1 lb white long grain rice

7 fl oz water

4 cups milk

1 pinch of salt

5 oz sugar

1 tsp vanilla flavor


5 egg yolks

5 whipped egg whites

2 tabelspoons flour 

1 ½ oz butter



Preparing the rice pudding is simple. First soften the rice in water.

When softened, add salt and milk.

When the rice absorbed the milk, add sugar, raisins and vanilla flavor. Let it cool down.

Stir the butter with the egg yolks.

Add to the rice.

Carefully add the egg whites.

Finally, add flour to the rice dollop.

Butter a cake pan, dust with breadcrumbs and level the dollop.

Bake in the oven for 30-40 minutes at 400 degrees F.

Serve with dressing or jam.


INGREDIENTS (Servings: 3)

½ lb sashimi-grade tuna (227 g)

½ lb sashimi-grade salmon (227 g)

Handful limu (a type of seaweed) (optional)

2 green onions/scallions

¼ onion (preferably Maui onion)

1 teaspoon kukui nut (optional; make sure they are roasted/toasted)

1 tablespoon white and black sesame seeds (roasted/toasted)

2-3 bowls of white long grain rice.


Gather all the ingredients.

Cut sashimi-grade salmon and tuna into bite size pieces. I recommend cutting into slightly “bigger” bite size for the better texture and taste.

Cut the limu into smaller pieces, about ½“ (1 cm) pieces. Thinly slice the green onions.

Thinly slice the onion and then cut into ¾ inch (2 cm) length.

Put the salmon and tuna in a large bowl and sprinkle ¼ tsp. sea salt. Then add the onion, green onion, limu, and kukui nut.

Add ⅓ cup (80 ml) gluten-free or regular soy sauce and 2 Tbsp. sesame oil.

Add 1 tablespoon of rice vinegar. Sprinkle 1 tablespoon toasted white and black sesame seeds.

Serve steamed rice in a large donburi bowl or plate. Let it cool down a little bit then pile poke on top. Add toppings as you like and enjoy immediately.



  ●   Avocado (diced or thinly sliced)

  • Edamame

   ●  Cucumber (diced or thinly sliced)

  • Masago (fish eggs)

  • Seaweed salad

  • Shredded nori seaweed

  • Furikake

  • Pickled sushi ginger

  ●   Wasabi


INGREDIENTS (Servings: 3)

12 oz ground lamb

2 eggs

2 ½ cups of rice (white or brown)

1 ½ cups frozen peas & carrot medley

1/3 cup fresh green onion


1 tablespoon minced garlic

1 ½ tablespoon Chinese 5 spice blend

1 teaspoon ground cardamom

1 teaspoon fresh ginger (or ginger paste)*

3 tablespoons low sodium Tamari

Spray extra virgin olive oil


Fresh chopped cilantro

Fresh chopped green onion



Set a nonstick skillet on medium heat and spray with olive oil. Once the skillet is hot, add garlic and simmer for about a minute or two, careful not to let the garlic burn or brown.

Toss in the ground lamb and chop and cook with a wooden spatula. Add green onions and cook until the lamb is nearly finished (about 2 minutes with few visible pink pieces).

Add all the seasonings to the skillet EXCEPT the tamari. Mix it up and cook for an additional 1 to 2 minutes.

Increase heat to medium-high and then toss in the rice. Mix and cook for about 2 minutes, then toss in eggs.  Chop and stir to ensure the eggs are fully cooked. This should take about 2 minutes.  TIP:  move rice and lamb mixture to one side of the skillet and add the eggs to the empty side of the skillet. Chop up and cook the eggs on that side of the skillet and then mix it all together.

Finally, add in frozen peas and carrots and allow the steam from the food to soften the peas and carrots. Mix it together then add Tamari sauce (and add less or more to taste).

Mix together and garnish.



3 cups cherry tomatoes

Extra-virgin olive oil, for drizzling

Balsamic vinegar, for drizzling

Kosher salt

Freshly ground black pepper

1 lb. Boneless Skinless Chicken Breast

1 teaspoon. Italian seasoning

1 cup brown rice

1 cup chopped fresh mozzarella

Crushed red pepper flakes

Flaky sea salt

2 cups baby spinach

1 lemon, halved

Balsamic glaze, for drizzling



Preheat the oven to 400°. On a large rimmed baking sheet, toss tomatoes with olive oil and balsamic vinegar and season with salt and pepper.

Season both sides of chicken breasts with salt, pepper and Italian seasoning. Nestle chicken breasts in tomatoes. Bake until the tomatoes are beginning to burst and the chicken is cooked through, about 25 minutes.

Meanwhile, cook rice according to package instructions.

Toss fresh mozzarella with enough olive oil to coat cheese and a pinch each of red pepper flakes and flaky sea salt.

Serve chicken and tomatoes over cooked rice with mozzarella and spinach. Squeeze fresh lemon juice over each serving. Drizzle with balsamic glaze.


INGREDIENTS (Servings: 12)

3/4 cup of white long grain rice.

6 cups milk

1 cup heavy cream

3/4 cup sugar

2 eggs

1 lemon zest



Preheat oven at 350°F. In a large saucepan, cook rice and milk on medium heat until the rice is tender. Take off the stove.

In a medium bowl beat together the eggs, sugar and lemon zest. 

Add the heavy cream.

Add the egg mixture in with the rice. Set aside to cool.

With rolling pin, roll the pasta frolla and with cookie cutter make big enough circles to line muffin tins

Line the muffin tins with the pasta frolla and fill with the rice custard. Bake in the pre-heated oven for 30 minutes or until cooked.


INGREDIENTS (Servings: 4)

1 tablespoon extra-virgin olive oil

1 cup small yellow onion, chopped

2 cloves garlic, minced

1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces

Kosher salt

Freshly ground black pepper

1 cup white rice

2 1/2 cups low-sodium chicken broth, divided

1 cup heavy cream

2 cups broccoli florets

1 cup shredded cheddar

1/4 cup panko bread crumbs



In a large oven-safe skillet over medium-high heat, heat oil. Add onion and cook, stirring, until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add chicken and season with salt and pepper. Cook, stirring occasionally, until golden, about 6 minutes more.

Stir in rice, heavy cream, and 1 cup of the broth. Bring to a simmer and cook until rice is tender, about 15 minutes. Add remaining 1 1/2 cups broth, broccoli, and cheddar cheese and cook until broccoli is tender and cheese is melty, about 10 minutes. 

Heat broiler. Sprinkle chicken mixture with bread crumbs and season with salt and pepper. Broil until golden and crispy, about 2 minutes. 


INGREDIENTS (Servings: 3)


1/3 cup fresh orange juice

1/4 cup extra-virgin olive oil, divided

2 tablespoons fresh lime juice

1/2 teaspoon garlic powder

1/2 teaspoon oregano

1/2 teaspoon ground cumin

1/2 teaspoon paprika

1 lb. boneless skinless chicken breasts

Kosher salt

Freshly ground black pepper


1 1/2 cups chopped mango (from about 2 small mangos)

1/2 small red onion, finely chopped

1 clove garlic, minced

3 tablespoons lime juice

1 tablespoon chopped fresh cilantro


Cooked white rice, for serving

Finely shredded romaine lettuce, for serving

Black beans, drained, for serving

Pineapple, finely chopped

Lime wedges, for serving

Sriracha, for drizzling



Make marinade: In a medium bowl, whisk together orange juice, 2 tablespoons olive oil, lime juice, garlic powder, oregano, cumin and paprika. Add chicken breasts, tossing to coat both sides. Cover the bowl with plastic wrap and refrigerate for 15 minutes or up to 2 hours.

Meanwhile, make mango salsa: In a medium bowl, combine mango, red onion, garlic, lime juice and cilantro. Toss to combine and season with salt. Refrigerate until ready to use.

In a large skillet over medium high heat, heat remaining oil. Season both sides of each chicken breast with salt and pepper then add chicken to the skillet. Cook until golden and cooked through, about 8 minutes per side. Remove from heat and let rest 10 minutes before cutting into strips or cubes.

Serve chicken warm over a bowl of rice with lettuce, black beans, pineapple and mango salsa. Squeeze more lime juice on top and drizzle with Sriracha, if desired.


INGREDIENTS (Servings: 4)

1 1/2 lbs. chicken thighs (roughly 6-8 small thighs) 

2 teaspoons oregano

2 teaspoons cumin

1 teaspoon sage

Pinch of sea salt & pepper

1 tablespoon olive oil

1 tablespoon garlic, minced

1/3 cup onion, diced

1 cup uncooked brown long grain rice.

1 1/2 cups chicken stock

1/2 cup water

2 teaspoons lemon zest

16oz (~453g) coconut.

1 (red) bell pepper, finely diced

1 cup (~53g) Kalamata olives, chopped

1/2 cup parsley, chopped

Sea salt & pepper to taste



Set a skillet on medium heat and olive oil.

Season chicken thighs.  Once the skillet is hot, toss in the chicken (thigh side down) to get a deep sear on one side, about 3 minutes.  Once the side is seared, remove the chicken from the skillet.

Add garlic and onions to the skillet and caramelize until onions turn brown and translucent, about 2 minutes.

Add uncooked rice and stir, making sure each piece of grain is covered in oil.  Add in the chicken stock and water and bring to a light simmer.  Add lemon zest.

Nestle the chicken thighs back in the pot. Cover and cook until all the liquid has been absorbed, about 25 – 30 minutes.

Prep the steamed cauliflower rice according to the instructions given.  Set aside.

Once the rice is cooked to your liking, remove the chicken thighs, then fold in the steamed cauliflower rice, bell pepper, parsley, olives and sea salt & pepper to taste.  Add the chicken thighs back on top and enjoy!


INGREDIENTS (Servings: 4)


1 tablespoon extra-virgin olive oil

2 boneless skinless chicken breasts

1 teaspoon oregano

Kosher salt

Freshly ground black pepper

2 cups cooked brown long grain rice.

1 cup halved cherry or grape tomatoes

1/2 cucumber, chopped

1 avocado, thinly sliced

1/2 cup halved kalamata olives

3/4 cups crumbled feta

Fresh dill, for garnish


2 tablespoons red wine vinegar

Juice of 1/2 lemon

1 teaspoon dried oregano

kosher salt

Freshly ground black pepper

1/4 cup extra-virgin olive oil



In a large skillet over medium-high heat, heat oil. Add chicken and season with dried oregano, salt, and pepper. Cook until golden and no longer pink, 8 minutes per side. Set aside to let rest 5 minutes, then thinly slice.

Assemble bowls: Place cooked quinoa or brown rice into a bowl and top with tomatoes, cucumber, sliced chicken, avocado, kalamata olives, feta, and dill.

Make dressing: In a small bowl, combine red wine vinegar, lemon juice, and dried oregano and season generously with salt and pepper. Slowly add olive oil, whisking to combine.

Drizzle with dressing and serve.


INGREDIENTS (Servings: 1)

3 tablespoons butter

1 onion, chopped

2 large carrots, sliced into rounds

2 stalks celery, thinly sliced

1 lb. boneless skinless chicken breasts

1 tablespoon fresh thyme leaves, plus more for garnish

3 cloves garlic, minced

Kosher salt

Freshly ground black pepper

3 tablespoons all-purpose flour

4 cups low-sodium chicken broth

1 cup heavy cream

1 cup brown long grain rice



In a large pot or Dutch oven, melt butter. Add onion, carrots, and celery. Cook, stirring, until vegetables are tender and liquid has evaporated, 6 minutes. Add chicken and cook until golden, 10 minutes, then add thyme and garlic and stir until fragrant, 1 minute. Season generously with salt and pepper.

Add flour and whisk until golden, 1 minute. Pour over chicken broth and milk and season with salt and pepper. Add rice and bring to a simmer until rice is tender and chicken is cooked through.