Beef Bibimbap

I often frequent a restaurant called Rice Bar where I was introduced to bibimbap bowls. Now I love rice, I love eggs and I love teriyaki sauce, does it get any better?? So I was CRAVING one but didn’t want to spend money so what better way than to make it myself??


  • 1 cup brown rice
  • 1/2 lb flank steak
  • 1 cup spring mix lettuce
  • 1 cup chopped shiitake mushrooms
  • 1 cup kettle corn
  • 1 cup chopped carrots
  • 4 eggs for each portion, fried
  • 2 tablespoons teriyaki sauce (for steak)
  • 1 tablespoon teriyaki sauce (for vegetables)
  • 1/4 cup teriyaki sauce (for topping on each separately)
  • 2 tablespoons of olive oil, separated


  1. Cook rice according to package instructions
  2. Heat 1 tablespoon of olive oil in a pan on medium heat. Coat flank steak with teriyaki sauce and add to hot oil. Cook until meat reaches desired temperature.
  3. Remove steak from heat and allow it to rest to finish cooking.
  4. Heat 1 tablespoon of olive oil in a pan on medium heat. Add mushrooms and carrots and teriyaki sauce. Cook for 3 minutes or until vegetables are tender.
  5. Add corn and lettuce for a couple of seconds just to heat up
  6. Divide rice into 4 portions, place vegetables on top portioned out evenly, add fried egg on top of vegetables and top with 1/4 cup (or desired amount) of teriyaki sauce.
  7. Serve & enjoy!

Seafood Pot Pie

So I really wanted to make some kind of a pot pie and I wanted to experiment so I came up with a simple and healthy seafood pot pie. This was delicious! I will say that I need to work on the recipe because it was definitely runny. I think it needed to thicken longer in the pot and bake longer as well.

I used scallops and shrimp mostly because that was what was quickest but I suggest to add salmon as well! You can use whatever kind of seafood that floats your boat as long as you have some meaty things in there. I also suggest you add something green, I meant to add parsley but I forgot. If you like celery or peas (I don’t) that’s great to add.


  • 2 teaspoons olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 3 carrots, chopped
  • 1/4 cup all-purpose flour
  • 1 cup fish stock
  • 1 cup skim milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 lb cooked scallops, chopped
  • 1/2 lb cooked shrimp, chopped
  • Pilsbury pie crust


  1. Preheat oven to 375°F
  2. Heat oil in a large saucepan over medium heat. Add onion, garlic and carrots and then cook 3 minutes or until tender.
  3. Sprinkle flour over vegetables and cook, stirring constantly, for 1 minute.
  4. Add broth, milk, salt and pepper, stirring until well blended. Cook 5 minutes or until thickened and bubbly.
  5. Stir in scallops and shrimp.
  6. Spoon mixture into a 9-inch pie dish.
  7. Place pie on a baking sheet, and put in oven; bake 30 to 35 minutes or until golden brown and bubbly.
  8. Let stand 5 minutes
  9. Serve & enjoy!

Avocado Greek Yogurt Chicken Salad

THIS RECIPE OMG YUM! So originally I was really torn because chicken salad is made with mayo and I was like ummmmmm Greek yogurt?! That’s weird… but my roomie hates mayo so I was like ehh why not.

So I tried it out, I modified it a little bit as usual and then I put it in a wrap with some munster cheese and into the toaster oven for a little… highly recommend. I don’t like grapes or cranberries in things and I’m not a huge fan of lemon zest so that’s what I left out. Would also be great for party snacks! Check it out.


  • 4 slices center cut bacon, cooked and chopped
  • 1 pound grilled chicken breast, diced (about 2 cups)
  • 1/2 avocado, diced
  • 1/2 red onion, diced
  • 1/4 cup Chobani Whole Milk Plain Greek Yogurt
  • 1 tablespoon honey
  • 1/2 lemon, juiced
  • 1 teaspoon pepper, or to taste
  • 1 tortilla wrap (optional)
  • 2 slices of munster cheese (optional)


  1. In a large bowl, combine bacon, chicken, avocado and red onion
  2. In small bowl, whisk together yogurt, honey, lemon juice, and pepper until mixed.
  3. Pour dressing over chicken salad mixture and toss to coat.
  4. Put sliced cheese onto wrap and then spoon out chicken salad ontop of cheese, fold your wrap and place it in the toaster oven for a nice crunch OR serve with crackers (optional)
  5. Serve & enjoy!

Balsamic Pork Chops

I don’t know about the rest of the world… but I LOVE balsamic vinegar. I think it’s so tasty. It’s always interesting incorporating it into meals because there’s a delicate balance between too much especially if you’re not a vinegar person.

So I got the idea from MyFitnessPal and I made it a little different, just because I have my own little style of cooking. I paired it with CousCous and cooked Zucchini.


  • 2 pork chops
  • 1 small red onion, chopped
  • 2 tbs of balsamic vinegar, separated
  • 2 tbs olive oil, seperated
  • 1 large zucchini, sliced
  • 1/2 tbs paprika
  • 1 tsp salt
  • 1 box of couscous


  1. Begin cooking couscous as instructed on box
  2. Heat 1 tbs olive oil in a pan on medium-high until warm, but not so hot that it’s popping at you
  3. Coat pork chops front and back with 1 tablespoon of the balsamic vinegar
  4. Add pork chops to pan and sear on each side for about 2 minutes, reduce heat slightly to medium and place cover on pan, continue cooking each side for additional 3 minutes each
  5. Once cooked thoroughly, remove chops from pan and set aside to rest
  6. Place chopped onions in pork chop pan on medium heat to allow them to cook and soften, toss occassionally
  7. Heat remaining olive oil in pan on medium heat until warm, then add sliced zucchini with paprika and salt, toss occasionally, remove when soft
  8. When onions are soft, add pork chops back into pan to allow them to warm up and mix flavor with onions (option to add a tad bit more balsamic for more of that taste)
  9. Serve & enjoy!


Recipe Inspiration:


Chicken Tikka Masala

This is a super simple one. I really thought it was going to be spicy and I thought I wasn’t going to like it because I’m not huge on coconut. But luckily, it was AMAZING!!


  • 2 Tbs. coconut oil

  • 1 medium yellow onion, diced

  • 3 cloves of garlic, minced

  • 1 1/2 pounds boneless, skinless chicken breast, cut into bite-size pieces

  • 2 Tbs. tomato sauce

  • 1 1/2 Tbs. tikka masala curry

  • 2 tsp. paprika

  • 2 tsp. fine sea salt

  • 2 (14-oz.) cans diced tomatoes

  • 1 cup full-fat coconut milk (from the can)

  • 2 cups cooked brown rice for serving


  1. Cooke rice according to package.
  2. In a medium-size deep skillet (I used my dutch oven), heat coconut oil over medium-high heat.
  3. Add the onion and cook, stirring often, until the it is tender and fragrant.
  4. Stir in the garlic.
  5. Add the chicken and cook until the it begins to brown on all sides.
  6.  Stir in the tomato sauce, masala, paprika, salt, tomatoes, and coconut milk.
  7. Bring to a boil and then reduce heat to a simmer. Cover and cook, checking often to make sure the curry doesn’t dry out (add water if necessary). Cook until chicken is cooked through and tender, about 25 minutes.
  8.  Serve with cooked brown rice.

Recipe inspiration:

Quinoa, Chicken and Veggie Bowl

So I was supposed to have recipes in mind last week but then naturally I completely forgot what I was supposed to do with the ingredients that we bought…

So I decided that I would just throw stuff altogether and hope for the best. Luckily, it was delicious!


  • 1 cup cooked quinoa (620 calories)
  • 1 15 oz can of black beans (240 calories)
  • 1 15 oz can diced tomatoes (87.5 calories)
  • 1 yellow onion, diced (115 calories)
  • 2 cloves of garlic, minced (8.7 calories)
  • 3 chicken breasts, cubed (300 calories)
  • All season salt
  • 2 tbs olive oil, divided


  1. Cook quinoa according to package directions
  2. Heat 1 tbs of olive oil in a pan, season chicken with desired amount of all season salt and cook in pan with oil
  3. In pot or a large sauce pan, heat the other tablespoon of olive oil, add the onions and the garlic. Once translucent, add can of diced tomatoes, including the liquid
  4. Allow the mixture to heat up. Drain and rinse beans then add to the mixture
  5. Once chicken is done cooking, cut up into cubes
  6. Once the mixture is hot, add chicken and quinoa and mix together. Remove from heat.
  7. Serve & enjoy!

Calories per serving (divided into 4): 342.8 calories

Chicken, Chorizo & Shrimp Paella

OH MY GOODNESS YUM. The work is soooooo worth it in this one. I found this process kind of interesting I will admit. I got it from the Barre3 blog I told you guys about. Keep in mind that you need a 12″-14″ pan that can go into the oven like a cast iron skillet.

I got a little confused about the rice and whether or not I should have cooked it. I did cook it and after walking through the recipe, I realized that maybe I shouldn’t have cooked it. I did add a little extra uncooked rice though and it totally didn’t cook right but I was also not banking on the rice cooking. Sooo I would advise not to cook it.



  • 32oz chicken stock

  • 1 generous pinch saffron

  • 2  boneless skinless chicken breasts and/or thighs (roughly cubed)

  • 6-8 wild shrimp (peeled, deveined, tails left intact)

  • salt and pepper, to taste

  • 4 Tbs.  olive oil (divided)

  • 1 medium sweet onion (finely chopped)

  • 4 garlic cloves (minced)

  • 2 tsp. smoked paprika

  • ½ cup  canned tomato puree

  • 1 ½ cups brown rice

  • 1 lb Spanish chorizo (ends removed, ¼-inch slices)

  • Lime juice

  • Sea salt, to taste


  1.  Preheat oven to 350 degrees Fahrenheit.
  2.  In a medium saucepan, heat stock and saffron and set aside.
  3. Season chicken and shrimp with salt and pepper.
  4.  Heat 2 tablespoons olive oil over medium heat in a 12- to 14-inch paella pan or a cast-iron skillet. Add onion, garlic, and a pinch of salt to pan and cook, stirring occasionally, until onion is translucent and vegetables are softened, about 15 minutes. Add smoked paprika, tomato puree, and rice. Stir to combine and cook 2 minutes.
  5.  Slowly add in the stock, stir to combine, and bring to a boil. Once boiling, cover tightly with lid or foil, reduce heat to medium-low, and simmer 20 minutes.
  6.  Meanwhile, heat a large sauté pan over medium-high heat. Add 2 tablespoons olive oil to hot pan. Add shrimp and cook 1-2 minutes per side, until pink; remove from pan and set aside. Add chicken to brown, 3 minutes per side; remove from pan and set aside. Add chorizo and cook until golden brown, about 4 minutes, and set aside.
  7.  After rice simmers, stir and add the chicken and chorizo into the paella pan or cast-iron skillet; cover with foil and place in oven to cook until the rice has absorbed all the liquid, about 15-20 minutes.
  8.  Remove foil and top paella with shrimp. Squeeze lime juice over entire dish and season with flaky sea salt.
  9. Serve & enjoy!

Recipe Inspiration:

Slowcooker Vegetarian Taco Soup

I really do love Mexican food which is interesting since I dislike spicy food. Well I decided that I wanted to throw a bunch of things into a slow cooker and make soup. I came up with this. Also I’ve decided I’m going to try and figure out how many calories are in each of my dishes. This one is a total of 310 calories.


  • 3 15oz cans of Mexican style diced tomatoes
  • 15 oz can of sweet corn
  • 15 oz can of black beans (drained and rinsed)
  • 1 large sweet onion, chopped
  • 2 bullion cubes
  • 1/2 tsp. cumin
  • 1/2 tsp. chili powder
  • 1 tbs. cilantro


  1. Mix all the ingreditents in a slow cooker
  2. Cook on high for one hour and stir
  3. Continue cooking for an additional 2 hours on low
  4. Serve & enjoy!

Quinoa Veggie Bowl with Southwest Dressing

Since using Classpass, I actually got a free membership to Barre3 online. They have lots of recipes on there so I tried one out! I modified it quite a bit but got the main idea from there. I never realized how much I love quinoa!


Veggie Bowl:
  • 1 cup of quinoa

  • ¼ tsp. salt

  • ¼ red cabbage, very thinly sliced

  • 1 pint cherry tomatoes, halved

  • ¼ medium red onion, very thinly sliced

  • ¼  cup chopped cilantro, roughly chopped

  • 1 tbs. olive oil
  • ¼ cup lime juice

  • 1 ½ tsp. salt

  • 1 tsp.  cumin

  • 1 tsp. mild chili powder

  • ¼ tsp. paprika

  • ¼ tsp. garlic powder
  • 2 tsp. raw honey

  • ½ cup olive oil


  1. Cook quinoa according to package.
  2. Heat oil in a pan and toss cabbage, onion and tomatoes to soften (this part is optional, only if you want cooked veggies)
  3. While the quinoa and veggies cook, make the dressing by whisking the lime juice, salt, cumin, chili powder, paprika, garlic powder, and honey until well combined. Drizzle in the olive oil and whisk again until well combined.
  4. Add the warm quinoa to a large bowl, then arrange t, cabbage, tomatoes, bell  and red onion.
  5. Pour over the dressing and toss to combine.
  6. Serve & enjoy!

Vegetable Fried Rice

Usually I keep certain staples around the house just in case I get too lazy to go food shopping or don’t feel like cooking up a new recipe or thinking of something new. Soups are definitely one of my staples but so is the ingredients to my fried rice.

I usually put some chicken or pork or shrimp in it, depending on what I’m feeling. When cooking the protein to put in the fried rice, I usually cook it in soy sauce to keep the flavor even. This time since I was on a vegetarian diet, I decided to try something new.


  • White rice (I use boil in a bag)
  • About 1/4 cup of soy sauce
  • 2 cups of snow peas
  • 1 yellow onion finely chopped
  • 15 oz can sweet corn
  • 2 cloves of garlic, minced
  • 1 tbs vegetable oil


  1. Cook rice according to directions
  2. Heat oil in a pan on medium heat and toss in snow peas, garlic cloves, corn and chopped onions, coat with oil
  3. Lower the heat slightly and cover the pan allowing the vegetables to steam and cook for about 2 minutes or until the snow peas are crisp. Make sure to check that nothing is sticking to the bottom or the garlic isn’t burning.
  4. Once the rice is cooked, toss the rice into the pan with the vegetables and mix together, pour the soy sauce and continue to mix.Taste to see if you need to add more soy sauce.
  5. Serve & enjoy!