Spiced Maca Protein Breakfast


Vegan, guilt-free, gluten-free, non-gmo protein breakfast. 

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Teff Porridge with Oatmeal


100% Vegan, gluten-free, unsweetened breakfast porridge adorned with summer fruits, carob chips and protein fusion of legumes and nuts.


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Fluffy Homemade Buttermilk Pancakes



*This is a scheduled post. 

This post was originally created last year, but wasn’t able to publish.

My family loves pancakes. So, I bought a box  of pancake mix just in case I become too ill  to prepare homemade breakfast meals for my family in the morning.  A store-bought pancake mix is so easy to prepare. All I have to do is add water and mix it and voila! I have a pancake batter.  However,  there are some unhealthy ingredients that really got me thinking and decided to make my own.  A healthier pancake mix I can easily prepare ill or not.  The result after second try?  Fluffy pancakes!

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Thanksgiving Leftovers


Thank God Thanksgiving is finally over.  I hope you all had a great Thanksgiving. Some of us are gearing up for Christmas, the biggest holidays of the year where everyone is busy making Christmas gift lists, decorating their homes with Christmas ornaments, buying Christmas trees and planning where to spend their holidays this year.

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Stuffed Honeynut Squash


Baked Honeynut squash filled with cooked organic oatmeal topped with super seeds (chia, flax, pumpkin, and sunflower) and drizzled with maple syrup. 

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Eggplant Quiche

Filipino-inspired, crowd-pleasing, budget-friendly quiche that will surely impress your family, friends or guests because of its exotic, flavorful, and delicious taste.

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This recipe and How To Roast And Peel Eggplants came about when Liz from My Favourite Pastime had asked me what she could substitute for bitter melons on the Bitter Melons and Eggs recipe I posted a while back. She reminded me of the eggplant omelet, one of my mother’s specialty for breakfast.

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Apple Bites

Hi there!  I thought I share a weird (but good for you) breakfast dish I had a few mornings ago.


Back in the day before I met my husband, I was living a healthy lifestyle. I was in great shape and kept it for years (who doesn’t?).   That changed when I moved out of Hawaii and relocated to a place with a colder climate.  First, my body went in shocked.  I started experiencing allergies.  In addition, the cold weather was too much for my body to adapt. I was sick often.  I stopped exercising.  I went from size zero (according to the clothes I used to wear) to size 6.  Then more when we moved to the East Coast and had little J and A.  But then managed to shed some pounds and downsized back to size 3/4.   Then, it crept back up again.  I’m sure I am not the only one who experienced this.  It’s a vicious cycle most women have to go through.  According to my research, vitamin and mineral deficiency creates a hormonal imbalance and produces weight gain.  Ugh!


I yearn for my previous lifestyle, so we’ve been consuming more seafood, vegetables and fruits.  It’s quite a challenge since hubby is not quite a fan of fruits and vegetables.   We had a healthy dinner last night and I felt lighter when I woke up this morning.  Summer is just around the corner and I want to shed off the pounds I gained over the last two Thanksgiving and Christmas holidays.  So, I made this apple bites.  Little A is allergic to apple, so he settled for a chocolate oatmeal and yogurt. However, we don’t deprive ourselves when we crave for something hearty as long as we don’t consume it often.  If you are on a vegan diet or want a “no cooking” breakfast, you can omit the egg and use tofu or some strawberry slices.


  • 1 soft boiled egg, cut in half (optional)
  • 1 large Granny Smith apple, sliced crosswise about an inch thick
  • Broccoli or brocco sprouts (as much as you want)
  • 1 Avocado, cut in small bite pieces
  • Strawberry slices


  • Arrange in order the cut apple at the bottom, broccoli or brocco sprouts, avocado and half boiled egg (or strawberry slices).  Enjoy with a cup of green or herbal tea.


Did you know Brocco sprouts or Broccoli sprouts have substantial amount of cancer fighting compound and also helped patients with ulcer lowered  their H. pylori infection?

According to researchers at John Hopkins, the one compound found in Brocco sprouts, specifically sulforaphane may help the body fight cancer.   Sulforaphane inhibit the growth of cancer stem cells while helping the liver oust harmful toxins and carcinogens from the body.

Study shows patients like me who was diagnosed with ulcer or with H. pylori infection included Brocco sprouts in my diet and after 2 weeks of consumption combined with antibiotic Phylora, probiotic supplements, completely ousted sugar and carbohydrates in my diet, helped combat the infection.

I have been consuming Brocco sprouts for sometime now.  I like adding them to salads and sandwiches as you may have noticed in some of my posts.  The sprouts add character to  sandwiches and salads in my opinion.

That is all for now folks.  If you like this post and my blog, don’t forget to Subscribe or Follow to get the latest recipes.  Please provide a link back to source if you plan to use or share any of my recipes.  Until next time.  Enjoy the warm weather.  🙂

~Anna B.


The above statements are for information purposes only.   Any personal opinion expressed is solely based on my experience and therefore can not suggests otherwise.  They are not to be construed as treatment, preventive or cure to any disease nor should it be considered a substitute for medical care from your doctor.  If you think you have H. pylori infection or ulcer, please consult your doctor for proper diagnoses and treatment.

Open-Faced Egg White Omelet with Quinoa

Hello!  I hope everyone had a nice weekend.  Can you believe we are having a snow storm again?  There’s at least four to five inches on the ground and up to ten inches by tomorrow morning.  I guess we are going to be snowed in again, which means I get to sleep in.  Yay!  🙂

Anyway, I just want to share with you one of my comfort foods for breakfast.  It’s open face egg white omelet with turmeric quinoa, avocado, tomatoes, fresh basil, fresh mozzarella cheese, and pesto.  It’s refreshing and so tasty!

My morning schedule is pretty hectic.  I only get to eat my breakfast when my hubby is off to work and my children are off to school.  When I’m a little hungry and I have the appetite for a hearty meal, this is it.  I get my protein from the egg whites and quinoa, monounsaturated fat from the avocado and olive oil (pesto), fiber from avocado, tomato and basil (at least 4-5 grams of fiber).  A more complete and lighter breakfast compared to a doughnut or a large muffin in my opinion.  I love pesto.  I gotta have it to complete my day.  🙂



  • 3 egg whites, scrambled
  • 1 tablespoon olive oil
  • 1 tablespoonful prepared pesto sauce
  • 3 cherry tomatoes, sliced
  • 2 tablespoonful cooked turmeric quinoa
  • 1/8 cup cubed fresh mozzarella cheese
  • flesh of 1/4 ripe avocado, cubed
  • chopped fresh basil for garnish (a must)


  1. Heat a small (individual serving) non-stick skillet over medium-low  heat and coat with oil when hot.
  2. Add the egg whites and stir then leave it alone; allowing it to cook.
  3. Tilt the skillet and lift the edge to let the uncooked egg whites flow to the bottom of the pan. Let cook.
  4. Place in order by spreading the pesto first then add the quinoa, mozzarella cheese, avocado, tomatoes and fresh basil on top of the egg whites* (See note).
  5. Carefully, lift with a spatula and slightly tilt the skillet to let the omelet slide right onto a plate.
  6. Serve warm.  Enjoy!


  • Three egg whites may sound a lot, but it’s actually only 51 calories, 10.79 g of protein, 0.72 g of carbs, 0.17 g fat.   No guilt there. You can check fatsecret.com to verify.
  • For easier removal of the omelet from the pan, you can go ahead and transfer the egg whites on a plate before adding all the toppings since they don’t need to be cooked.  Either way, it’s the same process.  You’re adding the toppings on top of the omelet either  it’s in the skillet or a plate.
  • You can flip the egg whites if you prefer to cook it that way or  you can follow the instructions above.
  • The pesto is enough to flavor the omelet so you don’t need to add salt.  However, you may add black pepper if you prefer.
  • The leftover avocado makes a great addition to a salad or a protein shake for lunch or makes a great salsa.
  • A great alternative is you can boil the eggs and discard the yolks and place all the toppings on the plate and enjoy it this way if your prefer.

That is all for now.  If you like this post or my blog, don’t forget to Subscribe or Follow to get the latest recipes.  You can look forward for more original recipes.  Please be kind and provide a link back to source if you plan to use or share any of my recipes.  Thank you and have a wonderful week. 🙂