Categories
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.

Recipe:

  • 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

Instructions:

  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!
Categories
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!!

Recipe:
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

Instructions:

  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!
Categories
cupcakes/cake desserts food muffins

mini carrot cake loaves.

These are the cutest little loaves… perfect for Easter! They’re topped with my favorite cream cheese icing and lots of it. You could also make these into cupcakes or a full loaf.

To see my youtube video on how I made these, click HERE!

Recipe:

for the loaves:

  • 1 & 1/2 cups flour OR Kodiak Cakes Cinnamon Oat mix
  • 3/4 cup dark brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 1 cup unsweetened apple sauce
  • 2 eggs
  • 1/4 cup coconut oil, melted
  • 1/3 cup unsweetened almond milk
  • 1/3 cup raisins
  • 2 cups finely shredded carrots

for the icing:

  • 8 oz pack cream cheese, room temp
  • 1 stick butter, room temp
  • 2 & 1/2 cups powdered sugar
  • 1 teaspoon vanilla

Instructions:

  1. In a large bowl, combine flour, brown sugar, salt and baking powder.
  2. Add in apple sauce, eggs, coconut oil and almond milk.
  3. Mix together until smooth.
  4. Add raisins and carrots and carefully fold into batter until just combined.
  5. Grease a loaf pan, mini loaf pan or cupcake pan.
  6. Disperse the batter evenly, filling 3/4 with batter.
  7. Bake at 350 – times vary:
    • for the mini loaves: 18-20 minutes
    • full size loaf: 45-50 minutes
    • cupcakes: 12-15 minutes
  8. Make the icing! Combine cream cheese and butter in a bowl.
  9. With an electric mixer, beat until smooth.
  10. Add powdered sugar, 1/2 cup at a time, mixing after each addition.
  11. Add vanilla and mix until smooth.
  12. Once your loaves, loaf or cupcakes are cooled, top with icing, sprinkles, etc.
  13. Serve!
Categories
cookies desserts food

oatmeal cinnamon roll cookies.

I feel like I always say this.. but this may be the best thing I’ve ever made. I just happen to love ALL sweets though… I’m not kidding when I say that these smelled like straight cinnamon rolls coming out of the oven. Nothing is better than that smell.

Click HERE for a video on how to make these!

Recipe:

for the dough:

  • 1 & 1/2 sticks butter, room temperature
  • 3/4 cup brown sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1 & 1/2 cups Kodiak Cakes Cinnamon Oat mix
  • 1 teaspoon baking soda

for the cinnamon filling:

  • 1/2 cup brown sugar
  • 2 Tablespoons cinnamon
  • 1/4 cup melted butter
  • splash vanilla

for the cream cheese icing:

  • 1/4 cup butter, room temperature
  • 1/4 cup cream cheese, room temperature
  • 1 cup powdered sugar
  • splash vanilla

Instructions:

  1. Using an electric mixer, combine butter and brown sugar and mix.
  2. Add egg and vanilla then mix until smooth, scraping down the sides of the bowl.
  3. Add Kodiak Cakes Cinnamon Oat mix and baking soda in about 2 increments, mixing after each addition.
  4. Roll the dough into a ball, cover with plastic wrap and chill in the fridge.
  5. Meanwhile, make the cinnamon filling – in a small bowl, combine brown sugar, cinnamon, vanilla and melted butter.
  6. Mix until smooth and set aside.
  7. Make your cream cheese icing – in a small bowl, combine butter and cream cheese and mix until smooth.
  8. Add vanilla and powdered sugar in about 3 increments, mixing after each addition and mix until creamy and smooth.
  9. Remove the dough from the fridge and place on a floured surface.
  10. Roll the dough out into a square until it’s about 1/2 inch thick.
  11. Spread your cinnamon mixture evenly over the dough.
  12. Carefully roll up as you would cinnamon rolls.
  13. Wrap your log of dough in plastic wrap and chill once again for about 30 minutes.
  14. Slice your cookies – about 1 inch thick – and place them on a cookie sheet.
  15. Bake at 350 for 10-12 minutes – they will expand and be big cookies, but who doesn’t like a big cookie?!
  16. Let cookies cool, then add your cream cheese icing to a piping bag.
  17. Drizzle icing over each cookie and serve!

Yield: 24 cookies

Nutrition (1 cookie): 266 calories, 11g fat, 34g fat, 3g fiber, 20g sugar, 8g protein

Categories
breakfast food muffins sweet breakfast

banana cardamom crumble muffins.

I’m obsessed with cardamom… it’s seriously the BEST flavor. Adding a little to my banana crumble muffins gave them a whole new level of flavor. These are made with Kodiak Cakes mix, but you can definitely use all-purpose flour if you don’t have the mix on hand!

Watch a video on how to make them HERE!

Recipe:

  • 3 very ripe bananas, mashed
  • 1 & 1/2 cups Kodiak Cakes mix OR flour
  • 1/2 cup dark brown sugar
  • 1 teaspoon baking powder
  • 1 & 1/2 teaspoons cardamom
  • 1 egg
  • 1/3 cup coconut oil, melted
  • 1 Tablespoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 cup almond milk
  • crumble:
    • 1/2 cup old fashioned oats
    • 2 Tablespoons Kodiak Cakes mix
    • 2 Tablespoons brown sugar
    • 1/2 teaspoon vanilla
    • 1/2 teaspoon cardamom
    • 1/3 cup coconut oil, melted

Instructions:

  1. Preheat oven to 350 degrees.
  2. In a large bowl, combine mashed banana, brown sugar, vanilla, egg, and melted coconut oil.
  3. Mix together until smooth.
  4. Add Kodiak Cakes mix, baking powder, cardamom, and salt.
  5. Mix together.
  6. Add almond milk and finish mixing until the batter is smooth.
  7. Divide batter into muffin liners – about 1/3 cup of batter in each.
  8. Make your crumble topping:
    1. In a small bowl, combine oats, Kodiak Cakes mix, brown sugar, vanilla, cardamom and coconut oil.
    2. Mix (with your hands if you need to) until crumbles form.
  9. Top muffin batter evenly with the crumble.
  10. Bake for 15-18 minutes until toothpick comes clean.
  11. YUM!!

Yield: 12 muffins

Nutrition: 193 calories, 8g fat, 28g carbohydrates, 3g fiber, 15g sugar, 5g protein

Categories
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!

Recipe:

  • 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

Instructions:

  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!)
Categories
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.

Instructions:

  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!
Categories
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!

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

Instructions:

  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!
Categories
cookies desserts food

mint chip ice cream cookie sandwiches.

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I recently found a brand of ice cream that I cannot live without.. it’s called Cool Haus.  They have flavors like Milkshake & Fries, Balsamic Fig & Mascarpone and Street Cart Churro Dough.. I always get the Dirty Mint Chip!  Why is it called Dirty Mint?  Because the pint has fresh mint leaves in every bite.  This is what makes it super unique and tasty!  Cool Haus also sells ice cream cookie sandwiches, but I decided to make a cookie to match their Dirty Mint Chip ice cream.  I put fresh mint in a chocolate chip cookie!  The combination is just perfect.

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Recipe:

  • 3 cups Kodiak Cakes All-purpose baking mix OR AP flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 sticks unsalted butter, room temp
  • 1 & 1/2 cup light brown sugar
  • 1 teaspoon vanilla extract
  • 2 eggs, room temp
  • 1/4 cup fresh mint, chopped
  • 1 salted dark chocolate bar – I used Alter Eco, chopped into small pieces
  • 1 pint Cool Haus Dirty Mint Chip ice cream, or your choice of ice cream
  • 1/2 cup dark chocolate chips + 1 Tablespoon melted coconut oil

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Instructions:

  1. Preheat oven to 350 degrees.
  2. With an electric mixer, cream softened butter and light brown sugar together until fluffy.
  3. Add vanilla and one egg at a time, mixing after each addition.
  4. Add chopped mint and mix until combine.
  5. In a separate bowl, combine Kodiak Cakes mix or flour, salt and baking soda.
  6. Add in flour mixture in thirds, mixing after each addition.
  7. Fold in salted dark chocolate pieces.
  8. Disperse cookie dough (about 1 & 1/2 Tablespoon per cookie) onto a greased baking sheet – I fit 12 cookies on a sheet.
  9. Bake for 8-9 minutes or until desired crispiness – I like mine softer, so I tend to under-bake them.  If you want them crispier, bake for 10-11 minutes.
  10. While cookies cool on a cooling rack, make your melted chocolate to dip your sandwiches.
  11. In a small, microwave-safe bowl, add dark chocolate chips and melted coconut oil.
  12. Microwave your chocolate and coconut oil for 30 seconds – 1 minute.
  13. Stir until chocolate is smooth.
  14. Once your cookies are cool, make your ice cream sandwiches!  Scoop desired amount of ice cream and sandwich it in the middle of two cookies.
  15. Dip 1/2 of your sandwich in melted chocolate and sprinkle with sea salt.
  16. Let chocolate harden on a cooling rack over a cookie sheet.
  17. Place in the freezer for about 20-30 minutes and serve!

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Categories
breakfast dinner food savory breakfast vegetarian

sweet potato hash.

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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!

Recipe:

  • 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

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Instructions:

  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!

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