8 Week Weight Loss Challenge – Day 3

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Since I have dinner plans I decide not to make eggs today. Saving my protein quota for tonight! =)

I stir-fry some beech mushroom with a bit of cabbage in a low sodium vegetable broth instead of using oil. (Any kind of oil and avocado is good fat. In this challenge I can only have 2 tablespoon of oil per day!)

Mushroom

This is definitely not take out, I only used the container. Lol.

At work, someone was leaving the division so we had a luncheon to say good bye to her. I obviously can’t eat a majority of the food but there was salad so I grabbed a plate of it. Looks really fresh!
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8 Week Weight Loss Challenge – Day 1 & 2

Yesterday was the first day of my 8 Week Challenge! It’s off to a good start! For this challenge, I incorporated something called the 21 Day Challenge. First week is to complete a detox with 7 Day Cleanse kit that contains fiber, Hepatocleanse tablets and release tablets which helps cleanse the liver, gastrointestinal tract and fiber as everyone knows helps normal your bowel movements. The 7 weeks following it are portioned to have a balance of vegetable, fruits and lean protein.

Enough about the technical stuff here is a pic of my food shopping for the week.

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Yesterday, Monday was my first day and I woke up late. I only had 2 servings of fruit for breakfast and I was out. (I had another container of this as today’s snack.)

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I didn’t really get to eat throughout the day but in the evening I made a big batch of brussels sprouts and mushroom and ate a quarter of it for dinner.

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Then this morning I woke up extra early to make scrabble eggs with pepper and mushrooms.

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For lunch I ate the rest of the brussels sprouts and mushrooms. Tonight since I have to be in Flushing, I stopped by Paris Baguettes and brought a grill chicken and mango salad. It was good but the mango was really crisp and sour… =/

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Tomorrow is another new day and must prepare another days’ worth of food. Till tomorrow!

Travel Diary: Las Vegas – Day 1 to 2

It was my 2nd time flying this year and my sister’s first official flying trip since she can remember. It wasn’t a bad flight (6 hrs flight). We both were extremely exhausted by the time we landed. I was sick the day before I got on the plane. Glad I pack plenty of vitamins with me!

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We arrive @ Las Vegas in the evening. 6pm here is 9pm in NYC! 3 hours difference.

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By the time we got back to the hotel, we were exhausted and crashed for the evening. Quite uneventfully but let the fun begin the next day!

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Have You Ever Tried…

Have you ever tried this:

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Green tea blended Chobani yogurt?! (Limited edition)

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Travel Diary: Ocean City, MD 2015

I went on weekend business trip earlier this month and its been awesome! Even though it was only 3 days but its been an awesome trip. Great food!

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Crab cake sandwich! All crabmeat, the real deal!

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1 lb of Alaskan’s Crab Legs! It was good but I took forever to eat it. Now that I learn a tip from Rita, next time will be so much easier and faster!

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I Know The Chef – Sen Restaurant

247464v2-max-250x250 untitled Recently through Daily Candy and Urban Daddy, I was introduced to a new type of restaurant reservation service called I Know The Chef. I Know The Chef is an online concierge service that gives their members the ability to make reservations at exclusive restaurants at prime times with VIP treatments. I haven’t made an actual reservation from them as of yet but I have attended an event hosted by their founder, Joshua Stern.

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(Photo credit to DailyCandy)

This was I Know The Chef’s second ‘Members Dinner’ and it took place at Sen Restaurant on November 13 at 7:30pm. The owner, Toranosuke J. Matsuoka created a delicious and exclusive 5 course menu with sake pairings. It is priced at $70 per person. I think its a very reasonable price for a 5 course with sake pairing but many people will think its too expensive.

Sen Logo

(Snapshot of Sen Restaurant Website)

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(Photo Credit to Sen Restaurant Website)

When we entered the restaurant I was greeted by a friendly host who led me to the front of the bar where Joshua and the rest of the attendees are. I was immediately offered a cocktail. It was delicious, however I had already forgotten what it was. Rate: 5/5

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Baking Class: Macaron

I have always loved desserts. Desserts to me is the main course. Over the past year, I have grown to love macarons. It all started with Audrey’s Concerto‘s macarons. Since then I had always wanted to learn to make my own batch. It’s expensive buying macarons in the city. Audrey’s Concerto sells the small ones for $1.75 and big ones for $2.50.

Small Macaron

Big Macaron

After some research, I came across Sur La Table which offers a macaron making class called, Vive Le Macaron for $69. They don’t offer this class often and I immediately signed up for it.

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Kitchen

Sur La Table had a spacious kitchen for their cooking class and we all worked in groups of 3 or 4. I worked with a couple, Alisa and Brian.

Crew

The first batch of macaron we were making were Strawberry with Champagne Buttercream. The almond flour, powered sugar and strawberry powder was already mixed by a food processor into a fine powder form. We went ahead to make the french meringue (Room temperature egg whites being whipped with a high percentage of sugar).

Meringue Step w:o Food Coloring Pefect Peak

We wanted the meringue to be stiff, firm, and have a glossy peaked form.

Meringue Step w: Food Coloring

We then added the food coloring and whisked it a little more to create the perfect peak!

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