pieces of m: foodporn

Monday, December 28, 2015

Garlic Roasted Chicken And Brussel Sprouts! [FOOD]

I thought I might never like chicken again after my last pregnancy. I had the worst morning sickness and just the smell of it triggered the nausea. Same happened during my first pregnancy and my feelings toward the meat never fully recovered-- it's not my favorite.

Finally, though, after 3 months postpartum, I'm able to voluntarily suggest having it. It's pretty simple to make and, for a meat, it's the most cost-effective source of meat protein.

I was craving brussel sprouts, which pairs nicely and you can stick them in the oven along with the chicken. Best part of a meal like this during this cold weather season is the warmth of the oven warms up the house. xo

Monday, December 21, 2015

Breastfeeding Problems - Donuts! [FOOD]

If I were to admit I have cravings, it wouldn't be when I was pregnant but after.

Pregnancy was hard in that I had a rough first and second trimesters with really bad morning sickness. The last trimester, as the baby took up more space, I didn't have much room for a whole lot of food and steered clear of foods, like fried (fatty) ones, that would sit in my stomach and take long to digest.

Postpartum, on the other hand, has been a different story. Producing milk simply requires more energy. And while I thought I might not be into doughnuts anymore, I am whole-heartedly (pun intended) back in the game once again.

And if you ask me my favorite kind, they're not just donuts. Bring on the cronuts!

Tip: day-old cronuts? The glazed kind are still delicious as ever after they're baked in the toaster oven for a few minutes between 350-400degF. Tastes like they're just out of the fryer. Just keep an eye out for them so the sugar doesn't burn. xo

Friday, October 23, 2015

Chicken And Roast Pork Fried Rice + Broccoli [FOOD]

There's a whole lot of yum going on in this bowl.

My love of homemade fried rice dates back to childhood. A simple, one-dish meal, quick and easy-to-eat, good and good for you. The kind you get at chinese restaurants are nothing to compare, laden with oil, msg, and never enough of the dish's gems.

Fried rice is a great way to make use of leftovers and easy way to incorporate veggies into a meal.

We really love our vitamins and fiber (not to mention added flavor), so did add some broccoli to the side, though it could have been mixed in as well. xo

Thursday, January 22, 2015

This Ain't Beefsteak, It's Rib Eye! [FOOD]

My boss was telling me about this event her husband goes to where they wear tuxedos and consume a lot of beefsteak with just their hands, I think. Men. In high school, that would be called the M.E.A.T. Club— Men Eating Animals Together :>

I wasn't wearing a tux nor is this beefsteak. This is rib eye and I was wearing my pajamas.

Roasted Winter Vegetables! [FOOD]

Tried celeriac (celery root) for the first time in the new year and was surprised it tasted delicious— it's like a combination of cauliflower/potato texture with a hint of celery flavor. So weird, so interesting, so good.

I heart roasted vegetables— don't let any raw foodist try to convince you otherwise. Cut vegetables up into pieces, toss with oil, add herbs if desired, spread out on a baking sheet, and roast at 400-425degF until you nose smells it. Optionally, mix the vegetables midway through. Should take about 15-20 minutes but depends on a variety of factors including baking sheet and cut-size of vegetables.