Plant Based Lunch #1

Hi you! Hope you are well. It’s been a while since my last post. Lots of changes happening in life, and this September I decided to reset my meal due to my health and for the sake of my body weight and skin problems.

Few weeks ago I had gain 2.6kgs. To me, its both good and bad. Its good because since I gave birth, I was always underweight. And my weight will stay for years. To gain is really hard. And once I did, id lost it again, sometimes because of diarrhea – the effect of my food intolerance.

But yeah, again, I gained some kgs. And it hit my knee. Long story short I have OsteoArthritis in my left knee. The best way to prevent it from overwork is to maintain a healthy weight

So yeah. I reset. It’s been a week since I increase my veggies and fruits intake. Im not a vegan nor vegetarian. Just not a big fan of meat and stuffs. Me and family will still enjoy our amazing delicious traditional foods that mostly made of meats! But me…its not a must to have it.

Let me share you what I had alone today.

Im using lots of leftovers.

Small Bowl

Veggie Pasta Stir Fry Spinach

  • Spinach -leftovers
  • Veggie pasta
  • Himalayan salt
  • One tomato – slice it to chunks
  • Onion
  • Garlic powder
  • Himalayan salt
  • Mushroom of your choice

How To cook:

Place mushrooms and tomatoes in pan. Add one glass of water, or more -its up to you. But I love some thickness came from this tomato. So less water for me.

While boiling it, gently mashed the tomato until it blend with the water makes some nice sort of tomatoe paste.

Then add the Himalayan salt, another herbs you like. Add the onion, cover it . Once its boiled, add your veggie pasta.

Once the pasta is cooked, add the spinach. Let it be there no more than one minute. Or youll ruin the spinach. 

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