Browsing Tag



My Personal Hashtag should be #ForeverHungry

April 27, 2016

Hello World!

I haven’t been posting for a while.. My work & personal life has been too busy, but finally I managed to squeeze some P&P time today ūüôā

I’m the newest recruit at my office and my colleagues are slowly realizing that I am¬†always¬†eating. A year ago, I taught myself (with a little help from Fit in 30) how to eat healthier and improve my well being. My palate has changed. I started eating eggs¬†every morning, foods I never thought were tasty eventually turned delicious. I started to cook creatively (Thank you Epicurious, The Kitchn, Yummly¬† and Oh She Glows)

Since the weather is getting warmer, my hot comfort food cravings are slowly diminishing and I’ve started to make more creative salads. Here is my latest masterpiece!

Rice Ramen with Lemon Miso Dressing, Grilled Chicken & Spring Greens

Rice Noodle + Salad Looks like summer, no?




Rice Ramen with Grilled Sesame Chicken & Miso Lemon Dressing:

  • 1 cup of rice ramen¬†(I used Lotus Foods’s Jade Pearl Rice¬†Ramen, found at Whole Foods)
  • 1/2 a chicken breast, grilled (use coconut oil)
  • 1 teaspoon of sesame oil
  • 1 tablespoon of miso paste (I used Amano Shiro Miso, found at select grocery stores)
  • 1 dash of sesame seeds
  • 1/2 a lemon
  • 1/2 cup of water
  • 1 large mushroom, sliced


  • 2 handful of spring greens
  • Olive oil
  • Balsamic Vinegar
  • 2 campari tomatoes, sliced into quarters (my fave!)


Cook the rice ramen and sliced mushroom in a boiling pot of water, once soft, strain and set aside. Mix the miso, water, lemon juice and sesame oil until they become a smooth consistent sauce. Lightly mix the sauce with the noodles and mushroom slices and plate. Add the grilled chicken slices and season with the sesame seeds.

Mix the spring greens and mix in the olive oil and balsamic vinegar. Top the salad with campari tomatoes and… ta-da! A beautiful spring/summer meal is served.


Hope you enjoy!





Ultimate rainy day comfort food – Homemade Pho

April 16, 2016


Processed with VSCO with a6 preset


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!