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Jul 22, 2015

Overnight Oats

Some folks just don’t like eating oats. I’ve been told it’s boring.
Well …. YOU are boring. 
Oats are so boring you can actually make it very interesting. 

Growing up, mum used to dump an egg, milk and honey in my oats, cook it to a custardy yumminess and serve it to a delighted me. Don’t go eeww … custard IS made with eggs.

Just last week, a visiting good friend was talking about overnight oats. That triggered a childhood craving for oats …. but with a new and modern, healthy twist … no cooking and raw.

You know, it saves a ton of time in the morning. Just prepare it the night before and it’ll be nice and ready when you’re rushing for time the next morning. 
It’s yummy and keeps you energised til lunch …. sometimes I still don’t feel hungry at lunchtime and just have a light snack. How good is that? And that’s even after a tough 2-hour tennis game. Of coz that also depends on how much of the oats you consume.

This is my portion …
(I use a 200 ml jam jar)

3 - 4 heaped tbs rolled oats
1 tsp chia seeds (this makes it gooey. I love gooey oats …. oats are meant to be gooey. You can omit this if you don’t want it gooey. It’ll be a little coarser. I’m not a horse. I don’t like coarse and gritty down my throat)
1 tsp honey
1 good pinch of cinnamon
milk (filled to about 3 quarters of the jar)

Stir everything together and then add the fruits. You can also add the fruits just before eating.

diced peaches

Put the lid on and leave in the refrigerator overnight. 
Yeah … overnight …. why do you think it’s called OVERNIGHT oats?

Tons of options:

Almond / soy milk
Yogurt (dilute a little)
Other spices
Chocolate chips / syrup
Cocoa powder
Your fav fruit
Whatevers ……

DO NOT be boring

Jul 4, 2015

Some Kinda Korean

Fresh, clean, simple flavors.
Just perfect for hot, humid days. 

I called it “Some Kinda Korean” so as not to have someone come after me telling me it’s not.
I used a Korean Beef Bulgogi Marinade. That’s all.
I love the simplicity of their summer dishes. It’s more of a salad. 
Easy, light, refreshing ….. preparation is easy too. My fav kind.


Beef slices (for stir frying)
Beef Bulgogi Marinade (bottled, any brand will do)
Dash of sesame oil
White vinegar
Ground white pepper

Carrots, julienned
Spinach, cut into about 2” lengths (or your preferred greens)
Toasted sesame seeds

Oil for stir frying

* I don’t have exact measurements for this. Just use enough marinade sauce to coat beef generously. The vinegar was added to compliment the sweetness of the sauce. 


Toss beef slices with the bulgogi marinade sauce, dash of sesame oil, dash of vinegar and ground white pepper into a baggy or container. Coat beef well with the marinade. 
Leave in the fridge for a couple of hours.

Blanch carrots and spinach (or just have them raw if you prefer. I like blanching the carrots as it makes it a little sweeter in flavor.)
Drain the veges.

Heat a little oil in the pan.
Stir fry the marinaded beef and remove from pan once cooked. Leaving it too long will make it tough to chew. 
If you have some liquid left from the marinade, add it to the pan and cook it down to a thick syrupy consistency. Otherwise, simply pour a small amount of bulgogi sauce from the bottle and heat through. Spoon over cooked beef.

Serve beef and veges over fluffy rice or just as a salad on it’s own. 
Sprinkle toasted sesame seeds on top and devour!