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Eat to Nguyen

Ask me anything   About Me   Grocery List   Recipes   

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.

My other tumblr: Nick and Nat

I know I said that I would update around Thanksgiving, but that time of the month was really hectic for me! Here is a cheesy video that I made of my family preparing Thanksgiving dinner for our guests. It was not the healthiest meal, but it was delicioussss!

— 1 year ago
#thanksgiving  #food  #dinner  #turkey  #vegetables  #family  #cooking  #quinoa 

For dinner, my family and I ate at The Hollywood Brown Derby. The lighting in this restaurant was so dim. I would say that it is the perfect place for a romantic meal for two. Too bad my sister and I ruined it for my parents. Anyway, the food is extraordinary here!!! If you have a Disney dining plan like my family had, I suggest you spend those points here. To my healthy followers: the desserts here are not the healthiest options, but they were included in the dining plan. I let myself indulge a little on this trip. :)  

— 2 years ago with 1 note
#dinner  #disney world  #food  #hollywood brown derby  #hollywood studios  #disney 
I ordered the Chicken la Madeleine for dinner last night. According to La Madeleine’s website, this meal is approximately 580 calories. However, the calorie count is lowered because I ordered the dish without the mushroom sauce. 

I ordered the Chicken la Madeleine for dinner last night. According to La Madeleine’s website, this meal is approximately 580 calories. However, the calorie count is lowered because I ordered the dish without the mushroom sauce. 

— 2 years ago with 4 notes
#healthy  #food  #la madeleine  #dinner 
I ate at Cantina Laredo for my friend’s birthday dinner. Normally, I would skip past the salad section on a menu because I am not a fan of eating a bowl of leaves with the usual toppings of croutons, cheese, and tomatoes. However, this description sounded promising.
Ensalada de Mango y Pollo
Chicken and mango with jicama, seasoned pumpkin seeds, grapes, mint, and queso fresco with a honey vinaigrette. 
Did my dinner taste good? Yes. I devoured the whole thing. For any salad, remember to ask for the dressing to be on the side, so you can control the amount of calories that you are adding to the dish. I only had to pour a little amount because the toppings flavored the dish really well.

I ate at Cantina Laredo for my friend’s birthday dinner. Normally, I would skip past the salad section on a menu because I am not a fan of eating a bowl of leaves with the usual toppings of croutons, cheese, and tomatoes. However, this description sounded promising.

Ensalada de Mango y Pollo

Chicken and mango with jicama, seasoned pumpkin seeds, grapes, mint, and queso fresco with a honey vinaigrette. 

Did my dinner taste good? Yes. I devoured the whole thing. For any salad, remember to ask for the dressing to be on the side, so you can control the amount of calories that you are adding to the dish. I only had to pour a little amount because the toppings flavored the dish really well.

— 2 years ago with 20 notes
#cantina laredo  #chicken  #dinner  #food  #fruit  #grapes  #mango  #salad  #healthy 
There are so many Thanksgiving food posts! Seeing everyone’s meals makes my mouth water. Well, here is my contribution. My dad made a wonderful turkey stuffed with vegetables. Pretty impressive. However, this year does not compare to the time when he made turducken, a turkey stuffed with de-boned chicken  and duck. Now that was a sight to behold. Anyway, I hope that everyone has a blessed Thanksgiving and makes healthy choices!

There are so many Thanksgiving food posts! Seeing everyone’s meals makes my mouth water. Well, here is my contribution. My dad made a wonderful turkey stuffed with vegetables. Pretty impressive. However, this year does not compare to the time when he made turducken, a turkey stuffed with de-boned chicken  and duck. Now that was a sight to behold. Anyway, I hope that everyone has a blessed Thanksgiving and makes healthy choices!

— 2 years ago with 1 note
#thanksgiving  #food  #turkey  #healthy  #vegetables  #dinner 
I am having canh chua ca for dinner tonight. For those of you who are unfamiliar with this Vietnamese dish, it is a soup consisting of fish and vegetables in a sweet and sour broth. 

I am having canh chua ca for dinner tonight. For those of you who are unfamiliar with this Vietnamese dish, it is a soup consisting of fish and vegetables in a sweet and sour broth. 

— 2 years ago with 18 notes
#food  #dinner  #canh chua  #vietnamese  #fish 
I bought sushi comprised of brown rice, avocado, cucumbers, and carrots from Market Street for dinner tonight.

I bought sushi comprised of brown rice, avocado, cucumbers, and carrots from Market Street for dinner tonight.

— 2 years ago with 18 notes
#sushi  #healthy  #food  #dinner  #avocado  #carrots  #brown rice 

A kiwi and avocado may sound like a strange combination, but they make the perfect sauce for these bland noodles. In my opinion, the kiwi brings more flavor to the noodles than a lemon.

  • 1 package Angel-Hair Shiritaki Noodles
  • 2 handfuls spinach, washed and chopped
  • 2 garlic cloves, minced
  • 1 large kiwi, peeled
  • 1/2 small avocado
  • 2 tbsps cashews, soaked for an hour
  • 1/4 cup peas and corn kernels, steamed
  • fresh ground black pepper
  • olive oil spray
  1. Drain the package of noodles and rinse well. Bring a pot of water to a boil. Add the noodles to the water and boil for 2 minutes. Drain and set aside.
  2. In a food processor, add the avocado, kiwi, and cashews. Pulse until blended.
  3. Place a pan over high heat, then coat it with the cooking spray. Add the minced garlic and cook for about 30 seconds. Add the spinach and cook until wilted. Turn down the heat to medium low. Stir in the peas and corn kernels, then the noodles. Top with the avocado sauce and mix. Sprinkle ground pepper on top of the noodles.
— 2 years ago with 20 notes
#shiritaki noodles  #food  #dinner  #healthy  #avocado  #kiwi  #vegetables 

I think I might have a slight obsession with zucchini. Too much zucchini has never hurt anyone, right? Anyway, I present to you zucchini boats. 

  • 1 large zucchini
  • 1/4 cup tomato sauce
  • 1/3 cup spaghetti squash, steamed 
  • 1 garlic, minced
  • 2 mushrooms, diced
  • 2 tsps lemon juice
  • 1-2 tsps dried oregano
  • 2 tsps cheddar cheese shreds
  • fresh ground black pepper
  • olive oil cooking spray
  1. Preheat oven to 350F.
  2. Cut the ends off the zucchini, then slice it in half.
  3. Use a spoon to scoop out most of the flesh. Don’t make the shell too thin.
  4. Heat a pan to medium heat, then coat it with the olive oil cooking spray. Saute the garlic, mushrooms, and spaghetti squash. Add the lemon juice and stir well.
  5. Lay the zucchini boats in a dish. Fill them with the tomato sauce and some oregano, then the stuffing. 
  6. Spray olive oil over the zucchinis. Sprinkle the cheese, black pepper, and the remaining dried oregano on top.
  7. Bake for 18-20 minutes. 
— 2 years ago with 33 notes
#dinner  #food  #healthy  #spaghetti squash  #vegetable  #zucchini 
I had salmon, spinach, brown rice, and some mushrooms for dinner. Delicious.

I had salmon, spinach, brown rice, and some mushrooms for dinner. Delicious.

— 2 years ago with 10 notes
#dinner  #salmon  #food  #healthy  #spinach  #brown rice 

I am sorry vegetable pasta, but you have been replaced. My favorite dish now is ratatouille. I remember watching Ratatouille and thinking how complicated the dish looked. Well, do not be intimated because it is actually very easy to make. If I can make ratotuille, then anyone can make it. The simple ingredients sure pack a punch!

  • 1 small zucchini
  • 1 small squash
  • 1 small sweet potato
  • 2 garlic cloves, finely chopped
  • 1 tsp dried oregano
  • 1 cup no salt added tomato sauce (I used Sprout’s Tomato Sauce)
  • olive oil spray
  • salt and pepper
  1. Preheat oven to 375F.
  2. Use a mandoline to create thin slices of zucchini, squash, and sweet potato.
  3. Pour the tomato sauce on the bottom of the baking dish. Top the sauce with the garlic, 1/2 tsp dried oregano, and the salt and pepper.
  4. Arrange the vegetable slices over the sauce. 
  5. Coat the slices with the olive oil cooking spray. Sprinkle the top with the remaining dried oregano.
  6. Cover the dish with foil and seal the edges.
  7. Bake for 45-50 minutes.
— 2 years ago with 638 notes
#Ratatouille  #dinner  #food  #healthy  #vegetables  #zucchini  #squash  #sweet potato  #tomato 
I just love the rich color of this beet quinoa!
1 cup quinoa, soaked for 30 minutes
1/2 beet, peeled and diced
1/4 onion, diced
2 cups water (or chicken broth for flavor)
pinch of salt
Drain and rinse the quinoa.
Add all of the ingredients into a saucepan.
Bring to a boil, cover, then reduce the heat to simmer for 15-20 minutes. 
Remove from heat and let it stand for 3 minutes. 

I just love the rich color of this beet quinoa!

  • 1 cup quinoa, soaked for 30 minutes
  • 1/2 beet, peeled and diced
  • 1/4 onion, diced
  • 2 cups water (or chicken broth for flavor)
  • pinch of salt
  1. Drain and rinse the quinoa.
  2. Add all of the ingredients into a saucepan.
  3. Bring to a boil, cover, then reduce the heat to simmer for 15-20 minutes. 
  4. Remove from heat and let it stand for 3 minutes. 
    — 2 years ago with 26 notes
    #beet  #quinoa  #vegetable  #food  #dinner  #healthy 
    Lately, I have been making a lot of dishes using pasta substitutes such as Shiritaki noodles, zucchini, carrots, and now spaghetti squash. I do not care too much for the real thing anymore because the substitutes have the same great texture minus the calories! I am not saying to cut out pasta from your life, but consider some of the other foods that I mentioned the next time you prepare a dish. Now I cannot decide whether the Shiritaki noodles, zucchini and squash lasagna, or this one is the best pasta-free dish. They are all so good!
2 cups spaghetti squash
1/2 small avocado
3 mushrooms, sliced
1/2 tomato, diced
2 garlic cloves, minced
1/4 lemon, juiced
olive oil spray
salt and pepper
Steam the spaghetti squash. Once cooked, transfer it to a bowl and cut the strands into smaller pieces.
Add the avocado, lemon juice, salt, and pepper into a food processor. Pulse until creamy.
Heat a saucepan over medium heat. Spray the olive oil to coat the pan, then add the garlic. Wait a few seconds before adding the mushroom slices and diced tomatoes. Remove from heat when done.
Pour the avocado sauce over the spaghetti squash and stir.
Add the cooked garlic, mushrooms, and tomatoes, then stir again. 

    Lately, I have been making a lot of dishes using pasta substitutes such as Shiritaki noodles, zucchini, carrots, and now spaghetti squash. I do not care too much for the real thing anymore because the substitutes have the same great texture minus the calories! I am not saying to cut out pasta from your life, but consider some of the other foods that I mentioned the next time you prepare a dish. Now I cannot decide whether the Shiritaki noodles, zucchini and squash lasagna, or this one is the best pasta-free dish. They are all so good!

    • 2 cups spaghetti squash
    • 1/2 small avocado
    • 3 mushrooms, sliced
    • 1/2 tomato, diced
    • 2 garlic cloves, minced
    • 1/4 lemon, juiced
    • olive oil spray
    • salt and pepper
    1. Steam the spaghetti squash. Once cooked, transfer it to a bowl and cut the strands into smaller pieces.
    2. Add the avocado, lemon juice, salt, and pepper into a food processor. Pulse until creamy.
    3. Heat a saucepan over medium heat. Spray the olive oil to coat the pan, then add the garlic. Wait a few seconds before adding the mushroom slices and diced tomatoes. Remove from heat when done.
    4. Pour the avocado sauce over the spaghetti squash and stir.
    5. Add the cooked garlic, mushrooms, and tomatoes, then stir again. 
    — 2 years ago with 11 notes
    #spaghetti squash  #food  #avocado  #healthy  #tomatoes  #mushroom  #dinner  #garlic 

    Can you make lasagna without pasta? Why yes, you can. I didn’t even miss the pasta! Zucchini and squash are officially the best substitutions for pasta. 

    • 2 large zucchinis
    • 2 large squashes
    • 1 cup no salt added tomato sauce (I used Sprouts Tomato Sauce)
    • 2/3 cup tofu, diced
    • 9 large spinach leaves
    • 1/3 cup part skim ricotta cheese (fat free would be better)
    • 1/3 cup Soysation cheese shreds 
    • salt and pepper
    • olive oil spray
    1. Preheat oven to 375F.
    2. Wash the zucchini, squash, spinach leaves, and tofu.
    3. Cut the ends off the zucchinis and squashes.
    4. Using a mandoline, create slices of zucchini and squash.
    5. In a food processor, puree the tofu and spinach leaves. Add in some salt and pepper.
    6. Use the olive oil spray to coat the bottom of a dish. 
    7. Lay the ingredients in the following order: zucchini, tomato sauce, squash, ricotta, zucchini, tofu mixture, squash, ricotta, tomato sauce, and cheese shreds. 
    8. Bake for 45-55 minutes. In the last five minutes, top the lasagna with more cheese shreds. 
    9. Let the lasagna cool for at least 10 minutes before serving.
    — 2 years ago with 4852 notes
    #lasagna  #vegetables  #zucchini  #zucchini lasagna  #tofu  #dinner  #food  #healthy