Broiled Asian Chicken Skewers with Peanut Ginger Sauce

Broiled Asian Chicken Skewers with Peanut Ginger Sauce

Broiled Asian Chicken Skewers with Peanut Ginger Sauce

I love anything Asian and most things chicken. When you put the two together, it’s just a taste of delicious bliss! I am always looking for quick meals and since this one is cooked in the broiler, the cook time just whizzes by in a jiffy. I can also quickly marinade the chicken in the morning or the day before, and then pop it into the oven later to be ready in no time.

Next time we host a small party, I am gonna be breaking out these chicken skewers! You can also place them on the BBQ to mix things up a lil.

Now I paired this with a delicious side of my Simple Shaved Brussels Sprouts Side Salad (recipe to come soon!!!!) and some wild rice. I loved mixing everything on my plate together, so I ended up mixing the rice and shaved brussel sprouts together and put some of the Peanut Ginger Dipping Sauce on them and it was seriously GOOD!


*12 ounces boneless skinless chicken breasts cut into 1-inch slices or pieces
*bamboo skewers (to prevent from burning, soak wooden bamboo skewers in water for 30 min before threading the chicken)

Soy-Ginger Chicken Marinade
2 Tbsp reduced-sodium Tamari Soy Sauce (I use organic and gluten free)
2 Tbsp fresh lemon juice
1 tsp finely minced ginger
1 tsp honey

Peanut Ginger Dipping Sauce
1/4 cup smooth peanut butter (I use Justin’s all natural peanut butter and it’s PERFECT!)
2 Tbsp fresh lemon juice
1 Tbsp reduced sodium Tamari Soy Sauce (I used organic and gluten free)
1/2 tsp finely minced ginger
1/2 tsp minced garlic
1/4 tsp red pepper flakes, or to taste
1 Tbsp water, or as needed according to the consistency that you desire!


Click below for DIRECTIONS and some more pics! Continue reading

Spicy Baked Marinated Tofu with Cabbage-Veggie Stir Fry

Spicy Baked Marinated Tofu with Cabbage-Veggie Stir Fry

This is by far one of the best tofu dishes I have ever had!!! It has the perfect amount of spice and flavor to satisfy your belly, and I love how the cabbage-veggie stir fry creates a mix of vibrant colors! Also, fast fact, WebMD says that cabbage helps with stomach pain, morning sickness (calling all you pregnant ladies), and it’s also used to prevent weak bones and cancer! It’s one of the lowest calorie veggies and is packed with antioxidants and vitamins A and K!!!! Also, this dish is HUSBAND APPROVED!

*Notes: Tofu needs to be marinated for 30-40 minutes. Preheat oven to 350 degrees f.Spicy Baked Marinated Tofu with Cabbage-Veggie Stir Fry



Baked Tofu
1 block extra firm tofu
2 Tablespoons extra virgin olive oil
2 Tablespoons hot sauce
1 Tablespoon low sodium tamari sauce (or low sodium soy sauce)
2 large garlic cloves minced
1 teaspoon paprika
1 teaspoon sesame oil
1 teaspoon white cooking wine
a dash of salt and pepper

Cabbage Veggie Stir Fry
1 Tablespoon extra virgin olive oil
2 cups green cabbage chopped
2 cups red cabbage chopped
2 small/medium sized carrots sliced
1 red bell pepper chopped
1 1/2 teaspoon paprika
1/4 heaping teaspoon red pepper flakes
1/8 heaping teaspoon cayenne pepper
1 1/2 teaspoon rice vinegar
1 1/2 teaspoon low sodium tamari sauce (or soy sauce)

*Heaping means: a little more than what’s listed*

toasted sesame seeds


TOFU Directions……

*Make sure to preheat oven to 350 degrees f

1. Open the tofu package and using paper towels and your hands gently press on the tofu and let excess water out. Do this until most of the water is gone. Slice the tofu into small rectangular shapes.

2. In a small bowl, combine the olive oil, hot sauce, tamari (or soy sauce), minced garlic, sesame oil, white cooking wine, and a dash of salt and pepper. Mix until blended.

3. Dip each piece of tofu into the liquid mixture to coat each side. Then set the tofu aside in a separate bowl, adding any remaining mixture, and marinate for 30-60 minutes in the refrigerator.

4. Spray a baking sheet with nonstick cooking spray (I use nonstick olive oil spray), then spread the tofu out evenly.

5. Bake at 350 degrees F for 30-40 minutes (cooking time depends on how thin or thick the pieces are. If they are cut thicker I would leave them longer in the oven and vice versa!)

6. Flip ’em over and cook the other side for 15-20 mins.

7. Place on top of the veggie mixture and sprinkle on some toasted sesame seeds!

Cabbage Veggie Stir Fry Directions….

1. Place all of the chopped veggies in a large bowl.

2. Mix the olive oil, smoked paprika, red pepper flakes, cayenne pepper, rice vinagr, and tamari sauce (or soy sauce) in a small bowl.

3. Add the small sauce mixture to the large veggie bowl and stir until the veggies are coated evenly.

4. Use a deep frying pan or stir fry pan and stir fry the veggie mixture on medium to medium/high heat until the carrots are semi-soft around 15/20 minutes.

5. Add salt and pepper to taste. Serve alone with the tofu or over rice or noodles!

Spicy Baked Marinated Tofu with Cabbage-Veggie Stir Fry Spicy Baked Marinated Tofu with Cabbage-Veggie Stir Fry

Recipe adapted from Divine Healthy Food (all vegan) . A must check out with delicious recipes!!!!!!

2-Minute Humus Veggie Wrap

2-Minute Humus Veggie WrapSo simple, easy, and fast! This wrap has become my go-to for a healthy quick lunch, and my staple meal for beach days, picnics in the park, or hanging by the pool! I almost always have these ingredients in my house and when I pack it to go and wrap it with tin foil, it never gets soggy! The raisins give the wrap an amazing added flavor, which is my favorite part! This is a must try.

It is also a HUGE hit with kids!!!! Last summer after bringing a few wraps to the beach, my friend’s 2 and 5 year-old daughters split one of the wraps. They loved it so much that my friend asked for the recipe and now makes them all the time!



1/4 carrot
1/4 organic cucumber
1 small handful of raisins
1 tortilla wrap (I love using a spinach wrap like Maria and Ricardo’s Spinach Tortillas from Whole Foods)

*note: Only a small amount of carrot and cucumber are needed for each wrap but I eat the rest or make extra wraps!

See below for directions and more pictures! 

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Healthy Chocolate Peanut Butter Banana Smoothie

Healthy Chocolate Peanut Butter Banana Smoothie

High protein and healthy fat = YES Ma’am!  Quick, easy, and perfect for after that intense workout or when you need a quick filling snack! This smoothie literally tastes like a milkshake and when the hubby and I start having some kiddos, I for sure am gonna make this for them!  After a 3 mile run and a mini at home workout yesterday, I made this right away which filled my body with the protein and nutrients it needed, and at the same time helped curve my appetite until dinner! Success!!!

2 tsp cacao powder
6 ice cubes
1/2 to 1 cup almond milk (depending on your desired consistency)
1 banana
1 TBS Peanut butter
(I use Justin’s Classic Peanut Butter, found at Whole Foods)


NOTE: Cacao powder is a healthy raw chocolate powder packed with antioxidants! I purchase it at Whole Foods and you can find out more about it by clicking HERE.  Check out my other smoothie post using the same powder HERE



I have a Vitamix  so I usually just throw it all in and blend until smooth. Some other blenders may have a difficult time with the ice so you can either try crushing up your ice cubes first or using less ice cubes and a frozen banana and water instead!

*If you love smoothies I highly recommend saving up for a VItamix and don’t worry, you do not have to buy a brand new one!!! I purchased a reconditioned one for half the price and it works aaaahhhmazing! Click HERE to see the reconditioned Vitamin blenders.*

Kale Salad With Honey Dijon Dressing

Kale Salad with Goat Cheese, Raisins, and Lentils in a Honey Dijon Dressing Each bite of this Kale Salad is a crunchy, zesty delight in my mouth! I never thought kale salad could really be this good but trust me, it literally is. I think it also has a lot to do with the dressing. Something about making your own dressing always takes that salad up a few notches and I love anything with mustard! This healthy satisfying dinner was just right for something green to celebrate St. Patrick’s Day!

6 cups chopped kale
1 cup cooked lentils (I used green)
2 Tbsp fresh cilantro chopped
1/2 cup raisins
1/2 cup dried pumpkin seeds
1/2 cup goat cheese

For The Dressing…
One garlic clove
1 Tbsp. honey
1 Tbsp. dijon mustard (I used Grey Poupon)
Juice of one lemon
1/3 cup extra virgin olive oil
A dash of pepper

Click below for directions!

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Skinny Honey-Sweetened Banana Chocolate Chip Muffins *Gluten-Free!*

Skinny Honey-Sweetened Banana Chocolate Chip Muffins *Gluten-Free!*

These delightful melt-in-your mouth muffins come healthier than most! With honey used instead of sugar and no butter, I just could not resist.  I had two for breakfast right after I made them, and they filled me right up.  The chocolate was still warm and with each bite it melted into the rest of the muffin as I devoured those delectable breakfast treats.  The yogurt and apple sauce keeps the muffins moist,  and adds the perfect amount of “I don’t taste low-fat but I am” amount!! These are for sure a must try!!


1 1/4 cup mashed ripe bananas
2/3 cup honey
2 Tbs nonfat greek yogurt
2 Tbs cinnamon apple sauce
2 large egg whites
1 tsp vanilla extract
1 cup gluten-free flour (I used brown rice flour)
3/4 cup gluten-free oat flour (I used Bob’s Red Mill whole grain oat flour)
1 tsp baking powder
1/2 tsp salt
1/4 tsp ground cinnamon
1/4 cup mini chocolate chips

Note: You can make your own oat flour by putting regular gluten-free oats in a blender or food processor and blending until it becomes fine!

Find the directions and more pictures by clicking below!

Continue reading

Pressure Cooker Spanish Gold Chicken

Pressure Cooker Spanish Gold Chicken

First and foremost, I must express my fondness for my pressure cooker. It has been a life changer in the chicken cooking department. It makes this meal in a jiffy and the chicken tastes like it has been slow cooked for hours as it melts in your mouth! This dish has been a huge hit for dinner parties and with my husband’s belly!

2 Tbsp olive oil
1/2 Tbsp each: salt, lemon pepper seasoning, ground cumin
4 chicken breasts (if they are big I like to slice them in half)
1 medium leek, white part only, chopped
2 large garlic cloves minced
3 lemon slices, 1/4-inch thick
1 cup pitted prunes, cut in half
1 cup pitted green olives, cut in half
2 Tbsp minced fresh thyme (or 2 tsp dried thyme)
1 cup orange juice
1/2 cup red wine vinegar
1/2 cup low sodium chicken broth
2 Tbsp honey

1. Get the chicken ready! Grab a medium sized pan and heat 1 Tbsp of olive oil over medium heat.
2. Mix together the salt, lemon pepper, seasoning, and cumin. Sprinkle over both sides of the chicken. Place the chicken in the pan and cook both sides for 5 minutes each over medium/high heat until lightly browned.
3. While the chicken is cooking, heat the other 1 Tbsp of olive oil in the pressure cooker. Add the leek and garlic, cook and stir about 2 minutes.
4. Now add the chicken, lemon slices, prunes, olives and thyme to the pressure cooker and give a little stir.

Pressure Cooker Spanish Gold Chicken
5. In a bowl, combine the orange juice, wine, chicken broth, and honey. Pour this mixture over the chicken.
6. Close the lid, bring to high pressure, then lower the heat and cook for 25 minutes.
7. Remove from heat and release using cold-water release method. Remove lid, open, and enjoy! Learn more about the cold-water release and how to use a pressure cooker here or here.


This recipe is adapted from a small cookbook that came with my Fagor Futuro pressure cooker from William and Sonoma. You can also find the original recipe from the Fagor website here.

Pressure Cooker Spanish Gold Chicken

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