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Chef Julie Yoon
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BITS & PIECES: SEASON 1 ECOOKBOOK
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HEALTHY
All HEALTHY
Vegetarian Chili with Summer Vegetables
Tuna Poke
Chunky Almond Granola
Homemade Wheat Thins
Super Green Smoothie
Apple Pie Parfaits
Spicy Cold Buckwheat Noodles (Bibim Naengmyeon : 비빔냉면)
Korean Mapo Tofu (마파 두부)
Beef & Barley Bibimbap Salad
Asian Lettuce Wraps
Cilantro Peanut Pesto Pasta with Shrimp
Kale Cobb Salad
Marinated Flank Steak with Corn, Asparagus, and Tomato Salad
Watermelon and Lime Granita (Revised + VIDEO)
Chicken Koftas with Couscous
Shrimp and Avocado Summer Rolls (Fresh Spring Rolls)
Chocolate Overnight Oats
Summer Veggie Spaghetti
Poached Egg Sandwiches (open faced)
Pita Chips with Roasted Red Pepper Hummus
Salmon with Quinoa and Asparagus
Apple and Avocado Chicken Salad
Fish Tacos with Fresh Salsa
Soba Noodle Salad
Shrimp and Tofu Coconut Curry
Easy Shrimp Pad Thai
Spaghetti Squash with Easy Meat Sauce
Mussels in White Wine Sauce
Kale Salad with Garlic Croutons
Autumn Vegetable Stew with Cheese Toasts
Easy Breakfast Idea: Avocado Toasts
A Healthy Halloween Party
Quinoa Stir Fry
Chicken with Chickpeas and Arugula
Shrimp with Lime
Baked Chicken Legs with Tomato Salad
Julie’s California Kimbap
Nutty Cranberry Granola
Chicken with Tomatoes and Dill
Orange and Honey Steak Salad
Watermelon and Lime Granita
Potluck Pesto Pasta
Chicken Caponata Sandwiches
Lemon and Herb Chicken Tenders
Salmon Wrapped in Rice Paper
Orzo Salad with Roasted Tomatoes
Spicy Fish Tostadas
Saucy Tofu and Turkey Stir-Fry
Jicama, Fennel and Green Apple Slaw
Fresh and Roasted Vegetable Sandwiches
Making Basic Basil and Mint Pesto
