Recipes

Jonell Francis
Bibim Bop Korean Rice Bowl

Bibim Bop Korean Rice Bowl

Bibim Bop (Korean Rice Bowl) This year we invited a Korean exchange student to stay with us and experience American living. Jiyu loves to cook and has already shared some new family favorites. Like this easy rice bowl meal. Not only is the name a hoot to say, but the jewel-like vegetables are hypnotic and the flavors addictive! Another thing is that it's so customizable for individual tastes. We all go home happy! Serves 6. Prep takes about 30 minutes. Ingredients Gochujang Sauce: 3 Tablespoons store-bought gochujang chile paste (now sold at Smiths/Fred Meyer) 1 Tablespoon coconut aminos or fish...

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Jonell Francis
Roasted Roots

Roasted Roots

Roasted Roots Easiest meal you can make completely on autopilot. For one of those days when you don't want to think about another thing! Gather whatever root vegetables you have, a couple sweet potatoes, yams, red potatoes, beets, carrots, onions or parsnips, and don't turn away those scrumptious trimmed asparagus just because they didn't grow underground! Ingredients Assortment of vegetables, skins scrubbed and cut into wedges to fill 2 or 3 baking sheets. 1/2-3/4 cup olive oil 2 cloves garlic minced 1 teaspoon salt 1/2 teaspoon pepper Instructions Preheat oven at 425 degrees F. Toss all the vegetables in a...

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Jonell Francis
Grilled Chicken Cran Apple Salad

Grilled Chicken Cran Apple Salad

Grilled Chicken Cran Apple Salad Hungry for dinner? This meal in a dish satisfies even growing teenage boys at our table. Also keeps well with an ice pack for takeaway lunch. Takes about 15 minutes to grill the chicken, or cut your time by warming pre-grilled chicken on the stovetop.  Ingredients 1 cup Grilled chicken strips (made fresh, or the frozen kind warmed in a pan) 1 head romaine lettuce, cut into bite size peices 1 diced red apple (your daily serving of fruit while on Reboot) 1 sliced avocado for garnish on top 1/2 cup dried cranberries Carver’s Salad...

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Jonell Francis
Balsamic Roasted Beet Salad with Goat Cheese

Balsamic Roasted Beet Salad with Goat Cheese

Balsamic Roasted Beet Salad Ingredients 6-8 medium size golden and red beets, tops removed and scrubbed 1/2 cup balsamic vinegar 1/2 cup olive oil 2 teaspoons Dijon mustard sea salt and freshly ground black pepper 4 ozs baby arugula or spring mix salad greens 1/3 cup roasted walnuts (in 400' oven for 10 minutes) 4 ozs soft goat cheese (or almond feta if goat cheese doesn't agree with you) Instructions Preheat oven to 400 degrees. Place beets in a covered dish and roast them for 50 minutes to an hour depending on their size, until a small sharp knife inserted...

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