Ingredients:

• Red and Green Bell Peppers – cut into squares
• Onion – sliced
• Sausage – sliced
• Olive Oil
• About 2 1/2 teaspoons Creole seasoning (I made my own using 1 1/4 tbsp paprika, 1 tbsp salt, 1 tbsp garlic powder, 1/2 tbsp black pepper, 1/2 tbsp onion powder, 1/2 tbsp cayenne pepper, 1/2 tbsp dried oregano, 1/2 tbsp dried thyme — left the remaining for storage and future use)
• Italian seasoning
• 500g shrimps, peeled and deveined (or just deveined)
• Freshly squeezed lemon juice
• Paprika
• 1 and 1/2 cup cherry tomatoes, halved
• Salt and pepper to taste
• Chopped green onions
• Chopped parsley
• About  2 cups cooked rice

Directions:

1. Preheat oven to 220 C, drizzle olive oil to your cooking pan.
2. Pour lemon juice into the shrimps. Set aside.
3. Place the bell peppers, onion, and cut sausages on your cooking pan,  toss with 2 tablespoons olive oil, about 1/2 teaspoon Creole seasoning, and a dash of Italian seasoning. Bake for about 8 minutes.
4. Toss shrimps with about a tablespoon of olive oil, 1/2 teaspoon of Creole seasoning, and paprika.
5. Take the cooking pan from the oven and add in the tomatoes and the seasoned shrimps. Bake for 6-8 minutes.
6. Add cooked rice into the pan, season with salt and pepper, and about 1 to 1 1/2 teaspoons Creole seasoning, mix and toss and bake for another 2 minutes.
7. Sprinkle with chopped green onions and parsley.
8. Enjoy! 🙂

**Based this recipe from here:

https://www.chelseasmessyapron.com/one-pan-jambalaya/

Ingredients:

• 1 bundle pad thai noodles
• Half a bundle of bean sprouts
• vegetable oil
• 3 gloves garlic, minced
• 2 eggs
• 1 1/2 tablespoon soy sauce
• 2 tablespoons fresh lime juice
• 2 tablespoons brown sugar
• 2 tablespoons tamarind paste
• 1 teaspoon fish sauce
• a dash of red pepper flakes
• green onions, sliced
• fresh cilantro leaves, chopped
• 1/4 cup chopped unsalted peanuts
• 300 grams of chicken breasts, cubed.

Directions:

1. Boil water in a large pot, add noodles and cook for about 7 to 10 minutes.
2. In a large wok, heat vegetable oil and add garlic.
3. Whisk the eggs lightly with a fork, and pour into the wok and cook but still a bit moist, remove and set aside.
4. Saute chicken and garlic, until golden brown.
5. Mix soy sauce, lime juice, tamarind paste, sugar, fish sauce, and red pepper flakes in a bowl. Add a bit of water to mix well. Pour the sauce mixture into the wok with the eggs. Add noodles and bean sprouts and toss to coat in the sauce.
6. Sprinkle green onions, cilantro, and peanuts over the noodles, add a sliced lime on side before serving.
7. Enjoy! 🙂

My first attempt in making Paella, it was a hit! This recipe is very simple and easy, try it out and let me know how it turns out 🙂

Ingredients:

• olive oil
• 1 tablespoon paprika
• 2 teaspoons dried oregano
• salt and black pepper to taste
• 500 grams chicken breasts cut into cubes
• 3-5 cloves garlic, crushed
• 2 cups uncooked white rice
• 1 pinch saffron threads
• 1 bay leaf
• 1/2 bundle flat parsley, chopped
• 3-4 cups chicken stock
• juice from 2 lemons
• 1 onion, chopped
• 1 red bell pepper, chopped
• 1 piece chorizo, sliced/crumbled
• 500 grams shrimps, peeled

Directions:

1. Mix 2 tablespoons olive oil, paprika, oregano, salt, pepper in a ziplock bag.
2. Add the chicken to the paprika mixture, shake well until properly coated, seal and refrigerate.
3. Heat olive oil in a large paella pan over medium heat. Add garlic and rice.
4. Keep stirring to coat rice with oil.
5. Add saffron threads, bay leaf, parsley, chicken stock, and lemon juice. Bring to a boil, reduce heat, cover, and let simmer. (Feel free to add water to cook rice)
6. In a separate skillet, heat olive oil and add onion. Stir in the marinated chicken, until golden brown.
7. Add bell pepper and sausage, add shrimps after about 3-5 minutes.
8. Add and spread the chicken/shrimps mixture to the paella pan, and let simmer for a few minutes to add a bit of crust. ( I like paella with just the right amount of crust on the bottom!)
9. Enjoy! 🙂

Ingredients:

• 3 eggplants – thinly sliced
• 2 eggs – beaten
• 2 cups breadcrumbs
• 1 can diced tomatoes (or pasta sauce)
• 1 pack mozzarella cheese – shredded
• 1/2 cup grated Parmesan cheese
• Basil leaves

Directions:

1. Preheat oven to 175C.
2. Season breadcrumbs with Italian seasoning. Dip eggplant slices in egg, then in seasoned breadcrumbs.
3. Place in a single layer on a baking tray and bake for 5 minutes on each side.
4. If using diced tomatoes – saute garlic and onion for 2-3 minutes, then add diced tomatoes. Add 3/4 cups water. Season with salt and pepper. You may also choose to saute and season pasta sauce to taste.
5. Spread pasta sauce to cover bottom of baking dish. Place a layer of baked eggplants, sprinkle with mozzarella and parmesan.
6. Repeat with remaining ingredients, ending with the cheeses on top.
7. Bake for 35 minutes, or until golden brown.
8. Sprinkle basil leaves on top, and serve! 🙂

Ingredients:

• 2 cups coconut milk
• 1/2 cup dark chocolate buttons (or powder)
• 1 tablespoon unsweetened cocoa powder
• 1/2 chia seeds
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon powder

Directions:

1. Melt dark chocolate in medium heat, add coconut milk once the buttons have melted.
2. Stir in chia seeds, and keep stirring.
3. Add unsweetened cocoa powder, vanilla extract, and cinnamon powder.
4. Pour pudding in small serving cups and refrigerate. Enjoy! 🙂

** Got this great snack recipe from a beachbody coach 😉 **

1. Spread whole wheat toast with natural peanut butter and top with slices of strawberries (or any fruit that goes well with peanut butter).
2. Sprinkle with cinnamon powder.
3. Enjoy! 🙂

Ingredients:

• 2 tablespoons olive oil
• 3-4 cloves garlic, crushed
• 3-4 cups fresh spinach
• 1/2 crumbled feta cheese (you can also use Ricotta)
• 4 chicken breasts
• Salt, pepper, garlic powder to tast
• Paprika
• 1/4 cup shredded Mozzarella
• 1/4 cup shredded cheddar

Directions:

1. Preheat oven to 175C.
2. In hot pan, pour olive oil and saute garlic and spinach.
3. Add feta cheese and stir until spinach is slightly wilted and cheese is melted. Set aside.
4. Slice chicken breasts in the middle for stuffing. Season with salt, pepper, and garlic powder.
5. Stuff chicken with spinach and cheese mixture. Sprinkle paprika, mozzarella, and cheddar cheese on top.
6. Bake for 20-25 mins 🙂