Recipe: Italian Hash

italian hash recipe

Recently, I had the Fisherman’s Hash at Waterbar in San Francisco and it was so tasty that I wanted to make my own version.

I call it the Italian Hash because I replaced the grilled fish with spicy sopresseta. All I had to do is make the rice, stir fry the veggies, and fry an egg. Simple enough no?

Italian Hash


  • 5-6 heirloom fingerling potatoes (thinly sliced)
  • 4-5 white mushrooms (sliced)
  • 1 handful of arugula (lightly chopped)
  • 1 clove of garlic (diced)
  • 2 slices of spicy sopressetta
  • 1 egg
  • 1 bowl of purple rice


  1. Cook the purple rice in a rice cooker. (1 cup rice per 1.25 cup water)
  2. Add some oil to a hot pan. Add potatoes and leave until slightly transparent.
  3. Add mushrooms and garlic to the pan.
  4. When the mushrooms start to turn color, add arugula.
  5. After all the vegetables are cooked, add salt and pepper to taste. Remove from heat and place on a dish.
  6. Add a little oil, wait for it to heat up. Then add the egg and cook until desired doneness.
  7. Assemble the dish: 1 bowl of purple rice with veggies on the side, add 2 slices of sopressetta on top, and add the fried egg on top of the whole plate.

Serves one person.


Testing Out the Green Smoothie

first green smoothie blend

It’s a fad.

It’s a trend.

And yet, is there something to be said for green smoothies?

I’ve seen plenty of people rocking green smoothies as a way to stay healthy in the new year and I was curious and skeptical. Since I’m not a fan of sweet smoothies, the veggie version may have a more neutral flavor profile. So I asked around and decided to give it a go.

I’d use it not as a meal replacement or with a meal…but as a snack. I tend to have peaks and valleys when it comes to hunger. I’m either really ravenous or pretty full with a few periods of contentment. My body doesn’t like regular 3 times a day meal times. To moderate those extreme swings and so it doesn’t affect my mood so much, I’m testing out this green smoothie thing.

The current plan is to have my usual meals. In between meals, I’d have this smoothie to keep me going whenever I’m feeling a little hungry. Since it’s all the usual fruits and veggies I need anyway, it’s just another way of getting it…slightly more convenient.

I hate feeling constantly hungry, so maybe this IV-like smoothie regimen would balance out my hunger pangs.

green smoothie recipe ingredients fruits veggies

The First Green Smoothie Recipe

  • 1 cup whole milk
  • 1 cup vanilla yogurt
  • 1 gala apple
  • 1 orange
  • 1 nub of ginger
  • 1 serving of romaine lettuce
  • 1 handful of frozen broccoli
  • 2 cups frozen mango chunks
  • 4 celery stalks

Tastes like:

Cold cream of broccoli soup with a hint of celery, slightly sweet and tangy, and a peppery kick of ginger at the end. (Smells kind of like grass…but it’s not bad.)


I only consumed 1/3 of the smoothie a day. After the first half of each day’s serving, it tasted too sweet. Next time, I’ll swap in Greek yogurt, coconut milk, and add more dark leafy greens. Seems like a 1:1 ratio of fruit to vegetables works pretty well. Just need to keep tweaking the recipe to get what I want.

Recipe: Peach “Crumble”

I’ve been running a little low on fruit, but I didn’t want to go shopping just yet.

I remembered that I had some frozen peaches, so I decided to make a peach crumble (or cobbler, or crisp). Since I didn’t want to go out and buy ingredients, I made a modified version that still tastes sweet and rich without all the fat and sugar.

My peaches were frozen slightly ripe, so they were perfectly sweetened already. Also, I didn’t use any sort of measurement, I just eye-balled everything…so use your best judgment.


  • 1 “can” of frozen peaches
  • cinnamon
  • breadcrumbs
  • flaxseed meal
  • almond meal


  1. Defrost peaches, heat in a saucepan and mix in some cinnamon. (Add honey or sugar if it needs sweetness)
  2. In 2 ramekins, divide up the peaches.
  3. In a separate bowl, mix up some breadcrumbs, flaxseed meal, and almond meal.
  4. Sprinkle the crumble mixture over the peaches.
  5. Place ramekins in a 375 degree oven for 20 minutes or until the crust is golden brown.
  6. Remove from heat and serve.

6 Day Body Makeover: Day 5

Day 5.

One more day and I’ll be done! So short, but at least, I’ll have one week under my belt.

I must hold back on the caffeine because it’s making it difficult to fall asleep at the end of the day so I’ll need to find something else to stop that 4-5 PM sluggishness.

Food Plan

  • Brunch: 3 egg whites “custard” (with dried shrimp and Shiitake mushrooms), 1/2 cup steamed rice, and 1 cup peach yogurt
  • Snack 1:  2 baked “taquitos” with chili sauce and guacamole and 1 cup  soy milk
  • Snack 2: 1 blood orange
  • Dinner: 3 seafood dumplings, 2 mu-shu pork rolls, 1/4 plate of tofu pillows and veggies, 1 bowl steamed rice, and 1/2 red bean pancake with ginger ice cream, orange slices, and kiwi (Eating Out)

I had 2 snacks before dinner today because brunch was at noon and I was having a late dinner (8PM). It just makes sense to eat when you’re hungry and not when you’re not hungry. If you’re not sure if you’re hungry or thirsty, drink something first and if you still feel hungry, then eat something. Starving yourself won’t help you in the long run.

Anyways, back to the food…the egg white custard didn’t look as pretty as I’d like because the air bubbles got trapped as I was steaming it. Still it was light, smooth, and savory.

What are these “taquitos”? I’ve been craving some Mexican food and one of my faves are taquitos. Due to cookware constraints (I don’t have anything big enough for deep-frying) and lack of motivation to walk two blocks to a landmark Mexican fast food place, I opted to drive to the grocery store. (Strange, but bear with me) I stocked up on ingredients for my own version of taquitos…healthier…and so delicious.

Here’s the recipe to make about 12 taquitos (they last pretty well in the fridge or freezer):

  • 2 oz. pork tenderloin (cut into 6 medallions or whatever you want)
  • 1 package of wheat Lavash flatbread (4 large sheets) or tortillas
  • 0.7 oz. or larger of hummus
  • hot sauce or chili sauce for heat (optional)
  • salt and pepper
  1. Add some salt and pepper to the pork medallions. Sear the medallions on both sides. Stick it in a 350 degree oven for 10-15 minutes until done. If you poke it, it will feel stiff. Let cool and chop into pieces or “pull” to make pulled pork. Mix in some chili sauce (optional).
  2. Take a sheet of Lavash and spread a thin even layer of hummus.
  3. About 1/2″ in from the edge and place a line of pork. Roll the sheet towards the center. After two “rolls” slice off the “taquito” and place in a baking dish.
  4. Repeat until all are completed. (You can stop here or continue to the next step for a crunchy crust)
  5. Bake for 3-5 minutes in the oven at 400 degrees. Remove from oven and let cool.
  6. Serve with salsa, guacamole, or bean dip.

Exercise Plan

I had planned to do P90X Yoga X but I got sidetracked and my friend stopped by for a chat and dinner. I’ll just workout tomorrow…no big deal.


Here are some of today’s dishes…I do my best to make them as visual appealing and as tasty as possible. Who wants to eat food that tastes like cardboard?

*Please don’t steal these photos, I took them myself and I’m very proud of how they turned out. At least email me and link back to this site if you’re going to use them.

Breakfast: egg white “custard” from the top and bottom

Snack: pork “taquitos” with chili sauce and guacamole

Snack: blood orange

Dinner: Seafood dumplings

Dinner: Mu-shu pork

Dinner: Tofu pillows with assorted vegetables and mushrooms

Dinner: Red bean pancake with ginger ice cream, orange slices, and kiwi