Archives for the month of: January, 2017


Whenever we go to visit our extended family, we always try  to go to our favourite Ramen Noodle Restaurant called Ajisen Ramen. I decided to try to make a similar soup. It turned out pretty delicious and quite easy to put together.


1 package ramen noodles (20 ounces)

5-6 cups organic vegetable broth

4 garlic cloves minced

1 tsp ginger powder

1 tbsp safflower oil

1 tbsp sesame oil

1 tbsp rice vinegar

4 tbsp soy sauce

1 package enoki mushrooms separated

4 cups shiitake mushrooms sliced

4 cups baby bok choy – rinsed and pealed into pieces ends slices off

6 green onions sliced fine

4 organic eggs hard boiled

4 cups frozen corn

1 package firm tofu cut into small square cubes


In a pot heat safflower oil and sesame oil. Sauté the minced garlic and ginger powder on low heat for a few minutes. Add in vegetable broth, soy sauce and rice vinegar. Then add in mushrooms and baby bok choy. Cook for 5 minutes. Add to the broth green onion, frozen corn and tofu. While broth is cooking, in a small pot place eggs with water and bring to a boil. Turn off heat and let stand for 5 minutes and then place eggs in cold water. In a kettle boil water. Place ramen noodles in a bowl and pour boiling water on top of noodles. Let stand for 3-4 minutes and then drain noodles in a strainer. Add in ramen noodles and hard boiled eggs into the soup and continue cooking for another 10 minutes until hot. Take ramen soup off stovetop and serve in a large bowl. Enjoy!










I’ve always enjoyed a good marble cake. This marble cake recipe from has very little fat but it still moist. It is a nice alternative to a muffin as an afternoon treat. I made some minor changes to the recipe using spelt flour, greek yogurt and oil.


1 2/3 cups whole wheat flour

2/3 cup spelt light flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp sea salt

3/4 cup cane sugar

2 large organic eggs

2 large organic egg whites

1 cup greek yogurt

1/2 cup unsweetened vanilla almond milk or organic milk

1/2 cup unsweetened applesauce

1/3 cup safflower or melted coconut oil

1 1/2 tsp pure vanilla extract

1 tbsp unsweetened cocoa powder

1 oz semi-sweet chocolate melted

1 tbsp butter


Preheat oven to 350 degrees. Spray a bundt cake pan. In a bowl combine both flours, baking powder, baking soda, sea salt and cane sugar. In a separate bowl mix eggs, egg whites, greek yogurt, almond milk, applesauce, oil and vanilla. Combine the dry ingredients into the wet ingredients. In a saucepan melt chocolate, cocoa powder and butter on low heat. Pour 3/4 of the batter into the bundt pan. Using a spoon spread the melted chocolate throughout the batter. Take a knife and swirl the chocolate into the batter. Add remaining cake batter on top. Place in oven and bake for 50-60 minutes. Let cool and flip onto a cake plate. Transfer to a cooling rack. Enjoy!



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