Recipes
I often cook on impulse – what am I craving? What smells and looks good at the grocery store? What inspirations have I collected from my travels and life experience? As a mom and dietitian, I’ve learned how to take my impulsive style of cooking and come up with a repertoire of satisfying recipes and ideas for mealtime inspiration. I have a passion for creating unique recipes or elevating everyday ideas that are perfect for family life, hosting, and engaging kids in the kitchen.
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Hi, I’m Elis!
I’m a Registered Dietitian, food stylist, and content creator passionate about mindful eating, intentional living, and bringing creativity into everyday life. Through delicious recipes, beautiful visuals, and simple wellness tips, I aim to inspire others to slow down and enjoy the little things.
On my page, you’ll find nourishing meals, food styling inspiration, lifestyle moments, and a peek into the creative projects that light me up—plus tips to help you live a more balanced, beautiful life.
Featured Recipe
HORSERADISH CRAB SUSHI
This horseradish crab sushi roll is a flavor-packed fusion of sweet crab, tangy horseradish, and creamy avocado wrapped in perfectly seasoned rice. It’s the ultimate spicy-sweet bite that adds a fresh twist to classic sushi rolls. We added fish eggs on top.
Ingredients:
- 1/4 cup of grated horseradish root (first peel and grate the horseradish root using a microplane or box grater)
- 2-3 Tbsp of Kewpie, Japanese Mayo
- 1 head of garlic
- 1 cup of sushi rice
- 1/2 ripe avocado
- 1 package (454g) of crab meat (or imitation crab)
- 3 sushi nori roasted seaweed sheets
- 1 cup of sushi rice (plus 2 tbsp of rice vinegar and 2 tsp of sugar and 1 tsp of salt)
Instructions:
Prepare the Sushi Rice:
Rinse the rice well until the water runs clear. Cook the rice according to package instructions or in a rice cooker.
While still warm, gently mix in the rice vinegar, sugar, and salt. Let it cool to room temperature.
Make the horseradish crab filling:
Wrap the whole garlic head in foil and roast in a 400°F (200°C) oven for 30-40 minutes until soft and sweet. Let it cool, then squeeze out the soft roasted garlic cloves. In a bowl, combine grated horseradish, roasted garlic, Kewpie mayo, and crab meat. Stir until well mixed.
Assemble the Rolls:
Place a bamboo sushi mat on a clean surface.Lay a sheet of nori, shiny side down, on the mat. Wet your hands with water and gently press about ⅓ of the sushi rice evenly over the nori, leaving a 1-inch border at the top. Spread a generous spoonful of the horseradish crab mixture across the middle of the rice. Add a few slices of avocado on top. Tightly roll the sushi away from you, applying gentle pressure to keep it compact. Use a sharp knife to slice the roll into 6-8 even pieces.
- Serve with soy sauce, pickled ginger, and wasabi for dipping.
Enjoy your spicy-sweet horseradish crab sushi roll!
