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Gōya & Daikon Yakisoba Recipe Yields: 2 servings Ingredients 6 ounces rice flour yakisoba noodles 1 tablespoon extra virgin olive oil 2 cloves garlic, chopped ½ cup onion, peeled and medium diced ½ cup gōya (bitter melon), seeds removed and medium diced ½ cup daikon (radish), large diced 6 ounces ground beef 1 tablespoon fresh yuzu juice (or to taste) Yuzu zest, to taste Garlic pepper, to taste Garlic-herb seasoning, to taste Himalayan pink salt, to taste Black pepper, to taste Green onions, sliced for garnishing Cooking Instructions Cook the rice flour yakisoba noodles according to package instructions. Drain and set aside. Heat olive oil in a large pan over medium heat. Add garlic and onion and sauté until fragrant and softened. Add ground beef and cook, breaking it up, until fully browned. Add gōya and daikon and cook for 3–4 minutes, until just tender but still slightly crisp. Add the cooked noodles to the pan and gently toss to combine. Add seasonings to taste. Drizzle in yuzu juice, and yuzu zest, toss lightly, and remove from heat. Garnish with green onions and serve warm. Cheers! Gini x 18 January 2026

Highlights of Today’s Post Does routine=stability? A moment of reflection. “ ToL ” Original Recipe: Taco Rice. Restless in Routine They say routine builds stability — that it reduces anxiety and provides control and management during stressful times. And maybe that’s true… for some. But for me, routine can feel like a slow fade. The same steps, the same meals, the same rhythm — until life starts to feel flat, like I’m just going through the motions. It’s safe, yes. But safe doesn’t always mean fulfilling. After a while, I feel restless, a little trapped, and honestly… a bit sad. I don’t always like change. It scares me — the unknown, the uncertainty, the risk of messing things up. And yet, I know I need it. Trying new things and adding little pieces to my life’s journey keeps me growing, curious, and alive. It reminds me that even when life feels routine, there’s still room for discovery, adventure, and small sparks of joy. That’s why my “Taste of Life” blog keeps evolving, too. Because life isn’t meant to stay still, and neither are we.Even routine benefits from a little spice — a reminder that growth, curiosity, and joy are always possible. A Taste to Ponder When was the last time you let something new into your life? Taco Rice Recipe Yields: 2 servings Ingredients 2 cups cooked organic brown rice 1 cup organic arugula ½ pound organic ground beef ½ cup organic dairy-free cheese ½ cup organic salsa ½ small organic onion, peeled, medium diced 1 tablespoon organic olive oil Garlic powder, to taste Garlic herb seasoning, to taste Black pepper, to taste Kitchen Equipment Mixing bowls/cups/spoons for mise en place (“everything in its place”) ingredients Measuring bowls/cups/spoons Cutting board Chef knife Medium skillet Wooden spoon or spatula Rice cooker Rice paddle Serving bowls Cooking Instructions Sanitize the kitchen (sink, faucets, countertops, stovetop, cupboard handles, smart devices, computer, etc.). Peel and chop onions. Mise en place ingredients. Wash and cook brown rice in a rice cooker. Heat olive oil in a medium skillet over medium heat. Add chopped onion and sauté until translucent, about 3–4 minutes. Add ground beef to the skillet and cook until browned, breaking it apart with a spoon. Add seasonings to taste. Once cooked, remove from heat and set aside. In serving bowls, layer the base with warm brown rice. Top with arugula, ground beef mixture, and dairy-free cheese. Spoon salsa over the top. Serve immediately. Cheers! Gini x 28 December 2025

Highlights of Today's Post: Resonated challenges. A moment of reflection. " ToL " Original Recipe: Haupia. Learning to Be Vulnerable If I had to choose one challenge I’ve faced recently, it’s a balance of trying to juggle work, personal life, errands, and still finding time to care for myself. Some days, it all feels like too much. I’ve learned that sometimes balance means letting things go — skipping errands, eating out instead of cooking, or taking a break from the blog. Self-care has always been important to me, ever since it was stressed so many times in graduate school and in conversations amongst social work practitioners. And then there are the emotions I don’t always talk about — guilt, resentment, or bitterness. They’re not pretty, and they’re not easy to admit. But they’re real. They remind me I’m human, doing my best, sometimes falling short, and still showing up anyway. Those days where I encounter those feelings, I remind myself to give myself patience, grace, self-love, and forgiveness. I'm still growing. A Taste to Ponder What are some resonated challenges you've been dealing with? Feel free to leave a comment. Haupia Recipe Yields: 4 servings Ingredients 4 tablespoons cornstarch 1 teaspoon organic coconut sugar 1/4 cup organic raw cane sugar 1 can organic coconut milk (13.5 oz or 400 ml) Kitchen Equipment Mixing bowls/cups/spoons for mise en place ("everything in its place") ingredients Measuring bowls/cups/spoons Whisk Medium saucepan Rubber spatula Small baking dish or pan (8"x8") Knife Plates Forks Cooking Instructions Sanitize the kitchen (sink, faucets, countertops, stovetop, cupboard handles, smart devices, computer, etc.). Mise en place ingredients. In a mixing bowl, combine cornstarch, coconut sugar, and raw cane sugar. Gradually whisk in the coconut milk until the mixture is smooth and no lumps remain. Pour the mixture into a medium saucepan. Cook over medium heat, stirring continuously with a rubber spatula to prevent sticking. Continue stirring until the mixture thickens to a pudding-like consistency (about 8–10 minutes). Once thickened, immediately pour the haupia mixture into a small baking dish. Smooth the top evenly with a spatula. Allow to cool at room temperature, then refrigerate for at least 2 hours until firm. Cut into squares and serve chilled. Cheers! Gini x 14 December 2025

Highlights of Today’s Post Small changes unexpectedly lead to bigger ones. A moment of reflection. “ ToL ” Original Recipe: Salmon Veggie Rice Bowl. Starting Small, Growing Bigger Than Expected When I first started blogging in 2015, it was just for me—a place to share the meals I cooked, the dishes I enjoyed, and maybe even a few of my restaurant favorites. It began small, but it’s slowly grown bigger over time than I ever imagined. Somewhere along the way, the former Foodnista Soul blog became more than just food. Hence, Taste of Life was born. It became a space to talk about things that matter — my seven pillars of this blog. I realized that my stories and thoughts could help others feel seen, too, because no one should feel alone in their thoughts and experiences. The hope for this platform is that the content resonates with others and helps them live life to the fullest, finding a happy balance amidst the responsibilities we have in life. A Taste to Ponder What's something that started off small, but grew into something bigger? Feel free to leave a comment. Salmon Veggie Bowl Recipe Yields: 4 servings Ingredients 1 pound wild salmon fillets 2 tablespoons organic extra virgin olive oil 2 medium organic carrots, peeled and bâtonnet cut   6 ounces shiitake mushrooms, cleaned and sliced 2 small bok choy, washed and chopped 1 large organic onion, peeled and lyonnaise cut 4 cloves organic garlic, peeled and minced 2 tablespoons mirin 2 tablespoons sake 2 tablespoons kome shōyu (rice-based shōyu) Garlic herb seasoning, to taste Garlic powder, to taste Black pepper, to taste 2 cups organic brown rice 4 cups purified water (for rice) Green onions (optional for garnishing) Italian parsley (optional for garnishing) Kitchen Equipment Mixing bowls/cups/spoons for mise en place (“everything in its place”) ingredients Measuring bowls/cups/spoons Cutting board Chef knife Vegetable peeler Colander Bowl Paper towels Rice cooker or pot with lid Large skillet or nonstick pan Wooden spoon or spatula Tongs Plates Forks Knives Cooking Instructions Sanitize the kitchen (sink, faucets, countertops, stovetop, cupboard handles, smart devices, computer, etc.). Wash, peel, and julienne carrots. Clean and slice shiitake mushrooms. Wash and chop bok choy. Peel and slice the onion. Peel and mince garlic. Rinse brown rice in a bowl until water runs mostly clear. Cook brown rice in a rice cooker or pot with purified water until tender (about 35–40 minutes on the stovetop, or per rice cooker setting). Mise en place ingredients. Pat salmon fillets dry with paper towels. Season both sides with garlic herb seasoning, garlic powder, and black pepper. Heat olive oil in a large skillet over medium heat. Sear salmon fillets skin-side down first, about 3–4 minutes per side, until golden and cooked through (145ºF / 63ºC). Remove and set aside. In the same skillet, add a small drizzle of olive oil if needed. Sauté onions and garlic until fragrant. Add carrots and shiitake mushrooms; stir fry for 2–3 minutes. Add bok choy, mirin, sake, and shoyu made with rice. Stir well and simmer briefly until vegetables are tender and the sauce is slightly reduced. Place cooked brown rice into bowls. Top each bowl with sautéed vegetables and a salmon fillet. Drizzle with the remaining pan sauce and serve immediately. Cheers! Gini x 19 October 2025

Chicken Coconut Cream with Soba Noodles Recipe Yields: 4 servings Ingredients 1 pound organic chicken tenderloins 1 tablespoon organic extra virgin olive oil 8 ounces organic shiitake mushrooms, rinsed and sliced 1 large organic onion, peeled and medium diced 2 cups organic coconut milk 1 organic lemon, washed and sliced into wedges 2 tablespoons fresh organic Italian parsley, washed and chopped 1 tablespoon coconut flour (for thickening the sauce) Garlic herb seasoning, to taste Garlic powder, to taste Black pepper, to taste 1 packet of soba noodles (buckwheat noodles), boiled Purified water Kitchen Equipment Mixing bowls/cups/spoons for mise en place ("everything in its place") ingredients Measuring bowls/cups/spoons Cutting board Chef knife Colander Bowl Large skillet Medium pot (for soba noodles) Wooden spoon or spatula Tongs Plates Forks Knives Cooking Instructions Sanitize the kitchen (sink, faucets, countertops, stovetop, cupboard handles, smart devices, computer, etc.). Wash and slice shiitake mushrooms. Peel and slice the onion. Wash and slice the lemon into wedges. Wash and chop the fresh Italian parsley. Cook soba noodles in boiling purified water according to package instructions or until al dente. Drain in a colander and set aside. Mise en place ingredients. Heat olive oil in a large skillet over medium-high heat. Add chicken to the skillet, season with garlic herb seasoning, garlic powder, and black pepper, both front and back. Cook until lightly browned and fully cooked at 165ºF (74ºC). Remove chicken and set aside. In the same skillet, sauté the onions and mushrooms until fragrant and softened. Sprinkle coconut flour. Add coconut milk and stir to combine. Simmer gently for 3 to 5 minutes. Sauce will thicken. Return cooked chicken to the skillet, and toss to coat it with the coconut cream sauce. Squeeze lemon wedges over the dish and sprinkle with chopped Italian parsley. Serve coconut chicken over cooked soba noodles immediately. The Quiet Yearning for Connection I’ve been thinking a lot about connection lately—how deeply humans long to be seen, understood, and met where they are. I value connection in every part of life, from my closest relationships to small, everyday exchanges with the world. I’m deeply grateful for the people in my circle—family and close friends—who consistently show up, love wholeheartedly, and remind me what meaningful connection feels like. Their presence, their wisdom, their quiet strength—all of it has shaped who I am. And I keep learning from them as I grow. Yet beneath that gratitude, there’s also a quiet yearning to find a lifelong partner who feels like home—someone to share life’s moments with—the lighthearted, the challenging, and everything in between. Someone to create memories, share laughter, give and receive support, and grow together while still growing individually. Sometimes that dream feels distant, especially in a world prioritizing superficial connections over depth. But I’ve learned that yearning doesn’t mean lack. It can also mean aliveness—a reminder that I still believe in something real, something meaningful. And one thing about me is that I’m persistent and tenacious. Even when hope feels faint, I keep moving forward. I remind myself that real connection begins with genuineness, whether with a friend, a partner, or even within myself. It starts with showing up as I am, even when that feels vulnerable. Vulnerability isn’t weakness; it’s about authentic connection and growth. Being open means being real, naming the things we often keep hidden, and trusting that someone else might whisper, “me too.” Cheers! Gini x 12 October 2025

Steak & Mizuna Stir Fry Recipe Yields: 4 servings Ingredients 1 pound grass-fed steak, sliced bite-size pieces 1 bunch organic mizuna (Japanese mustard greens), washed and chopped 1 large organic onion, peeled and sliced 4 cloves organic garlic, peeled and minced 3 tablespoons organic extra virgin olive oil Black pepper, to taste Garlic herb seasoning, to taste Garlic pepper, to taste Himalayan pink salt, to taste 2 cups organic brown rice Purified water (for rice) Green onions, sliced Kitchen Equipment Mixing bowls/cups/spoons for mise en place ("everything in its place") ingredients Measuring bowls/cups/spoons Cutting board Chef knife Colander Bowl Rice cooker Large skillet Wooden spoon or spatula Tongs Plates Forks Knives Cooking Instructions Sanitize the kitchen (sink, faucets, countertops, stovetop, cupboard handles, smart devices, computer, etc.). Peel and slice the onion. Peel and mince the garlic. Wash and chop the mizuna, set aside in a colander to drain excess water. Slice the steak. Rinse brown rice in the rice cooker pot until water runs mostly clear. Cook brown rice with purified water in the rice cooker. Mise en place ingredients. Heat a large skillet over medium-high heat and add olive oil. Sauté the onions and garlic until they are fragrant and translucent. Add sliced steak to the hot pan. Add seasonings. Cook until desired texture. Add mizuna to the pan, toss quickly until they are slightly wilted. Add more seasonings if needed. Serve hot over a bed of brown rice. Garnish with sliced green onions. My Favorite Herbal Teas to Ease Stress Life has a way of speeding up when we most need it to slow down. That’s why I treasure the small rituals that provide balance—like brewing a cup of tea. Here are three of my personal favorites that soothe my mind, body, and soul: Rooibos. Rich, naturally sweet, and caffeine-free, rooibos is a grounding tea that helps me unwind without jitters. Its deep, earthy flavor feels like comfort in a cup. I love drinking this tea hot with honey. Peppermint. Peppermint tea is cool and refreshing. It clears my head and relaxes tension in my body. It’s especially helpful after a long day when you need a reset. This tea is refreshing hot with lemon and honey, or it can be enjoyed on its own. Fruit Teas. Blends made with berries, apple, or pear bring both brightness and calm. They’re naturally refreshing, sweet, fragrant, and uplifting. I enjoy fruit teas iced and with honey. Bonus Pick: Soba Cha (roasted buckwheat tea). Soba cha has a toasty, nutty flavor that feels cozy and grounding. Naturally caffeine-free, it supports relaxation while providing a subtle boost of energy without overstimulation. It’s the kind of tea that makes me stay present in the moment. This tea brings comfort and ease when consumed hot and as is. Each of these teas is more than a drink—they’re an invitation to slow down, breathe, and find calm right where you are. The next time stress lingers, try one of these blends, or any tea that brings calmness into your life. Let the aroma and flavor of these teas transport you to the present moment and bring you relaxation. Cheers! Gini x 5 October 2025

A Blend of Local & Japanese Traditions New Year’s is a time to honor my heritage and reflect on the beautiful blend of local and Japanese customs that shape my identity. Growing up Japanese-American in Hawai‘i, I experienced unique and memorable traditions that remain important to me today. Cherished Family Traditions One of the most memorable parts of New Year’s was watching my late paternal grandmother prepare a feast for our family. She cooked tirelessly on New Year’s Eve and Day to create a spread of traditional Japanese foods that brought blessings and prosperity for the new year. On New Year's Eve, Grams would make saimin , a local noodle soup derived from Japanese and Chinese culinary influences. The saimin noodles symbolize long life, and toppings included wom bok (Chinese cabbage), cha siu (Chinese pork), kamaboko (Japanese fish cake), bean sprouts, and green onions. The broth was made with shoyu (soy sauce), pork belly, and konbu (edible kelp). Another staple was soba  (Japanese buckwheat noodles), which everyone had to eat for good luck and long life. No soba was to go to waste either, or that would bring bad luck. Soba is my favorite, and I eagerly ate bowlfuls of it! Grams also prepared other traditional Japanese dishes, such as: Kazunoko  (herring roe): Represents fertility and prosperity. Ebi  (shrimp): Symbolizes longevity and graceful aging. Nishime  (simmered stew with chicken and vegetables): Promotes family harmony. We also enjoyed mochi  (rice cakes) and manju (dense buns), often filled with anko (sweetened red bean paste) or dusted with kinako (roasted soybean powder and sugar). One of my paternal aunts made these every year. Symbolism of New Year Foods Just after midnight, my grandmother would prepare ozōni , the iconic Japanese mochi soup eaten on New Year’s Day. The mochi symbolizes strength and longevity. Grams was strict about finishing the mochi in our bowls—leaving any uneaten mochi was considered bad luck for the year. In eastern Japan, the soup is typically clear and dashi-based; in the west, it’s made with shoyu. Our family’s version is made with a shoyu-based broth. With our ozōni, we enjoyed kuromame  (sweet black soybeans), symbolizing hard work and health. Preparations for the New Year Before the New Year, my grandma practiced ōsōji  (The Big Cleaning). This tradition welcomed the New Year with a fresh start and involved thoroughly cleaning the house to remove misfortunes and impurities from the past year. Grams’ cleaning habits were esteemed; I inherited this trait from her. I make it a point to clean my home, wash my car, and tidy my workspace. Another tradition was displaying kadomatsu  (bamboo and pine arrangements) at doorways to invite prosperity and divine spirits. Inside, we displayed kagami mochi , two stacked rice cakes topped with a daidai (orange), symbolizing wealth and generational continuity. My dad eventually extended this practice by placing kagami mochi in our vehicles. According to Japanese culture, decorations must go up on specific dates to avoid bad luck (GPlusMedia, Inc., 2020) . For example: Avoid 29 December, as the number nine sounds like “suffer” in Japanese. Decorations on 31 December are considered last-minute and bring bad luck. Thus, the ideal day for decorating is 28 December. Decorations are taken down on 7 January, as the New Year gods depart. Fireworks in Hawai‘i Popping fireworks at home in Hawai'i is essential for New Year’s Eve. It is believed they ward off evil spirits and bring good luck. I have fond memories of my family lighting firecrackers as the countdown to midnight began. Everyone was so excited. Sadly, O‘ahu banned fireworks around 2009 and required permits. Several years later, my sister resurrected the tradition by purchasing these permits so we could light fireworks again. Vegan Ozōni Recipe Ozōni is more than just a soup. It’s a heartfelt dish that connects my family to our heritage and symbolizes strength and longevity for the year ahead. Inspired by my family’s recipe, here's a vegan-friendly version. Yields: 10 servings ·       2 organic carrots, bâtonnet cut (thin slices/strips: ½”× ½” × 2½-3″) ·       2 organic takenoko (bamboo shoots), bâtonnet cut  ·       1 organic gobō (burdock root), bâtonnet cut  ·       Organic black pepper, to taste ·       1 bunch of organic shungiku (chrysanthemum leaves) or mizuna (Japanese mustard greens), chopped ·       1 bag of mochi ·       1 bag of soba noodles, optional, but recommended for extra good luck for the new year ·       Note** The tr aditional oz ō ni I grew up eating includes chicken and pork. One pound of each meat will suffice, cut into bite-size pieces. Ōzoni dashi (soup): ·       80 ounces organic vegetable broth or water (or chicken broth- original recipe) ·       Hot purified water ·       1 bag of dried shiitake mushrooms soaked in hot water for 10-15 minutes ·       Shiitake mushroom water ·       Shoyu (Yamasa brand is preferred), to taste (for those on a gluten-free diet, use gluten-free shoyu or tamari as an alternative) ·       Note**  To make the traditional oz ō ni I grew up eating, cook the chicken and pork before adding vegetables to the pot, and use chicken broth for the dashi (soup) base. Kitchen Equipment ·       Mixing bowls/cups/spoons for mise en place ("everything in its place") ingredients ·       Measuring cups/spoons ·       Cutting board ·       Chef knife ·       Vegetable peeler ·       Colander ·       Medium-sized sauce pot ·       Large pot ·       Ladle ·       Tongs ·       Serving bowls ·       Chopsticks ·       Soup spoons Cooking Instructions Sanitize the kitchen (sink, faucets, countertops, stovetop/oven, cupboard handles, smart devices, computer, etc.). Soak dried shiitake mushrooms for 10-15 minutes or longer. Keep the water to add to the dashi. Wash and peel the carrots and gobo.  Cut carrots, gobo, and bamboo shoots into thin slices (bâtonnet cut) After soaking the shiitake mushrooms, remove the mushrooms. Squeeze the liquid from the mushrooms. Set liquid aside. Add water to a medium-sized sauce pot and boil. Add soba and cook until al dente. Mise en place ingredients. Add vegetable stock, shoyu, and mushroom-soaked water to a large pot. Bring to a boil, then reduce to a simmer. Season to taste with pepper and more shoyu if needed. Add carrots, bamboo shoots, gobo, and shiitake mushrooms to the dashi. Bring to a boil once again. Reduce to a simmer for one hour or until the vegetables are cooked In a separate pot, boil water and add a ladle or two of the ozōni dashi. Add mochi to the boiling liquid and cook until soft. Transfer mochi to serving bowls and pour in dashi. Add cooked soba and garnish with shungiku. Have a terrific and safe New Year celebration! Cheers! Gini x 29 December 2024 References GPlusMedia, Inc. (2020). New year decorations in Japanese homes. https://resources.realestate.co.jp/living/new-year-decorations-in-japanese-homes/

Shredded Chicken & Veggie Comfort Soup Recipe Yields: 8 servings Ingredients 1 tablespoon organic extra virgin olive oil 3 small organic carrots, peeled and chopped 1 organic celery stalk, chopped 1 organic yellow squash, peeled and large diced 2 cups organic arugula 64 ounces organic chicken broth (low sodium, if possible) Organic whole chicken, cooked, shredded, and skinless 1/2 teaspoon dried thyme 1/2 teaspoon dried rosemary 4–5 drops of certified pure, tested grade (CPTG®) dōTERRA® Lemon essential oil (optional) Black pepper, to taste Garlic pepper, to taste Garlic powder, to taste Sea salt, to taste Pasta (optional) — For this recipe, I used Auntie Hapa's Hawaiian Noodles ( 'ulu (breadfruit) , 'ogo (red seaweed) , and moringa (a superfood that comes from the drumstick tree)) Kitchen Equipment Mixing bowls/cups/spoons for mise en place (“everything in its place”) ingredients Measuring bowls/cups/spoons Cutting board Chef knife Vegetable peeler Medium-size pot Large-size pot Colander Pasta scooper Wooden spoon Ladle Tongs Bowls Spoons Chopsticks or forks Cooking Instructions Sanitize the kitchen (sink, faucets, countertops, stovetop/oven, cupboard handles, smart devices, computer, etc.). Wash the vegetables. Peel and chop the carrots and squash. Chop the celery. Use a fork or your hands to shred the chicken, removing the bones and excess skin. Mise en place ingredients. If using pasta, cook it separately in the medium pot according to the package instructions. Drain using a colander and set aside. In a large pot, heat the olive oil over medium heat. Add chopped carrots, celery, and squash. Sauté for about 5–7 minutes until slightly tender. Pour in the chicken broth and bring to a gentle boil. Add the dried seasonings. Reduce heat and simmer for 10 minutes. Stir in the shredded chicken and arugula. Let simmer another 5–7 minutes until flavors combine and greens are wilted. Add lemon essential oil drops to the soup just before serving, if using. Add the desired amount of pasta to individual serving bowls. Ladle the soup over pasta (or serve as is). Social Media Pros & Cons Social media can be inspiring, but let’s be honest—it can also feel heavy. The endless scrolling, the comparisons, and the pressure to keep up... It all sneaks up until you feel drained and disconnected from yourself. I’ve learned that periodically stepping away can make all the difference. A break from the noise provides space for clarity, calm, and gratitude for the life unfolding right before us. Taking time offline isn’t about missing out—it’s about tuning back in. To your breath. To your body. To the people and moments that matter most. Thank you for being patient as I occasionally take my social media breaks to preserve my mental, emotional, and physical well-being. I appreciate it so very much. Cheers! Gini x 7 September 2025

Lemon-Herb Roasted Chicken with Assorted Vegetables & Okinawan Sweet Potato Purée Recipe Yields: 12 servings Ingredients 1 cup organic extra virgin olive oil (1/2 cup each for the chicken pan and the veggie pan) 7 small organic carrots, peeled and chopped 2 large organic onions, peeled and sliced, Lyonnaise cut 1 bulb organic garlic, peeled, leave cloves whole 2 pounds organic chicken thighs 10 small Okinawan sweet potatoes 1 cup organic coconut milk 1/2 cup organic coconut yogurt Italian-herb medley seasoning, to taste Black pepper, to taste Garlic pepper, to taste Garlic powder, to taste Sea salt, to taste Lemon, cut into wedges Green onions, sliced Purified water Kitchen Equipment Mixing bowls/cups/spoons for mise en place ("everything in its place") ingredients Measuring bowls/cups/spoons Cutting board Chef knife Vegetable peeler Colander Bowl Paper towels Can opener 2x 9"x13" baking pan Food processor Rubber spatula Cooking thermometer or infrared laser thermometer Tongs Plates Forks Knives Cooking Instructions Sanitize the kitchen (sink, faucets, countertops, stovetop/oven, cupboard handles, smart devices, computer, etc.). Wash, peel, and chop carrots. Peel and slice onions. Peel garlic. Wash and slice the lemons into wedges. Peel Okinawan sweet potatoes and soak them in water to prevent oxidation. Preheat oven to 375ºF (190ºC). Mise en place ingredients. Spread the carrots, onions, and garlic cloves onto a baking sheet or pan. Drizzle olive oil and sprinkle seasonings. Toss together to distribute the oil and seasonings evenly. In the other baking pan, place chicken thighs side-by-side. Drizzle olive oil and sprinkle seasonings. Use tongs to flip the chicken over. Drizzle olive oil and sprinkle seasonings on the other side. Place lemon wedges in various parts of the pan. Place both trays into the oven. Depending on the oven, the veggie tray would take about 20 minutes to roast. Be careful not to overcook the veggies. The chicken is fully cooked at 165ºF (74ºC). Depending on the oven, it would take 35-45 minutes to roast. Remove both dishes from the oven. Add peeled Okinawan sweet potatoes to a food processor. Add coconut milk and yogurt. Blend until smooth. Serve dishes immediately. Celebrating Culinarians' Day Every Day! The 25th of July was Culinarians’ Day , a celebration of the chefs, home cooks, and food lovers who bring creativity and comfort to our tables. Though the day has passed, its spirit continues to inspire me. I learned about this day upon earning my culinary degree. I'm so grateful there's a day to celebrate these marvelous individuals who enjoy the artistry of cooking and food. My own love for cooking began with my late paternal grandmother. She had this magical way of making the kitchen feel like the heart of the home, where meals weren’t just eaten, they were treasured. Every dish she made carried warmth, patience, and love; those memories guide me whenever I step into the kitchen. That inspiration led me, years later, to pursue culinary school in 2021. I wanted to learn the professional side of cooking—the techniques and structure behind the artistry. It was a way to honor my grandmother’s legacy and grow my relationship with food, combining passion and skill. Culinarians’ Day reminds me that every meal is an opportunity to celebrate the craft of cooking. Whether a simple home recipe or a dish created professionally, food connects us to our culture, families, and the people we love. I carry the meaning of this special day into every dish I prepare and celebrate it every time I cook in the kitchen. Every day can be a day to honor the art, joy, and heart of being a culinarian. Cheers! Gini x 14 September 2025

Chicken & Broccoli Stir-Fry with Rice-Flour Noodles Recipe Yields: 4 servings Stir Fry Ingredients 1 tablespoon organic extra virgin olive oil 1 organic yellow onion, peeled and small diced 1 organic garlic bulb, peeled and sliced 1 pound organic chicken thighs, cubed 1 package organic frozen broccoli Sea salt, to taste Black pepper, to taste Garlic powder, to taste Organic green onions, sliced (for garnishing) 8 oz rice-flour noodles (prepared according to package directions) Housemade Stir-Fry Sauce Ingredients 2 tablespoons kome shōyu (rice-based shōyu) 1 teaspoon organic raw honey 1 teaspoon organic extra virgin olive oil 1 tablespoon purified water 1 teaspoon cornstarch (to thicken sauce)* *For a corn-free option, substitute arrowroot or tapioca starch. Kitchen Equipment Mixing bowls/cups/spoons for mise en place ("everything in its place") ingredients Measuring bowls/cups/spoons Cutting board Chef knife Colander Large pot Medium pot (for noodles) Pasta scooper Small mixing bowl Whisk Wooden spoon Tongs Cooking thermometer or infrared laser thermometer Serving bowls Forks or chopsticks Cooking Instructions Sanitize the kitchen (sink, faucets, countertops, stovetop/oven, cupboard handles, smart devices, computer, etc.). Peel and dice the onion. Peel and slice the garlic. Cube the chicken thighs. Mise en place ingredients. Bring a medium pot of water to a boil. Add rice-flour noodles and cook according to package directions until tender. Drain in a colander and set aside. In a small bowl, whisk together rice-based shoyu, raw honey, olive oil, and purified water. Add cornstarch (or alternative starch) and whisk until smooth. Set the sauce aside. Heat olive oil in a large pot over medium heat. Add diced onions and sliced garlic, and sauté until fragrant. Add cubed chicken thighs and seasonings. Cook until chicken is fully cooked at 165ºF (74ºC). Pour the sauce into the pot, stirring until it thickens and coats the chicken evenly. Add the noodles to the pot. Add the frozen broccoli and cook until heated through. Sprinkle sliced green onions over the stir-fry. Serve hot and enjoy immediately. The Power of 3-Minute Journaling What if three minutes could change the way you feel about your day? That’s the beauty of journaling. It can be as simple as taking notes and listing what you're grateful for. Three minutes is enough to check in with yourself, reflect, and reset. I often use journaling to pause and notice the positives during my day. It’s not about writing perfectly—it’s about creating a safe space for my thoughts and memories. Over time, these quick entries become something I can look back on when I need a reminder of how far I’ve come. Today, I’m grateful for the weekend, a chance to unwind and recharge before the new work week. I’m also excited to share some traditional Hawaiian dishes with new friends. Journaling doesn't require much. Just your mindset, a pen, paper, or even your smart device to list what you're thankful for, or whatever thoughts is on your mind. Give it a go! Try it, even for one minute a day, and build from there. I guarantee this routine will be a game-changer. Cheers! Gini x 21 September 2025

Garlic-Peppered Lamb Chops with Smashed Potatoes & Green Beans Recipe Yields: 4 servings Kitchen Equipment Mixing bowls/cups/spoons for mise en place ("everything in its place") ingredients Measuring bowls/cups/spoons Baking sheet for marinating lamb Eco-friendly wrap to cover the marinated lamb Cutting board Chef knife 9"x13" baking pan Medium saucepan (for potatoes) Colander Rubber spatula Potato masher Baking sheet (for potatoes) Tongs Cooking thermometer or infrared laser thermometer Serving plates Forks Knives Ingredients 1 rack of organic, grass-fed lamb Organic extra virgin olive oil, divided for rack of lamb, potatoes, and green beans 1 organic garlic bulb, peeled and sliced 1 lb organic baby potatoes, boiled and smashed 16 oz organic green beans, trimmed and snapped in half Garlic pepper, to taste Black pepper, to taste Garlic powder, to taste Sea salt, to taste Purified water Cooking Instructions Sanitize the kitchen (sink, faucets, countertops, stovetop/oven, cupboard handles, smart devices, computer, etc.). Marinate the rack of lamb the day before by placing it on a baking sheet. Rub with olive oil, garlic pepper, garlic powder, sea salt, and black pepper. Peel and slice garlic cloves. Rinse, trim ends of the green beans, and snap them in half. Rinse baby potatoes. Mise en place ingredients. Preheat oven to 400°F (200°C). Place the baby potatoes in a saucepan, cover them with water. Bring to a boil, then simmer for 12–15 minutes or until they are fork-tender. Drain the water and let the potatoes cool before smashing them. Place the drained potatoes on a baking sheet and gently press each one with your palm, potato masher, or rubber spatula. Drizzle with olive oil, add sliced garlic, and sprinkle with seasonings. Place green beans on another baking sheet. Drizzle with olive oil, add sliced garlic, and sprinkle with seasonings. Roast the potatoes for 15–20 minutes, until the edges are golden and crisp. Roast the green beans for about 10 minutes. Do not overcook the beans. Remove both sheets from the oven and set aside. Preheat oven to 425°F (220°C). Transfer the marinated rack of lamb to a baking dish. Cover with foil. Roast for about 25 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare doneness. Rest for 10 minutes before slicing between the bones to form chops. Arrange sliced lamb chops on a serving platter with golden smashed potatoes and bright green beans. Serve immediately. Seven Oils That Improved My Physical Vitality I loved essential oils—they were a gift from God and a blessing in every part of my life. Over time, I discovered that these oils improved my physical vitality in many remarkable ways. Two significant game-changers were using oils to relieve chronic pain and re-energize. When I began my journey with essential oils, I learned that thorough research was necessary. I realized early on that investing in certified pure, therapeutic-grade (CPTG) oils was crucial, as many products combined natural extracts with harsh chemicals and synthetics. Therefore, for over a decade, I have trusted dōTERRA essential oils, a company introduced to me by my late friend, whom I was blessed to have in my life. Here are the seven oils that improved my physical vitality: You may see the same oils repeated in multiple articles, as many oils serve multiple purposes Breathe . I love how Breathe supports my respiratory health, especially during allergy season or times of congestion. I diffuse it at bedtime and use the Breathe stick on my neck and chest every night. Deep Blue . I rely on Deep Blue Rub and the stick to soothe tired, achy muscles and ease joint discomfort. Applying it throughout the day brings lasting relief, and the calming aroma adds to the comfort. Lemon . Lemon is bright and refreshing, as it detoxifies and energizes the body. I enjoy diffusing it, inhaling a drop from my palms, and adding a drop to my water canister. Past Tense Blend . Past Tense has been a game-changer for my chronic pain. I blend it with organic extra virgin olive oil in a roller bottle and apply it directly to the areas that need relief. Its powerful aroma is grounding and soothing. Peppermint . Peppermint gives me an energizing lift, enhancing both mental clarity and physical stamina. I love diffusing it and applying it to my wrists, chest, neck, and temples. On Guard . On Guard helps boost my immune system and protect my health during challenging seasons. I diffuse it regularly and also use other On Guard products, like the hand sanitizer spray, laundry detergent, concentrated cleaner, and hand soap. Wild Orange . Like Lemon, Wild Orange provides a revitalizing lift when inhaled or consumed. I enjoy diffusing it and adding a drop to my smoothies for a citrusy boost. These oils played a distinct role in nurturing my body and spirit. I appreciated how they enhanced my physical well-being. I hope that by sharing my experience, I can encourage others to explore the benefits of high-quality, therapeutic-grade essential oils. If you're interested in beginning a holistic lifestyle with essential oils, please email me at aloha@tasteoflife.blog and visit my dōTERRA site: https://www.doterra.com/US/en/site/tasteoflife Cheers! Gini x 28 September 2025

What is Quick Bread? Making bread is tedious and takes time, particularly the proofing or fermenting part of the process. Quick bread uses leavening agents aside from yeast, making baking easier. In addition, this bread usually incorporates a fruit or vegetable instead of yeast or eggs. The possibilities of quick bread are endless and exciting to explore. Experimenting with different fruits and veggies makes baking this bread so exhilarating. Strawberry Lemonade Quick Bread Recipe Yields: 12 servings Bread Ingredients 300 grams gluten-free flour 210 grams organic raw cane sugar 18 grams baking powder 3.75 grams Kosher salt 2 beaten organic eggs 210 grams organic whole milk 7.5 grams pure vanilla extract 120 grams organic vegetable shortening 120 grams organic strawberries, chopped (any seasonal fruit can be used to make a variety of this bread) 1 teaspoon organic lemon zest Non-stick spray Lemon Zest Glaze Ingredients (optional) 2 cups powdered sugar 2 tablespoons organic lemon zest ⅓ cup organic fresh lemon juice Kitchen Equipment Mixing bowls/cups/spoons for mise en place ("everything in its place") ingredients Measuring spoons Mixing bowls (2x) Food scale Colander Cutting board Paring knife Serrated knife Spatula Whisk Strainer (for sifting) 9"x5" Loaf pan Fork Bowl Toothpick Juicer reamer Microplane Oven mittens Cooling rack Airtight container Plates Baking Instructions  Sanitize the kitchen (sink, faucets, countertops, stovetop/oven, cupboard handles, smart devices, computer, etc.). Preheat the oven to 400ºF (204ºC). Melt shortening in the microwave. Beat the eggs. Wash and chop the strawberries. Wash and zest the lemon. Mise en place ingredients. Sift dry ingredients in one bowl. Mix wet ingredients in another bowl. Add the wet-to-dry ingredients. Gently mix to combine until no more dry ingredients are visible. Do not overmix. Gently fold in the strawberries and lemon zest. Grease a 9"×5" loaf pan with non-stick cooking spray. Add the batter to the pan. Bake between 40-45 minutes. While the bread is baking, make the lemon zest glaze. Sift the powdered sugar. Juice the lemon. Combine the lemon and zest with the powdered sugar. Insert a toothpick in the middle of the baked bread. If the toothpick comes out clean, the bread is ready. Allow cooling. Remove from the loaf pan and fully cool the bread on a cooling rack. Once completely cooled, pour the glaze over the loaf. Slice the bread with a serrated knife. Serve immediately or store in an airtight container in the refrigerator. Seven Additional Spring Fruits There are so many spring fruits to choose from. Here are my top seven favorites. Blueberries. Blueberries are usually available year-round. Additionally, it’s a crucial superfood to consume daily. Cherries. This fruit is ranked eighth on the “dirty dozen” list because it contains many pesticides. If your budget allows, consider buying organic. Golden kiwis. Only a few years ago, I learned that different kiwis were on the market. I love these kiwis. They’re much sweeter than the green kiwis. This fruit is on the “clean fifteen” list. It has minimal pesticides. Grapes. This fruit is grouped in the “dirty dozen” category and is number six on the list. Consider buying organic if your budget allows it. Grapes are grown year-round, but “spring” grapes come from Mexico and Southern California. While green grapes prevail in the spring, red and black grapes are also becoming popular. (Meyer) Lemons. This type of lemon is between a lemon and an orange. Their rind is considered sweeter, which makes their zest all the more vibrant. Mangoes. This made it on the “clean fifteen” list.  Pickled mangoes  are a staple in Hawai’i, and it’s the only way I enjoy mangoes. Strawberries. My ultimate favorite fruit! This fruit is grouped in the “dirty dozen” category and is number one on the list. Consider buying organic if your budget allows it. Cheers! Gini x 27 April 2025 References Auguste Escoffier School of Culinary Arts Home Gourmet and Escoffier Online International Culinary Academy (2016). Try these quick breads. Retrieved from:  https://www.escoffieronline.com/try-these-quick-breads/ Environmental Working Group (2025). The 2024 clean fifteen. Retrieved: https://www.ewg.org/foodnews/clean-fifteen.php Environmental Working Group (2025). The 2024 dirty dozen. Retrieved: https://www.ewg.org/foodnews/dirty-dozen.php Sansone, A.E. (2023). 15 Best spring fruits- Spring fruits in season. Retrieved from:  https://www.thepioneerwoman.com/food-cooking/meals-menus/g42506482/spring-fruits/