Good morning everyone, it is Monday. And I am about to have a Korean melon for breakfast. This is called came, and it is so delicious. I actually normally eat this for dessert. But since I've been, you know, upping, my fruit platter game. I thought that this would be perfect to eat all right.
This is the finished breakfast. I sliced up my came, and then I sprinkled some hemp seeds and some Gobi berries for lunch. I just made bitmap. Furthermore, I sauted some onions, carrots zucchini, even some kale.
And then I grilled. Some chicken and then I have my bowl of brown rice. So now that everything's in this bowl I'm going to add my sauces. I've got some sesame oil. I added a spoonful of that.
And then I have my gochujang, which is my hot pepper paste, oh, yeah, that's. What it looks like all mixed up, hmm, all right. Guys. This is my dinner.
I just made kimchi, which is kimchi noodles. I topped it with some cucumber. And I added an egg for the noodles. I used a mix of sweet potato glass, noodles and sure talk, noodles, only because I. Wanted more volume.
So yeah, let's dig in, oh, mmm. This kind of tastes like piping, but more kimchi-like for breakfast, I'm, having came again, same combo of hemp seeds and Gobi berries. But this time I added a kiwi because the kiwi was in the fruit bowl and was ready to go.
Oh, it's so sweet for lunch. I kind of freestyled and made myself a wrap. I used up the grilled chicken from yesterday and the kimchikuxu that was leftover. Furthermore, I just put it on this tortilla.
Furthermore, I know, that's not Asian, but it's like Asian. Inspired on the side, I have a bowl of tunjangkuk, which I made over the weekend. And I thought it would be a nice little addition just to kind of fill in the nooks and crannies let's give this a go now that I'm getting to like the sauces like the kimchi, and then the sriracha it's, good, it's, perfect all right. Let's.
Try some of this soup. This is pretty much the soup that Korean restaurants will give you for free as an appetizer, um it's been a long time. And I've been for dinner Ben. And I are.
Having shrimp veggie rice and on the side, I fried some tofu, and I'm having the rest of my cabbage soup, and I'm having my leftover kimchikooksu from yesterday, what a feast you made this last time you made this. It was amazing so no pressure. He was a fan. She, um, a gum it's, incredible its.
So good for these tofu guys, I'm going to put a bit of kimchi that's smart. I just got a spoon. So I have to spoon the tofu one. Thank you for breakfast I'm. Having a strand berry bowl, I added some hemp seeds and some cacao.
Nibs, I just really like having fruit in the morning to be fair, I see a lot of Korean YouTubers make this for breakfast. So maybe this is a pass this pretty much tastes like ice cream, I'm having the leftover shrimp fried, rice, there's, not that much of a portion for like a full meal. So just having it as a little snack before my lunch looking down, I feel like I have disappeared for lunch. I made myself a sweet potato egg salad sandwich. I feel like these potato sandwiches are quite Korean like.
My mom used to make potato sandwiches growing up, too let's, have a bite, mmm. This is just a very thick and creamy sandwich. I'm really happy with the mustard, because it definitely adds a little punch for dinner. I attempted to make gochujang. However, I just started to I did that thing where I just started to add more and more random things I wanted to clean out the fridge, and I'm, pretty sure it's going to be good. So this is more of like a gochujang on the side. I have a bit of brown rice and the little.
Sweet potato egg mixture that I made for lunch, that's, tasty, it's so hot, I could literally feel it in my chest. Okay. Good morning. Everyone for breakfast. I am having cantaloupe with figs.
I also made a little ramekin of the usual. Non-Fat Greek yogurt with some hemp seed and Gobi berries I'm going to have some figs first these figs are. So so so ripe what a good combo it's very rare that I get figs because they're just not really on my radar.
However, I saw that they were in season, and I'm reading. This book called song of Achilles. There was this one scene where him and pat are like eating figs, and they're, just really enjoying the figs. And he was talking about how the fake flesh was so sweet and ripe and it is got me going. I was like damn that sounds perfect. So I feel like I'm having a little song of Achilles moment right now for lunch. I just whipped up some eggplant stir-fry.
I added some leftover broccoli and a little of brown rice. We are just really experimenting with. A bunch of different recipes for this video like this is my first time making it. I don't know if this will be good, but even if it's not, I'll still eat it.
What would have made this better? Is if I added some brown sugar, it's, still perfect, though this looks amazing. Thank you babe.
Okay. We've got to do your honest opinion. My honest review mm-hmm. I burnt the roof of my mouth, a couple of nights ago, I'm, just in the wars in the kitchen. You just keep enjoying yourself.
So we've had to let it cool down. A bit mm-hmm, it's, good, it's, a light, Honda, flavor. Oh, there's.
A good amount of flavor. I think so, yeah, how do you say about not putting brown sugar in? But I think you need if it's like a light thing, but you don't always want to have, you know, you want the vegetables to sing a little as well. You know, you want the vegetables to say, you're, right? I don't have a sing-song morning for breakfast I'm, having cantaloupe Greek yogurt with some hemp seeds.
But this time I added cacao nibs, instead of Gobi. Berries, I haven't been very adventurous for breakfast. These days, I've got a cantaloupe. I have to use it.
I have to eat it up, and yesterday I found out that I'm allergic to figs who knew that that would be the first and last time that I buy figs in this household, the cantaloupe and Greek yogurt it's like a perfect blend of like sweetness and manginess for lunch. Furthermore, I am clearing out the leftovers in my fridge. We've got the eggplant. We've got brown rice. Furthermore, we've got this omelette thing.
Well in Korean it's. Called Ferrari, but it's like kind of like a Korean omelette that I made the other day. And then of course, this chicken. I cleared out three Tupperware. So I'm, really happy about that. I feel like the eggplant's even better today for dinner. I used a HelloFresh recipe.
This is the shrimp broccoli, stir-fry over brown rice. I modified it slightly by adding little zucchini strips, just to add a little more veg. I took a nice switcheroo from my oyster sauce that I use. This is kind of sweet in its in a. Different way, um for breakfast.
I created this kind of fluffy omelette. I added some green onions for some garnish and flavor. And I have a little of sriracha.
Just in case I might need it in order to make it voluminous like this. I just put it in the food processor, and I just like whisked it that way, and it looks like a pancake that is what it looks like see, look, look, how thick that is all right? Let's. Take a bite, hmm, oh that's. Good.
I don't think I even require the sriracha, hmm, a change of weather. To change guys lunch looks delicious. I made cha-cha, which is a traditional Korean dish. This is basically like a stir-fry with glass. Noodles, we've got zucchini carrots.
Onions kale is just loaded with vegetables. And goodness let's have a bite. Oh, my gosh, it's.
So good, the noodles are so bouncy and chewy it's perfect. I had no idea how easy this was to make just the time-consuming part is just like chopping. The vegetables like hate planning, whatever that's called ugh. I am a little. Hungry so I'm, having a little snack I'm having the final leftovers of my cantaloupe damn that took me a while to finish, oh, I love fruit all right for dinner.
I whipped up something really quick. I sliced up a cucumber avocado and these little yellow radishes along with some seaweed and some brown rice we're, putting the brown rice on the seaweed, and then we're going to get a strip of cucumber and then a little of avocado and then yellow radish. And then you roll it up like such. And then you dip. It in the coconut amino, it is so good in this sauce. The sauce is amazing its, healthy as well. Look at this, no it's a vegetarian.
This is vegan, actually, it has been a hot minute since I've had the Trekkie bowl, but I finally ran out of fruit. So this is what I'm having as my first meal of the day, we've got some brown rice broccoli and a hard-boiled egg. I put some soy sauce on the bottom of the rice, hmm for lunch. I made a very simple stripped version of. But instead of all like the potatoes, and the. Onions, I just threw in the drumsticks because I wanted it to have that flavor all right let's have a bite very tender for dinner. We treated ourselves and ordered from our favorite.
Thai restaurant it's called the silver lake house. You'd never know that they'd sell Thai food with that name. So first up, we have our patio.
We have the green curry, which is a must-have in uh, satay. Tofu perfect very good. The peanut sauce is so good always, huh. Oh my gosh.
We get it right? Every time this is. My favorite dish here before I was always more of like a yellow curry girl. But now I've converted to green she'll, drink this stuff it's.
So good, you.