Showing posts from February, 2014

Pesto Pasta With Chicken

Garlic Salt
Sea Salt
1/2 box of GF Ritoni (Barilla is my choice)
1/4 onion chopped
1 C Almond Milk (unsweetened)
3 cloves of garlic chopped
2 T of EVOO
3 T of butter
1 T all purpose flour
1/4 C of parmigiana
1/2 C of basil pesto (I used Costco)
1 Chicken Breast thinly sliced
8 Button mushroom sliced
1 Crown of broccoli chopped into bite size

Season the chicken with garlic salt and fresh cracked pepper.  Add 1 tablespoon of EVOO onto a pan and cook the chicken.  When fully cooked, set aside.

Cook your pasta accordingly.  I would add some salt and EVOO into the pasta water.  Drain it and set aside.

Heat 1 tablespoon of EVOO onto a skillet over medium heat.  Add in the onion and saute it until it becomes translucent.  Add in garlic, cook for 1 minute.  Stir in the butter and let it simmer for about 5 minutes.  Whisk the milk and flour together, add pepper and salt to taste to the mixture.  Pour it on to the skillet.  Simmer it for about 5 minutes, stir it constantly.…

Healthy Eats

I have been cooking a lot these days.  I have been inspired to cook healthy and exercise often.  I got out of my comfort zone and tried new veggies, dishes, and even new HIIT and tabata workouts.
The soup in the picture only has 140 cals per cup.  I made this in a slow cooker and lemme tell you something, it's pretty damn tasty.  I'll write up the recipe in a future post.  
You can purchase a 2 lb salmon from Costco for $20.  I try to cook it and make premade meals for the week.  
On your nonstick pan heat up some EVOO.  Rinse the salmon and pat it dry with a paper towel to remove moisture. Lightly sprinkle some sea salt and lemon pepper on each side.  Cook both sides for 4-5 minutes.  And that's it! 
For the Kabocha squash: Preheat oven 400  Thoroughly wash the squash, cut it open, and remove the seeds.  Cut it into 1/2 in slices and arrange them on to a pan.  Drizzle vegetable oil and sprinkle salt and pepper. 20 minutes in the oven and it's done.  
I eat avocados a…