Chicken with Mushroom, Tomato, and Garlic over Zucchini Noodles

I’m back! Part of my 30 things to do before I am 30 is to post in this at least once a month! This is my July – talk about cutting it close!

My friend, Maria purchased a spiralizer (ok, that is not a real word but whatever) – coolest. thing. ever! So i went over to her house to make dinner – we created the dinner around the use of the spiralizer! This one is healthy, delicious, and simple! Here we go:

You will need:
boneless chicken strips
cherry tomatoes
mushroom medley (pictured below)
three+ large zucchinis
garlic (as desired)
oil (coconut, or olive)

Preheat your oven to 425 (oven temperatures will vary)

Use your spiralizer to prepare your noodles! We used three zucchini, and it made 4 servings for us (we love zucchini) 


(set aside zucchini while we prep the chicken)

We use Trader Joe’s chicken strips, and made 4 packets with them

Separate the chicken out between the 4 pieces of tinfoil
Add a pinch of salt, some pepper, diced garlic, and cherry tomatoes cut in half

chickens before

fold chicken into little packets so they look like this:

wrap chicken 

once preheated, put chicken in the oven for 20 minutes (thanks, Maria) 

maria oven 

Turn on your stove tops! you’ll need 2 burners going at the same time.

Start the Zucchini – cook with a little bit of oil (we used coconut oil) and toss as it cooks:

pile of zuc

cook the mushrooms as outlined on the bag – only takes 3-4 minutes:


once the chicken is done cooking unwrap it from the tinfoil:

chicke done 

layer your noodles, mushrooms, and chicken packet (don’t dump it unless you want the juices – i transferred with a fork) onto a plate or in a bowl, and enjoy!


SO EASY, right?! 

Happy cooking, everyone!


Breakfast: The most important meal of the day (just got easier…)

I can’t believe that it took me so long to try this – I HAVE BEEN MISSING OUT FOR SO LONG!

Home made frozen breakfast burritos – for days!  I experimented with this last night and I could not be happier.  I ended up with (6) total, but the last one was a little heavy on the veggies, I could have used one more egg I think.

Here is what I used:

2 Tofurkey Fake Sausages
1.5 Bell peppers
1/2 bag of white mushrooms
Spinach (I must have used 2 cups – it shrinks down)
Shredded Pepper Jack Cheese

8 Eggs
Red pepper flakes

TJs Chile & Onion Tortillas

Follow these easy steps:
Mix eggs, a splash of milk (or not, up to you), red pepper flakes, and pepper in the bowl.
Heat skillet with cooking spray (I use this) and pour egg mixture in – scramble until cooked (you know … push the eggs around so they share the heat, don’t just let them sit there)
Remove eggs from heat to cool after cooking is complete (I put them on a plate to cool)

Next: Chop all veggies and fake ssg (if you are using real meat cook it first, and add it to the scramble later). Heat a (larger) skillet with cooking spray, add veggies and saute over medium heat.  I cooked the mushrooms, peppers, and sausage first, and added the spinach later (it takes less time to cook).  Drain veggies carefully, and set aside to cool (i scooped them into my egg skillet since it had time to cool off).

Wait around, dance in your kitchen, and clean up your mess while everything cools down.

Everything ready?! Ok, lay out tortillas on tinfoil and add some shredded cheese (as much or as little as you like, or none at all) layer egg, and then your veggie mix.  Fold in the sides, roll the tortilla, and wrap in tinfoil.  Stack them, take pictures, share with friends, and freeze.

When you are ready to consume your new favorite breakfast / snack remove it from the fridge, cover with a damp paper towel, and heat in the microwave for 2-3 min until heated to your desired temperature.  Top with salsa, hot sauce, avocado, etc … and enjoy!

You’re welcome, your mornings just got THAT much easier.


Veggie Pasta with … more veggies!

This one is super simple (might seem like a no brainer), but – I really liked it, so I thought I would add 🙂

This is my first time using (what I think is new) Barilla Veggie infused pasta:

we had the carrot and squash farfalle (bow ties are my fav!)

pasta should be cooked to your linking – i started the water before i started the prep work because I made a large batch. (Note – this can be made with rice pasta, or sans pasta – just use more zucchini (green and yellow) and make the pasta out of that).

veggies to prep:
portobello mushrooms
white onion
zucchini (I used 2)
pepper (I used yellow)
tofurky sausage (this one, again, has been tested and liked by meat eaters)

photo 1(5)

So, again – start the water and then move on to your washed unwrapped veggies and Tofurky (I used 2 of the sausages – could have used more for sure).  when you cut the veggies they should all be about the same size so that they can cook at the same speed:

photo 2(5)

Now, I used one large pan, and one smaller one … but I really wish I had 2 large ones – you’ll see in the photo below that one of them had soooooo many veggies in it they were about to jump ship!  I know that pasta isn’t great for you, so when I make it I try to have equal or more veggies than pasta in the dish (I try …. ).  Anyway – overstuffed pans here with veggies in olive oil:

photo 4

So – when the water boils the pasta goes in the pot – the timer in the picture says 7 min, so I think I could have timed that a tiny bit better, but everything still worked out.  I ended up heating the sauce (Trader Joes tomato garlic pictured above) in the same pan as the onion spinach garlic:

photo 1(4)

Once the pasta is done you can drain and return pack to the large pot that it was cooked in.  When the veggies are done, and the sauce is hot throw everything in the big pot:

photo 2(6)

Serve with grated cheese if you would like 🙂

Enjoy, my friends 🙂

Crock Pot Chili – or something like that

My step siblings (step fathers kids), mother, brother, sister, and I have an ongoing argument about chili.  Half of us say no beans (this half also won a chili cook off in 2012 … so they think they know about all things chili), the other half say beans are ok.  The no beans people are VERY adamant about no beans.  If you are a no beans person stop reading here.

This is a crock pot creation … so it probably shouldn’t be here in this blog for cooking.  I was back and forth for a while on it, and decided that some of my friends that rarely cook (ahem … NYC I’m looking at you) might like to try this one out.

So, for this one all you need is everything pictured below dumped into a crock pot for 8 – 10 hours on low.  Feel free to add any other items you would like (more veggies etc), this is just what I happened to have in my apartment.

Pre crock pot

My friend Chels says she just picks (3) kinds of beans to add.  On my last batch I did black, pinto, and garbanzo.  This round I am trying a white bean.


I wanted to give a close up on this one.  I am a vegetarian – so I don’t use real meat in my chili.  Last round I had meat eaters taste my final creation, and they said they could not tell the difference.  This is my first time using the chorizo style Tofurky in the chili.  I used it for some fajitas a few weeks back and it was delicious (spicy! careful!) so I hope it works out well here.


all in

I also put some cayenne pepper in it – but not too much because i was not sure how spicy the Tofurky would make it.

Now this deliciousness will cook overnight, and in the morning I can dish it out into my tupperware.  This makes chili for DAYS – so make sure you are: in the mood, have someone to share with, or freeze some.

I’ll update tomorrow after the taste test!


Scallop Pasta

Scallop Pasta

I love scallops, but I have never cooked them myself. This was super easy and SO delicious. I used garlic basil pasta from Trader Joes for the one pictured, but I also just used Trader Joes rice pasta over the weekend and that one was delicious as well. Last thing – I added red pepper flakes to give it a kick – not needed, but if you like spicy I vote DO IT!

I found this bad boy on Pinterest – thank you Judy for sharing:


Cauliflower Crust Pizza

Cauliflower Crust Pizza

Thank you Mimosas in the Morning for this one:

For mine (pictured) I used a ton of veggies – eggplant, zucchini, mushrooms, peppers, onions, and a ton of garlic (maybe too much if you’re not a garlic lover) I sauteed the veggies before i put them on the personal pizzas, since we were only broiling in the end (not enough time to cook the veggies).

I altered this recipe by using trader joes soy cheese in the crust, and the yogurt lactose free cheese on top. I am sure it is delicious both ways.

I fed these to two of my meat eating, dairy eating friends and they loved them, and said they were very filling. I always call it a win when my meat eating friends like my veggie cooking.

One thing that I am iffy about is that it called for 1 egg for every 1 cup of cheese, and cauliflower. my crusts were a little more wet when I was putting them in the oven than I think they should have been. I have seen other recipes call for only 1 egg per every 2 cups of cauliflower. I think I will try that next time.

UPDATE: Last night (3/6) I tried this again with some friends.  I used (2) cups of cauliflower to 1 cup of soy cheese and 1 egg.  SO. MUCH. BETTER. Crust was far less soggy than before – much more like real crust.  ALSO – after you’re done cooking the cauliflower (in the microwave) if you strain it or ring it out with paper towel it helps to get the moisture out (again, less wet).

Last, but important – I cooked 4 of mine on parchment paper, and 1 on the pan. The ones on the parchment paper cooked better, and didn’t stick, so I suggest that.  Another update: do not use tinfoil, ever.  Use spray on a cookie sheet, or parchment paper.

Have fun! Guilt free pizza is so fun!


Deep Dish Pizza

Deep Dish Pizza This deep dish pizza is inspired by Little Star Pizza in San Francisco, CA. It is cornmeal deep dish crust, and it is AMAZING. So, we start by using the crust recipe in this link: (thank you, Jenna @ When I make this pizza we use mozzarella, spinach, feta, onions, garlic, pizza sauce and mushrooms. We sometimes use peppers, and pepperoni (usually on half as I do not eat meat). Here are the changes from the recipe attached to what i do: *Before you put the crust into the pan sprinkle the cornmeal around the pan so that it is on the outside of the crust as well *press the mozzarella into the crust bottom, and up into the sides of the deep dish. trust me, it is part of the secret. *cook down the spinach and the onions before putting them on the pie, and make sure you get ALL the liquid out before you put it into the crust *this may sound funny but before you put this pie in the oven push/squish down all the toppings into the crust. It just makes it better, so do it. *the recipe says to let it sit 15 minutes after you take it out of the oven. the pizza will smell very good … don’t be tempted to eat it right away, let it sit – it needs to. enjoy 🙂