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!

breakfast desserts donuts food sweet breakfast

baked banana donuts with chocolate frosting.

I decided to turn banana bread into donuts! There’s something so satisfying about making your own desserts – it’s even more fun to eat them when you create them yourself. Cover these donuts and chocolate frosting and you have yourself a delicious treat!


for the donuts:

  • 3 very ripe bananas, mashed
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 cup brown sugar, packed
  • 1 & 1/4 cups Kodiak Cakes buttermilk mix
  • 1 teaspoon baking powder
  • 3 Tablespoons butter, melted

for the frosting:

  • 1/4 cup butter, room temperature
  • 1 cup powdered sugar
  • 2 Tablespoons cocoa powder
  • 1/2 teaspoon vanilla
  • 1/2 cup dark chocolate chips, melted over a double boiler
  • half and half – for consistency


  1. Preheat oven to 350 degrees.
  2. In a large bowl, add mashed bananas, egg and vanilla.
  3. Mix together until combined.
  4. Add brown sugar and mix.
  5. Add Kodiak Cakes mix and baking powder and mix until mixture is smooth.
  6. Add melted butter and mix until combined.
  7. Grease a donut pan and fill 3/4 the way full with batter.
  8. Bake for 10-12 minutes or until toothpick comes clean.
  9. Let donuts cool on a cooling rack – meanwhile make the frosting.
  10. In a medium-size bowl, mix butter. melted chocolate and vanilla together.
  11. Add powdered sugar and cocoa powder and mix – adding half and half until mixture is smooth – not watery and not too thick. (You want to be able to dip the donuts in the frosting)
  12. When donuts are cool, dip them into the frosting and use a knife to coat the whole top of the donut.
  13. Add sprinkles and ENJOY!
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!
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!


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


  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

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!


  • 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


  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

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

chicken enchiladas.


IMG_8478This was actually my first time making enchiladas. I’m not sure why, but I always thought an enchilada recipe was way more complicated, but it definitely wasn’t! It was one of the easiest recipes I’ve ever made. This recipe requires very little cooking time because I used a rotisserie chicken! All you have to do is put everything together and let the cheese melt in the oven. YUM! I used one of my favorite brands – The Better Bean Co! I love these beans because they come ready to eat, warm or cold, they’re super simple to add to any recipe, and they’re SO tasty!


Recipe: (serves 4-5)

  • 1 whole rotisserie chicken, meat removed and shredded
  • 2 cans green or red enchilada sauce (I used one of each)
  • juice from one lime
  • 3 Tablespoons fresh cilantro, chopped
  • 1 cup Better Bean Co chipotle red beans
  • 1 cup shredded cheese (I used a mix of cheddar and monterey jack)
  • 8 corn tortillas
  • lime wedges, garnish
  • ¼ cup diced tomato, garnish



  1. Preheat oven to 350 degrees.
  2. Heat a skillet to medium-high heat and add shredded chicken.
  3. Add about ¼ cup of each of the enchilada sauces and 2 Tablespoons cilantro to the chicken and mix until warm.
  4. In a 9×5 pan, add ½ of each enchilada sauces and coat the bottom of the pan with a spoon.
  5. Fill each corn tortilla with about 2 Tablespoons red beans, and 2 Tablespoons of chicken.
  6. Carefully wrap each tortilla – it should just close up!
  7. Place the wrapped tortilla seam side down into the sauce. (my pan fit 6, then I cooked the other two in another pan – but you can use a bigger pan!)
  8. After all your tortillas are rolled up and in the baking dish, add the rest of each sauce on top.
  9. Sprinkle cheese on top of the sauce.
  10. Bake for about 10 minutes at 350 degrees.
  11. Switch your oven to broil and watch carefully until cheese bubbles and browns slightly.
  12. Remove your enchiladas from the oven and sprinkle with the rest of your cilantro and chopped tomato.
  13. ENJOY!