Eggs ‘n Ice Cream


A couple weeks ago I was talking with the cashier about Three Twins Ice Cream, and delighting in their ‘Dad’s Cardamom‘ flavor (according to my boyfriend this is a rare gem on the East coast)… anyway, at one point the cashier had asked me if I was a vegetarian. I told her no, but that I gravitate towards more plant foods. Then the man standing behind me was asking which product we were talking about, and I pointed over to the carton, smiled and said “this ice cream”. Then with a judgmental tone I’m all too familiar with nowadays he said, “but that’s dairy.” Way to suck the color and pleasure out of delight! This could’ve ensued in a “TOWAAANDAAA” moment, standing up for ice cream and happiness all in one




 In defense of ice cream! Huzzah!!

As for that man, I didn’t know what to say. I felt hurt and awkward, but I smiled. As usual. Rod McKuen once wrote, “I’m only brilliant when the chance has passed.” I’ll learn the wisdom to handle those situations in time.


Knowing what it’s like to have lived in my own disordered world/thoughts around food, having dealt with anorexia and all the other manifestations that come along with self-deprecation… when I look around and listen–I observe how things have changed in a very short span (CRISIS-MODE/HYPE!!). I hear from many people that they have their own battle with food, their bodies and health, being overwhelmed with what they find on the internet, and bombarded by intense crusaders with little tact. Feeling the need to justify what they choose to eat. Sometimes I just want to live in a remote place and tune out from all the noise.


But I can’t help and acknowledge.. empathize with anyone, including myself, who feels entrapped and vulnerable to those with seemingly loud voices (influencing the one coming from inside). What we feed the mind can = our beliefs, if we don’t take time to self-reflect and process the noise. Becoming stronger each time. That is why, taking Behind Foods into account, I am mindful of what is shared in the realm of food and health. Taking an inspired approach to nourishment that has helped me, mixed with intuition (our unique intelligence), creativity, adventure, and with a touch of pragmatism for good measure. But really, Behind Foods is more about giving other people the space to redefine the concept of ‘wellness’ for themselves. Beliefs. Inner-peace.


Perhaps I should thank the man behind me at the check-out counter for opening up the conversation, exploring why I felt disturbed. I know he’s not a mean-spirited guy. Later on in the parking lot we smiled and waved to each other. Plus, I don’t know his reason for saying that.

But I do know that fulfillment starts with the ability to connect on a deeper level; linked to the choices we make, why we find ourselves drawn to certain things or people. It can be the quiet kind of pleasure tied to the everyday. The details may be different, but the feeling is the same. Yes, we are complex, and through our lives each of us may have taken on many layers. But remember, focus on what matters, look beyond the tiny scope.

Have respect: give space to one another, and give space to yourselves.

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Something these eggs know little about.

This recipe idea came to me on a beautiful Sunday afternoon. The moments where I feel most connected to the ‘real’ pace of time… down-to-earth… is when inspiration comes knocking on my brain. One of those “quiet pleasure” kind of moments…

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I had an abundance of eggs on hand, and had been on a mayonnaise kick so I started wondering about miso + deviled eggs (never had them before this)… so I went to google “miso deviled eggs”. Curiosity fed the cat.

I came across this simple Miso-Sriracha Deviled Eggs recipe on Martha Stewart’s site. I changed a couple ingredients because that’s just what I do + my body doesn’t do well with soy so you will find some delicious “Kat-approved” alternatives! For easy access I’ll post a printable and shareable version below.



Miso-Sriracha Deviled Eggs
Yields 16
Adding miso to the yolk brings salty flavors and umami notes, while Sriracha adds contrasting heat to the rich filling of this test-kitchen favorite. Also, a great recipe for meal prep on Sunday night!
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Prep Time
25 min
Cook Time
50 min
Total Time
1 hr 15 min
Prep Time
25 min
Cook Time
50 min
Total Time
1 hr 15 min
  1. 8 large eggs
  2. 1/3 cup mayonnaise (quality pre-made or diy super easy)
  3. 1 tbl Dijon mustard
  4. 1 tsp rice vinegar
  5. 1 tsp coconut aminos (I don't do well with soy + I love the taste of this condiment)
  6. 1 tbl chickpea miso paste
  7. 1 tsp sriracha
  8. Hichimi togarashi or black sesame seeds
  1. In a medium saucepan, cover eggs with 1 inch of water. Bring to a boil; remove from heat. Cover and let stand 12 minutes. Drain eggs; run under cold water or set aside until cool enough to handle.
  2. Peel and halve eggs lengthwise; remove yolks, transfering them to a bowl. Mash with a fork; mix in mayonnaise, mustard, and vinegar. Stir coconut aminos, miso paste, and sriracha into yolk mixture. Mix well till you get a creamy consistency.
  3. You can get fancy with a pastry bag, but carefully spooning the yolk mixture into the whites get the job done. Garnish with hichimi togarashi or black sesame seeds. Serve immediately, or chill up to 2 hours.
Adapted from Martha Stewart Living
the kitchen gypsy
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Serving suggestion: kimchi and toasted nori.

Trust me. You’ll be satisfied.

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