No Recipe Jalapenos & Cilantro Brown Rice

Hello! How is your day so far?!

My day began at 5:30am this morning at the gym where I worked on my shoulders with C. We recently just opened a membership at the YMCA here in Malden and we love it so far! We have been working out at our apartment gym, but we decided that we needed to step it up and get a real gym. I love our new gym. It has everything that we wanted and made our workouts even better.

After the gym, we headed back home for a big breakfast and then C had to go to school while I stayed home to bake since it was my day off from work. I made a pumpkin banana bread. It is so good and it’s healthy! Recipe coming soon!

Afterwards, I baked some chicken for the rest of the week and made some jalapenos & cilantro brown rice in the rice cooker!

jalapenos & cilantro brown rice

There is no recipe because I only used a few ingredients and eyeballed everything. However I do have some guidelines for you if you want to make it:

First, cook the brown rice. As much as you want. 

Then after it’s cooked, mix in the jalapenos, cilantro, sesame oil, salt and pepper.

That’s it. Simple.

jalapenos & cilantro brown rice

jalapenos & cilantro brown rice

jalapenos & cilantro brown rice

The rice was packed with flavors! I enjoyed the rice with some baked chicken breast and a side of broccoli. Healthy and delicious!

Have a great day!

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Pumpkin Spice Cream Cheese Bread

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Boy do I have a recipe for you today! It involves pumpkin (if you haven’t guess that already 😉 ) and cream cheese.

pumpkin cream cheese breadImagine a moist pumpkin spice cake combine with a creamy “cheesecake” layer on top. This is exactly what this bread is.

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Not only will your taste buds thank you for making this bread, but your apartment will also smell fantastic when the bread was in the oven. And if you’re living with a roommate, they will also thank you for the wonderful aroma that surrounds your apartment. Now that’s a lot of thank yous.

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When I told C that I was making a semi-healthy pumpkin bread with cream cheese for him, he was thrilled. He was amazed at how moist it was and the great part is that I only used 2 Tbsp of oil in the entire loaf.

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So not only does bread taste delicious and smell wonderful, it is pretty healthy! To make it even healthier, you could eliminate the cream cheese layer but I wouldn’t recommend that because it is too good and creamy. It’s almost like a thin cheesecake.

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Just look at that. So moist and creamy.

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It only took me 30 minutes to prepare it, 45 minutes to cook, 30 minutes to photograph it, and about 5 seconds to eat it.

It is so good.

pumpkin cream cheese bread

Pumpkin Spice Cream Cheese Bread //Yield 8 servings
Recipe adapted from An Edible Mosaic

Ingredients
For the Cream Cheese Batter:
6oz reduced fat cream cheese
1 large egg
1/4 cup powdered sugar
1/2 tsp vanilla extract

For the Pumpkin Spice Batter:
1/2 cup light brown sugar
2 large eggs
3/4 cup pumpkin puree
2 Tbsp canola oil
1 tsp vanilla extract
1/2 cup all purpose flour
1/2 cup oat flour
1/4 cup almond meal
1 1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 tsp pumpkin pie spice

Directions
1. Preheat the oven to 350 degree F and lightly grease 1 9×5 loaf pan.
2. For the cream cheese batter, beat together the cream cheese, egg, powdered sugar and vanilla extract. Set aside.
3. For the pumpkin spice batter, mix together the brown sugar and egg until light and fluffy in a medium bowl. Then stir in the pumpkin, canola oil and vanilla extract. In a separate bowl, mix together the dry ingredients. Next, mix the wet ingredients with the dry ingredients.
4. Pour the pumpkin spice batter in the loaf pan. Then pour the cream cheese batter on top. Bake for 45 minutes or until a fork inserted in the center comes out clean.
5. Cool for 5-10 minutes, slice and enjoy!

Roasted Acorn Squash

Hello friends!

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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!

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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.

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

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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!!!

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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.

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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.

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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   

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

Directions:
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

Five Favorites

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1. I took this picture of the Boston Commons in early October after having a lunch outside with my fiance.

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2. Last week, my fiance and I traveled all the way out to Woodlands to find the hospital where I will have my interview the following week. We decided to stop by Shake Shack since it was nearby and we have always wanted to try it. We both got a burger and shared the fries and a peanut butter concrete. It was amazing and definitely worth the trip out there.

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3. I love how pumpkin is in season again! I love fall.

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4. I love this picture. I wanted to take some fall pictures. So my fiance took me all the way to the Arboretum on tuesday just so I could take some fall pictures. I love him.

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5. I love this spot that my fiance and I found in Woodlands. It was the perfect tree.

Have a great weekend, friends!

Pumpkin Pie Cinnamon Rolls

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Fall is one of my favorite seasons. I love how the leaves changes color, the weather gets cold enough so that you can wear your boots and thick sweaters, and the fact that pumpkin is in season again. I love pumpkin and I made it a tradition to bake something pumpkin once fall starts. The first thing I baked once I bought my first can of pumpkin was a pumpkin latte bread, which I also drizzled some nutella on because C requested it. It was good but I forgot to take a picture of it and that’s why I don’t have a post about it for you. However, the second thing I made was the pumpkin pie cinnamon rolls and it was amazing! C loved it so much that I have made it twice already. It is not the healthiest dessert but it sure is satisfying and it’s ok to indulge in moderation right?

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I used store bought Pillsbury crescent round doughs to make these cinnamon rolls to save time. It only took me about 30 minutes to put it together. The result was a fluffy, slightly sweet, soft pumpkin pie cinnamon rolls. It literally melted in my mouth. And to make it even better, I also made the pumpkin pie cream cheese frosting, which I drizzled on top. It was delicious.

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These rolls were gone in less than an hour. It was that good and I bet it would taste even better with a cup of coffee too.

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Pumpkin Pie Cinnamon Rolls

Recipe from Diet Hood

7 Servings

Ingredients: 
1 can crescent round doughs
1 Tbsp butter, melted
1/4 cup pumpkin puree
1/2 Tbsp milk (I used almond milk)
1/8 cup packed light brown sugar
1/2 tsp pumpkin pie spice

For the frosting:
2 oz reduced fat cream cheese
1/2 cup powdered sugar
1/4 pumpkin pie spice
1/2 tsp vanilla extract

Directions

To make the pumpkin pie cinnamon rolls:
1. Preheat the oven to 375 degree F.
2. Lightly greased an 9X5 loaf pan with non-stick cooking spray and set aside.
3. Separate the dough and roll it out on a cutting board.
4. Brush the dough with melted butter.
5. In a small bowl, mix together the  pumpkin puree, milk, brown sugar and pumpkin pie spice.
6. Evenly spread the pumpkin filling on the dough.
7. Carefully roll the dough and lightly pinch the edges together.
8. Cut the dough into small circles and place it in the loaf pan.
9. Bake for 16 minutes, or until tops are golden brown.

To make the frosting: In a small bowl, mix together the cream cheese, powdered sugar, pumpkin pie spice and vanilla extract until it is creamy.

To assemble: After the cinnamon rolls are cool, top each rolls with 1 Tbsp of the frosting. Enjoy (in moderation of course)!

Thai Chicken Tacos With Peanut Sauce

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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.

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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

Directions:
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

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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.

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Cottage Cheese Pancakes

Yield 2 servings 

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

Directions:
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.