I’m excited to share my new blog with you all! My blog can now be located at http://blissonthis.com 


I will no longer be using this blog for sharing recipes, so I ask that you sign up on my new site.

My latest post was Monday for Thai Chicken, Mango and Kale with Coconut Rice.


Happy Cooking and see you all at the new spot! 🙂

Another weekend coming to a close… I hope you all enjoyed it!

I made these Almond Flour Chocolate Chip Cookies on two occasions last week.


I haven’t delved into much gluten-free baking because a lot of recipes I’ve seen call for obscure flours that tend to be expensive, but when I came across this recipe and it only asked for almond flour, it caught my eye. Trader Joe’s sells Almond Flour at a nice price (I think it’s around $4!) which saves all that pulsing of almonds (not to mention cleaning the darn thing too). I highly recommend trying these even if you don’t eat gluten-free. They are moist and fluffy, just how cookies should be. I didn’t think the almond flour was too powerful either. They are also “man” approved by the bf and roommate. 😉

Almond Flour Chocolate Chip Cookies


Makes 12 cookies (recipe adapted from here)

1 1/2 cups Almond Flour (I recommend purchasing it from Trader Joe’s) – if you don’t have a Trader Joe’s see link above about making your own almond flour

1/4 cup Butter, melted (I used Earth Balance and it worked great)

1/4 cup organic sugar (regular is fine too)

1 egg

1/2 t. vanilla extract

1/4 t. salt

1/4 t. baking soda

1/4 cup chocolate chips (you could sub raisins or cherries here)


Preheat oven to 375 degrees.

Add all of the ingredients except for the chocolate chips in a large bowl. Whisk until combined. Add chocolate chips and fold into batter with a spatula. Line a baking sheet with parchment paper and spray with non-stick. Scoop the batter onto baking sheet in 12 even spoonfuls. You can flatten the cookie a bit before putting in the oven because they don’t flatten out during bake time. Bake for 10-15 minutes. I took mine out after 11 minutes when the edges were golden brown. Cool on a wire rack. Serve with the milk of your choice!



I have discovered a fantastic dinner (or lunch for that matter) that requires only 3 ingredients. It’s cheap, healthy and I guarantee you won’t leave a bite left in your bowl! Have I sold you yet?! 😉

The discovery was made on this blog, although I wish I thought of it on my own! Gamnit! I wrote Trader Joe’s in the title because they conveniently carry all 3 items and who doesn’t love Trader Joe’s?!

So, here we go…..this meal takes only 15 minutes to prepare. I would recommend making this on a night when you don’t feel like cooking, but you know you can (you know what I’m talking about….don’t get take out!). Typically I don’t cook for just myself (I live with three guys), but this would be something I would have no problem making. I whipped this up last night and then again tonight….haha, seriously! And you can serve it in a bowl too….yum!!

Cheesy Garlic & Herb Brussels Sprouts with Sausage


Recipe can also be found here but I modified slightly.

Ingredients (serves 2)

2.5 (approx 8 oz) of sliced Spicy Italian Chicken Sausage Links (I used Trader Joe’s brand as mentioned above)

10 0z of Shaved Brussels Sprouts (Bagged at Trader Joe’s)

5 wedges of Garlic & Herb Laughing Cow Cheese


Heat a large skillet and cook sausage for 3 minutes. Add the Brussels sprouts (aka baby cabbages, my favorite green veggie) and some olive oil  (about a tbsp) and season lightly with salt and pepper. Cook for about 7 minutes until the Brussels sprouts start to brown on the edges, stirring often. Meanwhile, unwrap your cheese wedges and place them in a large bowl. After your sausage and Brussels sprouts are done cooking, add them to the bowl to melt the cheese and stir. And that’s it! Super simple! The cheese melts and coats the Brussels sprouts and sausage. The spicy sausage gives each bite a nice kick. If you don’t like spicy, try garlic & herb or sweet apple variety.

Please, please let me know if you make this!

I will be back tomorrow with a recipe for gluten free chocolate chip cookies.


I’m on a roll this week! 🙂

Good night all!

Power Breakfast Bagel

March 5, 2013

Hey folks!

I have a new recipe to share with you all, but first a little catch up on life. I’m still cooking a lot, I have just not been as diligent as I would like with taking photos. So although I have made some tasty dinners, I don’t have any fancy pictures to share with you. I’m sorry!!! This will change once I get a big girl camera! 😉 I’ve also been busy with the my real life job and then attempting to break a sweat a few times a week after work. I’m very much looking forward to ‘springing forward’ this weekend and getting an extra hour of daylight in the evenings! Hopefully this will lead to great things in the kitchen.

Sooo back to the new recipe….it’s geared towards breakfast! Probably a weekend breakfast because if you are anything like me, you don’t leave time during the week to cook breakfast. But Saturday and Sunday is a different story! Eggs are frying, bacon is sizzling, and coffee is brewing at the nice hour of 9 or 10am! Ahhh weekends! 🙂

This breakfast is actually my boyfriend’s creation. I’m not sure where the inspiration was drawn from, but this is a frequent request of his. All you need is a bagel, eggs, cream cheese and another cheese of your choice. It’s a guarantee you will feel happy and satisfied after enjoying this breakfast!

Power Breakfast Bagel


(servings = 1 mouth)


1 Bagel (flavor of your choice, we use everything or whole wheat), sliced in half

2 Eggs

2 T. Cream Cheese (we use light whipped)

2 Slices of Cheese (we use Cheddar or Gouda)

1 t. butter


Turn oven or toaster oven on broil. Place bagel in the oven to toast. Meanwhile, heat a frying pan over medium heat. Once heated, melt the butter in the pan. Crack one egg into a small bowl. Carefully pour egg into the pan. Repeat with the second egg. Place a lid over the pan and allow eggs to cook for a few minutes. Remove the lid once the eggs are set and no longer runny. Season with salt and pepper. Carefully flip each egg with a spatula to avoid breaking the yolk. Allow to cook on the other side for a minute. Keep an eye on your bagel…it should be toasted now. Throw a slice of cheese on each half of the bagel and return to oven. Once the cheese is melted (30 seconds or so), remove the bagel from the oven and spread a tablespoon of cream cheese on each half. Then top with an egg on each bagel slice. Serve with a fork or sandwich the bagel together if you are on the go (careful of dripping yolk though)!

Give this a try this weekend! 🙂

Happy Friday Eve!

I have a soccer game at 9pm tonight, so I’m hoping to get this posted before my game! I didn’t make this 20-Minute Red Quinoa Protein Bowl tonight, but now that I think of it, it would have been perfect. It requires minimal effort and it’s packed with protein. I realize I always say this, but I had this idea from a restaurant I went to in Oregon. 😉 They have several “bowls” with the local organic vegetables, amazing sauces and quinoa or rice as a base.

Bowls are the next big thing. I’m telling you! If you aren’t into “bowls” yet, you are missing out. This is an easy one to warm up to. And it will leave you craving more.

20-Minute Red Quinoa Protein Bowl


(serves 3-4)

1 cup Organic Red Quinoa
4 Chicken Apple Sausages (I used Trader Joe’s brand), sliced
4 Organic Red Beets, cooked & chopped (I bought the already cooked ones from Trader Joe’s)
4 cups baby spinach

for the dressing:

1 T. maple syrup
1 T. yellow mustard (I used sweet & sour mustard from Trader Joe’s)
4 T. red wine vinegar
2 cloves garlic, minced
salt & pepper

Cook the red quinoa according to package instructions.
Prepare your vegetables.
Once the quinoa has about 15 minutes left to cook, heat a large saute pan over medium high heat with some olive oil. Then add your sausage and cook until browning, about 8 minutes. Stir occasionally. Meanwhile, mix all your ingredients in a salad dressing shaker or bowl and set aside.
Once the sausage is browned, add the beets and spinach. Cook until spinach is wilted.
At this point, your quinoa should be done. Fluff with a fork and transfer it to your pan with the sausage. Mix together and pour dressing over.
Serve immediately.


Enjoy friends!

Chicken curry happens a lot at our house. It’s not always planned either, but I try to have curry powder and coconut milk on hand for when a craving strikes. I’m not picky with the vegetables as curry is pretty forgiving. I did however, plan this recipe. During my recent appointment with my Holistic physician, Justin Penoyer, I acquired some samples of his new spice blends, AcroAma Blends. Make sure to scroll down to take advantage of their special offer for my readers!


The great thing about these spices is they are 100% certified organic and free of any GMO’s, fillers and anti-caking agents. The spices are not available in Southern California stores yet, but you can order them online. 🙂 The sample I was most excited about was the Mid-Eastern which is their organic Curry seasoning. So with my AcroAma Mid-Eastern spice jar as my inspiration, I came up with the vegetables I wanted in this curry. Way back in December (can’t believe it’s February already?!), I had an amazing Pumpkin Curry at this restaurant in the Mission District in San Francisco. Since pumpkins are a little difficult to find in February, I decided pumpkin’s sweeter cousin, butternut squash, would be just as good. I was very happy with the results! Creamy coconut, fragrant curry, spicy, and sweet – all in one bite. Serve the curry on a serving of brown rice and indulge! Please try this out friends!

Chicken & Butternut Squash Curry


2 T olive oil

1 lb boneless and skinless chicken breast, cubed

1 (1-inch) piece fresh ginger, peeled and minced

Approx 3 T AcroAma Mid-Eastern spice

1 t fish sauce

1 T chili garlic sauce

1 yellow onion, diced

4 cloves garlic,

1 leek, thinly sliced

1 small butternut squash, halved

1 rutabaga, peeled and chopped

1/2 c broccoli, chopped

2 carrots, peeled and sliced

1 can light coconut milk

2 T coconut aminos (or soy sauce, not gluten free if using  soy sauce)


Preheat oven to 400 degrees F.

Place butternut squash halves on a large baking sheet flesh side up. Drizzle with EVOO and season with salt and black pepper. Also, add rutabaga tossed in EVOO and salt and pepper. Roast 35 minutes or until flesh is fork-tender.

Heat the olive oil in a large work or saute pan over medium high heat. Add the garlic and ginger and cook for 30 to 60 seconds.

Add the leek and onions and cook for 3 to 4 minutes. Transfer them from the pan to a bowl and set aside.

Add more oil to the pan if necessary, then add the chicken. Stir-fry until browned on all sides. Return the onion mixture to that pan.

Add the Mid-Eastern spice and stir-fry in the pan for a minute to bring out the flavors (your kitchen will smell delectable at this point).

Add the coconut milk, coconut aminos, and carrots, bring to a bill, then lower the heat and simmer for 3 to 5 minutes.

Add the broccoli and simmer for another 10 minutes, stirring occasionally.

Around this time, your squash and rutabaga should be done. Remove from oven and let cool. Then peel butternut squash and cube. Add the squash and rutabaga into the curry.

Serve with organic brown rice.


I thought the AcroAma Mid-Eastern curry was fantastic. It definitely has some kick to it, without losing the cumin and coriander notes. I would say it would be around a 4 0r 5 if you were to order at a restaurant. The squash combined with the coconut milk adds natural sweetness.

I’m delighted to pass along a special offer from AcroAma Blends – buy 2 spice blends and get 1 free!! If you would like to try out these amazing spices, all you need to do is go to Facebook and like their page. Then simply go to their website and click on the contact us tab to sign up for AcroAma’s monthly recipe. In the questions/comments field, indicate “Blissonthis” sent you, your 3 spice selections, and sizes preferred (sample, 3oz, or 8oz).

Are you wondering what Shirred Eggs are?

I did too when I saw them on a menu at this restaurant in Corvallis, Oregon. Well I learned Shirred eggs are basically eggs baked in the oven so the white of the egg gets firm, but the yolk is still runny. The name Shirred comes from the dish the eggs are cooked in. Added to the dish are typically veggies, cream and cheese making for a decadent breakfast dish.

So back to this restaurant, I was there back in August with my boyfriend visiting his dad and close friends. On our last morning in Corvallis, our friends took us to this local breakfast gem. Both of our friends recommended the Shirred Eggs so I went with that.


Cooked in the ramekin along with the eggs was spinach, broccoli, green onions, cream and white cheddar cheese. The eggs were served with a side of potatoes and toast. Oh my goodness…I LOVED this dish!! The texture of the egg is similar to an over-medium cooked egg, but better because of the cream and cheese gives it such a rich flavor. In each bite you got tastes of creamy eggs, white cheddar cheese, and fresh vegetables.

Fast forward 5 months and I was still thinking about these eggs. I knew I wanted to recreate it and finally got around to it this morning! I actually put my own spin on this dish, but I think it made it even better (not to toot my own horn ;)). I added hash browns and subbed half & half instead of cream to make it a little lighter (and if you are a bacon lover, that too).

Shirred Eggs with Hash Browns and White Cheddar Cheese



1 teaspoon butter

1 Russet Potato, peeled and grated

8 large eggs

4 Strips of Bacon (cooked and crumbled) – optional

Salt and freshly ground black pepper

8 tablespoons half & half

8 tablespoons grated white cheddar cheese

2 teaspoons chopped fresh basil (I used 1 t dry)


Heat a large skillet with 1 Tablespoon of olive oil (canola will work just as well). Once the pan is hot, add the shredded potatoes to the pan (make sure you dot the potatoes with a paper towel to get out as much moisture as you can). Season with salt and pepper and allow them cook untouched until they are the desired crispiness (about 5 minutes). Flip the potatoes and cook another few minutes until they are golden brown on that side. Set hash browns aside on a plate.

Heat oven to 375 degrees F.

Butter 4 (6-ounce) ramekins with the butter and take the hash browns and make a layer in each ramekin. At this point, you can add the crumbled bacon. We didn’t do this in our recipe, but my boyfriend added bacon after, and he highly recommends it! Following the bacon (or hash browns), crack 2 eggs into 2 separate small cups and pour simultaneously into 1 of the ramekins so that the eggs sit side by side on top of the hash browns. Season lightly with salt and pepper. Repeat with remaining eggs. Place the 4 filled ramekins onto a baking sheet and transfer to the oven. Bake until eggs are just beginning to set up and become opaque, 9 to 10 minutes.

Remove from the oven and pour 2 tablespoons of the half & half in each ramekin and then sprinkle 2 tablespoons of the cheese over the top of each. Sprinkle the basil over the ramekins and then return to the oven. Cook until eggs are just set up but yolks are still runny, 10 to 12 minutes more. Remove from the oven and serve immediately.

This dish may seem intimidating with all of the ingredients,but I found it to be very easy. The only problem I had was one of the yolks broke when I was pouring it from the dish to the ramekin. I just spooned it out and added another egg.

I highly recommend this recipe for entertaining as it’s decadent, but doesn’t take too long to throw together. Plus it’s a great way to use those ramekins you probably don’t use very often.

I hope you like this as much as we did!


In an attempt to stick with my New Years Resolution, I have a new recipe for you! See….you are happy (and hungry after you read the post)! 🙂 It’s also by complete chance that I’m sharing a pizza recipe during National Pizza Week! Whee!


Because I am trying to avoid gluten as of lately (for digestion reasons), I was intrigued when I saw a recipe for “Cauliflower Pizza Crust”. Normally, I would have skipped and just made the real thing, but I wanted to try it out given its GF properties! I had to adapt the recipe slightly, but it turned out great. You can certainly try the original which is here. This cauliflower crust has a different taste than traditional pizza crust, but it is a vegetable serving and lower calories if that is what you are going for (I wouldn’t say the same for the toppings ;))!

Pesto, Ricotta & Pancetta Pizza with a Cauliflower Crust


For the crust:

2 cups of cauliflower, riced

1 cup part-skim mozzarella cheese

1 t garlic powder

2 eggs

Generous pinch of basil

For the toppings:

1/4 cup store bough basil pesto (or homemade)

1/2 cup part-skim mozzarella cheese

1/2 cup ricotta cheese

1/2 cup diced pancetta, cooked

1 cup arugula


  1. Pre-heat oven to 400° F.
  2. Prep a cookie sheet or pizza stone. You can grease the cookie sheet or use parchment paper (I would recommend parchment paper as my pizza stuck to the greased cookie sheet).
  3. Remove the stems and leaves from your cauliflower and chop the florets into chunks. Add to a food processor and pulse just until the texture is similar to rice. If you don’t have a food processor, you can chop until you get the rice appearance (this is what I did and it did take some time!).
  4. Sauté cauliflower in a non-stick skillet over medium heat and cook until translucent, approximately 6-8 minutes.
  5. In a bowl combine the cooked cauliflower with all remaining ingredients.
  6. Spread dough out evenly over parchment paper (or stone) – about ÂŒ to ⅓ of an inch thick. The pizza should be about 9-10 inches in diameter.
  7. Bake for 25-30 minutes or until the crust is golden, crispy on the edges and cooked through the middle.
  8. In the meantime, in a skillet add the pancetta and cook for 5 minutes, stirring occasionally.
  9. Remove pancetta and set on a plate covered in a paper towel to absorb some of the grease.
  10. Remove the crust from the oven and spread pesto evenly on crust (feel free to use less or more, depending on your preference).
  11. Then add your two cheeses and pancetta.
  12. Broil the pizza for 5 minutes, or until the toppings are hot and the cheese is melted. Allow the pizza to cool for 2-3 minutes. Sprinkle arugula on pizza, then cut and serve immediately.

You may want to serve your pizza with forks as this crust is flimsier than your traditional version.


Feel free to substitute the toppings too for your favorites!

Have a great night!

Question: What are your favorite topping(s) on pizza?


Happy New Year Friends!

I hope that you all enjoyed the holiday season and are ready for 2013! Have you set any New Year’s resolutions?

One of my resolutions is to continue to create new, healthy & delicious recipes. Another one of my resolutions is to blog these recipes more which I hope makes all of you happy (and hungry)! 🙂

I made this Sweet Potato Turkey Shepherds Pie last night for my two roommates and boyfriend. Three hungry men and they all liked it! There you have it….this is is a guaranteed man-pleasing dinner!!!


This is a take on a classic comfort food. By substituting sweet potato for potato and lean ground turkey for ground beef, this version becomes guilt-free without sacrificing flavor.

This Shepherds Pie doesn’t take too much time and the ingredients are also quite minimal. I also love that you can do all the dishes while the pie is cooking in the oven.

Even though I live in San Diego where it doesn’t snow (or even rain much), I picture enjoying this warm dish by a fire during the winter months. Wherever you may be, I hope you try this recipe this winter!

Sweet Potato Turkey Shepherds Pie


For the Potatoes:

2 Large Sweet Potatoes, peeled, diced (1-1/2 pounds)

1/2 cup 2% milk

1 t butter

salt & pepper

For the filling:

1lb lean italian seasoned ground turkey (I found this at Sprouts)

1 yellow onion, chopped

1 cup frozen vegetable medley (mine included peas, carrots and corn) *You can also use fresh veggies you have on hand

1 cup sliced mushrooms

3 cloves garlic, minced

1/4-1/2 cup organic Ketchup

1 t Worcestershire sauce (omit for Gluten Free version)

1 t Oregano

salt & pepper


Boil sweet potatoes in a pot of salted water until cooked and soft (about 15 minutes). Drain and mash with milk, butter, and salt and pepper.

Preheat oven to 400°F.

In a large saute pan brown turkey; season with salt and pepper. When cooked, set aside on a plate. Add olive oil to the pan, then add the onion and sauté one minute.

Add garlic and mushrooms; sauté another 3-4 minutes. Add frozen vegetables, salt & pepper, Ketchup, Worcestershire sauce, oregano, cooked turkey, and mix well. Simmer on low about 5 minutes.

In 6 oven safe individual dishes spread 1 cup of the meat mixture on the bottom of each dish. Top each with 1/2 cup mashed sweet potatoes. Bake 20 minutes or until potatoes turn golden. Remove from oven and let it cool 10 minutes before serving.


IMG_0450Bon Appetit! And Cheers to 2013! 🙂






Hey friends!

I’m happy because I made dinner tonight on a whim and it turned out WAY better than expected! I love when that happens! Next time a craving strikes for fry ri (fried rice), try this out. It’s GF x 2 (guilt-free and gluten-free) and packed with flavor. My roommate, Ryan, gave it two thumbs up and even went back for seconds (this is rare because his first serving is always massive).

The veggies I used were just what I had on hand. A traditional fried rice would feature eggs, but I didn’t have any of those either. You could definitely substitute eggs for the chicken in my recipe. The quinoa is healthier than white rice and I also like that the quinoa seems to better absorb the flavors of the sauce.

Chicken & Veggie Fried Quinoa

Here is what you will need plus 2o minutes of your time!


Ingredients (serves 2-3):

1 cup quinoa (prepared according to package directions)

1 cooked chicken breast, seasoned with Thai seasoning and chopped

1 1/2 cups chopped broccoli

1/2 onion, chopped

1/2 cup frozen mixed veggies (I used corn, peas, and green beans)*

1 T fresh grated ginger

3 cloves garlic, minced

1/4 cup +/- coconut aminos (this makes it gluten free, you can sub soy sauce here)

1 T siracha +/- depending on the level of heat u can handle 🙂

1 T rice wine vinegar

*Feel free to use your favorite veggies here..mushrooms would be a great addition!


Heat a wok or large saute pan with some olive oil or sesame oil. Add your onion and garlic and cook for 5 minutes. Then add your veggies, ginger, coconut aminos and siracha. Saute for another 7-10 minutes until veggies are cooked. Season with salt and pepper and adjust sauce to your preference. Add the cooked quinoa and diced chicken breast and toss all together. I cooked my chicken and quinoa simultaneously and the timing was perfect.

Serve immediately with a side of siracha.

There you have it….a healthy twist on fried rice….please try it!!