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Creamy Roasted Sweet Pepper Sauce with Shrimp & Linguine

Creamy Roasted Sweet Pepper Sauce with Shrimp & Linguine

Pasta, pasta, pasta. It's really hard to mess up a simple pasta dish, especially with a good cream sauce. Roasted peppers with cream? Talk about flavors! If you look at the recipe, you would notice I refrained from using a lot of my usual spices because I really love to have the flavors shine through. The smokiness from roasting enhances the sweetness of the peppers, the savory flavors of the cheese and the beautiful aromatics just brings everything together. Usually I use penne pasta for this sauce and well either chicken, shrimp or fish goes great with it as well. You guys know the most important aspect though, please do enjoy. Here's the recipe. INGREDIENTS 1 lb Shrimp peeled & de-veined 1/2 tsp Salt 1/2 tsp Black Pepper 1 pk Linguine 2 large Sweet Peppers (Red & Yellow) 1 cup Coconut Cream (you can use dairy cream) 1 cup Vegan Cheddar Cheese (or a dairy cheese of your choice) 1 cup Vegan Cream Cheese (you can use regular Cream Cheese) 1 small bundle Fresh Parsley 3 cloves Garlic crushed 1 small Onion quartered 1 tsp Salt (or more Salt to taste) 1/4 tsp Black Pepper Pinch Chili Flakes METHOD ●Bring a large pot of water to a boil then salt the boiling water generously. Add pasta and cook as directions instruct until al dente. Strain and set aside. ●Ensure shrimp are washed and then placed into a mixing bowl, season with 1/2 tsp salt and 1/2 tsp black pepper set aside. ●Wash and dry your peppers before placing them on a open flame to roast. Turn the peppers regularly until at least 50% of the outer layer has blackened. ●Remove from heat, core and dice peppers. (You can remove the blackened skin by rubbing on tbe area gently with fingers but I use as is.) ●Place in a blender along with garlic, onions, parsley and cream and blend till smooth. ●To a large saucepan or skillet add olive oil and allow to heat up on medium high heat. ●Toss in shrimp cooking for 3 mins on each side, then remove from pan and set aside. ●Add puree to saucepan and bring to a low simmer. Add salt, black pepper and red pepper flakes. ●You then add cheddar cheese and cream cheese stirring sauce until both dissolve fully. ●At this time your sauce has thickened somewhat you add you shrimp back to the pan cooking for a further 2 mins before removing from the heat. ●Add you pasta to another large saucepan and add the sauce. Toss the pasta into the sauce well. Garnish with pepper flakes and more fresh parsley and serve hot. Thanks for joining me for another session of Food Therapy. See you soon ❤

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Spinach & Beets Salad with Balsamic Honey Glazed White Fish

Spinach & Beets Salad with Balsamic Honey Glazed White Fish

When it comes to eating fish it will most certainly not be my first choice, but if the mood does arise then I'm most definitely a Salmon, Snapper or Whitefish type of gal. White Fish is one of the most delicate but delicious types of fish in my opinion, and quite inexpensive so it's a win win okay? I have for you guys today another simple but beautiful and healthy salad. Hope you enjoy 😉 INGREDIENTS Beets 1 med Beet diced 1 tbsp Olive Oil 1/4 tsp Parsley Flakes 1/8 tsp Cayenne Pepper Pinch Salt ●Preheat oven to 350° ●Season beets with parsley flakes, cayenne pepper, salt and olive oil. ●Place Beets in oven 25 mins or until soft. ●Once soft remove from oven and set aside to cool Honey Balsamic White Fish 2 slices White Fish Fillets 1/4 cup Balsamic Vinegar 2 tbsps Olive Oil 2 tbsp warm Honey 3 cloves minced Garlic 1/4 tsp Red Pepper Flakes 1 tsp dried Thyme 1/2 tsp Salt 1/4 tsp Black pepper 1/4 tsp Salt ●Season White Fish with 1/4 tsp Salt and black pepper set aside. ●In small bowl mix garlic, red pepper Flakes, thyme, salt, honey and balsamic vinegar. Mix well and set aside. ●In frying pan or skillet add olive oil on med-high heat, once hot add White Fish and cook for 2 1/2 mins on either side. ●Remove fish from skillet and add vinegar mixture and bring to a low simmer. ●Add fish back to skillet and baste both sides with vinegar mixture using spoon and basting each side for approximately 1 1/2 mins either side. ●Remove fish from skillet and allow remaining liquid to reduce by approximately 1/2 before turning off heat. Salad 4 cups Baby Spinach 1 small Onion sliced 1/4 cup Sunflower Seeds ●Add baby spinach to a large mixing bowl along with Beets, onions, sunflower seed and toss well. ●Plate salad and then top with fish fillet drizzling remaining balsamic liquid onto fish. ●Serve and enjoy. Thanks for joining me for another session of Food Therapy. ❤

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Cheesy Skillet Potatoes with Bacon

Cheesy Skillet Potatoes with Bacon

At the heart of many a comfort food recipe you will find potatoes. I don't know too many persons who aren't lovingly attached to these starchy globes of goodness but adding cheese and bacon truly creates a fully satisfying potato based comfort Food. Lovingly tossed together in a skillet and then baked to perfection, this dish guarantees to be a fast favorite. Here's my recipe and I do hope you enjoy. INGREDIENTS 5-6 medium Potatoes peeled and cubed 2 cups shredded Mild Cheddar Cheese 2 cloves Garlic crushed and chopped 1 small Onion sliced 1 tbsp Vegetable Oil 1 cup chopped Bacon 1 tsp Smoked Paprika 1/2 tsp chopped Parsley 1/4 tsp Black Pepper 1 tsp Salt or to taste METHOD ●Bring a medium to large saucepan to a boil, salt water generously and add potatoes, cook for 15 mins or until potatoes are soft. Drain and set aside. ●To a medium-large sized cast iron skillet or frying pan on medium heat add your vegetable oil. ●Add onions and garlic saute for 30 secs. ●Add chopped bacon and cook for 3-mins stirring as you go. ●Remove 1/3 of bacon from skillet place in a bowl and set aside. ●Add potatoes to skillet along with parsley, paprika, black pepper, salt and cheese (keep 1/2 cup cheese to top potatoes with) ●Mix potatoes well slightly crushing potatoes as you go but ensure it remains lumpy. ●Once mixed top with cheese and remaining bacon and place into oven on broil setting for 10-15 mins until golden brown. (If you aren't using a cast iron skillet you can bake potatoes in a greased baking dish) Serve immediately and enjoy 😉 Thanks for joining me for another session of Food Therapy. See you soon ❤

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Sauteed String Beans

Sauteed String Beans

String Beans are that crisp, clean and fresh bite that can perk up many meals. It's healthy and very easy to prepare because it requires very little adjustments when preparing. Here is my very simple recipe for sautéed String Beans. Enjoy. INGREDIENTS 1 lb String Beans with ends removed 2 tbsp Olive Oil 2-3 cloves grated Garlic 1/4 tsp Red Pepper Flakes 1/3 tsp Salt 2 tbsp Water METHOD ●To a skillet on medium heat add Olive oil and let warm up slightly. ●Add garlic and saute on low heat for 30-40 secs. ●Add beans, red pepper flakes and salt and mix. ●Add water and cook for 10-12 mins until beans are bright green and crisp to bite. ●Remove from heat or if you prefer your beans cooked a bit more you can turn off heat and leave in skillet to cook through. ●Serve and enjoy. Thanks for joining me for another session of Food Therapy. I do hope to see you soon ❤

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Grilled Coconut Chicken with Creamy Spinach Sauce & Oven Roasted Breadfruit

Grilled Coconut Chicken with Creamy Spinach Sauce & Oven Roasted Breadfruit

The earthy flavors of roasted slices of breadfruit topped with creamy coconut milk, infused with bold spices, the delicate flavors of fresh spinach and juicy pieces of chicken breast. I absolutely love it when a recipe is simple but tastes luxurious. Inspired by Thai style chicken that I put my very own twist on, it of course was wonderful. Here's the recipe I hope you guys enjoy it. INGREDIENTS 1 1/2 lbs Chicken Thighs (de-boned washed and cleaned) 1 med Breadfruit 4 tbsp Olive Oil 4 cups Baby Spinach 1 can Coconut Milk (400 ml) 2 tbsp Brown Sugar 4 cloves Garlic crushed then chopped fine 1 tsp fresh Parsley chopped 1 tsp Salt 1/2 tsp Black pepper 1/2 tsp Turmeric 1/2 tsp Chili Flakes 1/4 tsp Cumin METHOD ●Preheat oven to 375° ●Quarter and peel your breadfruit before slicing. ●Wash and dry slices then sprinkle with salt. ●Grease a large tray with a generous amount of olive oil. ●Place breadfruit on tray and bake for 15 mins be sure to flip all the slices when they halfway cooked and ensure they are soft you can tell this when they can be easily pierced with a fork. ●Add your can of coconut milk to a bowl and add cumin, black pepper, salt, turmeric, garlic, parsley, chili flakes and brown sugar. Mix well till sugar has dissolved. ●Lay chicken thighs in a dish and add coconut milk marinade. Let marinade in fridge for 3 hours- overnight. ●Grease your grill or skillet well and then heat on high heat. ●Place thighs on grill and cook for approximately 8 mins on either side. Ensuring chicken is golden and has grill marks. ●Remove from grill and add remaining marinade to saucepan. ●Bring sauce to a simmer and add spinach. ●Once spinach has cookes down, add grilled chicken to sauce and simmer on low heat for a further 5 mins. ●Remove from heat immediately and serve over roasted breadfruit. Always a pleasure having food therapy sessions with you guys. I hope to see you soon.❤

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Oven Jerk Chicken with Veges

Oven Jerk Chicken with Veges

I take my inspiration for most of my recipes from somewhere, like most Chefs, Cooks and Foodie Creatives. There isn't anywhere that has influenced my cooking as much as the Caribbean has. Of course that maybe obvious, since that's where I'm from. Caribbean cooking is really a beautiful mesh of different cultures infused into many a meal. This meal was influenced my Jamaica's ever popular Jerk style of cooking turned into a one pan meal (give or take a side or two). While I didn't follow the authentic method of jerk, this method is a very easy and simple way to have something delicious on a busy week night. Here's my recipe and I do hope you enjoy it. INGREDIENTS 1 Chicken spatchcocked (4 1/2 lbs) 2 tbsp Green Seasoning 1 1/2 tbsp Jerk Seasoning 1 tbsp Smoked Paprika 1/2 tbsp Garlic Powder 1/2 tbsp Black Pepper 3 tsp Salt METHOD ●Preheat oven 450° ●Place chicken in a large bowl and add all spices and seasonings and rub well into chicken. ●Grease large baking tray well and place chicken a top tray. ●Bake for 35 mins. VEGETABLES 2 cups chopped Broccoli 1 medium Carrot sliced 1 small Onion sliced 2 cloves Garlic chopped 2 tbsp Olive Oil 1/4 tsp Salt 1/4 tsp Black Pepper METHOD ●Add all Veges to a bowl with salt, black pepper and olive oil and mix well. ●Once chicken has been cooking for 35 mins remove from oven add Veges and cook for a further 15-20 mins. ●Remove from oven, carve chicken and serve hot with Veges and enjoy. Thanks for joining me for another session of Food Therapy. See you soon.

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Mixed Greens & Chicken Salad with Balsamic Vinaigrette

Mixed Greens & Chicken Salad with Balsamic Vinaigrette

Salads are often frowned upon in certain circles as bland bird food, but many a foodie can tell you a salad can very well be a delicious, filling and healthy meal. The trick is to have a well layered salad with different greens, veges, beans, proteins and of course, dressing. Here I chose a Balsamic Vinaigrette because it's sweet tart nature compliments greens and fruits really well, especially with a little heat from some jerk chicken that I used as protein. It made for a beautiful medley. Without further ado here's my recipe....do enjoy. INGREDIENTS Balsamic Vinaigrette 1/2 cup Olive oil 1/4 Balsamic Vinegar 2 tbsp Warm Honey 1/2 cup Brown Sugar 1/4 tsp Garlic Powder 1/4 tsp Parsley Flakes 1/8 tsp Salt METHOD Place all in a bowl together and whisk well or place in jar with a lid and shake well. INGREDIENTS 1 Bundle Curly Kale chopped 1/4 bundle Arugula chopped 1/4 Bundle Swiss Chard chopped 1 cup cooked Chicken cubed 1 cup Chickpeas cooked 1/2 Sweet Pepper sliced 1 small Apple sliced 1 small Onion sliced 1/2 cup chopped Pecans 2 tbsps finely chopped Parsley 2 medium Tomatoes sliced METHOD ●Place all ingredients except tomatoes in salad bowl or large mixing bowl. ●Drizzle the desired amount of dressing and mix well. ●Place in bowl and garnish with Tomatoes and enjoy. Thanks guys for joining me for another Food Therapy session. See you soon❤

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Pineapple Shrimp & Fried Rice

Pineapple Shrimp & Fried Rice

I love Asian cooking. I love Shrimp and I really love Pineapple, so it's safe to say I love making this dish and I've convinced myself somehow that this dish loves me back. When I make this particular dish, I like to gut my pineapple and use both the juice and flesh in my recipe but also use the hollowed out shells as bowls. It just adds an extra flare to the meal. This recipes is a marriage of so many beautiful flavors that will have you most definitely getting seconds. So I hope you try and of course enjoy it. Fried Rice 2 1/2 cups White Rice (I cooked this rice the day prior and refrigerated) 4 tbsp Olive Oil 2 tbsps grated Ginger 3-4 cloves chopped Garlic 1 cup chopped Green Beans 1 cup chopped finely Carrots 1/2 cup chopped Sweet Peppers 1 tsp Black Pepper 2 tbsp Dark Soy Sauce Salt to taste Method ●To frying pan or wok on medium heat add Olive oil. ●Once Oil has heated up add ginger and garlic and saute for a few secs. ●Add beans, carrots and sweet peppers and saute for 5-7 mins until Veges begin to soften but not cook all the way through. ●Season with salt and black pepper. ●Add your rice and the top with soy sauce and mix well till all ingredients are incorporated and soy sauce has an even distribution of color throughout rice. ●Remove from heat and set aside. Pineapple Shrimp 1 1/2 lbs Shrimp (peeled and de-veined and washed) 1/2 tsp Papkira 1/4 tsp Salt 1/4 tsp Black Pepper 4 tbsp Olive Oil (separated 2×2) 1 1/2 cups Pineapple 1 cup Pineapple Juice 1 tbsp grated Ginger 2 cloves chopped Garlic 1 tsp dried Parsley 1/2 tbsp Dark Soy sauce 1/2 cup Brown Sugar 1 1/2 tbsp Corn Starch A bit more Salt to taste Method ●Add shrimp to a bowl and season with paprika, salt and black pepper and set aside. ●To a frying pan or skillet on medium heat add 2 tbsp olive oil and allow to become hot. ●Once oil is hot but not smoking add shrimp and cook for 3 mins on either side and remove from skillet. ●To the same skillet add remaining Olive oil and heat up. ●Add garlic and ginger to skillet and saute for a few seconds until fragrant. ●Add pineapple to skillet and allow to cook for 5 mins before you then add you pineapple juice. ●You then add remaining liquid from shrimp bowl (optional) brown sugar, soy sauce and corn starch. ●Mix in cornstarch well so as not to clump and allow to simmer until mixture begins to gradually thicken. ●Once mixture begins to thicken stir in salt and parsley and then add shrimp back to skillet. ●Allow to cook for 2-3 more mina until sauce further thickens and forms a glaze. ●Remove shrimp from heat pair with fried rice and a salad and serve immediately. As always my wish is that you enjoyed our Food Therapy session and I will see you soon ❤

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Vegan Chocolate Chip Muffins

Vegan Chocolate Chip Muffins

Muffins are such a simple treat. They can be made with fruits, nuts, grains and much more. There many healthy options for muffins or we can go full on with the fat and carbs and make them into a deliciously sweet snack. Banana muffins are my fav, but aside from those, my definite go to is gooey chocolate chip and, while its more of a snack than a breakfast meal, I still have it with some fruits and I welcome it into my breakfast menu with open arms. My recipe isn't just dairy free, it's full vegan and sure, I used chocolate chips, but you can always opt out of that and add fresh fruit, nuts etc of your choosing. Here's my recipe guys, enjoy. INGREDIENTS 2 1/4 cups All-Purpose Flour 3/4 cup Brown Sugar 2 1/2 tsp Baking Powder 1/4 tsp Baking Soda 1/2 tsp Ground Cinnamon 1/2 tsp Ground Nutmeg 1/2 tsp Salt 1 cup plant based Milk 1 tsp Apple Cider Vinegar 1/4 cup + 2 tbsp Vegetable Oil 1 tsp Vanilla Extract Vegan Mini Chocolate Chips METHOD ●Preheat oven 350° ●Stir apple cider into plant based milk and allow to sit for 5-10 this will help to give milk a buttermilk like flavor and texture. ●Mix all your dry ingredients in a mixing bowl. ●Once you milk has sat aside for recommended time add the remaining wet ingredients to milk and mix well. ●Mix wet and dry ingredients until all of the ingredients are properly incorporated then mix in chocolate chips. (You can reserve a few to top your muffins after scooping into tins) ●Spray you muffin tins with olive oil pray or line tins with muffin wrappers and fill 3/4 of the tins ●Place in preheated oven and bake @ 350° 30-35 or test with toothpicks once inserted and it comes out clean then your muffins are done. ●Remove from oven, let cool and enjoy. Thanks so much for joining me for another session of Food Therapy. See you soon

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Chicken and Black Bean Pasta Salad

Chicken and Black Bean Pasta Salad

DRESSING 1 cup Olive Oil 4 Tbsp White Wine Vinegar 1 tsp Granulated Sugar 1 Tbsp Mayonnaise 1/2 tsp dried Basil 1/2 tsp dried Parsley 1/4 tsp Red Pepper Flakes 1/2 tsp dried Oregano 1 Garlic clove finely grated 1 tsp Salt or added to taste 1/2 tsp Black Pepper METHOD ●Whisk ingredients together well for a few seconds till properly incorporated. SALAD 4 small-med Chicken Breasts cut into cubes 5 tbsp Poultry Seasoning 2 tsp Cumin 1/2 tsp Salt 1/4 tsp Black Pepper 4 tbsp Olive Oil 1 pk Mostacciolli Pasta. 250 g (You can use any pasta of your choosing) 2 cups Black Beans pre-cooked 1 cup Sweet Corn Kernels 1 med Sweet Pepper diced 1 pint (container) Cherry Tomatoes quartered METHOD ●Cook pasta in boiling water according to instructions on packet. ●Drain and set aside to cool. ●Season you chicken with salt, black pepper, cumin and poultry seasoning. ●Place skillet on med heat and add 2 tbsp olive oil. ●Add chicken to skillet and saute for 10-15 mins. ●Remove chicken from skillet and add remaining olive oil to the same skillet. ●Add black beans and corn and allow to cook for 5-7 mins before removing pan from heat. ●Place pasta in large bowl or saucepan and add sweet peppers, cherry tomatoes, beans and corn, chicken and finally dressing. ●Mix well at this point you can add more salt and pepper to taste but this is optional. ●Serve and enjoy. Thanks foodies for joining me for another session of Food therapy. Hope to see you soon ❤

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Jerk Butter Fish with Pineapple Salsa

Jerk Butter Fish with Pineapple Salsa

Bring on the spicy seafood and then pair it with some pineapple (pineapple salsa to be exact) and with that you've got a perfect marriage. I'm no jerk master and I do not claim to be. I always ensure when cooking foods by different cultures that people know I used their methods for inspiration and not claim that the recipe is authentic. That being said, everyone has different cooking styles, techniques etc and I use a lovely dry rub and searing method to make this fish dish that is both really healthy and tasty. Let's get to cooking foodies! Here's my recipe and I do hope you enjoy. INGREDIENTS Salsa 1 cup fresh Pineapple diced (You can use canned as well it's up to you) 1/2 cup Sweet Pepper, finely chopped 1/4 cup Red Onion, chopped 2 tsp chopped fresh Cilantro 1 small Jalapeno Pepper, finely chopped 1 clove Garlic, minced 4 tsp Lime juice 1 teaspoon white sugar Pinch Red Pepper Flakes Salt to taste METHOD ●Combine all ingredients and mix well. Butter Fish 4 Butterfish Fillets 4 tbsp Chief Jerk Powder 2 tbsp Garlic Powder 1/4 tsp Red Pepper Flakes 4 tbsp Olive Oil 1 tsp Salt METHOD ●Slice Fillets in half (optional) ●In a bowl mix Jerk powder, garlic powder, salt and pepper flakes. ●Rub seasoning into fillets well and let marinate for approx 10-15mins. ●Add oil to skillet on med heat, let oil heat up for a few mins before adding fish. ●Cook fillets for 3 min on each side. ●Remove from skillet and serve hot. Thanks as always for joining me for this session of Food Therapy. See you soon❤

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Beef and Broccoli Stir Fry

Beef and Broccoli Stir Fry

One of these days I'll write an ode to Broccoli, because of all the Veges I love, I truly believe I love her (Broccoli) the most. Call me weird if you like, but there's just something about Broccoli that makes it an elite vege and of course the health benefits are extensive. Now if you're a lover of Asian style cuisine like myself and a Broccoli lover like myself and a busy human like myself then this recipe is surely for you. A quick stir fry that's big in flavors and healthy enough to qualify as well...a healthy meal. Here's my recipe folks and I do hope you enjoy. INGREDIENTS 1 1/2 lbs thinly sliced Beef 4 tbsp Olive Oil (separated 2×2) 4 cups Broccoli florets 1 small Carrot julienne 1 small Onion sliced 3 teaspoons minced fresh Ginger 3 cloves minced Garlic 1/4 cup Oyster Sauce 1/4 tsp Salt 1/4 tsp Black Pepper 1/4 cup Water 1 teaspoon Sugar 2 teaspoons Sesame Oil 1 teaspoon Soy Sauce 2 teaspoon Cornstarch 1/2 tsp Red Pepper Flakes Salt to taste Method ●Season beef slices with 1/4 tsp salt and black pepper and set aside. ●Place medium sized wok or frying pan on medium heat and add 2 tbsp olive oil. ●Once oil is hot add onions and garlic sauteing for a apprx 30 seconds before you add your ginger cooking for a few more seconds till everything is really fragrant. ●Add Broccoli and Carrots and mix well allow to cook for 4-6 mins until both begin to soften but isn't cooked all the way through. Remove from pan to a heat safe dish and set aside. ●Add remaining 2 tbsp olive oil to wok and once oil is hot add beef strips. Ensure all the beef is laying flat in the pan to ensure it cools well. ●Once all the strips are no longer pink and is now cooked add the broccoli back into the pan and mix. Be sure to lower heat. ●Mix together your water, oyster sauce, soy sauce, sesame oil, sugar, and corn starch. Whisk the starch into the liquid well and the add the sauce to your wok. ●Season with salt and chili flakes ●Cook for a further 30 secs - 1 min until sauce thickens slightly and then you remove from heat. ●Serve hot with desired sides. Thanks guys for joining me for another great session of Food Therapy. Hope to see you soon. ❤

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