Tuna Garbanzo Salad


Looking for a healthy lunch option that will keep you full and satisfied? Well I created the perfect one. It has such great flavor you will want to eat the whole thing. Between the tuna and the garbanzo beans you will not be hungry after eating this because both are packed with protein. Plus Garbanzo beans are a great source of fiber. I also have this fight between eating well and enjoying a great food. I think this recipe not only tastes good but it good for ya!

Tuna Garbanzo Salad

1 can of tuna {I used tuna in olive oil} drained

1 can of garbanzo beans rinsed and drained

1-2 tsp of capers

1-2 Tbps of kalamata olives sliced

I Roma tomato

½ lime juice

Salt and pepper

Olive oil

I could tell you that it was really hard to put this together but it truly is a throw it all in and stir. But what I did before I threw it all in is some minor prep work. I took the tomato cut it into four pieces and spooned out the seeds and then cut it into pieces. Then I threw the tuna, garbanzo beans, capers, olives and tomato into the bowl. Stir it all together, squeeze the ½ lime over the bowl to add the juice and then add a splash of olive oil. Taste then add salt and pepper to taste. You will get the vinegar from the kalamata olives so no need to add vinegar. Watch the salt because the capers and olives have enough salt. I used very little salt.



Garbanzo Bean Crunch

Edited Garbanzo Bean Crunch

Here is one of my favorite healthy snacks.  Now I won’t lie it takes patience but after you taste them you will understand why I take the time to make them.  Garbanzo beans are so healthy for you.  They are rich in fiber and a great source of protein.  Because of that they will  keep you full between meals. So because I am trying to lose some weight and over all be a little healthier these are great snack.

So the patience part is rinsing the beans and shelling them. I take two cans of garbanzo beans rinse them and drain them. Drop them on a dry towel and fold over the ends and rub the beans dry. This will release some of the shells but you will have to take each one and take the shell off by rubbing the bean until it comes off. This is important because if you leave the shell on it will just steam the bean. With the shell off the heat will roast the bean.  So while you are doing this step preheat your oven to 425°.

Garbanzo Bean peeling

You will have a stack of shells by the time you are done.

garbanzo bean peelings

Once you are finishing shelling the beans put them on a cookie sheet. I use a silpat so that they will not stick to the pan. Pour olive oil over the beans until they are well coated. Sprinkle paprika over them until coated. Then sprinkle sea salt over top. Now I must tell you there are so many different ways of making Roasted Garbanzo beans. Try using your favorite spices. I love them just with sea salt or try them with lime and cilantro. Once you have the basics down play with different spices or maybe flavored oil.

garbanzo bean prepped Garbanzo bean close up

Now I don’t set a timer but I can tell you don’t walk away from this. I check mine every 5 minutes. After ten I take out and shake the pan a little to move them around.  Then I keep an eye on them when they are dark golden brown I take one out and try to see if it is still soft in the center. Put them back in if they are still soft. Give them a few more minutes.

Edited Garbanzo Bean Crunch

So instead of chips or ice cream try these out for a healthy snack.

Santa Fe Grilled Chicken Pasta Salad with Avocado Cilantro Lime Dressing

Santa Fe Grilled Chicken Pasta Salad


I had this recipe rolling around in my brain for about two weeks now. I wanted to create a cold salad that is packed full a flavor for picnics on the boat this summer. This is definitely a winner! It has three of my favorite ingredients Cilantro, Lime and Avocados. Plus the weather is finally warming up enough to grill. Ok so here is what my brain came up with and it is so delicious it is not funny. I had a hard time not eating the whole bowl.





First I shucked two ears of corn and rolled them in tin foil. Place on a medium heat on your grill. Trust me when I say this grilling the corn is a must for the flavor alone. I turn the corn every few minutes to make sure it cooks the whole corn. Then while the corn is grilling get two chicken breasts ready. I cut my chicken breast in half and then add sea salt and Norton’s seasoning to them. Place on grill until cooked through. By the time the chicken is done your corn will be done too.  Remove from grill and set aside to chill.


While the corn and chicken are on the grill cook the pasta according to the directions on box. Drain pasta and run cold water over to chill it.



In a food processor I add a bunch of Cilantro, Juice from 1 ½ limes, pinch of Sea salt, a splash of  Olive oil, 1 avocado pulse until mixed together. Then I add the mayo and pulse again until it is mixed thoroughly.


In a large bowl I add the can of black beans drained and rinsed. I then chopped the chicken into bite sizes pieces and add those to the bowl. I cut the corn of the husks and add them to the bowl. Stir until combine.



After pasta is cooked and chilled add the pasta to the bowl and mix again.

Take the dressing and add about half to mixture stir and if it needs more add more until covered.

I shred the pepper jack cheese and throw that in. Stir and serve.


Now after I made this I thought of some great add ins. Jalapeno, red onion, pieces of Avocado, or Sundried tomatoes would be great in this. I hope you enjoy this recipe, I know that I will be making it over and over again.


Santa Fe Grilled Chicken Pasta Salad with Avocado Cilantro Lime Dressing

2 chicken breast split and grilled

2 ears of Corn grilled

Orecchiette Pasta ½ box

1 can of black beans drained and rinsed

Pepper Jack cheese


Avocado Cilantro Lime Dressing

One bunch of cilantro

One avocado

Juice from 1 ½ Limes

Olive oil

Sea salt

¾ cup of mayo


Fish Tacos and Chipotle Cilantro Lime Mayo

A couple of weekends ago my girlfriend invited us over for dinner and she was making Fish Tacos. Well I live in Michigan and it was January so snow storms blow up all the time. We had to cancel our evening with her and her husband due to the storm. I have never tried Fish Tacos, and was so excited to try them that all I could think about was what they would taste like. I could not get it out of my head.

So this weekend I bought some Tilapia and Chipotle peppers in Adobo sauce. I had a great idea brewing in my head, and as you already know I am a Cilantro lover. And what goes better with Cilantro?  Well, Lime of course. So here is my recipe for Fish Tacos.  This recipe is for two people but could stretch to three.


Fish Taco’s with Chipotle Cilantro Lime Mayo


½ pound of Tilapia

½ cup of Flour

2 to 3 tsp of Old Bay Seasoning

Olive oil

Corn Tortillas


Chipotle Cilantro Lime Mayo

2 Chipotle peppers with some sauce

1 cup of Mayo

Cilantro chopped (as much as you want)

Lime Zest from one lime

Lime juice (I used half of the Lime I zested)

Sea Salt

First I make the mayo.  In a small bowl add the cup of mayo. I chopped the chipotle peppers into small pieces and add them and some sauce to the mayo. Chop the cilantro and then add that and then salt to taste. Stir together and place in refrigerator for at least an hour.

Next cut your tilapia up into bite size pieces. Mix your flour and the old bay seasoning stir with fork until is the seasoning is mixed in. Add the fish to the flour mixture and make sure each piece of fish is covered with the flour mixture. Heat the olive oil to frying pan. When hot place the fish in and turn and cook on each side for about 3 to 5 minutes or until golden brown. It does not take long to cook so be careful that you don’t burn the fish. While this is cooking I take my corn tortilla and cook them over the open flame on my stove top until you see char marks and it just a little crispy.

Now this is how I assembled mine but you can add or subtract.

Take your corn tortilla and add Pico de gallo (which is tomatoes, cilantro, Jalapeño peppers, red onion and lime juice).


Then add the fish.


Drizzle some of the Chipotle Cilantro Lime Mayo.


Then add Cilantro and lettuce.


Top off with some avocado.


Fold and enjoy. I am so loving this recipe. I can’t believe that it has taken me this long to try them but I know am a fan for sure. I am still looking forward to trying my best friends version. Hint …hint.

Herb Marinated Steaks

I love steaks on the grill but what I love even better is herb marinated steaks on the grill. My herbs from my garden was just begging to be picked. So I came up with this marinated steak recipe. I started out with the herbs which was rosemary, basil, thai basil and sage and chives.



I chop the herbs and put them into a large plastic ziploc bag.



Add to the herbs two cloves of garlic minced, juice from one lemon, 1/4 cup of Worcestershire Sauce, 1/4 cup of soy sauce, package of onion soup mix, and 1/4 cup of olive oil. Seal the bag and shake it up.





I used Flank Steak for mine but you can put any steak that you prefer in and seal it and put it in the fridge for at least an hour. The longer you can let it marinate the more flavor you will have.

So after an hour or longer heat your grill up. Then put the steaks on the grill and cook to your liking.



I like my steaks well done but Jon prefers his medium rare. Can you tell which one is mine? Sorry but I love the marinated crunch of the edges.


Serve with a garden salad and you have dinner. So simple and delish. Enjoy!



Roasted Pork and Veggies



On a nice rainy day this meal hits the spot. I love roasted vegatables and roasted pork goes so well with them. It will make you house smell so good. First I get the pork roast ready. I love my Pampered Chef Roaster for this, it makes the roast fall apart and melt in your mouth. So I put the roast in the roaster.



Rub down the pork roast with olive oil.



Next step create the salt and herb rub. I put in a 2 tablespoons of all season salt, 2 tablespoons of garlic salt, 1 tablespoon of onion powder, and garlic powder, sea salt and then I add chopped rosemary.



Mix the rosemary in with the salt rub and coat the entire pork roast until covered completely.



Now you are probably thinking “whoa that is too much salt.” but trust me it will make this roast taste so good.

Place the lid on the roaster and put in a preheated oven at 250 degrees.

Cook for about 2 to 3 hours maybe more if you have a big roast. This one took about 4 1/2 hours.

While the roast is cooking prep your veggies. On this batch of roasted veggies I used carrots, sweet potatoes, red onion and little red potatoes.

Cut them all about the same size and put on a baking sheet. Now the vegetables only take about an hour at 450 degrees so you should wait to do the next few steps until you are ready to put it in the oven. Just before you put them in the oven I coat them with olive oil. Not too much though or you will have soggy veggies. Then take some fresh rosemary and chop it up and add to the veggies along with a sprinkle of all season salt and garlic salt. DSC_0152 DSC_0150

Heat your oven to 450 degrees and cook for about an hour. Keep an eye on them it might not take so long. Remember the smaller you cut them the shorter it will take.

Here is the roast after it comes out of the oven. Let it sit for a minute before you remove it from the pan. It will be juicer.


Oh the veggies look so good. YUM!


DSC_0160 DSC_0170

Dinner is done.  Now I want to make this all over again. Please try this and don’t be afraid of the salt.


Cucumber Onion Pasta Salad

Today we had our family reunion and I had decided that with lack of time I had to make a quick and easy salad. This salad is so easy but so delicious. It is a great salad for summer occasions but could be made all year too.

Cucumber Onion Pasta Salad

2 Cucumbers

1 Onion ( I used a Vidalia)

1/2 box of Penne Pasta

Green olives

1 1/2 cups of Sugar

1 tablespoon of olive oil

1/2 cup of vinegar

1 teaspoon of salt

1/2 teaspoon of pepper


First I peel the cucumber and then I use a mandolin slicer to slice the onion and cucumber thin. But if you don’t have a mandolin just cut as thin as you can. Meanwhile I cook the pasta according the package. Place the cucumber and onion in a medium bowl. In another bowl whisk the sugar, olive oil, vinegar, salt and pepper. When the sugar is dissolved pour into the cucumbers and onion.  When the pasta is done I run cold water until cold and then add to the cucumber and onions. Chill for about 4 hours and then add the green olives. Seriously you are done. That is it. I use a slotted spoon to serve because there is alot of excess dressing but you could drain some too.


Trust I know the picture looks more like onions than cucumbers but I just should of stirred it a little bit more. I really hope you try this. It is so cool and delicious.