Japan Care Package

Oh my, here I go again…more foods! And this time it’s all about Japan’s fineness. I love love love their sweet unique flavors from chocolates to biscuits to tea. You name it, they have it.

  1. Kitkat Flavors

Nestle has capitalized on the craze by making dozens of flavors. Their weird and wacky flavors like soy sauce, cheesecake, fruit parfait to name a few were made to pay tribute to the unique taste and foods in Japan.

  1. Bene-imo Tart

I made a review about this sweet potato tart before and this product is from the island of Okinawa. 

  1. Biscuits

I used to ate this biscuits when I was a kid. When I moved out after college, I never got the chance to eat this again until my husband discover this cookie. Haha! 

  1. Pocky and Wafers

My husband and I love Pocky. It’s a pretzel sticks coated with different flavor. I posted some of their flavors in my instagram. 

The wafer with strawberry filling melt in your mouth in every bite. Crunchy and yummy.

  1. Soft Cakes

Tired of crunchy biscuits or nuts? No worries, this soft cakes are just right for you.


Shredded squid – delicious appetizer when drinking beer or just a snack.

Soy Snack – a crunchy soy shell with a twist of cheese flavor.

Japanese Yanyan version – the chocolate dipping is so deep that you can coat your whole pretzel and on top of that, it also offers sprinkles.

  1. Tea

I loveeeee tea! Here are some of my favorite tea that my hubby and I always drink. 

Let me know on the comment what is your favorite? 

Okashi-goten: Bene-imo Factory

One of my favorite Japanese style dessert that is made of purple sweet potato that could not be resisted – bene-imo! If you’ve been in Okinawa for few minutes, probably you’ve seen this goodies around the market. If you want to see how they are made, you should visit Okashi-goten also known as the Bene-imo factory in English. The prices are little bit cheaper than what you see in malls.


Okashi-goten aka Bene-imo Factory


Bene-imo Factory


packaging area

This factory is open for public. You can actually watch them from a big looking glass while you shop. It’s so amazing watching those pastries how they are made and pack.


excuse my face…here’s the finish product and my favorite of all

Kyle’s favorite soft steamed cake

With some hibiscus tea, these pastries won’t last on us. Haha (that’s how good they are, PINKY swear)
Here are some more of their products.


mochi and other pastries


different types of bene-imo

They also sell souvenirs other than the pastries.

They also offer free taste, if it pass your taste buds, go grab a basket and kaching…you got yourself some delicious goodies. They also have a restaurant inside in case you get hungry while shopping and don’t forget to try the bene-imo ice cream for dessert.


If you’re visiting Okinawa, make sure to bring your passport to avail free tax for tourist. Don’t forget to look for coupons as well, you might get a good discount or freebies.

Vegan Food Ideas

Everybody loves food! I always ask Mr. Google for new recipes and ideas that I can add to our daily menu for a change or turn a page from a recipe magazine or a book that looks appetizing to me. Here are some of the few recipes that got me in to cloud nine.



by: everyday 

Ingredients:   3/4 cup almond milk

2 tbsp. matcha green tea powder

2 scoops of vegan vanilla gelato

2 tsp. toasted coconut

Instructions: In saucepan, bring almond milk to simmer over medium; whisk in green tea
powder. Divide between 2 teacups. Top each with gelato and coconut.



by: everyday

Ingredients: 1 head cauliflower, chopped

                         1 shallot, minced

                         1 tbsp. olive oil

                         3 tbsp. toasted pine nuts

                         3 tbsp. chopped parsley

                         1 tbsp. orange zest

                         1/2 cup raisins

Instructions: In food processor, pulse cauliflower into pea-sized pieces. In skillet, cook shallot in oil over medium high, 3 minutes. Add cauliflower; cook, stirring often, until warm,4 minutes. Stir in remaining ingredients;season.


Ingredients:  2 avocados

                        2 tsp. agave

                         1 cup almond milk

Instructions: Toss everything in a blender until smoothie. Serve immediately or chill for and hour.


Ingredients:  1 cup quinoa

                         2 cups of water (for quinoa)

                          1 bunch of kale, chopped

                         1 tbsp. of garlic powder

                          1 tbsp. onion powder

                          1 tbsp. olive oil

Instructions: Cook quinoa according to package. In your pan, put in olive oil until heated. Toss your chopped kale, garlic and onion powder. Mixed all together until kale looks withered.


Vietnamese Spring Rolls

My sister and I are both craving for Vietnamese spring rolls and so we decided to do our own and share with you our homemade recipe.




You will definitely love these rolls. They are customizable by season and it is also love by vegans.


Vietnamese Spring Rolls


  • 24 shrimp, peeled, deveined and cut in half (if not vegan)
  • 8 oz. extra firm tofu, drained and thoroughly dried (if vegan)
  • 10-12 pcs. rice spring roll wrappers
  • 1/2 cup cucumber, thinly cut into strips
  • 1/2 cup carrot, thinly cut into strips
  • 12 pcs. lettuce leaves
  • 24 pcs. fresh mint leaves
  • 4 oz. rice noodles or vermicelli

Hoisin Sauce

  • 3 tbsp. Hoision sauce
  • 1/2 tsp. finely chop peanuts or 1 tbsp. peanut butter
  • 1/2 tsp. chili sauce

Basic Sauce

  • 1/4 cup water
  • 4 tsp. fish sauce
  • 2 tbsp. fresh lime or lemon juice or rice vinegar
  • 1 clove garlic, minced
  • 2 tbsp. white sugar
  • 1/2 tsp. chili sauce



  1. Bring a medium saucepan of water to boil. Boil rice or vermicelli according to package, drain and set aside.
  2. Cook your shrimp for 3-5 mins, let it cool. Peel the skin and cut into half.
  3. Prep veggies and assemble your spring rolls.
  4. Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2-3 shrimp halves, a handful of noodles, mint, carrots, cucumber and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients. (You can also use 2 wrappers)
  5. In a small pot, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce and let it simmer for 3-5 min.
  6. In another small bowl, mix the hoisin sauce and peanuts.
  7. Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures. Leftovers store well individually wrapped in plastic wrap, though best when fresh.

If using Tofu:

  1. Preheat oven to 400F and begin drying your tofu. Drain, remove it from the package and place between 2 thick towels folded into shape of tofu. Place a plate on top and top it with something heavy. Let it dry for 15 min, changing towels if they get too wet. Once dry, chop into 1 inch cube or rectangles.
  2. Arrange tofu on a lightly greased baking sheet and bake for 25-35 min, flipping once halfway through.
  3. Once it’s golden brown, remove from the oven set it out to dry a bit more.
  4. In a small mixing bowl, mix 1/4 cup low sodium soy sauce, 2 tbsp. brown sugar or agave nectar and 1 tbsp. constarch and set aside.
  5. In a large skillet, heat 2-4 tbsp. sesame oil and then add tofu and the mixture, stirring to coat. Cook for several minutes or until all of the sauce is absorbed and the tofu looks glazed, stirring frequently.

Smoothie Recipes

Whether you are craving a fruity frozen treat, a sweetly tart combination, or a chocolate peanut butter indulgence, there is a smoothie here for you!

Maybe you’re ready to add a healthy boost to your morning smoothie with a scoop of chia seeds or dive into green smoothies with a couple handfuls of baby spinach; check out each of these recipes and enjoy a new smoothie tomorrow morning.


Favorite Green Smoothie

If you are new to green smoothies, this is the place to start. This was the first green smoothie that I tried and my whole family has loved it from the start. I promise that you can not taste the “green” in this smoothie.

Yield: (2)  10-ounce servings

1 cup orange juice
1 very large handful baby spinach leaves
1 cup green grapes, frozen
1 medium banana, frozen

Layer the ingredients into the blender in the order listed. Puree until completely smooth.



Blueberry Banana Coconut Chia Smoothie

Light and refreshing, this is one of my favorite smoothies all summer long.

Yield: (2) 10-ounce servings

6 ounces coconut water
2 small bananas, frozen if possible
1 cup blueberries, frozen
3 large strawberries
Optional: 1 tablespoon chia seeds

Layer ingredients into the blender and puree until smooth. If needed, add a bit more water.

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Weird Super Healthy Foods

Everybody learned to make the transition from poultry and ranch meat to veggies and seafoods as you became a health and weight-conscious adult. The foods listed here may sound — and look — sort of odd, but I have faith that you can learn to love these even stranger, but super healthy foods if for no other reason that they will do your body real good! As a semi-vegetarian, here are some of the foods that I started adding to my daily recipes:




Don’t be embarrassed just because it’s found in bird feed. Millet is gluten free, chock full of magnesium, Magnese, fiber and phytic acid and totally safe for humans. Magnese promotes the development of connective tissue, bones and sex hormones in the body. The crop is favored due to its productivity and short growing season under dry, high-temperature conditions.



A superfood typically ground up and consumed in liquid form, Wheatgrass cleans toxins from the body, and it’s considered healthier than almost any other vegetable you could eat. Wheatgrass can be grown indoors or outdoors. A common method for sprout production indoors is often on trays in a growth medium such as a potting mix.



Also spelled kimchee or gimchi, is a traditional fermented Korean side dish made of vegetables with a variety of seasonings. One serving of this fermented cabbage contains a full days worth of Vitamin C, as well as carotene and dietary fiber. But one of the highest benefits could be the healthy bacteria that aid digestion.

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