Lionhead Vegetarian Cabbage Meatballs

Perfect for the Lunar new year, this dish brings back childhood memories. This would be a classic dish at our family gatherings, super hearty and perfect for this weather. Will warm up your soul. Enjoy!

• 1 packet of Omni Ground Vegetarian meat

• 3-4 caps mushrooms

• 2 tablespoons finely chopped carrot

• 3-4 water chestnut finely chopped

• 1 tablespoon liquid aminos

• ½ teaspoon salt

• ½ teaspoon pepper

• a drizzle of toasted sesame oil

• 1½ tablespoons corn starch

• a handful of chopped scallions

  Stew Ingredients

  • 3-4 cups chopped Napa cabbage

  • 1 small carrot sliced

  • 4 large dried shiitake mushroomssoftened and stems removed

  • 4 slices ginger

  • 1 small bulb garlic smashed

  • 2 cups vegetable stock

  • 2 tablespoons liquid aminos

  • ½ teaspoon salt or more if needed

  • a pinch of white pepper

  • a drizzle of toasted sesame oil

• How to make the stew

  • Heat a ceramic pot over high heat, then add 1 tablespoon of oil to coat the bottom of the pot.

  • Add in the ginger and sauté until golden brown, then add the mushrooms. Continue to cook until mushrooms release its fragrant, about 1 to 2 minutes.

  • Add the garlic and then carrot and continue to cook for another minute or so by stirring continously.

  • Slowly pour in the vegetable stock and bring the mixture to a rolling boil. Add the Napa cabbage and sauce seasoning, then stir to combine.

  • Arrange the tofu balls on top of the Napa Cabbage, place a lid over, reduce the heat, and simmer for about 15 to 20 minutes. Check to make sure there is enough liquid to cook the vegetables from time to time.

  • Garnish with chopped scallions, a drizzle of toasted sesame oil and season accordingly, if needed. Serve warm and enjoy!

Lunar New Year Dumplings

Our family grew up eating these potstickers, I swap out some ingredients to make these paleo friendly! Stories were always passed down while wrapping these potstickers! Definitely a hit for the family or gatherings

INGREDIENTS:

Filling:

1 pound Napa cabbage, about 1 small head
1 Tablespoon kosher salt
1 pound ground pork
1/4 cup chicken broth
3 large shiitake mushrooms, stems discarded, caps finely chopped
1/2 cup minced scallions
1 Tablespoon minced fresh garlic
1/2 Teaspoon ground ginger
1/2 Teaspoon ground white pepper
1 Tablespoon coconut aminos
1 Teaspoon toasted sesame oil

Wrappers:
3 cups (384 g) cassava flour
3/4 cup (96g) arrowroot powder
1 1/2 teaspoons Diamond Crystal kosher salt
2 1/4 cups boiling water
For Cooking the Potstickers:

1/4 cup avocado oil, divided (or grapeseed oil)
1/2 cup boiling water per panful of dumplings
Dipping Sauce:
Soy Sauce , Ponzu, Optional add Chili Paste

INSTRUCTIONS:
For the filling:
1. Finely chop the Napa cabbage leaves, place in a medium bowl and toss with the salt. Place the mixture in a fine mesh colander over a bowl and let sit for about 30 minutes at room temperature. Press the cabbage to release the liquid, then put cabbage in a cloth towel and squeeze out the rest of the liquid. There should be about 1 cup of cabbage remaining. Set aside.
2. In a large bowl, add the pork and the chicken broth. Mix with a fork or your hands to incorporate the broth into the meat. Add the cabbage, mushrooms, scallions, garlic, ginger, white pepper, coconut aminos, and sesame oil. Mix well with hands until everything is combined into a slightly sticky ball. 
3. Cover and refrigerate the filling mixture until ready to use, or for up to two days.

To Assemble the Potstickers:
1. On a large baking sheet, divide the pork filling into 48 equal parts (about a scant tablespoon).
2. Roll out each potsticker ball in between two sheets of parchment paper with a rolling pin until about 1/8” thick (or use a tortilla press if you have one). Add the filling, slightly spreading it out lengthwise, and fold up the sides. Press the tops together, and then crimp them along the top to form the traditional dumpling shape. The finished potsticker should have a flat bottom with a pleated top that is then shaped into a crescent form. Repeat for all 48 potstickers. 
3. Heat up a 10” heavy bottomed frying pan on medium heat; add the oil. When it is hot, place the potstickers around the pan so they do not touch each other. Fry the bottoms until they are brown and crispy, about 2 minutes. 
4. While the potstickers are browning, heat 1/2 cup of water to a boil. When the potstickers are browned on the bottom, CAREFULLY add the boiling water to the frying pan, turn down the heat, and cover with a lid. Steam for about 5 minutes. When the timer goes off, continue cooking for a minute or two until the liquid has burned off.  Serve immediately with your choice of dipping sauce. 
5. Repeat Steps 2, 3 and 4 for as many potstickers as you want to cook. Store the extras in the freezer in a single layer in zip lock freezer bags for up to two months. Steam frozen dumplings for 7 minutes.

Butterfly Blue Tea Bowl

Perfect way to fuel your brain first thing in the morning with healthy fats, antioxidants, fiber and protein.

Ingredients:

• 1 Cup Unsweetened Coconut Milk

• 1 Cup Frozen Banana

• 1 ½ Cups Frozen Coconut Chunks

• 1 Scoop Collagen Peptides Powder

• 1 Tbsp Frozen Wild Blueberries

• 2 Tsp Melted Coconut Oil

• 1 Tsp Butterfly Blue Tea Powder

• 2 Tbsp Full Fat Coconut Yogurt

• 2-3 Ice Cubes

• 5 Drops of Liquid Stevia

• Optional Toppings: Blueberries, Blackberries, Raspberries, Kiwi, Shredded Coconut, Granola, Seeds, and Almonds.

Instructions:

1. Pour the coconut milk into the blender.

2. Add other ingredients to the blender one by one, blending periodically to combine.

3. Add the ice cubes and blend until completely smooth.

4. Pour the smoothie into a bowl and add your desired toppings. Have fun with it!

What is Butterfly Blue Pea Tea?

Butterfly Pea Tea from Dad’s Organic Farm butterfly pea is highly valued in Ayurvedic medicine and “has been used for centuries as a memory enhancer, nootropic, antistress, anxiolytic, antidepressant, anticonvulsant, tranquilizing and sedative agent.” Add lemon juice and the color turns pink so delicious and soothing, you may serve iced or warm, naturally caffeine free. The flower is dried and grounded into a fine powder perfect for baking or smoothies.

Lunar New Year Egg Noodles

San J Jumbo Shrimp Egg Noodles 

Ingredients:

• 1/4 Cup of Purple Cabbage 

• 1/4 Cup of Mung Beans 

• 1/4 Cup of Yellow Corn 

• 1/4 Cup of Diced Onions 

• 1/4 Cup of Mushrooms 

• 1/4 Cup of Green Snap Peas 

• 2 Cups of Jumbo Shrimp (Cleaned)

• 3 Tablespoon of Olive Oil 

• 2 Cloves of Chopped Garlic 

• 3 Teaspoon of Chinese Five Spice 

• 2 Tablespoon of San J Tamari Reduced Sodium 

• 1 Tablespoon of San J Hoisin Sauce 

• 1 Packet of Cooked Egg Noodles 

• 1 Teaspoon of Black Sesame Seeds

• 1 Tablespoon of Chopped Green Onions to Top off Dish 

Instructions:

• Start off with high heat non stick pan, add olive oil and pan sear the jumbo shrimp until lightly cooked for 2 mins on each side, set aside to let it cool.

• Add olive oil, onions and garlic on medium heat until onions are translucent. Add in rest of veggies including egg noodles. Add in chinese five spice, san j tamari, and san j hoisin sauce. Stir fry until evenly cooked for 6 minutes, and add in jumbo shrimp. 

• Plate, and top with sesame seeds & green onions. 

Not all cheeses are created equal

So Dr.Oz was on my vision board for a year before it actually happened. Don’t stop believing, keep putting in the work. Your time will come have patience

CHECK OUT SEGMENT HERE:

https://www.doctoroz.com/episode/oz-investigates-cheese-aisle-what-really-worth-your-money-and-what-avoid

Grandma's Taiwanese Beef Stew Noodles

Shared My Grandma’s Taiwanese Beef Stew Noodles on Good Morning America

Grandma's Taiwanese Beef Stew Noodles

• 1 pound daikon ( cut into 2 inch chunks)
• 3 pounds beef shank ( into 2-inch chunks)
• 2 tablespoons vegetable oil
• 2-inch piece of ginger
• 5 cloves garlic
• 3 scallions ( cut into 2-inch segments, save some for garnish)
•1 whole white onion (cut into wedges)
•1 tomato cut into wedges)
•4 dried chilies (ripped in half)
• 1 tablespoon tomato paste
•2 tablespoons spicy bean paste (aka douban jiang )
•2 teaspoons rock sugar ( brown sugar also works)
•1⁄2 cup soy sauce
•1⁄2 cup Shaoxing wine
•8 cups water
• 32 ounces wheat (white) noodles (fresh if possible)
•A small handful of bok choy for each serving
•Cilantro (finely chopped for garnish)
•Scallions (finely chopped for garnish)
• 1 pack of Pickled mustard greens ( buy ready made from store dice into small pieces for garnish) •1 Chinese aromatic herb packet includes:
• 4 star anise
•1 Chinese cinnamon stick
•3 bay leaves
•1 tablespoon fennel seeds
•1 tablespoon cumin seeds
•1 teaspoon coriander seeds
•2 tablespoons Sichuan peppercorns
•1⁄4 teaspoon five spice powder
•1⁄4 teaspoon black pepper

Instructions:

In large soup pot, heat the oil over medium heat. Add the rock sugar, scallion, and the garlic. Cook for a few minutes until the scallions are lightly seared. Add the beef ( get a soft sear for nice flavor), turn up the heat, and mix everything well.
•Cook for about 5 minutes, and stir then add the Shaoxing wine, soy sauce,,and stir everything together well so that the beef is coated in the soy sauce.

•Now add the aromatics bag, plus the daikon, and the broth and ginger pieces that you boiled the beef in. Bring everything to a boil and immediately turn the heat down to medium. Simmer for 90 minutes. The broth should be steadily simmering where you can see water moving in the pot, but not at a rolling boil.

•After an hour, turn off the heat and let it sit for another hour. Now your soup base is ready. Reheat, remove the aromatics, and add salt to taste before serving.

•Cook the noodles according to the package instructions, strain, and transfer to a large serving bowl. Blanch a handful of your bok choy in the noodle water, and add it to the noodles. Then, ladle in the beef and the soup. Top with scallions , cilantro, mustard greens. I like to also dizzle some chili oil for nice touch of color

•Slurp away!!! and nourish your soul :)

UPCOMING EVENTS

Almond Joy

Anytime I have cravings for sweet, this is my go to. It's healthy and it's guilt free. Make a bunch and keep them in your fridge when you are craving something sweet.

INGREDIENTS

Coconut Bars

• 1 ½ cups unsweetened coconut flakes

• ¼ cup coconut oil, solid or melted

• pinch of cinnamon

• 1 tsp of vanilla extract

• 2 tablespoons pure maple syrup or coconut nectar

Chocolate Dip Layer

• ½ cup dairy free chocolate chips

• 1 Tablespoon of Neocell Super Collagen Powder

• 1 teaspoon coconut oil

Add Your Choice of Nuts & Drizzle More Chocolate on Top

1. Line an 8.5x4.5 inch loaf pan with parchment paper or wax paper. 

2. Add coconut flakes, coconut oil and maple syrup. Add cinnamon, vanilla extract

3. Spread coconut mixture into the prepared loaf pan. 

4. Make the Chocolate Dip Layer: Use the double boiler method, melt chocolate add coconut oil

5. Pour melted chocolate over, topped with almonds and drizzle more chocolate.

6. Freeze for 15-20 minutes until harden, take out 5 min before serving! 

Photography By: RebeccaPimm.com

Art Direction: AimieV.com

Thai Green Chicken Curry

My friend Peti and I wanted to cook some yummy thai food! So we made some green curry! This took us only about 30 minutes. It's all in the prep work, and if you have leftover white rice this would be perfect. We tweaked the recipe by David Thompson, and put our own spin on it.

INGREDIENTS: 

• 2 cups of coconut cream 

• 5oz of skinless chicken thighs

• 2 tablespoons of fish sauce 

• 2 cups of chicken or vegetable broth 

• 1/4 cup of thai eggplant 

• 1/4 cup of bamboo shoots 

• 1/4 cup of choice of mushrooms 

• 3 kaffir limes leaves 

• 2 long red chillies 

• handful of basil 

• 2 tablespoon of shallots 

• 1 clove of minced garlic 

• 4 tablespoons of green curry paste 

• 2 tablespoon of coconut oil

INSTRUCTIONS: 

1. Add coconut oil, shallots, garlic, green curry paste, chicken add veggies, broth, coconut cream, chilli, basil, cook for 15min on high, then turn heat on low and let it reduce

2. Use jasmine rice, add curry sauce, top off with basil, and thai peanuts ( optional) 

Bourgeois Butternut Squash Soup

Here is my fancy pants bourgeois butternut squash soup! So yummy it hits the spot right away! I made this for my friends, and they told me they felt the love as it instantly warms your heart! 

INGREDIENTS: 

BASE

• 2 Cups of Veggie Broth

• 1/2 Cup of Almond Milk

• Pinch of Salt & Pepper

• 3 Tablespoon of Nutritional Yeast

• 2-3 Tablespoon of Reduce Sodium Soy Sauce

• 1 1/2 Cup of Steam and Cooled Butternut Squash ( Cubed)

TOPPINGS

• 3/4 Cup of Chopped Celery

• 1 Tsp of Minced Garlic

• 1 Tsp of Turmeric Powder

• 3/4 Cup of Chopped Portobello Mushrooms

• 1 Tablespoon of Umami Paste ( Trader's Joe)

• 1 Tsp of Ginger Minced

INSTRUCTIONS:

Blend all base soup ingredients, sauté toppings. Warm up soup. Top with favorite toppings and serve.

Carrot Ginger Soup

No better way to warm up the body with a warm bowl of carrot ginger soup! Ginger naturally warms up the body and turmeric for anti-inflammatory properties. This is part of our #30DayReset challenge Join Us! check out some transformations below

INGREDIENTS

• 1 tablespoon coconut oil

• 1 large onion, chopped

• 2 tablespoons ginger, chopped

• 2 cloves garlic, chopped

• 2 lb carrots, chopped

• 2 teaspoons ground turmeric

• 4 cups vegetable or chicken stock

• 15 ounce can coconut milk

• Juice from ½ lime, about 1 tablespoon

• Sea salt and pepper, to taste

• Optional toppings: chopped cilantro and chopped cashews, almonds, or peanuts

Blend & Enjoy!!!

JOIN #30DAYRESET

Japanese Oyakodon ( Chicken & Egg Dish)

My parents both studied university in Japan, so growing up I learned how to make Japanese & Taiwanese cuisine. This was one of my favorites recipes I learned from my mom. Oyakodon is super easy to make and made in one pan where onions, chicken, and egg are simmered in an umami rich dashi-based sauce. It is then poured over a bowl of fluffy steamed rice. Simple, delicious, and brings me right back to my childhood.

INGREDIENTS

• 2 boneless skinless chicken thighs

• ½ onion

• 2 large eggs

Seasonings ( use as needed do not need to use all):

• 2/3 cup dashi broth

• 1 ½ Tbsp mirin

• 1 ½ Tbsp sake

• 1 ½ Tbsp soy sauce or liquid aminos

• 1 ½ tsp coconut sugar 

To serve:

• 3 cups  cooked purple wild rice

• small bunch  green onion/scallion ( biased cuts sideways)

• black and white sesame seeds

• red pickled ginger/pickles

• shredded thin seaweed on top

NSTRUCTIONS

1. Gather all the ingredients.

2. Combine dashi, mirin, sake, soy sauce in a bowl or a liquid measuring cup.

3. Add coconut sugar and mix all together until sugar is dissolved.

4. Thinly slice the onion and chop green onion. Beat one egg in a small bowl (you will need to beat another egg when you work on the second batch).

5. Slice the chicken thigh diagonally and cut into 1.5" (4 cm) pieces. so the chicken will be equal thickness and create more surface area for fast cooking.

6.  Add half of the onion in a single layer.  Pour roughly 1/3 to ½ of the seasonings mixture (depending on the size of your frying pan, the amount may vary). Pour just enough sauce to cover the onion and chicken.

7. Add half of the chicken on top of the onion. Make sure the onion and chicken are evenly distributed.  Turn on the heat to medium heat and bring to a boil.

8. Once boiling, lower the heat to medium-low heat. Skim off any foam or scum if you see any. Cover and cook for about 5 minutes or until chicken is no longer pink.

9. Slowly and evenly drizzle the beaten egg over the chicken and onion. Cook covered on medium-low heat until the egg is done to your liking. Usually, Oyakdon in Japan is served with an almost set but runny egg.

10. Add green onions right before removing from the heat. Pour the chicken and egg on top of steamed rice and drizzle the desired amount of remaining sauce. Sprinkle sesame seeds I if you like.

Rose Petal Paleo Donuts

Perfect time for some yummy paleo rose petal donuts  

 Paleo Donuts Baked Recipe 

Ingredients:

• 1 cup almond flour

• 1/3 cup Monkfruit Sugar

• 2 tsp baking powder

• 1 tsp cinnamon

• 1/8 tsp sea salt

• ¼ cup melted butter

• ¼ cup unsweetened almond milk

• 2 scoops of Collagen

• 2 large Egg

• ½ tsp vanilla extract

Instructions:

1. Preheat the oven to 350 degrees F (177 degrees C). Grease a donut pan well.

2. In a large bowl, stir together the almond flour, monkfruit, collagen, baking powder, cinnamon, and sea salt.

3. In a small bowl, whisk together the melted butter, almond milk, egg, and vanilla extract. Whisk the wet mixture into the dry mixture.

4. Transfer the batter evenly into the donut cavities, filling them 3/4 of the way. Bake for about 23- 25 mins , until dark golden brown. Cool until donuts are easy to remove from the pan.

5. Meanwhile, in a small bowl, stir together the frosting for the coating save dried rose petals for the topping.

Frosting:

Ingredients:

• 3 cups organic monkfruit sugar

• 1/2 cup pasture butter

• 2 teaspoons vanilla extract

• 2-3 tablespoons organic almond milk

• 1 Cup of freeze dried strawberries

• 2 scoops of collagen

Instructions:

1. Add freeze dried strawberries to a high-powered blender or food processor. Pulse until strawberries are a fine powder.

2. Place a fine mesh strainer over a medium mixing bowl. Pour powdered strawberries through the strainer to remove most of the seeds or any small chunks that didn't break up. Set aside.

3. In a large mixing bowl, with a hand-held mixer, cream butter, honey, vanilla and arrowroot powder & collagen peptides on low speed until everything combines. Increase speed to medium-high and whip until it begins to turn a lighter white color, about 1 minute.

4. Stop mixer, scrape down sides if needed and add strawberry powdered mixture. Mix until fully combined.

5. Use to frost COOLED cakes.

Lunar Chinese Dumplings - Family Recipe!

It’s Lunar New Year Fam! Based on the lunar calendar it is the year of the tiger, this resembles courage, adventure, and taking risks. This is the biggest holiday in Asia, many countries celebrate with fireworks, decorating in red, passing out red envelopes, going to the temple, and of course having a big feast at the dinner table. Lunar new year is all about reunion, coming together, setting the intention for the new year. My family and I used to sit around the dinner table to make these yummy dumplings! There was a myth that a golden coin would be put into one of the dumplings, and whoever would bite into them would have abundance for the year to come. Try these babies out, and let me know what you think, you can either cook them with water or pan fry these. I like to top them off with chili oil and green onions.

INGREDIENTS

CHINESE DUMPLING WRAPPERS

• 3 cups all purpose flour (plain flour)

• 1 cup room temperature water

• Or order pre-made dumpling wrappers

CHINESE DUMPLING FILLING

• 1 lb ground pork or beyond meat ( if vegetarian)

• ½ cup green onion, finely chopped

• 1 tsp finely chopped ginger

• 1 tsp sesame oil

• 1 tsp salt

• ¼ cup soy sauce

• 2 tbsp vegetable oil

• 1 large egg

• 1 lb Napa (Chinese) cabbage

• 1 tsp salt extra

• chili oil ( optional)

TO COOK ( You can Pan Fry, Steam, or Cook in Water)

• Vegetable oil

• Water

INSTRUCTIONS:

TO MAKE THE FILLING

1. In a large bowl, mix the pork, green onion, ginger, sesame oil, salt, soy sauce, vegetable oil and egg. (I use my hands for this but you could also use a stand mixture if you prefer). Make sure it is well mixed. Set aside to marinate for 1-2 hours.

2. Meanwhile, cut the cabbage across into thin strips. Now chop the strips into very small pieces.

3. Place the cabbage in a bowl and sprinkle with the extra teaspoon of salt. Set aside for 30 minutes.

4. Now squeeze out any excess water from the cabbage before you add it to the pork mixture.

5. Mix the cabbage into the marinated pork.

TO MAKE THE DOUGH

1. In a large bowl, mix the flour and water until a soft dough forms. Turn out onto a lightly floured surface and knead for around 10 minutes until the smooth.

2. Divide the dough in half. Shape each half into a 12-inch long roll and cut the roll into ½ inch pieces.

3. Take a piece of dough and roll it into a ball then press the ball flat with the heel of your hand.

TO BOIL DUMPLINGS

1. Half fill a large saucepan with water and bring to the boil.

2. Add 20-25 dumplings (depending on the size of your pan) to the water and stir them to ensure they don't stick to the bottom.

3. Add 1 tbsp vegetable oil to the water to help prevent sticking and put the lid on the pan.

4. As the dumplings start to float, add 1 cup of water to the pan and replace the lid. Repeat this one more time (two times if you are cooking the dumplings from frozen).

5. Use a slotted spoon to remove the dumplings from the pan and transfer to a serving dish,

I recently was so excited to discover SayWeee grocery service. They deliver asian groceries straight to your door. No one driving far distances to find ingredients & snacks I grew up eating. This is literally a life changer, and I stoked to share more recipes and foods with you all that I grew up eating. Use link my bio for $20 Off your first order.

Give this recipe a try, and let me know what you think. If you like it spicy add some extra chili oil, you can also pan fry these babies if you want a little more crispiness 🙂 Happy Chinese New Year, check out my dumpling recipe & shopping cart in link. Cheers

VEGGIE LENTIL SOUP

The weather is getting colder so it makes perfect sense to cook a HEART LENTIL SOUP! I love that I can get all my veggie in here and feel so good eating it! 

INGREDIENTS: 

• 4 Cups of Low Sodium Veggie Broth 

• 2 Cups of Water 

• 1/2 Cup of Organic Corn 

• 1/2 Cup of Tomatoes 

• 3/4 Cup of Potatoes 

• 3/4 Cup of Carrots, Onions, Celery

• 1/2 Cup of Lentils 

• 3/4 Cup of Butternut Squash

• Handful of Kale 

• 4 Tsp of Pink Himalayan Sea Salt 

• 2 Tsp of Cumin

• 2 Tsp of Garlic Powder 

• 2 Bay Leaves 

• 1 Tablespoon of Apple Cider Vinegar 

• 3 Tablespoon of Liquid Aminos or Low Sodium Soy Sauce

• 1 Clove of Minced Garlic

INSTRUCTIONS: 

Start in pot, high heat drizzle olive oil and place in garlic, onions, carrots, celery. Add in rest of veggies, spices, and put in liquids. Put cap on and let it cook on medium heat for 15 minutes. ENJOY!

Veggie Collagen Chilli

The reason why I love chilli's is because it is a perfect way to sneak in all your veggies! Plus you can throw it into a crock pot and it doesn't take a long time. Here is my chili recipe that will get your skin glowing and packed with protein for healthy muscle recovery.

INGREDIENTS: 

• 1 Full Carton of Veggie Broth (Low Sodium)

• 1 Bottle of Tomato Marinara Sauce (Low Sodium)

• 1 Can of Cooked Kidney Beans

• 1 Can of Cooked Black Beans

• 1 Bag of Veggie Ground Meat 

• 1/2 Cup of Chopped Carrots

• 1/2 Cup of Chopped Yellow Onions 

• 1 Tablespoon of Chilli Powder

• 2 Tsp of Cumin and Corriander 

• 2 Tablespoon of Reduced Tamari (Soy Sauce)

• One bunch of fresh Chopped Cilantro 

INSTRUCTIONS:  Place in crock pot, cook until veggies are ready and serve with corn chips!

Asian Quinoa Turkey Meatballs

If you need a healthy high protein snack. Try these bite sized asian quinoa turkey meatballs! Perfect for your next party!

INGREDIENTS:

• 1 pound ground turkey

• 3/4 cup cooked quinoa

• 3 cloves garlic, minced

• 2 green onions, thinly sliced

• 1 large egg

• 1 tablespoon soy sauce

• 2 teaspoons sesame oil

• 1 teaspoon Sriracha, or more, to taste

• Kosher salt and freshly ground black pepper, to taste

• 1/2 teaspoon sesame seeds

FOR THE SAUCE

• 1/4 cup soy sauce

• 2 tablespoons rice vinegar

• 1 tablespoon freshly grated ginger

• 1 tablespoon brown sugar, packed

• 1 teaspoon sesame oil

• 1 teaspoon Sriracha, or more, to taste

• 2 teaspoons cornstarch

DIRECTIONS:

1. Preheat oven to 400 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.

2. In a large bowl, combine ground turkey, quinoa, garlic, onions, egg, soy sauce, sesame oil, Sriracha, salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 18-20 meatballs.

3. Place meatballs onto the prepared baking dish and bake for 18-20 minutes, or until all sides are browned and meatballs are cooked through.

4. To make the sauce, whisk together soy sauce, rice vinegar, ginger, sugar, sesame oil, Sriracha and 1/2 cup water in a small saucepan over medium high heat.

5. In a small bowl, whisk together cornstarch and 1 tablespoon water. Stir into soy sauce mixture until thickened, about 2 minutes.

6. Serve meatballs immediately with sauce, garnished with green onion and sesame seeds.

Delicious Homemade Ramen

INGREDIENTS

• 2 pieces mushroom 

• ½ cup reduced-sodium soy sauce

• 1 Tbsp. mirin

• 1 carton of low sodium vegetable broth

Pork and Stock

• 1½ lb. boneless pork shoulder (optional)

• pink himalayan sea salt and freshly ground black pepper

• 2 Tbsp. vegetable oil

• 2 scallions, chopped

• 1 head of garlic, minced

• 1 1” piece ginger, minced

Ramen and Garnishes

• 1 large eggs

• 6 5-oz. packages wavy ramen noodles

• ½ cup mung bean sprouts

• 1/2 cup of purple cabbage and broccoli carrot slaw

• 6 scallions, thinly sliced

• 2 Tablespoon of kimchee

• Toasted sesame oil,  for garnish 

INSTRUCTIONS:

• Start with oil in pot and add in ginger, garlic, and scallion stock. Add in vegetable broth, and add in mushroom with mirin, and soy sauce. Let it cook on medium and allow flavors to cook out.

• Sear thin pork meat with salt and pepper until nice and golden, optional you can put into a foil wrap and allow it to finish cooking on low heat in oven until noodles and broth are both ready.

• Now onto the garnishes, saute all your veggies with vegetable oil, garlic and salt and pepper. Once cool place on side until plating.

• In a separate pot cook ramen noodles until ready. Usually 3-4mins

• Now put everything together, top with your favorite garnishes, and enjoy!

Brussel Sprouts Made Easy

Brussels Sprouts by Charles Chen

YAY! Brussels Sprouts are in season! This is one of my favorite vegetables to eat, some don't prefer it but that's only because they never had it like this! Cook your next batch of brussels this way, and you will have die heart fans following you around for some more. With the sweet chewy texture of pitted dates, and the citrus note from balsamic vinegar this is a absolute MUST TRY! 

INGREDIENTS:

• 1 1/2 Cup Brussels Sprouts (Cut in Half & Ends Cut Off)
• 3 Tablespoon of Olive Oil
• 1 Tablespoon of Balsamic Vinegar
• Salt & Pepper to Taste
• 3-4 Chopped and pitted Dates
• 1 Clove Chopped Garlic (Optional)
• 2 Twigs of Rosemary & Thyme 
• 2 Tablespoon of Coconut Flakes (Large)

INSTRUCTIONS:

• Prep and cut brussels sprouts 
• Heat skillet on medium heat, add in olive oil and brussels sprouts, herbs, spices except on the coconut flakes.
• Stir-fry for 5-7mins until nice color, add in coconut flakes last.
• Serve and ENJOY!

Spaghetti Squash Pasta

It’s the perfect time for something hearty! I love that it’s Squash season. Here is my yummy spaghetti Squash Pasta Love carb and never sacarficing in flavor.  

INGREDIENTS: 

• 1/2 Spaghetti Squash ( Pitted Baked at 400 degrees for 15-20 min)  
•  1 tsp of minced garlic  
•  3/4 Cup of mushrooms
•  1/2 Cup of chopped onions, celeries, carrots, bell peppers  
• 1/2 Cup of grounded veggie protein  
• handful of chopped basil  
• 1 bottle of Williams Sonoma Marinara Sauce  
• 1 Tablespoon of olive oil  
• 1 tsp of traders joe umami paste  
• 4 Tablespoon of reduced sodium soy sauce  
• Toppings Optional: fried onions, Parmesan cheese, basil  

10 Thanksgiving Recipes

Thanksgiving is almost here! Here are 10 of my yummy thanksgiving friendly recipes! ENJOY!

1. MUSHROOM GRAVY

2. BUTTERNUT SQUASH KALE SALAD

3. VEGGIE COLLAGEN CHILLI

4. MAC & CHEESE

5. PUMPKIN PIE

6. PUMPKIN WONTONS

7. SWEET POTATO PIE

8. COCONUT PUMPKIN PASTA

9. CHOCOLATE AVOCADO MOUSSE 

10.  BRUSSELS SPROUTS

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