Lean Turkey Sloppy Joes

lean turkey sloppy joes

When I was a kid, my favorite meal at lunch was a sloppy joe sandwich. I loved how messy and flavorful it was. I looked forward to it everyday.

However, once I grew up I had it less and less. But it all changed today. Today I made my own sloppy joes, the healthier grown-up version of my favorite meal when I was a kid.

lean turkey sloppy joes

This sloppy joes was so good! It was extra saucy like I like and it was just spicy enough too. Also, it was super easy to make.

lean turkey sloppy joes

The recipe asked for bbq sauce but I didn’t have any on hand. So I substitute it with hoisin sauce instead and it turned out fantastic!

I ate my sloppy joes with sweet potatoes and avocados instead of buns, which is why I mentioned that this is a grow-up version of a sloppy joes.

lean turkey sloppy joes

It was such a delicious, filling, and healthy meal. Perfect comfort food on this chilly day.

I bet it would taste great with some cornbread too!

lean turkey sloppy joes

Lean Turkey Sloppy Joes //yields 6 servings
Recipe adapted from Ambitious Kitchen

1 small onion, diced
1 tsp garlic paste (I used the one from Trader Joes)
1 pound lean ground turkey
Salt and freshly ground black pepper
red pepper flakes
1 cup (8oz) tomato sauce (Trader Joes)
3 Tbsp Hoisin sauce
1 tsp low sodium soy sauce
1 tsp chili powder
1 tsp Tabasco sauce
1 jalapenos pepper, diced

1. Heat some oil in a large skillet over medium heat. Add in the onions and garlic until the onions are tender and garlic is fragrant. Transfer the onions to small bowl and use the same skillet to cook the turkey.
2. Next add the turkey to the skillet with salt and pepper and cook until meat is no longer pink.
3. Then stir in the  red pepper flakes, tomato sauce, hoisin sauce, soy sauce, chili powder, Tabasco sauce and jalapenos pepper. Add in the onions and stir to combine. Reduce the heat and simmer for 15-20 minutes. Serve with sweet potatoes and avocados if desired or with some hamburger buns! Enjoy!


Healthy Pumpkin Banana Bread

pumpkin banana bread

First off, I want to say that it is snowing here in Boston! After C and I were done working out this morning, it started to snow. The walk back to our apartment from the gym was freezing, but it was beautiful to see the snow falling on top of all the leaves.

pumpkin banana bread

Second, I finally have the time to post up the recipe for the pumpkin banana bread that I promised last week! This bread is so delicious and it’s super healthy!

pumpkin banana bread

The bread is a mix between a cake, bread, and brownie! C told me that it’s almost like a pumpkin brownie, and loved it so much that he ate most of it!

pumpkin banana bread

There was no oil or butter involved either since it was moist enough from the bananas and pumpkin. I reduced the sugar content to only 1/4 cup too since the bananas were sweet enough. I also sprinkled some oats on top at the last second just because it looks prettier, but you can omit that if you want.

pumpkin banana bread

Just look at how moist it is! The bread is also great as a post-workout meal, on top of your oatmeal, or just as a snack!

pumpkin banana bread

Healthy Pumpkin Banana Bread //yield 8 servings
Recipe adapted from Add A Pinch

3 ripe bananas, peeled
1/4 cup light brown sugar
1 cup pumpkin puree
1 1/2 cup oat flour
1/2 cup almond meal
2 large eggs
1 tsp vanilla extract
1/2 tsp cinnamon
1/8 tsp salt
1/2 cup raw almonds, chopped

1. Preheat the oven to 350 degree F and spray one 9×5 loaf pan or line it with parchment paper.
2. In a large bowl, mix bananas and sugar until well-blended.
3. Then add in the pumpkin puree and mix until creamy.
4. Next add in the oat flours, almond meal, eggs, vanilla, cinnamon and salt and mix well.
5. Fold in the chopped almonds.
6. Pour the batter into the loaf pan and bake for 50 minutes or until a fork inserted in the center comes out clean. Cool for 10 minutes, slice and enjoy!

Nutritional facts per serving: 238 calories, 32g carbs, 10g fats, 8g protein

Roasted Acorn Squash

Hello friends!


It was quite an eventful week in Boston last week. The red sox won the world series and there was a Champions Parade last Saturday to celebrate their victory. C and I went with a couple of friends to the parade and it was packed. However, it was great to see all the excitement!


It was my first time going to a parade to celebrate a team’s victory and I really enjoyed it! I love seeing all the fans line up to cheer for the team and to see the team themselves.


I was really glad to be apart of something as special as this.


Alright, now let’s talk about food. Last week I made roasted acorn squash since I bought two acorn squash from the farmers market for only $1!!!


This was my first time making the acorn squash for C and I to try. I tasted acorn squash before back in college, but I have never made it myself. However, I did remember liking it very much so I decided to give it a try.

The squash was really easy to make and was really delicious too. I used butter and brown sugar to drizzle over the squash, which created a nice glaze over the squash.

DSC_0969acorn squash


I then roast it for 50 minutes. The squash turned out great and was even better when I assembled it in a salad, which consisted of sautéed kale and 4 oz of baked chicken breast.


So delicious and healthy! C also loved the squash as well and he is not a vegetable lover. I can’t wait to experiment more with acorn squash and other squash as well!

acorn squash

Roasted Acorn Squash //Yield: 3 servings   

1 Medium acorn squash, wash and clean
1 Tbsp butter, melted
1 Tbsp brown sugar

1. Preheat the oven to 350 degree F.
2. Cut the squash in half and remove all the seeds and fibers. Then cut the squash into half moon shape and place on an oiled sheet tray.
3. Next, mix the butter with brown sugar and drizzle the butter mixture on the squash.
4. Put it in the oven and roast it for 50 minutes or until the center is tender. Enjoy by itself or with a salad like I did!

Nutritional facts per serving: 124 calories, 23g carbs, 4g fat, 1g protein, 6g fiber

Thai Chicken Tacos With Peanut Sauce


Yesterday I wanted to surprise my fiance, C,  with a delicious lunch since he was studying for his dental exam and didn’t have time to cook with me. When I found a recipe for thai chicken that only contain simple ingredients that I already have on hand and doesn’t take a long time, I knew I had to make it for C. It only took me a little less than 30 min to put everything together since I have already marinade the chicken in the fridge for 3 hours and made the sauce ahead of time. C was in his room when I surprised him with this meal and he loved it! I think this might be a new favorite meal for both of us.



Thai Chicken Tacos With Peanut Dressing
Recipe adapted from Emily Bites
Yield 2-3 servings

Chicken & Marinade Ingredients:
1 1/2 Tbsp low sodium soy sauce
1 Tbsp honey
1/2 Tbsp sesame oil
1/2 Tbsp lemon juice
2 tsp garlic
1 tsp sirarcha
1/8 tsp chili peppers
1lb raw boneless chicken breast, cubed

Peanut Sauce Ingredients:
1 Tbsp peanut butter
1/2 Tbsp low sodium soy sauce
1/2 Tbsp water
1/8 tsp garlic
1/8 tsp ground black pepper
1/8 tsp sirarcha
1/2 tsp brown sugar
1/16 tsp sesame oil

4 small whole wheat tortillas
1/2 cup shredded lettuce

1. To create the marinade, combine the soy sauce, honey, sesame oil, lemon juice, garlic, sirarcha, and chili peppers from the first set of ingredients in a small bowl and mix. Pour the marinade in a ziplock bag and add in the cubed chicken. Seal the bag and shake to coat the chicken. Put the bag in the refrigerator for 3-4 hours.
2. Preheat a nonstick skillet on medium heat and spray the pan with cooking spray. Add half of the chicken and cook until the juice run clear. Repeat with the other half of the chicken.
3. While the chicken is cooking, preheat another skillet and heat the tortilla. Flip it over and heat the other side. Continue until all the tortillas are heated.
4. To make the sauce, combine the peanut butter, soy sauce, water, garlic, black pepper, sirarcha, brown sugar, and sesame oil from the second list of ingredients in a small bowl and mix well.
5. Top each tortillas with 2 oz of chicken, peanut sauce, lettuce. Enjoy!

Cottage Cheese Pancakes


I am always on a lookout for new healthy recipes to try and when I found a simple cottage cheese recipe, I knew I had to give it a try. Like my fiance, C, I am not too fond of cottage cheese. I hate the taste and texture of it. However, you can barely taste the cottage cheese in these pancakes. I promise you. You can make these pancakes sweet by adding cinnamon, pumpkin spice, etc. or savory by adding bacon seasoning, S+P, etc. The possibilities are endless.

These pancakes taste great topped with some eggs and avocados that I made a few nights ago or with spicy curry shredded chicken that C and I made last night in the crockpot.



Cottage Cheese Pancakes

Yield 2 servings 

1/2 cup ground oats
1/2 cup cottage cheese
2 large eggs
1/8 tsp baking soda
1/8 tsp salt

1. Ground the oats in your blender.
2. Next add in the cottage cheese, eggs, baking soda and salt and blend until a batter form.
3. Preheat a non-stick skillet on middle heat and spray with cooking spray.
4. Slowly pour in the pancake batter by spoonful in the middle of the skillet.
5. Let the pancake cook until the edges are slightly hard and flip it over and cook the other side.
6. Top the pancakes with whatever toppings you desire.