Sunday, January 10, 2016

Meal Prep, Soup.

I used to be really reckless when it came to money and food. I love food and I enjoy eating out and in my early to early-late 20's the majority of my money went to eating out.. It was ridiculous. But now I am wayyyyy more responsible as well as practical. Don't get me wrong I still enjoy eating out, but I enjoy cooking at home as well.

I try to keep a fairly healthy lifestyle. I have a certain rule when it comes to eating, which is 70/30. 70% of the time I will eat healthy and the other 30% I eat whatever I want. I don't want to restrict myself nor have a dumb cheat day. I'll just eat healthy most of the time and indulge in the things I like now and then without feeling guilty.

Anyway! I've been getting much better when it comes to meal prepping for the work week lunches. I bring my own lunch typically 3-4 out of the 5 days. Since this is the new year, I really want to focus on eating 80/20 as well as not spend much money because I'd like to get rid of my student loans. I'm doing this by making simple, cheap and tasty soups.

Soup is SO EASY to make. I just throw whatever vegetables we buy on sale in a pot- throw some seasoning in and VOILA- healthy and cheap soup for the entire week. The soup pictured above is a chicken, kidney beans, and spinach soup and it only costs me about $2.50 for the entire week. People at work buy their lunches at the cafe which is about $5-$8 a day. With my soup I'm only paying 50 cents a day. I understand not everyone can eat the same thing everyday because I'm typically that kind person too.. or I was that person, but because I'm so busy at work, I really don't even notice nor care to eat something different. I just want to eat something while I work at the same time and soup works for me.

Here is the recipe for this soup:

2-3 Cups of water
1/2 Chicken breast
1 Cup of spinach
1 Can of kidney beans
1/2 Carrot
3 Cloves of garlic (minced)
1/2 Onion (diced)
1/2 Chicken Breast
1 Tablespoon of tomato paste
2 Tablespoon of olive oil
Salt & Pepper to taste

I don't want to bore you with the instructions, but sauté the garlic and onions for about 5 minutes and then dump everything in lol.. cook at medium to high heat for about 20-25 minutes. For the chicken I seasoned it with salt, pepper and garlic powder and baked it. Once it was done, I shredded the chicken and threw it in the soup. And then your'e done.

Bon Appetit!

Saturday, January 2, 2016


It's 2016 already! I can't believe 2015 went by so fast. Everyone likes to recap their year whether it was good or bad and I think it's great because you can re-evaluate yourself as a person especially when it comes to your own growth.
If I had to describe 2015 with one word- it would be.. Progressive. It was progressive personally as well as professionally. After graduating last year with my Bachelors (took a decade) I was able to start my career (better late than never.. am I right?!...). Not only was I able to grab a good job, I was able to excel real well and receive a promotion within 8 months of being with the company. I know when I talk about the company I work for- I sound like I'm drinking the kool-aid, but I am because I see potential and they see it in me.
Now let's talk personally.. Every year I strive to be better personally whether it's with my family, friends, and my personal relationship with MVamos. It's an on-going personal growth with my family but I feel like it gets better every year even if there are speed bumps. I've learned to slowly let go of "friends" who just slowly fade away- it's still a struggle, but I think eventually I'll come to terms.
My growth with MVamos has been amazing. Long story short.. he proposed on Christmas Day and of course I said yes! We shared the news with family and close friends first and somewhat discretely announced it a week later on New Years day. I believe every relationship, whether with a love one, family, or friends, needs a solid foundation in order to reach success.
Cheers to the New Year!

Sunday, November 29, 2015

Prague, Vienna, and Budapest.

Well helllllooo.. long time no write/post/something. I obviously been M.I.A. and that's just because ever since my new job in May- I've hit the floor running and I really haven't stopped. But.. I did eventually.. for the first week of November because it was our annual vacation!.. This year we went to Prague, Vienna, and Budapest.

I packed incredibly light and everything I packed was perfect for the weather. It was a beautiful trip and I must say my favorite city out of the three was Prague. Yeah I know.. it was more touristy but it was beautiful and we did our best to stray away from the popular/touristy eateries. ANYWAY! Here are some random photos from our trippy trip.


Saturday, July 11, 2015

Chao Ga (Rice Porridge w/ Chicken)

I haven't been sick in over a year and that's pretty damn good. I've been around coworkers who've had the flu as well as MVamos and my body was resilient! But apparently, not this time. I was pretty upset that I became so sick and I did almost every home remedy I could think of. Ginger tea, green tea, lots of water, ate pho, ate tofu house soup, airborne, Theraflu, Dayquil.. and I kept eating.. but nothing worked. It probably just needed to run it's course and was caused by the bipolar weather in San Diego. Hot, humid, rain, cold, hot, humid, etc.
Anyway, towards the middle-end of this sickness I decided to make Chao Ga, aka rice porridge with chicken. It's a staple in Vietnam and probably most of Asia.. it's usually eaten for breakfast and when you're sick. I haven't eaten this since my mom made me eat this which was.. probably over a decade ago. I made mines without ginger because I didn't have any and I don't like chewing/eating ginger. I ate this at home and for 5 days straight during lunch at work. I'm rather shock that I ate the same thing over 3 days straight.. 3 days is typically my max.
It was good! I don't know if it helped, but my coworker is right.. it is a comfort food.
Okay, bye!

Sunday, June 14, 2015

I'm Alive!

I apologize for being on hiatus for over a month.. but I don't think anyone really reads my blog.. haha- I'll apologize anyway. I haven't been cooking too much- nothing new anyways because I've been preoccupied with a new job and the information overload from it is just overwhelming.

I'm getting back into a routine where I'm able to relax a bit more and have less attitude (haha sorry MVamos) when I get home.. still trying to work on this, it's getting better (I think..?). Anyway, here's something I made this morning, very simple and it's really just to post something since it's been awhile.

In attempt to show my gratitude to MVamos' amazing patience for my recent behavior/attitude, I made him a nice breakfast lol. It's very simple, but typically he has cereal and/or oats for breakfast- so this is something different- "spicing it up" (without the spice). Toasted English muffin with tomato, sharp cheddar cheese, sunny side up egg w/ cilantro.


Tuesday, April 28, 2015

Seared Ahi Tuna w/ Kale & Chickpea Salad.

I've been eating a lot of kale lately and that's not because I'm on some kale kick. We buy kale during our normal grocery routine because it's cheap, healthy, and I mainly use it for my green smoothies. But as of late, I've been eating it as a salad because sometimes I just don't want a smoothie.

So sometimes during the day, I try to figure out what I'll be making for dinner. One day, I wanted to make something with kale and chickpeas because that was pretty much all I had at home. I went on pintrest and typed "kale" and "chickpeas". Found a bunch of recipes for a kale and chickpea salad so why the heck not. Now, I'm the type of person who needs meat (lol) and so I decided after work to go to the local Japanese Market and buy a small teeny slab of Ahi Tuna... because that shizz is expensive. Anyway.. not only did the dish turn out really good- it was also healthy, light but yet filling (because of the chickpeas).

Serving Size: 2
4 Stocks of kale
1 Can of chickpeas (you can buy them fresh, but you'd have to soak them for awhile)
3 Cloves of garlic (roasted, throw them in the oven covered in olive oil for 30 minutes at 375 degrees)
1/2 Lemon
Ahi tuna
Soy sauce and rice vinegar
Olive oil

Salad: Cut the kale leaves off the stems and chop the leaves into small bite size pieces. Drizzle olive oil into a pan and place your kale in (warning: they will start popping). Stir the kale until all is covered in olive oil, cook for 3-5 minutes, remove heat and place in bowl. Open your can of chickpeas and strain the juices out and rinse. Since these are already cooked, you can then put half of the can with the bowl of kale (or the whole thing if you really like chickpeas). Throw in your roasted garlic, squeeze at least a tablespoon of lemon juice, sprinkle a dash of salt and pepper and mix everything together until all is even distributed.

Tuna: Have your pan on high heat. For my tuna, I kept it simple. I mixed a tablespoon of soy sauce and rice vinegar- I dipped my tuna in this before searing. The searing is very quick. I seared each side for about 10-15 seconds since the pan was very hot. Once all sides have been seared, let it rest for about 5 minutes.

Lastly.. plate everything the way you like. Voila! Very easy and healthy.