If you’ve ever had the classic Vietnamese Banh Mi sandwich, you probably know the bread can easily overpower the pork, pickled carrots and all the wonderful flavors, so I scrapped the bread and put all the goodies in a bowl over brown rice (it’s great over any grain) in my slim remake which is easy to make any night of the week!
One of my favorite summer salad combinations is watermelon with feta, balsamic, red onion and arugula.
If you like cumin and spicy food, then you’ll love Barbacoa Beef. Spicy shredded beef braised in a blend of chipotle adobo, cumin, cloves, garlic and oregano.
If you’re lucky enough to get your hands on some fresh white fish such as Fluke, Flounder, Halibut, etc., this easy skillet recipe is a must.
This Watermelon, Jicama and Cucumber Salad is light and refreshing for a hot summer day. Really quick to put together, a great side for just about anything you put on the grill!
It has been a hot, humid and busy week here in NY. I had a video shoot in Manhattan for my upcoming cook book, which was awesome but a little nerve wracking!
These skinless chicken drumsticks sweet and sticky, and so delicious! Cooked in a skillet with honey, soy sauce, garlic and ginger until the chicken is tender and the sauce thickens.
Sweet and spicy Korean-inspired Gochujang-Honey Glazed Shrimp Skewers are perfect for weeknight cooking because they take less than 10 minutes to cook.
Cucumbers with the seeds scooped out and filled with hummus, avocado, carrots, tomatoes, onion and sprouts.
Skinnytaste Dinner Plan (Week 35). This has been a crazy, hectic, fun week with family and friends visiting from abroad and down south.
My favorite way to eat steak is topped with this AWESOME chimichurri sauce! It adds flavor and zing to anything you’re grilling!
Baked zucchini sticks, a great way to get even the pickiest of eaters to enjoy zucchini! Perfect as a snack, appetizer or side dish. My daughter Karina loves when I make them, it’s her favorite way to eat zucchini and her only complaint is that I don’t usually enough.
Delicious and creamy chocolate cheesecake made lighter than traditional cheesecake with just FIVE ingredients, so easy!
These flavorful chicken skewers are marinated in coconut milk and spices, then grilled and served with a delicious spicy peanut sauce for dipping.
A protein-packed meatless salad in a jar made with quinoa, lentils, grape tomatoes, arugula, avocado and hard boiled eggs are perfect to pack for work, the beach, picnics, or anywhere you need a portable lunch on-the-go!
Skinnytaste Dinner Plan Week 34. I’m in Boston this weekend with some blogger friends, what a great city!
This Mexican inspired dish of Cauliflower “Rice” uses finely chopped cauliflower, which makes a fantastic low-carb, grain-free stand in for rice.
Grilled sirloin steak “flaco” tacos uses lettuce instead of tortillas! The steak is seasoned with cumin and spices, then grilled and sliced thin, along with guacamole and pico de gallo – low-carb and super delicious!
An EASY 15-minute dish you’ll want to make all summer long! Fresh heads of romaine lettuce are split down the middle, grilled until slightly charred and smoky, along with fresh corn and skinless chicken thighs, then topped with tomatoes, onions, avocado and a simple salsa vinaigrette.
Now that the weather is hot here in NY, I’ve been using my grill just about every night. This week’s menu includes some easy summer favorites from my blog and one of my husband’s favorite summer salads exclusive from The Skinnytaste Cookbook.