It’s the beginning of September, the days are getting shorter and the nights colder. All this means is less time to lallygag on your responsibilities because night-fall comes faster than a Monday. So for that, I wanted to share a simply delicious and VERY inexpensive recipe that you and the family can enjoy together.
This recipe and wholesomeness is something worth trying! I can say that I gave Progresso and Campbell’s a run for their money with guaranteed way leas sodium and so much more love!
For this dish I used left over baked chicken straight from the fridge (cold) and shredded it down to add to my soup. I used one pot and repurposed cut veggies that I had laying in my fridge’s produce drawer. Feel free to switch up your ingredients I’m sure it will come out just as yum, lets dive in shall we?
1/6 diced red onion
1/3 diced red and yellow bell pepper
1tsp minced garlic
2 cups wild rice (uncooked)
4 cups of water
1 box of Vegetable stock (32oz)
3 Chicken thighs cooked and hand shredded
Spices: cumin, Italian seasoning, tajin (for salt), black pepper.
In a 4 inch pan bring all veggies and garlic with 1/3 cup EVOO and brown your veggies. once they are browned and sauteed, add 4 cups of water and and your dry wild rice, bring to a boil.
Once most of the water has evaporated, stir. Slowly adding in your shredded chicken, add all your vegetable stock and let it cook on medium heat covered.
Add in your seasonings to taste and contuine to let simmer. In a small bowl whisk your one cup of flour with water and add that to your soup. This step is not needed but gives a heartier consistency to your soup.
Simmer for about 10-15min and just like that in 4-easy-steps, YOU’RE DONE!
How fortunate are we as humans to have Google at our fingertips!? Ask a question and get an answer in seconds using your phone, laptop, Alexa, whatever. Whether it’s a bet for correct information amongst friends, cheating on a test, or the burning question in the shower that you just need the answer to on hair wash day! No? Just me? Okay, well one of those moments for me happened to be: Why are eggs in the dairy aisle of grocery store’s if they aren’t considered Dairy?
According to the Huffington Post, and other accredited sources, dairy has to be derived from the milk of an animal and since eggs are not from milk (unlike butter, cheese, yogurt, cream, ect.) eggs are not dairy. So why aren’t they next to or in the Poultry section to finally reunite them with their mothers?! Too soon? So it got me thinking: If you make pasta with noodles that contain egg, but you DON’T buy a meat protein to add to the pasta, while using a vegan based sauce, is the dish Vegetarian or not?
It became clear I was over thinking it on my end, so this goes to anyone who takes this simple recipe that literal. It’s Vegetarian-ish, so there, I said it.
Lets get to this recipe shall we?
What you’ll need:
Pappardelle Pasta (2 nests per person).
Extra Virgin Olive Oil
Spices: Coarse Black pepper, Pink Sea Salt, Seasoned Pepper and Ground Red Pepper
Instructions: (Cook Time: 20min)
In a pot boil water with 1 table spoon of Pink Sea Salt.
After the water is boiling, drop your pasta nests.
Let boil for about 10 minutes, remove from heat, dump out the water but do not rinse pasta.
in the same pot, with no water at the bottom, add your quinoa pesto; EVOO and 1/2 teaspoon (or to taste) each of listed spices.
Toss over very low to no heat as the pasta should still be warm.
Plate the pasta it’s time to eat!
Garnish your vegetarian-ish pasta with crushed walnuts for a meatier bite and drizzle some balsamic glaze to your plate so you can soak up your pasta.
Thank me later! [You know the focaccia bread with balsamic and EVOO to dip it in at Italian restaurants? Yeah, that bomb!]
Enjoy this simple and filling favorite for lunch or dinner as it’s one of the lightest pasta dish I’ve had in a while! Googles: “What came first, the chicken or the egg?”. Okay peeps, until next time!
My vey FIRST issue of my magazine is here! In celebration of it, I want to offer this issue FREE to you, my street team, to say THANK YOU for supporting me. Each issue will have an exclusive recipe NOT featured on the blog as well as intimate event recaps and exclusive magazine offers for things to come for $1 an issue. Thank you for taking this journey with me! Cheers to plenty more issues to come and this delicious [King Crab Pasta] recipe on me.
Granola. A staple grain that is used by so many people all over the world. Whether it’s for breakfast with brown sugar and apples, inside a warm cookie with raisins, or in one of my favorite forms, a granola bar. Growing up with a hard working mommy, grabbing breakfast on the go was her go-to for me. She always made sure I had something to snack on in the early mornings before school.
Now, as a grown up big kid (haha) I’ve grown my own love for making food and snacks from scratch. To be honest, granola bars was the first recipe I’ve ever blogged. So they have a special place in my heart. To up the ante this time around, I decided to add in some of the best protein powder I’ve ever come across. It’s from API and it’s a great protein supplement while the flavor match is true and smooth. Now my granola bars come with a kick! Affordable, tasty and a kick start to anyones busy day. Let’s jump into this simple and affordable recipe shall we?!
1/3 cup of chocolate brownie API Protein Powder
1.5 cups of instant (raw) oats
1 cup of trail mix of your choice. I used Crasin Trail Mix with almonds, peanuts, cashews, crasin’s and chocolate chips.
1 tablespoon of cinnamon sugar
1 stuck of unsalted butter
1 cup of honey
Place your stick of butter and honey in a small pot to melt down on medium-low. Preheat your oven to 350.
In a mixing bowl, combine your instant oats, trail mix, cinnamon sugar and API protein powder.
Once the honey and butter is melted, add the wet mix to your dry and mix well.
On a flat cookie sheet or oven pan place all your contents and molding into a giant square using a spatula.
Set in the oven for no more than 10 minutes. This is so all of your nuts can get a little warm and soft, so when it’s time to cut them into bars, its a piece of cake!
Remove your granola bars from the oven. Using the same spatula, make sure your mold remains in a square, rectangle shape, then throw the entire pan into the freezer to chill for another 10 minutes.
Remove the pan and allow them to get closer to room temperature then frozen (if so). Using a pizza cutter, cut long, bar sized, strips horizontally and vertically to make the perfect granola bar.
Wrap them individually with saran wrap and keep them in the fridge. so tasty so delicious. The fun thing about these is that you can change the ingredients as much as you like, cooking instructions stay the same.
Send me your favorite rendition of your recipe in the comments below, have fun with it and enjoy!