Days 20-22 recipes

This is just for the pad thai recipe I used or improvised on, in day 20, for my boyfriend’s birthday.  I used a powder packet for the sauce and added in some peanut butter (according to the instructions).

Baked tofu:

– 4oz firm/extra firm tofu, cut into small squares

May season with some salt or leave plain as is, and bake at 350 degF for 20-30 minutes while making sure that most of the tofu has been baked.  Tofu will be finished when a light golden color.

Cook rice noodles about 6-8 minutes until it is soft but not mushy (slightly al dente) and drain.  Leave to the side (if not using right away, cover with some plastic wrap.  If noodles get sticky before using, add some water and toss.

Make sauce according to package and add 1 tbsp agave syrup to naturally sweeten.

– 2 tbsp cilantro, chopped
– peanuts, roughly chopped to garnish (optional)
– 1/2 cup scallions (in long strips), chopped 2″ each strip
– 1 cup mung bean sprouts
– 1 cup chicken breasts, chopped in strips
– 1-2 eggs, scrambled
– 1 tsp minced garlic (or 2 cloves garlic, roughly chopped)
– 1-2 tbsp oil
– a few wedges of limes to add while serve

Heat some oil in the bottom of a large saute pan, or wok (preferred), until smoky.  Add in garlic and toss until slightly browned (do not burn garlic).  Add chicken and cook thoroughly.  Cook bean sprouts until flexible.  Add in noodles and sauce and stir fry together.  Make a well in the noodles and add eggs until almost all cooked.  Fold eggs into noodle.  Add in baked tofu.

Add chives (or scallions) and stir fry a little more.  Noodles should be soft, dry, and tangled.  Pour into a serving plate and sprinkle with ground pepper and peanuts (may add Sriracha for more spice or leave on the side) and serve.  May add raw mung bean sprouts and chives/scallions on the side.  Place a wedge of lime on the side.

*note: may add other proteins other than chicken and tofu if you would like.  I’m just allergic to shellfish so I opted them out.


Oreo Brownies:

-1 box cappuccino-flavored brownies (family size)
– oreos (12-15 depending on size of pan and amount of Oreos you want in your brownies), whole or chopped

Mix brownies according to package.  Add Oreos on top of the pour batter (may be chopped or whole depending on preference), and bake according to package (add 5 more minutes).  Let brownies cool down for a little and then serve by itself or a la mode.


Pan-fried Tofu

– teriyaki sauce
– sugar to taste
– scant amount of water
– 4-8oz tofu (really however much you want), cubed

Make sauce with teriyaki sauce and sugar (I usually have a 2:1 ratio to make it slightly salty but not too much, also for my spam musubi recipe too), and add scant amount of water to dilute if you like.  Marinade tofu in teriyaki sauce mixture for 30-60mins and pan-fry all sides of tofu in a saute pan until slightly charred.  Serve with rice, bread, or eat as is.


Day 18-19 Juices

Bluemint Fizz

– handful mint
– 1 pint blueberries
– sparkling water

Purple Booster

– 1 raw beet
– 1 apple, seeded
– 1 1/3 cup mixed berries (I ran out and added 2 carrots)

Juice beet and apple.  Pour juice with berries into the blender and and 1/2 cup of water.  Blend until smooth and serve.

Days 13-17 Juices

Beauty Spa Express

– small handful parsley
– handful spinach
– 4-5 carrots, greens removed
– 1/2 apple, seeded

Sweet Potassium Shake

– 1/4 cantaloupe
– 1 banana

Juice cantaloupe and put juice in blender with banana.  Blend until smooth.  OR  Blend cantaloupe with banana.  You can add ice if you want a thicker and colder “smoothie”.  Serve.

Cherie’s Famous Lemonade

– 3-4 apples, seeded
– 1/4 lemon

Ginger Fizz

– 1/4 inch ginger
– 1 apple, seeded
– sparkling water

Juice and pour into an ice-filled glass.  Fill glass to the top with sparkling water, and serve.

Berry Cantaloupe Shake

– 1/2 cantaloupe, with skin
– 5-6 strawberries

Juice or blend (I had frozen strawberries), and serve.

Zippy Spring Tonic

– handful dandelion greens, unsprayed
– 3 pineapple rings, with skin
– 3 radishes (I used 2-3 celery stalks instead)

Vegetable Express

– 2 lettuce leaves
– 1 small wedge cabbage
– 4-5 carrots, greens removed
– 3 broccoli florets
– 1/2 apple, seeded

Christmas Cocktail

– 2 apples, seeded
– 1 large bunch grapes
– 1 lemon wedge

Breakfast Booster

– 5.5 oz cantaloupe, peeled
– 1 small lemon, peeled
– 1 handful parsley
– 1/2 mango, peeled, pitted & chopped
– 1.5 tbsp vanilla whey protein powder
– 1 tsp ground flaxseed (I opted out because I don’t have this)

Juice melon, lemon, and parsley.  Add juice into a blender and add remaining ingredients.  Blend until smooth.

Citrus Combo

– 1 pink grapefruit, peeled
– 1 small lemon, peeled
– 1 orange, peeled
– 2 carrots

Parsley Pleaser

– 1 large handful flat-leaf parsley
– 5.5oz spinach
– 1/2 cucumber
– 2 apples, seeded
– ice cubes, to serve

Gingerberry Hopper (my own mix of Bluemint Fizz and Ginger Hopper minus a few ingredients)

– 1/4 inch ginger
– 4-5 carrots, greens removed
– 1/2 apple, seeded
– 1 qt blueberries
– 1 bunch green grapes

Apple Pie Delight

– 1 scoop vanilla whey powder
– 1 peeled and cored apple, cut into pieces
– 1.5 cups soy milk
– 1/2 tsp cinnamon
– 1/2 tsp nutmeg
– 5 ice cubes

Juice apples and then add to blender with rest of the ingredients and blend until well incorporated.

Days 9-12 Juices

I apologize if I have repeated any recipes from prior days.

Pink Morning Tonic

– 1 pink grapefruit, peeled with white pithy part left on
– 1 red delicious apple, seeded (may substitute for a different apple)

Digestive Special
– handful spinach
– 4-5 carrots, greens removed

Carrot, Lemon & Spice

– 1 lemon, peeled
– 1 pear (may substitute with apple), seeded
– 3 carrots, greens removed
– 3 celery stalks
– 1/2 inch ginger

Cucumber Carrot Coconut Juice (
See Life Regenerator’s YouTube for more recipes and tips for a raw food/juice diet

– 1-2 cucumbers
– 2-4 carrots, greens removed
– 1 young coconut water

Instant Soup

– 2-3 garlic cloves
– 1 bunch spinach
– 1/2 cucumber
– 1 stalk celery
– 2 tbsp finely chopped spinach
– 2 tbsp finely chopped celery
(optional: parsley sprig for garnish)

Wrap garlic cloves in spinach and push through with cucumbers and celery.  Place juice in a pan, add chopped vegetables and gently heat.  Garnish and serve hot.

Morning Energizer

– handful parsley
– 5 carrots, greens removed
– 1/2 apple, seeded

Melon Cooler

– 7 oz cantaloupe melon, peeled
– 1 lime, peeled
– 2 mint sprigs
– 1 pear
– ice cubes

Juice melon, lime, mint and pear.  Add ice cubes or top off the drink with sparkling water to dilute.

Cleanse (from Pinterest)– I added in a handful of spinach for more oomph

– 1/4 inch ginger
– 1 beet
– 1/2 apple, seeded
– 4 carrots, greens removed
(handful spinach added)

Detox Tea (from Pinterest and similar to Master Cleanse diet)

– 1/2 lemon with pulp
– 1 tsp honey
– hot water
– 2 shakes cinnamon powder
– 1-2 shakes cayenne pepper

Squeeze the lemon and scrape the pulp into the drink.  Add hot water and honey, and then follow with cinnamon and cayenne pepper powders.  (Note: the more shakes of cayenne powder the spicier the taste.)

Days 5-8 Juice recipes

“Lemon Green Cleanser”

– 2 stalks celery
– 3 handfuls of kale leaves
– 2 apples, seeded
– 1 lemon, peeled
– 1 tsp green superfood powder (optional)

“Liver Mover”

– 1 small beet
– 2-3 apples, seeded

Year-Round Cleansing Cocktail”

– 2 parsley sprigs
– small handful wheatgrass (or 1 tsp green superfood powder)
– 4-6 carrots, greens removed
– 2 stalks celery
– 1 apple, seeded
– 1/2 beet

“Green Tea Cocktail”

– 3 apples, seeded
– 1 lemon, peeled
– 1/2 inch ginger
– scant 2/3 cup brewed green tea, warm or cooled

Juice apples, lemon, and ginger.  Stir juice into green tea.  May be served warm or cold. (Note: do not brew green tea for too long unless you like the juice to be very bitter…that was my mistake.)

“Vegetable Broth” – hot soup form

– 2-3 cups chopped green beans
– 2-3 cups chopped zucchini
– 2-3 stalks celery, chopped
– 1 tsbp unsalted butter
– 1-3 tbsp chopped parsley
– seasoning to taste (cayenne pepper, ginger, pepper, herbs) –some salt is okay but should not be used as much because sodium intake should be low

Steam green beans, zucchini, and celery in water until soft but still green.  Put veggies in a blender and puree until smooth.  “Broth” should be fairly thick.  Add unsalted butter and chopped parsley.  Season to taste.


Day 6 recipes:

“Energy Shake”

– handful parsley
– 4-6 carrots, greens removed
– parsley sprig for garnish

“Body Cleanser”

– 1/2 cucumber
– 1 beet
– 1/2 apple, seeded
– 4 carrots, greens removed

“Summertime Punch”

– 1 large bunch of green grapes
– 1/2 lime
– 2 stalks celery
– water

Juice and then add an equal amount of water to the juice.  Serve with or without ice.

“High Calcium Drink”

– 3 kale leaves
– small handful parsley
– 4-5 carrots, greens removed


Day 7 recipes:

“Green Surprise”

– 1 large kale leaf
– 2-3 green apples, seeded
– lime twist for garnish

“Applemint Fizz”

– 4-6 sprigs fresh mint
– 2 green apples, seeded
– 1 small lemon wedge
– sparkling water
– mint sprig for garnish

Juice the mint, apples and lemon wedge.  Fill to top of cup with some sparkling water.  Garnish.

“Fresh Complexion Express”

– 2 slices pineapple, with skin
– 1/2 cucumber
– 1/2 apple, seeded

Day 8 recipe:

“Ginger Hopper + Maureen’s Spicy Tonic” combo

– 1/4 inch ginger
– 1/4 inch pineapple, with stem
– 1/2 apple, seeded
– 4-5 carrots, greens removed

Day 3 and 4 Juices

All recipes are meant to be juiced unless otherwise noted.

“Hot Soother” especially good for those with a sore throat or maladies:

– 1/2 lemon
– 1 tsp honey (not for kids under 1 year old–choking hazard)
– hot water
(I added 2 shakes of cayenne pepper)

Sip slowly.

Cantaloupe Shake“: good for those with allergies or have high blood pressure/cholesterol

– 1/2 cantaloupe, with skin

“Popeye’s Favorite” full of iron and great for anemic individuals

– small handful spinach
– 4-5 carrots, greens removed
– 1/2 apple, seeded

“Ginger Pear Cooler” – Happy Hour

– 1/2 lemon
– 1 inch ginger
– 1/2 cucumber
– 1 pear

Juice and serve with ice.

“Cleansing Tonic”:

– 1/2 inch wedge green cabbage
– 2 green apples, seeded
– 6 carrots, greens removed


Day 4:

Super-Eight Stress Reliever“: suggested for those who are overweight/obese

– 1 kale leaf
– 1 collard leaf
– small handful parsley
– 1 stalk celery
– 1 carrot
– 1/2 red bell pepper
– 1 tomato
– 1 broccoli floweret
(optional: 1 celery stalk for garnish)

“Healing Smoothie”

– 1 firm kiwi, peeled (skin is incredibly tough and inedible)
– 1/4 cantaloupe, with skin
– 1 ripe banana

Juice kiwi and cantaloupe.  Add juice with banana in the blender and blend until smooth.  Serve.

“Hawaiian Fizz”: Happy Hour

– 3 pineapple rings, with skin/
– 1/4 in ginger
– 1/2 pear
– sparkling water
(optional: 1 pineapple spear for garnish)

Juice, add to a drinking container, and then fill it up with sparkling water.  Serve.

“Green Goddess”: dinner

– handful spinach
– 3 collard leaves
– 4 carrots, greens removed
– 2 stalks celery
– 1/2 cucumber
– 1 apple, seeded
(I added 1/2 green bell pepper, substituted collard leaves for red kale, and substituted spinach for dino kale because I ran out of some ingredients)

Juice.  This yielded about 28-30oz (depending on how large or small carrots, apples, and cucumber are).

Day 2 Juices

Mid-morning: “Maureen’s Spicy Tonic

– 1/4 pineapple, with skin
– 1/2 apple, seeded
– 1/4 in ginger root

Juice and serve.

Lunch: “Ginger Hopper

– 1/4 in ginger root (can add more if want it spicier)
– 4-5 carrots, greens removed
– 1/2 apple, seeded

Juice and serve on ice if you like.

Dinner: “Harvest Soup

– 2-3 garlic cloves
– 1 kale leaf
– 1 large tomato
– 2 stalks celery
– 1 collard leaf, chopped (can substitute for spinach)
– 1 tbsp croutons
(note: I added in a handful of spinach)

Roll garlic in kale and push with tomato and celery.  (Here’s the part where I added in the handful of spinach).  Place juice in a saucepan, add chopped collards (in my case spinach) and gently heat.  Garnish with croutons.

Day 1 Juicing recipes

As promised, even though a day late, here are the recipes I used for the first day.  I’m going to have a separate post after this one for my Day 2 entry & recipes as well.  Hm I might as well make them into 2 separate categories so they can be archived better (one for Entries and one for Juicing Recipes….yeah I think that would be a better idea) for your/my use. 🙂

Also the two books I used for references (recipes and planning) are “The Juice Diet” by Christine Bailey (ISBN: 978-1-84483-964-3) which has recipes AND large colored photos, and “Juicing for Life: A Guide to the Health Benefits of Fresh Fruit and Vegetable Juicingby Cherie Calbom, M.S. and Maureen Keane, M.S., C.N. (ISBN: 978-0-89529-512-5).

I began Day 1 for breakfast/mid-morning with “Cherie’s Cleansing Cocktail“:

– 1/4 in. ginger root
– 1 beet
– 1/2 apple, seeded
– 4 carrots, greens removed

Juice together and serve. (Note: seeds in the apple and carrot greens are toxic so they are often removed prior to consumption.)

For my mom I made her a “Green Machine [Cleanse]“:

– 9oz pineapple juice
– 4 broccoli florets
– 2 celery stalks
– 1 tsp green superfood powder (I subbed with 2 kale leaves).

Juice and serve with ice.

I then juiced some beet juice (I read it helps with liver health/detox) to share between us.  It sure stained our teeth purple/red for a little though…BLOOD!! Just kidding 🙂  We drank and took a swig of beet juice to swallow down our milk thistle capsule.

For lunch I had the “Garden Salad Special“:

– 3 broccoli florets
– 1 garlic clove
– 4-5 carrots, greens removed  OR 2 tomatoes
– 2 stalks celery
– 1/2 green pepper

Juice in order, and serve.

I think that was by far the worst one I’ve ever tried…was like drinking a garlicky version of marinara sauce, but really watery.

For happy hour, I made the “Waldorf Salad“:

– 1 green apple, seeded
– 1 stalk celery

Juice and enjoy (especially relish in the moment after that last one drink I had haha).

For dinner I called it the Veggie Tonic Cleanser…at the time I didn’t remember the name but it’s really “Potassium Broth“. …yeah.

– handful parsley
– handful spinach
– 4-5 carrots, greens removed
– 2 stalks celery
(I added 1 pear for sweetness & 1/4 in. ginger for spice)

Obviously juice and serve.

Recipe: Mac&Cheese and the Kitchen Sink

Today has been a rather lackluster day.  Migraines, cramps, and plenty of thunder down under.  Sorry a bit TMI, but you ladies understand what I mean.

I have been craving macaroni and cheese for a few days now and I just had time to make something I wanted for myself after being so busy the whole weekend (other than my friend’s birthday party on Saturday…celebrated my parents’ 28th anniversary on Sunday too).  I decided to make my own version of a simple mac & cheese, sans boxed version you would find in every supermarket.  I just had to make my own version from scratch.

I originally wanted to put in Gruyere cheese instead of Monterey Jack cheese, but I was pretty low on cash as most college students are so I had to sell myself short on many ingredients.  For example instead of using smoked paprika, I had sweet paprika which I normally use only for deviled eggs.  Also why add “the kitchen sink” into the name?  I used so many other ingredients I found around the kitchen sink into the recipe as well.  Also you can substitute the bowtie pasta I used for regular elbow macaroni or other shapes…

Mac&Cheese and the Kitchen Sink

Mac&Cheese and the Kitchen Sink

Mac&Cheese and the Kitchen Sink
adapted from “Traditional Macaroni & Cheese” recipe by

Estimated time:
Prep – 15 mins;  Cooking: 20 mins;   Yield – 6-8 servings, depending on how large the serving size

1 bag (12 oz) of bowtie pasta, cooked and drained
2 tbsp cornstarch (mix with 1-2tbsp of water until dissolved)
1 tsp salt
1/4 tsp cayenne pepper
1/4 tsp smoked paprika
1/4 tsp ground black pepper
1 can (12 fl. oz) evaporated milk
1 cup water
2 tbsp butter or margarine
1/2 cup sour cream
2 cups (80z) shredded Monterey Jack cheese (divided if baking this dish)
optional: handful of store-bought croutons, crushed, for garnishing

1. Combine evaporated milk, water, butter, and sour cream in a medium saucepan.  Add cornstarch mix, salt, cayenne pepper, paprika, black pepper, and cook over medium heat stirring constantly until mixture comes to a boil.
2. Remove from heat and stir in the cheese (reserve 1/2 cup cheese if baking) until melted.
3. Pour cheese mixture over cooked pasta and toss. 
4. Garnish (optional) with a few sprinkles of paprika and crushed croutons.  Serve and eat while warm.

If baking, after you have added in 1 1/2 cup of cheese to melt in the mixture, pour over pasta and mix well.  Pour into a greased casserole dish and top with remaining cheese.  Add panko bread crumbs (or crushed croutons if you don’t have any on hand) on top.  Bake for 20-25mins, at 375 degrees F, or until cheese is melted and light brown.  Sprinkle with a little bit of paprika on top for added color.

The cayenne comes out as an undertone in the dish as when you bite into the pasta you first taste all of the cheese.  Then the slight spicyness comes from underneath to give a little kick.

Sorry the picture was not as great as it is with my cell phone camera.  However, I hope you enjoy this recipe and happy eatings! 🙂

Recipe: Red Velvet & Cheesecake Tunnel Cake with Cinnamon Cream Cheese Frosting

Boy what a weekend it has been!  After my midterm last Thursday I went home, ate dinner, and then went to bed.  I was so tired I didn’t get to blog. 😦 Then on Friday I needed to bake up a bundt cake for my friend’s birthday bbq potluck thing (Saturday).  Just your treat that I am going to post up the recipe I adapted from two recipes I found online (at the time I don’t remember which site I went to for the bundt cake portion…)!  The frosting I adapted from Joy the Baker and Hummingbird Bakery Cookbook.

Usually I do not post up recipes unless it has been tried and more than two people love it.  This one was a BIG crowd-pleaser; even my parents liked it (they aren’t fans of cakes that are too sweet, but this cake isn’t that at all).  Sure if you eat the frosting by itself it can get pretty sweet, but just enough sweetness for this bundt cake.  I don’t have pictures for this cake yet, but I will have them uploaded into my computer by tonight for your enjoyment.

Also, I sort of cheated on the cake portion using a red velvet box mix, but it saves up on a lot of time and money for me.

Take a chunk out...

Cutting into deliciousness

Red Velvet & Cheesecake Tunnel Cake with Cinnamon Cream Cheese frosting

1 red velvet cake mix box
1/3 cup butter (I used unsalted and added 1/4tsp of salt)
16 oz cream cheese, softened
1/2 cup sugar
2 eggs (for the cheesecake mixture, so get more for however many the cake box calls for)
1 tsp vanilla extract

1. Preheat oven to 350 degrees F (if using a darker bundt pan, take temp down by 5-10 degrees).  Prepare cake mix according to package directions, substituting oil needed for butter (as stated in ingredients list).
2. Pour 1/2 of batter into a 12-cup greased and floured fluted bundt pan.
3. Combine in a separate bowl cream cheese, sugar, and vanilla extract, mixing well at medium speed on an electric mixer until well blended.  Slowly add in eggs (2) one at a time until incorporated.
4. Pour cheesecake mixture over batter in pan  and spoon the rest of the red velvet cake batter over the cheesecake mixture.  Bake 1hr or until a toothpick inserted into the center comes out clean.  Cool 30mins to an hour (while in bundt pan to keep shape of fluted bundt pan).  Remove to a wire rack.

For the cinnamon cream cheese frosting:
2 1/3 cups powdered sugar
3 tbsp butter, at room temp
4 oz cream cheese, cold
1/4 tsp ground cinnamon (I used 1/2tsp because I like the cinnamon to be extremely present in frosting)
1 tsp vanilla extract

5. Beat the powdered sugar, cinnamon, butter, and vanilla extract together in an electric mixer fitted with a paddle attachment (can use the same from cake batter–just cleaned).  Mix on medium-slow speed until well mixed (you wouldn’t want to cover yourself in a powdered sugar blanket).
6. Add cream cheese all at once and beat on medium to medium-high until incorporated.  Turn the mixer to a medium-high and beat for 5 mins or until the frosting becomes light and fluffy.  Do not overmix as the frosting can become runny.
7. Make sure the cake is nice and cooled so the frosting does not melt into the cake.  Pipe lines on bundt cake or spread frosting covering most of the cake (up to you how thick you would like the frosting to be on the cake and how much to spread).

You can also convert this recipe into cupcake form by filling up each holder half-way with cake batter and then adding in about 2 tbsp of cheesecake mix into each and topping with rest of cake batter (enough to fill 3/4 of the way).    Then bake as directed on cake mix box for 19-25mins, depending on altitude and lightness/darkness of pan, checking with a toothpick at the end to see if baked through.  Cool cupcakes for about 30 mins transferring to a wire rack and then frost cupcakes.

To add more color and texture I added some red sprinkles over frosted bundt cake.  Keep cool until serving.  Slice (if a cake) and enjoy your decadent dessert.

This recipe calls for a dozen cupcakes so double the cake recipe for two 9-in layer cakes, and double the frosting recipe to frost a two-layer 9-in cake.

this could be your slice

a piece of the cake

Photo credits go to Diana Wong.  Thanks Di for taking some pictures and happy belated birthday, chef (that’s my nickname for her).  Hope you liked the cake like Agatha hoovering it. Hehe…

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