Happy Chinese New Year!!!

This past week we have been celebrating Chinese New Year. We started off attending a New Years Celebration at our local amphitheater. The exquisite silk costumes, vibrant decor, and animated performers were such a treat for us to watch. (I posted some pics below.) The sound of the different instruments and the high-pitched voices flowed harmoniously through the air. It reminded me of my father’s heritage and now I wanted to pass it down to my son.

Chinese New Year Festival

We will be spending the next week doing activities and research in our homeschooling schedule, discovering the beautiful land of China. So the best way to celebrate is with food! I created a beef stir fry that is gluten-free and loaded with delicious veggies and spices! I hope you enjoy our Asian cuisine!

Beef and Broccoli Stir Fry


1 pound of organic, free-range flank steak, sliced in strips

2 small heads of broccoli, chopped into bite-size piecesBeef and Broccoli

1 red bell pepper, sliced

1 yellow onion, sliced

2 scallions, chopped

3 garlic cloves, minced

1/2 cup of organic beef stock

2 Tbs. of sesame oil (divided)

1 Tbs. of gluten-free tamari

1 Tbs. of Bragg Liquid Aminos

1/2 tsp. of five spice powder*

2 Tbs. of red wine (I used a Cabernet)

2 packages of Shirataki noodles


Cook shirataki noodles as directed. Set aside in a a colander.

Heat a large saute pan on medium high, then 1 Tbs. of sesame oil, then add the minced garlic and then the steak. (I add the garlic at this point since it adds great flavor to the meat.) Sear the steak on both sides. You want to cook it until it is about medium-rare. Add wine and cook to reduce. Remove from pan (scrape the juice and garlic out too!) and let it rest in a large dish in its own marinade. Sprinkle the five spice powder all over the meat and mix well. (This is a spice my father always cooked with. it really adds depth to your dish and compliments the red wine!)

Add the remaining sesame oil to the pan then add the onions. Stir for about 2-3 minutes, then add the broccoli and stir for another 2 minutes. Cover the pan to let the broccoli steam, to help cook it through for about 2-4 minutes. Pierce broccoli with a fork to test for your preference of crispness.Β  Reduce heat to medium.

Mix in steak, scallions, beef stock, tamari, Braggs Liquid Amino, and stir and let sit for about 2 minutes.

Mix in noodles and let sit for a minute to absorb the flavor.

Bon appetite!

PS…. You can marinade your meat the night before to give it more flavor. Mine had great flavor though without marinating overnight.

I would love to hear about your favorite Chinese dish, and see any pictures of your creations!

Happy Chinese New Year!



Gluten-Free Stir Fry Shrimp Pasta

Okay, I know some of you are probably getting a little giddy at the thought of gluten-free and pasta in the same sentence! I created this guilt-free dish from an adaptation of a recipe from Dr. Hyman’s book The Blood Sugar Solution. I have been following his detox protocol and I have had amazing results in a short time! If you are looking for some creative and delicious recipes that are uber healthy, then go check out his book!

The secret to making this recipe gluten-free are the Shirataki noodles. Made from the root of the konjac plant, shirataki noodles are high in fiber, diabetic friendly, and absorb the taste of whatever dish you are creating. I can’t wait to create more guilt-free healthy dishes with this ingredient!


1 pound of wild caught shrimp (peeled and deveined)gluten-free shrimp pasta

2 packages of shirataki noodles* (they are quite small, so you need two)

2 cups of baby bok choy, sliced

1 large carrot, julienned

1 cup of snow peas (I used edamame in mine since I didn’t have any πŸ™‚

3 garlic cloves, minced

1 Tbs. of fresh grated ginger

1 Tbs. of wheat-free tamari

1 Tbs. of hoisin sauce

1 1/2 Tbs. of sesame oil (divided)

1 tsp. of toasted sesame oil


Thoroughly rinse the shirataki noodles in a colander. Boil them for about 3-4 minutes, then strain.

In a large saute pan, heat half of the sesame oil on medium heat, then add garlic and ginger. Immediately after, add the shrimp and cook until shrimp becomes opaque (about 3-4 minutes). Remove shrimp from pan and set aside.

Add the remainder of the sesame oil (not the toasted sesame oil), then add the bok choy, cook for a about a minute, then add in the carrots and snow peas. After a couple of minutes, mix in the toasted sesame oil, shrimp, tamari, hoisin sauce, and shirataki noodles. mix well and bon appetite!

* Shirataki noodles can be found in the refrigerated section, near the tofu.

I would love to hear about your exploration or new recipes with the shirataki noodles!

With hugs and noodles!


Guilt-Free Shrimp Pesto Pasta

Who doesn’t like pasta? Here is a clean-eating version of pesto pasta. I added veggies to the pesto sauce. Shhh, don’t tell your kids! You can substitute the shrimp with chicken or even veggies, if you prefer a vegan dish.


1 pound of peeled and deveined shrimp

12 oz. of brown rice or gluten-free pasta

1 avocado, pitted and peeledIMAG3843

2 cups of organic baby spinach, packed

Β½ cup of fresh basil

ΒΌ cup of sun-dried tomatoes (soaked for about 15 minutes)

3 garlic cloves, peeled

1 Tbs. + 1 tsp. Β of extra virgin olive oil

ΒΌ tsp. of sea salt


Bring a large pot of water to a boil. Add the pasta and a dash of extra virgin olive oil. Cook until al dente. Drain and set aside.

Next add the avocado, spinach, basil, 2 of the garlic cloves, olive oil and salt to a food processor. Mix into a smooth sauce. Add some of the pasta water if you need to thin out the sauce.

Mince remaining garlic clove. Chop sun-dried tomatoes. Heat up a sautΓ© pan on medium high heat and add 1 tsp. of olive oil to pan. Add shrimp, sun-dried tomatoes, and garlic. SautΓ© until shrimp are opaque.

Mix the pasta, sauce, and shrimp together and let sit for about five minutes to let the flavors marry.

Bon appΓ©tit!

Do you have a creative recipe with pesto? I’d love to hear from you!

Encouraging You!


Tis the Season to be Healthy!

Veggie Fried RiceOkay, so we all know this is the time of year we eat a little of this, and a little of that. And then suddenly “this and that” turns into five pounds! Try my yummy vegetable fried rice fused with carotenoid filled veggies and Asian spices!

Vegetable Fried Rice

1 cup of brown organic rice

2 cups of water

2 tsp. Of VegeBase

4 baby bok choy chopped

4 large mushrooms sliced (2 cups)

1 carrot grated

4 scallions chopped

2 garlic cloves minced

3 organic eggs

3 Tbsp. Of Bragg Liquid Amino

2 Tbsp. of mirin (rice cooking wine)

1 Tbsp. of sesame oil

1 tsp. of freshly grated ginger

Dash of Herbamare Asian Blend (optional)


Combine rice, water and Vegebase in a sauce pan. Bring to boil, lower and simmer for 50 minutes. (It is better to cook the rice the night before. Cold rice works best in fried rice.)

SautΓ© the bok choy with 2 tablespoons of water for several minutes, on medium heat in a large pan. Β Β I use water to reduce the calories and to avoid the food sticking to the pan. Do not use too much water or you will end up steaming the vegetables.

Add the mushrooms and cook for a couple of minutes. Then add the carrots, scallions, garlic, and ginger.

Add the cooked rice and mix gently. Make a β€œwell” in the center of your pan and pour the sesame oil and then the egg. Stir the eggs gently in the middle, making scrambled eggs. When they are almost done, mix them in with the rice mixture and let sit a few minutes to cook the egg. Make it completely vegan, and leave out the eggs. I’m Chinese, so it’s only natural for me to make it with eggs!

Pour in the Bragg Liquid Amino, mirin, and then Herbamare. Mix gently and serve.

Bon apetite!