Skinny Dill Dip

This is my go-to dip whenever I’m limited on time and have to bring something to a potluck. Most dips are generally high in fat and can leave you feeling guilty but this dip is easy, delicious, and will have your friends asking for the recipe. You can also serve this with a tray of veggies.

Servings: 10

Serving size: 2 Tbsp

Macros: 3f/4c/1p

IMG_3023 Ingredients

  • ½ Cup Light mayonnaise
  • 1 Cup Fat Free Sour Cream
  • ½ Tbsp Parsley
  • ½ Tbsp Basil
  • 2 Tbsp Dried Dill Weed
  • 1 tsp Onion Powder
  • ½ tsp Himalayan Salt (any salt will work)
  • Sweet Hawaiian Rolls



1.Mix the mayonnaise, sour cream, parsley, basil, dried dill weed, onion powder, and salt together in a bowl.


2. Refrigerate for at least an hour.


3. Cut the sweet Hawaiian rolls into bite size pieces.

4.Dip the Hawaiian pieces in the dip and enjoy!

Nutrition facts for dip only

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Spicy Green Chile Chicken Enchiladas Recipe

Macros: 5f/22c/25p per serving

Servings: 4


  • 6 oz. shredded chicken (I used a large chicken breast that I baked at 400 degrees F for 25 minutes
  • -1/2 Cup of Shredded Mexican Cheese
  • 1/2 Cup of chopped Onion
  • 4 oz. Fat Free Cream Cheese
  • 1/2 tsp of cumin
  • 1/2 tsp of chili powder
  • 1 can of Spicy Enchilada Sauce (Red)
  • 1 can of Chopped Green Chiles


Step 1: Preheat your oven to 350 degree Ferenheit.

Step 2: Combine the chicken, onion, cream cheese, cumin, chili powder, chopped green chiles, 1/2 of the enchilada sauce, and 1/4 cup of the shredded cheese in a pan over medium heat.

Step 3: Roll your tortillas up with the filling and place the tortilla’s seam side down in an 8×8 pan.

Step 4: Pour the remaining enchilada sauce on top and sprinkle the remaining cheese on top as well.

Step 5: Place in the oven and bake for 20-25 minutes

Step 6: Enjoy! I usually pair this with some Mexican rice and beans.

Cinnamon Swirl Protein Pancakes

10388644_10154752857765244_8473101260237799903_nThere’s just something about fall that makes everyone go pumpkin crazy. I happen to be one of those people! 😀 These protein pancakes are delicious. I used Cellucor Cinnamon swirl protein in this recipe.

Macros: 5f/40c/38p


  • 1 scoop Cellucor cinnamon swirl protein
  • 1/2 cup Pumpkin
  • 1/2 tsp Baking soda
  • 1/4 cup eggwhites
  • 1/2 cup Old-fashioned oats
  • 1/2 cup H20Directions:
    1. Put the ingredients into a blender until it’s a smooth consistency.
    2. Heat a nonstick skillet on medium.
    3. Pour the batter into your desired pancake size.
    3. When you start seeing little bubbles form, flip!
    4. Enjoy!

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Yummy Jambalaya!


I had a request to make this dish from  a viewer of mine on! I’ve had this dish many times before but never prepared it myself. I found a recipe online and decided to tweek and add a few of my own ingredients and this dish  came out delicious and quite pleasing to my guests that I had over for dinner. Feel free to adjust the heat in this dish to suit personal taste!

This recipe makes 4 servings

The ingredients you’ll need:


  • 2 Tbsp. Butter
  • 8 ounces beef kielbasa or Andouille sausage (cut into ¼ inch slices)
  • 1 Lbs. large shrimp, peeled (I used frozen)
  • 1 piece of chicken breast the piece I used was 6 oz (cubed)(optional)
  • 1 Large green bell pepper (diced)
  • 1 cup celery, sliced into ¼ inch thick pieces
  • 4 green onions sliced thinly
  • 1 can diced tomatoes
  • 1 cup uncooked brown rice (or white rice)
  • 3 cups chicken stock (low sodium)
  • 2 Tbsp. Ground Paprika
  • 1 Tbsp. Ground Cumin
  • 1 tsp. salt (I used Himalayan salt)
  • ½ tsp. cayenne pepper
  • ¼ tsp. black pepper
  • 1 bay leaf



1. Place butter in a large stockpot over medium heat and let the butter melt.


2.  Stir the cubed chicken, 8 oz kielbasa, 2 Tbsp. Ground Paprika, 1 Tbsp. Ground Cumin, 1 tsp. salt, ½ tsp. cayenne pepper, ¼ tsp. black pepper, and 1 bay leaf and cook for about 5 minutes on medium.


3. Stir in tomatoes, sliced onions, diced green pepper, and 1 Cup of celery.


4. Add 1 cup of brown rice and stir and combine. Stir in the 4 cups of chicken stock and turn heat to medium low.

5. Cover and Cook for 60 minutes, or until the rice is tender.

6. Stir in the shrimp, replace lid and cook for an additional 10 minutes. Season with salt and pepper to taste.

7. Serve some rolls with your dish and enjoy!


*Note: I doubled my recipe so my batch looks a lot larger*

Garlic and Black pepper Beef with Lime



The Ingredients you’ll need:


  • 1.5 lbs of beef steak (eye of round steak, or tenderloin cut into thin pieces)
  • 1 medium onion
  • 3 Tbsp Chopped peanuts
  • 4 Tbsp Soy sauce
  • 3 Tbsp light brown sugar
  • ½ a juice of a lime
  • 2 Tbsp fish sauce
  • 5 gloves of garlic, minced
  • ½ Tbsp kosher salt
  • ½ tsp Black pepper
  • 3 Tbsp oil
  • 1 Cup of green beans (optional)


1. In small bowl, combine 4 Tbsp Soy sauce, ½ juice of a lime, 3 Tbsp light brown sugar, and 5 gloves of minced garlic,.

IMG_20602. Pour over the beef and let it marinade for 30 minutes to 1 hour. The longer the better J

3.  In a nonstick skillet, heat 3 Tbsp Oil until hot!

4. Add the beef and let it sear and continue to sear until all sides are brown.


5. Add the onions and the green beans (or whatever other vegies you want) and cook for 1-2 more minutes.


6. Sprinkle the peanuts on top of the beef and serve with a side of steamed jasmine rice and enjoy!

Baked Lemon Dill Salmon


Salmon is one of my favorite fish to make and eat.  Not only because it is delicious but the health benefits of salmon range from strengthening your muscles and hear to reducing your chances of developing some diseases.  There have been studies that show that consumption of the fatty acid rich salmon can help you live a longer and healthier life!

Today I had some salmon fillets on hand and decided to bake it since I was really busy with work, school, and the gym. I needed something that I could just throw in the oven.  I threw some things together and decided to share this super easy recipe  with you guys!

Ingredients that you’ll need:


  •  1 lbs Salmon Fillets
  • ¼ butter or Olive oil (I used olive oil because I’m trying to watch my figure :-P)
  • ½ the juice of a Lemon
  • 2 Tbsp dried dill weed
  • ½ Tbsp garlic powder
  • Sea-salt to taste
  • Ground black pepper to taste

1. Preheat your oven to 350 degrees F.


2.  Place salmon in the baking dish.

3. Mix the olive oil and lemon together and drizzle all over the salmon coating it on both sides.

4. Mix the dill, garlic powder, sea salt, and pepper together.


5. Season both sides of the Salmon.


6. Bake 25 minutes, or until salmon is easily flaked with a fork!



7. Serve with a side of Quinoa or brown rice and vegies and you have yourself an easy nutritious meal!



Spinach Ricotta Stuffed Pasta Shells

These tasty, cheesy stuffed spinach pasta shells are the ultimate Italian comfort food and will have everyone coming back for seconds! It is also a creative way to sneak veggies into your diet.

Ingredients you’ll need:

  • 1 box of Jumbo Pasta Shells
  • 2 Cups of Ricotta Cheese
  • 2 packages of 10 ounce spinach.
  • 1 cup grated Parmesan cheese.
  • 1.5 Tbsp Fennel seeds (optional). 
  • 2 Tbsp dried Basil.
  • 1 Tbsp dried Parsley
  • 1 Jar of Spaghetti sauce.
  • 4 cloves of Garlic.
  • Salt and pepper to taste.

1. Preheat your oven to 350 degrees F.

2. Bring a large pot of salted water to boil. Gently place shells in boiling water. Cook noodles until they are tender, not soggy; drain well.

3. Cook Spinach as shown. I use the microwavable Spinach. Squeeze spinach dry.

4. Combine spinach, ricotta, 1/3 cup Parmesan cheese, fennel, basil and garlic in a large mixing bowl. Season with salt and pepper; mix well.

5. Spread 1/2 cup marinara sauce evenly over the bottom of a 9×13 inch baking dish.

6. Fill each pasta shell with the spinach cheese mixture. Arrange the shells, filling side up in the baking dish. I use a gallon size plastic bag and fill the mixture with it, cut off a little corner, and this makes it easier to fill the shells.

7. Pour remaining sauce over the shells and sprinkle the rest of the Parmesan on top of the shells.

9. Cover the pan loosely with aluminum foil and bake in preheated oven until heated through, about 30 minutes.

Serve with garlic bread and salad. Enjoy!