Driving to work

It was pouring Thursday morning on the way to work, it was really early about 4:30 am!


It was dark and masteries…

I love the rain but only when I am setting at home, reading, baking or cooking!


I don’t like to drive in the rain! well I was not driving that day, my husband was but still I don’t like to drive when its raining, people drive like crazy early in morning without it so can you imagine when you add the rain to the drive!! Sometimes you wonder to yourself what are these people thinking…. It was too early for me to deal with crazy people!!


Before I knew it the sun started raising and I could not help myself, I had to take these photos! It was a gorgeous morning after the rain stopped.


Most of the pictures came out as if they were a beautiful paintings, the sun looked like a blazing fire with a dark smoke filling the sky.


For unknown reason I love taking pictures of the sky especially when I see strange shapes of clouds filling it. Sometimes you look at the sky when its clear and you see amazing clouds in different shapes and patterns, you start to think and try to figure out if it resemble an animal or a face… That’s the beauty of mother nature…


So on the way home I took some more pictures, the sky looked different…It was bright, sunny and clear…



As I said mother nature at its best!

Stuffed Peppers

Stuffed Peppers

  • Servings: 2-4
  • Difficulty: easy
  • Print


I had three poblano peppers and two orange bell peppers left in my produce drawer after I made my Eggplant and Bell pepper dip the other day… I also had one  grilled lonely chicken breast and according to my husband that was not enough for him to eat for dinner,  I was trying to skip cooking dinner :):)…


This recipe is what I call stretch your dollar meal when feeling lazy to run to the store or when you forget to take out meat or chicken or fish or any other protein from the freezer early in the day or a night before to make dinner! You use your leftover and be creative!

Its simple, full of flavor and put together in less than 10 minutes… and its enough for fill you up and not having you leave the dinner table hungry…


I created this dish based on my mom’s stuffed peppers, they are amazingly delicious, hearty and full of flavors but I have been watching what I eat for a while so I replaced the rice with almond flour for binding and the chicken breast to replace the beef…


Preheat oven to 350′

1 grilled chicken breast cut to small bite sizes

3 poblano peppers, washed and seeds removed

2 orange bell peppers, washed and seeds removed

4 tbsp. almond flour

1/2 tbsp. garlic powder

1/2 tbsp. sea salt

1/2 tbsp. black pepper

1/2 tsp. cumin

1/2 tsp. paprika

1/2 tsp pasilla chili powder

1 tsp. ground coriander

1/2 cup fiesta mix shredded cheese

1 can tomato sauce 8 oz.

3/4 cup canned black beans drained and rinsed well

1 cup of water


Cut the tops off the peppers remove the seeds, wash and dry and save the tops to the side.

Chop the chicken in to small bit sizes and add them to a large mixing bowl.

Chop the leftover pepper tops and add them to the chicken.

Add black beans, sea salt, almond flour, black pepper, paprika, pasilla chili powder, tomato sauce, cumin, coriander and garlic powder.

Mix well until all combined.

With a dinner spoon, fill all the peppers an inch below the top and stand in a baking dish..

I stand the peppers to make sure the mixture stay’s inside the peppers, its kind hard with the shape of the pablano but I tried my best to keep straight…

Top each pepper with a little of the cheese and by avoiding the top of the peppers add the water to the bottom of the baking dish.

Cover tightly with aluminum foil and bake for 40-45 minutes, the last five minutes remove the foil and continue baking.

This dish is really delicious and hearty on its own, no side dishes need it unless a green salad is desired! But I think to really enjoy the delicious and amazing flavors in this dish is best eating on its own.









Apple Pie

Apple Pie

  • Servings: 8-10
  • Difficulty: easy
  • Print

thumbnail_image1 (2)


Yesterday was National pie day, according to Google it was the 30th anniversary….So I made two apple pies to take with me to the office today…


Apple pie is one of my husband favorite pies hands down, he loves it so much that he would eat it everyday if I let him…He actually could eat any pie I make for him everyday… I prepare my pies sugar free and try as much as I can to make them fat free…All my baked goods for him are sugar free for that matter so he is free to eat…


These pies are not sugar free so he cannot have any heheheheh… Trust me he has his own… These were for  The office, for my co-workers and I to enjoy for national pie day and St. Patrick’s day celebration since its on a Saturday and no one will be in the office…


The smell of apple pie baking in the kitchen is beyond delicious, I love baking when its cold outside, the oven warming the house and the amazing aroma of the baked pies or cookies or any other baked goods filling the house… It makes you feel warm and cozy inside….when I bake it warms my soul and I am happy all day…


My co-workers supplying the Ice cream, what is the best thing to pair with a slice of apple pie? of course a big scope or two of vanilla ice cream…


Preheat oven to 375′

4 ready made pie crust

4-5 lb. golden delicious apples, washed and thinly sliced and core removed

1 tsp. salt

1 cup Splenda sweetener or sugar

1 tsp. freshly grated nutmeg

1 tsp. ground cinnamon

3 tbsp. cornstarch

1/4 tsp. ground cloves

2 tbsp. cold butter cut to cubes

1 tsp. ground mace

1 egg

1 tbsp. water

2 glass pie dishes


Place one ready made crust in to each pie dish and set aside.

In a large mixing bowl with clean hands mix apples with nutmeg, cinnamon, cornstarch, salt, ground cloves, ground mace, and Splenda sweetener or sugar.

Equally divide the apples in to each pie dish, top with cubed cold butter.

Unfold the remaining pie crusts and cover the apples making sure to tuck in the side to avoid any leakage, if the top of the pie is not that professional looking who cares! don’t worry about it, its rustic and homemade…I care about the smell and the taste of the pies…

With a paring knife cut the top of the pie dough, just a small slits for the steam to escape.

In a small plate whisk egg and water to make egg wash…with pastry brush, brush liberally the top of each pie.

Place each pie dish on to a cookie sheet lined with parchment paper to avoid any mess in the oven.

Bake for 1 hour and 10 minutes or until golden delicious.

Place each dish on to cooling rack and cool completely before serving.

Serve with a scope or two or three of vanilla ice cream or dust the top with powder sugar or just as is…











Jasmine Cupcakes

Jasmine Cupcakes

  • Servings: 12
  • Difficulty: easy
  • Print


 I love the smell and the flavor of jasmine in anything..so few months ago when I was in LA at the Asian market I bought a bottle of Jasmine essence, I did not know how or with what I was going to use it but I had to buy it, I could not help it the fragrance is deliciously intoxicating… .


And today I was experimenting with almond flour and I wanted to use it without adding any flour to the batter to make cupcakes, I made up this  delicious cupcakes recipe and as I was writing the ingredient in my notebook I remembered the Jasmine essence I bought a while back and I wanted to use it in this batter to see if both flavors, the almond flour and the jasmine essence works with each others…



The only bad thing about these cupcakes is they did not rise or hold their shape like the normal cupcakes made with flours, once I took them out of the oven they collapsed or I should not say collapsed they just sunk in the middle which it was ok with me,the flavor makes up for it a hundred percent and I was planning on cutting the tops and topping them with the berries…

The first batch I created I used cupcakes paper cups thinking it will be easy to peel off but that was not the case, they stuck to the papers and crumbled because I used the olive oil to replace the butter which the butter grease the papers while its baking that what makes it easy for the papers to peels off, they are very delicate and melt in your mouth deliciousness…So we eat them and I made a new batch without the papers 🙂


There is no carbs, gluten or sugar in this cupcake recipe, yes they are amazingly sugar free….

Preheat oven to 350′

1 cup buttermilk at room temperature

2 1/4 cups almond flour

3 tbsp. cornstarch

1 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. salt

1/4 cup olive oil

1 cup Splenda sweetener

3 tsp. vanilla extract

1 tbsp. jasmine essence

1 large egg at room temperature

nonstick oil cooking spray

6 tbsp. sugar free strawberry preserve

6 tbsp. sugar free blackberry preserve

Mix of your favorite berries, I used 3/4 of a cup of each… blackberries, blueberries, raspberries and cut up strawberries.


In to a bowl of a stand mixer fitted with a flat beater attachment add olive oil, Splenda sweetener and mix well until the sugar is dissolved.

Add vanilla extract, Jasmine essence and egg, mix for about a minute.

In a separate bowl, combine almond flour, cornstarch, baking powder, baking soda and salt.

Alternating with the buttermilk add the almond flour mixture in thirds and mix on high speed for about a minute.

Liberally spray a cupcake pan with nonstick cooking spray and with an ice cream scooper scope the batter in to the pan, I used two tablespoon scooper.

It should yield exactly 12 cupcakes, I use every last drop of each batter I make in order to write the correct amount of the outcome of each recipe in my notebook and on my posts.

Bake for 32-33 minutes or until slightly golden.

Remove and cool in the pan for 5 minutes, with a small offset spatula carefully release each cupcake away from the pan by going around it and place on to a cooling rack to cool completely.

Divide the preserve in to 4 equal saucers, heat them all in the microwave for 1 minute, cool for few seconds before adding the berries.

Add each type of berries to it’s own saucer and mix well…you could do one batch of mixed berries in a large bowl and add to the cupcakes, but I liked the look of each one, they are unique on their own and everyone has a choice of what kind of barriers to chose from to eat.

Add as much as you like of the berries mixture to each cupcake…

There are so many choices to top these cupcakes with, one of them is adding a dollop of whip cream over the berries..To me thy were just delicious as is….












Eggplant and Bell pepper dip

Eggplant and Bell pepper dip

  • Servings: 4-6
  • Difficulty: easy
  • Print


I had to clean up my produce drawer and use up some of the vegetable that were in there…I had two eggplants and colorful bell peppers. I also had poblano and anaheim pepper that I had to use before they expire…


This dip is one of the easiest side dish you could make in no time, and I love eggplants anything! I will eat eggplants any way I can get it, its so delicious, meaty and healthy.. And that was no brainer for me to create this dish on the spot…


I served this delicious and chunky dish as a side dish to my grilled chicken breast that I cooked with my own mix of spices that I cannot cook poultry without it….I listed it in this post Turkey Breast.


Preheat oven to 400′

2 medium eggplants, peeled and cut to cubes

1 large red bell pepper cut in to big size pieces

1 large yellow bell pepper cut in to big size pieces

1 large poblano pepper cut in to big size pieces

5 fresh garlic cloves

3 tbsp. cilantro leaves

3 tbsp. olive oil

1/2 tbsp. sea salt

1/2 tbsp. black pepper

1/4 tsp. curry powder

1/4 tsp. ground cumin

2 tbsp. tahini paste

2 tbsp. lemon juice

3 tbsp. water

Nonstick cooking spray


Spray two baking sheets lined with aluminum foil with cooking spray, add the cut up peppers on to one sheet and the eggplants on to the other sheet pan.

Drizzle olive oil on top of the vegetables on each sheet pans, mix well.

Add salt and pepper equally to each pan and mix well.

Add 3 garlic cloves to the peppers pan and reserve two to the side.

Roast for 44-46 minutes.

Let both pans cool for 20 minutes.

Combine all the roasted vegetables in a bowl of a food processer, add the reserved garlic cloves, cilantro, curry powder, cumin, tahini paste, lemon juice and water.

Pulse for about a minute or until all chopped and combined but not saucy or mushy, you need the texture to be chunky in order to scope it with a crispy pita bread.

Add salt and pepper if needed…


Turkey Breast

Turkey Breast

  • Servings: 4-6
  • Difficulty: easy
  • Print

Few days ago I was in the thanksgiving mood so I cooked this delicious thanksgiving meal, well not quite the entire bird or the cranberry sauce or pies, well you get the picture…


I love thanksgiving, its one of my favorite holidays of all time, I love everything about it, the food, the hustle and bustle, the shopping to get ready for it… I love it when the entire family is over the house and gathered around the table to enjoy the food we cooked all day… And enjoying all the pies that I make every year!


I had a whole turkey breast in my freezer and I was craving the thanksgiving flavors in March and I would think there is nothing wrong with that! Right!!

I only paired this delicious meal with Mashed Potatoes and stuffing, that was enough to satisfies my craving for the thanksgiving meal.

The night before I took the turkey breast out of the freezer for an overnight defrost it in the fridge, it was ready to cook the next day!

I always make sure to bring any protein I am cooking to room temperature, it depends on the size of it but at least an hour prior to cooking.

I always use my own creation of spices, it does not just add a ton of flavors to any poultry dish I make but it also provides the delicious aroma that fills the entire kitchen from this spice mix… This is out of this world scrumptious.


Preheat oven 400′

7 LB Turkey breast at room temperature

3 tbsp. olive oil

4 bay leaves

4 tbsp. of cooking from your heart mixed spices

1 cup of water


My spice mix

1 tbsp. sea salt

1 tbsp. black pepper

1/2 tbsp. ground cardamom

1/2 tbsp. ground cumin

1 tsp. ground allspice

1/2 tbsp. mild curry powder

1 tsp. ground cinnamon

1/4 tsp. ground cloves

1 tsp. garlic powder

1/2 tbsp. poultry seasonings

1/0 tbsp. onion powder

1 tbsp. Aleppo pepper

1 tsp. freshly grated nutmeg

Mix all the spices and store in an airtight spice jar.


Wash and dry turkey breast and place in heavy bottom cast iron Dutch oven.

Add olive oil and rub the entire turkey breast, add 4 tbsp. of the spice mix and rub until completely coated.

Add bay leaves and water, making sure to pour the water around the turkey not on top so the spices does not fall in to the liquid.

Cover and cook for 3 hours, after two the hours mark turn the turkey breast on to the other side cover and cook for another hours.

Let the turkey breast rest for at least 10 minutes before carving.