Spicy Garlic Hummus


Hummus is one of my favorite snacks and sometimes I even make a meal out of it. This spicy garlic recipe is a go-to snack/dinner on busy nights. Sometimes this even makes leftovers for snacks/lunches the next day!

Yield: 6

1 can garbonzo beans; rinsed and washed
3 cloves of garlic
3 Tbsp olive oil
1-2 Tbsp fresh squeezed lemon juice
1 tsp salt
1 tsp black pepper
1 tsp crushed red pepper

1. Mix all ingredients in a food processor until smooth and creamy. Serve with your favorite pita chips or make it extra healthy and serve with my personal favorite; cucumber slices!

Perfectly Roasted Thyme Carrots


I watched “The Pioneer Woman” on the Food Network channel the other day and these delicious carrots looked so good. I made a batch myself and added a few extra ingredients. There’s something about roasting vegetables that are always so good and satisfying.

Yield: 4

1 dozen carrots; peeled
A handful of fresh thyme
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1/4 cup olive oil

1. Preheat oven to 400 degrees F. Carefully slice the carrots in half (longwise). Don’t worry about them being perfect! Add sliced carrots to baking sheet and sprinkle with olive oil, fresh thyme, salt, pepper, and garlic powder and mix until combined..I mixed with my hands, it was the easiest way. Once carrots are seasoned, put in oven and let roast for 35-40 minutes.

Quinoa Chicken”Fried” Rice

One of the best things to order when going out for Chinese food is chicken or shrimp fried rice..at least that’s my favorite! I tried making a ‘skinny’ version at home and I liked it better than regular white rice. Plus, quinoa is such a great grain to eat and is loaded with nutrients. Next time I am going to swop the chicken out for shrimp or maybe even pork to try new things. Don’t be afraid to try your favorite restaurant dishes at home!

Yield: 8

2 chicken breasts; cubed
1/2 tsp ground ginger
1 Tbsp reduced sodium soy sauce
1/4 cup of your favorite teriyaki sauce (I used Trader Joe’s)
1 cup white pearl quinoa
2 cups chicken broth
1 Tbsp sesame oil
1 small yellow onion; chopped
2 garlic cloves; chopped
1/2 cup frozen peas
1/2 cup frozen corn
1/2 cup shredded carrots
1/2 cup zucchini; chopped

1. Add cubed chicken, teriyaki sauce, soy sauce, and ginger into a mixing bowl. Evenly coat chicken with spoon and let marinate in refrigerator until ready to use.

2. In a medium sauce pan on medium high heat, add chicken broth and quinoa. Stir and bring to a boil; about 10 minutes. Once broth is boiling, turn off heat and let quinoa simmer for 20 minutes stirrng occasionally.

3. In the meantime, in a large skillet add sesame oil and saute onions and garlic for 5 minutes. image

4. Add marinated chicken (be sure to add in all of the marinating sauce) to skillet with onions and garlic and continue cooking for 5 minutes or until chicken is no longer pink anymore. image

5. Add in peas, corn, zucchini, and let cook until chicken is fully cooked (about 5-7 more minutes). Once chicken is cooked, add cooked quinoa and pan fry for a 3 minutes. Stir to combine the quinoa, chicken, and veggies.

Baked Mozzarella Asparagus


Asparagus is one of my favorite vegetables to cook especially during the week nights. They are so easy to cook and take almost no time. I usually just baked them with some of my favorite seasonings . I had some leftover mozzarella cheese in my fridge from this weekend and decided to sprinkle some on top… I am so happy I did because what a delicious cheesy creation it turned out to be!

Yield: 4

1 bundle of asparagus (about 15 spears)
2 tsp olive oil
1/2 tsp garlic salt
1/2 tsp black pepper
1/2 tsp granulated garlic
1/2 tsp onion powder
Sprinkle of Italian seasoning
1/2 cup shredded mozzarella cheese

1. Preheat oven to 425 degrees F. Wash and pat down asparagus’, then with a sharp knife cut an inch off the stems. In a baking dish drizzle olive oil on top of asparagus’, add seasonings and mix with tongs or hands until evenly coated.

2. Bake for 15 minutes, then with a spatula flip and bake for another 10 minutes. Once cooked, heat oven to broil, sprinkle cheese on top of cooked asparagus and broil for 2 minutes or until cheese is melted. Once melted sprinkle top with Italian seasoning. Enjoy this cheesy delicious dish!

Roasted Garlic & Parmesan Brussel Sprouts


After being in Fresno visiting friends this past weekend, I thought it was time to make something healthy for dinner. Brussel sprouts are one of my favorite vegetables and they are so easy to make! How could you go wrong?!

Yield: 4

1 lb of brussel sprouts; cut in half
1 Tbsp olive oil
1 tsp sea salt
1/2 tsp pepper
3 cloves of garlic; chopped
1/2 tsp garlic powder
1 Tbsp parmesan cheese

1. Preheat oven to 400 degrees F. In a bowl, combine brussel sprouts, olive oil, salt, pepper, crushed garlic, and garlic powder. Mix until brussel sprouts are evenly coated.

2. Place brussel sprouts on an cookie sheet. Bake for 25 minutes and then with a spatula, give them a flip. Bake for 10 more minutes and then sprinkle parmesan cheese on top. Bake for another 5-10 minutes or until a crispy golden brown.