Wednesday, September 2, 2015

Brunch


Dontcha wish your girlfriend was hot like me :)

Tomatillo sauce: 
2-3 tomatillos, sliced
2 small tomatoes, sliced 
1/2 sweet onion, sliced
1/3 green pepper, sliced
1 large jalapeño, sliced (I took out most seeds)
Garlic, salt, cumin, chili powder, oregano

Combine ingredients and sauté down. Blend slightly. You can use this sauce over poblanos, enchiladas, steak, or my favorite zucchini and eggs. 

Sauté sliced sweet onions with chopped zucchini and a bit of red wine (probably not your parents fine wine. Oops!) Once the zucchini and onion is soft, cook your egg to preference. Place over tomatillo sauce and Slice a tomato. 

Bona petit 


Friday, August 14, 2015

Chile Rellenos - Candice edition

So my favorite thing to eat at a Mexican restaurant is a good Rellenos. And let me tell you I have made a good Relleno.   It's not Mexican though.  For sure. 

Cut out the seeds of the three Rellenos from the top. Thoroughly rinse.  Bake at 350 for 10-15 minutes.  

Boil a chicken breast and shred. 
Cut 6 large shrimp into small pieces. 
Prepare a spaghetti squash (microwave or oven) and use 1/4 of the squash.  
Sauté a large chopped zuchini and half of a sweet onion until very tender with olive oil and vegetable seasoning. 

Combine ingredients with 3-5 oz of cheese.  You can certainly add more cheese if you like flavor better.  

Pull your peppers out of the oven, stuff and bake for 20 min on 400 until pepper is tender.  

Delightful!  If you don't like the taste of the pepper, add a sauce over top!

Tuesday, April 28, 2015

Green smoothie

Your daily green smoothie. You can thank me later!

 6 oz pineapple juice, shot of wheat grass, 1 cup of frozen strawberries and pineapples. 2 large handfuls of spinach  and kale mix, 2 heaping spoonful of Greek yogurt.  

Soooooo yummy 


Monday, April 27, 2015

Pho pho (fo fu)



I can't help but try to replicate my favorite restaurant food. So this is my version of pho and I must say it's pretty amazing. 

What you need:

Vermicelli rice noodles (I prefer the ones from my local Asian market) 
Fresh bean sprouts 
6 oz thawed rinsed Frozen shrimp
2 Chicken breast, shredded
1 large squash and zucchini, chopped
Green onions 
1 sweet yellow onion, chopped
2 jalapeño, seeded and chopped
Fresh cilantro and basil 
1 fresh 3 inch ginger halved 
4 T Fish sauce 
1 T Sesame oil 
1 48 oz Chicken broth 
1 32 oz Low sodium chicken broth  


Combine broth, 24 oz water, onion, jalapeño, basil, ginger, cilantro, fish oil, sesame oil and boil 5 minutes, simmer 30 minutes. I add some pepper, vegetable seasoning, cinnamon, basil, garlic and sea salt. 

The longer you simmer, the better the broth. 

Add your shrimp, chicken, veggies and green onions, boil 5 min.  

Put noodles and sprouts in individual bowls and put broth/soup over. I bought noodles that only needed cookin in 10-15 sec of boiling water.  If your noodles née prep, prep them prior. Don't add them to broth pot bc they will absorb all broth within like 30 minutes :). 

This is seriously delicious if you like pho or soup in general. It's also quite a low calorie meal. 

Enjoy!

Saturday, February 7, 2015

Chicken Vegetti


This is my favorite family recipe. I make it for every event, gift, etc.  I skinnied it tonight by using vegetable noodles and it was delicious!  

1-2 cooked chicken breasts
2 zucchini, vegettid
2 squash, vegettid
2 celery sticks and 1/2 yellow onion finely chopped and sautéed 
1/2 can tomato soup
1/2 can heart healthy cream of mushroom soup 
1/3 can drained rotel
2 oz drained pimentos 
1-2 cups of shredded cheese (preference)

Put vegetable noodles in casserole dish. Combine shredded chicken, soups, sautéed onion and celery, pimento and rotel.  Pour over noodles and lightly mix. It will seam like there isn't enough but there is.  Pour shredded cheese over top or mix into casserole. Bake on 350 for 30 min or until hot.  

This serves 6 and is 120 calories per serving. 

Monday, January 5, 2015

Things you should never apologize for

Thank you Sarah Prout.  Good stuff!  Here's my favorite excerpts

Have you ever had someone dismiss you and belittle your feelings saying that they’re not valid or relevant? 

1. How you feel

2. What makes you laugh

 Whether you laugh at poo jokes, videos of kittens or even Japanese signs with amusing English translation failures – always be unapologetic for what makes you giggle. Life is funny. 

3. What you believe in

4. Your past

The basic rule is this…when something happens before you’re in someone’s life, then technically it has nothing to do with them.

5. Your future and your dreams

I allow myself to create an amazing future, ...however make room for compromise. 

6. Your body or your weight

 Saying sorry to someone because you’re too big, too small, too green…whatever…is harmful to your heart. 

 I am enough.

7. Your children

 Kids are supposed to behave like kids.

Kids are vibrant, messy, loud, beautiful souls that need space to be creative.

8. How much you earn [or what you have]

Money is a sore spot and a tender subject for a lot of people. Never feel the need to apologise for earning too much or not earning enough. 

9. Your personal/emotional boundaries

You draw the line when it comes to saying something isn’t okay. 

- See more at: http://sarahprout.com/2014/12/10-things-you-should-never-apologise-for-ever/#sthash.m2dI59MA.dpuf

Thursday, January 1, 2015

Chicken tortilla soup



Boil 2 chicken breasts and 2-3 cups of chopped carrots in chicken broth, water, pepper, salt and seasoning (I use veggie). When chicken is cooked, remove it.  Add drained can of corn (I use white and yellow), drained black beans, not drained rotel. Shred chicken and add it back in.  Let it boil/simmer for 5-10 min and serve.  Garnish with tortilla chips (I use blue), cheese, avacado and a few spoonfuls of salsa. 

I make my own salsa with 4 tomatoes, one jalapeno (seeds removed), small amount of cilantro, half an onion, and salt. Blend or process. 

Happy new year!