Better Than Your Mom’s Barbacoa Beef Tacos

Throw this bitch in the crock pot first thing in the AM and you’ll have your house smelling like the taste of yum in the evening. I made up this recipe on the fly because I was craving tacos and didn’t want to spend $14 for a Chipotle burrito bowl full of rice. I fed this to my man and he said this was better than his mom’s soul food cooking. I’ll take that as a compliment. :)

But first… Seriously, don’t skip this step!

• Marinade 1.5-2 lbs of Chuck beef in pickle juice at least overnight

Ingredients:

• Fill up to the top with braising liquid, aka beef broth, and some of the pickle juice

• 1/4 cup tamari/liquid aminos gf soy sauce

• 2 tbsp Worsheshire sauce

• 1/2 tsp liquid smoke

• 1/2 cup brown sugar (add more to top the entire thing)

• 2-3 tbsp Ranch Seasoning

• 2-3 tbsp anchovy caper lemon butter

• 1-2 tbsp everything bagel seasoning

• 1 tbsp umami seasoning from Trader Joe's

• 2 tsp garlic powder

• 2 tsp onion powder

• 2 tsp herbs de province 

• 1 tsp seasoned salt

• 1 tsp 21 salute seasoning from Trader Joe's 

• 1/2 tsp mustard powder

• Cracked black pepper to taste

Directions:

1. Crock pot slow for 5-6 hours. 

2. Shred that shit with a fork

3. Get a frying pan and turn to medium-high heat

4. Saute the meat with its sauces scooping a ladle full at a time

5. Let it reduce for 15-20 minutes

6. Serve with taco fixings like my homemade guacamole and onions + peppers with the anchovy caper lemon butter with taco seasonings 

Quinoa Stuffed Sweet Potato

My mind is always thinking about new recipes. I get bored of the same old meat and veggies, so I love trying as many different flavor combinations as possible. This way, I expand my palette and creativity. One food I don’t eat too often is sweet potato, which is why I challenged myself to eat it. I randomly had a craving for it one day and decided to stuff a sweet potato for dinner. This was what my mind thought of after a long day of work. It came out to be a mix of chili without the beans and a sauce on top to add some brightness to the dish of mostly dark colors. I know it might sound like a lot of ingredients, but making your own sauces makes the meal taste that much better. Think about how much sugar you are saving when you make your own sauce. I understand it takes more time to do this, but it’s worth it in my opinion. Give my stuffed sweet potato recipe a try. I made a homemade chimichurri to elevate the dish to the next level.

Ingredients:

• 3 sweet potatoes

• 1 lb flank steak marinated overnight if you wish. I used bread and butter pickle juice

  ** (if vegetarian use 1 15 oz can of black beans, rinsed, drained, and patted dry)

• 1 cup of cooked quinoa

• 1 Tbsp. Avocado Oil

• 2 Tbsp. Extra Virgin Olive Oil

• 1/2 red onion, diced

• 2 carrots, diced

• 2 celery stalks, diced

• 1 bell pepper, diced

• 1 Tbsp. chili powder

• 1/2 Tbsp. paprika

• 2 Tsp. ground cumin

• Salt and pepper, to taste

• Roasted tomato sauce (see recipe below or used canned tomato sauce)

• Top with cilantro and chimichurri sauce (see recipe below)

For the roasted tomato sauce:

• 3 vine-ripened tomatoes, halved

• 1 Tbsp. Extra Virgin Olive Oil

• 1/4 red onion

• 5 cloves of garlic

• 1 tsp ground oregano

• 1/2 tsp ground basil

• 1/2 tsp Italian Seasoning

• Salt and pepper, to taste

** Optional: Adding everything bagel seasoning to the sauce

For the Chimichurri:

• 2 cups packed parsley leaves (or one bunch), stems removed

• 3 to 4 garlic cloves (1 tablespoon minced)

• 1 medium shallot

• 1/2 to 3/4 teaspoon fine sea salt

• 1/2 to 1 teaspoon crushed red pepper flakes or 1 jalapeño or Fresno chili pepper, finely chopped

• 1/4 cup extra-virgin olive oil

• 1/4 cup vegetable broth

• 1/3 cup + 1 tsp red wine vinegar

Kitchen Tools:

• High Powered Blender (Vitamix)

• Large Skillet

• Cast Iron pan

• 2 baking sheets

Directions:

1) Preheat oven to 425 degrees F.

2) Wash your sweet potatoes thoroughly. Poke holes in each sweet potato and put on a foiled baking sheet. Bake for 50 minutes.

3) On a separate baking sheet, add your tomatoes, red onion, and garlic. Drizzle Extra Virgin Olive Oil and season with salt and pepper. Put it in the oven for 35 minutes.

4) While everything is cooking, make your quinoa with 1/2 cup dry quinoa with 1 cup water. Rinse your quinoa first before adding it to a pot. Set the heat to medium-high on your stove and let it come to a boil. Cover and reduce heat to medium-low for 15 minutes or until all the water has evaporated. Fluff with a fork and set aside.

5) Chop your veggies. In a large skillet, heat up your pan to medium heat and add your oil. Add your veggies and saute until everything is soft. Season your veggies and keep stirring. Once they are done, turn the pan to low heat. If you're doing the vegetarian version, you can add the black beans at this point.

6) While the veggies are cooking, in a cast iron pan, cook your flank steak. First, heat up the pan to medium-high heat. Once the pan is hot, add 1 Tbsp. of Avocado oil. Add your meat and cook for 5 minutes or until it has a nice sear. I added some leftover juice to help add some moisture before flipping. Stand back because it will splatter and yes I did splatter myself during this step. Cook for another 5 minutes or until it has a nice sear. Cook until it gets to the desired temperature. I cooked mine at 165 for medium, but you can cook it a bit less (3-4 minutes on each side if you want it more of a medium-rare). Remove from cast iron and let it rest before cutting into it.

7) When the sauce is done, blend everything in a high-powered blender. Add quinoa and sauce to the veggies. Only add as much sauce as you need to fully coat everything. There will be leftovers, which I used for chili the next day. At this point, you can cut your meat into strips or cubes, as I did.

8) When the sweet potatoes are done, let cool for 5 minutes. Cut in half and mash them a bit. Add your veggie and quinoa mixture on top of the sweet potato. Top it with meat and throw it in the oven for 5-10 minutes.

9) Make your chimichurri sauce real quick by adding everything to a blender. I used a Nutri-bullet for this because there wasn't a ton and I didn't want to dirty up the Vitamix.

10) Top with cilantro and chimichurri. Enjoy! :) I ate about half a sweet potato, which I would say is an appropriate adult serving size. :)

If you want to jump in the screen and eat this sweet potato, I can help you manage your time effectively and create a meal plan with you that aligns with your goals. Contact Rachel for more information.

Bacon, Egg, and Veggie Frittata with Spiralized Potatoes

I never made a frittata before until I took a crack at this one. It was my friend’s birthday and she hosted a breakfast-themed party. I wanted to challenge myself to cook something new, so I went ahead with a frittata. It might be a tongue twister to say, but it’s much easier to prepare. I did some research for ideas and nothing sounded like something I would enjoy. They eat a lot of meat and potatoes, which gave me the idea to add potatoes to my frittata. Bacon was an obvious choice for me. Spiralizing the potatoes made it easier to layer everything at the end. Using my fresh herb butter added more flavor than I expected. I was wowed by the results. Recipes I looked at suggested I use the bacon fat instead of butter, but my intention wasn’t to have my friends feel bloated. I cooked the bacon separately first so the dish wasn’t as heavy. I chopped a bunch of veggies on hand before I started the cooking process. If you want to, you could also add pickled vegetables for an extra zing. Now, came the cooking process.

First, I had no idea how to season a pan. I suggest seasoning it in advance before preparing any dish. Truthfully, I don’t have a lot of experience with a cast iron skillet. At least Google was able to help me and it was easy to do so. Be warned that the house might smell, so make sure to turn on your humidifier if you have one and any fans to help air the house. Once it was all done, I allowed it to cool down before I started cooking.

Next, I added my herb butter with vegetables to sauté everything. While that was going, I cooked my bacon and got my eggs ready. I chopped fresh herbs to garnish. That way, I could layer it all up when it was done cooking. I added the eggs and bacon, but didn’t let it cook all the way. Most of the cooking will be done in the oven. I wanted the dish to be fresh, so I stopped there and brought the partially cooked dish to my friend’s house. I served it immediately and everyone loved it. It brings me joy to be able to share food with my friends. Find the recipe below to bring to any party or win your family over with my everything in the egg frittata:

Ingredients:

• 12 oz sliced bacon, chopped

• 10 large eggs

• 2 small Yukon gold potatoes, peeled and spiralized

• 3-4 cloves fresh garlic, minced

• 2 shallots (or ½ white onion), diced

• 4 oz mushrooms (I used baby bellas), chopped

• 1 medium red pepper or 7 sweet peppers, chopped

• ½ cup cooked spinach

• ½ heaping cup cheddar cheese or cheese of choice (I used Mexican blend from Kraft)

• 2 Tbsp. Everything Bagel Seasoning

• 2-4 Tbsp. butter or oil (see recipe for homemade herb butter)

• Chopped chives for topping

• Salt and Pepper, to taste

Kitchen Equipment:

• Peeler

• Veggie spiralizer (like a Veggetti)

• 10” seasoned cast iron skillet

• Parchment paper

• Baking sheet

• Knife

• Cutting board

• Whisk

• Large mixing bowl

** Notes before cooking **

* Make sure the skillet is seasoned prior to cooking

* Wilt spinach in advance or cook in a separate pan prior to adding it to the skillet

* You can also cook the bacon in your seasoned cast iron skillet and use some of the bacon fat to cook the vegetables instead of butter/oil. This would be instead of step 1 in the directions.

Directions:

1. Preheat oven to 375 Degrees F. On a cooking tray lined with parchment paper, line up all your bacon on the tray. Cook for 15-20 minutes until the bacon is fully cooked.

2. Prepare all of your vegetables while the bacon is cooking. Set the oven temperature to 425 Degrees F.

3. In your skillet, on medium heat, add 2 Tbsp. of butter while the pan heats up. Add your shallots and potatoes to your skillet. Season with salt, pepper, and garlic. Cook for ~7-10 minutes until fully cooked. Next, add peppers and mushrooms. Cook for another 5 minutes. Add your spinach, chopped bacon, everything bagel seasoning, and stir to combine everything. If your vegetables start to stick to the pan, feel free to add more butter or oil 1 Tbsp. at a time.

4. Meanwhile, whisk your eggs, cheese, chives, salt, and pepper in a large bowl.

5. Once the potatoes and veggies are done cooking, spread them out evenly over the bottom of the pan. Pour the egg mixture and swirl the pan until the eggs are set at the bottom (~5 minutes). Top with more cheese and chives. Transfer the skillet into the oven. Bake for 20-30 minutes or until the eggs are completely set. You will see the sides start to brown and a toothpick will come out clean. Remove from the oven and cut into 4-8 slices. Serve immediately.

I recently started a YouTube cooking channel, RAD Kitchen where I create live demos of my favorite dishes to share. Click the link below to like and subscribe to my channel.

Egg Breakfast Sandwich

I’m taking comfort food to the next level with my Egg Breakfast Sandwich. When I actually decide to take time to eat breakfast, that isn’t dry cereal, McDonald’s Egg McMuffin would always be my first choice. I ate that for decades until I got bored of it. I craved something with more of a pop of flavor. I got sick from fast food and slowly started skipping breakfast as a result of the 2 pm crashes. Low and behold, I learned how to cook my own.

I’ve been perfecting this recipe for years. It started with a simple recreation of the Egg McMuffin on an everything bagel. However, it was still missing something. I wanted my sandwich to stand out from a traditional breakfast sandwich. A few months ago, I started pickling vegetables such as cucumbers, onions, peppers, and jalapenos. I’ve even gone as far as pickling eggs, but I’ll save that for another time. My Totally RAD Pickles will blow your taste buds away. This sandwich is more than comfort food. It’s a balanced meal for those health nuts out there like myself. The pickled vegetables make this breakfast go from great to “OMG this is amazing!” I even went the extra mile to butter the sandwich with fresh herb butter. It’s super easy to prepare and it takes the flavor over the top. You’ll never find anything like this in a restaurant. Find my one of a kind recipe below:

Ingredients:

• 2 Slices bread of choice

• 4 slices of deli ham (or 1 serving of breakfast meat of choice)

• 1 Slice of cheese

• A few handfuls of fresh spinach

• 2 Tbsp. Pickled vegetables such as onions and peppers (or use fresh ones)

• 1 Egg

• 1 Tsp Everything Bagel Seasoning

• 2 Tbsp. Butter, divided

Directions:

1. In a flat pan, on medium-low heat, toast your bread for 2 minutes on each side. Set it aside.

2. In a separate skillet, also on medium-low heat, add your breakfast meat. Flip after 1 minute and set aside.

3. Add a small amount of butter to your skillet. On medium heat, add your spinach. Stir until it starts to wilt (1-2 minutes).

4. Add the rest of your vegetables to your skillet. Cook for approx. 1 minute and set aside.

5. Add enough butter to your skillet to coat the pan. Crack your egg. Cook until the egg white is cooked and the yolk is runny. Flip and cook for another 30 seconds for an over-easy egg. Remove from the heat and set aside.

6. Add more butter to your flat pan. Time to assemble your sandwich! Add your bread and toast on both sides for approx. 1 minute each. Next, add your veggies, egg, and cheese in that order. Last, top your sandwich with your other piece of bread. Flip and let the cheese melt for about a minute.

7. Remove from the heat, cut in half the triangle way, and serve immediately.

I recently started a YouTube cooking channel, RAD Kitchen where I made a live demo of how I created this delicious breakfast sandwich. Click the link below to view my video.

Everything in the Egg Casserole

Breakfast is the most important meal of the day after all. According to a poll on ABC, the most popular breakfast is cold cereal. I get it. It’s easy to prepare. All you have to do is pour it into a bowl with some milk and presto! I ate cold cereal or pop tarts for breakfast for the first 18 years of my life. However, after a while, I got bored with cold cereal. I started skipping breakfast or having coffee during some free time I had during school. Breakfast started to become too much of a chore. Once the workload became too much, it became difficult to make time to eat. The lack of nutrition started catching up to me. I would have sugar crashes and fall asleep during class. It was hard to pay attention and my grades suffered.

Other options existed, like Chinese food, cold pizza, or cold canned Chef Boyardee. They became my typical college diet, along with booze for breakfast. Eventually, my gut gave out and I couldn’t eat like that anymore. I started developing a leaky gut, where my body wouldn’t digest certain foods anymore. It would be quite a shit storm the next day after eating like crap. CRAP being chemicals, refined sugars, artificial sweeteners/flavors, and preservatives.   

As I got older, I realized how important it was for my gut and my health to eat more vegetables and less refined carbs. I got my ass to the kitchen and started finding ways to eat better. There was no way I was going to be able to get into the “real world” with a 9-5 job and eat the way I was. I didn’t have much time, so I used whatever free time I had looking for new recipes that I could have for multiple meals. A casserole is easy enough because you can cook it in one dish and have little mess afterward. It also makes for great freezer meals, where you can have it for a day you don’t feel like cooking.

I’ve been perfecting this recipe for years with many variations, such as my Quinoa Egg Cups. Adding salsa to the casserole gives it a more fresh taste to mask the flavor of the vegetables. Especially, if you’re someone who doesn’t like vegetables, this is a hack to help be able to eat the vegetables without wanting to spit it right out. As someone who struggled to eat vegetables for the first 21 years of my life, this recipe is something that helped me enjoy vegetables. With a bit of breakfast meat, I find this quite a well-balanced meal that I’m excited to share with you all. As a bonus, topping the casserole with mango guacamole takes this basic casserole to the next level. It is completely optional but highly recommended.  

Ingredients:

• 8 eggs, lightly beaten

• ½ white onion, diced

• 1 bell pepper, diced **

• 1 jalapeno pepper, diced **

• ½ bag of spinach, wilted

• ½ container (4 oz) Portobello mushrooms, chopped

• 2 cloves of garlic, minced

• 16 oz breakfast meat of choice (I used chicken apple sausage)

• ¼ cup fresh salsa

• Salt and Pepper to taste

• 1 Tbsp. Everything Bagel Seasoning

• 2 Tbsp. Butter, divided

• Cooking spray

Toppings:

• 2 green onions, sliced

• 1 handful cilantro

• Mango guacamole

• Flavor God Nacho Cheese Seasoning (optional)

For the Mango Guacamole:

• 3 medium-sized avocadoes, mashed

• 1/2 red onion, diced small

• 1 mango, diced small

• 1 jalapeno, seeded and chopped (** You can leave the seeds in if you like your guacamole spicy) **

• 1/4 bunch cilantro, chopped

• Fresh limes, juiced (I add ¾ of a lime)

• Salt and pepper, to taste

** Notes:

You can pickle your own peppers to amplify the taste. See my pickle recipe if you wish to add these to your casserole. I HIGHLY recommend it if you are a pickle lover like myself.

I also seasoned the casserole with Flavor God Chipotle Seasoning instead of plain salt, but this is completely optional.

Directions:

1)      Preheat your oven to 400 Degrees F

2)      Chop all your veggies, set aside

3)      In a separate bowl, mix your eggs and salsa with salt and pepper. Set aside

4)      Cook your breakfast meat according to the directions on the back of the package. I cooked mine in a skillet with some oil and flipped them once they were brown. Let it rest for a few minutes.

5)      In a medium-sized skillet, on medium heat, add some butter. I like to use fresh herb butter because it adds another layer of flavor. ** Recipe coming soon **

6)      Add your onions. Sautee until they start to brown.

7)      Add your peppers and mushrooms as well as some salt and pepper. You can also add Flavor God Chipotle Seasoning or Adobo if you have that on hand. This is completely optional. Stir for another 5 minutes until everything starts to caramelize.

8)      Remove from the skillet and add to your sprayed casserole dish.

9)      Add a pinch more butter and add your spinach and garlic. Stir until the spinach is completely wilted. Put this in the casserole dish and give it a good stir to mix the veggies.

10)   Cut your breakfast meat and put it on top of the veggies as the second layer of the casserole.

11)   Last, add the eggs to your casserole. Top with green onion, cilantro, and some Flavor God Nacho Cheese Seasoning.

12)   Put your casserole in the oven and cook for 30 minutes or until a toothpick comes out clean.

13)   While the casserole is cooking, assemble all the ingredients for your mango guacamole into one bowl (except the avocado). Add avocado as you eat to avoid it going brown too fast. That way, it will last longer. Mix until you get the desired taste.

14)   When the casserole is done, top with guacamole and serve immediately. This makes for great leftovers and is easy to freeze for convenient meals later. Just reheat in the air fryer for the best results. Enjoy!

I would love to teach you how to cook this recipe from the comfort of your own home. Contact me for more details.

Resources:

1) ABC News Poll Vault

2) The Habyt

3) Redefining All Diets

Plant-Based Taco Wontons

A family-friendly out-of-the-box version of tacos

Craving tacos and looking for a more family-friendly way of eating them? I’ve done the out of the box thinking for you. My family grew up eating tacos because it’s a cheap and easy way to feed the family. After a while, that gets boring. I wanted something else that wasn’t another trip to the golden arches.

A few weeks ago, I had the idea to cook my own potstickers at home. They were absolutely delicious. Afterward, I had leftover wonton wrappers and a lot of vegetables. I was craving tacos but didn’t want the greasy or floury shell. Lately, I’ve found that eating an excessive amount of corn has been upsetting my stomach beyond measure. Corn is also one of the most highly sprayed plants with glyphosate, which can cause inflammation in the gut. Instead, the idea of making taco wontons was born.

Making wontons is a great way to help with portion control, especially because each piece is bite-sized. It can be eaten in one or two bites, versus a whole taco. If you’re by yourself, this could be a tedious process because it takes a while. This will test your patience, but it’s worth the time if you want to turn your meal into a creative masterpiece. Be prepared to get messy in the process. Brownie points if you can get your family to help you. It’s a great activity to do with young kids to turn into an arts and crafts project. Turning food into fun is the best way to start children eating healthy at a young age. I used plant-based meat to make this a completely vegetarian dish. If you want to go the extra mile and make this a complete meal, I prepared nopales and guacamole. I added mangos to the guacamole to give the dish a sweet and salty bite. That way you get your healthy fats, vegetables, lean protein, and carbohydrates. Find my popcorn-worthy recipe below.

For the Wontons:

• 1 lb Plant-Based protein

• ½ green or red bell pepper, diced small

• ¼ red or white onion, diced small

• ½ small roma tomato, diced small

• 1 clove of fresh garlic, minced

• 1 tsp chili powder

• ½ tsp paprika

• ½ tsp cumin

• ½ tsp Italian seasoning

• Salt and pepper, to taste

• A handful of fresh cilantro, chopped

• 1 pack of store-bought wontons

• Top with fresh cilantro and green onion

For the Nopales:

• 3 nopales, chopped

• 1 serrano pepper, sliced into strips

• ½ green or red bell pepper, sliced into strips

• ¼ white or red onion, chopped

• 2 cloves garlic, minced

• 3 Tbsp. Extra Virgin Olive Oil, divided

• Salt and pepper, to taste

• Top with squeezed lime juice, fresh cilantro, and green onion

For the Mango Guacamole:

• Use my restaurant quality guacamole recipe

• 1 Mango, diced

• Top with fresh cilantro and green onion

Directions:

1)      Prepare the nopales by following the directions here —> this website explains it very well and would like to give credit

2)      In a sauté pan, add 1 Tbsp. of olive oil to the pan. Add the prepared nopales and salt to the pan. Cook on medium heat and let it simmer (covered) for 15-20 minutes until the liquid in the center has evaporated. Set aside.

3)      Chop the rest of your remaining vegetables for the nopales, wontons, and guacamole.

4)      In a mixing bowl, add all the ingredients for the wontons. Mix everything around with your hands until everything is incorporated.

5)      Carefully wrap your wontons by using 1 heaping teaspoon of the mixture into the middle of the wonton wrap. Dip two fingers in water and tap the outsides of the wonton until damp. Do not over soak or they will rip apart while you’re closing them. To close, gently fold into a triangle and press the edges down with a fork to secure the sides together. Remove any excess mixture as you close the wontons if it starts leaking out the sides.

6)      Preheat your air fryer to 400 degrees. Place as many wontons in the air fryer that fit and cook for 8 minutes.

7)      While the wontons are cooking, add the remaining tablespoons of olive oil into the pan with the nopales and sauté the remaining peppers for 5 minutes.

8)      Prepare the guacamole by mixing all of the ingredients into a large bowl.

9)      Enjoy the wontons with guacamole on top and a side of the nopales to make this a well-rounded meal.

Instant Pot Tom Yum Soup

Bring the taste of take-out back to your kitchen with this Instant Pot soup recipe

What do you do when you can’t travel much due to COVID-19 restrictions? Bring the cuisine back to your kitchen of course! I’m making the best of the situation by cooking all my favorite foods at home. One of my favorite Thai restaurants was right next to the aerial studio I go to. My friends and I would go to this corner restaurant called Thai House. Every time I eat at the restaurant, I order their Tom Yum soup (with Pad Thai of course). Their soup was amazingly delicious because it was made fresh to order every time. It came to the table served piping hot with the aroma of lemongrass taking over my senses. I enjoy ordering the Tom Yum soup with shrimp because the shrimp are large and I love the flavor it adds to the soup. It didn’t matter what season it was because I order their soup all year round. The warm, grounded feeling I experience after eating this soup hits the spot after a tough workout. Although I’ve never been to Thailand, I felt inspired to recreate this masterpiece.

As always, I took the dish and added more veggies to pack more of a nutritional punch. I used my Homemade Vegetable Stock to add a level of freshness that I can’t get by using a canned broth. While this soup may run you $11-13 for a large portion, you can spend that and get 4-5x the number of meals. Saving money and being able to eat quality food during a pandemic is one of the best ways to keep healthy. Creating this recipe in the instant pot is a quick and convenient way to lock in a bunch of flavors. Save time and feed your entire family with my recreation of Tom Yum Soup.

Ingredients:

• 1 lb shrimp (larger 16/20 shrimp preferred)

• 6-8 cups homemade vegetable stock

• 2 cups zucchini squash or yellow squash, chopped

• 1 cup carrots, julienned

• 1 cup green cabbage, chopped thin

• 1 15 oz can of baby corn

• 1 cup spinach

• 1 cup shiitake mushrooms or oyster mushrooms (optional)

• 4-5 stalks lemongrass

• 2 kaffir lime leaves (or bay leaves if you can’t find any)

• ⅓ cup liquid aminos or soy sauce

• ¼ cup fish sauce (omit if vegetarian)

• 3 cloves garlic, peeled

• 2 inch knob ginger, peeled

• Handful of cilantro

• Fresh squeezed lime, for serving

Directions:

1)      Chop fresh vegetables. Place all of them except mushrooms and spinach into the instant pot.

2)      Add the stock, garlic, ginger, kaffir leaves, sauces, and lemon grass into the instant pot.

3)      Turn setting to pressure and set the temperature to high heat. Lock the lid in place (you’ll hear a short melody to let you know it’s locked) and set timer for 15 minutes.

4)      Open the lid, add mushrooms, spinach, shrimp, and cilantro. Adjust seasonings to taste. Close the lid again and cook for 5 more minutes until the shrimp is cooked.

5)      Remove garlic ginger, kaffir leaves, and lemongrass. Serve with freshly squeezed lime and enjoy!

Struggling to come up with ideas on what to make for your weekly meals? With the RAD meal plan, I’ll take the heavy lifting off of you so you have more time to spend on your activities for daily living. Click the button below to find out more information.

Chickpea Burgers, Say What?!

Enjoying meatless burgers with a smile

Chickpea burgers say whaaaaat? I might have gone mad with this recipe. Who the hell would ever think to put chickpeas in a burger besides for a vegetarian? While I’m not vegetarian, I’ve been learning more towards adopting a plant-based diet. The closer I get to 30, the more that my body can’t digest heavy protein and fats from red meat. My body is craving more vegetables and I’m honoring that. As I age, I am honoring my body to provide it with only the most nutrient-dense food. I’m not perfect, but my gut feels better every time I choose vegetables over pizza.

I spent years educating myself about the benefits of a plant-based diet. Documentaries such as “What the Health?” and “The Game Changers” have been sources of inspiration to make this shift. My goal is to show people that there are alternative recipes to your favorite unhealthy dishes if you think outside the box.

Inspired by: https://www.101cookbooks.com/ultimate-veggie-burger/

Ingredients:

• 2 15 oz cans Garbanzo beans, drained and rinsed

• 5 oz bag of fresh spinach, wilted

• 2 sweet potatoes, peeled and cut into fries

• ½ white onion, cut in quarters

• 1 lemon, zested and juiced ** If you don’t like too much citrus, feel free to use half the lemon

• 4 large eggs

• 2 Tbsp. seasonings of choice (I enjoy Trader Joe’s Everything but the Bagel Seasoning)

• ¼ cup cilantro, chopped

• 1 ½ cups gluten-free panko bread crumbs

• 4 Tbsp. Extra Virgin Olive Oil, divided

• Salt and pepper, to taste

Directions:

1)      Combine all of the ingredients except the olive oil, sweet potatoes, and spinach in a blender or food processor. Blend until smooth. It’s alright if there are some chunks in there.

2)      Peel and cut your sweet potatoes into fries. To cut your sweet potatoes into fries, cut the potato the long way in half and cut those in half again. Cut each fragment a quarter-inch thick. Last, cut them in quarter inch slices again to achieve the fry-like shape.

3)      Season the sweet potatoes with 1 Tbsp. olive oil, salt, and pepper. Preheat the air-fryer to 375 Degrees F. Cook for 20 minutes or until crispy. Stir halfway through.

4)      To cook the bean burgers, heat a flat pan with 1 Tbsp. of olive oil. In ¼ cup servings, scoop 4 onto the pan to cook at a time. Flip after 5-7 minutes or until golden brown. Cook again for 5-7 minutes on the other side. Add more oil if the pan starts to get dry.

5)      With the remaining 1 Tbsp. olive oil, sauté the spinach until it wilts.

6)      Serve with desired toppings. I used Ketchup, Dijon mustard, and BBQ sauce. Enjoy with wilted spinach and sweet potato fries.

I understand how difficult it can be to learn how to cook without any knowledge of where to start. With virtual cooking classes, you can stay safe in your home while being able to learn a new skill. Make the best use out of quarantine by learning how to cook a healthy meal at home. Contact Rachel for more information.

Baked Salmon Cakes

I’ve been on quite a MasterChef binge since quarantine. For one of the challenges, competitors were forced to cook with either canned or fresh salmon. A lot of the competitors struggled with the canned salmon, which inspired me to create my own elevated version. I would eat these all the time at home, which got me sick of salmon cakes. They were crusted with corn flakes, which made them taste bland as hell. Only a ton of sauce could save the dish. It’s been years since I prepared these salmon cakes. I went back to the archives to pull out this delicious recipe for the 4th of July. It tasted good enough to eat without sauce but decided to add one so you can make this into a salad for a complete meal. My friends enjoyed it so much that they’ve been asking me for the recipe.

Inspired by: http://www.skinnytaste.com/baked-salmon-cakes/

Ingredients:

• 1 14 oz can wild Alaskan salmon filet

• Olive oil cooking spray

• 1 Tbsp. Extra Virgin Olive Oil

• 3 cloves garlic, roasted whole and minced

• 3/4 cup diced red onion (1 small onion)

• 1/2 cup diced red bell pepper (1 small pepper)

• 1/2 cup diced yellow bell pepper (1 small pepper)

• A few handfuls of greens (I used arugula)

• 1/4 cup minced fresh flat-leaf parsley

• 1 Tbsp. capers, drained (optional)

• 1/4 teaspoon hot sauce

• 1 1/2 tsp Old Bay seasoning

• 1 cup seasoned breadcrumbs (I used Panko gluten-free bread crumbs)

• 6 Tbsp. vegenaise (or mayonnaise of your choice)

• 1 Tbsp. Dijon mustard

• 1 lemon, juiced

• 2 large eggs, lightly beaten

• Salt and Pepper, to taste

For the Vinaigrette:

• 2 cloves garlic, diced

• 1 cup olive oil

• 1 tablespoon Dijon mustard

• 1 tablespoon honey

• 3 tablespoons white wine vinegar

• Salt and Pepper, to taste

Directions:

1) Preheat oven to 375°F. Spray a non-stick baking sheet with cooking spray. Add the onion, red and yellow bell peppers in the oven for approximately 15 minutes. Stir, and cook for 5-10 until the veggies are browned. Set aside to cool to room temperature.

2) Open the can of salmon and drain the water. Pat dry and add to a medium-sized bowl. Add the remaining ingredients and roasted vegetables while continuing to combine the mixture. Cover and chill in the refrigerator for 30 minutes, this will make them easier to shape and become less sticky.

4) Shape the batter into 1/4 cup each cake and place on a prepared baking sheet.

5) Bake about 10 to 12 minutes on each side, or until golden brown.

6) Serve with honey mustard vinaigrette on top of a bed of greens.

I’ve been cooking up some concoctions while staying at home to create my Quarantine Clean Eating recipe ebook. With over 30 new dishes, you can have new spins on your favorite restaurant meals that you get to cook from the comfort of your own home. Get your copy now.

The Best Pasta Salad

I don’t know about you, but the holidays always inspire me to think of my best culinary creations to share with friends and family.

It brings me joy to be able to share recipes not only that taste good but also has plenty of nutritional benefits.

When you think of the 4th of July, what do you associate that with? BBQs, fireworks, and summertime are the first 3 topics that come to mind.

A typical BBQ meal consists of burgers, hot dogs, chips, baked beans, some sort of dip, and of course, potato and pasta salad. I’m not even going to get into the beverages.

In my opinion, you gotta have something refreshing to cool down the heaviness from the meat. I can’t just eat a burger with chips and call it a meal. Protein and carbs are not a complete meal without vegetables. Sure, you’re getting all 3 sources of macronutrients, but you are missing out on vital nutrients your body needs to perform its activities for daily life.

My experiences with going to a BBQ is feeling sick to my stomach afterward. Bloating, lethargic, and foggy are a few symptoms to describe what happens after I consume that type of food.

This year, I made the decision to take my power back into my own hands and prepare food for guests at a party I attended.

Not only did I cook black bean and salmon burgers, but I made a pasta salad with roasted veggies to have a more balanced meal.

The pasta salad stole the show at the party. And of course, my homemade guacamole didn’t even make it to dinnertime. Meat can take a back seat.

I dropped the mayo-based calorie monstrosity and use an oil-based dressing instead for a healthy dose of omega 3’s. An example would be extra virgin olive oil. Make sure to check the label to see if it’s pure and not mixing other oils like canola.

Also, if you look at the ingredients for a lot of oil-based pasta salads you would normally buy at the store, the list goes at least 30 deep. A lot of them use soybean or cottonseed oil, which are high in omega-6 fatty acids.

Knowing what’s going in my food allows me to make better choices and feel better about what I’m putting into my body.

Once you try my pasta salad, you will never want to go back to buying the store-bought version ever again.

Find my recipe below:

Ingredients:

For the Roasted Vegetables:

• 1 cup shredded green cabbage

• ½ white onion, sliced into strips

• 1 red pepper, sliced into strips

• 1 zucchini, sliced into strips

• 2 serrano peppers, sliced into strips

• 3 cloves garlic, chopped

• 3 Tbsp. extra virgin olive oil, divided

• Salt and pepper, to taste

  ** Note: You can add whatever vegetables you want. I added whatever I had on hand.

For the Pasta Salad:

• 1 box of gluten-free pasta of choice (I prefer Banza chickpea pasta)

• 1 15 oz can quartered artichoke hearts, cut in half

• 1 cup mixed greens (I used spinach and arugula)

• 1 serving Italian Dressing (Find my recipe here)

• Garnish with fresh herbs (I used parsley and cilantro) and parmesan cheese

Directions:

1)      Preheat your oven to 400 degrees F. Cut all your vegetables and lay them on a foiled (or two) baking sheets.

2)      Add olive oil, salt, and pepper to the vegetables. Peel the garlic and put it on the baking sheet. Cook the vegetables for 25-30 minutes stirring after 15 minutes.

3)      While the vegetables are cooking, combine the ingredients to make for the Italian dressing.

4)      Cook the pasta according to the directions on the box.

5)      When the veggies and pasta are done, chop the garlic and let everything cool.

6)      To serve, combine the pasta, veggies, greens, artichokes, and Italian dressing. Stir well to make sure the dressing gets coated evenly throughout the dish. Serve with chopped herbs and parmesan cheese. Enjoy! :) You can also make this a full meal by adding a piece of cooked chicken or fish to the dish.

If you’re someone who has the desire to start cooking, but has no idea how to navigate their way through the kitchen, I offer support to do the heavy lifting for you. With meal prep calls, live virtual cooking classes, and accountability messaging, you will be on your way to living a healthy lifestyle for the long term. Find out more information below.

Quinoa Stuffed Peppers with Cilantro Lime Vinaigrette

I have been craving stuffed peppers for a long time. However, I haven’t cooked these in 5 years. Stuffed peppers are something I would eat as a child on a regular basis. Either, my parents would cook them or I would eat it out of a Stouffer’s frozen dinners. They tasted like I wanted more. I could down 3 of those peppers and still be hungry. I wanted to find a way to amp the nutrition and quality without compromising the childhood nostalgia. Quinoa has become a staple for being able fill me up more than rice. Since quinoa is a complete protein, it digests slower in the body than your typical carbohydrate counterpart. You’ll get fuller faster while eating in a way that energizes your body. The added vegetables add more bang for your buck by being able to stuff more nutrients in each pepper. The best part is that this dish can be modified to fit your dietary needs. You can add ground beef or turkey for an extra protein kick or use beans to make this dish plant-based. Adding dairy is completely optional. My homemade cilantro lime vinaigrette is what takes this pepper to the next level because you won’t find anything like this in a restaurant. Find my out-of-this-world recipe below.

Ingredients:

• 5 red peppers, seeded and sliced in half

• ½ cup uncooked quinoa

• 1 lb ground beef or turkey (85% fat and 15% lean)

  ** Note: Can swap for 1 15 oz can of black beans (drained and rinsed) if vegetarian

• 1 cup water or vegetable broth

• 4 Tbsp. Extra Virgin Olive Oil

• ½ onion, diced

• 3-4 ribs of celery, chopped

• 1-2 fresh tomatoes, diced

• 1 jalapeno, seeded and chopped

• 1 5 oz bag of spinach

• 4 cloves garlic, minced

• 1 Tbsp. chili powder

• 2 tsp paprika

• 1 tsp cumin

• 1 tsp dried oregano

• ½ tsp dried basil

• 1 cup cheddar or pepper jack cheese (can omit if dairy-free)

For the Cilantro Lime Vinaigrette

• ½ bunch of cilantro, washed and patted dry

• 2 Tbsp. Extra Virgin Olive Oil

• 2 Tbsp. water or vegetable broth

• 1 lime, juiced

• 1-2 Tbsp. honey

• 1 clove garlic

• 1 cap full of apple cider vinegar

• Salt and pepper, to taste

Directions:

1)      Preheat the oven to 375 degrees F.

2)      Wash and rinse the quinoa before placing it in a pot with 1 cup of water or vegetable broth. Bring the water to a boil. Then, cover and let simmer until all the water has evaporated (15-20 minutes).

3)      In a sauté pan, begin cooking the ground meat until it is all browned (10-15 minutes). Drain in a colander to remove excess grease from the pan.

4)      Cut your vegetables. In a separate sauté pan, turn the heat to medium. Add the oil and wait for the pan to heat up for 1 minute. Add the onions and celery. Sauté for 3-5 minutes until they get soft. Add the jalapenos and stir for another minute. Add spinach, tomatoes, and garlic. Stir until the spinach is wilted.

5)      Prepare your peppers and place them on a 9x9 casserole dish with cooking spray. Cut the pepper in half the long way. Clean the pepper by removing the white part and the seeds.

6)      Once the meat and quinoa are fully cooked, combine with the vegetables. Stir to combine and add seasonings to the mixture.

7)      It’s time to stuff the peppers now. With a spoon, evenly fill all the peppers and top them with cheese.

8)      Place the peppers in the oven foiled for 40 minutes.

9)      While the peppers are cooking, prepare the cilantro lime vinaigrette by placing all the ingredients in a high-powered blender. Adjust ingredients to preferred taste. Place the dressing in a bowl and set aside.

10)   When the peppers are done, remove from the oven, uncover, and serve with cilantro lime vinaigrette. Enjoy!

Looking for some more recipes to stay on track while being in quarantine? Check out my new recipe e-book “Quarantine Clean Eating” using ingredients you already have in your pantry.

Roasted Veggie Stir Fry with Peanut Sauce

Stir fry is one of my favorite dishes because it is so diverse. You can combine almost any mix of vegetables with noodles and sauce to make it taste delicious. It’s a way to please even the pickiest of eaters because it can be served mixed or buffet style. With easy prep and lots of leftovers, this recipe is a win all around. I love how one stir fry is not ever the same as the last. Check out one of my favorite recipes that I created using ingredients that I have in my pantry to create this one of a kind masterpiece.

For the Veggie Stir Fry:

• 3-4 carrots, sliced thin

• 1/2 white onion, sliced thin

• 1/2 green cabbage, sliced thin

• 1 head broccoli, cut into florets

• 1 can bean sprouts, rinsed well

• Or use 2-3 cups of any vegetables on hand

• 3-4 cloves of garlic, minced

• 3 Tbsp extra virgin olive oil

• 1 package noodles of choice (I'm using glass sweet potato noodles, but any thin noodle will work)

• Sesame seeds (for topping)

For the Peanut Sauce:

• 1/3 cup creamy peanut butter

• 1/4 cup liquid aminos or GF Tamari

• 1/4 cup honey

• 2 Tbsp oyster sauce (omit if GF)

• 1 tsp garlic powder

• 6-8 Tbsp water divided

Directions:

1) Preheat oven to 400 degrees F.

2) Cut all veggies and place them onto a foiled sheet pan.

3) Put olive oil, garlic, salt, and pepper on veggies. Stir to coat everything evenly.

4) Put the tray in the oven for 25 minutes or until they become light brown on the edges. Check at 5-minute intervals after that and stir to ensure the veggies cook evenly.

5) Combine ingredients for the peanut sauce in a separate bowl. Add water at 2 tbsp intervals and stir to reach desired consistency.

6) Cook noodles according to directions on the bag. Once done, place the noodles in ice, cold water to prevent the noodles from sticking together.

7) Once the veggies are done, combine noodles with veggies in a wok pan or large skillet for 5 minutes or until everything is cooked through.

8) Add the desired amount of sauce and enjoy. Top with sesame seeds. Feel free to add Tofu, egg, or cooked lean animal protein for an extra calorie boost for a fantastic post-workout meal. I added cooked shrimp in the picture below.

Want to learn how to cook this for your family, but have never chopped a vegetable properly before? I’ll teach you in my all-new virtual online cooking classes. From start to finish, you will have the tools to create meals that will please you and your loved ones.

Bean and Quinoa Burgers

This stay-at-home order has got me doing a pantry makeover. Over the last year or so, I’ve collected tons of dry ingredients, canned goods, and spices that have been sitting there unused. All that was unnecessary spending that could have been used more productively.

I had a huge craving for burgers, but not for meat. Lately, my body has been wanting more vegetables. I’ve been using this time to get more connected to my health and be more consistent about it. I would have spurts where I would eat super healthy for a week and then eat like shit the next. It was messing with my psyche by not staying on track. I started feeling bloated and was getting sick more often. Eating less meat has helped me maintain a healthier balance in my diet. Plus, I’m saving tons of money by not going out to eat. A lot of the ingredients are inexpensive while getting a ton of leftovers out of it.

Enjoy this family-pleasing burger with a side of sweet potato fries, sauteed spinach, and a homemade honey mustard sauce. The perfect well-rounded dish.

Ingredients:

• 1 29 oz cans beans of choice (or equivalently 3 15 oz cans), drained and well-rinsed ** Can use any other type of bean here as well like black beans or cannellini beans. I used pinto beans in this recipe.

• 2 cups cooked quinoa

• 1 red pepper, diced

• 1/2 white onion, diced

• 1 1/2 cup gluten-free panko breadcrumbs

• 2 large eggs

• 4 cloves garlic, minced

• 2 Tbsp all-purpose gluten-free flour (I used almond flour)

• 2 Tbsp Trader Joe's Everything but the Bagel Seasoning

• 1 tsp dried mustard powder

• Heaping ½ tsp dried basil

• Heaping 1 tsp oregano

• ½ tsp paprika

• ½ tsp black pepper

• ½ tsp kosher salt

• 2-4 Tbsp Extra Virgin Olive Oil for sauteing

For the Vegetables:

• 2-3 medium-sized sweet potatoes, peeled, and cut into fries

• 1 10 oz bag fresh spinach

• 3 Tbsp extra virgin olive oil, divided

• Salt, and pepper to taste

For the Mustard Sauce (optional):

• 1/4 cup veganaise (or regular mayo)

• 1-2 Tbsp dijon mustard 

• 1 Tbsp honey

• 1 Tsp garlic powder

• 1/2 tsp dried parsley

• Salt and pepper to taste

Directions:

1) Preheat oven to 400 degrees F.

2) Dice onions and peppers. Add half the olive oil, salt, and pepper to a foiled sheet pan. Roast them for 15-20 minutes until cooked through.

3) Cook quinoa by adding 1 cup of dry quinoa to 2 cups boiling water. Clean the quinoa to remove the bitter, gritty taste by rinsing them with water before adding them to the pot. Lower the heat and cook for 10-15 minutes. Fluff with a fork and set aside.

4) Place beans in a food processor and pulse several times until roughly chopped -- Add a bit of water to help the beans blend thoroughly. Try not to puree them all, leave a few pieces if you can.

5) In a large bowl place chopped beans, quinoa, diced peppers, diced onions, panko and stir to combine. Add eggs, flour, and remaining ingredients --> garlic, basil, oregano, paprika, pepper, and salt. Stir to combine.

6) Using your hands, divide the mixture into 12-15 equal parts and place on a prepared baking sheet with parchment paper. Form each part into a ball, then press gently to form a patty.

7) Gently cover and place the entire baking sheet in the refrigerator and let chill for 1 hour.

8) Preheat oven to 400 degrees F. Cut the sweet potatoes into fries. It is recommended to cut them 1/4 inch thick for crispier fries.

9) Put the sweet potatoes on a foiled sheet pan. Use half of the olive oil, salt, and pepper to season them. Place in the oven for 25-30 minutes, stirring halfway through.

10) Use the rest of the olive oil, salt, and pepper to saute the spinach in a separate pan for 5 minutes or until spinach is fully wilted.

11) After one hour, heat oil in a nonstick skillet (enough oil to coat the bottom of the pan) and in batches, saute burgers for about 6-8 minutes per side or until golden and crispy. Serve with the mustard and enjoy! Note: Burgers store well in the refrigerator in a sealed container for several days, or in the freezer for several months (if they make it that long). Reheat in the microwave or in a saute pan.

Does this recipe want to make you jump inside the computer screen and gobble up this dish? I can teach you how to cook this meal from the comfort of your own home. It will be sure to please even the pickiest of eaters because of its burger-like texture. You’ll barely realize you’re eating a ton of vegetables while enjoying the taste of the food. Find out more information below.

Crockpot Unstuffed Cabbage Soup

Quarantine is in full swing here in Chicago. The governor recently ordered a full shut down, which means I’m going to be stuck inside until further notice.

I’m doing my best to find the light in the situation. For the last few months, I lost my desire to cook for myself. I fell victim to my circumstances. After working in the kitchen, I went home exhausted, bitter, and lifeless.

I wasn’t sure what my next move was going to be. I knew I needed to make one fast if I wanted to get out of the above state of mind.

During the slow season at the kitchen, I obtained a NASM-CPT to become a certified personal trainer. I managed to find a new place of employment shortly after I passed my exam. It doesn’t matter now anyway since I can no longer work there until the whole COVID-19 situation blows over.

What the hell am I going to do with myself? Living with people who are overly anxious to begin with before the outbreak has allowed me to look deep within myself on how I can stay calm during the storm. Since I can’t change them, I can change how I react to their anxiety.

The most optimal solution I have used during this time is cooking. Since I have unlimited amounts of time to spend, I’m choosing to spend it focusing on my health. It’s the best way to protect myself during such unknown, unprecedented times. Since it’s difficult to feel safe around my loved ones, I can find safety from within.

Cooking allows me to connect with Mother Nature by using wholesome ingredients in my food. All my recipes are made from scratch. My diet consists of gluten and dairy-free recipes that help tremendously with inflammation.

While I worked in the kitchen, I was eating a lot of fried food that was around, which was reversing years of time I spent focusing on my health. It was taking its toll on me because I got sick 3x in a matter of fewer than 5 months.

I’m going to come out of this outbreak healthier than I was going into it. I was experiencing episodes of burn out, which subsided once I started eating less fried food. Today is officially my two month anniversary of not eating any fast food. When I eat healthy, it is easier to control my mood/reactions to stimulus around me.

My health is what keeps me alive and I want to do everything in my power to be the strongest version of myself that I can possibly be in this lifetime. By cooking my own food at home, I’m releasing generations of digestion problems that have been passed down to me on both sides.

I’m blessed to have a crockpot because that is going to be my best friend for the next few weeks. It’s still cold here, which means soups and stews up the wazoo.

My parents had some cabbage laying around that they wanted me to use before it went to waste, which became the inspiration for this recipe.

I grew up eating stuffed peppers, which brought to life this hearty soup. I feel even more full eating this than the stuffed pepper version.

Making this recipe allowed me to have tons of leftovers to stockpile in order to have enough fresh meals to get through this tough time.

The recipe is as follows below:

Ingredients:

• 1 lb ground beef 85% lean 15% fat

• 1/2 green cabbage, thinly sliced

• 1 15 oz can diced tomatoes

• 3-4 cloves of garlic, minced

• 3 tbsp extra virgin olive oil

• 1 tsp dried oregano

• 1/2 tsp dried basil

• salt and pepper to taste

For the Rice:

• 1 cup white or brown rice

• 2 cups water or chicken broth

For the Soup:

• 1 28 oz can fresh vine-ripened tomatoes

• 1 15 oz can chicken broth

• 1/2 cup ketchup

• 1 tbsp Worcestershire sauce

• 1 /4 tsp liquid smoke

• 2-3 cloves of fresh garlic

• 1 tsp apple cider vinegar

• 1/4 cup turbinado sugar

• 1 8 oz can tomato sauce

• 1 tsp dried oregano

• 1/2 tsp dried basil

• salt and pepper to taste

Directions:

1. Cut cabbage into thin slices (see the video on how to cut cabbage here)

2. Preheat oven to 400 degrees F

3. On a foiled sheet pan, place cut cabbage, minced garlic, olive oil, and spices. Stir evenly to coat vegetables with seasoning.

4. Cook for 25 minutes stirring halfway through to avoid burning.

5. While the cabbage is roasting, combine water with rice and begin heating on medium/high heat until it comes to a boil.

6. Reduce heat to medium and cook until water is evaporated (15-20 min)

7. Cook ground beef in a skillet, stirring constantly until cooked through. Drain in a colander with a paper towel over it to help eliminate grease.

8. Blend all ingredients for the sauce in a high powered blender.

9. Combine all ingredients (minus the rice) in the crockpot and set it on low heat for 5 hours.

10. Combine cooked rice into the crockpot 30 minutes before serving. Enjoy!

While you are at home, take this opportunity to learn to cook for the health of your family. I have developed a recipe book of over 50 recipes to provide you with inspiration to begin your journey of adopting a healthy lifestyle. Take the time to support small businesses in order to allow us to be able to share our craft with the world.

Spaghetti Squash Pad Thai 2.0

One of my favorite activities is eating different cuisines from all over the world. It’s a fantastic way to expand my culture and learn about a country. Food is the universal language to the soul and my mission is to unlock as many as possible to transform into my dishes back home. I enjoy the flavor combinations that expand my palette that I wouldn’t normally think of on my own. Sweet and salty is a fun combo I like to work with. Pad Thai is a dish that combines sweetness from brown sugar and saltiness from fish sauce/tamari with the tanginess from lime juice. I grew up eating stir fry, so when I found this recipe in college, I wanted to learn how to create this back at home. If you find this at a restaurant, it can range from anywhere from 600 calories on the extremely generous side to well over 1000 calories. Also, it’s packed with more sugar than you need in a day’s serving. Using spaghetti squash as the “noodle” and ingredients from the supermarket, I will share with you how I cut down the calories and up the veggie ante to make this a well-rounded healthy dish. Find my recipe for Spaghetti Squash Pad Thai below:

Ingredients:

•       1 lb cooked protein of choice

•        1 Medium to large spaghetti squash

•        2 Tbsp. extra virgin olive oil, divided

•        1/2 cup shredded carrots

•        3 eggs, whisked

•        3-4 green onions, sliced thin

•        1 15 oz can of bean sprouts, drained or 1 cup fresh bean sprouts, washed and drained

•        Salt and pepper to taste

•        Top with lots of chopped peanuts, extra crushed red pepper flakes, lime wedges

For the Sauce:

•        1/3 Cup vegetable broth

•        1/3 Cup brown sugar or turbinado sugar

•        4 Cloves garlic, minced

•        1/4 Cup fish sauce

•        1/2 Cup Tamari or Liquid Aminos

•        2 Tbsp. rice wine vinegar

•        1 Tbsp. sriracha (optional)

Directions:

1) Preheat oven to 350 degrees F. Place spaghetti squash halves face down on a baking sheet with a drizzle of olive oil, salt, and pepper on each half. Bake for 30-40 minutes or until squash is fork tender.

2) Begin cooking your protein. If you're using chicken, add it on a separate foiled baking sheet and cook with the spaghetti squash.

For shrimp, cook on the skillet over medium heat for 5-10 minutes or until pink.

For tofu, sandwich a 14 oz block of firm tofu between paper towels, press and drain for 30 minutes.  Next, cut the tofu into 1/4 inch slices.  Season with salt and pepper.  Cook the tofu in 1 tablespoon oil in a non-stick pan in a single layer for 2 minutes, undisturbed.  Then flip the tofu and cook on the second side for 1-2 minutes, until lightly browned.  Transfer to a clean plate and set aside for 5 minutes to cool. After, cut tofu into cubes.

3) Combine ingredients for sauce by whisking them all together until mixed through. Set aside.

4) Chop your veggies. On medium heat, add a tablespoon of olive oil to a pan. Place the carrots and bean sprouts in your pan and sauté for 5 minutes.

5) Combine all ingredients to the sauce in a separate bowl, set aside.

6) When your spaghetti squash is done, let it cool for 5-10 minutes. Spaghetti all of your squash with a fork and add it to your vegetables.

7) Add the cooked protein, and sauce mixture to your veggie mixture and stir to mix through.

8) In the pan, move everything aside to make room for the eggs. Pour the eggs into the pan and stir constantly until cooked through. Stir everything to combine.

9) Top with additional toppings and green onions. Enjoy!

Want more spaghetti squash dishes like this one? Check out some of my latest recipes below:

Spinach and Artichoke Dip Stuffed Spaghetti Squash

PS: Looking for other creative ways to use spaghetti squash? Check out some of my other recipes on how I’ve transformed spaghetti squash into healthier versions of my favorite dishes.

Lentil Stew 2.0

One of my favorite ways to use my cooking talents is to cook for my friends. I love sharing healthy dishes to inspire them to eat more balanced meals. Eating less meat has helped drastically with inflammation and digestion. For my friends, I prepared a fresh veggie and lentil stew. It has all fresh, veggies straight like swiss chard, arugula, fennel, and cabbage, and peppers. Mix in some spices and some veggie broth, and you have yourself a delicious, easy, healthy lentil stew. Sometimes, I'll mix and match the vegetables to bring different elements to the dish. I enjoy learning the skill involved in chopping everything. There’s an art to it. Since working at a kitchen, I’ve been humbled by how many ways there are to prepare vegetables. Recently, I started adding roasted white beans and lemon for an extra boost. I had no idea how much two simple elements would elevate the dish. This dish normally gets thrown out because nobody eats it except me. I was pleased to say that it was finished in a weekend. I will be making it again this way from now on. You can find my original recipe here, which contains ingredients from a local farm.

Find my new and improved recipe below:

Ingredients:

• 2 cups of lentils

• 4-5 cups of vegetable broth (or water)

• 2 cups of fresh veggies of your choice (feel free to use more if you like)

• 1 lemon, squeezed and juiced

• 2 15 oz cans of cannellini beans, drained and rinsed

• 3-4 tbsp extra virgin olive oil

Spices:

• 1 tsp salt

• 1 tsp pepper

• 2-3 cloves of fresh garlic, minced

• 1 tsp celery seed

• 1 tsp celery salt

Directions:

1) Preheat oven to 400 degrees. 

2) While the oven is preheating, grab a pot and combine the lentils, broth, and spices.

3) Chop all your veggies into cubes.

4) Drain and rinse your beans and pat to dry.

5) Put the vegetables and beans on a baking sheet with foil and pour olive oil on them.

6) Season with more salt, pepper, and garlic.

7) Cook veggies for 25-30 minutes or until veggies are soft and beans are crunchy.

8) Turn the stove on to medium and let it come to a boil (~10 minutes).

9) Once it’s boiling, cover it up and let it simmer while your veggies and beans are roasting.

10) Once everything are done, take them out of the oven and combine them with the stew. Feel free to add some more broth if it starts to look dry.

11) Squeeze lemon and stir to mix in. Enjoy with fresh parsley and more lemon!

Easy Peasy Crockpot Veggie Soup

Welcome to Chicago! Where the seasons don’t matter and mother nature is permanently on holiday. While we are in the midst of our second winter, I have been stirring up some delicious soups. All I want to do is stay warm and not go outside. I feel antsy if I don’t move around for too long, so I need something grounding to keep me relaxed throughout the cold months. Being all stirred up in my head can make it difficult to think at times. This soup recipe can be whipped up without a recipe. I know my favorite vegetables on hand and buy them at the grocery store on a weekly basis. I enjoy challenging myself to add one new vegetable a week to one of my dishes in order to expand my palette. What an easier way to throw it in a crock pot? With minimal prep, this recipe is a winner. As an added bonus, eating more vegetables and warming foods will help keep the flu symptoms at bay. This grounding dish helps keep me more focused and connected to my purpose. I’m excited to share my healing recipe below.

Ingredients:

• 4-5 medium-sized carrots, chopped

• ½ stalk celery (4-5 pieces), chopped

• 1 white onion, chopped

• 1 can dried tomatoes, chopped

• 1 4 oz (112 carton) portabella mushrooms, chopped

• 1 10 oz bag spinach, chopped

• 5 cloves garlic, diced

• 1 6 oz can tomato paste

• 6-8 cups vegetable broth

• salt & pepper to taste

• 1 tsp marojam

• 1 tsp thyme

• 1 tsp oregano

• 2 15 oz cans beans of choice (cannellini or kidney beans)

Directions:

1)      Chop all of your vegetables (minus spinach) and garlic. Add to the crockpot.

2)      Strain/rinse beans/canned tomatoes. Add to the crockpot.

3)      Add tomato paste, spices, & broth to the crockpot.

4)      Close lid and cook high 4-6 hours or low 6-8 hours. During last 10 minutes, add spinach & stir.

Enjoy! Would be delicious with a homemade vegan pesto (see my recipe here)

I understand that meal planning can be challenging. People are busier than ever and want to get a quick meal on the table. Health has taken a back seat a lot of the time in the name of convenience. With Redefining All Diets, you get to have both. You no longer have to sacrifice your health. I assist you in finding recipes to fit yours and your family’s needs, taking the burden of research off of your plate. I will customize a week’s worth of meals for you for you and provide it in a PDF document along with a shopping list ready to take to the store.

Spinach and Artichoke Dip Stuffed Mushrooms

Recently, I have decided to eat less meat in my diet because of my gut health. As a result of Clean, Burn, Shape, I noticed how much less inflammation I experienced. I want to keep the momentum going, especially with my big trip to Mexico right around the corner. When I detox, I release all of the inflammatory foods such as gluten, dairy, and processed sugars. It gives me an opportunity to be creative in the kitchen. I explore new ways to eat all the time as I heal my gut. I find my body releasing a lot of mental stress as well while I release the physical stress from certain foods. I take the time to slow down and recover, which is important for living a healthy lifestyle. I started cooking regularly and it has sparked a world of imagination.

One of my favorite dips is spinach artichoke dip. However, it is full of mayonnaise with soybean oil and processed Parmesan cheese. It is seemingly healthy with the spinach in there. Some recipes also use mozzarella cheese, sour cream, or cream cheese to create a stomach monstrosity. As Redefining All Diets, I found a healthier way to create my favorite dish from home using a cashew base for cheese, nutritional yeast for the flavor, and vegeneise to cut a portion of the unhealthy fat. I added an extra veggie kick by stuffing it into a mushroom. This also gives it more protein to make this a well-rounded dish. You won’t even miss the meat with how filling this is. Find my recipe below:

Ingredients:

• 8-10 Portobello mushroom caps

• 1 lb cooked meat of choice (optional)

• ** 1 cup cashews

• 1/3 cup nutritional yeast

• ½ cup almond milk or vegetable broth

• 2-3 Tbsp. Extra Virgin Olive Oil, divided

• ½ cup veganaise (or you can use regular mayo here)

• 1 lemon, squeezed

• 1 Tbsp. arrowroot starch

• ½ cup vegan Parmesan cheese (find the recipe here)

• 1 cup dairy-free mozzarella cheese ** see below for homemade recipe or can buy from stores like Trader Joe’s and Whole Foods

• 4 cloves of garlic

• ½ teaspoon sea salt

• ½ teaspoon ground black pepper

• 1 can artichoke hearts, chopped

• 1 yellow onion, chopped

• 1 red bell pepper, chopped

• ** 1 8 oz bag of frozen spinach or buy a large bag of fresh spinach

• Fresh Parsley, crushed red pepper, and balsamic glaze (for topping)

For the Dairy-Free Mozzarella Cheese

Credits to: https://gourmandelle.com/how-to-make-stretchy-vegan-mozzarella-cheese/

• ** 1 cup (~150g) raw cashews, soaked overnight

• 1 cup (~500ml) hot water or vegetable broth

• 7 Tbsp. tapioca starch

• 4 Tbsps nutritional yeast

• 1 tsp sea salt

• 1 Tbsp. lemon juice

Directions:

** If you don’t have a high-powered blender or a food processor, soak the cashews in 1 cup of water overnight, so they are ready to blend.

** If you decide to use frozen spinach, thaw according to directions on the package. Make sure it’s completely dry before adding to the rest of your vegetables.

1.       Preheat the oven to 400 degrees F. Clean and prep your mushroom caps by washing them lightly with a paper towel patted with water and scraping the inside with a spoon. Set aside.

2.       Chop your veggies. On medium heat, add a tablespoon of olive oil to a pan. Place the onions into your pan and sauté for 5 minutes. Add the peppers and sauté for another 5 minutes. Add the artichokes and spinach. Sauté until the spinach is wilted and your veggies are nice and soft. Add the mozzarella cheese and your cooked meal.  Stir until the cheese is melted.

3.       Blend all of the ingredients for the cashew mozzarella until it looks like a light paste. Place the mixture in a small pot on medium heat. Stir consistently until it starts to form into a sticky ball texture. Set aside.

4.       Place cashews, nutritional yeast, almond milk or veggie broth, veganaise, lemon, arrowroot starch, parmesan cheese, garlic, salt, and pepper into the blender. Blend until smooth and creamy. Set aside.  

5.       Add the sauce mixture and mozzarella cheese to your veggie mixture. Stir to mix through.

6.       On one baking sheet, use the remaining olive oil to gently oil the mushrooms. Using your hands, make sure the entire mushroom is covered lightly with olive oil. Use more olive oil if you run out. Season with salt and pepper.

7.       In a 9x9 casserole dish, place your spinach artichoke dip. Top with parsley and extra mozzarella cheese if desired.

7.       Put the mushrooms on the top rack (or top oven) and place the casserole dish on the bottom oven (or bottom rack). Bake for 15-20 minutes. Take the mushrooms out of the oven, flip, and cook for another 15-20 minutes until most of the juices have been cooked out of the mushroom. They will shrink during cooking.

8.       Remove the dip and mushrooms from the oven. With the mushrooms facing cap side up, scoop enough dip to fill each mushroom. Use any leftover filling for dipping with tortilla chips.

9.        Cook for 15-20 minutes until the tops with the filling are browned.

10.      Top with parsley, balsamic glaze, and crushed peppers. Enjoy!

Lentil Taco Soup

I have been watching a lot of Master Chef lately. What can be more addicting than watching Gordon Ramsey yell at chefs? Honestly, I’ve had a dream of being on a cooking show and it’s brought back a lot of inspiration to continue cooking.

I spent the second half of 2018 traveling and enjoying visiting areas all over the US. However, I was not cooking as much and gained some weight. I felt disconnected from my purpose and traveling helped me come back home. Luckily, I always have my tools to come back to in order to get back on track.

Being away from cooking made me realize how much I enjoy and appreciate it. It gives me confidence that I’m building something from scratch on my own. I am creating my own food. Cooking keeps me focused and present. I feel I am at my best when I am cooking because I am living at my highest potential. Cooking is like my pencil and paper where magic comes out onto the plate.

With another round of Clean, Burn, Shape underway, I wanted to find some recipes that were new and inviting to my palette. It’s currently winter, so I’m definitely in soup mode. I could eat soup any time of the day! It’s easy for my body to digest cooked foods, which makes soup an easy decision. Soup always yields me tons of leftovers and it’s easy to share with people. As an added bonus, it’s super easy to prepare. Get the whole family involved because you will want multiple spoons for this healthy lentil taco soup.

Inspired by: https://www.ambitiouskitchen.com/slow-cooker-taco-lentil-soup/

For the Soup:

• 1 teaspoon olive oil

• 4 cloves garlic, minced

•  1 red bell pepper, thinly sliced

• 1 white onion, diced

• 1 jalapeño, seeded and diced

• 1 cup green or brown lentils, rinsed

• 2 cups of homemade tomato sauce (see below)

• 4 cups vegetable broth

• 1 (15 oz) can black beans, rinsed and drained

• 2 tablespoons chili powder

• 1 tablespoon cumin

• 1 teaspoon dried oregano

• 1/2 teaspoon paprika

• 1/4 teaspoon onion powder

• 1/2 teaspoon cayenne pepper (if you like a little heat!)

• 1 teaspoon salt

• Freshly ground black pepper, to taste

For toppings:

• Fresh avocado

• Hot sauce 

• Mangoes, sliced (optional)

• Cilantro

• Salsa Con “Queso” (see below)

For homemade tomato sauce:

• 5-6 tomatoes on the vine

• 1 (6 oz) can tomato paste

• 1 tsp dried oregano

• 1 tsp dried basil

• Salt and pepper to taste

For the Salsa Con “Queso”:

• 1 ½ cups raw cashews soaked overnight in cool water

• 1 lemon, juiced

• 4 Tbsp nutritional yeast

• ½ Cup vegetable broth

• 1 Tsp Chili powder

• 1 Tsp Paprika

• 1 Tsp Cumin

• 1 Tsp garlic powder

• ¼ Cup salsa of choice

Directions:

** Before preparing the queso, make sure to soak the cashews overnight or prepare it in advance. If you have a high-powered blender like a vitamix, you

1)   Cook lentils according to the directions on the bag. Typically, cook the one cup of lentils with 2 cups of water. Bring to a boil. Cover and simmer until all the water evaporates.

2)   Prepare and chop all of your vegetables. Place a medium skillet over medium high heat. Add in olive oil, garlic, bell pepper, onion and jalapeño. Sauté for 5 minutes or until onions begin to brown and soften. 

3)   Add spices and black beans. Stir until black beans are cooked and spices are stirred evenly.

4)   Blend all of the ingredients for the tomato sauce. Pour into the skillet with your vegetables. Cook until the sauce comes to a boil.

5)   Transfer the vegetables into a 5-6 quart stock pot with 4 cups of fresh water or vegetable broth.

6)   In a high powered blender, combine all the ingredients for the queso and blend until smooth. Set aside

7)   Cover the soup and let it simmer on low for 15-20 minutes to combine flavors.

8)   Add the cooked lentils, stir, and serve with desired toppings. Enjoy!

PS: By cooking my favorite take-out recipes from scratch, I found a fun way to still eat my favorite foods without feeling like I need to go out to the restaurant to eat them.

Cooking has been a way for me to find peace in my life because I know what I’m putting in my body.

That’s why I created 55 all-new recipes to give you fun and creative ideas for what you can manifest in the kitchen.

As a bonus, I've modified all of them to be gluten-free and dairy-free.

Each recipe can be modified to fit your dietary needs.

This book contains recipes for appetizers, breakfast, lunch, dinner, dessert, and crockpot.

As another bonus, I have included tips for some food swap ideas.

Ditch the takeout and bring the food back to your kitchen with my easy, healthy, affordable meals.

New England Clam Chowder

Soup is a food I can eat any type of year.

Especially now that it’s cold out, I crave soup for every single meal.

I could eat soup for breakfast, lunch, and dinner.

Soup is a food that can be readily available.

However, the canned and restaurant versions are all full of CRAP

Carbs

Refined Ingredients/Sugar

Artificial flavorings

Processed Foods

Not to mention a lot of soups in restaurants are full of heavy cream.

For those of us who are weight or dairy conscious, that could wreak havoc on our bodies if we eat that kind of soup on a regular basis.

Oh, and a small can of soup could ring you over $3 if you find a healthy kind.

Why not be able to make your own soup instead for much less than that per meal while being able to have plenty of leftovers?

The secret is to roast and blend up your vegetables to make a creamy-like broth to make it a filling, delicious dish.

You totally forget about the fact that you’re eating vegetables!

It’s so heavenly, that I have to share my recipe for a dairy-free sweet potato New England clam chowder:

Ingredients:

• 5 boxes (3.66 oz) canned clams (in olive oil or water) ** use less if you don’t like clams as much

• ½ white onion, chopped

• 2 medium sized carrots, peeled and chopped

• 3-4 stalks celery, chopped

• 4 oz (1/2 container) of Portobello mushrooms, chopped

• 1 small – medium sized sweet potato, cubed

• 3-4 cloves garlic (more if you enjoy garlic)

• 1-2 Tbsp Extra Virgin Olive Oil

• ¼ cup white cooking wine

• ½ cup almond milk (plus more if you need it for blending)

• ¼ cup Tamari GF soy sauce or Bragg’s liquid aminos (use 2 Tbsp. if you use Tamari)

• ½ cup water or vegetable broth ** optional to thin

• 3-4 sprigs of fresh rosemary

• 3-4 sprigs of fresh thyme

• Salt and pepper to taste

Directions:

1)      Preheat oven to 400 degrees F. Chop veggies and garlic. Set them on a foiled baking sheet with olive oil, salt, pepper, garlic rosemary, and thyme.

2)      Cook for 30 minutes or until veggies are soft.

3)      In a stock pot, add the clams by opening the can slightly and letting the water/oil drip out. Press on the clams to strain out as much as you can.

4)      When the vegetables are finished cooking, in a high powered blender, scoop the vegetables (except a scoop or 2) and most of the clams into the blender. Peel your herbs from the stems and add to the blender. Combine with almond milk. Blend until smooth.

5)      Pour vegetable concoction into the pot.

6)      Add liquid aminos and cooking wine. Stir until combined.

7)      Add water or vegetable broth to thin if needed. Top with fresh herbs and serve with oyster crackers. Enjoy!

** This dish serves 4-6 hungry people. I suggest doubling this recipe if you want to have leftovers. Use 8 cans of clams to not make the dish too rich.

PS: Hungry to learn how to make more recipes like this? Try one of my meal planning sessions and I’ll help you craft the perfect staple to serve the whole family.