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Simple breakfast & lunch

Updated: Sep 3, 2021

I love cooking and kitchen is my meditation lab. I usually check the fridge, kitchen cabinet, and create a dish or two with whatever I can find in there.

Today, I found pancake mix, soya milk, some fruits, carrots, asparagus, nuts… And here’s my simple breakfast & lunch. I took 10min to make the blueberries, banana pancakes and 15min to prepare lunch. They are easy and quick to make. Plus, it save me ten to twenty dollars today. Are you interested to prepare them too? Here are my recipes. Tell me if you like them. blueberry, banana and almond pancake this recipe make 5-7 pancakes.


ingredients 1 cup of pancake mix 3/4 cup soya milk 10-15 blueberries 1/2 banana (sliced) 5 almond/ pistachio/ hazelnut (chopped) butter & maple syrup (to serve with cook pancake)

instruction 1) whisk the soya milk & pancake mix till smooth (it should be creamy and not watery) 2) add blueberries, banana & nuts into mixture 3) heat nonstick pan under low fire for 1 full minute. (Do not use oil or butter) 4) pour pancake mixture into center of pan to form a 10-15cm circle. (Kids usually love smaller pancakes and adults prefer bigger size) 5) flip pancake after 1min to cook the other side. Pancake should appear in beautiful light brown. 6) repeat step 4&5 for remaining pancake mixture 7) stack pancake on top of another. Add 2 blueberries & 1 nut on top of pancake for decoration. 8) serve with butter & maple syrup. puppy love fusilli this recipe serves 2


ingredients 2 cups of 3 flavor fusilli Handful of Asparagus (cut into 4-5cm strips) 1 carrot (sliced into 4-5cm strips) 1/2 onion (sliced) 1/2 whole fragrant garlic (chopped) 1-2 big red chilli (remove seeds, chopped) 1-2 tbsp dried cranberries (chopped slightly) 1-2 tbsp sunflower seeds or pine nuts Handful of fresh basil leave (optional, i grow them, hence it’s easy to get from our garden, else buy from supermarket) 2 tbsp olive oil Pinch of salt 1/4 cup vegetable stock

instruction 1) boil a pot of water, add 1/2tsp salt & 1tsp olive oil. 2) cook the fusilli in the pot of boiling water for 6-8 minutes. 3) drain and toss them with olive oil. Set aside 4) heat pan under medium fire for 20 seconds and add olive oil 5) add garlic, onion and chilli to pan and stir fry for half a minute. (Mixture is fragrant & spicy) 6) add carrot then asparagus into pan, turn fire from medium to high 7) stir & toss the ingredients on frying pan until carrots & asparagus are slightly soft and color become deeper (should smell good now) 8) add pinch of salt and vegetable stock into pan, stir and cover for a minutes 9) open cover and the fusilli should absorb the vegetable stock (the pasta should be soft & moist and not watery) 10) turn the fire off, add cranberries and sunflower seeds, stir well 11) dish onto plate and add basil leave on top of our puppy love fusilli

I name this pasta puppy love fusilli because it is filled with all kind of colors, aroma and taste. Salivating every mouthful of this pasta reminded me of the excitement from our puppy love.

My invited guest, Tim Hamons (professional Graphic Facilitator) shared with me why he loves it so much.

“Every spoonful is exciting, with fragrance from garlic & onion, spiciness from chilli, freshness from asparagus & carrot, crunchiness from nuts, sweetness from cranberries and exotic punch from basil leave! This is so tasty and so yummy”

He asked if I can prepare this for his lunch everyday?

I chuckled! :p

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