Amazing Paleo Friendly Spiralizer Cucumber and Carrot Salad main

Hi there LOVElies!

Happy Spring Everyone! Open the windows, get some fresh air and best of all, lets get some delicious crisp, salads on our menus! I do have a love for my soups and crockpot, but I am itching for a change and I bet you guys are too!

So I absolutely love Asian Cuisine. Love. Love. Love it. AND I am always on the hunt for healthy sides to serve with with my Asian main courses. Don’t get me wrong, I am ALWAYS down for a great bowl of noodles or sticky rice, ALWAYS. But to be honest, on days I don’t want the extra carbs, it can be difficult to find low carb, healthy options.

I have my rockstar Salmon ready to go.. but nothing to serve it on!!

Ladies and gentlemen, I have found the perfect supporting actor here… It is a cucumber carrot salad made with a light vinaigrette and topped with what else? Sesame Seeds!

Amazing Paleo Friendly Spiralizer Cucumber and Carrot Salad main

The green onion, garlic, and sesame seeds make this simple little salad so delicious, AND the perfect pairing for your Asian inspired main dishes.

For this recipe you are going to want to make sure that you have a spiralizer. They are pretty inexpensive and will make your life soooooo much easier.. If you are in a bind you can slice your cucumbers and carrots, but the goal is to achieve that “noodle- like” shape!

Once you get the hang of it, you will be spiralizing all of your veggies into “noodles”!

I made my Hoison Carmelized Salmon and subbed this recipe for the soba noodles. For some reason, springtime, salmon, and a fresh salad are the perfect pairing! If you are looking for a nice chicken dish to make as your main course try my Sweet-n-Sticky Baked Chicken!

Happy Spiralizing!

Amazing Paleo Friendly Spiralizer Cucumber and Carrot Salad ingredients

Ingredients for your Cucumber Carrot Sesame Seed Salad

  • 2 Cucumbers
  • 3 Carrots
  • 1 Tablespoon Sesame Seeds
  • 1 Green Onion
  • 2 Tablespoons white wine vinegar
  • 2 Tablespoons of freshly squeezed lime juice
  • 2 Tablespoons of sesame oil
  • 1 teaspoon of garlic powder
  • a dash of cracked black pepper and sea salt
  • How to Prepare your Cucumber Carrot Salad
  1. With a spiralizer, cut up the cucumbers and carrots into thin, “noodle-like” strips.
  2. In a separate bowl prepare the dressing. Whisk together the white wine vinegar, lime juice, sesame oil, garlic power, and salt & pepper.
  3.  In a salad bowl mix together the carrots, cucumber and green onion.
  4. Pour over the dressing. Gently toss.
  5. Sprinkle sesame seeds over top.
  6. Serve!

If you are feelin’ fancy or have someone to impress, you can arrange your “noodles” in the shape of birds nests. It turns out to be such a lovely presentation and it will leave your friends “Oo”ing and “Aw”ing over your culinary skills.

OR

If you are like me, you will eat it straight from the salad bowl, because it is just so delicious.

Amazing Paleo Friendly Spiralizer Cucumber and Carrot Salad main2

Thanks guys for trying out this crazy little salad of mine. I hope you can use this one for many recipes to come! Share this recipe of Facebook, Twitter, or comment on how yours turned out below! I would LOVE to hear from you!

Bacon Wrapped Venison Meatloaf cover

Bacon Wrapped Venison Meatloaf

Hello There LOVElies!

These mini bacon wrapped meatloaves are bite sized and packed with flavor! I recently brought them as a appetizer to a dinner party and they were the gone before you could even blink. (I get oddly satisfied when my appetizer is first to disappear at a dinner party.)

They were such a hit! I even surprised a few “venison skeptics” when they didn’t even realize it was made with venison and not ground beef.

Did you know that ground venison has LESS saturated fat and MORE protein than ground beef? oh YES!

Today I am bringing you a sweet little “meatloaf” recipe that can turn even the greatest venison skeptic. It is cute and mini and best of all…… wrapped in bacon. Those are like the two all time qualifiers for a winning recipe in my book: 1) it is miniature 2) its wrapped in bacon.

I had leftover venison so I gave this recipe a second run as a main course for dinner one night. They were so easy to make and I served with with a side of my creamed cauliflower. It totally gave me my “meat and potatoes” fix while being healthier than steak and potatoes!

Bacon Wrapped Venison Meatloaf main

The key to cooking with venison is simply seasoning it well. I loved this recipe because it uses common seasonings that I already had in my kitchen. All I really needed was the venison and bacon! You can always sub the ground venison with ground beef and it will still be oh so delicious!

BUT

I dare you to give venison a try. It will not disappoint, especially if you are living a Paleo lifestyle or just wanting a high protein option to add to your diet.

Grab your muffin tin, and get cooking!

Bacon Wrapped Venison Meatloaf cover

What You’ll Need for your Bacon Wrapped Meatloaf with Venison

  • 1 lb of ground venison
  • 1 teaspoon of kosher salt
  • 1/4 teaspoon of ground black pepper
  • 1 teaspoon FlavorGod garlic lovers seasoning
  • 1 teaspoon of onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon dried parsley
  • 8 thin bacon strips

Bacon Wrapped Venison Meatloaf seasonings

How to prepare your Venison Mini Meatloaf

  1. Preheat the oven to 400 degrees and spray a muffin tin with non stick spray
  2. In a medium bowl mix together the ground venison with your spices listed above.
  3. Divide into 8 equal portions and roll into balls
  4. With each strip of bacon, roll the bacon within the muffin tin so it forms a circle on the outside rim of the muffin tin
  5. Place each portion of seasoned venison in the middle of each bacon lined muffin tin
  6. Bake for 30 minutes
  7. Let cool, and remove with tongs
  8. Place the mini meatloaves on some folded paper towels to let any extra oils be absorbed. Then transfer to your serving dish!

Bacon Wrapped Venison Meatloaf topview

If you have a hunter in your life that is always offering you venison, or if you know of a family always looking for venison recipes… SHARE this recipe with them today! Maybe they will share some of their delicious venison supply with you! I hope you guys enjoyed this simple, cute, and oh so delicious mini bacon wrapped meatloaf recipe!!

 

Simple and Delicious Enchiladas (Freezer option recipe) final

Hi LOVElies! Guys my recipe today combines my two favorite things… Chicken Enchiladas  + No Dirty Dishes. I know, I know… but it has been such a long week! Doesn’t a girl deserve the right to a delicious dinner without the hard work? I think so!

This recipe has been in my house FOREVER and I can’t believe I haven’t shared it yet! Here it is my famous freezer enchiladas… Ok so they aren’t famous but they are about to be!

So I actually only freeze the chicken and the sauce ahead of time. I tried to freeze fully assembled enchiladas but there is just something about the chicken and tortillas frozen together usually ends up as a mushy disaster. (I told you I have perfected this recipe!)

We make the sauce and chicken ahead of time, store it in freezer bags and then simply put them in the fridge to thaw the day that you are planning to eat them.

When you get home for dinner, all you have to do is assemble, bake, and enjoy.

Plus your only dirty dish is the actual baking dish!

What you need for your Freezer Enchiladas-

  • 2 Gallon Freezer Bags
  • 1 Tablespoon olive oil
  • 1 medium onion, chopped
  • 2 Tablespoons of minced garlic
  • 2 teaspoons of chili powder
  • 2 teaspoons of  ground cumin
  • 2 teaspoons of brown sugar
  • 1 pinch of red pepper flakes (optional* for those readers who prefer a little kick!)
  • 1 (15 ounce) can of tomato sauce
  • 1/2 cup of chicken stock
  • 2 cups of chicken, shredded
  • 1 cup of cheddar cheese, shredded
  • 8 medium sized flour tortillas
  • 1 bunch of cilantro
  • 1 lime

Simple and Delicious Enchiladas (Freezer option recipe) ingredients

How to prepare your Chicken Freezer Enchiladas for the freezer-

  1. In a medium saucepan, over medium heat, saute the onion, garlic and olive oil until the onions become translucent and the mixture becomes fragrant.
  2. Add to the pan the chili powder, ground cumin, brown sugar, and a pinch of red pepper flakes (for those of you who like your enchiladas spicy!)
  3. Add in tomato sauce and chicken stock. Cook for about 5 minutes or until the sauce thickens.
  4. Let Cool Completely
  5. Take your two freezer bags and scoop approx. 1 cup of the enchilada sauce into one bag.
  6. In the remaining bag mix together the shredded chicken and remaining enchilada sauce.
  7. Freeze both bags until ready to assemble.

How to assemble your Chicken Enchiladas for dinner:

Simple and Delicious Enchiladas (Freezer option recipe) main

  1. Let the two bags (the chicken mixture and straight enchilada sauce) thaw.
  2. Preheat the oven to 375
  3. Pour half of the enchilada sauce in the base of a glass cooking dish (approx. 1/2 cup) to coat the bottom.
  4.  Take one tortilla, fill with a 1/4 cup shredded chicken mixture, about a tablespoon of cheese, a pinch of cilantro and a squirt of lime. Roll and place in baking dish, seam side down.
  5. Repeat with each tortilla.
  6. Pour the remaining 1/2 cup of enchilada sauce over the top of the baking dish and rolled tortillas.
  7. Sprinkle top with remaining cheese and cilantro
  8. Cover with foil and bake for 10-15 minutes. (If your chicken is super cold you may need to increase your baking time!)
  9. Let set for 5-10 minutes
  10. Enjoy!

Simple and Delicious Enchiladas (Freezer option recipe) final

I hope these freezer enchiladas serve you well, especially on those crazy days where you need a little TLC.  Tweet at me! Let me know how you like ’em!

 

 

 

 

Cover Healthy and Delicious Balsamic Roasted Brussels Sprouts

Hello there LOVElies! I hope this post finds you well and old man winter isn’t getting you down. Hopefully this post will lift your spirits and get you back to your happy place, cooking up some magic in the kitchen!

So here is the deal:

I recently went to a wedding and was inspired to share this balsamic roasted brussels sprout recipe.

Why?

They served brussels sprouts at the buffet and they totally stole the show. I am not kidding, there was a comical the buzz around these brussels sprouts! They upstaged the pork tenderloin, the steak filets… all the typical wedding buffet stars.

“Everything is delicious but did you try the brussels sprouts?”

“You have got to go back to the buffet line for the brussels sprouts, they are to die for!”

SERIOUSLY?

I was laughing the entire way to my empty plate and so inspired to give my childhood villian another shot! Yes, I hated brussels spouts as a kid and I am sure I am not alone in that camp. I promise that this recipe will win over even the biggest skeptic!

Best of all:

They are so so so good for you, filling, and YUMMY.  A one cup serving will provide you with all the Vitamin C you need for the day. So if you are fighting that cold.. open your heart (and mouth) to some brussels sprouts. They are a great side dish, vegan friendly. I added in some red pepper in this recipe to add some color and variety but you can throw a variety of sister veggies, mushrooms maybe?

If you are looking to turn this recipe into a full meal, just add some skirt steak! Mix up some extra balsamic glaze and mix it all in together for a delicious meal!

Get roastin’ guys!

Ingredients Healthy and Delicious Balsamic Roasted Brussels Sprouts

What you need for your Roasted Sprouts!

  • 2 pounds of Brussels sprouts, halved
  • 1 red pepper, sliced
  • 1/2 purple onion, sliced
  • 1 tablespoon of minced garlic
  • 2 tablespoons of Olive Oil
  • 1 teaspoon of sea salt
  • 1/2 tsp of cracked black pepper
  • 1/2 tsp of mustard seeds
  • 2 tablespoons of balsamic vinegar
  • 1 tablespoon of honey
  • 1 teaspoons of Dijon Mustard

Roasting Healthy and Delicious Balsamic Roasted Brussels Sprouts

 Get Roastin’- How to make your roasted Brussels sprouts with balsamic glaze

  1. Preheat the oven to 425 and line a large baking sheet with foil and non stick spray.
  2. In a large bowl, add sprouts, red pepper, purple onion, garlic olive oil, mustard seeds, salt and pepper.
  3. Toss thoroughly. Don’t hesitate to throw in a little more olive oil if your mixture looks a little dry!
  4. Spread evenly on baking sheet.
  5. Roast 15 minutes.
  6. Give everything a nice stir.
  7. Roast for another 10-15 minutes, until sprouts are tender and starting to golden.
  8. In a small separate bowl, mix together balsamic vinegar, honey and mustard.
  9. Pull out sprouts and pour balsamic mixture over while still hot.
  10. Stir up the sprouts to coat evenly.
  11. Enjoy!

Cover Healthy and Delicious Balsamic Roasted Brussels Sprouts

I hope you enjoy this recipe! It is so easy to throw together and so good for you. I know it changed my mind on these underestimated veggies! Share your story and a picture of your roasted sprouts below! Don’t forget to share us with a friend on Facebook, they are missing out!

 

 

 

Turkey Meatball Sub (Cheat Meal)

Hey there LOVElies! I seriously think the key to eating healthy is BALANCE.

If you void yourself of your favorite meals you are making it so difficult on yourself. Why not find healthier versions of your cravings??

One of my favorite sandwiches is a meatball sub, you know with the melted cheese dripping off the sides? Mmm YUM!

Today I wanted to bring you an adapted, healthier option for your favorite sub sandwich. This turkey meatball sub is only about 350 calories per serving and since it has ground turkey meat you are skipping out on the added fat that regular meatballs have.

Honestly I can’t tell  a difference between this recipe and a meatball grinder at my favorite sub shop!! Seriously.

Even Better:

This turkey meatball sub recipe keeps me from cheating on my healthy lifestyle!

This recipe will feed about 6 people and only takes about 30 minutes to whip up. All you working parents out there, this one is a shout out to YOU. Whip this up on a weekday night and a promise there will be no complaints and only empty plates from the kiddos… (and you)

I would serve with a nice side salad with some cool crisp veggies to compliment this warm, gooey deliciousness (and to add another serving of vegetables to your dinner).

Ingredients for Turkey Meatball Sub (Cheat Meal)

What you need for your meatball sub-

  • 1 lb of ground turkey meat
  • 1 large egg
  • 1/2 cup of quick cooking oats
  • 1/2 teaspoon of dried basil
  • 1/2 teaspoon of Italian seasoning
  • 2 tablespoons of  Worcestershire sauce
  • 1 teaspoon of minced garlic
  • 1/4 cup of dried breadcrumbs
  • dash of salt and pepper
  • 1 24 ounce jar of marinara sauce
  • 1 cup of shredded low fat mozzarella
  • 8 buns of your choice (hot dog buns, hoagie buns, ciabatta rolls)

How to make your turkey meatballs-

  1. Preheat oven to 375
  2. Foil line a pan and spray with non stick spray
  3.  Heat sauce in a sauce pan on low on stove
  4. Combine: turkey, egg, oats, basil, Italian seasoning, Worcestershire, garlic, breadcrumbs, salt and pepper in a large bowl and mix well
  5. Roll into balls about 2 inches wide and evenly spread on foil lined pan
  6.  Cook for 10-15 minutes
  7.  Remove from oven and place with sauce in saucepan

Rolled Balls Turkey Meatball Sub (Cheat Meal)

Assemble that sandwich!-

  1. Turn on broiler
  2. Slice open one edge of your buns
  3. Place meatballs and sauce in your opened bun
  4. Sprinkle with mozzarella
  5. Place on pan and in the boiler
  6. Remove once cheese has melted

Top View Turkey Meatball Sub (Cheat Meal)

If you enjoy meal prepping for dinnertime, you can mix up all the ingredients ahead of time and freeze the meatballs. Just let them thaw and bake as directed! I have even frozen leftover meatballs that were fully cooked and reheated them for a quick one-serving sandwich! Just wait until you are ready to eat before you add the tomato sauce.

More Veggies?

Throw some sautéd onions, mushrooms, or bell peppers on that sandwich. No one is stopping you! (Just send me a picture before you eat it!)

Let me know what you think about this recipe. Am I crazy for thinking these taste the exact same as my favorite meatball sub? Tweet at me! I am dying to hear from you guys.

Turkey Meatball Sub (Cheat Meal)

Happy Eating!

Curried Quinoa Bowl

Good Morning LOVElies!I hope you are all doing well!

This morning let’s sit down and have an honest conversation about quinoa… I love it for its protein packed qualities but in regards to its natural taste… it could use a little help. That is why I am bringing you a curried quinoa recipe that is packed full of flavor!

I am in love with this curried quinoa bowl.

No more pretending to like healthy foods that aren’t actually delicious. This quinoa will win over any skeptic!

This recipe contained one of my favorite ingredients, TURMERIC!

You can buy it as a root in the produce section or in powdered form in the spice section. Turmeric is so great for inflammation of joints and has high antioxidant properties. It is so good and so good for you. Super spice right here!

I like to throw in some chicken to add even more protein to your meal! Keep scrolling past the recipe for this curried chicken quinoa variation. I even added a chickpea option if you are looking for a vegetarian variation.

Think of quinoa like a healthy rice, you can add veggies and meats to it so nicely!

I hope you guys enjoy this recipe. These Indian spices are incredibly comforting on a nice cool winter evening. Grab that curry powder and let’s get started!

Curried Quinoa Bowl

What you will need:

  • 2 cups of water
  • 1 1/4 cup of uncooked quinoa
  • 1 cup of yellow onions, finely chopped
  • 1/4 cup of cilantro, also chopped
  • 2 cloves of crushed garlic
  • 1/2 tablespoon of curry powder
  • 2 tablespoons of coconut oil
  • 1 teaspoon of turmeric
  • 1 teaspoon of raw honey
  • 1/4 teaspoon of cinnamon
  • 1/4 teaspoon of red pepper flakes
  • 1 Bay Leaf
  • salt and pepper

What to do:

  1. In a medium sized sauce pan, melt the coconut oil over medium to high heat. Add the garlic cloves and cook until they start to golden (approx. 4 minutes).
  2. Drop the heat to medium and throw in your curry and turmeric. Stir in the spices for only about 60 seconds to bring out their flavor.
  3. Throw in the chopped onions. Stir and cook for about another 3 minutes. The onions will start to “sweat” and become slightly translucent.
  4. Add water, quinoa, bay leaf, honey, red pepper flakes and cinnamon.
  5. Bring to a boil and then reduce to a simmer.
  6. Cook covered for about 15 minutes or until all water is absorbed
  7. Fluff with a fork and add salt and pepper to taste.
  8. Serve with fresh cilantro.

Curried Quinoa with Chicken
If you have leftover chicken from a previous recipe, don’t hesitate to reheat and just throw it in your bowl.

If you are cooking your chicken from scratch, heat up some extra coconut oil in a saute pan and use the curry, salt, pepper, turmeric, red pepper flakes, and cinnamon to season.

You can shred or cube your chicken and throw it into your bowl!  YUMMY

Curried Quinoa with Chickpeas
Throw in a can of drained and rinsed chickpeas to add a little extra texture and dimension to your bowl.

I would just add just a pinch more of your curry powder and salt and pepper since your chickpeas will want to absorb some of your quinoa’s seasonings.  ENJOY.

Eat the quinoa plan, add chicken, chickpeas, or both! I had so much fun cooking this one (and even more fun eating it!) Let me know how you like your bowl! Feel free to comment below, and share this recipe on twitter! TWEET TWEET. Happy Eating LOVElies!

Good Morning LOVElies!!!

I have an awesome chimichurri chicken recipe to share with you today that you are sure to love.

The chimichurri sauce alone is enough to change your world!

I included how to add in some roasted potatoes if you are looking for a nice side dish to serve with the chicken. It would be sinful to let any of that chimichurri sauce go to waste so I also added a few ideas for leftovers!

This reason enough to get excited about dinner tonight! YUM YUM YUM!

Get cooking and have fun LOVElies!

Baked Chicken with Chimichurri Sauce

What you need for the chicken:

  • 4-6 Chicken thighs
  • 2 tablespoons of Extra Virgin Olive Oil
  • 1 teaspoon of paprika
  • 1 teaspoon of minced garlic
  • 1 teaspoon of honey
  • Salt and Pepper to taste

What you need for the chimichurri sauce:

  • 1 cup of fresh cilantro
  • 5 teaspoons of minced garlic
  • 1 lime
  • 2 tablespoons of oregano
  • 1 small shallot
  • 1/2 teaspoon of red pepper flakes
  • 1/4 cup of Extra Virgin Olive Oil
  • 1/2 cup of red wine vinegar

What to do:

  1. Preheat oven to 500 degrees. Coat oven- safe roasting dish with non-stick spray.
  2. Season chicken thighs with Extra Virgin Olive Oil, paprika, garlic, salt and pepper.
  3. Heat a large skillet over medium/high heat with a splash of olive oil, just enough coat the bottom of the pan and prevent sticking. Add seasoned chicken to the hot pan for 5 minutes. Turn the chicken thighs over and cook for another 3 minutes.
  4. Place chicken in your roasting dish. Pour the 1 teaspoon of honey on top. Bake for 10 minutes or until the chicken is done.
  5. Now for the chimichurri sauce: Add all of the above ingredients into a food processor. Add salt and pepper to taste.
  6. Add chimichurri sauce to roast chicken thighs
  7. Enjoy!

CHIMICHURRI CHICKEN SIDE DISH ALERT!!!- If you are wondering what to serve with chimichurri chicken thighs, try adding in some potatoes to your roasting dish!!!

I would suggest small yukon gold potatoes or small red potatoes. Cut the potatoes into wedges and place them in your roasting dish alone for about 10 minutes at the 500 degrees. Just add the chicken into the same oven-safe dish once you have cooked it on the skillet. The last 10 minutes in the oven they can cook together and the potatoes will become tender (and delicious!).

Throw it on the grill– If the weather is nice and you prefer to have chimichurri- glazed grilled chicken, go for it! This recipe totally adaptable for the grill, just add the honey once the chicken is off the grill to achieve a nice glaze without the flare ups.

This recipe totally adaptable for the grill, just add the honey once the chicken is off the grill to achieve a nice glaze without the flare ups.

Leftovers- This is one of those meals that just keeps giving. You will be thankful because it is just that good!

Lunch tomorrow calls for a chimichurri chicken sandwich. Add tomatoes, maybe some lettuce and don’t forget to add the chimichurri sauce. Chimichurri is delicious on so many things, it can be used as a dip for breads, even add a little extra olive oil and use it as a salad dressing.

See? This meal just keeps on giving!

Give this recipe a like or share it with your friends. It is too good not to share the love!!! Let me know what you think! See you guys next time!

jalapeño dish

Good morning LOVElies! Happy Friday!!! If you’re in the NoVA/DC area this weekend, come join me to celebrate my birthday. It’s going to be crazy!!! Okay okay enough about how excited I am about this weekend… For the following week, I’m going to focus on Paleo dishes. Let me know your favorite Paleo dishes. Feeling a little spicy today? I’ve got you!This is one of my favorite quick and easy jalapeño dish… Inspired by @paleonick (mister CrossFit cutie pie himself). Fresh jalapenos, stuffed with sweet potatoes, wrapped with bacon. Then drizzled with homemade spicy veganaise and sprinkles with chopped cilantro. For a lovely spicy kick, add red pepper flakes… Mmmm YUM! See you on my next post! Muahz!

 

Fishless Tuna Salad

 

Hello LOVElies! Here it is… My Vegetarian Fishless Tuna Salad!!! Mmm YUM!

What you need:

  • 1 can of Vegetarian Fishless tuna
  • 1/2 red onion, chopped
  • 1/2 a cup of green onion, chopped
  • 2 stalk of celery, chopped 1/2 cilantro
  • 6 teaspoons of Vegenaise fresh ground black pepper

What to do:

Mix all the ingredients together.

Enjoy! Shout out to @Consciousbox & @Consciousbite again for sending me this amazing box of goodies!!!

Want to join? Enter code “CONSCIOUSBITE” for 25% off 1 & 3 month subscriptions

colorful chunky guacamole

Good morning LOVElies! One more day until the 4th of July!!! I am excited I get to spend 4th of July in Florida with my family. After all, the 4th is my dad’s birthday. Happy birthday dad!I’ve rented a pontoon to go scalloping this weekend in Steinhatchee. Have you been? It’s so much fun!!! I love being surrounded by water.

Anyhow, I’ve been craving guacamole for the longest and mister cutie pie, Kenneth @Kslay904, was nice enough to share his colorful chunky guacamole recipe with me.

This colorful chunky guacamole calls for:

  • 1 avocado
  • 6 grape tomatoes (cut into fours)
  • 1/2 red onion (diced), 1 jalapeños (diced)
  • 1 freshly squeezed lime juice, chopped cilantro, a dash of cumin, and a drop of honey.

If you have a recipe you’d like me to try and feature, KIK me: Kayleale

Brunch

Hello LOVElies! Today is the day I surprise my parents I’m here in Florida They are in for a surprise! Remodeled their whole house, prep a huge dinner with or close family and friends, and let’s not forget the most important surprise of all- ME, of course!I’m planning to hide in the trunk when my brother picks them up from the airport haha Anyhow…

For brunch: stack on stack on stacks of freshly cut avocado, diced tomatoes, Spicy mexican with caramelised onion scrambled eggs, and BACON! I drizzled it with a mix of lima and cilantro… MMmmm YUM! Have an AMAZING FRIDAY. MUAHZ!

Salmon Fillet FlavorGod

Hello LOVElies! It’s been a crazy week and it’s not even over yet. I apologize for being absent lately but I have a lot on my plate. Anyhow… here’s a quick dinner recipe that you’ll love as much as I do!

What you need:

  • Center cut Salmon fillet
  • FlavorGod Garlic Lover seasoning
  • 2 tablespoons of olive oil

What to do:

Warm a large skillet with olive oil one medium heat. Season the salmon with #flavorgod Garlic Lover seasoning. Raise the heat to medium high.

Place the salmon, skin side upin the pan. Cook until golden brown on one side, about 4 minutes. With a spatula, flip the fillet. Cook for another 3 minutes. Tranfer to the plate of salad. Enjoy! Mm mm YUM!

Spicy Chicken Sausage

Spicy Chicken Sausage with rice Hi LOVElies! The best thing about dinners are LEFTOVERS! Don’t you agree? Here’s what I’ve made for dinner last night. I hope you like spicy!!!

What you need:

  • 4 Casual Gourmet Chicken Roasted
  • red peppers and spinach (pork free, gluten free, no msg, no nitrates)
  • 2 tablespoons olive oil
  • 1 cup onion, chopped
  • 2 (3 1/2 ounce) gluten free
  • Brown rice
  • 1 (14 1/2 ounce) can chicken broth
  • 1 (14 1/2 ounce) can stewed tomatoes
  • 2 tablespoons Flavorgod Everything seasoning spicy
  • 1 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 dash of texas pete hot sauce (optional)

What to do:

Cut sausage into 1/2″ pieces. In a large skillet, heat olive oil, then add the sausage to skillet and fry on medium-high heat for 10 minutes, turning occasionally.

Add onions and saute for 5 minutes. Add uncooked rice, chicken broth, stewed tomatoes, Flavorgod spicy seasoning, black pepper, cayenne pepper, and hot sauce to skillet, and stir thoroughly.

Heat until boiling, then cover, reduce heat to low and simmer. Simmer for 20 minutes, or until liquid is absorbed. Serve and enjoy.