Ampalaya Tomato Tofu Scramble

Make it!!!

1 square tofu (squeeze the water out by using paper towel and then break to pieces) 

1 clove of garlic

1 small onion 

1/4 teaspoon turmeric powder

1/2 teaspoon salt

1 teaspoon sesame oil

Saute garlic and onion in hot sesame oil. Add in tofu and cook for 2 minutes. Sprinkle turmeric powder and cook for another 2 minutes. Set aside. 

1 ampalaya (bittergourd)sliced thinly

2 cloves garlic crushed and chopped

1 small red onion sliced

1 tomato sliced

1 teaspoon salt

1 teaspoon coconut sugar

 a pinch of ground pepper

1 tablespoon healthy vegetable oil of your choice

2 tablespoons water

Saute garlic in hot vegetable oil. Add garlic and onion until wilted. Add tomatoes and cook for 1 minute. Add in ampalaya and cook for 2 minutes. Add salt and pepper and water so the veggies will not go too dry. Stir, cover and cook for another 2 minutes. Sprinkle with ground black pepper and coconut sugar. Add in the tofu scramble and cook for another 1 minute. Serve and eat away!!! 

Rainbow Breakfast Smoothie Bowls (Vegan)

Since I was on a 1-week break, I thought I"ll add more beauty to my meals. Smoothie breakfast bowls are kinda trending on the net. Following are my own versions and the secret to a really good smoothie bowl is having your fruits frozen so that they are thicker than the smoothies for drinks.  

RED -This is a strawberry watermelon smoothie. First I put slices of watermelon in the blender and then strained to separate the pulps and seeds from the juice. I put the watermelon juice back to the blender and blended in 10-12 frozen strawberries. I poured into a bowl then topped with home made granola, jack fruit slices, more watermelon slices and frozen small grapes. 

ORANGE - First I juice 1 small carrot then blended in with frozen papaya slices. Smoothies must be thick to enjoy eating not drinking :) On this I decorated with rolled oats, fresh grapes, watermelon cubes, sunflower seeds and pomegranate :) 

YELLOW - With this I used 1/2 cup of soy milk and then blended in frozen pineapple then topped with granola, frozen strawberry, sun flower seeds and more pineapples :) 

GREEN - This is a banana lettuce smoothie with soy milk topped with papaya slices, granola, almonds and goji berries. 

PINK - well, I don't think I'll be able to find any blue color fruit or vegetable unless i add blue food color :) This is a banana strawberry smoothie topped with more bananas, granola goji berries and sunflower seeds.  

VIOLET / PURPLE - This is a frozen banana beetroot and soymilk smoothie topped with more bananas, granola and peanuts.

I've really enjoyed all these and I'll be exploring other flavors soon :)

Vegan Pumpkin Oatmeal Squares and A Breakfast Smoothie Bowl

Gooey yummy squares 

Two weeks ago, I bought a butternut squash but I didn't know what to do with it. A week later, I decided to make a puree out of it and had a full jar.

From this puree, I used half cup to make a pumpkin, pineapple and banana smoothie bowl for breakfast the next day. I poured my smoothie in a bowl then topped with granola, frozen strawberry slices, sunflower seeds and more pineapple slices. It was very good!

Worried that the puree will be spoilt, today, I thought of making Pumpkin Oatmeal Squares - good for breakfast or just snack :) I love how it came out well.

Just mix all the following ingredients:

1 1/2 cup pumpkin puree

2 cups rolled oats

1 teaspoon ground cinnamon

4 teaspoons coconut sugar (you can add more sugar if you want, I just didn't want it to be sweet)

2/3 cup soy milk (other non-dairy milk will do, I only had soy milk today) 

2 tablespoons coconut oil 

1 tablespoon goji berries (raisins will do) 

1 tablespoon sunflower seeds (other nuts will do)

1 tablespoon unsweetened chocolate chips

Spread evenly to a pan lined with parchment paper. Sprinkle a tablespoon or more unsweetened chocolate chips. Bake for 25 minutes on 350F temperature. Adjust time according to your oven.