Monday, March 24, 2014

Vegetable Stir Fry with Carrots, Broccoli and Cauliflower


  • 2 tablespoons extra light olive oil
  • 1 medium/large red onion
  • 2 cloves garlic
  • A sprinkle Himalayan/sea salt
  • 2 cups broccoli florets
  • 2 cups cauliflower florets
  • 1 medium carrot
  • 5 fresh shiitake mushrooms
  • 1 large bok choy
  • 2 tablespoons & 1 teaspoon low sodium soy sauce
  • 2 tablespoons cornstarch
  • 1 tablespoon white cooking wine
  • 1 teaspoon sesame oil
  • 1 teaspoon rice vinegar (or apple cider vinegar)
  • 1 teaspoon tahini paste
  • 1 teaspoon molasses
  • ⅛ teaspoon ginger powder
  • A pinch of red pepper flakes


Chop the onion in half, then slice into long, thin strips. Peel and dice the garlic finely. Put the onion and garlic, along with the two tablespoons of extra light olive oil and a sprinkle of salt into the frying pan for now.
Chop the broccoli and cauliflower into small florets (the smaller they are, the easier they are to cook) and measure out about 2 cups. Use a julienne peeler to slice the carrot into long thin strips, or simply slice the carrot in whatever shape you want. De-stem the shiitake mushrooms and slice them in small pieces, and finally, chop the bok choy in half, then in half again, then again. Combine the broccoli, cauliflower, carrots and shiitake mushrooms in a large bowl and keep the bok choy separate by itself.
Turn the frying pan with the onion and garlic to medium high (6 or just under, don’t let the stove turn red). Stir and fry the onions and garlic for about 7 minutes, then add the broccoli, cauliflower, carrot and shiitake mushrooms. Let it cook while you’re stirring for 5 minutes.
Meanwhile in a small bowl, add the soy sauce, cornstarch, cooking wine, sesame oil, rice vinegar, tahini, molasses, ginger powder and red pepper flake together. Stir until everything is mixed evenly.
After 5 minutes of cooking the vegetables, add the bok choy, the sauce mix and stir it around a lot, cooking for a final 8-10 minutes. At this point, you want to be always stirring so the bottom doesn’t burn.

Recipe from: divinehealthyfood 

Roasted Veg Tacos with Avocado Cream and Feta


  • 1 small zucchini, diced
  • 1 small summer squash, diced
  • ½ medium red onion, diced
  • 1 ear sweet corn, removed from cob
  • 1 cup cherry tomatoes, sliced in half
  • 1 medium red pepper, diced
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 teaspoons cumin
  • ¼ teaspoon salt
Avocado Cream
  • 1 ripe avocado
  • ⅓ cup full fat, plain greek yogurt
  • ¼ cup cilantro
  • 1 tablespoons lime juice
  • Everything Else:
  • Feta or Goat Cheese
  • 4-6 corn tortillas
  • Extra cilantro


Preheat oven to 400˚. Prepare all the veggies as described and toss with olive oil, minced garlic, salt, and cumin. Roast until tender and lightly browning.
While veggies are roasting, whip together avocado, greek yogurt, cilantro, and lime juice.
To assemble tacos, warm up tortillas (in the microwave wrapped in a damp paper towel or a oven with a damp tea towel) and assemble with roasted veggies, avocado cream, and a sprinkle of feta.

Recipe adapted from: naturallyella 

Saturday, March 1, 2014

Grilled Chicken with Lemon Basil Pasta

  • 4 whole Grilled Chicken Breasts, Sliced
  • 1 pound Penne Pasta, Cooked Until Al Dente
  • ½ sticks Butter
  • 3 whole Lemons, Juiced
  • ¾ cups Heavy Cream
  • ¼ cups Half-and-half
  • 1-½ cup Grated Parmesan Cheese (or Romano)
  • Salt And Freshly Ground Black Pepper, To Taste
  • 20 whole Basil Leaves, Chopped

Cook pasta, reserving 1 cup of hot pasta water when you drain. Set pasta aside in a colander.
In the same pot, melt butter over medium heat. Squeeze in the juice of 3 to 4 lemons. Whisk together. Pour in cream and half-and-heat. Whisk until hot. Dump in cheese and whisk until melted. Add salt and pepper. Check consistency, adding some of the hot pasta water to loosen the sauce if needed.

Pour pasta and sauce into a large serving bowl. Sprinkle remaining basil all over the top, then add sliced chicken breasts. Serve immediately!

Friday, February 28, 2014

Lemon Chicken Pasta

  •   8 ounces linguine
  •   1/2 stick butter
  •   2 cups cooked shredded chicken
  •   1/4 cup mixed chopped parsley, chives and thyme, plus extra for garnish
  •   1/2 cup fresh squeezed lemon juice
  •   1/2 cup fresh grated parmesan cheese, plus extra for garnish
  •   Thin lemon slices for garnish

  1. Cook pasta in heavily salted water until done. Reserve one cup pasta water and drain.
  2. Meantime, heat butter in large skillet over medium heat until melted. Add chicken and stir for 1-2 minutes until heated through.

  3. Stir in herbs and lemon juice.
  4. Add pasta and cheese to chicken mixture and toss. Add just enough pasta water to form a light sauce.
  5. Divide among plates, garnish with extra herbs, cheese and lemon slices and serve.

Wednesday, February 26, 2014

Samoa Brownies

Samoa Brownies

  •   1 brownie mix
  •   3 1/2 cups shredded coconut, toasted
  •   (2) 14 oz. package of caramels, unwrapped
  •   1/2 tsp. salt
  •   4 tbsp. milk
  •   3 oz. semi-sweet chocolate

Prepare brownie mix according to box directions and cool.

Preheat oven to 400 degrees and place coconut on baking pan. Cook for 2-3 minutes. Stir coconut and cook for another 2-3 minutes until toasted. Watch closely so it doesn't burn.

In a large, microwaveable bowl, add unwrapped caramels, salt, and milk and cook on high for 3-5 minutes, stirring occasionally (about every 45-60 seconds). Cook until all caramels are melted and smooth.

Add coconut and mix together. Spread over cooled brownies. Refrigerate 4-5 hours or overnight. Remove at least 1 hour from the fridge before cutting. Cut into bars and drizzle with melted semi-sweet chocolate. Let chocolate set and enjoy. store in fridge, but remove 20-30 minutes before serving as the caramel will be hard.

Pink Lemonade Fudge


For the fudge:

  • 7oz marshmallow creme (Fluff)
  • 2 1/2 cup white chocolate morsels
  • 3/4 cup unsalted butter
  • 1 cup granulated sugar
  • 3/4 cup heavy cream
  • pinch salt
  • 1 pkt (0.10oz) Duncan Hines frosting creations Pink Lemonade flavor
  • For the garnish:
  • 8oz white almond bark (vanilla candiquik)
  • 1 pkt (0.10oz) Duncan Hines frosting creations Pink Lemonade flavor
  • 1/4 cup white sparkling sugar

Line a 9inch square baking dish with parchment paper. Set aside.
In a large mixing bowl, add marshmallow creme with white chocolate morsels (not melted). Set aside.
In a large saucepan, combine butter, sugar, heavy cream and salt. Bring to a boil over medium high heat, stirring constantly. Continue boiling for 5 minutes.
Remove from heat. Whisk in the pink lemonade packet. Pour hot mixtures into mixing bowl. Using an electric mixer (or stand mixer) whisk the ingredients together until creamy and chocolate is melted.
Pour mixture into prepared baking dish. Refrigerate and allow to set about 2 hours.
When ready, remove fudge from pan with the parchment paper. Trim the edges and cut fudge into inch pieces (64 total pieces). Melt vanilla candiquik in microwave for one minute. Stir. Add in pink lemonade packet. Stir and return to microwave for 30 seconds. Stir until smooth. Pour into a ziploc bag, snip off corner and drizzle over fudge. Sprinkle immediately with sparkling sugar. Keep refrigerated until ready to serve.

Tuesday, February 25, 2014


A quick and easy healthy quinoa salad dressed in sweet and tangy Asian flavors, loaded with tons of veggies!

  •   1/2 cup quinoa
  •   1/4 cup shredded red cabbage
  •   1/4 cup diced red bell pepper
  •   1/4 cup grated carrots
  •   1/4 cup corn kernels
  •   1 green onion, thinly sliced
  •   1 avocado, halved, seeded, peeled and diced
  •   1/4 cup chow mein noodles, for serving
  •   1/4 cup plus 2 tablespoons STAR Natural Rice Vinegar
  •   1 clove garlic, pressed
  •   1 tablespoon sesame oil
  •   1 tablespoon sugar
  •   1 teaspoon soy sauce
  •   1 teaspoon grated ginger


To make the vinaigrette, whisk together rice wine vinegar, garlic, sesame oil, sugar, ginger and soy sauce in a small bowl; set aside.
In a medium saucepan, cook quinoa according to package instructions.
In a large bowl, combine quinoa, cabbage, bell pepper, carrots, corn, green onion and avocado. Stir in sesame vinaigrette.
Serve immediately, topped with chow mein noodles, if desired.

Sweet Balsamic Glazed Pork Loin

This recipe is easily doubled – increase all the amounts (for the pork or the glaze) if making a larger roast.


  2 pound boneless pork loin roast, trimmed of large fat pockets
  1 teaspoon ground sage
  1/2 teaspoon salt
  1/2 teaspoon pepper
  1 clove garlic, finely minced or crushed
  1/2 cup water

  1/2 cup brown sugar, light or dark
  1 tablespoon cornstarch
  1/4 cup balsamic vinegar
  1/2 cup water
  2 tablespoons soy sauce


In a small bowl, combine the sage, salt, pepper and garlic. Rub the spices all over the roast. Place the pork roast in the slow cooker and pour in the 1/2 cup water. Cover and cook on low for 6-8 hours. Near the end of the cooking time for the roast, combine the ingredients for the glaze in a small saucepan and bring the mixture to a boil, then reduce and let the mixture simmer, stirring occasionally, until it thickens.
Remove the pork from the slow cooker, shred and place on a platter or plate. Drizzle the glaze over the pork and serve.

Monday, February 24, 2014

Baked Garlic Brown Sugar Chicken Recipe

Baked Garlic Brown Sugar Chicken Recipe

  • 4 boneless and skinless chicken breasts
  • 4 tbsps brown sugar
  • 4 garlic cloves, minced
  • 3 tsps olive oil
Preheat oven to 400 degrees. Grease a baking pan. Saute the garlic in olive oil until it becomes soft. Put the chicken in the baking dish, and season with salt and pepper. Combine the garlic and brown sugar, then spread the garlic and sugar mixture over the chicken. Bake without cover for about 40 minutes.