to be DELICIOUS! We looked at many recipes, including Jamie Oliver’s to recreate this fun classic we had seen on Dishoom’s Menu in London. This is OH-SO-SIMPLE: filled with tomatoes, spices and fresh coriander and served with some herby salsa! I could literally eat it everyday! Great with toast, salads and best served warm. I love love love the gorgeous colors from the beautiful golden turmeric, the fiery red tomatoes and the fresh green coriander. Yum Yum Yum. Literally takes 10 minutes from start to finish. Not so bad eh?
For a good post-workout breakfast, we’ve been loving a good English inspired breakfast. I use to have this a lot when we travelled in the UK and at my friend’s house in Hong Kong. Her mum made THE BEST English breakfast all the time! The runny eggs, with toast, fresh salad, sautéed herb mushrooms and salsa is just a perfect pick-me-up in the morning. In a traditional English breakfast you usually have roasted tomatoes. I’m not a huge fan of that juicy sourness and the soft fleshy tomato texture – so salsa (for me) is WAY better. I love that its cold, its flavorful and spicy! Zoe and I recently discovered this amazing brand of gluten free bread at Sprouts which is absolutely phenomenal! The brand is by Little Northern Bakehouse (The bread pictured above is their Millet and Chia Bread). Good bread definitely makes this all the difference!
This breakfast doesn’t take long to whip at all, especially if you prep your mushrooms the night before! Literally it is all about assembly after toasting your bread and cooking your eggs!
On days where we don’t get our workout before breakfast or at least we don’t do anything too strenuous we like to have a lighter breakfast. As you can see we have an obsession with eggs (Yes, I I could eat it everyday almost every meal). We threw on some salad. We brought 2 huge box of mixed greens at Sprouts for a good deal, so we’re definitely trying to eat up as much of it as we can before we leave the states!
On the side, we had mashed cauliflower. I’ve loved mashed potatoes since I was a young girl, except we made ours differently at home with carrots, minced meat and a little cheese. Sounds weird, but it is so so so good. Since we had some riced cauliflower that was little too mushy to make into fried rice we decided to plop everything into the blender. It came out super smooth. It was my first time making cauliflower mash and I wasn’t so impressed. It doesn’t have that dense creaminess you have from potatoes. I think the key is that cauliflower needs to be fresh when you make this + some addition of cream/milk/cashews. Also, our flavorings were also still a little off. This recipe still needs some working on. But all in all, it was quite a cool idea to incorporate good sources of veggies and protein into our mornings!
Another great breakfast we had this week is toast AGAIN! We topped our current favorite brand of bread with lettuce, scrambled eggs (still runny!) with sautéed mushrooms. We also had some leftover mushrooms from our English breakfast so it was just a matter of piling everything on top. IT WAS AMAZING. I know this picture doesn’t do this justice at all, but when you have crunchy toast with scrambled eggs (slightly undercooked) – it is heavenly. We like to make our breakfasts more interesting instead of eating the same thing everyday. So far, we’ve been so good at taking pictures of our breakfasts and not so much of our other meals since we’re always out and about doing things. But breakfast food is definitely the best, so I’m glad we got to take a quick snap!
I had been so busy running around preparing food for a friend’s graduation dinner and attending a graduation ceremony so I threw together simple lunch. I had some leftover soy-vinegar dressing from our Hiyashi Chuka dinner on sunday. For those of you who dont’ know, Hiyashi Chuka is summer Japanese noodle salad dish. We found some Spinach Angel Hair “miracle noodles” at sprouts. I was so ecstatic about green noodles. Somehow the color made it taste better? (probably a psychological thing?) I tossed the remaining noddles with fresh lettuce, tomatoes, egg and the delicious dressing. It has been so warm outside, I wanted something clean and fresh. This was delicious and refreshing! If you’re looking for something more than just a salad this is perfect!
The recipe for this summer noodle dish is coming soon!!
One of our new recipes that we have been testing out is baked cilantro lime chicken. Recently, Zoe and I have been loving chicken drumsticks as our source of protein. First of all, it is so easy to “portion control” how much you eat of it (2 drumsticks per person). Also, I love meat on the bone, it always tastes so much better than chicken breast (personal preference!). Last but not least, 1 chicken drumstick only comes down to about 73 calories. Even our Indian tandoori chicken drumsticks was about 97 calories per drumstick with the yogurt marinade! (Check it out here) This is definitely an easy way to keep track of how much you eat without having to weigh out your meat! We personally like to take the skin off, but if we were taking nice pictures I would leave it on to give it the golden brown color (One little trick food photographers/stylers use).
Interestingly enough, the best recipes sometimes come out of desperation. Zoe and I have been trying to stay off soy and sugar as much as possible so we wanted something fresh, clean and simple! We found a huge bag of cilantro in that fridge that we brought from the local farm and so we decided to make this! Cilantro lime chicken sounds too simple, but THIS was absolutely delicious. We made a whole tray and ate it up in 2 days; and realized we had to make more! Every time I eat this simple dinner I’m surprised at how good it is!
AND don’t worry! The recipe for this is coming, because I LOVE it so much I’m going to be eating this so often!
SO excited to be heading home (to Hong KONG) and making a bunch of meals for my family! Rather than focusing on meal prepping, Zoe and I are challenging ourselves to make healthy, clean meals from our blog for our parents and friends to prove to them that eating clean tastes good! We will try to document as much as we can throughout the summer in between our travel and internship!
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