Health and Nutrition - Creamy mushroom soup

It's been awhile since I shared my last recipe so here goes, the recipe for creamy mushroom soup! 

Ingredients:

- Assorted mushrooms (portobello, button, shitake, etc)

- Italian Parsley (flat-leaf)

- 4-5 tablespoon of Greek yogurt (to replace cream)

- 2 tablespoon of cottage cheese (to replace cream)

- Milk

- 1 garlic clove (I used 1.5 but felt it was abit too much)

- 1-2 onions (I used 1 but I thought it'll be nicer if I had put 2 instead)

- 1 yellow onion

- Olive oil 

1. Soak the mushrooms and wash them thoroughly, especially the portobello if you are using them.

2. Chop the mushrooms into small pieces.

 3. Chop the other ingredients up; onions, garlic and parsley leaves.

4. Heat up a frying pan and with a little bit of olive oil and put all the ingredients in except for the mushrooms when the pan is hot. Fry for awhile until you can smell the fragrance (NOT TILL BROWN).

5. Put the mushrooms in and fry everything together. REMEMBER, do not fry till brown.

6. Before you start to put all the ingredients into the blender, pick out some of the mushrooms and lay them in a bowl. This will be added into the soup to boil so there will be some bigger chunks of mushrooms.

7. Portion by portion, put the ingredients in a blender and blend them together, adding a bit of milk every round.

8. Pour all the blended mixture, together with the chunks of mushrooms into a pot and turn on the heat to medium. Stir till it boils, after which switch the heat to low and let it slow boil while you add the yogurt and cottage cheese in. You may add a few teaspoons of salt to season. Keep stirring until everything else blends and there you go! Your creamy mushroom soup is ready!

We also prepared this easy-to-make egg muffins using turkey breast ham as the base. Did not turn out yummy I thought, because I could not find peppers at the supermarket! Will be attempting my next batch using chopped peppers and taco or salsa sauce! Nevertheless, this is simple to make if you do not have much time to prepare elaborated ones.

Ingredients used:

- 200g of turkey breast ham

- 6 eggs

- Parmesan cheese

- Olive oil

1. Lubricate the muffin mould using olive oil and lay the ham on the muffin mould nicely as the bases. Next, put the parmesan cheese in as much as you like and top the cheese with an egg. It's that easy!

2. Preheat the oven to about 180 degree celcius and once then put the mould into the oven. I think we waited about 10 minutes but do take note and watch the muffins just in case they get too cooked.

VOILA! The muffins we made are slightly overcooked so just be careful if you want those very soft-boiled kind of eggs.

Hope you enjoyed the recipes and do post photos and tag me on IG @limaranagustina! Have a great week ahead everyone! Till the next!

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Health & Nutrition - Overnight Oats

This was my first jar of overnight oats, and I started packing overnight oats every night following that night, which made me love oats so much more than usual because it is DUPER YUMMY! I'll share more recipes along the way but would like to share my first experience.

The ingredients can be as simple as just oats and banana, or it can be as elaborated as what I did (was trying to be adventurous. HEH.

What I used:

- A jar (I reused the YUMMI honey jar and portion is huge, for 2-3 separate meals)

- 1.5 tblspoon of Hershey's cocoa powder

- 100ml of milk

- 1 tblspoon of greek yogurt

- 1 banana

- 1 scoop (approx. 1.3 cup) rolled oats (uncooked and DO NOT use the instant oats) 

- 2 medium strawberries

- Chia seeds (I would not miss this if I'm at my own home)

1. Prepare a bowl and mix the cocoa powder with milk and greek yogurt. Stir till mixture is almost fully blended and dissolved.

2. Pour about half of the mixture into the empty jar and then top it up with the rolled oats.

3. Now the fruits, cut the banana and strawberries into slices and put the banana slices in first, followed by the strawberries.

4. Last step, pour the remaining cocoa mixture in and cover the jar. Put it in the fridge for AT LEAST 4 hours, if not, overnight (as the name says).

Take the jar out in the morning and you are ready to eat it! I put in another mixture of chocolate protein and water in the morning too. That's your choice. I hope I managed to show how easy it is to make this. It tastes yummy and I usually bring it out in the morning and will keep it in a thermal bag and will be able to last more than 3 hours out of the fridge. Try to keep it as refrigerated if you can though, especially if you like it really really cold!

Go ahead and try it out, post your photos and tag me @limaranagustina!! Have fun! Stay tuned, because I'll be writing about women and bodybuilding next! Meanwhile, enjoy the photos from 'The Piano Guys' concert I went with Jess (@jesslinet). Thanks once again for the tickets babe! Totally enjoyed it, these super talented guys!

Audience of almost 45,000. SO AWESOME!

Have a great weekend everyone, be safe and keep fit! Till the nexttt! :)

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Health & Nutrition - Taco-tomato beef minced

I would love to take this opportunity to say a HUGE THANK YOU to everyone for your support, I am extremely honoured to be an inspiration and I will try my best to share as much as I can too. These comments always make my day and keep me motivated, thank you guys!

As mentioned last week, I have one last recipe from the ingredients that I had bought to share. I would like to make the point across that eating-as-clean-as-you-can and calorie-counting do not mean that your food cannot be yummy and delicious. What you can do to make your food "cleaner" is to add or prepare your seasoning (which I will be attempting soon), use no salt no sugar, and little oil. Healthy/clean food, to me, is a form of indulgence too.

Have fun with your cooking and do share with me your favourite recipes! 

Here's how I prepared my Taco-tomato beef minced. 

Ingredients used:

Always note that everything must be consumed in moderation, no matter how nutritious that food is!

- Olive oil (as usual)
- 3 mini peppers
- 1 medium-sized tomato
- 100g of lean minced beef
- 60g of asparagus
- 3 fresh mushrooms
- 1 tablespoon of taco sauce
- 1 teaspoon of homemade ground garlic
- 1 teaspoon of homemade ground onions

1. Chop the ingredients to your desired sizes - this time round I chopped the asparagus too, leaving the tips as they are.

2. Instead of cooking the beef first, I added the chopped tomatoes first and pan-fried them with the garlic and onions - I wanted the tomatoes to soften and become gravy-like. Then, I added the peppers for the same reason.

3. I added the mushrooms after.

4. Only after all the ingredients are slightly soft, I added the beef in to slowly let the flavour seep into the meat as they get cooked - not sure if this is the best way to let the beef absorb the flavours from the tomatoes and peppers though.

5. The only ingredient I like slightly crunchier, I added the asparagus last.

6. VOILA! Here you go, craving satisfied with the tomato-gravy and I cleared all the ingredients I bought.

Hope you guys like this version too. I welcome feedback so do leave a comment or email me if you wanna share anything. I'm in the midst of preparing my next post on body fat percentage and how weight is not the best indication of your fitness level. Do stay tuned!

Here's what I had been up to:

Never seen myself having so many veins

Under good lighting

Had fun taking photos of my ootd which happens every sunday :)

This smoothie is a mixture of 2 strawberries, 1 kiwi and a banana, very very yummy!

What I had last evening

In case you are not following me on IG, this was part of my legs workout yesterday

Do follow me on IG if you haven't okay? @limaranagustina

Have a great week ahead everyone! Remember to stay tuned for the next post! :)

 

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