What I ate Wednesday – Big breakfasts!

My breakfasts have been getting bigger lately. Breakfasts are very protein based, lunch is a mix of salads+protein, and I have snacks galore with chocolate, Chex mix, and cake pops. For some reason, I’ve been eating large amounts from 7-3 and then tapering off to small dinners or no dinners at all. I think I missed more than half my dinners last week. The reason? My husband comes home from work 9-10PM and honestly, I don’t want to eat that late. I just make his meal beforehand and I just eat bits of this and that while I’m preparing.

Kyle has also been quite the handful for the past few weeks. He wakes up shrieking bloody murder multiple times throughout the night and is quite mobile with his rapid crawling. So what does that equate to? An overrun, tired mama who is surviving on broken sleep and tired limbs. Sleep > food. I hit the hay right after I see Kyle nod off around 8-9.

Due to this change, my body has incredibly shifted my food choices and eating pattern to something that’s more sustainable to my lifestyle. I need all that protein to energize me for the day. Listen to your body!

Breakfast: Egg white omelet with cheese, leftover rotisserie chicken, and a random half an avocado that needed to be eaten.


 Lunch: Whole Foods. I just picked whatever looked appetizing!


Snacks: Japanese strawberry Kit Kat bar from Mitsuwa. I like the green tea one better but I couldn’t waste it, right? I just finished the entire bag in one go. 🙂



Leftover dark chocolate favors from my cousin’s wedding.



Dinner: A rare night I was hungry for dinner. I threw in tofu, yellow squash, and some leftover ground chicken into this Mapo tofu mixture. It doesn’t look too pretty but it was quite nice.



What I ate Wednesday – I’m almost 30!

I’ve been out of the loop. It started off with a bad day and then got busy with job hunting, finding a pediatrician who takes Medi-cal, minor health issue, etc. Btw, guess who takes Medi-cal? No one! So there was a lot of back and forth with insurance and talking about our options with our agent – yackity yack yack yack. Boring stuff.

And on the job front? I was offered interviews that were okay but I declined. There was always something I didn’t like about it. I’m being very selective, I know. If I’m going to work full-time plus overtime plus commute, the job position and pay better be worth it. I’m not going to just put my son in daycare and be apart from him without an amazing offer. There are a few things up in the air, so we’ll let them fall as they may. 🙂

And yes, I am 29 years old today. My last year as a 20’s-something. It does feel a bit strange. I never saw myself as 29. 28, yes but not 29. 😉 I still feel 19 sometimes and it doesn’t seem so long ago. It makes you look back on how you’ve lived your life and how you ever got to this age. How the human mind tricks us so. We wake up and go about our day without ever truly thinking about our own mortality. We see our parents steadily growing older and the seasons flashing by whilst never really realizing that we’re getting older too. We’re usually so busy to even see or acknowledge what’s right in front of our noses. Must be more present!

Anyways, I’ll post more updates soon. And now on to the foodums…

Breakfast: Leftover food that Kyle hardly ate but played with.




Lunch: Trader Joe’s chicken and cous-cous salad. Delish!


Snacks: Funfetti Greek yogurt! I remember seeing this online somewhere a few years back.

Mix in a tablespoon of Funfetti mix into a cup of plain Greek yogurt/plain yogurt and voila! Pretty tasty and healthy. Well, healthier than most.


Dinner: Korean black bean sauce noodles with pork.

It was ok but honestly? Nothing so far in the Bay area, when it comes to Korean AND Mexican food, is as good as the food in LA.

We have it so good in LA!


Trader Joe’s Review: Parmesan Pastry Pups

I’ve been a fan of Trader Joe’s since… my high school days? Class of ’03! 🙂

I don’t know about you guys but I prefer Trader Joe’s over Whole Foods any day. Whole Foods is just way too big with too many options. I usually exit the store with nothing in hand and zip on over to Trader Joe’s. Trader Joe’s is small but compact and efficient with it’s pick of delicious foods and goodies. And c’mon, you guys have to give it up for their 19-29 cents bananas. And no, I am not being compensated for anything – this is my personal opinion on the product.

I hope these reviews will come in handy for some of you who are Trade Joe’s fan and were debating on what to get this week!



Product: Trader Joe’s Parmesan Pastry Pups – $4.50
Description: Uncured mini beef franks, wrapped in puff pastry and sprinkled with Parmesan cheese.
Nutrition at a glance: 290 calories for 4 franks. 3.5 servings in total.
Directions: Preheat oven to 375 degrees for 10 minutes. Place frozen pups on a lightly greased baking sheet and pop them in the oven for 20-25 minutes. Cooking time may vary.

Summary: All in all, my husband and I enjoyed it. Ours only took 15 minutes, so make sure to check on it at that point. They didn’t look very nice when I first opened it but the pastries did puff up and looked a lot like the picture on the front of the box. My only complaint is that I wish the franks were a bit bigger. I would definitely buy them again if I had to entertain guests but I don’t think this will be a frequent buy. Too fancy for everyday eats!






What I ate Wednesday – 4/16/2014

Breakfast: Egg white omelet & bacon + 2 egg white muffins


Lunch: Veggie sandwich with cheese, hummus, lettuce, tomato, raw onion (I love raw onion on my burgers and sandwiches. I hate and will pick out all grilled/sauteed onions. Something about the texture).


Snack: 3 decently sized dark chocolate bars my cousin gave her guests at her rehearsal dinner. Not pictured handful of chocolate covered acai berries.


Dinner: Early veggie dinner of yellow squash, asparagus, tofu, gorgonzola cheese.



Sweet way to end the night!


Pinterest inspired Egg White Muffins


Servings: 12
Calories: 34.2 calories each

– PAM non-stick spray
– 16 ounce egg white carton
– Mrs. Dash No salt seasoning of your choice
– Black pepper
– Spinach
– 1/4 of a Red bell pepper (cut into strips and chunks)
– Handful of mushrooms quartered
– 2 slices of turkey bacon (cut into small chunks)





How to:
– Pre-heat oven to 350 degrees –
1. Spray your muffin pan thoroughly.
2. Put little amounts of each ingredient into each hole.
3. Pour 1/3 cup of egg whites over ingredients.
4. Season lightly with black pepper & Mrs. Dash.
5. Put muffin pan in oven for 15-20 minutes or until desired consistency.
6. Sprinkle shredded cheese (optional).
7. Take out muffins and place them on a cooling rack.

After these are cooled, you can eat them immediately, take them to work as a healthy snack, or keep them in the refrigerator until the next day. I will definitely be making these again! 😀