Homemade Granola Bars with API Protein Powder

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


  1. Place your stick of butter and honey in a small pot to melt down on medium-low. Preheat your oven to 350.
  2. In a mixing bowl, combine your instant oats, trail mix, cinnamon sugar and API protein powder.
  3. Once the honey and butter is melted, add the wet mix to your dry and mix well.
  4. On a flat cookie sheet or oven pan place all your contents and molding into a giant square using a spatula.
  5. 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!
  6. 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.
  7. 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.
  8. 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!

Hearty Vegan Chili at the Grocery Outlet

Trying to spread the word on eating vegan can be difficult, especially in areas that aren’t exposed or used to it. I partnered up with the Grocery Outlet of Compton, a bargain market grocery store that sells the food you love and need at a lower price than the chained competitors. Shopping here is right up my alley. I live to make delicious food on a dime and keeping healthy is my main concern. Today i was blessed to pass out samples of my personal recipe for a warm and cozy autumn favorite, my vegan chili. Let’s get down to it shall we?
Ingredients: (serves 4-6)

  • Fine chopped small bag of baby Carrots
  • 2 fine chopped Celery sticks and 2 others whole
  • 1/2 White onion
  • Medium can of Diced tomato
  • 4 small cans of Kidney beans
  • 2 diced Sweet potatoes
  • 1/2 diced Butternut squash
  • 2 jalapeños (seeded and minced)
  • 1 shucked ear of corn
  • 2 table spoons minced garlic
  • 1 fine chopped red bell pepper
  • SPICES: kosher salt, black pepper, chili powder, crushed red chili flakes, sugar.
  • Tortillas
  • EVOO


  1. On a sauté pan brown whole baby carrots (10) half of your onion and celery sticks (2) cut into 3-4 inch pieces.
  2. Filling a large pot with water we are going to make homemade vegetable stock. Boil down your sautéed veggies with a can of crushed/ diced tomatoes adding a table spoon of salt and pepper.
  3. While the broth is cooking, this is the time you can use to chop, dice and slice all your veggies and strain your kidney beans from their liquid. Once your pot has come to a boil, strain the broth and remove the boiled veggies to purée in a blender (this will go back in your soup for your broth to be thicker).
  4. Before adding in your raw veggies, taste the broth for sodium and spice content. Now add in all other spices slowly at a time to your liking. Like extra heat? Throw more chili flakes or cayenne pepper! Like it sweeter? Add more sugar. Now it’s time to throw in all your veggies and beans.
  5. Let your soup come to a boil, stirring occasionally, then reduce heat to a low simmer. Let soup cook for another 20-30min. The slower the longer the better. Since there is no meat in your soup, feel free to taste test any time! Just don’t eat it all before dinner. Enjoy!
  6. Fry some pre sliced strips of tortilla for an extra crunch while staying vegan or cornbread if you want to be naughty!

Thanks to everyone who came out today at the Grocery Outlet in Compton! Was truly a pleasure meeting all of you and changing some of your minds to eating plant based meals on occasion from never! You’re awesome, see you all again next Friday!!

Shrimp + Asparagus Rigatoni 

Pasta and wine. It’s the perfect go to dish for the soul that hits all senses (just me?). It’s packed with flavors combined that one can only imagine and yet is super simple and inexpensive to make. Tonight I went for a seafood (shrimp) dish with a power green like asparagus to bring a rich crunch and health benefit to the plate. Shall we?


  • Garlic (4 cloves)
  •  Red onion minced (1/4)
  • Deveined shrimp 1.5lbs.
  • Rigatoni pasta (1 box)
  • Asparagus (one bundle, cut off bottom inch, trash, and divide the rest into chopped 1/3’s.
  • Vodka Sauce
  • Parmesan cheese (shredded)
  • Olive oil (2tbsp)
  • Spices: fresh ground pepper, celery salt, red pepper flakes, Italian seasoning, garlic sea salt, fresh basil.



  1. Set a pot of water to boil your noodles on high heat for about 10 min.
  2. In a pan place your EVOO, minced garlic and onions and set to sautee on low heat.
  3. Peel your shrimp and rise. Place in the pan with all spices (leave out basil).
  4. Add 1/2 cup of water and place your chopped asparagus in with your almost done shrimp to steam them.
  5. Noodles should be done. Remove them from the water. Strain and rinse them with cold water.
  6. Place noodles and empty out your vodka sauce into the same pan (or bring to bigger pot) to mix all ingredients.
  7. Add a handful of cheese, a little more pepper and garlic sea salt and stir. You’re almost done!!
  8. Pour your favorite glass of wine. Yup that’s it. You’re all done.


This simple recipe will have you unwinding and hugging yourself in no time. Enjoy, until next time!

Street Style Shrimp + Grits

Who would’ve thought spicy shrimp and cheddar grits would be the perfect pair? This quick and simple recipe is loaded with flavor and can debut at any time of the day, which is why this recipe is as good as gold. Shall we?


  • 1-1.5lbs shrimp (deveined and peeled, tail on)
  • 4oz of smoked beef sausage (or hot links for extra spice/ turkey for a leaner option)
  • 1/2 red and yellow bell pepper, 2 whole habaneros
  • 1/4 red onion
  • grits (instant)
  • whole milk
  • cheddar cheese
  • spices: red pepper flakes, pepper, seasoning salt, garlic powder, cayenne pepper.



  1. In a sauté pan heated to medium heat, pour a small amount of EVOO. Start a separate small pot of 50/50 water and whole milk to boil for your grits.
  2. Cut your sausage at an abyss and drop it to sauté and brown. Let this cook for about 3-4 min total flipping them over for consistent sides.
  3. Drop in your shrimp and sprinkle in your spices  (to taste) as well as your red, yellow and habanero peppers and red onions (julienne cut).
  4. Add 1oz of EVOO and mix around to make sure the flavors are fusing together. Add a little more spice if you’re feeling bold.
  5. Reduce heat to medium-low and add 1/2 cup of water. This will essentially make a savory broth that you can add to your plate at the end.
  6. Grits (I used instant) cook really fast once the water/milk is boiling. Adding them in make sure to keep stirring, once they begin to thicken, add your cheddar cheese and 1 table spoon black pepper and salt, continue to stir. This shouldn’t take more than 10 minutes.
  7. Grab your bowl and plate your meal because breakfast, lunch, dinner, brunch is served!
  8. Don’t forget to pour some broth over your finished product, its the perfect finishing touch!

Kellogg’s Crunchy Oven Fried Chicken

When cereal for breakfast is so right, you cant go wrong! Get the comfort of fried chicken with out the grease, calories, or mess. Try this super simple and fun recipe at a dinner table near you.

What you’ll need:

  • small-medium baking pan
  • 1 small and 1 medium pot
  • 2 paper plates or medium plates for your egg wash


  • Chicken breast fillets
  • Kellogg’s corn flakes
  • panko break crumbs
  • 1 egg
  • Brocoli
  • Red potatoes
  • 1/2 cup of milk
  • 1/2 stick of butter (salted)
  • 1/2 cup jack and cheddar cheese
  • spices: seasoning salt, minced garlic, black pepper, parsley


  1. Preheat your oven to 375 degrees.
  2. Fill corn flakes and Panko bread crumbs in a ziplock bag to smash into tiny pieces. Go ahead release your anger lol this is the fun part (try using your hands because hard edged objects can rip/ tear the bag). IMG_2015
  3. Empty the crumbs onto a paper plate IMG_2016
  4. Fill the other plate with one raw egg and using a fork, wisk it so that your egg is beaten and spread around the plate.
  5. Grabbing each chicken filet dip and flip each side into the egg batter and then into the cornflake mix. then lay them flat in your oven safe baking pan. IMG_2017
  6. Place your chicken in the oven uncovered to bake for 20-25 min. Once the chicken is done, broil and flip to both sides to get an evenly crunchy golden color all around.
  7. In a medium pot boil your cut potatoes (they cook faster this way) all the way through.
  8. Once boiled, add in your milk, cheese, butter, and spices and mash your potatoes (taste to gage flavor).
  9. Flash steam your broccoli in boiling water until they turn bright green adding a little salt and pepper once the water is drained, to toss.
  10. Dinner is now served! P.S. this chicken is SO moist! A great alternative to a scary cheat meal.


Nothing beats homestyle and homemade. Enjoy.

Olive Garden’s at home Zuppa Toscana

A hearty yet simple Italian soup dish becomes the perfect meal. Its creamy potato comfort keeps you warm and cozy while the spice of the sausage and crispness of the kale with the saltiness of the browned bacon for the complete table-side, easy and affordable dish. Can you tell I love it?

Olive Garden which is in every major mall and city around the U.S. is commonly known for their all you can eat pasta and soup/ salad for the price of the lint in your pocket. Although the deals are good, I’m personally indifferent about their pasta, all of it. Personally it’s just bland and very basic to have to leave the house for. It’s just that one menu item that by far stands out, and it’s their Zuppa Toscana. So i brought it home! Nope, not to-go, but straight in the pot, in my kitchen, and so can you! So let’s get to it!


  •  White potatoes

  • Italian sausage (I used ground turkey).

  • 2-3 strips of bacon

  • 4-6 large leaves of kale

  • 1 cup cream

  • Italian parsley (fine chopped and/ or for garnish).

  • Chicken stock (broth).

  • White onion (fine chopped for browning)

  • 2 Garlic cloves ( fine chopped)

  • mini Thai chili peppers (the thinner the less spicy)

  • spices: red pepper flakes, salt, pepper oregano (Italian seasoning).


Directions: (serves 4-6)

  1. sauté fine chopped bacon, onions, red thai chilis and garlic in a pot to brown. Add in ground turkey and plenty or red pepper flakes, Italian parsley, salt and pepper and cook thoroughly. Once all meat is browned, fill the pot with 8-10 cups of chicken broth.

  2. Thin slice your potatoes and set in the soup to boil. This process shouldn’t take long because you cut thin round slices that should cook fast.

  3. Chop up your kale and add it in at the very end once the potatoes are al dente.

  4. Lastly, you will add in your 1-2cups of cream, stirring as you add and setting your temperatures down to medium-low to simmer for 10 minutes. I added more red pepper flakes since I added cream to up the spice but I recommend tasting as you go so you don’t over season.

  5. Let the soup cool in the pot for at least 5 min before serving. This will ensure all the flavors and seasonings are combined so you can pack each spoonful with delightful taste. Now you’re Italian, now you’re Olive Garden. Look what you just did! Enjoy!