Home

  • Honey glazed chicken tenders | Family Meal Prep Favorites

    Honey glazed chicken tenders | Family Meal Prep Favorites

    I’ve been a personal chef for over 10 years and I’ve learned that many people love that salty sweet flavor combo. This dish started as a request and became one of my go-to signature dishes.

    It’s easy to put together, all in one pan. It’s just some flour, honey, garlic and soy sauce. And I love that you don’t have to cut the chicken if you buy chicken tenders.

    I love to make this in a nonstick pan because the honey doesn’t burn as easy. And I like using a lid so the steam can cook the chicken through well.

    I hope this becomes a family favorite and go-to dish for you. I serve it with steamed rice or mashed potatoes and either broccoli or asparagus for a full meal.

    You can see the full how-to on my instagram page. Link at the bottom of this post.

    Thanks for visiting!

    Recipe adapted from Little Sunny Kitchen

    Honey Glazed Chicken Tenders

    •  ¼ cup (30g) all purpose flour or  gluten free flour
    • ½ teaspoon salt
    • ½ teaspoon black pepper
    • 1 ½ pounds (650g) chicken tenderloins they’re called mini chicken fillets in the UK
    • 4 tablespoons unsalted butter

    For the Sauce:

    • ¼ cup water
    • 3 cloves garlic minced
    • 3 tablespoons honey
    • 2 tablespoons soy sauce tamari sauce for gluten free
    • 1 tablespoon apple cider vinegar, rice vinegar or lemon juice
    • ½ teaspoon crushed red pepper flakes

    Directions:


    1. Make the sauce first and set aside. Just mix all ingredients together.

    2. In a shallow dish or bowl combine the flour with salt and pepper. Dredge the chicken tenders in the flour mixture, and shake off any excess.


    3. In a skillet, preferable nonstick with lid, over medium-high heat, melt 2 tablespoons of butter, then work in 2 batches and cook the chicken tenders on both sides until a golden brown crust forms (2-3 minutes per side) the chicken is ready when the internal temperature reaches 165°F/74°C. Remove onto a plate.

    3. Melt the rest of the butter, and cook the remaining chicken tenders. Deglaze the pan by adding the sauce, and scrape off any bits stuck to the bottom of the pan. Allow the liquid to reduce for 1-2 minutes .

    4. Add the chicken back to the pan with sauce. Cook for 1-2 minutes so the sauce is heated up and starts to thicken, and flip it so it’s all covered in sauce.

    Smashed Zucchini with Garlic Lemon Sauce

    Print Recipe Pin Recipe
    Ingredients Method

    Ingredients
      

    • 2-3 zucchini small ones are best
    • 2 tsp. Olive oil
    • Salt and pepper
    • 1 Tbsp. Pine nuts
    • Cilantro parsley, or basil for garnish
    • .
    Yogurt sauce:
    • ½ lemon
    • 1 small container plain yogurt
    • 1 garlic clove minced
    • 2 tsp. Olive oil
    • Salt and pepper

    Method
     

    1. Set oven to HI Broil. Place oven rack at the top most level.
    2. Cut ends off zucchini. Then use a meat mallet or heavy pan to smash zucchini. Break up with hands.
    3. Place zucchini on baking sheet and drizzle with olive oil and season with salt and pepper.
    4. Broil in oven for 12-15 minutes, flipping the zucchini halfway through.
    5. Meanwhile mix yogurt with lemon juice, garlic and little olive oil salt and pepper. Mix in.
    6. Serve zucchini alongside yogurt mixture or plated with it.

  • Miso glazed seabass | Dinner Party Ideas | Healthy Date Night Dinner for Two

    Miso glazed seabass | Dinner Party Ideas | Healthy Date Night Dinner for Two

    If you want to make a fancy dinner party for people who love fish this is it! You can literally make this fish in 20 minutes and it’s so tasty.

    I made it with seabass but because the sauce is so good it would be great with lower cost fish like halibut or cod.

    The basic gist is make a miso glaze, marinate for 10 minutes and then broil the fish for 5-7 minutes to cook it. That’s it! Fast, easy and flavorful!

    Here’s my shorthand recipe

    Miso glazed seabass

    1.5lbs seabass, cod, halibut or salmon

    ⅓ c miso (red)

    1/3c mirin plus a little more

    ¼ cup brown sugar 

    Directions:

    1. Mix miso, mirin and brown sugar together in a bowl or baking dish. Place fish in and coat. Put in fridge for 10-15 minutes.

    2. Set oven to broil. Place a nonstick foil sheet on baking tray. After the fish is done marinating, place fish on foil. Broil at the top of the oven for 5-7 minutes or until the fish flakes easily and there are some signs or slight char on the fish. Don’t overcook and don’t walk away when broiling since it can burn easily.

    3. Serve with rice and broccolini or asparagus and extra sauce from cooking if desired. Cilantro would be nice too.

    Marinating
    Before cooking
    Done cooking

    Smashed Zucchini with Garlic Lemon Sauce

    Print Recipe Pin Recipe
    Ingredients Method

    Ingredients
      

    • 2-3 zucchini small ones are best
    • 2 tsp. Olive oil
    • Salt and pepper
    • 1 Tbsp. Pine nuts
    • Cilantro parsley, or basil for garnish
    • .
    Yogurt sauce:
    • ½ lemon
    • 1 small container plain yogurt
    • 1 garlic clove minced
    • 2 tsp. Olive oil
    • Salt and pepper

    Method
     

    1. Set oven to HI Broil. Place oven rack at the top most level.
    2. Cut ends off zucchini. Then use a meat mallet or heavy pan to smash zucchini. Break up with hands.
    3. Place zucchini on baking sheet and drizzle with olive oil and season with salt and pepper.
    4. Broil in oven for 12-15 minutes, flipping the zucchini halfway through.
    5. Meanwhile mix yogurt with lemon juice, garlic and little olive oil salt and pepper. Mix in.
    6. Serve zucchini alongside yogurt mixture or plated with it.

  • Healthier Orange Chicken | Gluten-Free Recipes | Family Meal Prep Recipes

    The orange chicken is top right and chili is below. I’ll get a better pic!

    If you’re looking for tender, tasty chicken the whole family will love then you’re in the right place. And NO air fryer is needed thank goodness.

    The trick to this tender chicken is an old Chinese trick. You use a slurry of cornstarch and egg white to coat the chicken before frying it. This creates a barrier and prevents the chicken from drying out. It also helps to thicken the sauce. And might I add, it adds protein too since we’re all about protein now. You can skip the step but I highly recommend it.

    The rest is pretty simple- just add all the sauce ingredients and boil them a little bit until it thickens. Then add your chicken back to the pan and that’s it.

    It’s super tasty and makes for a great meal prep recipe since it heats up so well.

    I’ve been a personal chef for over 10 years now and I always get requests for a healthier orange chicken probably thanks to Panda lol. This one is so much healthier and feels good eating it. Hope you and your family enjoy it as much as I do!

    Why you’ll love it:

    • The sauce keeps the chicken tender

    • All clean ingredients

    • No deep-frying and no air-fryer needed

    • One pan meal

    Healthier Orange Chicken

    Ingredients
    Chicken:
    • 2 lbs boneless, skinless chicken breasts cut in 1 inch cubes
    • 1 tablespoon avocado oil

    • 2 Tbsp butter

    • 3 Tbsp. corn starch

    • 2 egg whites

    Sauce:

    • 2 cups orange juice
    • 1/4 cup soy sauce
    • 3 tablespoons brown sugar
    • 1 teaspoon garlic powder
    • Pinch of red pepper flakes
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon orange zest

    For serving:
    • 4 cups steamed broccoli or green beans
    • 2 cups cooked rice

    Instructions
    Cook green beans and rice according to package directions.

    1. Combine the corn starch and egg whites with a fork to make a slurry. Then chop chicken in small pieces and place into bowl with slurry.

    2. In a large sauté pan, heat half the avocado oil and half the butter over medium high heat. Add chicken to the pan and cook for 7-10 minutes until the edges are brown and slightly crispy. Don’t crowd the pan. You may need to do this in two batches.

    3. While the chicken cooks, stir together all ingredients for the sauce in a bowl.
    Once the chicken is thoroughly cooked remove it from the pan and set aside in a clean bowl.

    4. Pour the sauce mixture into the same pan you cooked the chicken in.
    Bring the sauce mixture to a boil for 15-20 minutes, stirring every minute or so until it starts to thicken. You will know the sauce has thickened when you scrape the pan with a spatula and the sauce pulls away from the pan. The sauce should be bubbling the entire time.

    5. Once the sauce has thickened, add the cooked chicken back to the pot. Stir to coat the chicken in the sauce.

    Serve over steamed vegetables and rice.

    Smashed Zucchini with Garlic Lemon Sauce

    Print Recipe Pin Recipe
    Ingredients Method

    Ingredients
      

    • 2-3 zucchini small ones are best
    • 2 tsp. Olive oil
    • Salt and pepper
    • 1 Tbsp. Pine nuts
    • Cilantro parsley, or basil for garnish
    • .
    Yogurt sauce:
    • ½ lemon
    • 1 small container plain yogurt
    • 1 garlic clove minced
    • 2 tsp. Olive oil
    • Salt and pepper

    Method
     

    1. Set oven to HI Broil. Place oven rack at the top most level.
    2. Cut ends off zucchini. Then use a meat mallet or heavy pan to smash zucchini. Break up with hands.
    3. Place zucchini on baking sheet and drizzle with olive oil and season with salt and pepper.
    4. Broil in oven for 12-15 minutes, flipping the zucchini halfway through.
    5. Meanwhile mix yogurt with lemon juice, garlic and little olive oil salt and pepper. Mix in.
    6. Serve zucchini alongside yogurt mixture or plated with it.

  • One-Pot Cheesy Orzo with Veggies | Meal Prep Favorites | Vegetarian One Pot Meals

    One-Pot Cheesy Orzo with Veggies | Meal Prep Favorites | Vegetarian One Pot Meals

    Okay if you have a busy week ahead you want to make something like this. You can have it in the fridge and add a side of tofu,rotisserie chicken or salmon for added protein.

    Meals like this come in clutch for me on busy weeks because and it’s full of veggies. the best part is that even three days later it still tastes just as good— it holds really well.

    Add more or less cheese if you want a lower fat version. And feel free to add or subtract whichever veggies you desire.

    Some reasons you’ll love this recipe:

    Tastes like a version of broccoli cheddar soup

    Takes about 30 minutes to prepare

    The perfect side for any protein

    It’s a one pot meal— less clean up!

    One-Pot Cheesy Orzo with Veggies

    Ingredients

      

    • 2 tablespoon salted butter
    • 1 tablespoon olive oil
    • 1 whole onion finely chopped
    • 4 cloves garlic finely chopped
    • 1 cup shredded carrots
    • 1 cup uncooked orzo
    • 2 cups chicken stock or veg broth
    • 2 cups broccoli florets
    • ½ cup frozen peas
    • 1 cup whole milk
    • 1.5 cups sharp cheddar shredded
    • ½ cup parm grated
    • salt and pepper to taste
    • Sautéed mushrooms (optional)

    Instructions

    • Add olive oil and butter to a large pot/pan with lid over medium heat. Once hot, add onion and a pinch of salt and cook for 4-5 minutes.
    • Add garlic and shredded carrots and cook down for another few minutes.
    • Add uncooked orzo and the stock and stir. Once simmering, put the lid on and let cook for about 6 minutes.
    • Remove lid and add broccoli and milk and stir once more. Put the lid back on and let the dish cook for 4 more minutes or until the orzo is cooked and the broccoli is tender.
    • Add the peas, cooked mushrooms, cheese and stir. Season with salt and pepper to taste. Enjoy!

    Smashed Zucchini with Garlic Lemon Sauce

    Print Recipe Pin Recipe
    Ingredients Method

    Ingredients
      

    • 2-3 zucchini small ones are best
    • 2 tsp. Olive oil
    • Salt and pepper
    • 1 Tbsp. Pine nuts
    • Cilantro parsley, or basil for garnish
    • .
    Yogurt sauce:
    • ½ lemon
    • 1 small container plain yogurt
    • 1 garlic clove minced
    • 2 tsp. Olive oil
    • Salt and pepper

    Method
     

    1. Set oven to HI Broil. Place oven rack at the top most level.
    2. Cut ends off zucchini. Then use a meat mallet or heavy pan to smash zucchini. Break up with hands.
    3. Place zucchini on baking sheet and drizzle with olive oil and season with salt and pepper.
    4. Broil in oven for 12-15 minutes, flipping the zucchini halfway through.
    5. Meanwhile mix yogurt with lemon juice, garlic and little olive oil salt and pepper. Mix in.
    6. Serve zucchini alongside yogurt mixture or plated with it.

  • Albondigas soup with Ground Beef, Carrots and Green Beans | Meal Prep Favorites | Mexican Meal Prep

    Albondigas soup with Ground Beef, Carrots and Green Beans | Meal Prep Favorites | Mexican Meal Prep

    The other day one of my students asked to learn Albondigas soup, a Mexican soup I grew up with. If you haven’t heard of it, it’s delicious and unique in that it’s meatball soup made with rice. The rice isn’t in the soup, but rolled into the meatballs like breadcrumbs are for Italian meatballs. it’s really worth a try and it tastes even better the next day.

    Why you’ll love this soup:

    • It’s great for meal prep and holds up for 4 days well
    • You can make it healthier by using ground turkey or ground chicken
    • It’s naturally gluten-free
    • You can add whatever favorite veggies you like corn, potatoes, zucchini, green beans

    Albondigas soup with Ground Beef, Carrots and Green Beans

    Total Time: 60 mins

    Servings: 6 to 8 servings

    Feel free to substitute ground turkey for the ground beef; just change to chicken broth. 

    Ingredients

    • 2 quarts water or beef stock
    • 1/2 pound green beans, strings and ends removed, cut into 1-inch pieces
    • 2 large carrots, peeled and sliced
    • 1 1/2 cups frozen or fresh peas
    • 1 teaspoon dried oregano or 1 tablespoon fresh chopped oregano
    • 1 dash cayenne, optional
    • 1/2 cup chopped fresh cilantro

    Soup Base: 

    • 1 quart water
    • ¼ of an onion
    • 2 cloves garlic
    • 3 tomatoes, quartered or 14-oz. crushed tomato
    • 1 tsp. salt
    • 1 dried chipotle chile, stem and seeds removed (optional)

    Meatball Mixture: 

    • 1/3 cup long grain white rice
    • ½ cup chopped onion
    • 1 pound ground beef
    • 1/4 cup (loosely packed) chopped fresh spearmint leaves
    • 1/4 cup (loosely packed) chopped fresh parsley
    • 1 1/2 teaspoons salt, plus more to taste
    • 1/4 teaspoon freshly ground black pepper, plus more to taste
    • 1 large egg

    Optional additions: quartered potatoes, corn or zucchini. Add in when you add the carrots and green beans. 

    Method

    1. Make the soup base: Blend the soup base ingredients together. Pour into a large pot and add an additional 2 quarts of beef stock and oregano. Bring to a boil and reduce the heat to a simmer. Add the green beans and carrots.
    1. Prepare the meatballs: Mix the uncooked rice into the meat in a large bowl, along with the mint leaves and parsley, salt, and pepper. Mix in the raw egg. Form mixture into 1-inch meatballs.
    1. Add the meatballs to the soup, let simmer: Gently add the meatballs to the simmering soup, one at a time. Cover and let simmer for 1/2 hour.
    1. Add the peas towards the end of cooking. Add a few pinches of oregano and sprinkle with salt and pepper, and a dash of cayenne, to taste.

    Serve:

    Ladle into bowls and garnish with chopped fresh cilantro

    Smashed Zucchini with Garlic Lemon Sauce

    Print Recipe Pin Recipe
    Ingredients Method

    Ingredients
      

    • 2-3 zucchini small ones are best
    • 2 tsp. Olive oil
    • Salt and pepper
    • 1 Tbsp. Pine nuts
    • Cilantro parsley, or basil for garnish
    • .
    Yogurt sauce:
    • ½ lemon
    • 1 small container plain yogurt
    • 1 garlic clove minced
    • 2 tsp. Olive oil
    • Salt and pepper

    Method
     

    1. Set oven to HI Broil. Place oven rack at the top most level.
    2. Cut ends off zucchini. Then use a meat mallet or heavy pan to smash zucchini. Break up with hands.
    3. Place zucchini on baking sheet and drizzle with olive oil and season with salt and pepper.
    4. Broil in oven for 12-15 minutes, flipping the zucchini halfway through.
    5. Meanwhile mix yogurt with lemon juice, garlic and little olive oil salt and pepper. Mix in.
    6. Serve zucchini alongside yogurt mixture or plated with it.

  • Client Favorite | Lentil Soup | Feel Better Recipes | Vegan and Vegetarian Dinner Ideas

    I found this recipe online and adapted it but need to credit her :Nagi@RecipeTin Eats

    I’ve made this for a couple of clients and it has gotten rave reviews. So here it is.

    Make it to feel better becasue its super nourishing.

    Servings: 6

    Calories: 311cal

    Ingredients

    • 2 tbsp olive oil
    • 1 onion, chopped (white, brown, yellow)
    • 2 garlic cloves, minced
    • 1 large carrot , chopped (about 1 1/4 cups)
    • 2 celery ribs , chopped (about 1 1/4 cups)
    • 2 cups / 400g dried lentils , green or brown, rinsed
    • 400g / 14 oz crushed tomato
    • 1.5 litres / 1.5 quarts (6 cups) vegetable or chicken stock / broth, low sodium
    • 1/2 tsp each cumin and coriander powder
    • 1 1/2 tsp paprika powder
    • 2 dried bay leaves
    • 1 lemon (zest + juice)
    • 1/4 tsp salt and pepper, each

    To Serve

    • Chopped fresh parsley, for garnish
    • Warm bread, to serve

    Instructions

    • Heat oil in a large pot over medium heat. Add garlic and onion, cook for 2 minutes.
    • Add celery and carrot. Cook for 7 – 10 minutes or until softened and the onion is sweet. Don’t rush this step, it is key to the flavour base of the soup.
    • Add all remaining ingredients except the lemon and salt. Stir. 
    • Increase heat and bring to simmer. Scoop scum on the surface off and discard (do this again during cooking if required). Place lid on and turn heat down to medium low. Simmer for 35 – 40 minutes or until lentils are soft.
    • Remove bay leaves.
    • Add a touch of water if you want to adjust soup consistency. Season to taste with salt and pepper. Grate over the zest of the lemon then add a squeeze of lemon juice just before serving. Garnish with parsley if desired and serve with warm crusty bread.

    Warmly,
    Joanna

    IG: @chefjoannas

    Smashed Zucchini with Garlic Lemon Sauce

    Print Recipe Pin Recipe
    Ingredients Method

    Ingredients
      

    • 2-3 zucchini small ones are best
    • 2 tsp. Olive oil
    • Salt and pepper
    • 1 Tbsp. Pine nuts
    • Cilantro parsley, or basil for garnish
    • .
    Yogurt sauce:
    • ½ lemon
    • 1 small container plain yogurt
    • 1 garlic clove minced
    • 2 tsp. Olive oil
    • Salt and pepper

    Method
     

    1. Set oven to HI Broil. Place oven rack at the top most level.
    2. Cut ends off zucchini. Then use a meat mallet or heavy pan to smash zucchini. Break up with hands.
    3. Place zucchini on baking sheet and drizzle with olive oil and season with salt and pepper.
    4. Broil in oven for 12-15 minutes, flipping the zucchini halfway through.
    5. Meanwhile mix yogurt with lemon juice, garlic and little olive oil salt and pepper. Mix in.
    6. Serve zucchini alongside yogurt mixture or plated with it.

  • Party Favorites | Baked Gnocchi | Kid-friendly dinner | Easy Vegetarian Dinner Ideas

    So. . . I’m embarrassed to admit I didn’t know this trick before, as a chef. If you bake gnocchi they are incredible! I always thought you had to boil them. But, turns out they bake up perfectly. And they are so addicting!

    I tried it for the first time for a client and have made it 3 times since.

    I also took it to a football party and the kids there absolutely loved it. So, it’s kid-approved, too.

    If you buy already-made gnocchi and pesto this is an extremely short recipe. But if you are extra ambitious and want to make them from scratch, you can try my recipe here: Homemade Gnocchi

    I’d recommend with pesto, so you can make that recipe here: Pesto recipe

    Baked Gnocchi

    1 package refrigerated gnocchi

    Olive oil

    Pesto

    Directions:

    1. Line a baking tray with parchment. Place gnocchi on tray and drizzle with a little olive oil. Toss well with your hands.
    2. Bake at 375-400 F turning once until golden brown.
    3. After they’re done toss in a bowl with pesto.
    4. Keeps well couple days in fridge.
    Vegan variation with rotini, pesto, white beans, roasted butternut squash, lemon

    Smashed Zucchini with Garlic Lemon Sauce

    Print Recipe Pin Recipe
    Ingredients Method

    Ingredients
      

    • 2-3 zucchini small ones are best
    • 2 tsp. Olive oil
    • Salt and pepper
    • 1 Tbsp. Pine nuts
    • Cilantro parsley, or basil for garnish
    • .
    Yogurt sauce:
    • ½ lemon
    • 1 small container plain yogurt
    • 1 garlic clove minced
    • 2 tsp. Olive oil
    • Salt and pepper

    Method
     

    1. Set oven to HI Broil. Place oven rack at the top most level.
    2. Cut ends off zucchini. Then use a meat mallet or heavy pan to smash zucchini. Break up with hands.
    3. Place zucchini on baking sheet and drizzle with olive oil and season with salt and pepper.
    4. Broil in oven for 12-15 minutes, flipping the zucchini halfway through.
    5. Meanwhile mix yogurt with lemon juice, garlic and little olive oil salt and pepper. Mix in.
    6. Serve zucchini alongside yogurt mixture or plated with it.

  • Pumpkin, But Make It Gourmet: 4 Savory & Sweet Recipes for Your Fall Table

    Hey friend, can we just take a breath? That first little chill is finally in the LA air (or, you know, as chill as it gets), and my mind is buzzing with all things cozy.

    So let’s talk pumpkin. And no, I’m not talking about the sugar-bomb-in-a-cup (no judgement PSL folks, just facts). I’m talking about real, whole food magic that honors the season and makes your body feel as good as your taste buds. This is about cooking from a place of joy.

    I’ve rounded up four of my absolute favorite pumpkin recipes from the blog that are perfect for a hearty breakfast, a show-stopping dinner, or the most incredible leftovers. Think of this as your curated guide to a nourishing fall.

    (Recipe 1: The Sweet Start)

    Gluten-Free Pumpkin Pancakes 
    Is there anything more comforting than a slow weekend morning with a stack of pancakes? These gluten-free beauties are my go-to. They’re fluffy, spiced just right, and they won’t leave you in a total food coma. Pro tip from my kitchen: whip up a big batch and freeze them for a quick, high-quality breakfast during the week. They reheat perfectly in the toaster—a little hack for making wellness actually work with a busy life.

    (Recipe 2: The Cozy Classic)

    Creamy Pumpkin Risotto 
    If you want to feel like you’re getting a hug from the inside out, this is it. Risotto is one of those dishes that feels incredibly fancy but is really just about patience and good ingredients. The pumpkin puree makes it luxuriously creamy and gives it that gorgeous sunset color. It’s the ultimate comfort food that’s also kind of elegant? Perfect for a quiet night in or for impressing a date.

    (Recipe 3: The Showstopper)

    Homemade Pumpkin Ravioli 
    Making pasta from scratch is a ritual. It’s tactile, it’s a little bit magic, and the result is so deeply satisfying. Filling these little pockets with a savory-sweet pumpkin filling is my idea of a perfect fall afternoon. IT’s not your 30-minute meal, but is perfect to make for those days the sun goes down super early. Pair these with a simple sage and brown butter sauce, and you have a restaurant-quality meal that’s made with your own two hands.

    (Recipe 4: The Genius Leftover Hack)

    Crispy Pumpkin Arancini (GF)
    This is where my chef brain really gets excited. Did you make the risotto? Please tell me you have leftovers. Arancini are essentially Italian fried risotto balls, and they are quite possibly the best thing ever to happen to day-old rice. Transforming one beautiful meal into a completely new, crispy, delicious appetizer or snack is the peak of kitchen creativity. It’s about respecting the food and having a little fun with it.

    So there you have it. My little curated list of fall inspiration. This season, I hope you find ways to nourish yourself that feel truly joyful and aligned. It’s not about restriction; it’s about savoring the good stuff. 😊

    And hey, if the thought of all this cooking makes you crave a professionally-stocked fridge or a custom wellness bevvy for your own fall gatherings, you know where to find me. I’d love to help you create something beautiful.

    Warmly,
    Joanna

    IG: @chefjoannas

    Smashed Zucchini with Garlic Lemon Sauce

    Print Recipe Pin Recipe
    Ingredients Method

    Ingredients
      

    • 2-3 zucchini small ones are best
    • 2 tsp. Olive oil
    • Salt and pepper
    • 1 Tbsp. Pine nuts
    • Cilantro parsley, or basil for garnish
    • .
    Yogurt sauce:
    • ½ lemon
    • 1 small container plain yogurt
    • 1 garlic clove minced
    • 2 tsp. Olive oil
    • Salt and pepper

    Method
     

    1. Set oven to HI Broil. Place oven rack at the top most level.
    2. Cut ends off zucchini. Then use a meat mallet or heavy pan to smash zucchini. Break up with hands.
    3. Place zucchini on baking sheet and drizzle with olive oil and season with salt and pepper.
    4. Broil in oven for 12-15 minutes, flipping the zucchini halfway through.
    5. Meanwhile mix yogurt with lemon juice, garlic and little olive oil salt and pepper. Mix in.
    6. Serve zucchini alongside yogurt mixture or plated with it.

  • Miso Glazed Halibut with Black Forbidden Rice and Steamed Bok Choy | Easy 30- minute dinners

    This is one of the healthiest dishes I can make and it only takes 30 minutes. But really… only 30 with all the prep. The rice may take more or less depending what kind you make. But I love how the fish is so tasty and the broil method makes it cook perfectly in 5 minutes.

    Miso glazed Halibut with black forbidden rice and steamed bok choy.. 🌱🐟
    .
    Halibut

    • 2 halibut filet (6oz each)

    Marinade

    • 1 Tbsp white miso
    • ½ tsp agave
    • 1-2 Tbsp. Water
      .
      Mix marinade ingredients and marinate fish for 15 minutes. Then broil on a greased pan with aluminum foil. Broil Hi for 5-7 minutes or it starts getting golden brown. (Don’t use parchment- it will burn).
      .
      To steam bok choy (I used 2 small baby bok choy) set in steamer basket for 5 minutes until bright green then remove and drizzle with olive oil and salt. .
      .

    Smashed Zucchini with Garlic Lemon Sauce

    Print Recipe Pin Recipe
    Ingredients Method

    Ingredients
      

    • 2-3 zucchini small ones are best
    • 2 tsp. Olive oil
    • Salt and pepper
    • 1 Tbsp. Pine nuts
    • Cilantro parsley, or basil for garnish
    • .
    Yogurt sauce:
    • ½ lemon
    • 1 small container plain yogurt
    • 1 garlic clove minced
    • 2 tsp. Olive oil
    • Salt and pepper

    Method
     

    1. Set oven to HI Broil. Place oven rack at the top most level.
    2. Cut ends off zucchini. Then use a meat mallet or heavy pan to smash zucchini. Break up with hands.
    3. Place zucchini on baking sheet and drizzle with olive oil and season with salt and pepper.
    4. Broil in oven for 12-15 minutes, flipping the zucchini halfway through.
    5. Meanwhile mix yogurt with lemon juice, garlic and little olive oil salt and pepper. Mix in.
    6. Serve zucchini alongside yogurt mixture or plated with it.

  • The Easiest (and Healthiest!) Side Dish You’re Not Making | How to Steam Vegetables Perfectly: Your Easy Guide to a Healthy Side Dish

    Hey friends! Let’s talk about one of the simplest, most nutrient-packed cooking methods out there: how to steam vegetables.

    I know, I know. It might sound a little… boring. But hear me out! When you steam veggies correctly, you unlock their brightest color, their best texture, and all their natural flavor and vitamins (no water-logging here!). It’s my go-to method for a healthy side dish that’s on the table in under 10 minutes.

    And the best part? You don’t need a fancy appliance. If you have a pot and a lid, you’re 90% of the way there. Let me show you how to steam broccoli, cauliflower, and more perfectly, every single time.

    Why Steam Your Veggies? The Health Benefits

    Before we get to the “how,” let’s talk about the “why.” Steaming is one of the best ways to cook vegetables because it:

    • Preserves Nutrients: Unlike boiling, which can leach vitamins into the water, steaming keeps all the good stuff in your food.
    • Enhances Flavor: It allows the vegetable’s natural, delicious flavor to shine without needing much else.
    • Creates Perfect Texture: Say goodbye to mushy veggies! Steaming gives you that desirable tender-crisp bite.

    No-Fail Method for How to Steam Vegetables

    This method is the easiest way to steam vegetables without a steamer basket (though I’ll show you my favorite tools below!). It’s a fundamental easy healthy cooking technique everyone should know.

    What You’ll Need:

    • A pot with a tight-fitting lid
    • A steamer basket (highly recommended!)
    • Your favorite veggies (broccoli florets, cauliflower, green beans, carrots, and asparagus are all perfect candidates!)
    • Water
    • A pinch of sea salt

    Step-by-Step Instructions:

    1. Pour & Boil: Pour about an inch of water into your pot and bring it to a rolling boil over high heat.
    2. Basket & Veggies: Place your steamer basket inside the pot. Crucial tip: The water should be under the basket, not touching the veggies. This ensures they steam instead of boil. Pile your veggies in—try to keep them in a single layer for even cooking.
    3. Cover & Steam: Pop the lid on tight. This is key! It traps the steam and cooks the veggies quickly. How long to steam vegetables? For most florets or cuts, let them steam for 5-7 minutes. You’re looking for a bright color and a tender-crisp bite. (A fork should pierce them easily).
    4. Season & Serve: Carefully remove the basket (it’s hot!). Transfer your veggies to a bowl, hit them with a pinch of good sea salt, maybe a crack of black pepper, and a tiny drizzle of olive oil or a squeeze of lemon. That’s it!

    See? So simple. The difference between mushy, bland veggies and crisp, vibrant ones is literally just a basket and a good lid.

    My Favorite Kitchen Tools for Easy Steaming

    While you can absolutely rig a setup with a heat-safe bowl, investing in a couple of key tools makes this process effortless. I only recommend gear I truly use and love in my own kitchen.

    • The Essential Steamer Basket: This collapsible stainless steel steamer basket is a total workhorse. It folds flat to fit almost any pot you own and is so easy to clean. It’s a must-have for any healthy kitchen and makes how to steam broccoli a complete no-brainer.
      Get my favorite collapsible steamer basket on Amazon
    • The Ultimate Pot (My Splurge Pick): For a truly professional setup, I adore my All-Clad pot. It heats perfectly and the lid fits perfectly to trap steam, and it’s built to last a lifetime. It’s an investment piece you’ll use for everything from steaming vegetables to soups to sauces.
      Check out the Made in 6-Qt Pot on Amazon

    Your Quick Guide: How Long to Steam Vegetables?

    VegetableApproximate Steam Time (Until Tender-Crisp)
    Broccoli Florets5-6 minutes
    Cauliflower Florets6-7 minutes
    Green Beans5-7 minutes
    Asparagus4-5 minutes
    Carrot Slices7-9 minutes
    Spinach & Leafy Greens2-3 minutes

    FAQ: Your Steaming Questions, Answered!

    Q: Can I steam vegetables without a basket?
    A: Absolutely! You can place a heat-safe metal colander or even a plate atop a canning jar ring placed in the water. A basket is just much easier!

    Q: Are steamed vegetables good for weight loss?
    A: Yes! Steaming is a fantastic healthy cooking method for weight management. It requires no added fats and preserves nutrients that keep you feeling full and energized.

    Q: How do I add more flavor to steamed vegetables?
    A: After steaming, try tossing them with: a squeeze of lemon juice, a drizzle of balsamic glaze, a sprinkle of garlic powder, some grated Parmesan cheese, or a few red pepper flakes for heat.

    Happy cooking!
    Joanna

    Try it out? Tag me on IG: @chefjoannas

    Smashed Zucchini with Garlic Lemon Sauce

    Print Recipe Pin Recipe
    Ingredients Method

    Ingredients
      

    • 2-3 zucchini small ones are best
    • 2 tsp. Olive oil
    • Salt and pepper
    • 1 Tbsp. Pine nuts
    • Cilantro parsley, or basil for garnish
    • .
    Yogurt sauce:
    • ½ lemon
    • 1 small container plain yogurt
    • 1 garlic clove minced
    • 2 tsp. Olive oil
    • Salt and pepper

    Method
     

    1. Set oven to HI Broil. Place oven rack at the top most level.
    2. Cut ends off zucchini. Then use a meat mallet or heavy pan to smash zucchini. Break up with hands.
    3. Place zucchini on baking sheet and drizzle with olive oil and season with salt and pepper.
    4. Broil in oven for 12-15 minutes, flipping the zucchini halfway through.
    5. Meanwhile mix yogurt with lemon juice, garlic and little olive oil salt and pepper. Mix in.
    6. Serve zucchini alongside yogurt mixture or plated with it.