Flash Back Friday Featuring: Baked Tilapia In Foil

Happy Friday! For Flashback Friday I am bringing back my “Baked Tilapia In Foil” recipe. But honestly, you can use any fish in this recipe. I use salmon in place of the tilapia all the time. We use the leftover salmon the next day for perfect and quick scrambled eggs for the family. Win-win!

Quickly put together with an even easier clean-up. And it can be changed in a flash by substituting different types of fish (Cod, salmon, bass, etc.) and veggie combinations. Tilapia is full of omega-3 fatty acids and protein. In this recipe, I paired it along with some delicious vegetables like kale and sunburst tomatoes. But I love to stuff my fish packages full of veggies I find that are seasonal and drizzle them with a bit of olive oil,  lemon juice, and whatever seasoning I’m in the mood to use. In my opinion its the perfect meal to wind down with on a Friday night. And don’t forget the best part….No cleanup!

Baked Tilapia In Foil

Baked Tilapia In Foil

4 Tilapia fillets
Fresh kale or spinach
Fresh minced garlic (about one clove per fish)
4 Teaspoons olive oil (1 teaspoon for each tilapia)
Fresh lemons (optional.)
Salt, pepper, smoked paprika and your favorite seasonings. Mix in a separate bowl. Sprinkle combined seasoning over each filet. (about one teaspoon for each piece of tilapia depending on size)

Preheat the oven to 375 degrees F.

Lay each fillet out on its own piece of foil. Make sure that the foil is large is enough to hold the fish and veggies when assembled.
Season each piece of fish with salt, pepper, and smoked paprika.
Combine all of your veggies in a bowl and season with salt and pepper. Top each fillet with the mixture.
Drizzle each pouch lightly with olive oil.

Fold over the fillet and roll up the edges to create a seal. Place on a baking sheet and bake for 15 to 20 minutes. Once your fish is cooked, it will flake easily with a fork.

I love to give it a squeeze of lemon for some acidity at the end.

Now, these can be served straight from the packet for easy clean-up. Or you can remove it from the foil and plate it with the veggies on top.

Enjoy and have a great weekend everyone!

Xo Ayesha


Morning Roasted Pear Oatmeal

Morning Roasted Pear Oatmeal

Yay, the weekend is almost here! Now I am always looking for ways to spruce up our household favorites. So I wanted to share with you a quick and flavorful take on an oatmeal recipe that the adults and kids will like this weekend. I pair Irish cut steel oats with a little cream and brown sugar and roasted pears. The house will smell like the holidays all over again as you roast your pears away! For the kids, I sometimes just take the roasted pear and just pour the yummy oatmeal over top. It’s like a pear bowl. The kids will love it. It truly amazes me all the things you can add and mix in to truly transform a plain old bowl of oatmeal. I hope that this becomes a new household favorite.

Xo- Ayesha

Morning Roasted Pear Oatmeal

3 cups water
1 cup steel cut oats
1⁄4 teaspoon cinnamon
1/2 cup heavy cream
One tablespoon brown sugar
Pinch sea salt

Add cinnamon and oats into a pot and bring water to a boil. Stir well and cover. Adjust heat to low and simmer for 25-30 minutes, stirring occasionally.

Do not overcook! Remove from heat and add butter, sugar, cream, and pinch of salt. Top with roasted pears and a drizzle of pear juice from the pan. Serve immediately.

Roasted Pears

Three pears, cut into halves.
Two tablespoons butter, melted.
1/3 cup brown sugar
1/4 teaspoon cinnamon

Preheat oven to 375 degrees.
Quarter and core the pears. (Use a melon scooper or small spoon.)

Place pear halves in baking dish. Brush pears liberally with melted butter. Sprinkle brown sugar and cinnamon mixture on top evenly.

Bake for 10-15 minutes.

Allow to cool and transfer to a cutting board. (Reserving sauce in pan)

With or without skin on chop into cubes.

Serve over top of oatmeal.


Turkey Sloppy Joe- A Spin On A Childhood Favorite

Turkey Sloppy Joe

Sloppy joes are one of those comfort foods that you grew up eating, but probably don’t admit to actually liking as an adult! Barbecue like sandwiches that consist of sauce and ground beef or as my mom says “Minced meat.” The can of sauce has sugar, high-fructose corn syrup, preservatives and other not so healthy items but let’s be honest when you were a kid who cared? This is a healthier spin on your classic sloppy joe but still has that delicious sweet and tangy flavor we all love. I mean whats not to like about a meal that combines a hearty meat mixture nestled inside a bun and is oh so SLOPPY!

Here I made this with lean turkey meat and most ingredients you probably already have on hand like onion and bell pepper. What makes these healthy? Well first off, they’re a bit leaner thanks to lean ground turkey, but they are also lower in sugar thanks to a homemade sauce that’s been toned down. That’s the best part about cooking from scratch. You control what goes into your food and how much you use. You still get to make those childhood favorites but in a healthier way. I hope you enjoy it.

Let’s get sloppy!

Xo- Ayesha

Turkey Sloppy Joe

1lb ground turkey
One tablespoon olive oil
15 ounce can tomato sauce
One small red onion, diced.
One red bell pepper, diced.
Two cloves garlic, minced.
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons balsamic vinegar
1/2 tablespoon smoked paprika (You can substitute regular)
1/2 tablespoon chili powder
1/2 tablespoon cumin
1/2 teaspoon cayenne (optional)
1 teaspoon black pepper
1 teaspoon salt
Buns, for serving.

Heat olive oil in a skillet over medium-high heat and brown your ground turkey until cooked through. Add in garlic, onion, and bell pepper. Saute the mixture for 1-2 minutes and add the remaining ingredients. (Obviously not the bread!) Bring to a boil, reduce the heat and simmer for 10-15 minutes. Vegetables should be tender.

Spoon mixture inside of your favorite bun. Toasting the bread is also a nice touch. I like to serve it with homemade sweet potato chips or fries and some crunchy cucumber slices! (My kids layer the cucumber inside of their sandwiches.)


Fried Chicken Slider With Crispy Proscuitto And Apple Slaw

Fried Chicken Slider With Crispy Proscuitto And Apple Slaw

I mean who doesn’t love a good fried chicken sandwich?! Well, this slider has all the flavors of a classic fried chicken sandwich with a few upgrades. I’m amping it up with some crispy prosciutto and breaded panko chicken. Topped with a bright and tangy apple slaw that packs a little sweet and heat. All nestled inside a buttery Hawaiian roll. This will please your guests and possibly distract everyone from the big game. Get your kiddos in on the action by helping you chop up the apples and cabbage! Your family will be sure to make these again and again! Let me know what you think in the comments below.


Xo- Ayesha

Fried chicken slider with crispy prosciutto and apple slaw

Two boneless-skinless chicken breasts
1 cup buttermilk
1 teaspoon cayenne pepper
2 teaspoons garlic powder
2 teaspoons smoked paprika
1 teaspoon salt
1 teaspoon pepper
Hot sauce, 2-3 dashes
1 cup all-purpose flour
1/2 cup panko breadcrumbs
Oil for frying (I used canola)
Slider Buns (I used King’s Hawaiian buns)
Sliced tomato for serving.
Romaine lettuce for serving.
Mayonnaise for serving. (I mixed mine with a little sriracha for some kick)

I pre-soak the chicken in buttermilk the night before for this recipe. But you can have the chicken marinate for at least 1 hour before coating and frying.

In a large covered bowl add chicken, buttermilk, cayenne, half garlic powder, hot sauce and refrigerate.

Heat large skillet or cast iron with about 2 inches of oil. Remove the chicken from the buttermilk and set aside. In a bowl combine the flour, panko, garlic, paprika, salt, and pepper. Coat chicken in flour mixture and shake off excess.

Fry the chicken a little at a time for 3-4 minutes per side. You want that golden brown color and juices running clear. Transfer to a lined plate to drain off oil.

Cut your rolls in half and toast them. Top with fried chicken, prosciutto, slaw, and desired toppings. Serve and enjoy!

Crispy prosciutto:

Four slices prosciutto, thinly sliced.

Preheat oven to 350 degrees.

On a lined baking sheet place prosciutto.

Bake for about 10-13 minutes, or until crisp.

Remove from oven and allow to cool. Set aside.

(You can also crisp them up in a skillet over medium-high heat. But observe as the prosciutto will crisp very fast!)

Apple Slaw:

1 cup finely shredded red cabbage
2 granny smith apples, peeled and cored.
1 jalapeno, deseeded and finely chopped. (Like to leave some of the seeds in for heat)
1 tablespoon lime juice
1⁄4 cup apple cider vinegar
1 tablespoon honey
Pinch of salt

Slice and cut apples into matchsticks and add to a large bowl. Mix in jalapeño and cabbage.

In a small bowl prepare the vinaigrette. Mix honey, vinegar, honey, lime juice, and salt. Wisk together.

Pour vinaigrette over slaw and stir well. Cover and chill until ready to serve.

(Stir well before serving over sliders.)

Enjoy everyone!

Fig And Orange Glazed Salmon Fillets

Fig and Orange Glazed Salmon Fillets

Happy Monday everyone!

I’m always on the hunt for a new and exciting approach to cooking salmon. And this dish is so darn flavorful and pairs one of my favorite proteins with FIGS! I’m a colossal fig lover, naturally, since I live in California where most of the nation’s fresh figs are grown. Their subtly sweet creamy and seedy texture make them great for both sweet and savory dishes. And the combination of sticky figs and orange is a winner in this recipe. A great sauce that adds the perfect amount of tangy and sweetness to the salmon. Are any of you fig lovers? Share in the comments below. Have a great week!


12-16 ounce salmon fillet, cut into four pieces.
Coarse salt and black pepper
1 tablespoon olive oil

Orange Fig Sauce:

1 cup California figs, stems removed and halved.
1/2 cup orange juice
3 tablespoons balsamic vinegar
2 tablespoons honey
2 tablespoons dijon mustard
1/4 teaspoon salt
1 tablespoon chopped fresh mint

Preheat the oven to 450 degrees F.

Cut stems from figs and cut into quarters. Place figs, orange juice, balsamic, and mint in a small pot. Bring to a boil and allow the sauce to reduce about 15-20 minutes. Once your figs have reduced and softened remove from heat.

In a blender add in hot fig mixture along with honey, dijon, and salt. Blend at low speed until well combined. It will be thick! But will melt wonderfully over the hot fish.

Drizzle your salmon with olive oil and season with salt and pepper to taste. Place salmon, skin side down on a lined baking sheet. Bake until cooked through and flaky, about 12 to 15 minutes. Brush sauce liberally over salmon and serve with steamed rice.

Let me know what you think. Enjoy!

Xo Ayesha

Jojoba & Coffee Body Scrub

Spring has finally arrived for us on the west coast, and if you’re like me from California, you may have realized we’ve gone straight to summer. These past few months bundled up in the “cold” and cloudy weather has left my skin dry and dusty pale. As the sunny and 75 degree days have started to transition into our busy lives so has my beauty routine, and to help give it a boost I love using my easy homemade Coffee and Jojoba Body Scrub! The ingredients give this scrub so many benefits; coffee helps eliminate cellulite while the brown sugar exfoliates and the natural oils moisturize the skin. Aloe vera helps any new sun damage and the lemon helps even out skin tone. There are so many great and gentle ingredients I’m tempted to use it every time I shower!

1 cup of ground coffee

½ cup of brown sugar

1 ½ tbsp of Jojoba Oil

1 tbsp of Sunflower Seed Oil

1 tbsp of Aloe Vera

Few squeezes of lemon (add in the lemon zest too!)

I bought all my ingredients at the local Whole Foods market, and the lemons are from my garden. Jojoba is worth the money and has many different beneficial uses! I use it as my facial moisturizer in the morning (Jojoba Facial Moisturizer) and its in my hair spray for after the shower. There’s also alternatives and add-ins for the wet ingredients in the recipe. Sometimes I use honey or olive oil if I don’t have something available.

Step 1

Mix together your brown sugar and coffee, stir until well combined. Make sure theres no clumps of straight sugar or straight coffee.

Step 2

Mix together all of your wet ingredients. I started with the oils but it really doesn’t matter which order you add them in. I zested a whole lemon and sprinkled it in for smell and color! If you want to substitute or add in honey its easy to mix in if you heat it in the microwave for a few seconds to make it a better consistency.

Step 3

Pour the wet ingredients into the dry and mix. The mixture should look a little darker from what the dry ingredients looked like because of the now added moisture. If you like your scrubs dryer- only add 1 tbsp of Jojoba. If you like it a little more moist and/or for those with dry skin, add in another squeeze of aloe vera.

Step 4

Pack the scrub into a container that you can leave in the shower, glass jars are always my go-to. I add a lemon slice on the top until I open it!  Scrub in circular motions and remember- a little goes a long way. This recipe gives me about 5 full-body uses. If I have time I like to leave it on my skin to dry for a few minutes. I’ve noticed this helps get away all the dry and dead skin as well as improve circulation. Be prepared it gets a little dirty in the shower but it smells great and it’s fun to use! Enjoy!

Xoxo, Olivia Vigo

Gluten-Free Persimmon Cookies

Hi Everyone! I come bearing gifts just in time for the holidays. Gluten-free gifts!  The persimmons on our tree in the front yard were completely ripe and ready to picked. Growing up with a Jamaican mommy we would always just eat the persimmons. Now, they kind of tie up my tongue.  I wanted to make something with this sweet and succulent fruit that could please everyone. Being that it is the holidays, this yummy sweet and spicy persimmon cookie was the perfect fit for our family. I made these cookies gluten-free simply because my mother in law has become gluten-free recently and a lot of my readers on here have asked for yummy simple gluten free options. I hope you like this recipe. Be sure to comment below. Enjoy!

… and Happy Thanksgiving! I hope you all have a wonderful time with your families.


1/2 Cup of Brown Sugar

1 Stick of Unsalted Butter

1 Organic Egg

1 Cup of Blended Persimmon Pulp (about 4-5 small persimmons)

1 1/4 Cup Gluten-Free Flour

1 Tsp Baking Powder

1/2 Tsp Baking Soda

1 Tsp Ground Cinnamon

1/2 Tsp of All Spice

Pinch of Salt

1/4 Cup of Chocolate Chips (Optional)

Handful of Chopped Walnuts (Optional)

Optional Lemon Glaze: 2 Tbs Unsalted Butter melted and hot, Juice of half of a lemon and 3 Heaping Tablespoons of Powdered Sugar


Preheat your oven to 375. In a bowl mix brown sugar and room temperature butter together until smooth. Add in the egg and the persimmon pulp and mix until it forms a smooth wet batter.  Next, add in all of your dry ingredients and mix well until a thick batter is formed. Drop tablespoons of the batter onto a greased cookie sheet, leaving about 2 inches between each cookie. Bake for about 10-12 mins. Let them completely cool!

I decided to do two batches, one with chocolate chips and one with walnuts and the lemon glaze. They were both absolutely delicious. This is a great cookie to package as a gift or take to a holiday party. It will not disappoint! Enjoy 🙂

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Homemade Scents for The Home

One of my fondest memories is the smell of our home during the holidays growing up. The scent was so subtle and delicious and I would feel so warm and cozy coming home from school. I grew up in Toronto, Canada so fires, candles, and anything to make the home feel warm and inviting during the winters were a must. The delicious smell that I grew so fondly of was actually a homemade concoction that my mom would make on the stove to infuse our home with the aroma of love. Sounds so strange but thats really what I feel when I walk into my home and smell this delightful scent.

I called my mom a couple of nights ago to let her know that I was going to blog about this and share the recipe with you guys. She was thrilled and both delighted and surprised to know that I remembered her doing that as a child and have continued to do it myself. It’s the little things that stick with you it seems. My goodness do I LOVE tradition. I hope that this becomes a staple in your home as well during the holidays. If you try it please let me know what you think. Enjoy!


1-2 Cinnamon Sticks

Peels of an Orange

Peels of an Apple

Cloves (a tablespoon or so)

2-3 cups of water

*This recipe is such great way to get the most out of your fruits and use up those unwanted orange peels!


Simply place of the ingredients into a pot. Bring to a boil and then simmer on extra low for a long as you want! As the water evaporates add more! Such a natural way to infuse your home with a yummy smell. This recipe is so addicting and will be on my stove all through the holidays.

FITNESS FRIDAY: Easy Caprese (and video update)

Hi Guys !

I hope you all enjoyed your week! Here is a super simple caprese salad recipe that i’ve been making and eating all week long! So easy and so delicious! I also wanted to update you all by video this week about my/our fitness journey. Please share yours in the comments below. Enjoy the weekend!

Easy Caprese Salad 


6 -8 small fresh mozzarella balls

8-10 Cherry tomatoes

salt and pepper to taste

3 Leaves of fresh Basil (chopped)

A Drizzle of Aged Balsamic Vinegar


Comine all of the ingredients into a bowl, drizzle with balsamic and enjoy! It’s really that simple, I love it. Be sure to use aged balsamic as it has a thicker and sweeter consistency.

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Everyday Makeup

Hey guys! I hope the week has been treating you well! We have been super busy over here in the Curry house. We just got back from San Antonio and are settling back in. I wanted to quickly share with you guys what makeup I use on a daily basis. These are the products I carry around with me in my purse and travel with. I almost have no time to get ready each day with a 9 month old ALMOST running around. If you have 3 mins, you’ll be able to apply these products and not worry about looking crazy! Let me know if you use any of the products.  Enjoy!


1) Suki Tinted Moisturizer

2) Hourglass Eyebrow pencil (I love a bold brow!)

3) Benefit “Speed Brow” Brow Gel

4) L’oreal Voluminous Carbon Black Mascara (I’ve been using it since high school!)

5) Tarte Cheek Stain or Hourglass Bronze Light cream to powder bronzer (depends on how I am feeling that day, but I always use a non powder cheek product because its easier to apply)

6) All Natural Lip Balm (so I don’t have to worry about giving Riley any toxic kisses!) (I like the Honest Co lip balm in sweet orange vanilla!)

That’s pretty much it! If I am going to a game or out with my husband, I’ll usually spice it up a bit more but i’ll save that for another post.

(Clearly a little angel name Riley got into my bronzer compact!) See photo below photo copy 10

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Another Target Post


Hey guys!

The weather has been fantastic here in the bay lately, so I decided to pick up some fun spring outfits for Riley! Naturally, I went to Target! They currently have the most adorable mix and match pieces. I got a couple of colored lace shorts and cute tanks for her at $8 and $12 a piece. Not bad right?

Just wanted to share with you guys in case you were on the hunt for some cute spring baby apparel! Have a great weekend. Enjoy!