Panko Crusted Chicken Bowls

Happy Friday!! So as ya’ll may know, I am a creature of habit. I can eat the sameee meals for lunch and dinner for two weeks straight without getting bored. Fortunately, this week, I saw a recipe on Sivan Ayla’s blog that caught my appetite; Panko Crusted Chicken Bowls. Now, not only did the recipe look easy to follow but I also had most of the ingredients in my fridge (with some improvising).

What you’ll need:

I did not have regular chicken breasts or the standard Dijon mustard. So, my version of ingredients are as followed.

• 4 Chile Lime Chicken Burgers (Trader Joe’s)
• Panko Breadcrumbs
• Whole Grain Dijon Mustard
• Arugula
• Brown Rice
• 1 Lemon
• Herbs
• 1/4 Grape Seed Oil
• Fresh Parmesan

 

Directions:

1. Thaw chicken patties. Preheat oven to 400º. Drizzle oil onto baking dish.
2. Cook your rice simultaneously.
3. Coat chicken with Dijon mustard then panko crumbs. Transfer over to baking dish.
4. Bake chicken for 15 mins (for extra crunchy chicken strips) on each side.
5. Combine 1/4 grapeseed oil, squeezed lemon juice, and herbs, mix dressing all together.
6. Put out two bowls, create a bed of rice, then add a handful of arugula. Chop your cooked patties into strips and lay on top of arugula. Throw in some Parmesan cheese and layer on your dressing!

 

And Voilà!

If you’re into meal prepping, this is great for the work week! Warm up your chicken and rice, throw in some arugula, cheese, and dressing! So simple, so healthy, and legit sooo yummy! We’ve also paired the bowl with pita chips and hummus, and let me tell you…it is one hell of a mouthgasm!! Happy eating, y’all.

Vegan Black Bean & Quinoa Salad

Happy Cinco de Mayo, everyone! Now usually on this holiday, I would be overly indulging in yummy chicken burritos, packed with cheese and rice! But this year will look a little bit different for me. Within the past month, I have made the decision to *attempt* to fully transition from first a vegetarian diet to eventually Veganism. This being said, I reached out to my brother who is extremely strict with his diets, in hopes of him sharing his secret recipe to one of the best dishes I have ever tried in my life! In honor of Cinco de Mayo, I would encourage anyone who is looking to spice up their diet with this super healthy, easy, and quick dish!

What you’ll need:

• 1 cup dry quinoa
• 1/4 cup extra virgin olive/grapeseed oil
• 1 teaspoon ground cumin
• 1 clove garlic, grated
• Juice of one lime
• 1 teaspoon salt
• 1 can black beans, drained
• 1 red bell pepper, finely chopped
• 1 handful of cilantro, chopped
• 1 avocado, sliced
• 1/4 apple, chopped (optional for crunch & tartness)
• Walnuts, Cranberries (optional)
• Sprinkle of Feta or Queso Fresco (optional)

 

Directions:

1. Prepare the quinoa. Bring the pot to a boil with 2 cups of water, then cover and reduce heat to low and simmer for about 10-15 minutes until all of the liquid is absorbed and the quinoa has sprouted out.
2. Simultaneously, mix your oil, cumin, garlic, lime, and salt together in the bottom of a large bowl to let the flavors mix while the quinoa cooks.
3. Chop the veggies. Add the cooked quinoa, beans, apple, and veggies to the bowl and gently mix in all ingredients with the dressing.
4. The quinoa can be warm, room temp, or cold when you serve the dish. To better set the flavors together, I suggest letting it chill in the fridge for about 30 minutes. I prefer the salad cold but have also ate spoonfuls while preparing it, so it is entirely up to your preference! Without this step, cook time is about 20-25 mins.

And Voilà!

If you are ready to experience a healthy Cinco de Mayo inspired dish, I urge you to give this recipe a try! For fun, add cheese, avocado, and tortillas to finish the meal off!

 

 

Chunky Mashed Potatoes

My diet is basically a paradox. As much as I enjoy healthy eating and finding yummy substitutes, I equally enjoy pigging out. That in mind, I am a sucker for Thanksgiving food…but like… all year round! So this week, I decided to cave into my cravings and whip up THE healthiest and most finger-licking (no lie) mashed potato recipe I have ever tried.

Now, there is NO dairy involved in this recipe, and I know what you may be thinking: milk and butter are what make mashed potaters so good!! BUT this version is somehow way way way better tasting and much better for your diet! We are substituting milk and heavy cream with chicken broth and replacing regular butter with vegan – plant based spread.

What you’ll need:

• 1 (1.5 LBS) bag Baby Red Potatoes
• 4 tsp Earth Balance Natural Buttery Spread
• 1 cup Chicken OR Veggie Broth
• 1 tsp Lawry’s Seasoned Salt
• Pinch salt & pepper

 

Directions:

1. Place potatoes into a large pot and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are tender ~ 15-20 minutes. Add salt.
2. Drain potatoes in a colander. Simultaneously, heat up chicken broth and buttery spread in microwave or small sauce pan ~ 1-3 mins
3. Pour on top of potatoes and add pepper and Lawry salt.
4. Mix together with a folk & spoon or masher until your desired consistency. I prefer mine a bit chunky!

And Voilà!

 

If you are ready to experience a true mouth-gasm, I urge you to give this recipe a try! I seriously could not help but snack on several spoonfuls while prepping this side! Xo

Boozy Brunch at Home

I don’t really have a reason for this post other than it’s #NationalPancakeDay and we’re hungry! Lol, just kidding. But no really, I’m obsessed with breakfast food, especially pancakes! I’m a regular Saturday and Sunday bruncher…like to the point where my local spots, know me by name! But let’s be honest, brunch can add up very quickly, especially when you throw mimosas into the mix!

So this past weekend, we decided to cut the lines and make our own boozy brunch in the comfort of our home. This upcoming weekend, I challenge you to do the same!

What you’ll need:

• 1/2 cup Krusteaz Honey Wheat Pancake Mix (optional)
• 1/2 cup Steel Cut Oatmeal (for pancake mix)
• 1 Banana (for pancake mix)
• 1 tspn Cinnamon (for pancake mix)
• 1 handful Blueberries
• 4 Eggs
• 2 Bell Peppers
• 1 Avocado
• 1 handful Spinach
• 1 Russet Potato
• Orange Juice
• Andre Champagne

Directions: 

Pancakes

1. Mash banana with fork to a liquid consistency or goopy mush. Next, mix in oats, pancake mix, and cinnamon with a splash of water. You want to make sure that your mix has the consistency of pancake batter, thin enough to stir but thick enough to cook evenly.
2. Heat a lightly oiled NON-STICK griddle or frying pan over medium high heat.
3. Pour the batter onto the pan, using approximately half of the mix for each pancake. Cook until pancakes are golden brown on both sides; serve hot and add blueberries.

Potatoes

1. Dice up potato into small cubed pieces. Place potatoes and bell peppers into a oiled medium sized skillet. Season with the herbs of your choice. Cover with a lid, and cook for 10 minutes. Remove the lid, and cook for another 10 minutes, stirring frequently until brown and crisp on all sides.

Eggs

1. Spray skillet with cooking spray. Heat skillet over medium-high and crack open eggs. Add bell peppers and spinach for taste. Top with avocado once cooked.

*Now, all your hard work in the kitchen, deserves a drink! Fill up your glass with champagne and a splash of OJ, and Voilà!!

Happy eating! XO

 

 

Ground Turkey Veggie Pizza on Lavish Bread

For this week’s meal prep, I wanted to keep it healthy but still somehow give into my cravings. If you follow me on social media, you may have noticed that I like to experiment with pizza recipes quite often… well, because pizza is never a bad idea! A while back I added ground turkey as the protein to my pizza, but it was extremely messy to eat as I had broken up the meat to cook. This week, in order to avoid the mess, I decided to form little meatballs out of the turkey, emulating sausage. I usually use cauliflower or organic crust, but this time around, I wanted to give lavish bread a try for my crust.  I prefer Lavish Bread overall because of the longer shelf life, higher protein, and hearty crunch. In short, this recipe by far, was my favorite and healthiest pizza rendition yet!

Favorful AF & easy!

What you’ll need:

• Whole Wheat Lavish Bread
• 1 package of Ground Turkey Breast (1-2 LBS)
• 1tbsp of Soy Sauce
• 2 tbps Feta Cheese
• 4 tbps Tomato Paste
• Half box of Spinach (8 oz)
• 1 Avocado
• 1 Onion
• 1 Red Bell Pepper
• 1 Green Bell Pepper
• 1/2 cup Mushrooms
• 1/2 cup marinated Artichoke

 

Directions:

1. Preheat oven to 425° F.
2. Shape uncooked turkey into small balls, drop the meatballs into a simmering small pan on medium heat, let sit for 10 minutes before turning over. Add soy sauce for flavor. Cook until golden brown.
3. Prep your crust with a touch of EVOO and tomato paste/sauce. Carefully, spread the cheese, meatballs, and veggies. Bake for 20 minutes or until flatbread and veggies are golden brown.

And Voilà!

Enjoy, fam! XO

Cacio e Pepe

Hands down, my all time favorite Roman cuisine! Cacio e Pepe, traditionally served as a rustic pasta dish, literally translates to “cheese and pepper.” As the name suggests, only a few ingredients are needed. I love this dish for several reasons: its an authentic meal, it’s incredibly simple, yet unbelievably decadent. When I was first served this dish while abroad, I was actually blown away with how complex the flavors were. It were as if, the pasta melted in my mouth. The generous amount of black pepper, offers a spicy and toasty flavor, where as the Pecorino cheese, leave this sharp and smoky touch. To the naked eye, Cacio e Pepe may just look like pasta with cheese, but I am here to tell you, its an instant mouthgasm.

In fact, I took a cooking class while abroad, where a local chef taught us step by step, the complexity of the pan-sauce precision needed for this dish. Although the ingredients are minimal and the recipe is simple to follow, there is a technique required to get the pasta: 1) al dente and 2) at a consistency where the Pecorino coats the creamy twirl of noodles.

I’ve noticed that American chef’s prepare the dish differently than in Rome, but I will be following the authentic way I was taught. I have however, altered the ingredients just a bit, (by excluding butter), in order to recreate a healthier version of the meal.

P.S. I made this dish for last week’s meal prep, so I prepared enough for an entire week.

What you’ll need:

• 1 package of Organic Spaghetti Pasta
• 1 lb cut Pecorino Romano (grate 1/2)
• 6 TBS Olive Oil (I used Grape seed oil)
• 1 TSP ground black pepper
• 2 TBS of butter (optional)

Directions:

1. Add grapeseed oil to medium skillet on low heat. Soon after, raise the heat to medium-low and grind in the pepper until it sizzles. Remove from heat and set aside.
2. Grab a large skillet and toss in Spaghetti. Eyeball just enough water to cover the pasta. Add salt to taste. Bring to a boil over high heat. Stir until the pasta is almost al dente.
   • The splash of water allows for extra starchy pasta water which we will use for a creamier sauce.
3. Simultaneously, grate 1/2 of the Pecorino Cheese into a mixing bowl and add just enough pasta water to cover the cheese. Stir vigorously until a sauce forms to prevent clumping.
   • (You can also grate the cheese and toss directly into pasta)
4. Now spoon out 3-5 TBS of pasta water to the oil/pepper mixture. Stir in butter (optional). Transfer the pasta using tongs into pan.
   • MAKE SURE to save remaining pasta water. Swap out pans on heat
5. Pour cheese over your pasta and toss! Turn off heat soon after.
   • I like to add a hint of oil to reinforce that the sauce sticks to the pasta yet still flows nicely. 

And Voilà!

I know each step may sound excessive but remember, the heat melts the cheese, while the starches in the water help bind the pepper and cheese to the pasta. I promise, if you follow these directions exactly, you will have created one of the best dishes around! Xo

Chicken Fried Brown Rice

Skip the take out this evening and whip yourself up some easy, homemade chicken fried rice! It’s no secret that I’m pretty much obsessed with Panda Express but as we all know its not very healthy! So for a couple of years now, I’ve toyed around with my own recipe and I think I’ve finally perfected this hearty dish!

As we are kick starting 2018, there is no better time than now to prep some healthy yet yummy meals for our week!

What you’ll need:

• 3 cups Brown Jasmine Rice
• 4-5 chicken breasts
• 3 eggs
• Stir-Fry Veggies
  • pea pods, peas, bean sprouts, carrots, bamboo shoots, soybeans, water chestnuts, mushrooms
• Herbs
• 3 TBS Soy Sauce

Directions:

1. In a medium sized pot, add 4 cups of water + rice.
2. Cover and let simmer for about 25-30 minutes in medium heat.
3. While rice is cooking: dice chicken breasts and grill pan over medium heat, 6 minutes on each side.
4. Simultaneously, scramble eggs in small sized pan.
5. Finally, once the rice has absorbed all of the liquid, transfer rice into large pan with chicken, and stir in veggies and eggs.

Voilà! There ya have it!

It’s a healthy take on a not so healthy dish! If you’re up for a ridiculously easy meal, literally as easy as stirring in all the ingredients together, this meal is for you! It is by far, my favorite dish this year! Xoxo

Holiday Dessert: Pumpkin Pie

As the holidays are kicking off, we are likely to be invited to more and more family gatherings and holiday parties. This season, don’t show up empty handed or even worse…with a store bought pie!

A few years back, I had decorated the house with a grip of pumpkins. Out of curiosity, I thought I’d attempt to bake my first pumpkin pie with the ingredients I already had at home. Since then, it has been a tradition of mine to bake – probably THE HEALTHIEST pumpkin pie out there!

What you’ll need:

• 1 sugar pumpkin (per pie)
• 1 unbaked pastry shell
• 2 eggs
• 1 tablespoon all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup of almond milk
• 1/2 almond butter
• 1 tablespoon of honey
• 1/2 teaspoon of ground cinnamon
• These are the only ingredient I used for my pies…

*If you would like it sweeter…*

• 1 cup packed brown sugar
• 2/3 cup canned pumpkin
• 1 can evaporated milk

Directions:

1) Preheat oven to 325 degrees. Cut pumpkin in half and remove seeds. (I personally like to eat the seeds so I set them aside to soak.) Place cut side down on a cookie sheet and cook for 45 minutes, or until flesh is extra tender when poked with a fork. Leave out to cool and scrape the flesh from the peel. Mash or puree peel in a blender (use almond milk to thin). Increase oven temp to 450 degrees F.

2) In a mixing bowl, add pumpkin puree. Mix in two slightly beaten eggs, flour, salt, almond milk, almond butter, and cinnamon. Stir well.

3) Pour mixture into unbaked pastry shell. Place a pie crust shield to prevent the edges from burning OR a strip of aluminum foil.

4) Bake for 20 minutes at 450 degrees then reduce the temp to 350 degrees. At this point, spread out pumpkin seeds onto greased baking sheet. Add honey, salt, and cinnamon to caramelize. Place into oven. Bake an additional 50-60 mins or until a knife inserted near the center comes out clean. Remove the crust shield or strip of foil as well as the seeds ~ 30 minutes before the pie is done for a golden brown crust. Cool pie, and refrigerate overnight for best flavor. (Eating your pie the day after, allows plenty of time for the filling to set. As the pie cools, this results in a more solid, gel-like filling.)

*Cooling stage*

*The next day* Great with your morning coffee or your next holiday party!

Happy almost Thanksgiving fam! (:

Spinach & Feta Turkey Burgers

For this week’s meal prep, I wanted to keep it healthy but still somehow give into my cravings. Since we are in the thick of Summer, I’ve had this hunger for burgers (and for me… Summer = grilling).

Sooooo, I decided to try out : Spinach & Feta Turkey Burgers with Greek yogurt avocado spread.

And let me just say: THIS MEAL IS SO YUMMY and most importantly, EASY!

What you’ll need:

• 1 package of Ground Turkey Breast (1-2 LBS)
• 2 eggs, beaten
• 5 ounces of Feta
• Half box of spinach (8 oz), squeezed dry
• 1 Avocado (optional)
• 3 TBS Greek Yogurt (optional)
• Mustard (optional for spread)
• Whole wheat Lavish bread or burger buns (optional)

Directions:

1.  Heat olive oil in skillet over medium heat. Add in spinach and toss with tongs until wilted. To avoid sogginess, roll up cooked spinach in a dishtowel and wring out the excess water.
2. In a large mixing bowl, crack and beat in two eggs, add feta, cooked spinach, and turkey, until well combined. Form into 8-10 patties.
3. Cook on preheated grill or stovetop until no longer pink in the center, 10-20 minutes,
4. Toast your bread or bun. I prefer Lavish Bread because of the longer shelf life, higher protein, and hearty crunch.
5.  Slap on your spread!

Voilà!

The blend of zest this meal offers, is unreal! The patties turn out super juicy and flavorful! If you’re up for a ridiculously easy dish, and I MEAN as easssyyyy as mixing, forming, and tossing your patties on the grill…then this recipe is for you. This meal is definitely Mediterranean inspired, so I like to add a Greek Salad on the side!

Trust me, this is a household favorite….and yeah, sure… I only cook for myself, but you get the gist! Enjoy!

 

DIY Wine and Cheese Date

Not too long ago, my girlfriends and I headed to our local winery in hopes of unwinding over a few glasses of wine. Turns out, everyone else in LA had the same exact idea! There was a wait of over 2 hours long with a minimum purchase of two bottles per group. This seemed pretty ridiculous to us so we decided to create our own picnic by the beach.

We stopped by Trader Joe’s and picked up a ton of finger foods and of course, WINE.

What we bought:

Cheese: Brie, Blueberry Goat Cheese, Cheddar, and Gouda

Fresh Fruit: Strawberries & Grapes

Carbs: Crackers, Pita Chips, & a Baguette

Meats: Calabrese Salami & Italian Dry Salami

Sweets: Chocolate Almonds

Wine: Red (Merlot) & White (Pinot Grigio)

[Previously to heading out, we packed our own cutting board, utensils, napkins, cups, and plates]

We drove around until we found the ultimate spot to set-up shop.

We parked our car in a turnout road which overlooked the surrounding mountains and ocean. It was literally an ideal place for taking photos plus we were also able to get away from all the crowds. We opened the doors, blasted some music, and feasted!

This was the perfect alternative to wine and cheese tasting, at a fraction of the cost. If you’re indecisive on what to do with your weekends, I hope this date idea comes in handy!

*Malibu, CA*

Homemade Chicken Vegetable Pizza

New week = new meal prep recipe idea! I finally took the plunge and decided to take my large shopping trip to Trader Joe’s. & UMM, why have I been wasting my time & money at these other markets?!! I was in foodie heavennnnn. I heard great things about TJ’s pizza crust options so I decided to build my meal prep around it. I mean, a load of veggie toppings counts as salad, right?

I tried a gluten-free/organic dough crust as well as a cauliflower crust.

What you’ll need:

• Regular or cauliflower crust
• 2-4 chicken breasts
• 1 Asian Vegetable Stir Fry pack
• 1/2 bag of spinach
• 1 cup cherry tomatoes
• 2 tbps feta cheese
• 4 tbps tomato paste
• 2 tbps pineapple (obvi, optional)

 

Directions

1. Preheat the oven to 425° F.
2. Dice chicken breasts and grill pan over medium heat, 6 minutes on each side
   • • *If using cauliflower crust: Bake crust first for 15 minutes then let cool.

            (Do not skip this added step or else your crust will crumble )

3. Prep your crust with a touch of EVOO and tomato paste/sauce. Carefully, spread the cheese, herbs, chicken, and veggies. Bake once more for 20-25 minutes or until crust and veggies are golden brown.

Voilà!

*Disclaimer*

Cauliflower crust is absolutely delicious, however, it did cause me some discomfort. Cauliflower is in the family of Cruciferous veggies, which b/c high in fiber can lead to bloating. But, I would def recommend either version of this recipe to all!

 

Cilantro Lime Brown Rice

It’s no secret, my obsession with Chipotle is concerning. Their rice?…I mean, come onnn!! But since I made a pledge to make 2017 my healthiest year yet, I had to painfully put down the massive burritos and practice weekly meal prepping. Every Sunday, I prep the same meal: rice, veggies, and chicken. As it can be very monotonous, I like to whip-up different recipes.

This week, I decided to try my own rendition of Cilantro Lime brown rice (to avoid a stop at Chipotle, tbh), and let me tell you, this has been my favorite (and easiest) rice recipes to date!

What you’ll need:

•  1 cup brown rice
•  2 limes (1 tablespoon of zest)
•  2 ½ cups water
•  ½ -¾ cup of chopped cilantro
•  Herbs

Directions:

1. In a medium sized pan, add 2 cups of water + rice.
2. Cover and let simmer for about 20 minutes in medium heat.
3. Uncover and stir in ½ cup more of water on low heat for 5-10 mins.
4. Once the rice has absorbed all the liquid, stir in zest, lime juice, and cilantro.

Voilà!

• Side note: throw the squeezed limes into the garbage disposal, naturally cleaning its walls + creating a fresh scent for the sink.

I seriously could not help but to scoop out spoonfuls during the cooking process.

Simple. Tasty. Flavorful.Healthy!

Greek Yogurt & Lemony Chicken

If you are like me, you do not have the patience to stand around in the kitchen for hours. Because ain’t nobody got time fo’ that, every Sunday, I meal prep for the week. So it’s imperative to use the most low-maintenance yet yummy but also healthy recipe to keep me from eating out (which is hard af.) This dish has two ingredients: Non-fat Greek yogurt & lemons.

This creamy and tart dish literally has me slurping it’s juice every single time. Plus, the cultures in the yogurt, help tenderize the chicken where as the lemons stand in as a marinade. This is one of the few meals that I never get bored of. Healthy and delish? COUNT ME INNNN.

I eat 2 chicken breasts a day, 6x a week. So, I will usually prepare up to 12 breasts in one baking dish.

What you’ll need:

• Chicken breasts
• 2 lemons
• 1 cup Greek yogurt
• Herbs

Directions:

1.  Scoop 1 cup of Greek yogurt in a mixing bowl and cut the ends off of the lemons
   • Side note: you can throw the ends into the garbage disposal, naturally cleaning its walls all while creating a fresh scent for the sink.
2.  Cut each lemon in half and squeezzee into the bowl.
   • Put the lemons aside and mix in herbs (I add salt, pepper, and chili powder to taste)
3. Add in chicken breasts and lemon slices and marinate in the fridge for however long you would prefer (I usually do 30-45 mins)
4.  Next, preheat the oven (if you decide to bake) to 400° F.
   • Or you can grill pan over medium heat, 10 minutes on each side.
5. Transfer from bowl to baking dish. Bake 45-1 hr. Flip the breasts half way through.

 

*Voilà! I paired with brown rice, black beans, cooked spinach, and avo (:*

(This marinade is a great substitute for salad dressing, dipping sauce, and even stands as a natural face mask)