King Oyster Mushroom And Tofu Noodle Bowl

Rustle up a simple vegetarian noodle dish that’s filling and rich in fiber – ready in just 15 minutes. This meat-free dish certainly does not skimp on flavor. Umami rich king oyster mushrooms add the most delectable earthy and aromatic flavor. Crunchy beansprouts, sweet floral mini peppers, fresh tofu,luscious onion and earthy organic collard greens; are all intertwined around a savory sauce and bouncy egg noodles. A satisfyingly hearty dish that noodle dreams are made of. Are you a fan of noodle bowls?

King Oyster Mushroom and Tofu Noodles

Serves 2-3


  • 1lb fresh egg stir-fry noodles
  • 1lb tofu (Nature’s Soy firm tofu)
  • 12oz beansprouts (Natures Wonder – Premium Bean Sprouts)
  • 2 king oyster mushrooms (sliced lengthwise)
  • 1.5 cup of mini peppers (sliced)
  • 1.5 cup collard greens (Cal-Organic Farms)
  • ½ onion (sliced)
  • 2 tbsp oyster sauce (Lee Kum Kee)
  • 1 tbsp mushroom flavored dark soy sauce (Lee Kum Kee)
  • 2 tbsp sesame oil  
  • 1 tbsp vegetable oil
  • ½ cup water


  1. Cut tofu into triangles, lightly coat in vegetable oil and air fry for 10-12 minutes at 400F. Check halfway and turn over.
  2. Cut mushrooms in half (or more depending on the thickness) and score each with shallow diagonal cuts and repeat in the opposite direction.
  3. In a non-stick wok cook the mushrooms until they are tender and set aside.
  4. Coat the same wok with a splash of vegetable oil and add the onions. Cook until the onions are almost tender.
  5. Add the noodles, beansprouts, peppers, and collard greens.
  6. Mix in oyster sauce and soy sauce.
  7. Add ½ cup water and mix well.
  8.  Ensure noodles are evenly coated with the sauce.
  9. Turn off the heat and toss with sesame oil.
  10. Serve the noodles on a bowl and layer on the cooked tofu and mushrooms.
  11. Serve and enjoy.
Vegetarian Noodle Bowl
Nourish Bowl

Coconut Chicken,Lentil and Sweet Potato Curry

Autumn or Fall Season is such a spectacular time of the year especially in a forest. Burnt orange, mulberry red and golden yellow leaves blaze brightly until they fall for winter. Hauntingly beautiful scenes. Have the leaves begun to change where you live?

In keeping with the splendidly colorful foliage upon us. I made this cozy creamy coconut chicken curry with lots of orange sweet potato and carrots. Lentils are added for extra fiber and macro-nutrients. Like all curries the flavor intensifies overnight so any leftovers will be phenomenal.

Coconut Chicken, Sweet Potato and Lentil Curry

Serves 4-5


  • 3 chicken breasts
  • 5 sweet potatoes (cubed)
  • 2 carrots (sliced)
  • 2 cups of chicken stock
  • 3 cups of rice
  • 1 cup lentils (washed and soaked in water)
  • 1 onion (chopped)
  • 1 cup parsley (for garnish)
  • 2 cloves garlic (minced)
  • 1 cup coconut milk
  • 3/4 tbsp garam masala
  • 1 tbsp curry powder
  • 1/2 tbsp turmeric powder
  • 1 tsp cayenne pepper


  1. Cook rice according to package instructions.
  2. In a pressure cooker add chicken, chopped vegetables and spices.
  3. Stir in coconut milk and chicken stock.
  4. Gently mix and pressure cook on high for 25 minutes.
  5. Intermittent pressure release. Beware of hot steam use a silicone oven mitt and a cooking utensil.
  6. Serve with rice and dress with chopped parsley for extra flavor. Enjoy.

Rainbow Salad

A vibrant and crunchy salad; packed with nutrients.  It is seriously easy to make, and you can use any variety of vegetables that suits your own taste. I am currently obsessed with sweet mini peppers and crispy shredded red cabbage together.  In efforts to “eat the rainbow” this in my attempt at a colorful healthy salad. This pairs beautifully with velvety spaghetti carbonara. If you wish to step away from sad uninspiring salads this one could brighten up your day.

Rainbow Salad


  • 3 sliced sweet mini peppers
  • 1 cup chopped kale
  • 1 tomato (chopped)
  • 1 cup shredded red cabbage


  • 3 tbsp extra virgin olive oil
  • 3 tbsp balsamic vinegar
  • 1 garlic clove (minced)
  • Salt (to taste)
  • Pepper (taste)
Spaghetti Carbonara and Rainbow Salad


  1. Wash and shredded vegetables
  2. Massage kale
  3. In a small bowl mix dressing
  4. In large bowl add the vegetables and dressing
  5. Toss dressing and vegetables together
  6. Serve and enjoy

Char Kway Teow (Stir-fried flat rice noodle)

If you are noodle obsessed just like me this one could be for you. A delicious combination of rice noodles, egg noodles, tasty clams, and scrambled egg with a superbly savory sauce.  This dish is the epitome of Singaporean and Malaysian street food. It can be found at hawker centers and is often presented on a fresh banana leaf.

Char Kway Teow

Serves 5-6


  • 16 oz dried wide rice noodles
  • 16 oz fresh egg noodles
  • 10z clam meat
  • 1.5 cups fishcake/ fish balls
  • 2 cups of Chinese kale
  • 5 eggs (beaten)
  • 12 oz bean sprouts
  • 4 garlic cloves (minced)
  • 1/2 cup water
  • 3 tbsp of vegetable oil


  • 5 tbsp dark soy sauce
  • 4 tbsp light soy sauce
  • 3 tbsp oyster sauce
  • 2 tbsp ketchup manis


  1. Mix the sauce together
  2. Re-hydrate noodles in a large bowl of cold water
  3. Heat 1 tbsp of vegetable oil in a wok
  4. Add beaten eggs, scramble, remove and set aside.
  5. In the same wok coat with vegetable oil , then add minced garlic, fish cake and clams.
  6. Add noodles to the the wok and gently fold in the sauce. Toss gently to combine.
  7. Toss in the bean sprouts and Chinese kale.
  8. Add water and place a lid over the work. Cook until the vegetables are just tender.
  9. Remove the lid.
  10. Add the cooked scrambled egg to the wok.
  11. Toss gently to ensure all noodles are evenly coated and slightly caramelized in the sauce.
  12. Serve immediately. Enjoy

Chinese Egg and Tomato

A satisfyingly scrumptious dish that can be served with fluffy rice or noodles. It’s a seriously simple dish that combines tangy tomatoes and the natural sweetness of scrambled eggs. Perfect for those days when you want to cook something juicy quickly, with just a few simple ingredients.  

Tasty Egg and Tomato Dish


  • 3 tomatoes (sliced)
  • 2 cups rice
  • garlic powder (or minced garlic)
  • 1 stalk green onion (chopped)
  • salt
  • ¼ cup tomato ketchup
  • ¼ cup water
  • 1 tbsp vegetable oil


1.Whisk eggs in a bowl.

2.Add a splash of oil in a non-stick pan and scramble eggs.

3.Remove eggs and set aside.

4.Add tomatoes to the same pan and sprinkle on a pinch of salt.

5.Cook until the juices start to release. Add garlic powder (or minced garlic), ketchup and water.

6.Serve immediately with rice and dress with green onions. Enjoy.

Creamy Cheese and Tomato Pasta

For the longest time since childhood, I was obsessed with cheese and tomato pasta. This was one of the few select dishes that I would eat with my fussy infantile taste-buds.  It was always an exciting treat to have Cellentani pasta as I was obsessed with the fun corkscrew-shape and ridges. My favorite tomato and cheese sauce would meander perfectly around the helical tube shape. A big plate of cheesy tomato pasta now always brings back fond memories of sitting in my childhood home kitchen and gazing out through the window at the frost covered fence on a chilly winter day contemplating the future. Which often involved some serious decisions to ponder such as was what toy I should ask Santa for. What was your favorite childhood dish?

Creamy Cheese and Tomato Cellentani

Serves 2- 3


  • Cellentani pasta 3 cups
  • crushed tomato (18oz / 2 cups)
  • Swiss cheese (1 cup)
  • garlic (minced)
  • 2-3 basil leaves (chopped)
  • salt (pinch)
  • pepper (pinch)
  • olive oil (1 tablespoon)


  1. Cook pasta according to package instructions
  2. Coat a non-stick pan with olive oil
  3. Saute minced garlic over a medium heat
  4. Add crushed tomatoes, salt and pepper.
  5. Add cheese and cook until almost melted.
  6. Mix in cooked pasta and coat in sauce.
  7. Plate and garnish with basil.

Yaki Udon Noodles

Udon are thick ,smooth and chewy noodles made from wheat flour. Yaki Udon is stir-fried udon with vegetables and protein called Yaki Udon. This is easily one of my favorite fast noodle dishes to cook up that takes little to no time to make. The dish is filling and packs a lot of umami flavor.

Yaki Udon Noodles
Yaki Udon


  • 2 packs pre-cooked udon noodles
  • 1 cup shredded lacinato kale
  • 1 carrot (ribbons)
  • 1 cup mushrooms (sliced)
  • ½ onion (sliced)
  • 2 cloves garlic (minced)
  • 12 shrimp
  • 2 eggs
  • 1 tbsp Lee Kum Kee Oyster sauce
  • 1 tbsp Lee Kum Kee dark soy sauce
  • ½ tbsp mirin
  • 1 tbsp sesame oil
  • vegetable oil for cooking
  • black and white sesame seeds (optional)
  • Green onion for garnish (optional)


1.Bring a pot of hot water to the boil and add udon noodles. As soon as the noodles begin to separate turn off the heat and drain in a colander. Toss with sesame oil and set aside.

2.Add oil to a non-stick pan and fry 2 eggs sunny side up. Remove eggs when done and set aside.

3.In the same non-stick pan add onions, mushrooms and sauté until almost tender.

4.Add garlic and shrimp, cook until tender.

5.Combine oyster sauce, soy sauce and mirin.

6.Add kale

7.Toss the cooked udon noodles back into the pan and mix until evenly coated in sauce.

8.Turn off heat.

9.Dress with green onion and sesame seeds (optional).

10.Serve immediately. Enjoy.

Homemade Caramelized Onion Hummus

It’s no secret chickpeas (garbanzo beans) have long been regarded as a nutritionally dense food. Reportedly high in several important nutrients including fiber, iron, and protein. Homemade hummus is versatile and can be customized to suit your own taste buds. This caramelized onion version did not disappoint. It pairs well with crunchy classic vegetables such as carrots or cucumbers. As well as generously slathered on your favorite bread. What do you pair hummus with? 

Caramelized Onion Hummus
Caramelized Onion Hummus

Hummus is popular in Middle Eastern and Mediterranean cuisine. Not only is hummus delicious, it is an excellent source of plant protein, making it an ideal food for those following a vegetarian and vegan diet. This is a cost-effective home-made hummus recipe without tahini, that you can easily make to ensure that it is not packed with extra salt and sugar. The hummus stores well in the refrigerator in a tightly sealed container. This is a perfect snack and is fantastic to have at dinner parties.


Makes approx 5-6 cups hummus depending on the size of the chickpeas

  • 2 cups dried chickpeas
  • 1/4 Balsamic vinegar
  • 1/2 cup extra virgin olive oil
  • 1/2 tbsp olive oil
  • 1 pinch of salt
  • 1 lemon (juice)
  • 1 onion (sliced)


  1. Wash chickpeas and soak in water for at least 1 hour.
  2. Cook chickpeas until tender. 1/2 hour in the pressure cooker with 2 cups of water.
  3. In a pan add 1 tablespoon olive oil and add sliced onions.
  4. Add 1/4 cup balsamic vinegar.
  5. Caramelize slowly on a low-medium heat (approx 20 minutes).
  6. In a food-processor add cooked chickpeas,onions,salt,lemon juice and 1/2 cup extra virgin olive oil.
  7. Blend the ingredients until a smooth paste is formed.
  8. Remove from food-processor and enjoy.

Easy Lemon Farfalle Pasta

Tasty food doesn’t need to be complicated or cost a fortune.This is a seriously simple flavor packed pasta that is fantastic on its own or as a side dish.The combination of the zesty lemon, gentle balsamic vinegar sweetness and lush extra virgin olive oil gives you fuss-free delicious flavors. It stores really well so it would be ideal as a meal -prep idea or work lunch box meal. This is one of my favorite pasta shapes it reminds me of little bow ties. What is your preferred pasta shape?

Lemon Farfalle Pasta
Lemon Bow Pasta


  • 2 cups Farfalle Pasta
  • 1 cup Angel Sweet tomatoes (cut in half)
  • 1/2 cup English cucumber (chopped)
  • 2 cloves garlic (diced)
  • 1/2 cup fresh basil
  • 1 tbsp olive oil
  • 3 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1/2 a lemon (juice)
  • pinch of pepper


  1. Cook pasta according to instructions on the box
  2. In a non-stick on a medium heat add a tbsp of olive oil and then lightly brown garlic.
  3. Turn off heat.
  4. In a large mixing bowl toss cooked pasta, olive oil, garlic, balsamic vinegar, lemon juice, pepper, cucumber, tomatoes and basil.
  5. Plate and drizzle with extra virgin olive oil.Enjoy.

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 green kale. Do you like turmeric?

Golden Turmeric Chicken


serves 2-4

8 chicken tenders

3 cups chestnut mushroom (sliced)

4 cups organic kale (chopped)

1 cup brown lentils

1.5 cups rice

1 chicken stock cube

1 pinch salt

1 pinch black pepper

1 tbsp garlic powder

1 tbsp onion powder

1 tbsp curry powder

3 tbsp turmeric

olive oil

parsley (optional)



1.In a large bowl combine chicken tenders, salt, pepper, curry powder, onion powder, garlic powder and turmeric powder.

2.Drizzle generously with olive oil and mix until chicken is evenly coated with the spices.

3.Marinate for at least 15 minutes or overnight in the refrigerator.

4.Air-fry or oven at 390F about 15 minutes depending on the size. Ensure they are cooked through.

5.Remove from heat, let the chicken rest for 5 minutes and chop.

 Lentil/ Rice:

6.Wash and drain lentils thoroughly.

7.Soak lentils in water for about an hour prior to use or overnight in the refrigerator.

8.Wash and drain rice.

9.Bring 5 cups of water to a roaring boil and add lentils. Simmer for 5 minutes and then add the rice to the pot. Add chicken stock and add water if required. Cook until tender.


10.Blanch kale in boiling water

11.Sauté mushrooms until tender

12.Plate, dress with parsley (optional) and enjoy!