October 11, 2016

A More Savory Chicken Salad

Most of my chicken salads are on the sweeter side--with green apple and/or grapes.  Last night, I decided to go for a more savory kick.  Here's the new recipe:

1 chicken breast, baked and cubed
1 tbsp. mayonnaise
1/2 tsp. Parsley
1/2 tsp. Oregano
2 stalks green onions, minced
1/4 tsp. Garlic Powder
1/4 cup sliced almonds
Salt & Pepper

Full recipe in the Recipe Book.

October 9, 2016

Green Juice

I made my first green juice today. The recipe, Cucumber Scallion, is on the Juicing page. I've been nervous about making a green juice because it seems so difficult, but I was really happy with how this one turned out.

A few things to mention:

I'm not sure juicing spinach is worth it. I used about 2 cups of spinach and swear I got, maybe, a teaspoon of juice. I'd rather eat it whole and get the fiber. This confused me, though, because it's in the green juices I buy at the store.

There are several health benefits to green onions that are added to this juice by including the green onion. I took a chance on this one and snipped a few stalks from my plant.  I'm glad I did; they add good flavor that is not overpowering. Among others, they have Vitamin A, C, and K. Your eyes will thank you.

August 21, 2016

Back to Juicing

I've started juicing again! I will be updating the Juicing page with new recipes as I create them. I'm really enjoying the freshness of all of the product and the nutrition that's packed in one cup.

To prepare for work mornings, I juice on the weekends or the night before and put the juice in a mason jar; then, it's ready to be drank in the morning right out of the jar. Generally, 1 cup is a good serving without being too much.

July 21, 2016


Views on the blog were the highest in a long time. I promise to get better about posting soon! Post what you'd like to know in the comments. :)

February 21, 2015

Steven's Creation

A good friend of mine was studying and needed some brain food. It was either Jimmy John's or me, so I offered to make him something. Though he had some high expectations, I luckily had the ingredients to satisfy his request.
Excuse the poor capitalization.
I had to post about it because in making it, I was pretty impressed. I probably wouldn't have thrown this together on my own, and it looked pretty great! Unfortunately for him, I'm not in the market for personal chef jobs.

Steven's Creation:
Serves: 1; 10 minutes

2 tbsp. olive oil
1/4 cup diced onion
1/2 cup diced tomato
1 cup chopped kale
2 oz. ground turkey sausage
2 eggs, scrambled

Heat the olive oil over medium heat. 

Add the onion and sautee for a few seconds. 

Add the sausage and brown, breaking up with the spatula. 

Add the tomatoes and kale. 

Sautee for 3-5 minutes, until everything is softened. 

Add the eggs and scramble until everything is cooked through. 

Season with sea salt and pepper.

January 30, 2015

Ground Turkey & Veggies

I don't have a picture of this, but I figured I should post about it because it was such a simple meal to throw together after a long day. I've been sick this week, so my motivation to really do anything significant in the kitchen is at an all-time low. Instead of my usual scrambled eggs and turkey bacon, this morning I had a banana and turkey bacon because I was too lazy to make the eggs. The other night after class, it would've been so easy to give up and binge on an ice cream sandwich or two. Instead, I threw together some vegetables and ground turkey for a nutritional, filling meal.

3 tbsp. olive oil
1/2 yellow onion, diced
1/2 zucchini, diced
1/2 yellow squash, diced
1 cup white mushrooms, sliced
1 lb. ground turkey
Herbs de Provence OR rosemary, parsley, sea salt, pepper

Heat the olive oil over medium heat. Add the onion and sautee for 3-5 minutes, until softened. Add the rest of the vegetables and sautee, stirring occasionally, for 5-10 minutes, until softened and reduced. Remove to a separate bowl. Add the turkey to the same pan and brown. Drain grease. Add the vegetables to the pan with the turkey and season to taste. Voila!

This makes easy leftovers for lunch as well. You can also put dijon mustard on it for added flavor.

January 26, 2015