Monthly Archives: December 2013

Protein Mixed Berry Yogurt

Sometimes, I think I have a binging problem. :/ I like telling myself that it’s because Jun and I haven’t seen each other in almost half a year and so we decided to stuff all the cooking adventures/kitchen experimentations into the 1-2 weeks I’m back…but if we live together again, I wonder if we would turn into blimps? :[ We lived together for 4 years before though, so maybe there’s a chance that we wouldn’t.

Anyway, we decided to get together on Christmas Eve to make more foods! Speedracer breathed his last breath the week before I came home, so the four of us had been sharing one car. My parents were out that morning, and my attempts to fix my bike (I even located my bike key!) failed miserably because the inner tubing of my front tire has a hole in it. :[ So I walked to Safeway to get groceries. :O I’m really glad I remembered that CA doesn’t give us plastic bags anymore, or that would’ve made life a little more difficult. >_> I’d already been super hungry even before I set out on my journey to the grocery store (it was only 1.5 miles away; I just like the idea of calling it a journey), so I threw something together really quickly afterward.

Protein Mixed Berry Yogurt

-1 scoop of 100% whey concentrated + isolated whey protein (chocolate)
-3/4 cup 0% Fage Greek yogurt
-1 scoop flax meal
-handful of frozen berries
-sliced bananas
-sliced almonds

1) Add flax meal and protein powder into the Greek yogurt and mix well.
2) Top with frozen berries, sliced bananas and almonds!


薑汁燉蛋 (Steamed Ginger Egg Custard)

My house was actually out of soy milk (or really, any type of milk), so we used up the rest of the fresh cream we had from making the Spiced Kabocha Shepherd’s Pie (waste not!). As far as desserts go, this is pretty darn healthy! :] This makes about 6 servings!

薑汁燉蛋 (Steamed Ginger Egg Custard)

111 calories, 1g CHO’s, 9g fat, 5g protein, 64mg sodium!

-6 oz. fresh cream
~1.5 cups water
-5 eggs, yolks + whites separated
-1 2 in. piece of ginger, grated

1) Wash + peel the ginger. (I used a spoon to peel it. It works rather well.)
2) Separate egg whites into one bowl and egg yolks into another. Beat each of them lightly.
3) Grate the ginger and press the juice into the two bowls. Add cream + water (or milk, if you have that) into each.
4) Steam on high heat for 5 minutes, then on medium-low heat for 10 minutes.
*If you want it to have a super smooth, velvety texture, pour the mixture through a sieve first!

We made an excel spreadsheet to figure out mutual times where we could hang out with people (complete with notes and such on the people we have to hang out with separately to avoid unnecessary awkwardness and the like; oh, life).

It’s complicated, but at least it looks kinda festive(?).

Zucchini Mystery Scramble

We have so many billions of recipes planned out, we had to invite other people into this mess so that we don’t end up eating it all and turning into balloons.

I’m the one on the right labeled “F.” The side bump is my butt, har har.

I only call this a “mystery” because the recipe started out as pancakes and kinda devolved into a mess because we got overly enthusiastic about adding in veggies. (It’s probably because I don’t have anything that remotely resembles a spatula you’d use to flip pancakes, and I also didn’t have an actual pan to make pancakes in.) This definitely doesn’t taste bad, but since we were expecting zucchini pancakes, it left us kinda wanting something more. I think they’d be great on a baked sweet potato, or just as a savory oatmeal. This makes about 8 small-ish servings!

Zucchini Mystery Scramble

65 calories, 3g CHO’s, 4g fat, 5g protein, 1g fiber, 84mg sodium! (per serving)

-1/4 cup quick oats
-1/2 cup fat free cottage cheese
-1/2 cup eggs
-1 cup spinach
-1/2 cup zucchini, shredded
-coconut oil
-garlic salt, to taste
-cracked black pepper, to taste

1) Combine ingredients and mix well.
2) Melt a little coconut oil in a giant skillet and throw in all the ingredients. Stir occasionally and let cook for ~8 minutes (or until you know the eggs are done).

Spiced Kabocha Shepherd’s Pie

Merry Christmas (…or happy holidays), everyone! :]

Jun found this awesome youtube channel with the cutest recipes in the world and I’ve been finding and saving half a billion recipes from instagram. Between the two of us stockpiling, our shared Google doc called “FOODING MADNESS!!! <3” has been growing at an exponential rate for the past couple months in anticipation of my return. :O We met up the day after I first got home and made three things (+ also made plans to make about 19 other dishes; don’t judge us)!

I absolutely adore this recipe (adapted from here!) and definitely want to make it again sometime soon. :D It’s actually pretty healthy! :D! Just, y’know, not in the quantities that we eat it in. (We pretty much each ate 1/2 the pie in one sitting. Give or take a slice on each end so my family could try it. :O ) We didn’t have cookie cutters, so I cut out some pixelated hearts with a knife. :O

Spiced Kabocha Shepherd’s Pie

165 calories, 5g CHO’s, 12g fat, 11g protein, 1g fiber, 60mg sodium per slice! (8 slices)

-1 lb. kabocha (Japanese squash)
-60 mL fresh cream
-1 egg yolk
-1/2 tsp cinnamon powder
-1 tsp honey
-1/2 tsp salt
-cracked black pepper
(Meat Mixture)
-1 lb. lean ground turkey
-1/2 onion, chopped
-5 cloves garlic, minced
-1/2 tsp nutmeg powder
-1/3 tsp salt
-1 egg white
-grated Parmesan cheese

1) Scoop out the seeds of the kabocha, wash and place on a microwavable dish. Cover with plastic wrap and microwave for 3 minutes.
2) Cut it into large chunks (make sure you can cut out the skin later on for cool shapes and stuffs!), cover with plastic wrap again and microwave for 5 minutes or until tender.
3) Scoop out kabocha flesh with a spoon. Mash using a fork while it’s hot. Cut out skin with a cookie cutter or knife into whatever shapes you’d like to use to decorate it the top.
4) Season the mashed kabocha with “A.”
5) Heat 1/2 tbsp EVOO in frying pan. Saute garlic until fragrant, then add onion and saute on low heat until softened.
6) Add ground turkey and cook until no longer pink. Season with “B.” Turn off heat and let cool completely. Add egg white + mix well.
7) Perheat oven to 430 F. Pour meat mixture into pie pan. Pour kabocha on top. Sprinkle with grated Parmesan cheese and arrange the cut-out-shapes made of kabocha skin on top.
8) Cook for ~20 minutes, or until the top is golden.

Before we baked it! :D

winter break wishlist

I’m flying home tomorrow! (Assuming that my flight doesn’t get delayed, anyway.) This wishlist is actually more of a “Things I’d Like To Get Done While I’m Home” sort of deal. I make them for pretty much every break I have and rarely ever get through half the list, but…it doesn’t hurt to be ambitious!

School-Related (because we all know a “break” during med school is just more time to finally catch up)

  • Finish gunner training every morning either on ellipticals or while hula hooping
  • 30-50 board questions every day
  • Study a section of Step Up every day
  • Study a section of Pathoma every day

People I Need To See

  • Family (includes Ninja :'( )
  • 6F & co.
  • Dave
  • Whitney/Becca
  • Sylvia/Mekala/Kaitlin/Elyse
  • People at TG


  • Train with Sam every day!
  • Pole classes at TG!
  • BJJ classes at KOA
  • 2-3 classes at South Bay Circus Arts
  • Strength-training of some sort (playground/body weight workouts)
  • Cut to 117 lbs (talllll order because it’s holidays/I’ll be surrounded by food/I’ve been eating like crap for the past 1.5 months and have no idea how much I even weigh at this point, but…potential competition in February!?)
  • Climb Mission Peak at least twice
  • Re-learn Liszt’s Un Sospiro
  • Come up with a piano part for Jerrod Niemann’s Only God Could Love You More, I Fight Dragons’ With You + also practice Imagine Dragons’ Radioactive
  • Learn the drum part for Muse’s Supermassive Black Hole

Food (yes, there needs to be a whole section for this)

  • Sushi
  • Viet sandwich + pho
  • Thai food
  • Korean BBQ
  • Carne asada fries
  • Burrito from La Vic’s
  • In N Out
  • A billion homemade meals with Jun (and everyone we invite over so we don’t turn into whales)