In less time for you get a pizza delivery you can make these yummy personal pizzas using Middle Eastern flatbread.  I got mine from Trader Joe’s. 

For these I used farm fresh heirloom tomatoes, olive oil, garlic, mozzarella, and basil for the Margarita pies (had no fresh mozz), some with homemade tomato sauce (tomatoes, garlic, oregano, onion, salt and pepper), mozzarella and some also with meatballs sliced in half.  12-18 minutes in preheated 450F oven. 

You can customize with toppings, use jarred sauce if you need and give kids a quick meal you know they’ll love.  We always serve salad with our pizzas.


For all y’all in college dorm rooms with only microwaves..

..or people like me who like easy shortcuts haha

And you know I always say moderation is key, so enjoy these SCRUMPTIOUS, quick, and easy recipes!!!

**Slide numbers are listed afterwards for easy access!!

Nutella Mug Cake    *slide 1

Quiche in a Cup *slide 2

Chocolate Chip Cookie in a Cup *slide 3

Mac and Cheese in a Mug *slide 4

Apple Crisp in a Coffee Cup *slide 5

French Toast in a Cup *slide 6

Meatloaf in a Mug *slide 7

Microwave Quesadillas (not in a mug but too good to pass up!) *slide 8

Coffee Cup Chilaquiles *slide 9

Microwave S'mores (also not in a mug, but still essential!) *slide 10

Microwave Pizza Bagels *slide 11

Blueberry Muffin with Streusel Topping in a Mug *slide 12

Cheesecake in a Cup *slide 13

Scrambled Eggs in a Cup *slide 14

Apple Bake Mug-Baked Oatmeal *slide 15

 Recipes and picture from: http://bit.ly/1A8Z8yo

Quick and Healthy Chicken Casserole

Food prep and heathy dinners don’t have to be too time consuming! From prep time to food out of the oven this only takes about 40 minutes (depending on if you can multi-task). 


  • 2 chicken breasts
  • broccoli
  • 1 cup chopped onion
  • 1 cup uncooked brown rice
  • 1 cup chicken broth (I used reduced sodium)
  • ½ cup unflavored greek yogurt (or sour cream)
  • 3 cups shredded cheese
  • salt and pepper to taste
  1. Pre-heat oven to 400 degrees F
  2. I grilled my chicken breasts and cut up into bite size pieces. (alternative would be to shred a rotisserie chicken)
  3. I cooked my rice according to the box
  4. Steam broccoli and any other vegetable you would like to add. (I got the steam-in-bag veggies to save some time)
  5. Once everything is precooked you can mix chicken, rice, broccoli and any other veggies, chopped onion, greek yogurt, chicken broth and ONE cup of the cheese in a bowl. Add salt and pepper to taste.
  6. Add mixture to a greased casserole dish and add left over cheese on top. 
  7. Bake for about 20 minutes or until the cheese starts to bubble (remember everything is already cooked in the dish).

This made about 5 ONE cup servings for myself. 



Tomato Poached Salmon with Spiralized Squash

¼ cup olive oil
2 small yellow onions, chopped
4 cloves of garlic, minced
2 cans of Italian cherry tomatoes (I used the Mutti brand)
3 cups spiralized summer squash
3 cups spiralized zucchini
2 lbs fresh salmon, cut into portion sizes (I used Atlantic Salmon)
Smoked Olive oil for finishing

Heat oil in a large, high sided, skillet over medium heat. Add onions and sauté for 5 minutes, then add garlic and cook for a minute longer.

When garlic is fragrant, pour in tomatoes (and the juice/sauce they are packed in). Stir well to combine, allow to come to a simmer.

Once mixture is simmering, stir in the squash. Be sure to combine well, then allow pan to come back to a simmer.

Nestle salmon portions into the tomato and vegetable mixture, cover and allow to cook for 5 minutes, then turn.

Cool for another 5-7 minutes, checking to make sure salmon is done to your liking.

Serve drizzled with smoked olive oil.

Shells and shrimp

In a gesture so romantic I mentally awarded him the Boyfriend of the Year Award, Stuart cleaned my apartment Monday afternoon. At home, sick, and presumably even more disgusted by my apartment’s state than I, he went to town on my kitchen. He scrubbed counters, organized cabinets, washed dishes, and cleaned out my fridge. Through this last harrowing task (guys, it was bad) he discovered a huge chunk of Parmesan cheese we both thought had been lost or eaten. If you’re living in Korea, you know that losing cheese, especially one as coveted as Parmesan, is criminal. He knew we needed to incorporate it into dinner. 

By the time I came home from the gym I was capital H Hungry. When that’s the case, I have to eat immediately or become a total asshole. Knowing this about me, Stuart suggested a quick meal: shells and shrimp.

This post won’t be perfect. Stuart cut himself while deveining the shrimp. Garlic got a little burned. We didn’t have white wine for the sauce. Stuart insists the shrimp was the tiniest bit overcooked. However, despite these problems, we still ended up with a great meal. One of the hardest things for many novice cooks to accept is that they will fuck up meals. Yes. I said fuck up. You will burn chicken. You’ll chop vegetables so poorly that it will look like someone with a blindfold and gloves did the job. At some point, though, you’ll realize that one or two messed up meals doesn’t mean you’ll always be bad at it. And once you get really good at cooking like Stuart, you’ll be more forgiving when you occasionally burn garlic. 

This meal isn’t vegetarian, but it is gluten free. If you are vegetarian you could easily sub vegetables or even tofu for the shrimp. 

This meal can be made in 20-30 minutes. When you have a hungry tyrant on your hands, you can’t go wrong with cream, parmesan, and seafood. 

You’ll need:

  • 1 pound (about a half a kilo) of shrimp. If you’re in the states, go with the cleaned variety. If in Korea, buy fresh and get ready to make a hot mess in your kitchen. You’ll need a paring knife and nimble fingers.
  • 2 cloves of garlic
  • 1 medium-sized onion
  • 1 lemon
  • White pepper. Easily found in most grocery stores. 
  • Parmesan cheese. You can find it in large quantities at Costco. Buy it. If you don’t have a membership, get one. If you don’t want a membership, befriend someone who will take you with them. 
  • A few glugs of olive oil
  • 1 box of pasta. We used quinoa pasta shells. I don’t remember how we got these, but they’re from the States. I either brought them back with me or they came in a package from my mom. 
  • 1/3 cup cream (LOTTE MART! THANK YOU!)
  • ¼ cup white wine (we didn’t have this, but it would be delicious
  • Chopped parsley for garnish (Parsley is common and cheap. You can buy a ton for about 500 won, or 50 cents for our American readers.) 

Quinoa pasta is one of the best gluten free alternatives on the market. Higher in protein than even whole wheat, quinoa is a South American grain that has become popular recently. The pasta doesn’t fall apart and has a great but malleable flavor. Add pasta to boiling water, bring to a boil again, and cook uncovered for 4-8 minutes, stirring occasionally. 

Here is Stuart’s bloodied finger. If you think your food is never exposed to bodily matter when you eat at a restaurant you’re living in a dream world. Still, be careful with your knife! You’ll need to dig your knife .5cm deep into the shell, crack open the peel, and pull out the main vein. If you have access to uncooked but peeled/deveined shrimp, by all means, buy them. It’s a bit tedious to peel and devein them, but don’t be afraid. It’s not too bad. 

This is what burning garlic looks like. Don’t let yours do this. Ours burned since we decided at the last minute to throw in onions as well. Instead, throw your garlic, onions, and glug or two of olive oil into the pan at a medium-low heat. The garlic should “sweat” and be a little on the translucent side.

(Confession: I didn’t realize that browned garlic was such a no-no until I met Stuart. I have burned the hell out of garlic and still eaten it. Oops.) 

When the onions have softened a bit, throw in your shrimp. They’ll immediately turn that gorgeous pink color and shrivel up. Add salt and white pepper. Don’t be shy with either. Now add your lemon. Squeeze the hell out of both halves. You’ll want the citrus to balance the cream when it comes into play. Stir the pan and smell the goodness. 

Now for the big guns…

CREAM! You can find cream at Lotte Mart as well as foreign food markets. Since finding it a few months ago, Stuart and I have been incorporating cream into a lot of our meals. I didn’t use cream much at home, but with limited access to dairy in Korea I am embracing this special find. 

Add the 1/3 cup of cream to the pan. If you’re using white wine (I’d recommend something dry like Sauvignon Blanc), add it shortly thereafter. When the cream is integrated into the mix (within a minute), stick your spatula in the pan and taste the sauce. You should produce an eye-rolling “oh my godddd” and have to restrain yourself from eating it all out of the pan. 

Stuart demonstrates proper tasting technique. If cooking for people who might not want your germs all over the cooking utensils, use a clean spoon. 

When the cream has calmed down a bit and the sauce tastes like the flavors have blended properly, turn off the heat.

Drain your pasta.  Throw it in the pot with the sauce, add about ½ cup of grated parmesan (you’ll need a cheese grater, which can be easily found at any decent-sized grocery store in Korea.), and give it a toss.  Now, into the bowls! 

Finally, add some more parmesan and some chopped parsley on top for garnish. 

Finished product! 


Lazy person healthy work dinners: I managed to score a half price pre packed couscous salad from the supermarket deli, added a few semi dried tomatoes, some extra greens and a tin of chilli and lime salmon, ate half, and I am currently super full. Here’s hoping this gets me through til 3am without raiding the lolly machine.

Making your own grains/salads etc is always best so you know what you’re getting and where it’s coming from, but sometimes a girl has gotta sleep in until two pm and then go to Coles in tights and no bra. Even though my initial focus and interest was on the herbalism side of naturopathy, I’m finding myself more and more intrigued by the science behind nutrition and nutritional medicine; just how integral it is that our bodies have the building blocks to perform the millions of reactions that keep us going. As someone with a historically traumatic relationship with food, it feels really good to be taking care of myself like this!

Single Serving Spaghetti alla Carbonara

I love this recipe (adapted from this one). Pasta is one food that I typically will NOT cook in bulk. If I’m cooking 6 servings, odds are, I’ll eat one serving.. then go back for another!

One serving size of pasta= 2 ounces

I decided on 1 ½ ounces today so I could add more protein from yesterday’s ground turkey.

Single Serving Spaghetti alla Carbonara (Just 4 Ingredients!)

1 ½ - 2 ounces of spaghetti

1 egg yolk

1/8 cup (2 tablespoons) of grated Parmesan and/or Romano cheese (or use a pre-grated kind I used! Truthfully I don’t care for the asiago flavor in this one).

Cracked Black Pepper

Cooking Instructions:

Boil water, add pasta.

In a small bowl, combine 1 egg yolk, 1/8 cup cheese, and cracked pepper

Drain pasta, saving a little water in the bowl.

Add to pasta. Stir. I let it sit for just a few minutes before putting into a bowl.

Top with cracked pepper, parsley.

Beautiful, right?

Note: This cannot be heated in the microwave, unless you want pasta and scrambled eggs! To reheat, add more pasta water and heat on the stove.

If you have diced pancetta, add that as well!

Give it a try!

With 1 ½ ounce pasta, recipe is 240 calories.

Budget Dinners: Tortellini & Smoked Sausage, Chicken & Rotini Primavera, Tofu Lo Mein

Pinterest led me to this great list of budget dinner ideas from DisneyFamily.com. Each of these meals made at least 4 servings and only cost us around $3 per serving, which is always nice!

Next on our list: Better Homes and Gardens’ “20 Healthy Dinners Under $3

Tortellini & Smoked Sausage


  • 1 pound frozen cheese tortellini
  • 1 bag frozen lima beans (or shelled edamame)
  • 1 cup diced jarred roasted red pepper
  • 1 pound smoked turkey sausage
  • ½ cup fat-free Italian dressing


  1. Set 6 quarts of salted water to boil in a large pot.
  2. Meanwhile, chop red pepper and slice the smoked sausage into ¼ inch-thick rounds.
  3. Stir-fry red pepper and sausage together until heated through, about 5 minutes.
  4. Add tortellini to boiling water and cook for 5 minutes.
  5. Add lima beans to water and boil for another 2 minutes. Drain tortellini and beans well.
  6. Toss everything together with the Italian dressing and heat through one final time.

Chicken & Rotini Primavera


  • ½ pound dry rotini
  • 2 tablespoons vegetable oil
  • 1 pound boneless skinless chicken breast, cubed
  • 1 pound frozen vegetable mix, thawed
  • 4 ounces Neufchatel cheese (reduced-fat cream cheese)
  • ½ cup fat-free Italian dressing
  • ½ cup skim milk


  1. Cook rotini per package directions to desired doneness. Drain well and keep warm.
  2. Heat oil in a heavy skillet over medium-high heat. Add chicken cubes and cook until no longer pink.
  3. Combine cream cheese, dressing, and milk and whisk until smooth.
  4. Add thawed frozen vegetables to chicken along with sauce mixture. Stir well and heat through, about 5 minutes. Serve.

Tofu Lo Mein


  • 1 tablespoon oil-sesame or peanut oil
  • 1 package firm tofu, cubed
  • 1 clove garlic, minced
  • 2 tablespoons soy sauce or teriyaki sauce
  • 2 teaspoons freshly grated ginger or 1 teaspoon powder
  • 1 3-ounce package chicken flavor Ramen noodle soup
  • 1 1-lb bag frozen mixed oriental vegetables
  • ¼ cup water


  1. Heat oil in a large skillet over medium-high heat until hot. Add tofu and cook,  flipping frequently, until no longer pink.
  2. Add vegetables and lid. Cook until vegetables are cooked through, about 5 minutes.
  3. In the meantime, cook the noodles without the flavoring packet according to package directions. Drain.
  4. Add soy sauce, garlic, ginger, and Ramen seasoning packet to water. Mix well. Pour over chicken and vegetables, add noodles and toss to mix.