Browsing Tag



Happy Belly. Shrimp Edition.

May 5, 2016

Hello World!


It’s been a little while since I last wrote – life has been crazy and I tend to struggle in finding the perfect work/life balance. But it hasn’t stopped me from cooking yummy recipes! I recently had a craving for a fresh shrimp bowl… and improvised in the process. My man likes to make wraps for lunch, however, I have a gluten allergy, so I tend to find creative ways to make a delicious meal… sans gluten.

Check out my newest creation… Grilled shrimp rice bowl & Mint infused water



Get in my tummy!



Grilled Shrimp Rice Bowl

  • 6 (or however many you want) pieces of shrimp, deveined.
  • 2 cloves of garlic, crushed
  • 1/2 a cup of brown rice
  • 1 large mushroom, sliced thinly
  • 1/2 cup of chicken broth
  • Leafy green lettuce leaves
  • Salt ‘n Pepa
  • Olive oil
  • Balsamic Vinegar
  • Coconut oil

Heat up a pan & drop about a tablespoon of coconut oil to melt. Add crushed garlic and shrimp until fully cooked. In a separate pot, boil a cup of water and add the rice. Add the chicken broth, salt and continue adding water till rice is fully cooked and fluffy. Add sliced mushrooms and stir the rice-mushroom concoction till cooked through. Wash a few leafy green lettuce leaves and plate. Add rice on the leaves and lightly season with olive oil and balsamic vinegar. Add shrimp on top and yay! Lunch is served.


I also made a refreshing mint-infused fruit water. 


Summer in a cup


Summer in a cup

  • 1 slice of blood orange, quartered.
  • Mint leaves
  • Cucumber, diced
  • Dash of maple syrup
  • Ice
  • Water

Mix ingredients together, lightly. Add lots of ice & water. Serve immediately.


Bon Appétit!







Ultimate rainy day comfort food – Homemade Pho

April 16, 2016


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Gloomy Vancouver days calls for Netflix, tea, flowers and…. pho. Pho has been one of my ultimate comfort food when the weather keeps us inside. I decided to try to make pho from scratch.. and it turned out delicious! Recipe below.


Miso – Beef Pho soup:


  • 1 cup of rice vermicelli noodles
  • 3 cups of low sodium chicken broth
  • 1/2 a shallot, thinly sliced
  • 1 green onion, chopped
  • 4 slices of thinly sliced beef
  • 1 teaspoon of sesame oil
  • 1 tablespoon of olive oil
  • Sesame seeds
  • 2 tablespoons of miso
  • 1 large mushroom, thinly sliced



In a small pot, boil the vermicelli noodles in water until soft. Drain the water and set aside. Drizzle olive oil on the shallots and toast in oven till golden brown. In another pot, lightly boil chicken broth, add green onion, mushroom and add the slices of beef until cooked through. Use a handheld strainer sift the small meat chunks out of the broth. Add miso and mix until completely blended into the broth.

In a bowl, pour in the broth and then add the noodles, beef and green onions. Top the bowl with the roasted shallots, mushroom and add sesame oil. Finish with sesame seeds.





Hope you enjoy!