Happy Asian Pacific Islander Heritage Month! I’m just getting back from all of the travel from my book tour. The last two stops in Boston and Chicago were incredible! From throwing the first pitch at a Red Sox game, to Dave moderating my book event in Chicago, we were super busy but I had an amazing time. My favorite part was meeting so many of you! And also the incredible food I had in Chicago at Girl and the Goat, Duck Duck Goat, and Cabra!
While we are talking travels. I’m linking some things from my carryon I could not have survived the past 3 weeks without!
Green Belt Bag- You’ve probably seen it in a lot of my photos. It’s the perfect size to just grab and go!
Garment Bag- Don’t want your clothes getting wrinkled! Worked great for Dave’s clothes too!
Tan Raffia Pumps- When I say I wore these with everything I could that is an understatement (seriously go check my IG). Plus they are a taller heel that is still comfortable!
Go-to Lip Gloss- Can’t go wrong with this gloss when you want a bit of color and shimmer!
I love sharing BTS photos and stories with you but we’re getting back to the roots of the newsletter for AAPI month. I have created 3 fantastic recipes for you. The first two being simple takes on my favorites, Milk Tea and Teriyaki Salmon Bowls. The third, Lemony Broccolini with Beans, I got a variation of at a restaurant I was at a couple weeks ago and I thought it would be perfect for the kick off to my favorite season…dining al fresco! Take this one to a picnic this holiday weekend or make it for your family as an easy weeknight side dish. If you are looking for a more asian-inspired menu, check out this blog post. It includes some of my favorites!
Finish my book, just buy it, or want to order it? If you are anywhere on the Live Learn Love Well journey, here is a playlist I made that corresponds with the stories from the book! Reminisce and listen with me!
If you haven’t got your hands on any of the book launch merch yet, it is still a really good time because each order comes with a plantable book mark! (Only until the end of this month!) Not to mention the socks and crewneck are two of my current favs!
Live Learn Lovewell ✌️
Emma
P.S. For paid subscribers check out the video from my Chicago event at the bottom of this email!
Iced Hong Kong Milk Tea
I love bubble tea. Did you know it’s originally from Taiwan? There are tons of different flavors that you can order but my favorite is just the regular milk tea. I recently discovered this brand Twrl, after they sent me a few samples in the mail. It’s a women & Asian owned milk tea/bubble tea brand. They make an organic milk tea lower in sugar and delicious boba made with brown sugar instead of high fructose corn syrup which is usually found in the bubble tea shops.
Taking inspiration from them, I tried my hand at a Hong Kong style tea that I’ve been making with honey and oat milk. Give it a try, it’s super simple!
Ingredients:
3 cups water
3 cups oat milk
5 tea bags- traditionally made with Ceylon tea, any black tea will do!
Honey or maple syrup (optional)
Directions:
In a medium pot, bring water to a rolling boil.
Add tea to the pot, turn off the heat, and steep for 10 minutes.
In another mixing bowl or pot, measure oat milk and add steeped tea.
Place in fridge until cold.
Serve in mugs, top with ice, and add sweetener if desired. Enjoy!
Teriyaki Salmon Bowls
Ingredients:
1 cup rice, washed
4 tbsp olive oil, split into 2 tbsp each
10 oz salmon, patted dry
4 tbsp teriyaki sauce
8 oz spinach, washed
1 tbsp rice wine vinegar
Furikake
Avocado
Directions:
Cook rice according to manufacturer's instructions.
In a medium skillet, heat olive oil until shimmering. Add salmon, skin side down, and spoon teriyaki sauce over. Cook for 1 minute and don't move the salmon! Flip and cook for additional 1 minute on each side.
In a separate pan heat 2 tbsp olive oil until shimmering. Add spinach and cook until wilted, 2-3 minutes. Add rice wine vinegar and a shake of furikake. Remove from heat.
On a bed of rice, top with salmon, spinach, and sliced avocado. Feel free to add an additional spoonful of teriyaki sauce over the salmon. Enjoy!
Lemony Broccolini with Beans
Ingredients:
4 tbsp olive oil
4 cloves garlic, chopped
4 Calabrian chilis, chopped
2 small bunches broccolini, washed
1 cup cannellini beans, rinsed and drained
Juice of 1/2 lemon
Salt and pepper
Bread (optional, but not really!)
Directions:
Heat olive oil on medium heat and add chopped garlic and Calabrian chili. Sauté for 2 minutes.
Add washed broccolini to the pan. Cook undisturbed for 3 minutes and flip, another 3 minutes. You don't want to kill the broccolini and its vibrant green color!
Add rinsed and drained cannellini beans. Add lemon juice. Season with salt and pepper to taste. Stir until just combined.
Serve with a thick slice of sourdough bread (my fave) and enjoy!
Check out a clip below from Dave moderating my book event in Chicago! He went off script a few times, but it made for a great laugh. 😂 He did a great job.