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Strawberry Chia Pudding

If you’re reading this post, please direct some positive thoughts/energy in my direction and/or pray for me today! I need all the positivity I can get for the test I’m taking! <3

Since real-life me is stuck at a prometric testing center taking an 8-hour test, virtual-me will be sharing a super simple + quick chia “pudding” recipe with you! :] I’ll be including a review of the Homestead Creamery milk soon, but for now, enjoy!

Strawberry Chia Pudding

~6 oz. Homestead Creamery strawberry milk
-3 tbsp chia seeds
-2 tbsp hemp seeds

1) Pour milk into a mason jar (or some kind of container, preferably with a lid).
2) Scoop in chia seeds and hemp seeds.
3) Let sit for at least 3 hours, or overnight.
4) Mix and consume!


Fig & Honey Basil Grilled Cheese

A couple weeks ago, I came across this huge list of different types of grilled cheese sandwiches you could make  and was rather intrigued. This is weird on a whole host of levels because I’m really not a big fan of cheese. In moderation, sure, but only with the more mild sorts, and even then, I can only stomach small amounts. (Yeah, I’m probably somewhat lactose-intolerant. Who needs you anyway, lactase!? >:[ )

The recipe was adapted from here! As per usual, I adapted it to whatever we had in the kitchen.

Fig & Honey Basil Grilled Cheese


-1 tsp honey
-lemon zest
-1/2 oz goat cheese
-1 slice whole wheat bread
-2 dried figs, halved
-3 basil leaves, thinly sliced

1) Lightly toast the bread. Spread goat cheese on one side and honey on the other. Add lemon zest, figs and basil leaves.
2) Cut sandwich in half and stick it on the foreman grill for 2-3 minutes.
3) Serve!

This (and I think the next couple weeks’ worth) week’s Spill It, Sundays is on showcasing past blog posts/recipes! :] I’m a big fan of this idea because this blog was pretty much a private blog for so many years, there are tons of recipes that have gotten lost in the archives (until I [a] finish with boards and get on self-hosting this blog, and [b] figure out a good way to archive my recipes/have an awesome recipe index).

The Big Man's World
I decided to choose a breakfast “dish,” an appetizer, and a main dish to share with you all (just click the pictures!)! Hope you enjoy! :]

Triple Berry Banana Baked Oatmeal

Onigiri & Rice Balls

Spiced Kabocha Shepherd’s Pie

Sweet & Spicy Dijon-Encrusted Salmon

I made this almost a month ago, but there were too many backdated entries to add it in, so here it is now!

I am the first to admit that my original reasoning behind getting an instagram account was solely so I could look at the food porn/stockpile even more recipes. I found Fresh Fit N Healthy because of this, and later found out that she is a fellow Recipe ReDux-er (if that’s a word)! It’s on my list of goals to try out other Recipe Re-Dux-er’s recipes, so here’s the first one I attempted! (It was part of the mother’s day dinner!)

We were super hungry, so I put less effort into making it pretty. We also grilled it instead of baking it, but I think it turned out really well! :] Super tasty and a very interesting blend of flavors.

Sweet & Spicy Dijon-Encrusted Salmon

~420 calories, 24g CHO’s, 15g fat, 48g protein, 4g fiber, 926mg sodium.

-3 salmon fillets
-1/2 cup Fage 0% Greek yogurt
-2 tbsp Dijon mustard
-1 1/2 tbsp sriracha sauce
-1 1/2 tbsp honey
-2 Breton Gluten-Free Original with Flax crackers, crushed
-2 Breton Gluten-Free Garlic & Herb crackers, crushed
-4 tbsp walnuts, crushed
-cayenne pepper
-sea salt

1) Mix together yogurt, Dijon mustard, honey, sriracha, cinnamon, cayenne pepper and salt. Coat the salmon fillets.
2) Combine crushed crackers + walnuts and sprinkle on top.
3) Wrap in aluminum foil and put in grill for ~5-7 minutes.

I’m joining in on the Wine’d Down Wednesday linkup/blog hop! I don’t actually drink wine (I’m missing my acetaldehyde dehydrogenase enzyme!), but it’s pretty much a way to link up a recent post and virtually mingle with other bloggers since we can’t really meet up in person, so here we are!

Our Three Peas

Sweet Kale Spinach Salad

This was actually an experiment in that I had some shredded coconut left in a tiny tupperware and decided to just throw it in along with everything else. I was pleasantly surprised! Somehow, everything blended together very nicely. :D The sesame ginger vinaigrette came from one of those chopped salad packs I got on manager’s special at Kroger. Since I use but a tiny fraction per salad (hell, I’ve been known to eat salad without any dressing), I used the remainder to portion into 6 additional containers of greens. I will make my own dressings from scratch again after I finish off all the ones I already have. (Those packets last me a long, long time…)

Sweet Kale Spinach Salad


-1 cup kale, chopped
-1 cup baby spinach
-1 handful raw walnuts, chopped
-1 handful dried cranberries
-sprinkle of shredded coconut
-sesame ginger vinaigrette, to taste

1) Toss everything together and consume!

Recipe ReDux: Matcha Ice Cream

May 2014’s theme is…

Cooking with Tea: Tea cups around the world are bubbling up with bold new flavors: From cardamom chai and sencha green to bubble teas and veggie teas. We wish we could attend the World Tea Expo the end of this month – but in lieu of a plane ticket, we’ll be cooking and baking and stirring up tea-inspired healthy dishes.

So I realize that this may not look the most appetizing, but I’d been lusting after green tea ice cream for ages. (This theme could not have come at a more appropriate time. :O ) Unfortunately, I happen to live in the middle of nowhere, and the closest Trader Joe’s is approximately 2.5 hours away. (Let’s not talk about how far away the closest extensive Asian market it, or I’ll just sink into a deeper depression.) As such, on my super-quick “vacation” back to California, my friends and I gathered to make matcha ice cream. The picture at the end of this post is probably going to convince you that I do not in fact have any friends, but…I swear they exist.

This recipe is super, super simple and highly versatile. Our particular version only called for 3 ingredients, but you can change it up by throwing in all sorts of variations (e.g. frozen berries, frozen mangoes, soy milk, almond milk, avocado…).

Matcha Ice Cream

-1 cup chopped + frozen bananas
-1 tsp matcha powder
-1/4 cup light coconut milk (you can use whatever kind of milk you prefer)

1) Blend in blender.
2) (As my friend puts it…) BAM. YOU HAVE DELICIOUSNESS.

We cooked up a feast–sushi burritos, a trough of turkey, greek yogurt mashed potatoes, gluten-free crackers with hazelnut bean dip + cucumber greek yogurt dip, steamed broccoli…

As the first and only recipe challenge founded by registered dietitians, The Recipe ReDux aims to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover. Thank you for visiting. We hope you enjoy!

(Please note that this is a closed link-up for Recipe ReDux Contest entries only. Any links added to this collection for non-ReDux posts will be deleted.)