It doesn’t have to be “Chicken Fried” to be fast food…or a friday night!

What a gorgeous day it was yesterday and when I got back from the gym I had my lunch and drank my coffee in the sun while watching Gary running around in the deep wet snow having the time of his life. After getting some stuff done around the house life happened and the kids came back from school with homework and activities to attend. So being a little rushed between figure skating and making it to my “new passion” I had to come up with something quick and fast for dinner and that was not a bucket of fried chicken from KFC!


  • 4 Chicken Tenderloin cut into smaller pieces to shorten the time spent on the bbq.
  • Grated fresh Ginger
  • Minced Garlic
  • Splash of Soy Sauce (gluten-free)
  • 1-2 tbsp Sesame Oil
  • Salt and Pepper

I threw everything in a big bowl to marinate while I cut the vegetables and that was what I could find in the fridge. A good way to make them roast beautifully in the oven is to mix a little canola oil, garlic and salt together and blend in with the vegetables and not overcooking them.

Normally I make my own mayonnaise but yesterday I was just a little to rushed so I used the ready-made and mix it with chili sauce and sesame oil.


Dinner was ready in 20 minutes, delicious, yummy and healthy and I made it to class!


Gary, my Co-Pilot!

Teriyaki salmon and Asian Ceviche

Yesterday was Knuts “end of the year” hockey party, the kids vs. the parents and as much I wanted to go I knew it was not happening as we were expecting dinner guests. So Knut and Freddie went along bringing their skates and stick and I told them to get home at 6.30 because I was taught a good host should be home when the guests arrive. I know sometimes its hard to leave a good party so I thought I give Freddie a call and sure enough he is not picking up. I call again and get straight to voicemail so after some angry faced texts messages the two of them rocks up 15 minutes after Laura and her family arrived. I am not the one to hold grudges so after a peck on the cheek we were good to enjoy the Asian Ceviche before we got to the Teriyaki salmon served with a pinot noir… but most of all, enjoying the company of very good friends.

Teriyaki Salmon

  • 1 lb. salmon filet
  • ¼ cup soy sauce
  • 2 Tbsp. water
  • 1 Tbsp. toasted sesame oil
  • 1 inch fresh ginger
  • 1 clove minced garlic
  • 2 Tbsp. agave nectar
  • 2 Tbsp. white wine vinegar
  • ¼ cup mayonnaise
  • 2 Tbsp. sriracha hot sauce
  1. Make the teriyaki marinade by whisking together the soy sauce, water, sesame oil, minced garlic, grated ginger, nectar, white wine vinegar.
  2. Cut the salmon filet into four equal sized portions and place in a large zip top bag. Pour the marinade over top, remove as much air as possible and close up the bag. Refrigerate for at least 30 minutes, mixing the bag occasionally to redistribute the marinade.
  3. Grill it but make sure not to over cook it.
  4. In a small bowl, mix together the sriracha hot sauce and mayonnaise. Serve the fish with a dollop of sriracha mayo on top!
  5. I served this with oven garlic roasted vegetables.

teriyaki lax

Asian Ceviche

  • Prawns
  • 1 Mango
  • 1 avocado
  • red Onion
  • 1 lime
  • Chiliflakes
  • 1 tablespoon sesame oil
  • cilantro
  1. Chop mango, avocado and onion and mix together with the prawns.
  2. Squeeze the lime juice and blend together with sesame oil, chili and cilantro and keep cool until serving.

asian ceviche


Grilled skirt stake, roasted sweet potatoes and guacamole

What a hectic and not so healthy labor day weekend. Every night we had a party and don’t take me wrong it was fun and awesome but maybe not so healthy!!

I was really in the mood for something easy, fresh and quick as I did not have too much energy to cook last night. We picked up a skirt stake from whole foods that we threw on the grill as soon as we got home from the store.

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1 sweet potatoes cut in thin slices

vegetable oil to be brushed on the potatoes


Roast the potatoes in the oven until it has a nice browning to it (it goes fast because they are so thinly cut)

Meanwhile mix all the ingredients for the guacamole and serve together with the sweet potatoes and guacamole.

2 mashed avocados

1 lime

2 tablespoons red onion

1 garlic clove


1 tomato

salt and pepper


Fast Food or not…Chipotle inspired beef salad

This afternoon I took Knut to the hairdresser that is located next to Chipotle Mexican Grill and of course Knut suggest that we should eat his favorite fast food. And as the very boring mother I am I said no and I could hear a heavy sigh from the back seat. I still had two pieces of top sirloin steak in the fridge that needed to be cooked so I decided to do my own fast food. Well…it was not so fast, they are considerably faster at Chipotle but it wasn’t to bad either.

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500 gram/ 1lbs. Top sirloin steak (or other beef 🙂 )


1/8 teaspoon black pepper

1 teaspoon Cumin powder

2 tablespoon Oregano

1 chopped Garlic Clove

2-3 tablespoon of Canola Oil

Red Chili Flakes


¼ cup Red wine Vinegar

½ tablespoon Dijon mustard

½ Lime juice

½ tablespoon Paprika powder

½ tablespoon Oregano

1 teaspoon Garlic powder

2 tablespoon Olive Oil

Salt and Pepper

Red Chili Flakes

Tomato Salsa

1 tomato

1 tablespoon chopped Red Onion

Chopped Cilantro

Garlic powder

Salt and Pepper


1 avocado

½ chopped tomato

2 tablespoon chopped red onion

½ Lime juice


Salt and Pepper

Red Chili Flakes


Red Bell Pepper

Red onion


How to: Start by mixing all the ingredients to the marinade and marinate the meat for as long as you have time…the longer the better.

Then you mix everything together in a mixer except the Olive oil that you add towards the end together with salt and pepper. (I added my chili afterwards as I was making it “child friendly”).

Mash the avocado and mix in all the other ingredients. I always make sure I have a lot of lime juice because this prevents the avocado to become brown. Then you mix together the tomato salsa.

When you have everything ready go ahead and fry the meat quickly in a frying pan, I used a different pan for the bell pepper and the onion.

I served this with a layer of spinach topped with the fried bell peppers , red onion, meat, salsa and guacamole then I sprinkled the vinaigrette.

Knut also had some shredded cheese, sour cream and nacho chips and he was as happy as could be!