All posts tagged: healthy

Asian Style Cobb Salad

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This summery salad combines so much of things that I love including feeling healthy while still eating fats and noodles.  Hmmm…noodles. My take on the Cobb has no lettuce, instead the buckwheat noodles take its place as the base. They are perfect for a warm weather salad since they are served cool. The noodles also work amazingly well with the vegetables and flavor-maze dressing. You can add whatever you’d like to this salad. This one is vegetarian and I made it for Meatless Monday. The “bacon” on my Cobb is a vegan mushroom bacon I found on Healthy Happy Life. You can find the recipe here! I highly suggest the recipe, not because it tastes just like bacon, but because it’s just a really tasty mushroom dish. I ate many (many many) before putting them on my salad. Print out the recipe here: Asian Style Cobb Salad

March Rabbit Salad | A Review

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Finding a salad that is not bitter greens drenched in balsamic dressing in this city is hard pressed, but, not impossible anymore. As Seoul keeps its steady march into globalization, finding healthy Western food, with Western tastes in mind, is getting easier. No longer do I have to settle for pizza and pasta when I need something from back home. I can go to a place like March Rabbit Salad. This spot is just fun. Subtly playing with an Alice in Wonderland theme, this restaurant is airy and bright and cheerful. It’s impossible to miss on the streets of Sinsa, near Garosugil, with all the money they spent on bright yellow paint. I love it, though, as it takes the food seriously, but the interior remains whimsical. The menu ain’t half bad either. It’s crammed full of salads (you can design your own), sandwiches, and juices. Everything is fresh and well seasoned. This place is great for the vegetarians and vegans who roam among us. There are options for all. My one and only gripe is that I’d love …

Bad Farmers | A Review

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Oh~ My~2016! Where have I been? What’s become of me? Why haven’t I updated my once randomly prolificly updated blog? Can I just say that the end of 2015 was a real bruja and leave it? It was. 2015 was a screaming, boozy harpy I could not get off my back that drew the energy from me like a succubus. I was never so happy to see a year hit itself with the doorknob on the way out. Then…I went to paradise (whispers~Bali) and all was right in the world again. So I’m back. I am recharged. I am finally looking forward to the future again now that I can see the daylight. Welcome to my life, 2016! To start off in the most cliche of New Year’s ways, I’m introducing a salad place in Seoul so that we all feel guilty and go eat a salad. Because it’s the start of a new year and, so, like half of us are probably riding the diet train until at least February. 😀 However, Bad Farmers doesn’t feel like a …

Banana & Nutella “Ice Cream”

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You know already I’m trying to trick you, right? This recipe has been woven into the fabric that is Pinterest and has been around for a while. So you probably already know that people are whipping their frozen bananas into an ice cream like dessert. I tried it once last year in my blender to no avail, I could not get that damn banana to turn into ice cream. It was actually just not pleasant, it just tasted like icy banana. The consistency was all wrong. This year I persevered since I got a new food processor…and VICTORY! The consistency was much better and I was really reminded of banana ice cream. You can take this basic recipe and create any new flavors you want. It’s really versatile. As a tried and true ice cream lover I will tell you honestly that it doesn’t taste exactly like ice cream, but it is really delicious in its own right and much healthier for you. So give it a whirl and see what you can do. Summer …

Harvest Slaw

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I needed something acidic to break up the cream and fat of Thanksgiving and this slaw is perfect for that. It’s sweet and tangy and hits all the right spots. Perfect for parties, large crowds, special dinners with friends… you name it. Plus its beautiful and I LOVE to eat some beautiful food. If you are not serving it the same day you don’t need to do step two, sitting overnight in the vinegar will take the sting out of the garlic. Just pop it in a tightly sealed plastic bag, put it in the fridge and dress the salad the next day like me. I also sprinkled lemon juice over the cut apples so they wouldn’t brown. Ingredients: 3 Tablespoons of olive oil 2 garlic cloves, minced 1/4 cup red wine vinegar 1 tablespoon maple syrup salt + pepper to taste 4 cups of shredded red cabbage (I added some green too) 1 large red apple, sliced thin 1/2 cup dried cranberries 2 tablespoons (or more) of cilantro Directions: Add your olive oil, garlic, red …

Hakdong Park |a little nature in gangnam

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Even couch potatoes need a little fresh air and greenery now and again. I find my respite in a lovely little park near my home in Nonhyeon. Hakdong park is a quick getaway about a 15 minute walk from my apartment. It’s only 15 minutes because I walk super slow. #noshameinit I use it for rest and exercise. It has a couple of tennis courts, some Korean style work out machines, a place for the kids and a couple of pagodas to sit and relax. There is a nice little hill to get your heart rate moving along as well, which makes it a great place to get in some cardio. I love it because its a bit wild, it smells like mud but its still in the middle of civilization. You can find more pictures on my Flikr page!   Directions per Exploring Korea How to get to Hakdong Park Seoul There are a few ways to get to the park and all take about the same time. You can take line 7 to Nonhyeon station …

Summer Fruits |Salad|

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 I got a beautiful bunch of some summertime fruits from a friend and needed to eat them up quickly. A salad is a rock solid way to throw them all together and eat them while feeling good about your dinner.  The star of this show was the freak on the outside-beauty on the inside dragon fruit. This fruit has a lovely, mild taste and is a bit like a kiwi in texture. It combined like a champ with the other fruits. To eat you just cut off the crazy green outside with a pairing knife. After you cut up the fruit, the fuschia skin simply peels off. It’s all much easier than it looks. I had this salad with a little roasted duck on the side but on its own is also incredibly flavorful. I just love my proteins. For the Salad: Lettuce Red onion Avocado Dragonfruit Nectarine Hazelnuts, halved For the Dressing |for 2|:  1/2 cup of olive oil 1 tablespoon lemon salt + pepper to taste black + white sesame seeds bit of dill   Recipe Adapted From: …