3 Minute Waffle Sandwich

3 Minute Waffle Sandwich | A Beautiful Day

Happy Happy Thanksgiving! Hope everyone gobbled, continue to gobble, and/or gobbling a belly of warm fuzzy comforting food.

It is freezing here in California. It’s late in the afternoon and I am still in my sweatpants. Yup, it’s stretchy sweatpants day at home. And stretchy sweatpants at Thanksgiving dinner later tonight. It’s the day where you wear stretchy pants and people look at you with “envy” eyes at dinner because they regret putting on their fancy pantsy. Muahahahahaha…looking good is not on the agenda. EATING.EATING. EATING. is the only agenda I have in mind.

3 Minute Waffle Sandwich | A Beautiful Day

3 Minute Waffle Sandwich | A Beautiful Day

I am thankful for no cooking today. Woohoo!!!!! (popping a bottle of champagne). I am thankful for Walt and Zara, my sweet family who love me unconditionally and make me feel wholesome. I am thankful for amazing friends who have touched my heart and belly (yes, they are great chefs). I am grateful for you and all my readers, who are still sticking around with me. And lastly, I am thankful for these easy breezy stuffed waffles.

3 Minute Waffle Sandwich | A Beautiful Day

It’s a sexy, classy and modern twist to our breakfast toasts in the morning. Goodbye, old boring way. Oh, make it a dessert too. Please! So versatile, all you do is have fun and go wild with toppings.

3 Minute Waffle Sandwich | A Beautiful Day

I made a peanut butter with banana for Walt and me on multi-grain toasts (keeping up with our healthy lifestyle). And for Zara, I spread some Nutella with banana for Zara (no toddler could resist nutella, not even adults). 3 minutes or less, breakfast and/or dessert is served. We were warm and fuzzy in our PJs.

Have a beautiful Thanksgiving holiday!

3 Minute (French Toast) Waffle Sandwich

Preparation Time: 2 minutes
Cook Time: > 3 minutes
Serving: 2

1 egg
2 slices of toast
Peanut Butter
Banana, sliced
A waffle maker
Coconut oil, spray

Other Topping Options
Chocolate chips
Almond butter
Any flavor of fruit jam
Any fresh fruits, sliced

Whisk egg in a bowl until light and foamy.

Dip each side of toasts in egg and place on a plate.

Spread peanut butter (desired amount) on one side of one toast. Then, top it with sliced banana. Close it with the other slice of toast.

Plug in waffle maker. Spray with coconut oil. Place the sandwich in the center. Close and press the lid. Wait till green light is on, it’s done!

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Quinoa Bibimbap (Vegan)

Quinoa Vegan Bibimbap 111215-3

Vegan. Quinoa. Bibimbap.

Love. Love. Love.

Who needs rice, right? Rice (bad carbs) is so in the past.

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I made this dish when I am hungry but want to have a dish that is satisfying the taste bud and not go hungry later.

It was unintentional to make it a vegan style, but Walt (a meat-lover) totally couldn’t stop scooping it off the bowl. It was THAT comfort and soul satisfying. Vegan style.

If you prefer to have it with an egg or 2, or wonder what other veggies to add, click on this recipe on the blog.

Quinoa Vegan Bibimbap 111215-5

This 1-bowl recipe is everything.

Tons of veggies
Low carbs
Lean protein
Spicy (just enough)

You will find yourself licking the bowl to the last piece of quinoa. And then tummy rubbing. Ahhhh, so satisfying.

This is Zara approved (see her hand above?). This is holiday-watch-your-waistline approved. This is weight loss challenge approved. This is definitely a 21 Day Fix approved. Yay or nay? (Autumn Calabrese, what do you say?)

Tip: Try eating it with a long handle, stainless spoon (like the one in picture). Something to be said about it making the dish extra soul satisfying.

Let me know if you give this recipe a try. Tag #abeautifuldayblog on Instagram or Facebook. Or leave a comment below.

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Quinoa Vegan Bibimbap

Preparation Time: 10 minutes
Cook Time: 10 minutes
Serving: 2 large bowls

1 tbsp coconut oil
1/2 box firm tofu, cubed
Pinch of salt
Pinch of grounded black pepper
1 small carrot, sliced or julienned
1 small bell pepper, julienned
4 shitake mushroom, julienned
1 cup of bean sprouts, washed
2 cups spinach, washed and drained
1 persian cucumber, sliced
1 cup cooked quinoa
1 tbsp seasame oil
1 tube of bibimbap red sauce

Optional Toppings
1/4 cup black bean (store bought)
1/2 cup seaweed (store bought)
1/2 cup store bought marinated daikon
Toasted sesame seeds

Pat dry cubed tofu with paper towel. Season with a pinch of salt and pepper. On high heat, drizzle 1/2 of coconut oil to a frying pan. Wait for the pan to heat, add tofu. Stir fry for 5 minutes, or till dry and golden brown. Set aside.

Drizzle the other half of coconut oil into frying pan. Add carrot. Add bell peppers. Add mushroom. You can either section them out in the pan or stir them together. Both ways yield equal deliciousness. Cook for a few munutes, or till soft. Set aside.

Stir fry bean sprout for a minute. Set aside.

Add spinach to the heated pan. Turn off immediately. Let spinach sit in the pan till it shrinks. Set aside.

Plate 1/2 of the cooked quinoa in the center of a bowl. Decorate the different veggies and tofu around quinoa. Drizzle some sesame oil and bibimbap sauce on top. Serve

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Posted in Dinner, Food & Drink, Korean, Low Carbs, Lunch, One Dish Meal, Quick Meal, Salad, Vegan, Vegetarian | Tagged , , , , , , , , , , , , | 4 Comments

Orange Almond Flourless Cake 

We all have sweet tooth cravings from time to time. Okay, all the time, like me. Eating healthy shouldn’t stop us from having cake. Because cake could be as healthy as a bowl of oatmeal. I have found THE cake that loves your waistline, your heart, and your skin.

Never have I thought flourless cake could taste soooooooo good and be soooooooo moist. With the healthy lifestyle we are maintaining (after doing the 21 Day Fix challenge), it felt right to bake a carbs, sugar and gluten free cake for Zara’s birthday. After all, Walt and I will be eating it, most of it. In fact, we did and it is all gone by the time I finish this post.

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If healthy mean I can eat cake, everyday, sign me up. Oh, yes! (hands raised).

Everything about this cake is organic. All NATURAL.

I am a novice when it come to baking. Often I would do something wrong during the process that the end product is not like what it supposed to be (Guilty! Not very good at measuring and following instruction). Hah, this one is easy as a piece of cake (no pun intended), there’s no room for error. No fluffing, no whipping, no handstanding. And did I mention the ingredient list is short? Yup, that’s right. Wooohoo! Some love for the wallet!

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Can’t say enough, it’s one of those healthy cakes – that loves your waistline, your heart and your skin (injected with Vitamin C). Top it with desired fruits to make it all colorful, pretty and happy. (Only because it’s Zara’s birthday, I added Nutella and M&Ms candies leftovers from Halloween as those are her favorite chocolates.)

This cake is made with love and filled with happiness. From my kitchen to yours.

Orange Almond Flourless Cake

adapted from SBS’s Food

Preparation Time: 10 minutes
Cook Time: 2 hours + 50 minutes
Serving Size: 10

2 orange
6 eggs
1/2 cup honey
1 cup almond meal
1/2 tsp baking powder
1/4 tsp baking soda

Shredded coconut
Almond flake/crushed
Anything desire

Wash the oranges. Place them in a pot and cover with water. Bring it to a boil. Reduce heat and simmer for 2 hours. Drain the oranges, set aside. Allow to cool to room temperature. Use a blender to puree the skin and meat (not so much of the juice) till it becomes a paste. This step could be done ahead of time.

Preheat oven at 350F.

Line a spring form tin or 9″ round tin with baking paper. Set aside.

Whisk together 6 eggs and honey in a bowl until well combined and honey melted. Add the orange puree and stir to combine. Mix in the almond meal, baking powder and baking soda. Pour the batter into the prepared tin. Bake for 50 minutes to an hour, till top is golden brown and a toothpick inserted in the center comes out clean.

Decorate with fruits or any topping desire. Serve!

Have a beautiful day!

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The Best Omelette Cupcake

Egg is my best friend when it comes to protein as well as quick easy meals for muscle recovery. Our household could go through 48 eggs in less than 2 weeks (including the little one)!

Me and WT have been doing this 21 Day Fix challenge. Yup, the one and only, 21 Day Fix with Autumn Calabrese. We are 5 days in our round 2. To pump it up, WT went out of his way to get the extreme version. They are not kidding with the added word “EXTREME”. The workouts are kicking butts. I don’t lightly say this. It is TOUGH!!! Very TOUGH!!!!! But so happy, so sore after each workout each time. For fuel, we turn to eggs as our source of protein and for a easy quick fix meal.

I have always love eggs. So this egg diet is quite easy to adapt too.

I love them sunny side up (as a dip with toast).

I love them boiled (with oozing yolks).

I love them scrambled (fluffy with ketchup).

I love them omelette. 1 egg omelette? Is that possible? And in cute little cupcake? No way! Yes way! Don’t want to spend more than 10 minutes in the kitchen chopping and cooking, look no further.

This savory cupcake light on the stomach but heavy on flavor without any artificial seasoning. This savory cupcake is moist and fluffy, even hours later. All right, even overnight. Yes, you heard it right. Overnight. Just pop them in a oven toaster the next morning and it will moist and crispy again.

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Double the ingredients and make extra. Otherwise, you will regret that you didn’t. Like I did.

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Perfect for breakfast. Ideal for snack. Easy for lunch. Time-free for dinner. And did I forget to mention that toddlers and kids love them? Oh yes, they do!

Omelette Cupcake

Preparation Time: 10 min
Cook Time: 20 + 3mins
Serving: 4 (8 cupcakes)

8 large eggs
3 cups spinach (packed), chopped
3/4 cup mushroom, sliced
1/4 cup onion, chopped
2 cloves garlic, minced
1 tbsp green onion, chopped
1/2 tsp Kosher salt
1/2 tsp fresh ground pepper
1 tbsp lite shredded cheese
Coconut oil spray
8 medium sized cupcake/muffin liner or tin

Preheat over at 375F. Meanwhile, in a large bowl, whisk eggs until foamy (Tip: Foamy = fluffy and airy cupcake).

Mix in spinach, mushroom, onion, garlic, green onion, salt and pepper.

Spray cupcake/muffin tin or liner with coconut oil. Fill each holder with egg mixture.

Bake for 17-20 minutes, in middle rack, till is set. Take it out and sprinkle a small pinch of shredded cheese on the top of the cupcake. Put it back into the oven and broil on high for 3 minutes, till is brown.

Serve. Drizzle with some hot sauce is a personal preference. 

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Thai Beef Stew Noodle 

The weather has gotten a tiny bit cooler and gloomier in the morning. Well, maybe because I have been waking up super early (an hour before sunrise) by Zara. She is an alarm clock; everyday at the same time, she rolls on my tummy and slaps lightly in the face to make sure I wake up to feed and play with her. Yup, she is ready to play by 6am, and that is on a good day.

There’s nothing better than to have a bowl of warm noodle soup for breakfast. Especially on a cold morning, a bowl of Thai Beef Stew Noodle sounds so delicious. Just to switch things up. Do you know in Asian countries, noodle soup is often one’s favorite breakfast choice? My dad used to take my brother and I to go have Pho (Vietnamese beef noodle) on our way to school when we were young living in Vietnam. We believe starting the day with a warm meal keeps the stomach all cozy and fuzzy, which the body would then feel nice and warm. The night before, I would cook a big pot of this Thai Beef Stew to eat as dinner with rice noodle. And would have leftovers to eat as breakfast the next morning.

I don’t often cook with lemongrass. Just because it is not always available at the supermarket. But I love dishes with lemongrass, like this dish which I stumbled upon Bon Appetite one day. I love the aroma it gives off to the dish and the house while the beef is simmered. In this dish, because the lemongrass is processed into a paste, you won’t need to chew on the pieces of lemongrass, which sometimes feel like chewing on grass when the lemongrass is tough and dried.

Note: when select lemongrass, make sure that the color is greenish and smell fresh. To lengthen its shelf life, wrap lemongrass in paper towel or newspaper and store in a dry place in the fridge.

Thai Beef Stew Noodle
modified from Bon Appetite 

Preparation Time: 30 minutes
Cook Time: 3 hours 
Servings: 6

4 lemongrass stalks, trimmed, tough outer layers removed, thinly sliced and minced
6 cloves garlic chopped
4 kaffir lime leaves, chopped
2 tablespoons ginger, minced
2 pounds boneless beef chuck, cubed
Salt and freshly ground black pepper
2 tablespoons vegetable oil
2 whole star anise pods
1 cinnamon stick
1/4 cup reduced-sodium soy sauce
2 tablespoon fish sauce
¼ cup light brown sugar
4 medium shallots, quartered
3 carrots, peeled, diagonally sliced
1 bag of fresh rice noodles
Basil (for serving)
Green onion (for serving)
Lime wedges (for serving)

Throw lemongrass, garlic, kaffir lime leaves, ginger, and 2 chiles into a food processor. Blend until a fine paste forms.

Season beef with salt and pepper. Heat oil in a large pan over medium-high heat. Cook beef, turning occasionally, until browned. If necessary, work in batches till all the beef is cooked. Transfer to plate. Set aside. 

In the same pan, cook lemongrass paste, stirring often, until lemongrass is beginning to soften, 5–8 minutes. Mix in star anise, cinnamon, soy sauce, fish sauce, brown sugar, beef with any juice, and 10 cups water. Bring to a boil, then reduce heat and simmer, covered, until beef is tender and liquid is slightly thickened, 2 – 2.5 hours.

Add shallots and carrots to stew and cook, partially covered, until vegetables are soft and beef is falling apart, 35–45 minutes. 

Meanwhile, cook noodles according to package directions.

Divide noodles among bowls and ladle stew over. Top with basils and green onions. Serve with lime wedges.

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Miss You

Hello Everyone! You are so so so so so missed!!!!!

I am back. After taking a loooooooooong vacation (2 1/2 year?) from blogging. During my off time, I was really embracing the experience of motherhood and enjoying every second I have with my family. And I still am doing that. There’s nothing in this world that I would want to swap my job with.

Zara Eating Madeleine

Meanwhile, I’d learn to cook some really really delicious recipes and ready to add to my repertoire. Looking forward to sharing them with you!

Dreamy Pink Peony

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The Sweetness of a Matcha Latte

Matcha Latte

Instead getting a dose of my usual boba milk tea, I opted for a matcha latte this afternoon.

It had been a while that I have had in my head to make a matcha latte. I made a trip to a Japanese market to load on matcha powder. I am fond of tea and milk and mixing them together seem so fitting for an afternoon drink.

Matcha Latte

Matcha is both a stimulant and a relaxant, perfect for focusing on work, meditation, exercise or play. It is an antioxidant wonder  (17 times of wild blueberries) which is great for health.

Matcha Latte

This drink is great to add a little honey to sweeten the taste and bitterness of the matcha. It is also a great refreshment for a nice little gathering with friends.

Matcha Latte

Matcha Latte

Serving: 1 cup

1 tsp matcha powder
2 tsp water
8 oz milk, soy milk, or almond milk

Mix together matcha powder and water in a cup, until powder all dissolve.

Bring milk to a boil in a small pot on medium heat. Stir frequently.

Pour hot milk to matcha mixture while stirring.

Add honey to sweeten the drink.

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Spicy Italian Sausage Pasta with Vodka Sauce

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A Nostalgic Affair: Sardines + Egg Baguetti

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Good afternoon, Everyone. It’s a gloomy and wet Thursday. These are the kind of days when I’m lost in nostalgia. I fixed myself a sardines + egg baguetti for a much-needed dose of childhood sentimental affair. Iberia or Marock’s canned … Continue reading

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Dining in Coziness

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DIY Anti-Acne Mask

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Fuel After a Run: Spring Vegetarian Bibimbap

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Walk the Neighbor

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What a super duper nice day! Hope the weather on your side is as pleasant. This warm and sunny weather awaits for us to get out (even if it is for 30 minutes) and walk around. Plaid and gray skirt … Continue reading

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Fish Tacos

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Hubby had been talking about fish tacos for a while, mainly because he missed the ones we had from this one restaurant, Orale Fish Tacos in Campbell, CA, which we usually would have for lunch after our long run on … Continue reading

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A Morning Delight: Fig Goat Toastini

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