Sriracha Tofu

Sriracha Sauce. A sauce I was recently introduced to and loved it at first taste! It is tangy but also has some zip.

Tofu. A protein I would normally only eat in Pad Thai (and rarely noticed it – I always thought it was a scrambled egg). However, tonight I bought tofu for the first time. I bought tofu because I saw a recipe on Pinterest that looked so delicious that I could not pass up. Check out the website where I found this awesome recipe: 

It doesn’t taste like kitchen

What I did differently: I used honey instead of agave (sweetener) and I did not have cornstarch to thicken the sauce so I used flour instead.

What I enjoyed about this recipe: It is so easy to prep and to make. Also, it had a little snap, which I like. 

If you have not tried tofu before, but love spice, this might be a good recipe to start off with, as the tofu is cut up into small cubes. For those who have not had tofu before, yes it is an acquired texture. You must try and then decide if you like it. To be honest, I never thought I would like tofu, but I really did enjoy it, and will begin to incorporate into my cooking more often. *There are so many varieties of tofu. Therefore, take a look at this article that explains the diffetent types of tofu that you can buy: 

@ the kitchen

If you love tofu, but do not love spice, do not add 3 tbsp of Sriracha sauce.

Yet, if you love both main ingredients, you will definitely love this recipe! Check out my pictures and then attempt this easy recipe and let me know what you think! I look forward to hearing from you.

Tofu mixed with flour 

Fry tofu (4 minutes on each side) 

Fry tofu (another 4 minutes) 

Once tofu is cooked, prepare the sauce 

Mix tofu and sauce together 

Et voilà! 


Cookie Dough Freezer Fudge

It’s March Break and that means more time to relax, paint, workout, and cook/bake. My first recipe of the March Break is this simple Cookie Dough Freezer Fudge. Check out this young woman’s website for the full recipe. This blogger has some really neat recipes – check them out at: Coconut Almond Recipes

A few adjustments that I made: I used smooth peanut butter, skim milk, and regular milk chocolate chips. Also, instead of the silicone muffin cups, I lined a pan with parchment paper.

What I really like about this recipe is that all of the ingredients go into the food processor. It’s a simple recipe and a healthier alternative to the real-deal cookie dough.

You are probably wondering about the taste of the chickpeas…? You can somewhat taste the chickpeas, but you can also taste the flavours of the peanut butter and vanilla, and for me, those two ingredients combined, with the chickpeas, go well together. 

Once the mixture froze, I cut it up into bite size pieces and put them back into the freezer. Apparently this recipe freezes well.

Check out my pictures. Let me know what you think of this recipe.

Overnight Oats

I have been on an oatmeal kick for the last couple of weeks. I have been eating regular oats with fruit (usually blueberries), cinnamon, and brown sugar. It is a healthy, easy, and filling breakfast – I love it!

When I was visiting my sister last week, she was making overnight oats. I had seen many overnight oat recipes online but always seemed to skip them. When I saw my sister make her overnight oats and saw that they looked really tasty, I asked myself why I was not doing this!? I loved the idea of making my breakfast the night before and having enough breakfast for the next few days.

Therefore, this recipe is her recipe. However, she did not add the banana, she added brown sugar instead. The banana idea came from a friend of mine – very tasty!

-1cup of oats
-1cup of almond milk
-1 ripe banana
-2tsp of cinnamon
-4-5 small apples, sliced thinly

– Add oats, almond milk, banana, cinnamon in a bowl and mix well
– Place mixture in a pie plate
– Place sliced apples over oat mixture
– Cover with plastic wrap and place into fridge overnight
– Take out of the fridge the next morning and dish yourself a portion
– Some will eat this cold, but I prefer heating it







Chicken Pad Thai

DELICIOUS! Is the first word that I will use to describe this recipe, and SIMPLE, is the second word that I will use to describe this recipe.

If you are in the mood for Thai some night and do not want to go out and spend 15-17 dollars at a restaurant, I suggest that you try making this glorious dish. It is tangy, light, and full of flavour. It also has a little zip, for those who enjoy a little spice in their life.

Last night, I went out for supper with a friend and I was torn between two dishes, Chicken Shawarma and Pad Thai. I went with the Shawarma…and had no regrets, but I was still craving Pad Thai. Therefore, I went online when I got home and came across this wonderful recipe. Check out the link below to find the full recipe.

Le creme de la crumb

I adapted this recipe, however. I did not use fish juice. I added Worcestershire Sauce instead. I also added another tsp of PB and more vegetables, such as carrots and green/red pepper. Also, I added 1 tsp of Sesame Oil.

Here is the finished product:


I hope you enjoy it as much as we did!

Simple Salsa

Today I made salsa the lazy way. I used canned tomatoes and chopped very little. I may have done little work but enjoyed this salsa in a big way.

To be honest, I am not a huge fan of salsa, but this simple recipe will definitely curb a salsa craving. Andrew, on the other hand, loves salsa and enjoyed this recipe.

Check out the recipe:

– 1 can (796 mL) diced tomatoes
– 1 can (540 mL) diced tomatoes – spicy red pepper
– 1 small onion
– 1/2 cup of fresh cilantro
– 1 tsp of minced garlic
– 1/4 tsp of sugar
– 1/4 tsp of cumin
– dash of salt
– 1/2 of a lime (juice)
– 1/4 cup of jalapeño peppers (from bottle)

– Open caned tomatoes and pour into the food processor.
– Chop onion and cilantro and add into the food processor.
– Add the rest of the ingredients into the food processor, then pulse 8 to 10 times.

This recipe made three mason jars full of salsa. It looks like a Mexican fiesta is in order soon!





Enjoy your lazy Sunday Salsa!

Crockpot BBQ Chicken

I LOVE pulled pork, but I do not like to eat pork too often, therefore I made an easy pulled CHICKEN recipe. This recipe is SO simple and SO good! You must try it out!

Check out my recipe:

– 2 boneless chicken breasts
– 1 cup of BBQ sauce (I used Sweet Baby Ray’s)
– 1/4 cup of low fat Italian salad dressing
– 1/4 brown sugar
– 1 tbsp of Worcestershire sauce

– Combine all ingredients together in a bowl and mix well.
– Place chicken breast in the crockpot and pour mixings over chicken.
– Cook on low for 8 hours.
– After 8 hours, take a fork and pull the chicken apart. The smell is divine!
– Best served on fresh buns with coleslaw! A side of corn on the cob is always nice too! Enjoy!

– 1 Macintosh apple, 1 carrot, 1/2 cup of red cabbage, all chopped Julienne style.
– A quirt of lemon juice, a dash of pepper, and a few tablespoons of calorie wise coleslaw dressing.
– I also added a few cranberries.

Et voilà! Our supper:








The BBQ sauce that I used is from the States. I have not seen it here in Canada. Use the BBQ sauce that you prefer and I am sure that the taste will be just as good! Enjoy!

Cauliflower Rice

For some, this will be an amazing recipe, for others…not so much. For those who do not think they will like this recipe, I suggest that you have a try, before you make any calls. Take a read below for my honest opinion on this “faux rice” dish.

As I was browsing Pinterest, I came across cauliflower rice and instantly, I thought that it would be a unique and healthy recipe to try – a nice change from rice and quinoa. I knew that this recipe could either go really badly, or really good (like any new recipe, I guess). SO, I searched around for a few recipes to compare and decided to make my OWN cauliflower rice recipe.

How did it turn out, you are probably wondering? WELL, it was…surprisingly, really good! Andrew even liked it! He said it was “awesome!” Yet, he opted for the baked potato instead…

I was actually quite surprised with the consistency, as it was almost the same consistency as rice. It definitely did not have the cauliflower crunch. Also, I found that it barely taste like cauliflower – probably because of the goodness that I added. This is what I used and what I did…

-1/2 head of cauliflower
-1 tbsp of coconut oil
-1 small onion
-1 tsp of minced garlic
-1/3 fresh cilantro
-1 cup of chopped green,red,orange pepper
-dash of salt and pepper
-1/2 of a lemon (its juice)
-soya sauce (as much as you want)

This is the final product:

I sautéed the garlic, onion, pepper, cilantro in coconut oil. While that was sautéing, I used the food processor to chop up the cauliflower.





Once I mixed all of the ingredients together, I let the rice cook, on low, for 15 minutes – until it became soft. Then I added soya sauce, salt/pepper, and fresh lemon juice.

This rice dish went very well with my perfectly cooked steak and my avocado/mango kale salad.

Let me know what you think of cauliflower rice! Happy cooking!