dinner poultry/meat/fish

egg roll in a bowl with sweet chili aioli.

I’ve seen the ‘egg roll in a bowl’ recipe everywhere on pinterest and Instagram – so I decided to create my own! I added a delicious twist by drizzling my bowl with a sweet chili aioli because you always have to dip an egg roll in some sort of sauce – whether it be duck sauce, spicy mustard or sweet chili sauce!


  • 1lb ground chicken or pork
  • 1lb coleslaw mix
  • 1 bag bean sprouts
  • 1 Tablespoon fresh grated ginger
  • 2 cloves garlic, minced
  • 1/4 cup soy sauce or liquid aminos
  • 1 Tablespoon toasted sesame oil
  • 2 Tablespoons honey
  • 2 Tablespoons rice vinegar
  • 1 Tablespoon Sriracha
  • sweet chili aioli – 1:1 mayonnaise & sweet chili sauce (store bought) + Sriracha to taste
  • bunch green onions, sliced thin
  • olive oil, salt & pepper
  • sesame seeds for topping
  • brown rice


  1. In a large pot on medium-high heat, drizzle olive oil and add garlic and ground chicken.
  2. Stir occasionally until chicken is browned, then add soy sauce, toasted sesame oil, rice vinegar, Sriracha, and ginger and stir to combine.
  3. Add coleslaw and bean sprouts – you may want to add in batches because it looks like a lot but it will cook down!
  4. Once the cabbage is cooked down and wilted, add half the green onions and stir.
  5. In a small bowl, mix together ingredients to make sweet chili aioli. Add as much Sriracha as you like – as spicy as you want it.
  6. Serve with brown rice and top with green onions, sesame seeds and sweet chili aioli.

dinner poultry/meat/fish

vegetable chicken chili.

I love making this to have in my fridge for lunches to bring to work. It doesn’t take that much time to make and you can customize it the way you want. For this batch, I added diced zucchini for more nutrition and volume – and because of the spices and tomatoes, you can’t even taste it! But for me, it doesn’t matter because I love zucchini 🙂 and you can use any vegetables you want!


  • 1 lb ground chicken
  • 1 sweet onion, diced
  • 1 clove garlic, minced
  • 1 can diced tomatoes with green chilis
  • 3 Tablespoons tomato paste
  • 1 cup vegetable broth
  • 2 large zucchinis, diced small
  • 1 Tablespoon chili powder
  • Pinch of cayenne pepper (optional for spice)
  • 1 can black beans, drained and rinsed
  • 1 Tablespoon cornstarch + 2 Tablespoons very cold water
  • Olive oil
  • Salt & pepper to taste


  1. In a large pot, heat to medium-high heat and add about 2 Tablespoons of olive oil.
  2. Add your onion and cook until translucent, stirring occasionally.
  3. Add garlic, chili powder, cayenne pepper, salt, pepper and ground chicken.
  4. Cook chicken until browned and cooked through.
  5. Add diced tomatoes, tomato paste vegetable broth and stir until combined.
  6. Add diced zucchini and bring to a simmer.
  7. Cook for about 10 minutes until zucchini is tender.
  8. Add black beans and your cornstarch/water mixture and stir until combined and thick.
  9. Add salt & pepper to taste.
  10. Serve with shredded cheese, avocado, cilantro, sour cream, tortilla chips or ALL of the above!

dinner food vegetarian

mexican street corn.

I LOVE Mexican street corn – but I made this version off the cob so it’s easier to eat and you can put it on tacos, chicken, pork, fish… anything really! In a salad even! Delicious and EASY to make.


  • 2 bags frozen corn OR 8 ears fresh corn (cooked and kernels removed)
  • 1 jalepeno, diced small
  • 1 pablano pepper, diced small
  • juice from 1 lime
  • 1 Tablespoon paprika
  • dash cayenne pepper (optional for spice)
  • Sir Kensington’s Mayonnaise
  • 3 Tablespoons butter
  • salt & pepper
  • 1/4 cup crumbled queso fresco
  • fresh cilantro


  1. Add about 2 Tablespoons of butter to a skillet or cast iron skillet.
  2. Add corn, diced jalepeno and poblano peppers and let cook until it becomes charred and browned – you’ll have to let it sit and cook – then stir occasionally! It takes a bit to get the frozen corn nicely charred the way you want it. Be patient 🙂
  3. Once the corn is nicely browned, add 1 more Tablespoon of butter, lime juice, paprika, cayenne pepper, salt & pepper to taste.
  4. Cook for about 5 more minutes and stir to incorporate.
  5. Add 3 Tablespoons Mayonnaise and mix.
  6. Transfer to a serving bowl and add queso fresco cheese and fresh cilantro.
  7. Enjoy!
dinner vegetarian

watermelon poke bowl.

Nourish yourself with a delicious and refreshing watermelon poke bowl! This dish is a perfect summer dish that is perfect for refueling your body after a workout. Watermelon and mango with kimchi and pickled ginger is the perfect sweet, savory and spicy combination. Add some brown basmati rice and avocado for the tastiest balanced meal… and it’s easy!!

for bowl

  • 1 cup cubed watermelon
  • ½ cup cubed mango
  • 1-2 Tablespoons Korean kimchi
  • ½ cup cooked brown basmati rice, or your choice of rice
  • ½ avocado, sliced thin
  • cucumber, thinly sliced
  • pickled ginger
  • toasted seaweed & sesame seeds, for garnish

for dressing

  • 1 Tablespoon soy sauce or liquid aminos
  • ½ teaspoon toasted sesame oil
  • 1 teaspoon honey
  • juice from 1 lime
  • ½ teaspoon garlic powder


  1. Cook your rice according to package instructions.
  2. Mix all dressing ingredients in a small bowl.
  3. Combine all ingredients except dressing in a bowl.
  4. Drizzle dressing over everything, add sesame seeds and toasted seaweed and enjoy!
dinner food poultry/meat/fish

poblano chicken tacos.

Can I just quickly say how much I LOVE poblano peppers? Peppers and onions in general are so tasty to add to anything, but poblano peppers have a slight smoky flavor.. which makes me like them a bit more. I roasted some poblano peppers and onions and added them to my chicken tacos. This recipe is super simple and includes an easy clean up 😉 YAY!

To see a full video on how this recipe is made.. visit my YouTube channel HERE!


  • 3 large chicken breasts, cubed
  • 4 poblano peppers, sliced thin
  • 1 large sweet onion, sliced thin
  • small mozzarella balls
  • paprika
  • cayenne pepper
  • cumin
  • olive oil
  • salt & pepper
  • corn tortillas


  1. In a large bowl, add your peppers and onions.
  2. Drizzle with olive oil and add salt & pepper.
  3. Toss to coat.
  4. Bake at 350 until peppers are tender – about 15-20 minutes.
  5. Season your chicken with salt, pepper, paprika, cumin and cayenne. (I approximated my seasonings, but don’t add too much cayenne if you don’t like your food that spicy!)
  6. Heat a large skillet to medium-high heat.
  7. Add chicken and brown on all sides.
  8. Add chicken to the pan with the peppers and onions and spread evenly.
  9. Add your mozzarella balls and bake until cheese is melted.
  10. Serve on tortillas with salsa, queso, cilantro, etc. (whatever toppings you love!)
dinner poultry/meat/fish

spicy honey sesame chicken.

One of the most simple recipes I’ve made! I was having my sister over for dinner, but we were going to boot camp first. I had some chicken breasts already in the fridge and brown rice in my cabinet. All I had to do was get some broccoli florets and I was in business! I already had my soy sauce and toasted sesame oil – MUST HAVES for this recipe! I happen to use both of these a lot when cooking. Here we go!

Recipe: (serves 4)

  • 3 large chicken breasts
  • 1/2 cup all-purpose flour
  • 1/4 cup soy sauce (I used reduced sodium)
  • 1/4 cup honey
  • 1 Tablespoon toasted sesame oil
  • 2 Tablespoons ketchup
  • 1 Tablespoon brown sugar
  • 1 Tablespoon sriracha
  • 1 clove minced garlic
  • 1 Tablespoon freshly grated ginger
  • olive oil
  • salt & pepper to taste
  • sesame seeds, for garnish
  • scallions, for garnish
  • serve with broccoli and brown rice

note: I didn’t use much salt at all because the soy sauce has A LOT of salt in it. I reccommend tasting first before adding any salt.


  1. Cut your chicken breasts into 1-inch cubes.
  2. Heat up a large skillet to medium-high heat.
  3. Drizzle some olive oil into your skillet.
  4. Coat chicken in flour and transfer to your hot pan.
  5. Brown chicken on all sides.
  6. Make your sauce – combine soy sauce, honey, sesame oil, ketchup, brown sugar, sriracha, garlic and ginger in a bowl and whisk together.
  7. Add to your pan with the chicken and turn down the heat to low.
  8. Let simmer until your sauce gets thick and chicken is cooked through.
  9. Add sesame seeds – as many as you want!
  10. Serve with your steamed broccoli and brown rice!
dinner food poultry/meat/fish

sun-dried tomato shrimp alfredo pasta.

My secret ingredient? Cauliflower. But isn’t cauliflower the secret ingredient in pretty much every “healthy” recipe nowadays? I guess it’s not so secret anymore! But really… I used whipped cauliflower for HALF the alfredo sauce in this recipe. So instead of filling your belly with a bunch of cheese and heavy cream, you’ll be replacing half of that with cauliflower.. but you can’t taste it 🙂

Click HERE for a video of the recipe!


  • 1 box Banza linguine
  • 1lb shrimp, raw, peeled and deveined (tail on or off – your choice!)
  • 1/2 bag frozen cauliflower
  • 5 sun-dried tomatoes, from a jar and liquid drained
  • about 1 cup Raos alfredo sauce (estimated)
  • paprika
  • cayenne pepper (optional)
  • 1/4 cup white wine or white cooking wine
  • salt & pepper
  • olive oil
  • parsley, garnish


  1. Bring a large pot of salted water to a boil.
  2. Add your Banza linguine and cook according to instructions.
  3. Steam frozen cauliflower in a large pot or microwave until very soft.
  4. Add steamed cauliflower to a blender, add a little bit of water until it blends easily and blend until smooth.
  5. Add your sun-dried tomatoes – blend until mostly smooth.. you want to see small chunks of the tomato – set aside.
  6. Meanwhile, cook the shrimp in a large skillet on medium-high heat.
  7. Make sure your shrimp is thawed if it was frozen, and pat dry.
  8. Season with salt, pepper, paprika and cayenne pepper.
  9. Drizzle olive oil in the heated pan and place shrimp season-side down.
  10. Season the other side of the shrimp and cook for about 2 minute per side until browned.
  11. Place shrimp on a plate and set aside.
  12. Deglaze your pan with white wine or white cooking wine – about 1/4 cup.
  13. Add cooked pasta to the pan, then add alfredo sauce and blended cauliflower and sun-dried tomato mixture.
  14. Toss pasta until coated and serve with shrimp and garnish with fresh parsley or fresh herbs of choice.
  15. Enjoy!
breakfast dinner food savory breakfast vegetarian

sweet potato hash.


This is a delicious recipe that can be eaten for breakfast, lunch or dinner!  I pair my potato hash with a runny egg.  You can absolutely substitute out regular potatoes if you’re not a fan of the sweet potato, but I just happen to love them!  The key to this recipe is to have everything diced small – the sweet potato has to be cut into small chunks.. the texture of the dish counts on it!


  • 3 large sweet potatoes, diced small
  • 2 green peppers, seeds removed and diced
  • 2 red onions, diced
  • 2 Tablespoons fresh thyme, 1 Tbsp for garnish
  • 2 teaspoons paprika
  • 1/2 teaspoon cayenne pepper, optional
  • 1 Tablespoon maple syrup, optional (I LOVE maple syrup with anything breakfast so I decided to drizzle a little bit in at the end – it’s SO good!!)
  • olive oil
  • salt & pepper



  1. Preheat oven to 350 degrees.
  2. Place diced sweet potato on a large baking sheet, spreading evenly.
  3. Drizzle olive oil, salt & pepper on the sweet potato, mixing around until all is coated.
  4. Bake for about 15 minutes until sweet potato is tender.
  5. Heat a large skillet to medium-high heat.
  6. Drizzle about 1 Tablespoon of olive oil and add your diced pepper and onion.
  7. Add salt & pepper and cook until onion is translucent.
  8. Add roasted sweet potato to your skillet, combine and cook until sweet potato has a nice brown char.
  9. Add 1 Tablespoon fresh thyme, cayenne and drizzle of maple syrup.
  10. Transfer to a serving bowl and add the rest of the thyme for garnish.
  11. Serve & enjoy!


dinner food vegetarian

vegan ‘crab’ cakes.


I’m totally not vegan… I eat everything, but I do believe in the plant-based lifestyle.  These are the closest you can get to eating a real crab cake while still being 100% vegan.  Even if you aren’t vegan.. don’t knock it ’til you try it!  This is seriously a delicious recipe. Instead of crab, I used hearts of palm.  Shredding hearts of palm in a food processor gives you something that looks like crab meat.  I then added breadcrumbs made from gluten-free crackers and ground flaxseed, old bay seasoning, vegan mayo and dijon mustard.. fresh dill brought it all together!  Eat it alone, make into a sandwich, or add it to a salad – either way it’s so tasty.


Recipe: (makes 4 large cakes)

  • 3 cans hearts of palm
  • 1/4 cup ground flaxseed
  • about 10 gluten-free crackers (I used Jillz Crackers)
  • 3 Tablespoons vegan mayo (I used Sir Kensington’s)
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon Old Bay Seasoning
  • 2 Tablespoons fresh dill, chopped
  • salt & pepper to taste



  1. Chop hearts of palm into 1-inch thick pieces and place them in a food processor.
  2. Pulse until they are shredded, but not mushy.
  3. Transfer to a colander and press as much liquid out of hearts of palm as you can.
  4. Transfer hearts of palm to a large bowl.
  5. Place crackers and flaxseed in a food processor and pulse until very fine.
  6. Add crumbs to the hearts of palm
  7. Add Old Bay seasoning, dijon mustard, vegan mayo, dill, salt and pepper.
  8. Mix until combined and form into cakes.
  9. Heat a skillet up to medium-high heat.
  10. Brown cakes on both sides – cover while browning so the cakes warm through.
  11. Once both sides are browned, they’re ready to eat!
  12. Enjoy!


dinner food poultry/meat/fish

sesame salmon miso ramen bowl.


I’ve been wanting to make ramen for a while now!  I’ve had the noodles in my pantry all ready for me.  I decided to use Nona Lim Miso Ramen Broth – I get this at Whole Foods.  It’s a little pricey, but amazing!  I think it’s always worth it to spend a little more money on good quality food.  It also makes this dish super easy because the broth already has amazing flavor!  Just add noodles, and whatever else you want.  I added wheat ramen noodles, radishes, basil, cilantro, shiitake mushrooms and sesame salmon.  YES!


Recipe: (serves 5)

  • 1 pack ramen noodles – I used THIS brand
  • 2 8 oz packages sliced shiitake mushrooms
  • 3 20 oz packets Miso Ramen Broth
  •  radishes, sliced thin
  • scallions, chopped thin
  • fresh basil leaves
  • fresh cilantro leaves
  • 5 4 oz pieces wild salmon
  • toasted sesame oil
  • liquid aminos OR soy sauce
  • powdered ginger



  1. Boil a large pot of water and, once boiling, add noodles and cook for 4 minutes.
  2. Drain the noodles and set aside until ready to use.
  3. Season your salmon with salt & pepper.
  4. Drizzle about 1/2 teaspoon of toasted sesame oil and about 1 teaspoon of soy sauce onto each piece of salmon – make sure it coats all the salmon.
  5. Sprinkle some powdered ginger on top of each piece.
  6. Bake at 350 degrees for about 15 minutes or cooked through the way you prefer.
  7. Remove salmon from oven and set aside.
  8. In a separate pot on medium heat, add the broth.
  9. Add mushrooms into the broth and cover until simmering.
  10. Simmer until mushrooms are tender – 5-10 minutes depending on how soft you like them.
  11. Turn off heat and add noodles to the broth.
  12. Serve – add noodles and broth to your bowl, top with scallions, cilantro, basil, radishes, and salmon.