Feeling Stuck

Feeling stuck? Jen shares some recipes for the kitchen and home to help you get moving…in more ways than one.

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Matcha Chia Pudding


serving time2 servings


  • ¼ cup chia seeds

  • 1 tbsp matcha (cafe or ceremonial grade for color)

  • 1 cup cashew milk

  • 1 tbsp maple syrup

  • Optional toppings:

  • Cacao nibs

  • Shredded coconut

  • Raspberries

  • Coconut whipped cream

  • Chocolate shavings


  1. In a jar, whisk together milk, matcha, and maple syrup.

  2. Stir in chia seeds, cover, and refrigerate overnight. (For a breakfast option, top chia pudding raspberries, shredded coconut, and cacao nibs. For a dessert, top with coconut whipped cream and chocolate shavings. )

  3. To make coconut whipped cream: place a can of full fat coconut in the fridge and chill overnight. Open the can and drain as much liquid as possible (save the liquid for another recipe). Scoop out the coconut cream and place into a chilled mixing bowl. Whip on high speed for about a minute. Add coconut nectar (or sweetener of your choice) and whip again.

Savory Oatmeal with Garlicky Kale and Kimchi


serving time1 serving


  • ½ cup quick-cooking steel cut oats

  • 1 cup water

  • 3 tbsp grated parmesan

  • 1 tbsp scallions, thinly sliced

  • 3 oz kale, stem and ribs removed

  • 1 garlic clove

  • Kimchi to taste

  • Olive oil

  • Salt and pepper to taste

  • Optional: Fried egg


  1. Preheat oven to 400°F. Thoroughly dry and roughly chop kale. Smash garlic clove and mince into a paste. Mix garlic, a little olive oil, and salt in a bowl. Toss kale in the mixture. Spread evenly on a baking sheet and roast for about 5 minutes, flip, and continue for another 5 minutes, or until the edges are crispy.

  2. Meanwhile in small saucepan, boil water and stir in oats. Once done to your liking, stir in parmesan, scallions, salt and pepper.

  3. Serve with roasted kale, a little kimchi, and fried egg.

Thai Ginger Chicken (Gai Pad King)


serving time4 servings


  • 1 lb boneless skinless chicken thighs, cut into thin strips

  • 3 cloves garlic, sliced

  • 1 cup wood ear mushrooms, soaked and chopped

  • ¾ cup ginger, peeled and cut into matchsticks

  • ½ cup white onion, thinly sliced

  • ¼ cup scallions, sliced

  • 4 red birds eye chili, halved

  • 2 tbsp oyster sauce

  • 1 tbsp soy sauce

  • 1 tbsp fish sauce

  • 1 tbsp Thai soy bean paste

  • 2 tsp sugar

  • Ground black pepper to taste

  • Canola oil for pan

  • Steamed jasmine rice for serving


  1. In a small bowl, combine oyster sauce, soy sauce, fish sauce, soy bean paste, sugar, and black pepper. Set aside.

  2. Heat a wok on high. Coat with oil and add garlic. After a few seconds add chicken and let sit for about one minute. Stir in the wood ear mushrooms, white onion, and sauce. Stir and cook about another 2 minutes.

  3. Add the rest of the ingredients and cook until the chicken is fully done.

  4. Serve with steamed white rice.

Vietnamese Inspired Sandwich with 5-spice Au Jus


serving time2 servings


  • Au Jus:

  • 2 ½ cups veggie broth

  • 2 tbsp tamari

  • 5 cloves crushed garlic

  • 2-inch pieces ginger, sliced into chunks and crushed

  • ½ tsp 5-spice powder

  • 1 tsp sugar

  • 2 tbsp lime juice

  • Quick pickle:

  • ½ cup carrots, julienned

  • ½ cup daikon radish, julienned

  • ¼ cup white vinegar

  • 1 tsp sugar

  • ½ tsp salt

  • For the rest:

  • 2 Japanese eggplants, sliced thick lengthwise

  • ¼ cup cucumber, thinly sliced rounds

  • Fresh cilantro

  • Mayo

  • French baguette

  • Salt and pepper to taste


  1. In a saucepan, combine broth, garlic, ginger, 5-spice, and pepper flakes. Bring to a simmer. Simmer for 15 minutes. Turn off heat. Stir in sugar and lime juice. Cover and keep warm until ready to serve.

  2. In a bowl, combine white vinegar, sugar, and salt. Stir until dissolved. Toss in carrots and daikon radish. Set aside.

  3. Heat and oil grill. Season eggplant with salt and pepper. Grill on each side for 2-3 minutes. Toast baguette on the same grill.

  4. To assemble: spread mayo on baguette, lay grilled eggplant, top with quick-pickled veggies, cucumber, and cilantro.

  5. Serve with 5-spice au jus for dipping.





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