Simple Strawberry Crumble Pie

It’s the Friday before Good Friday! Are you prepping for Easter yet?

In my household, we’re not big on Easter candy or baskets. If we’re going to use up calories on candy, let’s go ahead and go all out with dessert. Cookies. Cake. Pie. Now I’m down for that!

After dinner, I was craving something sweet but like I said, no candy. I just want dessert. I looked around my pantry and fridge to see what was going bad. I came across these things – super ripe strawberries, almost expiring heavy whipping cream, and graham crackers from when we went camping. Hmmm, I like the combination of ingredients.

This resulted in a simple strawberry crumble pie! It takes 20 minutes to make and 1 hour to freeze and will result in an ear-to-ear smile!


Simple Strawberry Crumble Pie
8-10 servings


  • 1 pack of strawberries, sliced
  • 2 tablespoons of lemon juice
  • 2 tablespoons of sugar
  • Whip cream (Can be purchased, but I make my own whip cream by simply whisking heavy cream until it forms peaks)
  • 1.5 cups finely ground graham crackers
  • 6 tablespoons of butter, melted
  • Brown sugar


1. Combine the lemon juice, sugar, and sliced strawberries. Place into the fridge while you work on the other ingredients. This helps soften the strawberries and adds sweetness.
2. Combine the melted butter with the graham crackers. Press 1 cup of the graham cracker mixture onto the bottom of a baking pan. Put the other half cup into another baking pan, spread evenly, as this will be used to top the pie. Bake at 375° F for 7 minutes. Then let it cool.
3. Spread whip cream onto the graham cracker crust, then layer on the sliced strawberries. Finally, sprinkle on the remaining graham cracker crumbles. To top it off, sprinkle a bit of brown sugar.
4. Freeze for 1 hour before serving.

Macerate the fruit so that it’s juicy and sweet

Layering on the goods

^^^ This is half the recipe



It may not be the prettiest slice of pie, but it sure is delicious! It’s a nice treat for a warm day. Or a nice treat when all you want is dessert!

Is this something you can recreate? What are some good strawberry dessert recipes you love?

Have a great weekend!

Leftover Enchilada Casserole

It’s almost time for the weekend!

This week has been dragging along… The week started with a 5 mile run and 2 hot yoga classes, so I was proud of what I accomplished. Then MG and I got into a huge fight, he flew to Chicago for work, and I just ate a lot of carbs to make me feel better. And then surprise! MG sent a delivery of flowers while he was on his work trip. I’m spoiled by him, I really am. I’ll make him a scrumptious dinner tomorrow night, and we’re probably going somewhere fun this weekend.


I have another delicious recipe for you today! It’s one of those recipes that are my clean-out-the-fridge dinners. I’ll whip up this enchilada casserole after we have “taco night” and an abundance of leftovers. During make your own taco night, there’s usually no more meat left, but lots of beans, tortillas, and a package of shredded cheese. Is that the same with you?

When my friend wouldn’t take the leftovers, I challenged myself to use the ingredients so it wouldn’t go to waste. With some enchilada sauce, ground beef, garlic, and onions, I created my leftover enchilada casserole. 


Leftover Enchilada Casserole
servings: 8


  • Olive oil
  • 6-8 medium tortillas, cut into stripes
  • 1.5 pounds of ground beef
  • 1 medium onion, diced
  • 2 cloves of garlic, minced
  • 2 cups of enchilada sauce
  • 1 cup of black beans
  • 1-2 cups of sour cream
  • 2 cups of grated cheese (I used cheddar and Monterrey Jack)
  • Salt for tasting


1. Preheat oven to 350°F.
2. Cut the tortillas in a half and into strips. Drizzle olive oil on a skillet over medium heat, and cook a few of the tortilla strips until crisp on each side and set aside on a plate lined with a paper towel. You may need to do cook the tortilla strips in batches until all remaining tortillas are cooked.
3. In a large pan, add olive oil and fry the onion and garlic for 2 minutes. Then add the ground beef and stir fry for 8-10 minutes. Drain the stir fry to remove drippings.
4. Now take a 9×13 casserole dish, and spread 1/2 cup of enchilada sauce to coat the bottom of the dish.  Then add slices of crispy tortilla as the second layer, slightly overlapping. Layer on ground beef/garlic/onion mixture evenly, then another layer of enchilada sauce. Spread on sour cream and sprinkle cheese.
5. Repeat layers! Layer on the rest of the ingredients to your desire but end with cheese. Mine goes something like this: enchilada sauce, tortillas, beef, sauce, cheese & cream, tortillas, beef, beans, sauce, cheese & cream, sauce, beef, tortillas, cheese.
6. Bake in the oven until cheese has melted (about 20 minutes).







One great thing about this casserole is that you can make this recipe and freeze it so that the leftovers do not go bad. Once prepared, wrap it up in aluminum foil and stick it into the freezer. The night before you want to make the casserole, put it in the fridge to defrost, and simply bake before you eat it. Baking time may be a bit longer so that all layers are thoroughly heated (approximately 30-40 minutes). 

Another awesome thing, use whatever ingredients you like – beans, lettuce, tomatoes, whatever you’ve got! Like I said, use your leftovers and clean out your fridge.

Such a great way to finish up leftovers, and also a great dinner idea if you have friends/neighbors/family members come over on a whim. Who says you can’t serve a guest leftovers!

What are some of your favorite clean-out-the-fridge/leftover meals?

Have a great weekend!
Pro-tip: I always keep ground beef and chicken breast in the freezer. These are very versatile ingredients with lots of dinner options. Just throw them into the freezer, defrost day-of, and use it for dinner!

April Showers Bring Soup!

Happy April! Did anyone have any good April Fool’s Day jokes played on them? Share!

I woke up and told MG I had a stomach ache and couldn’t go to a lunch date with him. He was worried until I shouted “April Fool’s!” Then he told me there are 31 days in March so unbeknownst to me, it wasn’t 4/1. There goes my joke. And yes, that’s as creative as I can get for these kinds of things!

On another note, what’s going on with these rainstorms in the Bay Area? I’m happy that it’s raining since we didn’t have a winter, but winter in April? That’s cray! It’s gotten chilly outside so soup is a must to warm bellies!

I’ve noticed that my cooking style is simple. I like to use things that you would purchase regularly and things that you would find in your fridge. Once in a while a recipe will call for a specific herb or ingredient where you need to go to the store, but I hate when I don’t even know what the ingredient looks like or tastes like! Here’s a recipe where you’ll recognize all the ingredients, yay!

Also, it’s worth mentioning that I used chicken for this recipe to make the soup heartier. This can be a vegetarian dish by simply eliminating the chicken!


Red Curry Noodle Soup
4 servings, cooking time 15 minutes


  • 1 chicken breast, cooked and shredded (optional)
  • 3 garlic cloves
  • 2 tablespoons fresh ginger
  • 2 tablespoons red curry paste
  • 2 tablespoons coconut oil
  • 1/2 onion, chopped
  • 4 cups chicken broth (if vegetarian, use vegetable broth)
  • 3 cups coconut milk
  • 8 ounces of your favorite noodles (rice or wonton noodles are a great choice)
  • Handful of bok choy and napa cabbage (honestly, any of your favorite veggies will work here)
  • Fresh cilantro, green scallions, red pepper flakes to garnish (all optional)
  • Salt for tasting


1. If you’re using wonton noodles (which I did), boil water and cook the noodles in the separate pot. Then drain and set aside. I cook this in a separate pot because the flour thickens the liquid.
2. Combine garlic cloves, ginger, curry paste, and coconut oil in a blender and make a paste (I have a Magic Bullet).
3. In a large pot, heat the paste on medium-high heat, frying the paste for 2 minutes. Add the vegetables, chopped onion, and a pinch of salt, and stir fry for 2 minutes. Add the coconut milk and chicken broth to the pot, and scrape up any bits from the bottom of the pot.
4. Once the soup has come to a boil, add in the cooked/shredded chicken and the noodles. Simmer for 5 minutes.
5. Serve and garnish with cilantro and sliced green scallions. If you want heat, sprinkle red pepper flakes.

Making the curry paste

My veggies – onion, bok choy, napa cabbage

Red Curry Paste



Want some spice?


Yum, yum, yum! Nothing beats a hearty, hot bowl of noodle soup on chilly day. I kept the noodles and vegetables in line with the Asian theme, but feel free to use your favorite vegetables.

If you have leftovers, even better! The soup is extremely flavorful the next day. Store the noodles in a separate container so that it doesn’t absorb all the liquids.

Is this something you can make? What are some other red curry recipes you love?

Happy feasting!
Adapted from this original recipe

Homestyle Chicken Nuggets

It’s Friday!

If you’ve been reading along, then you saw my tasty Asian green beans recipe. In that post, I mentioned that I have the perfect pairing for them on Friday. And today is the day! I love making green beans with my homestyle chicken nuggets. Yum!

Chicken Nuggets

I don’t know anyone that complains about chicken nuggets, crispy on the outside, bite-sized, and easy to eat. If you have kids that are picky eaters, then this recipe is seriously perfect for you. Another advantage, this is a healthy option for chicken nuggets!

I’m always trying to figure out what to do with chicken breast. Simply seasoning and cooking it just won’t do for me – too bland. I can’t eat chicken with a fork and knife. It’s not steak! One day I chopped up chicken breast meat, and I knew immediately that I was going to bread it and pan fry it!

Homestyle Chicken Nuggets


  • 1 chicken breast, cut into bite-sized pieces
  • Seasoning: soy sauce, garlic salt, pepper
  • 1 1/2 cup panko crust
  • 1/2 cup flour (add teaspoon and salt and teaspoon of pepper into flour)
  • 1 egg, beaten
  • Olive oil for pan-frying


1. Season the chicken breast with a tablespoon of soy sauce, 1/2 teaspoon of garlic salt, and 1/2 teaspoon of pepper. Mix well.
2. This is the batter process. First dip a piece of meat into the flour, then into the egg, and lastly into the panko crust. Ensure that in each process the meat is evenly coated with batter.
3. Heat oil on medium-low heat in a large pan (oil should coat the bottom of the pan). Drop each piece of meat onto the pan slowly so you don’t get oil splash back. Each piece of meat should have it’s own personal space, so that it doesn’t stick to other pieces of meat.  Cook for 3 minutes until golden brown, and then flip and cook for another 3 minutes.
4. Once cooked, set meat aside on a paper towel to absorb oil. Let it rest for 2-3 minutes and eat!


BreadingCoat evenly


Flipped ^^^

DoneWarning: highly temptatious. Remember delayed gratification? Yeah… I don’t either ^^^

Perfect with green beans!

^^^ Totally cleaned plate!

Chicken nuggets make me feel like a kid again. With a happy belly. But kids don’t do dishes after dinner! So just lick your plate clean, wipe it with a paper towel, and you’re good to go!

Who wants some? What is your favorite way of cooking chicken breast?

Get in my belly,

Ginger Ice Cream

Cheers to Spring!

To continue our celebration of warmer weather, here’s another one of my specialty ice cream recipes. Ginger ice cream!

Malt ice cream reminds my husband of his childhood. Ginger ice cream does that for me.

Ginger ice cream

On nights where I couldn’t sleep, my mom would heat up milk, add a piece of ginger with a bit of sugar to make the perfect cup of warm milk. My sister, my mom, and I would sit around the table, drinking milk and eating cookies. Then we’d say our good nights and have a restful sleep. My dad is the lactose intolerant person in our house, but he couldn’t stay away from a cup of warm, sweet, ginger milk (obviously just a small cup). Those were the good days!

This recipe is near and dear to me. Not only does it remind me of my childhood, but ginger also has many health benefits (builds your immune system, nausea relief, gas relief, anti-inflammatory).

My mother-in-law loves this recipe too!

Ginger Ice Cream


  • 2 eggs
  • 1/2 cup of sugar
  • 1 cup of milk
  • 3 inch piece of ginger (cut into 1/2 inch pieces).
  • 2 cups of heavy whipping cream (divided)


1. In a large bowl, whisk 2 eggs until light & fluffy (about 2 minutes). Then add sugar and 1 cup of heavy whipping cream, and combine.
2. On medium-low heat, heat up the milk until simmering. Add ginger and simmer for 5 minutes. For those that LOVE ginger, feel free to grate some of that root into the milk mixture. Set milk aside and stir in 1 cup of heavy whipping cream. Strain out the ginger.
3. Whisking continuously, pour the warm milk into the egg mixture slowly. Do NOT cook the eggs, so whisk, whisk, whisk!
4. Set the bowl in the fridge for an hour or until thoroughly chilled (can last up to two days).
5. Pour the mixture into an ice cream maker and follow manufacturer’s directions. Transfer into a covered container and put into the freezer (can keep up to 1 week in the freezer).

Ingredients ^^^

The perfect scoop!


What’s a flavor that reminds you of your childhood? What’s the story behind that flavor?

Happy Friday! Enjoy the weekend!

Malt Ice Cream

It’s so beautiful outside in the Bay Area! Blue, cloudless skies. Slight breeze. Sun sets late at 8pm now.

The first day of Spring is this week, on March 20. To celebrate the warmer weather, it’s ice cream week! I’ll be featuring my specialty ice cream recipes. Today it’s malt ice cream!

Ice cream

If you’re like me, you’re wondering, “What does malt even taste like?” Think Whoppers. Think Maltesers. If you’re like my husband, you immediately think of those childhood days when your mom mixes malt into your milk. And you know it’s one of your favorite things.

While in San Francisco last month, MG and I wanted some ice cream. There are copious ice cream parlors to choose from in the city, but we decided on Mr. and Mrs. Miscellaneous located in the Dogpatch. Good choice because this place is adorable! Think super hipster environment, with tatted up servers, a few baked goods, and  ice cream with a super creamy, rich texture. When we walked into the parlor, malt was on the flavor menu, and it was immediately decided by MG that we would get this flavor. Great decision!

After that ice cream date, MG added malt to the list of “ice cream flavors we must make.” And this was now at the top of the list. After many batches of malt ice cream, I’ve perfected the recipe and am ready to share it with you!


Malt Ice Cream


  • 3 egg yolks
  • 1/3 cup of sugar
  • 8 ounces of milk
  • 8 ounces of heavy cream
  • 7 tablespoons of Ovaltine
  • 1 pinch of salt


1. Heat milk in a pot on low until simmering, then add Ovaltine. Mix well until all Ovaltine is combined. Turn off heat, add a pinch of salt, and stir. Set milk aside.
2. Whisk the egg yolks until light and fluffy. Then add sugar. Whisk until thoroughly mixed. Pour in heavy cream.
3. This is the tricky part because you do not want the eggs to cook. Pour in the warm milk slowly into the egg mixture, while whisking continuously.
4. Refrigerate the ice cream mixture for 1 hour until thoroughly chilled (can keep up to 2 days in the fridge).
5. Pour the mixture into an ice cream maker and follow manufacturer’s directions. Transfer into a covered container and put into the freezer (can keep up to 1 week in the freezer).




I love this machine and highly recommend it! Buy it on Amazon here

Do you like malt? What are some other malt recipes you’ve come across? Do you have an ice cream flavor that you want to add on my “must make” list?

Stay tuned on Friday for another ice cream recipe!

Cran-Orange Cookies

This is my favorite cookie recipe of all time! 

And the recipe calls for:


Yup, oranges. This is a fruity cookie!

The cookie is a bit tart, zesty, and just the right amount of sweetness. The tartness balances well with the sugar. If you’re one of those that cannot eat super sweet, decadent desserts, this cookie is perfect for you. I can’t just eat one of these, and I have to stop myself if I’ve had half a dozen. I make them for friends, and they gobble them up!

Recently I made these cookies for my sister’s boyfriend’s family (Hi Luus!). They told me that the cookies were delicious, and I’ve been reminded, more than once, to post the recipe on my blog. So here you go! I dedicate this post to you.


Cran-Orange Cookie Recipe


  • 1 cup butter, room temperature and softened
  • 1 egg, room temperature
  • 1 orange
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 1/2 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups chopped cranberries
  • 1/2 cup chopped walnuts
  • 1 1/2 cups of confectioners sugar


1. Preheat the over to 375° F.
2. Prepare your orange zest and orange juice. Grate the entire orange so that you have 1 1/2 teaspoons of zest. Then juice the orange so you have 5 tablespoons of orange juice. Set aside.
3. In a large bowl or with your mixer, cream the butter, granulated sugar, and brown sugar together until smooth. Beat in the egg, 1 teaspoon of orange zest, and 2 tablespoons of orange juice until well blended.
4. In a separate bowl, mix together the flour, baking soda, and salt. Then mix the dry and wet ingredients together.
5. Mix in cranberries and walnuts until evenly distributed.
6. Drop tablespoons of cookie dough onto a cookie sheet and bake for 12 minutes, or until cookies are golden brown. Then let cookies cool on a rack.
7. Finally the icing – in a small bowl, mix together 1/2 teaspoon or orange zest, 3 tablespoons of orange juice, and confectioners’ sugar until it has a smooth consistency. Drizzle over the tops of cooled cookies. Let it set for 5-10 minutes.

And you’ll get these things!



I present to you, Cran-Orange cookies!

^^^ My younger sister <3

Have you ever had these cookies? Like or love? What other recipes do you enjoy that have fruit involved? Fruit makes sweets healthy right…

Fruity Tutti,

Baked Broccoli Chicken Rice Cups

I love baking!

Not just sweets, but savory foods too. I absolutely love making things in muffin pans. So easy to take on the go and to give away as treats too. It’s my new favorite thing to do!

I recently made some baked broccoli & chicken rice cups (with lots and lots of cheese) that I must share with you! Scrumptious little things!


It’s really the perfect recipe because I always have leftover rice in the fridge. I seem to always make too much of a starch since it expands. I make too much pasta. I mash too many potatoes. I cook too much rice. I could feed a family of 10! In my case, MG and I have leftovers for a week. Oops! Does that happen to you too? What’s a good trick/tip to measuring the right amount?

Anyway, back to these little cups! It’s a really simple recipe (5-steps), and I promise you’ll eat more than one!


  • 2 cups of cooked white rice
  • 1 medium broccoli crown
  • 1 chicken breast, cooked and diced
  • 1/2 cup chicken stock
  • 1/4 cup ranch salad dressing
  • 2 eggs, beaten lightly
  • 3/4 cup grated cheese (I chose cheddar, but feel free to use your favorite kind)
  • 1 teaspoon of garlic salt
  • Salt and pepper, to taste


1. Preheat the oven to 350° F.
2. Cut the broccoli crown into smaller than bite-size pieces, then cook the broccoli either by steaming or boiling. I like to do a quick boil (3-5 minutes tops). Drain the broccoli and set aside.
3. Mix together all the ingredients, but only half the cheese.
4.  Fill each of the muffin pans with the mixture, and sprinkle the remaining cheese on top.
5. Put the pan into the oven for 25-30 minutes, until the tops are golden brown and crisp.

Once the cups are ready, scoop each out and serve! Eat away!

MixMixing it all together

RawReady to go in the oven! 

Close up
Cooked and ready to be eaten

Perfect cups! ^^^

Is this something you can do? What are some other recipes that you’ve come across/made in a muffin pan?

Happy eating,

Perfect Banana Nut Chocolate Chip Muffins

Yay! I’m back home in Houston for the Holidays. I can’t believe its been over a year since I’ve been back. I love the feeling of walking into your childhood home and your parents greet you with open arms. Mama has already prepared a snack, and everything is familiar. Fresh laundry is going, the home is warm with the heater, and the household cat is meowing for attention. Home sweet home!

Before MG and I left our house, we wanted to get rid of perishable items in our fridge. Do you do this too? Or is this a crazy person’s idea? We had 2 eggs, 2 heads of celery, 1 pound of carrots, 4 heads of romaine lettuce, 3 oranges, 2 apples, half a watermelon, and 3 ripe bananas. That’s a lot to eat in two days! I basically juiced all the veggies and fruits, and ended up with 7 larges glasses of green juice. We actually finished it all (with the help of a friend)! I would call it a cleanse, but we ate a bunch of carbs and sweets so I guess I can’t lie to myself…

What I had left. 2 eggs and 3 super ripe bananas. This means only mean ONE thing. Who can guess it (hint, title)?

Banana Nut Chocolate Chip Muffins! Easy to eat and take on the plane. I’ve been trying to decide what I should bake to break in my KitchenAid! How perfect right?


Here’s my deliciously fluffy, not sweet, perfectly baked banana nut chocolate chip muffin recipe.



  • 1/2 cup softened butter
  • 1 cup sugar
  • 2 eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3 RIPE bananas, mashed (super, super ripe)
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 tablespoons brown sugar
  • 3/4 cup chocolate chips
  • 3/4 cup chopped walnuts

Baker’s tip: I highly encourage mixing your dry ingredients separately from your wet ingredients


1. Preheat the oven to 375 ° F.
2. Beat the butter and sugar together until light and fluffy.
3. Beat the eggs into the butter/sugar mixture.
4. Add vanilla.
5. In a separate bowl, mix together the dry ingredients (flour, baking soda, salt, brown sugar). Now combine everything into the wet mixture.
6. Mix in the mashed bananas. Add the walnuts and chocolate chips until thoroughly mixed.
7. Scoop mixture into muffin pan cups 3/4th full.
8. Bake for 20 minutes or until tops are golden brown.

These babies are the perfect snack. Gobble them up! Take them on the go with you. Share them with friends. Midnight snack? Yes, please!

This mixture is quite delicious… I might have had a spoonful

Fill the cups 3/4th up

Let them cool on a cooling rack so they are extra fluffy!

What kind of muffins do you like? I think banana nut is definitely my favorite, with chocolate gives it an extra plus. Do you have a favorite banana muffin recipe? Do share!

Snack time,

Roasted Butternut Squash Soup Recipe

Next week is Thanksgiving! What will be on your dinner menu?

I’ve been going to Costco very frequently since I started juicing. MG and I buy all our organic veggies in bulk. Now that it’s the Fall season, I came across a big box of organic butternut squash, already cut up into bite sized chunks! Yes, an exclamation mark because there’s that much excitement!

I then ventured to make butternut squash soup, and I’m so glad I did! I revised a Whole Foods recipe, and now I’m definitely making roasted butternut squash soup as an appetizer for Thanksgiving dinner. It’s an easy soup to make, and you can make a big pot of it so it’s perfect for guests.



  • 2 tablespoons olive oil
  • 1 cup of diced carrots
  • 1 celery stalk, diced
  • 1 onion, diced
  • 2 teaspoons of chopped ginger
  • 4 cups cubed butternut squash
  • 1/4 teaspoon dried thyme
  • 4 cups low-sodium chicken broth
  • 1/2 cup of coconut milk
  • 1.5 tablespoons of Thai red curry paste
  • Salt and pepper


1. First things first. Preheat your oven to 350°F. As the oven is heating up, lay out the butternut squash chunks onto a baking sheet, drizzle olive oil and salt and pepper generously. Once the oven is heated, roast the squash for 40 minutes or until chunks are soft. When time is up, let the squash cool. Practice self-control and don’t snack on all the squash!
2. In a large pot, heat up the oil. Throw in the carrots, celery, onion, and ginger and cook until the onions are translucent (about 5 minutes). Then add the roasted butternut squash and thyme and cook for about 2 minutes.
3. Stir in chicken broth, coconut milk, and red curry paste. Bring to boil and then simmer for 30 minutes.
4. This is the tricky part. Use an immersion blender to purée the soup. I don’t have an immersion blender, so I scooped out all the veggies, and puréed the ingredients in a blender then added everything back to the soup base.
5. Ladle soup into bowls and enjoy!

Roasted butternut squash is such a yummy snack! Simply drizzle olive oil, sprinkle salt & pepper, and roast in the oven for 40 minutes at 350°F.

So creamy and delicious!

DrinkDon’t burn your tongue!

DoneAll clean! 

I love the spicy kick from the curry. I love the thickness of the soup. I love the warmth in my belly after I drink a bowl. So tasty!

What are you making for a Thanksgiving appetizer? Do you have your own butternut squash recipe you can share with us? Is this something you can try?

Are you hungry now?
Original Whole Foods Recipe