Steak with creamy corn risotto

Last nights dinner. Not the healthiest thing in the world but it sure was good!!


•1/2 cup Arborio Rice

•2 tsp beef demi glace

•1 ear of corn

•2 oz grated Parmesan

•2 green onions

•1 1/2 tsp pot roast seasoning

•1 Roma tomato

•2 oz sour cream

•10 oz steak strips


Remove husk from corn, rinse and remove kernels from cobb. Trim and thinly slice green onions. Core tomato and coarsely chip. Pat steaks dry and season with pot roast seasoning.

Place a medium pot over medium-high heat. Add 1 tbsp of olive oil. Add corn, half the green onions, a pinch of salt, and a pinch of pepper to pot. Stir until corn starts to brown (2-3 minutes). Add rice and stir occasionally till rice is toasted (1-2 minutes).

Add 1 cup boiling water to pot with rice. Stir often until nearly all water is absorbed. Add 1/2 cup of water and stir often till water is absorbed; repeat often 18-20 minutes. Taste risotto as you cook checking for tenderness. When rice has no more “bite” or crunch, it is done. Remove from burner, add parmesan, sour cream, a pinch of salt, then cover and set aside.

Place a large non stick pan over medium heat and add 2 tbsp of olive oil. Add steak strips and stir until browned 3-4 minutes. Add 1/4 cup of water, tomatoes, demi glace and a pinch of pepper. Cook until tomatoes break down and sauce thickens. Remove from burner

Plate dish with risotto, then steak mixture and top with remaining onions. Enjoy!

Pork meatballs with rice and snap peas


•2 tsp Chopped ginger

•2 Garlic cloves

•2 Green onions

•12 oz ground pork

•1/2 cup jasmine rice

•2 oz ponzu sauce

•1/4 tsp red pepper flakes

•6 oz snap peas

•2 tbsp soy sauce

•1/2 oz sesame oil

•1/2 oz white rice flour


Preheat oven to 400 degrees. Bring a medium pot with rice and 1 cup of water to boil. Reduce to simmer, cover and cook 18-20 minutes.

Slice green onions, mince garlic and remove strings from snap peas (if necessary).

I’m a mixing bowl combine pork, soy sauce, half the green onions, rice flour, ginger, half the sesame oil and a pinch of pepper. Mix and roll into 8 golfball sized meatballs. Heat 1 tbsp of olive oil in a non stick pan. Add meatballs and cook until browned on all sides (2-3 minutes). Transfer meatballs to a baking sheet. Place in oven and cook 8-10 minutes.

Wipe pan clean, add 1tbsp of olive oil and remaining sesame oil. Add garlic and cook 1 minute. Add snap peas, green onions, red pepper flakes, and a pinch of salt. Stir occasionally until tender (4-5 minutes).

Plate dish and serve ponzu sauce on the side for dipping. Enjoy!!


Sometimes the simplest breakfasts are the best breakfasts. After I graduated from college and got my first real job, I constantly skipped breakfast. I always said I was in too much of a hurry to get to work so I just grabbed a coffee and ran out the door. I was working out like crazy but instead of gaining muscle I just kept getting skinnier. This may be some people’s goal but it wasn’t mine. That’s when I realized my food intake was affecting me more than I realized. For someone with a degree in Exercise and Sports Sciences you’d think I would have caught this right away. Not always when it’s yourself. I decided to make some changes in my diet. Breakfast was a must. So I traded in my coffee for protein and fats (good fats). I saw a huge improvement in my overall energy and eventually my size. To this day I still make sure to eat a healthy breakfast. My favorite is avocado toast! Some mornings it’s difficult with a little one so I grab a protein shake. But that’s better than nothing at all! As a mom of an infant I need all the natural energy I can get so fueling my body properly is a must!

Sirloin steak with white wine demi glace


•2 tsp. Beef demi-glace

•1 oz butter

•2 garlic cloves

•0.125 oz fresh oregano

•0.125 oz fresh parsley

•5 oz peas

•2 sirloin steaks

•2 oz white cooking wine

•12 oz Yucatán potatoes


Preheat oven to 400 degrees

Cut potatoes to the size of dice. Place 1 tbsp of olive oil in a non stick pan on medium heat. Add potatoes and cook for 5 minutes. Transfer potatoes to a baking sheet and bake in oven for 20-22 minutes.

While potatoes bake, mince the garlic, parsley and oregano. Reheat pan used for potatoes to medium heat. Add a tbsp of olive oil. Cook steaks 5-7 minutes per side.

While steak cooks. Finish potatoes. Put potatoes into a non stick pan on medium heat. Mix in peas and garlic. Sauté for 3 minutes. Stir in parsley and oregano. Season with salt and pepper.

Plate steaks. While steaks rest, reheat pan used to cook steaks. Add white wine, and demi-glace. Cook until reduced by half (1-3 minutes). Remove from burner and swirl in butter.

Plate potato mixture and pour sauce over steaks. Enjoy!

Teriyaki Chicken with Almonds


16oz chicken

8oz green beans

2 green onions

1/2 cup brown rice

1/2 oz brown sugar

1/2 oz rice vinegar

1 oz chopped almonds

2 tbsp sriracha

2 oz teriyaki glaze


Bring a small pot with rice and 1 cup of water to boil. Redid heat to low, cover and cook till tender.

Trim ends off green beans and cut into 1 inch pieces. Season both sides of chicken with salt and pepper. Cut chicken into small cubes. Trim any excess fat.

Place a medium non stick pan over medium-high heat. Add 3 tbsp of water (can use 2 tbsp of olive oil if you prefer) and chicken. Cook 3-4 minutes. Transfer chicken to a plate.

Put green beans in pan used to cook chicken. Season with salt and pepper. Cook 3-4 minutes. Transfer to a plate.

Add teriyaki glaze, vinegar, brown sugar, sriracha and 2 tbsp of water to pan. Bring to boil. Return chicken, green beans and any accumulated juices. Stir for 2-3 minutes.

Plate dish and garnish with almonds and green part of onions. Enjoy!

Ginger Steak and Peppers


•2tbsp chopped ginger

•2 garlic cloves

•1tbsp red pepper paste

•2 green onions

•1/2 cup jasmine rice

•1 red bell pepper

•1 oz roasted peanuts

•10 oz steak strips

•2 oz teriyaki glaze


Bring medium pot of rice and 1 cup of water to boil. Reduce to simmer for 18-20 mins. Remove from burner, cover and set aside

Seed, stem and slice red bell pepper into strips. Trim and slice green onion. Mince garlic. Season steak with salt and pepper.

In a non stick pan heat 2 tbsp of olive oil. Add steak strips and cook till no longer pink (4-5 mins) Transfer to a plate till later use.

Cook red peppers in same pan used for steaks. Stir until tender (2-4 mins) Add green onions (reserve some for garnish), ginger and garlic to pan. Cook until aromatic (30-60 seconds). Add steak strips and any accumulated juices, teriyaki glaze, 1/4 cup of water, and pepper paste. Stir for 1-2 minutes.

Place rice on plates. Top with meat mixture. Sprinkle on peanuts, and remaining green onion and serve!

Sweet Chili Shrimp

Last nights dinner. It looks weird but it was really good and easy!01040CE9-0844-4EB7-8F4E-4C54EE3B9E80

Sweet chili shrimp bowl

•Ear of corn
•1 cup jasmine rice
•2 limes
•1 Roma tomato
•8 oz of shrimp
•3 oz of sweet chili sauce
•Tortilla strips
•1/2 an avocado
Boil rice in 1 1/2 cups of water for 18-20 minutes. Peel husk off corn and remove kernels. Dice tomato and jalapeño. In a nonstick pan with 1 tsp of oil, place corn and cook till lightly charred. Transfer corn to mixing bowl with jalapeño, tomato and lime juice. Return pan used for corn to medium heat. Add 1tsp of olive oil and cook shrimp until lightly browned. Pour in sweet chili sauce and cook 1-2 minutes. Remove from burner.
In your serving bowls layer rice, then shrimp then corn mix. Garnish with avocado and tortilla strips. Enjoy!

Meal Replacement Shake

61610BC8-B319-4E65-B3B4-2188F41CD602This mornings breakfast was a protein shake! Being a stay at home Mom I first thought I’d have all this time to make myself healthy meals during the day and get stuff done. Wrong! No one prepared me for how time consuming it is to take care of a baby! It’s a full time job! Props to those moms who have twins, triplets or more than one child! There is always something to do. Your baby needs to be fed, changed, played with or you’re working on crawling/standing/etc. Some days I just don’t have time to sit down to eat a meal let alone one that’s well balanced. Rather than just grab a granola bar I make myself a protein shake. This is the perfect meal replacement. And I can throw it in a shaker bottle and take it with me. Some days after dinner if I’m craving something sweet I’ll make one rather than having ice cream or sugar! It’s definitely a healthier alternative and I don’t feel guilty after eating it!
•1/2 a cup of berries
•1/2 a cup of kale or spinach
•1 tbsp of peanut butter
•1 scoop of chocolate protein
•1 unsweetened vanilla almond milk
•1/2 cup of ice
•Add water if you don’t want it as thick

Southwestern quinoa bowl

FD876C0F-9494-494C-AE61-75A3222F249BFor lunch I decided to go with something healthy and easy. Below is the recipe for my southwestern quinoa bowl!

For the bowl:

•1 sweet potato steamed or baked

•1 tbsp cumin

•1 tbsp chili powder

•Salt and pepper to taste

•1/4 cup of black beans

•1/4 cup of corn

•1 cup cooked quinoa


•Half an avocado

•1/4 cup of greek yogurt

•1/4 cup of water

•1 cup of cilantro leaves

•1 clove of garlic

•1/2 tsp salt

•Juice from 1 lime


Before baking or steaming your sweet potatoes make sure to cube them and sprinkle them with the cumin and chili powder.

While sweet potatoes cook. Pulse all dressing items in a food processor until smooth.

Layer bowl starting with quinoa on bottom. Then top with corn, sweet potato and beans. Drizzle with dressing.

Add salmon or chicken for more protein!