Recipes

Naked Roast Kabocha

This recipe is so simple that it didn’t even really need to be created… but I wanted to share this anyways, because it’s actually one of my favourite ways to enjoy kabocha, and it’s just so easy!!

And okay, it’s not completely naked, because I do like to sprinkle a bit of lime or lemon juice and some sea salt on top, but I’m calling it naked because its roasted sans oil. Yep- no spray, no nothing, and it’s still delicious! Of course you can add oil, but I prefer to eat it like this.

And because of my super exciting gmarket find, this recipe is super fast now that I can buy  cubed, frozen kabocha.. hee hee..


Unbelievable Pillowy Egg “Bread”

Bread is a treat that I generally do not include in my diet. It was never allowed on my plan during my competition training, and so it’s not something I’ve really reincorporated into my life. Don’t get me wrong- I think bread is incredibly delicious! But here, in Korea, they don’t even have the bread I would choose anyways. Korean bread is all that white, sweet, processed, insulin-spiking stuff. Not something I want.

Enter my egg bread.


Dreamy Vanilla Cupcakes with Lemon Icing

Dreamy Vanilla Cupcakes with Lemon Icing

I too have succumbed to the pixie-dream-girl contagion. Not only did I buy the cutest pink and blue apron, but I spent all Saturday morning baking cupcakes with my girlfriend. The benefit to you being this magically fluffy sweet lemon cupcake which will distract you from the cold bite of winter by reviving those flavours of spring.


Crazy Korean Cooking - (Ha Mul Pa Jun) 해물파전: Why did Juliet love Romeo?

New episode is up. Watch the recipe of Korean Seafood Pancake (Ha Mul Pa Jun) and find out Why Juliet fell in love with Romeo. Enjoy!

Click here for the recipe.


Kabocha Butter

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Looking for a sweet, yet substantial snack?

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How about something healthy- that has that filling combo of protein, fibre and fat- but is also delicious?

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Enter kabocha butter…


Fish and Coconut Cream Soup

I love soup.. especially anything with a coconut base!

And now that the weather is chillier, I find myself seeking out warmer meals.


Vexican Mac & Cheese (aka: Empowerment Pasta)

Vexican= Vegan Mexican in case you didn't catch that.... :)


It was just your standard dinner....
Or so I thought.

I took left overs with me for lunch the other day, and a few students came over to see what I was eating. I simply told them "pasta". One asked if she could have a bite. I thought she would hate it, its full of beans, zucchini, cilantro, peppers, and a bunch of mexican spices that Koreans never eat- ESPECIALLY Korean children. But, I gave her a bite anyway.

Then she yelled "Oh yummyyyyyyy, one more time!!!"

Needless to say, I was immediately surrounded with a swarm of 4 year olds wanting to try it. So, I let them try.... they too LOVED IT!!! They kept begging me for bites and when I told them I needed to eat the rest because, after all,

IT WAS MY LUNCH!!!

this is what happened.......


The Empowered Way Goes on the Road!

Hey guys!
I am so excited to tell you about my first time speaking about living an empowered life IN PERSON, in front of a real audience! This is a dream come true! This is step in the right direction to exactly what I want to be doing!

This Saturday I spoke at Kaizen Wellness Workroom in Busan, Korea!
My lecture was part of a monthly "Clean Cooking Day" that Kaizen does for its members, as well as  for the members of the community (both Korean and foreign). This month we made... VEGAN PALAK PANEER!!!

MY SECRET RECIPE: Vegan Pumpkin Muffins

Everyone has their "go to" dessert they bring to whatever function they attend. Mine for the past year has been, Pumpkin Muffins.



 ^This is obviously not a picture of my muffins... I would NEVER use canned pumpkin again! Check out how to EASILY make your own pumpkin puree from a recent blog post- HERE.


Green {Vegan} Saag Recipe

Fight your flu this fall with this warm, filling and nutritious meal. It’s much easier than it looks and the fragrant flavour perfectly offsets the soft texture. At my place, it often serves as a throw-together-last-minute dinner. In fact, although spinach is recommended in this recipe, you can use pretty much any green vegetable. I’ve substituted before with swiss chard, kale even bok choy and it’s always turned out delicious. The trick is that you wilt the leaves before you add them to the curry which removes their bitter edge. Similarly, you can add chickpeas or crispy firm tofu for added protein and texture.


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