Archive | April, 2013

Mango Salsa

26 Apr

It is officially spring and nothing screams spring/summertime eating to me like fresh, juicy mangoes. I used to eat mangoes with my dad and just remember the juices dripping down my hands and scraping the seed for any last bit of meat I could muster. One of my favorite light, summer-time meals is mango salsa served with steamed broccoli and talipa fish. Yet, mango salsa is also perfect as part of a trio of salsas or dip with chips as an appetizer or happy hour snack. It is the perfect combination of sweet and spicy.



  • 1-2 mangoes (the small, champagne mangoes are my favorite)
  • 1-4 serrano peppers (this truly depends on the level of heat you are seeking)
  • Cherry tomatoes, halved
  • Red onion, chopped
  • Cilantro, chopped
  • Juice of 1-2 limes
  • Salt and pepper


  1. Chop all your ingredients and mix!
  2. Serve with white fish as part of your dinner or as an appetizer with chips!


P.S. Sorry for the blurry as hell pictures.

The Boyfriend Rates It:4.5

This salsa is amazingly good. Sweet, spicy and refreshing all at the same time. It’s a versatile side dish, but I really do enjoy it served with tilapia, broccoli and avocado like pictured above.


Spinach, Bacon, Egg, and Avocado Salad

24 Apr

I like to eat a lot of salads for dinner. Not because I think I am eating a diet-like meal or anything like that, I just like to eat a lot of veggies and most of my favorite foods are vegetables. However, sometimes both the boyfriend and I will eat a delicious salad for dinner…and then our stomachs are growling when we go to bed. Thus, a salad with bacon, eggs, and avocado. I needed a salad with lots of good fat (and not-so-good fat from the bacon) and protein to keep me sustained.


This salad is delicious for so many reasons. It’s a big bowl of things I love – the spinach is a super good for you, cherry tomatoes offer a juicy bite, the avocado is creamy and smooth, the egg is a good source of protein, bacon is well, bacon, and then the  Gorgonzola cheese offers a nice tangy bite. And, for the purpose of this meal, it is filling.


  • Spinach/mixed greens
  • Cherry tomatoes, halved
  • Avocado, 1/2 sliced per serving
  • Hard boiled eggs, one per serving
  • Bacon, 1-2 pieces per serving
  • Gorgonzola cheese


  • Olive oil
  • Champagne vinegar
  • Dijon mustard
  • Salt & pepper
  • 1/2 shallot, finely minced


1. Hardboil your eggs. I boil mine for about 7-8 minutes and it usually turns out perfect.

2. Cook your bacon. Rinse and prep your veggies.

3. Assemble. I like to get a large salad bowl and layer up — spinach, cherry tomatoes, avocado slices, egg slices, bacon bits, Gorgonzola crumbles, and then dressing.

Simple, healthy, and yet hearty for a good dinner or lunch.

The Boyfriend Rates It3.5:

This is a good salad. I’ve never been a huge fan of hard boiled eggs but they add heartiness and protein to the dish. And you really can’t go wrong when you pair bacon and Gorgonzola/blue cheese. Healthy and light but still satisfying and filling.

Banana Walnut Muffins

22 Apr

I love, love, love banana bread. Whenever I am home in Washington, my mom makes it. When I was in college, my Obachan would send me boxes of banana and zucchini bread. At this point, you know I am not a baker. The other day, I tried making paleo banana nut muffins and they were dis.gus.ting. That’s why I am sticking to eating real banana walnut muffins (I just think muffins are so much cuter than bread slices) on the days when I am loving my carbs.

photo (1)

So, this morning, I cleaned up my little apartment (how does such a tiny space get soo dirty?) and then baked banana bread. Not only did my apartment smell amazing, the muffins tasted amazing. As soon as they come out of the oven, I like to spread some butter on them and omg, perfection. After the first day though, they are best enjoyed toasted with butter and maybe a smoothie to drink it down with.

I can claim no fame to this recipe. It was given to me by my mama. And it was given to my mama by her mama. That makes it a family recipe. But don’t worry, I am not one of those people that freak out about sharing family recipes. It’s delicious, so I hope you enjoy it.

Ingredient List:
– 3 ripe bananas
– 1/2 C melted margarine
– 1 1/4 C sugar
– 2 eggs
– 2 C flour
– 1 tsp. baking soda
– pinch of salt
– 1 Tbsp. pure vanilla extract
– 1 Tbsp. ground cinnamon
– 1/2 C chopped walnuts

photo (2)


1. In a large bowl, mix together your bananas, melted margarine, eggs, and vanilla extract. Basically, the wet ingredients.

2. Then, combine all your dry ingredients – sugar, flour, salt, and cinnamon.

3. Stir all ingredients together (do this by hand, not a mixer), add your walnuts. Give it a whirl to distribute the walnuts and then you can put them in your muffin tins.

4. Bake at 350 degrees for 25 minutes.

NOTE: You could also use those mini bread loaf pans. I think this recipe will make one small loaf. If you make muffins, it will make approximately 16.

The Boyfriend Rates It:5
This bread is delicious. The bread itself is light fluffy with just the right amount of banana flavor. And the walnuts always add that much appreciated crunch.

Extra Note from Dyane: I mean, really, why wouldn’t he rate this one highly?