Ten minutes of prep, everything goes into a rice cooker and dinner’s ready when you’re outta the shower 🚿

With how CrAZy the grocery prices have been in the US and now the beef imports, it’s never been better to get my proteins from sources other than the usual chicken, beef, or pork. Growing up, my family would always make more seafood for our proteins, so that’s probably where I got my love for it from. For dinner tonight, I’m using arctic char, one of my favorite fish. It’s really similar to salmon but way less fatty and way cheaper.

Pair it with some mushrooms, peas, and purple rice mix, so it’ll fuel you after a hard workout while also making sure you’ve got good poop support. The rice cooker does the whole thing while you shower, decompress, or just lie down.

Let’s get into making it (this serves 2).

Ingredients:

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Ten minutes of prep, everything goes into a rice cooker, air fryer, or oven, and dinner’s ready without any need to “cook”. Tonight the rice cooker is doing all the work.

There are a lot of times I really don’t want to cook, but these two are at the top of my life: after a workout when I’m tired and tapped out, and after a long travel day when I’m exhausted, a little sweaty, and just want to be home. not at a restaurant or getting takeout. actually home, with actual home cooked food that tastes like someone who loves you made it.

This beef pepper dish is the answer to both. It fuels you after a hard workout and it wraps around you like a hug after traveling. The rice cooker does the whole thing while you shower, decompress, or just lie on the floor for a minute.

Let’s get into making it (this serves 2).

Ingredients:

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In Chinese medicine, soup is one of the most gentle and nourishing things you can eat for a sensitive stomach. Warm liquids are easier for your digestive system to process than raw or cold foods, they require less energy to break down, and the broth itself carries the nutrients from everything cooked in it in a form your body can absorb really easily! That’s also why most Chinese medicines are given to you in a soup or tea form ☯️.

For dinner tonight, he made me a doenjang jjigae, a homey korean stew made with a fermented soy bean paste. Doenjang, the fermented soybean paste the stew is built around, is the Korean equivalent of miso. If you’re reading this, you probably don’t even need me to tell you how fermented foods are always a green flag for sensitive tummy baddies.

It’s hearty, umami-filled, and deeply satisfying. Always perfect after traveling on a plane or on a day you just don’t feel quite well.

Here’s how to make for 2 ⤵️

Fiber is one of those things that will always help the tummy function better for the day and over time, can make us better at handling different foods if we want to just f*ck around and find out. But getting enough fiber is another story.

The daily recommended amount is 20g but a salad only gets you 2g. So instead of worrying about fitting enough fiber through my meals throughout the day, I like to pack it all into one meal at the start of the day, so I don’t have to worry about how I eat for the rest.

This miso oatmeal breakfast platter gets you a whopping 20g of fiber in a single meal through the sweet potato, oats, avocado, dates, and walnuts! Here’s how to recreate it ⤵️

You don’t need to be spending more time in the kitchen, just so you can eat healthy and good. You just need a system that does the cooking for you. Ten minutes of prep, everything goes into an air fryer, oven, or rice cooker, and dinner’s ready by the time you’ve come back from whatever it is you’re doing.

The times I don’t want to cook the most have to be after workouts. I’m sweaty, tired, all I want is food, I’m also a bit hangry which probably doesn’t help…So usually these turn into post-workout meals that cook while I’m showering! This one comes together in the rice cooker. Technically you don’t even need to do the chicken searing part, you could absolutely just throw all the ingredients into the rice cooker. But I’m extra, I love the extra flavors you get in the rice when you sear the chicken so that’s what I’m gonna do but you do you!

Let’s get into making it.

Ingredients:

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I hadn’t been sick in over a year, so when a summer cold knocked me off my feet for a week and a half, I did not handle it gracefully. It wasn’t COVID, just a regular completely unremarkable summer cold, but my body hadn’t been sick in a year so she was dramatic about it. Coughing, sneezing, runny nose, the works. I went from running and lifting 5 days/week to doing absolutely nothing for a week, and it made me feel weirdly fragile in a way…

So I’ve been easing back in. Little runs, nothing dramatic, just enough to rebuild the habit sustainably so I don’t go too hard too fast and fall off completely. I’ve been a runner since middle school, cross country, and running is my “me time”. it’s where I think through everything, where I go into a sort of flow state that I genuinely can’t replicate anywhere else. It’s that one hour of the day that’s completely mine 😌.

But here’s the thing about running after a 9-5 EVEN WHEN YOU LOVE TO COOK…the last thing I want to do when I get home is cook. But I especially don’t want to smell like food after my shower. I just want to be clean, winding down, and with my partner in crime who has been my absolute rock through everything I’ve been juggling lately. Quality time, good food, no effort, maybe a little candlelight. That’s the dream. I’m a simple person.

So when I found a rotisserie chicken carcass in my fridge after using up all the meat, the answer was obvious. Growing up, wasting food wasn’t an option in my house. We’d never be “done” with dinner until every single grain of rice was gone! So imagine the idea of throwing away a carcass…

The BEST thing you can do with a chicken carcass, the thing that makes the most of every last bit of it, is pho. I actually prefer pho to ramen! It’s light, clean, and pure in a way no other dish can replicate, and when I’ve been sick and living on soup for a week, it’s the exact kind of nourishing, gentle thing my body has been asking for. Start the Instapot before your workout, go run, come home, shower, and by the time you’re clean and settled, dinner is ready and you didn’t have to do a single thing after the gym.

So remember, starting small still counts. And this is as small as it gets!

So let’s make these together ⬇️⬇️⬇️

Rotisserie Chicken Pho

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Ingredients:

• 1 rotisserie chicken, with meat removed and shredded for the topping, carcass saved for the broth

• 4-6 cups of water

• 1 onion

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Turns out the only thing that’s actually made a difference is making sure I get enough fiber throughout my day. NOT cutting things out. NOT restricting. Just adding the right things in so my body has what it needs…and I say this as someone who thought salads were the answer!!!! Spoiler: they’re not enough. A bowl of greens is only around 3g of fiber (sigh) and your recommended daily fiber intake is around 25-30g!!!

But most people (including me) are only hitting around 10g a day. So this is what a full day of eating looks like when I’m bloated, but I’m still eating whatever I want, and making sure I get enough fiber.

breakfast: miso oatmeal congee

This is the best way to start the morning and clear things out down there first thing in the day! Oats pack a ton of fiber, with 1 cup of raw oats packing 8 grams. But as a savory girl, I prefer my breakfasts less sweet so I’ve turned these oats into a miso congee, topped with a jammy egg, chili crisp, and sesame oil. The fermented probiotics of the miso paste are a cherry on top, but really it just makes this whole thing taste that much better.

lunch: no cooking required

Lunches in my house have to be EFFICIENT — most of the time, I don’t have time to be cooking and I’m rushing to my next meeting. I need to have things I can just arrange together on a plate and call it a day. Anything with beans in it are going to have a ton of fiber, so I’ve got these tuna bean salads from Wild Planet in the pantry at all times. One pack is 10g of fiber!!!

Layered in a sweet potato (4g of fiber), dates (3 for 5g of fiber), and 1/2 cup of walnuts (4g of fiber) so my whole lunch is getting me 25g+ of fiber. At this point, I don’t need to think about getting more fiber if I didn’t want to.

dinner: comfort with a side of fiber crunch

Tonight I made a batch of the best type of pho you could make at home: rotisserie chicken pho. It’s SO MUCH RICHER, deeper in flavor, than if you just started with a raw chicken. Something about the roasting does magic to the flavor of the broth — just trust me on this. Since my breakfast and lunch had already gotten me pretty much 30g of fiber for the day, I’m just packing in the last few grams with a bunch of bean sprouts.

So let’s make these together ⬇️⬇️⬇️

RECIPES:

Miso Oatmeal Congee

Ingredients:

• 1 cup of oats

• 1 cup of water or bone broth

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So when I was craving this classic cantonese style dish of braised beef with radish, which normally takes hours to make, I decided to make it a lot easier with the help of modern technology — an Instapot. You can pop this to cook before your workout, go the gym, come back, shower, and even watch an episode of something while dinner’s just cooking on its own. No extra effort, no standing over a stove, no extra dishes or pots and pans.

Now that I’m thinking of it…what is that dish that takes a ton of time and effort that you’d want after your workout?? Let me know in the comments and I’ll choose one to recreate in this series next!

Here’s how to make this classic canto dish in a fraction of the time, so you can enjoy your workout and know that dinner will be ready when you’re out of the shower.

Ingredients:

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• 1.5 lbs of beef brisket cut into chunks

• 1/2 daikon radish, peeled and cut into thick rounds

• 5 purple radish, cut in half (optional) + 1 purple radish thinly sliced

• 3 tbsp soy sauce

• 1 tbsp dark soy sauce

• 2 tbsp oyster sauce

• 1 tbsp Shaoxing wine

• 1 tbsp sugar

• 3 garlic cloves, smashed

• 3 slices fresh ginger

• 2 star anise

• 1 cinnamon stick

• 1 cup beef broth or water

• Noodles or rice to serve with

• Sliced scallions and/or cilantro to serve

Instructions:

• Place the beef, garlic, ginger, star anise, cinnamon stick into the pot with the radishes and daikon pieces

• Next drop in the soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, sugar, and beef broth

• Give it a stir to combine then seal the Instapot and set to high pressure for 1 hour

• Do you workout and shower while it cooks

• Once the timer is done, let the pressure release naturally for 15 mins, then manually release the rest of the pressure

• Serve over noodles or white rice with thinly sliced purple radish on top, alongside scallions and cilantro

This one is pretty fool proof:

• Can’t really over cook this, the tin keeps the chicken juicy

• Set the oven temp and time, and leave it alone until you’re ready

• Minimal clean up, one bowl and the tin

Serve it in salad, with pasta, or in a bowl — or be like me and have it with salad and white rice! Chicken is so flavorful and the meal just feels way more gourmet than how much effort you put in. But I guess I’ll be nice and teach you how to make it.

Ingredients:

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• 1lb boneless, skinless chicken thighs

• 1 tbsp salt

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Having Sichuan food later in college was mind blowing, with its spiciness and numbing flavor.

My first mouthwatering chicken, made me realize the name isn’t an exaggeration…With it’s unique sauce, it creates a flavor that makes your mouth water before you’ve even taken a bite, and once you start eating it, stopping becomes genuinely difficult. In Chinese the name literally translates to something between “addictive” and “mouth-watering,” which tells you everything you need to know about what you’re getting into.

And because spicy food is best enjoyed in hot weather, it’s the flavor I crave most in summer.

The other thing about mouthwatering chicken that doesn’t get talked about enough is that it’s genuinely high protein without trying to be. A whole poached or roast chicken, sliced and served cold with a sauce built around chili oil, soy sauce, Sichuan peppercorns, and a lot more. This is to make your own at home!

Ingredients:

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• 3 tbsp soy sauce

• 3 tbsp chili oil (with the crispy bits)

• 1 tbsp oyster sauce

• 1 tbsp black vinegar

• 1 tsp sugar

• 1 tsp Sichuan peppercorn powder

• 1 tsp chicken bouillon powder

• 2 garlic cloves, minced

• 1 tsp sesame oil

• 1/4 cup water

• 4-5 ice cubes

• thinly sliced lemon

• roasted rotisserie chicken

• scallions

• 1 cucumber

Instructions:

• Start with making the sauce, combining the soy sauce, chili oil, vinegar, oyster sauce, sugar, bouillon powder, garlic cloves, peppercorn powder, sesame oil, 1/4 cup of water, and ice cubes

• Give everything a thorough mix, then mix in the lemon slices

• Let the sauce’s ingredients get to know each other so prep chicken and cucumber while you’re waiting

• Shred as much chicken as you’d like into thin strips with your fingers

• Thinly slice cucumber using a vegetable peeler so they turn into ribbons

• On a plate, make a little mound of cucumber ribbons, then place the shredded chicken on top

• Mix the sauce one last time, then pour over everything, including the ice

• Top with scallions — enjoy with noodles or rice!

In traditional Chinese medicine, acne is almost always linked to excess heat and dampness in the body, which sounds abstract until you realize that the things that typically trigger breakouts like stress, sugar, greasy food, alcohol, are exactly the things that create heat and dampness internally.

Eating the right foods are key for rebalancing the body from the heat and dampness. This Chinese breakfast/dessert, also known as mung bean soup, is known for its ability to detoxify and cool the body from the inside out. Mung beans are one of the most powerful heat-clearing foods, while lily bulb soothes inflammation and calms the nervous system. The sticky rice makes the soup gentle for sensitive tummies and the rock sugar adds just enough sweetness.

Ingredients:

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• 1/2 cup mung beans

• 1/4 cup sticky rice

• 10-12 dried lily bulb petals

• 4-6 cups of water

• 10-12 grams of rock sugar

Instructions:

• Soak the mung beans, sticky rice, and dried lily bulb overnight in a bowl of water

• Drain and rinse right before using

• Add the mung beans, sticky rice, lily bulb to a pot with 4-6 cups of water and the rock sugar

• Bring everything to a boil, then lower the heat to simmer for 45 mins to an hour, until the mung beans are soft and starting to split open

• Serve warm or chilled, both are equally good!

That’s the whole point of this series. You don’t need to be spending more time in the kitchen after a workout, you just need a system that does the cooking for you while you’re in the shower. Ten minutes of prep, everything goes into an air fryer or oven, and dinner’s ready by the time you’ve dried off.

Starting small still counts. And this is as small as it gets!

Ingredients:

• 2 salmon fillets, cleaned

• 1 pack enoki mushrooms, trimmed

• 2 king oyster mushrooms

• 2 heads bok choy, quartered

• 1 tbsp mayo

• 1 tbsp white miso paste

• 1 tsp doubanjiang

• 1 knob of butter

Instructions:

• Preheat your oven to 350F

• Lay a large sheet of aluminum foil flat and create a bed of enoki and chubby mushrooms in the center

• Place the cleaned salmon fillet on top of the mushrooms

• In a small bowl, mix together the mayo, miso paste, and doubanjiang until combined

• Spread the sauce generously over the top of the salmon, then place a knob of butter on top

• Tuck the bok choy in around the sides of the salmon

• Fold and seal the aluminum foil tightly so no steam escapes

• Place in the oven for 15 minutes

• Open the foil carefully, the steam will be hot, and serve straight from the packet

Growing up with Chinese medicine taught me something different: you don’t avoid, you balance! Every ingredient has a purpose, and the goal is building meals around foods that are genuinely doing something for your body, even when those meals look like dessert.

Tonight that looks like a Chinese sundae. Peach and red jujube compote, red bean ice cream, black sesame and pistachio paste. It tastes indulgent BUT it’s investing in your skin and gut at the same time. That’s the system.

Here’s what each ingredient is doing for you…

Red jujube (dried dates): one of the most used ingredients in Chinese medicine for blood nourishment and skin health. Jujubes are high in vitamin C and antioxidants, which support collagen production and help with skin elasticity. They’re also high in soluble fiber, which is the type that slows digestion, feeds good gut bacteria, and helps you stay regular without being harsh on a sensitive tummy.

Peach: high in vitamins A and C, both of which support skin cell turnover and hydration from the inside. In Chinese medicine, peaches are considered a warming fruit that supports qi and blood, which is why they show up so often in traditional desserts and tonics. When your qi and blood are well supported, your skin glows, your digestion works smoothly, and your body feels like it's running the way it should.

Cinnamon: more than just a spice, cinnamon is used in Chinese medicine to warm the digestive system and improve circulation! It also helps regulate blood sugar, which matters when you’re eating dessert, since a slower blood sugar spike means less inflammation and better skin over time.

Black sesame: this one is a Chinese medicine staple for a reason. Black sesame is deeply nourishing for the kidneys and liver, which in TCM are directly linked to hair, skin, and overall vitality. It’s also high in healthy fats that support your gut lining and keep things moving the way they should.

Pistachio paste: high in fiber, healthy fats, and antioxidants, pistachios are one of the most gut-friendly nuts you can eat. The fiber feeds your good gut bacteria, and the healthy fats support skin hydration and elasticity.

Red bean: red beans are one of the highest fiber legumes you can eat, about 7g per half cup, and they’re a classic Chinese medicine ingredient for supporting the digestive system and reducing bloating. Having them with the ice cream means you’re getting fiber, antioxidants, and nourishment in every single bite.

Here’s how to make it:

Ingredients:

• For the compote:

  • 1 ripe peach, sliced

  • 2-3 dried red jujubes, pitted and roughly chopped

  • 1 cinnamon stick

  • 2 tbsp honey or brown sugar

  • Juice from 1/4 lemon

  • 1/4 cup water

• For the sundae:

  • Red bean ice cream (store-bought or homemade)

  • Black sesame paste, for drizzling

  • Pistachio paste, for drizzling

Instructions:

• Add the sliced peaches, jujubes, cinnamon stick, honey, and water to a small saucepan over medium heat

• Let everything simmer together for 15-20 minutes, stirring occasionally, until the peaches have broken down and the compote is thick and jammy

• Remove the cinnamon stick and let the compote cool

• To assemble, spoon the warm compote generously over the top of your ice cream

• Drizzle with black sesame paste and pistachio paste

• Eat immediately and feel very good about your dessert choices

As someone with a sensitive tummy and regularly eats “healthy” — think salads, soups, whole foods — I never doubted that I’d be getting enough. But after realizing a salad bowl of greens is on average just 3g of fiber, I knew I was seriously wrong. So these recipes are our way of getting enough fiber, through food that's tasty enough to crave. Because healthy eating should work for us.

That’s what this series is. Fiber Feasts are recipes that feel indulgent, satisfying, but load you up on the fiber our guts need.

Starting with this brothy chickpea pasta.

Chickpeas are one of the most underrated high fiber ingredients you can cook with, about 12g of fiber per cup, and they absorb whatever broth they're simmered in which means they never feel “healthy”. The sweet potato adds another layer of fiber and natural sweetness that balances out the italian sausage, and the kale wilts down into the broth so you're barely even noticing it.

Here’s how to make it:

Ingredients:

• 4 garlic cloves, thinly sliced

• 1 shallot, diced

• 2 sprigs of rosemary

• 2 italian sauages, casing removed

• 1 can chickpeas, drained and rinsed

• 28 oz can of san marzano tomatoes, hand crushed

• 1 medium sweet potato, diced into small cubes

• 2 cups of kale, roughly torn

• 2 cups of water

• 1 tbsp chicken bouillon paste

• 1/4 cup parmesan, grated

• 2 cups of pasta

Instructions:

• Heat a drizzle of olive oil in a deep pan or pot over medium heat, then add the sausage, breaking it up as it cooks until browned and crispy in spots, about 5 minutes

• Add the shallot and cook until translucent, then add the garlic, giving everything a toss for about a minute

• Rosemary goes in next, before the sweet potato cubes join the party

• Cook for 2-3 minutes, just to get a little color on them

• Toss in the chickpeas, the can of tomatoes, water, and chicken bouillon paste

• Bring everything to a simmer, scraping up any brown bits from the bottom of the pan

• Let everything come to a boil, then simmer for 20 mins, covered

• Add the pasta after 20 mins, letting it cook for 13 mins or until cooked through

• Stir in the kale, parmesan and let it wilt for 1-2 minutes

• Season with salt and pepper

• Serve with a generous grating of parmesan on top

But my favorite part about this meal is not having to worry about anything burning, since this whole meal comes together through steam!

Every time I make these types of dinners, its all about layering:

1. The Base here is made of the steamed eggs

2. The Flavor comes from the beef topping

3. The Protein is packed from the beef and eggs

This steamed egg has all three!

Ingredients:

• 2 eggs

• 1 cup of chicken stock (used chicken bouillon + water)

• 1/2 lb of ground beef

• 4 slices of ginger

• 3 cloves of garlic, thinly sliced

• 2 tbsp of sichuan noodle sauce (this one specifically)

• 1 tsp shaoxing wine

• 1 head of bok choy

• 1 tsp of soy sauce (my favorite brand)

• 1 tsp of sesame oil (highly reco this one)

Instructions:

• In a bowl, whisk together the eggs first, then slowly stream in the chicken stock, making sure to constantly whisk

• Set a pot on the stove with plenty of water and a steamer basket

• To prep the bok choy, slice it up into 1 inch pieces

• Once the water comes to a boil, place the bowl of eggs in the steamer basket then go to take your shower

• When you’re done, eggs should be done (takes ~15 mins) and the eggs should be jiggly but set so it’ll be able to hold the toppings

• If you’re not sure, try placing a piece of bok choy on top and if the egg holds, it’s done!

• Add the bok choy pieces on top of the eggs to steam while you’re prepping the beef which takes ~5 mins

• In a pan on medium heat, start by sauteeing the ginger first then adding the ground beef after

• Once the beef is starting to brown, mix in the garlic

• Keep cooking until all the beef is nicely browned before adding in the noodle sauce and deglazing with shaoxing wine

• Ladle the beef on top of the bok choy and egg, then serve with a tsp of soy sauce + sesame oil

Lemony, tarty, briny from the capers, with crispy chicken that doesn’t need the extra prep that chicken breast does.

Ingredients:

• 4 chicken thighs, bone in + skin on

• 1 shallot, diced

• 6 garlic cloves, thinly sliced

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This dish doesn’t really have an name, it’s really just called Shanghai pork chop in Chinese. It’s a dish that’s considered so humble, it doesn’t deserve an official name. But that also means, you’ll never find it at restaurants and every family does it a little differently. So if you make this, I guess you’re family now!

Ingredients:

• 1/2 lb of pork chops (boneless)

• 2 tbsp soy sauce

• 1 tbsp shaoxing wine

• 1 tsp white pepper

• 1 tsp five spice powder

• 1 egg

• 3 tbsp cornstarch

• 1 tsp dark soy sauce

• 1 tbsp honey

• 1/2 cup water

• 7 scallions

Instructions:

• Slice pork loin into 1 inch pieces

• Using back of a knife or a meat tenderizer, flatten each pork loin piece

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All the flavors of your favorite chicken noodle soup, with a slight tang from the lemon 🍋 Surprisingly, a dinner that cooks itself just fine after a little upfront tossing and saucing!

When thinking about making these types of dinners that cook themselves, it’s all about layering:

1. The Base that keeps food simmering, not burning

2. The Flavor elements that can infuse everything

3. The Protein that gets better with simmering, steaming or baking

This Greek roasted lemon chicken + potatoes has all three!

Ingredients:

• 5 chicken thighs (bone-in, skin on)

• 5 garlic cloves

• 1.5 tbsp garlic powder

• 1.5 tbsp onion powder

• 1 lemon thinly sliced

• 4 yukon potatoes or 10 baby potatoes, quartered

• For the sauce:

  • 1/2 cup lemon juice

  • 1/2 cup olive oil

  • 2 sprigs of rosemary

  • 1 bundle of thyme

  • 1 tbsp dried oregano

  • 1 tbsp salt + freshly cracked black pepper

  • 4 garlic cloves, grated

Instructions:

• Pre-heat the oven to 425F

• Prep the chicken by washing, patting dry, then salting and peppering all over

• Mix together the garlic powder + onion powder, then lightly dust this over the chicken as well

• Separately mix together all the ingredients to make the sauce

• In a oven proof baking tray, add in the potatoes that have been quartered into wedges at the bottom, along with the 5 garlic cloves

• Toss those in ~2 tbsp sauce and a pinch of salt and pepper

• Place thinly sliced lemons on top

• Layer chicken over everything then drizzle the rest of the sauce on top

• Place in the oven for 1 hour 15 mins or until chicken skin gets golden brown

• Remove chicken from the tray, then let the potatoes continue cooking in the oven to get some color and to help reduce the sauce

• Depending on how much liquid there is, could take 10 - 30 mins

• If there’s so much liquid that the potatoes are completely covered, spoon some out into a separate pan until the potatoes start to emerge

• In that separate pan, reduce the sauce on medium low until a thicker consistency

• Once potatoes are also getting some color, add chicken back in, set oven to broil, then place the chicken and potatoes underneath to get some color

• Serve with a tzatziki sauce

My Qi Codes:

Spent half of last week finally exploring the coastline of southern California after moving to LA three years ago! Why did it take me so long? Hm well there was something like trying to explore a new city, acclimate to a new job…it’s always better late than never. Here were some of the highlights:

Hiking:

One of our first requirements for this trip up to Santa Barbara was to bring the dogs and give them the fun they deserve. Of course that means taking them to the beach so they can run to their heart’s content! Found a hike called ‘Elwood Forest Park Loop’ (AllTrails link here) that first took us through a dense forest of eucalyptus trees, into an open field of beautiful reeds, before depositing us to the cliffside of an empty open beach. Even on an overcast day, it was stunning!

Dining in Santa Barbara:

The only dinner we really booked was at Yoichi’s Restaurant, a Michelin recommended japanese restaurant, run in a little house by a husband-wife team. The chef has an extensive background, which includes cooking at Nobu Tokyo, and it definitely showed in the food. The seven-course menu starts with top seasonal ingredients and some of the best fish. Some of our highlights, pictured below, included the crab at the start, the wagyu beef with somen noodles, chawanmushi (steamed egg), and simmered fish with seasonal vegetables!

Jane Restaurant was another stand out! I just happened to walk past it on the way to our Airbnb and just had to get a seat on the little balcony overlooking the street. Tell me that isn’t the cutest spot.

The food there is a mixture of American bistro fare with European influences but everything was made with such care and attention to detail! Truly felt like we were transported to another country, between the balcony seats, food, and gentle guitar that a busker was playing nearby. We ordered the french onion soup + caesar salad to start, then finished with steak for him and chicken piccata for me.

But of course, we can’t forget the coffee!!! Dune Roasters was our favorite but Caje Coffee also did not disappoint. But if you’re really craving breakfast, specifically bagels, run don’t walk to Mother Dough Bagels. Coming from NYC, we have a high bar for our bagels and this knocked it out of the park! Crunch exterior, fluffy interior, get the salmon with yuzu bagel sandwich — you’re welcome.

Hope you enjoyed this recap! Trying something different this time, do let me know how you like this format, these updates with recipes, or if you’d just prefer the recipes. Till next time~

Welcome back to the second recipe in “eat good, feel good, look good,” where the meals aren’t a cleanse, not a meal plan, not a restrictive list of foods you’re supposed to eat. Just real, good food that’s genuinely doing something for your skin and gut, so you can enjoy those nights you’re celebrating.

Here’s why this recipe works to keep things balanced, even after a few nights of overindulging…The first is the cabbage and daikon. This mille feuille nabe is layered with thin sheets of cabbage and pork belly, and the cabbage is doing a lot of the heavy work for your gut with all that fiber. Daikon rounds it out and is known in Chinese medicine to support digestion too, to help your body work through the celebratory drinks and noms.

The second is how everything’s being cooked. Because all the ingredients are sliced thin and layered, your body is getting a more balanced ratio of vegetable to protein in every single bite, even though it doesn’t taste “health"y”. It’s a hot pot that feels like a celebration and is still investing in your skin and gut while you eat it.

Here’s how to make it…

Ingredients:

Serves 2-3 (shop my kitchen)

• 1/2 head of cabbage, thinly sliced

• 1/2 lb pork belly, thinly sliced

• 1/2 daikon, thinly sliced into rounds

• 1.5 cups of Japanese dashi broth

• 1 tbsp sake

• 1 tbsp mirin

• 1 tbsp soy sauce

• 3 slices of ginger

• Serve with shichimi, japanese pepper powder

Instructions:

• Cut the cabbage and thinly slice the daikon so they’re roughly the same width as your pork belly slices

• Layer a cabbage leaf, then a slice of pork belly, then a daikon piece, and repeat until you have a tall stack

• Pack them tightly into a pot, cut side up, so you can see the layers

• Tuck any leftover pieces of cabbage or daikon into loose pockets

• Pour your dashi broth over everything until it just covers the layers

• Cover and simmer on medium for 20-25 minutes until the pork is fully cooked and the cabbage and daikon are tender

• Add the sake, mirin, and soy sauce at the very end, simmering for another 5 mins

• Season with a little extra salt if needed and serve straight from the pot

This is a hot pot style dinner, where thinly sliced beef gets simmered alongside onions, because onions make everything better, and cabbage and thinly sliced carrot for both the fiber and light natural sweetness. Umami gets dialed up through the combination of dried kelp, soy sauce, mirin, and sake, and bouillon powder. Leave it to cook on low while you shower. Dinner’s ready when you’re out.

Ingredients:

Serves 2 (shoppable link here)

• 1lb frozen thinly sliced beef

• 1/4 head of napa cabbage

• 1/2 onion

• 1 carrot

• 1 palm sized piece of dried kelp

• 3 tsp beef bouillon powder

• 1 tbsp soy sauce

• 1 tbsp sake

• 1 tbsp mirin

• 2.5 cups water

Instructions:

• You can choose to meal prep this to make things even easier, but this can also come together on the night of

• Slice up napa cabbage into bite size pieces, and thinly slice the onion

• If meal prepping, add the cabbage and onion to a ziploc bag with the frozen beef

• Carrots get a weird texture if they’re frozen the cooked, so I prefer to prep carrot day of cooking

• Take a vegetable peeler and peel the carrot into thin strips, which will act as the “noodles” in this dish

• To a pot, add 2.5 cups of water, the dried kelp, and 3 tsp bouillon powder

• Bring to a simmer, then drop in the beef, onion, cabbage, and thinly sliced carrot

• Lastly pour in the soy sauce, sake, and mirin, then let it simmer for 20 mins

• Serve with a bit of rice and enjoy with lots of soup