Tag archives for the domestic geek

Miso Shrimp & Edamame Salad | Healthy Meal Prep

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Miso Shrimp & Edamame Salad

Shrimp & Edamame Salad
1 cup shelled edamame, lightly steamed
8-10 cooked & peeled shrimp
1/2 cup cucumber, halved, seeded & thinly sliced
1/2 cup radishes, thinly sliced
1 Tbsp green onion, finely sliced
Sesame seeds for garnish

Miso Sesame Dressing
2 Tbsps soy sauce
1 Tbsp rice vinegar
1 tsp miso paste
1 tsp sesame oil
1 tsp honey
1/2 tsp freshly grated ginger

Whisk together all of the ingredients in a small bowl.

Sides
3/4 cup cooked brown rice

Begin with a layer of rice as the base for the box. Arrange remaining ingredients on top of rice. Garnish with green onion & sesame seeds. Add a small container of the dressing on the side. Dress just before enjoying.

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5 Frozen Fruit Smoothies + Special Unboxing!

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Mason Jars Used In This Video: 16oz Mason Jars
Frequently Used & Favorite Items:

More Smoothie Recipes HERE
Healthy Breakfast Recipes HERE
Healthy Lunch Recipes HERE
Healthy Snack Recipes HERE

Peachy Mango Smoothie
1 cup frozen peach slices
½ cup frozen mango
½ cup vanilla yogurt
¾ cup orange juice

Strawberries & Cream Smoothie
1½ cups frozen strawberries
½ cup coconut yogurt
¾ cup lite coconut milk

Pineapple Lemonade Smoothie
1½ cups frozen pineapple
1 lemon, zest and juice
¾ cup lite coconut milk
Pineapple Lemonade Recipe

Dreamy Green Smoothie
1 small ripe banana
½ avocado
1 scoop vanilla protein
1 cup kale
¾ cup almond milk

Vanilla Berry Bliss Smoothie
½ cup frozen strawberries
¼ cup frozen blueberries
½ cup vanilla yogurt
1 scoop vanilla protein
¾ cup milk

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Very Berry Pie & Butter Tarts | 4th of July and Canada Day Desserts!

Summer Dessert Recipes Here
Vegetarian BBQ Recipes Here
Summer Drink Recipes Here

Star Cookie Cutter Available Here
Maple Leaf Cookie Cutter Available Here
Tart Pan Available Here
Muffin Tin Available Here
Frequently Used & Favorite Items

Classic Butter Tarts
This yummy Canadian classic is the perfect dessert for your Canada Day party!
Premade pie dough (or homemade crust)
3/4 cup brown sugar
1/2 cup corn syrup
2 eggs
1/4 cup melted butter
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar

Preheat the oven to 375ºF.

Line a 6-cup nonstick baking tin with the pie dough circles. Make sure the circles hang over slightly. If using raisins or pecans, divide them between each muffin cup.

In a large bowl, whisk together the brown sugar, corn syrup, eggs, melted butter, vanilla and vinegar. Pour the mixture into each lined muffin cup.

Bake the tarts until the crust is golden and the filling has formed a crust and is just set, about 17 to 20 minutes.

***Be sure to allow the tarts to cool completely before enjoying.

Very Berry 4th of July Pie
This is a wonderful patriotic dessert that is perfect for your Fourth of July celebrations!
2 premade, rolled out pie dough sheets (or homemade dough)
2 cups quartered strawberries
1/2 cup blueberries
1/2 cup raspberries
2 tablespoons cornstarch
1/2 cup sugar
1/2 lemon, juiced
1 egg, beaten
Sugar for sprinkling

Preheat the oven to 350ºF.

Line your baking dish with one of the pie dough sheets. Cut stars and stripes out of the other and set them aside.

To make the filling, in a large bowl, combine the berries, cornstarch, sugar and lemon juice. Transfer the filling into the lined pie dish. Top with the stars and stripes and brush with the beaten egg. Sprinkle the top of the pie with a bit of sugar.

Bake the pie until the crust is golden, about 1 hour.

*** Bake on a foil lined baking sheet for easier clean up.

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3 Incredible Slider Recipes | Summer Grilling

Summer Grilling Recipes
Vegetarian BBQ

Digital Meat Thermometer Available Here
Frequently Used & Favorite Items

Buffalo Chicken Slider
Buffalo Chicken Patties
1lb ground chicken
1/2 cup breadcrumbs
1/4 cup crumbled blue cheese
1/4 cup hot sauce
1 egg
1 teaspoon garlic powder
Salt and freshly cracked black pepper

Quick Pickled Celery & Carrots:
2 carrots, peeled into ribbons
2 celery ribs, thinly sliced
1/2 cup water
1/4 cup apple cider vinegar
Salt and freshly cracked black pepper

Burger:
9 slider buns
Green leaf lettuce leaves
Crumbled blue cheese
1/4 cup hot sauce (optional)

In a large bowl, combine all of the buffalo chicken patty ingredients. Shape into 9 small patties. Refrigerate the patties for at least 20 minutes before cooking.

While the patties are chilling, combine all of the pickle ingredients together. Set it aside.

Once chilled, grill the patties over medium high heat until they are golden and the chicken is cooked to an internal temperature of 165ºF, about 3 to 4 minutes per side. For a spicier slider, brush the patties with more hot sauce before serving.

Assemble the sliders on the buns, topped with the lettuce, pickled carrots and celery and more crumbled blue cheese.

French Onion Sliders
Caramelized Onions:
2 tablespoons butter
3 onions, finely sliced
1/4 cup beef broth
1 teaspoon Worcestershire sauce
1 teaspoon fresh thyme leaves

French Onion Patties:
1 lb ground beef
1/2 cup breadcrumbs
1 egg
1 tablespoon Worcestershire sauce
Sea salt and freshly cracked black pepper

Burger:
9 slider buns
9 slices gruyère
Green leaf lettuce

To make the caramelized onions, melt the butter in a skillet over medium heat. Add the onions and season with salt and pepper to taste. Cook the onions, stirring occasionally until they begin to brown. Reduce the heat and continue to cook until they are soft and completely light brown. Add the beef broth, Worcestershire sauce and thyme leaves. Continue to cook until all of the moisture has evaporated. Allow it to cool completely before using.

To make the patties, in a large bowl, combine the ground beef, most of the caramelized onions, breadcrumbs, egg, Worcestershire sauce, salt and pepper. Shape the meat into 9 patties. Refrigerate the patties for at least 20 minutes before cooking. Grill over medium high heat until the burgers are golden and cooked through, about 3 to 4 minutes per side. Just before removing the patties from the grill, top with the gruyère and continue to cook until the cheese has completely melted.

Assemble the sliders on the buns and top with the lettuce and remaining caramelized onions.

Veggie Sliders
Mushroom & Black Bean Patties:
1 cup cooked rice
1 cup canned black beans, rinsed and drained
1 cup roughly chopped mushrooms
1/2 cup bread crumbs
1 egg
1/4 cup barbecue sauce
2 garlic cloves, minced
1 teaspoon paprika
1 teaspoon onion powder
Oil for grilling
Salt and freshly cracked black pepper

Toppings:
1/4 cup barbecue sauce for brushing (optional)
9 slider buns
Tomato slices
Red onion slices
Pickle slices
Lettuce

Place all of the patty ingredients into a food processor. Pulse until the mixture has broken down and begins to form a ball. Shape the mixture into 9 patties and place on a parchment lined baking sheet. Freeze the patties until they firm up, about 20 to 30 minutes.

Grill the patties over medium heat until they begin to brown and are heated through, about 4 minutes per side.

Assemble the sliders on the buns topped with the tomato slices, red onion, pickles and lettuce.

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5 EASY Summer Cocktails | Perfect for Entertaining

Slushy Cocktail Recipes Here
Mojito Recipes Here

Frequently Used & Favorite Items
Mojito Muddler

Purchase my eBooks here:
Healthy Meal Plan 2018 eBook Available Now: http://bit.ly/HMP2018
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Watermelon Margaritas

1½ cups watermelon cubes
1.5oz silver tequila
2 teaspoons simple syrup
1 lime, juiced
1 cup ice

Blue Hawaii

½ cup pineapple juice
1 tablespoon coconut milk
½ lime, juiced
1.5oz white rum
pineapple wedge, for garnish

Peachy Mojito
Mojito Muddler: https://amzn.to/2tfsDOo

½ lime, cut into wedges
2-3 basil leaves
1.5oz peach schnapps
¾ cup soda water
peach slices, for garnish

Strawberry Daiquiri

1½ cup strawberries
2oz white rum
.5oz triple sec
.5oz simple syrup
½ lime, juiced
1 cup ice

Tequila Sunrise

1.5oz silver tequila
1 cup orange juice
.5oz grenadine
maraschino cherry, for garnish
orange wedge, for garnish

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5 NEW Fruity Ice Cream Flavors for Summer!


More EASY Ice Cream Recipes Here
Strawberry Shortcake Recipe Here
Summer Dessert Recipes Here

Mason Jars Used In This Video:
4oz Mason Jars Available Here
Frequently Used & Favorite Items

Key Lime Ice Cream
2 cups whipping cream
1 cup sweetened condensed milk
1/2 cup whipped cream cheese
6 key limes, zest and juice or 2 limes, zest and juice
1/2 cup crushed graham cracker

Using an electric mixer, whip the cream, condensed milk and cream cheese until they are light and fluffy. Using a rubber spatula, fold in the lime zest, juice and graham crackers. Transfer the mixture into a freezer-safe dish. Freeze for 3 to 4 hours, or until completely frozen.
Enjoy!

Strawberry Shortcake
2 cups whipping cream
1 cup sweetened condensed milk
1 cup crushed or finely chopped strawberries
1 cup crumbled plain scones
1 vanilla bean or splash of vanilla extract

Using an electric mixer, whip the cream and condensed milk until they are light and fluffy. Using a rubber spatula, fold in the strawberries and scone pieces and vanilla bean seeds. Transfer the mixture into a freezer-safe dish. Freeze for 3 to 4 hours, or until completely frozen.
Enjoy!

Peach Melba
2 cups whipping cream
1 cup sweetened condensed milk
1 cup crushed or chopped peaches
1/3 cup raspberry jam

Using an electric mixer, whip the cream and condensed milk until they are light and fluffy. Using a rubber spatula, fold in the peaches. Transfer the mixture into a freezer-safe dish and spoon the raspberry jam on top of the ice cream. Using a knife or spoon, ripple the jam in until it looks marbled. Freeze for 3 to 4 hours, or until completely frozen.
Enjoy!

Mango Lassi
2 cups whipping cream
1 cup sweetened condensed milk
1/2 cup vanilla Greek yogurt
1 cup finely chopped mango
1/4 teaspoon ground cardamom

Using an electric mixer, whip the cream and condensed milk until they are light and fluffy. Add the Greek yogurt and mix well. Using a rubber spatula, fold in the mango and cardamom. Transfer the mixture into a freezer-safe dish. Freeze for 3 to 4 hours, or until completely frozen.
Enjoy!

Apple Crisp
2 cups whipping cream
1 cup sweetened condensed milk
1 teaspoon ground cinnamon
1/2 apple pie filling
1/2 cup granola

Using an electric mixer, whip the cream, condensed milk and cinnamon until they are light and fluffy. Using a rubber spatula, fold in the apple pie filling and granola. Transfer the mixture into a freezer-safe dish. Freeze for 3 to 4 hours, or until completely frozen.
Enjoy!

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3 Healthy Fish Recipes That I Absolutely Love!

Indoor Grill Available Here 

Grilled Chicken Recipes
Pasta Salad Recipes
Potato Salad Recipes
Summer Salad Recipes

Frequently Used & Favorite Items

Mediterranean Snapper
Red Snapper:
4 (4-ounce) red snapper fillets
3 tablespoons oil
Sea salt and freshly cracked black pepper

Cherry Tomato Sauce:
2 tablespoons olive oil
1 cup halved cherry tomatoes
1/4 cup chopped Kalamata olives
1/4 cup chopped roasted red peppers
2 garlic cloves, minced
2 tablespoons capers
1 tablespoon freshly chopped parsley
1 tablespoon freshly chopped dill

Evenly coat the snapper with the oil, lemon zest, juice, salt and pepper.

Preheat the grill to high. Arrange the snapper over the grill. Cook the fish until it releases easily from the grill and flip, about 3 to 4 minutes. Continue to cook the snapper until the skin is crispy and the fish is cooked through, another 3 minutes.

To make the tomato sauce, heat the olive oil in a skillet over medium-high heat. Add the tomatoes and cook until they begin to release their juices, 1 to 2 minutes. Stir in the olives and roasted red peppers. Add the garlic and cook until fragrant, 30 seconds. Stir in the capers, parsley and dill.

Serve the cherry tomato sauce over the snapper and enjoy!

Grilled Lime Salmon with Corn Salsa
Lime Salmon:
4 (4-ounce) salmon fillets
1/4 cup oil
1/4 cup honey
1/4 cup soy sauce
1 lime, zest and juice
2 garlic cloves, minced
1/2 teaspoon red pepper flakes

Corn Salsa:
2 cups corn kernels, cooked
1 red pepper, finely diced
1 lime, zest and juice
2 tablespoons finely chopped cilantro
Salt and freshly cracked black pepper

In a small bowl, whisk together the oil, honey, soy sauce, lime zest, juice, garlic and red pepper flakes. Transfer the salmon into a tupperware and pour over the marinade. Refrigerate for at least 1 hour before grilling.

Preheat the grill to medium heat. Arrange the salmon on the grill, skin side down and grill until cooked through, 12 to 15 minutes.
While the salmon is grilling, toss together all of the salsa ingredients.
Serve immediately topped with the fresh corn salsa and enjoy!

Jerk Shrimp Skewers
Metal Skewers: https://amzn.to/2xvBYaf
2lbs peeled shrimp
1/4 cup oil
2 tablespoon jerk seasoning
1 lime, juice
2 cups diced pineapple
1/4 cup coconut chips
Salt and freshly cracked black pepper

In a large tupperware, mix together the shrimp, oil, jerk seasoning, lime juice, salt and pepper. Refrigerate for at least 30 minutes. Once marinated, skewer the shrimp and pineapple chunks.

Preheat the grill to high. Arrange the skewers on the grill and cook until the shrimp is pink and the pineapple begins to brown, 2 to 3 minutes per side.

Sprinkle over the coconut chips just before serving.

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3 of My Go-To Potato Salad Recipes!

Fresh Herb Hacks
Summer Salad Recipes

Frequently Used & Favorite Items

Bacon Cheddar Ranch Potato Salad
Dressing:
1/2 cup sour cream
3 tablespoons apple cider vinegar
1 tablespoon freshly chopped parsley
1 tablespoon freshly chopped dill
1 tablespoon freshly chopped chives
1 teaspoon garlic powder
1 teaspoon onion powder
1/4-1/2 cup milk or cream
Salt and freshly cracked black pepper

Salad:
4 cups halved baby potatoes, steamed
1/2 cup shredded cheddar cheese, halved
1/3 cup cooked chopped bacon, halved

In a small bowl, whisk together the sour cream, vinegar, herbs, garlic powder, onion powder, salt and pepper. Thin out the dressing by whisking in milk as needed. Set it aside.

In a large bowl, toss together the potatoes, half of the bacon, half of the cheddar and all of the dressing. Transfer the potato salad to a serving dish and top with the remaining cheddar and bacon.

French Potato Salad
Dressing:
1/4 cup olive oil
3 tablespoons white wine vinegar or champagne vinegar
2 tablespoons Dijon mustard
1 shallot, minced
1 garlic clove, grated
Salt and freshly cracked black pepper

Salad:
4 cups halved baby potatoes, steamed
1/2 cup cornichons, larger ones sliced in half on the bias
1/4 cup chopped fresh tarragon
2 green onions, finely sliced
2 tablespoons freshly chopped parsley

In a small bowl, whisk together the dressing ingredients and set it aside.

In a large bowl, toss together the potatoes, cornichons, tarragon, parsley and dressing.

*For a delicious lunch, try serve with a soft boiled egg.

Roast Potato Salad
Dressing:
3 tablespoons olive oil
2 tablespoons apple cider vinegar
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon ground cumin
Salt and freshly cracked black pepper

Salad:
4 cups halved mini red skinned potatoes
2 red peppers, diced
2 ears of corn
1 jalapeño pepper, seeded and minced
1/4 cup sliced green onions
2 tablespoons freshly chopped cilantro
1 lime, zest and juice
Salt and freshly cracked black pepper

Preheat the oven to 400ºF.

In a small bowl, whisk together the dressing ingredients. Set it aside.

Arrange the potatoes, peppers and corn on a parchment lined baking sheet. Brush the corn with the dressing and pour the remaining dressing over the potatoes and peppers. Mix well. Bake the potato mixture, stirring occasionally, until the potatoes are fork tender and are lightly golden, 40 to 45 minutes. Allow the corn to cool enough to handle before removing the kernels from the cob. Transfer the potatoes and peppers to a large bowl and stir in the corn kernels, lime zest, juice, green onions and cilantro.

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My Favorite Pasta Salad Recipes for Summer!

Fresh Fruit Salads
Spring Pasta Recipes

Healthy Breakfast Recipes
Healthy Lunch Recipes
Healthy Snack Recipes

Frequently Used & Favorite Items

 

Antipasto Pasta Salad
4 cups cooked and cooled rotini
2 cups chopped spinach
1/2 cup baby bocconcini balls
1/2 cup halved cherry tomatoes
1/2 cup chopped salami
1/2 cup chopped artichoke hearts marinated in oil, with their juices
1/4 cup chopped roasted red peppers
1/4 cup hot pepperoncini peppers (optional)
1/4 cup Kalamata olives
1/4 cup freshly chopped basil
3 tablespoons red wine vinegar
Salt and freshly cracked black pepper

Toss all of the ingredients together in a large bowl.

Shrimp & Orzo Bowl
Baked Shrimp:
1lb peeled shrimp
1 tablespoon olive oil
1 tablespoon lemon pepper seasoning
Salt to taste

Dressing:
3 tablespoons olive oil
1 lemon, zest and juice
1 tablespoon dijon mustard
1 tablespoon freshly chopped dill
Salt and freshly cracked black pepper

Salad:
4 cups cooked and cooled orzo
1 English cucumbers, seeded and diced
1/2 cup crumbled feta
1/4 cup diced red onion
1/4 cup capers
1/4 cup freshly chopped parsley

Preheat the oven to 400ºF.

In a large baking dish, toss the shrimp with the olive oil and lemon pepper seasoning. Bake the shrimp until they are pink, 8 to 10 minutes, depending on the size of your shrimp.

While the shrimp is baking, whisk together all of the dressing ingredients and set them aside.

Once the shrimp are cooked through, remove them from the oven and assemble the salad. In a large bowl, toss together the shrimp, orzo, cucumber, feta, red onion, capers, parsley and the dressing.

Mexican Pasta Salad
Dressing:
1/2 cup sour cream
3 tablespoons mayonnaise
1 chipotle pepper in adobo, finely minced with its sauce
1 lime, zest and juice
1 tablespoon agave
1/2 teaspoon ground cumin
Salt and freshly cracked black pepper

Salad:
4 cups cooked and cooled farfalle
2 cups cooked corn kernels
1 cup canned black beans, rinsed and drained
1 red pepper, finely diced
1/2 cup crumbled cotija
1/4 cup freshly chopped cilantro
1/4 cup finely chopped red onion

In a small bowl, whisk all of the dressing ingredients together. Set it aside.

In a large bowl, toss together the pasta, corn, black beans, red pepper, cotija, cilantro, red onion and dressing. Serve with fresh lime wedges and more cilantro.

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3 Healthy Rainbow Roll Recipes

Today we’re making 3 fresh rainbow rolls are that great for Spring & Summer. We’re kicking things off with my vegan tofu rolls and then following those up with my fresh shrimp rolls and my “fruit roll-ups”!

Vegan Tofu Rolls
2 tablespoons sesame oil
1 extra firm tofu brick, cut into strips
2 tablespoons hoisin sauce
10-12 rice paper rounds
2 red peppers, thinly sliced
1 mango, sliced into strips
1 cup julienned carrot
1/4 cup cilantro
Salt and freshly cracked black pepper
Optional Peanut Lime Sauce

Heat the oil in a skillet over medium high heat. Add the tofu strips and cook, until they are golden on all sides, 2 to 3 minutes per side. Once they are golden, add the hoisin sauce and cook for another 30 seconds. Set the tofu aside and allow it to cool before assembling the rolls.

To build the rolls, soak the rice paper rounds, one at a time, in tepid water for 10 to 20 seconds. Lay it flat on a cutting board. In the centre of the lower third of the wrapper, place a few pieces of each fruit and vegetable. Top with the basil and tofu and begin to wrap. Start by wrapping the bottom of the rice paper over the filling and tuck in the filling as you roll to about halfway up the wrap. Fold the sides of the rice paper toward the centre of the roll and continue to roll upward.

Serve immediately or store in the refrigerator in an airtight container with a damp towel for up to 3 days.

Shrimp Rolls
10-12 rice paper rounds
1lb cooked and peeled shrimp
1 cup julienned cucumber
1 cup shredded red cabbage
1 cup bean sprouts
1/4 cup cilantro leaves
1/4 cup sweet chili sauce for serving

Soak the rice paper rounds, one at a time, in tepid water for 15 to 20 seconds. Lay it flat on a cutting board. In the centre of the lower third of the wrapper, place a few pieces of each vegetable. Top with the shrimp and cilantro and begin to wrap. Start by wrapping the bottom of the rice paper over the filling and tuck in the filling as you roll to about halfway up the wrap. Fold the sides of the rice paper toward the centre of the roll and continue to roll upward.

Serve immediately with sweet chili sauce or store in the refrigerator in an airtight container with a damp towel for up to 3 days.

Fruit Roll Up
10-12 rice paper rounds
1 mango, julienned
1 cup julienned pineapple
1 cup sliced strawberries
1 cup sliced kiwis
1/4 cup mint leaves
1/4 cup vanilla yogurt for serving

To build the rolls, soak the rice paper rounds, one at a time, in tepid water for 15 to 20 seconds. Lay it flat on a cutting board. In the centre of the lower third of the wrapper, place a few pieces of each fruit and top with the mint leaves. Begin to roll by wrapping the bottom of the rice paper over the filling and tuck in the filling as you roll to about halfway up the wrap. Fold the sides of the rice paper toward the centre of the roll and continue to roll upward.

Serve immediately with vanilla yogurt or store in the refrigerator in an airtight container with a damp towel for up to 3 days.

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