My diet when I was younger consisted of chicken, chicken, and more chicken. I would occasionally eat pork or steak but that was a rare occasion. When I first started eating Chinese food I played it safe and ordered something with chicken in it. I had no idea what General Tso’s Chicken was but it sounded tasty so I tried it. My first experience eating Chinese food also included a small side of pork fried rice. I’ve had almost every variation of Chinese food since that point but still find General Tso’s to be one of my favorite dishes. Regardless of what chicken dish I order I always get a side of fried rice to go with it.
Making fried rice at home is incredibly easy. I wanted to make a healthy version of fried rice using quinoa and extra vegetables. Quinoa adds extra protein and is healthier than rice. This recipe can easily be adapted to add in pork but it is quite tasty on its own.
Continue reading Quinoa Fried “Rice”
My mom has been making this recipe for as long as I can remember. It’s simple to put together, requires only 5 ingredients and packs a hearty flavor that is both comforting and filling. This recipe is also very budget friendly. I tend to add hot sauce to almost every meal I have. This soup is one of the few things I don’t need to season before serving. It’s perfect just the way it is.
Continue reading 5-Ingredient Vegetable Soup
Once I find an easy, healthy meal I tend to make it over and over again until I can’t stand the site of it. Recently I’ve been eating scrambled eggs with veggies for breakfast. I never change it up. I’ve lost track of how many days in a row I’ve had the SAME breakfast. It’s boring but I like it because it’s one less thing I have to think about when I wake up.
This Strawberry-Banana Parfait will soon make it onto my breakfast menu. It’s a healthy breakfast with its combination of yogurt and fruit. It fills me up and also satisfies my sweet tooth. The walnuts add a nice texture.
Continue reading Strawberry-Banana Parfait
You know you need to drink water to stay hydrated. You know it’s healthy for you but if you are like me you are simply tired of drinking it. You also likely did not drink nearly enough water this past holiday season. I drank too much wine and ate too many cookies but I don’t regret a single calorie.
This Strawberry, Lemon, Cucumber, and Mint Water recipe is a way of jazzing up your daily water intake to get you moving in a healthy direction for 2015.
Continue reading Strawberry, Lemon, Cucumber, and Mint Water
A freshly baked muffin slathered with butter might just be one of my favorite things to eat. The sweet burst of fresh cranberries in these Cranberry Muffins is quite delightful.
I’ve made this recipe several times. For my first two batches I used dried cranberries and the muffins were very bland. Dried cranberries simply don’t work for this recipe. If you can’t find fresh cranberries look for frozen cranberries or simply substitute with blueberries until cranberries come back in season. While using fresh cranberries can be a bit labor intensive the end result is totally worth it.
Continue reading Cranberry Muffins
The large package from our family in South Carolina arrives a few days before Christmas. It’s a family tradition to send everyone’s presents in one large box to share on Christmas morning. Stashed among the presents is a tin containing one of my favorite desserts. Congo Bars a/k/a Chocolate Chip Cookie Bars have been a staple among our Christmas presents from my family in South Carolina for as long as I can remember.
I’ve seen recipes referring to them as Congo Bars, Blondies and/or Chocolate Chip Cookie Bars. It appears that they are all relatively the same recipe with the exception that Congo Bars typically contain coconut. As referenced by America’s Test Kitchen, blondes are first cousins to both brownies and chocolate chip cookies. This recipe does not contain coconut but it can easily be added if you are a coconut lover.
Continue reading Congo Bars (Chocolate Chip Cookie Bars)
As the only baker in my family, I am responsible for making everyone’s birthday treats. I find the process of baking so relaxing. I really enjoy tweaking various recipes to play around with the ingredients. I’ve made these One Bowl Chocolate Cupcakes on countless occasions. They are always a hit. While I will never turn down a chocolate cake, I’ve been craving a yellow cake. I have to admit I gave a few boxed cake mixes a try out of desperation. They were pretty awful. They tasted nothing like the traditional yellow cake I remember before going gluten free.
Continue reading Yellow Cake with Creamy Chocolate Frosting
A warm slice of bread topped with a dab of butter or touch of jelly is quite possibly one of the best things to have for breakfast. I have not had any type of bread for breakfast in a long time. I’ve been stuck in a breakfast rut. I have the same thing EVERY MORNING. It’s nothing exciting. I have a couple ounces of yogurt mixed with flax and chia seeds. It tastes fine. It gets my day started but it does not make my tastes buds dance.
Continue reading Blueberry Banana Bread (Gluten Free) (Vegan)
It seems like everyone I know is busy. A busy life means you sometimes need a snack you can eat on the go. A handful of nuts or an apple are suitable snacks but sometimes you want something a little more satisfying. One of my favorite snacks is a granola bar. There are endless types of ingredients that can go into a granola bar. The No-Bake Coffee Chocolate Chip Granola Bars pictured above are delicious. However, sometimes I just don’t feel like making my own snacks.
Continue reading Gluten Free Granola Bars
A few months ago I received a Facebook message from a friend who wanted to share a cookie recipe with me. It’s no secret that I love sweets, especially if they include chocolate. She made the cookies and they turned out fabulous. She knew I would love them. Usually I don’t have a problem adapting recipes. A few simple substitutions will do the trick.
Continue reading Gluten Free Chocolate Cookies: Filled with Espresso and Hazelnut
Breakfast used to be something I enjoyed. I’m never quite hungry when I wake up but my tummy starts to growl soon after my morning cup of coffee. Prior to being diagnosed gluten and egg intolerant, I would eat two scrambled eggs and piece of toast for breakfast EVERY MORNING. It was the perfect way to fuel my day. I miss those mornings.
Continue reading Broccoli and Blue Cheese Vegetarian Quiche
There was a small pint of vanilla ice cream sitting in my freezer. Each time I opened the freezer door I would catch a glimpse of the ice cream and resist temptation. I’ve been tracking my calories and fitness in an effort to keep my weight in check. Ice cream is something I did not want to splurge on without making it really worthwhile. I decided the ultimate way to enjoy my ice cream would be to pair it with a baked treat.
Continue reading Vegan Black Bean Brownie Bites