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Skinny Egg Salad with Caramelized Onions and Mushrooms

24 Sep

Prep Time: 5 minutes

Cook Time: 15 minutes

Serves 2


  • 3 eggs
  • 1 small onion
  • 1 spring onion
  • 2-3 white button mushrooms
  • 1 1/2 tbsp of mayo
  • 1 tbsp of oil
  • 1 tsp of salt
  • 1 tsp of pepper
  • 1 tsp of smoked paprika
  • 1 tsp of red pepper flakes
  • 1 tsp of sriracha (optional – add it if you like it extra spicy!)


The Eggs:

  1. Put 3 eggs in a medium-sized pot and fill the pot up with cold water until the eggs are completely covered. Put the lid on and turn on the heat.
  2. Once the water starts to boil, reduce the heat down to a simmer and let it simmer for 5 minutes
  3. After the 5 minutes, turn off the heat and let the eggs sit in the water for 5 minutes.
  4. After the next 5 minutes are up, run the eggs under super cold water for 2 minutes or let it sit in an ice bath for 1 minute.
  5. Peel the eggs and put them in a medium sized bowl. Add the salt, pepper, smoked paprika, red pepper flakes, and sriracha (optional).
  6. Start to mash your eggs with a fork.
  7. Once it is finely mashed, egg your mayo and mix.
Mashed eggs with seasonings

Mashed eggs with seasonings

The Vegetables:

  1. While the eggs are simmering, start to dice up your onion, scallion, and mushrooms.
  2. Heat a medium size pan with 1 tbsp of oil and start caramelizing your onions and scallions. After 5 minutes, add your chopped up mushrooms. Cook your vegetables for an additional 2 minutes.
  3. Turn off the heat from your pan and let the vegetables cool down to room temperature.
Caramelized onions and mushrooms

Caramelized onions and mushrooms

Finally add the vegetables to your egg salad and mix! The sautéed vegetables will add extra moisture to your egg salad so you will not have to add so much mayo. Cover the egg salad with plastic wrap and put it in the fridge or eat it right away!

Egg salad with caramelized onions and mushrooms

Egg salad with caramelized onions and mushrooms

I like to eat it with a toasted bagel for lunch or you could eat it with toasted crackers like a dip!



Peanut Noodles with Spinach

22 Apr

Hi everyone! I’m finally back! I haven’t posted in a couple of weeks because school has been absolutely crazy and I’ve been trying to catch up on work and tying loose ends together. Since I had some free time on my hands I thought I would post this super simple recipe! I can’t express how many times this recipe has pulled me through long nights of studying. It’s creamy and decadent and you feel so guilty eating it BUT it’s the exact opposite! Because the peanut butter is packed full of protein it actually fills me right up so I actually eat less of it! It only takes several ingredients, and some of them you probably have in your kitchen already. It’s light on the tummy and light on your wallet (which is exactly what I need right now).

Prep Time: 5 minutes

Cook Time: 15 minutes

Serves 2 (feel free to double the ingredients to make it a family size meal)



  • 1/2 lb. fine linguine or any type of pasta/noodle you want – I had fine linguine on hand so I just use that one
  • 1/2 cup of peanut butter (extra crunchy is optional)
  • 1/4 cup of soy sauce
  • 1 tbsp of dark soy sauce (dark soy is a little bit sweeter than regular and it gives great color)
  • 1 tbsp of balsamic vinegar
  • 1 tbsp of crushed red pepper
  • 1 tsp of garlic powder
  • 1 tbsp of red pepper paste 고추장
  • 1 tsp of ground cumin
  • 1 tbsp of honey
  • 1 cup of frozen spinach (you can replace it with any vegetables you like, or meat as well)


  1. Boil water for the pasta according to the package instructions. The fine linguine says it take 6 minutes, so I usually undercook it about 2 minute so that the pasta can finish cooking in the peanut sauce with the frozen spinach
  2. Mix together all of the ingredients from above (minus the linguine and pasta) – it’s going to be chunky but don’t worry!
  3. Add about 1/2 cup of the pasta water into the peanut mixture to thin it out a bit
  4. Drain the pasta, but leave about 1/2 cup water left in the pot
  5. Pour the peanut mixture into the pasta and mix thoroughly – add the frozen spinach
  6. Let it simmer for the last 2 minutes so the pasta can cook through and to also let the sauce thicken up with the spinach.



Fluffy Banana Pancakes!

18 Mar

Prep Time: 10 minutes

Cook Time: 15 minutes

Serves 2 (double the ingredients for family-size breakfast)


  • 1 1/2 cups of all purpose flour
  • 1 cup milk
  • 1 tsp of lemon juice
  • 1 tsp of vinegar (white or balsamic vinegar)
  • 2 tbsp of granulated white sugar
  • 1 ripe banana
  • 1 tsp baking soda
  • 1 tsp of vanilla extract
  • pinch of salt
  • 1 tbsp of butter


The Sour 2

1. Mix the milk, lemon juice, and vinegar in a medium-sized bowl – set it aside to “sour”

2. In a separate mixing bowl, combine flour, baking soda, sugar, and salt

Mushed banana 1

3. In a small bowl, mash your ripe banana

4. Combine the mashed banana into the dry ingredients, followed by the sour mixture

The batter 3

5. Mix batter lightly using folding motions with a silicon spatula to prevent over-mixing (It’s okay to be lumpy)

6. Melt the butter in a skillet on medium-low heat

Unflipped pancake 4

7. Spoon the batter into the skillet – let it cook for 2-3 minutes, allowing a few bubbles to form and pop – then flip it!

Browned Pancake 5

8. Allow it to cook for an additional 2 minutes on the other side – take a peek and see if it’s golden brown, if it is –  it’s done!

The Final product 6


  • The acid from the lemon juice and vinegar will react with the baking soda to create gas bubbles – this will make the pancakes super fluffy! – If you’re worried about the pancakes being sour, don’t worry you can’t taste it at all!
  • I like to eat my banana pancakes with marshmallow fluff most of the time, instead of maple syrup. You can try other toppings like peanut butter, grape/strawberry jelly, or even the berry compote I made for the french toast from my last post!

Enjoy! :]

Garden Vegetable Omelette with Parmesan Cheese

15 Mar

Prep Time: 10 minutes

Cook Time: 15 minutes

Serves 2


  • 4 eggs
  • 1/3 of a red bell pepper
  • 1/2 of a small onion
  • 1 1/2 cup arugala
  • 1/3 cup of shredded parmesan cheese
  • 1 tbsp of fresh cilantro
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tbsp butter
  1. Whisk the 4 eggs together in a medium-sized bowl
  2. Cut up the red bell pepper and small onion into bite-sized pieces
  3. Melt the butter in a medium-sized saute pan and start sautéing the onion and red bell pepper for a couple of minutes before adding the arugula and adding salt salt and pepper
  4. Once the vegetables are cooked through set it aside on a plate
  5. Melt a little bit of butter in the pan again and add half of the beaten eggs in – add salt and pepper. Start swirling the eggs in the pan around on medium-low heat until it starts setting up but still runny in the center
  6. Next, add the sautéed veggies onto one side of the egg “crepe” and sprinkle the parmesan cheese on top
  7. Fold the egg over the veggies and sprinkle it with the cilantro and any left over parmesan cheese you might have
  8. Repeat steps 5-7 with the rest of the eggs

Enjoy! :]

Crispy Tofu Fries

14 Mar

Prep Time: 10 minutes

Cook Time: 20 minutes


  • 1 box of medium-firm tofu
  • 1 1/2 cup of flour
  • 1 beaten egg
  • 1 tsp salt
  • 1 tsp pepper
  • 1 1/2 cup of panko bread crumbs
  • peanut oil
  1. Cut up the tofu block into matchstick size pieces, like how you would get your fries from a local fast food joint
  2. Put the flour onto one plate, the beaten egg on another plate, and the panko bread crumbs on another plate in that order! It’s an assembly line which will make the process of making tofu fries much faster and cleaner. I salt and peppered each step. You’re welcome to add any other spices such as curry powder or cayenne powder for that extra kick! I kept it simple since I was going to dip it in my sauce. nom!
  3. you want to make sure each side of the “fry” is coated well with flour, then egg, and the panko bread crumbs
  4. Heat the peanut oil in a shallow pan. I made sure the oil was about 1/2 inch thick. (I picked peanut oil because it has a higher smoke point)
  5. test the how hot the oil is with a little bit of the breadcrumb and see if it starts sizzling – once it is, you’re ready to put in the tofu fries!
  6. Put about 10-12 fries in the pan so it wouldn’t be overly crowded in the pan which can cause the oil to drop in temperature
  7. tofu is actually cooked already and can be eaten straight from the box (but it’s so bland),  therefore when you fry it you’re actually only making sure it’s heating through and the exterior is nice and crispy! – I fried it for about 3 minutes or until it’s nice and golden brown.

Dipping Sauce

  1. 1/2 cup mayonnaise
  2. 1/2 tsp salt
  3. 1/2 tsp pepper
  4. 1/2 tsp garlic powder
  5. 1 tbsp sriracha hot sauce

This is a great alternative to the other fries you might have had like zucchini fries or sweet potato fries! It’s packed with protein and fills you right up! Omnomnom!