Buddha Bowl

Inspired by paint palettes and vibrant colors, I threw together this bowl for a flavorful lunch.  Summer food to me means fresh produce, dressed with a light citrus dressing.  With an urge to throw avocado on everything, I attempted at the ever so popular avocado rose trend found at every ” So San Francisco” type cafe.  Without fail, this meal pleased my eyes and my stomach.  Here’s how ya do it! 🙂


(serves 2)

1 Red Bell Pepper

1/2  Head of Broccoli

1/4 Head of Red Cabbage

1 Cup Brussel Sprouts

1 Avocado

1 Chicken Breast

1 Lemon Juiced

2 tablespoon Olive Oil+ extra for cooking veggies

1 Clove Garlic Minced

1/2 tablespoon Spicy Mustard

1 tablespoon Avocado Mayo

1 tablespoon apple cider vinegar

Salt, Pepper, Cumin


  1. Preheat the oven to 350 and cook your chicken breast for 15-20 minutes in olive oil, salt and pepper. (I like to refrigerate afterwards for a cold chicken salad on hot summer days)
  2. Slice the bottom off the brussel sprouts and cut in half.  Sauté in olive oil, dribble of lemon juice, minced garlic, cumin, salt and pepper for 10-12 minutes on medium heat.  I like to turn up the heat towards the end (once they are soft) to make the kinda crispy.  Broccoli and cabbage can be cut into small pieces while the brussel sprouts are cooking. For the broccoli, cut of the heads so they are in small bite size pieces.  The cabbage should be cut as finely as you can.  In a medium saucepan, cook the broccoli and cabbage in the same olive oil/lemon mixture as the brussels. Cook until broccoli and cabbage is slightly softened (6-10 minutes on medium heat)
  3. Prep the peppers by washing and cutting into thin strips.
  4. For the avocado rose if you are feeling fancy…..watch a youtube video.  It surprisingly isn’t that tricky.  🙂
  5. Assemble time- Grab a bowl and separate all your veggies into their own little sector.  Add cooked chicken, peppers, broccoli, brussel sprouts, cabbage and top with the avocado rose.
  6. Dressing- Mix together 1 Tablespoon Mayo, 1 tablespoon olive oil, 1 tablespoon ACV, 1/2 tablespoon Spicy Mustard, Salt and Pepper.  Drizzle on top 🙂



Oriental Chicken Lettuce Boats

One of my favorite restaurants in the cities is Big Bowl.  My sister and I typically get the chicken lettuce wraps for quick little appetizer.  I whipped these up for my mom and sister this weekend with my own copycat recipe! Fully approved and enjoyed by all! 🙂 FYI just a tad messy and eating it with a fork looks stupid.


(3 servings)

2 Chicken Breasts

1 Green Pepper

1/3 cup shredded Carrot

1 can sliced water chestnuts

3 chopped chives

1 Bundle Romaine Lettuce

3 servings Rice Noodles


1/2 Tbs grated ginger

1 Tbs Soy Sauce

2 Tbs Teriyaki Sauce

1 Tbs sesame oil

2 Tbs Honey Ginger Balsamic

1/2 Tbs Rice Vinegar

Crushed Honey Sesame Cashews (Trader Joes find)

  1. Chop chicken into small pieces and pan fry. (Olive oil and sesame oil combo, twice as much regular olive oil to sesame oil)
  2. Once chicken is cooked add sliced peppers, onion, carrots and water chestnuts.  Saute for 3-4 minutes.
  3. Prepare the rice noodles according to package.  I bought mine from Trader Joes in the refrigerated section- just boil for two minutes.
  4. Add noodles to chicken stir fry mixture.
  5. In a separate bowl mix all the ingredients for the dressing, add to chicken stir fry mixture in a bowl and refrigerate for 2-3 hours.
  6. Wash lettuce and fill the lettuce boats with refrigerated mixture.  Top with chopped honey sesame cashews! Enjoy!

Basil Quinoa Chicken Salad

Refreshing side or lunch option with a range of different ingredients! Inspired by a dish I had at a local Mediterranean restaurant.


serves 3-4

2 Chicken Breasts

1/2 cup uncooked quinoa (or rice alternative)

1 cup Chicken Broth

1/2 bundle of asparagus

Seeds from one pomegrante

8-9 leaves fresh basil

1 1/2 Tbs Lemongrass Mint Balsamic

2 Tbs olive oil

salt, pepper for seasoning

  1. Bake, stir fry or grill chicken.  Another option is to just buy rotisserie chicken breast and chop up into small pieces.
  2. Cook quinoa, typically one part quinoa to 2 parts water.  I use chicken broth instead of water to add flavor.
  3. Wash, cut and boil water and add the asparagus in a pot for 5-6 minutes until mildly tender.
  4. Cut pomegrante and remove seed, throughly picking off the white, peel around the seeds
  5. Add all ingredients into a bowl.  Chop up basil and mix with balsamic and olive oil.  Add the dressing to the mixture and refrigerate for at least 1 hour.  Salt pepper and ENJOY!

Bang Bang Honey Chipotle Chicken Stir Fry

Taking a fun spin on a run of the mill stir fry.  I love the combination of sweet and spicy and these ingredients mesh perfectly.  Start to finish it only took me about 20 minutes to make.  🙂


Chicken Breast

1/2 cup Broccoli Florets

1/2 Red Bell Pepper

1/2 cup chickpeas

5-6 baby Carrots (or get the crinkle cut because they are more fun)

Minced Red onion

Chipotle seasoning

dash of Red Hot Sauce

1/2 teaspoon Sesame oil

1/2 Tbs Honey

  1. Chop up Chicken and pan fry in olive oil and sesame oil.
  2. Add chopped broccoli, onion, pepper and peas. Fry together for 5-7 minutes on medium heat until tender.  Remove from heat
  3. Lastly add chipotle seasoning, red hot sauce and honey.  (If you leave the honey on the hot pan for too long it will become a caramelized burnt mess.)
  4. EAT UP!

Crispy, Cheesy Chicken Honey Mustard Tenders

Amped up version of your favorite childhood chicken tenders! Whoop Whoop.  Easy recipe and pairs great with homemade PURPLE potato wedges. 🙂


(1 Serving)

1 Chicken breast

9-10 honey mustard crackers (Nut Thin Brand)

3 Tbs Brown Rice Flour

Salt, Pepper, Garlic Salt

1 Beaten Egg

1 Tbs Honey Mustard

Shredded Cheddar Cheese (I use Daiya)

For the Potato Wedges

1 Medium Purple Potato

1/2 Tbs olive oil

Sea Salt, Pepper and Creole seasoning

1) Cut the chicken breast into medium sized strips.

2) In a blender or you can use a bag and smash….. Put crackers, flour and seasonings together until it becomes a uniform powder.

3) Crack and beat egg in a bowl.  Dip the strips into the egg then into the flour/cracker mixture.

4) On a greased cookie sheet lay the strips so they aren’t touching.  Drizzle a little olive oil to make them extra crispy

5) Bake at 400 for 8-10 minutes. After 8-10 minutes top the chicken with honey mustard and cheese.  Broil for about 2 minutes until bubbling and brown. Enjoy


1) Polk holes and microwave for about two minutes.  This softens the potato, (but doesn’t fully cook it) so it doesn’t take so long in the oven therefore timing it better with the tenders.  Coat in olive oil and sprinkle with sea salt. Place on cookie sheet

2) Bake at 400 for about 10 minutes.  Broil for 2-3 minutes after to make them extra crispy

Stuffed Sweet Potato Tuna Salad

Thankfully I have found a few friends here at Augie that have the same passion for cooking as me.  Two of my friends, Kayla and Caleb introduced me to Avocado Oil Mayo.  In the stores this goes for about 10-12 dollars.  Although I prefer quality, healthy products I also have a budget and would never have picked it up in stores unless my mom was in town. But, Thrive Market is an online health store that sells CHEAP health food products.  For about $3.50 you can purchase a jar of this crack mayo.  It has INCREDIBLE flavor and made with all natural ingredients.


I love tuna but it definitely needs some mayo or sauce because of its dry texture.  The contrast between the salty tuna salad and sweet potato made for a perfect lunch.  Took about 5 minutes total to make as well.


1 8 oz sweet potato (I buy the ones that are microwave ready in about 3 minutes)

1 Tuna Packet

3-4 Baby Carrots

1 slice red onion (then minced)

1/4 Red Bell Pepper

1- 1.5 Tbs Avocado Oil

1 tsp Smokey Dijon Mustard (Honey or preferred flavor)

Couple drops lemon

Salt, Pepper

1) Microwave Sweet potato for about 3-4 minutes in the microwave

2) Chop up carrots into thin circles, the onion into small minced pieces and the red peppers into small squares.

3) Remove tuna from the package and put in a bowl, add chopped veggies.

4) Mix in mayo, lemon and mustard.  Make sure everything is coated.

5) Cut the sweet potato down the middle the hot dog way…….then make three to four cuts going the other direction.  So you are left with a sweet potato that looks like your six pack abs.  Use a fork and give it a good mash to create a little platform for your tuna salad to pile onto.  Salt and Pepper and ENJOYYYYY!!!!

Honey Ginger Chicken Salad

Although I love a good Thai chicken salad with a peanut dressing, I experimented and came up with a different recipe.  Sesame oil is must I believe for anything oriental and it pairs great with a honey ginger dressing.  Top with some crushed nuts and it is a quick light lunch or side.


My mom buys this for me at a olive oil store from home. There are many olive oil stores, even one in Sioux Falls.  But mother doesn’t need to know that……take the free stuff while you can! 🙂 Toasted Sesame Oil is one of my favorites, but you only need a little, it is VERY strong.  Recommend mixing it with regular olive oil or a balsamic dressing.


1 Chicken breast

Asian blend mix (cabbage, snap peas and carrots)

1/4 cup peas

red onion (desired amount)

A few Tbs salted cashews (optional but highly recommended)


Unfortunately I have a hard time actually measuring things out when it comes to dressings and sauces.  But a relatively close estimate would be this!

1 tablespoon regular olive oil plus 1 teaspoon sesame oil

2 tsp soy sauce

1 tsp honey

1/2 tsp minced ginger

1 tsp rice vinegar

1) Slice up chicken and fry up in a pan with olive oil and a dash of sesame oil for 4-5 minutes, then add chopped up onion and peas to the mixture.  Stir fry together for another 3 minutes until throughly cooked and browned up a bit.

2) Mix together the ingredients for the dressing.  The honey can be hard to incorporate, so microwaving it for 5 or 6 seconds can help if necessary.

3) Pony up a plate, lay down a bed of the asian mix and top with the grilled chicken/veggies, dressing and top with some cashews! Enjoy

Kickin Chicken Jalapeno Cranberry Sandwich

Whenever I go out to eat with my sister, if there is a cranberry turkey sandwich wrap, sandwich or salad she orders it in a flash.  Therefore, I created this recipe to give her some variation but still keep the same sweet and savory combo that she loves.  This sandwich can be served hot or cold or throw in noodles instead of bread to make it a pasta salad.  Many twists and alterations to be made but for me a simple sandwich is what hit the spot.   Note: it is a proven fact that sandwiches taste better when cut diagonally.  Don’t go down the middle. Poor life choices.


(1 serving)

Rotisserie Chicken Breast (Or cook a regular chicken breast will work) —I use Rotisserie because it is much easier to shred for sandwiches.

1 Slice Go Veggie Jalapeño Cheddar Cheese

1 Tbs Smoking Mustard Sauce (I get it from our local farmers market) – Substitute by mixing Dijon Mustard and Mayo together and season desired seasonings (garlic, shallot)

1 Tbs Mayo

small handful of dried Cranberries

2-3 chopped Jalapeños

2 Slices Bread (I used Gluten Free Multi Grain)

1) Shred Rotisserie chicken breast to desired amount.

2) Mix in mayo and mustard.  Chop up jalapeño, dried cranberries and cheese into small pieces.  Add to chicken mixture.  Chill in the fridge for at least thirty minutes.  Or if you prefer it warm, microwave all ingredients for a bit.  Cold is the way I have tried and prefer but experiment around!

3) slap it all on a sandwich and enjoy.

Sweet Potato Tortilla Tacos

Favorite fast food restaurant hands down is Chipotle. Delicious guac and tacos are my go to.  However, being gluten free now, it means corn tortillas instead of flour.  Although I don’t mind corn tortillas they tend to be dry and crack easily, especially when they are loaded with meat and salsa.  I love sweet potatoes so I whipped up these sweet potato type tortillas, threw the batter in a pan and flipped em like a pancake.  More flavor and texture than the corn tortilla.


(about 2 servings)


1 8 oz sweet potato (I get the ones wrapped in plastic wrap for easy microwaving)

3 tbs almond flour

1/3 cup shredded pepper jack cheese (I used dairy free Go Veggie)

1 tbs olive oil

1 egg

1 pearl onion

The insides of your taco

1/2 lb ground beef, chicken or steak

1 roma tomato

pepper jack cheese




1) Pop your sweet potato in the microwave for about 3 minutes.  Until it is fully cooked

2) The hard part now, throw all the ingredients in for the tortillas into a blender.  Blend until smooth.  The batter should be thick but should be thin enough that you can spread it around in the pan.  If it seems to thick add one more egg.

3) Heat up a pan and throughly grease the pan.  Add the batter to desired tortilla size and fry up for about 2-3 minutes on each side.

4) fill your tortilla with chopped up roma tomato, lettuce, hamburger, salsa and guac.  ENJOY!!!!

Egg n Chicken Salad

I love egg salad, potato salad and chicken salad.  So I though why not mash two of them together.  Typically I love chicken salad with a little nut and apple action. But pairing the chicken with egg made me lead to the more savory side of things.  The ingredients are simple and it can be enjoyed on a sandwich, salad, chips or brown rice noodles.


(serves about 3)

4 eggs

1 chicken breast

2 tbs Smokin Dixie Mustard (found this at the farmers market!) (or use a honey dijon)


1 tbs olive oil mayo

1/2 tbs apple cider vinegar

2 pieces of celery

2 green onions

salt, pepper

1) Hard boil eggs.  The trick I learned from my mom is to fill the pot so eggs are covered and turn to medium/high heat for 12 minutes.  (start to finish 12 minutes, so start your timer as soon as you turn on the stove, not when they start boiling) After timer goes off run under ice cold water so they stop cooking. For the chicken, dice up and cook in coconut oil or preferred cooking/baking or grilled method.  Refrigerate eggs and chicken for at least 2 hours.

2) Peel eggs. Easier said then done …right? Trick I learned is to fill water glass half way full and plop egg in there.  Cover the top of the cup with your hand and vigoursly shake around for about 15 seconds. Take out the egg and peel, hopefully in one piece instead of a thousand micro pieces.  Dice up eggs and throw in a medium sized bowl.

3) chop up chicken, celery and onion.  Add to the eggs.

4) In a small bowl mix together the vinegar, mayo and dijon mustard.

5) Throughly mix sauce onto other ingredients. Dust some pepper and salt on top.  Enjoy!