You are what you eat.

This trip from USA really made me a convert!
You ARE really what you eat. :)

Doesnt seem to be a need for heavy brekkie light dinners/ starvation plans/ or regurgitation.  Been taking 3-5 meals a day, allowing only healthy food into my system. Also tried my best to take the cue from my tummy, eat when hungry, stop when startg to feel full.

It was pretty difficult at first… but im starting to get the hang of it :) Not only am i feeling good, my body also responded in a super fantastic way :D haha. Like tummy not as bloated, lost weight while in the states (which is like wowww.) more alert in the day, and my body clock has also been working well – feel sleepy at 11pm now! yahoo.

My sister’s wedding is coming soon & i wana look & feel great!

Sample menus of the junnebug’s daily diet (since the states)

Workdays:

Breakfast:
A quick cup of greek yoghurt with honey + brie cheese & 3 wheat crackers.
(Adopted during my stay with shuwie where she made me a convert for healthy food! weet!)

(Thats shuwie talking to her beau while i enjoy my hearty breakfast in bed. haha)

Or if no time to prep own breakfast, grab ham & egg sandwich from favourite taiwanese shop near work.

Lunch:
Basically anything but i’ll steer clear of fried stuff. Carbo is good, but not excessive.

Dinner:
(Home) Veggies aplenty to make up for the lack of, during the day. Soup is good.
(Out) Ensaladas, Sashimis, Soupy, Meaty, etc… But not too heavy.

Weekends:

Breakfast:
A medium cup of greek yoghurt with honey + brie cheese & 3 wheat crackers.

(1/2 bran oatmeal chocolate muffin, crackers and brie cheese!)

Or tortellini with portebello shrooms & cheese + freakg expensive organic basil pesto which im determined to make myself next time.

(Cherries in cup, small portebello shrooms and cheese tortellinis and organic chunky asparagus!)

Lunch:
Basically anything that seems healthy.

In-betweens:
Honey sesame cashew nuts & tea!

Dinner:
(Home) Veggies aplenty to make up for the lack of, during the day. Soup is good.
(Out) Ensaladas, Sashimis, Soupy, or occasional indulgences.

Like yesterday, when i had half a fried spring chicken and fries. stomach felt queasy for the longest time. i guess when ure used to healthy eating, somehow, u wouldnt be inclined to snack on junk no more. ur body will say NO, PLEASE! :) Not easy la. But slowly and surely i hope?

***

Found my ideal basil pesto recipe! Sounds pretty good.

PESTO SAUCE
• 4 cups basil leaves, well packed
• 4 cloves garlic, lightly crushed and peeled
• 1 cup pine nuts or walnuts (or a combination of the two)
• 1-1/2 cups freshly grated Parmigiano Reggiano or Pecorino cheese (or a combination of the 2)
• 1-1/2 cups extra-virgin olive oil
• salt and pepper to taste

Place basil leaves and garlic in food processor or blender and process until leaves are finely chopped. Add nuts and process until nuts are finely chopped. Add cheese and process until combined. With the machine running, add olive oil in a slow, steady stream. After the oil is incorporated, turn off the machine and add salt and pepper to taste. If not using immediately, store in an air-tight container with a thin coating of olive oil on top to keep the sauce from turning dark. Pesto will keep well in the refrigerator for a week or more. This recipe yields approximately 3-1/2 to 4 cups, and can be halved.

Using Pecorino cheese and increasing the quantity of garlic will yield a more intense, sharply flavored pesto. Some people prefer to toast their pine nuts. Using walnuts yields a more woodsy flavor. The amount of olive oil can be adjusted depending on the desired final consistency (thicker or thinner).

 

June 30, 2008 | Categories: about me, cook, food, my day | Leave A Comment »