Crispy Panko Eggplant and Rice

Eggplants or aubergines belong to the nightshade family of plants and are used in many dishes across the globe. Although, commonly considered a vegetable they’re technically a fruit as they are grown from a flowering plant and contain seeds. They are a nutrient dense food containing a good number of vitamins, minerals, and fiber in

Creamy Miso Eggplant Rice Bowl

This is a scrumptious healthy lunch or dinner option that is loaded with lots of yummy variety and textures. The deliciously caramelized eggplant also has a luscious creamy center in the middle. The combination of pan-fried mackerel, boiled egg, diced carrots, fragrant Jasmine rice and shredded collard greens, colorfully elevate this otherwise minimalist dish. Serves

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

Golden Turmeric Chicken

Turmeric adorns your food with a vibrant golden hue. It has a wonderfully warm and peppery aroma. Research suggests that turmeric may help fight inflammation and its active ingredient curcumin is a potent antioxidant. Here on this plate, I teamed spices with juicy chicken, fluffy rice, protein packed brown lentils, fiber-rich mushrooms, and fresh emerald

Steamed Flounder and Vegetables

Flounder is a mild tasting fish, and its delicate flavor is retained by simply steaming it.  This effortless dish is perfect if you are looking for something light and tasty. The crunchy broccoli florets, sweet Aloha peppers and the umami rich King Oyster mushrooms complement each other well to make “healthy” somewhat less of a

Tofu and Vegetable Noodles

This might be the easiest noodle bowl you can put together if you are in a time crunch or just looking for something simply scrumptious. A plant based dish that can be rustled up in 15-minutes sharp. Ingredients: Serves 1-2 1 pack extra firm tofu wheat noodles (16oz) 1 carrot (ribbons) 2 cups of bean

Shredded Hoisin Chicken Noodle Bowl

Hoisin sauce has an irresistible sweet and salty flavor that elevates any dish. I made this easy chicken recipe in the pressure cooker, and it perfectly infused the flavors with minimal effort and clean-up. Serves 3-4 Ingredients: 4 cups egg noodles 2 cups oyster mushrooms 1 cup purple cabbage 2 cups Bok choy 4-5 chicken

Tofu and Eggplant Stir-Fry

This easy Tofu and Eggplant Stir-fry recipe is loaded with the most delicious velvety oyster sauce. It imparts a “meaty” rich savory flavor which adds depth to the soft eggplant and plain tofu.   Eggplant, aubergine and brinjal. What do you call them? Ingredients: Serves 2-3 2 cups of rice 1 firm tofu block 3

Salmon with Rainbow Salad

Starting the week with this fun, colorful and mouth-watering warm salad. Yes, I hear you how exciting a salad can be, but this mix of vibrant crunchy vegetables, sweet potato and succulent salmon should not disappoint.   Ingredients: 8oz salmon 1 sweet potato ½ cup red cabbage (shredded) ½ carrot (ribbons) 3 slices cucumber 1

Lemongrass Chicken Noodle Bowl

Lemongrass has a distinct flavor. I would describe it as a mix of lemons, mint, and ginger (without the spiciness). It has a mild sweetness without any tartness. To be economical I used frozen lemongrass that was already finely chopped. What I love about this dish is that the chicken itself is very flavorful, so