Browsing Tag



Chicken Lettuce Cups

September 17, 2014


I’m working on finding more “whip it up” meals, that allow me to come home and create a delicious, healthy meal in a short amount of time.  If my husband likes it? Even better… luckily these lettuce cups fit the bill on all counts.


Chicken Lettuce Cups

recipe via Leave a Happy Plate

  • 1 tablespoon EVOO
  • 1 lb ground chicken
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons hoisin
  • 1 tablespoon sriracha sauce
  • 2 tablespoons low sodium soy sauce
  • 1 handful basil leaves, snipped into strips
  • 3 scallions, sliced
  • 8 large Romaine or Bibb lettuce leaves


  • 1 jalapeño, thinly sliced
  • 1/4 cup rice wine vinegar
  • 1/4 low sodium soy sauce
  • 1 tablespoon chili garlic sauce
  1. Heat olive oil over medium-high heat in a large skillet. Add ground chicken and cook about 10 minutes (until cooked through), breaking up the meat as it cooks.
  2. While chicken is cooking, add jalapeño slices and rice vinegar in a small bowl. Let sit for 10 minutes (this will be the start of your sauce).
  3. Now back to the chicken… add the onion and garlic to your chicken mixture and cook for 5 minutes.  Add the soy, sriracha and hoisin and stir to combine. Season with salt and pepper and add herbs (basil/scallions), give a good stir and remove from heat.
  4. Now that your chicken mixture is complete, head back to your pickled jalapeño mixture.  Add soy sauce and chili garlic sauce and stir.
  5. Assemble lettuce cups by spooning chicken mixture onto lettuce leaf and topping with the jalapeño sauce (which surprisingly isn’t too spicy – more vinegary – which I love!)









Presto Pesto!

September 8, 2014


In college one of the only tolerable foods in the cafeteria was pesto pasta.  Therefore I overdid it a bit and haven’t really touched it  since.  I figured 7 years was a good enough time to give it a try again and I’m happy to say I’m fully on the pesto bandwagon again (hopefully sans the Freshman 15 this time around).


My mom’s garden had an abundance of basil, so a collected as much as I could and got to work! Pesto is so amazing because it’s so easy to make, freezes really well and tastes SO GOOD.  My Sundays lately have been devoted to making seasonal food for this winter (tomato sauce, tomato soup, frozen fresh fruit) and figured why not add pesto to the list? It easily sells for $7+ for a small bottle, and ingredients are relatively cheap and easy to come across… so grab your blender, Tupperwares and get to work!


Basil Pesto 

  • 4 cups packed basil leaves
  • 4 cloves garlic
  • 1/2 cup pine nuts
  • 1 1/3 cup olive oil
  • salt/pepper
  • 1 cup freshly grated Pecorino cheese
  1. Combine basil, pine nuts and basil in a blender or food processor (depending on how good your blender is, you may want to mince garlic first and pulse with nuts, then add basil).
  2. Slowly drizzle in 1 cup olive oil until full combined.
  3. Season with salt and pepper.
  4. If using immediately mix in remaining 1/3 cup olive oil and cheese and enjoy!
  5. If freezing, transfer to a Tupperware and cover with remaining oil. When ready to enjoy thaw and stir in cheese.






*This recipe is great to use half now and freeze half for later.  I highly recommend using scotch tape and a Sharpie to mark what it is in the Tupperware plus any directions you’ll need when consuming (ex: Pesto: Add in 1/2 cup Pecorino Cheese – 9/7/14).  Also don’t forget the date!



Looking for some yummy ways to use pesto? Check out some ideas below:

  • Mix into hummus for a fun twist!
  • Add chopped veggies (zucchini, cherry tomatoes, etc.) to pesto pasta
  • Brush rustic bread with pesto and top with provolone or white cheddar for a gourmet grilled cheese!
  • Use lemon juice and pesto as a marinade for chicken
  • Top your morning eggs with a dollop of pesto and roasted tomatoes
  • Replace pizza sauce with pesto (top with pancetta and mozzarella)


Make sure to enter the Elsie Green Giveaway!!! All you have to do is check out the Elsie Green website and see what item(s) you like best and leave a comment on THIS post letting me know which thing(s)!  Make sure to follow up with the Rafflecopter widget below 🙂 Good luck!

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Spring Brunch

May 19, 2014


A little late, but I wanted to share some pictures from our Mother’s Day brunch.  I’ve been trying to “eat clean,” so scroll down for my attempt at a “whole food” brunch menu.



  • Poached Farm Fresh Eggs
  • Roasted Asparagus
  • Roasted Tomatoes
  • Truffled Mushrooms
  • Avocado Toast on Gluten Free Toast
  • Mixed Berry Salad with Chopped Mint



Roasted Tomatoes

For the veggies, I simply drizzled them in olive oil, sprinkled with salt and pepper and roasted them at 425 for about 10 minutes (keep an eye on them).  I sliced mushrooms (you can use cremini or regular mushrooms) and sauted them with truffle oil (from Trader Joe’s) until the water released. The eggs were poached (you can use this tutorial) and we sliced avocado over toast (you can mash it, add lemon pepper, drizzle high end olive oil, Maldon sea salt… get crazy!). The berry salad was simply blueberries, strawberries, and raspberries sprinkled with chopped mint.  We paired everything with some yummy champagne (can’t be totally diet centered on a holiday!) and breakfast was served!




Glasses/Placemats/Serveware/Mom’s Vintage China