Ga Geong Lee MD

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Ga Geong Lee MD Family medicine, direct primary care, women’s health

09/26/2026

🥗 I Tried This Summer Salad for the First Time… WOW! 🌽🥒🍅

Inspired by a Martha Stewart summer salad, this simple recipe tastes incredibly fresh and goes with almost anything. I brought it to book club, and it was a huge hit!
It’s perfect for a BBQ, picnic, outdoor dinner, or alongside a sandwich. And most of these ingredients are easy to find year-round.

Ingredients:
Fresh sweet corn
Green beans
Red onion
Colorful bell peppers
Cherry tomatoes
Cucumber
Fresh basil
Fresh cilantro

The trick: blanch only the corn and green beans.
Bring water to a boil and blanch them for about 3 minutes, just until the colors become bright and vibrant. Drain immediately and transfer them to a bowl of ice water. This stops the cooking and keeps everything crisp.

Chop the remaining vegetables into similar small pieces so you get a little bit of everything in each bite.

Simple dressing:
2 tbsp fresh lemon juice, apple c***r vinegar, or rice vinegar
2 tbsp olive oil
1 tbsp honey
About ½–1 tsp salt, to taste
Freshly ground black pepper

Whisk everything together and taste for balance. I intentionally skip the garlic in this dressing because I want the fresh vegetables, basil, cilantro, and sweet corn to really stand out.

Make sure everything is well-drained, toss with the dressing, and serve. Fresh, colorful, crunchy, and so good with BBQ or anything rich.

Save this one for your next get-together! 🌽🥒🍅🌿

09/25/2026

Such a great morning supporting the Candlelighters 5K for children with cancer here in Las Vegas. 💛🎗️ Even better getting to walk alongside friends from our Vegas Fierce Female Physicians group.





09/19/2026

10-Minute Garlic Octopus?! Costco to Gourmet! 🐙🔥

This easy recipe started with two convenient finds:

One $22.99 package of cooked octopus from Costco
One $13 single-person dinner platter from Whole Foods, which included one entrée and two sides

I chose a chicken breast as the entrée and saved it for lunch the next day. For both sides, I chose the ready-to-eat green beans and used them in this recipe. Because the octopus and green beans were already cooked, dinner took only about 10 minutes!

Ingredients
1 package cooked Costco octopus
2 servings cooked green beans from Whole Foods
1 large onion, sliced
Avocado oil
Generous amount of chopped garlic
Green onion-and-chive seasoning
Salt and black pepper
Red pepper flakes
Cayenne pepper, to taste
Smoked paprika, optional
Extra-virgin olive oil
1 lemon
Fresh mint, chopped

Directions
Remove the octopus from the package, keeping its natural juices. Cut it diagonally into bite-sized pieces.
Heat avocado oil in a large pan over high heat.
Add the garlic and sliced onion. Sauté until fragrant and lightly browned.
Add the cooked green beans. Season with salt, black pepper, green onion-and-chive seasoning, red pepper flakes, cayenne, and optional smoked paprika.
Add a small drizzle of olive oil and cook until everything is very hot.
Add the cooked octopus and its juices last. Toss everything together, cover, and heat for only 2–3 minutes so the octopus stays tender.
Turn off the heat. Finish with fresh lemon juice, lemon zest, and chopped mint.
Transfer immediately to a large serving plate.

Serve it with rice, pasta, or noodles, or enjoy it alone for a lighter protein-and-vegetable meal.

This is a great example of how a few convenient, already-cooked ingredients can become a healthy, gourmet family dinner on a busy night.

—Dr. Lee
Sunny Health DPC
Lifestyle Medicine & Family Medicine

09/12/2026

🍤 Easy Low-Calorie Shrimp Spring Rolls

These fresh spring rolls make a healthy snack, light dinner, or easy meal, and they’re completely customizable!

Tonight, I used:
🥬 Cilantro and fresh mint
🫑 Thinly sliced bell pepper
🍤 Cooked shrimp
🥜 Crushed roasted almonds
⭕ Rice paper

Cucumber would also add a refreshing crunch! You can include cooked vermicelli noodles for a heartier meal, but I left them out tonight to keep it light and lower in calories.

How to make them:
Thaw peeled and deveined shrimp in cold water.
Cook them briefly in boiling water until pink, opaque, and cooked through—avoid overcooking.
Dip each rice-paper wrapper briefly in warm water.
Add the shrimp, vegetables, herbs, and crushed almonds near the lower edge.
Fold the bottom over the filling, fold in both sides, and roll tightly.
Serve with a small amount of peanut, ginger, or your favorite dipping sauce.

No time to cook shrimp? Precooked cocktail shrimp works perfectly!

You can also substitute chicken, steak, tofu, or extra vegetables. Healthy eating doesn’t have to be complicated, it can be fresh, flexible, and delicious.

09/05/2026

Mul Naengmyeon: The Ultimate Korean Cold Noodles 🥶🍜

Meet mul naengmyeon! The chewy Korean noodles in an icy, sweet-and-tangy broth. Refreshing, easy, and perfect for a hot Las Vegas day!

Serves 4

You’ll need:
1 package of naengmyeon with broth packets
Cold filtered water
Apple juice or Korean pear purée, optional
Hard-boiled eggs
1 cucumber, julienned
Vinegar and mustard sauce
Bell pepper, green onions, beef, or kimchi, optional

Let’s make it!
Mix the broth packets with about three times as much cold water. Add a splash of apple juice or Korean pear purée for fruity sweetness. Chill for one hour.
Try my crunchy cucumber trick: Mix the julienned cucumber with about 1 tablespoon vinegar, 1 tablespoon sugar, and 1 teaspoon salt. Marinate it while the broth chills. Before serving, rinse briefly with cold water, drain, and squeeze out the excess liquid. It becomes incredibly crunchy and flavorful!
Cook the noodles according to the package, usually about 4–5 minutes. Watch closely because they love to boil over!
Drain and rinse under very cold water while gently rubbing away the starch. This is the secret to that amazing chewy, bouncy texture.
Add the noodles and icy broth to a bowl. Top with the crunchy cucumber, egg, and anything else you love. Finish with vinegar or mustard for an extra kick!

Cold. Chewy. Crunchy. Tangy. Delicious. Give it a try and tell me your favorite opping! 😋

08/29/2026

🧠 5-Minute Brain-Fueling Breakfast You Make Overnight!

Five minutes. No cooking. Breakfast ready when you wake up!

Ingredients
1 large tub whole-milk honey Greek yogurt
2 generous tablespoons chia seeds
2 generous tablespoons steel-cut oats
Blueberries
1 tablespoon crunchy pistachio cream

Directions
Remove a few scoops of yogurt to make room.
Add the chia seeds and oats.
Mix well, then add the removed yogurt back.
Cover and refrigerate for at least 6–7 hours, or overnight.
Top with blueberries and pistachio cream.
That’s it!

You get protein from Greek yogurt, fiber from oats and chia seeds, and healthy fats and plant-based omega-3s from chia seeds. It’s a balanced breakfast that helps provide steady energy and keeps you satisfied.

No pistachio cream? Try peanut butter, almond butter, sliced banana, strawberries, or extra blueberries.

Keep refrigerated and enjoy within three days.

Turn on your brain. Fuel your body. Start an amazing day!

08/22/2026

👉 Don’t Give Up Muffins! Just Make These Swaps 🫐

I started with Trader Joe’s Blueberry Muffin Mix and made a few changes to the original recipe:

🥛 Swapped regular milk for 2% Lactaid milk
🍌 Added 1 ripe banana, mashed
🌱 Added 1 tablespoon chia seeds
🌿 Added 1 teaspoon bourbon vanilla bean paste, not called for in the original recipe, but it adds great flavor
🧈 Instead of the full 10 tablespoons of butter, I used only 5 tablespoons, replacing some of the moisture with about 3 tablespoons Greek yogurt

How I made it:
First, I soaked the dried blueberries from the package in filtered water to rehydrate them.

For the wet ingredients, I mixed:
• 3 eggs
• ¾ cup 2% Lactaid milk
• 1 ripe mashed banana
• 5 tablespoons melted butter
• 3 tablespoons Greek yogurt
• 1 teaspoon bourbon vanilla bean paste
• 1 tablespoon chia seeds

Then I added the muffin mix and mixed everything together until smooth. If the batter is too thick, you can add a little more Greek yogurt or Lactaid milk. You want it thick enough to scoop, but not overly dense.

‼️Finally, gently fold in the rehydrated blueberries.

I lined the muffin pan with parchment liners, filled them with batter, then topped each one with some crushed Nature’s Path pumpkin seed & flax granola for a little extra crunch.

🔥 Bake at 400°F for about 20 minutes on the middle rack. Check them toward the end so they don’t overbake.

They came out moist, flavorful, not overly sweet or greasy, with a nice crunch on top.

👩🏻‍⚕️ This is one of my favorite approaches to healthy eating in family medicine: you don’t always have to completely change what you eat. Start with small, realistic modifications.

Add a little fruit. Add some seeds. Reduce some of the butter. Use what you already have. And most importantly, make it something your family will actually enjoy.

🍎 And for the first week back at school, I’m bringing a warm muffin for my children’s teachers. Hopefully they love them too! ❤️

— Dr. Lee | Sunny Health DPC

08/15/2026

3-Minute Korean Egg 🍳

Hi everyone! Dr. Lee from Sunny Health DPC, and today we’re cooking!

I recently watched a Korean mom make this on YouTube, and it looked so easy and delicious that I had to try it. Credit to her for the inspiration!

Ingredients
5 eggs
Pinch of salt
½–1 teaspoon dashida
Cooking oil
Ketchup, optional

Let’s Cook!
Crack 5 eggs into a bowl, add salt and dashida, and mix well.
Get your pan nice and hot with a generous amount of oil, then pour in the eggs.
Use wooden chopsticks to keep the eggs moving. We want them soft and fluffy, not browned.

Once you start rolling, lower the heat to medium. Bring the uncooked egg down, roll, and repeat until it’s done.

Take it off the heat right away!

Shape it in a bamboo sushi mat and let it rest for about 2 minutes. Then unwrap and slice into thick pieces.
Look how soft and juicy!

Add a little ketchup if you like, especially fun for the kids.

Simple, delicious Korean home cooking that’s easy to make and a great source of protein.

Enjoy! Dr. Lee from Sunny Health DPC.

08/08/2026

I Turned My Leftover Soup Into This 🤯

What do you do with chicken noodle soup that’s been in the fridge for 2 days?
Don’t serve the same dinner again transform it! 😋

🥣 CREAMY CHICKEN SOUP
You’ll need:
• Leftover homemade chicken noodle soup
• About ¼ cup water, as needed
• Thyme
• Tiny pinch of cumin. (optional)
• Black pepper
• Small pat of butter 🧈
• Splash of half-and-half, cream, or milk
• Cooked egg noodles, I used the thin, short ones

LET’S COOK! 🔥
1️⃣ Remove all chicken bones and skin from your leftover soup.
2️⃣ Put the chicken, vegetables, and broth into a blender and blend until smooth and creamy.
3️⃣ Pour it into a pot. If it’s too thick, add about ¼ cup water.
4️⃣ Bring to a gentle simmer. Add thyme, pepper, and just a touch of cumin if you like. Taste as you go! I like this soup mildly seasoned.
5️⃣ Near the end, add a little butter + a splash of cream, half-and-half, or milk. Whatever is already in your refrigerator works!
6️⃣ Gently cook another 5 minutes. Turn off the heat, cover, and let all those flavors come together. 🤌

🍜 MY LEFTOVER NOODLE TRICK

Keep your noodles OUT of the soup!

I had cooked egg noodles from the night before. Give them a quick warm-water rinse, drain well, put them in your bowl, then ladle the piping-hot creamy soup right over the top.

✨ Better texture and no mushy leftover noodles!

🥩 BONUS: EASY CHIMICHURRI SKIRT STEAK

You’ll need:
• Skirt steak
• Trader Joe’s chimichurri sauce
• Extra-virgin olive oil
• Garlic or onion salt
• Black pepper

Cut the steak into manageable pieces and coat generously with chimichurri, olive oil, and seasoning. Let it marinate in the refrigerator.

🔥 Grill to your preferred doneness.
Let the steak REST for about 5 minutes before cutting.
🔪 Then slice against the grain for tender, juicy pieces.

💡 COOKING FUN FACT:
Skirt steak has very noticeable muscle fibers. Cutting across those fibers shortens them, making the steak much easier to chew and more tender!

And almost everything came from food we already had!

👩‍⚕️ Family Medicine by Day | Home Cooking by Night
Sunny Health DPC

08/01/2026

STOP making boring tuna sandwiches! 🥪✨

Today’s family lunch got a serious upgrade!

The secret? Trader Joe’s Potato Buns! Toast them lightly in the air fryer or toaster and they become slightly crispy on the outside, soft and chewy inside, with a subtle buttery, nutty flavor that takes this sandwich to the next level.

🥣 For the tuna salad:
🐟 2 small cans solid white tuna in water (drained well)
🧅 Finely chopped red onion
🥬 Celery
🌿 Italian parsley (fresh dill would be amazing if you have it!)
🧄 Garlic salt
⚫ Fresh cracked black pepper
💛 Dijon mustard
🤍 A little Japanese mayo
🥗 A splash of Trader Joe’s Ranch dressing

The ranch lets you use less mayo while keeping everything creamy—perfect if someone in your family isn’t a big mayonnaise fan.

💥 Mix everything together and let it chill for a few minutes. Then finish with fresh lemon zest (not the juice!) for an instant pop of fresh flavor.

🥬 Here’s my favorite sandwich trick:
Layer dry, crisp romaine on BOTH sides of the tuna salad. It keeps the bun from getting soggy and gives every bite a satisfying crunch.

Now pile on that tuna, close it up, and wrap it gently in parchment paper, then foil—don’t squeeze it! Let the sandwich keep its beautiful shape.

🎉 The result? A fresh, crunchy, creamy, flavor-packed tuna sandwich that’s perfect for lunch, meal prep, or a family picnic.

Sometimes the simplest meals become everyone’s favorite!

Address

2851 N. Tenaya Way Suite 203
Las Vegas, NV
89128

Opening Hours

Monday 8:30am - 4pm
Tuesday 8:30am - 4pm
Wednesday 8:30am - 4pm
Thursday 8:30am - 4pm

Telephone

+17029123838

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