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02/25/2026

Viral Crispy Rice Omelette 🍳🍳🍳 This viral and easy to make omelette is all about texture. Leftover rice turns golden and crispy in chili crisp, while fluffy eggs set over top. Finished with salty parmesan, savoury furikake, and fresh green onion, it’s a quick, protein-rich meal that hits every craving. Crunchy, spicy, and deeply satisfying. Perfect for breakfast, lunch, or an easy solo dinner when you want something fast but flavour-packed.

Ingredients
1/2–1 cup leftover cooked rice
3 large eggs, beaten
1 tbs Chili crisp (for cooking + extra to garnish)
Freshly grated parmesan
Sliced green onion
Furikake

Instructions
Heat chili oil in a nonstick pan over medium heat. Add the rice and spread it evenly in the pan.
Immediately pour the beaten eggs over the rice.
Sprinkle with parmesan, green onion, and furikake. Cover and cook for a few minutes, until the egg is set.
Drizzle with extra chili oil, slide out, fold, slice, and eat immediately.

Recipe by + reel by

02/24/2026

Charred Cabbage with Miso Butter + Smoked Sea Salt 🥬🥬🥬

It’s the year of the cabbage remember! And this one is next level! Smoky, savoury, and packed with umami. Charred hispi cabbage is roasted until tender, then basted in golden miso butter and finished with fresh lime and sea salt. Perfect as a veggie side for a roast or on its own as a bold, flavour-packed dish.

Ingredients
1 hispi (pointed) cabbage. I only had a med green cabbage cut into wedges and it worked well.
1-2 tablespoon olive oil

Miso Butter
⅓ cup unsalted butter, softened
1 tablespoon miso paste
Zest and juice of ½ lime (plus more to serve)
Smoked maldon salt, to taste

Method
Preheat the oven to 400°F.
Heat a large oven-safe pan over high heat and add the olive oil.
Place the cabbage cut-side down in the hot pan and sear for 4–5 minutes, until deeply golden and slightly charred.
Transfer the pan to the oven and roast for 25–30 minutes, until tender.
While the cabbage roasts, mix the butter, miso, lime zest, lime juice, and a generous pinch of smoked sea salt until smooth.
Remove the cabbage from the oven and return the pan to the stovetop over medium heat. Add a spoonful or two of the miso butter to the pan.
Turn the cabbage through the butter mixture until glossy and caramelized.
Finish with extra miso butter, lime juice, lime zest, and another pinch of smoked sea salt if desired.

Recipe by + reel by

02/17/2026

Cassava Flour Flatbread 🍞🍞🍞 This isn’t your average flatbread. Quick to make and endlessly versatile, it’s perfect for dipping, wrapping, or using as a tortilla for taco night. Gluten-free, vegan, and ready in minutes, this is one of those recipes you’ll come back to again and again.

Comment “cassava” below 👇 and we’ll send you the recipe link 🔗

Recipe by Rose Diker + reel by

holistic recipes weeknight comfort

02/10/2026

Chocolate Beet Cake 🎂 🎂 🎂 This fudgy, rich chocolate cake gets its deep colour and ultra-moist texture from roasted beets blended right into the batter. Naturally sweetened with coconut sugar and made with sprouted spelt flour, it’s packed with fibre, antioxidants, and minerals while still tasting completely indulgent. Perfect for celebrations that feel both nourishing and decadent.

Comment “beet” below 👇 and we’ll send you the recipe link 🔗

Recipe + reel by .fran.allen

Refined Sugar-Free Nutrient-Rich

02/04/2026

Mushroom Stroganoff 🍄🍄🍄 This cozy, plant-based twist on classic stroganoff is rich, savoury, and soooooo comforting. A mix of mushrooms brings meaty texture, while a quick sunflower cream creates a silky, nut-free sauce. Easy enough for a weeknight, yet special enough for a holiday table.

Comment “mushroom” below 👇 and we’ll send you the recipe link 🔗

Recipe + reel by .fran.allen

02/03/2026

Low Histamine White Chocolate Bark 🍫🍫🍫 This simple bark is a sweet treat that’s gentle for folks lowring their histamine levels. Creamy white chocolate gets topped with juicy pomegranate and crunchy punpkin and h**p seeds for a balance of sweetness and texture. Perfect for Valentine’s Day or anytime you need an easy, low-histamine dessert.

Comment “bark” below 👇 and we’ll send you the recipe link 🔗

Recipe + reel by

01/29/2026

Brothy Soft Tofu with Mushrooms & Chili Crisp

We keep this dish on heavy rotation all year long, using what’s available and affordable. It’s nourishing, quick and deeply delicious.

Serves 4 to 5

2 Tbsp (30 mL) extra virgin olive oil
1 bunch green onions
3 cloves garlic, thinly sliced
Pinch of ground red chillies
1 litre (1000mL) chicken or vegetable broth
1 Tbsp (15 mL) white or black vinegar
1 Tbsp (15 mL) soy sauce or tamari
1 Tbsp (15 mL) Hot Honey
2 lbs (900 grams) soft tofu , sliced
2 cups (500 mL) enoki mushrooms, or other mushrooms such as shiitakes, sliced thin
2 cups-ish (500 mL) hearty greens such as chard or kale, cute into bite-sized pieces
1 tsp (5 mL) sesame oil, optional
Chili Crisp and Rice to serve

Thinly slice the green onions, separating the whites from the greens and setting the sliced green onions aside.

In a large saucepan over medium high heat, sauté the whites of the green onions and the garlic in oil for 2 to 3 minutes until they soften but do not brown.

Add the chilies and sauté one minute more. Add in the broth, vinegar, tamari and hot honey and increase heat to high. Allow mixture to come to a boil and then add in the tofu and mushrooms. Cook for 1 to 2 minutes until the mushrooms soften and the tofu has warmed through.

Wilt in the greens and add in the green onions.

Drizzle with optional sesame oil. Top with chili crisp and ladle over warm rice.

Recipe by
Video by juniperisland

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