Bibimbap (Korean Rice Bowl)

I love bibimbap (BEE-beem-bop)! I had it for the first time this summer. Thankfully I had scouted a recipe and it’s surprisingly simple to make. This recipe is basically a bowl of rice topped with veggies, meat, and often an egg. Make extra rice the night before and you have an almost instant meal.

4-6 cups cooked rice
1 pound beef steak thinly sliced
1/4 cup soy sauce
2 tbsp sesame oil
2 green onions, finely chopped
2 tbsp sugar
1 garlic clove, crushed
1 tsp grated fresh ginger (I grate mine frozen, it grates easier and keeps longer)
Sautéed vegetables (spinach, chard, beet greens, zucchini, peppers)
Steamed vegetables ( broccoli, asparagus, Brussels sprouts, carrots)
Raw vegetables (grated carrots, julienned cucumbers, pea pods)
4-6 eggs (fried, poached, or soft-boiled)
Sesame seeds, toasted, for garnish (optional)
Sriracha, for serving (optional)

1. If your rice has been made ahead, reheat it in the microwave or in a drizzle of sesame oil in a hot skillet.
2. Combine the steak with the soy sauce, sesame oil, green onions, sugar, garlic, and ginger and let it sit while you assemble the rest of the ingredients.
3. In a hot skillet over medium-high heat, cook the meat in a drizzle of oil, tossing it quickly just until it is cooked through. Top the rice with the meat, veggies, and your egg; sprinkle with sesame seeds and serve immediately, with Sriracha at the table.

Serves 4-6

Source: Today’s Parent



Autumn Glow Soup (Curried yam and lentil)


Simple but delicious!  I found this inspiration on the website….still on my lentil food jag by the way.  I like this one recipe because is has lentils as a hidden ingredient (you don’t really notice them) so it’s a great introductory recipe for those wanting to explore lentils.

It’s also an inexpensive soup and a great source of plant based protein!  The coconut milk gives it a rich, satisfying flavour like a cream soup without the cream.  If you have an allergy or dislike coconut milk, then used a can of evaporated milk instead.


1/2 cup dried red lentils, rinsed well

1 liter low sodium chicken or vegetable stock (gluten free if needed)

2 small sweet potatoes or yams, peeled and diced

1 – 19 oz can of diced tomatoes

3 cloves of garlic, minced

1/4 cup minced fresh parsley or cilantro or other herbs (I also threw in some sage and chives)

1/2 can of coconut milk


1. Add all ingredients into a slow cooker except for the coconut milk.  Heat on low for 6-8 hours.

2. Once cooked, stir in the coconut milk.  Blend with handheld mixer if desired or serve chunky.  Sprinkle with additional cilatro or parsley if desired.

Sausage and lentil casserole



Finally a meat recipe! I do actually cook meat a couple of times a week but I usually don’t blog it as it doesn’t interest me all that much. This recipe caught my eye in a collection of lentil recipes that I was sorting through! It’s a great intro recipe for lentils because it’s paired with meat and the sausages give it a delicious flavour!! The smell from the oven was divine! It was definitely hubby approved and his only comment was that there wasn’t enough of it!…..need to make more next time…

Recipe based off of  Makes enough for 3 good portions, double as needed


1 can of lentils, rinsed (or 1/4 cup dry)

1/4 cup of stock or water

2 cups of cherry tomatoes

5-6 Italian sausages, pierced a couple times

a couple sprigs of rosemary, thyme or both (I used a Tuscan mix)

1 tbsp olive oil

1 tbsp balsamic vinegar

Salt and pepper to taste


1. Scatter the lentils around the bottom of a casserole dish.

2. Add tomatoes over lentils, then place the sausages overtop. Pierce with a knife a couple times.

3. Drizzle with olive oil and balsamic vinegar. Sprinkle with salt, pepper and other herbs.

4. Bake uncovered for 45 to 60 minutes or until browned and liquid is absorbed.

Serve with potato or slice of crusty bread (gf if needed of course!)

Crave-worthy Kale with Cashew Cream!


I actually posted this recipe about a year and a half ago….but it’s honestly it’s so good that I have to repost it.  I probably eat this every other week, my husband loves it and I have converted none-kale eaters into kale-lovers with this recipe! My father-in-law for example, had seconds!

Cashew cream is a super easy and delicious vegan form of “cream”. It’s simple, quick and easy, has healthy satiating fats for your heart and is great for those avoiding milk or with a dairy allergy.

Kale is a super foods that’s full of all the good stuff for your body – nutrients and disease fighting anti-oxidants. A few cool things about kale….

1. The calcium it contains is better absorbed than in milk!  4.5 cups of raw kale actually provides more calcium as a glass of milk! Kale packs in 435 mg vs 322 in 1 cup of milk.

2. 4 1/2 cup of raw kale has 10 grams of protein which is the amount in a standard serving of meat! Considering it wilts down quite a bit when it’s steamed, that’s actually not that much volume.

3. Kale has twice the amount of vitamin C (gram for gram) than oranges!


1 bunch of kale (~2 pounds)

1/2 cup cashews (raw or roasted – the roasted has a lovely flavour)

1/2 cup water or milk/substitute (I usually use water)

1 tsp onion powder (or other spice to taste)


1. Remove kales leaves from the tough stem and rip into bite sized pieces. Place in steamer and cook over boiling water for about 15 minutes or until tender.

2. Meanwhile put cashews, milk/water and onion powder into blender or food processor and process until smooth and creamy (about 30 seconds).  If you are organized, soaking the cashews in some water for a few hours helps them blend more smoothly!

3. Once kale is done, place in bowl and coat with cashew cream!

Serves 4-6 people

Delicious side dish or main dish with a carbohydrate source of your choice.