Aloha Salmon and Shrimp + Sangria

My friends and family know how much I love to cook and make different dishes pop with seasonings from all over the world. My friend Laura, who recently traveled to the big island of Hawaii, brought me back seafood seasoning and you wouldn’t believe how delicious this simple meal came out!

Take a trip with me as we make Aloha Salmon and Shrimp with healthy quinoa and steamed asparagus. Feeling naughty? Stay tuned for a pineapple watermelon white sangria recipe I made to go with it (featured below). Perfect for a Football Sunday or when you need to get away.


What you’ll need:

  • salmon
  • shrimp
  • Aloha Organic Seafood Seasoning 
  • quinoa
  • asparagus
  • spinach
  • 1-2 green apples
  • shaved carrots
  • pumpkin seeds or chopped walnuts
  • raspberry vinaigrette dressing
  • wood kebab sticks
  • 1 lime



  1. In a mixing bowl toss your sliced green apples, spinach, shaved carrots, seeds/ walnuts with Raspberry Vinaigrette. Set in the fridge or start eating that now. No judging over here.
  2. Speaking of no judging, fill a pitcher with sliced watermelon, pineapples, mint leaves, ice, Pinot Grigio and top it off with Spirte. Stir and let it infuse in the freezer so that it can chill, now onto dinner.
  3. In a small pot heat 1 cup per person of quinoa and double the cups of water to a boil. Simmer and reduce to low heat once the water has evaporated, stirring occasionally.
  4. Pee your shrimp and rub down both your salmon filet and shrimp with fresh lime juice and seasoning.
  5. In a medium sautee pan, drop your salmon with a 1/3 cup of water and cover to steam cook. Don’t be shy to add more seasoning towards the end if some of it has fallen off in the surrounding water. Cook for about 10-13 minutes on medium heat covered making sure there is always water to steam.
  6. While your salmon is cooking, you can stick your shrimp with the kebob skewers to put them in the sautee pan next, same water and covering process as salmon. Shouldn’t take longer than 10 minutes.
  7. In a small pot filled with 2 inches of steaming hot water, drop in your asparagus and a little garlic sea salt and black pepper. steam for no more than 3-5 minutes depending on how much asparagus you have. When finished they should be bright green.
  8. With a 1-cup measuring cup, pack your quinoa and grab a plate to sit it upside down, this is a cool plating technique that serves as a portion control and makes your presentation pretty cool.
  9. Plate your salmon, asparagus and shrimp and enjoy dinner!! img_3320

Halloween Stuffed Pepper Pumpkins Feat. Legion Of Spice

The trick to treating your body right is eating healthy! By using spices to assist the bland or boring items and make it extra delicious is an extra plus. This fun and affordable holiday meal is so convenient and fun! One bell pepper is one serving and serves as an edible bowl too! Skip the mess with carving pumpkins and make this family friendly DIY recipe below featuring the delicious flavors of Legion Of Spice!

What you’ll need:


  1. Heat a large saute pan to medium heat.
  2. Drop in your ground turkey and 2 tablespoons Legion Of Spice: This is Sparta with a small amount of black pepper and or crushed red pepper for a kick of heat (optional).
  3. Let the meat cook thoroughly, then add in your corn, a few cilantro leaves and black beans (if you’re using cheese, add here). Reduce your heat to low and let it simmer.
  4. To make your pepper pumpkins: Rinse your pepper off. Using a sharp-pointed knife, cut around the top to pull out the core with seeds, throw that part away by cutting it off but keeping the stemmed top. img_3282
  5. With a spoon, scoop your ground turkey mix into the bell peppers and let them bake at 225 degrees for 10 minutes.


You’re all done! Enjoy your pepper pumpkins with the family, to go for lunch or before or after a workout. Don’t let the holidays scare you away, you can still eat healthy!!!

Legion of Spice is a company that really touched my soul. From their non-GMO products to the fact that they give back 10% to the community and humanities is something every company should do! screen-shot-2016-10-09-at-2-02-21-am

Check out there other spice and rub flavors here or check out a previous post where I used “I’m a Jerk” jerk seasoning.

Happy Halloween!! Thank You to my good friend Chuck for the inspiration!

Monday’s Can Be A “Jerk” Too!

When Monday get’s the best of you. The grocery store is the last place you want to go, after a long day. Food is the last thing you want make; and deciding what to eat get farther and farther down  your to-do list. This recipe will do the trick! This is me almost every Monday after work. 5 days away from Saturday, and not soon enough! My good friends over at @LegionOfSpice make my Mondaze that much easier.

This spice company really touched my soul. From their non-GMO products to the fact that they give back 10% to the community and humanities is something every company should do! screen-shot-2016-10-09-at-2-02-21-am

Aside from this, their seasoning is nothing to be messed with! Full of flavor and packed with a punch, this brand has the whole shebang when it comes to savor! Don’t believe me? Check out THIS recipe below.

Island getaway: Jamaican Jerk Scallops + Red beans and Brown rice + Plantains and steamed Asparagus.

Shall we?


Ingredients: (1-2 servings)

  • 5-1o Scallops.
  • 1 bunch of Asparagus (fresh).
  • 1 whole Plantain.
  • 1 can of red beans.
  • Brown Rice (I used 2 cups, cooked).
  • 1/4 red onion (chopped and sautéed).
  • Fresh chopped parsley (garnish).
  • SPICES: “I’m a Jerk” by @legionofspice seasoning, seasoning salt, garlic salt, paprika, fresh ground pepper, red pepper flakes, shredded coconut, EVOO.


  1. Start by cooking your rice and boil it with you 1/4 red onion in the water.
  2. While your rice is cooking, marinate your scallops with “I’m A Jerk” rub and seasoning. img_3251
  3. In a hot sauté  pan lined with EVOO, place your scallops, flipping them over to sear, and lock in the flavor.
  4. In another pan/pot with low water and boiled high temp,  steam your asparagus. 
  5. In another frying pan, heat  EVOO to high heat. Drop in your sliced plantains and  deep fry. Flip them a few times sprinkling in garlic salt to season them lightly. The sweet and garlic make a GREAT compliment, trust! Once done, remove them from the oil and drop them in a bowl lined with a paper towel to remove excess oil.
  6. Once your rice is done (or
  7. Heated up), add in your strained red beans and add: red pepper flakes, black pepper, seasoning salt, and a few pinches of I’m A Jerk”  seasoning to kick it up! Stir occasionally to mix all ingredients together and lock in the flavors.
  8. Add a little bit of water to your scallops and cover with a lid to steam them out and finish them to buttery soft perfection.
  9. Time to plate and enjoy! img_3256

Try their other rub’s/ seasonings, by clicking on your favorite one below and be on the lookout for a “This Is Sparta” Mediterranean recipe to come, here on Street + Spice.




Move over Jamba Juice!

Anytime I have a food filled, three day weekend, I always get back to my work week feeling guilty. 

“Hamburgers? hotlinks? Ok, wait, I had a few beers, potato salad, chips, BBQ beans, does the lettuce in my burger count?” Just all bad. 

So I needed a detox and I needed it fast. What better way than a homemade fruit filled pitaya (also known as dragon fruit) bowl.

Finding dragon fruit can be tricky. It’s found more in the summer seasons and isn’t available in all grocery stores but it is so good and good for you! The fruit is an exotic cactus exterior with a watermelon kiwi-esque inside. Its flesh is more melon like which is ideal for blending drinks or in this case, a nutri-packed bowl. I got my dragon fruit from Melissa’s Produce. It came next day and I couldn’t wait to bust out the blender and get my sanity back from eating like a piggy. Here we go!


  • 1 dragon fruit
  • 1 mango
  • case of raspberries and blackberries
  • 1 cup of granola
  • 1/4 cup of coconut (shredded)
  • 1 kiwi
  • 1/3 cup of orange juice


  1. Peel dragon fruit and cut into fourths. Place in the blender with sliced mangoes (about half of one), ice, and 1/3 cup of Orange juice. Blend.
  2. Cut up your kiwis and dice more mangoes
  3. Pour your blend into a bowl and get fancy with your ingredients lol.

Order Your Meal-Prep Here! Form Included.

Meal Prepping. It’s only one more thing to add to the checklist of “A million things to do”, but who’s complaining? We have to be thankful to have a job (or two), work hard, be responsible and have fun. Enjoy life, it should only be getting better! Yet, as it does the days are starting to feel shorter. Now the citizens of Los Angeles can relax and check one item off their list and indulge in custom order meal preps down to the veggies and spices they love!

As the creator of food blog and LLC, Street and Spice, I grew up loving the passion; science; and fun behind cooking and I want to bring that same quality food to a lunch break or fridge near you! Here is what you need to do:

*Delivery fee is subject to change.

Keeping it affordable and a perfect fit for you is what I strive to do. I hope I can change the face of Los Angeles’ hard workers one week at a time.


Salmon and Squats: No Butts about it!

Being on the fit tip doesn’t have to take up all of your free time. The goal is to have more time to get those squats in, run that extra lap, and lets be real, the point of an easy meal is to not have to work out in the kitchen. I personally rather you be in the gym or go outside. So lets cut this short. No excuses and straight to the point. Let’s go!



  • Salmon
  • Squash and  zucchini
  • Brussel Sprouts
  • Baby carrots
  • 1 Lime.
  • Spices: Garlic sea salt, pepper, red chili flakes, Italian seasoning, and rub it on with squeeze of lime.
Me and Fitness Magazine challenge you! Who doesn’t want a better butt by the summer?!