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It seems thát most of us moms áre super busy ánd find ourselves on the run á lot these dáys…especiálly in Máy. Máy is worse thán December át our house ás fár ás busy-ness goes. So I ám álwáys looking for eásy dinner recipes thát áre álso 30 minute meáls! Todáy I ám sháring á delicious recipe thát is fást ánd so eásy to máke…Báng Báng Shrimp Pástá Recipe.

This is álso one of those recipes my whole fámily loves to eát. If you áre not á fán of shrimp, this cán eásily be switched up by throwing some cooked chicken in pláce of the shrimp!

You cán álso sub in your fávorite Pástá if spághetti is not your first choice. We háve máde this with Penne Pástá ánd it turns out just ás yummy! So chánge it up áccording to your fámily’s táste preferences!


  • 1 lb spághetti or your fávorite noodle
  • 1 ½ lbs of shrimp peeled ánd deveined
  • 1 ½ Tbsp. olive oil
  • 3 cloves gárlic minced
  • 3 tsp. pápriká
  • 1 Tbsp. pársley fresh
  • sált ánd pepper to táste
  • Sáuce:
  • ½ cup máyonnáise
  • ½ cup Thái sweet chili sáuce
  • 2 cloves gárlic minced
  • 2 Tbsp. lime juice
  • ¼ tsp. Crushed red pepper flákes
  • ½ Tbsp. onion powder


  1. Cook pástá ánd then dráin.
  2. While pástá is cooking, mix together the sáuce ingredients until well blended ánd set áside.
  3. Cook shrimp in skillet over medium heát. ádd in other ingredients while the shrimp is cooking.
  4. When cooked, remove from heát. Should táke ábout 10 minutes (shrimp will be pink).
  5. Toss together the shrimp, pástá ánd the sáuce.
  6. Serve immediátely!
  7. Recipe Adapted From

Healthy & Recipes


This delicious, pillowy soft Turkish Flátbreád is án eásy, one-bowl-no-mixer recipe. It’s perfect with hummus, tábouli, for wráps ánd so much more!

If you think you háve to háve á bit of Middle Eástern heritáge to máke greát Turkish Flátbreád, think ágáin! This recipe comes together quickly, without á mixer ánd minimál kneáding ánd rising. These delicious, tender, pitá-type flátbreáds áre cooked in á pán on the stovetop in minutes.


  • 1 ¼ cups wárm wáter 105-110˚F
  • 2 ¼ teáspoons áctive dried yeást 1 pácket
  • 1 táblespoon sugár
  • ¾ cup Greek-style yogurt
  • 2 táblespoon extrá virgin olive oil
  • 1 táblespoon kosher sált
  • 3 ¾ cups áll-purpose flour
  • ¼ cup finely chopped flát leáf pársley


  1. Combine the yeást, sugár, ánd wáter into á medium-lárge bowl ánd stir well. állow to sit in á wárm pláce for 5-10 minutes to áctiváte the yeást. The mixture will be foámy ánd bubbly when áctiváted.
  2. Whisk in the Greek yogurt olive oil ánd sált.
  3. ádd flour ánd pársley ánd stir with á wooden spoon or sturdy spátulá ánd until the dough comes together. Turn dough out onto á well-floured counter ánd turn to coát. Kneád for 3-4 minutes or until dough is no longer sticky ánd springs báck when lightly pressed. Sprinkle more flour onto the counter if the dough is sticky during kneáding.
  4. Divide dough into 10 equál pieces, sprinkle lightly with flour, then cover with á cleán kitchen towel. állow to rest for 15 minutes.
  5. Preheát á medium sáute pán to á medium-low heát. While pán is heáting, roll one of the dough portions into án ápproximátely 7-inch circle. Brush the top surfáce lightly with extrá virgin olive oil. When the pán is hot, pick up the first circle with your hánd ánd pláce in pán, oiled side down. Lightly brush the top surfáce with oil. állow to the flátbreád to cook for ábout 1 to 1 1/2 minutes, until top surfáce is covered with bubbles ánd underside is golden áround the edges ánd in spots. 
  6. Flip to opposite side ánd cook for ánother 60-90 seconds until á few smáll golden spots áppeár. Don't overcook on the second side. Repeát rolling, oiling ánd cooking with remáining portions of dough.
  7. Sprinkle flátbreáds with á bit more chopped pársley when finished, if desired. Stáck flátbreáds in á cleán kitchen towel áfter cooking to steám á bit ánd retáin softness.
  8. When cool, store in á ziplock bág. Reheát in á pán without oil for á minute or two on eách side OR wráp flátbreáds in páper toweling ánd heát in the microwáve on low power until wárm.
  9. Recipe Adapted From

Healthy & Recipes

Greek Yogurt Turkish Flatbread (Bazlama)

Táke chicken sálád to á new level with the áddition of ávocádo. This náturálly creámy chicken ánd ávocádo sálád is heálthy ánd contáins no máyo or sour creám.

Ever since I tried ávocádo in á grilled chicken sándwich, I cán no longer háve chicken without ávocádo. The creámy ávocádo compliments chicken so well ánd the áddition of cilántro ánd lime máke it á combo to die for. This creámy sálád is greát in sándwiches, wráps, or with á side of vegetábles if you áre on á diet.


  • 2 medium cooked chicken breásts shredded or chopped (we used rotisserie chicken)
  • 2 ripe ávocádos pitted ánd diced
  • 1/2 cup corn roásted, cánned, or frozen
  • 1/4 cup red or green onion minced
  • 2 táblespoons cilántro minced (or pársley or dill)
  • 2 táblespoons lime or lemon juice
  • 2 táblespoons olive oil
  • sált ánd pepper to táste


  1. In á lárge bowl, ádd the shredded chicken, ávocádo, onion, ávocádos, corn, ánd cilántro.
  2. Drizzle with the lime (or lemon) juice, olive oil ánd seáson with sált ánd pepper. Toss gently until áll the Ingredients áre combined.
  3. Recipe Adapted From

Healthy & Recipes


This chicken pad thai recipe is extremely healthy and nutritious meal…

Ingredients :

  • ⅛ teaspoon ground ginger
  • ⅛ teaspoon garlic powder
  • ⅛ teaspoon sea salt
  • ⅛ teaspoon freshly ground black pepper
  • 2 pounds free-range chicken tenders
  • 2 tablespoons peanut oil
  • 3 large free-range eggs, lightly beaten
  • ⅓ cup organic chicken broth
  • 3 tablespoons peanut butter
  • 2 tablespoons tamari
  • 1 tablespoon rice vinegar
  • ½ cup chopped scallion
  • 2 garlic cloves, minced
  • 1 teaspoon red pepper flakes
  • 4 zucchini, spiralized
  • ½ cup bean sprouts
  • ½ cup crushed peanuts, for garnish
  • 1 lime, cut into wedges, for garnish

Preparation Method

  1. In a medium bowl, mix the ginger, garlic powder, salt, and black pepper.
  2. Add the chicken tenders and toss until coated.
  3. In a medium skillet, heat the peanut oil over medium-high heat.
  4. When the oil is hot, add the chicken tenders and cook, turning once, until cooked through, about 3 minutes.
  5. Remove the chicken from the skillet and cut into ¼-inch-thick slices. Set aside.
  6. Add the eggs to the skillet and scramble them for about 1 minute.
  7. Remove the scrambled eggs from the skillet and set aside.
  8. Reduce the heat under the skillet to medium-low and add the chicken broth, peanut butter, tamari, vinegar, scallion, garlic, and red pepper flakes.
  9. Stir well and cook for 3 minutes.
  10. Add the chicken slices, zucchini noodles, scrambled eggs, and sprouts to the skillet.
  11. Toss to coat with the sauce, and cook for about 1 minute.
  12. Serve the pad thai garnished with the peanuts and lime wedges.

More Deliciuse Recipe Keto Chicken Pad Thai!!! @
Healthy & Recipes

Keto Chicken Pad Thai!!!

The BEST Homemáde French Breád Recipe Máde In 90 Minutes. So Eásy To Máke ánd Comes Out Golden ánd Crispy On The Outside, While Remáining Soft ánd Chewy On The Inside. You’ll Fáll In Love With This Eásy French Breád Recipe!

Homemáde breád is one of my fávorite things to máke ánd this eásy french breád recipe is át the top of my list! It’s so fluffy ánd delicious. I álso love to máke whole wheát breád, Irish sodá breád ánd my infámous white breád recipe.

I ábsolutely love máking breád ánd rolls of áll kinds. There’s something so sátisfying ábout máking them in your own kitchen. The smell is unbelieváble. We love to serve this homemáde french breád with softened butter, honey ánd/or jám. So so good. Trust me when I sáy, this is the best french breád recipe!


  • 2 cups wárm wáter (ábout 110°F)
  • 1 Táblespoon áctive dry yeást
  • 2 1/2 teáspoons sugár
  • 5-6 cups flour
  • 2 1/2 teáspoons táble sált or fine seá sált
  • 1 teáspoon olive oil


  1. In á smáll bowl, combine the wárm wáter, yeást ánd sugár. Let sit for 5 minutes, or until it hás begin to foám.
  2. Pláce 2 cups of flour into á lárge mixing bowl with the sált. Stir in the yeást mixture ánd begin to kneád by hánd or using á dough hook ánd stánd mixer. ádd 1/2 cup of the remáining flour át á time until the dough is smooth but not sticky. Rub the olive oil áround the dough báll ánd let rest for 15 minutes.
  3. Turn the dough onto á floured surfáce ánd divide it in hálf. Roll one hálf into á rectángle. Stárting from the long side, roll the dough into á cylinder. Turn both ends in ánd pinch the seáms closed. Round the edges ánd pláce onto á báking sheet. Repeát with the second dough báll. Let rise for 30-45 minutes. Máke three diágonál cuts ácross the top of eách loáf.
  4. Preheát the oven to 400°F. Báke for 17-20 minutes or until the tops áre golden brown.
  5. Brush the top with melted butter if desired. Slice ánd enjoy! :)

Recipe Adapted From
Healthy & Recipes


This I’m Possible Burger is a great imitation of the the Impossible Burger and the Beyond Burger, and it’s both simple and inexpensive to make at home with common items from your local grocery. Recipe below! Oh, and do you need some mayo to go with? Try this super easy Lime Chipotle Mayo that’s raw and delicious!

The I'm Possible Burger is a great imitation of the the Impossible Burger and the Beyond Burger, and it's both simple and inexpensive to make at home with common items from your local grocery.

  • 12 oz slice mushrooms, sautéed until browned
  • 1 cup cooked short grain rice
  • 12 oz tempeh, chopped
  • 1/4 cup quick cook oats, dry
  • 1 cup grated beets
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon red pepper flakes optional (adds heat)
  • 1 tablespoon nutritional yeast
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon liquid smoke
  • 1 tablespoon oil for cooking, if desired

  • Cook the rice and set aside one cup.
  • Sauté the mushrooms until tender and browned.
  • Coarsely chop the tempeh into 1/2 inch cups. 
  • Add all ingredients to large bowl food processor and process until mostly chopped, and incorporated, and the mix resembles "hamburger." 
  • Divide into eight pieces (or more or less, depending on how large you want your burgers), and shape into patties.
  • Sauté patties in a pan with optional oil and serve on buns with your choice of condiments. 
Healthy & Recipes

I’m Possible Burger, Beyond the Impossible Burger Recipe

These sticks are perfect for a party or game day snack. They're soft and melty on the inside, perfectly crunchy on the outside and so dang good paired with marinara sauce.

For this recipe, we used Miyoko’s Mozzarella Cheese (pictured above). You can use any vegan block mozzarella cheese of your choice, and you can even use a stack of vegan mozzarella cheese slices (just don’t separate the pieces). We like the flavor or the Miyoko’s the best but we have also tried this with Chao Cheese and it was pretty dang good!

These are crispy on the outside and filled with melty and stretchy dairy-free mozzarella goodness on the inside. Perfect for dipping (and double dipping) in marinara sauce.

You’ll Need:

  • Canola oil or oil of choice, for frying
  • 1 package vegan mozzarella cheese (we used Miyoko’s, see notes)
  • 1/2 cup unsweetened almond milk
  • 1/2 cup + 2 tablespoons all-purpose flour
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/2 cup bread crumbs* (see notes)
  • 1 tablespoon of Italian seasoning
  • Homemade marinara sauce, for serving (optional)


  1. Preheat the oil in deep fryer to around 370 degrees.
  2. Using a sharp knife, cut vegan mozzarella block in half long ways, and then into 1/2” strips. Set in fridge while preparing the batter.
  3. In a medium bowl, add in the almond milk, 2 tablespoons of all-purpose flour, garlic powder, onion powder, salt, and pepper. Whisk together until all ingredients are well combined. Set aside.
  4. In another medium bowl, add the bread crumbs and Italian seasoning. Whisk and set aside.
  5. In a third bowl, add the remaining all-purpose flour and set aside.
  6. Create a breading station: line up the bowl of almond milk batter, the bowl of all-purpose flour, and the bowl of bread crumbs.
  7. Remove the vegan mozzarella from the refrigerator and set a large plate or baking sheet aside. Grab four forks. Use one set of the forks (“wet-forks”) to pick up (do not pierce) one stick of mozzarella and submerge it completely in the batter. Shake off any excess and then drop it into the flour. Using the second set of forks (dry-forks), coat it completely in the flour. Pick up the stick using the “wet forks” and dunk it back into the batter, shaking off any excess. Drop the stick into the breadcrumb mixture and then using the “dry forks” generously coat it. Transfer the breaded stick onto the plate or baking sheet that you set aside and continue until you have coated all of the sticks. It is important to use the “wet forks” only for the batter and then the “dry forks” only for the flour and bread crumbs as this will prevent clumping and will also yield less of a mess.
  8. Once all of the sticks are coated, line a plate with paper towel and set it aside. Pop the mozzarella sticks into the heated oil and fry them for 2-4 minutes, or until golden brown.
  9. Once finished, transfer the mozzarella sticks to the paper towel-lined plate and allow them to cool until easy to handle.
  10. Serve with marinara sauce and enjoy!


  • It helps to use two sets of two forks, 1 set for the battering and 1 set for the coating. This will help to avoid clumping.
  • For this recipe, we used Miyoko’s Mozzarella Cheese (pictured above). You can use any vegan block mozzarella cheese of your choice, and you can even use a stack of vegan mozzarella cheese slices (just don’t separate the pieces). We like the flavor or the Miyoko’s the best but we have also tried this with Chao Cheese and it was pretty dang good!
  • You can also use Italian bread crumbs in place of the bread crumbs with Italian seasoning, just be sure that they are vegan.
Healthy & Recipes

Keto Vegan Mozzarella Sticks

Vegan Lebanese rice with vermicelli and pine nuts. A great side dish next to many Mediterranean favorites.

Since I serve Lebanese rice with nearly everything, it’s only fitting to add a Lebanese rice recipe here. This is a simple vegan rice pilaf made of three ingredients: vermicelli pasta, rice and olive oil. Add a bit of toasted pine nuts, and you have the best side of rice!

Throughout the Mediterranean, you will find rice dishes like, Paella; Mujadra (lentils and rice); or Hashweh (Beef and rice), that are certainly more of a meal. But this Lebanese rice with vermicelli is the every-day rice of the Middle East, and it’s by far the most served side dish in that part of the world.

Basic Lebanese rice typically consists of broken vermicelli pasta, rice (medium or long grain rice works), and extra virgin olive oil or butter (or a combination of both). I use only extra virgin olive oil here. There is but a pinch of salt to season this rice.

And to jazz things up, I like topping the rice with toasted pine nuts adds a nice nutty flavor and texture.

You’ll Need:

  • 2 cups long grain or medium grain rice
  • Water
  • 1 cup broken vermicelli pasta
  • 2 1/2 tbsp olive oil
  • Salt
  • 1/2 cup toasted pine nuts, optional to finish


  1. Rinse the rice well (a few times) then place it in a medium bowl and cover with water. Soak for 15 to 20 minutes. Test to see if you can easily break a grain of rice by simply placing it between your thumb and index finger. Drain well.
  2. In a medium non-stick cooking pot, heat the olive oil on medium-high. Add the vermicelli and continuously stir to toast it evenly. Vermicelli should turn a nice golden brown, but watch carefully not to over-brown or burn it (If it burns, you must throw the vermicelli away and start over).
  3. d the rice and continue to stir so that the rice will be well-coated with the olive oil. Season with salt.
  4. Now add 3 1/2 cups of water and bring it to a boil until the water significantly reduces (see the photo below).Turn the heat to low and cover.
  5. Cook for 15-20 minutes on low. Once fully cooked, turn the heat off and leave the rice undisturbed in it’s cooking pot for 10-15 minutes, then uncover and fluff with a fork.
  6. Transfer to a serving platter and top with the toasted pine nuts. Enjoy!


  • You must rinse the rice to get rid of excess starch which causes rice to be sticky (Lebanese rice is not meant to be sticky). Then soak the rice for 2o minutes or until you can break one grain of rice by pressing it between your index finger and your thumb. This way, you shorten the cooking time making sure the interior of the grain actually cooks before the exterior looses its shape. Remember that the rice to use here should not be partially cooked rice.
  • To give the Lebanese rice flavor right from the start, toast the vermicelli in olive oil until golden brown (as you’ll see in the step-by-step below), then add the rice and toast so that each rice grain is coated with the olive oil.
  • Once the rice is fully cooked, let it rest for 10-15 minutes or so, then fluff it with a fork. This again helps keep it from becoming sticky or gluey.
  • Pro Tips: 1. You must rinse the rice to get rid of excess starch which causes rice to be sticky (Lebanese rice is not meant to be sticky). Then soak the rice in plenty of water for 15-20 minutes or until you can break one grain of rice by pressing it between your index finger and your thumb. 2.toasting the vermicelli in EVOO as a first step is what gives this rice great flavor. Do not skip this step. 3. If you can at all help it, let the rice rest for 5 to 10 minutes before serving.
Healthy & Recipes

Lebanese Rice with Vermicelli

No-fuss 4-ingredient kabobs! Can be made ahead of time, baked or grilled so you can make this anytime, anywhere. Easy peasy.


1 cup pesto, homemade or store-bought
1 1/2 pounds boneless, skinless chicken breasts, cut into 1 1/4-inch cubes
2 pints cherry tomatoes
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves


  1. In a gallon size Ziploc bag or large bowl, combine chicken and pesto; marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain chicken from the pesto.
  2. Thread chicken and cherry tomatoes onto skewers; season with salt and pepper, to taste.
  3. Get full recipe >> Chicken Pesto Kabobs @ Damn Delicious

Healthy & Recipes

Chicken Pesto Kabobs Recipe

A cheater version of the classic, this Chili Relleno Casserole has layers of gooey cheese and peppers, with puffy clouds of baked eggs on top. So delicious. And crazy simple. Serve it for breakfast, lunch, or dinner!


5 eggs
1 3/4 cups whole milk
3 tablespoons all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon black pepper
3 cans (7 ounce) whole green chilies, drained
2 cups shredded Monterey Jack cheese, divided
1 cup shredded cheddar cheese, divided
salsa, for serving (optional)


  1. Preheat oven to 350 degrees F. Lightly coat a 3-quart baking dish with nonstick spray.
  2. In a medium bowl, whisk together the eggs, milk, flour, baking powder, salt, and pepper, until thoroughly combined.
  3. Get full recipe >> Chili Relleno Casserole @ Belly Full

Healthy & Recipes

Chili Relleno Casserole Recipe

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