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!

Black Beans Kale Salad


So, I went to Starbucks the other week and bought myself this salad there.  It had some kale, cilantro, carrots, black beans, brown rice, corn, sweet peas, and feta cheese. I thought to myself.  Wow, this is some salad.  It actually tastes really good.  Now; the ingredients do not look too hard that I can’t make myself and always up for the experimentation to trying it out and seeing how it goes.

So, the above is my version of the kale black beans salad, and it turned out really well.   My family thought it was interesting and never thought about adding rice to it.   I told them, look guys, we can’t eat biryani (indian rice dish) for the next week or so, so I improvised and threw it into a salad.

It tastes different right?  good right?   yeah, but still a biryani salad, like my daughter said, “We had Britnaney!” cuz she couldn’t pronounce “Biryani.” properly.  I don’t think many can pronounce it properly.  I’m sure more are reading it as “Ber-yani.” or “Birrrr-yani.”  and as my daughter says, “Brit-ney!” and only some of us get the joke behind that.

So here is the version; with the easy step by step instructions on how to make this from home.    Please like, leave a comment or two, and share this with others!      Subscribe to my blog.      Share your blog in the comments below!      Have an awesome week!


1/2 bunch of kale, stems removed and leaves cut into thin strips, washed and dried set aside
1 bell pepper each color; green, yellow, orange, and red, diced
handful of carrots, shredded
1/2 cup corn, steamed and set aside
1 can of black beans, drained
1-2 servings of basmati rice already cooked, brown or white or leftover biryani rice
1 tomato diced
2-3 avocadoes, diced
1/2 bunch of cilantro, washed, chopped
1/4 cup of shredded cheese of mozarella
sea salt and black pepper to taste
4 Tbsp olive oil
2 Tbsp balsamic vinegar
1 cucumber diced

optional: cooked chicken shredded (I added tandoori chicken, just about 2 Tbsp of it).


1.  In a large salad bowl, add the rice at the bottom
2.  Add the black beans on top
3.  Add the corn, avocado, and tomatoes.
4.  Add the bell peppers, cucumbers, and carrots
5.  Add the kale.
6.  Drizzle the olive oil, balsamic vinegar, and seasonings such as the salt and black pepper.
7.  Give it a good mix with a spoon and fork, or use your hands.
8.  Add cilantro, and mix it all in.  Add cheese and mix again.
9.  Taste, and add more seasonings if you need to.  But refrigerate until ready to serve.

Healthy snacks 

I had some cravings for some healthy snacks; you know how they say don’t go to the grocery store hungry. Well, same applies for when you’re preparing healthy snacks, because then as you are chipping away the veggies, and adding things, before you realize, there’s a large buffet of healthy snacks to choose from.

  • Kale Chips
  • Kale Berry Salad
  • Cheese Biscuits
  • baked Butternut Squash & Zucchini
  • Tabbouli
  • Berry fruit Salad

Baked Kale Chips 

  1. Remove leaves from stem, wash, pat dry and preheat oven on 400F.
  2. Add leaves, drizzle with olive oil, sea salt and black pepper
  3. Bake for 10 minutes until light brown and crispy.

Cheese Biscuits

  1. Pillsbury biscuits- remove from can
  2. Add to casserole dish- add shredded cheese on top.
  3. Bake for 10 mins until golden brown

Berry Fruit Salad 

  1. Cut up berries and add to a bowl.

Kale Berry Salad 

  1. Wash and cut up kale into tiny bits
  2. Add black olives.
  3. Chop up cucumbers and cherry tomatoes
  4. Add chopped bell peppers
  5. Add berries chopped
  6. Add chopped carrots
  7. Add lemon juice, olive oil, sea salt and black Pepper to taste.

Butternut Squash & Zucchini 

  1. Add chopped squash and zucchini in a large casserole dish.
  2. Add olive oil and sea salt, black pepper.
  3. Bake for 30 mins until soft.
  4. Sprinkle with brown sugar & vi shake mix protein powder.
  5. Stir & serve.


  1. Cook  couscous & set aside
  2. Add 1/2 bunch curly parsley
  3. Add chopped cucumbers
  4. Add chopped bell peppers
  5. Add chopped carrots
  6. Add black olives
  7. Add lemon juice, sea salt, black pepper, sumac, and olive oil  stir and serve.

This is my plate. Mmmmm.

Come and get it.  Kids are eager to start.

They roll their eyes at me as I take pics.

Healthy dinner

Zucchini & Kale Sautéed 

4 zucchini thinly sliced like shoestrings 

1/4 bunch of kale leaves

2 tbsp olive oil 

1 tsp mrs. Dash seasonings garlic and herbs 

1/2 tsp sea salt 

1 tsp black pepper 

1/2 chopped bell peppers 


In a large pan, add zucchini and olive oil with seasonings. 

Add bell peppers, mix together and on medium heat. 

Take kale leaves on a cookie sheet or aluminum foil, drizzle olive oil, sea salt, and black pepper. Toast in toaster oven on 450F for 10 minutes. 

Zucchini will become soft then transfer to serving dish & add baked kale chips over it & you can add 2 Tbsp chopped green & black olives to it. 


Mixed field greens kale salad


1/2 bunch romaine lettuce chopped

1/2 bunch kale leaves chopped

1 cucumber diced

8 grape cherry tomatoes cut in half 

1 bell pepper diced each color 

2 tbsp green and black olives 

1 pkg Vi Bites of Glorious Greens & Fiesta Nut. 


Add the above to a large salad bowl. 

Serve with the other food: and add your own dressing. 


 Peri Dijon Chicken 

1 lb boneless cubed chicken 

2 tbsp olive oil ( if you save the oil from the zucchini sautéed this works too) 

4 tbsp Dijon mustard

4 tbsp Peri Peri garlic sauce 

1/2 tsp red chili pepper powder 
1/2 tsp black pepper 

1/2 tsp sea salt 

1/4 th bunch chopped cilantro 

1 cup water 

1 diced onion 

1 chopped bell pepper 

1 tomato chopped 


In a large pan add oil, onions, bell peppers cook until it’s soft on medium heat. 

Add chicken, and spices, seasonings along with the Dijon mustard and Peri garlic sauce. Mix well and cook for a good 10 mins or until chicken is cooked. 

Add water, and chopped tomatoes and on medium low heat cook for another 10 minutes. Sauce will form. 

Serve onto bowl and add cilantro on top. 



Kale Mixed Greens Salad, Kale Chips & chicken 

Kale Mixed Greens Salad, baked kale chips, grilled chicken, curried lentils, garlic parsley cheesy rolls. 

Handful kale chopped, mixed field greens, with chopped carrots, cherry tomatoes,  mixed berries, cucumbers, and shredded cheese.   Drizzled with olive oil, salt and black pepper and squeeze of lemon juice.  

I like to use pink salt or sea salt over table salt.   

Grilled chicken- this is already cooked chicken from the deli – I just drizzle with olive oil, shawarma seasonings and mrs. Dash on it. Then grilled on the grill for 5-10 mins.  Add over the salad. 

I took handful of kale, drizzled olive oil and sea salt and black pepper.  It baked for 10 mins.  

Another is some curried lentils which consists of lentils, with salt, red chili powder, turmeric, garlic ginger paste, and water and chopped tomatoes. Cooked until lentils are soft. That’s it. 

The rolls are from pillsbury biscuits.  I just removed it and added it to a casserole dish and added mrs. Dash seasonings and Parmesan garlic seasonings on it along with dried parsley and shredded cheese.   Baked in oven on 400 F for 10-15 mins.   Very delicious.