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Healthier Fried Rice Recipe

Hi there my lovelies! Hope you all are doing well and staying safe. Do you love fried rice but don’t rice the extra fat associated with fried foods and its havoc on our stomach and health? Then wait no further. Today I will share a healthier fried rice recipe from my mom’s book. I know that healthy and fried don’t go together but the recipe that I am about to share with your is sensitive stomach friendly and safe your belly


  1. One large onion (cubed)
  2. Five cloves garlic (minced)
  3. Two cups of cubed chicken breast (I used antibiotic free chicken breast strips).
  4. Three different color bell peppers (half of each and cubed).
  5. Five cups of Jasmine or Basmati rice (you can also try gluten free brown rice. I often substitute with organic gluten free brown rice for a healthier touch).
  6. Eight cups of water (you can substitute with four cups of water and four cups of low sodium chicken broth, or just 8 cups of low sodium chicken broths for extra flavor. It’s still healthy).
  7. Three Tbsp of canola oil (both canola oil and avocado oils are great healthy options).
  8. Six eggs (or just 7 egg whites).
  9. Four thai chilies for a little kick (completely optional).
  10. Salt and peppers for taste.
  11. Cilantro and green onions for garnish.
  12. Optional cayenne peppers, hot pepper flakes if you like spicy.


  1. Cut onions, and bell peppers, and chicken breast into cubes.
  2. Mince garlic.
  3. Add 3 tbsp of canola oil in medium heat and heat for 3-5 minutes, and scramble 6 eggs (or just egg whites as preferred).
  4. Remove scrambled eggs and add bell peppers and saute for 5 minutes. Add salt and pepper for taste.
  5. Remove bell peppers and add the onions and garlic. Saute for about 5 minutes until translucent. Add salt and pepper for taste. You can also add cayenne peppers, hot pepper flakes to an extra kick to the dish. You can also add additional garlic and ginger powders (1 tsp of each) to extra flavor.
  6. Add chicken breast and saute until cooked.
  7. Add the rice and saute for few minutes. Stir for about 5 minutes.
  8. Add chopped thai pepper if needed, and add water (or broth). And cover in cook in high heat until the liquid starts boiling. Then lower the heat to low to medium heat and cook until the rice is cooked and the liquid evaporates.
  9. Add back the bell peppers and stir for few minutes.
  10. Add cilantro and green onion to garnish before taking off from heat.
  11. Serve and enjoy.

My dear lovelies! Hope you enjoy this healthy dish. I remember that when I was one a strict diet last year, this is one dish that I my stomach could handle (of course there was no peppers or any spice).

Hope you enjoyed my post as much I enjoyed writing it. Comment as to how yours came out. I would love to know what modifications you made and what would you suggest to make the dish even more flavorful.

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Meat and Seafood


Healthy Chickpeas Salad


Hi there my lovelies! Hope you are having a wonderful Thursday. Today, I want to share with you a wonderful, healthy, and fulfilling salad recipe that is packed with protein, fiber, vitamins, and minerals. Most of all, it will keep you full for a long time. I often I have it for dinner and I am full all night. Best of all, you can add your favorite ingredients to it. I just like to keep it simple.


  1. 2 32-oz canned Garbanzo chick peas.
  2. 1 32-oz canned red kidney beans
  3. 1 regular cucumber chopped
  4. ¾ onion finely chopped
  5. 1 bunch scallion
  6. ½ bunch cilantro
  7. ½ lemon juice
  8. Salt and pepper for seasoning


  1. Mix all the ingredients together, and add salt and pepper to season
  2. You can add different color chopped bell pepper to add color to the plate


Hope you enjoy this post and as much as I love writing it. Don’t forget to check out my Facebook Page and follow me on Instagram @allaboutme3181. Are you on Bloglovin? Let’s add each other. Please follow me and comment below with your information so that I can follow you back.

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Greek Chicken Recipe


Hi There my lovelies! Hope you are having a wonderful Sunday afternoon. If you are anything like me, I bet you enjoy delicious homemade recipe, especially if it is delicious. Today, I want to share with one such recipe that my sister came up with and it’s absolutely heavenly. I can’t tell you how much I enjoyed it. It’s quite easy to make as well and is full of flavor.


  1. 6 Chicken Breast
  2. 4 Tbs Greek Yogurt
  3. 2 Tbs Garlic powder
  4. 1 Tbs Ginger Powder
  5. 1 large red onion (chopped)
  6. ½ tsp dried basil leaves
  7. ½ tsp parsley
  8. 1 tsp Italian Seasoning
  9. ½ tsp black pepper
  10. Salt to season
  11. 2 Tbs oil (I use extra virgin olive oil, but can try using extra virgin coconut oil as well)
  12. ½ Stick I Can’t Believe It’s Not Butter
  13. 1 medium jalapeno chopped
  14. Chopped cilantro chopped
  15. 1 bunch scallion chopped (optional)


  1. Tenderize the chicken breast with meat blade-tenderizer.
  2. Marinate the chicken overnight in the refrigerator with mixture of yogurt, garlic, ginger, basil, parsley, Italian seasoning, salt and pepper.
  3. Brush olive oil or Pam on baking pan and place the marinated chicken. Add thinly butter and red onion on top of each chicken, and add bake in the oven for 1 ½ to 2 hours at 400 degrees Fahrenheit. Add the juice from the marinate into the chicken as well.
  4. Five minutes before taking your chicken out of the oven, top cilantro, jalapeno, and/or scallion.


Let me know how yours come out. I loved how amazing this Greek yogurt chicken was. We served it with steamed and lightly seasoned beans, mashed potato (made from scratch), and corn on the cob. I want to thank my sister for this lovely recipe. The meat was so juicy and flavorful and most of all delicious!

What are some of your favorite healthy and delicious recipes? I hope you enjoyed this post as much as I love writing it. Don’t forget to check out my Facebook Page and follow me on Instagram @allaboutme3181.

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10 Guilt-free Superfoods for Weight Loss

Hi there! With only 39 days to Christmas and 9 days to Black Friday, I know you may be already thinking about the extra weight that may come with this wonderful season. Yes, I am talking about the elephant in the room, weight gain from the all the festive food of the season. That’s why I want to share with you 10 great guilt-free superfoods that you can actually help you lose weight. These foods, along with exercise, will give you an extra boost to your weight lose plan.

Avocado with leaves

  1. Avocado: It’s prized for its high nutrient value and is added to all sorts of dishes due to its good flavor and rich texture. It is also the main ingredient in guacamole. Avocados are heart healthy, and are very nutritious, containing a wide variety of nutrients, including 20 different vitamins and minerals. They are also very high in potassium, which should support healthy blood pressure levels. Additionally, they tend to be high in fiber, about 7% by weight, which is very high compared to most other foods. Fiber can have various important benefits for weight loss and metabolic health. Numerous studies have found that a predominantly plant-based diet that includes foods such as avocados can help to decrease the risk of obesity, diabetes, heart disease and overall mortality while promoting a healthy complexion and hair, increased energy and overall lower weight. Hence, when you go to your grocery store, grab some avocados.

  1. Almonds: These superfoods are not only packed with protein and skin-boosting vitamin E, they also have high fiber content that stops you feeling hungry. In 2007, researchers at Purdue University also reported that – despite the fact they are relatively high in calories – almonds themselves do not contribute to belly fat. Hence, swap out your usual mid-morning snack for a handful and see if it makes a difference.

  1. Leafy Greens: These vegetables are full of fiber along with vitamins, minerals, and plant-based substances that may help protect you from heart disease, diabetes, and perhaps even cancer. In general, the deeper the green the more nutritional firepower the leaves contain. If you need more incentive to toss bunches of kale, spinach, or lettuce into your grocery cart, a daily serving of leafy green vegetables may lower your risk of type 2 diabetes by 14 percent, according to a recent study in the British Medical Journal. As best put by Glamour Magazine, the quickest way to flatten a stubborn stomach? Include a portion of leafy green vegetables at every meal.

  1. Oats: These superfoods are rich in fiber, so a serving can help you feel full throughout the day. It also contains healthy carbs that boost metabolism and burns fat. So, just add plain oats to vitamin D rich yogurt as part of a low-calorie diet to provide your body with slow-release, natural energy throughout the day, which keeps you feeling fuller for longer and can even lower your cholesterol. As described in Livingstrong, how you serve your oats can have a big impact on their weight-loss benefits. Hence, just stick to flavorings that add nutritional value and promote fat loss, and avoid sugary or fatty toppings (such as maple syrup) that add lots of calories. Boost your oats’ fiber content by adding a handful of berries — raspberries, blackberries, blueberries or strawberries — for only 25 to 40 calories per half-cup.


  1. Beans: Beans are great source of wonderful nutrients such as proteins and fibers, and are low in calorie. It will it keep you full longer and are full of slow release energy. It’s high protein content will help firm up your muscles and keep you toned. I love having bean salad with sliced avocados to only provide energy all but also aid in weight loss. Swap your burgers for burritos, and your beef chilli for bean chilli.


  1. Salmon: Salmon have some qualities that can help you lose extra pounds. Its nutrient-dense calories are easy to work into your daily goals, and it’s packed with protein. As an extra benefit, salmon’s omega-3 fatty acids is heart healthy and may help increase weight loss. Moreover, the fish oil you’ll get from eating salmon may boost your weight loss. In one study published in International Journal of Obesity in October 2007, young, overweight men who ate fish or took fish oil supplements lost 2 more pounds over four weeks than participants who did not consume fish.


  1. Green Tea: Next time you go to Starbucks you may want to swap your regular Frappuccino with Green tea lemonade with honey. Green tea has been found to speed up the metabolism, which can aid the burning of excess fat in the body. It is also loaded with antioxidants and various substances that are beneficial for health. Swap your morning coffee with this superfood to help jump start your weight loss.


  1. Coconut Oil: Coconut oil is a tropical oil that is made from the dried fruit (nut) of the coconut palm tree. Proponents say that it contains a healthy type of saturated fatty acid (lauric acid) that your body quickly burns for energy. According to Mayo Clinic, few small studies that have looked at coconut oil for weight loss suggest that coconut oil may help reduce waist size, but it doesn’t lead to significant weight loss or improved body mass index (BMI). However, remember this superfood is high in calorie, hence, you should use less.


  1. Berries: Berries are great source of antioxidants that essentially act like little bodyguards protecting cells from damage, which can lead to premature aging and disease. But antioxidants are also linked to weight control. Some exciting new research from the University of Florida found that people who consume more antioxidants weigh less, even when they don’t eat fewer calories. So add of berries to your smoothies or your breakfast oat to boost your weight lose regimen.


  1. Quinoa: This superfood is known as a complete grain, combining protein, fiber, B vitamins and complex carbohydrates all in one. Eating grains like quinoa will help to boost your metabolism, and burn belly fat faster. Although there are no human studies looking at the effects of quinoa on weight loss, quinoa contains all the necessary properties that have been linked to weight loss and improved health. Additionally, one animal study, published in Physiology & Behavior, found that mice fed a quinoa extract high in 20-hydroxyecdysone burned more calories throughout the day, and they absorbed less fat from their diets. Hence, try swapping your rice diet with this superfood.  However, remember that quinoa is high in calories, so it’s important to practice portion control if you want to lose weight.

Hope you enjoy reading this article as much as I loved writing it. Please let me know what superfood you use in your diet to speed up your weight loss.

Don’t forget to check out my Facebook Page and follow me on Instagram @allaboutme3181.

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Healthy Roasted Chicken and Veggies

Hi There! Hope you’re having a great weekend. I know it’s getting colder outside and I have just a relief for you. I found a healthy roasted chicken and veggie dish for you, thanks to Yummly. It takes 20 minutes to make with prep time and is less than 250 calories. You can add any vegetables of your choice.



  1. 2 medium chicken breasts, chopped
  2. 1 cup bell pepper, chopped (any colors you like)
  3. ½ onion, chopped
  4. 1 zucchini, chopped
  5. 1 cup broccoli florets
  6. ½ cup tomatoes, chopped or plum/grape
  7. 2 tablespoons olive oil
  8. ½ teaspoon salt
  9. ½ teaspoon black pepper
  10. 1 teaspoon Italian seasoning
  11. ¼ teaspoon paprika (optional)


  1. Preheat oven to 500 degree F.
  2. Chop all the veggies into large pieces. In another cutting board chop the chicken into cubes.
  3. Place the chicken and veggies in a medium roasting dish or sheet pan. Add the olive oil, salt and pepper, Italian seasoning, and paprika. Toss to combine.
  4. Bake for 15 minutes or until the veggies are charred and chicken is cooked. Enjoy with rice, pasta, or a salad. I also eating this with couscous.

Hope you enjoy making this dish as much as I loved writing about it. Lets get creative and add your own variation. Let me know how you spiced up this beautiful recipe your very own creative way.

Don’t forget to check out my Facebook Page and follow me on Instagram @allaboutme3181.

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No-Bake, Healthy Chocolate “Bird Nests”

Hi There! Today, I want to share with a delicious, healthy chocolate recipe that I have come across online.





  1. 1 bar Superfood Chocolate
  2. 1/4 cup cocoa powder
  3. 2 tablespoons coconut oil
  4. 1 1/4 cups coconut flakes
  5. 1 tablespoon honey, maple syrup, or brown rice syrup

Protein Filling

  1. 1/4 cup plain yogurt or vanilla yogurt of choice
  2. 1/4 cup blueberries
  3. 1/2 serving Vanilla Protein
  4. Optional: 1/2 tablespoon sweetener of choice


  1. Lightly oil a muffin tin (you’ll only need about six to seven of the cups).
  2. Break up the chocolate bar into smaller pieces, and then heat it the coconut oil, cocoa powder, and honey either in a small saucepan on the stove (on low) or in a microwave safe bowl in 20-second intervals in the microwave, stirring often.
  3. Once everything is melted and mixed in together, add the coconut flakes and stir until evenly coated. Scoop the mixture out and divide evenly among the muffin cups. Press down gently, allowing for a dip in the middle to make a nest shape.
  4. Freeze for at least 15 minutes, and then pop the chocolate nests out of the tin.
  5. Combine yogurt and vanilla protein. Then place a dollop of the mixture in the center of your nests and decorate with two to three blueberries. Store in the fridge.

I hope you enjoy making it as much as I loved writing about it.

Don’t forget to check out my Facebook Page and follow me on Instagram @allaboutme3181.

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Halloween Treat


It’s almost Halloween time! When you think that the election  could not get scary enough,  the spooky day that can lead to tooth decay is lurking behind us. Why not make Halloween fun and healthy all the inner kids in us. I found some great recipes and wanted to share them with you,



This is a fun little project that can be done with kids. It only takes few minutes to make.


  1. 6 hotdogs (I use Applegate Farm’s the Great Uncut Beef Hotdogs – 110 cal,  Trader Joe’s Uncured Chicken Hot Dogs – 60 cal, Applegate organic turkey frank – 60 calories, Lightlife Foods’ fat-free Smart Veggie Dogs – 45 cal).
  2. Romaine Lettuce leaves.


  1. Bring a pot of water to a boil.
  2. Cut hot dogs in half. To make the ‘legs’ of the octodog, make 3 cuts on 1 side of each hot dog, leaving about 1/3 the rounded top of the hot dog for the ‘head’. Turn hot dog over and make 3 more cuts, so you have 8 ‘legs’.
  3. Place the octodogs in the boiling water until cooked through and the ‘legs’ curl up, about 1 minute.
  4. You can use sesame seeds or bits of nori (dried seaweed) to create little faces on the octodogs if you wish. Use different sizes of hot dogs to create different sized octodogs! I also add relishes and diced tomatoes to add

Silly Apple Bites


This is another fun little project to do that is healthy and is delicious.

Ingredients for Googly Eyes:

  1. 1 c. powdered sugar
  2. 1 tsp. cornstarch
  3. 1 Tbsp. corn syrup
  4. 2 tsp. nondairy milk
  5. ¼ tsp. almond extract (or vanilla extract)
  6. mini nondairy chocolate chips

Instructions for Googly Eyes:

  1. Whisk together the powdered sugar and cornstarch. Add the remainder ingredients except for the chocolate chips and mix until combined. It should be a thick paste at this point.
  2. Place into either a piping bag or Ziploc baggie and pipe dots into one row onto a baking sheet lined with wax paper. Gently top each dot with the mini chocolate chip–you don’t want to wait too long to place the chocolate chip in the middle or it will set.
  3. Repeat until all the paste is gone.
  4. Allow the googly eyes to set for at least 24 hours on your counter.

Ingredients for Apple Bytes:

  1. 2 green apples, each quartered
  2. sunflower butter
  3. 32 sunflower seeds
  4. 2-3 strawberries, sliced
  5. 1-2 homemade vegan googly eyes per apple bite

Instructions for Apple Bytes:

  1. Cut the middles out of each quarter of the apple to create a mouth. Don’t worry about perfection, you are filling this gap with sunbutter anyway so if you cut too deep, you can always just cover it up and no one will know.
  2. Coat the inside of the cut gap with a filling of sunflower butter.
  3. Place 4 sunflower seeds on the top of the “mouth” for the teeth.
  4. Place 1 sliced strawberry inside the mouth for the tongue.
  5. “Glue” each eye above the mouth with a dab of sunbutter to stick.
  6. Serve and enjoy.

Witches’ Broomsticks



  1. Reduced-fat mozzarella cheese sticks (I use fat free version)
  2. Pretzel sticks
  3. Chives


  1. To make the broom, slice the mozzarella stick across in thirds.
  2. Use a knife or scissors to cut a fringe pattern on the lower half of the cheese.
  3. Insert a pretzel stick into the cheese, making the broomstick.
  4. Tie a chive around the top.

Hope you enjoy the recipe as much I have enjoyed making it. Have a wonderful Halloween.

Don’t forget to check out my Facebook Page and follow me on Instagram @allaboutme3181.

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Guacamole Recipe


Hi There! many years ago my dad owned a Mexican restaurant in Washington D.C., and he learned to make guacamole from the chef. I made it into his own and I love his guacamole. Many time I just have the guacamole by itself. Today, I will share the recipe with you.


  1. 2 avocados
  2. 1 small onion finely chopped (I sometimes add 1/2 and 1/2 small onion and green onion)
  3. 1 clove garlic minced
  4. 1 ripe tomato chopped
  5. 1 lime juiced
  6. Salt and pepper to taste
  7. little bit of cilantro of garnish
  8. Cherry tomato (I just use 1 just for garnish)


  1. Peel and smash the avocados in a serving bowl
  2. Mix onion, garlic, tomato, and lime juice
  3. Add salt and pepper to taste
  4. Chill for an hour for the flavor to blend
  5. Garnish with cilantro and cherry tomato if you want.

Hope you enjoy the recipe as much I have enjoyed making it.

Don’t forget to check out my Facebook Page and follow me on Instagram @allaboutme3181.

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——————————— Enjoy —————————————

Thai Tom Kha Gai or Thai Coconut Soup


Hi There! Today, I will share with you the thai tom kha gai or coconut soup that I made the past weekend. I served it with corn tortilla for dinner and it came out really well. You can make it tofu to make it vegetarian instead of breast, which is what I have used here. I hope you like it has much I have enjoyed making it. Most of the items can be found in your local Asian grocery store.


  1. 6 oz chicken breast sliced into bite size
  2. 2 kafir lime leaves  or lemon leaves cut in half
  3. 1 lemongrass stalk (need 5-6 slice)
  4. 1 1/2 cup coconut milk
  5. 3-4 fresh or sliced galangal (need 5-6 slice)
  6. 1 1/2 chicken stock
  7. 1/2 cup mushroom sliced
  8. 1/3 cup fish sauce
  9. 1/3 cup lemon or lime juice
  10. 3 1/2 tbsp sugar
  11. 1/2 cup cilantro
  12. 1-3 fresh thai chilies cut in half (depending on how spicy you want them)
  13. 1-2 tbsp chili oil
  14. 1 green onion thinly sliced


  1. Add the chicken stock in a pot.
  2. Add the lemongrass and lime/lemon leaves.
  3. Let it simmer for 5-6 minutes.
  4. Add cilantro.
  5. After the stock start boiling, add the chicken, fish sauce, and sugar.
  6. Let it boil for 5-6 minutes until the chicken is completely cooked.
  7. Add the coconut milk.
  8. Add mushrooms.
  9. Put it in medium while it is boiling for 5-6 minutes.
  10. In the serving dish add lemon or lime juice, chili oil, green onion, and then fresh thai chilies.
  11. Add the soup on top.
  12. Garnish with fresh cilantro.

Again, you can substitute chicken with tofu for vegetarian dish, or shrimp for seafood dish. Additionally, you can add more vegetables of your choices, such as carrots, and cabbages.

Don’t forget to check out my Facebook Page and follow me on Instagram @allaboutme3181.

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——————————— Enjoy —————————————

Shredded Chicken Tortilla Soup


Hi There! I know I am late on posting the recipe. Actually, I was out on a business trip, hence didn’t get a chance to post the recipe for you. As promised, I want to post the recipe for the shredded chicken tortilla soup that I have made. I got lots of complement on this soup. The recipe is inspired by the Cooking Light Magazine.


  1. 1 6-inch corn tortilla
  2. Cooking spray
  3. 5 tsp Canola oil
  4. 1 1/2 cup chopped zucchini
  5. 1 cup chopped onion
  6. 3/4 cup chopped cilantro
  7. 1 tbsp chopped jalapeno
  8. 5/8 tsp kosher salt
  9. 2 minced garlic cloves
  10. 2 bay leaves
  11. 1/2 tsp chili powder
  12. 1/2 tsp paprika
  13. 1 tsp ground cumin
  14. 4 cups chicken stock
  15. 1 (14.5 oz) can unsalted diced tomatoes
  16. 3/4  cup canned unsalted black beans
  17. 8 oz chicken breast and dark meat
  18. 1/2 cup sliced avocado
  19. 4 lime wedges


  1. Cut corn tortilla into 1/2 inch strips.
  2. Coat with cooking spray.
  3. Bake at 375 degrees for 10 minutes.
  4. Heat canola oil in large dutch oven over medium heat.
  5. Add zucchini, onion, 1/4 cup chopped cilantro, jalapeno, 1/8 tsp kosher salt, garlic, bay leaves and cook for 7 minutes.
  6. Stir in chili powder and ground cumin.
  7. Add chicken stock and canned tomatoes.
  8. Bring to a boil.
  9. Add black beans, 1/2 teaspoon kosher salt, and 8 oz reserved chicken.
  10. Simmer for 5 minutes.
  11. Divide among 4 bowls.
  12. Top with tortilla strips, sliced avocado, 1/2 cup cilantro, and lime wedges.

Hope you enjoy the recipe as much I have enjoyed making it.

Don’t forget to check out my Facebook Page and follow me on Instagram @allaboutme3181.

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——————————— Enjoy —————————————

Taylor Gourmet in Washington D.C.


Hi There! Hope you are having a start of a wonderful weekend.Today,  I will talk about my experience eating from a menu from Taylor Gourmeta Philadelphian gourmet fast food type eatery located in Washington D.C. I have not have the pleasure of personally eating eating at one of their locations but I have ordered online from them few times.

History: Before I describe my experience about their food, let me give some about their background. This unique place was started by two Philadelphian buddies in 2008 grew up on what they called “the flavors of Philadephia’s 9th street Italian market and hoagies served by countless mom and pops shops throughout the city”. They brought their unique Philly hoagies and salamies to the H Street NE corridors and few more locations for us to enjoy. Their famous clients include none other than our current First Family.


FoodI have had the pleasure of ordering online from them few times with my co-workers. My very first experience was their famous Ben Franklin Hoagies. It has a choice of breaded or grilled chicken with marinara sauce and sharp provolone cheese. What can I say about a their hoagies. It’s humongous, or at least for me. It’s a 16″ hoagie. I had to cut the hoagie into half and leave the other half for later. It’s great. My friend, who is a native Philadelphian said that Taylor had the closest authentic Philly Cheese steak that she has ever tasted outside of Philadelphia and that in itself is a huge accomplishment in my sense.  Now for their Rissotto Balls. These are fried mozzarella balls served in marinara sauce. The first time I tasted this appetizers, I fell in love them and every time I order from this place I have to have my rissotto balls in my order. These mouth watering fried cheese has the perfect amount of cheese with a crunchy outside. Now, if you in a food for salad there are plenty of options for you here. I for one love their Love Park Salad with arugula, pastina, cherry tomatoes, sweet basil pesto, fresh mozzarella, and Taylor vinaigrette. I love adding grilled chicken to my salad for extra protein. This mouth watering salad has the perfect combination of favors to play a perfect harmony with my taste buds.

Locations: Taylor Gourmet has locations in H Street, NE, between 4th and 5th Street K St NW, in Dupont Circle, and in Penn Quarter in Washington DC. It’s Virginia location include Fairfax and Ballston, Arlington locations. It’s also located in Bethesda neighborhood of Maryland.

Taylor, started by two Philly buddies brings in unique Philly tastes to the Washington Metro area. If you live near any of their locations don’t forget to check them out or order online. Hope you enjoy reading this blog as much I have enjoyed writing it. Don’t forget to follow me at instagram @allaboutme3181. or visit my Facebook page.

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Mango, Bean, Avocado Salad


This summer, are you looking for something savory, easy to make, and heart healthy at the same time? Look no where else but in this blog. I got this delicious heart healthy salad recipe for you from none other than the American Heart Association.  You can make in advance and keep in refrigerator for few days and the flavor will keep improving. You can also add crunch vegetables like cucumber or add it into whole wheat wrap for bread to have it as sandwich. However, you decide to enjoy it, I would love to hear your thoughts.


  1. 15 oz. canned, no-salt-added black beans (1 can), drained, rinsed
  2. 15.25 oz. canned, no-salt-added or low-sodium whole kernel corn (1 can), drained, rinsed (draining and washing in cold water will rid of extra sodium)
  3. 1 cup avocado (1 medium or 2 small), halved, cut into 1/2-inch cubes
  4. 2 mangos (about 2 cups), cut into 1/2-inch cubes
  5. 2 green onions, cut into 1/2-inch pieces OR
  6. 1/2 small red or white onion (about 1/4 cup), cut into 1/2-inch pieces
  7. 1 red or green bell pepper, seeded, cut into 1/2-inch pieces
  8. 1 or 1/2 jalapeño pepper, stems discarded, seeded, finely chopped, optional
  9. 3 Tbsp. fresh or bottled lime juice
  10. 1 Tbsp. olive oil
  11. 2 Tbsp. fresh cilantro, chopped
  12. 1/2 tsp. chili powder
  13. 1/4 tsp. ground black pepper
  14. 1/4 tsp. salt


  1. Wash and dry lettuce, then chop or tear into 2 inch pieces and divide into 6 bowls or plates.
  2. Combine the black beans, corn, mango, avocado, onions and jalapeño pepper. Do not mix until you add the dressing.
  3. Combine the lime juice, olive oil, cilantro, chili powder, black pepper and salt together in a jar with a secure lid, shake together until mixed well and pour over the mango and avocado mixture.
  4. Toss gently to coat and serve over the lettuce and mixed greens.
  5. Serve

——————————— Enjoy —————————————

Gluten Free Pumpkin Sneekerdoodle


Hi There! I know it has been a long time since  my last blog. Well, I am back with a delicious recipe from Whole New Mom. Hope you enjoy this healthy sugar free, gluten free treat. I would love to hear your comments.


  1. 1/2 cup organic coconut oil (or healthy fat alternative like I Cannot Believe It’s Not Butter)
  2. 3/4 cup granulated sweetener (I used splenda)
  3. 1 large egg or equivalent substitute
  4. 1/2 cup pumpkin puree
  5. 1/2 tsp pure vanilla extract
  6. 2 cups flour (I used coconut flour)
  7. 1 tsp cinnamon
  8. 1/2 tsp nutmeg
  9. 1/2 tsp ground ginger
  10. 3/4 tsp baking soda
  11. 1/2 tsp salt (I recommend Real Salt)

Cinnamon Coating:

  1. 1/2 cup granulated sweetener (Again, I used splenda.)
  2. 1 tsp cinnamon
  3. 1/4 tsp nutmeg


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Combine ingredients for Cinnamon Coating and set aside for later use.
  3. Combine flour, salt, baking soda and spices in a medium-sized bowl.
  4. If coconut oil is not soft enough to mix easily, melt in a pan over low heat. Place in a bowl.
  5. Add sweetener and egg (or substitute) to the softened oil. Beat well. Add pumpkin puree and vanilla. Beat well again.
  6. Add dry ingredients to wet ingredients. Mix thoroughly, but do not over-mix.
  7. Take a small amount of dough ( can use a small cookie scoop for this process), roll into balls, drop in cinnamon sugar topping, and roll to coat. (NOTE: For gluten free cookies, the smaller the cookie the better as they will crumble more easily than those made with gluten flours.)
  8. Place on cookie sheet or baking stone (I highly recommend baking stones) about 2 inches apart, flattening a bit with your hand (or the bottom of a glass)
  9. Bake for about 10 minutes, or until slightly golden brown.
  10. Cool for approximately 5 minutes before removing from baking sheet to cool on a cooling rack.

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Quinoa Crust for Pizza or Cheesy Garlic Bread

Today, I will share a gluten free, healthy pizza or cheesy garlic bread that you and your family will love. Hope you love it. Happy reading.
  • 1/2 cup quinoa
  • 3 tsp, olive oil, divided
  • ½ cup quinoa
  • 3 tsp. olive oil, divided
  • 1 cup water
  • 2 large eggs
  • 1 ½ tsp. garlic salt
  • ½ tsp. dried oregano leaves
  • ½ tsp. dried basil leaves
  • ½ tsp baking powder
  • ¼ cup shredded fat free Italian-blend cheese (I use fat free mozzarella sauce)
  • Optional – For cheesy garlic bread: ½ cup shredded fat free Italian-blend cheese and pizza sauce for dipping
  • Optional – For pizza: ⅓ cup pizza sauce, ½ cup shredded fat free Italian-blend cheese, and your favorite pizza toppings


  1. Place the uncooked quinoa into a fine mesh strainer and run under cool water for about a minute until water runs clear. Shake off as much excess liquid as possible. Add the rinsed quinoa and 2 tsp. olive oil to a medium sauce pot. Turn the heat to medium high and stir occasionally for 6-7 minutes. The excess moisture will evaporate and the quinoa will begin to toast.
  2. Carefully add the water to the toasted quinoa and cover. Bring to a boil then reduce to a simmer. Let the quinoa cook for about 15 minutes, stirring occasionally. Remove the lid and turn the heat to low. Cook 5 more minutes, stirring occasionally (evaporating excess moisture). Transfer the cooked quinoa to a large bowl and let it cool for at least 10 minutes.
  3. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and spray with cooking spray.
  4. In a small bowl, add the eggs, 1 tsp. olive oil, garlic salt, oregano, basil, and baking powder. Whisk until well combined.
  5. Add the cheese to the quinoa. Stir to combine. Add the egg mixture to the quinoa. Stir until well combined.
  6. Spread the quinoa dough into a ¼ inch, even layer on the parchment paper. I made cheesy bread sticks so I made a 10 x 7 inch rectangle. Bake for 18-20 minutes, edges should begin to brown.
  7. Top with the pizza, or garlic bread, toppings and return to the oven for 5 minutes.
  8. Let the pizza, or garlic bread, cool for 5 minutes before slicing.
  9. Enjoy

Nutrition Information:

Serving size: ¼ of the crust; Calories: 169 Fat: 8.8 Saturated fat: 2.3 Carbohydrates: 14.9 Fiber: 1.7 Protein: 7.4
 —————————————–  Enjoy —————————————-

Avocado Pasta

Today, I will share a very easy to make and most unbelievably creamy avocado pasta that everyone will love and is healthy at the same time. And it’ll be on your dinner table in just 20 min! I adopted in from Damn Delicious.  Happy Reading.


  • 12 ounces whole wheat spaghetti
  • 2 ripe avocados, halved, seeded and peeled
  • 1/2 cup fresh basil leaves
  • 2 cloves garlic
  • 2 tablespoons freshly squeezed lemon juice
  • Kosher salt and freshly ground black pepper, to taste
  • 1/3 cup olive oil
  • 1 cup cherry tomatoes, halved
  • 1/2 cup canned corn kernels, drained and rinsed


  • In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  • To make the avocado sauce, combine avocados, basil, garlic and lemon juice in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside.
  • In a large bowl, combine pasta, avocado sauce, cherry tomatoes and corn.
  • Serve immediately.

 —————————————–  Enjoy —————————————-

Dark Chocolate Avocado Fudge

Today I will share with a healthy yet delicious and vegan treat. It’s diary and gluten free Dark Chocolate Avocado Fudge. I came across at the Jane’s Healthy Kitchen website. Hope you enjoy this. Now you can satisfy your sweet tooth with the guilty feeling. Happy reading.

  • 1 avocado , peeled and seeded
  • About 1 cup sweetener to taste.
  • 1/4 cup pure cacao powder, or pure unsweetened cocoa
  • 2 pinches salt
  • 3/4 teaspoon cinnamon (optional)
  • 1/4 heaping teaspoon allspice (optional)
  • 1/2 teaspoon decaffeinated coffee powder (optional)
  • 1/2 cup coconut butter, softened but not hot. (To soften, place the container in a bowl of lukewarm water)
  • 1 cup nuts such as almonds, pecans, walnuts, soaked and toasted if possible.


  1. Line a loaf pan with parchment paper so handles hang over the sides.
  2. In a food processor, add the avocado and sweetener. Process until the sweetener is completely dissolved. Add the cacao, salt, plus cinnamon, allspice, and coffee powder, if using. Process until smooth and creamy. Add the coconut butter and process again until very smooth.
  3. Pulse in the nuts very briefly so they’ll be crunchy and not mush.
  4. Spoon into the pan, spread flat, and chill for 1-2 hours. Remove to a cutting board. Cut into squares and enjoy.

 —————————————–  Enjoy —————————————-

Spicy Asian Salad Cups


Today, I will share a simple, heart healthy salad recipe that I came across at American Heart Association website. I adopted it a little and hope you enjoy it. Happy reading.


  • 1/2 cup light mayonnaise
  • 1 1/2 tsp. Dijon mustard
  • 1 tsp. Chinese chili sauce
  • 25 oz. canned, salt-free white meat chicken packed in water, drained
  • 8 oz. canned water chestnuts, drained, chopped
  • 4 chopped green onions
  • 2 Tbsp. unsalted, unoiled, chopped nuts (cashews, almonds or walnuts)
  • 1/4 tsp. black pepper
  • 2 tsp. lime juice OR
  • juice from 1 fresh lime
  • 12 lettuce leaves (iceberg, green leaf, bib, etc.)
  • 1 Hass avocado, peeled and cut into 12 slices


  1. In a medium mixing bowl, combine mayonnaise, mustard, and chili sauce.
  2. Stir in chicken, chestnuts, onions, nuts, pepper, and lime juice.
  3. Spoon equally into lettuce leaves (cups) and top with a slice of avocado.
  4. Serve.

 —————————————–  Enjoy —————————————-

Turkey Vindaloo

Last week I was able to make Turkey Vindaloo. It tasted just like Chicken Vindaloo that I used to have at my Dad’s old restaurant but with Turkey. Today I want to share the recipe with you but I wanted to adapted the recipe with make it a little healthy. Hope you enjoy. Happy reading.


  • 1 -3 1/2 lb chicken, quartered and skinned cut into 1 inch cube
  • salt & freshly ground black pepper
  • 2 tablespoons ginger powder
  • 2 tablespoons distilled white vinegar
  • 2 teaspoon ground coriander
  • 2 teaspoons cumin powder
  • 1 teaspoon ground cardamom
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 6 garlic cloves, peeled and minced
  • 2 cups yellow onions, finely chopped
  • 1 tablespoon canola oil
  • 2 teaspoons yellow mustard seeds, ground
  • 1 tablespoon turmeric
  • 1 tablespoon paprika
  • 1 1/2 teaspoons cayenne pepper
  • 2 teaspoons lemon juice
  • 1 teaspoon brown sugar
  • 3/4 teaspoons salt
  • 2 tablespoon water
  • 1/2 cup fat-free, less-sodium chicken broth
  • 1/4 cup chopped cilantro


  1. Combine first 10 ingredients (through garlic) in a zip-top plastic bag. Marinate in refrigerator at least 4 hours, turning occasionally.
  2. Heat oil in a large skillet over medium-high heat. Add onion; sauté 4 minutes. Add chicken mixture and sauté 5 minutes or until chicken is thoroughly browned on all sides.
  3. Remove the chicken and onion mixture to a 6-quart stove-top covered casserole.
  4. Add to the casserole along with the  mustard seed,turmeric, cayenne, and paprika.
  5. Sauté all for a few minutes and add all the remaining ingredients except for the garnishes.
  6. Cover and simmer until the chicken is tender. about 45 minutes. Stir a few times during cooking; partially remove the lid during the last 10 minutes or so to thicken the sauce. Top with cilantro to garnish.

Please let me know how it turns out for you.

—————————————–  Enjoy —————————————-

Sweet Potato Nachos

Happy New Years everyone one. Hope you are having a great year so far. With the Super Bowl getting closer, I know you guys are looking for the perfect appetizer. I came across this healthy vegan game day appetizer at the American Heart Association website that is not only low in sodium but tasty as well. It’s Sweet Potato Nachos that is full of nutrients and you can snack on an enjoy a great game of football. Happy reading.


  • 3 medium sweet potatoes (about 2 pounds), makes about 6 cups of rounds
  • 1 Tbsp. olive oil
  • 1 tsp. chili powder
  • 1 tsp. garlic powder
  • 1 1/2 tsp. paprika
  • 1/3 cup reduced-fat shredded Cheddar cheese
  • 1/3 cup chopped tomato (1 plum tomato) OR
  • 1/3 cup no-salt-added, canned, diced tomatoes, drained, rinsed
  • 1/3 cup chopped avocado


  1. Preheat the oven to 425°F. Cover the baking pans with foil and coat with nonstick cooking spray.
  2. Peel and slice the sweet potatoes thinly (about quarter-inch rounds). In a bowl, toss the rounds with olive oil, chili powder, garlic powder and paprika. Spread evenly on prepared pan (might need two pans). Bake for 10 minutes and use a spatula to flip the sweet potato rounds. Bake for another 5-10 minutes or until crisp.
  3. Remove the pan from the oven and sprinkle beans and cheese over the sweet potatoes. Return to oven until cheese melts, about 2 minutes. Sprinkle with tomato and avocado. Serve.

—————————————–  Enjoy —————————————-

Healthy Chicken Tikka Masala


Today, I will share with a healthier recipe of a dish that is very close to my heart. I have enjoyed this many times at the dad’s old restaurant and I have made this dish few times myself. I am talking about my favorite Chicken Tikka Masala. The traditional recipe is rich and creamy. Today, I will share both a healthy diary version and a diary free paleo version. Hope you enjoy make your favorite version. I look forward to hearing your comments. Happy reading.

Ingredients for Diary Version:

For the chicken:

  • 1 1/2 pounds boneless, skinless chicken breasts (3 to 4 breast halves total) but into cubes
  • 1/4 cup plain whole-milk Greek-style yogurt
  • 2 tablespoons peanut oil (I used sesame oil since I am allergic to peanut)
  • 2 teaspoons fresh lime or lemon juice
  • 1 large clove garlic, minced

For the sauce:

  • 1 tablespoon ground coriander
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground nutmeg (I omitted it)
  • 1 1/2 teaspoons paprika
  • 1/2 teaspoon cayenne
  • 1 tablespoon grated peeled fresh ginger (from 1-inch piece)
  • 4 tablespoons (1/2 stick) I Cannot Believe It’s Not Butter
  • 1 large white onion, finely chopped
  • 1 1/2 cups canned tomato purée
  • 3/4 cup water
  • 1/2 cup fat free half & half
  • 1 1/4 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup chopped fresh cilantro plus additional sprigs for garnish

For serving:

  • Naan (Indian flatbread) and/or cooked Basmati Rice
  • Equipment: Meat mallet or rolling pin, Microplane

Instructions For Diary Version:

  1. Marinate the chicken: Use a fork to prick the chicken breasts all over on both sides. Arrange the chicken breasts on a large sheet of plastic wrap, spacing them apart from one another, then cover with a second large sheet of plastic wrap. Using the smooth side of a meat mallet or a rolling pin, beat the chicken until the breasts are an even 1/2- to 3/4-inch thickness. Cut the chicken into cubes. In a small bowl, whisk together the yogurt, 1 tablespoon peanut oil (I use sesame oil), lime juice, and garlic. Add the pounded chicken, and rub the marinade over the meat. Set the chicken aside while you make the sauce.
  2. Make the sauce: In a small bowl, whisk together the coriander, cumin, cardamom, nutmeg, paprika, cayenne, and grated ginger. In a heavy, wide 4-quart pot or sauté pan over moderately high heat, melt the butter. Add the onion and sauté, stirring occasionally, until light brown and caramelized, about 5 minutes. (Note that because they are sautéed so quickly over moderately high heat, the onions will not caramelize evenly.) Reduce the heat to moderate then stir in the spice and ginger mixture. Add the tomato purée, water, half & half, and salt, and bring the sauce to a boil. Reduce the heat to gently simmer the sauce, uncovered, until thickened slightly, about 10 minutes. DO AHEAD: The sauce can be prepared ahead and refrigerated, in an airtight container, up to 3 days.
  3. While sauce is simmering, cook chicken: Heat a heavy 11- to 12-inch griddle or skillet over moderately high heat until very hot and add 1/2 tablespoon of peanut oil. Working in two batches, cook the chicken breasts, turning them a few times and lowering the heat if the chicken chars too quickly, until just cooked through and browned well on both sides, 6 to 8 minutes total. Transfer the chicken as cooked to a cutting board. Wipe the griddle or skillet clean with a paper towel and cook the remaining chicken, adding the remaining 1/2 tablespoon peanut oil between batches.
  4. Add the chicken to the simmering sauce and continue to gently simmer it, stirring occasionally, for 5 minutes. Remove the pan from the heat, stir in the black pepper and chopped cilantro, and season with salt. DO AHEAD: Chicken tikka masala can be prepared ahead, cooled, uncovered, and refrigerated, covered, up to 3 days.
  5. To serve: Transfer the chicken to a serving dish and garnish with additional cilantro sprigs. Serve with naan, and/or if desired with Basmati Rice.

Ingredients for diary free version:

  • 1 pound boneless skinless chicken breasts or thighs, cut into bite sized pieces
  • 7 tablespoons light olive oil, divided
  • 2 T minced garlic, divided
  • 2 tablespoons lime juice
  • 1 teaspoon coriander, divided
  • 2 teaspoons Hungarian paprika, divided
  • 1¾ teaspoons sea salt, divided
  • 3 tablespoons dairy free plain coconut milk yogurt (or any allowed)
  • 2 teaspoons finely grated or minced ginger (dried is not the same!)
  • 1 medium onion, diced
  • 1 cup cherry tomatoes, halved (or other tomato is fine)
  • ½ cup full fat canned coconut milk
  • ¾ teaspoon cumin
  • 1 teaspoon honey, or a few drops liquid stevia (to taste)
  • 2 tablespoons ghee or allowed vegan butter
  • 1 tablespoon lime juice

Instructions for diary free version:

  1. Mix your marinade together in a container large enough to accommodate all the chicken: 4 tablespoons olive oil, 1T garlic, 2T lime juice, ½ t coriander, 1t paprika, 1t sea salt and the yogurt. Marinate your chicken for at least 12 hours or better still, 24 hours!
  2. Preheat a grill to high heat. Place all the chicken in a grill basket, and cook, until very slightly charred. Toss around and cook chicken all the way through. Set aside.
  3. Make your masala paste.
  4. In a medium saute pan, heat 3 tablespoons light olive oil or coconut oil over medium heat.
  5. When the oil is hot, add in the ginger, garlic, and onion. Cook until the onion if softened, a few minutes.
  6. Stir in the tomato. Cook to soften the tomato skins: about 3-4 minutes.
  7. Shovel the mixture into a blender along with all the remaining ingredients. Puree the whole mixture to pulverize the tomato skins.
  8. Heat the sauce gently over low heat along with the chicken to warm. Taste and adjust seasoning as needed!

Hope you enjoy making your healthy version of my favorite dish. Let me know if you made any changes that worked for you. I always marinate my chicken overnight in the refrigerator just to give it the extra flavor. I know that a lot of people don’t have that patients, but that is out the chef use to do it at my dad’s restaurant at well and the result was mouth watering.  Again, I can’t wait to hear your version.

—————————————–  Enjoy —————————————-


Vegetarian Chickpeas Burger


My sister loves burger. However, as a family we wanted to cut down on red meat so I have been looking for some healthy and tasty vegetarian alternative for us to try. Through my search I came across this diabetic friendly chickpeas burger at Diabetes Forecast Magazine. This came out to be even better because my parents are diabetic, so I can make it for them as well. Hope you enjoy this healthy vegan recipe. The recipe makes 4 burgers with 15 minutes preparation time and 15 minutes cooking time. Happy reading.


  • 2 tablespoon of olive oil, divided
  • 1 small onion, diced
  • 3 tablespoon of minced celery
  • 2 tablespoon of minced red bell pepper
  • 2 garlic cloves, minced
  • 2 teaspoon of curry powder
  • ½ teaspoon of kosher salt
  • ¼ teaspoon of ground cumin
  • Pinch of ground cayenne pepper
  • 2 cups of canned chickpeas, drained and rinsed
  • 1 ½ cups of bread crumbs


  1. In a skillet, heat 1 tablespoon of the oil over medium heat.
  2. Add the onion and sauté for 3 minutes.
  3. Add the celery, red pepper, parsley, and garlic and sauté for 2 minutes.
  4. Stir in the curry powder, salt, cumin, black pepper, and cayenne and remove the skillet from the heat.
  5. Puree the chickpeas in a food processor or blender. Pulse until you have a coarse puree, adding a little water if necessary. In a mixing bowl, combine the chickpea puree, the vegetable mixture, and the bread crumbs and mix well.
  6. Form the chickpea mixture into 4 patties. Heat the remaining oil in a heavy skillet, preferably cast iron, over medium-high heat. Add the patties to the skillet and cook for 5 to 6 minutes per side.
  7. Serve the burger patties as you prefer.
  8. Enjoy.

Each patty has 225 calories with 8 g of total fats (1.2 g saturated fat), 33 g of carbohydrate, 5 g fiber, 5 g sugar, 0 mg of cholesterol, 345 mg sodium, 230 mg potassium, 6 g protein, and 105 mg phosphorous. This is a great, healthy meal to serve to kids as well. Please let me know much you love much this vegan, burger.

 —————————————–  Enjoy —————————————-

No Bake Chocolate Fudge


Hope you guys had a wonderful and marry Christmas. Today, I as usual, I want to share with another no bake easy to make treat, with vegan, gluten free and healthy as well. I came across this wonderful treat at Chocolate-covered Katie blog site. Happy readings.


  • 1 cup pitted dates
  • 1/2 cup almonds, unsalted
  • 1/4 cup walnuts, unsalted
  • 1/4 cup unsweetened cocoa powder
  • 2 ripe bananas
  • 4 tbsp natural almond butter
  • 1/4 cup more unsweetened cocoa powder
  • 4 tbsp Organic unpasteurized honey (Note: strict vegans can use agave)


  1. Add dates in a bowl with warm water and allow them to soak for 30 minutes, then drain.
  2. Mix together dates, almonds, walnuts, and 1/4 cup cocoa powder in a food processor until well blended.
  3. Spread mixture in a 9×5 baking pan (or an 8×8 is okay) until evenly distributed, and press down gently with a spoon.
  4. Mix together bananas, almond butter, honey, and other 1/4 cup cocoa powder in the food processor until well blended.
  5. Spread mixture over bottom layer until evenly distributed.
  6. Place in freezer for 30 minutes.
  7. Cut into 16 squares.
  8. Re-freeze whatever you don’t eat, and enjoy at another time!

Hope you enjoy this sweet, healthy, vegan, gluten free, and tasty no bake treat. Enjoy.

—————————————–  Enjoy —————————————-

Diary Free Cream Cheese


With all the cream cheese recipe I posted so fat I thought that, it is time for me to post a diary free, vegan, soy free, sugar free, gluten free, homemade recipe for my vegan, lactose intolerant friends out there. I came across this recipe at Health Pursuit blog site, offered by an holistic nutritionist.

  • 1½ cups raw cashew, soaked for 12-24 hours
  • ¼ cup raw organic apple cider vinegar
  • 2 tablespoons fresh lemon juice
  • 2-3 tablespoons water
  1. Place raw cashew in a glass dish and fill with filtered water. Cover and place in the fridge to soak for 24 hours.
  2. Then, drain and rinse the cashews with water.
  3. Drop cashews in a blender or food processor and add remaining ingredients. Begin with 2 tablespoons of water and work up to 3 tablespoons if needed. The water is in the recipe just to help the mixture get as smooth as possible in the blender.
  4. Blend for 2 minutes or so, until it’s as smooth as smooth can be. Set aside for a couple of hours.
  5. Drape a tall plastic container with cheesecloth. For thinner, more creamy cream cheese, double up the cloth. For a firmer cheese, use 1-ply. I chose to double up.
  6. Spoon the cream cheese mixture onto the cheesecloth.
  7. Pull up the sides of cheesecloth and tie with a piece of string or twine.
  8. Hang the cheese bag on a kitchen utensil and rest it inside a vase or juice pitcher. It just has to be extended in the air so that the extra liquids can drain from it.
  9. Leave in a warm place for at least 24 hours. Then, remove from the hanging setup you’ve created, remove cheesecloth and serve as is or add flavors such as herbs, vanilla or a touch of sugar.
  10. Enjoy.

You can use these vegan, diary free cream cheese to make vegan, diary free versions of Santa Hat Cream Cheese Bites, Cream Cheese Mints, Chocolate Delight, Chocolate Cheesecake, and No Bake Mini Pumpkin Cheesecake. Hope you enjoy these vegan friendly versions of the wonderful treats, thanks to the wonderful homemade healthy diary free cream cheese recipe. I would love to hear your comments on how any of these treats comes out with the homemade cream cheese. Happy reading.

 —————————————–  Enjoy —————————————-

Santa Hat Cheesecake Bites


Today being Christmas Eve I wanted to share this special treat with you that I hope you will enjoy. The recipe yields 25 bite size treats.

Ingredients for Chocolate Crumb Crusts:

  • 1  Stick Butter (I used I believe It’s Not Butter for healthy substitution)
  • 1-1/2 cup (about 45 wafers, crushed) reduced fat vanilla wafer crumbs
  • 2 tablespoons Splenda
  • 6 tablespoons Hershey’s Unsweetened Cocoa

Cheesecake Ingredients:

  • 1/4 cup (1/2 stick) butter (I used I believe It’s Not Butter for healthy substitution)
  • 2 (8 oz) pkg fat free cream cheese, softened
  • 1/8 cup + 1 Tbsp Splenda
  • 2 large eggs
  • 1/2 tsp vanilla extract
  • 1 1/3 cups white chocolate chips
  • 1/3 cup fat free half & half, divided

Topping Ingredients:

  • 25 fairly small, fresh strawberries (or more if cutting more squares)
  • 1 (16 oz) pkg fat free cool whip

Instructions for Crust:

  1. Preheat oven to 325 degrees. Line an 8 by 8-inch baking dish with two large sheets of tinfoil (one going horizontally and one over the top of the other vertically. Make sure your sheets are long enough that you’ll have an overhang of foil over the edges of the pan. Also, be sure to mold it well to the pan).
  2. Brush foil with 1/2 Tbsp melted butter.
  3. In a mixing bowl, using a fork blend together crushed wafers and  melted butter until mixture is well combined and evenly moistened.
  4. Press mixture firmly into the bottom of the prepared baking dish (the bottom of a flat measuring cup or glass works well for pressing crust), set aside.

Instructions for Cheese Cake:

  1. In a large mixing bowl, using an electric hand mixer set on medium-low speed, blend together cream cheese and splenda until mixture is smooth, about 30 seconds.
  2. Add in eggs and vanilla extract and mix until well blended. In a separate microwave safe bowl, heat white chocolate chips with 1/3 cup half & half on 50% power in 30 second intervals, stirring after each interval until melted and smooth. Pour melted white chocolate mixture into cream cheese mixture and blend on low speed until combined. Tap bowl against counter top about 30 times to release some of the air bubbles then pour mixture over prepared crust in baking dish.
  3. Bake in preheated oven for 40 minutes then turn oven off and without opening oven door allow cheesecake to rest in warm oven for 15 minutes. Remove from oven and let rest at room temperature for 30 minutes, then cover with plastic wrap and freeze for 3 hours or refrigerate for 6 hours.
  4. Once cheesecake is fully chilled and set, remove from freezer or refrigerator and lift cheesecake out of pan using the foil overhang. Cut cheesecake into squares (I’d recommend cutting them just a bit larger the the width of your strawberries. Also it’s nice to keep some clean paper towels close by to clean your knife while cutting squares).

Instructions for Topping:

  1. To assemble: cut a flat top off of each strawberry and lay flat side down over top of cheesecake. Fill a pastry bag (or Ziploc bag and cut a small tip of corner) with fat free whipped cream and pipe around strawberry then finish with a small amount over the top of the “hat”. Serve immediately (for do ahead- you can make cheesecake the day before then assemble within an hour of serving the following day). Store in refrigerator in an airtight container.
  2. I processed the wafer in a food processor but if you don’t have one you can place them in a large Ziploc bag, seal bag and finely crush with a rolling pin .
  3. Recipe Source: cheesecake bites – I adopted the recipe from Cooking Classy, Santa hat inspired by – daisy’s world who adapted it from Erica’s Sweet Tooth.

Hope you have a wonderful and peaceful holiday with your loved ones. Please check out  and like my Facebook Page. Beside link to my blogs, I also share links from Vogue, Style, Elle, Health Magazine, Women’s Health, American Heart Association and much more. Happy Reading.

—————————————–  Enjoy —————————————-

No Bake Coconut Delight

Well I though I would bring I more treat to share with you today that I came across. It is a very easy to make treat and require no baking. I hope you like it. Please share if you enjoy. I found this wonderful recipe at Whole New Mom Site.  Happy Reading.

Makes approximately 25 treats


  • 3 cups unsweetened, shredded coconut
  • 3/8 cup (6 Tablespoons) coconut oil
  • 1/2 cup sweetener
  • 2 teaspoon vanilla (I recommend alcohol free vanilla since you will not be baking these)
  • 3/8 teaspoon sea salt

Optional Toppings:

  • Hershey’s Sugar Free Semi-Sweet Baking Chips melted, for drizzle
  • shredded coconut


  1. Put all ingredients in a food processor or blender.
  2. Combine until the mixture is blended and sticks together.  (Note: if you are using a high-powered blender like a Vitamix, do not turn your machine on high.  You will likely end up with Coconut Butter.  While it will be delicious, it won’t be these no bake cookies :-)!)
  3. Remove the mixture from the blender / food processor and form into desired shape.  I really like the cute little shapes I was able to make with this little cookie scoop.  If you have a little trouble with the “balls” falling apart but just gently press them back into the desired shape.
  4. Decorate with shredded coconut, cocoa or carob powder,  or melted chocolate (I love mine with melted chocolate chip, piped from a plastic baggie with a tiny hole cut in the corner) as desired.  Or leave them plain.  They are great just as is (but I do think a little coconut sprinkled on top adds a nice touch.
  5.  Leave to firm up on a plate.  They will firm up at room temperature.
  6. You really don’t need to store these in the fridge but I think they taste a tad bit better cold.
  7. Enjoy

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Diary Free Whipped Cream

While I love buying the fat free version of whipped cream from the grocery store not everyone like is tolerant to the diary version of whipped cream. Hence, I am sharing a very easy to make diary free, vegan version of these delicious treat from Radiant life.  Happy reading.


  • 1 can organic coconut milk
  • 1/2 tea spoon vanilla extract


  1. Place a can of coconut milk in the refrigerator for at least a couple hours, or better yet overnight. When chilled, the fatty part of the coconut milk will harden, separate and rise to the top. This is the cream you will use for whipping.
  2. Open and scoop the hardened coconut cream into a large bowl. If you want to get all fancy about it, you can actually flip the chilled can of coconut milk upside down and open from the bottom to pour the liquid off and reveal the cream underneath. Otherwise, simply open as normal, and use a spoon to scrape the cream from the top. Either method will get the job done.
  3. Also, it can help to stick the bowl in the freezer for about 15 minutes before using. This way, your cream will remain nice and chilled as you whip it.
  4. Using a hand held mixer, whip until light and fluffy. In order to prevent splattering the cream all over your kitchen, start to whisk at a lower speed at first. Slowly work to a higher speed to until you have incorporated enough air for desired fluffiness.
  5. You can add vanilla extract while whipping as you would with regular cream.
  6. Enjoy!

—————————————–  Enjoy —————————————-

Homemade Fat Free Marshmallow

coolwhip121I thing that I don’t like about marshmallow is that it’s too sweet for me. That’s why I was very excited when I came across this low calorie homemade marshmallow recipe at Say Yes website.  I adopted to make it just the right sweet for me using fat-free whipped cream. Now you can enjoy fat-free marshmallows with your fat-free, sugar-free hot chocolate guilt free. Happy reading.


  • 1 container of fat free whipping cream
  • 1/2 cup of water
  • Large mixing bowl
  • Spoon
  • Wax paper
  • Tray
  • Mini cookie cutter (can use any shape you want; I use something like this)


  1. Pour the whipped cream into a mixing bowl and add the 1/2 cup of water. Adding the water is necessary so it freezes well enough to cut out pieces that hold their shape.
  2. Mix well with a spoon until the water is incorporated evenly into the whipped cream.
  3. Line tray with wax paper. Pour the mixture into the tray (you’d like it ideally about at least 1/2 inch thick or more) and freeze at least 4 hours.
  4. Lift wax paper out of sheet and place on a table.
  5. Cut out shapes with your cookie cutter and place layers of the mini marshmallows between sheets of wax paper in a freezable container.
  6. Store in the freezer and pull out individual marshmallows as needed for fancy hot chocolate!

—————————————–  Enjoy —————————————-

Fat Free Hot Chocolate Mix

The holiday is not complete without enjoying warm hot chocolate with our loved ones in the cold holiday seasons. However, the hot chocolates can be full of calories and sugar. That’s today I am bringing a fat-free, sugar-free (diary free optional). Hope you enjoy the holidays and keep yourself warm with this healthy version of hot chocolate. Happy reading.


  • 1 cup Splenda
  • 1/2 cup Unsweetened cocoa
  • 1 (1 oz) package fat-free sugar-free instant Vanilla pudding mix
  • 3 cups nonfat dry milk powder


  1. Mix all ingredients together.
  2. Store in airtight container.
  3. To make a cup of hot chocolate use 1/4 cup of mix and 1 cup cold water and heat up after mixing due to the instant pudding.
  4. Enjoy with homemade low calorie marshmallow.

 —————————————–  Enjoy —————————————-

Cream Cheese Mints

With just six days left in Christmas, I want share this mouth watering easy to make treat that will be easy to make and is healthy. I came across this recipe on Christy Jordan’s  Southern Plate.


  • 8 ounces softened fat free cream cheese
  • 3 tablespoons I Cannot Believe It’s Not Butter softened
  • 7-8 cups cane sugar (start with 7, reserve 1 cup for dipping later; I use organic cane sugar but you can also use confectioner’s sugar)
  • 4-6 drops peppermint oil


  1. Place softened cream cheese, butter, and peppermint oil in a large mixing bowl. Beat with an electric mixer until fluffy.
  2. Add 7 cups of sugar and beat again until dough like in consistency. It will seem stiff and dry at first but after a minute or two it will come together. If it is too dry to form balls after you are done mixing (this is rare), add in a tablespoon of fat free milk and mix again.
  3. Form into small one inch balls and place on waxed paper.
  4. Roll each ball into sugar and flatten slightly with your fingertip, a fork, the back of a spoon, or a tiny seasonal stamp (something like this).
  5. Allow mints to dry for a few hours before storing. If they will be eaten in a day or two, I leave them out at room temp in an airtight container. For longer storage, place in the refrigerator.

This is a great treat to make with your family. After all, togetherness is a great holiday treat. Happy reading.

 —————————————–  Enjoy —————————————-

Edible Fruit Tree

You says you cannot enjoy your own unique edible fruit creation for the holidays with your family at the fraction of the cost as the professional made kind and look just as great. I just as excited so find this unique creation while searching for unique easy to make creative holiday recipes for you guys at the Ginger and Garlic Blog. Hope you enjoy creating with unique treat with your loved ones. Happy reading.

  • 1 styrofoam cone (small or medium size) from your local craft store. It can be something like this.
  • Toothpicks
  • Cookie cutters with various shapes (similar to these)
  • Assorted fruits  such as green and black grapes, strawberries, kiwis, raspberries, mountain-dew and a honeydew melon.
  • Cilantro for garnish.


  1. If you only have a white one then you can drape some green paper on a white cone or attach fruits very densely so it resembles more like a tree trunk.
  2. Using the cookie cutters create various shapes out of the melon slices.
  3. Attach toothpicks to the styrofoam cone. Attach one piece each of a fruit to a toothpick. (Think free-form; as the tree starts building you will know more about which fruit combinations are looking better and how densely packed you want your tree to be).
  4. Continue building the tree as dense as you want!
  5. Use cilantro leaves as grass garnish.
  6. Enjoy your new edible fruit tree!!

—————————————–  Enjoy —————————————-

Healthy Egg Nog

I got this wonderful recipe at the Chocolate-covered Katie website, who turned this traditional holiday treat into a healthy protein-rich recipe and today I want to share that recipe with you. Hope you enjoy that recipe. I used fat free lactose free milk.


  • 1 cup fat free lactose free milk  (1 can do 1/2 milk and 1/2 Silk creamer for a deliciously-rich shake; you can substitute full-fat coconut milk for non-diary vegan version)
  • 1/2 cup Mori-Nu silken-firm tofu
  • 1/2 tsp lemon juice (omit if desired)
  • 1/8 tsp salt
  • 2 tsp splenda or sugar
  • 1 nunaturals stevia packet, or 1 tbsp sugar (or evaporated cane juice, coconut sugar, etc.)
  • 1/2 tsp pure vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp each nutmeg and ginger
  • tiny dashcloves


  1. Combine all ingredients and blend until smooth.
  2. Drink cold, or heat if desired. Recipe is single-serving and can be sugar-free, dairy-free, vegan, cholesterol-free, low-fat, and gluten-free. And no raw eggs!

—————————————–  Enjoy —————————————-

Christmas Tree Cheese Board

I know you guys are all getting ready for the thanks giving festivities. I for one loves easy to make and creative appetizers for the holidays. Hence, I was very excited when I saw this recipe in pinterest on my friend’s board, and I thought why not share it with my readers. I just adopted it for my preference. Hope you like it. If you like it, and have better adopted versions don’t forget to share with us with your comments.



  • 2 (8-ounce) bar Sharp Cheddar plain and flavored
  • 1 (8-ounce) bar Jack
  • 1 (8-ounce) bar Mozzarella
  • 1 (8-ounce) bar Swiss
  • Fresh thyme sprigs
  • Green and red grapes
  • 1 broccoli floret without stem
  • 1 small celery stick


  1. Cut each bar of cheddar into 1-inch cubes.
  2. On large platter or cutting board, arrange cubes in rows to form tree shape, using different flavor for each row and separating flavors with thyme sprigs and rows of red and green grapes.
  3. For star on top, add the broccoli floret.
  4. For the bottom stem, add the celery stick.

—————————————–  Enjoy —————————————-

No Bake Christmas Wreath Cookies


The holiday season is upon us I for one love this season, which makes me feel warm and fuzzy. I love decorating with my family and specially love trying new foods. As I have mentioned in my previous blogs when it comes to cooking or baking, I always love recipes which are easy to prepare and make because I am not the best cook in the world and I always love finding innovative recipes. Hence, I was quite excited when I came across this no bake cookie recipe at the Betty Crocker website, and I though why not share it with you guys. hope you enjoy it.


  •  1/2 cup I Don’t Believe It’s Not Butter
  • 1 package (10 oz) miniature marshmallows
  • 20 drops green liquid food color
  • 3/4 cup cornflakes
  • 5 cups Whole Grain Total™ cereal
  • 56 red small round candies
  1. In large microwavable bowl, microwave I Don’t Believe It’s Not Butter uncovered on High 30 seconds to 1 minute or until melted.
  2. Add marshmallows then toss to coat. Microwave uncovered on High 1 minute 30 seconds to 2 minutes, stirring every 30 seconds, until marshmallows are completely melted and mixture is well blended.
  3. Stir in green food color to desired shade of green. Add cornflakes to marshmallow mixture, and stir until melted, microwaving an additional 30 seconds if necessary.
  4. Stir in cereal until evenly coated.
  5. Drop 1/3 cup of cereal mixture on waxed paper-lined cookie sheet. Use greased hands to form into wreath shape. Place 4 red round candies on wreath to decorate. Repeat with remaining cereal mixture and candies. Refrigerate 15 minutes before serving.
 You can ask you kids to help you make this cookies with you and hope you will enjoy making and eating these delicious and easy to make No Bake Christmas Wreath Cookies. Happy baking.
——————————————  Enjoy —————————————-

Roasted Turkey Pinwheel


Now that Thanksgiving is over. What do you all do with the leftover turkey meat? I for one love making leftover roasted turkey pinwheel. This is the recipe hope you like it.


  • 1 can (8 oz) Pillsbury™ refrigerated Reduced Fat Crescent Rolls or 1 can (8 oz) Pillsbury™ Crescent Recipe Creations® refrigerated seamless dough sheet
  • 2 tablespoons fat free ranch dressing
  • 1/4 cup leftover shredded turkey meat. I liked to take the white meat if there are any I lightly cook it in olive oil and 1 small chopped onion until the onion is golden with little bit of seasoning as desired.
  • 1/2 cup finely shredded fat free cheddar cheese (2 oz)
  • 1/4 cup chopped green onions (4 medium)
  • 1/2 jalapeno


  1. Heat oven to 350°F. If using crescent rolls: Unroll dough; separate into 2 long rectangles. Press each into 12×4-inch rectangle, firmly pressing perforations to seal.
  2. If using dough sheet: Unroll dough; cut lengthwise into 2 long rectangles. Press each into 12×4-inch rectangle.
  3. Spread dressing over each rectangle to edges.
  4. Sprinkle each with turkey, cheddar cheese, jalapeno and green onions.
  5. Starting with one short side, roll up each rectangle; press edge to seal.
  6. If too soft leave in refrigerator for 1o minutes to harden a bit.
  7. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet.
  8. Bake 12 to 17 minutes or until edges are deep golden brown.
  9. Immediately remove from cookie sheet.
  10. Serve warm.

——————————————  Enjoy —————————————-

Chocolate Delight


I made this second desert for the Thanksgiving dinner, which everyone absolutely enjoyed.


  • I cup all purpose flour
  • I  stick I Cannot It’s Butter, softened
  • 1 cup finely chopped pecans
  • 6 tablespoons Hershey’s Unsweetened Cocoa
  • Pinch of Salt
  • 8 oz of fat free cream cheese, softened
  • 1/2 cup Splenda
  • 2 8-oz fat free cool whip
  • 1 3.9-oz fat free sugar free instant jello chocolate pudding
  • 3 cups fat free half and half milk
  • Semi-Sweet chocolate for garnish

Crust Instructions

  1. Combine flour, butter, pecans, cocoa, and salt and press into the bottom on a 13X9 baking dish.
  2. Bake at 325 dish for 25 minutes.
  3. Cool completely.

Filling Instructions:

  1. Mix cream cheese and splenda with an electric mixture until smooth. Fold in half cool whip and mix until combined. Spread the mixture evenly onto crust. Let the cream cheese layer to set in refrigerator for an hour.
  2. Mix pudding mixes, milk, and 2 tablespoon of splenda with an electric mixer until combined then mix on medium speed for two minutes. Spread mixture evenly onto cream cheese layer and again leave in the refrigerator the the pudding to set.
  3. Spread remaining cool whip onto chocolate layer then sprinkle with shredded semi-sweet chocolate.

——————————————  Enjoy —————————————-

Chocolate Cheesecake

20141126_223542[1]For Thanksgiving, we have a years old tradition of going to our aunt’s house to celebrate. However, this year I have decided to make two deserts, chocolate cheesecake and chocolate delight cake and I will share the recipes for both. I tried to make substitute Splenda for sugar since we have a lot of diabetics in the house. Hope you enjoy the diabetic friendly recipe. *Please note that the splenda from cheesecake was added was added one spoon at a time just to make it sweet enough for my family who eats very little sugar. You should add to for your taste-bud.

Ingredients for Chocolate Crumb Crust

  • 1  Stick Butter (I used I believe It’s Not Butter for healthy substitution)
  • 1-1/2 cup (about 45 wafers, crushed) reduced fat vanilla wafer crumbs
  • 2 tablespoons Splenda
  • 6 tablespoons Hershey’s Unsweetened Cocoa

Cheesecake Ingredient

  • 1/4 cup (1/2 stick) butter (I used I believe It’s Not Butter for healthy substitution)
  • 1/2 cup Hershey’s Unsweetened Cocoa
  • 3 package (8 oz each) fat free cream cheese, softened
  • 1 can (14 oz) fat free evaporated milk
  • 5 eggs
  • 1 tablespoons vanilla extract
  • 3 tablespoons Splenda*

Crust Instructions

  1. Place butter in medium microwave-safe bowl and heat until melted.
  2. Stir in water crumbs, sugar, and cocoas, blend wells.
  3. Press mixture onto bottom and 1/2  to 1 inch up side of springform pan.
  4. Bake at 300 degree F for 10 minute

Cheesecake Instructions:

  1. Place butter in medium microwave-safe bowl and heat until melted.
  2. Stir in cocoa until smooth and set aside.
  3. Beat cream cheese in large bowl. Add cocoa mixture; beat well. Gradually beat in evaporated milk, splenda, until smooth. Add eggs and vanilla; beat well. Pour batter into on top of crust.
  4. Bake 1 and 10 minutes or until set at 300 degree F (Center will be soft). Remove pan from from oven to wire rack.
  5. Cool and remove from spring from.
  6. To serve garnish as desired. 12 servings. Refrigerate leftover cheesecakes.

——————————————  Enjoy —————————————-

Pumpkin Mousse


Thanksgiving is around the corner and you, I for one like to make some very easy to make desserts for the big night for the family. Hence, I was very glad I found this sweat treat recipe to share with you. Hope you enjoy.

Makes 8 Servings.


  • 15-oz. can of pumpkin
  • 3 cups heavy cream (divided)
  • ¾ cup sugar
  • ½ tsp. pumpkin pie spice
  • 3 Tbsp. dark rum
  • ½ tsp. vanilla extract
  • Garnishes
  • Whipped cream
  • Roasted pecans
  • Nutmeg


  1. Combine the pumpkin, 1 cup of the heavy cream, sugar, pumpkin pie spice and rum in a saucepan. Simmer mixture over medium heat for 10 minutes. Cool completely.
  2. Whip the remaining 2 cups of heavy cream and vanilla to soft peaks. Carefully fold cream into the pumpkin mixture.
  3. Spoon mixture into parfait glasses. Refrigerate for at least an hour.
  4. Garnish before serving.

——————————————  Enjoy —————————————-

Gluten Free Deep Chocolate Cake


I love chocolate cake but here is a chocolate cake recipe that is gluten free and can be enjoyed by all. If uses simple syrup that is easier to digest than granulated sugar and I use organic cocoa butter and organic chocolate chips.


  • 1/2 cup coconut flour
  • 3/4 cup cacao powder
  • 6 eggs
  • ¼ cup honey
  • ½ cup simple syrup
  • ¼ cup cocoa butter (melted)
  • 2 tsp vanilla
  • 2 tb gelatin collagen hydrolysate. I use kosher beef one.
  • ¼ cup chocolate chips
  • ½ tsp salt
  • ½ tsp baking soda
  • ½ cup butter (room temp- soft)
  • ½ cup cocoa butter
  • 1 tsp vanilla
  • 1/2 cup honey

Buttercream Frosting:

  • ½ cup butter (room temp- soft)
  • ½ cup cocoa butter
  • 1 tsp vanilla
  • 1/2 cup honey


  1. In a bowl mix together coconut flour, cocoa powder, gelatin, salt & baking soda.
  2. Melt cocoa butter & honey over low heat. Add vanilla & simple syrup, and then pour and mix with flour mixture (the simple syrup is made from bringing 1.5 cups cane sugar and cup water to a boil, and then let dissolve and cool).
  3. In a separate bowl crack eggs and beat using a fork.
  4. Add eggs to batter and stir. Then add the chocolate chips. Batter may appear slightly thin but will thicken slightly.
  5. Grease springform pan with butter, or desired baking pan. This recipe makes approximately 1 layer.
  6. Bake at 350 degrees for about 28-32 minutes or until a toothpick comes out clean.
  7. If making a layer cake, make sure to trim each layer to ensure they are flat and stackable.
  8. Melt cocoa butter ever so slightly (just liquid, not hot or warm). Add room temperature butter, honey and vanilla.
  9. Mix with a hand mixer until combined. If the frosting won’t set up nicely, it’s probably too warm. Let cool for a few minutes in the fridge and try whipping again.
  10. Frost as desired.

For Buttercream Frosting:

  1. Melt cocoa butter ever so slightly (just liquid, not hot or warm). Add room temperature butter, honey and vanilla.
  2. Mix with a hand mixer until combined. If the frosting won’t set up nicely, it’s probably too warm. Let cool for a few minutes in the fridge and try whipping again.
  3. Frost as desired.

——————————————  Enjoy —————————————-

Diary Free Double Chocolate Ice Cream


I love ice cream, especially during the summer. However, those of us who are lactose intolerant can have to deprive ourselves of the deliciousness of this beautiful delicacy. My sister for one always have to look for the lactose free ice cream on the grocery stores, with very little options available. Well, I came across this recipe one day online and was especially excited since chocolate is her favorite topping. You really don’t need stabilizers to make ice cream that is 10 times better than anything you can buy in a supermarket.  If you like it please do leave you comments.

Diary Free Ice Cream Ingredients:

  • 1 can organic coconut milk
  • 3 egg pastured egg yolks
  • 4.5 tb pure cacao powder
  • 2 tb dark chocolate chips (finely shredded)
  • 1/4 cup + 2tb organic cane sugar (which I use instead of regular sugar, but you can use regular sugar if you want)
  • ¼ tsp salt
  • 1 tsp vanilla


  1. Combine coconut milk and all of the sugar, egg yolk, vanilla, & salt in a saucepan on medium, and heat until dissolved. It’s really important to heat the mix to 71.4°C and keep it there for 60 minutes, yes 60 minutes! This is crucial for promoting reversible unfolding in the proteins, which contributes significantly to creamy texture.
  2. Let this cool in the refrigerator overnight.
  3. In a blender combine the chilled coconut milk/sugar mixture, cocoa powder . Blend at a low-speed until combined.
  4. Pour in ice cream maker and wait patiently.
  5. Top this chocolate coconut milk ice cream with shredded chocolate chips or stir in to combine.

——————————————  Enjoy —————————————-

No Bake Mini Pumpkin Cheesecake


I was looking for a pumpkin theme easy to make item for the fall. As an avid pinner, I obviously search on Pinterest and came across this no bake pumpkin cheesecake recipe. As I have confessed in my previous blog, I am not the best cook in the world, hence I was happy to find a no-bake recipe. The recipe came out pretty neat hope you enjoy it as well. This is a quick and super-easy recipe to make, and the creamy, spicy filling will satisfy any pumpkin cravings you might have. I substituted some of the ingredient to fat free or low fat versions to make it more healthier.

Prep time:  1 hour 30 mins

Cook time:  0 min

Total time:  1 hour 30 mins

Serves: 10 servings (using a 9-ounce clear plastic cup for serving)


For the crust

  • 1 sleeve graham crackers (about 9 crackers)
  • ½ stick (4 tablespoons) butter, melted
  • 2 tablespoons sugar
  • 2 tablespoons brown sugar

For the filling

  • 1 8-ounce package fat free cream cheese, softened to room temperature
  • 1 15-ounce can pumpkin puree. I used Farmer’s Market Organic Pumpkin Puree.
  • 3 teaspoons pumpkin pie spice
  • 1 1-ounce package sugar free cheesecake-flavored instant pudding mix (or ⅓ of a non-sugar free instant pudding may be used)
  • 1 14-ounce can sweetened condensed milk
  • 1 12-ounce container frozen whipped topping, plus extra for garnish if desired. I use TruWhip.


  1. Place the graham crackers in the bowl of a food processor and pulse the crackers into fine crumbs. Add the melted butter, sugar and brown sugar and pulse until combined.
  2. Spoon the crumbs into individual 9-ounce plastic cups (or other individual sized cups for serving). Place in the refrigerator to set while you are preparing the filling.
  3. In the bowl of a stand mixer with the paddle attachment, beat the cream cheese until light and creamy.
  4. Add the pumpkin, pumpkin pie spice, and pudding mix and beat until completely mixed, scraping down the sides and bottom of the bowl to ensure that all ingredients are well combined.
  5. Add the sweetened condensed milk and mix again until well combined.
  6. Change your stand mixture attachment to the wire whisk. On slow speed, fold in the tub of Cool Whip until well combined.
  7. Allow the mixture to sit in the refrigerator for about an hour to firm up.
  8. Using a large pastry bag with a large tip, or a spoon, top the graham cracker crust in each cup with the pumpkin mixture and refrigerate until ready to serve.
  9. Garnish with additional whipped topping if desired.

Hope you enjoy making this fall, easy to make cheesecake and enjoy eating as well. Thank you Family Feast for the wonderful recipe.

——————————————  Enjoy —————————————-

Chicken Ratatouille

Ratatouille Dancing Chicken

When I think of Ratatouille I think of the cartoon with the genius chef rat. However, Ratatouille is a is a traditional French Provincial stewed vegetable dish, originating in Nice. It usually a side dish but can be served as a main dish with pasta, rice or bread. Let me start by confessing and saying that I am not the best cook. Actually I don’t like cooking at all because of all the time it takes. I like enjoying what other, talented people cook/prepare. That said, I was able to cook to dish few times and serve it with side of gluten free organic brown rice. It’s pretty easy to prepare and this one-dish recipe will show you that it’s very easy to eat and is quite delicious.

Prep time: 15 minutes

Cook time: 20 minutes


  • 1 Tbsp vegetable oil
  • 12 oz boneless, skinless chicken breast, cut into thin strips
  • 2 zucchini, about 7 inches long, unpeeled, thinly sliced
  • 1 small eggplant, peeled, cut into 1-inch cubes
  • 1 medium onion, thinly sliced
  • 1 medium green bell pepper, rinsed and cut into 1-inch pieces
  • 1/2 lb fresh mushrooms, rinsed, and sliced
  • 1 can (14 1/2 0z) whole peeled tomatoes, chopped (I substitute with I small box of halved cherry tomatoes)
  • 1/2 Tbsp garlic, minced (about 1 clove)
  • 1/2 tsp dried basil, crushed
  • 1 Tbsp fresh parsley, rinsed, dried, and minced
  • 1/8 tsp ground black pepper


  1. Heat oil in a large nonstick pan. Add chicken, and saute for about 3 minutes or until lightly browned.
  2. Add zucchini, eggplant, onion, green pepper, and mushrooms. Cook for about 15 minutes, stirring occasionally.
  3. Add tomatoes, garlic, basil, parsley, and black pepper. Stir and continue to cook for about 5 minutes. Serve warm.

Tip: Serve with a side of whole-wheat pasta.

This will yield about 4 servings with 266 calories and 8 g of total fag and 2 g of saturated fat, 66 mg of cholesterol, 253 mg of sodium, and 6 g of total fiber.

Let me know how you served your own dish of chicken ratatouille.

——————————————   Happy cooking. —————————————-

Raw Tiramisu


In pinterest, I came across this beautiful tiramisu recipe from Peachy Palate which is gluten free and vegan. However, since I don’t drink alcohol, I substituted apple cider for brandy. Try the recipe and add your comment.

Ingredients (9 squares)

    Base & Center Layer

    • 75g (3/4 cup) roasted peeled hazelnuts
    • 75g (3/4 cup) pecans
    • 40g (1/3 cup) coconut flour
    • 60g (1/2 cup) ground almonds
    • 90g (1/2 cup) Medjool dates
    • 3 tbsp (42g) coconut oil melted

    Coffee Brandy Cream Layer

    • 1/2 can (200ml) full fat coconut milk
    • 80g (1/3 cup) raw cacao butter
    • 2 tbsp (15g) raw cacao powder
    • 45g (1/4 cup) Medjool dates
    • Seeds from half a vanilla pod or 1/2 tsp vanilla extract
    • 2 shots of espresso or 3 -4 heaped tsp instant coffee dissolved in 1-2 tbsp boiling water
    • 3 tbsp brandy (or Marsala wine..sherry or whiskey)
    • 2 tbsp (28g) coconut oil or ghee melted

    Cream Layer

    • 1 cup (120g) raw cashews soaked for 8 hours or overnight
    • 1/4 cup (60ml) full fat coconut milk
    • 1/4 cup (55g) coconut oil melted
    • 2 tbsp (40g) raw honey
    • 1 tbsp (14g) melted cacao butter
    • Seeds from half a vanilla pod or 1/2 tsp vanilla extract


    1. Blend dates to a paste in your food processor. Remove and blend hazelnuts and pecans to a coarse crumb. Add all ingredients to the food processor and blend to combine.
    2. Place 1/2 of the mix in to a 6 inch loose bottom cake tin lined with baking parchment paper.
    3. Spread evenly and press down to compact.
    4. Place in the fridge while you make the chocolate layer. Set remainder of crumb to one side at room temperature.

    Chocolate Layer

    1. Blend dates to a paste in your food processor. Add in coconut milk and blend to combine.
    2. Add all other chocolate layer ingredients and process until smooth.
    3. Pour and spread evenly over the base. Sprinkle over the remainder of the crumb. Spread it evenly and lightly press down but don’t compact as you did with the base!
    4. Return to the fridge while you make the topping.

    Cream Layer

    1. Blend soaked cashews (drained!) with coconut milk in a high speed blender until smooth. Combine with all other ingredients in blender or food processor.
    2. Pour over the second crumb layer. Gently spread to ensure it’s even.
    3. Return to the fridge to set overnight or for a minimum of 4 hours.
    4. Push up out of the loose bottom tin. Slice in to 9 squares. Dust with raw cacao powder and serve. Store in the fridge for up to one week or freeze in a seal tight container or wrapped in clingfilm for up to one month.

    Let me know how yours comes out. I would love to hear any feedback or comments.

    —————————————  Enjoy ———————————

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