Almond Butter Green Goodness Smoothie

This year in 2019, I’m trying to eat a lot more healthy. Also, take in a lot more leafy greens. So, what better way to get your veggies intake in a delicious cup. I got this smoothie recipe from my local juice bar. Every time I visit, I order a green smoothie made with sesame seed butter. However, I didn’t have sesame seed butter on hand , so I used almond butter. The flavor is still yum! Try it. It’s filling and healthy!

1/2 cup of fresh spinach (chopped)

1 yellow banana (cut in half)

1 tbsp.. of Almond butter

1 tsp of honey

1/3 cup of 2% milk

1 cup of ice

Blend until smooth….less than a minute. Enjoy,

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Easy Coconut Chicken soup

5 skinless chicken thighs (debone)

Dried Chorizo diced (add a little for flavor)

1 Onion chopped

4 garlic cloves chopped

5 slivers of ginger (coin size)

2 carrots diced

1 white potato diced

2 tbsps. of paprika

1 habanero (deseed)

1 lime

1/2 cup of coconut milk

2 bay leaves

8 cups of water

salt to taste

Bring water to a boil on high heat. Add Chicken, chorizo, onion, paprika, bay leaves, garlic, ginger, habanero and salt. Cook uncovered for 15 minutes. Then add carrots and potatoes. Cook for 10 minutes. Reduce the heat on medium and add coconut milk and squeezed lime. Simmer for 5 minutes covered.

Served with warm pita, naan or choice of bread.

Enjoy! :)

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Zesty Chicken Kebab Burgers

Just because you trying to eat healthy doesn't mean your food gotta be bland and tasteless, right? So why not, jazz things up a little.

 If you looking for a healthy recipe to spice up your kebab chicken burgers, give this one a try. It's flavorful, moist, and mmm mmm good. The taste will have your taste buds traveling up and down the Arabian coastline.   

1 pound ground chicken or turkey

4 tsps. olive oil

1 small onion chopped

2 tsps. fennel seeds

1 tsp cumin  seeds

1 tsp cumin powder ( optional)

2 tsps. minced garlic

1 tsp smoked paprika

2 tsp paprika

1 tsp Korean chilli powder

2 tsps. pepper

1 tsp chilli flakes

2 tsps. parsley flakes

2 tsps. salt

Slices of sharp cheddar cheese

Chipotle mayo

shredded lettuce for topping

Soft burger buns ( Brioche preferred)


Place fennel and cumin seeds in hot olive oil. Cook for a few seconds, then add onions and salt.  Cook until onions are slightly caramelized, then add minced garlic. Cook for a minute.



In a big bowl add ground chicken and caramelized onions, and all the spices. Mix with hand until everything is blended well.  Form into patties. The batch should dish out four patties.

Place two patties into frying pan.  Sear for a minute and add 1 cup of water. Cover with lid until water evaporated, flip and add another cup of water and cover for a 5 minutes or so. Once water evaporated, add sharp cheddar cheese on top. And a little bit of water to melt the cheese, cover with lid until gooey goodness.

Warm your buns in the microwave for a few seconds. Then spread chipotle mayo on one of the buns and shredded lettuce. Add the patty to other bun, and there you have it. Bon appetite!




Chicken & Peppers in a creamy tomato stew

If you're wondering what to do with your over ripen peppers, try this recipe before tossing them out the door.

Me and my spouse loves peppers, and sometimes we buy too much and end up wasting them.  Until I thought  of ways to incorporate them into our everyday meals and this one works best.  We both loves it and it's a good dish to get in your vegetables.

Here's the recipe.

4 tbsps. Oil

3 chicken skinless thighs chopped  

2 peppers sliced ( red and yellow  preferred)

1 small red onion

2 small tomatoes

2 tsps. minced garlic

1 tsp. paprika

1 tsp smoked paprika

2 tsps. Cajun seasoning

1 tsp. red chilli flakes ( optional)

1 tsp dried parsley

A splash of cream

4 cups of water

Salt & pepper to taste

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Heat large pot with oil on middle high heat.  Add onions and cook until soft. Add a little salt speed up the cooking of the onion. The salt helps them soften faster. Add garlic and cook for a few seconds. Add chicken and cook for 6 minutes until brown. Add Cajun, paprika, smoked paprika, pepper and red chilli flakes. Stir for a minute. Add tomatoes and 2 cups of water. Cover with lid and boil for 10 minutes. Cook until the tomatoes are broken down and the water has evaporated. After 10 minutes or so you should have a paste. Add peppers and stir them for 2 minutes. Then add dried parsley and 2 cups of water. Simmer for a minute. Then finish it with a splash of cream. You should get a reddish orange color.  Set aside  and  let it thicken for a minute.

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Serve on a bed of mashed cauliflower. Check out my Sea Bass in creamy leek white sauce post to get the recipe. Pasta and white rice will work too!

Serves: 3 or 4

Time: 45 minutes





Spicy Sea Bass & Mashed Cauliflower

Hey guys!...Here's another Sea Bass delicious dish that I make on the regular basis and wanted to share with you all. It's my recipe that I made up years ago. I guess it was inspired from my trip to India. Most of the food there is heavily rubbed in spices (masala).  I love spices and supreme flavor. So, if you like those things you would like this dish. 

To make it, you could use any spice blend to your liking. Sometimes I like to switch it up, its all depends on my mood. So, this is a very forgiving dish and friendly on the weight line. So have fun with the spices.  But if you want to know what spice blend I used here it is:


4 Tbsp. olive oil 

4 Sea Bass (Skinless....not frozen)

2 tsp paprika

1 tsp  tandoori spice ( you could substituted with Indian Masala or Cajun seasoning)

1 tsp cumin

1 tsp pepper

2 tsp salt


Mashed Cauliflower recipe:

1 head of cauliflower

1 white potato roughly chopped

2 nobs of butter

4 garlic cloves minced

2 tbsp. cream ( milk can work too!) 

1 tsp dried parsley

salt and pepper to taste.

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Wash fish and place in Tupperware bowl.  Then add paprika, tandoori, cumin, pepper and salt. Add olive oil and rub fish with mixture until coated. Place aside. (Best results if marinated over night.)

Meanwhile, place chopped cauliflower and potatoes in boiling water in a soup pot. Cook for 15 teen minutes until vegetables are soft. Drain in colander. Add butter and minced garlic and toast for a few seconds. Then add back the vegetables and mash while stirring in cream. Mash until creamy. Season with pepper, salt and dried parsley at the end.  Once done, set aside.

Heat skillet on middle-high heat with 1 tbsp. of cooking oil.  Cook one fish at a time. Sear fish for 2 minutes on each side want a nice caramelized, charred, finish.  Keep repeating until all fish are cooked.

Place fish on a bed of fluffy mashed cauliflower. Drizzle herb garlic butter on top ( keep reading for recipe) and serve.

Serves: 4

Time: 30 minutes


Herb garlic recipe:

1 nob of butter

a dash of dried parsley

a tinge of mince garlic.

Combine in a small bowl and heat in microwave for 10 seconds until butter is melted. Drizzle only a little on fish and mash before serving.  








Cajun Chicken & Red Peppers

I've been getting a lot of requests to post this recipe on my website, so here it is my fellow foodies.

Cajun Chicken & Red peppers is my go to dish when I want something flavorful and quick to eat. It's a dish I spontaneously made up one day and been making it since. My spouse loves it!... And keeps asking me to make it time and time again.  Now I'm sharing the recipe with you guys and hopefully your family will love it too.

This is want you need to make this delicious, quick, dish.

4 tbsp.oil

4 boneless thighs (chopped into pieces)

1 red onion chopped

1 tsp minced garlic

1  plum tomato diced

1 red pepper sliced

1/2 frozen peas

1 cup of chicken broth

2 tsp Cajun seasoning

1 tsp paprika

1 tsp pepper

Cajun Chicken recipe.jpg

Heat oil in skillet on middle high heat. Add onions  and cook until lightly brown.  Add in garlic, Cajun seasoning, pepper and  paprika. Stir for 1 minute.  Then add chicken pieces and sauté until slightly caramelized. Add tomatoes and broth. Simmer for 10 minutes. Let the tomatoes break down into  a paste, and add red peppers and more broth if needed. You want a semi-thick gravy. Simmer for 5 minutes Add green peas last and cook for 3 minutes. Let sit for 2 minutes to thicken before serving.  


Best served over rice. I like to eat it with Uncle's Ben's parmesan rice or Chicken Wild Rice. (Not the microwaves ones!)

That's it rock stars!


Serves: 4

TIme: 30 minutes







Sea Bass in a creamy leek white sauce

Since my trip to the Bahamas last year, I've been craving delicious seafood and all the island's flavors of late. So I decided to make this Sea Bass in a creamy leek white sauce without all the fuss. You can make this in no time. You just need a few ingredients.


2 Sea Bass fish ( skinless and cut vertically in half)

2 Leeks chopped (half-moon slices)

4 garlic cloves crushed or chopped

1/2 cup  of 15% cooking cream

2 butter nobs

1tsp dried parsley

1 lemon zest

1/2 cup of vegtable broth or white wine ( if you're feeling fancy)

salt & pepper to taste

Uncle Bens Chicken Wild Rice  ( white rice is fine too)


Peel and chop leeks and soak them in  water for 1 minute to rinse all the dirt off, then drain.


Heat big frying pan with 2 nobs of butter, add crushed garlic, tossed for 1 minute. Then add Leeks and sauté for four minutes until soft and lightly brown. Add cream and broth, Sea Bass, parsley, then salt and pepper to taste. Let simmer on middle heat for 10 minutes.

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Garnish with lemon Zest and serve over white rice or Uncle Ben's Chicken Wild Rice.

Serves: 2 or 3

Cooking Time: 30 minutes





Spelt pasta with Sundried tomato Italian tofu sausage in a cherry tomato sauce

Time: 30 minutes, Serves: 4

I went to the supermarket the other day and meandered over to the health food aisle and saw this fusilli spelt pasta. I never had spelt pasta before. So, I flipped over the bag and read the nutritional facts. It suppose to be healthier than common wheat pasta.  Spelt is wheat but a healthier grain of wheat.

With this spelt pasta I decided to make an Italian pasta dish, which I made many times in the past. However, I tweaked it a bit to make it healthier because I'm on the road of eating better. So here is the recipe to making this tasty, rustic, pasta dish.

2 cups of spelt pasta ( 1 lb.. bag of spelt fusilli pasta)

2 sticks of sundried tomato tofu sausages ( sliced diagonally)

1 big green zucchini

1 small carton of cherry tomatoes

1 tsp of minced garlic

1 tsp of oregano

1 tsp of basil

1/2 tsp smoked paprika

1/2 cup of cubed black truffle cheese (Can be found at Highland farms or a gourmet supermarket or you could substitute it with mozorella )

salt and pepper

In big pot boil spelt fusilli pasta in salted water for 15 minutes. drain, and set aside. ( reserve 1/2 cup of pasta water. )

On medium high heat in a big frying pan sauté sundried Italian tofu sausage for 5 minutes in olive. Set aside.  Sauté green zucchini for 5 minutes with salt and pepper until lightly brown then set aside.  Add more olive oil to the pan and add cherry tomatoes, pepper, oregano, basil, mince garlic, and smoked paprika. Cook tomatoes until soften, then smash them down with a fork to create a sauce. Simmer sauce for 5 minutes uncovered then add sausage, pasta, black truffle cheese. Toss for 2 minutes. Then lightly toss in green zucchini.. (do not melt the cheese too much)...add a bit of reserved pasta water if dry.

Serve and enjoy! :D




Spicy Coconut BoK Choy Soup with roasted zucchini on flatbread

Today I decided to make a creamy spicy coconut Bok Choy soup on this cold, rainy day in January. I wanted something warm and cozy and easy on the waistline so I turned to this easy recipe. It always makes me feel good on days like this. It is very simple to prepare. It's a recipe that I threw together. It's like an Indian and Chinese fusion. It's very light, healthy and flavorful.

Time: 20 Minutes

2 tbsps. of olive oil

1 chopped small onion

1 chopped big carrot

2sticks of chopped spicy chorizo sausage ( or Tofurky Italian style sausage )

1 bag of Bok Choy (roughly chopped)

1 tsp of chipotle powder ( or chili powder)

1/4 tsp of turmeric

1/2 tsp of chili flakes

1 tsp of garlic

1 tsp of ginger

1/2 cup coconut milk

1/2 lime

8 to 10 cups of water

salt and pepper to taste


On medium-high heat in a big pot, sautee onions in oil until translucent ( to cook faster add a little salt. Salt makes the onions sweat quicker). Then add chopped sausage and cook until slightly caramelized. Add garlic and ginger, while stirring add chipotle powder and turmeric and chili flakes. toast spices for a few seconds then add water.  Bring to boil then add carrots, let cook for 10 minutes. Then add roughly chopped Bok Choy. Boil for 5 minutes. Add coconut milk and simmer for 3 minutes.  Once done, squeeze in lime and serve.



Roasted Zucchini on Flat Bread

Time: 20 mintues


1 packaged flat bread ( or pita bread)

1 big yellow diced zucchini

1 diced red pepper

1 half of diced red onion

goat cheese

1 tbsp. olive oil


Place diced onions, zucchini, red peppers on baking tray.  Lightly drizzle veggies with olive oil. Season with salt and bake on 400 degrees for 15 minutes. Tossing veggies every so often. Once done, place a side. Place flat bread on baking tray. Lightly brush the bread with olive oil on both sides.  Bake for 8 minutes....the last couple minutes add goat cheese to slightly warm it. Once done, top with roasted veggies.

Serve with Spicy coconut Bok Choy soup. Enjoy!











Sour cream Mac and Cheese

This is another dish I cooked over the holidays. I really like to indulge myself once a year and this was the dish. It did some damage to my waist line, but it was worth it. Growing up in Detroit, where soul food restaurants are prevalent, mac and cheese is the best! And I was craving it. so I pulled out all the bells and whistles.  If you're a mac and cheese lover like I am then you might want to give this recipe a try.

1 bag of spiral pasta  1 bag (2 cups)  ofshredded aged sharp Cheddar cheese  1 bag (2 cups) of shredded Colby & Monterey Jack cheese  1/2 cup of cubed gruyere cheese  1 stick of melted butter  4 eggs  1 can of evaporated milk  1 cup sour cream  1 tsp smoked paprika  2 tsps. coarse black pepper  Preheat the oven at 350.....reserve one cup of shredded cheese for topping.  Boil noodles in salted water for 15 minutes. Then drain and set aside.  Mix eggs, evaporated milk, butter and sour cream. Then add noodles, cheeses, and coarse pepper. Pour mixture into a rectangular baking glass dish. Place reserved shredded cheese on top, then sprinkle smoked paprika. The smoked paprika will give the dish a nice color.  Bake for 25 minutes on 350 degrees covered with aluminum foil. Last 5 minutes back uncovered.  Enjoy this yummy cheesy goodness.                        

1 bag of spiral pasta

1 bag (2 cups)  ofshredded aged sharp Cheddar cheese

1 bag (2 cups) of shredded Colby & Monterey Jack cheese

1/2 cup of cubed gruyere cheese

1 stick of melted butter

4 eggs

1 can of evaporated milk

1 cup sour cream

1 tsp smoked paprika

2 tsps. coarse black pepper

Preheat the oven at 350.....reserve one cup of shredded cheese for topping.

Boil noodles in salted water for 15 minutes. Then drain and set aside.

Mix eggs, evaporated milk, butter and sour cream. Then add noodles, cheeses, and coarse pepper. Pour mixture into a rectangular baking glass dish. Place reserved shredded cheese on top, then sprinkle smoked paprika. The smoked paprika will give the dish a nice color.  Bake for 25 minutes on 350 degrees covered with aluminum foil. Last 5 minutes back uncovered.

Enjoy this yummy cheesy goodness.









Buttery Green Chile Cornbread

I am currently working off the Holiday's pounds after making this buttery Green Chile Cornbread. A good friend made this for me years ago, and it was so good that I hijacked the recipe.  I finally made it over the holidays and was pleased with the results. It was spicy, delicious and moist as I remembered it. The texture and flavor reminded me of a cornbread dressing...similar to stuffing. If you try this recipe your family and friends will love you and be in pure bliss.

1 cup of cornmeal

1 cup of flour

1 tsp baking soda

1 tsp baking powder

1 tsp of jalapeno powder (optional)

1/4 cup of sugar

2 eggs

1 stick of salted butter

1/2 cup of sour cream

1 cup of butter milk

1 4.5 0z can of Old El Paso chopped green chilies

1 cup of corn

1 cup of Monterey Jack cheese

In a big bowl combine wet ingredients: eggs, melted butter, buttermilk and sour cream. Then add flour, cornmeal, baking soda, baking powder, jalapeño powder, sugar and mix. Then add corn, cheese and green chilies. Mix well. Place in a rectangular baking pan and bake on 350 for 20 minutes until lightly golden.


Best served with soup. Enjoy!

Cumin spiced Lentil Salad

I wanted to start off the new year right, and to do that I knew I had to eat healthier. So, good bye fatty foods and hello fruits and veggies.

Lately I've been flirting with the idea of going on a plant based diet. Just to try something new. So, I went on a hunt for healthy recipes and came across a dish called Cumin lentil salad. I got it from DeliciouslyElla website. This was my first time trying one of her recipes, and I must say I was pleased with the results. However, I tweaked this recipe just a tinge to suit my palate. And let me tell ya, it was so filling and delicious....and healthy! Even my spouse loved it. The flavors are still doing a happy dance on my tongue as I type this. All the ingredients should be available at your local supermarket.

Here is the recipe:

1 cup of Green Lentils

2 carrots chopped diagonally

1 red Onion chopped diagonally

2 teaspoons of cumin seeds

2 teaspoonsof ground coriander

2 teaspoons of fennel seeds

1 teaspoon of Jalapeño powder

2 tbsp. of olive oil

Salt and pepper

First, boil the green lentils for 20 minutes, until slightly tender.  Then drain liquid and set aside. Meanwhile chop the carrots and red onion and place it on a baking sheet. Add ground coriander, cumin seeds, fennel seeds, jalapeno powder, salt and pepper and drizzle olive oil. Mix well and bake for 15 minutes on 350 until slightly caramelized. Once done, toss veggies into lentils.

Tahini and cashew cream.

1 tbsp. Tahini

1/2 cup of cashew

1 lemon

4 tbsps.  of water

pinch of salt

1 teaspoon of jalapeño powder (Optional)

Place all the ingredients in a blender. Blend until smooth and creamy. Add more water if necessary. Then place dollops on the lentil salad.

Garnish with toasted pine nuts and watercress leaves. 

Side note: It's even tastier with a side of guacamole. Try it!