Kung Pao Chicken

Do you like sweet, savory and a little spicy? If so, this easy Kung Pao Chicken recipe has got your back! This is a healthy take on the Chinese takeout classic. Velveting the chicken will give you the most tender and juicy texture. This velveting technique is also ideal for building your own stir fry and stir fry noodle dishes. Pair with some fluffy rice and your dinner is sorted.

Kung Pao Chicken and Rice

The classic dish from Sichuan cuisine, originated in the Sichuan Province of south-western China and includes Sichuan peppercorns. When eaten it produces a tingling, numbing effect due to the presence of hydroxy-alpha sanshool in the peppercorn. If you cannot find Sichuan peppercorns;dried red chili peppers are a great substitute. You can customize the spiciness accordingly to your own preference. If you prefer it less spicy you can remove the seeds.


  • 3 chicken breasts, chopped
  • 2 cups cooked white rice
  • 1 red bell pepper, chopped
  • 1 green pepper, chopped
  • 1 yellow pepper, chopped
  • 1 yellow onion, sliced
  • ½ cup roasted unsalted peanuts
  • 6 dried red chilies or red pepper flakes (adjust to taste)


  • 3 tbsp cornstarch (2 tbsp for velveting chicken)
  • 2 tbsp hoisin sauce
  • 1 tbsp light soy sauce
  • ½ tbsp dark soy sauce
  • 1/2 tbsp Chinese vinegar (or Balsamic)
  • 2 tbsp vegetable oil


  1. Cut the chicken into bite-size pieces.
  2. To velvet the chicken.Evenly coat the chicken with cornstarch and marinate for 20 minutes.
  3. Cook rice according to package instructions.
  4. In a non-stick pan heat up 1 tbsp vegetable oil and add marinated chicken.
  5. Cook the chicken until cooked and tender.
  6. Remove chicken and set aside
  7. In the same pan, add the onion cooked until browned.
  8. Toast the red chili until fragrant.
  9. Add the sauces and vinegar.
  10. In a bowl mix 1 tbsp cornstarch and 4tbsp water. Then add to the pan.
  11. Stir in the red, green, and yellow peppers.
  12. Add the cooked chicken and peanuts to the pan.
  13. Combine the chicken, vegetables with the sauce.
  14. Serve upon a bed of fluffy rice. Enjoy!

Salmon Rice Bowl

There was no culinary sorcery involved in this wholesome salmon rice bowl. I simply layered and reheated some leftover ingredients together, finished with dashes of low sodium soy sauce over the salmon. I really like making these kinds of bowls as you get a lot of tender texture, and they are versatile to make.The ingredients are listed below. What do you like to make with leftovers?

Salmon Balance Bowl


  • 1 boiled egg
  • 1 cup cooked Atlantic salmon
  • 1 cup Calrose rice (cooked)
  • 1 tbsp low sodium soy sauce
  • ¼ cup cucumber (chopped)
  • ¼ cup mini peppers (chopped)
  • ¼ cup Lacinato kale (shredded)
  •  ½ tbsp black sesame seeds

How to make a Salmon Rice Bowl:


  1. Bring a pot of water to the boil. Add an egg and simmer for 10-12 minutes depending on the size. Peel egg and slice in half.
  2. Chop the cucumber, mini peppers into bite-size pieces and shred the Lacinato kale.
  3. Assemble the cooked rice, egg and salmon in your favorite bowl.
  4. Next, layer on the vegetables.
  5. Finish with dashes of low sodium soy sauce over the salmon.
  6. Lastly, garnish with black sesame seeds.
  7. Enjoy.

Farfalle with Salmon and Peas

This creamy fun bow-tie or butterfly shaped pasta dish is packed with delicious goodies.Tender chunks of salmon, juicy peas,and beautiful farfalle pasta tossed in a velvety sauce with garlic and onions. Finished with black pepper and lemon juice, adding a brightness that lifts the entire dish. An effortlessly elegant easy weeknight meal using one of my favorite pasta cuts. What’s your favorite pasta cut ?

Serves 3-4


  • 16oz farfalle pasta
  • 1lb salmon
  • ½ onion (minced)
  • 1 clove garlic (minced)
  • 1.5 cup frozen peas
  • 3/4 cup parmesan cheese
  • 1 cup nut milk
  • black pepper
  • salt
  • ½ lemon (juice)


1.Preheat the oven to 450 degrees F. Season salmon with salt and pepper. Place salmon, skin side down, on a non-stick baking sheet or in a non-stick pan with an oven-proof handle. Bake until salmon is cooked through, about 12 to 15 minutes.

2.Boil the farfalle pasta according to the directions for “al dente” doneness.

3.With 3 minutes left on the boil, add the frozen peas.

4.Reserve a half cup of the pasta water and drain the peas and pasta.

5.In the meantime you can start the sauce in a pot. Add the minced garlic and onion. Stir for about 5 minutes until the garlic and onion is translucent and fragrant.

6.Add the milk and cheese, let it reduce for about 2 minutes.

7.Add the reserved pasta water if required.

8.Combine the cooked pasta and peas with the sauce

9.Serve the pasta on a plate and layer on the flaked chunks of salmon.

10.Season with salt, pepper, and lemon juice. Enjoy.

Farfalle Pasta

Striped Bass,Quinoa and Mesclun Greens

I saw striped bass on offer at Wholefoods and decided to give it a try. Striped bass has a meaty but flakey texture that complements a wide array of dishes.I’m a big fan.To achieve a healthy and balanced diet, it is generally recommended to include two portions of oily fish in your diet. This kind of fish is reportedly high in protein and provides each of the amino acids that you need to include in your diet. It is also a fine source of omega fatty acids, vitamins, and minerals. I simply pan-fried it on both sides until tender and served it with sweetcorn, nutritious quinoa and mesclun greens.

Striped Bass, sweetcorn, quinoa and mesclun greens


  • 2 stripe bass (I used Pacifico Aquaculture)
  • 1 cup quinoa
  • ½ cup sweetcorn
  • 3 cups mesclun greens
  • 2 cup vegetable broth
  • 2 tbsp olive oil
  • ¼ cup balsamic vinaigrette


  1. Defrost fish (In refrigerator overnight).
  2. With a sharp knife score three diagonal shallow cuts across the skin.
  3. Wash and rinse quinoa.
  4.  Add quinoa to a pot and add 2 cup vegetable broth
  5.  Heat up a non-stick pan and coat with olive oil. Add the fish skin-side down and sear for approximately 3 minutes and then flip. Sear until fully cooked.
  6.  Toss mesclun greens with balsamic vinaigrette.
  7. Plate and enjoy.

King Oyster Mushroom And Tofu Noodle Bowl

Rustle up a simple vegetarian noodle dish that’s filling and rich in fiber – ready in just 15 minutes. This meat-free dish certainly does not skimp on flavor. Umami rich king oyster mushrooms add the most delectable earthy and aromatic flavor. Crunchy beansprouts, sweet floral mini peppers, fresh tofu,luscious onion and earthy organic collard greens; are all intertwined around a savory sauce and bouncy egg noodles. A satisfyingly hearty dish that noodle dreams are made of. Are you a fan of noodle bowls?

King Oyster Mushroom and Tofu Noodles

Serves 2-3


  • 1lb fresh egg stir-fry noodles
  • 1lb tofu (Nature’s Soy firm tofu)
  • 12oz beansprouts (Natures Wonder – Premium Bean Sprouts)
  • 2 king oyster mushrooms (sliced lengthwise)
  • 1.5 cup of mini peppers (sliced)
  • 1.5 cup collard greens (Cal-Organic Farms)
  • ½ onion (sliced)
  • 2 tbsp oyster sauce (Lee Kum Kee)
  • 1 tbsp mushroom flavored dark soy sauce (Lee Kum Kee)
  • 2 tbsp sesame oil  
  • 1 tbsp vegetable oil
  • ½ cup water


  1. Cut tofu into triangles, lightly coat in vegetable oil and air fry for 10-12 minutes at 400F. Check halfway and turn over.
  2. Cut mushrooms in half (or more depending on the thickness) and score each with shallow diagonal cuts and repeat in the opposite direction.
  3. In a non-stick wok cook the mushrooms until they are tender and set aside.
  4. Coat the same wok with a splash of vegetable oil and add the onions. Cook until the onions are almost tender.
  5. Add the noodles, beansprouts, peppers, and collard greens.
  6. Mix in oyster sauce and soy sauce.
  7. Add ½ cup water and mix well.
  8.  Ensure noodles are evenly coated with the sauce.
  9. Turn off the heat and toss with sesame oil.
  10. Serve the noodles on a bowl and layer on the cooked tofu and mushrooms.
  11. Serve and enjoy.
Vegetarian Noodle Bowl
Nourish Bowl

Coconut Chicken,Lentil and Sweet Potato Curry

Autumn or Fall Season is such a spectacular time of the year especially in a forest. Burnt orange, mulberry red and golden yellow leaves blaze brightly until they fall for winter. Hauntingly beautiful scenes. Have the leaves begun to change where you live?

In keeping with the splendidly colorful foliage upon us. I made this cozy creamy coconut chicken curry with lots of orange sweet potato and carrots. Lentils are added for extra fiber and macro-nutrients. Like all curries the flavor intensifies overnight so any leftovers will be phenomenal.

Coconut Chicken, Sweet Potato and Lentil Curry

Serves 4-5


  • 3 chicken breasts
  • 5 sweet potatoes (cubed)
  • 2 carrots (sliced)
  • 2 cups of chicken stock
  • 3 cups of rice
  • 1 cup lentils (washed and soaked in water)
  • 1 onion (chopped)
  • 1 cup parsley (for garnish)
  • 2 cloves garlic (minced)
  • 1 cup coconut milk
  • 3/4 tbsp garam masala
  • 1 tbsp curry powder
  • 1/2 tbsp turmeric powder
  • 1 tsp cayenne pepper


  1. Cook rice according to package instructions.
  2. In a pressure cooker add chicken, chopped vegetables and spices.
  3. Stir in coconut milk and chicken stock.
  4. Gently mix and pressure cook on high for 25 minutes.
  5. Intermittent pressure release. Beware of hot steam use a silicone oven mitt and a cooking utensil.
  6. Serve with rice and dress with chopped parsley for extra flavor. Enjoy.

Rainbow Salad

A vibrant and crunchy salad; packed with nutrients.  It is seriously easy to make, and you can use any variety of vegetables that suits your own taste. I am currently obsessed with sweet mini peppers and crispy shredded red cabbage together.  In efforts to “eat the rainbow” this in my attempt at a colorful healthy salad. This pairs beautifully with velvety spaghetti carbonara. If you wish to step away from sad uninspiring salads this one could brighten up your day.

Rainbow Salad


  • 3 sliced sweet mini peppers
  • 1 cup chopped kale
  • 1 tomato (chopped)
  • 1 cup shredded red cabbage


  • 3 tbsp extra virgin olive oil
  • 3 tbsp balsamic vinegar
  • 1 garlic clove (minced)
  • Salt (to taste)
  • Pepper (taste)
Spaghetti Carbonara and Rainbow Salad


  1. Wash and shredded vegetables
  2. Massage kale
  3. In a small bowl mix dressing
  4. In large bowl add the vegetables and dressing
  5. Toss dressing and vegetables together
  6. Serve and enjoy

Char Kway Teow (Stir-fried flat rice noodle)

If you are noodle obsessed just like me this one could be for you. A delicious combination of rice noodles, egg noodles, tasty clams, and scrambled egg with a superbly savory sauce.  This dish is the epitome of Singaporean and Malaysian street food. It can be found at hawker centers and is often presented on a fresh banana leaf.

Char Kway Teow

Serves 5-6


  • 16 oz dried wide rice noodles
  • 16 oz fresh egg noodles
  • 10z clam meat
  • 1.5 cups fishcake/ fish balls
  • 2 cups of Chinese kale
  • 5 eggs (beaten)
  • 12 oz bean sprouts
  • 4 garlic cloves (minced)
  • 1/2 cup water
  • 3 tbsp of vegetable oil


  • 5 tbsp dark soy sauce
  • 4 tbsp light soy sauce
  • 3 tbsp oyster sauce
  • 2 tbsp ketchup manis


  1. Mix the sauce together
  2. Re-hydrate noodles in a large bowl of cold water
  3. Heat 1 tbsp of vegetable oil in a wok
  4. Add beaten eggs, scramble, remove and set aside.
  5. In the same wok coat with vegetable oil , then add minced garlic, fish cake and clams.
  6. Add noodles to the the wok and gently fold in the sauce. Toss gently to combine.
  7. Toss in the bean sprouts and Chinese kale.
  8. Add water and place a lid over the work. Cook until the vegetables are just tender.
  9. Remove the lid.
  10. Add the cooked scrambled egg to the wok.
  11. Toss gently to ensure all noodles are evenly coated and slightly caramelized in the sauce.
  12. Serve immediately. Enjoy

Chinese Egg and Tomato

A satisfyingly scrumptious dish that can be served with fluffy rice or noodles. It’s a seriously simple dish that combines tangy tomatoes and the natural sweetness of scrambled eggs. Perfect for those days when you want to cook something juicy quickly, with just a few simple ingredients.  

Tasty Egg and Tomato Dish


  • 3 tomatoes (sliced)
  • 2 cups rice
  • garlic powder (or minced garlic)
  • 1 stalk green onion (chopped)
  • salt
  • ¼ cup tomato ketchup
  • ¼ cup water
  • 1 tbsp vegetable oil


1.Whisk eggs in a bowl.

2.Add a splash of oil in a non-stick pan and scramble eggs.

3.Remove eggs and set aside.

4.Add tomatoes to the same pan and sprinkle on a pinch of salt.

5.Cook until the juices start to release. Add garlic powder (or minced garlic), ketchup and water.

6.Serve immediately with rice and dress with green onions. Enjoy.

Creamy Cheese and Tomato Pasta

For the longest time since childhood, I was obsessed with cheese and tomato pasta. This was one of the few select dishes that I would eat with my fussy infantile taste-buds.  It was always an exciting treat to have Cellentani pasta as I was obsessed with the fun corkscrew-shape and ridges. My favorite tomato and cheese sauce would meander perfectly around the helical tube shape. A big plate of cheesy tomato pasta now always brings back fond memories of sitting in my childhood home kitchen and gazing out through the window at the frost covered fence on a chilly winter day contemplating the future. Which often involved some serious decisions to ponder such as was what toy I should ask Santa for. What was your favorite childhood dish?

Creamy Cheese and Tomato Cellentani

Serves 2- 3


  • Cellentani pasta 3 cups
  • crushed tomato (18oz / 2 cups)
  • Swiss cheese (1 cup)
  • garlic (minced)
  • 2-3 basil leaves (chopped)
  • salt (pinch)
  • pepper (pinch)
  • olive oil (1 tablespoon)


  1. Cook pasta according to package instructions
  2. Coat a non-stick pan with olive oil
  3. Saute minced garlic over a medium heat
  4. Add crushed tomatoes, salt and pepper.
  5. Add cheese and cook until almost melted.
  6. Mix in cooked pasta and coat in sauce.
  7. Plate and garnish with basil.