Welcome to my blog about a subject I am very passionate about: food.
Growing up in a health conscious family, I constantly heard my parents telling me to shed some pounds. I never listened to them because I didn't think that there was anything wrong with my weight. During my 16 year physical check up, the doctor told me I was becoming overweight. That was the wake up call that I desperately needed. For the first time, I looked in the mirror and saw my body. Seeing my reflection, I vowed to reach a healthy weight, which I accomplished through exercising and changing my diet. Along my weight loss journey, I learned many things about food, which I hope to pass onto my readers and inspire them to lead a healthy life.
How do I come up with my recipes?
Let's get this straight: I have no experience in the kitchen whatsoever. I just cook for fun because I love seeing how food takes on different tastes and textures when combined with different ingredients. Now on to the question. I like to take popular foods such as pancakes and pizza and make the healthiest version possible, using fresh and nutritionally packed ingredients. My goal is to create food that I will not regret eating once the plate is clean. Provided that I have some of my favorites food such as cottage cheese, greek yogurt, and oatmeal always stocked up in my house, you will most likely see at least one of these ingredients in my recipes. I will admit that it does take a while to come up with recipes because I try to eliminate butter, which is found in almost all recipes especially desserts! Foodgawker is definitely the website where the whole thinking process begins.
What does Eat to Nguyen mean?
My friends tease me about being healthy. They always tell me that my lunches are "foreign" to them because they consist of a variety of fruits and vegetables. Since my last name is Nguyen, which sounds like the word win, one of my close friends came up with the title Eat to Nguyen for a future cookbook. Because I cannot cook a decent meal, I just decided to use it for the name of my blog.
Can’t cook? Well, don’t worry because neither can I. This sandwich took 5 minutes to make. Very tasty for an early morning workout. Alternatively, you can pour the banana mixture over 1/2 cup Fage Total 0% yogurt to receive an extra protein boost and slash 30 calories from the total calorie count.
1 whole wheat salad pocket, cut in two (or 1/2 pita bread)
1 small banana, sliced
1/2 tsp unrefined coconut oil
2 tsps honey
2 tsps almond slices
1/4 tsp ground cinnamon
Place a pan over high heat. Pour the oil.
Carefully drop the sliced bananas and almonds into the oil.
Add in the honey and cinnamon. Stir everything until the banana gets brown and mushy on both sides. Remove the pan from heat.
Stuff the bread halves with the bananas and almonds. Place the bread on another pan over low heat. When the bread is toasted on both sides, remove from heat. Serve immediately.
Some people are just so creative. While watching Foodcrafters, I saw an unbelievable recipe for cheesecake. Instead of containing cheese, it has blended cashews, which has a wonderful, creamy texture. Neat, right? Interested in this raw food creation, I typed the words “cashew cheescake” into a search engine and stumbled upon this recipe. I wished that I had some coconut oil to add to my filling, but unfortunately I did not have any. The filling still turned out nicely! Be sure to adjust it to your taste level. Also, if you have fruits on hand, top the cashew cakes with them to make a fruit tart.
Servings: 13 mini cashew cakes
1 1/3 cups dried dates, pitted
2/3 cups raw almonds, soaked for 2 hours
1 1/3 cups cashews, soaked for 2 hours
3-4 tbsps lemon juice
2-3 tbsps honey
1/2 cup water
2-3 tbsps unsweetened coconut flakes
Rinse and drain the cashews and almonds.
Pulse the almonds with the pitted dates.
Line the mini muffin tray with parchment paper and press the mixture into each cup. The recipe that I found did not require any parchment paper, but I just used it to be safe.
Pour the cashews, honey, lemon juice, and water into a blender. Blend until a smooth consistency is reached. Add in the coconut flakes and blend for a few seconds.
Pour the mixture into each mini muffin cup.
Place the tray in the freezer for about 2 hours. When ready to serve, allow the tray to thaw.
I have been seeing goat cheese covered grapes all over the internet, so I thought that I should give them a try. I mean look at them. How could you not want to make them? Well, looks can be deceiving because I did not really enjoy these balls. This was the first time that I had goat cheese and it will probably be the last. I can’t really explain the taste, but the word that comes to mind is tangy. It is definitely an acquired taste. I would love to try this recipe again except with another cheese. Does anyone have any cheese recommendations?
red seedless grapes
chopped and toasted pistachios and almonds
Cut a thin slice of goat cheese and lay it on the palm of your hand.
Place a grape in the middle of the slice and roll it around using both hands. The cheese should cover the whole grape, but not be too thick.
Roll the ball in the toasted pistachios, almonds, or poppy seeds.
Repeat as many times as you want.
Place the balls in the refrigerator to chill and take out when ready to serve.
Homemade almond milk is a cinch to make! Unlike the ones found in the grocery store, this one has less sugar and few ingredients. I am a firm believer in using minimal ingredients to make a great product.
1 cup soaked overnight almonds
2 1/2 cups water
1/2 tsp vanilla extract
1 tbsp agave nectar or honey (more if you want a really sweet milk)
Take your cup of soaked almonds and drain the water.
Place them in a blender and add the water, vanilla extract, and agave nectar or honey.
Take the liquid and strain it through a cheesecloth. Gather up the ends of the cloth and squeeze to remove any leftover liquid. There will be an almond meal inside the cheesecloth. Don’t throw it away! You can eat it alone or with yogurt.
Since I was craving something sweet, I made cranberry and almond butter balls. They are very simply to make and perfect to curb anyone’s sweet tooth. Just remember to eat these in moderation because these treats are still high in calories.
1 cup dried cranberries
1/4 cup natural almond butter
well blended walnuts
Blend the cranberries well.
Add in the almond butter and blend until the mixture is slightly sticky, yet firm enough to roll into balls. If the mixture is too wet, add in more cranberries. If the mixture is too dry, add in more almond butter.
Roll the mixture in balls and cover each one with the well blended walnuts.
Place the balls in the refrigerator until slightly firm.
There has to be a drawback if something tastes so good. For these bars, precautions should be taken. One Haagen-Dazs vanilla and almonds ice cream bar has 310 calories, 22 grams of fat (13 g from saturated), 22 grams of carbohydrates, 20 grams of sugar, and 5 grams of protein.