Monday, September 14, 2015


1 cup bulgur 
1 cup boiling water 
1 sweet red onion (about a cup when finely diced)
2 to 3 scallions (diced)
1 small bunch of chives (diced)
1 English cucumber (quartered)
1 to 2 cups cherry tomatoes (diced)
1 cup of Italian parsley (about 1 bunch
A little under 1/4 cup extra-virgin olive oil
3 Tablespoons lemon juice
1/2 teaspoon kosher salt 

mint (about a quarter cup once minced) 
1/4 teaspoon back pepper 
1/4 teaspoon cumin

Place bulgur in a large bowl. Cover with boiled water. Let stand for one hour and drain water if any water remains. While bulgur is soaking, finely dice the onion, mince scallions & chives. Quarter the cherry tomatoes, mince the parsley and mint. After bulgur has soaked for an hour, add lemon juice, olive juice, cumin, salt and pepper to the bulgur and mix. Then fold in the remaining ingredients chill and enjoy! Taste and adjust seasoning as you see fit! 

*You can also use quinoa instead of bulgur and I also like adding feta cheese to this, throw in some grilled chicken and eat it in a pita pocket! Recipe inspired by

Monday, June 29, 2015

Zucchini, Black Bean & Quinoa Skillet


1 tablespoon Coconut Oil 

1-1/2 cups quartered lengthwise, sliced zucchini
1/2 cup diced red bell pepper 
1 cup corn
1 can Whole Black Beans, drained, rinsed
1 can (14.5 oz each) Fire Roasted Diced Tomatoes with Garlic, undrained
1 cup cooked Quinoa 


Cook Quinoa according to package directions. 
Heat oil in large skillet over medium heat. Add zucchini and bell pepper; cook 5 minutes, stirring occasionally. Add beans, corn & undrained tomatoes. Increase heat and bring to a boil. Add quinoa; stir well. Cover; remove from heat and let stand 7-10 minutes or until liquid is absorbed. 

Note: I added some red pepper flakes to my bowl to spice it up a bit and I highly recommend it. You can also melt cheese over top but I left it out because I have slowing cutting back on my dairy intake :)

Friday, June 5, 2015

Caprese Sandwich on Ciabatta Bread

  • Caprese Sandwich on Ciabatta Bread

  • Fresh ciabatta bead 
  • 1 fresh ripe tomato, sliced
  • 1 ball fresh mozzarella, sliced
  • 1 handful fresh basil leaves
  • 1 Tablespoon Homemade or prepared basil pesto
  • Balsamic vinegar

Slice the roll in half and spread the tablespoon of pesto over the two half's of bread top with the sliced mozzarella. Place on baking sheet in the oven pre-set for 400 degrees to toast the bread and melt the cheese. After the cheese has melted take the rolls out of the oven and place the fresh basil leaves on top of the cheese, then add the sliced tomatoes & sprinkle with the balsamic vinegar. Close the sandwich with the other half of the roll and enjoy!.

I am taking a food photography lighting class this month so this was my first homework assignment using only available lighting which is what I use for all of my food photography. I'm looking forward to learning how to use studio lighting to light food. I do enjoy using available lighting though. I hope you enjoy this I love the simplicity of this sandwich. 

Tuesday, April 14, 2015

Thai Coconut Curry With Shrimp Instant Noodles


8 teaspoons chicken base
4 teaspoons brown sugar
4 teaspoons red curry paste (see note above)
1/2 teaspoon chili-garlic sauce (more or less to taste)
4 teaspoons fish sauce
16 to 20 to 30 medium cooked shrimp
1 cup thinly sliced button or shiitake mushrooms
1 cup coconut milk
4 small nests rice noodles or pre-cooked ramen or Italian pasta (see note above)
1 cup thinly sliced scallions
1 lime, cut into 4 wedges


In a medium sized bowl add chicken base, curry paste, sugar, chili-garlic sauce, shrimp, fish sauce, mushrooms, coconut milk. Whisk away!

Put the noodles in 4 resealable glass jars. (I put them in dry, it took a little longer for them to soften even when adding boiling water so you may want to boil some water and soften them up before you put them in the jar!)Divide scallions and lime wedges between 4 small zipper-lock bags and seal bags (You can refrigerate for up to 4 days.) 

When ready to serve add boiling water to the top of the jar. Seal jar and let sit 2 minutes. Open jar, stir in scallions, squeeze with lime, and serve!

I found this recipe on!I wanted to make this awesome to go lunch to take to work. I added a lot more mushrooms and shrimp then the recipe calls for because, well I love shrimp! and I wanted to bulk it up a little but more! I think next time I make this I will add some more chili-garlic sauce. But since this was the first time I was tentative with my spiciness! So have fun when you make this and let me know what you add or change to this! Maybe bamboo shoots? This will be be a fun recipe to build on!

Monday, March 9, 2015

Miso Noodle Soup to go!

Hello friends! I felt like making something new for the week! After starting my full time job this past year it has been hard for me to be consistent in my postings (kinda worn out at the end of the day!) Plus its hard to take photos of food when it's dark outside! 
But now that it is spring time the sun is setting later and not I have some more sunlight to take photos after I cook! I've been eating a lot of soup for lunch at my desk job so I am trying to adding a little variety to my lunches and be healthy. I saw this recipe at The Londoner and thought I would love to make a version of that. I modified it slightly but it is quote tasty!

Any A jar with clamp (I used a 16oz jar)
1 package of dry Yakisoba Noodles handful of dried noodles
1 small handful of mixed asian veg (I used a broccoli cabbage slaw) 
1 cooked chicken breast / cooked shrimp / tofu
Small handful of bean sprouts
4 shiitake mushrooms (sliced)
1 scallion (diced)
1/4-1/2 tsp hot sauce (I like garlic chili sauce)
1tsp miso paste
1tsp bouillon/stock powder (Check and make sure it has no MSG)
1tbsp soy sauce

Cook noodles according to package and divide into jars. (make sure you flatten them out so you can add all the other goodies to the jar!)

In a small bowl mix together your soy sauce, miso, bouillon and as much hot sauce as you fancy (make sure you add just add even just a little, it gives the soup a great bite!)
Add diced cooked chicken, mushrooms, scallions and slaw onto the bed of noodles. (I stuffed as much veggies in as I could)

Add boiling water up to the next of the jar, seal the top and watch the water turn into the that delicious broth. After a few minutes pop open that lid and enjoy!

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