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Chicken Tacos

10 Apr


As I was cooking last night it dawned on me how pretty food can be. I’ve never really used red cabbage before but gosh the color was so rich. Throw in a lime and avocado and the color nerd in me was extremely happy. It made me think how as a society we put artificial color in absolutely everything. Heck, it’s even in our medication. God already made some of the prettiest food and he doesn’t need artificial colors to make it appealing.

I’m a sucker for Mexican food. Really, I adore it. I’ve been known to go for lunch on Saturday, Sunday and Sunday evening. (Yes, I know that’s a lot of cheese). So I decided to try my hand at these chicken tacos. I also tried my hand at making corn tortillas. Sadly, it was an epic fail. But the chicken mixture was tasty. Instead of BBQ sauce I used enchilada sauce.

I’ve been adding pretty regular to my EAT WELL board on Pinterest. Follow it if you are always looking for a healthy tasty recipe.


Pinterest Recipe Boards

20 Mar


One of the main reasons I became so addicted to Pinterest was the ability to pin all the wonderful recipes I found while browsing my Google Reader (R.I.P). I started with a simple board of Things I Wanna Cook. Well over the past year or so that’s really gotten out of hand. So I decided to sit down and go through it and make separate boards now (plus weed out things I tried that failed or just wasn’t appealing anymore). Let me say it’s hard to decide where to place something, because well it could go in many places. I did my best. Below are links to my food boards, along with my favorite out of each + the one I want to try to most.

Fave: Carrot Muffins
Can’t wait to try: Chili lime sweet potato chips

Fave: Cheddar Bay Biscuits (Red Lobster anyone?)
Can’t wait to try: Mellow Mushroom Pizza Dough

Fave: Chocolate chip cookie dough + Brownies + Oreos
Can’t wait to try: Apple and Goat Cheese Empanadas + like all of them really

Fave: Buffalo Chicken wraps
Can’t wait to try: Copy Cat Chick-fil-a nuggets

Fave: Creamy Tortillini Soup
Can’t wait to try: Thai Chicken and Coconut Soup

Fave: Pumpkin Cream Cheese Muffins
Can’t wait to try: ALL OF THEM. Sorry couldn’t pick a top one here.

On a sad note, some of my pins have gone missing. Another good reason not to place all your eggs in one basket. Happy Cooking!

Turkey Meatballs

20 Mar
Photo Credit: Giada De Laurentiis

Photo Credit: Giada De Laurentiis

I’m usually not a meat person. I’m one of those who really don’t like to touch raw meat, plus as a single person I can’t justify the cost of meat for just me. However, I was in a meat mood. Maybe it’s all the Paleo blogs I’ve been reading but I decided to try my hand at meatballs.

I went with Giada’s mini turkey meatball recipe. So good! I did tweak it a little bit. Those changes are noted in italics. I also added in some diced carrots since I had some leftover which helped me feel a little less meat drenched. I served over zucchini noodles (made by julienne the noodles and boiling for a few minutes). Be careful though with the julienne peeler, I almost cut my wrist using it.

Turkey Meatballs

1 small onion, grated (I threw into a food processor with the carrots and parsley)
3 garlic cloves, minced
1 large egg
1/4 cup dried bread crumbs (I added just a tad more for binder)
3 tablespoons ketchup
1/4 cup chopped fresh Italian parsley leaves
1/2 cup grated cheese (I used aged white cheddar)
1 teaspoon salt
1/4 teaspoon ground black pepper
1 pound ground turkey breast meat
26 ounces Newman’s Marinara or your favorite
I also threw in some shredded carrots, Italian seasoning, and chia seeds

Giada has a different way to cook these, but I opted to bake them so here is what I did.

1. Preheat oven to 400 degrees. Lightly grease a baking dish or two.
2. Mix all ingredients in a bowl except the sauce. I pulsed the parsley, carrots, and onion in my food processor. I also added chia seeds to the mix for fun.
3. Mix well with your hands and create tiny meat balls. Place in baking dish giving room around each.
4. Bake for 20-25 minutes, until all pink is gone.
5. I let them simmer in the marinara sauce for a little bit while I prepped and cooked the zucchini noodles.

Massaged Kale Salad

1 Mar

Photo credit: Tasty Kitchen

I was asked the other day why I would choose kale over spinach. I’ve always had a love hate relationship with spinach. Don’t get me wrong it’s tasty alright, but I always end up tossing a bunch of it because it starts to wilt on me. I’m also a big texture person when it comes to food and I just need a little crunch now and then. Thus enters kale.

If you follow many food blogs, you’re no stranger to how “in” kale is right now. I personally enjoy it as kale chips, pulverized to bits in my smoothies (you don’t taste it, REALLY you don’t), or I’ll toss it into things raw. It’s sorta bitter alone, but paired with things it adds a healthy kick to your meal. I mean have you heard about Kale? It’s loaded with all sorts of goodness.

My friend found this recipe yesterday for a Kale salad from Tasty Kitchen and well I happened to have a huge bag of it needing some use. Today we made our version of it. We omitted the quinoa (I’m sure it would taste great but we did this at work), and added some other leftovers. I was very happy with how pretty and bright the salad turned out. (I thought about taking a picture of it, but I’m really starting to get paranoid that folks will think I’m weird if I’m always taking a picture of my food.) This is something I would definitely make if I had company over, needed something for a brunch or bridal shower, or just wanted to be all fancy fancy by myself.

Kale Salad
recipe adapted (but mostly just like) from Tasty Kitchen’s version

– About 3-5 cups of kale, sorta torn apart and remove any clunky stems
– Matchstick carrots
– Crumbled goat cheese
– Pink lady apple, cubed (or really any apple, but this adds a pretty color to the salad if you leave the peel on.)
– Craisins


– 1/4 cup olive oil
– 2 Tbs balsamic vinegar
– 1 packet of stevia (I omitted the honey and lemon juice)
– Minced garlic (I just threw a spoonful in, adjust to taste)
– Salt and Pepper to taste

Mix all the dressing ingredients together in a bowl. Pour over kale and massage into the greens for a few minutes until well coated. Add in the rest of the ingredients and toss.

I’m sure some nuts or croutons would be divine in this, we basically went with what we had on hand.

Peanut Butter Chocolate Cookies

18 Jan
Photo via Texanerin

Photo via Texanerin

I first saw the image of this gooey goodness back in December on Pinterest. I immediately went to the post to find the recipe. However, the main ingredient stopped me in my track and I decided against making these lovely morsels. The mystery ingredient you ask? Chickpeas.

I’m all for trying new things but the idea of beans in my cookies utterly repulsed me. How could you spoil something so divine with beans. But week two on my modified version of the Daniel Fast, I reconsidered making these. Let me tell you, SO GLAD I DID. Truth is, you don’t taste the chickpeas AT ALL. You can just forget they are even in there. And if you replace the chocolate chips with carob chips–these completely fit in the Daniel Fast, at least in my opinion. It’s also refreshing to know that when I’m in the mood for something sweet, I can make something decently healthy with limited ingredients and time. Total amount of ingredients-5. Time around 20 mins, start to finish.

From, my changes are indicated in italicized parenthesis

  • 1 1/4 cups canned chickpeas, well-rinsed and patted dry with a paper towel (I used a normal size can)
  • 2 teaspoons vanilla extract
  • 1/2 cup + 2 tablespoons (165 grams) natural peanut butter (I goofed and used 1 cup of crunchy peanut butter)
  • 1/4 cup (80 grams) honey (I added a little stevia blend with the honey)
  • 1 teaspoon baking powder 
  • a pinch of salt
  • a pince of nutmeg or cinnamon
  • 1/2 cup (90 grams) chocolate chip (I used more like a cup of tiny chocolate chips, but I want to try these again with carob chips)
  1. Preheat your oven to 350°F / 175°C. Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they’re combined.
  2. Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky.
  3. With wet hands, form into 1 1/2″ balls. Place onto a Silpat or a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don’t do much rising. Bake for about 10 minutes. (I used a little wheat flour to reduce the sticky since I put extra peanut butter in the mix and used the flour to keep the dough from sticking to my hands while making the balls)

Treats for Santa

21 Dec

Gorgeous photo credited: Desserts for Breakfast

Nothing is more delightful then to take a walk down memory lane. Christmas memories are some of the most vivid to me. I remember how I could not go to sleep before setting out a wide array of treats for Santa. We always spent Christmas eve at my grandparents so those treats included all the Christmas candies and cookies my grandma had made. Santa always left some wonderful presents in return. Below are some links to some fave Christmas treats sure to please dear Ole Saint Nick.

Peanut Butter Buckeye Bark
Espresso Toffee Chocolate Clusters
Ultimate Chocolate Chip Cookies
Homemade Oreos
Old Fashioned Potato Candy
Cranberry Bliss Cookies

Cinnamon Granola + Free Printable

17 Dec


It’s so hard this time of year to think of the perfect gift for everyone. I usually result to baking some goodies up for gifts, especially when I have a large group to cover. But what do you do with that person who is a health nut? Easy…granola. Granola is healthy, easy to control the ingredients (to avoid allergies and tastes), and pretty cheap to make considering it’s pricy store bought companion. Below is a recipe I put together based off a recipe I found by David Lebovitz. They make adorable gifts. Just fill up a mason jar and tie on a cute tag. Download tag here.

Cinnamon Granola
(makes about  5 cups)

– 2 1/2 cups organic old-fashioned rolled oats (not instant)
– 1 1/2 cups sliced almonds
– 1/4 cup brown sugar or cane sugar
– 2 teaspoons cinnamon
– 1 teaspoon dried ginger
– 1 teaspoon sea salt
– golden raisins or other dried fruit

– 1/4 cup unsweetned applesauce or other fruit puree (I used homemade triple berry jam)
– 1/2 cup of honey
– 1 tablespoons grapeseed oil

Preheat oven to 300F

1. In a large bowl mix together all the dry ingredients.
2. In a saucepan, warm the rest of the ingredients.
3. Mix the wet mixture into the dry ingredients, then divide and spread the mixture evenly on two baking sheets. You want this to be a flat even layer so that it can cook evenly.
4. Bake for about 45 minutes, stirring every 10 mins, until granola is deep golden brown.
5. Remove from oven and let cool completely.

Store in airtight container.