Fast, Delicious, Balance

Hello again, Friends!

My last three and a half months have been an absolute whirlwind! Contemporary Photography saw its busiest dance season to date. We have been working nonstop! Add in sick kids, two needy huskies, and a house to maintain, it’s been chaos. With all of that, fast cooking is a must.

Spring has sprung and with that I’ve really been craving bright and fresh dishes. This very fast recipe is perfect for a busy weeknight. It’s healthy and well balanced to boot.

what you do:

1. Cook the couscous as the box instructs (I love couscous in my soul), when its done stir in some pesto.

2. Cook your chicken however you prefer it. All I did was hammer it flat, heavily seasoned some flour, made sure the chicken was covered, and threw it in a skillet with some avocado oil and cooked until done.

3. In a separate bowl, add in beans, tomatoes, avocado, corn, and maybe some fresh basil.

4. Top with pesto, basil, and a squeeze of fresh lemon.

An important note here is that I mostly measured all of this with my heart. Also, feel free to add more chicken and more of everything if you’re feeding more people. This recipe is absolutely going into my rotation and honestly probably took me in the ballpark of 15 minutes or so.

As always, thank you for stopping by my teeny, little corner of the internet.

Have a fabulous day!

A Fast Bite

Happy Wednesday to you!

It sure is no secret that many of us try to eat healthier in the new year and I’m about to be one busy girl. This delicious and quick recipe will help you get there. Salmon is always a great place to start when you are really looking to improve your eating. Like I said no fuss when it comes to this blog. So here is the recipe and what you need for…

“Fast Salmon Salad”

what you do:

Shred your radishes, chop those cucumbers, and chop that onion. Then throw them in a bowl. Cook your salmon the way you like it and throw it in too! I also added dill, oregano, and garlic salt. Mix it all together.

in a different bowl, juice the lemon, mince the garlic, and add 1/2 cup lite Mircle Whip (or mayo), and one teaspoon of Dijon mustard. Mix it and add it in with everything.

You can use lettuce ups like I did, or you can put them on bread or a cracker. This recipe is great because you can just have it in the fridge waiting for you.

Sending you all the good health this year!

Thanks for stopping by!

Stir Up The Week

Hello, hello!

This post is going to be very fast and to the point just the way I like it. Allow me to share my latest obsession…. Stir Fry! A new concept? Absolutely not. But, it’s a great way to eat healthy throughout the week and not cause a huge mess or take up a lot of time. I didn’t even get out my Wok for this one. So, let’s make…..

Bok Choy and Mushroom Stir Fry

what you need:

• One bunch of baby Bok Choy

• Mushrooms (I used a variety)

• A pepper of your choosing, I used a few mini red ones

• sauce and slurry (see below)

• 3-4 garlic cloves, minced

• 2 green onions, sliced

• 1/2 white onion, cut into bigger pieces

For the slurry:

• 1 tbsp cornstarch or arrowroot

• 2 tbsp water

  (what’s a slurry? Simply mix these two together to thicken a sauce or certain dish.)

For the sauce:

• 2 tbsp water

• 2 tbsp soy sauce

• 1 1/2 tbsp oyster sauce

• 1 tsp sugar

• 1/2 sesame oil

what you do:

• Mix the sauce ingredients together and in a separate bowl, the slurry.

• Trim the bottoms of the Boy Choy and cut in half. Then, throw some water in a pan or Wok maybe around 1/4-1/2 cup of water and bring to a boil. Add them to the water and allow them to steam for around 60 seconds. Then set aside.

• Add oil to the pan and add your mushrooms and peppers. After they are nice and cooked make some room in the pan and add in your garlic and onions.

• Next, pour in the sauce and stir, then add the slurry.

• Put your Bok Choy back in, give it a good stir and enjoy!

I was hiding from carbs when I made this, so I didn’t add anything else to the dish but if you wanted a heartier meal, you can serve this over rice or rice noodles.

As always, thank you for stopping by! Have the best Thursday!