Ingredients:
- 3/4 cup of chopped napa (Chinese cabbage)
- a clove of garlic (minced)
- 1/2 medium shredded onion
- 1/2 of a block of Japanese curry (1 box of curry comes with 8 blocks, you will only need HALF of a block which is a VERY small amount!)
- 1/2 block of firm tofu (cubed into bite size pieces)
- 1 bundle of buckwheat noodle
canola oil spray (any oil will do, only used for nonstick purpose)
- 1 stalk of green onion chopped into big pieces (about an inch each)
- salt to taste

Directions:
1. Fill a pot of water with cold water and the bundle of buckwheat noodles. Bring it to a boil until noodles are soft. Rinse with cold water.
2. While waiting for the noodles to boil, in a nonstick pan over high heat, stir fry the garlic, onion shreds, and napa until napa, onion is translucent.
3. Add the tofu into the pan and stir carefully (tip: to stir tofu without breaking it into pieces, push it with your spatula towards the middle).
4. Remember to keep an eye on the noodles!
5. Add a little bit of salt and 1/4 cup of water to the pan. Break in the curry block and stir. Put a lid on the pan for a while and let is simmer in low heat.
Open the lid and stir until the curry blocks are fully melted into the mixture (make sure there's no chunks!)
6. Plop the noodles into the mixture for a few seconds and put in a bowl.
7. Scoop some of the veggie tofu mixture on top of your noodles (You'll probably have extra veggies and tofu left over).
8. Garnish with thinly sliced green onion.
9. Slurp Slurp! :)

All you need is a food processor for this recipe. I wanted hummus and didn't have garbanzo beans (chickpeas, whatever you wanna call it), so I used my can of black beans that's been sitting in my cabinet for ages. Came out fantastic.....I think I might like black beans better!

Ingredients
- 1 clove garlic
- 2 tsp Tahini
- 1-2 tsp olive oil
- Juice of 1 small lemon
- 1 can black beans
- 1 piece of roasted red pepper from jar
- chopped fresh parsley

Directions
1. Mince the clove of garlic in your food processor.
2. Put all the wet ingredients (tahini, olive oil, and lemon juice) in the food processor before adding the can of beans (the wet ingredients allow the food processor to get the ingredients going). Chop/grind until smooth.
3. Chop the roasted pepper into little chunks and throw it in the food processor. Process until smooth and well-incorporated.
4. Spoon onto plate and sprinkle chopped parsley on top. Serve with warm pita or tortilla. Enjoy!

**note** You can add salt to this while processing if you like, but I'm not a big fan of salty foods so it's really your call

I am convinced that sesame oil makes everything taste AWESOME! This is a quick quick yummy healthy recipe. I make this when I am craving fish. Enjoy with some veggies on the side.

Ingredients
- 1 fillet salmon
- cooking spray
- sesame oil
- salt & pepper
- dried oregano
- garlic powder

Directions
1. Preheat oven at 375 deg F.
2. Spray a cooking pan with nonstick cooking spray and put fish on pan.
3. Spray a little bit of cooking spray on salmon. Season with a light drizzle of sesame oil, salt, pepper, garlic powder, and oregano.
4. Bake for 13-15 minutes or until it's flaky when pierced with a fork.

Enjoy with some roasted or steamed veggies on the side. :)

Wow, it's been a while since I have updated. I've been so busy and sick for the past week. :( BUT, it doesn't mean that I haven't been cooking. Today, I wanted to make something for my cold and what's better for a cold than some hot soup to warm me up? This creamy egg-drop corn soup is a regular in Chinese households. I grew up drinking this stuff. We actually refer to it as just "Corn Soup" in Chinese, but it's not that simple....or is it?! What makes this corn soup special is that it uses cream corn and egg. The egg makes it almost like an egg drop soup and the cream corn makes the consistency savory. mmmmm. Takes less than 5 mins to make guys. WINNER!

Ingredients
- 1 egg
- 1 can chicken broth
- 1 can cream style corn (important that it's the creamy kind!)
- 1/2 cup mixed frozen veggies (I used the kind with carrots, green beans, peas, and corn)
- salt to taste

Directions
1. Bring chicken broth and cream corn to a boil in a pot. Stir to combine.
2. While waiting for the broth and corn to boil, whisk the egg with a pinch of salt and set a side.
3. Put the frozen veggies into the broth mixture anytime.
4. Right after the broth comes to a boil, take it off from the heat.
5. Pour in the whisked egg in a slow circular motion  (think of a swirl) and pop a lid on it. (Do not stir! You don't want small, crumbly pieces of egg)
6. Wait about 60 secs and stir lightly with a ladle.
7. Viola! Enjoy. (^V^)

The first time I made this berry-soy (hence BS), I was surprised that it was so sweet even with no sugar or sweetener. The magic of natural sugar. :) This smoothie has a thick consistency. I like to spoon it like frozen yogurt or a dessert. If you like it more watery, just add more milk. You do not need ice cause the frozen fruits are like ice cubes themselves. Plus ice waters down the smoothie and that ain't good.

Ingredients
- 1 banana
- 1 cup soy milk
- about 7-8 frozen strawberries
- 1/4 cup frozen raspberries
***(I used all organic products)

Directions
1. Put all the fruits into a food processor or blender.
2. Add the milk.
3. Blend that sucker until it's nice and smoooooth. *Makes two servings

Fast and easy quesadilla for lazy days and we all know that that's everyday for me. haha. I love the warm gooey cheese inside the crispy tortilla. Try it with some other veggies. I'm thinking about mushrooms, frozen veggies, etc. :) Have fun with it!

Ingredients
- 2 small tortillas
- 1/4 cup part skim shredded mozzarella cheese
- 1 tbsp chopped green onion
- 1/2 green pepper diced
- 1 tbsp sour cream
- nonstick cooking spray or oil

Directions
1. Get that pan piping hot.
2. Spray the pan with cooking spray. Set one tortilla in the pan. Set half the cheese and diced green peppers on it. Set the rest of the cheese on top and cover with the other tortilla.
3. Push the tortilla down with your spatula. When the bottom of the tortilla is brown and crispy, carefully flip the tortilla.
4. When the other side is crispy and everything in between is nice and gooey, take it out of the pan and onto a cutting board to cool.
5. When the Quesadilla is cooled, cut into four pieces with a large sharp knife. You should hear the crispyness of the quesadilla.
6. Mix a tablespoon of sour cream and chopped green onions together for dipping. **You can add whatever veggies you like!

Who would've thought that making scones would be so easy? Moreover, the scones I made today are actually healthy! I got the Whole Wheat Blueberry Scones recipe from Lori at MadeHealthier.com. If you have never been to this site, you must visit it. It has healthier versions of really good food. Her recipes are simple and require common ingredients. My favorite part of the site is that it really is truly healthy. With other sites that claim to be healthy or light, most of the time, I find that it really isn't. I like that that she doesn't include what isn't necessary. Kudos to her for that.

Ok, now about the scones. This was my first time making scones, but it's not going to be my last. I can assure you that. The scones came out crunchy and crumbly on the outside and so fluffy and moist on the inside. I was surprised because it consisted mostly of 100% whole wheat flour. I just made a few slight changes when I made it, but it's mostly the same. Here is my version of MadeHealthier's Whole Wheat Blueberry Scones. The directions are pretty much the same. I just tweaked some of the ingredients to my liking.

Ingredients
- 1 1/2 cups 100% Whole Wheat flour
- 1/2 cup all purpose white flour
- 1/4 cup nectar agave (natural sweetener)
- 2 tsp baking powder
- 3/4 cup lite soy milk
- 4 tbsp butter or butter spread (I used Promise activ Light Spread)
- 1 egg
- 1/3 cup frozen blueberries

Directions
1. Preheat the oven to 400 degrees F. In a large bowl, combine the flour, sugar, and baking powder.
2. Add butter to the flour mixture until it has a crumbly texture.
3. Beat the egg and add to the flour mixture. Next add the milk and mix carefully. You do not want to over mix.
4. Carefully fold in the frozen blueberries.
5. Cover your baking pan or sheet with foil and spray with nonstick cooking spray.
6. Scoop out 9 equal portions about 2 inches away from each other.
7. Bake for 18 - 20 minutes.
(makes 9 scones)

Tamagoyaki is that sweet rolled egg you find in sushi, such as the futomaki roll. It's fluffy and a little sweet. I was craving this today and I remembered my Japanese conversation partner taught me to use honey when making tamagoyaki. So, I tried it out today for dinner and it turned out so well, if I may say so myself. ;) keke. Try it out for a fast, easy, oishii (yummy) super. I put mine over some quick stir fried veggies.

Ingredients
- 1 egg
- 1tsp honey
- 1 tsp of warm water
- nonstick cooking spray or oil

Directions
1. In a bowl, mix the honey and warm water together until the honey is completely dissolved in the water.
2. Add the egg into the bowl and whisk together.
3. Heat a pan on medium heat and spray with non stick cooking spray.
4. When pan is heated, pour egg into pan and try to distribute the egg so you have a thin even layer.
5. Wait till the egg is almost completely cooked through (turn the heat lower if it's burning the bottom). The top should be just a little bit runny.
6. Check to see if the egg is not stuck to the bottom of the pan. Start rolling the egg from one side carefully with your cooking spatula.
7. Once rolled up into a spiral kind shape, put a lid on the pan* and turn to very low heat. This step is to make sure the egg is cooked through.

*** If your pan doesn't come with a lid, it's fine. Just cook it a little longer with low heat.

Ok, I admit that this is not really a "recipe", but something I put together when I had a major sweet tooth but did not want to indulge. But indulge I did! Pummelo is so yum! If you've never tried pummelo, it's like a sweet grapefruit. I would suggest you to try it alone first and then try it with my recipe. :) The sweetness of the vanilla soy milk really balances the tangy citrus taste of the pummelo. So good.

Ingredients
- Half of a pummelo
- about 1/4 cup organic vanilla soy milk
- mint leaves (optional) (for garnish, I didn't use it)

Directions
1. Cut out the meat of the pummelo only.
2. Place in a cute lil glass cup if you got one.
3. Put just enough soy milk to cover the pummelo.
4. Swoosh it around a little and let it soak up the vanilla flavor for like 30 seconds.
5. Take a tiny fork and indulge. :)

After looking at Dani Spies' Quinoa (pronounced as Keen-wa) recipes over and over again, I finally got my lazy bum off the computer chair and tried creating my own quinoa dish. For those who do not know what Quinoa is, Dani Spies does a great job explaining it on here. This Keep it Lean & Quin-oa dish is protein to the max. You got the quinoa, the turkey, and the tofu! The cumin and sesame oil really sets this dish to a whole nother level.

Ingredients
- 1/2 cup dry quinoa
- 2 turkey sausages (I used Jennie-O's Italian flavor)
- 3 cloves minced garlic
- 1 tsp cumin
- 1 small block of firm or extra firm lite tofu
- 1/2 tsp of sesame oil
- salt & pepper
- 1/2 cup chopped cilantro

Directions
1. Bring quinoa and 1 cup water to a boil. Then let it simmer on low heat until quinoa is translucent and a white rim is around it. All the liquid should be absorbed.
2. While you get the quinoa going, take the turkey out of the casings. Set aside.
3. Dice the tofu into small bite size.
4. Cook the turkey on a med-high nonstick pan. Break it up into bite size pieces. Add cumin and garlic. Stir.
5. Add tofu to the pan of turkey. Stir by pushing, not flipping so you don't crush and mash up the tofu. Sprinkle a pinch of salt and pepper. Add the sesame oil. Stir some more. Turn the pan to med-low heat and let it simmer and get happy.
6. When the quinoa is done, add it to the pan and mix the goodness together. Turn off the heat and mix in the cilantro.
7. Enjoy!

Note** This serves 3-4 people. You can make this and separate it in microwave containers and freeze or fridge it for the rest of the week!