Cream Cheese, Cucumber, and Pepper Snacks

I am not a great cook, I’m good when I want to be, but honestly my mind is usually somewhere else and following recipes is really, really hard for me. Any distraction – 3 kids, the dog, a friend, a flower – and boom, we are having “blackened” food again … usually without the Cajan part. So I started making my food simple. Really simple. I wanted healthy and easy.

Ingredients:

Get as much of each as you want to eat

  • Crisp Cucumbers
  • Cream Cheese
  • Bell Peppers
  • Garlic Powder
  • Salt and Pepper

The Cooking Part …

  • Slice the cucumbers
  • Slice the bell peppers
  • Spread a little cream cheese on each cucumber slice
  • Top with a pepper or two
  • Salt and pepper to taste
  • Eat and enjoy!

Cilantro Lime Butter Chicken

I am not a great cook, I’m good when I want to be, but honestly my mind is usually somewhere else and following recipes is really, really hard for me. Any distraction – 3 kids, the dog, a friend, a flower – and boom, we are having “blackened” food again … usually without the Cajan part. So I started making my food simple. Really simple. I wanted healthy and easy.

Heat oven to 350 degrees if you are going to bake. You can also do this on the stove top with a frying pan.

Ingredients:

  • Chicken Breasts – thawed, trimmed if you want, and enough for each person in your party to have 1 servings (3-4oz).
  • Limes – 1/2 sliced and 1/2 for squeezing
  • Cilantro – leaves chopped, stems removed
  • Butter or coconut oil – enough to cover the bottom of the pan, extra if you want it melted on top of chicken for serving
  • Melt the butter in the pan of your choice.
  • Arrange the chicken breasts in the pan
  • Squeeze 1/2 the lime over the chicken
  • Sprinkle with 1/2-3/4 of the clinantro
  • A little salt and more pepper than salt for cooking

The Cooking Part …

  • Cook until Chicken is done. I usually bake for 30 min or cook stove top for 10-15 min on med each side. I use a meat thermometer because it is easier for me to make sure it is done. I also set a timer to remember to flip or check.
  • Once done I cover and let rest about 5min while I finish prepping the sides, salad, and get the service ware ready.
  • Serve hot with extra slices of lime on top of each piece and a sprinkle of cilantro. Sometimes I add a dollop of butter too.

What to serve with …

I usually serve with any of these: roasted/baked potatoes, rice, asparagus, cauliflower, salad, and/or black beans. Enjoy!

Delicious and Simple Baked Salmon

In this easy to make main dish, I often stick it in the oven – make sure the timer is set loud enough – and then I work out while it cooks. Helps balance my life – good food and healthy body.

I am not a great cook, I’m good when I want to be, but honestly my mind is usually somewhere else and following recipes is really, really hard for me. Any distraction – 3 kids, the dog, a friend, a flower – and boom, we are having “blackened” food again … usually without the Cajan part. So I started making my food simple. Really simple. I wanted healthy and easy.

This one is super easy and allows you to go do something else while it cooks … Like Workout!

Ingredients Needed: Salmon filets, butter or coconut oil, rosemary in whatever form you have, I like ground for this dish, black pepper – I like the kind I can grind

  • Get some salmon – make sure it is thawed out (I often forget this step and end up with frozen items :). Enough for everybody to have a portion (3-4oz piece, size of a deck of cards).
  • Preheat the oven to 350 degrees
  • Line a baking dish with foil (if you want easy clean up)
  • Melt some butter or coconut oil – enough to cover the bottom with a little layer of liquid. I just put the oil in the baking dish and throw it in the oven while I get the salmon ready.
  • Arrange the salmon in the baking dish skin side down
  • Cut a lemon in half. Squeeze one half over the filets.
  • Sprinkle Rosemary over the tops of each piece
  • Grind fresh pepper over them
  • Cover with a piece of foil and bake for about 30 min depending on the thickness of the fish. Should be flaky and light pink inside.
  • Garnish with fresh lemon slices from the 2nd lemon half cut earlier

Pair with salad, roasted vegetables, rice pilaf, or baked potatoes to make a full meal.

Note: if it is to dry melt some butter over the top and note for next time cooking. Shorten the time.

Making Brussels Sprouts Yummy

Want to add more veggies into your diet but struggle to break out of the common choices. Try Brussels sprouts in this easy and quick recipe.

I am not a great cook, I’m good when I want to be, but honestly my mind is usually somewhere else and following recipes is really, really hard for me. Any distraction – 3 kids, the dog, a friend, a flower – and boom, we are having “blackened” food again … usually without the Cajan part. So I started making my food simple. Really simple. I wanted healthy and easy.

I love vegetables. I really like them. So much that my older cousins used to call me vegetable when I would chose the celery over Grandma’s cookies. I have never been much of a sweet eater. I prefer salty and bitter flavors. It should be no surprise that I might find brussels sprouts a good idea.

I often eat them for breakfast, but this easy recipe makes a great side dish too.

  1. Chop your Brussels sprouts into bite sized pieces and trim the tough parts. I like mine to be cut so some of leaves come off while cooking. They get nice and crispy.
  2. Heat up some bacon grease in a frying pan
  3. When it is hot, add your Brussels sprouts. Cook until they soften, but not too much. I like to have some crisp outside leaves and a little brown on the cut sides. I do not like them soggy. They should still have some form when you eat them. Maybe not “crunchy” but not soggy.
  4. Salt and pepper to taste

These go great with eggs, kale, steak, hamburgers, chicken, fish – with pretty much anything.

At least I think so. Enjoy.

Easy Breakfast Salad – Whole and Hearty

If you are like me – you like breakfast. And you like it to be full of protein, fat, and nutrients to start your day off well. Here’s an easy breakfast salad that will fill you up and and get you through your morning with lots of energy.

I am not a great cook, I’m good when I want to be, but honestly my mind is usually somewhere else and following recipes is really, really hard for me. Any distraction – 3 kids, the dog, a friend, a flower – and boom, we are having “blackened” food again … usually without the Cajan part. So I started making my food simple. Really simple. I wanted healthy and easy.

Share the Knowledge: 
“Maintaining a healthy weight has always been touted as an issue of calories in and calories out. But it’s clear that 100 calories of candy is not the same as 100 calories of vegetables; it’s just not that simple. One of the many ways mindfulness can help our relationship to food is through conscious and empowered decision making”. – Dr Mark Hyman

I eat eggs everyday. I have most of my life. If you are like me, you don’t like to get bored and I’ve lived long enough to need some extra creativity when eating eggs for breakfast daily.

Breakfast Salad!

  • Rip up some kale, enough to fill your plate or bowl.
  • Fry 2 eggs in the fat of your choice – I like real butter or bacon grease. I also like to salt and pepper in the pan – I think it tastes better when they are hot.
  • Drizzle olive oil on your kale. I also like to salt and pepper my kale.
  • Place eggs on top.
  • Done.

*Extras: sometimes I like to add sliced tomatoes or avocados on top of my eggs. If I’m in a hurry I scramble the eggs and lop some salsa on top. You can also add a breakfast meat or sunflower seeds for a little crunch.

If you don’t have kale, use whatever greens you have. Sometimes I add cabbage, because I like it the contrast.