Over the past year, my kitchen has seen a transformation. What was once a hub of daily culinary creations has evolved into a place of simplicity and ease. I used to place priority on home-cooked food when our three girls were younger.
With my two older daughters immersed in their university and college life, and the MIL temporarily away in New Zealand, my household has experienced a significant shift in mealtime dynamics. This change has led me to spend less time in the kitchen, preparing meals that cater to the smaller family unit I now have. Because of this shift, I even have time to exercise in the evening *beaming with joy* 😁🏃🏃🏃
As Alycia and Sherilyn have ventured into their academic journeys, they've naturally gravitated towards having most of their meals on campus with their classmates. This shift has freed up my daily cooking responsibilities significantly. I now find myself cooking for just one person—my youngest daughter, Cass.
Cass, being simple and undemanding when it comes to food, has made this transition smoother. She's content with whatever dish I place on the dining table. This newfound simplicity has allowed me to cook on alternate days, as there's no pressure to prepare elaborate meals every day.
My own eating habits have slightly evolved as well. I've embraced a more streamlined approach to my meals, focusing on balance and nutrition without the need for complex cooking and cleanup. Here's a glimpse into my daily eating routine:
Breakfast: A nutritious start to the day with fruits, nuts, seeds, raw honey with apple cider vinegar, and a cup of organic almond milk with oats. Of course, my morning ritual of decaf coffee with milk is non-negotiable.
Lunch: My main meal of the day occurs at noon, consisting primarily of vegetables, some meat, and an egg. Almost zero carbs. It's a balanced and hearty meal that keeps me fueled throughout the day. I don’t eat rice but buy a small packet of vegetarian vermicelli buried with heaps of vegetables and mushrooms once or twice a week.
Dinner: For dinner, I opt for simplicity. A bowl of low-fat yogurt with nuts and seeds, accompanied by fruits, veggies, sweet corn or sweet potato, or a comforting soup, satisfies my evening hunger.
What about snacks? Yes, I still eat them – crackers, biscuits, chips (non-salty and non-oily ones) and cakes but not every day and I limit the portion that I eat. My favorite chips are the Original Tortilla chips from Mission. These chips are not salty and not oily with no flavorings and no MSG.
Intermittent Fasting: I've incorporated intermittent fasting into my routine for several years now, with a fasting window of 12-13 hours. This allows me to reset my body and prepare for the day ahead.
Despite the streamlined approach, I make room for variety and the occasional treat. For instance, today and yesterday, I indulged in the delightful Black Thorn variety of durian for breakfast—a rare and delectable treat that hubs got me.
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| Droolicious Black Thorn durian, yummeh! |
Yesterday, I cooked a nourishing radish soup with frozen Beacon chicken soup and an assortment of veggies stuffed with fish paste—a meal that Cass and I savored for two days. Beacon chickens are free from growth hormones and antibiotics.
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| Beacon chicken soup. It tastes exactly like homemade chicken soup. And it's SO convenient to make soups of any kind using this ready-made soup. |
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| Low-fat and sugar-free yogurt with a piece of Ipoh peanut cookie. Chris, thanks for the tip. This combo is yummy 🤤 |
In embracing this shift towards simplicity in my kitchen and eating habits, I've found a sense of contentment and balance. I'm grateful for the flexibility and simplicity that have entered my life. It's a reminder that our eating habits and kitchen routines can evolve, just as we do.