Apricot Ginger Pork Tenderloin

This week’s BSI post!!!

4 1/2″ slices of pork loin (make sure they’re all the same)
6 Apricots

1 4″ chunk of ginger root (adjust to how gingery you want it) – half of it sliced, half grated… I used extra
1c Water
2 tbs Maple Syrup
1.5 tbs Brown Sugar
10 Cloves of Garlic (use as much or as little as you want)

1. a.In a pot start boiling one cup of water with the sliced ginger and the maple syrup.
    b. Once fragrant (15-20 min) take out sliced ginger and add in the sliced apricots.
    c. Add in brown sugar, s+p and cook down until the apricots are mush and the sauce has thickened. Simmer and keep warm.

2. Pound down the four pieces of pork tenderloin, s+p each side.

3. Heat up EVOO in a skillet and add in 2 cloves of sliced garlic. Once the garlic starts cooking throw in two pieces of pork loin and brown both sides. Repeat.

4. Foil a sheet pan and throw in 6 cloves of sliced garlic on the bottom.
5. Place browned pork loins in pan over the garlic. I grated extra ginger over them for more of a gingery spicy burst of flavor!!!

 6. Pour all but about 2 ladels of sauce over the pork loins and place in oven on 350 degrees for 15 minutes.

7. Take out the pork and plate (I did with roasted veggies), add the sauce from the drippings in the sheet pan and then add the rest of the apricot sauce on the pork.

The result:


Pumpkin Pecan Turkey Breast w/ Cranberry Shallot Sauce

BSI Entry of the week :]

Serves: 2

2 Turkey Breasts
2 tbs Wheatgerm
1.5 tbs Pumpkin Puree
1/3c Pumpkin Pecan Butter
White Wine
1 Large Shallot (1/2 diced, 1/2 sliced)
1 tbs EVOO 
1/4c Cranberries
1/3-1/2c Toased Pumpkin Seeds (however much you want, if at all, is fine) 

1. Preheat oven to 350 Degrees.
2. Sprinkle S+P, Cinnamon, Nutmeg, Cayenne on the Turkey Breasts.
3. Mix together the Pumpkin and about 3 tbs of the Pumpkin Pecan Butter in a small bowl and smother over one side of the turkey breasts.

4. Preheat pan with EVOO and add in 1/2 of the shallot (diced)
5. While that starts to sizzle and cook, sprinkle the wheatgerm on the turkey (over the pumpkin spread) and add the turkey breasts (pumpkin down) into the pan.

6. While that side browns sprinkle S+P, Cinnamon & Nutmeg on the other side.
7. In a small baking pan add in 1/2 of the shallot (sliced), the cranberries, about 2 tbs wine and the rest of the pumpkin pecan butter onto the bottom.

8. After that side is browned and crisp, turn it over to brown the other side.
9. When both sides are brown and crispy, put them into the pan (pumpkin side up) and cover it with foil. Pop it into the oven for about 15-20 min.
10. When done, take out, plate, drizzle the cranberry/shallot sauce in the pan and sprinkle with toasted pumpkin seeds!!!

I served it with some steamed broccoli & my cranberry, spinach quinoa. :D

Veggie Sweet Potato “Lasagna”

I’ve been wanting to try a non-pasta “lasagna” for awhile now so when I heard that this week’s BSI was sweet potato…. for some reason I thought “whoaaa.. sweet potatoes in lasagna would be awesome”

1 Extra Large Sweet Potato (if you want more sweet potato, add more!!!)
2 Japanese Egglants (sliced lengthwise)
2 Large Tomatoes (sliced)
1 Medium Zucchini (sliced into thin circles)

Handful of Basil (chopped)
2 Handfuls of Spinach
1 Large Clove of Garlic (diced)
1 Shallot (sliced so that you have rings) 

Black Pepper
Rice Wine
Balsamic Vinegar
1. Preheat oven to 350 degrees. Boil a pot of water, peel, and chop a LARGE sweet potato and throw it in and boil until fork tender.

2. In pan, layer a sliced eggplant on the bottom as your “pasta”, and sprinkle on Black Pepper and the garlic.
3. Add a layer of sliced tomatoes.
4. Add a layer of chopped basil
5. Sprinkle on top some balsamic vinegar & rice wine.

6. Add your zucchini circle.
7. Mash your sweet potatoes with a little nutmeg & cinnamon (to taste)
8. Add a thick layer of mashed sweet potatoes on top of your zucchini.

9. Sprinkle two handfuls of spinach.

10. Add another layer of the other sliced eggplant, and then tomatoes and sprinkle the top with the shallot rings.
11. Drizzle more balsamic vinegar some black pepper and some turmeric, nutmeg, and hot pepper flakes on top. (I actually added a chopped hot pepper on mine)
12. Bake at 350 degrees for about 20-30 minute with a foil over it

13. Take off foil and put back in for another 5 minutes to brown the shallots a bit.
14. Slice and Enjoy. It made 6 huge slices for me. I had two :] Light and delicious!!!

Feel free to add or take away more layers of veggies… or even add in the pasta & cheese (my parents don’t like cheese which is why it’s cheese-free)

The layers… it was sooo pretty to cut into.

A slice:

The flavors were intense despite barely any flavorings. It was all the delicious blended veggies!!! Since it was fiber-ific, I was super full after :]

Tofu Eggplant Black Bean Burgers

I was going to make burgers this weekend.. but then I decided to make something vegetarian/vegan…. AND THEN…. I wanted to join in the BSI fun… SOOOOOOOO….

Tofu Eggplant Black Bean Burgers!!!!

First I took TWO small eggplants (a Japanese one and a graffiti one.. I bought them separately haha.. gotta use what I gots :])

I added a package of FIRM tofu, 

Added a can of black beans (drained and washed), handmushed it together. Added the tastes… soy sauce, sesame oil, black pepper, hot pepper flakes, a splash of white wine and cooked it down…

After I drained and dried what was left in the pot, I mixed in oats, 3 eggs… and pan-grilled them with a tiny bit of evoo in the pan.

I made a nice batch of truffle sweet potato fries on the side.

Had tomatoes & steamed kale in the burger fixin’s :]


1 Can Black Beans (no salt)
1 Package Firm Tofu (crumbled)
2 small eggplants (diced)
3/4c Oats
3 Eggs (I tried it without and it didn’t hold together as well so I added it in) 

To Taste:
Soy sauce
Sesame Oil
Hot Pepper Flakes
Black Pepper
3 Garlic Cloves
White Wine
4-5 Basil Leaves
1/2-1c Chopped Fresh Scallions
2 Shallots (diced) 

Burger Assembly:
Toasted buns w/ butter and garlic rubbed on
Steamed Kale
Slices of Tomato

1. Add Tofu, Beans, Eggplants into pot. Mush half the beans as you mix it together.

2. Put pot on stove on medium-mediumhi

3. Add (all to taste), soy sauce, sesame oil, hot pepper flakes, black pepper & the 3 diced garlic cloves. Add a splash of white wine and rip up the basil leaves. Cook down until the eggplant is soft and mushy.

4. It will be liquidy so drain the liquid and get rid of as much as possible.

5. Add in the diced shallots. Add the Oats to the mix. (You can leave the eggs out or use egg whites instead. I found that 2-3 eggs made the patties bond the best!) Mix in the scallions (this is also to taste, I love scallions so I added a lot!!!)

6. Round them into big balls, add a little evoo into pan or grill and grill on both sides til brown!

Conclusion: DEEEEEEEEEEEEEEE-licious!!

Sides: Butternut Squash – Apple – Carrot puree, Steamed Kale & Truffled Sweet Potato Fries… 

1o*28 – Daily Munchies & Sugar Hangover…


Me + My Daddy.. haha..

We were gonna go eat at Bullfinch’s.. but he says “Now that we eat so well at home when you cook, I don’t ever wanna go out again!” SOOOOOOO… I’m cooking dinner tonite. Either roasting a duck or some nice tender Chilean Sea Bass!!

I eat so healthy during the day and then at night my inner candy munchies monsters come out :D Hahahaha…

My Hi-Chews were calling my name last nite so I finished TWO PACKS!!! while online + watching Food Network…. ended up not going to bed til super late again… Oy… but yea, I’m sick still and I think I have a sugar hangover from the candy and the caramel apple (soo much chocolate on that thing last nite) so.. I’ll keep it easy today.

I brought my Juicy lunchbox to work today :] It’s tinier than my other one but it’s cute and frou frou




Breakfast Spread:

My Beloved:

Yep I’m eating my Fage again! (This time I’m taking FOUR lactaids… cuz three still seemed to have my stomach hurt…) I just can’t seem to get away, it’s been in my fridge taunting me. My mom kept telling me she was gonna help me finish it off to keep me from wanting it buttttt, she’s not very much a health fan.. she’ll force herself to eat SOME healthy things but she’ll choose fried chicken or a slice of cake over raw veggies or yogurt any day. Haha… or just avoid it lol…

OOOO I just thought I’d tell ya’ll I’m participating in this round of BSI (hosted by Itzy’s Kitchen) which is PEARS!!!! I emailed in my Pear-Leek-Currant Chicken recipe and I’ll try to get around to posting that soon on my newwwww Recipe section :] Haha…

Daddy’s Bday – 0 Days :D
Halloween – 3 Days
Election – 7 Days!!!!!


I have a doctor’s appointment on Halloween :[ I’ve been bad with taking all my supplements for my anemia… and my doctor’s gonna yell at me for not gaining weight. TECHNICALLY I have, but I can’t tell her that 2 months ago I was in my 90s or she’ll beat me :[

Ok ok, see ya’ll @ Lunch… altho I have meetings from 1215-1, 1-2 and then 230-3 @_@ Meetings….. always so many meetings………

edit @ 1146am

Before I forget…
Free Chipotle Burrito… if you come in dressed as a burrito, taco bowl or salad…. >_<; The Chick-Fil-A dressed as a COW promotion was so much cooler and more likely to happen… hahaha… :]

[ source ]

Also, go to Taco Bell today between 2pm-6pm for a free taco!!!

I’m still, strangely, NOT hungry but since I’ll be in meetings til 2 before I’m back at my desk, I’ll bring strawberries with me and I’m gonna munch on my pomelo for now.

edit @ 319pm

I’m out of my meetings and still alive!!!! w00t! (nerd speak is the ish-l33t!!! HAHAHA)

My stomach HURTS :[ Maybe Fage WAS a bad idea today.. even with four lactaids… sigh* It was worth every bite and lick tho :] Can’t let amazing yogurt go to waste!!! *snicker*



Between my 2nd and 3rd meeting I ran back to my desk to scarf down a bag of strawberries and a bag of grapes :]

These grapes were NOT from cute grape boy at the farm, therefore not as sweet. JK!!! But really they really weren’t as sickingly sweet as last time. HAHA…

Nom nom nom!!! Fruit boostin’!! The weather cleared up so I’m glad, no need to be scared driving home… altho the threat of possible SNOW tomorrow freaks me out… NO! NO! NO! It’s not supposed to snow til AFTER Thanksgiving!!!

I’m excited to cook my dad’s BIRTHDAY dinner tonite!!! It’s so flattering that he requested it instead of being taken out, but then he’s like that. He’d take a nice homecooked meal over any fancy shmancy place any day.

Anyways I should finish up my work and then head home so I can get ready to cook :] I wanna try to squeeze in a jog (as long as it’s not pouring) before hand…. (my dad gets home late so I don’t have to start cooking TOO early!!!)… I wanted to share two pictures my mom sent me… haha she likes to send me funny emails with videos and jokes and pictures (usually in chinese) but I thought these two were HILARIOUS!!!!

HAHAHA the last one made me laugh so hard. HAHAHAHAHHA.. silly puppy :]