Friday, April 22, 2011

I was outside my apartment drinking my ginger tea with a big slice of lemon in it thinking of what I could shoot today. And as I looked around, I realized there were so many things to shoot just outside of my door! Simple and fun. I hope you enjoy it.

Monday, April 11, 2011

Korean Inspired Mushroom Soup

Story: Every Monday JP and I go to the farmers market down the street. It is our Weekly fun thing to do together. To start off the week with fresh fruits and vegetables while supporting local farmers. We bought baby shitake mushrooms. For a week they sat in our fridge because I didn't want to d the generic stir-fried mushrooms is a goopy caloric mystery brown sauce. So on day 8, I remembered I had shirataki noodles. They are made out of yam! 0 calories, 0 carbs 0 everything. So cool. So then my mind wandered. This is what I came up with.

1 70z bag of shirataki noodles
2-3 cups spinach
2 cups baby shitake mushrooms
10 baby carrots
1 Tbsp ginger powder
1 Tsp Onion Salt
3 Scallions
1 Tbsp Sesame Oil
2 Tbsp Chili oil ( depending on how spicy you want it)
3 Tbsp Chicken Bouillion
2 egg whites
6.5 cups water

1. Bring water to boil in medium pot
2. Chop mushrooms, scallions, carrots
3. Put veggies in boiling water for 5 minutes
4.Put in Chicken Boullion, Sesame oil, Chili oil,ginger powder, onion salt
5. Reduce heat and Simmer for 10-15 minutes, or until carrots are soft.
6. Shirataki noodles go in now!
7. Beat eggwhites and slowly drizzle on soup.
8. Place Spinach on top and cover for 3-5 minutes
9. Take off heat and enjoy, responsibly.

Add-ons for people who feel like being a little Cray-Cray once in a while: You can add Shrimp,Scallops, Mussels, Bean sprouts ( fi you dont have the shirataki noodles because it will compete with texture) Tofu, Chicken, Beef, etc...

I've added a picture for those visual people who need a sense of what its supposed to look like.

Monday, March 14, 2011


Simple Recipe. Throw anythign you want in it from your fridge! Today I have fresh spinach,onions and mushrooms.

Serving size: 5 small slices

Ingredients: 1/2 of a medium sized sweet onion
5 baby bello mushrooms ( or any mushrooms)
5 organic eggs
1 pinch of Salt and Pepper
1 Tablespoon of EVOO
1 teaspoon of cayenne red pepper for spice. ( You can leave out)

1. Preheat oven to 375
2. Chop onions, mushrooms,spinach and put in skillet over medium heat with Olive oil.
3. Cook until onions are translucent, but not browning.
4. Beat the 5 eggs and then slowly pour into pan.
5. make sure all of the veggies are spread evenly in the pan.
6. Put pan in oven for 10-15 minutes. Depending on oven, it varies. Just make sure that the egg is not runny.
7. When done, Flip it onto a plate and let it cool.

A Frittata is supposed to be eaten at room temperature but if you are hungry like I was I ate it when it was cool enough to eat!

Side note: I had some Chorizo lying around so I put a few slices on top.


Friday, March 11, 2011

Bello Burger

So here is the most amazing Portobello mushroom burger recipe.

Serving size: 1

1- Whole wheat bun ( toasted)
1- Portobello mushroom cap
1- tablespoon lemon hummus
1- tablespoon goat cheese
1- handful of fresh spinach
1- 1/3 cup balsamic vinegar
1- tablespoon shallot/onion flakes
1- tablespoon basil
1- pinch of sea salt and pepper

Step #1 Preheat oven to 375

Step#2 Slice mushrooms about half an inch thick. Place slices on baking pan. Lightly Drizzle Olive oil. Then throw on the herbs! Mix around until they are all seasoned evenly.

Step#3 Place in oven for 15-20 minutes. Depending on oven. They should should be firm, but softened.

Step#4 During the last few minutes of baking the mushrooms, put in the buns to make them toasty.

Step#5 While they are baking, measure out 1/3 cup of balsamic vinegar. Pour in pot. Over medium heat, stir for 3-5 minutes. It will become syrupy. Take off heat.

Step#6 Take buns and mushrooms out of the oven. Spread the Goat cheese on the warm buns on one side and the lemon hummus on the other.

Step #7 Place spinach and mushrooms on the bun and lightly drizzle the balsamic reduction sauce you have made.

Step#8 Please ENJOY!!!

SIDE NOTE: You do not have to use lemon hummus, you can use whatever flavor. Ive just found lemon to be the best suited with the burger. You can also add some roasted red peppers to the burger!

Pictures to come when I make them next!

Thursday, March 10, 2011


Haven't written on my blog in a while. Decided to start up again. What I am going to do is start writing weekly/daily recipes that i come up with or recipes I find online that I want to make! They will mostly be healthy and easy to make. I used to have such a hard time finding ways to eat healthy but tasty foods! But I am slowly getting the hang of it. :)

Recipe #1 : Crispy Kale

I went to the farmers market down the street from me and grabbed a bunch of fresh kale. I washed, then dried. It is very important to dry thoroughly.

1. Coat lightly with Extra Virgin Olive Oil
2. Oven at 400F for 10-15 minutes. ( You do not want it to brown. Just crispy.)
3. Take out, Lightly season. I used Creole seasoning. It was amazing.

Next time I will Take pictures.

You can also use the same instructions for Garbanzo beans.

Simple and tasty ways to make veggies fun to eat :)

Friday, September 17, 2010

After reading about how many vitamins and nutritions are in sweet potatoes, I went out and bought some!

I made Sweet potato casserole. Next will be baked sweet potato wedges with honey mustard sauce :)

Sweet Potato Nutrition Facts

(for one medium size sweet potato)
Calories 130
Fat 0.39 g
Protein 2.15 g
Net Carbs 31.56 g
Dietary Fiber 3.9 g
Calcium 28.6 mg
Sodium 16.9 mg
Potassium 265.2 mg
Folate 18.2 mcg
Vitamin C 29.51 mg
Vitamin A 26081.9 IU
Source: US Department of Agriculture

AS you can see there is a lot of Vitamin A in a sweet potato. Vitamin A helps with our eye sight, bones, teeth, skin, hair ... etc.