Breakfast: Bulgur Pilaf

I love cooking with bulgur. It is healthy, easy to cook, and can be used in variety of ways. The nutty flavor and interesting texture gives a unique experience to any dishes compared to the old boring white rice. This low-glycemic-index food has impressive amounts of manganese, magnesium, fiber, and B vitamins. Because the the grains have already been processed, it doesn't take that much time to cook them. All you have to do is soak the grains in hot water for 30 minutes or as directed in the packaging and add it in your soups, salads, or as a rices substitute. 

Most commonly found in Middle Eastern dishes such as tabbouleh and pilaf, these grains range from fine, medium, and coarse texture. Today I’ll be using coarse bulgur for my pilaf. This dish goes great with meat, as a side dish, or as a light main course. Serve this for your next foodie gathering and it will definitely be a favorite. 

Breakfast: Strawberry Spinach Shake

As previously mentioned, I wanted to start eating healthy and I really am. I've cut out fried food, am eating less sweets, and adding more fruits and vegetables into my diet. I know I also said I'd be posting savory breakfasts, but I just wanted to share this sweet recipe so bad! This is my go-to/on-the-go nutritional breakfast. It isn't too sweet and you can hardly taste the spinach! What?! Spinach you say? Yes, Spinach! This dark leafy green vegetable contains anti-cancer properties, lowers blood pressure, is good for the bones and nervous function, and promotes healthy skin! Talk about super cheap superfoods am I right? So give this baby a try and you'll thank me later (seriously). 

On a side note, I won't be posting any recipes this week due to finals but I'll continue the week after!

I'm not trying to advertise Coca-Cola here (jeje)

Breakfast: Hearty Ggyeranjjim

This is my second butchered "Korean" recipe, ggyeran jjim also known as steamed egg mixture. I was inspired by the sweet chef Maangchi's Ttukbaegi ggyeranjjim recipe and made some alterations for a "heartier" result. The dish in itself has a very mild and clean flavor with a spongy tofu texture. You can serve this with rice and/or grilled meat or as an appetizer. 

Please check out her website and videos for more authentic Korean recipes. 

Breakfast: Tangy Grits

A couple of days ago i saw this interesting recipe on youtube by EntertainingWithBeth (you guys should subscribe to her channel!). In honor of earth day, she shows you how to make a delicious mushroom ragout with creamy polenta. Her video inspired me to create this less exciting dish with a less exciting name, 'Tangy Grits'. 

Basically I used chicken stock to cook my grits, mixed in a slice of american cheese and red pepper flakes while the grits was still hot, and topped it with bits of crispy salami, sun-dried tomato, and cilantro. Because this is a breakfast, I wanted something hearty yet not too oily. If you don't find this filling, you can top it with a poached egg or a sunny side up. 

Banana Bread with Cajeta

Imagine a moist banana bread with a crunchy and chewy exterior and an interior that has the perfect balance between sweet and tart. Drooling much? Yes? Well lucky you because today I'll be sharing my easy banana bread recipe! This bread has everything you dream of, a slight tartness from the dried cranberries, a bit of crunchiness from the roasted nuts, and chewiness from the cajeta and honey topping. 

If you are wondering what is cajeta, it's basically a goat's milk caramel that's rich in flavor with a slight silky texture. Cajeta is often sold in glass jars or squeezable plastic bottles located in the Hispanic section of most super market. If you don't like cajeta or can't find any in your local super market then you can easily substitute it with caramel sauce.

You may notice that the bread in the photo is slightly burned around the edges. Do not worry, that's just flavor (excuses excuses). Anyways, thank you for stopping by and I hope you give this recipe a try!

Breakfast: Bibimveggie

This is my take on the traditional Korean bibimbap (but with a lot less rice). I usually make this the night before and let it chill in the fridge before enjoying it the next morning. This is the easiest and most forgiving dish ever. You can substitute or add more vegetables, carbs, and/or protein; be adventurous. I hope you give this recipe a try and enjoy!