Simply Nel Belle

Located in Houston, Texas. Formerly taught English in Seoul, South Korea. Interested in photography, healthy recipes, Korean culture, travel, and budget friendly projects. (adsbygoogle = window.adsbygoogle || []).push({});

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Time to leave the nest yet again! Tomorrow is moving day. ♡ #bostoncalling (at Coast Guard Beach) https://www.instagram.com/p/BmD3mD5BTFh/?utm_source=ig_tumblr_share&igshid=3uwoarhyywm1

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What Verizon's Acquisition of Yahoo Means for Tumblr and Flickr

Yesterday, Verizon announced the acquisition of Yahoo for a reported $4.8 billion. What will happen to its most loved platforms?

Interesting. Probably a good thing I switched to hosting on Go Daddy rather than run my blog on here. I’ll continue this as a fun social media account though. 

[tortagnamgnam]

This is the lucky clover cat. reblog this in 30 seconds & he will bring u good luck and fortune.

[unclebabie]

THIS ONE!!! THIS IS THE ONE THAT WORKS!!!!!

I reblogged him the day i started treatment and 1. GOT TO MY APPOINTMENT ON TIME 2. FOUND A FREE PARKING TICKET SOMEONE LEFT IN THE METER FOR ME AND 3. GOT FREE STARBUCKS AFTER MY APPOINTMENT!!!!!

[cutedemonbabe]

I’m convinced bc I reblogged this on Friday, got hired at a job I had a million interviews for, went on a first date that went well, and got kissed a billion times so like hell ya to the luck cat

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Reblogging simply because its a cat. Lol can't help myself. Too cute.

[fitnessmotivationasparty]

Work for it fitnessmotivationasparty.tumblr.com

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King Spa & Sauna ⋆ Simply Nel Belle

Learn all about the King Spa & Sauna in Dallas, Texas. I will give you the run down on spa procedures, my thoughts, and experience.

Check out my latest blog post.

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I am at work craving avocado toast. > < 

[staystrongandalwaysloveyourself]

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A good thing to remember when we are overwhelmed with self-doubt. : ) 

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I am so obsessed with the vegan pho from Nam Noodles in Houston.

[moosleemargh]

Incredibly sad and angry about what just happened in Manchester last night. 

I can’t even begin to imagine the fear, devastation and heartache that many parents and families are going through right now. 

It’s lifting to see the Manchester community coming together but I wish it didn’t have to be from a tragedy like this. I pray for the patience and strength for everyone affected.

[staff]

If you or someone you know were affected by the attack in Manchester, please know there are resources out there offering their support.

Victim Support has experience in supporting survivors of terrorist attacks. You can call them at 0808 168 9111, or request online support. 

For additional services, the NHS has a longer list of helplines based in the UK. 

<3 

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Thoughts and prayers <3 

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Introductory Post

Hello, everyone! I thought I would do a little intro post considering I started moving my posts from my old domain to this one. I am looking forward to seeing my how my blog evolves and to provide interesting content. Thank you for visiting my blog. 

My name is Janelle and some of you may be curious as to where Nel Belle comes from. This was a nickname that my mom gave me when I was little. Especially my dad who I miss very much as he passed away when I was 20. So in a way this blog name is in his honor. 

As for myself, I am 28 years old and currently live in Houston, Texas. But I wasn’t always in Texas! I actually grew up in rural southwestern, Pennsylvania. Emphasis on RURAL. There were no tall buildings or even much of a public transportation system where I came from. Mostly just farms and the friendliest people you may ever meet!

Growing up I always knew I wanted to travel. My aspirations to experience new cultures and places wasn’t quite the norm for someone from a town of 1,900 people. However, I’ve always been one to go for my goals so I started making some plans for after I finished college.

The main reason I have always been so driven is because of a very special lady. We have always been very close and I feel really lucky to call her my mom. She has been a nurse for over 35 years and has always been there for me and puts everyone before herself. She has been a great role-model over the years.

Usually people expected me to take interest in the medical field like she did, but I had different passions such as the arts. During my undergrad I decided to major in theatre arts and minor in international history. I graduated Cum Laude and loved every minute of working with the Band of Brothers Shakespeare Company or the occasional film or modeling job that came my way. To support myself I worked some temp jobs and took on blogging and photography as a hobby. After a year or two I discovered that I wanted to work with kids and travel. I had done a lot of volunteer work during university and found myself missing it. After discovering teach abroad programs, getting certified, and applying I got the opportunity to teach in Seoul, South Korea.

Living abroad is a rewarding experience, but at the same time has it challenges. I lived in Seoul for two years and was not immune to the culture shock or even the unfortunate experience of having my purse stolen in a pub. Yet, the good definitely outweighs the challenges of a life abroad. I loved teaching the students at Mangwoo Elementary. The kids were adorable and I miss them very much. While I was abroad I also met a wonderful guy named Sangheon that I have been with for two years now. We had a chance meeting during the last two months I was in Korea. He was in Seoul teaching SAT prep at a hagwon (private academy) and was heading back to the states for his PHD. I was also moving and looking for a new city to call home. In the end I moved to Houston where he happens to be studying and it was a wonderful decision.

After months of job-hunting in Houston I ended up getting a job at a well-known university in the Houston area. During the daytime I work as a faculty assistant in which I support faculty members preparing for their classes. In my downtime I can usually be found traveling, blogging, cooking, and sharing pictures. It is my hope that I can share some of those things through this blog.

I don’t claim to be a profound writer or the authority on anything I post in my blog, but what I do claim is a genuine happiness in creating posts where I can connect with others with similar interests. I hope people will enjoy this blog and I encourage you to feel free to reach out and share some of your own stories with me as well. 

Note: If you are interested in teaching abroad you may find some helpful information on my old blog (Shimmering Seoul) which is where I go into detail about my time teaching in Korea:

New Blog: www.simplynelbelle.com

Korea Youtube Channel: www.youtube.com/shimmeringseoul

Korea Blog: www.shimmeringseoul.tumblr.com

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Vegan Pumpkin Pancakes

As you can see from my Instagram, I have been sampling recipes from The China Study Cookbook by Leanne Campbell. I figured I would give the recipe for vegan pumpkin pancakes a try because I love pumpkin. Based on my own personal taste I did make some slight alterations to the original recipe as I wanted to add more cinnamon and mini dairy free chocolate chips. Feel free to switch things up based on your own personal preferences! This recipe makes about 12 small pancakes so for 3 people they'd each get 4 pancakes. If you make larger pancakes like I did then 2 people would get about 4 pancakes each.5-show

You may be wondering what exactly The China Study is, well before the China Study Cookbook was released there was the original China Study book that came out in 2005. The book discusses the overall relationship between the consumption of animal products and common diseases. It is quite a fascinating read so I suggest you pick it up if you want to learn more about this topic. You can find the book at Barnes and Noble, but I suggest getting it a used copy from Amazon or borrowing a copy from your local library if you are on a budget.

Personally I am enjoying the cookbook version, because it isn’t fussy or over the top. The book simply lays out fun and delicious recipes that are cruelty-free and nutritious. After preparing many of the meals this cookbook has to offer, I found that the end product of each recipe is neither bland nor strange as I had originally imagined them to be. There are a variety of recipes that stay away from the usual plethora of salads that typically frequent vegan/vegetarian cookbooks as well.

One ingredient involved in this recipe that many of you may not be familiar with is ground flax seed. It gives you some incredible health benefits in addition to making sure your pancakes don't fall apart. If you absolutely can’t find flax seed then you could give applesauce a try (1/4 cup of applesauce to replace 1 large egg, but note I have not tried this with pancakes yet.) I have made Cassey Ho's banana pancakes in the past so I assume it would have a similar result if you'd use applesauce.

Ingredients:

2 Cups Whole Wheat Pastry Flour 1 Teaspoon Baking Soda 1 Teaspoon Baking Powder 1/2 Teaspoon Salt or Sea Salt 1 Tablespoon Pumpkin Pie Spice 1 Teaspoon Cinnamon 2 Tablespoons Ground Flax Seed (First mixed with 6 TBS of hot water) 2 Cups Almond Milk (Or any non-dairy milk) 1/2 Cup Pumpkin (Canned or Pureed) 5 Tablespoons Pure Maple Syrup 1/2 Teaspoon Vanilla Extract 1/2 Cup Mini Dairy-Free Chocolate Chips

Equipment:

Large Mixing Bowl (Dry Ingredients) Medium Bowl (Wet Ingredients) Non-Stick Skillet or Griddle Mixer or Spoon Measuring Cups and Spoons Small Cup to Make Flax Eggs Instructions

1. In the large mixing bowl combine your dry ingredients (flour, baking soda, baking powder, salt, cinnamon and pumpkin pie spice). Set aside.2-mixer In a small cup prepare 6 TBS of hot water and then add the 2 TBS of ground flax seed. Mix it together. Congrats you just made flax eggs! (This acts as a binding agent for your pancakes.)

2. In separate medium bowl combine your wet ingredients (prepared flax eggs, nondairy milk, pumpkin, maple syrup, and vanilla extract).

3. Preheat a nonstick skillet or griddle over medium-high heat. (Use cooking spray or coconut oil to avoid sticking if necessary)

4. Combine the wet ingredients to the dry ingredients gradually stirring just enough to remove any lumps. Follow this with the ½ cup of mini dairy-free chocolate chips. I also added an additional dash of cinnamon, but that is because I love cinnamon in all of my breakfast foods!

5. After everything is combined check out your batter. It should be pourable! If it seems too thick between each pancake you make just mix in a little more milk. Likewise, if it’s too runny then just add a TBS of flour until it reaches the right consistency. For my batter I found that I needed to add small amounts of milk as I went along to keep it from thickening up.3-pour

6. Use a 1/4 cup or 1/3 cup measuring cup to pour small amounts of batter onto the heated skillet. Cook until you see little bubbles emerging (takes about 3 minutes). Flip with a spatula and cook the other side until golden brown.

Serve with your favorite fruit and syrup. 

Tip: Raspberries and bananas go well with these pancakes. Est. Nutrition: Calories: 154, Fat: 3g, Protein: 4g, Carbs: 28g,

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Korean Sweet Potato Rice

Last week I knew I was going to be super busy so I prepped my lunchboxes with some delicious roasted sweet potatoes. With sweet potatoes on the brain I decided to also make Gogumabap (고구마밥) or Sweet Potato Rice for lunch. This is a Korean dish that is quite healthy since sweet potatoes are filled with vitamin A. Of course since I am not in Korea or very close to an H-Mart, I did substitute some of the usual ingredients and procedure you'd use to make traditional gogumabap, but it still turned out delicious! So if you want to take your taste buds for a spin then try this sweet potato rice (the easy way)!

What You'll Need:

Pot or Rice Cooker

Spoon

Bowl

Knife

Baking Sheet

Main Ingredients:

1-2 Sweet Potatoes (Mine were quite large so I only ended up needing one)

1 Cup of Rice (Brown rice or white rice are fine.)

Water

Seasoning Sauce Ingredients:

1/2 Cup of Chopped Green Onions (Usually made with Asian chives but feel free to substitute.)

1 Tablespoon of Minced Garlic

1/4 Cup of Soy Sauce

1 Teaspoon of Honey

1 Tablespoon of  Vinegar (I only had apple cider vinegar so I used 1 teaspoon.)

1 Teaspoon of Hot Pepper Flakes

1 Tablespoon of Sesame Seeds

Directions:

1. If using a rice cooker, go ahead and wash your prep your rice. This involves swishing the rice around in water and draining out the water about 3-5 times. Once that is finished you can add 1 cup of water to your rice and put it into the rice cooker and hit cook.

Option 2: Don't have a rice cooker? No problem! Go ahead and wait until after the sweet potatoes are roasted to boil your rice. Most bagged rice only takes 10 minutes to cook.

2. Preheat the oven for 350 degrees.

3. Peel your sweet potatoes, cut into 1 inch cubes and then rinse them off.  

4. Prepare to bake your sweet potatoes. For easy clean up I lined my small baking pan with tin foil, added my sweet potato cubes, and drizzled some olive oil on top.

5. Allow your potatoes to bake for around 20 minutes. Occasionally checking to see if they are soft.

6. If you aren't using a rice cooker then go ahead and start prepping your boiled rice after 15 minutes have passed.

7. Once your rice is ready you can go ahead and prepare the seasoning sauce by simply combining all of the listed ingredients in a bowl. Save some of the green parts of the onions to top your dish (Don't throw them away!)

8. Remove the sweet potatoes from the oven and check that they are soft enough to eat.

9. Add the rice to the bowl/bowls for serving, add the sweet potatoes on top followed by the seasoning sauce and the extra green onion garnish.

10. Congrats! You have now made a Korean dish! Dig in! This dish is simple enough to make and it packs a lot of flavor. Plus it happens to be plant based friendly. 

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Healthy Broccoli Cheddar Soup

Lately my diet consists of a majority of plant-based foods with the occasional pescatarian tendency. I try to stay away from dairy, eggs, and meat so this recipe is right up my alley. This is a great alternative to Panera Bread’s broccoli cheddar soup that everyone loves so much. Give it a try and let me know in the replies what you think. I’d love to hear from you.

Directions:

1. Prepare your washed cauliflower, onion, carrots, and broccoli. The cauliflower in particular should be cut into very tiny pieces because you will be making a puree later. However, the size of the pieces of the chopped broccoli, onion, or carrots can be adjusted based on your personal preferences.

2. Take out your large pot and add your chopped cauliflower and roughly half of the box of vegetable stock (no worries just estimate). Place a lid on top of the pot and cook on medium heat for about 15 minutes checking periodically to see if the cauliflower is tender.

3. Once the cauliflower is tender you can prepare to create the puree. Now the puree is basically the substitution for the heavy cream that is used in non-vegan broccoli cheddar soup but personally I like this soup way more with the puree because not only is it healthier but it's also cruelty free. CAUTION: Because the cauliflower is hot you will need to be careful blending the cauliflower depending on what equipment choice you have available. I would recommend wearing an oven mitt to be on the safe side.

Option 1) Immersion Blender - Put an oven mitt on your hand and use the hand blender until it reaches a puree consistency. Of course this is the ideal way to do this so you don't have to transfer anything, but not everyone owns this equipment.

Options 2 & 3) Food Processor/Regular Blender - I don't own an immersion blender so this was my choice. I used a ladle to move the cauliflower and broth to the food processor and  blended until it reached a puree consistency.

4. You can then transfer the puree back to the pot and pour in the remaining vegetable broth, carrots, broccoli, onion, garlic powder, salt, and pepper.

5. Heat with the lid on for 10 minutes stirring occasionally and check to see if the broccoli is tender.

6. Once the broccoli is tender add the tablespoon of non-dairy milk and a 1/2 cup of nutritional yeast. Stir this together well. The nutritional yeast makes the soup taste cheesy.

7. Turn off the heat and allow it to cool slightly so it thickens up. If you prefer it to be thinner then you can always add additional tablespoons of non-dairy milk until it reaches your desired preference.

This soup is really good on a rainy day. 

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Cauliflower Crust Pizza Recipe

Over the weekend I was very excited after discovering my food processor had arrived in the mail. These little things are quite the time saver! I got mine off of Amazon simply because I wanted a bigger one but you can easily find 1.5 cup to 2 cup ones at your local thrift store. This past weekend I decided to put my new food processor to the test as I started to crave pizza. Personally I am trying my best to eat healthy so eating a greasy slice of pizza was not in the cards for me. In the past I have made various attempts at making cauliflower crust pizza and while they were always tasty they lacked the stability of a normal pizza. Eating pizza with a fork is just not my thing! After lots of trial and error I finally managed to create a sturdy cauliflower crust! So here is my new favorite cauliflower crust pizza recipe!

What You’ll Need:

Food Processor

Microwavable Bowl

Thin Dish Towel (VERY IMPORTANT! Just     don’t use anything that will get lint in your cauliflower.)

Gloves (Optional)

Parchment Paper (I recommend using this rather than spraying     the pan.)

Pizza Pan or Baking Sheet

Mixing Bowl and spoon.

Ingredients:

(The recipe below is best for 1-3 People, double the recipe for more people!)

Pizza Crust:

1 Head of Cauliflower

1 Egg (Vegans can use a flax or chia egg)

1 Cup Fat-Free Cheese (Cheddar or Mozzarella) or Parmesan     cheese. (Vegans can use Daiya Cheese Shreds)

1 Tablespoon of Garlic Salt

1/2 Teaspoon of Salt

Dash of pepper.

Toppings: (I made a garlic and olive oil pizza. Feel free to go traditional and do tomato sauce instead if you’d like!)

Olive Oil

Garlic Salt

Assorted vegetables of your choosing. I used black olives,     mushrooms, spinach, and onions.

Fat-Free Mozzarella. (Vegans can use Daiya Mozzarella Shreds)

Directions:

Preheat your oven to 400 degrees.

Remove the greenery and steams from your cauliflower and chop into florets to make it easier to process.

Add the cauliflower florets to your food processor and carefully pulse until it has similar consistency to rice. Try not to overdo it.

Now for the next step you have two options…

1) Microwave it (my chosen method): Place cauliflower rice into microwavable bowl and microwave it for 4 minutes.

Or if you don’t like microwaves…

2) Bring about an inch of water to a boil, add your cauliflower rice to it, cover, and let it cook for about 4-6 minutes.

Regardless of the way you choose to cook the cauliflower please be careful, because it will be very hot afterwards! Let it sit for a minute or two before you proceed. If you chose to boil rather than microwave the cauliflower rice then be sure to use a strainer first before you complete the next step.

For this next part I put on some rubber dish-washing gloves to protect my hands from the hot water, but you don’t have to if you wait for the rice to cool a bit. Grab a clean thin towel and place it over your mixing bowl. Dump the cooked cauliflower into the towel.

Once it’s a safe temperature wrap the towel tightly, twist, and SQUEEZE the excess water out of the cauliflower into the sink. Try to get as much water out as you can, because this step is crucial and will help reduce the sogginess of the crust! This step was exactly what all of my past attempts at cauliflower pizza lacked so I stress that this needs to be done.

Once most of the water is out you can go ahead and drop the cauliflower into your mixing bowl. You no longer need the towel so you can place it aside.

Add the egg, tablespoon of garlic salt, dash of pepper, 1/2 teaspoon of salt, and 1 cup of either Parmesan or fat-free cheese. I didn’t have Parmesan at the time so I decided to use fat-free mozzarella.  Combine the ingredients well. Go ahead and use your hands to form the ‘dough’, I always use my plastic gloves from H-Mart for jobs like these, but clean bare hands are fine too.

I added some leftover fat-free cheddar I needed to use up too! Add what you like!

Once the ingredients are combined properly, place a piece of parchment paper onto your pizza pan. This saves you from the likelihood of the crust sticking! If you ran out of parchment paper like me then please know that it’s not the end of the world. Just be sure to spray your pan very well or spread some coconut oil to help. Parchment paper will make it so much easier for you so you don’t have to go at it with a spatula later.

Now you can go ahead and form your pie! The shape is up to you, but make sure it is about 1/3″ thick and make the edges higher just like regular crust.

Once that is ready you can go ahead and set your timer for 20 minutes. I gave my crust a little sprinkle of garlic salt again just because I love it.

Pop it into the oven and let it bake, check it after 20 minutes for firmness and a golden brown color. If it’s not ready then put it back into the oven for 5 minute intervals and check it frequently. (Mine took only 20 minutes to become golden brown.)

Once your pizza crust is ready you can prepare the toppings!

IMPORTANT TIP FOR TOPPINGS:

To protect your pizza from getting soggy you should make your first layer cheese followed by the oil/sauce! I know this sounds rather backwards from what we know about pizza but just think of the cheese as a protective layer.

Cheese first!

Personal Order of Toppings:

Layer of fat-free mozzarella cheese.

Drizzled extra virgin olive oil.

Spinach

Black olives

Onions

Mushrooms

Sprinkled layer of leftover cheese.

Dash of pepper.

Return the pizza to the oven for another 5-10 minutes (Mine was complete after 7 minutes). The goal is for the cheese to become hot and bubbly. Yum!

Once it looks like it’s ready to go remove it from the oven, slice, and enjoy!

This recipe is vegetarian and boyfriend approved! ^^ I’ve also adjusted it for vegans before and it works out well. Give it a try!

Let me know what you think!

[simplynelbelle-blog]

Korean Food in Houston

Today I am going to highlight some of the popular spots to get Korean food in Houston, Texas as well as some of the go to Korean dishes! Years ago I had a blog called Shimmering Seoul where I documented my adventures living and teaching in Seoul, South Korea. Now that I have established a home in Houston I am starting up another blog as a hobby. 

After being away from the states for so long it definitely changed my diet and the types of food that I crave. Now I frequently find myself craving the food that I used to eat every day like kimchi, rice or sundubu (spicy tofu soup). However the number one thing I miss is ordering tuna kimbap (참치김밥/chamchi kimbap). Thankfully one of the many benefits of being in a relationship with my boyfriend who happens to be Korean is that he makes me kimbap quite often. His parents actually run several restaurants in Seoul so of course he’s picked up some cooking skills along the way.

Check out his handy work below:

But when we both don’t feel like cooking and want some Korean cuisine we head to Koreatown or Chinatown areas of Houston. Both are located near the H-Mart locations which are popular Asian supermarkets here in the States. Inside H-Mart there are restaurants with plenty of food options. Even if you aren’t familiar with Korean food you can check out the pictures and ask for recommendations. Let’s take a look at some of more popular orders.

Bibimbap (비빔밥) is equally delicious as is it simple. This mixed rice dish is perfect to eat for lunch or dinner and a good introductory food for beginners. Personally I love adding the spicy gochujang (red pepper paste) to it. As you can see from the picture this dish consists of a series of finely chopped seasoned vegetables, warm rice, sunny side up egg, and sometimes beef or seafood. You simply mix everything together and enjoy! This dish is normally pretty quite budget friendly too. If you have any dietary or vegan lifestyle needs some places will let you customize. 

Bulgogi (불고기) is essentially marinated thin slices of beef. This dish is not super spicy so if you aren’t a spice lover like myself then this dish would probably be for you. Of course with any Korean meal there are numerous side dishes (반찬) so you will always feel very full after eating at a Korean restaurant.

Sundubu Jjigae (순두부 찌개) or spicy tofu soup. I always get the seafood option as I eat a more plant-based and pescatarian diet. I absolutely love tofu so this is one of my favorite meals I ate while I lived abroad. They normally add a variety of vegetables to it as well such as shiitake mushrooms. The spicy taste of this soup with the fluffy tofu, egg, and fresh seafood always makes you feel warm inside, which is why friends and I ate it quite frequently during the winter season.

Dakgalbi (닭갈비) is another spicy dish but this time it is marinated stir-fried chicken. Normally this is tossed together with cabbage, tteok, scallions, perilla leaves, and sometimes sweet potato. Normally my favorite part of this dish ends up being the cabbage, because I love how it tastes in gochujang sauce! When I order this in Houston it’s a far cry from the normal preparation you experience in Korea, but my boyfriend still thinks it tastes good.

Galbitang (갈비탕) is another soup for those that avoid spicy foods. This hearty soup contains beef short ribs, clear broth, onion, Korean radish, and some starch noodles. The broth is to die for.

Korean Sashimi (회) is beyond delicious if you ever get the change to try it. It is normally served with multiple side dishes as seen below. We decided to go to Il Me Jung Korean Restaurant also known as Dokdo Restaurant with two of our friends. My friend recommended that people should go with a small group because you will be given a lot of food plus since it’s Houston and not Korea you can expect it to be on the pricey side. While Korean sashimi is thinly slice raw fish it does not taste overly fishy like you might imagine, at least it should not if it’s truly fresh!

Patbingsu or Shaved Ice (팥빙수) is one of my favorite Korean desserts. It’s not like the traditional shaved ice that we have here in America. There are numerous variations with different flavors and toppings such as red bean and fruit. When I go I usually get the coffee bingsu or the traditional patbingsu with red bean, because it’s my favorite. My friends opted for the green tea bingsu which was also tasty. We got these from Koryo Bakery & Cafe next to H-Mart.

Houston Korean Restaurant Addresses: ($$) Jang Guem Tofu & BBQ House: 9896 Bellaire Blvd, Ste. J, Houston, TX

($$) Il Me Jung Korean Restaurant (Also called Dokdo Restaurant), 10017 Long Point RdHouston, TX 77055

($$) Myung Dong Restaurant: 6415 Bissonnet St, Houston, TX 77074 (Warning* this one looks sketchy outside (look for the green windows) but it’s so good and the people are very nice!)

($) Jumma Food (Inside H-Mart): 1302 Blalock Rd, Houston, TX 77055

($) Koryo Bakery & Cafe (This is for baked goods and patbingsu, it’s next to H-Mart): 1304 Blalock Rd, Houston, TX 77055