Starting off the year right with some green! Pea soup with fresh ginger, spinach & fresh herbs. It's an easy way to have your vegetables, without a cold salad!
Time: 30 mins
Ingredients:
2 cups frozen peas (can use fresh/canned)
1 vegetable boullion cube
2 cups water
1 cup spinach
1 teaspoon fresh rosemary
1 large sage leaf, torn into smaller pieces
1 small white onion
1 teaspoon fresh garlic, minced
1 inch fresh ginger, minced
salt & pepper to taste
1 tablespoon vegetable oil
Recipe:
Dice the onion & place it in a medium sauce pan with the vegetable oil. Use medium-low heat.
Add the garlic, ginger, rosemary, sage & boullion cube into the pot. Stir to combine & stir every couple minutes until the boullion cube is melted.
Add the peas, sauté for about 10 minutes, stirring occasionally.
Add the water, salt & pepper. Bring to a boil.
After about 10 minutes, turn the stove off & add in the spinach. Stir until the spinach is wilted.
Pour the soup mixture into a food processor & pulse until the mixture is smooth.
Winter is for yummy warm hearty soups! You don't have to go out in the cold to enjoy a nice bowl of Udon. Here's an easy vegetarian homemade recipe that will be worth your while.
Time: 2 hours (most of this is the mushrooms soaking)
Ingredients:
1 pack udon noodles
1 pack shiitake mushrooms (can be sliced or not)
water
green onion
soy sauce
salt & pepper to taste
egg if you'd like to add it to your udon
Recipe:
First, wash the mushrooms & then place them in a tall Tupperware / container. Add water to cover the mushrooms (and about 1/2 cup more)
Place another Tupperware / container pressing on top of the mushrooms to keep them from floating. Cover with clear wrap & refrigerate for at least 1.5 hours (overnight is better).
Next, make the udon according to the package (pretty much add them to boiling water then straining them & putting in an ice bath so they don't over cook).
In a medium sauce pan, add the broth along the mushrooms (you can slice them at this point if they aren't sliced).
Bring the broth to a boil, add in a couple splashes of soy sauce (depending on how much you like, I used about 1.5 teaspoons).
Add in the udon noodles and pepper if you like.
Crack an egg one by one into the pot so it poaches in the liquid (if you like).
Ok it's been getting cold fast here in the tri-state area & to me that means give your food a little heat! Chicken thighs simmered in a creamy sauce of pulsed jalapeño peppers & coconut milk. Creamy with a kick!
Time: 1 hour
Ingredients:
1 pack chicken thighs, skinless (doesn't matter if it's boneless or not)
3-4 jalapeño peppers
1 can coconut milk
1/2 yellow onion
2-3 cloves garlic
salt & pepper to taste
1 tablespoon olive oil
Recipe:
In a large skillet, brown the chicken thighs in the olive oil for ~2-3 mins before adding the onion & garlic. Lower the heat so it stays warm but doesn't burn.
Slice open each jalapeño pepper, remove seeds.
Use a blender or food processor to grind the jalapeño, coconut milk, salt & pepper unless smooth.
If you'd like, dice a zucchini or any other type of vegetable & add it to the chicken, sauté for a minute.
Pour the sauce over the chicken thighs & raise the heat to medium, cover the pan.
Let simmer for about 10-15 minutes or until the chicken is tender. Garnish with fresh jalapeño slices if you like it spicy!
Carbless heaven in 15 minutes!! Grilled portobello mushrooms seasoned to perfection & topped with tomatoes, spinach & olives! Top it with whatever you want - the possibilities are endless!!
Time: 15 minutes
Ingredients:
4 portobello mushrooms, stems removed
2-3 medium sized tomatoes, diced
1-2 handfuls of baby spinach, chopped
5-7 kalamata olives, pitted
2 tablespoons olive oil
1 teaspoon dried thyme
1 tablespoon of goat cheese
salt & pepper
Recipe:
Rinse the mushrooms & pat them dry. Lay them on a grill mat, tops down so the mushrooms form a bowl shape (to fill with the toppings).
Drizzle 1 tablesooon of the olive oil over the mushrooms.
Grill on medium-high heat for ~7 minutes.
Mix the diced tomatoes, chopped baby spinach, kalamata olives, the other tablespoon of olive oil, salt & pepper in a bowl. Add in the goat cheese, crumbled.
Remove the mushrooms from the grill & drain any excess liquid.
Top the mushrooms with the tomato mixture - add more crumbled goat cheese if desired. Enjoy!
Fall is here!! Time for some fall recipes. Squash in particular :) When it's still warm enough to fire up the grill, try these stuffed grilled acorn squash!! Fill them with whatever you like, they are so easy & delicious to make.
Time: 20 minutes
Ingredients:
1 medium acorn squash
1 tablespoon olive oil
salt
filling of your choice
Recipe:
Cut the acorn squash in half long ways, scoop out the seeds. Shave off a small piece of the round end of each squash so that the sides will stand up without rolling.
Drizzle with olive oil & grill flesh-side down on medium heat for about 8-10 minutes or until tender. I used a grill mat for easier clean up!
While the squash is grilling, you can prepare your stuffing mixture. I used a mixture of farro, kale, roasted butternut squash, & pecans, tossed in a pomegranate balsamic vinaigrette.
Remove the squash from the grill & flip over so the flesh side is now up.
I know I know.. it's not red like normal kimchi. But guess what? It's really yummy. And you have a version of kimchi in 20 minutes. So try it.
Time: 20 mins
Ingredients:
1/2 head of cabbage, chopped
1/4 cup water
1 teaspoon salt
1 teaspon sugar
1 teaspoon fresh chopped ginger
1 teaspoon sesame oil
1 teaspoon hot pepper sauce (I used Guyanese pepper sauce made with scotch bonnets)
2 tablespoons white vinegar
1 teaspoon minced garlic
Recipe:
In a small pot, cook the cabbage & minced garlic in the water. It may seem like too little water for the cabbage, but remember cabbage already has a high water content so don't add more than 1/4 cup! Let it cook for ~4-5 minutes.
Take the heat off & move the pot off the burner. You can also transfer the cabbage at this time to a large bowl.
Add all of the remaining ingredients to the cabbage & mix to combine.
Refrigerate the kimchi & enjoy later or add to fried rice, fries, anything you want!
What a delicious start to Fall soup meals!! There's nothing better than a creamy healthy bowl of Butternut squash soup infused with fresh ginger, chili powder & sage!
Time: 1 hour
Ingredients:
1 medium sized butternut squash
1/2 cup freshly chopped ginger
1/4 cup chopped onion
1 tablespoon minced garlic
1 tablespoon chili powder
2-3 Sage leaves (sage is pretty strong so you don't need a lot)
Salt & pepper to taste
water as needed
1 tablesooon vegetable oil
Recipe:
Peel & chop the butternut squash into small cubes.
Add the vegetable oil & onions to a large pot on medium heat. Let simmer until the onions are transparent, then add the ginger & garlic. Sauté for about 1-2 minutes.
Add the butternut squash, sage, & the chili powder (can add the salt & pepper at this time too). Stir to combine.
Once the squash is seasoned, add enough water to completely cover the top of the squash. You should raise the heat at this time to high so it boils.
Cover & let the squash boil for about 15-20 minutes (stirring & adding water as needed occasionally).
Once the squash is fork-tender, you can use an immersion blender to smooth it out.
You can test for salt at this time. Add fresh sage to garnish & serve!
Crunchy spicy goodness without the oily unhealthiness! Dark meat brined in Guyanese pepper sauce and half & half, then coated in a seasoned flour - panko mixture that smells so divine, you almost don't want to wait for it to full cook! Almost.
Time: 1 hour (plus time for the meat to brine)
Ingredients:
4-6 pieces of chicken meat, skin on, bone in (I used thighs & drumsticks)
1 cup half & half (regular milk will do)
1 tablespoon hot sauce (I used my uncle's homemade pepper sauce)
1 cup all purpose flour
2 tablespoons corn starch
1 cup panko bread crumbs
1 tablespoon Italian season
1 teaspoon chili powder
1 tablespoon onion powder
1 tablespoon granulated garlic
Salt & pepper to taste
PAM spray
Recipe:
Place the chicken in a freezer bag along with the half & half and the pepper sauce. Throw in a little salt if desired. Let brine for about 4-5 hours in the fridge.
Mix the dry ingredients together in a pie plate or deep dish (for easy dipping). Add salt & pepper at this time too.
Place a wire rack on a cookie sheet & spray with PAM so the chicken doesn't stick.
Preheat the oven to 400F.
Take each piece of chicken out one by one & dip it in the flour mixture, coating all sides. Place the chicken on the wire rack skin side DOWN.
Spray the floured chicken pieces with PAM, then place in the oven to bake for 30 minutes.
After 30 minutes, use tongs to flip the chicken over so the skin side is up. Bake for an additional 20 minutes. This allows the chicken to crisp on both sides, but most importantly the skin will be super crispy!
I broiled mine for 1 minute after the 20 minutes was up, just because I like it super crunchy. You can just take it out after 20 minutes since the meat will be fully cooked.
Sprinkle with cayenne pepper if you dare! And enjoy :)
Enjoy with my garlic smashed potatoes & homemade pickled mangoes!!
Stuffed with amazing habanero lime shrimp! This delicious carbless meal promises to be a crowd pleaser! Try it for a small meal for two or as an appetizer or main for a party! The list of filling options is endless! Go crazy.
Scoop out the middle of the squash with a spoon. Leave enough flesh on the bottom & sides so that it can hold up to the filling & grilling (hey that rhymed!)
Drizzle olive oil around the top of the squash, then flip them over on grill mats, or a cookie sheet if you're baking them, so the flesh is facing down.
Grill the squash on medium heat for about 5-10 minutes depending how large they are. You want them still crunchy, not too soft.
While the squash is grilling, sauté the shrimp in the lime juice, habanero & vegetable oil.
Add salt & pepper to taste, then turn off the heat.
Use tongs to flip the squash over on the grill mats. Fill them with the habanero shrimp, and drizzle with any leftover sauce.
Close the grill to allow the shrimp to cook into the squash for about 30 seconds to 1 minute.
Remove the squash boats from the grill mats & serve on a platter. Enjoy!
It's gettin cold outside! Have no fear, my creamy vegetable soup will warm you right up! Soups are amazing because they're one-pot dishes that you can sort-of forget about after you throw the ingredients together!
Time: 1 hour
Ingredients:
2 cans unsalted tomato sauce
1.5 cups water
1 large potato, diced into bite sized chunks
1 can mixed vegetables (green beans, peas, carrots, corn, etc)
1/2 onion, diced
3 cloves garlic, minced
1 tablespoon Italian seasoning
1/2 cup milk or lactaid
1 can beans of your choice
Salt & pepper to taste
1 tablespoon vegetable oil
Recipe:
Heat the vegetable oil for 30 seconds in a large pot. Add the onions & sauté until translucent.
Add the garlic & the potatoes, stir to combine.
Add the tomato sauce quickly after (so the garlic doesn't have a chance to burn).
Then, pour in the water and raise the heat to high so the soup can start to boil. Feel free to add your cans of veggies at this time also.
Once the soup is boiling, add the seasoning and the beans then cover the pot. Lower to a simmer.
Let the soup simmer about 30-40 minutes for the ingredients to fully marry in their flavors, turning every so often so it doesn't burn.
Turn off the heat.
Allow about 2 mins off the stove before you add in the milk. Slowly pour it in as you stir.
Feel free to garnish with Parmesan or your favorite cheese & enjoy!
Sinfully delicious... without the sin! I keep seeing people use medjool dates as a natural, healthy sweetner in desserts, but I could never imagine those desserts tasting so delicious! This raw, vegan, glutenfree dessert will have you grabbing for more. A true guiltless pleasure!
Time: 15 mins
Ingredients:
1 pack medjool dates, pits removed
1 cup chopped pecans - raw
1 tablespoon salt
1 cup candied pecans (optional)
1 cup semi-sweet chocolate chips (vegan)
1 cup coconut oil, melted
1 tablespoon ground cinnamon
1 cup shredded coconut flakes, unsweetened
Recipe:
In a large food processor, pulse the dates, salt, cinnamon, 1/2 cup of the coconut oil & the chopped raw pecans until a smooth mixture forms.
In a large Pyrex, spread a thin layer of the coconut flakes.
Press the date mixture into the Pyrex so it forms a sheet layer of "fudge" over the coconut flakes.
Mix the chocolate chips & the rest of the coconut oil together until smooth (melt in the microwave for ~15 seconds if needed).
Pour the chocolate mixture over the date mixture & spread to coat evenly.
Sprinkle candied pecans over the chocolate if desired.
Finally tried the beer-can chicken! It's a miracle recipe that really makes you want to eat chicken all day. Buh bye dry, boring chicken. This drunken chicken recipe will impress yourself & your guests with juicy, tender chicken using just a few simple ingredients.
Time: 1.5 hours
Ingredients:
1 whole chicken
1 tablespoon garlic powder, onion powder, paprika, & chili powder
salt & pepper to taste
1 whole lemon
1 sprig fresh rosemary
1 can of beer (with only half the beer in it)
2 tablespoons vegetable oil
1 tablespoon olive oil
Recipe:
Remove all giblets from the center of the chicken. Pat it dry with a paper towel so all the water is removed.
Put the chicken in a large 13x9 Pyrex.
Pour the vegetable oil around the chicken, flipping it over so it coats in the oil.
Rub the rosemary around the chicken so that most of it sticks to the skin. Put any remaining rosemary leaves inside the cavity.
Make a spice rub with the spices, rub it all over the chicken. Add the salt & pepper at the same time.
Cut the lemon into slices, put some inside the skin if you can easily peel it away from the meat.
Open the butt of the chicken & place it on top of the beer can. Ensure there's only about 1/2 the beer left in the can!
Add any remaining lemons inside the chicken from the top, then pour the olive oil over it.
Bake on 400 for ~1 hour & 15 minutes or until golden brown.
Another incredibly easy Filipino dish that tastes like a fancy restaurant meal! Chicken Adobo has complex flavor profiles & will be ready in under an hour. This 6 ingredient meal will have your mouth watering.
Time: 40 minutes
Ingredients:
5-6 chicken thighs, skinless for a healthier option
5-6 cloves garlic, smashed
1/4 cup low sodium soy sauce
1 teaspoon coarse ground black pepper or 5-6 black pepper corns
1/3 cup white vinegar
1 bay leaf
Optional: chili peppers for garnish / spice
Recipe:
In a large pan, heat the garlic on medium heat (with a little olive oil if desired)
Add the vinegar & soy sauce to the pan, along with the black pepper.
Place the chicken pieces & the bay leaf into the pan, turning the chicken pieces over once to get coated in the sauce. Then add enough water to cover the chicken.
Bring the sauce mixture to a boil & let simmer for about 20 minutes.
Take another pan, add a spoonful of the fat from the chicken (or vegetable oil) in it bring it to medium heat. Add the chicken pieces from the first pan & allow them to brown.
Reduce the sauce to about half, while the chicken is browning in the other pan.
Add the chicken back into the sauce pan & turn it so it is well coated. Serve with rice & enjoy!
A perfect, light, fresh dish to serve on a summery day! Traditionally, this dish in the Philippines would be served with whole fried fish rather than poached. This is my healthy take on Tilapia Escabeche.
Time: 15-20 minutes
Ingredients:
2-3 pieces of tilapia fillet, cut into smaller bite size pieces
1/4 cup water
2-3 tablespoons white vinegar
1 tablespoon oyster sauce
1 tablespoon chopped fresh ginger
2 green chili peppers, sliced into smaller rounds
1/4 cup sliced onion
1 tablespoon minced garlic
Salt / pepper to taste
2 tablespoons vegetable oil
Recipe:
Heat the garlic, ginger & onion in the vegetable oil on medium-low heat.
After the onions turn translucent, add the water & oyster sauce. Increase the heat to medium.
Add the vinegar & tilapia. If you are using chili peppers for a nice kick, add them at this time. Let simmer for a few minutes & flip the fish pieces over.
Allow the fish to cook through on the other side for another minute or two.
Serve with brown rice & sautéed veggies for a healthy dinner!
Tired of tomato sauce with your pasta? Got a butternut squash that you can't think of how to use? Try this incredibly easy pasta sauce! I seasoned it with fresh sage, cumin & tons of chili powder & it tastes incredible!
Time: 1 hour
Ingredients:
1/2 butternut squash, cubed
1/2 cup water
1/2 cup skim milk or Lactaid
1-2 tablespoons vegetable oil
2 spoons chopped onion
1 spoon chopped garlic
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon salt
1 teaspoon black pepper
1/4 cup grated parmesan cheese
2 teaspoons chili powder
1 vegetable boullion cube (can sub vegetable stock & don't use the water above)
2 sage leaves, torn into smaller pieces
Recipe:
Heat the vegetable oil in a pot with the onions until they start turning opaque. Then add the garlic.
Add the butternut squash cubes to the pot & sauté for about 3 minutes on medium heat.
Add the chili powder, cumin, salt, pepper, cinnamon, boullion cube & water.
Cover & let the squash soften for about 10 minutes, turning every so often so it doesn't burn.
Meanwhile, boil pasta of your choice (I used penne).
Lower the heat & add the milk. Once the sauce is combined, test for salt etc.
Turn off the heat & sprinkle in the shredded cheese.
Toss the pasta in the pot so the sauce coats it. Enjoy!
This is my fool-proof recipe for delicious homemade bread that's ready in about an hour! It is so impressive to make your own bread but with the craziness day to day life, it is tough to find time. Not anymore! The best part is most of these ingredients are usually already on hand, so there's no need to lug yourself to the grocery store to create the perfect loaf. Try this out next time you're craving fresh bread!
Time: 1 hour
Ingredients:
2 cups all purpose flour (or 1/2 cup whole wheat + 1.5 cups all purpose)
1 packet fast acting yeast
1 cup warm water
1 tablespoon sugar
1 tablespoon basil or Italian seasoning (or spice of your choice really, you can omit this step if you don't want a flavor)
1.5 teaspoons salt
1/2 cup extra virgin olive oil
Additional warm water if needed for the dough
Recipe:
Use a large measuring cup to combine the warm water, sugar & yeast. Stir to dissolve the yeast.
Place the yeast mixture in the microwave (without turning it on!) so that it is kept in a warm dark place for at least 15 minutes. Yeast will be bubbly when you take it out.
Preheat oven to 350 degrees.
In a large basin, mix the flour, seasoning, & salt together.
Add in the olive oil & yeast, mix into the flour. Kneed until everything is combined. It's okay if you over-kneed for this dough, you want the gluten activated as much as possible.
Sprinkle some extra flour on a cookie sheet to avoid the dough sticking to the pan.
Add the dough on top of the flour & shape with your hands into a loaf. Hint: sometimes I need the bread to cook fast so I make 2-3 smaller loafs and use 2 cookie sheets to bake them in.
Use a sharp knife to make 3 small slits on top of the loaf.
Bake on 350 for about 20 - 30 minutes or until the top is crusty. Timing will depend on how tall / thick you made your loaf & how many loafs you split it into. This recipe can make 3 small/medium sized loafs in 15-20 minutes!
Oh my god. These are the kind of dishes I risk becoming overweight for! Melts in your mouth, tastes like heaven & is so easy to make! Takes a little longer than the normal lamb chop dinner but it is soooo worth it. Trust me.
Time: 1.5 hours & time for marinating
Ingredients:
1 lamb loin with ~6-7 chops (trimmed & pre-cut)
1.5 tbsp of Harissa
3 cloves garlic
4 sprigs thyme
1 bay leaf
3 mint leaves, chopped
Salt/pepper to taste
Recipe:
Remove the thyme leaves from the stems & combine with the chopped mint & black pepper if you are using.
Make a paste with the seasonings & the Harissa.
Spread Harissa mixture all over the lamb (this is why you might not need salt, Harissa is very salty!).
Place the seasoned loin in a basin & add the garlic & bay leaf. Let sit in the fridge overnight (or for 2 nights if you have time!) to marinate.
When you're ready to cook the loin, remove it from the fridge & let it sit & get to room temperature for about 30 minutes.
Pan-sear the lamb (in an oven safe dish if you have one!), fat side facing down first, to give it a nice char. Flip so it browns on each side for about 2-3 minutes.
Transfer the lamb to an oven safe dish & seal it tightly with foil wrap.
Cook on 275 for about 1 hour or until desired doneness.
What a delightful vegetarian appetizer!! Stuffed mushrooms are so easy to make & so impressive to serve. I came up with this recipe based on ingredients I had on hand, so feel free to adjust the ingredients for stuffing based on what you have!
Time: 30 minutes
Ingredients:
10-12 large stuffable mushrooms (can also use smaller ones for variety)
1/2 cup shredded Monterey Jack cheese
1/4 cup grated parmesan cheese
8-10 green olives
1/4 cup bread crumbs
1 teaspoon minced fresh sage
1-2 teaspoons smoked paprika
1-2 tablespoons diced jalapeño
Recipe:
Carefully rinse the mushrooms or wipe them with a damp paper towel.
Pull out the stems & dice them, set them aside in a bowl.
Dice the olives & add them to the bowl with the mushroom stems.
Add to the bowl the cheese, fresh sage, bread crumbs, & jalapeño.
Carefully place enough of the mixture into the mushrooms so that it doesn't spill over but are well-stuffed.
Place the mushrooms on a cookie sheet with cooking spray or parchment paper.
Sprinkle the smoked paprika on top & bake on 350 for ~20 minutes depending on the size of your mushrooms.
Tip: when the mushrooms start to form a little moisture underneath, they're ready!
Finally some warm(ish) weather on the East Coast! Bring on the tropical fruit!! I got some mangos that weren't quite ripe yet. Well being the impatient woman that I am, I decided to make mango chow, instead of waiting for them to get ripe :) #fooddiva
Time: 20 minutes
Ingredients:
4 large mangos (almost ripe but still hard)
Juice of half a lemon
1 scotch bonnet pepper, sliced with seeds removed
2 - 3 cloves garlic, sliced thin
Salt/pepper to taste
1 large handful cilantro, finely chopped
Recipe:
Peel & slice the mangos into chunks.
Put all ingredients in a large basin & toss to coat the mango.
Refrigerate for at least 30 minutes so the flavors combine.
