Sweet Brussels Sprouts


What you’ll need:

Brussels sprouts (cut ends off and slice)
Dried Parsley
Olive oil (or whatever oil you prefer)
Brown sugar (about half a tablespoon)
White onion (diced)

Caramelize onion in a sauté pan with olive oil. Add sliced brussels sprouts with a little salt, pepper and a pinch of brown sugar. Serve when sprouts are soft. A little brown sugar goes a long way so add accordingly. This is a perfect side to add to chicken, steak or in my case more veggies! Enjoy!

Cilantro Chili-Lime Prawns

cilantro set up


I made cilantro chili – lime prawns yesterday for a friends BBQ. I feel like I always try to think outside of the box when bringing things to parties mostly so people can try new things, but also because the regular stuff like potato salad, fruit salad and whatever else can often be boring. This recipe was really easy and fast. I am always browsing the internet for new recipes and am very glad I stumbled upon this one. One thing I want to say- is that just because there is a recipe doesn’t mean you can’t change a few things here and there.

What you’ll need for this:

  • 1 teaspoon grated lime zest ( I didn’t have a zester so I excluded)
  • 1/4 teaspoon fresh lime juice (make sure the limes you choose are squishy)
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons low-sodium soy sauce
  • 1 jalapeno chili (minced)
  • 2 tablespoons chopped cilantro leaves
  • 1 tablespoon minced garlic
  • 1 tablespoon sugar
  • 1 teaspoon chili powder
  • 1/4 teaspoon cayenne
  • 1 1/2 pounds medium shrimp in shell ( I picked up already shelled but raw shrimp from Whole Foods)


Marinate the shrimp. In a medium bowl, stir together lime zest, olive oil, soy, jalapeno, cilantro, garlic, sugar, chili powder, and cayenne. Peel the shrimp, leaving on tails.

Rinse, and then pat dry with paper towels. Put the shrimp in a large zipper bag, pour the marinade over, close the bag, pushing out any air and rub the marinade into the shrimp. Refrigerate for 20 minutes. ( I refrigerated for about 2 hours until we were ready to BBQ).

Preheat grill to medium-high. You can skewer the kabob, or if you don’t have kabob sticks, simply stick the shrimp w/ marinade in foil and close tight. Place on grill and wait about 6 -7 minutes or until finished cooking. Prawns cook pretty fast, so keep an eye on these bad boys.

For the Quinoa- Mango Salad:


  • 1 cup quinoa or couscous
  • 1 zucchini
  • 1/2 bell pepper
  • 1 mango
  • 1 tablespoons chopped (italian) parsley leaves
  • chicken stock (optional) you can cook the quinoa in this for more flavor- I did not.
  • 1/4 red onion
  • 1/2 jalapeno
  • 1 lime


Cook the quinoa as you would rice. for 1 cup quinoa use 2 cups water or stock. Set aside when done.

In a separate pan, saute parsley, jalapeno, bell pepper and zucchini with olive oil. I don’t like to cook my veggies all the way through for quinoa salad because I like the extra crunch. When veggies are near done, add red onion and mango in with veggies just to give a little warm up ( 2 minutes max). Add all ingredients together with quinoa. I like to add a little more olive oil, salt, pepper and and juice from lime to add flavor to salad. Top with prawns and you are done!

Add some corn tortillas and this is great for tacos! Enjoy!

Breakfast, Lunch or Dinner Quiche.


As mentioned earlier this week I hosted a brunch over the weekend. I was trying to stray away from the traditional brunch items like eggs or waffles and decided to go with this amazing quiche recipe. Not all of my friends are vegetarians and even though they insisted veggie items were fine, I requested someone pick up some ham so I could add it to the goodness! I am sort of over the top when it comes to these things like hosting. It just so happens that I am a bit of a perfectionist and want my friends to have the best of the best so if this means me waking up at 6 am for an 11am brunch, well then, so be it! This was my first try at making quiche and I didn’t realize this was going to be so easy. I made one veggie quiche (for me..nice try thinking I would eat meat), and one with ham! Let’s just say they were so easy and gone within minutes! If you are having company or hosting a party soon – I recommend this recipe with both thumbs up!

{What you’ll need}

3 cups shredded hash browns (can buy or make yourself)
4 tablespoons organic butter (1/2 stick)
3 large eggs
1 cup half & half beaten (can use less if you add more filling less egg)
1/2 of a zucchini (diced)
1/2 bell pepper (diced)
White onion- use as much as you want (diced)
Sliced mushroom (about a handful)
Mild cheddar cheese (optional)
Salt/pepper to taste


Gently press drained hash browns between paper towels to dry them as best possible. In a 9 inch pie plate toss hash browns with melted butter into plate and press them into the bottom and up sides to form a crust. Bake for 25-30 min on 450 degrees F until golden brown and starting to crisp.

Meanwhile, in a sauté pan add a little olive oil and sauté onion, zucchini, mushroom and bell pepper until slightly cooked. Add salt/ pepper to taste and garlic powder if you like. (Note: you are just cooking veggies to take the crisp off- they will finish cooking in the quiche.) Remove hash brown crust when golden brown, add veggies, meat (optional) and pour egg mixture over. Lower the oven temperature to 350 degrees F and bake for 30 more minutes or until quiche is golden brown.


Found this recipe here.