I’m Coming Back!!

I hope you haven’t been starving!!  I’m back and I will be posting frequent recipes and hopefully getting some videos together for you as well!  I finally invested in a new computer so it’ll be a lot easier than posting from my phone!  Please encourage people to read and learn and give me some feedback on my page!  I will make it more educational for you as well as I am going to do extensive research on what I am cooking.  It’s good to know what is going into my body, like they say “you are what you eat”.  

I guess you can say my boyfriend is a chef too

Tags

dinner, foodpics, foodporn, steak, yumm

Feedback

Please feel free to leave a comment with some feedback on your likes and dislikes about my blog so far. I’m planning on making it more informational with nutrition facts to educate people who may not know the importance of why I substitute things sometimes. Please bare with me and keep following and reading!! I promise I will work harder to make this a better blog to help you life a healthier lifestyle!

Thanks for reading!
xoxo

Egg Muffins

Tags

breakfast, brunch, canadianbacon, chickensausage, cleaneats, cooking101, diy, easytomake, eatclean, eatsmart, eggs, greenonions, healthfoods, healthy, healthybrunch, homecookedmeals, homecooking, homemade, homemademeals, howto, hungry, leftovers, lunch, mealsathome, muffins, recipeblog, recipes, spinach, yummy

Finally got around to making these egg muffins I’ve been craving for days now. These were really quick and simple to make. I used ingredients that I found in my kitchen. These are good if you want to make a bunch in bulk and reheat them over the week. I used a regular sized cupcake or muffin tin.

INGREDIENTS:

• Spinach
• Canadian Bacon
• 1 Chicken Sausage
• Shredded Mozzarella Cheese
• 5 eggs
• Chopped green onions

DIRECTIONS:

1. Preheat oven 375 degrees.  Spray muffin tin with cooking spray, I used coconut oil spray.  Place a piece of low fat Canadian bacon into each muffin spot and cover with spinach.  Cut chicken sausage lengthwise and brown in a small frying pan for about 5-6 minutes each side.

2. In a medium sized bowl, whisk eggs together with chopped onions, coconut milk, and fresh ground pepper to taste.  Pour into muffin tin spots on top of bacon and spinach.  Chop chicken sausage up and evenly distribute into eggs and top with shredded mozzarella cheese.

3. Toss into the oven and bake for 15-20 minutes depending on your oven. To check take a toothpick and break open the top to see if there are any liquids inside the muffin. If so place back in the oven and check in about 5 more minutes.

The New York Cabbie

I know my blog is all about food but I love this because it brought me back to my roots at home in New York. Great entry!

Stories From My Mind

Muhammad sat in his cab on 161st Street a few blocks from Yankee Stadium.  It was a crisp late spring afternoon and he had his windows down, heat turned on and the radio tuned to the Yankees game.  He had embraced his new country, escaping the tyranny of Iran in 2005, and had made many new friends at the cab company.  Sure, some people didn’t like him because he wore a turban and looked Arab, but most were accepting of him.  Across the street he noticed a homeless lady with a paper coffee cup sitting on the sidewalk next to her.  At least she looked homeless.  You never can tell with people these days.  She could live quite comfortably for all he knew.  He hated dishonest people.  He looked up the street and about a block away saw a kid weaving in and out of people on his skateboard.  Damn…

View original post 472 more words

Cinnamon Coffee Cake

Pure Heaven. I got the mix from Trader Joes and followed the directions affording to the what the box called for. I substituted coconut milk for regular milk and proceeded on. I also added a little extra butter to the crumbles.

Maple Salmon Salad

Tags

avocado, baked, bitchesloveavocados, cheese, cooking101, cranberries, dietingcanbefun, dinner, driedcranberries, driedfruit, eatclean, eathealthy, eatlight, food, foodblog, foodie, foodporn, fruit, garlic, ginger, gorgonzola, gourmetsalad, greenonion, healthy, homecooked, homemademeals, ilovefood, inmycabinet, leanmeals, lettuce, lunch, maplesyrup, mozzarella, recipe, recipeblog, romaine, salad, salmon, seafood, soysauce, spinach, strawberries, topchefhome, yumm

This is probably the best thing I’ve eaten in a while. Not to toot my own horn but, I honestly couldn’t believe it turned out so amazing. I don’t have any specific directions to this recipe. At first I just cut the salmon into 3 individual pieces, threw it on a cookie sheet lined with tin foil and drizzled it with Extra Virgin Olive Oil. I wasn’t quiet sure what I was going to do next because I was out of lemons and honestly too lazy to run to the store and grab some. All of the recipes I used tonight I already had at home!

I preheated the oven to 375 degrees while I prepared the salmon.

I chopped 2 green onions, and minced 2 garlic cloves and some fresh ginger. I added a dash of fresh ground pepper and Himalayan sea salt and threw the salmon in the oven.

I knew this wasn’t enough. I looked around the kitchen to find pure maple syrup and soy sauce. In a coffee mug, I poured the maple syrup and added about 1/3 or less soy sauce and poured it all over the salmon. Save some to pour while the salmon is cooking. 20-25 minutes.

This came out AMAZING. I literally couldn’t have been happier. It is light and refreshing over the salad I decided to have for dinner tonight.

INGREDIENTS:
– Romaine lettuce
– Spinach
– Gorgonzola cheese
– Mozzarella cheese balls
– Dried cranberries
– Fresh cut strawberries
– Chopped green onion
– Avocado
– Maple Salmon

Toss together and coat with Balsamic Vinaigrette Dressing

[Recipe] Bitchin’ Baked Artichoke Chicken

THIS WILL BE DONE SOON. With a couple it tweaks I will make it my own but this sounds so amazing. I almost want to make it tonight! Maybe replace the chicken with salmon? Use different veggies… We’ll see.

At Home Abroad

I should have known when I saw wine on the ingredients list that I was going to love this recipe.  As I’ve said about a million times, the last thing I want to do when I get home after a hellacious day is spend the night cooking, especially during a deployment while I’m cooking for one.  This was super easy to prepare and though it took an hour to cook, I was able to use that time to shower, unload (then re-load) the dishwasher, and attempt to mentally decompress from this day/week (Pinterest, anyone?).  As with all of the recipes I post, there are things you can change to customize this dish to tickle your fancy (mushrooms instead of asparagus, add rice, parmesan cheese topping, etc. etc.).  If you find alternatives to what I’ve done here, let me know!

Enjoy!

XOXO, A

 

 

View original post

Herbed Turkey

I think I may prepare this sometime this week? Maybe for Sunday Funday? Looks and sounds great! Light and healthy, yet filling. Sounds like my type of meal!

His & Hers Breakfast

Tags

breakfast, cheese, chickensausage, coconutmilk, eatclean, eggs, feedme, foodblog, foodporn, happy, healthy, healthymornings, hisandhers, homecookedmeals, homecooking, igfood, instafood, lactose, nondairy, recipe, sandwich, sausage, siracha, thehunger, toast, topchefhome, yogurtcheese, yumm

Breakfast is my FAVORITE type if food to cook. I don’t know what it is about breakfast foods that make me crave them all the time but I swear they never get old. Ironically, I never make breakfast. This morning I got up extra early to go release some toxins and get a massage and since I was up so early I thought it would be nice to make breakfast when I got home. Finally I’m awake early enough!

Originally I wanted to make egg muffins so I could refrigerate them and heat them up over the weekend. Blake wanted a sandwich. Go figure. I of course didn’t want a breakfast sandwich so I decided to make a breakfast in 2 different ways using one recipe.

INGREDIENTS:
– 5 eggs (way to many by the way I would recommend about 3-4, that was a mistake)
– 2 maple apple chicken sausage, Trader Joes
– 2 slices yogurt cheese with peppers
-4 pieces whole wheat bread
– splash coconut milk

DIRECTIONS:
1. Crack eggs into a medium sized bowl, add a splash of milk, pinch of salt and pepper and whisk together. Preheat pan melting a small amount of better just to coat the bottom of the pan. When melted, pour eggs into pan.

2. While eggs are cooking, slice chicken sausage lengthwise and place flat side down in a pan on medium – mediumhigh heat. Let cook about 7mins then flip. Cook another 5-6 mins until browned on both sides.

3. DON’T FORGET YOUR EGGS! Flip, mix, stir to cook evenly throughout. Preheat oven to 375 degrees. Place slices of bread into oven about 6 mins, lightly toasted.

4. Take slices of cheese and place on top of eggs. Take the whole frying pan and place it into the oven so the cheese melts. About 5 minutes. Shredded cheese will work faster. I went ahead and had the eggs and toast going at the same time.

Since I didn’t want a breakfast sandwich, I portioned the eggs in half. I used one chicken sausage for each plate. I also drizzled a little siracha on top of my eggs.

I had never used this sausage before and it had a very sweet taste from the maple syrup used with it.

And we were both happy campers!