Kiki

03/15/2026

Follow me for more spring recipes!!!

03/15/2026

We survived winter… time to celebrate with this fresh spring orzo 🌿🍋🌞 Grab fresh asparagus, peas, and basil from your local farmers market and toss it with orzo for the easiest spring meal

PEA PESTO:
1 1/2 cups peas
1 cup basil tightly packed
1/4 cup walnuts
3 large garlic cloves
1/4 cup olive oil
juice from 1/2 a lemon
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes Optional
Optional: 1/2 cottage cheese for extra protein

02/12/2026

VALENTINES DAY PASTA 🍝

02/06/2026

Come with me to make fresh croissants 🥐

02/06/2026

Nothing better than a fresh croissant 🥐

02/03/2026

A chilly Friday morning calls for savory French toast 🤩🤩 Layered with caramelized onion jam & topped with an olive oil fried egg + parsley 🌱

02/01/2026

02/01/2026

Wonton Wednesday🔥🥟🔥 These delicious, spicy vegan wontons are made with mushroom and tofu filling so you can enjoy these bad boys without the guilt 😉
Tip: Make a big batch and freeze half so you can enjoy some later!
Ingredients:
• 30 wonton wrappers- can be found at local or speciality grocery stores
• 1 package tofu
• 1 clove garlic
• 5 oz cabbage
• 1 scallion 🌱
• 5 oz shiitake mushrooms (or king oyster)
• 4 tbsp Chinese five spices powder
• 2 tbsp soy sauce
• 1 tsp sesame oil
Spicy Chili Oil:
• 6 tbsp chili oil 🌶
• 2 tbsp soy sauce
• 2 tsp rice wine
• 1 tsp sesame oil
• 1 tsp sugar
Instructions:
• Start by making the chili oil. Add chili oil, soy sauce, rice wine, sesame oil, and sugar to a bowl and stir to combine. Finely chop cilantro and add to the mixture. Set aside.
• To prepare the filling, roughly crumble tofu and finely chop garlic. Slice cabbage, finely cut scallion and chop shiitake mushrooms. Only mixing all ingredients turns out too crumbly and the ingredients fall out of the wrappers. This is why you need to add tofu, soy sauce, sesame oil, five spices powder, garlic, half of the pointed cabbage, and mushrooms to a liquid measuring cup and use a blender to mix.
• Then add remaining chopped mushrooms and cabbage and stir to combine - the filling should be slightly sticky. If it's still too crumbly, blend again.
• Add 1 tsp of the filling to a wrapper and fold them. For this, place a wrapper in front of you, so one corner points directly at you.
• Then add the filling, and fold one half of the wrapper over the filling so you get a triangle. Finally, take the corners of the longer side and fold them over each other - brush with some water to seal them. Repeat with remaining filling and wrappers.
• Bring water in a pot to a boil and cook wontons in batches for ~2-3 mins.
• Remove wontons from the pot and transfer them to bowls. Add 1/4 cup of the cooking water to the prepared chili sauce and stir to combine. Ladle chili sauce over the wontons and sprinkle with finely cut scallion.

02/01/2026

Spicing up your Monday w/ CRISPY RICE SPICY TUNA 🍣🔥
Ingredients:
- 1/2 pound of sushi grade ahi tuna
- 2 cup sushi rice
- 1/4 cup scallions
- 3 tbsp spicy mayo
- Vegetable or canola oil
- 1 Avocado 🥑
- Soy sauce
- Top with jalapeño, sriracha & sesame seeds 🔥
Instructions:
- It is important that you use sushi rice in this recipe! Cook as directed. Once you have the rice, mold it into a square or rectangular pan, using your hands or a fork to flatten it. Then stick the pan in the fridge until the rice is cooled.
- When buying your tuna, ensure that is it sushi grade and safe to eat raw. To prepare the tuna, cut it with a large knife until it is basically minced.
- Next, transfer it into a mixing bowl. Add the spicy mayo and chopped scallions. Mix until blended. Stick the mixture in the fridge.
- First, cut the avocado in half. Then chop it into smaller pieces and transfer it into a small mixing bowl. Next, use a spoon to mash it up into a smooth consistency.
- Once the rice has cooled, remove it from the fridge. Flip the pan onto a cutting board so that the block of rice transfers over. You can use your hands or a knife to cut individual rectangles of rice.
- Coat the bottom of a non-stick pan with vegetable or canola oil and but the heat on high. Transfer the pieces into the pan. Fry each side for about two minutes or until golden brown.
- Remove tuna from the fridge. Put about a spoonful of avocado on the crispy rice followed by a spoonful of the tuna mixture. This is a time when you can get creative, feel free to add any additional ingredients, like eel sauce or jalapeño, to create the perfect crispy rice!
🍣

02/01/2026

During the colder months, there's truly nothing better than a warm bowl of ramen 🍜

This Spicy Miso Ramen recipe features an aromatic broth made with a mix of soy sauce, miso paste, hot chili oil, garlic, and ginger 🫚

Ingredients:
• 8 oz. ground chicken
• 2 Tbsp cooking oil
• 8 oz. thinly sliced shiitake mushrooms
• 4 large bok choy
• ½ cup minced shallots
• 4 garlic cloves, minced
• 1 Tbsp. freshly grated ginger
• 3 Tbsp. white miso paste
• 2 Tbsp. soy sauce
• 2 Tbsp. rice vinegar
• 1 Tbsp. hot chili oil
• 6 to 8 cups low sodium chicken or vegetable broth
• 2 packs ramen noodles
• 3 soft-boiled eggs, halved
• Thinly sliced green onions for garnish
• Toasted sesame seeds for garnish

Instructions:
• Heat a Dutch oven over medium heat. Once hot, lightly grease and add chicken cook for 4 to 5 minutes, using a wooden spoon to break meat into small pieces. Transfer meat to a bowl and set aside.
• Add oil to pan, along with mushrooms and bok choy. Cook 5 minutes, until golden and tender. Stir in shallots, garlic, and ginger; cook 2 to 3 more minutes, until aromatic.
Stir in miso paste, soy sauce, rice vinegar, and hot chili oil. Add 6 cups of broth and bring mixture to a boil.
• Cook until noodles are al dente, about 3 minutes, or according to package instructions. Stir in cooked meat.
• Ladle ramen into bowls, and top each serving with 1 soft-boiled egg, a handful of green onions, and toasted sesame seeds. For more spice, drizzle extra chili oil overtop 😋