Balsamic Glazed Salmon

Balsamic Glazed Salmon

Here is a 30 minute dish you seriously don’t want to miss out on! This salmon is one of the best I’ve ever had (and yes, I like this more than the other salmon recipe I just posted – that one is also delicious and I will continue to make it, but this one is unquestionably amazing. Also, I never thought I’d say this, but I like this just as much as the one I labeled “The Best Salmon I’ve Ever Eaten.” I didn’t think I would ever find an equal). It might have a little something to do with the fact that I’m obsessed with balsamic vinegar and the depth of flavor it has once it has simmered down, into that heavenly, deeply hued, slightly tart, slightly sweet, glaze of pure joy. But truly, there is more to this than just the balsamic vinegar. This glaze also contains white wine, dijon mustard, honey, fresh rosemary and garlic. So, just imagine for a moment the glorious flavors those six ingredients can create together. You might just catch yourself sipping spoonfuls of the sauce, or at least wanting to. It’s funny, my 5 year old daughter is becoming quite the little foodie herself, while I was snapping pics she kept inching over trying to taste more of the sauce, saying things like “this is my favorite sauce ever!” and “I really just love this sauce.” I was so proud when I saw that she and my picky 3 year old finished off their half serving of salmon I plated them. That’s when you know a recipe is good :).

If you, like me, don’t drink wine and only use it for cooking, you can simply pour the remainder into ice trays and freeze it into individual cubes to reserve for a later cooking use. Enjoy!

Balsamic Glazed Salmon
Balsamic Glazed Salmon


  • Balsamic Rosemary Glaze
  • 1/2 cup balsamic vinegar
  • 1/4 cup white wine
  • 2 Tbsp honey
  • 1 Tbsp dijon mustard (I like Emeril’s)
  • 1 Tbsp chopped fresh rosemary, divided
  • 1 cloves garlic, finely minced
  • Salmon
  • 4 (6 oz) salmon fillets
  • Salt and freshly ground black pepper
  • 2 tsp canola oil, divided


  1. Allow salmon to rest 10 minutes at room temperature. Meanwhile, in a medium saucepan combine balsamic vinegar, white wine, honey, dijon mustard, 1/2 Tbsp of the chopped rosemary and the garlic. Heat mixture over medium-high heat and bring to a boil, then reduce heat and simmer over medium-low heat until sauce has thickened and reduced to 1/3 cup, about 13 – 15 minutes, stirring occasionally. Remove from heat and pour into a heat proof dish (using a rubber spatula to get it all out) and allow to cool.
  2. Season both sides of salmon with salt and pepper. Heat a large non-stick skillet over medium-high heat and add 1 tsp of canola oil. Once pan and oil are hot, add 2 salmon fillets and cook, without moving, until salmon has nicely browned on bottom, about 3 – 5 minutes. Carefully flip salmon to opposite side and continue to cook 3 – 5 minutes longer until bottom is browned and salmon has cooked through. Rest in a warm oven (don’t rest it in a hot oven, you don’t want to continue to cook it. If you have to skillets I would recommend just using both and cooking all of the salmon at once. Wipe skillet clean, add remaining 1 tsp oil, once hot repeat process with remaining 2 salmon fillets.

You can find complete recipes of this Balsamic Glazed Salmon in

Avocado Chicken Salad

Avocado Chicken Salad

The concept is simple—a quick, basic chicken salad that uses mashed avocado as a binder instead of the more traditional mayonnaise.

That was my idea as I set out to repeat the success we had with our Avocado Tuna Salad. It would be a “sequel” of sorts, hopefully a sequel more like Toy Story 2 (brilliant!) than the second Bridget Jones (yikes).

Nailed it! At least I think so. You will be the final judge.

The unexpected ingredient in this chicken salad is chopped apple. Apple brings sweetness, tartness, and crunch to the chicken salad, helping to round out the flavors.

Avocado replaces the fat of the mayonnaise, but not the seasoning. So we’re adding salt, pepper, and a good dose of lime juice. I’m also adding plenty of chopped fresh cilantro, you could easily use parsley instead.

Avocado Chicken Salad
Avocado Chicken Salad


  • 1 cup finely chopped cooked chicken
  • 1 ripe avocado, seeded and peeled (see How to Cut and Peel an Avocado)
  • 1 apple, peeled, cored, and finely chopped
  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped red onion
  • 2 Tbsp finely chopped cilantro or parsley
  • 2 teaspoons lime juice or a tablespoon of lemon juice
  • 1/2 teaspoon kosher salt
  • Pinch of freshly ground black pepper
  • Sandwich bread or salad greens


  1. Place the chicken, avocado, apple, celery, and red onion in a medium bowl. Gently mash the avocado with a fork and stir it around so that everything gets well mixed.
  2. Add the cilantro or parsley, lime juice or lemon juice, salt, and pepper. Add more lime juice or salt to taste. If the mixture seems a little dry, you can stir in a teaspoon or two of olive oil.
    To store, place in a bowl and cover completely with plastic wrap so that no part of the chicken salad is exposed to air. Will keep a couple of days in the fridge.

You can find complete recipes of this Avocado Chicken Salad in

Vegetarian Quinoa Chili Recipe

Vegetarian Quinoa Chili Recipe

Vegetarian Quinoa Chili Recipe

Vegetarian Quinoa Chili Recipe
Vegetarian Quinoa Chili Recipe


  • 2 cups cooked quinoa
  • 1 Tbsp extra virgin olive oil
  • 1 large yellow onion, diced (1 3/4 cup)
  • 4 cloves garlic, minced
  • 2 (14.5 oz) cans diced tomatoes
  • 1 (15 oz) can tomato sauce
  • 1 1/2 – 2 cups water (or chicken broth if not making vegetarian)
  • 1 (7 oz) can diced green chiles
  • 2 1/2 Tbsp chili powder
  • 2 tsp ground cumin
  • 2 tsp cocoa powder
  • 1 1/2 tsp paprika
  • 1/2 tsp granulated sugar
  • 1/2 tsp ground coriander
  • 1/2 tsp cayenne pepper, or to taste (optional)
  • Salt and freshly ground black pepper, to taste
  • 2 (15 oz) cans kidney beans, drained and rinsed (I used one dark red, one light red)
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 1/2 cups fresh or frozen corn
  • 1/2 cup cilantro, chopped
  • Juice of 1 lime


  1. Heat olive oil in a large enameled cast iron pot over medium-high heat. Once oil is hot add onion and saute until tender, about 4 minutes, adding in garlic during last 30 seconds of sauteing. Add in diced tomatoes, tomato sauce, cooked quinoa, water (start with 1 1/2 cups then add more later if desired), green chiles, chili powder, cumin, cocoa, paprika, sugar, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil, then reduce heat to a simmer, cover pot and allow to simmer 30 minutes.
  2. Add in all beans, corn, cilantro and lime and cook until heated through. Serve warm with optional toppings and sides (cheddar, sour cream, diced avocados, saltine crackers or tortilla chips).

You can find complete recipes of this Vegetarian Quinoa Chili Recipe in



A bowl of true comfort food on your dinner table in 30 min or less. That’s something I can live with all week.
And even though it’s a piping hot bowl of soup, I can have this all. year. long.Although I definitely prefer having this during this time of year, especially in front of the fireplace. Not that I have one of those but a girl can dream.

Now this soup is packed with spicy Italian sausage, potatoes and hearty spinach – a complete meal in a single bowl.



  • 1 tablespoon olive oil
  • 1 pound spicy Italian sausage, casing removed
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon crushed red pepper flakes, optional
  • Kosher salt and freshly ground black pepper, to taste
  • 5 cups chicken broth
  • 1 bay leaf
  • 1 pound red potatoes, diced
  • 3 cups baby spinach
  • 1/4 cup heavy cream


  1. Heat olive oil in a large stockpot or Dutch oven over medium heat.
  2. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
  3. Stir in garlic, onion, oregano, basil and red pepper flakes. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes; season with salt and pepper, to taste.
  4. Stir in chicken broth and bay leaf, and bring to a boil.
  5. Add potatoes and cook until tender, about 10 minutes.
  6. Stir in spinach until it begins to wilt, about 1-2 minutes.
  7. Stir in heavy cream until heated through, about 1 minute; season with salt and pepper, to taste.
  8. Serve immediately.

You can find complete recipes of this SAUSAGE, POTATO AND SPINACH SOUP in



These Vegan Chili Pineapple Sweet Potato Burgers are FULL of flavor! sweet pineapple and spicy chili make an amazing combo.  A chili flavored spread pairs perfectly with these burgers! Vegan and Gluten Free Option.

I love sweet potatoes rice burgers! Don’t you?!

This. Is. My. Favorite. Burger. Yet. 😉

You may have already seen my Healthy Black Bean Sweet Potato Burger and my Vegan Curry Burger and those are both out of this world flavorful and delicious but it’s getting warm out and pineapple in my burger is TOTALLY necessary!

obviously I have been on a pineapple kick lately! I mean… Chili Pineapple Mango Salsa and Vegan Caribbean Quinoa Taco’s over the last couple weeks! 😉 I might have most of my pineapple obsession out of me now… maybeee HA!

Anyways, I really think you are going to love it because the sweet pineapple goes perfect with a dash of chili and sweet potatoes and rice in this Vegan Chili Pineapple Sweet Potato Burger!

This burger also kind of makes me feel like I should be sitting on a beach in Hawaii enjoying it… don’t you agree? Pineapple in the burger just says beach, at least in my mind it does. 😉

Moving on, the base is sweet potato and rice just like the other two burgers, I mean it’s crazy how much you can change the flavor of a burger by what you add to a base! They all three taste SO different, it just goes to show ya’ some base recipes you just don’t mess with…yet! 😉 (the food making wheels in my mind never stop turning!)

I added onion, chili and pineapple to this burger and the sweet and slight bit of spice is a wonderful combination my friends… a wonderful one!



  • 10 oz. bag of frozen cubed sweet potatoes (about 1⅓ cups mashed) * see notes
  • ¾ cups dry rice cooked (about 2 cups after cooked, I used basmati rice)
  • ⅔ cup chopped and squeezed pineapple* (see notes*)
  • ¼ of a small purple onion chopped tiny
  • 2 tsp chili powder
  • Pinch of black pepper
  • ½ TBSP olive oil (optional see notes)
  • FLAX egg optional see notes! (1 tbsp flax seeds ground up which will make 1½ tbsp plus 3 TBSP water)


  • 1 ½ TBSP vegan mayo
  • ¼ tsp chili powder
  • ¼ tsp onion powder
  • Pinch of black pepper
  • ¼ of a small lemon squeezed (make sure no seeds fall in)
    (double this recipe if you like a lot of dressing on your burger)

EXTRAS optional:

  • burger buns (I used sprouted grain ones from Food For Life brand)
  • sliced thick tomato
  • shredded lettuce
  • onion


  1. Start by cooking the rice and steaming the sweet potatoes. Cook rice according to directions on your package.
  2. For the sweet potatoes place them in a pot with about 2 oz. of water and a lid, let steam on low-medium heat for about 15-30 minutes depending on heat level and if you use fresh or frozen, once they are mash able with a spoon they are done!
  3. Next while those are cooking, chop the onion and pineapple and place in a large mixing bowl so it is ready!
  4. Once rice and potatoes are done, add the rice to the big bowl with the pineapple and onion and let the rice cool until you are able to touch it without getting burned (about 10 minutes) , then mash the sweet potatoes in the pot before adding to the rice mixture, then add the sweet potatoes and mix everything really well!

You can find complete recipes of this VEGAN CHILI PINEAPPLE SWEET POTATO BURGERS in

Avocado Caprese Skillet Chicken

Avocado Caprese Skillet Chicken

The Caprese (tomato, basil, fresh mozzarella and balsamic vinegar) combination is one of the worlds best ingredient combinations…and then you add avocado into the mix and things get totally crazy. When I make a Caprese dish, more often then not lately you’ll also find some perfectly ripe avocados in the mix of things, because why not? Avocados are healthy, they’re creamy, they have a mellow yet incredible flavor, and they pair perfectly with tomatoes, basil and mozzarella. Pile all of that over some garlicky skillet chicken and finish it of with a generous drizzling of balsamic glaze and you’ve got an chicken dish worthy of a holiday meal…yet it’s easy enough for a weeknight meal! You can have this chicken ready in 20 – 25 minutes (especially if you slice the toppings while the chicken cooks)! Does dinner get any better? Really, I’m not sure it does. I was savoring each and every bite of this delicious chicken!
Of course you can also grill this chicken as well, simply brush the chicken with the olive oil first, then sprinkle on the seasonings (garlic, powder, onion powder, Italian seasoning, S & P) then grill over medium-high heat on lightly oiled grilled grates until cooked through – adding on the cheese, avocados and tomatoes during the last minute of cooking. I do love the simplicity of doing this in a skillet though, and of course in the warmth of my home right now. Plus it’s nice not to have to wait for a grill to preheat, the skillet only takes a minute or two.

Of course this is definitely a repeat recipe! It’s so good and so easy it will likely become a regular on your menu!

Avocado Caprese Skillet Chicken
Avocado Caprese Skillet Chicken


  • 2 (10 – 11 oz each) boneless skinless chicken breasts, butterflied and halved
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp Italian seasoning
  • Salt and freshly ground black pepper
  • 2 Tbsp olive oil
  • 6 oz fresh mozzarella, cut into 8 slices
  • 4 avocado slices (from a firm but ripe large avocado)
  • 2 medium vine ripened tomatoes, sliced
  • 3 Tbsp balsamic glaze (I used Bertolli)
  • 1/3 cup chopped basil ribbons


  1. In a bowl mix together garlic powder, onion powder, Italian seasoning, 1/2 tsp salt and 1/4 tsp pepper. Sprinkle mixture evenly over both sides of each chicken cutlet. Heat olive oil in a 12-inch skillet over medium-high heat.
  2. Add chicken (cover pan with a splatter screen if you have one) and cook until golden brown on bottom, about 4 – 6 minutes. Rotate and cook opposite side until chicken has nearly cooked though, reducing burner temperature just slightly if needed, about 4 – 5 minutes (it should be nearly 160 in center on an instant read thermometer) then add two slices of mozzarella to the top each cutlet, followed by one avocado slice, and 1 – 2 tomato slices. Cover pan with lid, return to heat and allow to cook 1 – 2 minutes longer until cheese has melted and chicken registers 165 in center.

You can find complete recipes of this Avocado Caprese Skillet Chicken in

Low Carb Cheesy Broccoli Bites

Low Carb Cheesy Broccoli Bites

These yummy cheesy broccoli bites are low carb and also gluten free. Using almond meal keeps the carbs low and still tastes great.  Perfect for a snack or an appetizer.  I made these using frozen broccoli but I have also made these with fresh steamed broccoli in the past. Super good! Also a great way to get kids to eat their veggies.

Low Carb Cheesy Broccoli Bites
Low Carb Cheesy Broccoli Bites


  • 1 (16oz) package frozen chopped broccoli
  • 3 large eggs
  • 1 teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon oregano
  • ¼ teaspoon black pepper
  • ⅛ teaspoon cayenne pepper
  • 1 cup shredded cheddar cheese
  • 1 cup almond meal


  1. Preheat oven to 400 degrees F.
  2. Place the broccoli in a microwave-safe bowl. Cover with a microwave safe plate and microwave 5 minutes, stirring midway, to thaw. Drain.
  3. Meanwhile, in another large bowl, whisk together the eggs, salt, garlic powder, oregano, black pepper and cayenne. Add the cheddar cheese and the almond meal, then add the thawed and drained broccoli. Use a large spoon to mix everything together well.
  4. Use your hands to form into 24 small patties. Arrange the patties on the prepared baking sheets. Bake 15 minutes on each side, until browned. Allow to cool a couple of minutes, then serve.

You can find complete recipes of this Low Carb Cheesy Broccoli Bites in



Happy spring everyone! If you’re like me you’re getting antsy for warm weather, flowers, greenery, spring produce, shorts…I could keep going, but I think you get the point, I am welcoming spring with open arms! Along with spring comes a couple of holidays, starting with Easter. Today I’m sharing this delicious and lightened up Crustless Vegetable Quiche that is a must for Easter brunch or breakfast!

There are so many reasons I adore this quiche. First it’s crustless. Not only does this mean there is a ton less calories and fat, but I also don’t have to mess with a crust. Don’t get me wrong I love the rich traditional quiche every now and then, but with all the other goodies that will be served up with Easter brunch I wanted to make a quiche that was a little lighter.

Second reason I love this crustless vegetable quiche. It’s packed with vegetables, one of them being asparagus, which for me is one of the most delicious spring veggies. Along with the asparagus you will find zucchini, mushrooms, onions, and tomatoes.

I made this quiche vegetarian because if your brunch table looks like ours there will be plenty of meat options to keep the carnivores happy!

Third reason I love this quiche, dairy! We’re talking three kinds. The quiche not only includes milk and cheese, but cottage cheese as well. Uh oh, did I lose some of you? Not a cottage cheese fan? I promise you will never know it’s in there.

It becomes so well incorporated in the eggs, vegetables, and cheese, that you won’t detect it at all. The great thing about the added cottage cheese is the extra dose of protein it gives the vegetable quiche, meaning you’ll be too full for that second cinnamon roll or danish, this is a good thing as far as your waistline is concerned.



  • 10 egg whites
  • 2 whole eggs
  • 1/2 cup skim milk
  • 1 teaspoon kosher salt, divided
  • 1 teaspoon dried parsley
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon hot sauce (optional)
  • 16 ounces fat free cottage cheese
  • 1 cup shredded monterey jack cheese, divided
  • 1 cup shredded reduced fat sharp cheddar cheese, divided
  • 1/3 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/2 of a yellow onion, diced
  • 1 large zucchini, halved lengthwise and sliced
  • 8 ounces mushrooms, sliced
  • 1 1/2 cups asparagus, trimmed and cut into 2 inch pieces
  • 1 tomato, deseeded and thinly sliced


  1. Preheat oven to 400 degrees and spray a 3-quart casserole dish with cooking spray.
  2. In a large bowl whisk together the egg whites and eggs until fluffy.
  3. Add in the cottage cheese, 3/4 cup shredded cheddar, 3/4 cup shredded monterey jack, milk, flour, baking powder, 1/2 teaspoon of salt, parsley, thyme, black pepper, and hot sauce.
  4. In a large skillet over medium high heat saute the onion, zucchini, asparagus, mushrooms, and remaining 1/2 teaspoon of salt for about 5 minutes or until tender.

You can find complete recipes of this CRUSTLESS VEGETABLE QUICHE in



Golden, crunchy, and crisp sweet potato wedges are easy to make at home!

When it comes to real meals, our weekday menu is nothing fancy. Most nights I’m so exhausted from baking all day I just want to plop down on the couch, turn on the tube, and order take-out. Most nights I fight that urge. My secret weapon? Tried-and-true recipes, baby. There’s nothing more comforting than cooking a recipe you know like the back of your hand.

When it comes to sweet potatoes, I’m a die-hard fan. Sweet potato fritters, croquettes, pancakes, fries, muffins, and quesadillas make me happy and hungry. Last week I was making these burgers for dinner and wanted an exciting side that was healthy and hearty. My brain instantly decided upon sweet potato fries, but as I was cutting the potatoes I made a split decision and cut them into thick wedges, instead.

This basic (but brilliant!) recipe requires very few ingredients, making it a minimalists dream come true! To make this irresistible snack you’ll need sweet potatoes, olive oil, Italian seasoning, salt, black pepper, and a pinch of brown sugar. You’ll also need a large baking sheet, some tinfoil, and a baking rack (this is what I use). The assembly takes virtually no effort and should take less than 10 minutes. Perfect for nights you’re in no mood to fuss with food.

These sweet potato wedges do need to bake for 35 minutes, so keep that in mind when planning an “eat” time. If you’re cooking something fast like chicken cutlets or burgers, I recommend prepping the wedges and popping them in the oven first, then working on the rest of the meal as they bake.

The wedges will bake on an oven-safe rack that’s been placed over a large baking sheet lined foil. You’ll bake them at 450 degrees (F) for 30 minutes. At this point you’ll crank on the broiler (or increase the temperature to the broiler setting, depending on how your oven works) and let them bake for another 3-5 minutes. This step is what gets the outside layer SO crispy.



  • 2 large sweet potatoes, peeled (or unpeeled, if you like skin) and cut into wedges
  • 2 1/2 tablespoons olive oil
  • 1 1/2 teaspoons salt
  • 1 teaspoon sugar
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon black pepper


  1. Preheat oven to 450 degrees (F). Line a large baking sheet with tinfoil (shiny side up); place baking rack onto prepared baking sheet; set aside.
  2. Peel the sweet potatoes (if preferred) and cut off the pointy ends. Slice the sweet potatoes in half (lengthwise), then cut each piece into wedges.

You can find complete recipes of this EXTRA CRISPY SWEET POTATO WEDGES in



Here’s the perfect foolproof recipe on how to cook artichokes! These artichokes are boiled so that you get a tender artichoke heart (doesn’t get dry like baked/roasted artichokes!) and this is also the fastest and easiest way of cooking artichokes perfectly each time. These artichokes are also deliciously seasoned with sea salt and thyme, and paired with a garlic balsamic dipping sauce.

Did you know that California produces almost all of the artichokes consumed in the US? I grew up in California and artichokes are one of my favorite appetizers. Whenever I see it on a menu, I always order it! These artichoke appetizers usually packed with flavor like garlic, pepper, olive oil, and lemon juice. How to eat it: you pull off one leaf at a time, dip it in a delicious mayo-based sauce, and scrape off the tender “meat” of it with your teeth. I could eat these nonstop.

There are different ways you can go about cooking artichokes:

Baking: You can bake a foil-wrapped artichoke in the oven, which gives it a lot of flavor, but it can get a little dry and dehydrated. Baking also takes the most amount of time compared to other cooking methods, and the length of time required for baking varies a lot depending on the size of the artichoke. It can be tough to balance the baking time required and avoiding dryness.
Grilling: If you have a grill, go for it! I’ve never tried this option before because it’s so much easier to cook artichokes in the kitchen without firing up the grill. But if you’re having a barbecue and the grill is handy, this is definitely something that you can try.
Steaming: This is a faster option compared to baking, but does require the proper steaming tools such as a steamer basket. Also, it’s not a foolproof method — you need to check occasionally to see if the pot needs more water, and steaming time can vary.
Boiling (my preference): This is the easiest and fastest method of cooking artichokes. Also, it’s foolproof (anyone can boil water) and works for all sizes of globe artichokes. Best yet, it results in a really tender and delicious artichoke heart without any of the dehydrated effects that you get from baked/roasted artichokes. This method doesn’t get as much flavor as you would from baking and grilling methods, but I find that it’s easy to season the artichoke post-cooking to get all of the flavors you want.



For the artichokes:

  • 2 globe artichokes
  • 1 tablespoon olive oil
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon sea salt, to taste
  • 1/4 teaspoon dried thyme, to taste

For the dipping sauce:

  • 5 tablespoons mayonnaise
  • 1 tablespoon balsamic vinegar
  • 2 garlic cloves, minced
  • 1 teaspoon dried thyme


  1. Prepping the artichokes: Use a serrated knife to chop off the top third of the artichoke (it’s inedible) and cut off most of the stem, leaving about an inch of stem.
  2. Cooking the artichokes: Add the artichokes to a pot of boiling water. Cover with a lid. Bring the water back to a boil and then reduce the heat to a simmer. Cook until tender, about 30 minutes. The artichokes are done when you can easily insert a knife into the stem with no resistance. Drain the artichokes stem-up in a colander until they’re cool enough to handle.

You can find complete recipes of this HOW TO COOK ARTICHOKES PERFECTLY EACH TIME in