Quinoa tabbouleh 

1/2 cup quinoa (cook according to directions on the box)
2 tomatoes diced
1/2 bunch fresh cilantro, and curly parsley chopped
1 Tbsp lemon juice
1/2 tsp himalayan pink salt
1/2 tsp black pepper
1 Tbsp olive oil
1 Tbsp mrs. dash seasonings


1.  In a large bowl, add the chopped tomatoes, and cilantro, and parsley.
2.  Add the cooked quinoa
3.  Add the spices, lemon juice and olive oil.
4.  Mix it up together, refrigerate until ready to serve.


My mini assistant decided to help me out and learn how to make this and my other meals.   She was eager to learn, and help out!


She did such a great job in chopping tomatoes, that I told her she’s an expert already!
Mind you it was suppose to be couscous, but we didn’t have it, instead we had quinoa and we improvised.    It’s pretty good!

Chinese Chicken


1 lb boneless chicken cut into strips, (washed, set aside)
2 Tbsp olive oil
1/2 tsp red chili powder
1/2 tsp cumin powder
1/2 tsp corriander powder
1/2 tsp turmeric
1/2 tbsp garlic ginger paste
1/2 tsp black pepper
1/2 tsp sea salt or himalayan pink salt
1 Tbsp rice vinegar
2 Tbsp soy sauce
1/2 bottle of schezwan sauce
1 onion sliced
1 red bell pepper sliced
1/2 pkg frozen veggies (carrots, beans, asparagus, broccoli)

  1. In a large wok or frying pan, add oil.
  2. Add onions, bell peppers, and chicken
  3. Add spices; salt, black pepper, red chili powder, turmeric, garlic ginger paste, cumin powder, corriander powder.    Lightly coat the chicken and onions, and bell peppers.
  4. On medium-high heat cook until chicken is cooked, add the 1/2 pkg of veggies, and keep stirring.
  5. When chicken is fully cooked, add rice vinegar, soy sauce and schewzan sauce.  Keep on medium-low heat and keep stirring, until flavors blend in.
  6. Cook noodles/chow mein according to directions- drain- and add 1 Tbsp soy sauce in it, then serve these two together.
  7. Enjoy!

Fruit Platter

This beautiful display of fruits takes less than 30 minutes to prepare:  

  • green grapes 
  • Purple/red grapes 
  • Bananas sliced in half 
  • Navel oranges cut into quarters 
  • Berries such as strawberries, blueberries, blackberries, cherries, raspberries
  • Sliced apples
  • Sliced plums
  • Sliced apricots
  • Sliced peaches 
  • Pineapple, kiwi, pomegranate and dates (not pictured) 
  • You can also add melon to this as it’s refreshing.   
  • No spices needed just eat on its own. 


Chicken Noodle Vegetable Soup



1 pkg chicken shawarma cut up 

2 tbsp olive oil 

4-6 cups water

1 tsp garlic ginger paste

1/2 tsp sea salt 

1/2 tsp black pepper

1/2 tsp red chili powder

1/4 tsp turmeric powder 

1/4 th bunch chopped Curley parsley and cilantro 

1/2 pkg frozen veggies steamed 

1/4 th pkg egg noodles 

1 green, red bell pepper diced

1 onion diced 


  1. In a large pot, add oil, onions, bell peppers on medium heat cook until they’re tender and soft. 
  2. Add spices; & chicken and mix in spices. 
  3. Cook for a few minutes, add veggies. 
  4. Add water, and egg noodles and cook for a few minutes until noodles are soft
  5. Add cilantro and parsley. 
  6. Serve & enjoy. 


Hearty Winter Soup


1 lb boneless chicken, cooked, shredded (sharwarma/rotisserie style- flavor it before hand, with herbs and spices to your own taste or just plain already cooked, set aside).
1 red, green, orange, yellow bell pepper diced
1 onion diced
1/2 cup diced carrots
1/2 bunch of fresh baby spinach
1/2 bunch kale leaves chopped
2 Tbsp olive oil
1-2 veg broth cube
1-2 tsp ms. dash garlic and herb seasoning
1/4 tsp red chili powder
1/2 tsp black pepper
1/4 tsp pink salt or sea salt optional, not necessarily needed
4-6 cups of water
1 Tbsp butter
1/4 bunch fresh curly parsley chopped
1/4 bunch fresh cilantro chopped
1-2 stalks of celery, diced
1-2 green onions diced
1 can of white beans, drained
1 Tbsp lemon juice
1/2 cup orzo pasta


1.  In a large pot, add olive oil, bell peppers, and onion and cook on medium-high heat stirring every few minutes until onions are lightly brown, and soft.
2.   Add carrots, green onions, and celery and stir it along with the onions and peppers.
3.  Add white beans, and add veg broth cubes, spices and seasonings.  Mash the veg broth cubes and stir it along with the vegetables making sure it’s coated around.  Before it all sticks to the bottom, add the water.
4.  On medium heat, stirring every few minutes, keep a wooden spoon on top of the pot to prevent the soup from overflowing/boiling over.  Let the flavors blend in.
5.  As the veggies become tender, and soft, add the orzo pasta, and chicken and stir.
6.  30 minutes later, add the butter, kale, baby spinach, fresh cilantro and curly parsley.   Add the lemon juice and give it a quick stir.
7.  Serve & enjoy!