Project 2019 – “June Rejuvenation: The Importance of Zinc in Immunity and Wound Healing” ft. 5-min Bean Bowl and Pear Banana-Nut Oat Bowl

(Camera: iPhone 8+) Why do we need to consume zinc in our diet? Zinc is a mineral required for regulatory processes, such as growth and development, immune response, and wound healing, throughout our lifetime. Zinc is an essential nutrient which means it must be consumed through diet. High sources of zinc include red meat andContinue reading “Project 2019 – “June Rejuvenation: The Importance of Zinc in Immunity and Wound Healing” ft. 5-min Bean Bowl and Pear Banana-Nut Oat Bowl”

Project 2019 – “April/May: Cooking a Full-course Japanese dinner for my Lola in the Philippines”

(Camera: Canon Rebel T3i) I would like to apologize for being MIA the last two months! I went to the Philippines to see my Lola! The theme I went for the full-course dinner I prepared is Japanese food. It’s my favorite cuisine along with Filipino food, but she would also cook that better than meContinue reading “Project 2019 – “April/May: Cooking a Full-course Japanese dinner for my Lola in the Philippines””

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”

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 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 maangchi.com!)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”

QUICK, LOW-BUDGET VEGAN MEAL: Oil-free Black Bean Chili Salad and Avocado Kale Smoothie

Avocado Kale Smoothie Benefits Did you know that avocados have more potassium than bananas? It is also a good source vitamin K and unsaturated (healthy) fats, and it is a great fruit because of its low sugar levels. Ingredients 1 pitted avocado 1 cup of vanilla almond milk Handful of kale Ice Directions Blend all ofContinue reading “QUICK, LOW-BUDGET VEGAN MEAL: Oil-free Black Bean Chili Salad and Avocado Kale Smoothie”

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