Cooking with Your Future Baby Mama: Kimchi Udon

So Kimchi is one of my favorite things. It’s spicy has some crunch and is VERY good for your body because it’s fermented (more info here). Anyway about a year ago I was scrolling through Twitter and I saw a recipe for kimchi udon. So after making it a few times and innovating on the recipe here we are at my version. I like texture in my meals so I wanted to include that in this dish. So I add kale, shredded, carrots, mushrooms, proteins etc. You can easily remix it into your own version as well. Check out my version below and if you finesse your own I’d love to hear about it. Enjoy!

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What you need:
1 pack of Udon Noodles

1 cup of chopped Kimchi 

½ cup of Kimchi juice

2 cups of chopped Kale

2 stalks of green onion chopped (separate the green and white parts)

White pepper, kosher salt, garlic powder (to taste)

4 cilantro stalks (take the leaves off and chop them up)

¼ teaspoon of Mirin

½ cup of chopped cremini mushrooms

1 cup of cubed extra firm tofu (optional)

1 egg yolk (optional) 

2 Tablespoons of Gojuchang 

1 Tablespoon of butter

1 Tablespoon of Olive Oil

1 Teaspoon of sesame oil

Furikake to finish (as much as you like that shit is hella good)
Start with putting you noodle water on and bring to a boil. While your water is heating up heat both olive oil and sesame oils in a skillet. Once heated add the white part of the green onion and the cilantro stems. Once the onion is translucent add your mushrooms and mirin (season with salt and pepper).After about 3 mins add your chopped Kimchi and the juice, soften for about 3 mins. 
(toss your noodles into the boiling water cook until tender)
Add 1 Tbs of your Gojuchang and combine, add half of your teaspoon of butter and all your kale. Take your noodle directly out of the water and put into skillet, add the rest of your Gojuchang. Continue you toss until your kale is starting to soften and your noodles are coated. (If you need more liquid use some of your noodle water) 
Turn your fire off add green part of green onion and cilantro. 
Plate noodles and top off with any left -over cilantro and green onion and finish with Furikake. 
If you have any questions you can slide in my IG dms @stylingonyou or email me yourstreetstylist@gmail.com​

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Cooking with your future Baby Mama: Lobster Ravoli


During the week I try to cook everyday to save money and keep tabs on my glow up progress by paying attention to what I eat. With that being said, I also like to get my “Sandra Lee” on and try to finesse a pre made food item into something delicious, health conscious and fabulous.
On my Trader Joe’s run I found these Lobster ravioli that I was interested in trying but I KNEW that I was going to need to amp up the flavor via the sauce. So that’s what I did, basically made these the “Beyonce” of TJ’s Ravioli and they were damn good.So good I would have put a ring on myself last night WHEWW. If you try it let me know. Check out the recipe below: Continue reading