Project 2019 – “Metabolism March”: Vegan Tofu and Pinto Bean Bowl

This vegan tofu and pinto bean bowl (excluding the multigrain chips) contains: 48 g of carbohydrates, 31 g of protein, 20 g of fat, 23 g of fiber, and is a high source potassium, vitamin A and C, calcium, iron, and other vitamins and minerals. It is a great combination of carbohydrates, protein, fats, fiber, and micronutrientsContinue reading “Project 2019 – “Metabolism March”: Vegan Tofu and Pinto Bean Bowl”

Project 2019 – “Flavonoid February”: Vegan Earl Grey Cupcakes

What is “Flavonoid February”? Flavonoids are a type of metabolite with a polyphenolic structure that have anti-oxidative and anti-inflammatory characteristics. They are abundantly found in plant-based foods, including fruits, vegetable, and tea. This recipe features earl grey black tea. I chose this because, well, it tastes good but also because a research study found that regular consumption may helpContinue reading “Project 2019 – “Flavonoid February”: Vegan Earl Grey Cupcakes”

7-Ingredient Dark Chocolate Peppermint Chunk Oatmeal Bars

HAPPY HOLIDAYS!!! Y’all already know how festive I am, so even though I’ve been MIA for a month, ROVIKAPAPRIKA IS BACK FOR CHRISTMAS!! I hope you guys enjoy this recipe! Ingredients 1 3/4 cup of steel-cut oats 3/8 cup of white chocolate peppermint chunks 3/8 cup of semisweet dark chocolate chips 2 tbsp vanilla extractContinue reading “7-Ingredient Dark Chocolate Peppermint Chunk Oatmeal Bars”

Fall-inspired Vegan Basil Pesto Pumpkin Pasta

Okay, tomorrow is literally the last day of November, but this festive fall gal wanted to make a last-minute fall-inspired dish! This homemade basil pesto sauce is vegan and contains lower fats and sodium than store-bought pesto. We also get to use cute pumpkin-shaped pasta to really accentuate the fall effect, heh. Benefits For this dish,Continue reading “Fall-inspired Vegan Basil Pesto Pumpkin Pasta”

Vegan Pumpkin Pie Bars

Benefits Pumpkins are packed with vitamin A and are a good source of fiber! Plus it’s a tasty way to celebrate fall heh #FALLISLIFE Ingredients Pumpkin Pie Filling 1 can of pumpkin 1/2 cup of agave syrup 1 tbsp pumpkin spice 1 tsp vanilla extract 1/2 tsp salt Oat Pecan Crust 1 cup of oatsContinue reading “Vegan Pumpkin Pie Bars”

Vegan Tofu Kimchi-jjigae

I love fall weather, but unfortunately, that also means it is flu season. Lately, I’ve been feeling feverish and having body pain, and with my store-bought kimchi almost reaching its expiration date, I was inspired to make my version of kimchi-jjigae or kimchi stew! (Side Note: This recipe is a modified vegan version from!)Continue reading “Vegan Tofu Kimchi-jjigae”

Chicken Adobo and Kimchi Grilled Burritos with Guacamole

I visited my friend Sam yesterday, and I was telling him how I haven’t posted a savory recipe on this blog yet. I have a lot on my Instagram, but ever since I moved back home after graduating, I usually eat entrées that my parents cook. Inspired by Sam’s and my ethnicity, I decided to combineContinue reading “Chicken Adobo and Kimchi Grilled Burritos with Guacamole”


As some of you may know, I recently received my bachelor’s degree from UCLA, and as a graduation gift, I was privileged enough to be taken by my parents to New York for four days. When it comes to traveling, the most important thing to me is eating good food. And I mean good food.Continue reading “NEW YORK FOOD STAPLES FOR FIRST-TIMERS”

LOW-FAT and LOW-SUGAR (for cake, heh) Strawberry Vanilla Cake with Strawberry Chia Compote and LOW-FAT Vanilla Cream Cheese and Chocolate Frosting

Benefits Strawberries are a great fruit for people watching their blood sugar levels because it is low in sugar while being a good source of vitamin C and antioxidants. Chia seeds are also a good source of omega-3’s and are good for the heart! Ingredients Strawberry Vanilla Cake 2 1/4 cup of unbleached all-purpose flour 3/4 cup of brown sugarContinue reading “LOW-FAT and LOW-SUGAR (for cake, heh) Strawberry Vanilla Cake with Strawberry Chia Compote and LOW-FAT Vanilla Cream Cheese and Chocolate Frosting”

7-ingredient Baked Peach Mango Pocket Pies (Jollibee inspired!)

Peach Mango Pocket Pies Benefits Peaches and mangoes are a good source of vitamin A and vitamin C which are important for vision and the immune system. Because both are naturally really sweet, using them in baked goods means less added sugar is needed! Ingredients 3 ripe peaches 3 ripe mangoes 1/4 cup agave syrup 2 tsp cinnamon 1 tbspContinue reading “7-ingredient Baked Peach Mango Pocket Pies (Jollibee inspired!)”

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