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.

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!
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!
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!


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


  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!
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 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!
cookies desserts food

mint chip ice cream cookie sandwiches.


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.



  • 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



  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!


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.