Let’s face it. After watching “What The Health” on Netflix it’s safe to say I’m moved, but not in a bad way! Eating more fruits and vegetables not only helps our world and human kind but it’s everything my mom tried to get me to do as a child. She won! In all seriousness, the diseases that we all think are “genetic” can also stem from the continuous bad food habits that are passed down through generations and that is why we don’t see a change. We must be the change we wish to see (thanks Gandhi) so I dedicate myself to making healthy eating and smart choices on all my future recipes. Veggie based and damn near vegan. Also, for this recipe, I wanted to use my delicious CocoLoco CBD oil from Flower Food again! Just makes everything “better”.
Let’s dive in shall we?
You will need:
- Shredded carrots
- Sliced snow peas
- Mint leaves
- Sliced shiitake mushroom caps
- Green onion
- Egg roll/ spring roll papers
- Coconut oil
- Glass noodles (I used a gluten free vegan sweet potato brand)
- Optional: Flower Food CBD oil
- Sweet chili dipping sauce
- Frying pan
- Once all your veggies are cut grab a sheet of egg roll paper and place all the contents towards the middle.
- Optional: drop 3-5 drops of CDB cocoloco.
- Make sure one of the corners of the square are facing you. That will be the corner you grab to fold up and over. The fold in the left and right corners and you’ll be left with what looks like an envelope. Roll up to seal it closed. Rinse your finger under water to stick the paper to itself (no egg whites nesescary).
- Repeat until all of your rolls are prepped.
- In a frying pan heat the coconut oil to a medium heat. Having the oil too high will burn the egg roll paper quickly and we want a golden crisp color so test one out to see, when ready drop them all and make sure you rotate them with tongs carefully.
- Remove your rolls and place them on a paper towel lined plate/bowl to remove excess oil.
- Cut in half and serve with a sweet chili sauce.
Blogging keeps me busy, focused, and gives me an outlet to the artistic realm of the world wide web. “Eye on the prize” like my momma says. I’ve always loved writing. Since I could remember I always wrote in a journal and shared my moments vividly. Recently my mom dug up some of my old diaries from elementary school and I couldn’t help but crack up reading them. Talking about the rude boy that keeps pulling my hair in class behind me, or how me and my friends would fight over which spice girl we wanted to be and who the family structure was in our made up playground household. Life seemed so simple because it was.
So what has changed from that little girl with barely any cares or worries. A lot, lol. The world has dimmed the light in a lot of us but it’s not to take over our shine. Simple things like making an easy and simple dinner can sometimes bring the comfort right back to life. Soup’s usually do that for me. They’re warm, flavorful, rich in ingredients and come in so many variations, make for great leftovers and are typically inexpensive.
For this recipe time I decided to go asian style and pay homage to the little orange rectangle bag and silver aluminum square seasoning packet we call, top ramen. This super simple recipe will have you full and back to your (not so simple) life in no time, so good, you might even want to tell your journal all about it, shall we?
Ingredients: (serves 1).
- Bone in chicken breast (1)
- 1 egg
- Ramen noodles
- Sriracha and soy sauce
- In a pot bring 6 cups of water to boil with cilantro and a pinch of salt and pepper.
- Drop in your breast to make your broth. Bone in breasts create the most flavor.
- Remove your cooked breast and set to the side to let cool. Then shred the meat off of the bone.
- While the breast is cooling, reduce heat to medium low and drop your noodles and veggies into your broth. Tasting as you go adding more spices, soy sauce, and sriracha for an extra kick.
- Add your chicken back to the soup and start spooning away. Garnish with more cilantro or sesame seeds for added texture. Enjoy!
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.
- Set a pot of water to boil your noodles on high heat for about 10 min.
- In a pan place your EVOO, minced garlic and onions and set to sautee on low heat.
- Peel your shrimp and rise. Place in the pan with all spices (leave out basil).
- Add 1/2 cup of water and place your chopped asparagus in with your almost done shrimp to steam them.
- Noodles should be done. Remove them from the water. Strain and rinse them with cold water.
- Place noodles and empty out your vodka sauce into the same pan (or bring to bigger pot) to mix all ingredients.
- Add a handful of cheese, a little more pepper and garlic sea salt and stir. You’re almost done!!
- 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!
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
- 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
- Preheat your oven to 375 degrees.
- 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).
- Empty the crumbs onto a paper plate
- 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.
- 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.
- 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.
- In a medium pot boil your cut potatoes (they cook faster this way) all the way through.
- Once boiled, add in your milk, cheese, butter, and spices and mash your potatoes (taste to gage flavor).
- 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.
- 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.
Forget takeout when you can make it at home! Hot Spring lazy days makes it the perfect season to eat fresh and spend more time outside than inside. This simple Asian inspired recipe keeps you full so you can go outside and conquer your day. Plus it makes for great leftovers 😉 Ingredients:
Start by boiling rice. cook the rice plain and alone. If you have plain cold rice it’s even better, don’t worry it will still turn out delicious!
Place your Tilapia in a baking pan. cut lemon wheels to place on top of the fish for fresh lemon infusion and pepper to offset the citrus. This fish is very light so try not to over season it. Place in the oven on 350* to bake uncovered.
In a wok pan place finely chopped green onions and peeled shrimp cut into fourths with olive oil to cook. Shrimp is cut small so they can be bite sized in your rice.
Stir the shrimp around so that it is cooking with the onion on medium heat. Don’t let them cook fully, we’re not done yet.
Add in your mixed vegetables and allow those to warm up and mix too.
Add in your plain cooked white rice to the wok, before you mix add soy sauce, sesame seeds and a small amount of butter. Now get to mixin’!
Rice is done!
In a small saucepan you will put minced garlic, your uncooked edamame and water to boil, covered to steam. 5min.
Now its time to plate your meal! Everything smells so fresh, Im so excited!