Moroccan Bowls

I wanted to switch up my cooking a little. New kitchen, new vibes. I tend to make a lot of healthier comfort foods. This was very comforting too just a little different. I got my husband to eat and enjoy couscous (the food so nice they named it twice).

It was fairly easy to make and was super yummy. These bowls are perfect to make ahead for lunch, good meal prep recipe.

I added the hummus, air fryed chickpeas and chopped parsley and thought it was a nice touch. My husband did not want it and he still enjoyed it.


  • 1 tablespoon salt
  • 2 teaspoons paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon turmeric
  • 2 teaspoons ground ginger
  • 2 teaspoons fresh thyme
  • 2 tablespoon of oil (I used a mix of avocado and olive)
  • 6 chicken drumsticks (or whatever chicken, meat or plant based item you want to include)
  • 1 cup chopped carrots
  • 1 cup mushrooms
  • 1 cup chopped broccoli
  • 1 cup shallots
  • 1 cup uncooked couscous
  • 2 cups chicken stock (or water)
  • 2 tablespoons chopped parsley
  • Hummus (optional)
  • Air fryed chickpeas (optional)


  1. Preheat oven to 400 degrees and line a baking sheet. In a small bowl, mix together the salt, paprika, cayenne, turmeric, ginger, fresh thyme and oil. I separated the mixture into two bowls. (one for the chicken and one for veggies)
  2. Place the chicken on the baking sheet and using a pastry brush, brush the chicken with the spice-oil mixture. Bake for about 15 minutes.
  3. While chicken is cooking, in a pot on medium, add the couscous and 1-1/2 cups chicken stock. I added some salt and thyme for flavor but this isn’t necessary if you have to monitor your salt intake. Cover and cook for about 10 minutes until couscous is soft. Turn off heat but leave covered so the steam stays in.
  4. After 15 minutes of baking the chicken, add the veggies to the baking sheet, drizzle with spices and then mix together. Bake for another 15-20 minutes.
  5. Once chicken and veggies are ready, pour the remaining 1/2 cup chicken stock to create a little sauce.
  6. Plate and enjoy! I added the hummus, air fryed chickpeas and chopped parsley once it was plated.

Everything but the Bagel Chicken Meatballs


I am obsessed with the everything but the bagel seasoning from Trader Joe’s. It is so good on everything. Salads, veggies, avocado toast, sandwiches, whatever. I wanted to try them in meatballs. I needed to food prep for the weekend so it seemed like the perfect opportunity.

These were so quick and easy to make. I wish they would have kept their shape a little better. Even my husband liked them.


  • 12 oz ground chicken
  • 3 Tablespoons Everything But The Bagel Seasoning
  • 1/2 teaspoon salt
  • 1 teaspoon red pepper flakes
  • 1 egg
  • 1 teaspoon ground sage
  • 1 teaspoon ground parsley
  • 2 Tablespoons buckwheat flour


  1. Preheat the oven to 425 degrees. In a large combine the ground chicken and egg.
  2. Add the spices.
  3. Fold in the buckwheat flour.
  4. Line a pan with parchment paper and then create some balls with the chicken mixture.
  5. Bake for about 20-25 minutes.
  6. Rest for 2 minutes then enjoy or pack for later!

Almond Brown Butter Mini Bundt Cakes










What happens when you have a sinus infection and spend the week binging the last few seasons of the Great British Bake Off? Lots of inspiration and totally crushing on Selasi. I spent the rest of the week dreaming of madeleines.

The weekend finally comes and I’ve got my sense of smell back, thought of a madeleine recipe, but my madeleine pan has disappeared. I marie kondo’d it back in January and totally forgot. I kept the 30 lipsticks, but drew the line at the madeleine pan.

Nevertheless, I persisted and adapted my recipe to mini bundt cakes. These cakes serve perfectly with some tea.




Yields: 24-30 mini bundt cakes


  • 2 cups flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup (1 stick) butter
  • 1 cup sugar
  • 3 eggs
  • 3/4 yogurt (I like to use the full fat, not a fan of the non fat yogurt
  • 1/2 t almond extract
  • 1 t vanilla extract
  • 18-20 raspberries
  • 2-3 tablespoons powdered sugar for decorating


  1. In a saucepan, slowly melt butter until it starts to separate and brown. Pour into a counter until cool and solid.
  2. Pre-heat oven at 350 degrees.
  3. Spray cake pan with cooking spray
  4. Mix together flour, baking soda and salt in separate bowl.
  5. In a stand mixer or with a hand mixer, cream the butter and sugar on medium for 3-5 minutes.
  6. Add eggs, almond and vanilla extract and mix until combined.
  7.  Add in yogurt and flour and mix until combined.
  8. Drop batter into bundt pans. Only fill about 3/4 of the way.
  9. Bake for 15-20 minutes. Insert a toothpick into a couple of cakes to make sure they come out clean.
  10. Remove from the oven and place cooling rack on top of pan then turn over. Cakes should come out easily.
  11. Drop some raspberries on each cake then sprinkle powder sugar using a sieve.
  12. Cakes can be frozen and used at a later date.