Super quick & delish meal with a bit of an Indian flare!

I used:

2 organic chicken breasts cubed
1/2 block of tofu
2 cups green beans, cut however you please
2 cups carrots, cut however you please
1/2 cup diced onion
1/4 cup minced garlic
2 tablespoons olive oil
1 tablespoon cinnamon
1 tablespoon cumin
1 teaspoon cayenne
1 teaspoon turmeric
Juice of two oranges
Splash of sherry or any cooking wine
Salt & pepper to taste

I cooked rice for Brian, I was going to do quinoa for me but the tofu & veggies were enough!! I would begin cooking rice or quinoa while you begin the meal.

If you are vegetarian or vegan get two separate pans out – if you are not but would rather have tofu – you can easily cook in the same pan.

Chop up chicken & tofu into bite size pieces…cut veggies up to desired size as well.

Put olive oil into pan, or pans, if you are cooking separate you should split seasonings, you may or may not want to add more to taste…I am completely one who try’s my meals while cooking! These measurements may be a bit off for I do a dash here & there!

Add garlic & onions with olive oil & wine to pan on medium heat – when onions turn translucent, add tofu & chicken to the pan along with veggies & spices. Pour your fresh orange juice into pan(s). Cook about 20 + minutes flipping/stirring frequently on medium heat. Make sure chicken is cooked throughly before & veggies are tender!

Enjoy your meal!



Super simple, yummy & cheap dinner that is sure to please anyone!

I love flatbreads…of any kind. You can do so much with them & get very creative! These were just quickly tossed together for my hungry man!

Preheat oven to 425 degrees.

Gather your flatbread & any ingredients you desire…I did one BBQ chicken pizza with BBQ sauce as the base, shredded chicken, mozzarella & goat cheeses, red onion & topped with fresh cilantro. The other was super simple & had an olive oil base with oregano, garlic & cheeses!

I popped in the oven for less than 10 minutes, until the cheeses bubbled up…

Get creative & enjoy!


Enchiladas are SO good…but I don’t eat much meat these days so when I decided I was going to make them for Brian, I remembered the night before I made an awesome quinoa salad I could transform!

Preheat oven to 375 degrees

See Quinoa Salad recipe…take out 2 cups & put in bowl.
Add 1 small can green chilies & 1/4 cup enchilada sauce.
If you eat cheese toss some sharp cheddar in!

Put in large flour tortilla, place in pan & pour enchilada sauce on top.

For the chicken enchiladas I like to cook chicken in a crockpot with enchilada sauce & chilies so it’s perfectly tender & flavorful by the time It’s ready to put in the tortilla! Perfect for a weeknight dinner.

Put 2 chicken breasts in crockpot with 1 can enchilada sauce & a small can diced chilies in the morning, put on low & come home to perfect chicken for enchiladas!

Rotisserie chicken works great as well & is so simple. Just take chicken off bones chop & toss with sauce & chilies.

Put chicken in large flour tortilla with grated sharp cheddar, place in pan & pour enchilada sauce on top.

Bake both quinoa & chicken enchiladas for 25 minutes.

Serve with a side of black beans & rice.



On Sunday night I decided to make quinoa…it turned into a giant quinoa salad! Unfortunately I didn’t measure anything but I can give an idea & let you know exactly what ingredients are in this amazing salad!

In the salad there is:
3 cups (at least) cooked quinoa
Red, yellow & green peppers, diced
Onion, diced
Mixture of bean sprouts from Sprouts
Kale chopped
Spinach chopped
Cucumbers, diced
Tomato, diced

This was soooo yummy on its own, I did make so much though I decided to transform it within the next few days…see my posts with quinoa enchiladas & quinoa burgers!


I love cooking for both Brian & I…it’s so simple to create the same dish but twist it to fit both of our tastes.

This is one of my favorites because you can make it Asian by adding soy or teriyaki or keep it simple and just do oils & seasonings!

I will do a post about all things I love at Trader Joes…the pre-chopped cabbage is defiantly one of them!

1 bag of Trader Joes cabbage or 1/2 head chopped cabbage.
1 cup chopped carrots
1/2 cup onions
1 cup chopped mixed peppers
1/2 cup chopped green beans
1/2 cup chopped broccoli
1 cup chopped spinach
1 tbsp chopped garlic
2 tbsp olive or coconut oil
1/4 cup soy, teriyaki or liquid aminos
Salt & pepper if you’d like.
For his add:
2 large sausages cooked & sliced into bite size pieces. I’ve also done soy or teriyaki marinated steak or chicken instead of sausage!

Add oil to pan & toss in veggies. Stir occasionally until tender.
Cook sausages while chopping veggies or during cooking of veggies.

You can omit the Asian twist & replace with your favorite seasonings…really anything is good with this!

Dinner for two!


I used some Trader Joes German sausages for this recipe, any sausage would be good I’m sure!

3 sausages any kind
1/2 box Bowie pasta
1 cup broccoli
1 cup mixed peppers
1/4 cup chopped onions
1/4 cup chopped carrots
2 tbsp oil of choice, sometimes I use coconut but this was napa valley olive oil…yum!
2 more tbsp oil for after everything is mixed together.
Parmesan Cheese to taste.
Salt & Pepper to taste….if you’re new to cooking just sprinkle a bit over top, mix in, taste tests are essential 😉

Cook the sausages in a large skillet which will be big enough for all ingredients. I normally cook them whole then once they brown I slice them into bite size pieces & toss back in to make sure they cook fully!

While sausages are cooking chop up veggies & begin to cook pasta according to package.

Make sure to chop up extra veggies for your salad! 😉

During this time is when I get out my spirilizer & spirilize my zucchini! I always do at least a few zucchini so I can have leftovers! One or two depending on size should be perfect!

After sausage looks like its done toss in veggies and olive oil. Cover & stir occasionally.

Chop up the rest of your salad ingredients & assemble your salad. I used tomato, avocado, peppers, carrots and cilantro. I also had spinach & kale on the plate before adding my zucchini, then topped with veggies, cilantro & flax seeds. I used a balsamic vinaigrette dressing – you can use your favorite, anything will be great!

Once veggies are tender toss the cooked Bowie pasta to the skillet, add remaining olive oil, plate the dish & top with some fresh Parmesan!

You just completed a his & hers dinner in less than one hour! 🙂



Let me tell you about my new favorite skin care line…you WILL be hooked & you most defiantly will thank me for it! 🙂

While walking in downtown Truckee,CA with Brian’s Mom, Marcia, we stumbled upon a new shop called Nox. Right when we entered the shop I was drawn to a shelf with skin care products.

After talking with the owner of the shop and her knowledge of the products which are made by her cousin in Sheboygan,WI…I was sold.

They have the greatest combinations that simply work!

Here is a link you can read more about the product and check out the line…

My first purchase was the night time serum as well as the emu lotion….I love both so much! Marcia bought the anti-aging serum and loves it! This is coming from someone who has tried many products and is a tough critic!

We both purchased things from Olivu426 as gifts for Christmas and have had nothing but the most positive feedback!

It’s always fun sharing REAL, NATURAL products!