From Experimentation To Success: The Fish Bowl

Hey foodies! Today, I'm excited to share with you an incredible journey of culinary experimentation that led me to create a mouthwatering dinner dish that left me and my family wanting more.

It was one of those days where I came home, knowing that I had to make something for dinner without a fully stocked fridge or pantry. So, I experimented with the ingredients I could find to make dinner for my family and I. Little did I know that this experiment would become one of my family’s favorite dishes.
It started with a challenge: to create an innovative dinner dish using the limited ingredients I had in my pantry and refrigerator. Determined to rise above my comfort zone and unleash the culinary innovator in me, I scoured the shelves, searching for inspiration.
Among the ingredients at my disposal was a few cans of sweet potato purée, a carton of turkey broth, a few onions, some large carrots, dried cilantro, and rice. While some of these ingredients may have seemed likely to clash against one another, the end result was a success.

Preparing: I laid the carrots on the bottom of my dish to work as a rack for the fish (salmon and cod) with mushrooms and onions laying between each piece of fish, the flavors intermingling. In a bowl, I whisked the cans of sweet potato purée and turkey broth together with some spices before drizzling the mixture over the fish. Next, I placed the dish in the oven that had been preheated to 425 degrees, and started working on my rice. Be sure to watch your fish. I continually watched for the broth to boil, and checked the fish when it did. Once both the fish and rice were done, I covered the bottom of my bowl with the white rice and laid the fish, mushrooms, and onions atop the fluffy mountain, before pouring the creamy tomato-like broth on top as the final touch.


My experiment had transformed into a delicious dinner dish that I never could have imagined before. The unexpected combination of ingredients, together with a dash of creativity and a willingness to step outside my culinary comfort zone, resulted in a dish that was both inventive and gratifying.
In the end, this culinary experiment not only satisfied my hunger but also awakened the adventurer within me. It taught me a valuable lesson about pushing boundaries, embracing the unknown, and continually seeking new flavor combinations.

So, fellow foodies, let this be an inspiration for you to embark on your own culinary experiments. Remember, the kitchen is your playground, and every dish can be an opportunity to turn simple ingredients into extraordinary creations. Happy cooking!

The Easy & Quick Protein Shake

Whether you’re rushing to get out the door to head to work or classes, chances are, that breakfast is taking a back burner (no pun intended) in your routine. Cooking isn’t a timeless thing that we can do in one minute. it can be a hassle, especially when rushing to get to the next thing on your busy schedule. I find myself denying the fact that I need to eat before getting to the next “thing” which isn’t a smart move, and I find myself feeling terrible after a while. Now, anytime I’m in a rush and can’t find the time to cook, I’ll make myself a protein filled shake/smoothie. I have decided to share the recipe with you now.

This recipe makes just about 28 ounces (which is a great amount to sip on throughout the morning or before and after a workout session).

Ingredients:

• 1 frozen banana

• 7 frozen strawberries

• 2 spoons almond butter (or any nut butter)

• 2 scoops (4 tablespoons) BIO BASIC Metabo-Shake, Vanilla

• 2 scoops (2 tablespoons) Ancient Nutrition Multi Collagen Protein, Vanilla

• 1 1/2 cup unsweetened almond milk (I use Elmhurst)

• 1/2 - 1 dropper Kal Sure Stevia Extract

• 2 tablespoons cocoa powder

And the result after blended all together… A delicious and nutritious protein shake.

I hope you enjoy!!

P.S.

I thought I’d share some photo’s of the products I use ;-)

Taste Buds That Travel

I have always enjoyed cooking different dishes from around the world, and my taste buds have recently traveled to India and back without myself having to leave the comforts of home. Why would I do this? Well, my taste buds enjoy traveling too you know! Whether your tastebuds are wanting to travel to Italy, France, Mexico, North America, or India, you can give them what they want in the convenience of your own kitchen.  All you need is some research on the style of food you are wanting and a quick trip to the market. Use research to find traditional dishes, spices, and produce that are native in the country of your choice.  After that, decide what you are wanting to cook and create a list before heading to the market.  Once in the market find everything needed, and don’t be afraid to spend a good bit of time going through the international foods and spices (I am very guilty of spending quite a bit of time searching to find the perfect spice to make my dish).

To let me and my family’s taste buds travel to India, I decided to go with some lemon ginger broccoli, saffron infused jasmine rice, cardamom coconut soup with mushrooms and leeks, and both a Moroccan chicken and a ginger lime chicken. And of course, for dessert I made mini chai spice apple pies. In the end, I would say that my tastebuds were satisfied with their trip to India.

Now take your own tastebuds on a trip!

The Allergy Safe Birthday Cake

“What could be more important than a little something to eat?” -Winnie the Pooh

Creating a gluten, dairy, nut, soy, potato, corn, and guilt free birthday cake is POSSIBLE. Never let anyone tell you what is or is not possible! Baking a cake that is healthy and allergen friendly may sound impossible. But once you have done it, you will never think that way again. I baked a cake for my niece that was both, allergen friendly and delicious.

I wanted to share the recipe so that anyone who is reading this with allergies or dietary restrictions, can have their cake, and eat it too!

1. Preheat your oven to 350 Degrees.

2. Set out 2 mixing bowls (I would suggest a large and a medium).

3. Gather your needed ingredients: 1 1/4 all purpose Namaste flour (sifted), 1 tsp baking soda, 1/4 tsp salt, 1/2 cup palm shortening, 3/4 cup cane sugar, 2 large eggs (room temperature), 1 tsp apple cider vinegar, 1/2 cup water (or dairy free milk), 2 tsp vanilla extract and one 8-9 inch round pan (or one dozen cupcake pan).

4. Lightly grease your pan (or place 12 liners in one dozen cupcake pan if making cupcakes).

5. In the medium mixing bowl, add your dry ingredients together and stir.

6. In the large mixing bowl, add your oil (melted or room temperature) and sugar and fork together until combined and fluffy.

7. Add your eggs, water/milk, apple cider vinegar, and vanilla extract into the mixed sugar and oil, then whisk all together by hand or with an electronic mixer.

8. Once both bowls are finished, add the dry into the wet and whisk together.

9. Once the batter is fully combined, pour into your lightly greased 8-9 inch pan (or dozen cupcake pan).

10. Once poured, place cake pan in the center of the oven and bake for 45-55 minutes or until lightly browned (for cupcakes, bake for 2o-25 minutes or until lightly browned).

11. Once ready, let fully cool before frosting (I would suggest making your own frosting unless using one of Simple Mills or Miss Jones’ frosting).

If you have any questions, please do not hesitate to email me.

Enjoy your treat!!