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  • Greek Lemon Chicken Sheet Pan Dinner

    This recipe came together mostly because i was lazy. The clean up is so easy and it tastes great so ill be making it again and again. hope you enjoy it!

    Ingredients (for 2-3):

    • 1 lb chicken
    • Sprinkle of garlic powder
    • Sprinkle of salt and pepper
    • Half a lemon juiced
    • Drizzle of olive oil

    Directions:

    Cut chicken into bite sized pieces. Add all ingredients on top chicken and mix (I did this directly on the baking sheet lined with parchment.)

    Broil 15 minutes or until juices run clear.

    Squeeze other half of lemon over chicken when done 

    Add peppers and mushrooms to the baking tray with the chicken and cook for the same time if you want.

    Serve with rice and pita if desired. 

    Keep Cookin’

    Served with hummus, fresh cucumbers and radish

    Chef Joanna | Chef Joanna’s Kitchen

  • Cilantro Lime Rice | How to Make Chipotle Rice

    This recipe came together mostly because i was lazy. The clean up is so easy and it tastes great so ill be making it again and again. hope you enjoy it!

    I’ve been making this rice for my clients for years now. It’s always a favorite because its flavorful and goes great with Mexican and Asian foods. Yes, I got the idea from Chipotle!
    It’s easy to make  and the biggest takeaway from this post is SOAK your rice. I always soak my rice 20-30 minutes before cooking it now because it makes it fluffier. I always use white rice too because they say brown rice has higher levels of the metal, arsenic. Try soaking your rice and tell me what you think. You’ll never go back?

    Cilantro Lime Rice

    Ingredients (serves 4):

    • 1 cup Jasmine or Basmati rice
    • 1 tsp. salt
    • 1 tsp. olive oil
    • ½ lime, zested
    • 2 Tbsp. chopped cilantro leaves

    Equipment:

    • Small to medium pot with lid
    • Microplane or fine zester
    • Fine mesh strainer

    Directions:

    1. Soak rice in the same pot you’ll cook it in. Add rice and fill with water to at least 1 inch above rice. Let soak 20-30 minutes. Then, drain with a strainer and rinse briefly. Then, place rice back into the pot and add suggested water (read rice packet). Bring to a boil, add salt and oil. Then, lower to a simmer and cook 15 minutes.
    2. After 15 minutes,  remove lid and add zest of ½ a lime and chopped cilantro leaves. Stir in. Cover and let rest 10 minutes.
    Serve with Fajitas or Tacos.
    Lime zest (left) and chopped cilantro (right)
    Stir in and enjoy the aroma

    More Recipes You Might Like: 

     

     

     

    Keep Cookin’

    Chef Joanna | Chef Joanna’s Kitchen




    This post contains affiliated links. Please read my disclosure page.

  • Teriyaki Soba Noodle Salad

    This recipe came together mostly because i was lazy. The clean up is so easy and it tastes great so ill be making it again and again. hope you enjoy it!

    I made these noodles for meal prep because they hold over really well. The sauce is homemade with a few ingredients so I feel good about eating it. It’s finished with herbs and sesame seeds. I’d pair it with teriyaki salmon.

    Soba Noodle Salad

    Ingredient(for 2):
    • 2 portions soba noodle (4oz.)
    • 2 Tbsp. Cilantro, chopped
    • 2 Tbsp. Fresh basil, chopped
    • Sesame seeds for garnish
    Sauce:
    • 2 Tbsp. Tamari or soy sauce
    • 1 garlic clove, minced
    • ½ tsp. Ground ginger
    • 1-2 tsp. Brown sugar, agave or honey
    • 2 tsp. Sesame oil
    • 1 Tbsp. Boiling water
    Directions:
    1. Boil soba noodles according to package directions. Then immediately drain and rinse under cold water.
    2. Make the sauce by adding all sauce ingredients together and dissolving sugar. Mix sauce into soba noodles.
    3. Mix in chopped herbs and sprinkle with sesame seeds at the end. Enjoy hot or cold.

    This post contains affiliated links. Please read my disclosure page.

  • Gluten-Free Peanut Butter Banana muffins | Dairy-free and Gluten-free Breakfast Muffins

    This recipe came together mostly because i was lazy. The clean up is so easy and it tastes great so ill be making it again and again. hope you enjoy it!

     
    I recently made these muffins for a meal prep client. They are the perfect healthy snack or breakfast option. They aren’t too sweet and are packed with peanut butter for protein. I hope you enjoy these little morsels. 
     
     
     
     
    Course Breakfast, Dairy Free, Gluten Free, Snack
     
    Servings 12 muffins
    Calories 218 kcal
     
    Ingredients
    Wet ingredients:
    • 1 cup mashed ripe bananas (about 3 medium ripe bananas)
    • ¾ cup natural creamy or crunchy drippy peanut butter (just peanuts and salt)
    • 2 large eggs
    • ¼ cup pure maple syrup
    • 2 teaspoons vanilla extract
    • 1/2 tablespoon dairy free milk of choice (I like almond milk)
     
    Dry ingredients:
    • 1 cup gluten free oat flour* (you can make your own — see notes section)
    • 1 teaspoon baking powder
    • ½ teaspoon cinnamon
    • ¼ teaspoon salt
    • ⅓ cup mini chocolate chips (dairy free, if desired, plus 2-3 tablespoons for sprinkling on top)
     
     
     
    Directions: 
    1. Preheat oven to 350 degrees Line a 12-cup muffin liner with muffin liners and spray the inside with nonstick cooking spray to prevent muffins from sticking to liners.
    2. In a large bowl, mix wet ingredients together. I smash the bananas with a fork in a measuring cup first. And then, mix it with the other ingredients. 
    3. Next stir in the dry ingredients except chocolate chips until smooth. Finally, fold in the chocolate chips. Evenly divide batter into muffin liners.
    4. Bake 20-25 minutes until toothpick comes out clean. Transfer muffins to wire rack to cool and enjoy! 
    Makes 12 muffins.
     
    Recipe Notes
    *How to make oat flour:  make your own gluten free oat flour by simply placing gluten free oats into a blender and blending/pulsing until they’re smooth and resemble flour. This is the cheapest option. For this recipe, you’ll most likely need at least 1 1/2 cups of gluten free rolled or old-fashioned oats to make about 1 cup gluten free oat flour.
     
    You can make this with almond butter or other nut butter. 
     
     
     
     
     
     
     
    More gluten-free breakfast recipes you might like: 
     
     
     
     

    Keep Cookin’

    Chef Joanna | Chef Joanna’s Kitchen

     





     
     

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  • Gluten-Free Peanut Butter Banana muffins | Dairy-free and Gluten-free Breakfast Muffins

    This recipe came together mostly because i was lazy. The clean up is so easy and it tastes great so ill be making it again and again. hope you enjoy it!

    Gluten-Free Peanut Butter Banana muffins | Dairy-free and Gluten-free Breakfast Muffins

    I recently made these muffins for a meal prep client. They are the perfect healthy snack or breakfast option. They aren’t too sweet and are packed with peanut butter for protein. I hope you enjoy these little morsels. 
    Course Breakfast, Dairy Free, Gluten Free, Snack
    Servings 12 muffins
    Calories 218 kcal
    Ingredients
    Wet ingredients:
    • 1 cup mashed ripe bananas (about 3 medium ripe bananas)
    • ¾ cup natural creamy or crunchy drippy peanut butter (just peanuts and salt)
    • 2 large eggs
    • ¼ cup pure maple syrup
    • 2 teaspoons vanilla extract
    • 1/2 tablespoon dairy free milk of choice (I like almond milk)
    Dry ingredients:
    • 1 cup gluten free oat flour* (you can make your own — see notes section)
    • 1 teaspoon baking powder
    • ½ teaspoon cinnamon
    • ¼ teaspoon salt
    • ⅓ cup mini chocolate chips (dairy free, if desired, plus 2-3 tablespoons for sprinkling on top)
    Directions: 
    1. Preheat oven to 350 degrees Line a 12-cup muffin liner with muffin liners and spray the inside with nonstick cooking spray to prevent muffins from sticking to liners.
    2. In a large bowl, mix wet ingredients together. I smash the bananas with a fork in a measuring cup first. And then, mix it with the other ingredients. 
    3. Next stir in the dry ingredients except chocolate chips until smooth. Finally, fold in the chocolate chips. Evenly divide batter into muffin liners.
    4. Bake 20-25 minutes until toothpick comes out clean. Transfer muffins to wire rack to cool and enjoy! 
    Makes 12 muffins.
    Recipe Notes
    *How to make oat flour:  make your own gluten free oat flour by simply placing gluten free oats into a blender and blending/pulsing until they’re smooth and resemble flour. This is the cheapest option. For this recipe, you’ll most likely need at least 1 1/2 cups of gluten free rolled or old-fashioned oats to make about 1 cup gluten free oat flour.
    You can make this with almond butter or other nut butter. 

    More gluten-free breakfast recipes you might like: 

    Keep Cookin’


    Chef Joanna | Chef Joanna’s Kitchen

     

     





    This post contains affiliated links. Please read my disclosure page.

  • Teriyaki Soba Noodle Salad

    This recipe came together mostly because i was lazy. The clean up is so easy and it tastes great so ill be making it again and again. hope you enjoy it!

    Teriyaki Soba Noodle Salad

    I made these noodles for meal prep because they hold over really well. The sauce is homemade with a few ingredients so I feel good about eating it. It’s finished with herbs and sesame seeds. I’d pair it with teriyaki salmon. 

    Soba Noodle Salad

    Ingredient(for 2):
    • 2 portions soba noodle (4oz.)
    • 2 Tbsp. Cilantro, chopped
    • 2 Tbsp. Fresh basil, chopped
    • Sesame seeds for garnish 
    Sauce:
    • 2 Tbsp. Tamari or soy sauce
    • 1 garlic clove, minced
    • ½ tsp. Ground ginger
    • 1-2 tsp. Brown sugar, agave or honey
    • 2 tsp. Sesame oil 
    • 1 Tbsp. Boiling water 
    Directions: 
    1. Boil soba noodles according to package directions. Then immediately drain and rinse under cold water. 
    2. Make the sauce by adding all sauce ingredients together and dissolving sugar. Mix sauce into soba noodles. 
    3. Mix in chopped herbs and sprinkle with sesame seeds at the end. Enjoy hot or cold.

    This post contains affiliated links. Please read my disclosure page. 

  • 10 Dairy-free and Egg-free Meals | High-Protein Healthy Meals

    This recipe came together mostly because i was lazy. The clean up is so easy and it tastes great so ill be making it again and again. hope you enjoy it!

    Are you allergic to eggs or dairy? Or cook for someone who is?
    Here are 10 dinner ideas that are dairy-free and egg-free. Many of them are gluten-free as well. Hope it helps you save time looking for recipes. 

    1. Steak Chimichurri Bowl (Gluten-free)

    4. Salmon with Tomatillo salsa (Gluten-free)

    5. Roasted Lemon Chicken  (Gluten-free)

    7. Mole de olla (Beef Stew) (Gluten-free)

    I hope these recipes help you out. Here are a few breakfast ideas that are also egg-free and dairy-free. 

    Keep Cookin’


    Chef Joanna | Chef Joanna’s Kitchen

     

     





  • The 6 FREE Plant-Based Resources I Use as a Healthy Chef

    This recipe came together mostly because i was lazy. The clean up is so easy and it tastes great so ill be making it again and again. hope you enjoy it!

    I do a lot of meal prep for families who are eating less meat. 
    Sometimes I need inspiration to keep the menus fun and fresh each week. So, the resources below are my go-to’s when I’m out of creative ideas. 
    I hope they help you get more inspired too! Here are my favorites. 

    My favorite go-to for recipes

    Purple carrot

    I started using their meal kits and love all their international fusion recipes. It makes plant-based recipes more fun than just roasted veggies or quinoa bowls. One of my favorites is Coconut Tofu with Crunchy Date Slaw. 
    Purple Carrot

    Simple, easy, international

    Blue Zones website 

    If you love to travel like me, you’ll get your international fix from the Blue Zones. The Blue Zones are places in the world where people live 90 to 100 free of disease. So these recipes come from Costa Rica, Greece, Italy, Japan and Loma Linda, California. I’ve made many of these recipes. They are simple to make and they come out well. Sometimes I add a bit more salt or spices because they are that simple. But in the Blue Zones they have flavourful fresh herbs they have on hand to flavor dishes so it makes sense they don’t need too many spices or salt. https://www.bluezones.com/recipes/

    Best for plant-based classics

    Forks over knives

    You might have heard of Forks Over Knives because they have a magazine and made a movie. Their website is easy to use and their recipes are simple. If you are just getting started eating more healthy, there’s a great website to get started. Here is 10 of their best recipes: https://www.forksoverknives.com/recipes/vegan-menus-collections/10-most-popular-forks-over-knives-recipes-ever/
    Forks Over Knives

    Quick and no-fuss recipes 

    Engine 2 diet

    This diet was created by Rip Esselstyn, a former fire fighter. Supposedly fire fighters have high rates of heart attacks so he decided to focus on his diet to prevent disease. The recipes on his site look easy and simple but could use better photos sometimes. I like to get ideas from there. They are quick and a bit heavy-handed for me. But, with a feminine touch they could be given the spotlight. 

    Chef Cynthia Louise

    I found her on YouTube and love her laid back energy and style. She is a trained chef and makes the beautiful food you want to jump into the screen and eat. 
    She’s based in Bali so sometimes she uses too much coconut for me, but her recipes are fantastic overall. You can find her recipes in the YouTube description of the videos. I’ve tried many of them and they turn out well. I even bought her book, Plant-based Love stories. 

    T. Colin Campbell

    Dr.Campbell became well-known from working on the China Study book. It basically says that the Chinese who didn’t drink milk and eat lots of meat were healthier because of that. He has given Ted talks on the vegan diet and they became very popular. 
    His website has over 500 recipes and there are easy to use filters if you want gluten-free or low-sugar recipes etc. I have only tried some breakfast recipes but there are many different internation foods that look fun to try. 

    Keep Cookin’


    Chef Joanna | Chef Joanna’s Kitchen

     

     





  • Salmon with Tomatillo sauce, Roasted Asparagus and Cherry Tomatoes | Meal Prep Favorites | gluten-free weeknight dinner ideas

    This recipe came together mostly because i was lazy. The clean up is so easy and it tastes great so ill be making it again and again. hope you enjoy it!

    I love this combo of salmon, tomatillo sauce and roasted asparagus. I make it often for my meal prep clients. 
    The tomatillo sauce goes really well with the salmon because its tart and acidic. The salmon is fatty and rich so it needs something acidic to cut the fat. Adding a sauce also holds the salmon well and prevents it from drying it out when you heat it up. 
    Sometimes I serve it with black forbidden rice or cauliflower rice. 

    Roasted Tomatillo Sauce

    Ingredients (for 2): 
    • ¾ lb. tomatillos (about 10-15), in husk
    • 1 jalapeño
    • 1 garlic clove
    • ¼ white onion
    • 2-3 Tbsp. cilantro

    Directions: 

    1. Preheat oven to 425. Place all ingredients except cilantro on a parchment lined baking sheet. Roast for 20 minutes or husks are golden brown and tomatillos and onions are very soft. 
    2. Let cool for at least 10 minutes. Remove tomatillos from husks and discard husks. Peel garlic clove and onion if needed. 
    3. Add into a blender or use an immersion blender. Process until smooth. Add a good pinch of salt. Add cilantro too and process. Spoon over cooked salmon. 

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    Pan-Roasted Salmon

    Ingredients (for 2): 
    • 2 6-oz. filets of salmon
    • 2 tsp. grapeseed oil
    • salt and pepper

    Directions: 

    Get a nonstick pan nice and hot. Then add the oil to the pan. Season salmon with salt and pepper. Add the salmon flesh side down first and don’t touch for 3-4 minutes or golden brown. Then, carefully flip. Cook for additional 5-6 minutes or cooked through. For more tips on making restaruant-style salmon, see a previous post here

    Roasted Asparagus

    Ingredients (serves 4): 
    • 1 bunch thin asparagus spears, trimmed
    • ½ bunch cherry tomatoes
    • ½-1 tablespoon olive oil
    • ¼-½ teaspoon sea salt
    • ½ teaspoon ground black pepper
    • 1 tablespoon lemon juice (Optional) 

    Directions:

    1. Preheat an oven to 425 degrees F (220 degrees C). 
    2. Place the asparagus and cherry tomatoes into a parchment lined baking tray, and drizzle with the olive oil, salt and pepper. Arrange in a single layer.
    3. Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.

    Keep Cookin’


    Chef Joanna | Chef Joanna’s Kitchen

     

     





    This post contains affiliated links. Please read my disclosure page.

  • The 6 FREE Plant-Based Resources I Use as a Healthy Chef

    This recipe came together mostly because i was lazy. The clean up is so easy and it tastes great so ill be making it again and again. hope you enjoy it!

    The 6 FREE Plant-Based Resources I Use as a Healthy Chef
    I do a lot of meal prep for families who are eating less meat. 
    Sometimes I need inspiration to keep the menus fun and fresh each week. So, the resources below are my go-to’s when I’m out of creative ideas. 
    I hope they help you get more inspired too! Here are my favorites. 

    My favorite go-to for recipes

    Purple carrot

    I started using their meal kits and love all their international fusion recipes. It makes plant-based recipes more fun than just roasted veggies or quinoa bowls. One of my favorites is Coconut Tofu with Crunchy Date Slaw. 
    Purple Carrot

    Simple, easy, international

    Blue Zones website 

    If you love to travel like me, you’ll get your international fix from the Blue Zones. The Blue Zones are places in the world where people live 90 to 100 free of disease. So these recipes come from Costa Rica, Greece, Italy, Japan and Loma Linda, California. I’ve made many of these recipes. They are simple to make and they come out well. Sometimes I add a bit more salt or spices because they are that simple. But in the Blue Zones they have flavourful fresh herbs they have on hand to flavor dishes so it makes sense they don’t need too many spices or salt. https://www.bluezones.com/recipes/

    Best for plant-based classics

    Forks over knives

    You might have heard of Forks Over Knives because they have a magazine and made a movie. Their website is easy to use and their recipes are simple. If you are just getting started eating more healthy, there’s a great website to get started. Here is 10 of their best recipes: https://www.forksoverknives.com/recipes/vegan-menus-collections/10-most-popular-forks-over-knives-recipes-ever/
    Forks Over Knives

    Quick and no-fuss recipes 

    Engine 2 diet

    This diet was created by Rip Esselstyn, a former fire fighter. Supposedly fire fighters have high rates of heart attacks so he decided to focus on his diet to prevent disease. The recipes on his site look easy and simple but could use better photos sometimes. I like to get ideas from there. They are quick and a bit heavy-handed for me. But, with a feminine touch they could be given the spotlight. 

    Chef Cynthia Louise

    I found her on YouTube and love her laid back energy and style. She is a trained chef and makes the beautiful food you want to jump into the screen and eat. 
    She’s based in Bali so sometimes she uses too much coconut for me, but her recipes are fantastic overall. You can find her recipes in the YouTube description of the videos. I’ve tried many of them and they turn out well. I even bought her book, Plant-based Love stories. 

    T. Colin Campbell

    Dr.Campbell became well-known from working on the China Study book. It basically says that the Chinese who didn’t drink milk and eat lots of meat were healthier because of that. He has given Ted talks on the vegan diet and they became very popular. 
    His website has over 500 recipes and there are easy to use filters if you want gluten-free or low-sugar recipes etc. I have only tried some breakfast recipes but there are many different internation foods that look fun to try. 

    Keep Cookin’


    Chef Joanna | Chef Joanna’s Kitchen