Naked Veggie Cobb Salad – No Dressing Needed

Posted on June 6, 2012 | Leave a comment

I was not a fan of salads, but I didn’t appreciate the true taste of raw vegetables.  I hindered the freshness by drenching my salad with a very unhealthy bleu cheese dressing.  I thought I didn’t like salads because of the greens, but it was the heavy dressing that turned me off.

Now I like my salads “naked” – little or no dressing needed.  A bit of lemon juice, herbs, salt, and pepper usually does the trick for me.  When I order a salad I typically ask for the dressing on the side, so I take it by moderation.  Sometimes I find myself snacking on lettuce or spinach by itself.  I love how light and crisp leafy greens can be, so the combination of vegetables is simply delicious.

Here’s an extremely easy and healthy Cobb salad recipe.  You’ll get the crunchy texture from the lettuce, the sweetness from the corn, the creaminess from the avocado, and a grilled smoky taste from the artichokes.  Who needs dressing when you got all those flavors and textures coming together to form a Yum-O salad.

By Shelly Chiang, Makes 1 bowl or 2 small sides

Ingredients 

  • 1/2 bag of 10 oz romaine lettuce
  • 1/2 cup of canned chick peas
  • 1/3 cup frozen or fresh corn
  • 4 pieces of Monterey Farms Grilled Artichokes  (I got this from Whole Foods and it’s a key ingredient, so make sure to get this brand and get it “grilled”)
  • 1/4 medium avocado cubed
  • 1/4 medium red onion cubed
  • 1/2 large tomato cubed
  • 1/4 lemon wedge
  • Dash of salt
  • 1 tsp oregano
  • Pepper
Instructions
  1. Chop avocado, tomato, red onion, artichokes into cubes
  2. Boil frozen or fresh corn until tender
  3. Combine romaine lettuce, chick peas, avocado, tomato, red onion, artichokes, and corn in salad bowl
  4. Sneeze lemon, and sprinkle oregano, pepper, and a dash of salt.
  5. Mix and enjoy!

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Morning Fruit Nosh

Posted on June 3, 2012 | Leave a comment

Rise and shine everyone! My husband and I have a fun-filled day planned taking a trip to the National Air and Space Museum in Chantilly and then hopping on over to Artomatic in Crystal City, so we need plenty of energy from breakfast. Here’s a quick post of a delicious morning nosh to start your day.

We have hardy fruits around our kitchen so I chopped up bananas, cherries, mangos, and clementines (mangos and clementines courtesy of Mama Chiang). You can use anything you like. I tend to have these fruits in our kitchen because they last a long time. Then sprinkle walnut pieces and drizzle organic grade B maple syrup to fuse the fruits together. Honey can be used but grade B maple syrup is packed with nutrients. This is a great substitute for those who are allergic to honey.

A quick fruit salad while I read Vogue. By the way, I love this edition of Vogue – America’s Olympic Hopefuls. It’s refreshing to see athletes on the cover. They have the most beautiful bodies, because they can do amazing things like hurdles, gymnastics rings, or butterfly stoke. Athletes are strong, gorgeous, and the epitome of super fit.

Enjoy this spectacular Sunday!

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Beach Bum Run

Posted on May 31, 2012 | Leave a comment

When I first ran on a beach I did all the wrong things. I ran in flip flops and attempted to sprint. Let’s just say I had a mouthful of sand after I fell flat on my face. Running on the beach is a little daunting after that incident. I was recently in Ana Maria Florida this past weekend and I couldn’t resist a run. It was glorious outside. To top it off, the storm from the night before made the morning cool. The waves were fierce and the wind was strong. The beach called for me when I peered out the balcony window. I picked up my Nikes, suited up, and made my way to the beach.

Running on the beach is actually very beneficial for your posture. It forces you get the full motion of a run and strengthens your lower body. My upper body was straight and I landed on my mid-foot, which is the proper mechanics of foot striking. Believe me this is not easy. You will burn more running on the sand vs. on a hard surface, so this is where you can build power. I have the Susan G. Komen Race for the Cure this week and thought it will be a good start to kick off my training. On a side note, my running team and I would love your support to help us reach our donation goal for the fight against breast cancer. Please visit our team page.  I was a little nervous at first, recalling my first beach run, but the scenery was too beautiful to pass up. I only made it two miles, but I felt fulfilled because my goal was to take it slow and make it a beach bum run.

Here are a couple tips to keep in mind for a beach run:

Hydrate – Consume enough water just like any other run. It’s tough, so make sure you are well hydrated to prevent cramps and heat exhaustion.

Sun block – You are running in direct sunlight, so use sun block. It’s easy to forget because you’re usually putting sunscreen when you lay-out on the beach. The same concept should go for running. Protect your skin, so you don’t come home looking like a lobster.

Take your time – There’s no need to rush. Running on the beach is not the same as running on a track. This is about strength and power training, so take your time to prevent injury.

Run with shoes – Some people like to run barefoot, but I recommend running with shoes especially if it’s your first time. If you do run barefoot get to know the surface and run closer to the water. Look out for glass pieces or broken shells. Although the beach was beautiful in Florida I noticed that there were tons of broken shells. Knowing how clumsy I am I will most likely get cut, so I decided to put on my running shoes.

Look at where you are going – The flatter the surface the easier the run, which is closer to the ocean. Watch out for waves or else you will be running in wet sneakers. If you’re in for a challenge run on dry sand. I did a combination, but mainly ran on dry sand. I noticed I used the strength of my legs to maneuver out of the sand. Be careful with this deep workout because the surface is uneven.

Enjoy the scenery and dip in – Soak in the beauty around you. Running on the beach is very peaceful and spiritual. Enjoy the view, the feel of the cool wind, and the sound of the waves crashing against the sand. After the run, rub your feet against the sand and dip in the ocean. It feels absolutely amazing.

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Quinoa Party Boats

Posted on May 23, 2012 | Leave a comment

Endives are great for any appetizer combination. I like to call endives party boats because they’re a perfect dish to serve at a party. I always have endives handy in my fridge because they last for long time, so if someone plans to come over for a visit or if a potluck comes up I can whip up a quick app. You can simply put any ingredient in your party boat like hummus or marinated vegetables. Today I’m going to use quinoa (pronounced keen-wah).

I was at Costco the other day and came across a tasting station. My ears perked up when I heard “Try a sample of this delicious quinoa.” I can’t tell you how healthy quinoa is. People ask me where do you get your protein and quinoa is on my list. First of all, it’s a complete protein which includes all nine essential amino acids. Secondly, it has low glycemic index – a food rate based on how much they make your blood sugar rise. Its gluten free, diary free, and complicated cooking free. They call it the “gold of the Incas” and indeed it is. I typically season plain quinoa, but this Nature’s Earthly Choice Quinoa is easy peasy and cooks in 15 minutes. There’s a variety of flavors you can choose from: garden vegetable, sundried tomato, roasted garlic & olive oil, and mushroom. I happen to taste all of them, but I decided to get garden vegetable and roasted garlic & olive oil. I’m using garden vegetable for the party boats.

Makes about 12 party boats

Ingredients
1 box of Nature’s Earthly Choice Quinoa Garden Vegetable (stove top instructions are listed on the box)
1/3 cup mushrooms in cubes
1/3 cup orange bell pepper in cubes
1/3 cup yellow heirloom tomatoes in cubes
2-3 endives (depending on size)

Quinoa

1. I wanted to add more texture to the quinoa mix, so I chopped up a few vegetables I had in the fridge – mushrooms, orange bell pepper, and yellow tomatoes. You can mix any vegetables you want.

2. As you can see it’s very simple and fast.

3. Add mushrooms, bell pepper, and tomatoes 10 minutes into cooking the quinoa.

4. It should take 15 minutes to cook. My rule of thumb is waiting till the quinoa is translucent enough so you can see the rings.

Endives

1. Cut the core about 1/2 inch and a few leaves will fall. Remove the leaves from the outside, which are the bitter ones, and take the leaves that fell from the inside. The leaves in the inside are your party boats.

2. If there are a few leaves attached to the core, then you may have to cut a few inches of the core again. Gather the leaves that fall for your party boats.

Party Boats

1. Take a spoonful of quinoa and place it on your endive

2. Enjoy the party!

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Mama Chiang

Posted on May 16, 2012 | Leave a comment

Meet my mom.  She’s so adorable. In celebration of Mother’s Day, I wanted to dedicate this post and Yum-o section to my mom aka Mama Chiang.  I get my foodie inspiration from her.

Before we get into all the yummy food we had for Mother’s day, here’s a couple things to know about my mom that will make you think of eating and cooking food differently.  Every time I’m home I’m amazed to discover something new in Mama Chiang’s kitchen:

My mom is very intricate about her cooking.  She made me a lotus salad and I had no idea she peeled a lotus root piece by piece with an itty bitty knife.  She taught me that cooking requires patience, which is why her meals are made with lots of love.

She measures by eye and taste.  You will not see any measuring cups or spoons in her kitchen, but she’ll use Chinese bowls and soup spoons to measure.  When she teaches me how to cook she’ll tell me something like, “Cut the ginger as big as your pinky finger.”

Before coming to Mama Chiang’s house, she will ask a million questions on what you like to eat, what you can’t eat, or what you are allergic to.  It brings her joy when people are enjoying her food.  This is such good practice for anyone.  People are always grateful when you ask.  It means they’re thinking of you.

Every time I’m home I see exotic vegetables or fruits on the dining table, like these miniature mangos.  They’re smaller than my palm, but so very sweet.

My mom will make use of every ingredient she has.  Nothing goes to waste.  For instance, she will lay orange peels across the kitchen window to ward off any insects.

There’s a smorgasbord of treats when you come to Mama Chiang’s Household.  I found this Vietnamese dessert known as Che Bau Mau in the fridge the other day waiting for me to nosh.  It consists of mung beans, red azuki beans, tapioca pearls, peanuts, and coconut milk.  A blend of salty and sweet flavors.  I just have a small helping because there’s a lot sugar in this.

Now for Mother’s day – We didn’t want my mom in the kitchen, so we ventured to some cool digs.  For brunch we went to Eden Center, the mecca of Vietnamese cuisine in the DMV area.  We went to Lacay Cholon where I got this veggie spring roll – shiitake mushrooms, vermicelli noodles, lettuce and tofu wrapped in rice paper with a side of peanut sauce.

When we got back from shopping I found another exotic item on the dining table – dried red mangos from Hawaii. They’re very different from regular dried mangos.  First of all they’re a vibrant red color, not yellow, and they are slightly sour.

After some gardening and house chores, my mom and I noshed on Chinese crepes (Chang Fun) from China Boy in DC.  You typically see these on dim sum carts and it could be wrapped with a variety of different ingredients.  I like mine plain.  One of the best Chinese crepes I had growing up – soft and chewy.  I like to cut them up and season it with tamari sauce.

Then we shared a vegetarian bun my mom got from Phuoc Loc Bakery & Deli.  This one had cellophane noodles, cabbage, carrots, mushrooms, and tofu.  Delish!

For dinner we went to Duangrat’s Thai Restaurant.  It has a funny name, but it’s been there since 1987 and they received several awards.  We had no idea this restaurant existed, but now it tops my Thai food list.  We started with Plantain Tempura (coconut & sesame batter).  I’m not a big fan of tempura or plantain, but loved this one.  It was crispy on the outside centered with a warm and soft plantain.

I ordered the vegetarian drunken noodles.  We all enjoyed it.  By the way, every time I go out with my family we always make it family style.  I love this because we are sharing our entrees with each other so we are getting a little bit of everything.

It was a glorious day with good eats around town.  I’m so lucky to have an amazing mom.   It warms my heart to see her happy on this beautiful Mother’s day.  You’ll see more posts on Mama Chiang.  I’ll even document what’s cooking in Mama Chiang’s Kitchen, so you’ll know her unique cooking techniques.  My mom is also prepping her garden, so I can’t wait show the vegetables, herbs, and fruits she planted.

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Bend it like Bikram

Posted on May 10, 2012 | Leave a comment

About a year ago I got into a car accident.  I thought everything was alright after taking a few prescriptions and using a neck brace, so I continued my daily work out/run.  At the time, I pushed my body to its limit and it became worse.  My back is never the same.

I had to take it easy with my workouts so started to incorporate more yoga in my routine.  Just around that time, I saw a Groupon for Bikram yoga.  It’s a sign.  Bikram yoga is a form of hot yoga.  It’s a series of 26 postures completed in a heated room of 105-110 degree Fahrenheit for about 90 minutes.  Sounds like I would pass out, but I decided to take a plunge because I love challenges.  In the beginning I thought what on earth did I get myself into.  This must be the most difficult workout I ever had.  This is no ordinary yoga class with a few relaxation poses and smoothing music.  This is intense. Hardcore.  After it was all over I drove home with my windows down and felt incredible.  I initially thought it was torture and was unsure if I would even come back, but I felt amazing afterwards.  It was as if all the stress that clung on to me for so long fell right off my shoulders.  Let it go.  Physically my back felt better and as I continued to go to class the pain started to disappear.

I didn’t get much direction when I started, so want to share a few tips on how to prepare and what to expect when taking your first Bikram class:

Hydrate:  Hydrate a couple hours before yoga.  Depending on the instructor they will not allow you to drink water until specified.  Also, it’s good Bikram etiquette not to drink while in a pose.  Everybody is concentrating on their pose, so be sure to be a good neighbor.  If you are allowed to drink water, I recommend not drinking water if you are about to do any backward bends.  I did this once and started to choke.  Totally embarrassing myself. If you must take water make sure you give enough time for the water to go down.

Don’t be shy:  You will sweat in places you never imagine you would.  Everyone will look like a hot mess.  Wear clothing like you are going to the pool.  Heck I see men wearing speedos or booty shorts.  I wore capris and a t-shirt the first time and I was dying.  At the end of the day my clothes were dripping in sweat and I look like I came out of the shower.  Since I’m shy, I typically don’t wear sport bras or short shorts when I workout, but I do in Bikram.  People have to look at themselves when performing their poses, so don’t worry about who is looking at you because they won’t.  What they will probably notice is smell, so be sure to wear deodorant.

Essential Items:  You will need to bring a yoga mat.  That’s a given.  Bring a towel large enough to cover your mat, like a beach towel.  A good friend got my husband and I matching beach towels, so when I’m not at the beach the towel is with me in Bikram which I got a lot of compliments on.  You’re going to be dripping sweat, so the towel will prevent slippery spots.  If you forget one ask your studio.  Take with you a large water bottle.   You can bring a small towel to wipe your face, but I find that sweat cools me down.  Another item is coconut water which will rehydrate you quickly and put nutrients into your system after all that sweating. Coconut water is what the cool kids drink in Bikram.

Instructors:  Bikram instructors will call out poses, but they will not perform the poses for you.  They are there as your guide.  Your instructor may go around the room to correct poses.  Don’t take anything personally.  They are there to help you improve.  You know if they are a good instructor if they make sure you do it correctly so you don’t injure yourself.  Tell your instructors it’s your first time and they will take good care of you for your first experience.  Overtime you will know your instructors well.  I know who keeps it challenging and who turns the temperature high or low.  Use it to your advantage.  On days when I want to bust my butt I go to a intense instructor.

The Right Spot:  For your first time, get a spot in the back so you can watch other yogis perform the poses.  Remember to find a spot so you can see yourself in the mirror, but don’t cover the yogi behind you.  I got scolded a couple times for blocking the person behind me.

Don’t Leave the Room: Instructors will encourage you stay in the room at all times.  The reason for this is that you are in a heated room and when you leave your body temperature drops, so this can shock your body.  I stay in the room for an extra 15 minutes after the class ends so my body can gradually adjust.  Depending on your instructor, they might open the door at times for a short breeze.

Don’t Rush:  It is so important not to rush into or out of a pose. A big part of yoga is meditation and concentration.  You exercise your brain by concentrating.  When you commit to a pose you are 80% there so meditate to make that decision.  You will have an amazing feeling when you take your time. You won’t get that feeling when you rush and you can even injure yourself.   Take your time, clear your mind,  and stay in the moment.

Dessert: All I can say is the lavender scented towels is dessert. You’ll know what I mean.

Bikram does wonders for me.  It’s a special treat for my body and mind, like a massage.  You’ll hear me talking more about Bikram in other posts because this is a very important part of my workouts.  It healed me on several occasions and prevented so many injuries from my other intense workouts.  I’m not an instructor, so please consult with your studio.  I’m just offering a few suggestions since I had people ask me about it.  If you want more information go to the Bikram site.

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Good Things Come in Small Packages

Posted on May 1, 2012 | Leave a comment

I’m 5’1 and petite.  Considering my height I have to be creative with my diet and exercise, but it builds character.  Being petite has plenty advantages:  We look younger.  We have more endurance.  Our curves are emphasized.  We are just as sexy as someone who is 5’7.

I recently came across The Petite Advantage Diet by Jim Karas.  Karas mentions, “They make clothes for petites so why not a specialized diet plan.” Good point. While it’s not noticeable gaining a pound or two for my tall friends, it definitely shows for me in my midsection and thighs.  There’s not a lot of room to go around.  Everything grows horizontally for me, so I work with what I’m blessed with.  I didn’t follow Karas book 100%, but took a couple pointers.

Based on my experience I have a few tips in addition to the book.  It applies to everyone, but as a petite I try to make this my daily routine:

  • Avoid eating out of the bag – Nibbling counts.  I remember reaching my hand to grab a couple chips and before you know it the bag was empty.  Ahh!!  Portioning is important for everyone, but especially for petites.  We don’t need as many calories as a tall person.  A small handful here or there counts at the end of the day.  A couple ideas on how to portion:  buy snack bags to fill a portion on what you want to eat and only eat what’s in it.  Another tip is to take your portion, put it on a plate, and eat at a table.  This reminds you what you are eating and how much you are eating.
  • Drink water – Water is essential.  It cleanses your system and boosts your metabolism.  If you are dehydrated it creates water retention.  Your body is holding on to water because it thinks it’s in survival mode.  Ironically to get rid of water weight you need to drink more water.  Drinking water also curbs your appetite. I drink a big glass of water before I eat.  I find that I’m dehydrated and not hungry most of the time.  I actually count the amount of water I have a day to make sure I have at least 8 glasses.
  • Yoga – Ok so yoga is not going to give you height, but it helps with your posture so you can look taller.  It also builds endurance and strength so you can prevent injury and perform better with other workouts.  I find that my legs get leaner with all the stretching and toning from yoga.
  • Eat half and save for later – My grandma use to tell me as a child that if I don’t finish my plate my husband will be ugly.  Obviously she was trying to get me to finish my meal because I just wanted to play.  Wasting in the household was unacceptable, but not if you eat half and save for later.  If you are full don’t force yourself to finish.  It’s better to spread your meals out than eating all at once.  I like to think I’m on an island – save half of my food so I can enjoy again later.  This way it helps build your metabolism and you won’t eat as much throughout the day.
  • Cardio – Karas talks about how cardio can be a factor to weight gain for petites.  I don’t agree with that.  I think we all should try different exercises to see if it works for you.  Cardio was the number one reason for my weight loss.  It’s good for your cardiovascular system (hence the word cardio) and endurance.  I can see what Karas means on how cardio can increase your appetite.  This is where balance comes in.  It’s important to incorporate cardio in your routine, but don’t overexert yourself like 2 hours of intense cardio on a daily basis because yes it can make you eat more and sometimes more than what you burned.  Cardio can be in any form of aerobic workout like zumba, kickboxing, dancing, or a competitive sport.  Sounds like fun.  To me the best workout is when you don’t feel it’s a workout.  My advice is to experiment and have fun, but don’t overdo it.

To my fellow petites – remember to listen to your body and do what’s right for you.  We can play in the big leagues.

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Savory & Sweet Vegan Blinis

Posted on April 21, 2012 | 5 comments

Some nights I just want to have breakfast for dinner (aka blinner).  I wanted some form of pancakes or crepes, but they can get quite heavy.  My aunt use to make us miniature pancakes for lunch when we were younger.  Come to find out later that they were her version of blinis.  Blinis are small and light Russian pancakes made from buckwheat flour and usually served with caviar and sour cream.   These delightful cakes are also perfect as an appetizer, and can be dressed as a savory or sweet dish.  Traditional blinis can take some time to make, plus I’m omitting eggs and milk, so I made my vegan version of blinis.  I included a savory dish for dinner and a sweet dish for desert.  I knew I wanted zucchini for the savory dish, and I had orange heirloom tomatoes so thought they would be perfect to bring out that subtle sweet taste.  For the sweet blini, I wanted mango and thought ginger would pair perfectly.  I didn’t want that strong punch from raw ginger so I decided to use crystallized ginger to give it that sugary blend with the mango.  As they say in Russia “Prijatnovo appetita!”

By Shelly Chiang, Makes about 30 small blinis

Blini Batter Ingredients

  • ½ cup all purpose flour
  • ½ cup buckwheat flour
  • 1 ½ tbsp of baking powder
  • ½ teaspoon sea salt
  • 2 tbsp of ground flaxseeds (great egg replacement for pancakes and contains Omega-3)
  • 1 cup almond milk
  • 1 tbsp maple syrup
  • 1 tbsp and 1 teaspoon canola oil
  • ¼ cup water

Sweet Mango-Ginger Ingredients

  • ½ cup tofu sour cream
  • 2 tbsp agave syrup
  • 1 mango in small cubes
  • 2 large pieces of crystallized ginger sliced

Savory Zucchini-Tomato Ingredients

  • ½ of 0.75 oz package of chives
  • ½ cup tofu sour cream
  • 1 zucchini in small cubes
  • 1 orange tomato or 2 small orange tomatoes in cubes

Preparation

Tip: Blinis are best when they are fresh, so prepare the toppings first. If possible have another person help you plate as the blini cakes are done. I recommend serving them as they come out, because they can get soggy if you leave the blinis out too long.

Sweet Topping

1. Add agave to the tofu sour cream, mix, and then set aside.  I noted honey before as a mistake.  Please use agave if you are vegan

2. Chop mango in tiny cubes and set aside

3. Slice ginger in small strips and set aside

Savory Topping

1. Chop chives along the stems (I use cooking scissors) and add to tofu sour cream, mix, and then set aside

2. Chop zucchini in tiny cubes. For the tomatoes, take the seeds out so it doesn’t become watery and chop the tomatoes in tiny cubes

3. Sautee zucchini in medium heat until tender (approx 10 minutes) and then add tomatoes for approx 3 minutes.  Sprinkle a pinch of salt over zucchini and tomatoes.  Then set aside

Blini Batter

1. Combine and mix dry batter items in a bowl: all purpose flour, buckwheat flour, baking powder, sea salt

2. Then add wet batter items to the same bowl and mix: milk, maple syrup, canola oil

3. Add in ground flaxseeds and let it stand for 5 minutes to allow it to activate

4. Add ¼ cup of water so the batter is not too thick

5. Heat large skillet over medium heat and lightly oil the pan or spray with cooking spray. Pour about 2 tablespoons of batter or until blini is 2 ½ inches in size

6. Flip when batter starts bubbling. Cook until blinis are brown

Plating

1. For the savory dish, dab a small spoonful of your chive sour cream on the blini and top it with the sautéed zucchini and tomatoes

2. For the sweet dish, dab a small spoonful of your honey sour cream on the blini and top it with mangos with 3 strips of ginger

3. Continue plating as your blini cakes come out

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April NYC Digs

Posted on April 18, 2012 | Leave a comment

It was a gorgeous spring weekend visiting my sister in nyc.  My sister took us around of course and I looked up a couple places I’ve been dying to try.  I go to nyc often but we were only able to hit a few places from our research. I think we were very successful this time around.  We stayed in East Village – a place full of organic markets and vegetarian restaurants. We also ventured out to the meatpacking district and Brooklyn to discover a couple new digs.  If your vegan/vegetarian I’ll show you how to order at restaurants that mainly serve meat.  There’s always an option. You just have to be a little creative like Sally from the movie When Harry Met Sally.

Before heading to dinner my sister came over and gave me the most beautiful flowers.

My sister took us to Scared Chow, a very trendy vegan restaurant in Greenwich Village. We got a perfect seat by the window.  This adorable dig is known for their vegan tapas.  We ordered six delightful plates – a combo of 3 for $18.  The portions are quite large and heavy for tapas, so choose wisely.

We started out with the Sunflower Lentil Pate with crostinis (plate pictured on the bottom).  The consistency was very much like pate – thick and rich.  It was full of flavor with a crunchy bite.  My top 3 favorite plates of the night: Sautéed Shiitake Mushroom w/South Indian Dip (middle left) – The sauce made this dish.  It almost had a buttery taste.  Growing up I ate plenty of shiitake, but never with such a unique sauce.  Root Vegetable Latkes w/Indonesian Date Butter (top right) – Ok, so this is hands down my favorite of the night.  It was perfectly cooked – crispy on the outside but you can still taste the flavors of the vegetable root.  Korean Tofu Cutlets w/steamed kale (top left) – It was sweet and spicy, but not over-powering flavors like most Korean dishes.

We were much too full for dessert but we walked to St. Mark’s where my sister purchased the best gummy bears ever – Crown Natural Gummy Bears from Saint Mark’s Market.  They were soft and chewy tropical flavors.

The next morning my sister took us to a French bistro for brunch, Patis, located in the meatpacking district.  The brunch menu contained mostly diary and eggs, but here’s where you can get creative if you are vegan.  I opted for the granola and berries w/o yogurt, which was absolutely delish even without yogurt.  They gave us a fresh bread basket and jam.

Ok, so this is the highlight of my trip.  I always been a fan of Top Chef and when I heard that one of my favorite chefs opened a new restaurant I had to go.  Dale Talde was from season 4 and made an amazing comeback on Top Chef Masters.  He’s known for his Asian Fusion cuisine.  I went to Buddakan last year to look for him, but no luck.  Everything happens for a reason.  It just so happens he opened his own restaurant – Talde in Brooklyn.  Let me just say it was phenomenal.

What an experience!  We headed to Brooklyn early because the wait can be up to two hours.  Got there 5 minutes before it opened and the restaurant filled up quickly.

The place is bigger than I expected and we were seated at the best spot, right in front of Dale.  I love restaurants that open the kitchen up so you can see the chefs cooking.

Pretzel Pork & Chive Dumplings with spicy mustard – Heard it really does taste like pretzels.

Perilla Leaf – Perfect dish to cleanse your palette before the main course.

Hawaiian Bread Buns – There were three: Filipino Pork, Crispy Long Island Fluke, and the Market Vegetable.  The Market Vegetable bun melted in my mouth.  My sister claims that the vegetable bun was actually the best one.

Tofu & Kale Salad – The best salad I ever had in my life.  It was a bed of kale served with beets, tofu, and fresh water chestnuts mixed with cider ponzo dressing.  Every bite had a subtle and creamy crunch.  I still dream about it.

Short Ribs – My husband couldn’t find anyone that can make short ribs like his dad, until now.

Halo-Halo – I had halo-halo before, but not like this.  This one was special.  I heard people guess what’s in this dessert.  Here’s what I think it is: shaved ice, coconut milk, bananas, mangos, pear, jelly cubes, tapioca pearl, and drum roll….Captain Crunch cereal.

As you can see my sister thoroughly enjoyed this.

The finale – Dale came over to our table to greet us.  I was such a creepers staring at him all night, so I was star struck when he headed to our table.  He is such a humble person and appreciated how we enjoyed his food, nothing like what he seems on TV.

Later in the night we passed by Pommes Frits.  I heard this on the food network and didn’t mind a late night snack.  We got the sweet mango chutney.  Seriously, the best fries I ever had.  When I took a bite for the first time there was complete silence.

Our last day in NYC – My husband wanted to get a pastrami sandwich from Katz Deli for lunch, so we decided to go there first and then go to this vegan café afterwards.

His lunch came with pickles, so I was noshing on that while my husband finishes his sandwich on a bench we found outside.

My turn – we went to Altas Café.  This is a hole in the wall, and the menu caters to all vegan/vegetarians.  I got the Vegan Mediterranean Crepe.

What’s inside is full of deliciousness – tomatoes, olives, mushrooms, onions, tofu cheese.  I savored every bite.

I also ordered the peanut better layered bomb cake to-go.  It was so good I didn’t even notice it was vegan.  A perfect way to end my trip.

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Apple Almond Butter Crispbread

Posted on April 18, 2012 | Leave a comment

I love to snack!  It’s my Achilles heel.  You’ll see a lot more posts on how I pair certain foods to make healthy noshicious snacks.  Here’s one of my favorite noshes.

By Shelly Chiang, Makes 1 serving

Ingredients

  • 1 slice of Scandinavian Bran Crispbread (I got this from whole foods.  It’s low in calories and low in GI)
  • 1 tbsp of almond butter (I got this super fresh almond butter in Philly.  It’s from the Kauffman’s Lancaster stand in Reading Terminal Market)
  • 4 slices of gala apple
  • Pinch of cinnamon

Directions
Simply spread almond butter on the bran crispbread, add slices of gala apples, and sprinkle cinnamon on top.  Whoa la!

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