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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Little Light Lunch: Saffron Salmon

This meal is not for the tedious! It is quick, easy, healthy and filling! Check marking all of the boxes with the easy salmon recipe.

My husband and I were having dinner with friends the other night and they spoke of this delicious saffron infused salmon the eat regularly. I couldn’t stop thinking about it and had to recreate it on my own. It takes a mere 5 to 7 minutes to prepare the entire meal. Ghee acts a the perfect crisping agent for the fish while sea salt and saffron infuse the fish with subtle yet delicious flavor. I hope you enjoy!

 

Saffron Salmon

1 6-8oz Salmon Filet (Skin on, crisp skin is always a GOOD thing! :))

Sea Salt

1tsp Saffron

1 Tbs Ghee (grass fed pure butter)

 

*You simply heat a skillet on medium high and melt the ghee. While the pan is heating season both sides of the fish with a generous coating of coarse sea salt and the saffron. Place the fish skin side down for about 3-4 mins or until skin is crisp and golden. Flip and finish cooking until your preferred doneness. I like my salmon well done but moist, so 2 mins did the trick for me.

I like to serve the salmon over some lemon slices for freshness, next to a bed of mixed greens and tomatoes! I lightly season them with salt, pepper and Little Lights Of Mine Olive Oil. So fresh!

 

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Greek Yogurt Snack

This snack is beyond perfect! It’s filling yet light and satisfies any sweet tooth. This dish is pack full of omega-3 fatty acids and FIBER! Yippie. 🙂

I love the mixture of nuts and berries I sprinkle over the top. Its a mixture of sunflower, pumpkin and sesame seeds as well as goji berries. The brand I purchase is called Linwoods and it can be found at whole foods.

If you’re looking for a healthy dessert alternative than this is your go to as well! You can simply add some cacao nibs or dark chocolate as a treat. Swap out the dates for dried cherries and you have a delicious chocolate cherry greek yogurt dessert.

Let me know what you think!

Greek Yogurt Snack 

1 Cup Plain Greek Yogurt

1 Tbs Linwoods ground flax mix

1 Tsp Honey

2 Dates Chopped

A handful of chopped walnuts

*Simply layer all of the ingredients in a bowl 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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Planting “Honest” Trees

Over the holiday season (Yes back in 2013) the Honest Company gifted some of their customers these amazing little trees. I guess it was sort of their way  to “pay it forward” and give back to the environment. Both Riley and I were so excited to plant them. I must note that I am no professional gardner and I have a bit of a black thumb. With some research and trial and error I am however getting better, and I LOVE doing it! It was a great quick and easy project for Riley and I to do. it did get messy, BUT IT WAS TOTALLY WORTH IT! Thank you Honest Co for giving back and creating quality time for my family and I. Here are some photos from our time together! They are from a couple of weeks ago, but i’m glad we did it before the awful (but much needed) rainy weeks that followed! Enjoy!

*** The last photo is some new parsley I planted! Our garden already had some, but it needed a refresher! (clearly I’m proud of myself ha!) ***

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Hi Everyone!

 

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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.

“He don’t eat no meat? Okay, I make Lamb.”

Starting this post off with one of our families favorite quotes in the title above!

That’s right you guessed it, it’s from “My Big Fat Greek Wedding.” That movie is an absolute classic and staple on both sides of my family.

Okay, so if you haven’t guessed yet, we’re making lamb today! Lamb chops in particular. This recipe is super easy yet flavorful and turns out great every time.

The key is to let the meat marinate and to let the meat rest post cooking it for about 5 -10 mins for all of the juices to set in. I prefer these chops cooked a nice medium.

When at your grocer, be sure you have the chops “frenched”. It saves you both prep and cooking time. It basically means they clean off the excess fat and cut the rack for you. 🙂 I also LOVE to drizzle a honey balsamic sauce over the top of my finished lamb. I’ll include the simple recipe for that below as well.

Here are the recipes and a couple of photos. Enjoy!

Ingredients 

8-12 Lamb Rib Chops (serves 3-4)

2 tbs Olive Oil

2 pinches of Coarse Sea Salt (note*- a pinch is thumb, index AND middle finger )

3 sprigs of Fresh Rosemary (pulled off of stem)

1 ziploc or sandwich bag

Directions 

Preheat your oven to 425. Place your chops into your ziploc bag. Then, you simply pour in the two tablespoons of olive oil, two pinches of salt and your rosemary. Seal the bag and shake away! Store the meat in the refrigerator for about an hour or two. Next, heat your pan on medium high heat. When the pan is piping place your marinated chops into the pan for about 1-2 mins on each side, or until you get a nice and beautiful golden brown sear. Lastly, place the pan into the heated oven for about 5-7 minutes. This will give you a nice medium to medium well depending on your liking!  Remember to let the meat sit post cooking!

For The Sauce: Simply blend together 1/2 cup of honey, 1/3 cup balsamic and 3 cloves of garlic until smooth and creamy. Lightly drizzle over top of the lamb before serving.

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Ginger Limonade (lemon/lime)

Here is a super easy recipe I came up with for a refreshing take on your typical lemonade. It’s a mixture of fresh lime, lemon, mint, ginger, vanilla and raw cane sugar. Nothing short of delicious. Try not to devour this before you serve it to your guest! Let me know what you think. Enjoy!

Ingredients 

Juice of 7 limes and 4 lemons (or 2 cups of citrus juice)

1 tbs of freshly grated ginger

1 cup raw cane sugar  (give or take)

vanilla extract

6-8 cups water

Mint (for muddling and garnish)

Directions 

Roll then squeeze the juice of all of your lemons and limes. This should give you roughly 2 cups of citrus juice (salivating already). Next freshly and finely grate your ginger until you have about a tablespoon. In a beverage pitcher add your cup of raw can sugar and a tiny bit of hot water to dissolve the sugar crystals. Now add in the citrus juice, ginger, mint and vanilla into the pitcher and muddle or mix for a minute or two. This helps all of the flavors to mend. Finally, add water to fill your pitcher. Should be about 6-8 cups depending on the size of your pitcher. Chill in the refrigerator or immediately serve over plenty of ice. Completely up to you! I hope you enjoy this recipe as much as I do.

 

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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