January 31, 2018

Charcuiterie Boards & Healthy Buffets

Charcuiterie Boards are a great way to feed crowds

Assortment of Crackers
Water Wafers
Italian Meat Slices

Fruit & Veggie Trays

Apple Slices
Tomato Slices
Cherry Tomatoes
Cucumber Slices
Celery Sticks
Baby Carrots
Blue Cheese
Sea Salted Dark Chocolate
Cheese Assortments
Deli Meats
Cream Cheese

Create a Healthy Buffet

January 25, 2018

RECIPE: Chicken & Cashews

CREDIT: c.2018 KDArtStudio


  • 1 lb chicken breast
  • 1 tsp cornstarch
  • 2 tbsp low sodium soy
  • 1 tbsp Oyster Sauce
  • 1 tbsp dry sherry
  • 1 tsp minced garlic
  • 1 cup broccoli
  • 1 cup snow peas
  • 1/3cup chicken broth
  • 1/2 cup unsalted cashews
  • 1/2 Yellow Bell Pepper
  • 1/2 Orange Bell Pepper
  • 1/2 Red Bell Pepper
  • 1 tbsp oil
  • 1 tsp sesame seeds to garnish
  • 1/2 cup chicken broth Extra - to marinate / tenderize chicken - (this will not go into cooking)


  1. Cut chicken into 1" cubes and Soak/marinate in 1/2 cup Chicken Broth in a Bowl
  2. Cut Bell Peppers into thin strips
  3. Cook Broccoli in microwave on High 5 Mins with 3 tbsp water
  4. In a small saucepan add cornstarch, soy, oyster sauce, sherry and 1/3 cup chicken stock
  5. Whisk while cold until Cornflour has dissolved and sauce is smooth
  6. Heat Sauce on med-high, bring to slight boil, turn off heat and whisk till combined, Set aside
  7. Heat a non stick skillet, lightly toast cashews and set aside
  8. Add oil, garlic, snow peas and bell peppers to the non stick pan, stir fry on med-high until bell peppers and snow peas are just cooked, do not overcook, they should still be crisp
  9. Remove with slotted spoon, set aside
  10. With a slotted spoon, spoon chicken into non stick skillet and cook on med high until cooked 3 min
  11. Discard marinating liquid
  12. When Chicken is cooked, turn heat off, add vegetables back to pan, add sauce, toss through until combined
  13. Serve over cooked rice or noodles, garnish with toasted cashews and sesame seeds
  14. Serves 4-5

January 20, 2018

RECIPE: Banana Smoothie


  • 1 Cup Milk
  • 1 Banana
  • 1 Tbsp honey


  1. Blend in Nutribullet
  2. Serve chilled

RECIPE: Bacon, Egg & Spinach Breakfast Cups

CREDIT: c.2018 KDArtStudio


  • 1 Cup Spinach, chiffonade
  • 6 Eggs
  • 3 Strips Bacon
  • Italian Seasoning
  • Salt
  • Pepper


  1. Pre-heat Oven to 350F
  2. Spray Non Stick Muffin Tin
  3. Cut Bacon strips in half
  4. Cook bacon in nonstick skillet on med high
  5. Cut spinach into thin strips over 6 sprayed muffin cups until they line the bottom of each cup
  6. Crack an egg into each cup
  7. Cut bacon bits into ea cup with kitchen scissors over eggs
  8. Season with Salt & Pepper & Italian Seasoning
  9. Bake 15 minutes


You can gently beat eggs if you wish, or leave whole

Use all Egg Whites (about 2 cups) for healthier lower cholesterol option

Top with your favorite veggies:

Bell Pepper Strips
Shredded Zucchini

Use any herbs and spices you like

Serving suggestion:
Serve with bacon strips, avocado slices, grilled tomatoes

Bacon, Egg, Spinach Version:

All Egg-white Version: