I think this is my third breakfast post for the week. Are you getting tired? Hopefully not. I put up this blog mainly to document the dishes I make so that when I get stumped on what to serve, I can just browse the archives. Breakfast is usually the hardest for me to prepare thus the abundance of breakfast fare.

These wraps are really great until I read about one of the cancerous ingredients that it contains. These are commercial wraps that I buy from the supermarket. We eat them a lot in a week, my son and I. When I learned about the fact, I immediately told my son and we both decided to stop buying them and to just make our own but that's another topic for another day.

You need:

wraps, pita or tortilla
organic lettuce
8-10 quail eggs, beaten with a small squirt of Sriracha, also seasoned with pink Himalayan salt and pepper and dried parsley
sliced button mushrooms
chopped onions
Dijon mustard (optional)
olive oil

Let's do this!

1. Pour some olive oil in a pan. Saute the chopped onions until translucent.
2. Add the mushrooms and cook until brown.
3. Add the eggs and scramble them.
4. Spread a thin layer of Dijon on one side of the wrap.
5. Add lettuce. Top with the egg mixture.
6. Serve with fruit.






My son is allergic to dairy but we've been desensitizing. I followed the suggestions on a book I asked my SIL to buy from Singapore. Sorry, the title escapes me now and I'm not in the house as I blog this. If you want to know the title, please comment below. 

I'm happy to report that my son is now immune to mozzarella but I only give him a small piece, once a week just to make sure that the allergy will not come back. 

I usually give him the cheese for breakfast thus the birth of this bread. We have been loving different kinds of mushrooms (great cancer fighter!) these days and I have been incorporating them into our breakfast, lunch and dinner dishes. Try this sandwich for breakfast or lunch. It's very filling!

You need:

rye bread 
sliced button mushrooms
sliced onions
olive oil
Himalayan pink salt and pepper
chopped spring onions
1/2 to 1 slice of mozzarella for one bread. 

1. Toast the bread or you can skip this part as we will heat it on the pan later. I toasted it in the oven.
2. In a pan, pour some oil. Saute the onions until brown or wilted. I caramelized them. Then add the mushrooms and cook until brown. Add the spring onions. 
3. Season with salt and pepper. 
4. Place the cheese on one toast. Top with the mushroom mixture. Cover with another slice.
5.  Toast both sides of the bread on low heat on the pan until cheese melts. 
6. Serve with fruit. 








My son and I love eating eggs for breakfast. We mostly do scrambled and just add a bunch of vegetables to it. Here's one example.

You need:

rye bread
10 quail eggs, beaten, add a small squirt of Sriracha and season with pink Himalayan salt and pepper
chopped onions
chopped shiitake mushrooms
olive oil
lettuce

Let's do this!

1. Toast the bread. 
2. In a pan, heat some olive oil. Saute onions until translucent. 
3. Add the mushrooms and cook until brown.
4. Add the eggs and mix well. 
5. Put lettuce on the bread. Add the egg mixture and cover with another slice of bread. I served this with some mangoes. 







My son is allergic to dairy but he has overcome his allergy to yogurt, specifically Greek yogurt. He loves cream pastas but, well, he can't eat them anymore. So, I tried using Greek yogurt for this pasta.

I found this cream dory pasta recipe from my sister while I was browsing through my archives and it served as the inspiration for this pasta recipe today. The taste will be a bit sour because of the yogurt but my son still loved this dish. 

You need:

spaghettini, cooked according to package directions

chopped garlic
chopped onions
cream dory, cut into small pieces
black olives
1 medium tub Greek yogurt (I used the BTIC brand)
a splash of fresh coconut milk (squeezed my own)
dried parsley
Parmesan cheese
Himalayan pink salt and pepper

olive oil

Let's do this!

1. In a pan, put some olive oil. Saute onions until translucent. Add garlic and cook until fragrant.
2. Add the cream dory and wait for it to cook. Add the olives.
3. In a bowl, put the Greek yogurt and add a splash of coconut milk to loosen it up. Add some Parmesan cheese. Whisk. 
4. Add the yogurt mixture to the pan and mix well. Add some parsley.
5. Season with salt and pepper. 
6. Add the cooked pasta and mix well. Serve. 

I served this with some oyster mushroom chicharones.

For the leftovers, I served it with some garlic-Parmesan-olive oil rye toasts. 



I bought a head of cauliflower last Sunday thinking of making it into my cauliflower popcorn. However, I forgot to buy panko for the umpteenth time. I've been meaning to buy panko for the past two months already!

So, I looked in my cupboard and found a bag of chickpea crumbs. I haven't been a huge fan of it. I've used it a couple of times and I wasn't very happy with the results. This time around, it was okay. My son loved it but then again, he really loves chickpeas. I couldn't really say much because I have a cold and couldn't taste anything. 

The popcorn was crunchy just like version 1 so I guess it's okay. 

You need:

1 head cauliflower, washed and chopped into bite-size pieces

Station 1:
cornstarch or flour

Station 2:
8 beaten quail eggs with a splash of sriracha (substitute 2 chicken eggs)

Station 3:
chickpea crumbs with:
dried oregano
garlic powder
Himalayan pink salt
pepper

coconut oil or olive oil for frying
wire rack for cooling

Let's do this!

1. Dredge cauliflower in cornstarch, shake excess. 
2. Dip in egg mixture.
3. Coat with chickpea mixture.
4. Fry in oil and cool on wire racks. Do not cool on paper towels as they will become soggy.

I served this with tortang talong which is pictured at the back. I also served some organic ketchup for a dip. 






This was my plate and those fries are really bothering me. My homemade fries are usually crispy as I bake them. I forgot that we did not have baking sheets anymore and I already promised my son I would cook fries for dinner so I had no choice but to fry them. They were not as crispy as usual.

Moving on, today's dish is the coleslaw.  We don't eat mayo anymore so I had to substitute something. I knew I wanted some coleslaw so I experimented with Greek yogurt. Well, what do you know, it was even better than my mayo version!

I'm still perfecting the salmon patties so I ask for your patience for the recipe. 


Mayo-Free Coleslaw

You need:

shredded cabbage
shredded carrots
1 tub Greek yogurt
1T Dijon mustard
dried cranberries
almonds
pineapples
pink salt and pepper
coco sugar (optional)

Let's do this!

1. In a bowl, mix the yogurt and mustard. Taste. If it's too sour, add a bit of coco sugar. Season with Himalayan salt and pepper. Set aside.
2. In another bigger bowl, mix all the ingredients and then add the yogurt mixture. Mix well. Taste and adjust seasonings. Serve chilled. 



Sorry for the sickly-looking photo. I've been using my phone to take photos for this blog and the camera is not very good plus the fact that the lighting (or lack of) is bad.

I whipped up this dish in a hurry as my son needed to attend class. I usually opt for fried rice during class days.

You need:

scallops
chopped onions
chopped carrots
chopped spring onions
shredded cabbage
cold rice (I used brown and black rice)
8 quail eggs (2 chicken eggs for substitute)
coconut aminos
fish sauce
pink salt and pepper
coco sugar
olive oil

Let's do this!

1. In a pan, cook the eggs, scrambled. You can also cook it omelette-style and just cut it up into strips. I'm usually too lazy to do that so I scramble them, breaking up the chunks as I go. Set aside. 
2. In a pan or wok, heat some oil. Add the chopped onions and cook until translucent. 
2. Add the scallops. Cook for 1 minute. 
3. Add the carrots and cook for 3 minutes. Add the cabbage and cook for a minute. 
4. Add the cold rice and mix, mix, mix. Add the eggs and mix. 
5. In a small bowl, combine 1T each of coconut aminos and fish sauce. Add a pinch or two of coco sugar. Mix well.
6. Add this sauce to the rice and mix well. Taste. Season with salt if needed. Season with pepper. Top with spring onions and mix well. Serve hot. 


We always have an abundance of vegetables in our fridge. I serve vegetables every meal. I want to take it to next level by serving just vegetables (we are mainly pescetarian). Such was the story behind this dish. 

These fritters were so good! My 4-year old couldn't stop eating it! If you have picky eaters, try serving them this dish with a ketchup dip. What kid doesn't like crunchy and ketchup?

The bonus? This is a cancer-fighting dish with its garlic, onions, broccoli and turmeric ingredients!

You need:


shredded carrots
shredded broccoli stem (remove the tough part at the end and peel off some of the skin)
chopped spring onions
onions, sliced thinly
garlic powder
turmeric powder
pink salt and pepper
8 quail eggs, beaten (you can use 2 chicken eggs)
cornstarch
olive oil

Let's do this!

1. Squeeze out excess liquid from the carrots and broccoli stems. 
2. Place vegetables in a bowl. Add the shredded onions and spring onions.
3. Season with garlic powder, salt, pepper and turmeric powder.
4. Add the eggs and about a tablespoon of cornstartch. Mix well. 
5. Heat some olive oil in a pan. Form vegetable mixture into fritters. Don't make it too thick so that it will be crunchy but pack it it so that they will not separate while frying. 
6. Add the fritters one by one. Don't overcrowd the pan. 
7. Serve with ketchup or dipping sauce of your choice.