Thursday, June 4, 2015

How to make Salmon Poke!

Salmon Poke 
POKE!!! Probably the easiest thing to make when your pressed for time and have an large salmon fillet..


1/4pound salmon
1tsp sesame oil
1tbsp onion, chopped
1tbsp green onion, chopped
1/2tsp chili flakes
1tbsp soy sauce
1tbsp sesame seeds


  1. Cube the salmon
  2. Mix in with all the ingredients ( i add avocado and cilantro sometimes) 
  3. Eat with Chop sticks so you too can feel fancy! 

Wednesday, May 27, 2015

No Knead Rustic Whole Wheat Bread Recipe.

No Knead Rustic Whole Wheat Bread Recipe.

So i have a big beef with my family, they eat a lot of low quality bread, the stuff no one should eat and they spend an arm and leg buying it weekly. So I was like forget this, I am going to find a better options. I came across a couple of great recipes for no knead dough but required a dutch oven (which i dont own) so these are the alternatives I found to work best! 


  • 1 1/2 Tbs of Instant Yeast (or one packet)
  • 1 tbs of Salt
  • 6 cups of whole wheat flour (plus some for dusting the dough, You can use all purpose flour too, haven't had a chance to try any other flour yet but i believe it would work just the same )
  • 3 cups lukewarm water

  • Need a large bowl
  • a kitchen towel
  • parchment paper
  • pizza stone or a rimmed baking tray turned upside down
  • Broiler pan
  • 1 cup of water


  1. In a large bowl mix the yeast, salt and water. ( about 100 degree water, you dont want it too hot cause it will kill the yeast and that makes for sad bread, no one likes sad bread)
  2. Start mixing in the whole wheat flour, i used a large spatula to do this. stir it in till there is no dry spots. The dough will be really loose and look like a thick soup. cover the bowl the dough is in with a kitchen towel and let it sit at room temp for 2 hours. This allows the dough and yest to start working and rise.
  3. I made two different loafs, one round and one in a bread loaf tin. Dump the dough out onto a floured piece of parchment paper. Separate the dough into two equal parts. Take one half and stretch and shape the dough into a ball, should have a rounded top and a lumpy bottom. Set aside on its own parchment paper. For the second half of dough I shape it into a log that would fit into a greased and floured bread tin ( i used coconut oil to grease the bread tin and sprinkled flour onto all the sides) Place it into the tin and let both loafs rest for 40 minuets!   
  4. About 20 mins in to letting the dough rest,its time to get your oven ready. Set your oven for 450 degrees and place pizza stone on the top rack and your Broiler pan at the bottom of the oven.  You need your pizza stone or a rimmed upside down baking sheet to heat up for about 20 mins in the oven before putting your dough in the oven.
  5. After the dough has rested for 40 mins, dust the top of both the roll with flour, then take a sharp serrated knife three times. Now slide the dough on the parchment paper onto the pizza stone in the oven. Before closing the oven grab 1 cup of water and dump it into the broiling pan in the bottom to create steam and shut the oven quickly to prevent the steam from escaping! 
  6. Let it Bake 20- 25 mins. Check on it at 20 mins. It should be golden brown and puffed up. It should be well browned. Take it out and let it cool. Fend off bread fiends who can't keep their paws off till it can cool completely! 
  7. I remove the pizza stone when i start the second loaf ( the one in the bread tin) make sure to slash three times inot this loaf too with a serrated knife. Place the loaf in the top rack and Take another 1 cup of water and dump it into the broil pan and let the steam get trapped in the oven.
  8. Bake for 22-25 mins. Check on loaf tin at 20 mins. Let it brown completely then remove it and let it cool completely too!
  9. Viola bread!!! Enjoy! xox let me know if you have any questions. 

Sunday, May 24, 2015

How to make Enchilada Quinoa & Asparagus in a Rice Cooker!

Asparagus Quinoa enchilada bowl

Love me some green enchiladas! Enchiladas were a staple in my Hispanic family while growing up. My mom would spend a whole day making the special family red sauce recipe and then hand roll each enchilada filled with cheese and sometimes meat. I decided to make a rift off enchiladas with quinoa and a rice cooker!  I love my rice cooker and i love making one pot meals in it! Super laid back and an easy way to make some comfort food for a cloudy day! 


  • 1 can of las Palmas green enchilada sauce
  • 1 cup of quinoa
  • 4 sweet peppers chopped fine
  • About 8-10 stalks of Asparagus cut on a diagonal (Cutting vegetables on the diagonal exposes more of the vegetable's surface area to the heat)
  • pinch of Cayenne pepper
  • 2 tbs of dry onions ( you can use fresh, but the dry ones work just as well when steaming)
  • 1 tbs of coconut oil
  • pinch of red chili flakes (optional) 
  • 1 tsp of cumin
  • Avocado (optional)
  • Queso fresco (or cheese of choice or no cheese at all! feta, Mexican cheese, or marbled ect...)
  • Cilantro to garnish 
  • Hemp seeds to garnish (optional) 
  • 1 egg (optional: I dropped a whole egg in to poach in the green sauce while it was cooking but this is totally optional too)


Drag out your rice cooker and dump the 1 cup of quinoa into it to be rinsed off! After rinsing your quinoa pour in your green sauce and just let it sit while you prep all the vegetables. ( 1 cup of quinoa equal to two cups of liquid! Just like you would for rice)

Chop up your Asparagus on the diagonal. When you do this is exposes the vegetable surface area to heat and helps break down the asparagus veg to be less fibrous. Chop up the sweet peppers (try to get a try color if possible add some color to the dish) finely. Once done with your chopping through all the veg into the pot. Add your dried onions, coconut oil, cumin, red pepper flakes and cayenne pepper. Give it all a good stir, put the lid on and set it to cook! should take about 15- 20 mins. occasionally check on it ( i checked on it at 10 mins) and give it a good stir again.

Once its finished spoon it out into a bowl and garnish with some cheese of your choice, some hemp seeds, cilantro, and Avocado! Its sooo good and comforting! 

Feel free to ask if you have any questions or suggestions! xox

What everything looks like before setting it to cook ! 

Note: If you want to use less sauce, use one cup of sauce and a cup of water to your 1 cup of quinoa. That would cut back on sodium too.

Saturday, May 23, 2015

How to Bake Easy Healthy Oatmeal Cookies

Fighting a sugar craving can be hard sometimes, but these oatmeal cookies help take the edge off and they are easy and quick to make. 

  • 2 Large Bananas ( your going to mash this to a mush)
  • 2 cups of oats, One of the cups blitzed into oatmeal flour. 
  • 2 tbs of natural peanut butter
  • 2 tbs of unsweetened shredded coconut
  • 1 tsp of cinnamon 
  • 1 tsp of vanilla (optional)
  • 1 tbs of honey
  • Optional: (dark chocolate chips, walnuts)
Two baking sheets oiled (i oiled mine with coconut oil) or lined with parchment paper.


Pre-heat your oven to 350. Peel your bananas and start mushing them with a fork till they are mush. Mix in your oats. Make sure you blitz one of the cups of oats into a flour, it gives a better texture to the cookie in my opinion. ( i just used a nutria bullet) combine it well with the banana mush. Add the peanut butter, shredded coconut, cinnamon, vanilla and a 1 tbs of honey.  MIX it all together add in chocolate chips if you want or anything extra. I used a TBS to make balls of dough and then pressed them onto the baking sheet into little disks. This cookies will not spread so you have to shape them. This batch made about 10 medium sized cookies. 

Once you fill your baking sheet pop them into the oven for 15 mins or until cooked through. Remove the cookies and let cool for about 10 mins on a cooling rack. They should be warm and soft in the middle!Took me all of 30 mins to to make these cookies! that is it Enjoy! 
Send me a message if you have any questions! 

Friday, May 22, 2015

How to make Vegetarian Dim Sum Buns (Steamy Buns)


  • 1 can of light coconut milk
  • 2 cups self raising flour, plus extra for dusting
  • salt
  • Rice cooker (or steamer of your choice, i had a steamer basked in the bottom of mine)
  • Parchment paper (cupcake papers work too but might stick to the buns)
filling: You can use any meat or no meat filling of your choice but this is what i used.
  • 2 tablespoons sesame seeds (optional)
  • 1 cloves of garlic, peeled and minced
  • 1 thumb-sized piece of fresh ginger peeled
  • ½ bunch of fresh Cilantro
  • 2 cups of mushrooms Portabella /shitake(you can basically mix any kind of mushroom you want)
  • 1 tablespoons rice wine vinegar
  • 1 tps sweet chili sauce
  • 1 tbs low-salt soy sauce
  • 2 spring onions
  • 1 tbs sesame oil


To make the filling, finally slice the garlic and ginger, chop the cilantro and set aside. Heat up the olive oil in a large frying pan on medium heat, add the ginger, garlic and cilantro. Fry for about 2 mins or until brown. Slice the mushrooms and add them all to the pan for about 5 mins or until they are golden brown. Add the Vinegar, chili sauce, and cook for about 3 mins or until the liquid has boiled and the mushrooms start to caramelize. transfer to a bowl and mix in the fine chopped spring onions (white parts save the green for later)and stir in the sesame oil.

Time to make the dough, ho ho ho....going to need a food processor with a dough arm thingy, Pour in the coconut milk and 2 cups of flour and a pinch of salt to the food processor and blend the dough until it starts to ball up. Take it out and plop it onto the surface with a dusting of flour ontop first. Roll it out into a thick sausage. Cut it up into equal pieces ( i got about 10 pieces) roll into balls, then flatten them into round disks. about the size of your palm. Cover the dough with a kitchen dough to prevent them from drying out.

Take your disks of dough and spoon (about 1 tbs) in the filling making sure to leave enough room to pinch the edges together and form a seal. Place upside down (the pinched edge side)onto a small square of parchment paper or cupcake paper. place onto the steamer basket in your rice cooker that has about an inch of water on the bottom. My rice cooker could only fit about 5 buns in at a time. When you put the lid on tilt it slightly to let the condensation roll down and not onto your buns. Ive seen people put a kitchen towel over the top before putting the lid on too to prevent the water from falling onto your buns. Let them steam for about 12 mins or until hot throughout and puffed up! 
Lid is tipped up so to allow the condensation to drip back and not onto the buns

When your buns are done pull them out and garnish with sesame seeds and spring onions or cilantro! Some people like soy sauce or Hoisin sauce for dipping but i didn't need any! Enjoy! 
Feel free to ask if you have any questions! 

P.S. If you want the cheaters version, you can use Pillsbury dough boy biscuit pre made. Read that some little Asian grandma recommended it in case you were in a hurry!  I didn't cause i wanted to know what i was putting into my dough. But I read you get the same results!  

Thursday, May 21, 2015

How to make my Black Bean Jalapeño Hummus

Black Bean Jalapeno hummus Wrap!

I love hummus, but hate the way tahini tastes, and most places make their hummus with Tahini. That is what got me inspired to make my own. This is a spicy hummus made with jalapenos and black beans instead of the traditional chickpeas. I enjoyed it in a wrap with avocado, bean sprouts, cucumber, red bell pepper and some cheese. Creamy good!!! 

  • Ingredients:

  • 1 garlic clove, peeled
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1 can black beans, rinsed and drained ( i like the salt free ones from fresh and easy)
  • 1 jalapeño pepper whole ( I took the ribs and seeds out cause i didn't want to make it explosive, feel free to leave them in if you want though. lol! )
  • Dash of crushed red pepper
  • 2 teaspoons extra-virgin olive oil
  • Dash of ground red pepper
  • small bundle of whole cilantro


1: Place the garlic into a food processor, process till its fine. Add lemon juice, black beans cumin, salt, pepper, Jalapeno, cilantro, olive oil and the red pepper. process until smooth. Make sure to taste it and add more olive oil or seasoning as you feel needed. 

Sunday, April 26, 2015

Is it Friday yet?

I'm ready for the weekend already...
Lol! Enjoy my work notes

Monday, April 20, 2015

How to make Raw Strawberry Bars

My first real adventure into raw bars!


1 9x9 tin or cooking dish
tin foil or parchment paper (optional but suggested cause it makes removing the bars easier and easy clean up)


1/2 cup of medjool dates (soaked mine for an hour in chi tea)
1 cup of walnuts
1/2 cup of shredded coconut
1 tbs of coconut oil
1 tsp of vanilla


1/2 cup Medjool dates (soaked mine for an hour in chi tea)
1.5 cups of fresh strawberries
1 tsp of vanilla extract
3 tbs of coconut oil
1/4 cup of chia seeds
1/4 cup of shredded coconut
lemon zest (optional) 
2 tbs of honey

First make the crust. Combine the dates, vanilla and coconut oil first in the food processor and pulse till its a paste ( should take less then a min you dont want to over blend it). Then throw in the walnuts and shredded coconut and blend till the nuts are incorporated but still look chunky. You don't want to over process it. 

Next you will need a 9x9 inch tin or really any dish that's shallow and lined with parchment paper or tin foil ( tin foil makes for easy removal and less clean up) Pour the crust mixture into the tin and spread it out thin (probably about half and inch think depending on your dish). Next we work on the filling in the same food processor ( i don't even bother cleaning the processor out).

 Combine all the ingredients for the filling into the food processor and blend till smooth but still kind of chunky, Don't over blend you don't want to heat up the coconut oil too much.. (If you want straw berry chunks running through out your bar only blend 1 cup of the strawberries first then chop up the rest to add after.) Pour the filling on top of the crust and smooth it out even. 

Now that you have finished pop the tin into the fridge for 2 hours or into the freezer for one hour ( or until the filling has set) The presto peezo cut into bars and serve! Enjoy in moderation! :)

Monday, April 6, 2015

How to Make a Beet and Quinoa salad


1 medium size beet peeled (you can use canned beets if you rather skip this step, But I feel that canned beets do not taste as good.)
1 cup of dry uncooked Quinoa 
1/4 cup of Walnuts toasted in a dry pan
1 med size green apple
pinch of salt and pepper to season lightly
1 lemon
1 tbs of extra virgin olive oil


First lets get the quinoa going, you prepared the quinoa the same way you cook rice, basically, one part quinoa two parts water... You can cook it on the stove top or in a rice cooker, its up to you. I prefer rice cooker since i can just set it and forget it. I used one cup of dry quinoa and two cups of water into the rice cooker and seasoned it just a little with salt.  Once its done I fluff it up with a fork and toss it into a mixing bowl with the other ingredients.

Next I peel my beet with a potato peeler and microwave it for about 4-5 mins with a little water or until its tender enough to poke with a fork. You can use canned beets if you want but I don't think they taste as good. I then chop the beets into bite size pieces and throw them into the mixing bowl. I do the same thing with the green apple. Chopped into bite sizes and added to the bowl.
. I then heat a pan to dry toast my walnuts (or any nut of your choice) just for a couple of mins, You don't want to burn them. After the nuts are toasted I chop them up or you can wrap them in a tea towel and beat them a few times with a hammer or mallet.  

Once you get everything into the bowl add the olive oil and the juice of a whole lemon. Mix it all together well. The quinoa and apple will turn a pink reddish color but that's what makes this salad so pretty to eat!  Taste it and add extra salt or pepper to your liking, Enjoy! 

Thursday, April 2, 2015

National Peanut butter and Jelly day!

Love me some classic peanut butter and jelly! Unfortunately I was out of jelly, so I had to substitute it with some honey, chia seeds and blueberries!

Still tasted freaking amazing!!