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Small Plates & Snacks

Sweet and Spicy Chicken with Sriracha and Garlic

Sweet and Spicy Chicken with Sriracha and Garlic

Sweet and Spicy Chicken with Sriracha and Garlic

Who loves an equally delicious and simple weekday meal? I know that I do! And if it has even the slightest asian flare, this girl is happy. So, today I bring you this delicious Sweet and Spicy Chicken with Sriracha and Garlic. It’s a handful of ingredients you probably have in your pantry already, give or take the Sriracha, and takes minutes to whip up! Continue Reading

Skin & Hair Shake Recipe

Vital Proteins Review

Vital Proteins Review

 

Vital Proteins Review

Happy Monday! I am so excited to be sharing a new product that I’ve included in my beauty/diet routine for the past two weeks. I’m always on the search for protein supplements that are safe, taste good and are catered towards revitalizing my skin. Vital Proteins is just that! True story, I not only have the most sensitive skin, but stress also does not mix well with my complexion. I’ve had a hectic past couple of weeks which would normally mean a breakout or two, but I’ve been drinking Vital Proteins shakes 4-6 times a week these past two weeks and I know it’s what has helped my skin look clear and healthy!

I’ve been using both the Marine Collagen and the Collagen Beauty Greens. With ingredients like natural glycine, raw organic greens, hyaluronic acid and probiotics-it’s no wonder I’ve seen results in only two weeks. Although I’ve been mixing these protein supplements in a handful of delicious smoothies (which I’ll be sharing with you soon!) One of my favorites has been the Raspberry Banana and Lemon Shake.

Ingredients:

  • 1 serving of either Vital Proteins supplement
  • 4-6 raspberries
  • half a banana
  • 3/4 cup coconut milk
  • ice

Mix everything in a blender and enjoy! I’ll be posting updates of my new beauty/health routine both on my Instagram and Snapchat (@mskristaperez), so be sure to follow along!

*This post was sponsored by VitalProteins. All opinions are my own.*

Stuffed Bacon Wrapped Dates with Dipping Sauce

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So the Super Bowl is this weekend and you need to know about these Stuffed Bacon Wrapped Dates with Dipping Sauce, because they may be the answer to your “what am I going to make?” question. Amongst the chips and dips, put these babies out on the table and watch them fly.

You may also make these with the intention to share and hide them for yourselves. After all it’s bacon. #nojudgement

Preheat 350 degrees

Servings: 30 dates ingredients:

  • 30 dates, pits removed
  • 10 slices of bacon, cut into thirds
  • 1/4 cup goat cheese, crumbled
  • 1/4 no-salt cashews, chopped finely
  • 1/4 cup honey
  • 1/4 balsamic vinegar

Combine the goat cheese and cashews in a small bowl and mix until combined. After slicing open each date and taking the pit out, stuff with the goat cheese mixture. Wrap a piece of bacon around the date so that the date’s opening is covered.
Place the bacon wrapped dates on the baking sheet and bake for 25 minutes.
For the Sweet Balsamic Sauce:
Combine the honey and balsamic vinegar in a small sauce pan. Cook on medium heat for 10 minutes, stirring occasionally. Remove from heat and let sit to thicken.

 

Guava Glazed Brussel Sprouts

Guava Glazed Brussel Sprouts 003 Guava Glazed Brussel Sprouts 011 Guava Glazed Brussel Sprouts 007 Guava Glazed Brussel Sprouts 009 Thanksgiving meals are all about dishes of sweet and savory flavors coming together. The rich taste of a freshly carved turkey with a slice of cranberry jelly are a traditional pairing. But how about combining sweet and savory all in one dish? Enter these Guava Glazed Brussel Sprouts.

This side dish is full of flavor, simple to make and requires only 5 ingredients.

Servings: 4 Ingredients:
– 1 12 oz. package of brussel sprouts
– 1 tbs extra virgin olive oil
-1 can 17 oz. of Guava marmalade
– juice of 1/2 lime
-pinch of salt

Directions:

Pre-heat oven to 400 degrees

Remove brussel sprouts from package, wash thoroughly and remove any yellow leaves. Place brussel sprouts in a baking dish and combine with salt, lime juice and olive oil. Bake for 25-30 minutes or until slightly browned.

Remove brussel sprouts from oven and pour into a medium saute pan over low heat. Pour 5 ounces of guava marmalade into pan and mix. Cover pan and allow to simmer low for 20 minutes, mixing every 5 minutes.

Remove from pan and place into serving dish. Pour a few ounces of the guava marmalade into a small serving bowl for additional dipping.

Fingerling Potato Dish

thanksgiving potato side dish

I am all about dishes that are simple to make and full of savory flavor! This Fingerling Potato dish could make the perfect addition to your side dishes this Thanksgiving.

Yields: 2 servings Ingredients:

  • 1 pound fingerling potatoes
  • 1/2 tablespoon fresh thyme
  • 1/2 tablespoon fresh rosemary
  • 2 tablespoons Parmesan cheese, crumbled
  • 1 tablespoon salt
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 shallot, minced
  • 1 garlic clove, minced
  • 5 small shiitake mushrooms, 3 medium sized
  • Freshly ground pepper, to taste

Instructions:

Slice fingerling potatoes and mushrooms and side aside. Mince garlic, shallot and both herbs. Combine everything in a bowl and mix in butter, pepper and salt. Drizzle olive oil in a medium saute pan and pour in the mixture. Have pan over medium heat. Cover pan with a lid and use wooden spoon to mix vegetables every 5 minutes. After 15 minutes, pour everything into a small baking pan and pour crumbled Parmesan cheese over. Bake for 5 minutes in oven set at 300 degrees.

You may want to skip the oven bake step, but I promise you it makes such a difference!

Carrot and Banana Mini Cakes

carrot and banana mini cakes carrot and banana mini cakes carrot and banana mini cakes

With all of the overly-indulgent dessert and treats Fall brings our way, it can be difficult to try and create snacks that are healthier choices. However, keeping your treats inspired by the comforting spices of the season is an easy way to remain festive and excited about your Fall food!

Enter these Carrot and Banana Mini Cakes. These were a HUGE hit in my house. They were eaten in the morning with coffee, as a midday snack and cured the after-dinner-sweet tooth.

INGREDIENTS
  • 1 1/4 cup whole wheat flour
  • 1/4 cup quick oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons vanilla
  • 1 tablespoon coconut or olive oil
  • 1 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 2 medium ripe banana, mashed
  • 1/2 cup dark brown sugar
  • 1 cup shredded carrots
  • 4 tablespoons sweetened applesauce
  • 1 egg
  • 1 egg white
  • 1/3 cup whole milk
  • 1/4 cup pecans
INSTRUCTIONS
  1. Preheat oven to 350 degrees. Spray cupcake or muffin pan inch with nonstick cooking spray. I use a coconut oil spray that I’m loving!
  2. In a large bowl, whisk together flour, quick oats, baking powder, baking soda, cinnamon and salt; set aside.
  3. In a medium bowl, whisk together mashed banana, egg, egg white, brown sugar  and vanilla until well combined and creamy. Add in oil, applesauce and milk.Once that is combined, fold in shredded carrots. Add wet ingredients to the dry ingredients and mix until just combined. Then fold in crushed pecans.
  4. Pour into pan and bake for 40-45 minutes. Check center with toothpick.
  5. Cool for 10 minutes.