Weightless Situations

06/03/2026

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05/03/2026

Today I want to share with you "Potato, Leek and Sauerkraut Soup".

Servings: 4 pax
Total Time: 50 minutes

Nutrition Information (per serving):
Calories 348
Total Fat 18g (22%)
Saturated Fat 6g (29%)
Cholesterol 41mg (14%)
Sodium 2095mg (91%)
Total Carbohydrate 38g (14%)
Dietary Fiber 6g (22%)
Total Sugars 8g
Protein 12g (24%)
Vitamin C 40mg (45%)
Calcium 120mg (9%)
Iron 4mg (23%)
Potassium 1098mg (23%)

Ingredients:
2 teaspoons olive oil

6 ounces kielbasa, chopped into bite size pieces

2 leeks, chopped, white and light green parts only

1 stalk celery, sliced

1 pound red potatoes, diced

1/2 teaspoon dried thyme

1/4 teaspoon crushed red chili flakes

4 cups of chicken broth

1 (14.5 ounce) can sauerkraut, drained and rinsed

1/4 cup half-and-half

chopped scallions, for garnish (optional)

Directions:

1) Heat oil in a large soup pot over medium-high heat. Add kielbasa and cook for 3 minutes. Add leek, celery, and potatoes to the pot and cook 2 minutes more.

2) Add thyme, crushed red chili, and broth. Bring to a boil, reduce heat to low, cover, and cook for 30 minutes.

3) Uncover; stir in sauerkraut and half-and-half. Cook 5 minutes more. Ladle into serving bowls and garnish with scallions.

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04/03/2026

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03/03/2026

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02/03/2026

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Happy Read an Ebook Week! You can find my book, Mental Health and Wellbeing, available now at at a promotional price to help you celebrate. Find my book above from March 1 - March 7!

Mental Health and Wellbeing: The Complete Guide Stress Relief by Andrea Meyer

28/02/2026

https://youtu.be/ub88UjNAX_U?si=2WHJmPQ-Mz50njMF

🥚✨ Easy Keto Egg Wrap – Low Carb & High Protein!

Looking for a quick, healthy, and satisfying keto meal? This easy keto egg wrap recipe is perfect for breakfast, lunch, or dinner. It’s low carb, high protein, gluten-free, and ideal for anyone on a keto diet, weight loss journey, or clean eating lifestyle.

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• Ready in minutes
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• Great for low carb lifestyle

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Looking for an easy keto egg wrap recipe that’s low carb, high protein, and perfect for weight loss? 🥚 This quick keto breakfast idea is ready in minutes an...

26/02/2026

Seventh Day, of Chinese New Year recipes. "Osmanthus Cake".

Servings: 12 pax
Total Time: 1 hr

Nutrition Information (per serving):
Calories: 348kcal (17%)
Carbohydrates: 28g (9%)
Protein: 6g (12%)
Fat: 25g (38%)
Saturated Fat: 6g (30%)
Cholesterol: 75mg (25%)
Sodium: 123mg (5%)
Potassium: 36mg (1%)
Fiber: 2g (8%)
Sugar: 18g (20%)
Vitamin A: 316IU (6%)
Calcium: 39mg (4%)
Iron: 1mg (6%)

Ingredients:
For the cake:
1/2 cup unsalted butter (at room temperature)
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup oil (we’ve used neutral flavored coconut oil, regular coconut oil, avocado oil, and olive oil with success)
4 large eggs
1/4 cup osmanthus syrup
1 1/3 cups almond flour
1 cup of self-rising flour (plus extra for dusting)
1/2 teaspoon salt

For the glaze (optional):
2 cups confectioner's sugar (sifted)
4-5 tablespoons milk
2 tablespoons osmanthus syrup

Directions:
1) Preheat the oven to 400°F. Grease and flour a 9-inch round springform pan. You can also use an 8-inch square pan, but the pan should not have a dark non-stick coating, or it’s likely it will burn.

2) Add the room temperature butter, sugar, and vanilla extract to the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy, 1 minute. If your coconut oil is solid, add it at the same time as the butter. If it’s liquid, add it after the butter and sugar have had a chance to cream together.

3) The mixture may be a little separated if you are using liquid rather than solid coconut oil. That’s okay. Scrape the sides of the bowl, and then add the eggs one at a time, beating well with each addition. It should be golden in color and thickly emulsified. Mix in the osmanthus syrup. Give the bowl another scrape to make sure everything is mixed evenly.

4) In a separate bowl, whisk together the almond flour, self-rising flour, and salt. Turn the mixer speed to low, and gradually add the dry ingredients in three batches.

5) Pour the mixture into your prepared pan. Immediately place into your preheated oven, and bake for 25 minutes. Reduce the oven temperature to 375°F, and tent the cake with foil. Bake for another 10-15 minutes.

6) The cake is done when a toothpick inserted into the center comes out clean. NOTE, poking the cake prematurely may cause it to collapse in the center. (If this happens, it’ll still taste good, so don’t worry!). Remove the cake from the oven to cool. It should be a deep brown color.

7) Cool for 20 minutes before removing the cake from the pan. A paring knife around the rim of the pan helps loosen it. Let cool completely on a wire rack before glazing.

8) If glazing the cake, whisk together the sifted powdered sugar, milk, and osmanthus syrup until you get a smooth glaze. Start with 4 tablespoons of milk and only add the last tablespoon if the glaze looks too thick. Pour over the cooled cake.

Tips & Notes:
Note: Total time for recipe does not include cooling time if glazing the cake. Nutrition information is for 1 slice of cake (out of 12 slices) without glaze.

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25/02/2026

Sixth Day, of Chinese New Year recipes. "Taro Sago Dessert Soup".

Servings: 10 pax
Total Time: 1 hr 15 minutes

Nutrition Information (per serving):
Calories: 290kcal (15%)
Carbohydrates: 49g (16%)
Protein: 4g (8%)
Fat: 10g (15%)
Saturated Fat: 8g (40%)
Polyunsaturated Fat: 0.2g
Monounsaturated Fat: 1g
Cholesterol: 5mg (2%)
Sodium: 178mg (7%)
Potassium: 765mg (22%)
Fiber: 5g (20%)
Sugar: 14g (16%)
Vitamin A: 2121IU (42%)
Vitamin C: 5mg (6%)
Calcium: 101mg (10%)
Iron: 2mg (11%)

Ingredients:
7 cups water (plus more for cooking and soaking the sago)
1/2 cup sago (or mini tapioca pearls)
2 pounds taro
50 g rock sugar (or 1/4 cup / 50g granulated sugar)
5 ounces sweet potato (1/2 of a medium sweet potato, about 1 cup, cut into 1/4-inch or 0.6cm cubes)
13.5 ounces coconut milk (1 can)
1/2-2/3 cup sweetened condensed milk (to taste)
1/2 teaspoon salt
1/2 teaspoon vanilla extract (optional)

Directions:
1) Fill a medium pot about two thirds of the way with water, and bring it to a rolling boil. Stir in the sago (don’t add it before the water is at a full boil!). Simmer for 20 minutes, or until the tapioca is completely translucent, which means it’s fully cooked. If after 20 minutes, the pearls still have a white center, turn off the heat, cover, and let the tapioca sit in the hot water for another 5-10 minutes, or until they’re fully translucent. Drain through a fine-mesh strainer, rinse in cold water to cool, then soak in a bowl of cold water and set aside.

2) Take your taro and cut it in half or thirds crosswise. Place the taro pieces flat side down, and use your knife to carefully cut away the outer skin. Dice about 1 cup (5 ounces) of taro into ¼-inch cubes. Cut the remainder of the taro into larger 1-inch chunks.

3) Add 7 cups of water to a large pot along with the bigger 1-inch taro chunks and the rock sugar. Bring to a boil, cover, and simmer over medium heat for 20 minutes, or until the taro is very tender.

4) Use a potato masher to mash the taro until relatively smooth. The soup will appear somewhat thin at this point; it will thicken as it continues to cook.

5) Stir in the sweet potato and taro cubes. Bring to a low simmer, cover, and cook for another 10-12 minutes, stirring occasionally to prevent sticking or burning, until the taro and sweet potato cubes are tender.

6) Stir in the coconut milk, sweetened condensed milk, salt, and vanilla (if using). Cook for another 2 minutes.

7) Drain the sago, and stir it into the soup. If the soup is too thick, add boiling water until you get the consistency to your liking. Serve!

Tips & Notes:
This soup can be enjoyed hot or cold, but we prefer it hot! It also freezes well. Just thaw in the refrigerator and heat in a pot until steaming before serving.

Our website: www.lamourify.com

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24/02/2026

Fifth Day, of Chinese New Year recipes. "Steak Stir Fry with bok choy".

Servings: 4 pax
Total Time: 1 hr

Nutrition Information (per serving):
Calories: 344kcal (17%)
Carbohydrates: 6g (2%)
Protein: 24g (48%)
Fat: 25g (38%)
Saturated Fat: 14g (70%)
Cholesterol: 69mg (23%)
Sodium: 778mg (32%)
Potassium: 539mg (15%)
Fiber: 1g (4%)
Sugar: 2g (2%)
Vitamin A: 3817IU (76%)
Vitamin C: 39mg (47%)
Calcium: 101mg (10%)
Iron: 3mg (17%)

Ingredients:
For the steak and marinade:
1 pound beef ribeye or sirloin steak (cut into 1-inch/2.5cm cubes)
1 1/2 tablespoons olive oil (divided)
1/8 teaspoon baking soda (optional tenderizer, depending on the quality of your steak)
1 teaspoon cornstarch
1/4 teaspoon salt (or to taste)

For the steak sauce:
5 tablespoons water
1 teaspoon ketchup
1 teaspoon Worcestershire sauce (optional)
2 teaspoons soy sauce
2 teaspoons oyster sauce
1/8 teaspoon ground white pepper
1/8 teaspoon spicy sesame oil
1 tablespoon cornstarch (mixed into a slurry with 1 tablespoon water)

For the bok choy base:
12 ounces fresh bok choy (cut and thoroughly washed)
1 tablespoon olive oil
3-4 slices fresh ginger (smashed)
3 cloves garlic (chopped)
1/2 teaspoon salt
1/8 teaspoon sugar

Directions:
1) When you prepare the steak cubes, leave some of the fat on the steak. This adds key flavor to the dish. Transfer the cubes to a medium bowl, and add 1 tablespoon olive oil, ⅛ teaspoon baking soda, 1 teaspoon cornstarch, and ¼ teaspoon salt. Toss until the steak is well-coated. Set aside for 30 minutes to 1 hour.

2) In a small bowl, combine the water, ketchup, Worcestershire sauce, soy sauce, oyster sauce, white pepper, and spicy sesame oil. Set aside.

3) Make sure your bok choy is thoroughly cleaned. We always triple wash our bok choy. [Not doing a thorough wash risks sand ruining your vegetables.]

4) Heat wok over high heat. Spread 1 tablespoon olive oil around the perimeter of the wok, and immediately add your smashed ginger slices. After 5 to 10 seconds, add the chopped garlic and bok choy.

5) Quickly stir-fry the bok choy (so the garlic doesn’t burn), until it begins to wilt. You can also cover the bok choy for 30 seconds if your wok burner is not producing enough heat.

6) After the bok choy is cooked and wilted (about 60 seconds or so), add the salt, sugar. Mix thoroughly, transfer to a warm serving plate, and set aside.

7) Work quickly through these next steps, because your stir-fried bok choy is waiting to be topped with your delicious steak! Carefully rinse your wok with warm water, drain, and wipe off any excess moisture. Place the wok back over the burner set to high heat. Spread ½ tablespoon olive oil around the perimeter of the wok.

8) Once the wok begins to smoke, add the steak in a single layer, fat-side down for any pieces with visible fat.

9) Sear for 30 seconds or until brown. Use your wok spatula to toss everything together to ensure even cooking and browning, but resist the temptation to stir too much. High heat is essential to ensure you have a good sear and maximum flavor. I like to sear the steak until cooked medium / medium rare, which is why this steak stir fry recipe calls for large 1-inch chunks of steak.

10) Once done to your liking, turn off the heat, and scoop the steak over the bok choy to rest. (If any liquid has pooled on the bok choy plate, pour the excess off before adding the beef.)

11) You’ll need at least 1-2 tablespoons of the residual oil in the wok. Pour off any excess and discard. This is pure beef flavor that will make your sauce taste that much better. Turn the wok back up to medium-high heat. Pour the prepared steak sauce into the wok, using it to deglaze the wok. If you want more sauce, you can add some additional water—bonus if you use the water from the bok choy plate, which has a nice ginger and garlic flavor.

12) When the sauce is simmering, stir up the cornstarch slurry and drizzle it into the sauce, letting it thicken until it coats a spoon. Simmer for an additional 20 seconds to ensure the cornstarch is cooked. Turn the heat off, pour the sauce over your steak, and serve immediately with steamed brown rice.

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23/02/2026

Fourth Day, of Chinese New Year recipes. "Braised Chicken with Chestnuts".

Servings: 4 pax
Total Time: 2 hrs 35 minutes

Nutrition Information (per serving):
Calories: 477kcal (24%)
Carbohydrates: 56g (19%)
Protein: 36g (72%)
Fat: 11g (17%)
Saturated Fat: 2g (10%)
Polyunsaturated Fat: 3g
Monounsaturated Fat: 4g
Trans Fat: 0.04g
Cholesterol: 162mg (54%)
Sodium: 867mg (36%)
Potassium: 1068mg (31%)
Fiber: 1g (4%)
Sugar: 0.4g
Vitamin A: 132IU (3%)
Vitamin C: 48mg (58%)
Calcium: 59mg (6%)
Iron: 3mg (17%)

Ingredients:
1½ pounds boneless skinless chicken thighs (about 6 chicken thighs, cut into 1½-inch/4cm pieces)
2 tablespoons Shaoxing wine (divided)
½ teaspoon salt
¼ teaspoon white pepper
2 teaspoons light soy sauce (plus 1 tablespoon, divided)
2 teaspoons neutral oil (plus 3 tablespoons, divided)
10 dried Shiitake mushrooms (soaked and rehydrated)
½-1 pound whole chestnuts (use the full pound if you absolutely love chestnuts, otherwise ½-pound/225g is just fine)
6-8 cloves garlic
3 slices ginger
2-3 scallions (cut into 2-inch/5cm lengths, white and green parts separated)
2 star anise pods (optional)
½ tablespoon dark soy sauce
1 tablespoon oyster sauce
1½ cups water (reserved from rehydrating the dried mushrooms)

Directions:
1) To a large bowl, add the chicken pieces, 1 tablespoon of Shaoxing wine, salt, white pepper, and 2 teaspoons light soy sauce. Mix well. Lastly, mix in 2 teaspoons of oil to lock in the moisture and prevent sticking when browning. Refrigerate while you prepare the other ingredients.

2) To rehydrate your Shiitake mushrooms, soak them in 2 cups of hot water for 2 hours or in 2 cups of cold water overnight.

3) When you’re ready to cook, heat a wok or a Dutch oven over medium heat. Add a tablespoon of neutral oil, and cook the chestnuts for 2 minutes, or until they start to blister lightly. Remove and set aside.

4) At this point, if the wok surface looks sandy or starchy from cooking the chestnuts, wash the wok with a scouring pad and hot water to prevent burnt bits. If not, proceed.

5) Pre-heat the wok over high heat until it starts to smoke lightly. Add the remaining 2 tablespoons of neutral oil, and swirl to coat the cooking surface. Reduce the heat to medium, and cook the garlic, ginger, the white parts of the scallions, and the star anise for about 1 minute, or until the scallions are lightly browned. Add the chicken pieces, spreading them in a single layer so each piece is in contact with the wok. Increase the heat to high and lightly brown on both sides.

6) Add the remaining tablespoon of Shaoxing wine, and toss the chicken using your wok spatula to scrape from the bottom and prevent the chicken from sticking. Reduce the heat to medium high.

7) Add the mushrooms, the remaining 1 tablespoon of light soy sauce, dark soy sauce, oyster sauce, and the mushroom soaking water. Take care to leave behind any sediment that has settled to the bottom of the bowl you used to soak the mushrooms! Mix everything well, cover, and simmer for 10 minutes.

8) Remove the lid, and add the chestnuts. Give everything a good stir, cover, and simmer for 10-15 minutes. Some of the chestnuts may fall apart as they soften, but that is okay.

9) Finally, add the green parts of the scallions. Stir until the sauce thickens and lightly coats the chicken and the chestnuts. (If there is too much sauce left after 20 minutes, you can make a cornstarch slurry to thicken the sauce as needed.) Serve with steamed jasmine rice!

Our website: www.lamourify.com

Get My Cookbook: https://tinyurl.com/y5m42w6t

Additional Cookbook Options (other stores, international, etc.):
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Mental Health and Wellbeing:
The Complete Guide Stress Relief
https://tinyurl.com/2kvzpxts

Building Your Money Machine: The secrets to financial freedom
https://a.co/d/0mq6RHA

Visit my YouTube Channel: https://youtube.com/channel/UCp9VU6erp9Gxduuku3i8UDA

Check out this lovely Fine Arts!
https://lamourify.creator-spring.com/
https://tinyurl.com/ybshqoyz
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https://www.zazzle.com/store/lamourify

FanPage: https://www.facebook.com/AndreaMeyerRose/

Join our Public Group:
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21/02/2026

https://youtube.com/shorts/niCBe7c0Fo0?si=dHnxkWkha7yLvfyA

If you love keto but hate doing dishes, this one’s for you 🍳

I’m sharing 10 easy one-pan keto recipes that are perfect for busy nights, meal prep, and low-carb living. Simple ingredients, rich flavors, and less time cleaning.

👇 Tell me in the comments
Which one would you cook first?

10 Easy One-Pan Keto Meals for Busy Nights | Minimal Cleanup RecipesLooking for easy keto dinners with minimal cleanup? 🍳In this video, I’m sharing 10 delic...