We’re back!

So to say it’s been a while is an understatement. I can’t believe we are in November already and Christmas is around the corner, and so is 2022! Where has the past two years gone?! The kids are growing and Aubrey is a pre teen; seems like yesterday she was standing on a chair up to the counter helping me. Now she’s in the kitchen making her own meals!

Liam is 7 and is my best shopping buddy! 

Lately I have been craving Korean food, and as usual any type of rice bowl is my jam. I found this marinade recipe, I’ve used it for both chicken and beef. I use coconut sugar in mine and just cooking oil instead of the avocado oil. I sliced the steak thinly and left it to marinade all day. I cooked it in my cast iron wok on very high heat, it cooked very quickly and was super tasty!

While the meat was marinading we did a little DIY and used the Mack tack I had from when we moved into our house in 2017, to give Aubreys art room a cute new backsplash. 

This is as the inspiration for the meal:



And this was the finish product:

The steak

Cucumbers

Edamame

Red onion

Carrots

Brocolli slaw

Spicy mayo that I made with mayo and siracha

And last but definitely not least, jasmine rice!

And top with toasted sesame seeds or furikake seasoning. Such a great topper of nori, toasted sesame seeds, sugar and salt. 

This is a great meal, so much can be prepped ahead and the bowls can be made to order. The only thing missing from my bowl was kimchi and a fried egg.

The kids love rice bowls of any kind and they are in good company. When Jeff is home, we cook meat and potatoes (insert Aubreys eye roll here) and when mom is home; we make rice bowls!

Well we’ll see if I can keep this up. I’ll just post things we’re making. Maybe not the process but the before and after; Inspiration and final product!