I love omelettes! They are delicious, healthy and the perfect way to use up random veggies, meat and cheese that you might have lingering in your fridge. You can eat them for breakfast, lunch or dinner. I learned how to make a perfect one from Jamie Oliver, although I must confess that mine are not as beautiful as his.
I’m a huge fan of Green Smoothies and eat them probably 14/15 days for breakfast. I ran across this excellent article the other day about 6 foods to avoid adding to smoothies and I wholeheartedly agree with its advice.
The article mentions that dried greens are not terrible, but fresh ones are better. I usually depend on my organic box for greens, but some weeks are a little light and I run out towards the end of the week. If it is, this is my go-to dried green powder, which I order on Iherb: Greens Plus Organic Superfood.
In an effort to gain numerous superpowers, including not getting sick, I’ve been eating lots of really healthy food. Recently, I noticed that this Madre Labs Immune Punch Powder was 40% off on Iherb (and with free shipping to Korea until May 15th!), so I decided to give it a try.
I’ve been mixing it in my smoothies for the past few days and can’t say for sure if it’s effective or not. I’ll probably never know with any degree of certainty, but feeling good for now! Here’s hoping for a spring and summer of not getting sick.
The organic box from Wwoof CSA seems to love including “mallow,” which is a traditional Korean green that is used in Dwenjang Chigae (fermented soybean soup) usually. But, for me who rarely cooks up a chigae at home, it’s not so easy to use. However, I’ve discovered a fabulous new application that I’m reasonably sure no Korean has ever tried: Green Smoothie! Mallow has basically a neutral flavor, so it’s kind of perfect. I’ve been putting 1/2 of the big bag in a single smoothie and have no ill-effects to report in stomach pain, or taste. Here are the ingredient’s from today’s smoothie:
From the organic box/ regular supermarket: Mallow/ Banana/ Cucumber/ Strawberries/ Blueberries (for best results, make sure they’re all frozen).
One of the simplest, but most delicious and healthy meals that I make. If you put the rice on to cook ahead of time, then the rest of the prep and cooking should take you under 10 minutes. Perfect for that busy day at work and school when you get home hungry. Here are the ingredients:
From the regular supermarket or the organic box:
Bok Choi, eggs, garlic, rice, salt, oil.
It’s really simple. Just fry up the garlic in a bit of oil. Add the bok choi, salt and pepper and cook for 30 seconds, or until just wilted. Don’t overcook. Put over the rice and then fry up an egg or two (add some salt and pepper). I like mine over-easy, but up to you. Delicious!
At my house, Sunday morning is almost always pancakes, even if it’s just me. I eat healthy green smoothies the other 6 days of the week, but I really do like “American-style.” Here’s how I do it:
Organic Maple Syrup (cheaper than the Marts in Korea!)
From the WWoof CSA Organic food Box:
From the regular mart:
Milk, and optional things (cut-up apple, frozen raspberries or blueberries, walnuts)
It’s really simple and easy; just follow the directions on the back of the package for mixing up the pancakes. Then, make sure you have a nice pan (I use cast iron) and use the lowest heat setting, with a little bit of oil in the pan. Patience is the key here, so your pancakes will cook in the middle but not burn on the outside. Wait until you see bubbles in the middle and flip them over. Enjoy! I always eat mine with a cup of fabulous coffee from the Organic Coffee Company.
Although, it’s not really “cooking,” I try to eat a green smoothie at least 5 days/week. It’s an amazing way to start the day off right with a plethora of fruit and veg. I blend up the following in my blender ( a cheap one that I bought off an expat who was leaving for $5 about 7 years ago):
Pumpkin Seeds (alternates with almonds and walnuts)
Almond Milk (sometimes I use yogurt)
From Costco or Homeplus
Fruit-whatever is on sale or in season-blueberries, strawberries, bananas, kiwis, watermelon, peaches, etc
From my organic box
Green leafy vegetables, usually spinach but I’ve also tried lots of other stuff too and with decent results. Just avoid the bitter ones.
1. Make sure you process the fruit/veg first before you put it in the freezer (ie: cucumbers and strawberries. Cut off the stems, get them into manageable chunks)
2. You can put more leafy greens in than you think. You’ll get used to the taste.
3. Add water to get it to blend well. A little almond milk or yogurt goes a long way.
4. If you have a long day and it will be a while until lunch, add extra nuts/oatmeal so that you’ll stay full longer.