Flourless Strawberries & Cream Crepes

Whenever I think breakfast, I always crave the sweetest dish. After a long week and finally having some chill-out time this past weekend, I decided to treat myself to a sweet breakfast treat. I wanted to try my hand at making a sweet crepe, and I didn’t have any flour in my pantry so I went for a low carb version! These are light and so easy to make. These turned out pretty delicious but I definitely want to try making a savory crepe next time! My only it tip would be make sure to let the crepe cook throughly on one side before flipping it. I had a few crepes that didn’t quite make it to the end. Enjoy!



  • 3 eggs
  • 1/4 cup of granulated sugar
  • 3oz of cream cheese
  • Olive oil for cooking

Strawberries and Creme Filling

  • 1/2 cup of freshly cut strawberries
  • 3 oz of cream cheese
  • 1/4 cup of powdered sugar
  • 1/4 cup of whipping cream


  1.  Blend together the eggs, sugar and cream cheese until you get a nice unified smooth batter.
  2. Heat up a medium sauce pan and heat up for 2 minutes until the oil gets hot. Use 1/4 cup of batter per pancakes. Heat up each side till golden brown and then flip.
  3. Once the crepes are done set aside.
  4. Next blend together the cream cheese, powdered sugar and whipping cream. Spread one side of the crepe with the filling and sprinkle the strawberries on top. Roll the crepe.
  5.  Add strawberries, powdered sugar and syrup to complete the dish however you want!Processed with VSCO with c1 preset




Italian Wedding Soup

Been feeling a bit under the weather lately, I’m always excited to experiment with new styles of soup. Tonight, I tried making a delicious turkey meatball Italian wedding soup. It was simple and super light and easy to make! If you are looking for that simple soup recipe, I hope you give this one a try!


  • 1 cup of couscous
  • 1 egg
  • 1/2 cup of panko bread crumb
  • 1/2 pound of ground turkey
  • 1/2 sweet onion chopped
  • 4 cups of chicken broth
  • 1/2 cup of  chopped carrots
  • 1/2 cup of chopped celery
  • 1 tbsp of olive oil
  • 1/4 cup of minced garlic
  • 1 tbsp of oregano
  • 1 tbsp of dried basil
  • 1 tbsp of red pepper flakes
  • salt and pepper to taste


  1. Preheat oven to 350 degrees
  2. In a medium mixing bowl, mix together the ground turkey, egg, minced garlic, ground turkey, panko, basil, salt and pepper and oregano. Throughly mixed together and form small 1 inch balls. Set on medium pan and bake in the oven for 10 minutes. Once brown, set aside.
  3. In a large pot add the olive oil, carrots, onions, celery and sauté until the veggies are soft.
  4. Add in 1.5 cup of water and bring to a boil. Add in the chicken broth and couscous. Simmer on medium heat for 10 minutes until the couscous is done.
  5. Add in the turkey meatball and cook for another five minutes on low.
  6. Take off heat, serve and enjoy!


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Chicken Pozole Verde

During these winter days in Austin, I’m always a craving some sort of soup. Lately, I’ve been missing my friend’s mom’s pozole that he would back when I was living in LA, and today I thought I would give the dish a try! This dish was the easiest and quickest meal to make, and the dish is bursting with flavors. I’m far from perfecting this recipe, but it was a great place to start! I enjoyed my nice spicy bowl of soup, and hope you can try it too!


  • 1 can of whole green chiles
  • 1 white onion
  • 16 oz chicken broth
  • 2 cups of shredded chicken
  • 1 cup of cabbage
  • 1/2 cup of minced garlic
  • 1 tbsp of oregno
  • 1 tbsp of chili lime salt
  • 1 tbsp of olive oil
  • 1 can of hominy
  • 1/2 lime
  • 2 jalepenos
  • 1 bunch of cilantro
  • 3 radishes
  • your choice of salsa to taste


  1. Blend together 1/2 cup of chicken broth with 1 can of green chiles. Keep blending until is a nice light green mixture. Set aside.
  2. In a large pot heat up the olive oil and sauté the onion until it’s nicely brown. Add the cumin, salt, shredded chicken, garlic, hominy and the rest of the chicken broth.
  3. Bring to a boil and simmer for 5-7 mins.
  4. Chop up the cilantro, radish and jalepenos into small peices.
  5. Garnish with cabbage, lime, salsa, cilantro and jalepenos. Processed with VSCO with m3 preset

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Strawberry Pop-Tarts

Setting my intentions for a good year, for my first post for 2019, I decided to go for a sweet dessert choice.When I crave Pop-Tarts, I think of the care free 90s childhood…. It’s the taste of nostalgic childhood memories and the overly yet satisfying sugar rush that we crave. With a free weekend on my hand in Austin, I decided to spend the afternoon creating my own homemade strawberry Pop-Tarts. It was very easy to make and makes a nice snack or dessert for the next few days.


  • 1 cup of strawberry preserve jam
  • 1 tbsp of corn starch
  • 1 cup of powdered sugar
  • 1 egg
  • 2 pie fillings (premade)
  • 2 tbsp of heavy cream
  • sprinkles ( any kind of decor)



  1.  Preheat oven to 400 degrees.
  2. Take out the pie crust and cut off the edges so you have a square shape to work with ( easiest to trim the four edges)
  3. Cut up the pie crust in to 4 inches wide pieces. Set aside.
  4. Mix the corn starch and jam together to make a sticky consistency that’s used for the filling.
  5. Whisk one egg in a small bowl.
  6. Next spoon one tablespoon of jam onto one end of the cut up pie crust.
  7. Brush the edges with the egg mixture and fold over.
  8. Use the fork to crimp the edges.
  9. Bake for 15 minutes or until golden brown.


  1. Mix the powdered sugar together with the 2 tbsp of heavy cream.
  2. Whip until fully mixed and is an icing consistency.
  3.  Decorate the top of the pop tarts with icing and add sprinkles for decor.

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Vegan Gumbo

Southern food has always been one of my favorite type of cuisine. Gumbo especially is a dish that that has an explosive flavor. Since I got my first crock pot last week, I knew the perfect recipe to break it in would be a vegan gumbo.This recipe is delicious, flavorful and super easy to put together. Try it out!


  • 1 green bell pepper
  • 1 package of vegan sausage
  • 1 can of 28 oz fire roasted tomatoes
  • 3 cups of veggie broth
  • 2 cups of kale
  • 2 cups of white mushrooms
  • 1 tbsp of cajun seasoning
  • 1 cup of chopped carrots
  • chopped cilantro for garnish
  • 1 cup of brown rice
  • 2 tbsp of hot sauce
  • salt and pepper to taste


  1. Chopped up the bell peppers, sausage, kale, and carrots.
  2. Add all the ingredients in the crock pot.
  3. Simmer on high for 4 hours.
  4. Serve and add cilantro on top and pair with the brown rice.



Vegan Tom Kha Soup

I’ve been on on a soup kick lately. I don’t know if it’s the unexpected drop in Austin’s temperature or that a nice bowl of soup can cure all my stress and worries. This past week I decided to try making  Tom Kha soup. This Thai dish is a favorite of mine and wanted to try my skills at recreating the dish. This recipe turned out really well, and I would suggest you try!


  • 1 bell pepper
  • 1 white onion
  • 1 cup of chopped lemon grass
  • 1/2 cup of chopped ginger
  • 1 cup of white mushrooms
  • 2 limes
  • 1 cup of chopped cilantro
  • 16 oz of veggie broth
  • 1 can of coconut milk
  • 2 tbsp of green curry pasta
  • 1 tbsp of olive oil
  • salt and pepper to taste


  1. In a medium pan add the olive oil and sauté the onion, lemon grass, mushroom and ginger until the onions are translucent white.
  2. Next transfer the ingredients into a large pot. Add the coconut milk and veggie broth.
  3. Bring to a boil and then simmer on medium heat for about 10 minutes.
  4. Squeeze the lime juice in and add the cilantro, salt and pepper to the top.

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Kung Pao Cauliflower Tacos

I’m always looking for ways to mix different styles of cooking together. My favorite style of cuisine is a blend of different flavors and types of spices. Tonight, I tried taking a fusion spin on tacos! Craving an Asian flair to my tacos, I decided to make some cauliflower Kung Pao tacos. Cauliflowers have a nice crunch and easy to take on flavors. I was lazy and didn’t make this sauce from scratch. There are so many easy pre-made options that you really can’t wrong. It’s simple and easy to make, and I hope you enjoy this recipe!


  • 2.5 cups of cauliflowers florets
  • 1/4 cup of flour
  • 1/4 cup of soy sauce
  • 1/2 cup of water
  • 1/2 cup of Panko bread crumbs
  • 1/4 cup of chopped ginger
  • 1/4 cup of Kung Pao sauce
  • 1/4 chopped cilantro
  • 1/4 cup of chopped green onions
  • 1 tbsp of sesame seed
  • 1 tbsp of lime juice
  • 1/4 cup of chopped Jalapeños
  • 1/4 cup of chopped green onions
  • 1/4 cup of chopped cilantro
  • salt and pepper to taste


  1. Preheat oven to 425 degrees.
  2. Mix together the water, flour,  soy sauce, ginger, Panko bread crumbs and kung pao sauce.
  3. Coat the cauliflower florets in the sauce and set aside for 10 mins.
  4. Place on a baking sheet and bake in the oven for 25-30 mins. The cauliflowers should be a nice golden brown.
  5. Take the cauliflower out and assemble the taco. Garnish with cilantro, green onions and cilantro. Squeeze the lime on top for a nice zesty finish.IMG-1384