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A collection of some of my favorite recipes.

Veggie Stir Fry

This is an easy dish. It goes great with whatever veggies you have in your fridge, the tofu is easy to not mess up and lasts a while in the fridge quite easily, and asian style rice always tastes good.


  1. Extra-Firm Tofu - but you can use any protein.
  2. Eggs
  3. Vegetables: anything. bok choy, mushrooms, carrots... even better if you can grab at the farmers market
  4. Short Grain White Rice
  5. Butter
  6. Sesame Oil
  7. Soy Sauce
  8. Green Onion


  1. Rinse and toss 1-2 cups of rice in the rice cooker. Do rest of steps in the meantime.
  2. Wash and dry vegetables, medium dice em up. Finely chop the green onions and seperate the whites from the hollow greens. Heat up a skillet, add a drizzle of olive oil and toss the veggies in. Let it sit 2-3 mins without moving. Then add salt and pepper to taste as well as the whites of the green onions. Cook for 3-4 more minutes while mixing. Turn off the heat and when the veggies are nice and ready, add to a bowl and put some foil to keep warm. Rinse and wipe the pan.
  3. Tofu: cut up in 1 inch cubes and pat dry with paper towel. Making it dry helps it to brown better. Heat a nonstick pan to med-high heat. Oil the pan and wait for it to heat up and add the tofu for 2-3 minutes without moving so it crisps up. Add salt and pepper to taste and cook some more minutes while flipping the pieces. When it's ready, turn off the heat, put the tofu in a bowl and cover with foil. Rinse and wipe the pan.
  4. Get some garlic ready. In a bowl or cup, break a couple of eggs and mix it well. Hopefully the rice is ready. Add the rice to a medium-high heat pan. Add eggs and some butter and mix mix mix.
  5. Here you can add soy sauce and sesame oil and mix. Then add the vegies and tofu to the pan and stir it all up, and add the chopped garlic and some chili peppers depending on how spicy you want it to be. Cook for just a minute or two while mixing then top with sesame greens of the onions and boom.

Dragon Noodles


  1. Noodles (Lo Mein or Linguini); 1/2 lb
  2. Butter; 3 Tbsp
  3. Red Chili Pepper; Solid Amount for Spiciness
  4. Eggs; 1 or 2
  5. Garlic; 2 Cloves
  6. Brown Sugar; 1 Shot
  7. Sriracha; 1 Shot
  8. Soy Sauce; 1 Shot
  9. Cilantro; 1 Bunch, Rinsed
  10. Scallions; 2 pcs, Rinsed


  1. Cook rice noodles per instructions while completing the steps below.
  2. Put together the sauce in a small bowl (brown sugar, sriracha, soy sauce, and mix).
  3. Whisk 2 eggs. Butter a large pan and when melted add in garlic and chili peppers. Add in eggs and cook em up while wangjanglin. Turn off heat until pasta is ready. Add pasta, drained, and the sauce with chopped cilantro and scallions. Toss to combine. Season for salt and serve.

Saffron Rice


  1. Basmati Rice
  2. Saffron
  3. Sugar
  4. Butter


  1. Wash rice and put in rice cooker, add water in a 1:1.5 rice to water ratio including the saturated rice from the rinse. For every cup of rice add a tsp of the saffron mix, 1/2 Tbsp of butter. Cook!
  2. If you are not using a rice cooker - put the rice, water, saffron mix, and butter in a saucepan and put on medium high heat until it all starts bubbling up. Stir then bring it down to a medium low heat. Put on a lid and cook for 12 minutes.

Beef, Fish, Chicken

Nothing feels worse than messing up a really nice cut that you bought at the market. If you have the time for it, the best way to get a consistently great steak, chicken, or fish is with giving it a nice warm bath in the sous vide. You can add any aromatics but I have some rosemary growing so I will typically just throw that in the bag with the sous vide.


  1. Steak / Chicken Breast or Thigh / Salmon or Any Fish Filet
  2. Olive Oil
  3. Butter
  4. Salt
  5. Pepper
  6. Garlic Powder
  7. Rosemary


  1. Dry, vacuum seal with salt, pepper, rosemary and garlic (powder or fresh). Write date if you are throwing in the freezer, or can get started with the sous vide.
  2. You can follow this chart or my recs below https://www.chefsteps.com/activities/sous-vide-time-and-temperature-guide
  3. Steak: 1-2h + 1h from frozen at 131F for medium rare
  4. Chicken: 1-2h + 1h from frozen at 149F for nicely textured & juicy chicken
  5. Fish: 30m-1h + 1h from frozen at 122F for nice flakey fish filet
  6. When you pull it out of the bag it won't look good. Dry it thoroughly and get a cast-iron skillet heated up on medium-high and drizzle with veg oil. Dry protein + cast iron + veg oil all help with better sear. When ripping hot, add the protein. If fish do skin side down. 30 seconds only as many sides as desired (steak each side). Careful as oil may spatter. Drop in butter and rosemary. Base the protein with the butter and get the sear.
  7. You don't need to let it rest as it's pretty much already at temp.

Protein Shake


  1. Fruit - Strawberry, banana, peach, and raspberry combo is my favorite
  2. Coconut Water
  3. Protein Powder
  4. Optional: MCT oil, peanut butter protein powder, cinnamon / cocoa powder


  1. Preparation: Freeze fruit
  2. Blend! Add milk as needed

Athletic Greens

I have a different brand I don't remember the name of that I got from Whole Foods...


  1. Water
  2. Athletic Greens
  3. Optional: MCT oil?


  1. Add water first to mason jar.
  2. Add scoop, twist on cap and shake shake shake.

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