Oat Apple Pie

Naturally glutenfree & vegan! And cinnamony & applely & yummy. Try this next time you're craving a warm, holiday dessert in the summertime. 

Time: 1.5 hours

Ingredients: ​

• 2 large apples, sliced thin (I used a mandolin) ​
• 2 tablespoons brown sugar ​
• 2 tablespoons ground cinnamon ​
• 2 teaspoons sea salt ​
• 2 cups oats ​
• ​1/2 cup coconut oil 
• 1 tablespoon agave nectar ​
• 1/4 warm water if needed for the crust ​

Recipe: ​

1. Grind the oats to a flour in a food processor.
2. Add 1 tablespoon of the cinnamon, 1 teaspoon of the sea salt, ​the coconut oil, agave, & water if needed. Pulse until a dough forms. 
3. Place the crush mixture on a table or cutting board & roll it out to fit your pie pan. You want the crust to be about 1/4 inch thick. ​
4. Transfer the crust to a pan & press the edges down so it keeps its shape. ​
5. Bake the crust on 425 for about 15 mins. ​
6. While the crust is baking, mix the sliced apples, leftover cinnamon & salt, & brown sugar in a bowl. ​Lower the heat to 375.
7. Fill the pie crust with the apple mixture & bake for another 20-30 minutes or until the apples are crisp & the crust is golden. ​

Mango Chow

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: 

1. Peel & slice the mangos into chunks.
2. Put all ingredients in a large basin & toss to coat the mango.  
3. Refrigerate for at least 30 minutes so the flavors combine.  

Soup Dumplings

Dim Sum at home! One of my fave Asian appetizers is soup dumplings. If you've never had them, get on it! Picture dumpling dough steamed & filled with incredibly delicious soup! The first thought is, how do they get the soup in there without the dumpling dough breaking?! So I looked up a bunch of recipes & came up with my own, based on my favorite flavors. Not the fastest recipe but it is easy & delicious. You'll feel really accomplished after, I promise. Enjoy!  

Time: 30 minutes for the soup, 10 minutes for the dough, 15 minutes to steam the dumplings, & about 4 hours for everything to set  

Ingredients:  

• 1 pack ground meat, I used lamb
• 1/2 diced red onion or shallots  
• 1 teaspoon chopped chives 
• 3 cloves garlic, minced  
• 2 teaspoon grated or chopped fresh ginger  
• 1 celery stick, chopped  
• 2 cups water  
• 1 chicken boullion cube  
• 1 teaspoon vegetable oil  
• 1 chili pepper finely chopped   (optional)
• salt/pepper to taste  
• 2 tablespoons low sodium soy sauce + more for dipping the dumplings in   

 Dough ingredients: 

• 3 cups all purpose flour 
• 1.5 cups warm / almost hot water
• 1 teaspoon vegetable oil  

Recipe: 

1. In a large basin, combine the flour, some salt, vegetable oil & hot water to make the dough. Knead well then cover it with plastic wrap & leave it to set until use. 
2. In a large pot, heat the vegetable oil, garlic, ginger & onion for 1 minute. Add the ground meat & let it brown, breaking up the meat. 
3. Add the water, chicken boullion cube, celery & chives. You can also add the salt & pepper at this time, and the chili pepper if you like. 
4. Let simmer for another 15 minutes then turn off the heat & let it cool.  
5. Put the soup in the fridge for at least 4 hours, you want it to turn jelly-like in texture.  
6. After the soup is the right consistency, you can start breaking off the dough for the dumplings. 
7. Use a large, clean, flat surface sprinkled lightly with dry flour. Break of pieces of dough, slightly smaller than a golf ball. 
8. Roll out each piece to about 1mm thick, and round.  
9. Fill each dough round with about 1.5 teaspoons of the jelly soup mixture.  
10. Fold up the edges to close the dumplings, twisting & pinching the top so they seal well.  
11. Place them on a lightly floured cookie sheet so they won't stick to the pan, & put them back in the fridge so the soup mixture doesn't melt. This is very important or your dough will get soggy! 
12. Use a large pot filled 1/4 way with water. Cover it with a sheet of aluminum foil, poking it with a fork to create holes for the steam. Ensure the foil is securely tight around the edges of the pot so it won't sink in when you add the dumplings. Spray the foil with Pam or cooking spray. 
13. Bring the pot to a boil, and place a few of the dumplings on the foil. Cover the pot with the pot cover & let them steam! 
14. Enjoy with a mixture of ginger soy sauce.

Tip: Freeze the extra dumplings for a quick dim sum another night!  

Carrot Cake

If you know me personally, you know I loooove carrot cake! It's the perfect mix of not too sweet and not quite savory. I went a little ambitious & made an eggless, bundt carrot cake with my own carrot cream cheese icing. Recipe uses a bit of ingredients but it is so easy to put together & so worth it!

Time: ​1 hour 

Ingredients: ​

• 2.5 cups shredded carrots ​
• 1 cup apple sauce ​
• 3 cups all purpose flour ​
• 1 tablespoon baking soda ​
• 1.5 teaspoons baking powder ​
• 1 tablespoon ground cinnamon​
• 1 teaspoon ground glove ​
• 1 teaspoon ground ginger ​
• 1 teaspoon ground nutmeg​
• 1 tablespoon salt ​
• 1/2 cup white sugar ​
• 1.5 tablespoons molasses ​
• 1/2 cup vegetable oil ​
• 1/4 cup milk or lactaid as needed if the icing is too thick
• 1/2 pack plain light cream cheese ​
• 1 teaspoon vanilla ​
• 1 cup confectionary sugar ​
• PAM spray or other cooking spray ​

Recipe: ​

1. Put the carrots in a large basin (leave about 1 tablespoon aside for the icing) Add the vegetable oil, molasses, ground spices, salt, baking soda & powder, white sugar & applesauce. Mix to combine. ​
2. ​Slowly start adding the flour & keep stirring to combine. If it feels like the mixture is becoming too dry, you used enough flour. 
3. Spray the cake pan with cooking spray, especially if you're using a bundt pan, so the cake won't stick to it. ​
4. Bake on 325 degrees for about 45 minutes or until a toothpick comes out clean. Baking time will vary depending on what kind of pan you used. ​
5. While the cake is baking, use a stand mixer to whip the icing together (cream cheese, vanilla, tablespoon of shredded carrots & milk or lactaid).​
6. Once the cake is baked, let it cool almost completely so that you can turn it over & the bundt will stay in form. ​
7. Glaze with the icing & enjoy!  You can freeze this cake and save pieces of it for months to enjoy :). ​

Garlic Knots

Garlic, olive oil & bread = happiness! It seemed a little ambitious to make my own garlic knots but it turned to be really easy! I used my standard pizza dough recipe & tweeted it to be more garlicky!  

Time: 20 minutes + time for the dough to set Ingredients: ​

• 2 cups all purpose flour​
• 1 packet yeast ​
• 1 tablespoon sugar​
• 2 teaspoons salt ​
• 2 teaspoons dried parsley
• 1 tablespoon Italian seasoning ​
• 1/4 cup olive oil ​+ 2 tablespoons olive oil
• 3 cloves garlic, minced​
• 1 cup warm water​
• 1 tablespoon garlic powder ​
• Salt to taste​

Recipe: ​

1. Fill a measuring cup with 1 cup warm water, ​the packet of yeast & sugar
2. Stir & set aside in a dark place for 15 minutes (I put mine inside the microwave & closed the door) ​
3. ​Put the flour, garlic powder, salt, & 1/4 cup olive oil in a basin. 
4. After waiting 15 minutes for the yeast to rise in the measuring cup, ​pour the mixture into the basin. 
5. Mix with your hands & knead into a dough. You might need to add some more warm water. ​
6. Cover the dough with a clean kitchen towel & put a plate over it to keep it dark. Set it aside in a warm place for at least 1 hour so the dough can rise. ​
7. After the dough rises, break 2-3 inch pieces of the it & roll it into a log with your hand, then tie it into a knot shape. ​
8. Preheat the ​oven to 425 F.
9. Place the knots on a greased cookie sheet, bake for 10 minutes or until golden brown. 
10. While the garlic knots are baking, mix the 2 tablespoons of olive oil with the minced garlic ​& dried parsley. 
11. Take the knots out of the oven & brush on the olive oil mixture.​
12. Sprinkle salt over the garlic knots if desired. Enjoy! ​

Ginger Spaghetti Squash Salad

How many of you are jumping on the spaghetti squash bandwagon? It's wonderful until you sadly realize that it's never really going to have the same flavor profile as spaghetti.  I started experimenting ways to make spaghetti squash pop on its own. Think fresh ginger slices, coriander & cumin, tossed with crunchy bites of zucchini... yes, you need this recipe!  

 Time: 15 mins + time to soften/bake the spaghetti squash 

Ingredients:  

• Filling from 1 spaghetti squash, seeds removed 
• 1 zucchini  
• 1 small piece fresh ginger (~ 2" length)  
• 1.5 tablespoon vegetable oil
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• Salt/pepper to taste 

Recipe: 

1. Peel & dice the zucchini into small cubes. 
2. ​Peel the outter skin off of the ginger & slice it into thin strips. 
3. In a medium frying pan, heat oil to medium heat & add the zucchini, ginger, cumin, & coriander. ​
4. Toss for a few minutes (~3) so the ginger infuses the zucchini. ​
5. Add spaghetti squash, salt & pepper. Toss to incorporate all ingredients. ​
6. Enjoy cool or warm, up to you! ​

Saltfish Stew & Bake

One of my fave Guyanese meals - it tastes complicated but is easy to make! Just takes a little longer than my typical recipes.  In my tastebud's & stomach's opinion, it is worth the wait!  

Time: ~1.5 hours + dough set time  

Ingredients:  

Saltfish Stew: 

• ~1.5 lbs of salt fish (can be purchased at a West Indian grocery store)  
• ~1/2 a large tomato, diced  
• 1/2 medium onion, diced  
• 3 cloves garlic, minced
• 2-3 wiri-wiri peppers (or peppers of your choice) 
• 1 tablespoon vegetable oil  

Bake:

• 1 cup all purpose flour
• 1/2 cup water  
• 1 teaspoon salt
• 1.5 teaspoon crushed red peppers  
• 1.5 tablespoons butter  
• 1 teaspoon baking powder  
• 1.5 cups vegetable oil  

Recipe:  

1. Soak the saltfish overnight in water (to help get the salt out of it).
2. Mix the above Bake ingredients in a basin & kneed the dough  
3. Cover the basin with a towel or plate & set aside to rise for at least an hour (can leave it during the day if you're making it before work) 
4. Boil the saltfish in ~3 cups of water. Strain then keep washing it under the faucet until most of the fishy smell goes away.  I added lemon juice to help but it is optional.
5. In a large skillet, heat the vegetable oil with the onions & garlic for about 5 mins until the onion is transparent. 
6. Add the saltfish, let it simmer and brown, breaking it apart into small chunks. 
7. Add the tomatoes & mix to incorporate the ingredients.  
8. Throw in the peppers if desired & then let the ingredients simmer for about 10 - 15 minutes.   
9. While the saltfish is stewing, take the dough out & roll it down to about 1/4 inch thick.  
10. Use a sharp knife to cut the bake into triangular slices. 
11. Heat the 1.5 cups vegetable oil in a small pot to medium heat.  
12. Slowly add the bake slices 1 by 1 and fry each for about 20-30 seconds or until each bake is golden brown.  
13. Serve the saltfish stew with 2-3 bake & enjoy!  

Fish Cake

Here's another Guyanese dish for you: fish cakes!  I love recipes that have multiple uses.  Fish cakes can be an appetizer, side dish, part of a whole meal for lunch or dinner, or a light snack!  It uses a few simple ingredients that you probably already have in your home.  This recipe can be multiplied for catering-sized trays or just stick to the portions below to feed a few family members.

Ingredients:

• 2 lb frozen whiting fish fillet, fully thawed
  Seasoning tip:  2 portions of the below ingredients are needed (1 portion to season the fish to fry and 1 portion to add to the fish after you fry it)
• 1 tablespoon salt
• 3 tablespoon chopped onion
• 3 tablespoon minced garlic
• 1 teaspoon red pepper flakes
• ¼ cup veggie oil
• 1 large egg
• ¼ cup bread crumbs

Recipe:

1. Heat oil in pan – medium heat
2. Wash and pat the fillets dry
3. Lightly season the fish with all of the above ingredients except the eggs and the bread crumbs
4. Put fish in oil to fry until slightly brown on each side (about 2-3 mins)
5. Take the fish out of the pan and put it in a medium-large basin
6. Use a fork to break the fish apart, adding bread crumbs, egg and another round of the ingredients from above (then mix to incorporate)
7. Form cake-like patties out of the mixture
8. Re-heat the ¼ cup of oil to medium heat
9. Place the fish cakes in the oil and fry until golden brown on each side
10. Enjoy with brown rice, dhal, and mango chutney or pepper sauce of your choice!

Eggplant Boats

Vegetarian, gluten-free, carbless & delicious! Basically no reason to not get up & make these right now.  

Time: 30 min

Ingredients: 

• 2 small/medium chubby eggplants
• 1 medium tomato (I used a deep red heirloom) 
• 2 cloves garlic
• 2 tablespoons crumbled feta cheese  
• 2 tablespoons olive oil
• Salt/pepper to taste  
• Glutenfree breadcrumbs (optional) 

Recipe: 

1. Preheat oven to 450
2. Wash the eggplants & cut them in half vertically  
3. Use a spoon to hollow out the middle of the eggplant, place them in a greased Pyrex with the hollow side facing up 
4. Slice the first clove of garlic & put a few slices at the bottom of each boat  
5. Drizzle 1 of the teaspoons of olive oil over each boat
6. Dice the tomato & fill each boat with some  
7. Slice the other clove of garlic & sprinkle those pieces on top of the tomatoes 
8. Sprinkle each boat with some crumbled feta cheese  
9. Drizzle the last tablespoon of olive oil over the boats  & top with breadcrumbs if desired
10. Bake for 20-25 mins or until the tops are golden & the eggplant cuts through easy  

Olive Loaf

Craving olives today so I made some olive bread! Super easy to whip up with some active dry yeast. I enjoyed it with some warm tomato-basil soup!  

Time: 1 hour

Ingredients: 

• 1 packet active dry yeast
• 1/2 cup warm water
• 1 tablespoon sugar
• 2 cups all purpose flour  
• 1 teaspoon salt
• 1/2 cup extra virgin olive oil  
• 1 tablespoon dried Italian seasoning  
• 1/2 cup mixed olives, pitted  

Recipe: 

1. Add the packet of yeast & sugar to the warm water, stir to dissolve then let it sit for 15 mins to bubble up.
2. In a medium bowl, pour the flour, salt & Italian seasoning. Stir to combine. 
3. Slowly mix in the yeast mixture & olive oil, mix with your hands slightly just to incorporate the ingredients. 
4. Chop the olives into smaller rounds, throw almost all of them into the flour mixture, leaving some for the top of the loaf. 
5. Knead the olive dough completely & form into a loaf with your hands. 
6. Set it on a cookie sheet & cut 4 small slits on the top.  
7. Garnish with the remaining olive slices, pressing them in so they stay put in the oven. 
8. Bake on 350 for 45 minutes - 1 hour or until golden brown on top, and cooked through the middle. 

Bruschetta

A simple snack or appetizer using 4 amazing ingredients: tomatoes, garlic, basil & olive oil! I love making bruschetta during the summer using my homegrown basil leaves & my dad's homegrown tomatoes! Recipe below. 

Time: 15 mins + 1 hour​ refrigeration time, serves 2

Ingredients: ​

• 4-5 plum tomatoes (or quantity of whatever tomatoes you prefer!) ​
• 2 teaspoons freshly chopped basil leaves (I grow the fine-leaf basil so I used more whole leaves) ​
• 1 garlic clove, chopped​
• 1 tablespoon extra virgin olive oil​
• ​1 teaspoon fine seasalt
• 1 teaspoon freshly ground black pepper​
• 1 baguette sliced diagonally for serving ​

​Recipe:

1. ​Dice the tomatoes or just chop them into bite-sized pieces. Put them in a bowl.
2. Add the ​chopped basil & garlic.  drizzle the olive oil over the mixture then sprinkle on the salt & black pepper. 
3. Cover the bowl with clear plastic wrap and refrigerate for 1 hour so the flavors incorporate. ​
4. ​Spoon the mixture onto piece of lightly toasted baguette & enjoy! 

Fried Green Tomatoes

One of my fave appetizers, side dishes, or snacks in the summer! Save those green tomatoes at the end of the summer & make use of them with this 15 minute recipe. You won't regret it, fried green tomatoes are so delicious & easy to make! 

Time: 15-20 mins depending how many you're making, this recipe serves 2-3 ppl

Ingredients:  

• 2-3 large green tomatoes 
• 1 cup all purpose flour  
• 1 tablespoon fine sea salt  
• 1 tablespoon black pepper
• 1 cup panko or Goya corn meal
• 1/4 cup milk (I used lactaid)
• 1/2 cup vegetable oil or sunflower oil
• Optional: 1 teaspoon grated asiago cheese as a garnish 

Recipe: 

1. Cut the tomatoes into even slices, about 1/2 inch. You don't want them too thick or they'll be still raw on the inside when you fry them.  
2. Heat the vegetable or sunflower oil to medium heat in a frying pan.  
3. Get 3 small bowls. Put the flour, salt & pepper in one bowl, milk in another bowl, & the panko or cornmeal in the third bowl.  Season all 3 bowls with salt & pepper.
4. Dip the tomatoes one by one into the flour bowl first, then the milk, then the panko or cornmeal.  
5. Fry until golden brown on each side (about 2-3 mins).
6. Drain on a paper towel then serve with your favorite dressing or spicy mayo!  Also goes well with ranch. 

Hint: I sprinkled the tops with freshly grated Asiago cheese to complete the taste & give it a fancy look! 

Dijon Shrimp Kebabs

Summer is here! Time to whip out all the BBQ recipes & get to grillin!  Enjoy this super easy & fast shrimp kebab recipe.  ​

​Time: 20 mins + marinade time​

Ingredients: ​

• 1 pack jumbo shrimp (peeled & deveined) ​
• 1/2 cup Dijon mustard ​
• 1 tablespoon salt​
• ​1 tablespoon black pepper
• 1.5 teaspoon olive oil ​
• 1 teaspoon white vinegar​
• 1 teaspoon lemon juice​

​Recipe:

1. ​Rinse the shrimp with cold water & lemon juice. 
2. Put the shrimp in a large freezer bag, pour all seasonings on top of it. ​
3. Seal the freezer bag tightly ensuring little to no air inside, then mix the shrimp around the marinade until all the shrimp is evenly coated. 
4. ​If you have time, let the shrimp marinade for at least 2 hours in the fridge. 
5. Slide the shrimp onto skewers if desired (soak the skewers for 30 mins prior in water). ​Add vegetables as desired.
6. ​Grill on medium heat until the shrimp is cooked through (~5 mins), turning so the shrimp is cooked on both sides. 

Garlic Chili Hummus

Who else is obsessed with hummus? I usually settle for store-bought hummus but I wanted to experiment with different flavors & create a homemade version.  So easy & so healthy for you! 

Time: 10 mins  

Ingredients: 

• 1 can chickpeas  
• 3 cloves garlic
• 1 teaspoon chili paste (I used Sambal Oelek from the Asian aisle!)
• 1 teaspoon salt
• 1 teaspoon tahini sauce
• 1 teaspoon black pepper  
• 2-3 tablespoons olive oil  
• Juice of half a lemon  

Recipe: 

1. Open the can of chickpeas & rinse them in a strainer.
2. Put all ingredients except the olive oil into a food processor (careful when juicing the lemon to not let seeds into the mix!)
3. Pulse until smooth. 
4. Drizzle 1 tablespoon of the olive oil into the food processor then pulse for another 15 seconds.  
5. Scoop the hummus into a serving dish & drizzle with the remaining olive oil.  

Eggless Strawberry Scones

Strawberry perfection!!  These scones will make your whole house smell delicious.  And get this, they're eggless!!   Try this recipe next time you're craving home-baked goodness.  Or next time you have a bunch of berries to get rid of before they go bad. :)

Time: 1 hour

Ingredients: 

• 2 cups all-purpose flour
• 1 cup fresh strawberries, chopped (I froze mine overnight for easier handling)
• 1/3 cup sugar
• 1.5 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 stick cold unsalted butter (8 tablespoons)
• 1/2 cup sour cream
• 1/2 cup applesauce (unsweetened)

Recipe:

1. Preheat oven to 400.
2. In a medium bowl, mix flour, sugar, baking powder, baking soda and salt. 
3. Cut the cold butter into small dices, add it to the flour mixture.  Then use your hands to incorporate the butter into the flour.  It will look grainy.  
4. Add the small pieces of frozen strawberries to the mixture.
5. In a small bowl, whisk the sour cream and applesauce until smooth.  Add this to your medium bowl, and stir until a large dough form. (Use your hands to form it into a ball.)
6. Place the dough on a lightly floured surface and shape it into a 7- to 8-inch circle (about 3/4-inch thick). 
7. Use a sharp knife to cut the scones into small triangles (or desired shape) and place them on a cookie sheet (spray with PAM first).
8. Sprinkle the scones with 1/2 teaspoon white sugar if you like (I did!)
9. Bake on 400 degrees until golden, about 15 minutes.
10. Let cool for 3-5 minutes and enjoy!

Endives with Green Apple & Brie

Pressed for time and guests are on their way?  Have no fear!  Here's a crispy, fresh appetizer or snack that will take less than 10 minutes to make!  I fancied it up by shaping it into a flower for a bright spring look. 

Because of their fresh crunch, endives are a great substitute for crackers and are much healthier.  I used a purple endive for my "spring flower" creation and paired it with brie, green apple, almond slices, honey and cracked black pepper - the combination of flavors is intense & delicious!

Time: Less than 10 mins

Ingredients:

• 1 green apple
• 1 endive (green or purple, your choice)
• About 2 tablespoons honey
• 1-2 tablespoons almond slices (tip: buy these pre-sliced)
• 1-2 slices of brie
• Cracked black pepper (optional)

Recipe:

1. Wash the endive and pull the leaves off one by one so you can fill them.  Make sure any excess water is wiped off with a paper towel.  I formed mine into a flower shape for a fun, spring look!
2. Cut the apple into small slices and place them into the endive leaves.
3. Cut the brie into smaller pieces and add them either on top of or next to the apple pieces.
4. Sprinkle the almond slices, drizzle the honey, and crack the black pepper over the entire dish. 
5. Serve as an appetizer or healthy snack - enjoy! 

Chickpea Quinoa Cilantro Salad

Who's doing Meatless Monday's??   Add this to your lunch menu!  It's a fast salad that you can make the night before and bring to lunch.  You can play around with ingredients/spices but the best part is, it tastes great cold or hot!   We love versatile lunches!  

Time: 25 mins

Ingredients:

• 1 cup quinoa (organic whole grain preferred!)
• 1 can chickpeas
• 2 Garden Burger veggie burgers
• 1 handful fresh cilantro
• Salt & pepper to taste
• Grape or cherry tomatoes (optional)
• 1 teaspoon olive oil

Recipe:

1. Make quinoa according to instructions on your packet.  Flavor with salt & pepper.
2. Strain and wash the can of chickpeas - also season with salt & pepper.
3. Use a knife to cut your veggie burgers into bite-sized pieces (while they're still semi-frozen).
4. In a medium frying pan, pan-fry the veggie burger pieces until golden brown (I sprayed a little cooking spray in the pan first, so I didn't have to use any extra oil). 
5. In a large bowl, mix all ingredients together until well-combined.  Drizzle olive oil over the mixture and toss lightly.  Enjoy! 

Baked Spicy Dry Rub Wings

Juicy, crispy, spicy & EASY! These wings will be a hit at any party or as an appetizer for dinner... or have them as a light snack. The best part? They're baked, not fried! 

Time: 1.5 hours total

Ingredients:  

• 1 pack Purdue wingettes
• 1 tablespoon salt
• 1 tablespoon smoked paprika 
• 1 tablespoon black pepper  
• 1 tablespoon onion powder  
• 1 tablespoon garlic powder
• 1 tablespoon cumin powder 
• 1 tablespoon chili powder  
• 1 teaspoon dried thyme  
• 1 tablespoon ancho chili (finely chopped)  

Recipe:  

1. Bring 3 cups of water to boil in a large pot. 
2. Add garlic powder & onion powder - stir & add wings. 
3. Boil for about 15 - 20 mins, not completely cooked through.  
4. Preheat the oven to 375.  
5. Line a cookie sheet with aluminum foil. Then, put a wire rack on top of it. Spray the wire rack with cooking spray. 
6. Strain the chicken wings & use tongs to place them evenly on the wire rack.  
7. Bake on 375 for 40-45 mins or until golden brown, cooked through. 
8. Use a small bowl to mix all of the remaining spices together.  
9. Take the wings out of the oven & dip each of them in the spice rub one by one. You want to roll them around so they're coated evenly. 
10. Serve alone or with your favorite dip! 

Guacamole

Looking for a healthy homemade game day snack? Try my guacamole recipe!  It taste so fresh & takes 10 mins to put together. Your guests will be so impressed!  

Time: 10 mins - serves 4

Ingredients:

• 2 ripe avocados
• 2 green chili peppers
• 2 slices of tomat
• 1 slice red onion
• Juice of 1 lime
• 1 teaspoon salt
• 1 handful fresh cilantro

Recipe:

1. Cut the avocados in half & scoop the flesh into a bowl. Squeeze the lime juice over it. 
2. Mash the avocado with a fork until almost smooth. 
3. Dice the onion slice, the tomato slices, & the chili peppers, nd roughly chop the cilantro leaves. 
4. Mix all ingredients into the avocado mixture along with the salt.
5. Serve with multigrain tortilla chips & enjoy!

Ground Chicken Lettuce Wraps

Too busy to make lunch?  Here's a 20 min meal that you can make the night before!  It's healthy, delicious - and fast!  This also works great for dinner or as an appetizer if you cut the lettuce into smaller pieces.  Also, you can get creative with your seasonings and toppings!

Time: 20 mins

Ingredients:

• 1 pack ground chicken
• 2 teaspoons salt
• 1 tablespoon black pepper
• 2 tablespoons chili powder
• 2 tablespoons ground cumin
• 1 teaspoon ground cinnamon
• 1 tablespoon sour cream (optional)
• 6 leaves of romaine lettuce

Recipe: 

1. In a medium frying pan, mix the ground chicken and all of the above spices. 
2. Let simmer until the meat is cooked through - using your pot spoon to break it up into bite-sized pieces.
3. Wash the lettuce and lay it out to dry thoroughly on paper towel. 
4. Once the meat is finished cooking - let it cool to room temperature. 
5. Fill the lettuce with a few spoons of the meat mixture.  You can add shredded cheese if you like.
6. Top with sour cream (optional) and enjoy!