|April 16, 2009||Posted by Mabel under Cravings, Food & Recipes, Health & Fitness|
Although my weight gain during the pregnancy may not be significant, it’s still enough to warrant caution so Nil and myself are back on a healthier diet. Previously, we had avoided snacks like chips and peanuts – keeping it to a minimum (like maybe once a month or two) – and entertaining ideas of eating out like fast food to a bi-monthly or even a once-quarterly affair. Since a couple of weeks back though, I have been having this intense craving for fast food and we gradually went from the whole once in a blue moon thing to once bi-weekly and then once a week. It didn’t help that I am constantly hungry with Eva, my portion control ballooned and all…
Before I went for the check-up, I had this naggy feeling that I ought to stop the fast food cravings there and then because of one thing I noticed (I’m a big fan of listening to my body). It was the fact that my last fast food meal ended up with me feeling utterly sick and dizzy. Too much carbs, I could hear myself screaming, and I felt that the weekly trips ought to stop…not to mention the larger than usual portions.
And they did. The doctor’s reminder helped tremendously. She gave us well-meaning tips and advice including a new idea that we didn’t quite explore – a “fruit only day” once a week with papayas and pineapples leading the way. So after the check-up, we went grocery shopping and walked away with a boatload of fresh leafy salads, courgettes, eggplants, tomatoes and a number of other vegetables plus a comb of bananas and a nice ripe pineapple.
Today’s lunch and dinner came in the form of moussaka – made with a yoghurt bechamel sauce instead of the traditional sauce which is made with butter, milk and flour. Two eggplants, three tomatoes, two onions and garlic went into this lovely concoction…and of course, two eggs and yoghurt with about one tablespoon of parmigiana cheese. We had this with some salad and it made for quite a fulfilling lunch – I didn’t have my usual portion size, opting instead of stick to my pre-pregnancy portions.
I have also decided to stick to three meals a day, only allowing afternoon snacks in the form of fruit instead of snacking on cornflakes whenever I was hungry throughout the day. Today’s pick was a banana with a handful of raisins. I’m planning to get some dried fruit like prunes and apricots which are high in minerals, fibres and vitamins with natural sugars which are better than refined sugar plus a couple of apples, pears and maybe some strawberries even though they aren’t in season. Am dying for a bowl of red and yellow fruit!!!
So what’s on the menu for tomorrow? Kung po chicken and more vegetables in the form of bean sprouts or Chinese cabbage and a small bowl of rice! YUM!
**Cross-posted on the main blog**
|April 22, 2008||Posted by Mabel under Cravings, Food & Recipes|
Even though the nausea isn’t really there, there are some dishes that I just can’t away from. The food cravings have had me going after me yet some thing light (because of the “fatness” that I’ve been feeling). So part of me just had to have something simple, warm and soupy…
Chicken and beef ball porridge
Two handfuls of rice
Water (enough to fill at least 1/2 to 3/4 of the pot)
Some dried scallops
Handful of fried shallots
(A) For the mince
- Wash the rice and drain. Then add water, dried scallops, sesame oil and leave to boil.
- Stir occasionally to prevent the rice from sticking to the bottom of the pot.
- When the rice has softened and expanded, add in the ginger and sesame oil. Turn down the heat and let the porridge simmer.
- Add in the chicken and allow it to cook. When the chicken is fully cooked, remove and cool.
- Prepare the beef mince and form tiny balls. Drop these into the porridge. Start stirring again only after the beef balls are cooked.
- Continue stirring the porridge regularly while it simmers. Meanwhile shred the chicken and dump the shredded pieces into the porridge.
- The porridge is ready to eat depending on how you like it. (If you desire a thick consistency, allow it to simmer longer. Don’t forget to stir!)
- Serve with spring onions or ginger or as is.
|April 15, 2008||Posted by Mabel under Cravings, Food & Recipes|
When you’ve got food cravings, it’s perfectly alright to act on them!!!
Chillied garlic seafood spaghetti
Lots of garlic
A handful of fresh or dried chillies (depends on how strong you want it to be)
Pasta (fresh or dried)
Corn flour (for thickening)
- Cook the pasta the regular way or as indicated in the packaging (if it’s fresh pasta that you’re using).
- In a pan/pot, heat some oil and toss in the garlic and chillies. Fry until fragrant before adding the seafood mix.
- Add a tiny bit of water and let the seafood mix cool before thickening the sauce with some corn flour mixed in with water and cracked black pepper.
- Add salt and pepper to taste.
- Once cooked, turn off the heat, cover and place aside. Dish on top of the pasta and serve immediately with grated parmesan.