twist on a classic

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Skinny Beef Stroganoff

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Skinny Beef Stroganoff

The first time I ever had Beef Stroganoff was during lunchtime in middle school. I had tried a bite of my friend Ari's lunch and couldn't stop thinking about how delicious it was. You could say that I've been food obsessed since forever, haha :) I love the creamy, robust sauce that's jam-packed with tender mushrooms and beef, and how it clings to al dente egg noodles. It's the ultimate comfort food; the perfect dish to usher in cooler fall nights. This week I've taken the traditional recipe for Beef Stroganoff and made it a little lighter - a Skinny Stroganoff! Instead of using condensed soup and sour cream, we're going with Greek Yogurt. Greek yogurt is an amazing substitute for tons of ingredients when it comes to cooking and baking, and it's a great trick to lighten up heavier dishes. 

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Quinoa Fried 'Rice'

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Quinoa Fried 'Rice'

This is a protein-packed version of good ole fried rice that is the easiest way to use up leftovers in the fridge! Fried rice is a one of my favorite indulgences - there's something so easy and lazy about it. A one-stop-shop that has carbs, protein, and veggies all in one. I've been trying to cut down on carbs (lol so hard) and switching out rice with quinoa is the perfect for doing this. You can probably tell from the influx of quinoa recipes on the blog lately lol! 

I regularly make a variation of this dish every week, depending on whatever I've got in the fridge. Pan-fried tofu and quinoa are the mainstays; anything else is just a bonus! I love tossing in fresh broccoli, onions, and carrots, but you can use frozen veggies, chicken, shrimp, even leftover steak. The options are endless! I love using plum sauce as a little twist in my stir-fries. It's a viscous, light brown sweet and tangy sauce that is amazing with fried tofu, chicken, pork, etc. A mix of fresh ginger, oyster sauce, and plum sauce makes a wonderful sauce that clings to all the great ingredients in this dish. Let's get cookin :)

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Stuffed Baby Bok Choy Cups

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Stuffed Baby Bok Choy Cups

Living in Hong Kong is a constant foodie fest. There are so many amazing things to eat and try and sometimes it gets overwhelming. I've been trying my best to cook at home more often (even though eating out is so much more convenient in HK!) But it has really made a change in my energy levels and overall well-being. It's often hard to avoid carbs here, but today I have a really fun recipe that is the perfect addition to your low-carb list! These babies are like eating flavorful dumplings...without the guilt!