Entree: White Wine Shrimp and Mushroom Noodles

11 Mar

Tonight I made one of the best meals ever and surprised myself! I got inspired by a food network recipe, made a trip to Trader Joes, and altered the recipe to make it gluten and dairy free!



Noodles of your choice (I used brown rice spaghetti from TJ’s and it turned out incredible!)
1/2 small red onion, sliced
~8 white button mushrooms, sliced
Raw Shrimp (I used about 16), de-shelled and cleaned
2 cloves of garlic, minced
~1 cup white wine
Fresh parsley, chopped
Lots of olive oil

1. In a medium saucepan, bring water with a dash of salt to a boil.
2. Add noodles (about two servings), turn heat down to low, and cover. (Once they are done, you can keep them in the water until you are ready to add them…rice noodles take a little while to cook.)
3. In a separate large saucepan, bring a few tablespoons of olive oil and the garlic to medium high heat.
4. Add the onions and mushrooms to the oil and garlic and stir for a few minutes.
5. Add about 1/2 cup white wine to the vegetable and bring heat down to medium.
6. Stir in the shrimp, adding more oil and wine, and cook until they turn pink.
7. Add the cooked noodles (try one to make sure they are the right texture) and about 1/4 cup water to the vegetables. Stir in noodles and add salt and pepper.
8. Add another splash of wine and stir, then mix in the chopped parsley.
9. Serve and enjoy!


Entree: Soy Chorizo Veggie Burrito

7 Mar

Tonight I had the urge to use asparagus. Walking around in Trader Joe’s, all the ingredients came together and I got excited to make some work lunches! This recipe is great because you can easily freeze burritos and create a stash for lazy days. You may feel iffy about soy chorizo, but it tastes just like the real chorizo! Spicy and flavorful…easy to use in stir fry dishes because the seasoning is already taken care of! 🙂














TJ Rice Wraps (or whatever tortilla you wish to use)
1/2 small red onion, cut into slices
1 green zuchini, diced
~5 asparagus stalks, cut into 2 inch-long pieces
1 head of broccoli, cut
~1 cup mushrooms, sliced
1/2 package of TJ soy chorizo
lemon juice
olive oil
1 tsp minced garlic

1. Cut all vegetables and set aside.
2. Preheat oven to 350 degrees and preheat a large stir fry pan to medium high with olive oil, garlic, and a few teaspoons of lemon juice.
3. Cook soy chorizo (empty by squeezing or fully removing the plastic casing) for a few minutes, stirring to incorporate the ingredients together.
4. Next, add all of the vegetables and stir until well-mixed. Cover to let the vegetables steam a little.
5. After about 5 minutes, when the broccoli begins to turn a more vivid green and before the onions are transparent, remove the pan from the stove.
6. Individually wet and cook the wraps on a paper towel in the microwave for 30 seconds (this is to make them more pliable and easier to bend).
7. With each cooked tortilla, wrap about 1/2 cup of the chorizo veggie mixture and place on a nonstick baking pan.
8. Once the pan is full of burritos, place in the oven until the tortilla begins to crisp.
9. Enjoy with any of your favorite burrito toppings (salsa and the like)!

Dessert: Earl Grey Shortbread

20 Feb

Wow, I have a lot of recipes to post in the next couple weeks!

This shortbread is actually based on a recipe from my Whole Foods App. It is DELICIOUS. They sell earl grey shortbread in boxes at the store, but this version is homemade, incredibly easy, quick to make, and g&d free! I brought it to my church’s potluck for young adults, and it was well-received.











2 single serving packages of earl grey tea
1/2 c dairy free spread, softened (smart balance light works well)
1/2 c powdered sugar
1 c gluten free flour (I like Bob’s Red Mill g-free all-purpose baking flour)
dash of salt

1. Preheat oven to 325 degrees and grease a square pan (I used glass and it was great)
2. Mix softened spread and tea in a large bowl until creamy.
3. Mix in sugar, then flour, then salt.
4. Press the dough into the pan so that the thickness is consistent and the top is smoothed out.
5. With a fork, make perforated lines in the dough in your desired size.
6. Bake for about a half hour, until edges are beginning to brown. The bread should break evenly if you use a fork to vertically cut through a perforated line.
7. After cooling, use a fork to separate the cookies along the perforated lines and transfer cookies to a flat surface.
8. Enjoy!

Entree: Mexican Casserole

13 Feb

This is a healthy casserole that will satisfy any Mexican fast food craving (it smells like Taco Bell). I would probably add less refried beans next time or treat this more like something to pair with fresh corn tortillas served as fajitas or something…but I know for sure that it tastes wonderful!

















1 Onion, sliced
Bell peppers (two different colors), sliced
1 can of refried beans
4 chicken tenderloins, diced
1 small can chili verde
1 can enchilada sauce
4 corn tortillas, torn to smaller pieces
Salt, pepper, chili powder

1. Preheat oven to 350 degrees.
2. Cook chicken, garlic, and spices over medium high until chicken is cooked through.
3. In a separate pan, sauté onions and bell peppers in olive oil until onions are slightly transparent and peppers are still slightly crisp.
4. In a casserole dish, layer tortilla pieces, beans, chicken, and vegetables.
5. Pour enchilada sauce (as much as you wish) over the entire casserole, cover, and bake until you can see the sauce boiling.
6. Top with avocado and your favorite salsa and enjoy!

Dessert: Gingerbread Cupcakes

3 Feb

My friend John Miller shared his mom’s recipe with me…these cupcakes are SO good and super easy!



IMG_2819IMG_2824 IMG_2825  IMG_2829

1 3/4 cups all purpose gluten free flour (Bob’s Red Mill works great)
1 tsp baking soda
2 tsp cinnamon
2 tsp ginger
1/4 tsp cloves
1/4 tsp ground nutmeg
1/4 tsp salt
1/2 cup smart balance light/coconut oil/coconut spread (I used coconut spread), softened
1/2 cup packed brown sugar
1/2 cup molasses
1 large egg
1/2 cup water

1. Mix flour, baking soda, spices and salt with a fork in a bowl.
2. In a different, large bowl, mix butter (or butter substitute), brown sugar, molasses, and egg.
3. Add dry ingredients to the large bowl and mix until well incorporated.
4. Mix in the water thoroughly.
5. Spoon into the cupcake cups, about 3/4 full.
6. Bake about 20 minutes or until a toothpick can come out clean from the center of a cup. 7. Serve with frosting or as a cake a la mode (I paired one with Trader Joe’s vanilla soy ice cream).
8. Voila!

P.S. I made most of my batter into a bread by pouring into a bread pan, and it turned out like a loaf cake. You can choose whatever mold you wish and they will turn out great!

Entree: Baked Salmon with Lime and Herbs

30 Jan

So the other day I was craving fish…definitely not my usual go-to dinner. We had some frozen fresh salmon caught by my aunt and uncle so I decided to try to bake it in foil in the oven. It turned out so moist and delicious!! I apologize for the bad quality phone pictures…I wasn’t prepared :S




filet of salmon
one lime
white onion, sliced
minced garlic
salt, pepper, thyme, oregano
splash of oil (olive is fine)
aluminum foil

1. Preheat oven to 350 degrees.
2. Cut a large enough aluminum foil to house your salmon filet (with extra room on the sides to make four “walls” around the salmon.
3. Place aluminum foil sheet onto cookie sheet and frozen salmon filet in the center of the foil, making sure it is covered 360 degrees by the foil. (I didn’t thaw my salmon, but if you did it would greatly reduce the cooking time…not sure how it would turn out. Also, a thinner piece of salmon than what we used would also result in less cooking time.)
4. Cut lime in half and squeeze lime juice from each half onto the salmon.
5. Add onions, garlic, spices, and a splash of oil. (We used a really thick and large filet, so we used about 1TB minced garlic.)
6. Cover with another piece of foil and bake in the oven for 1-1.5 hours! (A few times during baking, I took the salmon out and spooned the liquids back onto the salmon.)
7. The salmon is done when it is no longer dark pink and tender. It should be able to be cut easily with a fork. 🙂
8. Enjoy!

There are lots of variabilities, but I hope you enjoy the general concept of flavor!

Entree: Chicken Verde Enchiladas

28 Jan

Yesterday I had an idea for some great little enchiladas. Corn tortillas are not my favorite…I have always loved flour tortillas…but crisping them up in the pan made them so much more appealing! These took only about 10 minutes from start to finish. There are a few things I would do differently next time, but these were definitely tasty!





1/2 cup white onion
2 chicken tenderloins, thawed
1/2 cup fat free refried beans
7oz. can chili verde sauce
Your Favorite Salsa
salt, pepper, garlic powder, chili powder
4 corn tortillas (this is how many you can make with this amount of ingredients)

1. Dice onions and cut chicken into very small pieces.
2. Heat refried beans and set aside.
3. Over medium-high heat, cook chicken and spices.
4. Once chicken is cooked, add onions and half of the can of chili verde sauce (about 1/4 cup) and turn heat down to medium.
5. Once onions are cooked, take off the burner.
6. Place one corn tortilla on a plate (in the future, it would be easier to soften the tortillas) and add beans and the chicken mixture. Put some beans along the seam and then roll to make a tiny burrito.
7. Repeat for the other three tortillas.
8. Heat a pan with some olive oil to medium-high.
9. Once oil is hot, add one or two of the burritos and let the side face-down get crispy before flipping to the other side and letting that side get crisp.
10. Add oil between each burrito crisping process.
11. Plate and add additional chili verde sauce along with salsa if you wish.
12. Enjoy!