Hi everyone I hope you enjoy this delicious and healthy recipe! It’s  a vegetarian recipe, but it will for sure please any meat lover as well, its rich in flavor and nutrients but so low in calories and fat! I hope you like it!

  • 1 can (16oz) Garbanzos (chick peas), rinsed and drained
  • 1 chopped carrot
  • ⅓ c fresh breadcrumbs
  • ¼ c fresh parsley
  • ¼ c chopped onion
  • 1 egg white
  • 1 tspn black pepper
  • ½ tspn salt
  • ½ tspn garlic powder
  • ¼ tspn crushed red pepper

In a food processor combine all the ingredients, until everything comes together in a slightly coarsely texture.  taste the flavor add more salt and pepper if needed. If the mixture feels too dry feel free to add one or two teaspoons of extra virgin olive oil to add more moisture.

Divide the mixture into four equal sections and form the patties.  Cook the patties in a skillet on medium heat for about five minutes on each side. (if you prefer you can bake them at 375ºF for about 15-20 minutes or until slightly golden brown.

Serve the patties over a salad, or if you prefer you can serve them in a hamburger bun. Enjoy

Healthy Chinese Lemon Chicken

Hi everyone, today’s recipe is a Chinese style recipe with a healthy twist, I hope you like it as much a we did! Enjoy:

  • 1.2 lbs Chicken Breast cut into bite size pieces
  • 1 Egg yolk
  • 1 T Soy Sauce
  • 1 T Mirin
  • ½ C Cornstarch
  • 3 T all purpose flour
  • 3 Green Onions chopped
  • Zest of 1 Zemon

Ingredients for the Lemon Sauce:
  • ⅓ c Fresh Lemon Juice
  • 2 T Granulated Sugar
  • 1 T Mirin
  • 1 T Cornstarch
  • 1 C Water (+ if necessary)

Preheat oven to 400ºF (200ºC)

To make the chicken:  In a small bowl combine the egg yolk with the Mirin, soy sauce, lemon zest and 1 tablespoon of cornstarch, stir until cornstarch is dissolved the cover the chicken pieces with this mixture and let them marinate in this mixture for 5-10 minutes.

In a large plate combine the rest of the cornstarch with the flour, then cover the chicken pieces with this mixture.  Place the chicken on a baking sheet, spray with cooking spray and bake at 400ºF for about 15-20 minutes or until cooked.

To make the Sauce: Combine 1 tablespoon of cornstarch with 1 tablespoon of water, stir until dissolved and set aside for a minute.

In a saucepan, on medium heat, combine the lemon juice with the Mirin, sugar and 1 cup of water, stir until the sugar is dissolved, and continue to cook until it boils.  (Season this mixture with crushed red pepper if you like)

Once the sauce is boiling, add in the cornstarch  mixture, reduce the heat to low and continue to cook until it boils again.  The consistency of the sauce depends on your liking, so if it’s too thick feel free to add more water, if it’s too watery, feel free to add another tablespoon of cornstarch.

Once the sauce is boiling, the sauce is done.

To serve: Place the chicken on a plate and drizzle it with about 1-2 tablespoons of the sauce, garnish with chopped green onions and a pinch of sesame seeds and crushed red pepper.


Hi everyone! Happy 2015! I hope this year will be a wonderful year for you and all your love ones! May God bless you always, and may all your dreams come true!

Today's recipe is a really easy and healthy one, so I hope you enjoy it.

For those of you who are planning to eat healthier and stay in shape,  I'm happy to inform you that I will be incorporating more healthy  recipes to my channel, so please stay tuned,  and let's try to be as healthy as we can without starving ourselves or avoiding the foods we like! you already know I love to eat cookies, bread, Asian Food, Italian, fried goods and everything in between, but this year I decided to add a healthy twist to all my favorite dishes, so hopefully you can join me in this journey!

So today's recipe is a delicious and healthy idea for lunch, or a light dinner, it also makes a wonderful appetizer for any kind of occasion, so please do give it a try an let me know what you think!

  • 1 can (5oz) Tuna in water
  • 1 large Cucumber
  • ½ an Avocado
  • 1 Carrot cut in julienne
  • 1 Celery stalk in julienne
  • 3 T sliced Red Onion
  • 1 T Mayonnaise
  • 1 tsp Wasabi paste
  • pinch of Salt

Peel off and remove the ends from the cucumber, then cut the cucumber in half.
Grab one half of the cucumber and grab a knife, place the knife vertically to the cucumber and start slicing around the cucumber, like if you were peeling it off, you want to get a thin and long sheet/layer of cucumber, (see the video to get an idea of how to do so) You want the cucumber sheet to be about 8-10 inches long. Repeat this step with the second half of the cucumber. You will get about 2 sheets of cucumber from each half. Set aside the cucumber sheets for a minute.

To make the filling: Combine the tuna with the mayo, wasabi paste and a pinch of salt, stir well, taste the flavor add more salt or pepper if needed.

Place about 1-2 tablespoons of the filling right in the middle of each cucumber sheet, then top the tuna mixture with a couple of pieces of celery, carrots, onion and avocado, sprinkle with a bit of salt, then roll it out to make a roll. keep the roll in place with tooth picks, then cut each roll into slices.

To serve: In a small bowl combine whatever vegetables you have left after making the rolls, season the vegetables with a teaspoon of each: soy sauce, sesame oil, rice vinegar and a pinch of Asian seasoning, toss well, then serve this salad with the tuna rolls.

Dress the rolls with a bit of Soy sauce and bit of Wasabi Paste!


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