Recipe by Jamie

Recipe by Jamie Dietitian & food lover

08/27/2026

Make a quick Enoki Mushroom Omelette for lunch or dinner! It’s savory and goes so well with rice for a quick and easy meal. All you need is:

Ingredients:

2 tsp soy sauce
1/8 tsp dashi powder (omit if vegetarian)
1/8 tsp garlic powder
1 tsp honey
2 tbsp water
½ pkg enoki mushrooms
2 tsp oil
2 small eggs, beaten
sesame seeds (optional), for garnish
chopped green onions (optional), for garnish
Cooked rice, for serving
Directions:

1. In a small bowl, whisk together soy sauce, dashi powder, garlic powder, honey, and water. Set aside.
2. Cut off the roots of the enoki mushrooms and wash twice with water. Pat the mushrooms dry and separate into smaller bunches.
3. Heat a small pan with oil and pan fry the mushrooms over medium-high heat, 3 minutes on each side, browning each side.
4. Reduce heat to medium and pour the sauce and eggs over the mushrooms and simmer for ~3 min or until the omelette is cooked.
5. Serve the lette over rice and garnish with green onions and sesame seeds. Enjoy!

08/27/2026

Potato Omelette!

I have been loving these potato omelettes for breakfast or snack. It is delicious, nutritious, and satiating and easily customizable. Here are some Tips for making the omelette:

1. Use a peeler to peel thin pieces of raw potato.
2. Brush oil on a pan so that the entire bottom surface is coated.
3. Arrange the peeled potato on an oiled pan in one layer.
4. Cook the peeled potato over medium heat for ~3 minutes or until you see the potato starting to dry.
5. Crack 1 or 2 whisked eggs (seasoned with pepper and salt) and spread it out so it covers the potatoes.
6. Add fillings of choice and cover the pan with a lid. Cook for ~3 minutes.
7. At this point, the potato should be cooked enough and browned so you fold it. If not, cook it longer.

08/26/2026

Rice Paper Shrimp Bites! These are sooo good. To make them, you need:

Yield:14-16 pieces

Ingredients:
250 grams peeled shrimp
⅛ teaspoon white pepper
50 grams garlic chives, chopped
2 teaspoons cornstarch
1 tablespoon oyster sauce (use gluten-free oyster sauce if needed)
1 teaspoon sugar
2 sheets medium-sized rice paper

Directions:
1. Peel the shrimp and process in a food processor or blender until a fine paste forms.
2. Combine the shrimp paste with white pepper, chives, cornstarch, oyster sauce, and sugar.
3. Take one sheet of rice paper and soak it in water for 3 seconds. Place the rice paper on a clean surface and wait for 20 seconds until the paper is soft.
4. Add half of the shrimp paste on the rice paper into a log shape and fold the right and left side inwards. Roll the rice paper up tightly like a burrito. Repeat this process to make a second roll.
5. Cut each roll into 7 or 8 pieces with a pair of scissors.
6. Lightly grease an air fryer and add the small bites in. 7. Air fry at 375 F for 12 minutes or until crispy.
8. Serve with sauce of choice. I recommend sweet chili sauce or sriracha mayo.

08/26/2026

Lemon Honey Glazed Crispy Potatoes!

These potatoes with lemon, honey, garlic, and dill are absolutely delicious and the perfect Summer side dish. They’re crispy, fragrant, and fresh.. I truly can’t get enough of them.

The potatoes become golden and crispy in Tri-Ply Clad Stainless Steel pan, which I have been loving because it means no coatings and no peelings!

To make this, you need:

Ingredients:
1 ½ lb baby potatoes
¼ tsp baking soda
1 tsp salt (for boiling)
3 tbsp olive oil
1 1/2 tbsp honey
2 garlic cloves, minced
3 tbsp lemon juice
2 tsp lemon zest
1 tbsp unsalted butter
¾ tsp flaky sea salt
1/4 tsp crushed red pepper
3-4 tbsp dill leaves

Directions:

1. Wash and scrub the potatoes clean and slice them in half. Transfer the potatoes to a pot and add filtered water until the potatoes are completely submerged.
2. Add salt and baking soda and bring the water to a boil. Boil the potatoes for 8-10 minutes or until you can gently stick a fork into the potato.
3. Strain the potatoes and gently toss them in the strainer to give the potatoes some texture.
4. Preheat the stainless steel pan for 2 minutes over medium high heat and then add olive oil. Add the strained potatoes in one layer and cook for 5-6 minutes or until golden on the first side. Flip the potatoes and repeat for all sides until they’re crispy and golden brown.
5. In a small bowl, whisk together honey, garlic, lemon juice, and lemon zest.
6. Turn the heat to low and add butter and the honey lemon mixture. Toss the potatoes in the glaze for 2-3 minutes or until the garlic is slightly browned.
7. Turn the heat off and toss in the dill. Enjoy!

08/25/2026

Spicy and numbing hot pot (or Malatang) is the perfect cozy dish for Winter! It’s also a comforting dish for gatherings during Thanksgiving and Christmas. To make this dish, I used the following:

Yield: 3-4 servings
Total time: 30 minutes

Ingredients:

For broth:
1 tbsp minced garlic
⅓ c Sichuan hot pot soup base
5 c reduced-sodium broth
1 c milk or soy milk
¼ c sesame paste
1 tsp soy sauce

Hot pot items:
Napa cabbage
Enoki mushrooms
Thinly sliced beef
Tofu skin
Firm tofu
Spinach
Mung bean noodles
Shiitake mushrooms
Quail eggs
Wood ear mushroom

Directions:
1. In a large pot, saute garlic and hot pot soup base for 2 minutes over high heat.
2. Pour in broth and milk and bring to a simmer.
3. Add all hot pot items into the broth and bring the soup to a rolling boil.
4. In a small bowl, whisk together sesame paste and soy sauce. Pour this sauce over the hot pot and garnish with chopped cilantro.
5. Enjoy!

08/25/2026

2 ingredient wraps made with lentils and quinoa! They’re high protein, gluten-free, and good for salty or savory dishes like wraps and crepe.

08/24/2026

Chocolate & Banana Pastry (Gluten-Free)!

This lower calorie chocolate pastry comes together in under 20 minutes and has a chewy exterior and soft interior. It’s gluten-free which is perfect for anyone with those diet restrictions.

08/24/2026

I like to make high protein turkey rolls simmered in tomato stew for a nutritious and delicious meal. I can’t get enough of these and love making them on repeat!

08/23/2026

Gluten-free dumplings without wrappers!

Make dumplings with boba pearls. They’re gluten-free and simple to make. These are inspired by Thai Saku Sai Moo. To make this, you need:

Gluten-free pearl dumplings
Yield: 16-18 dumplings

Ingredients:
250 g ground pork
35 g garlic chives, chopped
⅛ tsp white pepper
2 tsp cornstarch
1 tbsp oyster sauce (use gluten-free if needed)
1 tsp sugar
1 c mini tapioca pearls

Directions:
1. In a medium bowl, combine pork, chives, white pepper, cornstarch, oyster sauce, and sugar.
2. In a small bowl, add tapioca pearls and pour enough water to cover the pearls.
3. Soak the pearls for 5 minutes and drain.
4. Using two spoons, form the meat mixture into 16-18 small balls and roll each one in the soaked tapioca pearls.
5. You can use your hands to gently press the pearls onto the meat.
6. Line a steamer with steamer paper and place the dumplings on. Alternatively, you can replace steamer paper with vegetables like cabbage leaves or bean sprouts.
7. Steam on high heat for 15 minutes and enjoy with your favorite dumpling sauce and chili oil.

08/23/2026

Chicken Parm Rice Paper Pastry

Rice paper can be used to make a gluten-free, lower calorie pastry that’s crispy and delicious! I turned a classic sandwich combo into a pasty and dare I say, one of my best rice paper recipes yet? All you need to make this is:

Yield: 2 pastries

4 medium rice paper sheets
1 extra large egg
1/4 tsp baking powder
Breaded chicken (pre-heated + use gluten free if desired)
Marinara sauce
Mozzarella cheese

-preheat oven to 375 F
-whisk the egg and baking powder together
-soak one rice paper sheet quickly in the mixture and brush off any excess. Dip another sheet in and layer it on top of the soaked rice paper sheet.
-add chicken, marinara, and cheese. Fold 4 sides of the pastry in.
-repeat this process to make a second pastry.
-bake the pastries at 375 F for 20-25 minutes on parchment paper
-garnish with herbs if desired

Enjoy!

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