Tag Archives: recipe

Thai Nut Dipping Sauce

21 Mar

Today I tried the crossfit open workout 13.3 and the wall balls killed me.

I thought I was going to get to double unders no problem, but I didn’t even make it. So, while having a pity party for myself, I’m trying to focus on the positive, and how far I’ve come since starting crossfit last June.

I have been mostly Paleo since January. I would say I have two cheat meals a week, and they aren’t eating a whole pizza, but eating out at a place that probably uses vegetable oil in stir frying my fajitas.

I feel great, have increased energy. Finally feeling comfortable in the kitchen, I’ve been going through old recipes and attempting to make them Paleo. A while ago, I posted a Thai Peanut dipping sauce. I switched out some of the ingredients, and this is what I came up with. It was delicious! Perfect for dipping reheated chicken and drizzling on some salad. I really had to contain myself to not just eat spoonfuls of it.

Thai Nut Dipping Sauce

Thai Nut Dipping Sauce
1/4 cup coconut milk
2 teaspoons lime juice
1/4 cup sunflower seed butter
1 tablespoon red pepper flakes
1 teaspoon coconut aminos

Wisk all the ingredients together then put on top of everything. Protein, veggies, whatever you can think of. I had it with leftover grilled chicken.



Meat Pizza

21 Mar

I was pleasantly surprised by this for “Meatza Pizza” recipe from Melissa on theclothesmakethegirl.com. Frankly, while I was making it I was a bit skeptical if this would be good, let alone hold up in the freezer for a week. But it came out great and was a lifesaver on a busy night. Here is my adapted version:


Prep: 20 minutes Cook: 25 minutes. Makes one individual Pizza.

1/2 lb. ground beef
3 tbl. tomato paste
1 tablespoon Italian Seasoning
assorted toppings: suggestions of bacon, garlic, olives, tomato, spinach. The possibilities are endless!

1. Preheat oven to 400F.

2. Mix ground beef and seasoning until well-combined.

3. Press the meat into a 8- or 9-inch round pie pan or into a rectangular roasting pan. Try to make it an even thickness. Bake for 10-15 minutes, until the meat is cooked through and the edges are starting to brown.

4. While the meat is baking, chop the toppings.

5. When the meat is ready, spread with the tomato paste and top with your veggies.

*At this point you can wrap the whole thing in tin foil and freeze. This was great for a Sunday prep, so during the week when I come home exhausted I just popped it in the oven!

6. Pop it back in preheated to 400 degree oven for 10-15 minutes if fresh, 25-30 minutes if frozen, or until it looks delicious and is warm in the middle.

Cut and serve!

Shrimp “Paella”

5 Mar

Lately I have been following the “Paleo” or Caveman diet. Although it may be a bit of a fad, a lot of the trainers at Crossfit follow it and I have experienced some of the benefits of higher levels of energy, no afternoon slump, and no more tummy aches after eating. I’m finally getting comfortable with cooking within the guidelines so I thought I’d start posting here. Last night was a Shrimp and Cauliflower “rice.”



  • Head of cauliflower
  • 1/2 lb shrimp
  • Italian Seasoning Mix
  • Handful of Spinach
  • 3 garlic cloves
  • 2 tbl spoons of lemon juice
  • 1 tbl olive oil
  • salt & pepper

Prepare the cauliflower rice:

  1. Chop the cauliflower into florets. Place in food processor and process until the size of rice. Short pulses are a good method to check on it every once in a while.
  2. Place in a microwave safe bowl and microwave for one minute on high.

Put together

  1.  Coat bottom of pan with olive oil. When warm, add the minced garlic cloves and stir until brown and fragrant.
  2. Add the shrimp for four minutes, until brown on one side. Flip and move to one side of pan. Add seasoning and lemon juice to pan.
  3. Add cauliflower to other side of pan. Let cook for four minutes.
  4. Add spinach to pan, mix all together. Continue cooking 2-3 minutes until spinach is wilted.
  5. Season with salt and pepper.

Place in bowl and serve!


I added tomatoes to mine. There are endless variations of vegetables and seasonings to this dish. I thought this was a pretty good go to for a quick weeknight!

Cajun Chicken and Andouille Soup

3 Feb

Hello WordPress! I almost forgot about you! But then, I just joined Pinterest and realized that it could help me organize all of my recipes along with this blog. So let’s get back to it!

As always, I’m on the look out for simple, quick, tasty, and hopefully somewhat healthy recipes. I have started to use Women’s Health website to find some good recipes that breaks down the calories, sodium, and protein and other good-to-know nutrients. However, their website is awful to navigate and rarely has any good pictures. I also find myself changing a lot of the recipes to make more sense to me.

My modification of their Cajun Chicken and Andouille Soup has become an instant hit around here. I’ve made twice in the past two weeks. Really delicious and super easy to make.

Disclaimer: I have been to Louisiana several times and know what “real” Southern food is. This isn’t it. This is definitely the “California” version of Southern food. But it does give me a little taste, and it’s delicious otherwise–so who cares?


*Ingredient note: look for any sort of brand of “cajun seasoning” in the seasoning aisle, or you could make one up–it would probably have less sodium. But since I have contacts in the south, I used a new one I got for Christmas, Walker & Son’s “Slap Ya Mama” seasoning, and it’s delicious. I also like to think it adds to my authenticity, but probably not.


  • Chop everything up, throw it into the pot and simmer for 4-8 hours. Really, because these are such hardy ingredients you could probably do it for as long as you want it to simmer for.  How simple is that?

I served mine with corn bread muffins:

Continue reading

Baby Back Ribs BBQ

12 Feb

I have been sick all week. Coughing, runny nose, sore throat, can’t sleep sick. And the weather has been more beautiful than it has been in over two months (as far as I can remember). So of course I’m a little bit bitter. Today I decided to take advantage of the weather and tough out the runny nose and BBQ some ribs.

Now, we by no means eat everything organic or local. I wish. We don’t have the money or the time to really be able to cook every night or buy everything from farmers markets or CSAs.  But we try. One way we try is to buy most of our red meats or special occasion meats from the meat market. The Meat Market is on the UC Davis campus. It’s a program where the animal science majors raise the animals on campus, and then butcher them for units. Since it’s an expensive program, they sell the meat and all the money goes back into the program. So not only are you supporting locally raised meat, but also education! So there is my little plug for meat markets. They aren’t much more than the grocery store and I wouldn’t be surprised if every university with an animal science program has one.

So on this beautiful sunny Friday afternoon I stopped by the meat market and picked up some ribs and used my special super easy sauce to BBQ them up. We actually ate it with the “Chicken and Everything Else Salad” without the chicken in it. Pretty pretty good.

Recipe adapted from Weber’s Real Grilling book.

Baby Back Ribs BBQ

  • 1 tablesppon EVOO
  • 1 crushed garlic clove
  • 1 teaspoon pure chile powder
  • 1/2 teaspoon ground cumin
  • 2/3 cup ketchup
  • 1/3 cup cola
  • 2 tablespoons cider vinegar
  • 1/4 teaspoon freshly ground black pepper
  • rack of baby back ribs
  1. Clean up the ribs if there is excessive fat or the membrane in the back if it’s there.
  2. Spread sauce all over the ribs-focusing mainly on the meaty side.
  3. Grill over direct medium heat for 35-40 minutes, flipping twice. Reapply sauce as needed/wanted.
  4. Transfer the ribs to a plate and cover with aluminum foil, let stand for 10-15 minutes.

Chicken and Everything Else Salad

11 Feb

We are so close to Spring I can taste it. I know… I’m such a Californian, but even just a bit of fog and rain is enough to be “winter” around here and make me crave beautiful California sunshine. We’ve had a glimpse of what’s to come this week with temperatures in the high 60’s and sometimes even in the 70’s! In this spirit I thought about summer time foods–BBQing and salads! Then I thought, why not combine the two! Since I haven’t had a huge salad for dinner in awhile, once I thought to have one, I decided to throw basically everything I had into it… hence the name “Chicken and Everything Else Salad.”

The other great thing about California is that even though it’s “winter” I can still dig into the ground enough in order to grow some plants! In December I put in some Simpson Elite lettuce and Spinach, they finally look big enough to start “harvesting” so I cut off a couple leaves to put this together. Can’t get much more convenient then that!

Chicken seasoning adapted from Weber’s Real Grilling book.

Chicken and Everything Else Salad

Chicken Seasoning:

  • 2 teaspoons EVOO
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon prepared chili powder
  • Freshly ground black pepper
  • 2 garlic cloves
  • 1 tablespoon fresh lemon juice
  • 2 boneless, skinless chicken breast halves

Salad “Extras” Ideas

  • Spinach any other kind of green leaf
  • Dried cranberries
  • 2 cups cooked tri-color rotini
  • Garlic croutons
  • Caesar dressing
  • 1/2 cook Quinoa
  1. Combine the seasons for the chicken and spread it all over the chicken
  2. Grill the chicken over Direct Medium heat until the meat is firm to the touch and no longer pink in the center, 8 to 12 minutes, turning once. Shred into bite sized pieces.
  3. In a large bowl, combine everything you can think of. Add dressing and toss. Season with pepper.

Chocolate Chocolate Chip Muffins

9 Feb

No, that is not a typo in the headline… these are Chocolate Chocolate Chip Muffins (two chocolates).

This week I had to bake something for a bake sale at school and started searching the internet for something good. Bake sale things need to appeal to the masses, look good, and be unique. I stumbled upon this recipe for Chocolate Chocolate Chip Muffins. Unfortunately, it was from a woman who lives in Malaysia so all of the measurements were in mL and she did all of the measurements in weights instead of cups. Now, I understand that to an expert baker weights are a much more accurate measurement and you will probably have a higher success rate yadda yadda yadda. However, for a quick-whip-em-up-for-a-bake-sale type recipe, measurements in cups are much nicer.

So I tried the recipe once over the weekend to make sure it was good and to weigh everything then write down the measurements in cups. Then I made them again on Monday night (the bake sale was Tuesday) and tripled the recipe and it came out great. I didn’t see how many muffins were left over at the end of the day, but I’m pretty sure the muffins went fast.

Also a great idea for a Valentine’s Day breakfast (and lunch and dinner and dessert)!

Chocolate Chocolate Chip Muffins


  • 1 cup all-purpose flour
  • 1/4 cup baking cocoa
  • 1/2 tsp baking soda


  • 1/4 granulated sugar
  • 1/4 brown sugar
  • 1 large egg
  • 1/3 sour cream
  • 1/4 heavy cream
  • 1/4 cup melted butter
  • 8 oz chocolate chips (or more…)
  1. Grease regular-sized muffin molds (or line them with paper lines)
  2. Whisk (A) together in a mixing bowl; make a “well” in the ceneter. Set aside.
  3. Whisk (B) together to combine, then pour into the “well” that you. Using a rubber spatula to fold the mixtures together. Don’t overmix–the batter should still be lumpy.
  4. Stir in the chocolate chips.
  5. Spoon the batter into the muffin molds. Each mold should be about 80% full. Sprinkle extra chocolate chips on top.
  6. Bake at 350°F for 25-30 minutes or until skewer inserted into the center comes out clean.
  7. Let cool for 10 minutes and then transfer to a wire rack.

You can even freeze them and reheat them later!

Chicken Adobo with Bok Choy

30 Jan

For my birthday, my mom got me a year subscription to Real Simple magazine. I really do like this magazine. It can be quite trendy and there are quite a few ads. But as far as magazines go, I really like the recipes as well as the stories about people’s lives. The only weird thing about the subscription is that my birthday was in September, and I got my first issue last week… I wrote and complained, but they just said the year would start with this issue. I don’t know why it took so long. But the wait was worth it, I tried the first recipe out of it today.

Andrew and I eat “stir fry”probably once a week. This consists of a bag of frozen vegetables with chicken and rice. Although it’s good, it can be a bit boring. So we thought we’d try it up with this recipe. I was actually a slow cook recipe that I didn’t think needed to be slow cooked, I just did it in the pan all at once. The “Tip” on the page is that Adobo is typically thought of as a Latin American dish, but this is a Filipino verson. It notes that you could subsitute spinach or chard for the bok choy. I also used boneless skinless chicken breasts instead of bone-in thighs, which would take longer.


  • 1 onion, sliced
  • 2 garlic cloves
  • 2/3 cup apple cider vinegar
  • 1/3 cup low-sodium soy sauce
  • 1 bay leaf
  • Black pepper
  • 2 skinless, boneless chicken breasts, diced
  • 2 teaspoons paprika
  • 1 cup long-grain rice
  • 1 large head bok choy, cut into 1-inch strips
  • 2 scallions, thinly sliced (mine were from my backyard!)


  • Start cooking the rice as directed

  • In a heavy weight pan, put a quarter sized dash of olive oil. Saute the onions and garlic until browned. Add the vinegar, soy sauce, brown sugar, bay leaf, and pepper.
  • Place the chicken on top and brown (about 5 minutes). Add the paprika.
  • Cook over medium heat until the chicken and onions are tender, about 15 minutes.
  • When you have about 3 minutes left, gently fold in the bok choy and scallions


  • Serve with the rice.

Chicken Tagine

15 Jan

Another Recipe from One Pot.

This time I thought this recipe look good, and full of vegetables. You could also add a lot of other vegetables (bell peppers were suggested).  It made plenty of left overs and when I was heating them up, I got a ton of complements on how good it smelled!


  • 1tbsp olive oil
  • 1 onion, cut into small wedges
  • 2-4 garlic cloves, sliced
  • 2 skinless, boneless, chicken breast
  • 1 tsp cumin
  • 2 cinnamon sticks, lightly broken
  • 1 tbsp flour
  • 1 eggplant, diced
  • 1 package button mushrooms
  • 1 tbsp tomato paste
  • 2.5 cups chicken sock
  • 1 can chickpeas
  • 1/3 cup no-soak dried apricots, chopped (I actually forgot this, so I subsituted dried cranberries, which was nice)
  • 1 tbsp chopped cilantro (garnish)


  • Heat the oil in a large pan over medium heat, add the onion and garlic and cook for 3 minutes, stirring frequently. Add the chicken and cook, stirring constantly, for an additional 5 minutes, or until seared on all sides. Add the cumin and cinnamon sticks to the pan halfway through searing the chicken.

  • Sprinkle in the flour and cook, stirring constantly, for 2 minutes. Add the eggplant and mushrooms and cook for an additional 2 minutes, stirring constantly.
  • Blend the tomato paste with the stock, stir into the pan, and bring to a boil. reduce the heat and add the chickpeas and apricots (craisins). Cover and let simmer for 15-20 minutes, or until the chicken is tender.

  • Season with salt and pepper to taste and serve at once. Sprinkle with cilantro.

Seared Scallops in Garlic Broth

1 Jan

I got a new cookbook for Christmas and I remembered my food blog!

Its title is What’s Cooking: One Pot. I told Andrew to flip through it and pick up a couple recipes to try out and I surprised when he picked out “Seared Scallops in Garlic Broth.”  So we went to the store to get some scallops as well as some fresh bread, it was still warm! It really added to the meal and was great to sop up the remaining broth in the bowl. We also added some hot sauce for some spice.

I found the recipe to be very light and warming, but also very easy to make.


  • 1 large garlic bulb, separated into unpeeled cloves
  • 1 celery stalk
  • 1 carrot
  • 10 peppercorns
  • 5-6 parsley stems
  • 5 cups water
  • 8 oz sea scallops (recipe calls for large scallops, but I could only get small ones)
  • 1 tbsp oil
  • salt and pepper
  • fresh cilantro leaves, to garnish
  1. Combine the garlic cloves, celery, carrot, onion, peppercorns, parsley stems, and water in a saucepan with a good pinch of salt. Bring to a boil, reduce the heat, and simmer, partially covered, for 30 minutes.
  2. Strain the stock into a bowl, clean the saucepan, then return the stock to the pan. Taste and adjust the seasoning.
  3. If you’re using large scallops, slice them into thinner rounds
  4. Heat the oil in a skillet over medium-high heat and cook the scallops on one side for 1-2 minutes, until lightly browned and flesh becomes opaque. I also quickly turned them over and also browned them on the other side.
  5. Divide the scallops among bowls and ladle the soup over the scallops with a few cilantro leaves on top.