Hawaiian Shoyu Chicken

I’ve been c r a v i n g A slow cooker meal. I was browsing Pinterest when I came across this recipe.

Here’s the ingredients I used to make this meal I forgot to add the organic carrots I purchased from Whole Foods. I needed to use them before they wouldn’t go bad. I thought it’d go well with the dish (and it did).

Serving Size: 6-8


3 lb boneless skinless chicken thighs

1½ C soy sauce (I used 1 C)

1½ C water

1½ C sugar (I used brown sugar)

1½ tbsp Worcestershire sauce

¼ tsp red pepper flakes

2 in piece fresh ginger, chopped

2 cloves garlic, minced

Sauce (I did not make sauce)

¼ C soy sauce

¼ C water

¼ C + 2 tbsp sugar

I added carrots which I chopped and grated. I marinated the ingredients together in the refrigerator for an hour. 

I cooked on high for 4 hours. So good!


Sautéed Shrimp & Asparagus Over California Jasmine Rice

So I save a lot of recipe tutorials that I find on Facebook, but this one in particular caught my eye because I love shrimp and asparagus. This recipe was quick and easy, two things that are crucial to me because my daughter takes up most of my time! But I thought it was missing something… a carb (laughs). So I picked my favorite, white jasmine rice that I came across after visiting Whole Foods. I will say this, I didn’t follow the recipe to the T. 

Wait, let me explain. I bought all of the ingredients. But instead of reviewing the recipe like I wanted. I jumped up right after I put baby down for a nap (afraid she’d wake up at any moment), and went solely off of memory and it still turned out well.

Prep Time: about 10-15 minutes

1 lb uncooked shrimp 

1 bunch of asparagus 

1 c white rice

1 lemon (for juice)

Fresh ginger

Freshly minced garlic 

It didn’t take long to prep. I say roughly 12 minutes because I had to thaw out my shrimp. To do that I just placed my bag of shrimp into my strainer, and ran cold water over them, tossing them for an even thawing out, until the ice had melted. I didn’t use warm water because I found that higher temperature can begin to cook (pink coloration is an indication of that). I also cut off & disposed of the asparagus ends, and cut the asparagus in half to fit in the pan (rinse them first). I heated 1 tbsp of olive oil on medium heat and tossed my shrimp in with 2 tsp of red pepper, ground peppercorn medley, and a dash of sea salt. I did begin to cook my jasmine rice adding a tbsp of blue bonnet butter & a tsp of lemon pepper for taste. I’ve been taught one of the best ways to cook jasmine rice is to let it cook. Do not stir (I will stir as its finishing up (the bottom will stick if I don’t) when majority of the water is absorbed. If you have any suggestions on how not to burn the rice, please let me know (maybe I should turn my eye down?) in the comments below! This batch I was able to avoid burning by adding a little more water and stirring as it finished cooking down. I also did pre-rinse the rice because I noticed it wasstarchy the first time I cooked it with kabobs (I should’ve blogged that recipe—so good). 

In the meantime, I did remove my shrimp after cooking, and adding my favorite, Kikoman’s soy sauce (original recipe said 2 tbsp), but since I added sea salt, I cut that down to 1 tbsp (forgot the soy sauce was needed after I already added the salt). I added the soy sauce immediately into the skillet to blend into the flavors of the crushed red peppers and peppercorn medley. I then added the asparagus, cooking for 2-3 minutes (I wanted the crunch of the vegetable in tact & Voilà! The end result. 

For the original recipe, brought to you by Tasty! of BuzzFeed, click here!




I’ve been off of my smoothie game lately! This morning I thought I’d share my breakfast with you guys.
Rise & Shine Smoothie                                                 My ingredients are usually raw, or natural (nothing packeged, or processed) but I decided to go against my normal smoothie guidelines and add a meal replacement in it as well. The breakfast essentials packed a lot of protein. Now that I think about, so did the soy milk (laughs). Oh well, the chocolate flavoring went well with the banana. On a healthy note, it also packed:

  • 21 vitamins & minerals 
  • 13g of protein
  • 2x the calcium
  • 2x the vitamin D

Blueberry-Banana Smoothie
My usual smoothie would consist of 

  • 1 banana (potassium)
  • 1/4 c of blueberries (antioxidants)
  • 3 spoonfuls of Greek Yogurt
  • 1 c soy milk
  • 1 tbsp honey

I’ve been using MyFitnessPal for the past month to keep track of my calories. What I love about this app is that I was able to tailor my plan based off of my input my goals. When inputting my meals, I can scan the barcode of my ingredients and it’ll auto fill the nutritional information. It’ll also inform me it’s nutritional values, when an ingredient is high or low in a vitamin or mineral, and when I’ve reached my macros goal(s), which makes me feel accomplished. Even if I’m preparing a dish, I can create a recipe putting it in as a whole— I cook family sized dishes, and it’ll recalculate the meal as 1 serving.

The MyFitnessPal also offers a sister app, MapMyRun that uses your location to measure distance and time of my workout. Now this one I haven’t used yet. I haven’t ran in sometime, but enjoyed running on a track. Where I live most tracks are connected to the schools and the public is prohibited from using it during school hours. Well yesterday was the last day of school so I have the entire summer to utilize it! I’m excited and nervous at the same time. But I will start running again next week.

Until Next Time,