Sunday, August 4, 2013

Seared Salmon w/ Soy Soba Noodles

minced garlic

250 g soba noodles
3/4 cup chopped kale (you can also use spinach)
3 tbsp soy sauce
4 tbsp mirin
1 tbsp sugar
sesame/ nori topping

1. Season with salt & pepper. 
2. Sear salmon for 3-4 min on each side.

Soba Noodles
1. Cook soba noodles- follow instructions from package.
2. In a pan/pot, simmer soy sauce, mirin and sugar. 
3. Place soy-mirin sauce over noodles and sprinkle sesame/nori topping.

Serve with avocado!

Parsley Chicken w/ roasted potatoes

1 lb chicken thighs (you can use breast but I prefer dark meat)
1/4 cup parsley
3-4 garlic cloves (minced)
zest of 1 lemon
juice of 1 lemon
salt & pepper to taste

1. Preheat oven to 450 degrees. 
2. Spray bottom of baking pan and lay chicken thighs in pan.
3. Squeeze and zest lemon.
4. Sprinkle parsley and seasoning.
5. Roast for 20 minutes. 

Served with roasted potatoes, cous cous and argula salad. 

Spaghetti Squash Pancake

I had some leftover spaghetti squash and decided to make pancakes out of it!

1/2 baked spaghetti squash
1 egg
1/2 cup flour
salt & pepper to taste

1. Place squash and egg into a mixing bowl.
2. Fold in flour, 1 tbsp at a time, until it gets doughy.
3. Separate dough and form 4 pancakes.
4. Heat a large frying pan and spray with cooking spray.
5. Fry on each side until it's golden brown.

Thursday, July 18, 2013

Butternut Squash In Black Bean Garlic Sauce

1 Butternut squash, cubed
(1-2) chopped green onion
1 lb ground turkey (or pork)

1/2 tbsp dried black beans, chopped (this can be purchased at any Chinese market)
3-4 cloves of garlic, minced
1 tbsp black bean sauce
1 tbsp plum sauce
1 tbsp soy sauce
1 tbsp oyster sauce 

  1. Boil or steam butternut squash and place it aside.
  2. In a wok under medium heat, stir fry ground meat with sauce until it's no longer pink. 
  3. Add butternut squash and place a cover for 1 minute.
  4. **alternatively, you can steam everything in a plate for 12-15 minutes.

Serve with rice. 

Berry Bowl

  • Granola
  • Shredded coconut
  • Sliced bananas

Peach Crisp

  • 4- 5 ripe peaches, cubed
  • 3 tbsp all-purpose flour
  • 2 tbsp sugar
  • 1/2 tsp vanilla extract
  • 1/4 tsp ground cinnamon 
  • 1 lemon, zested and juiced
  • Pinch salt
  • 1 1/4 cups all purpose flour
  • 1/2 cup rolled oats
  • 1/2 cup brown sugar
  • 1 1/4 stick cold, unsalted butter, cut into pea sized pieces
  • 1/2 cup almonds
  • Pinch salt
  • 2 tbsp cold water


Preheat oven to 350 degrees F.

For the filling:
  1. Toss the peaches in a large bowl w/ the zest and lemon juice. Add the rest of the ingredients and stir to combine. Place filling evenly in 9x9 baking pan.
For topping:
  1. Combine all ingredients and mix with hands until it's crumbly.
  2. Place crumble on top of filling.
Bake for 20-25 minutes or until the top is golden brown. 

Tastes great paired with vanilla ice cream!

Coconut Pineapple Kale Smoothie

1/2 cup coconut water
1/2 cup vanilla hemp milk
* you can substitute the first two ingredients with 1 cup of coconut milk. 
1/4 protein powder (vanilla or chocolate)
2 tbsp chia seeds (optional)
1 banana
Handful of frozen pineapple chunks
1 piece of kale, chopped 

Add everything to your bender and blend!