Entree, Uncategorized

Truffle Roast

Truffle Roast

I wanted to try out a new roast recipe.

The classic roast with sweet sauce is still my favorite but sometimes it’s fun to change it up.



I pack of club roast massaged in truffle salt

2 cups baby Bella mushrooms washed and sliced

2 cups shiitake mushrooms washed and sliced

I pack beseech mushrooms

3 shallots sliced

Truffle oil for drizzling



1. Heat up your pot with a drizzle of Oil

2. Add the roast to your pot

3. Brown all sides of your Roast

4. Set you Roast Aside and in the same pot sauté you shallots till soft

5. Add your mushrooms, let your mushrooms cook down for about 10 minutes

6. If there is still a lot of water in the pot just remove your mushrooms and leave the water that the mushrooms released in the pot it will give flavor to the roast

7. Add your Roast back in the pot and add half a bottle of Wine

8. Finish it off in the oven for 1 hour and a half at 350 covered

9. Heat up a pan with a drizzle of olive oil and sauté 1 sliced shallots once soft add your semi cooked mushrooms till they are crispy

10. Season your mushrooms with truffle salt add 1 Tablespoon of truffle Patte

11. Once Roast is done set aside and let it cool

12. slice against the grain and return back to its juices

13. When serving place your mushrooms over the roast and and drizzle truffle oil over it.



Pistachio Crusted Salmon


I love everything about this dish. The combination of the sweet and nutty topping for the fish and fuses very nicely with the taste of the fish.


1/2 cup coconut sugar

1 1/2 cup Panko bread crumbs

1 1/4 cup raw pistachios grinder in a food processor

1 onion

2 tablespoons of oil

5 Lb salmon

*2 tablespoons low calorie mayo


1. Dice an onion and sauté

2. Mix onion, pistachios, coconut sugar, panko, oil and salt to taste

3. Spread mayo over the fish

4. Add the topping to the fish

5. Bake covered for 20 minutes on 350

6. Uncover and bake for another 15 minutes

7. Ready to serve. Enjoy!

*The mayo acts like a glue for the fish

(Even though mayo is known as a fatty food, the mayo I own is literally 15 calories, so don’t get scared!)


Bronzino Fillets


This is one of my favorite dishes because it is so easy to make and diet friendly. There are no real measurements for this recipe. I just basically threw it all together and threw it into the oven!


*Garlic salt

**Olive oil cooking spray


Kalamata olives

Cherry tomatoes

Sliced lemons

* if you do not own garlic salt it is a must have in the kitchen! Gives so much flavor to everything. Even the simple foods such as; eggs, salad, meat, chicken and all veggies!         I sometimes use it instead of salt!

** Sometimes I feel like the drizzling of olive oil doesn’t fully cover my dish and tends to come out more than I want. Cooking spray gets evenly distributed and is highly recommended and a great buy!


1. Put the Bronzino on a lined tray facing up

2. Spray the top of the Bronzino with olive oil cooking spray

3. Evenly spread out capers, Klamata, cherry tomatoes and sliced lemons

*you can put as much as you like but try not to cover the fish so it can get crispy.

4. Spray the entire dish with olive oil cooking spray

5. Bake on broil for 15 minutes

6. Serve with lemon halves Enjoy!

Entree, You Can do it all on the George Forman

Truffle Chicken


Yes it does taste as good as it looks!!
This Chicken was also grilled on the George Foreman if you can’t tell i love using the George foreman. It gives the perfect crust and is so easy to use!
This dish might look complicated but it is so easy and delicious.
8 dark meat chicken cutlets massages in truffle honey
6 large portabello mushroom cleaned and slices
3 shallots
Balsamic Glaze
Cherry tomatoes and Alpha sprouts for garnish
1.    Salt and pepper Chicken cutlets and massage with truffle honey.
2.    Spray some non stick spray on the George Foreman and put the chicken on for about  6 minutes or till fully cooked.
3.    In a Sauté pan drizzle some olive oil and shallots and portabello mushroom and let it cook down for about 15 minutes add a few drops of balsamic vinegar truffle honey this way they can caramelize. (optional- When the mushrooms are done cooking ad some truffle oil to them)
4.    To Plate- Place the chicken first then the mushrooms and for garnish add the alpha sprouts and cherry tomatoes this brings a fresh component to the dish as well as some color. When this is done drizzle some balsamic glaze over the top
Balsamic Glaze
Just put some balsamic vinegar in a pot and bring to a boil then reduce down to a simmer and let it cook till it has a syrup consistency.


All Truffle Everything


Who doesn’t love truffle?? This dish screams truffle! Shown in this picture is a truffle burger topped with carmelized onions and mushrooms on top.  It is accompanied by a side a with a truffle dressing. If you’re not a truffle fan this can also be made with out all the truffle additives and it would still be delicious!

Truffle Burger

1 pound ground meat (when making burgers its best to not get the extra lean)

1 cup diced mushrooms (shiitake, portabella, baby bella)

1 onion diced

2 Tablespoons truffle oil

1 Tablespoon truffle salt


  1. Sautee onions and mushrooms for about five minutes, let the mixture cool
  2.  Add truffle oil, truffle salt  and sautéed onions and mushrooms to the ground meat
  3.  Mix with a hand glove!
  4. shape in to patties about 1 inch thick and pat them down in rounds about the size of your palm
  5.  Freeze for about 30 minutes to 1 hour (Note- If you wanted to make these ahead of time you can just leave them in a freezer and once fully frozen store in a ziplock bag. Just let them thaw a little before cooking. )
  6. They are ready for grilling ( I cooked these on the George Forman but an outdoor BBQ or a grill pan is also fine.

Cook for desired amount of time depending on how you like you meat;

Medium Well-

3-4 minutes on each side

Well done-

5-6 minutes on each side

Carmelized onions and mushrooms


1 onion slice thin

about 2 cups of sliced mushroom (I used shiitake , portabella and baby bella mushrooms)

3 tablespoons canola oil divided

1 tablespoon red cooking wine

1 tablespoon agave

add truffle salt and truffle oil to taste


  1.  add 1 1/2 tablespoons of oil to a pan and add the onions on a high heat after a minute of sauteing reduce the fire to a medium heat and let onions carmelize without moving them for about 8 minutes
  2. add agave and red wine to the onions and let it cook for another five minutes
  3. when the onions look carmelized and ready put in a bowl
  4. add another 1 1/2 tablespoons of oil to the pan and add the mushrooms
  5. leave mushrooms on a high heat to cook for about 6 minutes
  6. when the mushrooms look ready add the onions and as much truffle salt and truffle oil as you like.

This mixture can go on anything a salad,chicken and in this case a burger. Be careful you might just eat the whole mixture out of the pan with out even getting it on the burger!

Truffle dressing

This dressing is so simple and flavorful it’s going to be a staple in your home!


juice of 2 lemons

2 Tablespoon truffle oil

salt and pepper to taste


  1. whisk lemon juice, truffle oil salt and pepper and add it to your favorite salad!
Appetizers, Entree

Chicken Lettuce Wraps

IMG_1209.JPGThis dish is a great appetizer or even main course for your meal! Chicken Lettuce Wraps are great for; kids, men, and even women that are health conscious. They are fun to eat and look beautiful on a plate. This dish can be used as a healthy alternative to many unhealthy dinners. I made these for dinner one night and had some leftover chicken so I bought the cutest little romaine lettuces. They’re called “little gems”. I’m sure you can find them at any specialty fruit store. I just filled up the leftover chicken in these mini lettuce cups as shown in the picture below. You can also serve them for dinner or as an entrée in a larger romaine lettuce.


1 pound dark meat ground chicken

1 yellow onion diced

1 red pepper diced

1 cup diced mushrooms (any mushroom works!)

half a large eggplant dice

half a cup carrots (I used shredded but you can used diced)

1 cup of sweet and sour sauce

1 teaspoon on siracha

1 teaspoon  paprika

2 Tablespoons worchestire sauce

romaine lettuce for serving


  1. Saute onion till translucent, add eggplant, carrots, red pepper, and mushrooms. Once cooked and add the ground chicken.
  2. While cooking, use a fork or a potato masher to separate the chicken while cooking.
  3. Cook on medium heat for about 20 minutes covered.
  4. Let mixture cool a little and serve on the lettuce.
Entree, You Can do it all on the George Forman

Grilled Lemon Salmon


When I am pressed for time and dinner needs to be ready ASAP my go-to is always fish. Because fish can be cooked so quickly and its healthy and delicious. Your probably wondering how I got those great grill marks. There are tricks that I used; Firstly I cooked the fish on the George Foreman which really gives my food that great grilled taste indoors and Secondly I brushed a little agave as well as some other stuff on the outside of my salmon which gave such a nice crust. I hope you enjoy this recipe!


3 pieces 6 oz Salmon fillet

2 tablespoon Olive oil

1 tablespoon Agave

1 teaspoon Mustard

Lemon Pepper and Salt


1.Sprinkle salt on both sides of the salmon

2.Whisk olive oil, agave and mustard. Brush the mixture over the fish ( the agave will give that delicious crust on the outside on the fish)

3. Grill for 6-8 minutes

4.Sprinkle on some Lemon pepper  (this stuff is magical!)

5.Pair it with your choice vegetables or  on top of a salad Enjoy!

Optional- After the fish is done Grilling throw some sliced lemons on there for 1-2 minutes as a garnish

Here is just a picture of the Salmon grilling on the George Foreman. You can always do it on a Skillet,Grill Pan or even on a BBQ.



Grilled Sea Bass


Sea Bass With A side of Broccoli Slaw

This dish was literally made in less than 20 minutes and was so delicious! You can pair this dish with the balsamic miso salad which is on the blog and steamed edamame for an amazing Japanese themed dinner. Enjoy!


2 pieces 6 oz sea bass

1 Tablespoon Miso Paste

2 Tablespoons Sake

2 Tablespoons Coconut Aminos

1 Tablespoon Agave

1 bag broccoli slaw

1 Tablespoon neutral oil

2 Tablespoons Coconut Aminos

1 Tablespoon Soy Sauce

1 teaspoon toasted sesame oil



  1. Whisk together coconut aminos, miso paste, agave and sake. Coat the sea bass in the marinade.
  2. Let the sea bass sit for at least 30 minutes (I had no time for this so I skipped this step but if you are not rushed for time let it marinade)
  3. Grill Fish on a Grill pan or a George Forman 3 minutes on each side. (Once they are charred on both sides) Finish it off in the oven on 350 for about 15 minutes ( If you have neither of these you can put the fish on broil about 5 minutes per side)
  4. While the fish is cooking saute the brocoli slaw with 1 tablespoons of oil over a medium heat (Do not over cook the slaw it should have a crunch) for 5 minutes. when the Slaw is cooked add the coconut aminos, soy sauce and sesame oil and turn off the heat.(if you add the coconut aminos to the high heat it will burn)

Optional when plating this dish place the sea bass over a bed of broccoli slaw and dab a teaspoon of store-bought spicy mayo over the fish as shown in the picture. Pair it with a fresh salad. Enjoy!

Below is a picture of my favorite store bought spicy mayo.