Healthy and Delicious Recipes

Spicy Stir-fried Pork and Making My Own Kimchi

Okay, so as you might’ve noticed, a lot of my posts have been very Korean influence. That’s because of dwindling down to the last ingredients I have left in my fridge from my grocery trip to the Korean Market.

I had some pork belly and wood ear mushrooms left so I decided to make Spicy Stir-fried Pork! I used this recipe by as a starting point. Instead of putting all the ingredients in at once, I cooked the pork until it was about 80% done with the fragrant ingredients (garlic, ginger, etc) before adding the sauce. Turned out lovely!

I also bought napa cabbage with the intent to make Kimchi. I was a bit intimidated at first, but after going through the process, it’s actually pretty easy! I asked my Korean friend and she pointed me to this recipe online that’s similar to how she usually makes it.  I left it out for 3 days and put it in the fridge for another 3 days before tasting it. I think I added too much of the past, but it’s still pretty yummy! I’m going to leave it in the fridge a little longer so the taste can mature a bit more to my liking.

Asian Mushroom Soup …with a kick!

I love making soups when I have the time but don’t want to hover over the kitchen constantly. Soups are so easy to make, you just throw everything in a pot and let it cook!

I recently tagged along with a co-worker to a local Korean market. We went to the Hankook market and it’s awesome! I’ve never really shopped in Korean markets this large, they have so much fresh and reasonably priced produce!

I was pretty hungry and had an idea for an Asian-style mushroom soup. I thought about the last time I had a similar soup… it was at Taroko in Ashland, Oregon. So, I randomly grabbed some ingredients in the store I thought would be in the recipe and went from there!

Once I came home, I immediately googled ‘Asian mushroom soup’, and found this recipe from the Food Network. To my luck, I had most of the ingredients and used that recipe as a baseline.

The mushrooms I used were Shiitake and Woodear. I created the broth with some frozen pork or beef (I really didn’t know) from the fridge just to flavor it along with chicken bouillon and added some cayenne and Korean pepper flakes for a kick. I omitted the fish sauce, snow peas, and forgot to put in soy sauce.. but it turned out to be very delicious! The manfriend approved.. he went to get seconds!

Easy Kimchi Pancake

I wanted to use up the leftovers in my fridge and realized I had some Kimchi and onion. This is my first attempt making Kimchi Pancake after my Korean co-worker gave me some of the pancake powder. She said it was simple to make so I decided to give it a try.

My favorite Kimchi is Sinto Gourmet’s Napa Cabbage Kimchi. I first discovered this when I was still living in San Francisco and HyunJoo the owner was sampling them at Whole Foods. I actually never really liked Kimchi before that, but I decided to give it a try.. I was hooked! Her Kimchi has the perfect amount of spice and tangy-ness. I moved down to the South Bay and was sad because I thought most of her Kimchi was sold only in SF and East bay.. but then I found out they also sell them at the Whole Foods down here too. So go buy her Kimchi, it’s soo delicious.

So..I just kind of eyeballed everything so I don’t have exact measurements. Add them to your liking, you can’t really go wrong.

  • Kimchi
  • Garlic
  • Onion
  • Korean pancake powder (can be found in Korean markets)
  • Water
  • Cooking Oil (I used olive oil)

Mix the water with the pancake powder until the consistency is a bit runnier than regular American pancakes. Add in the rest of the ingredients. Heat up a pan, add some oil to coat the pan. Pour in batter to your desired size, fry, flip to the other side.. and then voila! That’s it!

Homemade Breakfast Tacos

This healthy morning meal is super easy to make. I had some leftover ingredients in the fridge and figured this would be the best way to make use of everything. You can always add or take out things you don’t like for the salsa. The salsa is mild so add more pepper flakes and cayenne if you prefer spicy.

Makes about 8 tacos

  • 8 small soft corn tortillas
  • 4 eggs
  • 2 tablespoons canola oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 an onion
  • 1/4 cup of milk
  • 2 Roma tomatoes
  • 1 avocado
  • 1 teaspoon cayenne pepper
  • 1 teaspoon pepper flakes
  • 1/3 cup fresh cilantro, chopped
  • 6 small radishes

Chop up the tomatoes, onions, radishes, cilantro, and avocado. Place the chopped avocado in a small bowl. In a medium bowl, combine the tomatoes, half of the onions (we will save the other half for later), radishes, and cilantro. Add pepper flakes, cayenne pepper, salt and pepper, and mix until combined.

Wrap tortillas in a wet paper towel and microwave for 1 minute. This will soften and prepare the tortillas

Mix the eggs and milk in a medium bowl. Add salt and pepper to taste.

In a medium pan, place the canola oil and wait for it to heat up a bit. Place the rest of the onions in the pan. You’ll hear the onions sizzle. Saute the onions until they start to brown. Add a mixture of eggs and cook until eggs start to solidify. Keep cooking until your desired consistency of eggs. Remove from pan.

Place the cooked eggs on the tortilla, add the salsa, top with avocados, and enjoy!

Green Smoothie: Banana Strawberry Spinach


  • 1/2 cup of soy milk
  • 3 cubes of ice
  • Handful of Spinach
  • 2 Bananas
  • 7 Strawberries

Blend in blender until smooth. You can’t taste the spinach at all, just strawberry banana goodness!

Roasted Asparagus and Fried Egg

This is so quick and easy to make. It’s perfect for a snack, side, or even as part of an addition to another meal! (see my next recipe). The asparagus only takes about 1 minute prep time and 12 minutes in the oven!


  • A full bunch of asparagus
  • A large pinch or two of salt
  • A drizzle of olive oil
  • 2 Eggs


  • Preheat the oven to 425 F degrees.
  • Cut off the bottoms of the asparagus, you don’t need those. Wash and get asparagus as dry as possible.
  • Line pan with aluminum foil and place the asparagus in one layer.
  • Drizzle with olive oil, sprinkle with salt


  • With your oven all nice and preheated, bake for 12 minutes.
  • Fry eggs in a skillet to your desired done-ness.
  • It comes out bright green, crisp but still tender! If you’d like them a bit darkened, you can leave it in for a minute or two longer.

Strawberry Spinach Salad (with Goat Cheese and Toasted Almonds)


Serves one
2 Handfuls packaged pre-washed spinach
2 tbsp light dressing of your choice
6 Strawberries
1 oz Goat Cheese
Sliced almonds for garnish


-Rinse and dry spinach. I don’t have a salad spinner so I just used some paper towels to absorb excess water.
-Lightly toast almonds if they are raw. I just popped them in the toaster oven and chose the lightest toast setting.


1. Toss Salad in Dressing
I used Brianna’s Home Style Blush Wine Vinaigrette Dressing. The ingredient listing includes sugar, water, red wine vinegar, oil, salt, spices, garlic.

Simple Sauteed Garlic Spinach


9oz Packaged pre-washed Spinach
2tbsp Olive Oil
1/2 A Whole Garlic, or about 6 cloves
Salt to taste


Loosely mince garlic.
I personally like having bigger chunky garlic.
Rinse spinach
The cool thing about pre-package Spinach is not worrying about dirt or bugs. I still like to thoroughly rinse them.


1. Heat Oil
Place olive oil and minced garlic in a pan on medium heat.

2. Wait for the Sizzle
When the garlic starts sizzling, allow cooking until fragrant but not brown. Reduce to low heat and wait a few seconds before adding all the spinach. I like to reduce the heat so the oil doesn’t get hot and crazy when I add the spinach.

3. Turn back up the heat
Once the spinach is all nice and cozy in your pan, turn the heat back up to medium and sauté until spinach is tender. Be careful not to overcook.

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