Recipe: BibimBap

Sunday, September 27, 2026

Excuse the night-time photo. This BiBimBap from Ivy's Kitchen was a ton of work. But it is absolutely delicious. I should have tripled the recipe, instead of doing a single batch. What was I thinking?

Ingredients

For the beef bulgogi:

• 2 lbs ground beef
• 8 oz mushrooms, chopped
• 1/2 yellow onion, diced
• 5 cloves garlic, minced
• 1/4 cup soy sauce
• 2 Tbsp brown sugar
• 1 Tbsp mirin
• 1 Tbsp oyster sauce
• 1 Tbsp toasted sesame oil
• 1/2 tsp black pepper
• 1 Tbsp neutral oil for the pan

For the veggies:

• 1 bag shredded carrots
• 2 zucchini, julienned
• 10 oz fresh spinach
• 12 oz bean sprouts
• 3 cloves garlic, minced
• 3 tbsp toasted sesame oil (divided)
• Salt to taste
• Toasted sesame seeds

For the bibimbap sauce:

• 6 Tbsp gochujang
• 2 Tbsp rice vinegar
• 2 Tbsp sweetener
• 1 Tbsp toasted sesame oil
• 1 Tbsp soy sauce
• 1 clove garlic, grated
• 2-3 Tbsp water to thin

Everything else:

• 4 cups uncooked short grain rice (about 6 cups cooked)
• 6 eggs

Directions

1. Cook the rice with slightly less water than usual. Let it cool while cooking everything else.
2. Make the sauce: Whisk the [gochujang], rice vinegar, honey, sesame oil, soy sauce, and grated garlic in a jar. Add water a tablespoon at a time until it's pourable but still clings to a spoon. It keeps up to 2 weeks in the fridge.
3. Make the jammy eggs. Lower 6 eggs into boiling water, boil for 7 minutes, then shock in ice water. Peel once cool and keep them whole.
4. Blanch the bean sprouts in salted boiling water for 1-2 minutes, drain, and squeeze out the excess water. Toss with 1 tbsp sesame oil, a minced garlic clove, salt, and sesame seeds.
5. Blanch the spinach in the same pot for 30s, shock in cold water, and squeeze it dry. Toss with 1 tbsp sesame oil, a minced garlic clove, salt, and sesame seeds.
6. Sauté the carrots in a drizzle of oil for 2-3 minutes with a pinch of salt, until just softened. Remove, then do the same with the zucchini and the last garlic clove, about 3 minutes. Crisp/tender is the goal.
7. Make the beef bulgogi. Mix the ground beef with the mushrooms, soy sauce, brown sugar, mirin, oyster sauce, sesame oil, and pepper. Heat oil in a large pan over medium-high, sauté the onion and garlic for 2-3 minutes, then add the beef. Spread it flat and lcrisp it for 3-4 minutes so the bottom caramelizes, then break it up and cook until the liquid is mostly gone and the beef is glossy, about 5 more minutes.
8. Assemble. Rice in each container, then arrange the beef and veggies on top. Pack the eggs whole and the sauce in little containers on the side.

Recipe: Sheet Pan Breakfast Burritos

Wednesday, September 23, 2026

These Sheet Pan Breakfast Burritos have been on repeat for awhile. Someone I know also appreciates them

Ingredients

Veggies

• 1 medium green bell pepper, diced
• 1 medium orange or yellow bell pepper, diced
• 1 medium yellow onion, diced
• 2 Tbsp oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Meat

• 1 pound ground turkey or lean ground beef
• 1/4 tsp salt
• 1/2 tsp paprika
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/4 tsp black pepper

Cottage Cheese Egg Mixture

• 6 large eggs
• 4 egg whites
• 1 cup cottage cheese
• 3/4 tsp salt
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 1/4 tsp black pepper

Other

• 2 cups fresh spinach
• 1/2 cup shredded cheddar cheese
• 12 high fiber tortillas
• 1 cup store bought mild salsa
• cooking spray

Instructions

1. Preheat oven to 375°F and grease a non-stick rimmed sheet pan with cooking spray.
2. Place the vegetables onto the pan and toss together. Spread in an even layer and roast for 15 minutes.
3. Meanwhile, mix all the meat ingredients in a bowl with your hands until well combined.
4. Mix the roasted veggies and spread back out into an even layer. Sprinkle the beef (or turkey) mixture in small clumps on top.
5. Bake for another 15-20 minutes, until the meat is crispy. Keep the oven on after baking for later.
6. While the beef mixture bakes, blend the cottage cheese egg mixture in a blender until smooth.
7. Pour the liquid mixture over the sheet pan, sprinkle with shredded cheese, and bake for another 10-12 minutes or until the egg is mostly set.
8. Let cool for 10 minutes, then cut the egg mixture into 12 rectangles.
9. Fill each tortilla (12 total) with 1 heaping Tbsp (optional), baked egg rectangle and spinach. Roll the tortilla up, tucking the sides inwards and rolling tightly.
10. Optional: Place each burrito onto the now-empty pan, spray with avocado oil (or drizzle with a bit of avocado oil) and bake for 5-7 minutes, until crisp and lightly golden.
11. Wrap in parchment paper and freeze! Reheat in microwave for 2 minutes.

Success: White Chicken Chili

Sunday, September 20, 2026

Is it the most exciting look dish? No. But it does taste pretty good, and is a fine meal-prep addition to the rest of the line-up. This one is from iFoodReal.

Success: Marinated White Beans

Wednesday, September 16, 2026

I was in the mood to make these Marinated White Beans from VeganRicha. Don't know why, but it was good, and gave me lunch for a few days!

Recipe: High Protein Marry Me Beans

Sunday, September 13, 2026

I've made these High Protein Marry Me Butter Beans from FoodWithFeeling a few times. I add in spinach and use either cannellini beans or chickpeas, as I can never seem to find canned butter beans. But it works.

Ingredients

• 8-16oz pasta
• 2 Tbsp olive oil
• 2 Tbsp unsalted butter
• 3 cloves garlic minced
• 1 cup vegetable broth
• 1 15 oz block silken tofu
• A few handfuls fresh spinach
• 1/4 cup nutritional yeast or parmesan cheese
• 1 tsp chili flakes
• 1/4 tsp oregano
• 1/4 tsp thyme
• 1/3 c sun-dried tomatoes chopped
• 2x 15oz cans butter beans or other white beans or chickpeas, drained and rinsed
• 1 Tbsp chopped fresh herbs for serving

Instructions

1. Prepare pasta according to directions on box.
2. In a blender, combine HALF a can of the beans, the silken tofu, nutritional yeast, and the broth. Blend until creamy.
3. Heat a large skillet over medium heat with the olive oil. Add in the garlic and sauté until fragrant. Add the tofu mixture and stir to combine.
4. Adjust the heat to medium-low, and add the beans to the skillet. Allow the sauce to come to a low simmer for 3 minutes, then add in the butter, chili flakes, thyme, and oregano.
5. Add the butter and sun-dried tomatoes and season to taste with salt and pepper and let the sauce simmer and thicken for a few more minutes.
6. Stir fresh spinach in immediately before ladling out onto pasta.

Recipe: Overnight Cookie Dough

Wednesday, September 9, 2026

This Overnight Cookie Dough from EatingHealthyGram is pretty good and pretty easy. It also freezes/thaws pretty well...but unlike actual cookie dough, it is not very good straight out of the freezer! Gotta let it defrost.

Ingredients

• 1 cup cottage cheese
• 1.5 cups Greek yogurt
• 1 cup almond flour
• 3 scoops [vanilla] protein powder
• 1/4 cup honey or pure maple syrup
• 1 Tbsp almond butter
• 2 tsp vanilla extract
• 1/2 tsp salt
• Chocolate chips (to taste)

Instructions

1. Blend cottage cheese until smooth.
2. Mix together cottage cheese, yogurt, sweetener, and almond butter.
3. Stir in almond flour, protein powder, and salt.
4. Fold in chocolate chips.
5. Refrigerate at least 3 hours—or overnight.