My NEW website is here!

Hi Biscuits! 

It's here!!!!!!!!!!!!!!!! it's been almost two months working on my new blog. 

I worked really hard to get the new website up. I worked everyday, skipped tons of lunches, stayed late nights to get it to where it is at. I put my heart into this. 

I decided to get my domain to make it easier for everyone to find my website. I also started from scratch. I started over again!  In this new blog, I've put some recipes from my old blog that was worth sharing again and I also created new recipes with better photos. 

Thank you to everyone who have viewed and liked my blog posts this past year. I wouldn't be here if it wasn't for you. 

I have more plans for my new blog (adding sections, videos and a lot more). This will come once I have everything completed.  Please let me know if you have suggestions etc. I want my blog to be better for you. So again, thank you! 

My new website: 

Be Right Back

Hi biscuits! 

I will making a lot of changes on my blog. Hopefully it won't take long. My goal is to finish everything in 2 months. 

I promise you everything will be better, cleaner looking and easier to browse.

It will be a fresh start. 

Peace and Love 

One Skillet Maple Soy Chicken


6 boneless chicken thighs
2 tablespoons apple cider
2 tablespoons gluten free soy sauce
3 tablespoons  pure maple syrup
1/2 teaspoon ground pepper
himalayan salt
2 tablespoons paprika
2 tablespoons cooking oil
1/2 teaspoon basil


1. Combine cider, soy sauce, maple syrup, salt, pepper and paprika. Rub the mixture on chicken evenly. Marinate up to 24 hours.

2. In a pan, heat cooking oil in medium heat. Cook chicken (save the maple mixture) for about (3- 4 min) or until lightly brown. Flip over and brown the other side.

3.Pour the rest of the maple mixture into the pan and bring it to boil.
turn the heat to low and cook until the chicken is fully cook and the maple mixture turns thick.

4. Serve on top of rice and with your favorite vegetables.

Tropical Smoothie

 3 cups pineapple chunks
1/2 cucumber cut in chunks
2 cups coconut water
1 cup almond milk
1/4 orange juice

Blend all ingredients in a blender until you reach desired consistency

Slow Cooker Chicken Barberque Tacos

6 boneless chicken breast halves
12 ounce (1 bottle) bbq sauce (GF)
1/2 cup italian dressing (GF)
1/4 cup brown sugar
2 tablespoon Worcestershire  sauce
1/2 cup cornstarch

Combine bbq sauce, italian dressing, brown sugar, worcestershire sauce and cornstarch. Set aside.
Put chicken in the slow cooker. Pour over mixture.

Cook on low for 7 hours. Shred chicken, add more bbq sauce if you want. Serve on top of flat tacos or bread of choice.

Homemade Pad Thai

8 ounces pad thai rice noodles
2 tablespoons olive oil
1 clove garlic minced
2 large eggs
1 1/2 tablespoon soy sauce (gluten free)
1 medium lime or 2 tablespoons fresh lime juice
2 tablespoons brown sugar
1 teaspoon fish sauce
1/8 teaspoon red pepper flakes
3 green onions, chopped
1 carrot
1 small onion chopped
1 pack tofu cut chop into small cubes and baked in oven.
1 pack bean sprouts

How to bake Tofu 
Preheat oven to 400 degrees and spray a baking pan with nonstick cooking spray
Lay tofu flat on the baking sheet.
Drizzle more olive oil and bake for 30- 40 minutes until the color is light brown. Make sure to flip tofu midway through.
Set aside

1. Prepare pad thai noodles according to instructions. Set aside.
2. In a large skillet heat the vegetables oil over medium heat. Add the garlic, onions and carrot and cook  until tender. Mix in the baked tofu and set aside.

3. Whisk the eggs lightly with a fork. Pour them into the skillet and cook until they solidify. Move eggs around the skillet slightly as they cook so they are light scramble. When done, remove from heat and set aside.

4. In  a small bowl, stir together soy sauce, lime juice, sugar, fish sauce, and red pepper flakes.
Pour sauce into the skillet with the scrambled eggs. Add the noodles and tofu mixture. Toss to coat in the sauce.

5. Sprinkle with green onions and handful of bean sprouts. Toss lightly to combine.  Serve warm!

Anna's Green Morning Smoothie


2 carrots
1 banana
1 pear
handfull of Kale (add more if you wish)
1 box of 500ml coconut water
1/2 cup - 1 cup of almond milk
mint leaves

Blend ingredients until desired consistency

Serving Size: 
3 -4 full glass

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