10 Minute Pasta!

Here is a throwback recipe to make something fresh, light, quick and EASY! This simple recipe uses things that I already have in my refrigerator. Turns out amazing! It’s a great vegetarian option too! Try it and let me know what you think in the comments below!

Ingredients 
2 handfuls of cherry tomatoes(halved)
1 small shallot chopped
3 cloves of chopped garlic
A handful of FRESH basil chopped
a sprig of fresh rosemary
3 tablespoons of butter
3 tablespoons olive oil
a pinch of salt
1 package of Capellini pasta
Parmigiano-Reggiano (to taste )
Bring a pot of COLD water to a boil on the stove. While the water is heating up, place your skillet on med-high heat and sauté the butter, olive oil, garlic and shallots in a pan until the shallots become translucent (not brown). Add the rosemary, cherry tomatoes and pinch of salt for flavor. Sauté for about 2 to 3 mins and add in your chopped basil. By now your water should have come to a raging boil. Add in your capellini pasta and cook as directed on the package (usually about 3 mins). Drain the water from the pasta and add to your tomato mixture. Mix together well and then plate the pasta. Top with fresh Parmigiano and enjoy!

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THE BEST Salmon Burger

So, if you guys don’t already know… I LOVE FOOD! I love to cook it, eat, look at it, caress it, kiss it, fondle it (getting a little weird now). I’m sure you get the point. One thing that my food and I seem to argue about is it’s creativity, flavor and ability to sometimes be so mundane! Food should be fun, flavorful and full of life! This salmon burger I created embodies all of those things, it’s basically a party in your mouth with every single bite. It’s so quick and easy to make and tastes great warm or cold. I hope you enjoy!

Ingredients: (for 1 burger)

6-8oz filet of Wild Salmon

Lemon wedge

1 tsp Cajun rub

salt and pepper to taste

1 Tsp of Basil Paste

1Tbs Vegenaise

2 Tbs Of  a tropical Salsa of you choice ( I used pineapple, papaya, mango and lime juice)

Handful of arugula

1 Sweet Roll or Brioche Bun

Directions:

Preheat your oven to 425. Rub the salmon with cajun rub (if you don’t have cajun rub use paprika, a tiny bit of chili powder, salt and pepper). Place it on a baking tray and bake for 7-10 mins. While the salmon is baking you can prepare your basil mayo by combining the vegenaise and basil paste. Spread it onto the bottom of the bun. When the salmon is done, place it on top of the mayo’d bun, top with the salsa and the arugula, Lastly, you can add a little more basil mayo to the top bun, cover your sandwich and enjoy!!! This is a perfectly satisfying and healthy lunch for a warm sunny day.

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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.

Ingredients 

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

Directions 

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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Pearl Quinoa

Okay guys today we are talking about quinoa. Looks weird, tastes delicious. I find that any other grain besides rice can sometimes seem overwhelming or a bit foreign. Quinoa really isn’t, you actually prepare it just as you would traditional rice. There is so much you can do with this “super grain”. It’s a great alternative to rice as it is jam packed with protein, and doesn’t seem to weigh you down when you eat it. It’s also gluten-free so its a great side dish alternative. It also contains all 8 essential amino acids!

There are several different kinds of quinoa that I will be featuring periodically. Today, we are just going to focus on pearl quinoa which is the most common and the one we are all most likely familiar with. It’s a beige tiny pearl like grain when uncooked and becomes fluffy, yellow and “tadpole” like when cooked (The little stringy fiber hangs off after it’s been cooked, also a great indicator of when it’s done!)

Cooking this quinoa is simple. Add a cup and a half of liquid for every cup of quinoa. Bring to a boil, reduce and then simmer for 15 mins. Super simple!

Of course I have a hard time doing anything as directed and like to jazz things up a bit…

Instead of water using a homemade or store-bought stock of your choice is a nice additive instead of water. It just beings a more full-bodied flavor to the quinoa. After my quinoa is done cooking I love to transfer it to a saute pan with garlic, olive oil and finely chopped onions. So yummy. I know some people despise raisins, but they just taste so delicious in sautéed quinoa, it’s not even funny.

You can also make this ahead of time and refrigerate it for the entire week! A great superfood for easy food prep.

I hope you guys enjoyed this little tie bit of information. Have you tried quinoa?  Feel free to leave your amazing recipes below!

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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!

Ingredients 

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!

Directions

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 

Ingredients

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

Directions 

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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Upright Roasted Chicken

Hi Everyone!

I hope you’ve all been well during my extremely long hiatus! First of all we’ve been moving into our new home (which we’re loving), and second we just got all our utilities hooked up today. Yikes!

With that being said i’ve been cooking ALOT this past week and was able to have my camera handy for all of it. I’ll be posting a few delicious recipes this coming week. I wanted to share this awesome chicken recipe I came up with for you guys! I stumbled upon this super cool roasting dish at World Market. It’s made specifically for roasting a whole chicken and has a little dish in the center that you can fill with a liquid of your choice in order to ensure you get the juciest roast chicken known to man! In my case I chose wine (naturally), and it was wonderful! Enjoy!

P.s- the roasting dish cost $19 🙂

Ingredients 

1 Whole “fryer” chicken (it means that it’s been cleaned out ;))

1 stick of butter

2 lemons

zest of two lemons

fresh rosemary

1/2 teaspoon minced garlic

1 cup of white wine (sauvignon blanc in my case)

salt and pepper to taste

Potatoes and Carrots (enough to coat the bottom of the dish)

 

Directions 

Make sure your chicken is completely dry (simply pat with paper towel). In a bowl combine room temperature butter, chopped fresh rosemary, garlic, lemon zest and salt. Mix together. This creates a yummy spread/coating for the chicken. Fill the center of the dish with the 1 cup of wine and place the cavity of the chicken over top so that it sits upright.  Rub the mixture all over the chicken using your hands (its going to be messy!). In another bowl coat your chopped carrots and potatoes with a tiny bit of olive oil and fresh ground black pepper. Place the chicken and veggies in a 425 degree oven for about an hour or until golden brown. Eat to your hearts content. Enjoy!!!

 

Bang Bang Shrimp!

Hey Everyone!

I hope you all had a fantastic weekend! I wanted to kickstart this week with one of my faves! It’s called bang bang shrimp, and it super delicious and easy to make. My version of this shrimp is different from your average because I add in both fresh and flash fried granny smith apple! I hope you like it.

 

Ingredients 

2 lbs of peeled and deveined raw shrimp (tails off)

1 lime

1/4 cup of cornstarch (give or take)

pinch of salt

pinch of pepper

1 Granny Smith apple cored, peeled and chopped

Canola oil  (12 -160z bottle)

1/4 cup of sweet chili sauce

1/2 cup of mayonnaise

1-2tablespoons of sriracha hot sauce (depending on how spicy you want it)

Directions

Start out by rinsing your shrimp and coating with the juice of 1 fresh lime. In a bowl mix your salt,pepper and corn starch. Add in your shrimp and chopped apple into the cornstarch mixture and mix making sure each piece is fully coated (get rid of any excess cornstarch). Heat your canola oil in a pot on med high- high (canola oil is a high heat oil perfect for frying). When the oil is hot carefully put the apples and shrimp into the oil and fry for 3-4 mins until shrimp is pink and golden brown. Place the shrimp on a paper towel coated plate to get rid of any excess oil.

To make the sauce you simply combine the mayo,sweet chili sauce and sriracha in a bowl.

Add in the shrimp and mix until the shrimp is completely coated in the sauce. you can garnish with fresh apples to add a little bite and chopped scallions, if you’d like.  This would be great as the filler for a lettuce wrap as well!

Perfect appetizer!!!! Enjoy!

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Parsley-Mint Sauce!!!

This sauce is seriously delicious. My mouth is watering as I type away. It’s green, fresh, delicious, healthy  and simple. You can pair this sauce with pretty much any type of meat or seafood you like. It adds an instant burst of flavor to any meal. My family LOVES this sauce! Last night I paired the sauce with macadamia crusted tilapia, sautéed corn and skillet potatoes. It was super yummy (I’ll post the tilapia recipe at a later date).This is also something you can make ahead and always have on hand in the refrigerator or freezer. Enjoy!

Ingredients

1 1/2 cup fresh parsley

Handful of fresh mint

2 chopped scallions

4 cloves garlic

juice of 1 lemon

3 tablespoons of honey (give or take)

pinch of salt

1/2 cup olive oil

1/4 water or white wine 😉

***Literally throw all of these ingredients into a blender and pulse until its a creamy sauce. Delish! ***

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Avocado Toast!

I recently picked up a copy of Gwyneth Paltrow’s  new book “It’s All Good”. It features awesome healthy recipes and little tips to help you organize your pantry and refrigerator. I fell in love with the “recipe” for avocado toast. It’s super easy, super healthy and super delicious. WIN WIN WIN!!!

I just had to share it with you guys! Try it and let me know what you think. Enjoy!

Ingredients 

A slice of your favorite bread

half of an organic ripe avocado

1 tbs Vegenaise (vegetarian mayonaise alternative. it’s just better for you overall)

sprinkle of Vege-Sal (see photos)

sprinkle of pepper

Directions 

Toast your bread. Spread the Vegenaise on the bread and place your sliced avocado on top. Sprinkle with the Vege-sal and black pepper. Devour the deliciousness that you just created.

It sounds so simple and boring, but it is truly satisfying and yummy. I hope you like it!

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10 Minute Pasta !

Sometimes I just don’t feel like going to the grocery store, especially now with an 8 month old. Yesterday was one of those days. Luckily my husband didn’t want a lot of protein in his pre game meal so I didn’t have to trek to the grocery to get my usual pound of ground. I decided that I would use what was on hand. We ate chicken and waffles the night before so I wanted to make something fresh, light, quick and EASY! I came up with this simple recipe  using things that I already had in my refrigerator. Turns out he loved it. It’s a great vegetarian option too! Try it and let me know what you think in the comments below!

Ingredients 

2 handfuls of cherry tomatoes(halved)

1 small shallot chopped

3 cloves of chopped garlic

handful of FRESH basil chopped

a sprig of fresh rosemary

3 tablespoons of butter

3 tablespoons olive oil

a pinch of salt

1 package of Capellini pasta

Parmigiano Reggiano (to taste )

Bring a pot of COLD water to a boil on the stove. While the water is heating up, place your skillet on med high heat and sauté the butter, olive oil, garlic and shallots in a pan until the shallots become translucent (not brown). Add in the rosemary , cherry tomatoes and pinch of salt for flavor. Sauté for about 2 to 3 mins and add in your chopped basil. By now your water should have come to a raging boil. Add in your capellini pasta and cook as directed on the package (usually about 3 mins). Drain the water from the pasta and add in your tomato mixture. Mix together well and then plate the pasta. Top with fresh Parmigiano and enjoy! DSC01526 DSC01527 DSC01529 DSC01533 DSC01537 photo