Friday, January 8, 2016

Shrimp & Veggie Stir Fry

Sharing my super easy and delicious Shrimp & Veggie stir fry. This is classic Cali food. Growing up and living in California has it's perks. You get to eat a ton of food from so many different cultures. Here's my take on a classic stir-fry. Add it to your weekly meal rotation, you won't be disappointed. - Best, Ana

  • Chop onion & garlic.
  • Slice carrots, squash, & bok choy diagonally.
  • Clean and season shrimp with salt, pepper, and a few splashes of sesame oil.
  • Heat oil in large stir-fry pot.
  • Stir fry shrimp till pink and plump, remove them from pan and set aside.
  • Saute onions for a minute. Then add garlic and ginger and saute for another minute.
  • Add carrots and stir-fry for 1-2 minutes.
  • Add squash, snow peas and bok choy and stir-fry for another 1-2 minutes.
  • Add cooked shrimp back to pan.
  • Add the vegetarian stir-fry sauce and a few dashes of sesame oil.
  • Serve with steamed jasmine rice.
Yumalicious and healthy too!

Wednesday, June 10, 2015

Cowboy Caviar Nachos

I wanted a snack so bad one day and had a limited stash of food in the house. The few things I almost always have on hand are tortilla chips, avocados, cheese, and some kind of salsa. Nachos are always a no-brainer when you need a quick snack. So I hooked this yummy concoction up. If you like a nice sweet and tangy salsa with corn and black beans, throw some Cowboy Caviar on it!
Recipe below.-  Best, Ana

Ingredients & Directions:

Place Tortilla Chips on a plate (I prefer Tostito's Round chips).
Shred Sharp Cheddar Cheese (or vegan cheese) on top.
Microwave for 10-15 seconds.
Top with Cowboy Caviar from Trader Joe's.
Heat that up for another 10 seconds.
Mash half an Avocado and drop it like it's hot on top of your nacho's- lol

Dig in and be happy.

Snack attach cured!

Additional toppings: add some sour cream for extra creaminess. I didn't have any, so I went without. I think that's why this came out so much healthier.

Thursday, January 15, 2015

Roasted Veggies

My husband luuuuuvs yams of all kinds. He will bake them and eat them straight out of the skin. Which is awesome because that's the healthiest way to eat them! I like peeling them and baking them with herbs or brown sugar and butter. We recently came across these Stokes Purple Sweet Potatoes at our local grocery store and they are BOMB! They're organic and sweet and wonderful. We had them for dinner the other day with a few other veggies tossed in. Try them if you get a chance, you won't be disappointed! 

Purple yams are super-food!

  • 1 Stokes Purple Sweet Potato
  • 2 Garnet Yams
  • 1 medium onion
  • 6 Baby Bella Mushrooms
  • 3 Carrots
  • 4 Garlic cloves
  • 1 tsp Herbes de Provence
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 cup extra virgin olive oil

  1. Turn Oven to 425 degrees.
  2. Grab your cutting board & baking sheet.
  3. As you cut up your veggies, throw them onto your baking sheet.
  4. Peel and slice on the bias the sweet potato, yams & carrots.
  5. Wipe clean your mushrooms and slice them up.
  6. Cut your onion in wedges
  7. Peel your garlic cloves but leave them whole.
  8. Sprinkle salt, pepper, & herbes de provence over the veggies.
  9. Pour on the olive oil and toss them around with your hands to coat them.
  10. Roast in the oven for 35-40 minutes.
Serve as a side for dinner or eat them for breakfast with a poached egg.
So yummy!!

Friday, January 2, 2015

Changing What and How I eat for 2015

I love food, all food, but there comes a time in your life when just eating any and everything starts to weigh you down physically, mentally, and emotionally. I really just want to feel better about myself and know that I am treating myself right. I decided to finally do my juice cleanse a few weeks ago. After coming off of it, I have not eaten any meat or dairy and I honestly feel great.

I have become a Pescatarian. I will be adopting a diet of 80% plant based foods, 10% fish\shellfish, and the occasional 10% dairy. I've been trying new recipes like Thug Kitchens "Roasted Chick Pea and Broccoli Burrito", which was delicious and one that I highly recommend. It's a winner in my book. I made split pea soup last week that turned out well. The only thing I worry about is my ability to stay consistent. I have learned time and time again that being consistent is the key to making anything in your life work. So I will labor for a few weeks chopping up veggies and trying new recipes until I find that this new way of eating works for me and my family. For New Years Day, I made a pot of black eyed peas for good luck. Paired it with a mixture of collard and mustard greens, cornbread and a 1/4 cup of rice. Our first completely vegan dinner of the year and many more to come.

Friday, August 22, 2014

Song Crush: Morse, by Nightmares On Wax

This is one of the most relaxing songs I've heard while listening to Pandora's "Visioneer Radio" station. It's one of my favorite stations to listen to when I'm in the house or out in the backyard sitting around the fire pit with a glass of red wine. This is just one of the many cool, laid back, deep vibe songs you can catch playing this station. Love it!

Friday, June 13, 2014

Corn Pudding

Super easy, delicious side dish. I L.O.V.E this yummy corn pudding. So sweet and delicate with a nice crunch of corn. So glad my mother-in-law told me to make this. I can serve this for Sunday Dinners, Barbeques, Thanksgiving and anytime I need yummy side dish. A variation of this dish I may want to try would be a sweet and spicy corn pudding; by adding Chipotle or Cayenne Pepper, but I like it just like this.

  • 1/2 cup of Butter (softened)
  • 1/3 cup of Sugar
  • 2 eggs
  • 1 cup of Sour Cream
  • 1 8-1/2 ounce box of Corn Bread Mix (I used Jiffy)
  • 1/2 cup of Milk
  • 1 15-ounce can of Whole Kernel Corn (drain it)
  • 1 14-ounce can of Cream Style Corn
  1. Preheat over to 325 degrees.
  2. Grease 3 quart baking dish.
  3. Using a hand Mixer, cream together butter & sugar until fluffy.
  4. Add eggs. Beat in one at a time, mixing well before adding the other. 
  5. Add sour cream, and mix. 
  6. Gradually add in corn bread mix and milk. Alternate each, when adding into mixture. 
  7. Fold in drained whole kernel corn & creamed corn into mixture. 
  8. Pour into greased baking dish and bake for 45-50 minutes depending on your oven.
Serve while warm. Great as leftover! This recipe was adapted from the Taste of Home recipe index.

Sunday, March 9, 2014

Blueberry Banana Crepes

Hello 2014!

Finally adding a post to my blog and it feels so good to share this crepe recipe.

Sharing because, it's delicious! You must try this for dessert or anytime. Your mouth will be happy!

Not sure where I got this recipe, but it's the best I've come across for soft, chewy, simple crepes all the time.

  • 1 cup flour
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup water
  • 1/4 tsp salt
  • 2 tbs melted butter
  • Optional (you can add whatever you like) For this recipe, I used:
    • Nutella spread
    • 2 bananas peeled and sliced
    • 1/3 cup washed blueberries
Making Batter:
  1. Measure and have all ingredients ready to go (mix water and milk together in a cup).
  2. Whisk flour and eggs, combine until large lump forms.
  3. Gradually add in milk and water. The secret to a smooth batter is to add your liquid to the flour mixture a little at a time, going from wet paste to a smooth batter. The goal is to get as few bumps as possible. Will require a little elbow grease.
  4. Finally, add salt and melter butter and beat until smooth.
Cooking Crepes:
  1. Heat medium sized pan on low-med heat.
  2. Spray pan with Olive Oil Spray.
  3. Pour 1/4 of a cup of crepe batter into pan.
  4. Swirl immediately to cover pan evenly with batter.
  5. Let cook until edges lift off the sides, then flip.
  6. Cook another 1-2 minutes until lightly brown.
  1. Spread on Nutella
  2. Fill with banana's and blueberries
  3. Fold in two, sprinkle with powdered sugar and dig in.
  4. So Yummy!