According to Michael Pollan’s well-known book The Omnivore’s Dilemma, 92 cents of each dollar a consumer pays for groceries like apples and carrots goes to the middlemen and retailers rather than the farmers. On the other hand, at a farmers’ market, only 6 cents of that dollar goes to the middle processors. The lesson is – keeping money local by buying more natural and fresh products that came from nearby can benefit both the consumers and producers. :D

After reading Pollan’s book, I have made an effort to shop at the farmers’ market more often! Last weekend, I bought some fresh tomatoes and Italian sausage at a farmers’ market close to campus. Although foods purchased at a farmer’s market are usually priced higher, this is because they are of higher quality – after all, they typically have more nutrients and less chemicals than those mass produced.


With the tomatoes and sausage that I bought, I made shakshuka for dinner. Shakshuka is a traditional Middle Eastern dish of eggs poached in tomato sauce. It can be eaten for any meal – breakfast, lunch or dinner! To be honest, I had never actually tasted it before but the ingredients I had seemed perfect and it is such an exotic dish I had to try it.


This recipe takes a lot longer than most of my other ones. There’s a lot of waiting involved – mostly for the eggs to cook. In fact, it probably took about 20-25 minutes for my eggs to fully cook. If you have one, I would recommend covering your pan to make it cook faster!

(makes 3 servings)

1 tablespoon olive oil
1/2 yellow onion
1 clove garlic
Italian sausage
1 cup mushrooms, sliced
3 tomatoes, diced
2 cups tomato sauce
6 stems asparagus, cut in halves
3 eggs
1 teaspoon cumin
salt and pepper


In a large pan, heat olive oil. Add onion and garlic and sautee until translucent.

Add sausage and cook until browned. Add in mushrooms and cook until browned.

Then stir in tomatoes. Add the tomato sauce and mix well. Add asparagus and cumin and mix.

Using a wooden spoon, create 3 indents in the sauce. Crack eggs into them. Let cook until egg whites are set. (Cover pan to cook faster.)

Season with salt, pepper, and herbs.



Honey Soy Sauce Chicken Thighs

Throughout the school year, when it came to meats I would buy a rotisserie chicken (already cooked) from the grocery store and cut pieces into a tupperware box to use whenever I needed. This was very convenient (especially for quesadillas, tacos, and salads) but after a while, I got tired of the same flavor and texture.


I didn’t think I would ever have the time to actually cook chicken and I was limited without having an oven. Now, with more time in the summer and with an oven, I can finally make my own chicken. And it is so worth it (sorry rotisserie chicken).


These chicken thighs took very little preparation. They were sooo tender and juicy – qualities in chicken that I haven’t experienced recently. I stored the leftovers in the fridge and used them for quesadillas the next day and it still tasted delicious. I think it’s safe to say that I’ve graduated from my store-bought rotisserie chicken days :)


(makes 4)

4 (2 lbs.) chicken thighs
2 tablespoons olive oil
2 tablespoons soy sauce
3 tablespoons honey
1 clove garlic, minced
salt and pepper


Preheat oven to 400 degrees F.

In a large mixing bowl combine olive oil, soy sauce, honey, and garlic. Stir until well mixed. Add salt and pepper to taste.

Place chicken thighs in bowl and marinate for 30 minutes.

When ready to roast, place chicken thighs in a pan and roast in oven for 20 minutes.

Take out chicken and brush the tops with the remaining honey soy sauce mixture. Roast for another 15-20 minutes.


Patriotic Berry Tiramisu

Because tomorrow is the nation’s biggest holiday of the year, this is a throwback (#tbt) to a dessert I made a  year ago. I meant to post the recipe last year, but never really got to it. This is a strawberry and blueberry tiramisu with a patriotic twist! My mom and I made this one together for a 4th of July BBQ last year and we were proud to see that it vanished in seconds. Even the adults (who usually don’t eat sweets) loved it!


Making this tiramisu is easier than it looks - it only has 3 parts to it: fruit, cream, and ladyfingers. However, eating it can get complex and may require some thought. Personally, I am picky about the ratio of the 3 parts for each and every bite. There can’t be too much of one ingredient otherwise it will overpower the others. I like being able to taste all the flavors at once so the 3 simple parts become 1 delicious entity, otherwise known as tiramisu.


Happy birthday America!


1 cup strawberry jam
6 tablespoons rum
1 pound mascarpone cheese, room temperature
1 cup whipping cream
1/4 cup sugar
1 tablespoon vanilla extract
28 hard ladyfingers
3 cups strawberries, chopped
Blueberries (optional)


Mix jam and 4 tablespoons of rum until combined.

Blend mascarpone and remaining 2 tablespoons rum in a large bowl.

Use an electric mixer to beat cream, sugar, and vanilla in another bowl until soft peaks form.

Use a rubber spatula to fold half of whipped cream into the mascarpone and then fold in other half.

One by one, dip ladyfingers into jam mixture and line the bottom of a 9 x 13 glass baking dish with them. Spread half the mascarpone mixture over the ladyfingers.

Use half of the strawberries to cover the mascarpone and fill in any cracks.

Repeat layering with the remaining ladyfingers, jam mixture, mascarpone, and strawberries.

Cover and refrigerate to set.

Easy Turkey Meatballs

I may have forgotten to mention this but after the school year ended, my roommates and I moved out of our dorm into an apartment just for the summer. We’re all staying here at school over the summer for research, jobs, volunteering, and classes. Even though our apartment is still technically a dorm since it’s owned by the university, it has an oven!!!


Having an oven is like a dream come true for me because it means I won’t have to struggle with finding creative ways to bake in a toaster oven. It was always a bit challenging playing with the toaster oven settings so that it wouldn’t over-bake whatever was inside. Ever since, my cooking/baking opportunities have expanded immensely. I’ve used the oven so often that I can’t go back; I definitely appreciate it after 2 years of being oven-less!


One of the many dinners I’ve cooked here with the oven are these turkey meatballs. It was actually my first time making meatballs and they were so simple I couldn’t believe I haven’t made them already. There are only four ingredients needed! While they were baking, I quickly made some pesto quinoa with celery. This was by far one of the best meals I’ve made and I definitely see more meatballs in the future :)

(makes 8)

1/3 cup breadcrumbs
1 egg 
12 ounces (3/4 pound) ground turkey
salt and pepper

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

Combine all ingredients in a medium mixing bowl and mix until the mixture is evenly combined.

Roll the turkey mix into balls and space them out on the baking sheet.

Bake for 15 minutes or until the meatballs are cooked through (there should be no pink inside, and a thermometer inserted into the center of a meatball should read 165°F).

Brown Sugar Glazed Salmon

One of my childhood memories from elementary school was a period of time where my family had salmon every Tuesday night. On Tuesdays after school, I had piano lessons and would come back home to freshly baked salmon, the one thing my dad loved to cook. Although my taste buds were still growing accustomed to fish, salmon was my favorite. Back then, we would always have the same teriyaki sauce salmon but as I grew older I realized there are so many different ways to cook salmon.


For instance, this salmon has a simple 4-ingredient glaze: olive oil, salt, pepper, and brown sugar. It only takes several minutes to prepare and is done in 15 minutes! I had no idea salmon was so easy to make and could taste so good with such little prep. Since I’ve only been cooking for myself, I ate half of the salmon for dinner and saved the rest for lunch to bring to work the next day.


Salmon is known for its Omega-3 fatty acids which improve brain function. It also contains a lot of protein, amino acids, and vitamins (A, B, D, E). It also speeds up your metabolism, improves memory, and prevents muscular degradation!


(serves 1)

6 oz filet salmon
1 tbsp olive oil
1 1/2 tbsp brown sugar
salt and pepper

Preheat oven to 400 degrees F.

Place salmon on a tray covered with aluminum foil. Rub olive oil onto the salmon’s surface.

Sprinkle the brown sugar evenly on top. Then add a pinch of salt and pepper.

Bake in oven for 15 minutes. Make sure salmon is cooked all the way through before serving it.

Guacamole Deviled Eggs

Today is a special day! It’s June 12th, which means this blog is exactly 1 year old. I first started it because I was so sick of the college cafeteria food I ate every day of freshman year. I wanted to make my own simple, healthy recipes throughout sophomore year since my dorm suite had a kitchen and share these recipes with other students. Although I was still on a school meal plan this year, I definitely cooked more and was a happier diner :) OLYMPUS DIGITAL CAMERA

I cannot believe how far this blog has come in just one year. My Greek Yogurt Blueberry Pancakes recipe went viral earlier and was featured on 2 of my favorite websites Buzzfeed and Greatist. Literally a dream come true. Ever since, there has been so much traffic to this website that I never could have imagined a year ago.


Of course, none of this is possible without the help of all my supporters – ALL of you who are reading this right now, those of you who subscribed to my blog, any who has commented on/liked a post, my amazing friends who have helped me or watched me cook, and of course, my mom who is the one who has inspired me this entire time. A HUGE thanks to all of you :)


In celebration of this 1-year anniversary, I have guacamole deviled eggs for you all. Eggs are a symbol of new life and fertility, which is what I hope this next year will bring for this blog. Since it is the summer again, I will definitely have more time and energy to try out new recipes. So thanks for stopping by and stay tuned for more!

(makes 12)

Guacamole (see my recipe)
6 hard boiled eggs
Fresh cilantro
1 tablespoon vinegar

Boil the eggs: Place the eggs in a single layer in a pot, completely covered by water. Add a tablespoon of vinegar to help keep the egg whites from running out of any eggs that happen to crack while cooking. Bring the eggs to a boil. As soon as the water starts to boil, remove the pan from the heat and leave the pan covered for 12 minutes.

While the eggs are boiling make the guacamole.

One by one, crack and peel open the boiled eggs after they have cooled. Using a knife, slice them in half vertically. Scoop out the yolk with a small spoon.

Fill each half egg with guacamole and top with a cilantro leaf.


Chicken Soft Tacos

It’s Taco Tuesday! I have a simple, yet delicious taco recipe for you all today. I got the idea for making tacos when I was at Cape Cod with my mom last week. We had biked an hour all the way to a small Cape restaurant and sat down for some fish tacos and crab cakes. The fish tacos were so amazing that my mom and I decided we had to make them on our own sometime.


There has always been the debate over eating tacos with a soft or hard shell. The majority of tacos I’ve had in my life (mostly from Taco Bell) were hard shell so I thought that was the only way. Only recently, I realized I’ve missed out on soo much. Biting into a soft taco is such a satisfying moment when the combination of all the ingredients in the taco blend together. Plus, it’s less messy than a hard shell since once you bite into a hard shell, it all falls apart!


These chicken tacos already require little cooking skills but if you don’t want to cook or want to save time, you can use pre-bought rotisserie chicken. I have found that it is very convenient to buy a large rotisserie chicken from the grocery store and just use some of it whenever I need. All you need to do is just assemble!

(serves 4)

10 ounces skinless, boneless chicken breast meat – cubed
1/4 lime, juiced
1/4 cup salsa verde
pinch of salt and pepper
3/4 green onions, chopped
3/4 clove garlic, minced
4 (6 inch) flour tortillas
1 tomato, diced
1 cup shredded lettuce
1 cup shredded cheese

In a medium saucepan, saute chicken over medium high heat for about 15 minutes, until cooked. Add lime juice, salsa verde, salt, pepper, green onion, and garlic. Mix well and let simmer while heating up the tortillas.

Heat an iron skillet over medium heat. Place a tortilla in the pan, warm, and turn over to heat the other side. Or, microwave the stack of 4 tortillas with a paper towel on top for 10 seconds.

Distribute chicken mixture into warm tortillas and top with tomato, lettuce, cheese and salsa.

adapted from All Recipes

Smoked Salmon & Cream Cheese Crackers

The best bagel I have ever had is the classic lox and cream cheese bagel (which I didn’t even know was called that until this year). Lox is actually just another name for smoked salmon fillet. It is part of traditional Jewish cuisine and is very popular in New York. Our bagel shop on campus has a variation of it called “the Nova Bagel,” that includes tomato, lettuce, and onion which is my absolute favorite.


At home, my mom and I made a variation of this delicious bagel in appetizer form. It can actually serve as a simple snack or appetizer or if you eat a lot of them like I usually do, it can even be considered lunch! They’re very easy to assemble so you can entertain your guests with an entire plate of them.


These delicious crackers are a healthier version of the lox and cream cheese bagel since there are less carbs. It’s also more fun to eat since the crackers are small and allows for easier portion control. The honey mustard sauce is the best part, making the snack irresistible!


(makes 5)

5 crackers (I used Carr’s)
Plain cream cheese
5 smoked salmon fillet pieces
Honey mustard-Dill sauce (you can either buy this in store or make from scratch)
5 pieces of fresh dill

Using a knife, smear desired amount of cream cheese onto one side of a cracker.

Place a small slice of smoked salmon on top.

Add several drops of the honey mustard-dill sauce on the salmon.

Top with a small piece of dill.

Nutella-Swirled Banana Bread Muffins

I love celebrating my friends’ birthdays not only because I get to be part of their special day of turning one year older, but also because it gives me an excuse to bake a new recipe. I’m always looking forward to experimenting with new types of cookies, cupcakes, brownies and have almost never repeated.


Except once. My good friend Claire and I had made these delicious muffins for my friend’s birthday. I got the idea from the Nutella Swirled Banana Walnut Bread I made last summer and turned it into muffin form since they’re easier to share. We both tried a piece when the muffins were fresh out of the oven and almost couldn’t help ourselves from eating the rest. All of our friends who had sampled some of the muffin had that coveted “dying of happiness” face, which instantly tells you that you did a good job.


The following week was another friend’s birthday. She immediately requested the same Nutella-swirled banana muffins from me and Claire. So, we made an even bigger batch this time and again, saw even more happy faces. Now I know what to do whenever I have a bunch of brown, overripe bananas :)


(makes 12)

3/4 cup all-purpose flour
3/4 cup whole wheat flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
3 medium over-ripe bananas, mashed
1/4 cup granulated sugar
1/4 cup dark brown sugar
1 large egg
1/4 cup vegetable oil
1 teaspoon vanilla extract


1. Preheat oven to 350 degrees F. Line muffin pan with liners.

2. In a medium bowl, whisk flours, baking soda, and baking powder until well combined. Set aside.

3. In large bowl, whisk together banana, sugar, brown sugar. (Use a blender if you have one.) Beat in egg, vegetable oil and vanilla extract. Slowly whisk in the flour mixture, until mixture is smooth.

4. Fill muffin tins 3/4 full. Top each muffin with about 1 teaspoon of Nutella and use a toothpick to swirl it into the batter.

5. Bake muffins for 15-17 minutes, or until a toothpick inserted in the center comes out clean.

adapted from The Novice Chef

Avocado and Egg Toast

My absolute favorite thing to make is avocado and egg toast. I’ll make it if I have a lot of time on weekend mornings or as a quick and simple lunch/dinner. It has plenty of protein from the egg and monounsaturated fat (good fat) from the avocado. This delicious combination will keep you full for a while!


There are 3 simple parts to this recipe – toasting an English muffin in a toaster oven, mashing an avocado, and frying an egg. Easy peasy. Avocado and egg are a match made in heaven. Try the Eggvocado and you’ll know exactly what I’m talking about. The best part about this dish is breaking the yolk so it runs allll over. That gooey sauce plus the avocado is too good to be true.


I know it’s been a while since I’ve last posted (again) but the latest big news is that I’ll be studying in Copenhagen, Denmark in the Fall with the DIS program! I’m so, so, SO excited to travel to a new country and study public health there. I will also be taking a course called Food Systems, where we learn about where food comes from and how our society interacts with it. Also, I will be taking a Danish language and culture class!!!


(serves 1)

1/2 avocado
1/2 (whole-wheat) English muffin
1 egg


1. Cut avocado in half. Scoop out the avocado meat into a small bowl and mash with a fork until slightly chunky, like a sauce.

2. Toast a slice (half) of the English muffin in a toaster oven for 4-5 minutes at 350 degrees F.

3. While toasting the English muffin, heat a pan and add olive oil. When pan is hot, crack an egg into the pan. Flip the egg onto the other side and cook until the white part is cooked and yolk is still liquid.

4. To assemble, smear the smashed avocado onto the English muffin and top with egg.