Easy Balsamic Chicken recipe with a caprese twist! Chicken breasts are cooked until tender in a flavorful balsamic sauce then topped with mozzarella, basil & tomato. Low carb and gluten free!

If you follow me on Instagram, you know that I got to spend the weekend before last in Palm Springs with some of my favorite girlfriends! It was ridiculously fun.

I felt guilty about leaving since I had just (no, seriously JUST) come home from Chicago the day before and Santa Barbara the weekend before that (THREE trips in ONE week, guys!). My husband is a good sport and let me go.

So when I was in Palm Springs, I was chatting with my friend Emily on the way to the outlets and she was telling me about a recipe that her family loves. She said it wasn’t the healthiest but maybe I could fix it and give it a YHE spin. 😉 So I took the challenge. Of course I did! Her recipe was for balsamic chicken sandwiches. Sandwiches sound amazing but add unnecessary carbs. So I threw the sandwich idea aside.

Also, her recipe had a lot of brown sugar in the balsamic sauce. I subbed Truvia Brown Sugar Blend in its place and the sauce was I pan cooked the chicken and let it simmer in the sauce until cooked through and tender and then I baked it with a slice of mozzarella cheese, a sprig of basil and a slice of tomato on top. My boys absolutely loved this balsamic chicken recipe!

The chicken is tender and the caprese combo on the top is like icing on the cake. It adds so much flavor. If you try one dinner on YHE, try this! It is so delicious!




  • 2 lbs. chicken breasts (about 5-6 pieces)
  • salt and pepper
  • 3 Tbsp. olive oil
  • 2-3 cloves minced garlic
  • 1 cup low sodium-chicken broth
  • ½ cup balsamic vinegar
  • 3 Tbsp. Truvia Brown Sugar Blend (or about 6 Tbsp. brown sugar)
  • sliced tomato
  • sliced mozzarella
  • fresh basil


  1. In between two pieces of plastic wrap, pound chicken breasts to ½” thick. (Mine were large, so I cut them in half).
  2. Salt and pepper both sides.
  3. Heat oil in saucepan on medium-high.
  4. Brown chicken on both sides.
  5. Reduce heat to medium-low and add garlic.
  6. Cook until garlic is tender, being careful not to burn it.
  7. Add broth, balsamic and Truvia.
  8. Turn heat up to medium-high and simmer for 10-12 minutes, covered until chicken is cooked through.
  9. Preheat broiler. Line baking sheet with parchment.
  10. Place each chicken piece on baking sheet.
  11. Place a sprig of basil on top of each breast then cover with a slice of mozzarella.
  12. Broil until cheese is slightly melted.
  13. Add tomato slice on top.
  14. Heat again until tomato is warm and cheese is melted.
  15. Serve as is or with a little extra sauce from the pan drizzled on top.
  16. Enjoy!

You can find complete recipes of this CAPRESE BALSAMIC CHICKEN RECIPE in

How To Make California Turkey and Bacon Lettuce Wraps with Basil-Mayo | Food Recipes

California Turkey and Bacon Lettuce Wraps with Basil-Mayo is a fresh and filling low-carb meal that comes together in minutes!

Hello, hello! How was your weekend? Did you do anything fun?

My Mom, Lincoln and I finally made it back to the Farmer’s Market on Saturday morning. We’d only gone once together this summer, way back in June, and were long overdue for a visit. It felt great to be amongst the crowds and hit up all our favorite stands again. (Please notice the adorable chevron dress the gal walking in front of us was wearing. Isn’t it cute!? Wish I would have asked where she got it…)

We also had a celebrity sighting – Governer Chris Christie was unexpectedly there doing a meet and greet and my Mom made a beeline for him as soon as we figured out who was drawing the crowd. One second she was next to me then the next she was hand in hand with the Gov. It was as if she’d seen a member of The Monkees (her fave) or something! That is to say, she’s a big fan. 😉

Crunchy lettuce leaves replace flour tortillas in this easy gluten-free lunch, dinner, or hearty snack recipe, which are layered with deli turkey, a 30-second fresh Basil-Mayo, cooked bacon, and thinly sliced avocado and Roma tomatoes, then rolled and sliced. These lettuce wraps are cool, fresh and made extra special by the California-inspired combo of sliced avocado and Basil-Mayo in the mix. The flavors are AH-mazing!

The original intent for this recipe was to create an amped up BLT, which I guess it still is, but I think this lettuce wrap with hearty turkey and bacon can stand on its own. Trust me, try a bite and you’ll be making it over and over again.

How To Make California Turkey and Bacon Lettuce Wraps with Basil-Mayo | Food Recipes

How To Make California Turkey and Bacon Lettuce Wraps with Basil-Mayo | Food Recipes
How To Make California Turkey and Bacon Lettuce Wraps with Basil-Mayo | Food Recipes


  • 1 head iceberg lettuce
  • 4 slices gluten-free deli turkey (I like Applegate Farms)
  • 4 slices gluten-free bacon, cooked (I like Applegate Farms)
  • 1 avocado, thinly sliced
  • 1 roma tomato, thinly sliced

For the Basil-Mayo:

  • 1/2 cup gluten-free mayonnaise (I like Hellmann’s Olive Oil Mayo)
  • 6 large basil leaves, torn
  • 1 teaspoon lemon juice
  • 1 garlic clove, chopped
  • salt
  • pepper


  1. For the Basil-Mayo: combine ingredients in a small food processor then process until smooth.
  2. Alternatively, mince basil and garlic then whisk all ingredients together.
  3. Can be done a couple days a head of time.
  4. Lay out two large lettuce leaves then layer on 1 slice of turkey and slather with Basil-Mayo.
  5. Layer on a second slice of turkey followed by the bacon, and a few slices of both avocado and tomato.
  6. Season lightly with salt and pepper then fold the bottom up, the sides in, and roll like a burrito.
  7. Slice in half then serve cold.

You can find complete recipes of this California Turkey and Bacon Lettuce Wraps with Basil-Mayo in

How To Make Cauliflower Pizza Crust Recipe | Food Recipes

Cauliflower pizza crust has gained a huge popularity in the past few years among low carb dieters and mainly fitness enthusiasts. Because you are indulging with pizza, America’s favourite comfort food, and not wrecking your nutrition numbers. I held off making cauliflower pizza because I simply was confused by various cooking methods and knew it would take me some time to come up with a foolproof recipe. And I was right, it took me 3 pizzas and 2 days (on and off) and here we are.

This cauliflower pizza crust is foolproof. It’s not mushy and you can really hold it by a slice. And it is delicious! I won’t lie, the crust doesn’t taste like dough crust (duh!) but is super tasty plus the toppings on top

Because I made all these pizza at various times, you will see different pans and crusts. The Mediterranean one was delicious but mushy. Not anymore though since I perfected the dreaded cauliflower crust. I have to give credit to Closet Cooking and Recipe Girl for guiding me in the right direction.

So, let’s make our cauliflower pizza crust, shall we?!

Firs, you need one large head of cauliflower, 7″ – 8″ in diameter. Cauliflower naturally contains a lot of water and after you remove the outer leaves and separate into florets, you are not left with much. Rinse it under cold water and do not dry. I would also recommend making 2 pizza crusts at a time since cauliflower cooks down a lot and doesn’t make a huge pizza. Unless you are cooking cauliflower pizza crust only for yourself.

Place cauliflower florets in a food processor and process until “rice” texture. Some coarse chunks are fine. You will be baking and then squeezing the cauliflower, so really chunks do not matter.

I avoid cooking in the microwave for health reasons. Instead I roasted cauliflower in the oven for 15 minutes. You could also microwave it for 8 minutes. Then transfer cooked cauliflower to a bowl lined with cheesecloth. You can also use a linen tea towel like this one. I used it to make the Cauliflower Breadsticks and it worked!

You can find cheesecloth in most well-stocked supermarkets or on Amazon for very reasonable price. Just ask the clerk at the store. Cut the desired size piece each time and it will last you a while. Probably around 10 pizza crusts.

Holding by the four corners of cheesecloth with one hand, squeeze out the liquid as much as you can with other hand. Squeeze really well, quite a few times. Count it as an arm workout for the day. The cauliflower should be pretty dry. I squeezed and then moved the cauliflower around a bit, and squeezed again.

How To Make Cauliflower Pizza Crust Recipe | Food Recipes

How To Make Cauliflower Pizza Crust Recipe | Food Recipes
How To Make Cauliflower Pizza Crust Recipe | Food Recipes


  • 1 head cauliflower 7 – 8″ wide
  • 1 egg, large
  • 1/2 cup Parmesan or Mozzarella cheese, grated/shredded & not packed
  • 1 tsp Italian (or rosemary, basil, parsley) herb seasoning
  • 1/8 tsp salt
  • 1/4 tsp freshly ground black pepper


  1. Preheat oven to 375 degrees F and line round pizza baking sheet with parchment paper.
  2. Rinse cauliflower, remove the outer leaves and separate into florets with a paring knife.
  3. Place cauliflower florets in a food processor and process until “rice” texture.
  4. Some coarse chunks are fine.
  5. Place on a prepared baking sheet and bake for 15 mins.
  6. Remove cooked cauliflower from the oven and transfer to a bowl lined with a double/triple layered cheesecloth.
  7. Then squeeze the liquid out of the ball, cauliflower inside the cheesecloth, as hard as you can.
  8. Be patient and do this a few times until barely any liquid comes out. Muscle work.:)

You can find complete recipes of this Cauliflower Pizza Crust Recipe in



You guys, today is my blog’s 6th birthday! 😀 How cool, huh. It’s kind of hard to believe I’ve been blogging for 6 years now. I started it with absolutely no expectations. It was truly just going to be a family blog- sharing family photos and news for friends, and then I started posting recipes and the rest is history.

Now I have over 778 recipes and it’s become the career of my dreams. I couldn’t be happier AND I couldn’t do this without you amazing readers stopping by every day, so I want to say THANK YOU from the bottom of my heart. ♥

Now, these steak bites. We need to talk about them because they are a must-make! I have cooked these for dinner twice in a week because we love them sooo much. I bet you already have the marinade ingredients in your pantry right now! They are all simple staples that turn some steak into something really delicious.

Dinner literally takes just minutes to make and tastes so good! I like to serve ours with a green salad and a veggie. It’s a really awesome low-carb dinner that makes my belly happy. 🙂 I hope you give this recipe a try!




  • 1/2 cup soy sauce
  • 1/3 cup olive oil
  • 1/4 cup Worcestershire sauce
  • 1 teaspoon minced garlic
  • 2 Tablespoons dried basil
  • 1 Tablespoon dried parsley
  • 1 teaspoon black pepper
  • 1-1/2 lbs. flat iron or top sirloin steak, cut in 1-inch pieces


  1. Place all ingredients, except steak, in a large ziplock baggie.
  2. Stir with a spoon to combine.
  3. Drop steak pieces in and seal shut.
  4. Shake gently to coat steak entirely in marinade.
  5. Place bag in refrigerator to marinate for at least 3 hours or up to 24.
  6. Heat a large skillet over medium-high heat.
  7. Heat skillet until it’s very hot.
  8. Remove steak pieces from marinade using a slotted spoon and place in hot skillet.
  9. Discard marinade.
  10. Cook steak according to your desired temperature.
  11. We like medium-well so I cooked ours for about 3 minutes.

You can find complete recipes of this STEAK BITES in

How To Make Baked Spaghetti Squash with Garlic and Butter Recipe | Food Recipes

How To Make Baked Spaghetti Squash with Garlic and Butter Recipe | Food Recipes

Say hello to the spaghetti squash.

I gotta say, big squash is intimidating. It’s heavy, hard to peel, hard to cut (hack saw anyone?) and hurts when you drop the bastard on your foot.

But how can you resist that sunshiney-happy-yellow? It will be one of the easiest vegetable dishes you can make. I cook the long strands like I do spaghetti (well, why not!?) and toss it with garlicky butter and shower with parmesan cheese.

In reality, as intimidating as a squash looks, it’s strangely simple to cook. Just plop it on a baking sheet and pierce a few times all around with a sharp paring knife or bamboo skewer. No cutting, no peeling, no marinating, no massaging. Just plop.

And carry it to your oven. WITHOUT tilting the pan and dropping it on your foot. According to commenters below…you could also microwave the sucker for a few minutes, slice in half and roast cut-side-down for 30 minutes.

But I like baking the best.
Bake 375F for about an hour. Just until you can pierce it easily without resistance with a knife.
Let it cool, then slice open and rake out the seeds.Then use your fork and scrape away….oooh lookie lookie at those pretty strands. If it seems really hard to scrape out the squash, return to the oven for another 10 minutes. The squash shouldn’t be mushy — taste it — it should still have a nice, slight crunch.

I tend to under-bake the spaghetti squash just a bit, so it still retains just a slight crunch. Baking time really depends on how big your squash is – try to get the smallest one, especially if you’re only feeding 4 people. It’s ready if you can pierce the squash with a paring knife with little resistance. If you’re a garlic love, don’t be shy – use more!

Alternatively, microwave the whole squash for 2-4 minutes (to soften enough to cut lengthwise). Place squash cut-side down on baking sheet and roast for 30 minutes until tender.

How To Make Baked Spaghetti Squash with Garlic and Butter Recipe | Food Recipes

How To Make Baked Spaghetti Squash with Garlic and Butter Recipe | Food Recipes
How To Make Baked Spaghetti Squash with Garlic and Butter Recipe | Food Recipes


  • 1 small spaghetti squash (about 3-4 pounds)
  • 2 tablespoons butter
  • 2 cloves garlic, finely minced
  • 1/4 cup finely minced parsley (or basil)
  • 1/2 teaspoon salt (or to taste)
  • 1/4 cup shredded parmesan cheese


  1. Preheat oven to 375F. Pierce squash a few times with sharp paring knife (to let steam escape).
  2. Bake spaghetti squash for 60 minutes, or until a paring knife pierces easily through skin with little resistance. Let squash cool for 10 minutes.
  3. Cut squash in half, lengthwise. Use a fork to remove and discard the seeds.
  4. Continue using fork to scrape the squash to get long, lovely strands.
  5. If the squash seem difficult to scrape, return the squash to bake for an additional 10 minutes.
  6. Heat a large saute pan with the butter and the garlic over medium-low heat.
  7. When garlic becomes fragrant, add parsley, salt and spaghetti squash strands.
  8. Toss well, sprinkle in the parmesan cheese and taste to see if you need additional salt.
  9. The spaghetti squash should have a slight crunch (i.e. not mushy) – but if you like it softer, cover the pan and cook 2 more minutes.

You can find complete recipes of this Baked Spaghetti Squash with Garlic and Butter Recipe in



Recently I have been trying to reintroduce Avocado into my repertoire. If you remember, a couple of months ago I said I had overdosed on the stuff and the very sight of the green scrotum resembling fruit made me sick. Okay, I actually just made myself vomit a little in my mouth with that previous sentence. Not a good start.

Anyway… in a bid to get myself reacquainted with the great Avocado, I decided to make an Avocado & Sun-Dried Tomato Pesto. I chucked some Avocado, Sun-Dried Tomato, Garlic, Basil, Cashews and Red Pepper Flakes into the food processor and wished for the best. A couple of minutes later, I was rewarded with a pesto that scarily tasted very much like Bolognese sauce, sans the 3 hours of simmering. Awesome-sauce, literally.

Soooo, what does one do with an entire jar of pretty fu*king delicious Avocado & Sun-Dried Tomato Pesto? We boil up a boat load of Spaghetti and toss those cheeky little suckers into our awesome sauce. Do the noodle dance whilst you’re at it.




  • 8 oz Spaghetti
  • Water to cook Pasta

Avocado and Sun-Dried Tomato Pesto:

  1. ¼ cup Cashew Nuts
  2. ½ an Avocado
  3. ½ cup loosely packed Basil
  4. ½ cup chopped Sun-Dried Tomatoes (oil packed, but drained)
  5. 1 teaspoon minced Garlic
  6. 1 teaspoon Red Pepper Flakes
  7. 2 tablespoons reserved Oil from Sun-Dried Tomatoes
  8. 1 tablespoon Water
  9. 1 teaspoon Maple Syrup


  1. Cook Spaghetti according to directions on package.
  2. Whilst the Spaghetti is cooking, prepare pesto.
  3. Combine all ingredients for the pesto in a food processor and process until almost smooth.
  4. Little bits of unprocessed Cashew is fine, as it adds texture to the sauce.
  5. Once blended, transfer to large mixing bowl.
  6. Drain pasta when done and reserve cooking water.
  7. Combine pasta with pesto and toss till noodles are coated well.
  8. Add about ½ a cup of reserved pasta water and toss, to loosen up the pesto.
  9. Serve warm.

You can find complete recipes of this AVOCADO AND SUN-DRIED TOMATO PESTO PASTA in



Once in a while I make something that’s extra special. Something seemingly simple, but with flavors that sing. Now, as we discussed in my look back at 2015, I love all of the recipes I post. But some of them really set my heart aflutter.

The last recipes I remember feeling that way about were my jackfruit carnitas 2.0, and before that, my coconut curry pasta (<- underappreciated recipe alert!). And today, this vegan spinach pesto pasta is joining the ranks.

When I first created this spinach pesto pasta recipe I thought I was going to need a pound of pasta to be sauced by the nearly half pound of spinach I was blending. But alas… I always underestimate spinach’s ability to reduce down to an infinitesimal volume.

This is actually a good thing because this approximately 4-serving recipe is packed with a whopping 6 cups of spinach and perfect for anyone who wants to increase the volume of greens in his/her diet.

There’s no denying the deliciousness of classic pesto. But I take my pesto in a different direction these days, for a couple of reasons… the obvious one being cheese. And the second one being the high quantity of oil in most pesto recipes.

That doesn’t sit well with my stomach, so I came up with my own vegan spins on pesto with more balanced amounts of fat and added nutrition from vegetables.

Nonetheless, to coat the pasta to my liking I still make sure to keep some richness in there and in this vegan spinach pesto recipe that richness comes from raw cashews, which make for a very buttery texture, and a splash of nondairy milk (which also helps for blending all of that spinach down).

Season with plenty of salt and pepper, brighten with lemon juice, and fold in some nicely browned onions and garlic, and you’ll never miss the cheese or the large quantity of olive oil!

You might already have everything except the spinach and cashews on hand to make this vegan pesto pasta. Okay, if you’re a hardcore vegan you might have the cashews too. Enjoy!




For the vegan spinach pesto:

  • ½ cup raw cashews (you could also try toasted pine nuts, walnuts, etc.)
  • about 6 cups loosely packed spinach (6 oz.)
  • 1 small bunch basil (0.75 oz.), thick stems removed
  • ¼ cup plain, unsweetened nondairy milk (this is pretty much the only nondairy milk that I use)
  • juice of ½ lemon (plus to taste)
  • scant ½ teaspoon salt
  • pepper, to taste

For the vegan spinach pesto pasta:

  • 8 oz. pasta of choice (I used shells)
  • 1 tsp. olive oil
  • ½ yellow onion, or 1 shallot, diced
  • 2 cloves garlic, minced
  • ½ cup reserved pasta water


Make the pasta:

  1. Bring a pot of generously salted water to a boil, and cook your pasta according to package directions.
  2. Drain it, reserving ½ cup of the cooking water. Do not rinse.

Make the vegan spinach pesto:

  1. Add the cashews to your food processor and pulse a few times until crumbled.
  2. Add the spinach, basil, nondairy milk, lemon juice, salt, and pepper, and continue to pulse, stopping to stir and scrape the sides if needed, until the spinach and basil are finely chopped.
  3. Add more lemon juice to taste if desired, and set aside.

Put the finishing touches on the vegan spinach pesto pasta:

  1. In a large pan, heat olive oil over medium heat.
  2. Add the onion or shallot and a sprinkle of salt.
  3. Continue to cook, stirring occasionally, until the onion is softened and browning slightly.

You can find complete recipes of this SPINACH PESTO PASTA in

How To Make Chickpea Stew (Vegan, Gluten-free) | Food Recipes

How To Make Chickpea Stew (Vegan, Gluten-free) | Food Recipes

This is the best Chickpea Stew ever! It is hearty and comforting, tastes delicious with rice. I have been so busy lately, it’s been a roller coaster ride since our move to Ohio. So many wonderful things are happening to our family and we feel so grateful for the abundance of blessings that are coming our way.

I have been delaying putting up new recipes because it’s been so difficult for me to decide which ones go on my website and which ones go in my cookbook.
Yes! you heard me, my cookbook is almost ready. I can’t keep the silence any longer and want to share with you all that I have been up to.

Moving here has given me long hours of being able to experiment in my kitchen. Don’t get me wrong where I lived in Virginia was also quiet but in a different way. Devannah started college in January but did most of her classes online. Here she goes to college full time so it’s just Daevyd and myself at home.
In order for me to focus on the cookbook, I had to narrow down my skincare orders to private customers.

I’m also currently enrolled in the Institute of Integrative Nutrition to be a Certified Health Coach. I’m learning how to better work one and one with my clients to motivate them to achieve better overall health-More on this to come.

Well enough on me. This chickpeas stew is simple to make and delicious. Chickpea is low in fat, a good source of protein, fiber, vitamin B6 and iron. They increase bowel health, aid in weight loss and lower cholesterol.

How To Make Chickpea Stew (Vegan, Gluten-free) | Food Recipes

How To Make Chickpea Stew (Vegan, Gluten-free) | Food Recipes
How To Make Chickpea Stew (Vegan, Gluten-free) | Food Recipes


  • 1 cup chick peas, dry or two-15 ounce cans chick peas, drained
  • 1 tbsp olive oil, (1/4 cup water)
  • 1 medium onion, minced
  • 2 cloves garlic, minced
  • 1/4 cup red bell pepper, chopped
  • 1 medium tomato, chopped
  • 1 carrot, diced
  • 1 tsp dried parsley
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1 tbsp tomato paste
  • 2 cups liquid from boiled chickpeas, or water
  • 1/2 tsp sea salt
  • 1/4 tsp Cayenne pepper


  1. If you are using dried chickpeas, sort, wash and soak them overnight.
  2. The next day drain and rinse chickpeas.
  3. Cover with water about 2 inches above chickpeas and bring to boil on medium heat.
  4. Lower heat to simmer and cook until tender, about 1 hour.
  5. Drain chickpeas and reserve 2 cups of liquid, set aside.
  6. If using canned chickpeas, start at step 5.
  7. Heat oil or water in a large saucepan on medium-high heat.
  8. Add onions and cook until soft, about 4 minutes.
  9. Add garlic and cook for 30 seconds stirring.
  10. Add bell pepper, tomatoes, carrots, chickpeas, parsley, basil and oregano.

You can find complete recipes of this Chickpea Stew (Vegan, Gluten-free) in