Blackened Fish Tacos with Pineapple Mango Salsa

These fish tacos were so easy to make and were a wonderful weekday meal for us to enjoy.

You can make your own creole seasoning, but I bought mine at the market. I’m quite heavy handled with my seasoning, but you can season it lightly if it is too spicy for you. Aldo, you can use any kind of fish. Here I used tilapia from Trader Joe’s.


Then in a pan, cook the tilapia. The key is to let the fish blacken, so walk away for a few minutes or if you insist on staying, do not move the fish around. I know, it is tempting.


I found this pineapple mango salsa in the refrigerated salsa section at my Trader Joe’s. It’s one of my favorites! The sweetness of the pineapple mango salsa tones down the spicyness of the creole seasoning. It also goes great with pita chips!


For the corn tortillas, I like to cook them on top of the burner to give it that nice charred taste and color.

To assemble the tacos, place a little bit of shredded cabbage, then add in the fish, and top with a spoonful of the pineapple mango salsa.


Dinner ready and served in under 30 minutes!


xoxo, kat

Dairy-Free French Toast Baguettes

Dairy-free, yay!! And French baguettes? It’s cute and tiny! This is also a great recipe to use when you’re out of milk!

For this non-recipe recipe, the amount of ingredients used really depends on how much bread you’ll be using.

I used two eggs for 5 French baguette slices. Quickly whisk the eggs in a bowl, and season the egg batter with 1/2 teaspoon of ground cinnamon, 1/2 teaspoon of nutmeg, and one teaspoon of vanilla extract.

Heat a skillet on medium and plop a tablespoon of butter into the pan. Evenly coat both sides of the bread in the egg mixture and place into the skillet. It’s time to flip when the sides have browned.


Serve with a plate of turkey bacon and scrambled eggs. Be sure to dust the French toast baguettes with some powder sugar and pour some organic syrup! Yum!



Hope you you enjoy my dairy-free way if enjoying French toast :)

xoxo, kat

Rosemary Chicken with Roasted Parmesan Broccolini

For a quick, simple, and light go-to weekday meal, I love using chicken. It’s one of those things that I know how to cook and cook it well. And it’s also one of those things that you can season any with anything you have on hand and it’ll always come out tasting perfect.

I just seasoned two chicken breasts with dried basil, dried oregano, Himalayan pink sea salt, and some fresh cracked pepper. Pour some olive oil on a hot cast iron skillet and let it cook, and top it off with a few sprigs of fresh rosemary from our beautiful rosemary plant.


While the chicken cooked, I worked on the broccolini. In a bowl, coat the broccolini with in olive oil and season with salt and pepper. Lay in a single layer onto a baking dish and bake in a 400 degree oven for 13-15 minutes. Then take it out of the oven, sprinkle some grated Parmesan cheese and bake again for just a couple minutes so the cheese can melt.


Serve with the chicken.


And dinner is done in less than 30 minutes!

xoxo, kat

how I make fried rice…

Because labeling this a “recipe” just sounds absurd. I grew up on this stuff, my dad always made the best fried rice.

I feel extremely embarrass to admit that it has taken me 20-something years to finally make it…and even more embarrassed that I watched a bunch of YouTube videos on fried rice.

From my countless hours of watching YouTube videos, I found that there are two methods to making fried rice. The first being that the eggs are cooked first, then mixed into the rice. The second technique is incorporating the eggs into the rice during the cooking process. I proceeded with the latter.

The key to making really good fried rice is old rice. I’m not evening going to say “day-old” because honestly, older the better.


I like veggie fried rice. And to make life simpler, I buy the Mirepoix mix from Trader Joe’s. It’s a pre-chopped veggie mix great for soups, stews, and yes, fried rice!!

And in a separate bowl, give the eggs a quick scramble! The amount of eggs is really up to your liking. Here, I used 2 eggs for 1 cup of rice. I would say that is a good ratio :)


And for flavor, just soy sauce, salt, and pepper. If you want, you can omit the salt and pepper and let the soy sauce do it’s job!


Break out the wok if you have one! Sadly, I don’t have one….ahem mister :)

Pour a couple tablespoons of oil on the pan and cook the veggies for a few minutes…


Add in the rice. Let it cook and swoosh it around for a bit to warm it up. Then create a little well for your eggs…


Pour in the eggs!


As soon as the eggs are added in, keep moving everything around. You’ll know the eggs are cooked when you see harden egg flakes.


Then proceed to pour in the soy! Drizzle to your heart’s desire!


Don’t forget to swoosh! You want every piece of rice coated, no white spots! Now is the time to toss in the green scallions! Be sure to save some for garnish!


…..annnnnnddd plate! Don’t forget that scallion garnish!


And that’s how I make my fried rice :)




xoxo, kat