Monday, June 27, 2016

Sorry For Being MIA

It has been a while that I haven't posted anything on my blog.... sorry... :(

but I was pregnant and I had a lovely little adorable baby boy on January 11, 2016.

My baby Alexander

It has been a very interesting and exciting time for me. I have also created a new blog which I will be trying to write about all the adventures I will be having with Alexander.

Please go ahead and visit my blog - Adventures of Baby Kaz and Mom

I have also started a new healthy plan to go back down to my pre pregnancy size and hopeful down to pre marriage..... yes I had gained some of those love pounds people talk about.

I will be sure to give you more details about this new plan I am on called THE CAMP and I will share recipes that are FDTI approved. All will make more sense in my next post.

For now I'm going to head to bed and get some sleep before its time for my little munchkin to wake.

Good Night!!!

Tuesday, December 29, 2015

Kale and Monterey Jack Quesadillas

Kale & Monterey Jack Quesadillas

with Avocado, Radishes and Fried Eggs

  • 2 Farm Eggs
  • 4 Corn Tortillas
  • 6 ounces Monterey Jack Cheese
  • 1 Avocado
  • 1 Bunch Cilantro
  • 1 Bunch Kale
  • 1 Clove Garlic
  • 3 Ounces Radishes
  • 1 Lime
  • 1 Teaspoon Quesadilla Spice Blend
    • Ancho Chile Powder, Chipotle Chile Powder and Ground Cumin
  • 1/4 Cup Mexican Cream

  1. Using a peeler, remove the rind of the lime, avoiding the white pith. Mince the rind to get 2 teaspoons of zest.
  2. Quarter the lime
  3. Peel and mince the garlic
  4. Remove and discard the kale stems. Roughly chop the leaves
  5. Grate the cheese
  6. Pit, peel and medium dice the avocado. Toss the avocado with the juice of 2 lime wedges in a bowl. Season with salt and pepper.
  7. Pick the cilantro leaves off the stems
  8. Cut off and discard the stem ends of the radishes. Cut the radish into thin matchsticks and place in a bowl of ice water.
  9. In a bowl, combine the cream and the juice of the remaining lime wedges. Season with salt and pepper to taste.
  10. In a large pan heat 2 teaspoons of olive oil on medium until hot. Add garlic. cook for 30 seconds to 1 minutes stirring frequently. 
  11. Add kale, 1/4 cup of water and spice blend to the large pan. Stirring frequently for 2 to 4 minutes.
  12. Add the lime zest to the pan and cook for additional 30 seconds to 1 minute. Season with salt and pepper to taste.
  13. Place the tortillas on a clean, dry work surface. Divide the cheese and cooked kale between 2 of the tortillas. Top with the remaining tortillas.
  14. Add 2 teaspoons of olive oil to a clean pan on medium -high heat until hot. Add the quesadillas and cook for 2 to 3 minutes per side. Remove the cooked quesadillas and place in clean serving plates.
  15. In the same pan heat 2 teaspoons of olive oil on medium until hot. Crack the eggs. Keeping them separated. Season with salt and pepper. Cook for 1 to 3 minutes or until the whites are set and the yolks are cooked to your desire.
  16. Top each cooked quesadilla with a fried egg. Season with salt and pepper. Garnish with the seasoned avocado, lime crema, radishes and enjoy.
Makes: 2 Servings
Calories: About 700 per serving
Cooking Time: 20 to 30 minutes
Credit for Recipe: Blue Apron

Seared Chicken and Autumn Vegetables

Seared Chicken & Autumn Vegetables

with Apple Cider- Mustard 

  • 2 Boneless Chicken Thighs
  • 1 Purple Top Turnip
  • 1 Pound Cone Cabbage
  • 1 Red Onion
  • 1 Bunch Thyme
  • 2 Tablespoons Chicken Demi- Glace
  • 2 Tablespoons Butter
  • 1 ounce Dried Turkish Figs
  • 1 tablespoon Whole Grain Dijon Mustard
  • 1/4 Cup Apple Cider
  1. Peal and medium dice the turnip, onion and cabbage.
  2. Pick the thyme leaves off the stems.
  3. Dice the figs in small pieces.
  4. Pat the chicken with paper towel and season with salt and pepper on both sides.
  5. In a large pan heat 2 teaspoons of olive oil on medium high until hot. Add the chicken with skin side down and cook for 6 to 8 minutes on the first side and 2 to 3 minutes on the other side. After chicken has been cooked transfer to a plate.
  6. Add 2 teaspoons of olive oil to the same pan. Heat medium high until hot and add the turnip. Season with salt and pepper. Cook stirring occasionally for 4 to 6 minutes.
  7. Add onion, cabbage and thyme to the pan of the turnip. Season with salt and pepper and stir occasionally for 3 to 5 minutes or until cabbage is slightly wilted.
  8. Add the figs, mustard, demi-glace, apple cider, 1/3 cup of water and cooked chicken to the pan. Season with salt and pepper. Stir occasionally and cook for 3 to 5 minutes.
  9. Add butter and cook for additional 1 to 2 minutes.

Makes: 2 Servings
Calories: About 685 per serving
Cooking Time: 25 to 35 minutes
Credit for Recipe: Blue Apron

Saturday, January 10, 2015

How to Unwind After a Long Day

How to unwind after a long day.....

It's at the end of your day... you just worked long hours in front of a desk, on your feet or even at home taking care of kids and the house.... the day might have felt like it was never ending or was moving way to fast. We all have days that we are glad have come to an end.

When we have days like this we might just want to get home, crawl in bed but this isn't always the best idea because you end up just thinking about your day. Might fall asleep but you will be worried that the next day will be just as long and you wake up with a mind that is already stressed.

We all need more in our lives then work... we need to learn to relax... just take a step back. Even tiny changes can help after a long hard day. Next time you feel like you need a break after your day try some of these ways to help your mind and body relax.

Drink Something Hot

Coffee, tea, hot chocolate or even just warm water with honey, lemon and cinnamon. Breathing in the warm aromas and steam can help open up your sinuses and help you feel refreshed. I love to find a big mug, make myself hot chocolate with milk, grab my soft blanket, then slowly sip as I feel my throat and body being warmed. I instantly feel more relaxed and almost ready for bed.


Journal therapy is a good way to help with a lot of issues in life: relationship, illnesses, stresses. I've found that writing down the days worries or struggles can help you overcome them. Instead of writing you can also doodle and draw to help take your mind away from things. Allowing your hand to flow and get creative helps to bring in clarity.

Listen to Music

Listening to music can be on of the best ways to recuperate after a long day. Certain songs have the ability to transport you back to a specific time and place that nostalgic feeling you get is big enough to overcome any negative thought running through your mind. If you have a song or favorite band that reminds you of happy things, turn it up and let the good tunes play. You can start this on your day home.

Work Out

When ever you have an issue, you should go sweat it out. Even though you might be exhausted and overworked from the day, fitting in a little bit of exercise can actually help you feel less tired. You can sweat out bad toxins and burn away chemicals that are causing stress inside of you. Exercise also releases endorphin that help you feel good about your well-being.

Read a Book

There is nothing better than reading a good book after a long day. You'll realize that after a few minutes, your mind has completely rerouted itself. You are now lost in the pages of the story.

Take a Bath

When taking a bath its important to set up the scene first. Buy some flowers to float the petal in the bath. Get candles and set them up around the edge of the tub and bring them to life. You can even add incense. Creating a perfect atmosphere will make a bath that much more enjoyable. 

Put Away Your Cell Phone

Put it down and leave it be. You may be surprised how much better you feel after disconnecting from the outside world to enjoy your immediate one.

Do Nothing

Sometimes it's better to just sit somewhere and do absolutely nothing. Your body needs a break. You can take this moment and focus on mediating.

Monday, November 17, 2014

Sweet Spinach Smoothie

This spinach smoothie from trainer Harley Pasternak is a favorite. Do not be scared of the green color, this smoothie is sweet. 

Spinach is the main ingredient in this smoothie. In just one serving you will be getting your entire recommended dietary allowance of vitamin A (Vitamin A is great for healthy skin, hair and eyes) and bone-building vitamin K, as well as an impressive amount of essential nutrients like manganese, potassium, and vitamin C. This smoothie is also a good source of protein, making this veggie packed smoothie a smart breakfast choice.

Harley Pasternak Spinach Smoothie Recipe


  • 2 cups spinach leaves
  • 1 ripe pear, peeled, cored, and chopped
  • 15 green or red grapes
  • 6 ounces fat-free plain Greek yogurt
  • 2 tablespoons chopped avocado
  • 2 tablespoons fresh lime juice

In a blender or food processor, combine all the ingredients until blended to the desired consistency.

Nutrition Facts

Serving Size 1(470.8 g)

     Amount Per Serving
Calories 296
Total Fat 8.3g
   Saturated Fat 1.3g
Cholesterol 0mg
Sodium 53mg
Total Carbohydrates 43.6g
   Dietary Fiber 9.4g
   Sugars 20.3g
Protein 16.5g

Saturday, October 11, 2014

Breakfast - Snack Idea ... Peanut Butter Banana Quesadilla

  • 1 8-inch whole wheat tortilla
  • 2 Tbsp natural peanut butter
  • ½ medium banana
  • 1 Tbsp semi-sweet chocolate chips
  1. Spread the peanut butter over the surface of the tortilla.
  2. Slice the banana very thinly and then arrange the slices over half of the tortilla. Sprinkle the chocolate chips over the banana slices and then fold the tortilla in half. (I didn't have chocolate chips so I used white-chocolate chips)
  3. Cook the quesadilla in a skillet over medium-low heat until golden brown and crispy on both sides.
Enjoy with a glass of milk.... 

Thursday, August 28, 2014

Armenian Itch Salad Recipe

Itch Salad 


  • 2 cups fine cracked wheat (bulghur)
  • 1/4 cup corn oil (use as needed)
  • 1 medium onion, chopped
  • 1 bunch of parsley, chopped
  • 3 green onions, chopped
  • 4 tomatoes, chopped
  • 1/2 bunch mint, chopped
  • 1/4 cup olive oil (use to your taste)
  • Juice of 1-2 lemons (use to your taste)
  • 1 Tbs. pepper paste
  • 1 1/2 cups tomato sauce
  • Salt, to taste
  • 1 hot chili pepper, chopped (optional)


  1. Heat the oil in a pan and fry the onion until pale in color. Stir in the cracked wheat (bulghur)
  2. Blend in the tomato sauce, lemon juice and pepper paste and leave aside for 15 minutes until cold.
  3. Add the parsley, green onions, tomatoes, mint, olive oil, and salt. Mix to obtain a soft salad.
  4. Add 1 chopped hot chili pepper to the salad, if you like.