inspired to make every day, life + work stellar

Happy Monday ya’ll! So far, it’s been a good start {I know it’s just a few hours into Monday!}. I started this morning with spin class + now feeling the burn! Before I went to spin, I made this carrot grapefruit juice. It’s a good one!

INGREDIENTS

• 6 carrots, peeled
• 1 large grapefruit, peeled and quartered
• 2 inch ginger {yes, i really like the zing in my drinks!}
• 1/4 lemon, peeled

THE BENEFITS OF THESE VEGETABLES/FRUITS*

• carrot – rich in beta-carotene, keeps eyes and skin healthy and vibrant
• grapefruit – lowers cholesterol, helps in losing weight and cancer prevention, treats common ailments
• ginger – rich in antioxidants, improves digestion, treats nausea, used for centuries for a variety of different ailments
• lemon – rich in Vitamin C – helping to neutralize free radicals linked to aging, treats common ailments, contains powerful antibacterial properties, stimulant to the liver, cleans your bowels, strengthens blood vessels, etc.

* Disclaimer: this is for informative purposes only and does not in any way attempt to replace the advice offered by an expert on the subject.

Have a stellar week!

{Photos by Tiffany Nguyen}

Now that I get to eat solid food again, I have been thinking about all the dishes I want to cook. I just discovered this food blog and the pictures + graphics alone look amazing! This blog is a feast for your eyes!

I want to make all of this!

Pulled Pork Pancakes with Burbon syrup

Raspberry Lemon Cake

Liquid Cheesecake Recipe

Paella

Heart-shaped Pizzas

Porchetta

Stone Bowl

Amazing right?

This will be my first weekend without having to work or travel so this is the perfect time to try some of these recipes, relax and do some organization.

Cheers to a stellar weekend!

xoxo

{Photos + recipes by I Am A Food Blog}

Valentine’s Day is almost here! Valentine’s is one of my favorite holidays {because the stores are filled with cute heart products plus it’s a day to commemorate those who mean the world to you). I love to share this day with my loved ones whether it’s with the bf, family or friends. Plus, my baby brother’s birthday is also on Valentine’s Day too, so it’s an extra special day!

Today, I’m sharing a recipe that you can make for your sweetheart or loved ones. This Italian raspberry + nutella linzer almond heart sandwich cookie recipe, adapted from Real Simple is a winner. The cookies are too cute + yummy!

INGREDIENTS

• 2/3 cup almonds
• 1/4 cup light brown sugar
• 1/4 cup white sugar
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 large egg
• 1 cup {2 sticks} unsalted butter at room temperature
• 1 large egg
• 1 teaspoon pure vanilla extract
• confectioners’ sugar
• jar of raspberry jam
• jar of nutella {chocolate hazelnut spread}

PREP THE ALMOND MIXTURE

1// Heat oven to 350 degrees. Place almonds on a baking pan and toast for 6-8 minutes. Let the almonds cool down.
2// In a food processor, add the toasted almonds and brown sugar. Process until the almonds are finely ground.

PREPARE THE COOKIE DOUGH

1// In a medium bowl, whisk together the dry ingredients: flour, baking powder, salt, cinnamon and nutmeg.
2// In a separate bowl, beat the butter and white sugar on medium-high speed with an electric mixer. Mix until it’s fluffy {2-4 minutes}. Then beat in the egg and vanilla. Reduce the speed to low and gradually add the almond mixture and flour mixer. Mix until all of it’s combined {should be a doughy texture}.
3// Divide the dough in half and shape them into a ball. Put the dough in a ziploc bag {or plastic wrap} and refrigerate until firm {1-3 hours}.

BAKE THE COOKIES

1// Heat oven to 350 degrees. Sprinkle some flour on your surface {I laid out a large piece of parchment paper} and roll out each piece of dough to about 1/8 inch thickness. Use a 2-1/2 wide heart cookie cutter, cut the dough into heart shapes. Then use a 1-1/4 wide heart cookie cutter to cut the centers {this will be the top layer of the cookie}. I baked the mini inside hearts too {or you can reroll the scraps to make hearts for your cookies}.
2// Bake for 10-12 minutes until the edges are golden. Let it cool before you start frosting the first layer.

SANDWICH THE COOKIES

1// Sprinkle the confectioners’s sugar on the cookies with the holes + mini hearts if you decided to bake them {use a mesh strainer to dust the powdered sugar onto the cookies}
2// Spread a layer of raspberry jam or nutella on the remaining cookies {the ones without the holes} and top with the sugared cookies to make a sandwich.

And there you have it, cute heart raspberry + nutella linzer almond heart sandwich cookies. Happy baking!

{Photos by Tiffany Nguyen}

During the week, I typically make one meat {either chicken or fish} dish + steam a bunch of veges and eat the same thing every day for lunch + dinner. It does get repetitive but I have trained myself for a year to eat the same thing over and over again {it’s not so bad!}. The reason why I eat the same thing repetitively because 1// I was training for awhile with Fit180 and part of my healthy lifestyle plan was that I had to eat better, healthier foods so that meant, I had to cook most of my meals. I cooked in bulk so that I only had to do most of the prep and cleaning only once a week 2// I like to eat healthier during the week and to do that, I have to plan out my meals and 3// I’m always on the go so I don’t have a lot of time to cook often. If I give myself a slight chance to think about what I want to eat for lunch/dinner, that’s when I get side tracked and start eating really bad food like fast food {which is something I try to stay away from!}.

Well friends, I would like to share this delicious baked salmon recipe! It’s sooo easy + quick to make!

INGREDIENTS

• 4-6 salmon fillets
• 2 tablespoon balsamic vinegar
• 2 tablespoon pure honey
• 1/2 tablespoon extra virgin olive oil
• 1/4 – 1/2 cup of chopped shallots {there’s really no limit here!}
• 1/8 teaspoon himalayan pink salt {or regular salt}
• 1/4 teaspoon cracked black pepper
• 1/4 teaspoon lemon & pepper seasoning
• 1/4 – 1/2 cup of chopped chive {optional}

PREP + COOK

1// Preheat oven to 375 degrees
2// Chop the shallots {and chive} and add all the ingredients in a bowl. Remember to wash and pat the salmon steaks dry. Add the salmon steaks to the glaze and make sure the glaze gets on all parts of the salmon steaks. Save the remaining glaze for later.
3// Set the salmon steaks on a baking tray
4// Once the oven reaches 400 degrees, start baking one side of the salmon steak for 10-12 minutes
5// Then flip the salmon steak, add the remaining glaze and cook the other side for another 10-12 minutes

The salmon is considered cook when the fish is flakey!

Accompany the baked salmon with a salad + steamed veges! And you’ve got yourself an awesome, healthy + delicious meal! Told you it was easy!

{Photos by Tiffany Nguyen}