14 5 / 2014

My Favorite Go-To Salad

Lettuce Combo, Arugula, Spinach and Romaine

Cherry Size Heirloom Tomatoes from Trader Joe’s, cut into halves

Cucumber, sliced and cut into 4ths

Sprinkle of Pine Nuts (not too many these calories add up quickly)

¼ Avocado, cubed

Baby Bell Peppers, Chopped

¼Cup Garbanzo Beans

¼ Cup Quinoa (I like the tri-color from Trader Joe’s but any kind will work)

3 Mushrooms, chopped

Sprinkle of Shallots  

Sprinkle of Sheep’s Feta (my favorite!)

½ Lemon, squeezed

I like to add a sprinkle of a salad seasoning (I like gluten free so read the label you’d be surprised)

Splash of your favorite Balsamic vinegar

This salad is filling and super easy to pack for lunch. 

I hope you like it!

16 3 / 2014

Roasted Garlic Hummus

Ingredients for the roasted garlic

  • ·1 entire piece of garlic
  • ·Foil
  • ·Olive oil


  • ·entire garlic bulb that was just roasted.
  • ·1 tablespoon + 1 teaspoon of extra virgin olive oil
  • ·19 oz of canned chickpeas, drained and rinsed
  • ·¼ of a cup of freshly squeezed lemon juice
  • ·3 tablespoons of sesame tahini (I found mine at World Market)
  • ·1 teaspoon of sea salt (coarse)
  • ·¼ teaspoon of cayenne pepper
  • ·1 tablespoons of water

Instructions for roasting the garlic

1 Preheat the oven to 400°F.

2 Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic. (not the end that holds all the garlic together)

3 Place the garlic in a piece of foil. Drizzle a couple teaspoons of olive oil over each head, make sure the garlic head is well coated. Cover with aluminum foil. Bake at 400°F (I used my toaster oven and it worked very well) for 30-35 minutes, or until the cloves feel soft.

4 Allow the garlic to cool enough so you can touch it without burning yourself. Just squeeze the roasted garlic cloves out of their skins directly into the food processor.

Now for the hummus

Instructions for making the hummus

Place garlic ad chickpeas into food processor, blend for 2 minutes until smooth and fluffy.

Add the rest of the ingredients into food processor, again blending into smooth

16 3 / 2014


Tilapia with Mango Cilantro and Roasted Sweet Potatoes

Ingredients for Roasted Sweet Potatoes

  • 2 Sweet Potatoes (cut into cubes)
  • Pink Himalayan sea salt, pepper, paprika to taste
  • Drizzle with extra virgin olive oil

Instructions for Roasted Sweet Potatoes

  • Preheat oven to 350 degrees (I used toaster…

25 2 / 2014

Banana Pancakes…for one

Gluten Free, Dairy Free, Grain Free

I have been craving sweets this was so tasty.

You will need…

  • 1 ripe banana
  • 2 eggs
  • Sprinkle of cinnamon (I like a big sprinkle)
  • Splash of vanilla extract
  • 2 dates
  • a handful of Blueberries 
  • Coconut oil (in a spray form)

For the top

  • Add a thick drizzle of almond butter
  • a dash of nutmeg
  • a few more blueberries
  • some slivered almonds (I used a crushed nut mixture I made last week that consisted of almonds, cashews, pecans, and pumpkin seeds)


  • Put 1 ripe banana,2 eggs, Sprinkle of cinnamon (I like a big sprinkle,) Splash of vanilla extract and 2 dates  into processor. Blend until smooth.
  • Spray pan with coconut oil.
  • Use  a  ¼ measuring cup to pour mixture into pan add blueberries to top of pancake. Cook for 3-5 minutes on each side. Sometimes the blueberries fall out but just keep cooking them until the pancake is done.
  • Pile pancakes as high as you like. Add a thick drizzle of almond butter a dash of nutmeg a few more blueberries and some slivered almonds (I used a crushed nut mixture I made last week that consisted of almonds, cashews, pecans, and pumpkin seeds)

25 2 / 2014

You will need

4 boneless and skinless sliced thin chicken breast 

Live lettuce 

red onions, sliced into 1/2-inch-thick rounds

For the seasoning

1/4 tbsp of lemon juice

1/4 tbsp of olive oil

1 teaspoon coarse salt, 1/4 teaspoon freshly ground pepper

1 big pinch of crushed red pepper flakes

For the toppings

Chopped lettuce, sliced tomatoes avocado and cilantro 


In a ziplock bag (this is the easiest way to marinate any kind of meat, great for clean-up and very good if you have limited space to wash dishes like me) place chicken, lemon juice, oil, crushed red pepper flakes, salt, and pepper into bag and refrigerate.

While the chicken marinates for a bit you can cut all you’re toppings and start cooking your onions which is the yummiest part of the taco!

In the toaster oven at 375 degrees

Lay red onions on foil brush with olive oil, salt and pepper to taste. Cook until onions are translucent and starting to brown a bit.

Heat the pan over a medium high heat (I am using a hot plate so my timing may be a little off) take chicken from the refrigerator and discard the marinade. Grill chicken until cooked through, about 5 minutes per side.  Shred or cut into strips.

While the chicken is cooking, pull apart the live lettuce (the biggest pieces are the easiest to make tacos with but the smaller pieces work well too).

Serve the tacos topped with lettuce (I always use spinach) tomatoes, chicken, the yummy grilled red onions and cilantro.

If you have a craving for chips sometimes I get the plantain chips from Trader Joes or Fresh and Easy (the ones with no added extras like sugar or gluten)  YUM!!

21 2 / 2014

Granola Bars or Cereal 

 No Sugar, No Dairy, No Grain

  • 2.5 cups assorted nuts and seeds (I just used what I had (sliced almonds, cashews, flaxseed, pecan’s, walnuts)
  • 1 cup dried fruit (I used organic, all natural seedless raisins)
  • 1/4 cup coconut oil
  • 1 cup almond butter
  • ½ well ripened banana (as black as you can get it or a lot of black spots) chopped into small pieces
  • splash of vanilla extract ( I used the cap)
  • 1/2 teaspoon salt (taste mixture to see if it needs more)
  • very generous sprinkle of cinnamon

Roughly chop in food processor the nuts and seeds. I added whole pine nuts at the end so there was a combo of whole nuts and processed nuts. Place in a bowl.

Add your fruit. Also, unsweetened shredded coconut would be tasty but I don’t have any, its hard to find in my area I’d have to take a pretty long drive to get some.

In a saucepan over medium-low heat, combine coconut oil, almond butter, vanilla, salt, and cinnamon. Cook until the mixture bubbles, then pour over the fruit/nut mixture.

Stir to combine completely.

Use parchment paper to line the pan. Pour mixture into lined pan. Tear out another piece of parchment paper cover the top of the mixture, so you can press down pretty hard. I used a glass dish to help press down the mixture.  This is important because you need them tightly packed together to make the bar.

Cool 2-3 hours, then remove from the pan and cut into bars. 1/2 of the mixture I crumbled and stored in a mason jar (cereal).  

I’m going to try this crumbled with almond milk, half of a banana, and fresh blueberries in the morning for breakfast.

23 1 / 2014

Fried Chicken and Mashed Sweet Potatoes


-2 cups Almond meal flour

-salt  and pepper to taste

-1 ½ tablespoon dried parsley

-a few shakes of paprika

- a few shakes of lemon pepper

-2 eggs

-dash of hot sauce

-1 tablespoon of almond milk (unsweetened)

-chicken tenders 6-8 pieces

-walnut oil 

-3 sweet potatoes or an amazing shortcut I just found at Trader Joes!! Frozen mashed sweet potatoes!!


1. In a bowl crack both eggs, scramble add dash of hot sauce and 1 tablespoon of almond milk (unsweetened)

 2. On a plate mix together

–1 1/2 cups Almond Meal Flour

-salt  and pepper to taste

-1 ½ tablespoon dried parsley

-a few shakes of paprika

- a few shakes of lemon pepper

3. One piece at a time dip chicken in eggs then cover with flour mixture. Place chicken on a plate until all are covered with mixture. 

4.  Fill your skillet with walnut oil (inch deep) on medium/high heat 

5. Once your oil is hot place chicken in walnut oil flipping when golden brown. (about 5-7 minutes on each side) I recommend flipping the chicken as little as possible so the flour doesn’t fall off the chicken.

6. If you are using the short cut for mashed sweet potatoes then pop them in the microwave for 1 minute, stir then for another 2 minutes…done

    If you are a planner (like I am) before work wrap sweet potatoes in foil,  and place them in the crock pot for 8 hours on low. (make sure to poke them with a fork a couple times. When you get home from work they will be ready!! Cooked perfectly!! Scoop out potatoes from skin then stir. I like them as is but butter and a little salt are also very good,

    Otherwise pop the sweet potatoes in the oven with a few pokes of the fork and cook for about an hour. Scoop out potatoes from skin then stir.

I placed my fried chicken right on top of my sweet potatoes and it was so delicious!!


21 1 / 2014

This is the Julienne Peeler I used. 

21 1 / 2014

The first time I made this I was very satisfied with just the pasta, the second time I was super hungry so I added Tilapia.

Because I am without a kitchen I used a hot plate for the pasta and the toaster oven for the Tilapia. 

Ingredients for “Pasta”

-3 garlic cloves minced

-2 teaspoons of dried basil (real if you have it, I never have it because it always goes bad in the fridge)

-4-5 brown mushrooms sliced

-2 handfuls of raw spinach

-1 small shallot sliced thin

-10-15 cherry tomatoes quartered 

-1 zucchini peeled, 1 yellow squash, 1 large carrot (I like using the Kuhn Rikon Julienne Peeler)

-2 tablespoons olive oil

-1 teaspoon of crushed red pepper flakes

-sprinkle of paprika (depending on how hot you like it) and salt and pepper to taste. 


1. In a large skillet add olive oil, when skillet is hot add garlic and shallots on a medium heat cooking until soft. Add spices. 

2. Add mushrooms about 2 minutes and then spinach, cooking for another 3-4 minutes or until spinach has cooked down a bit. 

3. Add cherry tomatoes, cook for about a minute or so.

4. Add pasta cooking for another 4-5 minutes (I like mine crunchy, I did about 4 minutes).

Ingredients for the Tilapia 

1/2 shallot sliced thin

1/2 lemon squeezed

sprinkle of paprika

salt and pepper to taste

2 tilapia fillets 

Piece of foil


1. On a piece of foil place tilapia adding spices to both sides squeeze lemon and sprinkle shallots on top. 

2. Cook in toaster oven for about 11-15 minutes (depending on your toaster oven). The setting on my toaster oven is  - Bake- at 400 degrees. 

3. Place tilapia on top of your “pasta” and eat :) 

19 1 / 2014