Easy bullet proof cookies

4 oz unsalted butter
3/4 cup granulated sugar

Cream these two babies together on medium speed in a mixer until off white color. It will look fluffy. Reduce sleep to low and add in..

1 egg
1 tea vanilla
1/2 tea salt
1/2 tea baking soda
1 cup sifted all purpose flour

Lastly... Any chocolate you like!! 1 cup! I used peanut butter cups.

Take the dough out of the bowl and wrap it with clear plastic. Let it rest in the refrigerator for about 10 mins. Perfect time to go turn on the oven to 375 degrees and do the dishes!

Form the dough into about 1 1/2 inch round disks. 1/4 inch thickness. Bake for about 12-15 mins.

Let it cool a bit before eating!
Enjoy!!

Chocolate chip cookie in a brownie!

First with the Cookie...

1/2 c brown sugar (packed)

1/4 c sugar

4 oz unsalted butter

1 1/2 c all purpose flour

1/2 tea baking soda

1/4 tea salt

1 egg

3/4 c chocolate chips

1 tea vanilla extract

1) Cream the sugar and the butter in a electric mixer.

2) reduce the speed to low and add in the rest of the wet ingredients followed by the dry ingredients.

3) it will start to pull away from the sides and into dough form. Knead with hands and refrigerate.

Brownie...

12 oz unsalted butter

16 oz semi sweet chocolate chips

4 eggs

1 1/2 sugar

1/2 c baking cocoa powder

1 1/2c all purpose flour

1 TB vanilla extract

1/4 tea baking powder

1/2 tea salt

1) Microwave the butter and the semi sweet chocolate chips in a microwave safe bowl for 30 seconds at a time until melted. Mix and let it cool a bit.

2) Whisk in the wet ingredients and the dry ingredients. Just untill combined and do not over mix.

**Pre-heat the oven to 350F**

Pour in the brownie batter into a oven safe baking pan. Add in chunks of cookie dough here and there. All over evenly. Bake for about 30-40 mins. Use a toothpick on the brownie batter, poke it and no dough should grab on to the toothpick. Remove from the oven. Let it sit at room temperature for about 10-15 mins before serving.

Enjoy!!

Chickpea snack!!

Light and easy spring snack!

2 cans of chick peas rinsed and drained
2 tb thinly sliced shallots (one small shallot)
4 tb extra small diced colorful bell peppers
4 tb apple cider vinegar
4 tb lemon juice
1/4 c extra virgin olive oil

Combine everything but the chick peas in a bowl. Salt and pepper to taste. Toss in the chick peas and refrigerate overnight! Toss again before serving!! Enjoy!!

Citrus coconut jerk fried chicken

(Serving 4-5)... takes 2 days!

-8 Chicken thighs, rinsed and dried

-1 Can coconut milk

-4 Oranges. Jucied and zest removed

-3 cup coconut flakes unsweetened

-1 cup All Purpose flour

-Jerk rub (4 TB black pepper, 4 TB allspice, 4 TB dried garlic, 4 TB dried onion, 4 TB dried thyme, 2 TB Cinnamon, 3 TB Cayenne pepper, 1 TB salt)

- Salt and Pepper

- Oil for deep frying (I used Canola oil)

**This recipe takes patience. It is simple steps to prepare but a lot of marinating and resting time.**

Day 1:

- Place the chicken thighs in a large bowl and add the jerk rub GENEROUSLY all around. Place in Refrigerator for about 30 mins.

- In the mean time zest and juice 4 oranges. Add the juice and the zest to the chicken thighs. Rub down the chicken with the love! Keep it in the refrigerator over night. (6-8 hours)

Day 2:

- Preheat the oven 350F. Remove the chicken thighs from the bowl and place on a oiled baking sheet. Bake in oven for 40-50 mins. You make take a fork and poke it to make sure no pink runs out.

- Let the chicken rest to room temperature.

- Three part assembly line... All purpose flour with 1/2 tea salt. Coconut milk. coconut flakes.

-Bring frying oil up to about 350 degrees.

-Toss the chicken piece in the flour mixture... transfer to the coconut milk and finish with coconut flakes. And into the deep frying oil bath for about 10-12 mins. Skin should be golden brown. Remove from oil. Let it sit for about 3-4 mins before eating.

Enjoy!!!

Angry bird cupcakes detailed pictures

Per request adding some detailed pictures of the angry bird cupcakes! Enjoy!

**Chocolcate cupcakes and Vanilla cream cheese frosting... with lots of colorful Fondant!**



Strawberry dessert pizza pie

**Contruction of this pizza is kid friendly. However, adult is required for the baking!**

(serving 4)

-Wheat pizza dough (Trader Joe's or local farmer's market would have the best ones)

-1 lb strawberries, washed and dry

-3 tablespoons sugar

-honey

1) Remove dough from the bag and let it sit at room temperature for about 15 minutes.

    Pre-heat the oven 425F.

2) Cut the strawberries in any shape. Even sizes would be the best (younger chefs can use plastic knives). Add to a bowl and sprinkle with the sugar. Toss it gently and put it aside.

3) Cut the dough in four even pieces and roll in to a ball. Use a roller and roll out the dough into a round circle.

4) brush on the honey on top of the dough. Place 1/4th of the strawberry mixture on top of the dough 1/2 inch in. Crumble and crease the edges up and over the the ends of the strawberry mixture. Brush the exposed creased dough with honey.

5) Repeat with the rest of the dough.

6) Place the dough/pie on a oven friendly pan lined with parchment paper. Spray with oil to keep it from sticking.

7) Place in 425F oven for about 12-15 minutes.

8) Remove from oven and let it cool to room temperature before eating.

9) Enjoy!!

Diabetes and Hepatitus B Diet Menu

Special request... First time cooking this diet... No recipes to post quite yet. More research needed. My first attempt here I go... Little to no salt was a MUST. No rice.. no potato.. no fruits with high sugar... no shell fish...etc.. Yes brown rice... yes vegetables... yes lean meats... etc... Absolutely no fried foods. =)

Above. Vegetables with cumin brown rice wrapped in steam cabbage/ jicama and cucumber relish.

Above. Baked Zucchini and Eggplant Lasagna with turkey and heirloom tomato sauce.

Above. Turkey meat ball "Spaghetti" (Spaghetti Squash instead of actual pasta)

Above. Citrus Zest poached Salmon with garlic brussel sprouts and caramelized onions.

Above. Miso marinated beef (all fat removed) stuffed banana peppers. Seared and baked.

Above. Spinach stuffed chicken breast with green beans and ratatouille!

Spinach Chicken Roulade with Sweet Pumpkin Sauce

Spinach Chicken Roulade with Sweet Pumpkin Sauce

(serving 2)

-1 whole chicken breast (no bones)

-2 slices of bacon

-8 oz frozen spinach (thawed)

-8 oz or so of sweet pumpkin
-few sprigs of asapragus

-vegetable stock

-heavy cream

-minced garlic

-salt and pepper

1)      Cut the sweet pumpkin in wedges. Be careful while cutting. Very tough cutting through the pumpkin. You may cook the whole thing and just snack on the rest. We only need about 8 oz for this recipe. Put the wedges in a microwave safe bowl. Add ¼ cup of water. Cover and microwave on high for 5-6 minutes. Check with a fork. When cooked, remove and set aside.

2)      Squeeze spinach dry of access liquid and stir fry in medium heat. Season with garlic, salt and pepper. Let it rest until room temperature.

3)      Filet the chicken in half. Put one filet between clear plastic wrap and pound flat. You may use rolling pin, meat tenderizer, mallet… etc.. ¼ inch thin.

4)      Removed one flat filet from the plastic wrap and lay down flat. Salt and pepper the chicken. Squeeze out excess liquid from the cooked spinach again and add half evenly on top of the filet. Roll from one end to the other, tucking in the sides to an even roll. Wrap around the bacon. Repeat with second piece.

5)      Pre-heat the oven at 375F.

6)      Puree about 8 oz of the pumpkin skin removed. Add vegetable stock to thin it down. Hold aside.

7)      Add oil to a high heat pan. Place both rolled chicken pieces with bacon ends down first. Roll to get even golden bacon color on all ends. Remove from pan and place in an oven safe pan and into the oven it goes. It will take approx. 15-20 minutes.

8)      In that same pan add the pumpkin and vegetable mixture. Season with salt and pepper. Add heavy cream to thicken the sauce and Whisk away!! Run it through a strainer and set aside. Sauce is ready!

9)      Bring a small pot of water to a boil. Cut the asparagus in spears. Add salt to the boiling water and cook the asparagus. 3-4 minutes.

10)  Remove the chicken from the oven and cover with foil. Let it stand for 5 minutes before cutting. Place sauce on the bottom of the plate and place the roulades on top using asparagus as a side garnish.

11)  Enjoy!

Paleo friendly-Citrus Poached Salmon

Paleo friendly Citrus Poached Salmon

*Please note: this recipe does NOT include salt for the purpose of Paleo diet

(Serving 2)

-6-8 Asparagus pieces

-6 oz Broccoli Rod

-1 oz Shredded Carrots

-4- 3oz portions of skin removed salmon

-Poaching liquid (1gal water, 1 lemon, 1 orange, 4 garlic cloves, black pepper corns, small Spanish onion)

-1 clove garlic minced, black pepper, teaspoon canola oil

1)      Bring poaching liquid to a boil. (Use a micro plane and save a little of the lemon and the orange zest. Put aside) Slice both the lemon and the orange in half. Squeeze its juices into the pot and add the halves. Add the garlic cloves, black pepper corns and peeled whole Spanish onion. Bring the liquid to a boil.

2)      Trim the asparagus by holding the middle of the Asparagus snapping off the root bottoms. You may throw the bottoms into the poaching liquid. Trim the bottom with a knife if desired. Cook the asparagus in the poaching liquid first. It will take about 3-4 minutes. During that time prepare a bowl of ice water to shock the asparagus cold when removed from the poaching liquid.

3)      Once the asparagus is moved, bring the poaching liquid back to a boil. Slowly drop in the salmon pieces one at a time. Once the liquid starts to show boiling bubbles, turn off heat and put a lid on the pot. DO NOT BE TEMPTED TO OPEN THE POT. Let the salmon pieces take a nice steam bath in the liquid for about 12-15 minutes. In the mean time let’s prepare the broccoli rod!

4)      Peel the skin around the broccoli rod with a potato peeler. You can use the florets in another dish later. Shred the peeled broccoli rod along with the carrot. Bring a frying pan up to medium heat with a teaspoon of canola oil. Stir fry the broccoli rod and the carrots. Add a teaspoon of minced garlic and black pepper. Add in the asparagus to heat it up on the side. Remove from heat and toss in the saved zest from step 1.

5)      Serve the salmon along side with the veggies. Salmon should be perfect pink tone without any protein coagulation. (the white stringy stuff)

6)      Enjoy!!!

My first post!

I just want to take my first post to thank everyone who reads this. Everyone from various walks of my life will be invited to view my first blog. First, my Paleo clients of Crossfit Pasadena... You guys inspire me to learn things I never knew and make impossible possible. I learned so much with the opportunity have prepared meals for you and I look forward to our paths crossing again. My catering and private event clients... You guys keep the spunk in my life. Always throwing at me crazy ideas for cakes and parties. I am also so lucky to have such imaginative clients! My facebook 'food porn' viewers, Yes... this will mean less pictures I post there but here I will be posting recipes so you can make them on your own! I thank you for all the 'likes'. I hope you continue viewing my blog and show my blog lots of love! To all my friends and family... You know you guys all rock!! I will continue the recipe researches and random middle of the night phone calls to come pick up excess food at my house. =)