Wow, I'm excited about this one! It's so simple yet so good - I think I've made it like six times this month already. I call it a sunshine smoothie bowl because of the color, but to be more specific it's an amazing tropical smoothie bowl - mango, pineapple, banana (and anything else you might want to add!) I've got a neat trick as well for making sure it's thick enough to scoop.

My dad's favorite food is probably jian bing, a Chinese street food that usually consists of a crispy whole-wheat crepe filled with egg, black bean sauce, scallions, sometimes lettuce, and a crispy cracker or fried dough piece. As a little bit of fun, this Father's Day I made a version using French crepe batter, which produces a smoother and softer crepe than the traditional Chinese Version. I don't have the plate that vendors typically use to make jian bing, but I made do with what I had. This dish is essentially my recreation of a jian bing, just a little bit simpler and quicker to make!

Gua bao is a dish I grew up with! Basically, it's often eaten as a split bun stuffed with pork belly and cucumber and sometimes other toppings like cilantro. Although as a child, my strongest memory is taking those split buns and making them into odd fusion PB&J sandwiches! After I went pescetarian, I missed having gua bao, so I came up with a vegetarian substitute that swaps mushrooms for pork belly. It tastes just as good!