— lab@56

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Poultry

Artichoke, Chicken, & Farro Salad with Sriracha Lemo-grette

I carry my black BYO lunch bag or some sort of insulated bag most of the time. It’s one of the tricks I’ve learned when I started to eat healthier – carry my own food. There are exceptions but it’s so easy to head towards the junk food highway where there seems to be no speed limit, especially when I’m at work. That pile of doughnuts, leftover truffles, coffee cakes, and a tub of bubble gum in the lunch room look like the Willy Wonka‘s Chocolate Factory and even feel magical when I pass nearby. Trust me, I like them all. But I have my bag with foods I love. 

Artichoke, Chicken, & Farro Salad with Sriracha Lemo-grette

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baked quinoa crusted chicken with peanut sauce

Photos shown with thinly sliced English cucumber and Soba/buckwheat noodles. You can find soba noodles in the Asian food aisle at major grocery stores nowadays.

As food-label reading became one of my daily activities over the years, I came to know many packaged crumbs contain seeds or nuts. We happen to be an allergy-conscious family where we have to be aware of what we put in our mouths and control the intake of some foods (or not at all). We do enjoy foods regardless but the real problem lies in finding that crunch married to a good sauce without taking that pink pill, Benedryl.

One of the things I love to do is to find something that’s versatile (without hurting us, of course); something that I can use for different dishes and that can add different flavors throughout the busy week. If one thing can be used twice in a week for 2 different dishes, hey, score because trying to decide what to do for dinner can be a real pain.

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