Saturday, June 1, 2024

Low Carb Pork Burrito Bowl


The burrito bowl is low carb but I had it with a side of tortilla chips. You eat it how you like it. I would've loved some cilantro in there, but I forgot to buy some. Basically, you gather up all your ingredients and put the desired amounts of everything in the bowl.

Ingredients I used:

  • pulled pork
  • riced Cauliflower
  • chopped tomatoes
  • chopped onions
  • lime juice
  • limes
  • corn
  • black beans
  • guacamole
  • sour cream

Other suggestions:

  • jalapenos
  • cheese
  • side of tortillas
  • side of tortilla chips
  • Hot sauce
  • cilantro

IG: @abundanceofvegetables

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Sunday, May 26, 2024

Panko Crusted Ranch Chicken


My preferred method of cooking this is in the air fryer.  However, I wanted to cook a bigger batch so tried baking it in the oven at 400 degrees for half an hour.  I was not pleased with the texture so finished them off in the air fryer at 400 degrees for 10 more minutes.

All you need for this is chicken, ranch dressing, panko, and spray oil.

See my previous post on this dish for the recipe. Note: Adjust and increase cooking time as needed. Thighs will need a little longer than tenderloins.

IG: @abundanceofvegetables

YouTube full video:


Friday, May 17, 2024

Cauliflower Shepherd’s Pie


This is my take on a low carb sheperd's pie.  Instead of the potatoes on top, I created a cheesy cauliflower mash. It turned out great and I would definitely make this again.

Here's how I made it.

Meat Ingredients:

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2 t dried parsley leaves
  • 1 t dried rosemary leaves
  • 1dried thyme leaves
  • 1/2 t salt
  • 1/2 ground black pepper
  • 1 T worcestershire sauce
  • 5 cloves garlic, chopped
  • 2 T flour
  • 2 T tomato sauce
  • 1 teaspoon chicken bouillon
  • 1 cup water
  • 1.5 cup frozen mixed veggies

Cauliflower mash ingredients:

  • 1 bag frozen riced cauliflower
  • 4 T butter
  • 5 T milk
  • 1/2 t garlic powder
  • 1/2 t salt
  • 1/2 t black pepper
  • 1/4 c cheese

Meat Instructions:

  1. Prepare ingredients as described above (chop).
  2. Brown ground beef.
  3. Add parsley, rosemary, thyme, salt, pepper, worcestershire, garlic, flour, tomato sauce, chicken boullion, water. Mix and simmer to incorporate ingredients.
  4. Add frozen mixed veggies and mix.
  5. Set aside.

Cauliflower mash ingredients:

  1. Steam riced cauliflower.
  2. Drain cauliflower and put in blender.
  3. Add butter and milk and blend.
  4. Pour cauliflower blend into a bowl.
  5. Add garlic powder, salt, black pepper, and cheese.
  6. Mix.

 Pie instructions:

  1. Pour meat mix into 9x13 inch pan lined with parchment paper.
  2. Cook at 400 degrees F for 25-30 minutes.
  3. Serve and enjoy!

IG: @abundanceofvegetables 

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Saturday, May 11, 2024

Cauliflower Buffalo Bites


These are baked. I needed a lot of space to spread all the cauliflower out so this was easier to do it all at once. If I have more time one day, I'll try this in an air fryer to make it crispier. This is yummy and I’ve made it a few times already.

Here’s how I made it.


  • 1 cauliflower, cut into bite size pieces 
  • Extra oil for spraying
 Batter Ingredients:
  • 1/2 c flour of choice (I used tapioca)
  • 1/2 teaspoon chili powder 
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/2 cup water
Buffalo sauce ingredients:
  • 1/2 cup hot sauce (I used Frank’s)
  • Dash of Worcestershire sauce
  • 1 Tablespoon honey
  • 5 cloves garlic, chopped
  • 2 Tablespoons salted butter


  1. Preheat oven to 450 degrees farenheit.
  2. Prepare ingredients as listed above (cut, chop).
  3. Make the batter.  Combine all dry ingredients (flour, chili powder, garlic powder, onion powder, and salt) and whisk.  Add water and whisk in well.
  4. Toss cauliflower in the batter, drain excess batter, and spread evenly on baking pan lined with parchment paper.
  5. Spray with oil and bake for 20-25 minutes.
  6. Make buffalo sauce. Combine buffalo sauce ingredients in small saucepan.  Heat through and mix.
  7. Toss cauliflower in buffalo sauce and return to oven for another 20-35 minutes.
  8. Serve with sides of your choice such as carrots, celery, and ranch dressing.
  9. Enjoy!
IG: @abundanceofvegetables
YouTube full video:

Saturday, May 4, 2024

Green Mango with Shrimp Paste


This is a simple Filipino snack that consists of peeled and deseeded green mango with fermented shrimp paste. It’s a combination of contrasting flavors of sour and salty. The mango is crunchy like the texture of an apple and can differ in sour and tart levels depending on the type of mango variety.

For the fermented shrimp paste, I used the Kapuso brand, pictured below. I got this at my local Filipino market.

IG: @abundanceofvegetables


Saturday, April 27, 2024

Creamy Lemon Butter Garlic Chicken


This chicken dish is so good! The original recipe calls for heavy cream but I didn’t have any on hand so decided to try making cashew milk. I ended up going with a paste instead of milk texture so that it wouldn’t be too watery.

I have tried this with different side dishes like spinach casserole, couscous, quinoa, and broccoli.  The pasta in this picture was inspired by a simple recipe my friend suggested, which was just pasta, butter, and feta cheese.  I decided to add some Italian seasoning, olive oil, and crushed red pepper to my version.  Yum!

Here’s how I made the chicken.

Crock Pot Creamy Lemon Garlic Butter Chicken


  • 4-6 boneless skinless chicken thighs
  • 3 Tablespoons lemon juice
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder 
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 10 cloves garlic, chopped
  • 1 teaspoon chicken bouillon
  • 1 cup water
  • 4 Tablespoons butter, sliced into smaller pats
  • 1 cup raw cashews
  • 1/2 cup water
  • 1 Tablespoon corn starch
  1. Soak cashews in water.
  2. Put chicken in slow cooker. 
  3. Combine lemon juice, Italian seasoning, garlic powder, onion powder, pepper flakes, paprika, salt, pepper, garlic, chicken bouillon, and water. Mix well.
  4. Pour mixture over chicken.
  5. Cut butter into smaller pats and place on chicken.
  6. Cook chicken on high for 3-4 hours.
  7. When chicken is close to being done, make the cashew cream sauce. Pour the water out of the soaking cashews.
  8. Add cashews and 1/2 cup of water to blender.  Blend for a few seconds.
  9. Check the texture and adjust thickness to your liking. If you want it thinner, add more water and blend.
  10. Remove chicken from slow cooker and set aside.
  11. Add cashew blend and corn starch to the slow cooker and stir it in.
  12. Add chicken back into the slow cooker.
  13. Serve and enjoy!

IG: @abundanceofvegetables

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Friday, April 19, 2024

Garlic Fried Cauliflower Rice with Bangus


I got a craving for bangus. This was one of my favorite childhood dishes that my grandmother would cook. The bangus I purchased came pre-marinated with a vinegar flavor.

Filipinos also love their garlic fried rice. So to veggie it up, I used cauliflower rice. It’s not the same, I know. But sometimes you gotta try to be healthy and accept that this is the “rice” you’re going to eat.

Here’s how I made the Cauliflower Garlic Fried Rice.


  • 1 bag frozen riced cauliflower (12 ounces)
  • 2 Tablespoons olive oil
  • 10-12 cloves garlic, chopped 
  • Dash of salt
  • Scrunch of pepper (yes, I’m a fan of the pasta queen)
  1. Empty contents of bag of cauliflower into large pan.
  2. Stir for 5-7 minutes until defrosted and most moisture came out.
  3. Add oil, garlic, salt, and pepper.
  4. Stir until incorporated.
  5. Serve and enjoy!
As for the bangus, it came boneless and pre-marinated and is commonly sold in this fashion. Fry in oil to your desired brownness and crispiness. Drain excess oil, serve, and enjoy!

YouTube full video:

Saturday, April 13, 2024

Steak Burrito

I got a request to make some steak burritos, found a chipotle copy cat recipe online, and followed that.

Some things I’d do differently from the first round of burritos I assembled:
  • Smear avocado directly onto tortilla instead of on the side.
  • Smear sour cream directly onto tortilla instead of on the side.
  • Cut steak pieces much smaller so you can take nice bites and don’t have to tear it off with your mouth.
  • Cut burritos in half diagonally instead of straight. It looks better and the eyes eat first. (Then the camera, lol.)
  • Omit the rice because it’s just a filler.
  • Serve with a vegetable side. I always try to add a veggie.

Tuesday, April 2, 2024

Zucchini Lasagna


This experiment turned out super watery.  I found an inspiration recipe and modified it a bit according to what I liked.  Perhaps that was the reason it turned watery, as I didn't follow the instructions exactly.  I drained whatever excess liquid I could and the flavor was still good.  I honestly would probably not make this again because of how watery it was.

Here is the link to the inspiration recipe.

Here's what I went with for my watery experiment. LOL!


  • 1 lb Italian sausage
  • 1 lb ground beef
  • 2 Tablespoons olive oil
  • 1 onion, chopped
  • 5 cloves garlic, chopped
  • 2 cans tomato sauce
  • 2 teaspoons dried basil
  • dash of crushed red pepper flakes
  • 1/2 teaspoon salt
  • 1/2 cup water
  • 1 Tablespoon butter
  • 1 block cheese, shredded 
  • 1/2 cup Parmesan cheese
  • 1 cup cottage cheese
  • 1 egg
  • 5 zucchini, sliced


  1. Prepare ingredients - slice, chop, etc.
  2. Brown italian sausage and ground beef.
  3. In a separate pot, add olive oil, garlic, and onions. Stir until translucent.
  4. Add tomato sauce, basil, crushed red pepper flakes, salt, water, and butter and heat through.
  5. In a separate bowl, combine parmesan cheese, cottage cheese and egg.
  6. Add tomato sauce to browned meat and mix.
  7. Layer ingredients in pan - sauce, cottage cheese mix, zucchini, grated cheese and continue until you use everything up.
  8. Cover with foil and cook at 400 degrees for 40-45 minutes.
  9. This came out watery so scoop out as much excess liquid as you can, unless you like it that way.
  10. Spoon out, serve and enjoy!

Youtube short:

Youtube full video:

Friday, March 22, 2024

Lemon Garlic Butter Shrimp with Coconut Rice


This was my second attempt at coconut rice. The first time I made it I only put a little bit of coconut milk.  This time I put an entire can. It turned out so yummy along with the shrimp.
Coconut Rice Ingredients:
  • 1-1/2 cups jasmine rice
  • 1-1/4 cups water
  • 1 can coconut milk
  • 1 teaspoon sugar  
  • dash of salt
Zucchini Ingredients:
  • 1 zucchini, sliced
  • olive oil 
  • salt and pepper 
Butter Ingredients: 
  • 1 stick butter
  • 10 cloves garlic, chopped
  • 1 teaspoon paprika
Shrimp Ingredients:
  • 2 lbs shrimp, peeled and de veined
  • olive oil 
  • salt and pepper  
  • 2 teaspoons cilantro, chopped, for garnish (optional)
  • Lemons
Coconut Rice Instructions:
  1. Wash and drain rice a couple times. Add water, coconut milk, sugar, and a dash of salt.
  2. Cover, bring to a boil, then turn down and simmer for about 15-20 minutes.
  3. Fluff up rice.

Zucchini Instructions: 

  1. Rinse and slice zucchini.
  2. Season with olive oil, salt, and pepper.
  3. Grill for 3-5 minutes.

Butter Instructions:

  1. Melt butter on low in small saucepan.
  2. Add chopped garlic and paprika and let heat until melted through.
Shrimp Instructions:
  1. Defrost shrimp, peel shells off.
  2. Season with olive oil, salt, and pepper.
  3. Grill for 3-5 minutes.
Plate coconut rice, zucchini, and shrimp.  Spoon butter onto shrimp. Squeeze fresh lemon over shrimp and garnish with fresh, chopped cilantro. Enjoy!

Youtube full video:

Wednesday, March 13, 2024

Avocado Toast


I made a big breakfast that consisted of avocado toast with bacon and pickled onions, pork breakfast sausage, eggs, and a small tomato salad using the tomatoes from my container garden outside.

You can put whatever you want on your avocado toast and some people prefer it sliced rather than mashed. You can mix it up depending on your tastes.

The basics:

  • Toast (I used Dave’s bread)
  • Avocado 
  • Salt
  • Pepper 
Topping ideas:
  • Bacon
  • Eggs
  • Pickled onions
  • Tomatoes 
  • Salsa
  • Balsamic dressing
  • Capers
  • Fresh herbs
  • Get creative!
Prepare ingredients and assemble as you wish. Enjoy!

Saturday, March 9, 2024

Pickled Red Onions


Pickled Red Onions! Who knew they were so easy to make. Here’s the recipe.

  • Red onions
  • Salt
  • Sugar
  • Apple cider vinegar
  • Boiling water
  • Glass jars
  1. Slice onions and add to glass jars.
  2. To each jar, add 1 Tablespoon salt, 1 Tablespoon sugar, 4 Tablespoons apple cider vinegar.
  3. Top off each jar with boiling water.
  4. Close and shake to dissolve and distribute the ingredients.
  5. Let sit for at least a couple hours.
  6. Enjoy!

Monday, March 4, 2024

Thai Style Red Curry with Chicken & Veggies


I recently had lunch at a Thai restaurant and tried some coconut rice. It was so good, I had to try and make it on my own.

I tried adding a couple spoonfuls of coconut cream into the rice for this dish. But I think it needs way more. The coconut flavor didn’t really come through. I will try a full can next time.

Here’s the link to the recipe I used for the curry:

This us the red curry paste I used:

Watch me make it!

IG: @abundanceofvegetables

YouTube short: Thai Style Red Curry with Chicken & Veggies

YouTube full video: Thai Style Red Curry with Chicken & Veggies

Friday, March 1, 2024

Sun dried Tomato Chicken and Pasta

I made sun dried tomato chicken with a side of some fancy pasta from Italy called Pasta Ai Funghi Porcini, which translates to Pasta with Porcini mushrooms.

I made this chicken recipe before and it was fabulous. It calls for boneless skinless chicken. My chicken came with skin and bones this time and I was lazy to remove it so just cooked with them still intact. I’ll say it’s definitely not a as good. Stick to boneless, skinless.

As for the pasta, I was expecting it to be amazing since it came from Italy and was pre packaged with seasonings already in the bag with it. Unfortunately, I didn’t read it well and found out later that it didn’t include any salt. It was bland and we did not like it.

Here’s the recipe I used for the chicken. 

2 tablespoons olive oil
2 pounds boneless skinless chicken thighs
salt and fresh ground black pepper, to taste
½ teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon paprika
½ teaspoon garlic powder
3 cloves garlic, minced
1 cup water
1 teaspoon chicken bouillon 
1/3 cup heavy cream
1 bag frozen spinach 
½ cup sun dried tomatoes in oil, drained and chopped
¼ cup grated parmesan cheese

1) Season chicken thighs with salt, pepper, oregano, thyme, paprika, and garlic powder.
2) Add oil to heated pan, sear chicken thighs 5-6 minutes per side.
3) Add garlic and stir until fragrant.
4) Add water, chicken bouillon, heavy cream, spinach, tomatoes, and parmesan cheese.
5) Cook through, stirring occasionally, making sure the spinach is heated through and the cheese is melted, about 10 minutes.
6) Serve and enjoy!

YouTube short: Sun dried Tomato Chicken and Pasta

YouTube full video: Sun dried Tomato Chicken and Pasta

Wednesday, February 28, 2024

Creamy Cucumber Salad


I made this a while back and don’t remember which recipe I used. I looked around on the web and can’t find one that describes what I did here. I’m guessing that I may have did my own take on it.

So I wrote it out.  Here’s what I did.

3 cucumbers, sliced
2 cloves garlic, chopped
1/2 large red onion, sliced
1/2 cup vanilla Greek yogurt
8 oz sour cream
1 Tablespoon dill weed
Dash of salt and pepper

1) Prepare ingredients as described above (slice, chop).
2) Combine Greek yogurt, sour cream, dill weed, salt and pepper, garlic, and onions.
3) Toss mixture with cucumbers.
4) Serve and enjoy!

IG: @abundanceofvegetables

YouTube short: Creamy Cucumber Salad

YouTube full video: Creamy Cucumber Salad

Sunday, February 25, 2024

Deviled Eggs


I found a new deviled eggs recipe that I wanted to try. This one included apple cider vinegar and mustard, which I had never included before. The flavor was different from what I’m used to. But deviled eggs are always tasty.

Here’s a link to the recipe I tried:

Watch me make it.

IG: @abundanceofvegetables

YouTube short: Deviled Eggs

YouTube full video: Deviled Eggs

Friday, February 23, 2024

Miso Hamachi & Salmon Collars

My local supermarket had a special on hamachi fish collars from Japan.  I wanted to take advantage of this and also discovered that the salmon collars were on sale as well. I know it looks burnt, but it turned out delicious with just a slight char. Yum!

I also recently had some tasty miso salmon collars from a sushi restaurant and that's why I wanted to make this style of dish.

Here's the link to the recipe I used for the miso marinade:

IG: @abundanceofvegetables

YouTube short: Miso Hamachi & Salmon Collars

YouTube full video:

Thursday, February 15, 2024

Yellow Tofu Curry with Cauliflower


For this dish, I tried freezing the tofu. This changes the texture, making it fluffy and absorbent. So you freeze the tofu, then sauce the liquid out.

Here’s how I cooked this dish.


  • 1 block tofu
  • 1 Tablespoon butter
  • 1/2 large onion, chopped
  • 5 cloves garlic, sliced
  • 2 T ginger, minced
  • 1 t salt
  • 1t pepper 
  • 1 can chopped tomatoes 
  • 1 can coconut milk
  • 1 T yellow curry powder
  • 1 T cumin
  • 1 t coriander 
  • 1 t turmeric 
  • 1/2 t cayenne pepper
  • 1 t garam masala 
  • 1 bag frozen cauliflower 
  1. Freeze tofu, then defrost and squeeze liquid out.
  2. Cut tofu into bite size cubes.
  3. Add butter, onion, and garlic to pan. Stir and melt butter.
  4. Add ginger, salt, pepper, curry powder, cumin, coriander, turmeric, cayenne pepper, garam masala. Stir through to heat up and cook spices.
  5. Add tomatoes, coconut milk, tofu, and cauliflower.
  6. Bring to a boil then lower to a simmer for about 5 minutes.
  7. Serve with rice or quinoa.
  8. Enjoy!

Monday, February 12, 2024

Simple Veggie Side


This veggie side dish is a quick and simple recipe. It’s basically the veggies of your choice, some fat, and seasonings. 

Watch me prepare this on my YouTube channel.


  • Onion, chopped
  • Cabbage, chopped
  • Carrots, chopped
  • Olive oil
  • Salt and pepper
  • Garlic powder
  • Onion powder
  • Basil
  • Oregano
  1. Chop up your vegetables into bite-sized pieces. Put into container with cover.
  2. Add oil and seasonings.
  3. Close container and shake vigorously to distribute oil and seasonings evenly.
  4. Spread in single layer on sheet pan.
  5. Air fry at 400 degrees for 10-15 minutes.
  6. Enjoy!

Saturday, February 10, 2024

Upside Down Onion Puff Pastry


I had to try this upside down puff pastry dish that has been going viral online. I’ve seen it with different fillings, both sweet and savory and decided to go with an onion filling. This was so delicious. I highly recommend. I made my own dough from scratch, but you could get the premade dough from the store to cut down some time.

Here’s the link to the puff pastry recipe I used:


  • Puff pastry dough 
  • Kinder’s salt, pepper, garlic seasoning 
  • Olive oil
  • Trader Joe’s balsamic glaze
  • Thyme 
  • Parmesan cheese
  • Onions, sliced
  • 1 egg
  1. Prepare dough (or buy premade) and cut into pastry sizes 
  2. Prepare onions (slice)
  3. Create small groups of seasonings (listed above) along with the onions for each pastry 
  4. Add pastry over each group and crimp the edges down with a fork.
  5. Beat the egg with a tablespoon of water and spread a thin layer on each pastry.
  6. Airfry at 400 degrees for 20 minutes.
  7. Flip over onto plate and serve.
  8. Enjoy!

Thursday, February 8, 2024

Zoodles and Chicken


I ran a zucchini through a spiralizer to make noodles, also known as zoodles. I stir fried them with some olive oil and seasonings and served them up with some chicken breast.

Here’s the spiralizer I used: #ad


  • 1 zucchini, spiralized
  • 1/4 c olive oil
  • 3 T garlic, sliced
  • 1 T crushed red pepper flakes
  • Salt and pepper to taste
  • Handful of cherry tomatoes, sliced
  • 1/8 c feta cheese
  • 1 cooked chicken breast 
  1. Prepare ingredients (spiralize and slice)
  2. As olive oil to heated pan
  3. Add garlic and crushed red peppers and stir fry until fragrant 
  4. Add zoodles, salt, and pepper and stir fry about 3 minutes 
  5. Plate and top with cherry tomatoes and cheese
  6. Serve with a side of chicken 
  7. Enjoy!

Tuesday, February 6, 2024

Avocado Toast


I made some avocado toast with eggs for breakfast.

  • Toasted wheat bread
  • Smashed avocado 
  • Crispy bacon
  • Eggs (cook them how you like)
  • Salt and pepper 
  • Red chili flakes
Watch me make this!

Thursday, February 1, 2024

Little Tomato Harvest


My tomato plants died. It seems unusual since tomatoes usually grow like weeds. I decided to make the first and last harvest since they were not improving. I suspect it is due to the brutal winds and rain we’ve been having on and off.

Watch me harvest.

IG: @abundanceofvegetables

Sunday, January 21, 2024

Crab Cakes


I wanted to try making some homemade crabcakes. My search indicated that Walmart had some canned crab. But upon my visit to the store, I discovered they were sold out. I decided to get some frozen crab legs, crack them open myself, and make the crab cakes.

Besides me getting some shells in the meat, this recipe was fantastic and I would definitely make it again. The flavor highlights the crab meat and the binding ingredients were just enough to hold it together, not “bready” at all.

Here’s the link to the crab cake recipe I used:

IG: @abundanceofvegetables

YouTube short: Crab Cakes

YouTube full video: Crab cakes

Monday, January 15, 2024



I participated in a group volunteer event that involved ridding up the shorelines of invasive species. Pickleweed was not one of the species we were on a mission to remove, but education on the landscape, history, and variety of fauna was given to the participants. It is quite interesting to learn about the history of the land and how it became what it is today.

Let’s get back to pickleweed. Pickleweed is an invasive shoreline succulent shrub. It is salty, crunchy, and can be compared to sea asparagus. It can be used as a topping in the same way capers are used. Several restaurants have started adding this plant to their dishes.

A fellow volunteer shared that she harvests, prepares, and eats pickleweed regularly and also makes it for friends. This is what sparked the idea for me to give it a try. I gathered some up after the work was done and prepared some to taste at home. 

My recipe is below. Also watch my YouTube video of the preparation.


  • Pickleweed
  • Olive oil
  • Ground black pepper 


  1. Harvest pickleweed from the seashore.
  2. Bring a pot of water to boil while you clean the pickleweed.
  3. Remove sticks and stems and discard, keeping just the leaves.
  4. Rinse well under cold water at least twice.
  5. Drop cleaned pickleweed leaves in boiling water for 3-5 minutes.
  6. While that’s boiling, prepare an ice bath. It’s just ice cubes and some water. This helps to stop the cooking process once they’re done.
  7. Strain pickleweed and drop into ice bath.
  8. Strain out ice bath.
  9. Add olive oil and ground black pepper to your liking.
  10. Serve and enjoy!

Instagram @abundanceofvegetables

YouTube short Pickleweed tuna sandwich

YouTube full video Pickleweed