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.
Disney is known for their over the top, decadent desserts and Main Street Confectionery is one of the places that serves them. I walked into the store, browsed for a little bit, then walked right back out. Saying no to all those treats took a lot of self control.
I hope everyone got the chance to spend time with their loved ones on Christmas day. Prior to my family gathering, I had time to make popcorn using my new jar of coconut oil. I was expecting the oil to taste sweet; however, I was let down. It smells fantastic, but it has absolutely no taste. I am alright though because the other ingredients made up for it. Now many of you might be thinking that coconut oil is horrible for your health because of its high saturated fat content, but this white ingredient offers wonderful benefits. It can aid in weight loss, boost metabolism, and maintain healthy skin and hair! Who wouldn’t want those things? Anyway, the popcorn was delicious. It tasted nutty and semi-sweet. I am going to try out different flavor combinations this week. Stay tuned!
2/3 cup kernels
2 1/2 tbsps coconut oil
4-5 tbsps carob powder
1 1/2 tsps ground cinnamon
1 Ghiradelli Midnight Reverie 86% Cacao Bar (It may seem like a lot, but there is a lot of surface area on the popcorn!)
2 tbsps honey
cane sugar to taste
Pour the oil in a deep saucepan over medium-high heat.
Once the oil has melted, add in half of the kernels to form a single layer. Cover the pot with a lid and wait for the kernels to pop. After a few of the kernels have begun to pop, shake the pot often to prevent the popcorn from burning. When the popping has ceased, carefully remove the popcorn from the heat and pour into a bowl. Repeat the process for the remaining kernels. Turn the heat off when finished.
While the pot is still warm, add in the honey and chocolate bar. Stir until well combined.
Sprinkle the carob powder and cinnamon, then the melted chocolate mixture over the popcorn. Toss the popcorn to make sure everything is coated.
Place the bowl in the refrigerator for 5 minutes for the chocolate to harden. Sprinkle sugar over the popcorn, then place the bowl back in the refrigerator for an additional 3 minutes. Sprinkle more sugar if necessary.
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 can’t believe that I had enough time in the morning to prepare breakfast! This is the second day in the row. Well, if you are a fan of rice pudding like me, then you will love this recipe.
2 1/4 cups brown rice, cooked
1 3/4 cups unsweetened soymilk
5 tbsps dates, pitted and chopped (7 dates for me)
1 tsp cinnamon
Pour all of the ingredients into a pot.
Bring everything to a boil, then reduce the heat. Simmer for 35-50 minutes. Stir often. When the mixture becomes rich and creamy, remove from heat. Allow it to rest for about 10 minutes. During this time, the mixture will thicken up some more. Scoop out contents for serving, then refrigerate the rest.