These stuffed mini peppers are a quick and easy appetizer or snack. No cooking or baking required. Just mix the chicken filling and stuff the peppers. It’s really easy to make and delicious!

Ingredients: 

1 canned white chicken

1 cup shredded colby jack or cheddar cheese

2 cloves garlic crushed

1/2 teaspoon garlic powder or garlic parsley seasoning

1/2 teaspoon onion powder

4 ozs. cream cheese

2-3 tablespoons mayonnaise

* green onion,parsley, or dill (optional)

Directions:

Mix all the ingredients together using a kitchen aid or hand blender.

Stuff mini peppers with chicken and cheese filling.

[amd-zlrecipe-recipe:152]

This is a nutritious and vibrant spring salad with spinach, arugula, asparagus, and strawberries. Crisp green leaves and bright sweet strawberries are tossed in a light balsamic vinaigrette, then topped of with turkey bacon and feta cheese. It’s so delicious  and healthy.

Ingredients-

Dressing:

3 tablespoon balsamic vinegar*

4 tablespoons extra virgin olive oil*

1 tablespoon sugar

1/2 teaspoon salt

1 tablespoon squezed lime juice

fresh ground black pepper

* Good quality balsamic vinegar and olive oil is a must for perfect results of this dressing.

I used balsamic vinegar from Trader Joes and Organic California Olive Ranch Olive oil.

Salad:

Baby Arugula

spinach (baby spinach)

Asparagus sliced 

fresh strawberries quartered 

Cooked turkey bacon (fried/baked)

Feta,blue,or gorgonzola cheese

optional ingredients:

candied walnuts or pecans

sliced red onion

Directions:

Using a hand blender or blender mix balsamic vinegar,sugar,salt,black pepper, and oil. Then add lime juice and pulse couple times.

( You can adjust salt or sugar to your liking). If the dressing to thick,you can liquify by adding a little bit of water.

Toss spinach, asparagus, arugula ,strawberries, bacon, and candied nuts with some dressing.

Top with cheese and serve.

[amd-zlrecipe-recipe:151]

This is light and healthy Greek salad recipe.Greek Salad is a crisp, light, healthy  summer salad. Torn Romaine lettuce is topped with juicy tomatoes, crisp cucumbers, kalamata olives, red onion, peppers and crumbled or diced feta cheese then tossed with light and tangy lemon olive dressing.This Greek salad is refreshing and perfect for summer.

Ingredients:

1-2 romaine hearts sliced or torn

1-2 tomatoes sliced into thin wedges

1/2  english cucumber sliced in semicircles

1/2 red onion thinly sliced

kalamata/black olives

pepperoncini  and/or green bell pepper sliced

Crumbled or diced feta cheese

Fresh parsley minced (optional)

Dressing:

2 tablespoons lemon juice

1 tablespoon white balsamic vinegar*

1 teaspoon salt or to taste (I used pink himalayan)

1 teaspoon sugar

fresh ground black pepper

1/2 teaspoon dry parsley

1 large clove garlic or 2 small

1/3 cup olive oil (high quality recommended)

*You can sub in white or red wine vinegar

Directions for dressing:

In a bowl whisk lemon juice,balsamic vinegar,salt,sugar,parsley,black pepper,and garlic.Gradually whisk in olive oil.Continue to whisk until the dressing is well combined and thickened a little.Set a side for at least 15 minutes-30 minutes.Or refrigerate for later use.

Place all salad ingredients in a salad bowl or a plate.Toss with prepared dressing.

[amd-zlrecipe-recipe:130]

A stunning tomato salad that is easy-to follow,healthy,and flavorful.This tomato salad tastes incredible with homegrown tomatoes and goes perfectly with plov(rice pilaf),grilled kabobs,and potatoes. Thanks to my moms kindness to share her garden tomatoes and sweet yellow peppers with me.

Ingredients:

3-4 tomatoes cut in half then thinly sliced

2 pickling cucumbers or 1/3 of english cucumber  thinly sliced (optional)

1-2 sweet peppers thinly sliced (optional)

1/2 red onion thinly sliced

2 garlic cloves (optional)

Desired  one or all optional herbs:

dill

cilantro

parsley

basil

salt and pepper

1/4 cup unrefined sunflower oil*(my fav) or any other of your choice

*easily can be found at European (Russian)stores.

Directions:

Mix all ingredients in a bowl and serve immediately.

[amd-zlrecipe-recipe:121]

These healthy wholesome banana pancakes are a twist on traditional pancakes.They are moist and fluffy with a slight nutty taste and loaded with super-foods. Spelt/whole wheat flour,chia seeds, and flax seed meal has tons and tons of health benefits.I use chia seeds and flax meal a lot .I add them to cereal,yoghurt,oatmeal,porridge,muffins,pancakes,waffles…etz. You can call this totally guilt-less delightful breakfast that can give you a good health boost.

Ingredients:

2 overriped bananas

2 eggs

1 3/4 cup milk

1/4 cup raw cane sugar

1 1/2 cup spelt flour (or mix equal parts of white and whole wheat flour)

1/3 cup ground flax seeds

1/4 cup chia seeds

1/4 teaspoon salt

1 tablespoon baking powder

1 teaspoon vanilla

2 tablespoons oil

1/2 cup chopped walnuts optional

Variations: You can use 1 cup flour and  1/2 cup oat bran if desired.If you try to avoid sugar,you can avoid adding it,or replace with honey or any other healthy sweetner.You can use regular granulated or brown sugar too.You can replace regular dairy milk with almond,coconut, or soy milk.

Directions:

In a mixing bowl combine flour,chia seeds,flax meal,baking powder,salt, and walnuts (if desired).

Using a hand mixer,beat eggs,sugar and bananas.Gradually add milk.

Add flour and other mixed ingredients to wet ingredients.Mix until well combined and all lumps disappeared.

Heat a lightly oiled skillet or griddle on med-low heat.Add one scoop of batter using a ice cream scooper.

Allow pancakes to cook until they are golden brown.Flip pancakes over and cook the other side until golden brown .

Serve with pure maple syrup(healthier choice) or homemade syrup.

Top with fresh fruits,berries,whipped cream or cottage cheese mixed with condensed milk.

[amd-zlrecipe-recipe:108]

These baked chicken drumsticks are fuss free and delish. Marinated in soy,garlic and ginger with fragrant cilantro herb marinade and baked until golden brown.The best part about this chicken drumstick recipe, that it can be made in advance and stored in a fridge covered for few days.You can also grill them if weather permits.

Ingredients:

For 4-5 lbs chicken drumsticks

1/4 cup fresh ginger minced

8 garlic cloves

1/3 cup soy sauce,shoyu,or tamari.

1/4 cup olive oil

1/4 cup chopped cilantro

1 teaspoon black pepper

*You may want to add a little salt depending on your taste.

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Directions:

Combine soy sauce,garlic,ginger,black pepper,cilantro and oil using a blender or food processor.

In a mixing bowl or large ziplock bag mix chicken drumsticks with marinade mixture.

Marinade for at least 30 minutes.

Heat oven to 375 degrees.

Arrange drumsticks in a large baking pan.Pour marinade over chicken.Cover with foil.Bake for 1 hour covered.

Remove foil and continue to bake for another 30-40 minutes or until they are well browned.

Remove from oven,and using a spoon pour the sauce on the bottom of the baking pan over each drumstick.Sprinkle with green scallions if desired.

[amd-zlrecipe-recipe:103]

I don’t know of healthier breakfast then overnight oats with buckwheat.A filling,delicious,and nutritious breakfast with superfood ingredients and tons of health benefits.Can it get better then that??? 

Overnight oats are oats soaked overnight in liquid such as milk(any kind).I like to add buckwheat and other super foods to give it an extra boost.They are very versatile and made with variety of ingredients,flavorings,and fruits.

If not using Natures Path’s superfood cereal, you will need to use raw (light green)buckwheat, not roasted. Using raw ingredients known as “live food” has more health benefits because, when food is heated over 118 degrees F. most of the food nutrients are destroyed.Eating more raw food gives you more energy and amazing health results.

Ingredients:

1/3 cup rolled oats

1/4 cup Nature path organic Qi’a buckwheat,chia,hemp cereal*

2 tablespoons ground flax seeds

3 tablespoons plain yoghurt

3/4-1 cup milk (regular,almond,coconut,etz….)

1 tablespoon vanilla

2 tablespoons maple syrup,honey,agave,or condensed milk.

Fresh fruit and/or berries

Choice of nuts

*You can make your own;just add raw buckwheat,chia seeds,hemp seeds,almonds,and cranberries.

Direction:

Place all the ingredients (except fruit) in a glass jar such as mason jar or any other glass container.Stir to combine all the ingredients.Cover with lid and refrigerate overnight.When ready to serve, top with fruit and berries and more nuts or chia seeds if desired.If you like more liquid in your oats add more milk and adjust sweetness to your liking.

[amd-zlrecipe-recipe:101]

This is a gourmet toasted vegetarian eggplant sandwich with pesto,sundried tomatoes, broiled bell peppers and cheese. These sandwiches are perfect for any time of the day and are good to pack for lunch or enjoy at a picnic on a beautiful warm sunny day.

4-6 Sandwiches

Bread of choice ( I used torta bread from Costco this time)

1 Eggplant sliced 1/2 inch thick.( peel or no peel)

1 red bell pepper

1 green bell pepper

4-6 slices of cheese like Havarti,fresh mozzarella,provolone,monterey jack.

1-2 avocados sliced

pesto sauce

sundried tomatoes or fresh tomato sliced

2 eggs

1/2 cup panko crumbs

salt

oil for frying

Direction:

Season Eggplants with salt on both sides and arrange on a baking sheet or large tray.Let them sit for 10-15 minutes.

Heat oven to broil.Cut sides of the bell peppers to equal four pieces.Broil peppers until the skin is charred.Remove charred skin.

In a bowl whip eggs with whisk or fork.

Heat a skillet or a frying pan on medium heat.Add about 1/4 cup of oil.Dip each eggplant round in egg, then in panko crumbs.Fry both sides and transfer on a plate lined with paper towel.

Heat oven to 500 degrees.

Spread pesto sauce on one side of the bread.Add a little amount of sundried tomatoes (if desired).Place 1 slice of cheese and 1-2 tomato slices (if not using sundried)  on each sandwich half.

Arrange sandwiches (top and bottom piece) on a baking sheet. Toast the bread until cheese is melted.

Place avocados on top of the cheese followed by eggplants,and bell peppers.

[amd-zlrecipe-recipe:99]

Absolutely amazing,delicious  and filling BBQ ranch chicken salad. This salad got so many of my of favorite ingredients especially fresh crispy onion strings. You can refer this salad as a copycat recipe from Cheesecake Factory. I love to order this salad whenever we go there or Thai lettuce wraps substituted with grilled portable mushrooms for chicken.It’s the best! so fresh,crunchy,and healthy.

BBQ ranch dressing:

1 clove garlic crushed

3 tablespoons sour cream

3 tablespoons mayonnaise

1/2 cup buttermilk

1/2 teaspoon garlic salt

1/2 teaspoon dried and/or  fresh parsley

1 tablespoon grated parmesan cheese

1 tablespoon lemon juice

2-3  tablespoons bbq sauce

salt and fresh ground pepper

Chicken:

1-2 chicken breast

salt

pepper

1/4 cup lemon juice

1/2 teaspoon paprika

1 teaspoon garlic powder

1 tablespoon  worcestershire sauce

2 tablespoons bbq sauce

Onions strings:

1 sweet onion peeled and sliced thin rounds

3/4 cup corn starch

salt and pepper

oil for frying

Salad:

2 heads romaine lettuce chopped

1/4 head purple cabbage thinly sliced (optional)

1 large tomato diced

1 avocado diced

1/2 can black beans, drained

1/2 cup fresh,canned or frozen(thawed) corn

fresh cilantro chopped

Directions:

BBQ ranch: Whisk all ingredients set a side or refrigerate.

Chicken: Mix seasoning/marinade ingredients. Add it to chicken. Bake,grill or use electric grill (such as George Foreman) to cook chicken.When chicken is done let it rest for 3-5 minutes.Cut into bite size cubes.

Onions: Cover sliced onions with water and set a side for 10 minutes.Fill heavy pot or deep skillet with oil about 3/4 – 1 inch from the bottom and heat it on high heat.

Combine corn starch with salt and pepper.Drain the water from onions and separate into single rounds .Add corn starch mix to the onions and mix.

When oil is really hot,using tongs fry onions in small batches until lightly golden brown.

Salad:

Arrange salad ingredients on a salad plate or bowl.Add diced chicken.Top with onion strings and drizzle with BBQ ranch dressing.

[amd-zlrecipe-recipe:96]

As we all know buffalo wings are a popular game day party food.And no need to take out or to buy some in the freezer section of your grocery store,because….they are so easy to make at home,much healthier and so tasty.These are baked until the skin is nice and crispy then tossed with  Franks hot sauce. Simple ingredients,easy method,and amazing finger licking results.

Ingredients:

30 chicken wings

3/4 cup Franks Hot sauce

4 tablespoons butter

salt and pepper.

Direction:

Heat oven to 500 degrees

Bring a pot of water to boil.

Season water with salt.

Throw in wings.

Cook for 5 minutes.

Drain the water.

Season wings with more salt and black pepper.

Arrange on a cooling rack.

Place cooling rack on top of rimmed baking sheet.

Add water to the bottom of the pan.

Bake for 25- 30 minutes one side,then another 20-30 minutes the other side or until skin is golden in color.

Heat sauce and butter in a small sauce pan until butter is melted.

Place wings in a bowl and toss with sauce.Let rest for about 3 minutes and toss again.

[amd-zlrecipe-recipe:90]

These Hot BBQ Wings are a creative twist to original buffalo wings.This recipe was inspired by my brother-in-law Alex  who also cooks amazing plov and is a pro at grilling. He deep fries wings in batches to get a perfect result of crispy wing on the outside and moist and juicy on the inside.I decided to bake instead, and with a little trick the result of  crispy and moist wing is achieved. You can make them either way and enjoy!

Ingredients:

30 chicken wings.

1/2 cup favorite bbq sauce *

1/2 cup Franks Hot sauce

2 tablespoons butter

1/2 lemon squeezed

salt & pepper

*If your bbq sauce too tangy,add some sugar to the sauce to balance out the flavor.

Direction-

1.Bring pot with water to a boil.

2.Season water with salt.

3.Throw in wings and cook for 5 minutes.

4.Transfer wings to a bowl and season more with salt,pepper and lemon juice.

5.Heat oven to 500 degrees.

6.Arrange wings on a cooling rack.

7.Place cooling rack on top of rimmed baking sheet.

8.Add some water to the bottom of the pan.

9.Bake for 30 minutes.

10.Turn wings over and bake for another 20-30 minutes or until wings are golden brown.

11.Heat both sauces in a sauce pan with butter. ( add sugar if needed)

12.Place wings in a bowl and toss with sauce. Let rest for 3-5 minutes and toss again.

I sprinkled some minced cilantro on top.

[amd-zlrecipe-recipe:89]

This is a copycat recipe of P.F. Changs Mongolian beef that tastes as good if not better. It’s a super easy to make Chinese beef dish that is served over rice .

(Adapted from epicurios.com)

serves 4

Ingredients:

½ cup vegetable oil
1 pound flank steak sliced ¼ inch thick slices.( I also used tri-tip,filet mignon)
¼ cup cornstarch
1 large green onions cut in to 2 inch slices

Sauce:
2 teaspoon vegetable oil
½ teaspoon minced ginger ( I strain it, and use the juice)
1 tablespoon chopped garlic
½ cup soy sauce
½ cup water
¾ cup dark brown sugar
Crushed red pepper flakes (optional)

Directions:
Make the sauce by heating oil in medium sauce pan over med-low heat.Add ginger and garlic to the pan and quickly add the soy sauce and water. Before the garlic scorches Add sugar and raise up the heat to medium and boil the sauce for 3 minutes.Add red pepper flakes (optional).remove from heat.

Slice the meat against the grain into ¼ inch slices. Tilt the blade of your knife at about 45 degree angle to the top of the steak so that you get wider cuts.

Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece. Let beef sit for about 10 min.

Heat up the oil in a wok or skillet.Add the beef to oil and saute for about 2-4 minutes or when it begins to darken.stir the meat around so that it cooks evenly.
Add the sauce and cook for another minute. add green onions and crushed red pepper(optional).
Serve over cooked rice