On this page, I will be posting all of my favorite recipes that I found are delish from the internet. I highly recommend trying these recipes.  I will be posting some healthy and not so healthy meals with some simple desserts.  Some of the dishes I post might be time consuming, however, its worth it!

Omelette for Two

I tried this recipe today and it was pretty good. I put in very little ingredients but it tastes wonderful. So here is what you need:

3 eggs
1 tblspn of water
chicken, finely cut into slices like tuna
cooking spray or butter
Salt and pepper
1 slice of cheese

Turn on your stove on low to medium, spray your pan with cooking oil, or butter. Stir in your eggs and add in your water, mix well. Pour in your eggs on to the pan let it sit for a few seconds, then add in your chicken. Take your one slice of cheese and cut it in half and lay them down onto your omletette. After its done cooking, enjoy! 

Banana Cinnamon Pancake Muffins

Here is a quick and easy recipe I have created on the top of my head. Amazing is tastes great!! It settles the need of a sweet tooth.


2 cups of pancake mix
2 bananas smashed
1 ¾ cup of milk or buttermilk
1 tspn cinnamon
1 tspn nutmeg


Prepare cupcake pan with cooking spray or grease of your choice to prevent sticking. Combine pancake mix, bananas, milk or buttermilk, cinnamon and nutmeg together in a bowl. Preheat over to 325 and bake for about 20 minutes, check to see if done with a toothpick. Let muffins cool for about 10 -15 mins. Then drizzle maple syrup on top of muffins coating the top of it, then sprinkle on the sugar and the cinnamon. So tasty!  

Easy Meatloaf


Original recipe makes 8 servings Change Servings

1/2 pounds ground beef
1 egg
1 onion, chopped
1 cup milk
1 cup dried bread crumbs
salt and pepper to taste
2 tablespoons brown sugar
2 tablespoons prepared mustard
1/3 cup ketchup


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 5x9 inch loaf pan, OR form into a loaf and place in a lightly greased 9x13 inch baking dish.
  3. In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.
  4. Bake at 350 degrees F (175 degrees C) for 1 hour.

Quinoa Salad

  • ¾ cup uncooked quinoa
  • 1-2 cups shredded red cabbage, depending on how much crunch you like
  • 1 red bell pepper, diced
  • ½ red onion, diced
  • 1 cup shredded carrots
  • ½ cup chopped cilantro
  • ¼ cup diced green onions
  • Fresh lime, for a bit of tang

  • For the dressing:
  • ¼ cup all natural peanut butter
  • 3 tablespoon soy sauce, gluten-free if desired
  • 1 tablespoon honey (use agave if vegan)
  • 1 tablespoon red wine vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon olive oil
  • Water to thin, if necessary
  1. To cook quinoa: Rinse quinoa with cold water in mesh strainer. In a medium saucepan, bring 1 ½ cups of water to a boil. Add in quinoa and bring mixture to a boil. Cover, reduce heat to low and let simmer for 15 minutes or until quinoa has absorbed all of the water. Remove from heat and fluff quinoa with fork; place in large bowl and set aside to cool for about 10 minutes. You should have a little over 2 cups of quinoa.
  2. To make dressing: Add peanut butter and honey or agave to a medium microwave safe bowl; heat in microwave for 20 seconds. Add in ginger, soy sauce, vinegar, and both sesame and olive oil and stir until mixture is smooth and creamy. If you want a thinner dressing, simply stir in a teaspoon or two of water or olive oil.
  3. Add as much or as little dressing as you’d like to the quinoa. I always start out with a little bit of dressing and usually add more to suit my taste preferences. Alternatively you can save the dressing for later and add when you are ready to eat; however the flavors of the dressing usually soak into the salad so I love adding it to the quinoa first.
  4. Next fold in red pepper, onion, cabbage, carrots, and cilantro into the quinoa. Garnish with cashews and green onions. Serve chilled or at room temperature with lime wedges if desired.

Cinnamon Roasted Butternut Squash Recipe

You Will Need
  • 1 large butternut squash, peeled, seeded and cut into 1-inch cubes (about 3 pounds or 8 cups, cubed)
  • 2 tablespoons olive oil
  • 2 tablespoons brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • Dash cayenne, optional

  1. Prepare Squash: Heat oven to 425ยบ F and line two large baking sheets with aluminum foil.
  2. Toss squash cubes with olive oil, brown sugar, cinnamon, salt and the cayenne until well coated. Tumble coated squash onto baking sheets and spread into one layer. Try not to crowd them too much or else they will not brown.

No comments:

Post a Comment