Breakfast – Oat Milk and Cereal

Oat Milk and Cereal, by Reggie Soang

Oat milk is a fine alternative to milk. Oat milk tastes rich and nutty. Adding a natural sweetener such as honey or maple syrup makes this drink even more enjoyable for breakfast in a cereal. Oat milk keeps well for 5 days in the fridge, and be sure to shake it well before every use. Strain oat milk if slimy texture is unpleasant, otherwise, leave the oat milk as it is. 

For the latest New Lifestyle Cooking Series:

Oat Milk with Cereal
Serves: make 4 cups 

Prep Time: 1 minute (not including non-active time)
Total Time: 5 minutes (not including non-active time)

1 cup of old-fashioned rolled oats
4 cups water
2 tablespoons maple syrup
1/4 teaspoons salt

  1. Soak the oats in water, covering the oats by 1-inch for 15 minutes. Strain the oats and run it underneath the cold for 10 seconds until water runs almost clear.
  2. Blend the oats with water for 15 seconds, and then add maple syrup and salt and blend for another 10 seconds. Strain oat milk for a smoother consistency.
  3. Use oat milk for breakfast cereal, bon appétit!

Dinner – Repurposing Minestrone, Making Budae Jjigae

Repurposing Minestrone, Making Budae Jjigae, by Reggie Soang

Minestrone could be repurposed as budae jjigae, Korean army stew, brilliantly. Both stews are made with a ton of veggies and finished with either dried pasta or instant noodles. Additionally to veggies, budae jjigae have cure meat or sausages. In this case, hot dogs work perfectly in this recipe for giving the stew a nice salty flavor. Last but not least, budae jjigae needs kimchi, the older the better. However, without kimchi, add pickled chilies (B&G pickled hot cherry peppers are the best), pickle juice, fish sauce, and miso to make up for the flavor.

For the latest New Lifestyle Cooking Series:

Repurposing Minestrone, Making Budae Jjigae
Serves: 4 to 6 portions

Prep Time: 10 minutes
Total Time: 40 minutes

2 cup diced onions, large dice
2 cups quartered button mushrooms
1 cup diced red bell pepper, large dice
1 head fresh garlic, split each clove in half
5 hot dog, sliced on a bias to bite size
4 stalks scallions, cut into 2-inch long, save half for garnish
3 quarts water
3 tablespoon gochujang (Korean chili paste)
3 tablespoons miso
2 tablespoons + 1/2 teaspoon soy sauce
3 teaspoons fish sauce
1 teaspoon MSG
1 + 1/2 teaspoon mirin
3 tablespoons pickle juice from B&G Hot Cherry Peppers*
2 quarts minestrone (if not using leftover minestrone, add 1 cup crushed tomatoes and 1 more quart of water or any stock)
1 block/package tofu, cut into pinkie size chunk
2 packages of instant ramen

* substitute with other pickle juice as long as it doesn’t have other flavors, such as dill pickles.

  1. Add everything except minestrone, tofu, and instant ramen into a pot and bring it to a boil. Boil the stew for 10 to 15 minutes until all the veggies are tender and the stew is delicious.
  2. Add minestrone, tofu, and instant ramen last. Bring the stew back up to a boil and cook until instant ramen is cooked, takes about 2 minutes. Adjust seasoning and serve hot. Bon Appétit!

Lunch – Soba Noodles Salad with Ginger Scallion Sauce and Soy Vinaigrette

Soba Noodle Salad with Ginger Scallion Sauce and Soy Vinaigrette, by Reggie Soang

A delicious and healthy Asian noodle salad is the perfect choice for lunch; the salad is flavorful and vibrant. Edamame, snow peas, string beans, bean sprouts, red cabbage, or shredded carrots complement the salad brilliantly as well. Keep the salad fresh and clean, this dish deserves to be on the weekly menu.

For the Latest New Lifestyle Cooking Series:

Soba Noodle Salad with Ginger Scallions and Soy Vinaigrette
Serves: Makes 2 bowls

Prep Time: 15 minutes
Total Time: 20 minutes

For Ginger Scallion Sauce:
1/4 cup sliced scallions, into a coin shape
1 tablespoon grated ginger
1/4 cup cooking oil
1/2 teaspoons MSG
1/4 teaspoon salt
1/4 teaspoon chili flakes

For Soy Vinaigrette:
2 tablespoons soy sauce
1 teaspoon mirin
1 teaspoon rice wine vinegar
1 teaspoon cold water

For the salad:
1/4 cup sliced red bell peppers, little bigger than a matchstick
1/4 cup sliced celery, on a bias
1/2 cup sliced cucumbers, in thin strips
1 stalk scallion, thinly sliced on a bias
1/4 cup cooked or canned chickpeas
2 portions of soba noodles, according to the package
2 tablespoons dark sesame oil
1 tablespoon toasted sesame seeds

  1. Prepare all your sauces and veggies before cooking your noodles.
  2. For ginger scallion sauce, prep your scallions and ginger accordingly and mix everything together, set aside
  3. For soy vinaigrette, combine everything together and set aside
  4. Bring a pot of water to a boil to cook soba noodles. Meanwhile, prep your veggies accordingly and set aside. One tip on cutting the veggies, cut them thin but leave some crunch.
  5. Cook the soba noodles according to the package’s instructions and drain and run them underneath of cold water until completely chilled. Stir in sesame oil.
  6. To serve, scoop 1 tablespoon of soy vinaigrette per portion into a bowl and lay the noodles on top. Place red bell peppers, celery, cucumbers, scallions, and chickpeas around the bowl. Drizzle the veggies with ginger scallion sauce, as much as you like. Sprinkle on toasted sesame seeds to finish. Bon Appétit!

Breakfast – Flatbread with Honey Ricotta, Peanut Butter, and Pears

Flatbread with Honey Ricotta, Peanut Butter, and Pears, by Reggie Soang

This is a delicious, quick, and healthy breakfast all around. This dish offers many other different possibilities; apples and banana are great for complementing peanut butter and honey ricotta. Take out peanut butter and add some smashed up summer berries makes this breakfast even more attractive. The sky is the limit, as long as the flatbread is nicely toasted.

For the latest New Lifestyle Cooking Series:

Flatbread with Honey Ricotta, Peanut Butter, and Pear
Serves: makes 2 flatbread

Prep Time: 5 Minutes
Total Time: 5 Minutes

2 pieces flatbread, toasted
1/4 cup ricotta cheese
1/2 cup banana pudding (please click on the link)
2 tablespoons honey
1/4 cup peanut butter
1 pear, sliced to 1/8-inch thick

  1. Toast flatbread until nice and warm and little crispy
  2. Meanwhile, mix ricotta cheese, banana pudding, and honey
  3. Once the flatbread is ready, smear peanut butter over them, put dollops of honey ricotta on the peanut butter. Spread sliced pears around the flatbread. Drizzle the top with more honey if desired. 

Dinner – Mexican Baked Beans with Sweet Potato Fries

Mexican Baked Beans and Sweet Potato Fries, by Reggie Soang

Sweet potatoes go very well with beans; both are delicious and nutritious. Sweet potato fries are cut into shoestring size, 1/8-inch by 1/8-inch, and they are baked until crunchy. Sweet potatoes can also be baked whole and they would be just as delicious! Cumin, fennel seeds, and chili powder give the beans the depth of flavor. Crushed tomatoes add bright acidity to the dish. To keep it vegan, skip the sour cream, otherwise, a few dollops of sour cream make this dish more unresistible!

For the latest New Lifestyle:

Mexican Baked Beans and Sweet Potato Fries
Serves: 4

Prep Time: 10 Minutes
Total Time: 40 Minutes

4 tablespoons cooking oil
1/2 cup diced red bell peppers, medium dice
1/2 cup diced onions, medium dice
1/4 cup slivered garlic
3 teaspoon ground cumin
2 teaspoon ground fennel seeds
2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 tablespoons tomato paste
1 cup cooked pinto beans
1 + 1/2 cup cooked black beans
1 cup crushed tomatoes
3 cups water
2 Pound sweet potatoes, cut into thin strips
3 tablespoons cooking oil
2 teaspoon chili powder
1/2 teaspoon salt

  1. Pre-heat oven to 400F
  2. In a skillet, cook red bell peppers, onions, and garlic until tender. Add spices and toast until fragrant
  3. Add tomato paste, beans, crushed tomatoes, and water to combine. Bring to a boil and put the skillet into the oven and bake until the beans and sauce are nice and sticky.
  4. Meanwhile, put a roasting tray into the oven to get it hot for cooking sweet potato fries
  5. Slice sweet potatoes to 1/8-inch thick planks, and then cut the planks into thin strips, about 1/8-inch wide.
  6. Toss the sweet potatoes with cooking oil and season with salt and chili powder.
  7. Once the roasting tray is hot, lay the sweet potatoes on it and spread them out into a single layer. Bake for 20 minutes until nice and crispy. Move the fries around occasionally to prevent burning.
  8. Serve the baked beans with a couple dollops of sour cream and sprinkle scallions and sweet potato fries on top. Bon Appétit!

Lunch – Open Face Flatbread With Yogurt, Olives, and Feta Cheese

Flatbread with Yogurt, Olives, and Feta Cheese, by Reggie Soang

One of my chefs used to make me his version of this sandwich by turning it into a wrap – the flavors were brilliant; salty, tangy, earthy. This open-face sandwich is an easy and quick fix for a weekday lunch. You could also just put everything inside of a pita bread and eat it like a proper sandwich.

For the latest New Lifestyle:

Open Face Flatbread with Yogurt, Olives, and Feta Cheese
Serves: 2

Prep Time: 10 Minutes
Total Time: 20 Minutes

2 pieces flatbread
2 tablespoons  EVOO
1/2 teaspoons paprika
1/2 teaspoons dried oregano
1/3 cup Greek Yogurt
1/3 cup halved Kalamata olive
2 teaspoons chopped parsley
1/4 cup sliced cucumbers, thinly
1/4 cup crumbled Feta Cheese
EVOO, for finishing

  1. Brush the flatbread with EVOO and sprinkle on paprika and dried oregano. Put the flatbread in the cold oven and set the temperature at 275F. Once the oven reaches the temp, flatbread will be nicely toasted and still soft.
  2. Smear each piece of flatbread with yogurt. Split up the Kalamata olives, chopped parsley, sliced cucumbers, and crumbled feta cheese equally between the flatbreads. Drizzle of a little more olive oil on top to finish.
  3. The best way to eat it is to fold it up like a taco. Bon Appétit!

Breakfast – Banana Pudding with Grapefruit

Banana Pudding with Grapefruit, by Reggie Soang

Blending ripe bananas with yogurt is a quick way to make a delicious and healthy pudding. Add a splash of vanilla extract and a few drizzles of honey, this is a guilt-free breakfast! Top off the pudding with fresh fruits and the morning is off to a great start!

For the latest New Lifestyle Cooking Series:

Banana Pudding with Grapefruit
Serves: 2

Prep time: 5 Minutes
Total Time: 5 Minutes

200g/2 bananas
1 + 1/2 cup/200g Greek yogurt
2 tablespoons honey
1 teaspoon vanilla extract
1 grapefruit, sliced into 1/2-inch thick wheels

Blend everything together in a food processor or a blender until smooth. Top off the pudding with grapefruit, or your choice of fruits and nuts. 

Suggested toppings are:

  • Toasted pecans and dried apricot
  • Pistachios and fresh figs
  • Blackberries and granola
  • Blueberries, ground flaxseeds, and toasted coconut flakes
  • Strawberries, grapes, and walnuts

Dinner – Minestrone with Parmesan

Minetrone, by Reggie Soang

Minestrone is a simple and crowd-pleasing meal that could stretch for a few days for a family. Use up all the random bits and pieces of vegetables in the fridge and make a delicious and wholesome stew with dried pasta cooked right in it. Finish the soup with a sprinkle of grated Parmesan for extra flavor and richness.

For the latest New Lifestyle Cooking Series:

Minestrone with Parmesan
Serves: 6 to 8 portions

Prep Time: 10 Minutes
Total Time: 1 Hour 10 Minutes

1 cup EVOO
2 cups quartered button mushroom
2 cups diced celery, large dice
2 cups diced carrots, large dice
2 cups diced onions, large dice
1 teaspoon salt
Half head of savoy cabbage, large dice
2 tablespoons ground fennel seeds
2 tablespoon dried oregano
1 tablespoon dried chilies
2 cups dice potatoes, large dice
2 tablespoons tomato paste
1 can/28 oz. whole peeled tomatoes
4 cups water
2 cups diced zucchini, large dice
5 oz. Dried Pasta (spaghetti, linguine, rigatoni)
Grated parmesan
Salt, season to taste

  1. Heat up EVOO in a soup pot on medium-high heat. Cook the mushroom first until fragrant and colored. Add celery, carrots, and onions, and season with salt. Cook the veggies until a bit shriveled and colored.
  2. Add cabbage and cook until wilted. Add ground fennel seeds, dried oregano, and dried chilies and toast until fragrant.
  3. Add tomato paste and stir into the vegetables. Add canned tomatoes and water. Bring the pot to a boil and turn down to simmer. Simmer until the vegetables are almost tender, add in dry pasta and zucchini, and cook for 8 to 10 more minutes until pasta is done.
  4. Serve the soup hot and grate Parmesan on top. Bon Appétit!

Lunch – Omelet with Roasted Onions and Peppers

Omelet with Roasted Onions and Peppers, by Reggie Soang

This is a French-style omelet, but any omelet would work perfectly for lunch. Making eggs is quick, and eggs are nutritious and filling. Serve the omelet with a side of green salad, keep the lunch light and healthy.

For the latest New Lifestyle Cooking Series: 

Omelet with Roasted Onions and Peppers
Serves: Makes 1 omelet

Prep Time: 10 Minutes
Total Time: 15 Minutes

2 tablespoons cooking oil
1/4 cup diced onions, small dice
1/4 cup diced red bell pepper, small dice
4 eggs, beaten
1 tablespoon butter
1/2 teaspoon salt
pinch ground black pepper
1/4 cup grated cheddar
2 cups baby arugula
1 piece radishes, sliced thin
1 tablespoon lemon vinaigrette

  1. Saute onions and peppers until tender, season with a pinch of salt, and set aside
  2. Using a non-stick pan, melt the butter on medium heat until foamy. Pour in the eggs and using a fork to swirl around the eggs quickly and making tiny curds with eggs. When the eggs are halfway done, start gathering the sides and fold the side closest to you towards the front and make the omelet into a moon-shape. Turn off the heat. Sprinkle the cheese along the edge of the first fold. Fold the other side over the cheese and flip the omelet onto a plate, gap facing down. Slit the top of the omelet open and put the peppers and onions into the hole.
  3. Dress arugula with lemon vinaigrette with a pinch of salt and plate it next to the omelet. Lay a few pieces of radishes over the arugula and serve. Bon Appétit!

Breakfast – Overnight Oats with Berries, Almonds, and Honey

Overnight Oats, by Reggie Soang

Overnight oats has become a popular breakfast food. Soak the oats overnight with dairy or non-dairy milk, you’d end up with a custardy and creamy porridge the next morning. Top off overnight oats with fresh fruits, dried fruits, nuts, and granola the next day.

For the latest New Lifestyle Cooking Series: 

Overnight Oats, Berries, Almonds, and Honey
Serves: 2 portions

Prep Time: 5 Minutes
Total Time: 5 Minutes


2/3 cup buttermilk
2/3 cup milk
2/3 cup Oats, split into two bowls

  1. Combine buttermilk and milk together
  2. Pour 2/3 cup of buttermilk mixture into each bowl. Cover and refrigerate overnight
  3. The next day, stir up the oats and add your favorite toppings as you would for a bowl of homemade yogurt
Suggested toppings are:
  • Toasted pecans and sliced bananas
  • Pistachios and fresh figs
  • Honey, blackberries, and granola
  • Blueberries, ground flaxseeds, and maple syrup
  • Toasted almonds, dried apricot, and honey