Tuesday, March 19, 2019



Following yesterday's post, I created a video featuring a quick and easy recipe for my  


If you are cutting down on oil and would still like to enjoy potatoes for breakfast, follow the link above to my YouTube video and see how easy it is to make.  Believe me, in just a very short amount of time, my taste buds have adjusted to not wanting the taste or even the feeling of oil on my lips.  I hope you enjoy this quick and easy recipe.  Till next time, it's all-veggie, it's healthy, and it's tasty.  -GG-

Sunday, March 17, 2019


Happy St. Patrick's Day!


Or, if you are not Irish, then simply Happy Sunday!  I just wanted to share my breakfast plate with all of you.  I never really used to eat fruits before, but I have now developed a craving for it.  Where a quick run to Mc Donald's would have satisfied a lazy Sunday breakfast craving prior to me being plant-based, I now look forward to reaching out for the fruits in the refrigerator.  Even if it involves washing them, cutting them, and removing seeds, in this case --- papaya seeds.  Whereas before, I would have found it much easier to get in my car, get in the drive-thru line (that would have probably extended all the way to the street), place my order, and head back home.  But now, I would not even consider that as my first choice, in fact it does not even enter my mind anymore.  And I figured, the time it takes to prep the fruits is just a fraction of the time it would have taken me to do the McDonald's run.  And the best thing is I did it all while still in my jammies.  

I was also debating whether to have toast for breakfast as my starch.  Instead, I opted for teeny-weeny potatoes which I bought at Trader Joe's.  I dry-roasted it, (that's right, no oil), and seasoned it with garlic powder, thyme, and rosemary, and a little bit of salt.  I will show you how I do my no-oil roasted potatoes in my next YouTube Vlog post, so stay tuned for it.

I hope you enjoy the rest of this weekend, and may we all have a wonderful week ahead of us. :-)  -GG-

Thursday, February 14, 2019

Kimchi Pancake


Ah, kimichi.  It’s either you like it or you don’t.  I never used to like it, that’s why I was always the odd one among us Asian friends whenever we go to Korean restaurant.  But it’s not like I never gave it a try.  I would always take a small piece and see if I can enjoy it, and sadly, I just couldn’t.  Until one day, we decided to have a breakfast potluck at work, and my co-worker announced that she was going to bring kimchi pancakes and white rice.  Oh no! I almost wanted to tell her, “can you bring Spam and eggs instead”?  I did not want to tell her that I don’t eat kimchi.  I just said, “wow, I never had that before”.   Little did I know that this will be the day that I will learn to appreciate kimchi.  So, after breakfast, I finally admitted to my co-worker, “hey, I never used to eat kimchi, but this one, I really liked it”.  She then explained to me that the kimchi she might have picked up was still fairly new.  Wait, what?!  What does that mean?  Aren’t they all just uniformly packaged in a bottle in the refrigerator section of the store?  As it turns out, she went to a Korean store where they make their own kimchi.  I then further researched this and found out about fermentation and depending on how long it sits fermenting, the flavor changes in varying degrees.  So, the longer it sits, the more fermented it tastes.  That is probably the taste that I cannot get past when I used to not like it.  And to this day, when it’s too “strong”, I still couldn’t eat it.  However, I am proud to say that I can now eat kimchi (although not too “strong”), compared to not eating it at all.  So, I want to share with you this Kimchi PancakeRecipe that opened my eyes and palette to this super food, which also is surprisingly easy to prepare.  For me, it's an all-around food, that I like eating this either for breakfast, lunch, or dinner.  Enjoy!  -GG-

Saturday, February 9, 2019

Fruit Plate and Oatmeal Breakfast



It’s one of those days when, before I can even get up from bed, I am already feeling hungry.  It doesn’t help that I can smell the coffee brewing automatically in the kitchen.  I think to myself, only a big hearty breakfast can satisfy me now.  But I have to push through and let my will take over.  Before I became plant-based, going to our local breakfast restaurant will really hit the spot.  An order of pancakes, bacon, and eggs, or maybe something from the “Scramblers,” “Omelettes,” or “Skillets” menu would really satisfy me --- so much that as soon as I get back home, I would lay on the couch as old movie re-runs lull me back to sleep until well past lunch time.  While I do still think about those gastronomic indulgences, I have now come to the point where I can stay away from them as much as I possibly can.  Today is such a day when my will won over those deliciously haunting breakfast plates.  Yay!



So today’s breakfast is a Fruit Oatmeal, and two slices of Papaya.  And of course, coffee. Let’s try to eat healthy, one day at a time.  Have a wonderful weekend everyone! 😊 -GG-

Saturday, February 2, 2019





Hello everyone, this blog is alive by way of YouTube.  I have now adopted a plant-based eating lifestyle and have decided to Vlog about it instead.  The old recipes here will stay, but will now continue most of it on YouTube.

The channel is about joining me on my journey as I transition to a plant-based diet.  I started on this diet in the spring of 2018, and have lost 15lbs. since.  People who do this aggressively have lost more weight in a shorter period of time, but I on the other hand decided to transition slowly.


A transition diet for me is not quitting cold turkey.  It means slowly cutting back on the regular diet we used to eat such as processed food, meat, sugar, oil, and salt, until we don’t crave them anymore.  Believe me, I still have cravings for the food I used to eat.  But proudly, for the most part, I choose not to give in.

On The Red Gingham channel, I will tell you how I used to make it, and show you my plant-based twist to it.


I am such a newbie with YouTube and video editing in general, so bear with me.  I hope to see you there by searching us under the same name or by simply clicking here      -GG-

Sunday, January 25, 2015

Crispy Sweet and Salty French Toast


Today is a french toast kind of Sunday. I woke up and just had the hankering for french toast. That and the fact that I had an excessive amount of several-days-old bread in the from of loaf and hamburger buns staring at me in the face. Both were getting too dry for as-is use so I had to do something with them and french toast is one of the best ways to use up stale bread.

Sunday, October 26, 2014

Cheese Cupcakes




Hello everyone!  I wanted to share with you a Filipino treat I grew up with. Unlike most cupcakes that are moist, this one is more of a muffin in texture.  It's a little on the heavy side, and I love to pair it with coffee.

I found this recipe on the internet at Filipino-Food-Recipes.com  What I will share here is half of the recipe which makes 12 standard size cupcakes.  I hope you like it too. -GG-

Sunday, July 6, 2014

Easy Chinese Hot Chili Oil Recipe


How time flies! My friend Yangmei from China will be returning home next week after an extended stay in the USA. She has taught me many quick and easy Chinese recipes and I will have to find the time to post them all one of these days. However, my favorite recipe that I've learned from her is also the easiest. It is this Chinese chili oil recipe.

Saturday, April 26, 2014

Chinese Pork Dumplings (Jiaozi)


For the last month and a half, I've had a guest in my home. She hails from Beijing, China, and even though I hadn't met her before she came to stay with me, I feel that we have become fast friends. I have learned so much about China's people, places and culture just by listening to her fascinating stories. Best of all, she has cooked for me on numerous occasions and has taught me so many new ways of cooking Chinese food.

Sunday, February 9, 2014

Steamed Chocolate Chip Tofu Cake (rice cooker recipe)



Yes, I know what you're thinking. Tofu in cake? I've actually had tofu bread before and I really liked it so when I came across a recipe for tofu cake, I just had to make it. This all started with a mean cake craving that I've had all week and wouldn't go away. It didn't help that every time I used my rice cooker, I would see the "Cake" setting so I thought, why not finally make cake in my rice cooker? I'm a total novice in using my rice cooker for cake so I went searching for a recipe online.

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