Branching out

so I’ve always steared away from “fancy” Asian dishes cause I never had the right ingredients, or didn’t know where to find them and I have really awesome friends who are already mastering the food and just ate theirs 😍😍😍 

I was meal planning last week and came across “Simply Thai Cooking” on my cookbook bookshelf ( which is alphabetized and full of dog eared pages 😜 – it’s an addiction, I know.)

So I decided to make the Nuer Phad Phed AKA Thai Spicy Beef 

Here it is with my alterations 😝
Thai Spicy Beef


10 oz beef flank steak

1/4 medium green pepper

1/4 medium red pepper

12 long Green beans

4 TBSP coconut oil 

2 TBSP red curry paste

5 TBSP Coconut milk

2 lime leaves ( I got a huge bag of these at the Saint John market but you can pick them up at any Asian food store – you use them like bay leaves and OMG they change everything!!!! Go buy them! Now! )

1 small can of bamboo shoot strips ( you’ll find these by the water chestnuts in the international food section of your grocery store )

2 TBSP fish sauce ( same aisle as the shoots 😜 and totally worth having in your cooking tickle trunk )

20 fresh basil leaves ( sometimes hard to find but you can get the freeze dried or the stuff in the tube – just not as pretty 😝)

1. Slice the steak into thin strips 1/4inch thick – 2 inches long – no don’t take out the measuring tape 

2. Cut the peppers into 1 inch cubes and trim ends on the green beans and chop into 1 inch pieces.

3. Heat oil in a wok ( or deep skillet ) on med high heat – add garlic and curry paste and stir for 45 sec ( sniff it…. Wow what a great smell ) add coconut milk and lime leaves. Stir for 1-2 min until it’s bubbling.

4. Add beef, shoots, peppers and beans and stir fry for 1 or 2 min. Add fish sauce and stir fry for 3-4 min till everything is cooked through. Add the basil and stir fry for 1 more min 

Voila! Garnish with fresh basil or just get it in your belly! We served it over brown rice vermicelli noodles we get by the case off of Amazon ( for real- we got the amount by accident but sure glad we did!  

A case of 12 for 16$ and free shipping – they are fab! 
Click a pic and let me know how yA like this! 


Storm Day Cooking 

Kay so whenever there is a storm day my kids and I have a tradition of staying in our PJs and watch movies and I usually can’t sit still so I get up and cook and bake and clean!! So today I’m blogging some of the things I came up with 🙂

Energy Balls


Kay so I didn’t really measure this shit so I guesstamating – and yes I do that a lot… 

1 1/2 cups of oatmeal

1/2 cup of coconut 

1/4 cup flaxseeds

1/2 cup of pecans 

1/8 cup of chia seeds

1 scoop of vanilla protein powder

1 tsp vanilla 

1 tsp cinnimon 

1 cup natural peanutbutter

1/3 cup honey 

Mix up and roll into balls – optional to roll in cacao powder! Yum yum!!!!

Made 25
Mini Quinoa frittatas


Really these are a great way to use up some veggies in your fridge 🙂 

Today I used 


Button mushrooms


Red pepper



About 1/8 of a cup of homemade cured/smoked bacon ( I just love bragging about it…. Frig it’s good!!! ) 

I used 3/4 cup of quinoa cooked in 1 1/2 cups of water- cook it and throw it in. 

Salt and pepper ( I used the maple bacon salt from epicure ) 

Divide up in 12 cups and top with Parmasean 

Cook at 375 for 20-25 min 

1-2-3 recipes for 2016

one of my New Years resolutions was to post weekly on this site ❤️❤️❤️ healthy clean eating recipes that Mike and I and the kids have tried! Friggggg the holidays were Aweful for clean eating…. And the wine, how it flowed…. And the scotch…. And the gin…. Ok and the beer …. And maybe cider…. 
So we are back on our menu planning and lean eating plans …. Feels good and within 4 days we both shed 4-5 pounds … Go figure…

So I do a menu plan weekly – Mike just eats sort of, what I eat – just more of it – and always the same suppers.

Then we post the suppers on our menu board in our kitchen to keep us on track – Mike always checks it the night before to see what we need to take out of the freezer and up from our pantry downstairs 

 So here are some to try!!!!

Lasagna Roll Ups



9 – 12 lasagna noodles, cooked (roughly a boxful)

1 (10 ounce) package frozen chopped spinach, thawed and completely drained – however I just used a bunch of fresh spinach. A small pack

1 (15 ounce) container fat free ricotta cheese

1/2 cup grated Parmesan cheese

1 egg

1 teaspoon minced garlic

1/2 teaspoon dried Italian seasonings

salt and fresh pepper

 1 chicken breast, cooked and diced

32 oz tomato sauce 

1/2 cup of part skim mozzarella cheese, shredded

Preheat oven to 350°. Make sure the spinach is drained well. Combine spinach, ricotta, Parmesan cheese, egg, garlic, Italian seasonings, chicken, and salt and pepper in a medium bowl. Pour about 1 cup sauce on the bottom of a 9 x 13 baking dish.

Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over a noodle

Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles. Use remaining ladle sauce and over the noodles in the baking dish. Then top each one with 2 Tablespoons of mozzarella cheese. Cover baking dish tightly with aluminum foil and bake for 40 minutes, or until cheese melts. Makes 9-12 rolls.

Spicy Peanut Noodles

12 ounces of spaghetti noodles – multigrain – whole wheat

4 tablespoons sesame oil


1/2 cup green onion, chopped

1 cup finely shredded carrots

3 tablespoons minced fresh garlic

1/2 tablespoon ground ginger or 1 tablespoon fresh ginger, minced

1/4 cup honey

1/4 cup creamy peanut butter

1/4 cup soy sauce

3 tablespoons rice vinegar

1/2 tablespoon chili-garlic sauce


1.Cook pasta in a large pot of salted water according to package directions.

2.Drain and return to pot.

3.Add 2 TBSP sesame oil and toss to coat. Set aside.

4.Heat remaining 2 TBSP sesame oil in heavy pot over medium-high heat.

5.Add green onions, carrots, stir-fry veggies, garlic and ginger.

6. Saute until vegetables soften, about 4 minutes.

7.Add honey, peanut butter, soy sauce, vinegar and chili-garlic sauce and mix well.

8. Simmer sauce 2 minutes.

9. Pour sauce over pasta and toss well.

10.Transfer to platter and serve warm.

11. Garnish with additional green onions, if desired.
Yields 8 side dish servings or 4 main dish servings.

Steak Rolls – yum yum yum 


8 flank steak (4 inch x 6 inch piece) or 8 thin sliced sirloin 


1 tablespoon soy sauce

1 teaspoon olive oil

freshly ground pepper


1 tablespoon oyster sauce

1 tablespoon dry sherry

2 cloves garlic, minced

¼ cup chicken broth


1 tablespoon olive oil

1 teaspoon minced garlic

1 teaspoon minced ginger

1 carrot, cut into 2 inch matchsticks

½ red bell pepper, cut into 2 inch matchsticks

Zucchini , sliced thin on diagonal

1 tablespoon soy sauce

1 teaspoon sesame oil

12 chives, cut into 3 inches long

4 ounces portobello  mushrooms

2 teaspoons olive oil

2 teaspoons butter

¼ teaspoon sea same seeds

Slice steak against the grain, on the diagonal, into 8 equally thin pieces. Use a meat mallet to pound each piece of meat to 1/8 inch thick. If using thin sliced sirloin, skip this step.

Combine marinade ingredients in a bowl and add meat slices. Let stand 15 minutes to 2 hours.

In a separate bowl, combine sauce ingredients.

To prepare filling, heat a skillet over high heat. When hot, add  oil, swirling to coat the sides. Add garlic and ginger and fry for 20 seconds. Add carrot, bell pepper, zucchini  and stir fry for 1 minute. Add soy sauce, sesame oil and stir. Transfer to bowl and let cool.

To make the beef rolls, lay beef slices out with short side facing you. Equally divide chives,  mushrooms and vegetable mixture among the pieces of meat. Roll the beef up, over the filling and secure with toothpick.

Place a large skillet over medium-high heat. Add the  oil and butter, swirling to coat bottom. When hot, add beef rolls, seam side down, not touching and pan fry for 1 minute, turn roll. Add sauce to the pan. Cover and simmer over medium heat until beef is just cooked through, 1-2 minutes. Remove toothpick, sprinkle with sesame seeds to serve.

Yields 4 servings

Enjoy ya’ll