Coconut Banana Muffins

Coconut Banana Muffins

Here is a simple, healthy, lactose free, diary free and scrumptious breakfast or a simple snack recipe. This banana bread muffins is no ordinary banana bread! It's infused with the deliciousness and healthy benefits of coconut oil along with the nutrients of the bananas. 

Ingredients:

• 2 cups flour or  gluten free Pamela's Products Gluten Free Artisan Flour Blend, 4 Pound
• 1teaspoon baking soda
• 1 teaspoon salt 
• 1teaspoon of cinnamon 
• 4 bananas mashed 
• 2 eggs 
• 1 cup brown sugar, packed 

 Kirkland Signature Pure Vanilla, 16 Ounce

• 1/2 coconut oil 
• 1 teaspoon of Pure vanilla extract
• 1/2 cup coconut flakes
• 1/2 cup slice walnuts (optional) 

 COCOZIA 100% Organic Virgin Coconut Oil, 16.9 fl oz Glass Jar

Start by Preheating the oven to *350 degrees. Greased 12 muffin tin with non-stick cooking spray. 

In a Large bowl, whisk together the flour, salt, baking soda and cinnamon. Mix it well. Pamela's Products Gluten Free Artisan Flour Blend, 4 Pound

Cream the coconut oil and brown sugar until well combine. Add eggs one at a time. Add mashed bananas, blend well. 

Stir in dry ingredients into wet ingredients, mix until combined. Stir in the pure Vanilla extract. Don't over mix.  Scoop batter in to prepare muffin tins, about 3/4th of the way full. 

Bake for 25 min or until golden brown.

Healthy Spicy 3 beans with Chicken Salad

Spicy 3 Beans with Chicken Salad

Add some zesty flavorful salad to your diet with this Healthy Spicy 3 Beans with Chicken Salad. Great as a side dish or a main course. This salad is great for BBQ's or gatherings. A TUTORIAL VIDEO is included at the below.

Spicy 3 Beans with Chicken Salad

Ingredients

• 2 cups chopped or shredded chicken breast
• 1 can of red kidney beans, drained and rinsed
• 1 can of pinto beans, drained and rinsed
• 1 can of garbanzo bean, drained and rinsed
• 1 tomato diced
• 2 cups of shredded cabbage
• 3 cloves of minced garlic
• 1 seeded jalapeno, sliced thinly
• 1/3 cup of diced onion

Dressing of with these INGREDIENTS

• 1/2 cup of coarsely chopped cilantro
• 2 to 3 table spoons of olive oil
• 1 teaspoon of salt
• 1 teaspoon ground black peppers
• 3 tablespoons of white vinegar
• 1/2 a lime juice
• 2 teaspoons of paprika
• 2 tablespoons of chopped spring onions

Directions:

In a large bowl add 2 cups of shredded cabbage, follow by 2 cups of chopped or shredded chicken breast, add in 1 can of red kidney beans,1 can of pinto beans,1 can of garbanzo bean and give it a couple of toss. Then add 1 tomato diced, 3 cloves of minced garlic, the sliced thinly jalapeno, 1/3 cup of diced onion and toss it a few times.

Lastly, add in 1/2 cup of coarsely chopped cilantro, drizzle in 2 to 3 table spoons of olive oil, add 1 teaspoon of salt, and 1 teaspoon ground black peppers, toss it a couple times. Then drizzle 3 tablespoons of white vinegar, 1/2 a lime juice, 2 teaspoons of paprika,and another couple of tosses. Finally add 2 tablespoons of chopped spring onions and toss it once of twice. Serve as is or refrigerate until it's ready to serve.

TUTORIAL VIDEO

Easy and Quick Kale and Mushroom Omelet

Easy and Quick Kale and Mushroom Omelet

A quick and easy recipe for Kale Mushroom Omelet to start out your day! Delicious and healthy way to give you a boost of energy to start our your morning right.

Kale Mushroom Omelet

Ingredients

• 2 cups of Kale
• 2 eggs
• 1/2 a cup Diced Spam
• 1/3 cup of Sliced Mushrooms
• 1/2 teaspoon garlic powder
• 1/2 a teaspoon of salt
• About 4 tablespoon of olive oil
• 1/2 teaspoon of ground black pepper

 
 

Cooking Directions

Start out by heating a skillet on medium high. Drizzle on the olive oil and place the mushroom slices. Do not disturb the mushrooms until ti turns golden brown. Once it's browned, flip onto the other side and let it brown as well. Sprinkle on a pinch of salt, ground black peppers and garlic powder. 

Add in the the Diced spam and sauteed it until it's nice and golden. Mix the mushrooms and spam together, followed by the Kale. Drizzle a little more of the olive oil.

Add in the eggs and sprinkle on the Salt and pepper. Stir and mix until the eggs are cooked. Serve with a drizzle of hot sauce and a drizzle of soy sauce for extra flavors.

TUTORIAL VIDEO

Braised Brussels Sprouts in Red Wine

Braised Brussels Sprouts in Red Wine

    This Braised Brussels sprouts is not just a healthy way of eating but a simple and scrumptious recipes for a special occasions such as the romantic valentines day. A nice touch of red wine gives this Brussels sprouts a great combination of flavors without the bitterness that most of us dislike. This splendid side-dish makes a great pairing with steaks and ribs, also seafood. 

Ingredients:

Ground Ginger

• 1 lb clean cut in halves Brussels sprouts

•  half an onion, diced

• 3 to 4 cloves of minces garlic

• 1 teaspoon of ground black peppers

• 1/2 teaspoon of salt

• 1/2 teaspoon ground ginger

•  4 tablespoons of  olive oil, divided

• 1/2 cup of chicken stock

• 1/2 cup of dessert wine.*

2013 Casa de Fruit Santa Rosa Plum 750 Ml

***Sweet wine is slightly sweet, dessert wines is much sweeter.***

Direction:

In a small skillet on medium heat, add 2 tablespoons of olive oil. Saute the dice onions, a pinch of salt and garlic until caramelized. Take off the heat and set aside.

In a large skillet on medium heat, add the olive oil and place the Brussels sprouts face down. Sprinkle on the salt,black peppers and ground ginger.
Add the saute mixture on top of the Brussels sprouts.

Pour in about 1/2 cup of red wine and 1/2 cup of chicken stock. Let it boil until the liquids evaporate. Once the liquids starts to evaporates, cover the lid for about 2 minutes and let it caramelize. 

Stir a couple of times to mix in the reduces sauce and serve it as a side along with your preferred meals.

Pan-fried Tilapia

Pan-fried Tilapia 

How about a moist, healthy and delicious Pan-fried Tilapia for tonight's dinner? Full of flavor. This easy marinade takes no time at all.

Pan-Fried Tilapia

Buy 2 lbs. Fresh Tilapia

Ingredients

• 4 Tilapia fillets
• 2 teaspoons of gingerpowder   
• 2 teaspoons of garlic powder
• 2 teaspoons of of onion powder
• 1 teaspoons of paprika
• 3 tablespoons of granulated chicken stock (Low Sodium) or 2 teaspoons of MSG
• 1 teaspoon of kosher salt
• 1 1/2 teaspoons of ground black pepper
• 2-3 tablespoons of olive oil to fry

One of my favorite Granualted Chicken Stock.Knorr Granulated Bouillon, Reduced Sodium Chicken 7.9 oz

 There's also a sodium free/gluten free Chicken Granulated stock as well that I liked. 

Herb-Ox Bouillon Packets Chicken Instant Broth & Seasoning Sodium Free 1.2 oz Box (Gluten Free)

Cooking Directions



On a flat surface, place the Tilapia fillets. In a small bowl, add in the ginger, garlic, onion, chicken granulate, kosher salt, paprika, black pepper. Mix the dry spices well, then sprinkle onto the fish fillets. Massage the spices in gently onto both sides of the fish fillets. Cover and refrigerate for at least 15 minutes or overnight.

In a large skillet on medium heat, add in the olive oil. Once the skillet starts to heat up, add the fish fillets. Fry it for about 2 minutes or until it turns golden brown. Lower the heat to medium-low, turn the fillets over and cover for another 10 minutes.

Best served with a side of jasmine rice.

Savory Vinaigrette & Cranberry Mango Salad

Cranberry Mango Salad

   Looking for something healthy but tasty? Here is a salad that will wake up your taste buds! The Cranberries gives you a little bit of tartness but the mangoes gives a splendid touch of sweetness. This salad works perfectly with a sweet and sour vinaigrette that is drizzled on to the bed of mix springs lettuce, simple lunch.

• chopped cooked chicken breast, rotisserie chicken breast works well
• Mix spring greens
• 1/2 cup of chopped champagne mangoes 
• 1 cup dried cranberries
• 2 -3 teaspoons of Roasted crushed peanuts or almonds

Ingredients for sweet & sour vinaigrette:

• 1 cup of vinegar
• 1 cup of fish sauce
• 1 cup of sugar
• 3 cups of water
• 4 cloves of garlic
• 
  

If you like it spicy add these ingredients:

• 3 red peppers
• 3rd a cup of shredded carrots
• Crushed roasted peanuts

    

 In a large pot on MEDIUM heat, combine vinegar, water, sugar, fish sauce and stir until the sugar is dissolved. Let it cool down for about 10 minutes. Then ground the garlic and peppers together and stir into the liquid. Stir in the shredded carrots. Stir 1 Teaspoon of sriracha hot sauce (for extra spiciness).  This sauce can be used as a vinaigrette and dips for all kinds of food. It can also be stored in a plastic container for about 6 months.

Arrange the salad with mix greens, then top it off with chopped chicken breasts along with sprinkles of dried cranberries and chopped champagne mangoes. Roasted peanuts are optional but adds a nice touch. Drizzle on the vinaigrette right before serving.   

Simple Spring Roll

Spring Roll

Easy&Healthy spring rolls with fresh veggies and savory vinaigrette side dip! Simple, quick and scrumptious!



Ingredients

• 1 chicken breast
• About 9 to 10 pieces of shrimps (peel and Devine)
• Pork with the skin on
• A third of the package of vermicelli noodle
• 1 package of medium to large spring roll wrapper
• Sliced thin lengthwise cucumbers

• Basil leaves or mint
• Cilantro
• Romaine lettuce ( any leafy lettuce)

Natural Unbleached Bean Vermicelli 80

Directions:

Boil the chicken breast and pork in the same pot, once it is cooked add the shrimp, stir and remove to cool down. While the meats are being cooled, boil the vermicle as directed by the package. Slice the chicken, pork thinly and set aside.

My Favorite brand, click picture to find out more.

    

 
In a bowl,
large enough to rinse the rice wrapper in, add Luke warm water. Rice wrappers does not require soaking. You can also simple rinse/ wet it and set it on a large flat dish.
It takes about 1 minute for the wrapper to be ready.
     Place on top of the rice wrapper, a couple of lettuce leaf, cucumbers follow by the herbs then vermicelli.  Add a few variety of meats and wrap everything firmly just like a burrito.

Make the  Vinaigrette dipping Sauce in about 5 minutes. 

Asian Crepes

Asian Crepes,Banh Xeo 

Savory Asian delight.

A healthy but delicious recipe that your taste buds will enjoy. This dish goes well with that sweet and sour dip that's versatile to many foods.

To make this yummy dish you will need the following:

Filling:

• 1 lb. of ground chicken
• 1/2 ground pork
• 1/2 lb. bean sprouts
• 1/2 cup of minced shrimp
• 1/2 cup of chopped green onions
• 2-3 clovers of minced garlic
• 1 teaspoon of salt
• 2 teaspoons of ground black pepper
• 2 teaspoons of MSG ( 2 table spoons of chicken granulated)
• 1 sliced onion
• 2 table spoons of olive oil

In a large pan add the olive oil, chicken, garlic, onions, stir occasionally, then add salt, black peppers and MSG (or alternative). Once the chicken is cooked turn off the heat, mix in the green onions and set a side. Also, the bean sprouts will be added in the crepes on top of the stir fry.

For the crepes:

• 1 cup of soaked regular jasmine rice or Rice flour.
• 2-3 teaspoons of turmeric powder
• 2 table spoons of chopped green onions
• 1 can of coconut milk
• a pinch of salt
• 1/2 cup of water
• 3 table spoons of vegetable oil
• 1 large bowl
• 1 medium pan with lid
• 1 ladle

Garnish with:

• crushed roasted unsalted peanuts : *Buy raw peanuts and roast them in a pan over medium heat. Taste alot different.  

• Any kinds of vegetables you like such as lettuce, cucumbers, mint leaves, or cilantros.
• Sweet and sour sauce click here for recipe

Products: Click on the image for more information

Raw Peanuts

Rice flour that comes with Tumeric.

One of my favorite Coconut milk to cook with.

Direction: 

In a blender pour in about 1/2 a cup of water and add the soaked rice or rice flour. Blend until its smooth. Add coconut milk, pinch of salt, turmeric powder and blend well. Pour in a large bowl and stir in the chopped green onions.

On medium heat,  spread oil around the pan to prevent sticking. Add the liquid to the pan, make sure its not to thick or too thin, about a little over a half in a regular size ladle. 

Pour in a circular pattern and cover for about 15 second to let the crepe cook, add about 2 table spoons of the filling, top it off about half a handful of bean sprouts, and cover for 1-2 min until the bottom of the crepe turns golden brown. 

Fold the crepe and serve it with a side of your favorite veggies along side the sweet and sour dipping sauce. The sauce can be used as a vinaigrette, just place it in a bowl and add everything together. Top it off with roasted crushed peanuts and enjoy.